When I was young I would help my grandma can jam from berries we picked, and apples, pears and peaches off of her property. It was an all day process with cleaning fruit, boiling water, paraffin wax, sealing, and date labeling. It was serious business, if it wasn’t done right you could die of botulism.

What I loved most was the jars. Bell or Mason they both seemed very cool to me. Still do. Here’s some ideas of how to use these very same jars today, without the threat of death.