RMLE

I’ve been canning for about 9 years now. I started out with half a dozen pickles and dilly beans the first year, and it has expanded over the years.

I like to keep track each year to determine whether I canned enough, or too much. This is my gardening book–I keep track of what I plant every year, and where it’s planted–and I also add my canning. Last year, our sum total of all jars was over 100!

I bought a pressure canner this year. I’m so excited to expand our canning. So far I’ve canned 9 jars of green beans. We don’t mind green beans canned, but we’re not fond of some of the other veggies. We want to avoid the bpa in traditional cans, so this was the solution.

The plan is to can tomatoes for chili, beans for chili, and who knows what else with the pressure canner. We’ve completed water bath canning a bunch of dilly beans, dill pickles, spicy dilly beans, jalapenos, apricot jam and peach jam already. The girls are helping more with the canning, the plan is to know canning before graduation.