Stocking the shelves

At the end of summer my mother would launch her annual canning process. She retrieved large Ball jars from the cellar, sterilized them in boiling water and sealed tomatoes, beans and rhubarb from Dad’s garden into them. The food would appear on our dinner table throughout the winter.

I follow that tradition, modestly, by making strawberry and blueberry jam every year, but even more by storing away information and ideas gleaned from my summer beach reading. With no less care than mother gave to putting up food I plan ahead, carefully choosing my books. My hope always is to store away substantial, lively homiletical material that will help me through a winter of preaching.


This article is available to subscribers only. Please subscribe for full access—subscriptions begin at $2.95. Already have an online account? Log in now. Already a print subscriber? Create an online account for no additional cost.

This article is available to subscribers only.

To post a comment, log inregister, or use the Facebook comment box.