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Ghostwolf04 08/19/2021

Well I got some canning and freezing done. All the corn is put up. Froze some green beans too. Made pasta sauce and some tomato juice. I didn't do enough juice last year. It's crucial in winter time for chili, vegetable soup, sometimes even put in on roast, in Mexican food, sauces.

We also made some hot sauce and elderberry jelly. Gonna try to can more tomato stuff this weekend, my goal is 14 more quarts of juice and sauce. Then if I have more maters in the coming weeks I will just can those whole or crushed or maybe make homemade Rotel with the peppers.

I love canning because I feel like I can enjoy my gardens bounty and not waste it.

I still have zuchinni coming out my ears. Been baking it into breads every weekend. I batter and fry it, chunk and saute it, even use the leftover shreds from the bread to make zuchinni patties. The big ones you can cut out a hole in the middle, slice, batter, fry, then crack an egg in the middle, and it's so good for breakfast!

Oh yeah and I have HUGE watermelons! It looks like some dinosaur laid eggs in my yard. I've already sold 2 and given one away.

alwyslve 08/20/2021

I love this!! I tried to get into canning some years ago, and I still have some new jars waiting to be filled and the basic supplies, I even took a class! But it is another thing altogether to do it myself by myself. I feel like, at least to get started, it needs to be a shared community project. Then I'd lose my intimidation of doing it and not worry about doing it wrong or tracking every step carefully (check and recheck the recipe and directions) - if only I had a canning buddy or guide to help me learn/practice the ropes. :)

Ghostwolf04 08/30/2021

It's easy, you just gotta do it. Maybe find a library or used book shop and see if you can find some old canning books from the 70s, they're the best.

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