Many of you, like me, have summer gardens planted. If you’re lucky you may have already begun to enjoy the harvest a bit as well. We’ve been enjoying zucchini and crook neck squash and await our first watermelons! But I am very excited to can some green beans and pickle some cucumbers. So in the spirit of canning and preserving my fellow bloggers and I offer another lovely giveaway!…
Well, Fathers Day is right around the corner….We can picture all the fathers, grandpas, sons, brothers and nephews wanting to be in the outdoors this summer. So 16 bloggers got together to have one of the BIGGEST Fathers Day giveaways ever! Who wouldn’t like a Camp Chef Stove in the backyard or to take up the canyon (where allowed) to cook outside. Can you smell the bacon, eggs and hash browns right now? The Fathers Day CampChef giveaway starts June 9th, 2014 at 5:00 AM (MDT) and runs through June 14th, 2014 at 5:00PM (MDT). We will have two winners and each one will receive one CampChef 2 burner stove Model #EX60LW. …
If you have a garden and its abundance cannot be eaten before it spoils then canning is a great option for long-term storage.
I had the opportunity to learn canning from my sweet friend Donna. I didn’t even own a canner at the time so she allow me to come can pinto beans at her house. We drank kombucha and had a wonderful chat while she taught me the ins and outs of pressure canning.
I planned my summer garden with canning in mind. I planted a lot of green beans and I hope to have more than enough left for canning. I dream of digging out my sweet potatoes (which should be ready for a November harvest) and opening cans of my green beans as part of our Thanksgiving meal. Homesteader dreams……
Today was my first canning experience! I have been wanting to can for awhile now but I’ll admit I was a little nervous.
So my friend and mentor Donna, of Sharing Life’s Abundance, invited me over for a little lesson. She suggested we start with pressure canning pinto beans…who I am to argue? 😉
I bought 3 lbs of organic pinto beans and soaked them overnight in preparation for going to Donna’s this morning. I also bought my canning supplies.
Our other friend Tiffany H. joined in on the lesson and Donna started out by giving us a bit of a microbiology lesson on the bad bacteria that can grow in jars that are not properly prepared and canned. Check, clean good…botulism bad.
So we heated the jars in the canner and boiled the lids and bands in a separate pot.
While we did this we put the soaked beans in a pot and covered them with fresh water. These continued to cook for about 30 minutes; the rest of the cooking happens during canning.
Then the jars were topped with the lid and the bands “finger tightened”.
Then into the pressure canner they went!
This is where timing and knowledge gets very important! You need to reference a good canning guide; I’m a newbie and don’t want to post something incorrect. I am using the Ball Complete Book of Home Preserving and thankfully a friend with experience.
After the canning process and letting the canner de-pressurize I used a handy-dandy Jar Lifter to get those hot boogers out of the water. Yeah, I wasn’t the perfect student, I touched a jar…don’t do that.