When the Pain Is Gone by P. A. Glaspy

Author:P. A. Glaspy
Language: eng
Format: azw3
Tags: Apocalyptic, Dystopia, Fiction, Science Fiction, Post-Apocalyptic, Women
ISBN: 9781910780725
Publisher: Vulpine Press
Published: 2017-11-01T23:00:00+00:00

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We were getting into the summer months and the gardens were coming on fast. We had fresh fruit and veggies at every meal. We were canning and drying every day trying to keep up and not lose anything. Fortunately, we had three experienced hardcore canners in Millie, Charlotte, and Casey. They had pots going inside and out just about non-stop during daylight hours. We also had food and herbs in the drying racks Millie had shown us how to use. During one particular canning session, pickles were the focus. Pickles are a good source of antioxidants and aid in the supply of probiotics, which help with food digestion. Now you know why that garlic dill pickle was served with your sandwich at the deli. The cucumbers were almost out of control so we were doing our best to get the most of them. Still, we had some that had sat for a few days before we could get them canned. Casey questioned the more senior ladies as to the viability of the cukes as pickles.

“I’m not sure these can be saved,” Casey said, shaking her head. “The skins are turning white already. They will probably be mushy. Yes, that’s the voice of experience talking. I lost a half-dozen jars that way once.”

Millie smiled at her. “Well, let’s see if we can give them a little help. Janet, go outside and grab some leaves off those grapevines back by the fence.”

Janet looked quizzically at her aunt, but did as she asked. I looked at Millie and started to ask what was up, why the grape leaves, but she silenced me with a raised finger. “Just wait. When Janet gets back, I’ll share with everyone.” Spooky how she could tell what you were thinking half the time.

Janet came back in with a handful of the leaves and asked the burning question we all wanted answered. “Why do you want these leaves, Aunt Millie? What do they have to do with making pickles?”

Millie took the leaves to the pump on the sink and rinsed them off. She handed them to Casey. “Put half a leaf in each jar before you process them. Grape leaves are naturally rich in tannin, an enzyme that promotes crispness without adding alum to the process for pickles. My grandma taught me that a long, long time ago.” Did I tell you that woman was a wealth of information?

Casey did as Millie instructed and the pickles were put in a water bath canner outside. Ten minutes to process, then about a week until the taste test. When the pickling spices were gone, we had plants that could contribute to our lifestyle without actually being food. And once again, the old ways were becoming the new ways.

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