Simply coat Jack-Be-Littles with Mod-Podge and sprinkle glitter over them to cover and allow to dry. This is messy so be sure to wear gloves and work over newspaper. Chose glitter colors that match your decor or decorations. We chose a palette to go along with the china garden witch.

As the Harvest Moon is the full moon closest to the Autumnal equinox, a time of balance, great balancing powers stream from the light of the silver orb. Use this energy to regain perspective and sweep away the clutter of your mind, body, spirit and surroundings. Refocus on the manifestation of your goals and dreams by asking the gods for their blessings on the path you have plotted to the destiny you dream of. Use this moon’s energy in mediation to cleanse your senses and clear away the clutter that may be impeding their sensitivity.

It is also a good time for spiritual initiation or rededication. Under the light of a full moon with a glass of white wine or grape juice in hand, allow the moon to illuminate the surface of the liquid. Feel it being instilled with the powers of the moon, of balance, spiritual awareness and completeness. Take a sip and feel those qualities illuminate in your being as you rededicate yourself to your chosen path. Use the rest of the wine as an offering to the land and gods as thanks for their blessings and guidance.

ACTIVITIES
· Bring in the last of the harvest, including grapes and apples
· Make your own homemade wines or grape preserves
· Continue garden cleanup by cutting back all faded plant material
· Plant fall flowers for autumn color
· Refocus and redefine your goals
· Rededicate yourself to your chosen path

FULL MOON INCENSE(burn on incense charcoal or cast into the fire)
1 scoops sandalwood powder – protection, healing, spirituality
1 granule amber – renewal, alertness, cleansing, protection, purification
3 drops vanilla – love, lust, mental powers
1 part Copal – cleansing and aid in mental and spiritual endeavors; opens the soul and stimulates creativity and imagination
1 granule gum mastic – cleansing, clarifying and mentally refreshing, meditation and reflection, its bright radiant energy is helpful when you need clarity
1 part bergamot – ceativity, luck
1 part fennel – protection, healing
1 part cinnamon – success, healing, psychic powers

SUPPLIES
Very large stock pot or canner pot
Wire rack to fit in the bottom of the pot
Wire rack to cool and rest processed jars on
Sturdy tongs for lifting and lowering filled jars
Candy thermometer
Small ladle
Small stiff, non-metallic spatula or bamboo skewer
Paper towels
Mason jars, lids and bands

METHOD

1. Wash jars, lids, bands, and all equipment in hot soap water or run through the dishwasher. Only work with enough jars to use up the amount of food in the batch you are currently working with.

2. Set up the pot. Fill the pot halfway with cold water and move to stove. Place a wire rack on the bottom of the pot. Using tongs, pick up and stand the empty jars upright on the rack, allowing them to fill with water as you place them in the pot. Using a tea kettle or a large saucepan, add more water to the pot so that the water level is at least 1″ above the top rim of the jars, but ideally 2″ or more is better. Using tongs, add the lids to the pot. Position them carefully so they don’t slip under the rack. It is not necessary to put the bands in this prep bath. On high, heat the pot to 180 degrees. Maintain it at that temperature for at least 10 minutes and until ready to start canning your food. Do not allow the pot to boil. If the lids are subjected to high temperatures the sealing compound will activate and your jars will not seal later when you process them.

3. When your recipe is ready to can, keep it hot as you fill the jars and continue to keep the canning pot at 180 degrees while completing this step as well. Using tongs, remove a jar from the pot and hold it upside down over the pot to allow excess water to drip away. Place the jar on the counter and using a ladle, fill the hot jar with your hot food, leaving ¼” of headspace from the top. With the non-metallic spatula or a bamboo skewer, work your way around the perimeter of the jar in an up and down motion to remove any air pockets that might have occurred while filling the jar. Adjust headspace if necessary and wipe the rim with a clean, damp paper towel to remove any debris. Using tongs, remove a lid from the pot and position on the top of the jar. Screw on a band just to the point of resistance. DO NOT TIGHTEN. Air must be allowed to escape during processing to create a vacuum seal. The passage is one way – air will escape from the jar, but water will not enter it. Using tongs, pick up the filled and closed jar and place it carefully into the canning pot, keeping it upright at all times. Repeat until all jars are filled.

3. Increase the heat, cover and bring the pot to a boil. This can take as long as 40 minutes depending on the size of your pot and jars. Observe carefully and do not mistake the escaping air from the jars as the water coming to a boil. When a full rolling boil occurs, allow the pot to boil for 10 minutes.

4. Turn off the heat and remove the lid. Carefully remove the jars from the pot with the tongs, taking care to keep them facing upright at all times and not allowing them to tilt or be turned upside down. Allow the jars to rest on a cooling rack for 12 – 24 hours. You will notice that the bands are very loose when they come out of the bath. Do NOT tighten them. As the jars cool they will vacuum seal and you may here a “ping” sounds from the jars, this is normal.

5. After the resting period, remove the bands and test the seal by grasping the lid and trying to gently pull it off. It should feel very secure and appear to be dented inwards. This is a good seal. Wipe the jars off with a damp cloth and store in a cool dark place for up to a year. Jars that did not seal properly should be stored in the refrigerator and will keep for about 6 weeks, depending on the contents.

6. It’s not necessary to store the jars with the bands screwed on. They may actually rust over time and may end up being difficult to remove. If giving as a gift, lightly screw on a band as it will be needed to close the jar again once it has been opened. Cover the top with a piece of fabric or parchment paper, secured with a ribbon for a homemade gift.

* This is an overview of the basic method for processing acidic foods and is not meant to replace specific manufacturer or recipe instructions.