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The jerk sauce turned out pretty well, if I do say so myself. Hot, tangy, spicy, and sweet - just as it should be. I was surprised, although I shouldn't have been given my choice of ingredients, at how it is more actual sauce than a rub - which is what I am more accustomed to with jerks. That little discovery led to something of a mess with the food processor, but nothing that couldn't be dealt with on the fly (as you will see).

The picture above shows the small number of ingredients: a cup of soy sauce, a cup of lime juice- I used half key lime and half "regular", a teaspoon of both nutmeg and cinnamon, 12 cloves of peeled garlic, six jalapeño peppers (seeded and stemmed), a hunk of ginger (peeled and cut into 1/2 inch pieces - maybe an ounce or two), a cup of molasses, a cup of cider vinegar, and a mess of scallions - I used about 12 - trimmed of roots, but using all the white and green parts.

Place all of your non-liquid ingredients into a food processor and blend until it's a moist mass - maybe six pulses. Place into a large sauce pan and add all of the liquid ingredients. (Here was where I made my big mistake - I also put the soy sauce and lime juice into the food processor. It was just too much liquid for the processor to contain and I had a few leaks that were easy enough cleaned up but caused some distress every time I pulsed and, as a result, I maybe didn't grind it all up enough.)

Bring everything to a boil and keep at a medium rolling boil for about 10 minutes, stirring frequently. Then remove from heat and pack hot into hot, sterilized half pint jars. Wipe the rims with a hot cloth, seal with hot sterilized two part lids and process in a boiling water bath for 20 minutes. When the processing is complete, remove from the water and allow to cool on a cooling rack or tea towel for a day or so. Check for seals (hopefully, you'll have heard the telltale "pings" of a job well done) before storing. Any jars that didn't seal may be opened, emptied, resterilized and refilled with hot sauce before resealing and processing.

That's it. As usual, the longest part of the whole enterprise is waiting for the water bath to boil. If you're more clever than I (not a far jump, I promise you) you'll have started the water boiling well before you started gathering your ingredients.

Now you have about about 3 pints of jerk sauce ready for marinating, rubbing, brushing and generally flavoring all kinds of meats, poultries and fish. Since I've got a roaster thawing in the fridge I think my first order will be to use my bit of leftover (i.e., not enough to process) sauce as a basting liquid for tomorrow night's dinner.

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I was cleaning out the canning cupboard the other day and thought to take this picture. I didn't think, however, to write down what this all is, but I see some mango and strawberry jams, carrot pickles, chocolate sauce, pink grapefuit marmalade, cranberry chutney, dilly beans and maybe some key lime chutney. I also keep things like preserved lemons, applesauce, peaches and both pureed and diced tomatoes (although I'm currently out of all my tomato products). In the past I've made marinated mushrooms, which I'd like to make again, and am planning to start making ketchups.

This weekend I was planning to put in another supply of pickled carrots and make a first pass at jerk sauce. Instead, both the Little Diva and I got a bad case of the yucks. Neither of us has eaten much over the last couple days. This morning I graduated to toast and she's now nursing for just a minute or two at a time. Other than these little steps, food has not been popular around here.

So instead of talking about canning I want to tell you about our tent. You may not be surprised to hear that I'm not much of a camper. We live in the country and that's more or less enough for me. My husband and the Boy Wonder, however, are itching to pack up a tent and head off to the nearest park for some communing with even more nature (as long as said nature includes a playground, pool, showers and movie night, of course).

So after an exhaustive month of price and feature comparison we bought a tent. Specifically, we bought a $60 tent that's large enough for all of us and had a brand name that even I recognized. So I figured it would be serviceable and it would not be necessary to spend the hundreds of dollars that it's apparently possible to spend on tents (much better to spend that money on shoes, in my opinion).

Anyway, on Saturday afternoon the tent went up in the backyard and plans were made for the men in the family to sleep outside. Around 9 p.m. they went out armed with a flashlight and a bedtime book. Sometime around 4 a.m. it started to rain.

Turns out that the $60 tent leaks. A lot.

It's supposed to be leak proof. Or waterproof. Or whatever it is they say about tents that means you won't get wet when you sleep in one. So my husband says the tent is going back. I asked how much he thought a non-leaking tent might cost. "Don't know," he replied, "Maybe a hundred, hundred-fifty. Possibly more."

There is no way I'm going through the whole tent buying process again. We can buy a lot of seam sealer for the forty to ninety dollar difference between the tent we have in hand and some mythical leak-proof tent.

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