Food Preservation

The house is hot and humid this morning. Which is drag, because it is easily the hottest day outside, in about a 10 day stretch. And I have many other, more “important” things on the never-ending “list”. But, the produce is coming off the fields now. It is time.

I got the idea to can some green beans earlier this week when I noticed that I have too many 500ml Mason jars to fit into storage. In other words, I am way behind. More jars being emptied than being filled, it seems.

Those were the reasons I found myself in the kitchen this morning, going through the ritual of preserving. I like to think of all the women who have done this before me. Slaving away in kitchens that were not as nice as mine. They would be extending their harvest to provide real nourishment during the long winter. I am merely making a nice compliment to my winter fare.

My Mother in law taught me how to can. One of the many great things I have learned from her. We have spent whole weekends putting up pounds of produce. She did for me, as she has no need for dozens of salsa jars. I don’t know why, but I continue to find the process extremely satisfying. Especially the “popping” of the lids. That final sign to let you know, all is well.

Can’t wait to open the first jar on a cool day this fall and think of the heat from this summer day.

Pickled beans dry packed_web

Canning jars_web


Pickled beans done_webSee also, from The Good Life List:

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