Emily carefully set the last jar on the shelf, watching the collagen-thick bone broth quiver in the pantry’s dim light. She ran her fingers along each neatly labeled jar; bone broth in beef and chicken, green beans and red tomatoes like Christmas decorations. Some of the women in the Canning Club used jars they traded or bought at the ReUse Center, but that meant they weren’t uniform. The uniformity was key. It allowed her to plan, form straight lines on all her shelves, know what she had without worrying whether she was missing a jar that might be stashed behind the others.