The weather this year has certainly been great for the veggies in the field. Hot days--rain at night. Who could ask for more!
With the rain came a plethora of beans and cucumbers and the time to preserve for the winter.
Dilly beans and bread and butter pickles were the choice this week. These two preserves take time, but the end result is worth it! This week the pressure canner comes out to preserve the beans.
For those of you who would like to learn how to use a pressure canner, call me and we can set up a class. Currently canning classes should be no more than 4 people since we will can in the farmhouse kitchen. Once the barn is done, the classes can get bigger.
It simple. You buy the product that we are canning (in this case green provider beans), bring your own jars (pint) and walk away with some canned beans for the winter. Because beans are a low acid vegetable they must be processed in a pressure canner. It may be daunting for some but it is quite simple.
Contact us if you are interested.