This is the Himalayan Blackberry, or as I like to call it, the Kudzu of the Northwest. Several years ago this non-native bramble found its way into Washington state and now covers practically every non-mown square inch of land. We looked at a house here where the backyard was seriously, no lie, so packed with these things that you couldn’t go in.
This is my husband picking said blackberries while we were out riding bikes on the edge of town. I think he’s so hot when he’s out foraging food. Hahaha, he will kill me when he sees I’ve posted that he was “foraging food.”
I didn’t feel like digging out my water-bath canner so this is the pot with a folded tea towel in the bottom that I used to can the delicious black jellied bounty. One of the greatest and most discouraging myths about canning your own food, especially high acid food like jellies, jams, and pickles is that it is difficult to do and requires large amounts of equipment. It doesn’t. If more people would learn that this is not true the world would be a better place I believe. It’s tough to be mad at the world when you’re licking sweet blackberry juice off a spoon. I mean really.