Sunday, June 3, 2012

Learning to Can




I had never canned before recently. Jenny and I got started by making a ridiculous amount of strawberry preserves. Then, over the past few weeks, I have made relish, dilly beans, and blueberry lemon marmalade.

 

2 comments:

John June 4, 2012 at 1:46 PM  

Well they look great. Do you use a pressure cooker thing?

Theodore Scott June 4, 2012 at 6:25 PM  

We don't have a pressure cooker. Just a big pot. So, that limits us somewhat. There are lots of things it wouldn't be safe for us to can. But jams and pickled items work well. The relish and the dilly beans are both pickled, since they are stored in an acid solution (vinegar).

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