At first, I was a little confused- then he elaborated. He told me that with canning, I get to take all of the unorganized fruits and veggies on my counter, then organize them into jars, process them, and have a full pantry of healthy, delicious food for when we can't get them fresh.
The more I thought about it, the more I realized he was right, in a sense. I do get satisfaction from naturally preserving fresh, in season, local, organic produce for my family to use when we would otherwise have to get it in a can or import it from Mexico. (gag!) I like seeing the rows of delicious pickles, to die for jams, fresh fruit just waiting to be put into a pie, fresh veggies just waiting to be the centerpiece of a meal- and more than that, I like knowing that I am honing a really cool skill! I am so thankful that I took an interest in preserving food. SO thankful that I enjoy it!
And yes, I like to organize.
Here are some pictures of the veggies and fruits that have been put in their place today!
;)
(Love you, Tim!)
On the left: new red taters
On the right: summer squash medley
After I finished the potato canning and squash canning, I did some more peaches!
With the pressure canner, I'm trying out smaller than usual batches of each new thing (beans/squash/taters/etc.) just to see how it turns out. Hence, the two jars of everything new!
And holy cow- it takes 6 large ears to make 1 quart!
Will have to put them in pints from now on- we can't eat that much corn in a sitting,
no way no how!
More beautiful green beans!
When Tim gets home from doing stuff with his motorcycle (yes, he got one for Father's Day / his 29th birthday next month!), he gets to carry all of THIS down to the basement!
3 comments:
what is in your summer squash medley? We have tons of zucchini and summer squash. How did you can it?
Thanks!
That's exactly what's in it! Plus a couple of random squash that a friend brought me that I never learned the name of.
I just washed, cut, and boiled it for a couple of minutes. Put the hot squash into hot quart jars, put a teaspoon of canning salt in there, covered it with some of the boiling water that I did the squash in leaving an inch of headspace between the water and the top of the jar.
I put on a lid and ring, made sure it was tight- popped the jars into my pressure canner and processed my quarts for 40 minutes at 10 pounds of pressure!
easy peasy! :)
Oh, this looks like fun! I've been curious how to can..not tried it yet. Thank you for posting. Stopping by from the hop...glad I did! http://littleislandstudios.blogspot.com/ Have a great weekend!
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