Well… when you own a pressure canner… (<-affiliate link) canning season runs year round because you’re replenishing your stock of soups, stews and broths. But this is by far the busiest time for canning. Yesterday our son and I went to one of the local farmer’s/flea markets just to see what might be available.
We came home with a bushel of green beans. So yesterday afternoon was spent topping and tailing, slicing some and making french green beans with the rest. Then the later part of the afternoon was taken up with blanching. Now strictly speaking, it’s not necessary to blanch beans before pressure canning them, but we find that it helps them to retain more of their colour and definitely makes it easier to fit the french green beans into the jars.
After supper, it was time to fill jars and pressure can them.
At the end of the day, we had 23 pints; 9 pints of sliced and 14 pints of french.
On our next trip to a farmer’s market I’m hoping to find sweet corn to freeze and can. And I’ll also be on the look out for good deals on tomatoes to turn into diced canned tomatoes, tomato sauce and salsa.
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