Yesterday I spent about two hours putting up these beauties…
Two hours might sound like a long time, but we’re talking from ground to processed canning jar. Not too bad for a novice canner I’d say. I have canned food before, but not a whole lot. Last year I “put up” (don’t I sound like a pro with that canning lingo?) a liter of pickled beets and two liters of tomatoes. Needless to say, I’m not terribly experienced when it comes to canning, but I have made a basic pickling brine before so that helps.
I used one of my new books, Put ’em Up! by Sherri Brooks Vinton for recipes. I used two simple ones this time, Dilly Beans and Dilled Carrots, but there are over a hundred fun and interesting ones in there. This is officially my new canning book. It goes through the basics of canning, using the water bath method, drying, freezing, and infusing to preserve your harvest. The rest of the book is stuffed with yummy recipes like spicy carrots, appled brandy, charred chili barbecue sauce, figs in honey syrup, homemade raisins, and rhubarb chutney with cloves. The recipes alone will brighten up your pantry and get you through the dreary winter.
Out of 16 square feet of my garden, I harvested and canned 5 quart jars worth of Parisene and Danvers Half-Long carrots and 6 quart jars of Contender and Yellow bush beans. That’s not all we’ve harvested though. I’m working on a count for you. Otherwise, I think we have a good start to a food pantry… now if we only had a pantry.