We have approached the halfway mark everyone.
Silvegirl and Caroline, I am contemplating the most efficient explanation of the canning process I use. My Mother and her family were not a "country" family, so I was not exposed to this process growing up. My husband's Mother was from a rather poor farming family of 18 children
. She is the dear that has shared her canning and gardening secrets.
Silvergirl, I have gone to a local cannery before and there used tin cans. We usually do it at home though, with glass jars. Food, such as tomatoes are peeled, cut into pieces, and stuffed into the jars. After adding some salt, I ensure the rim is clean, place on a new lid and then loosely put on the ring that holds the lid. The jars are then placed into a canner, which is a large, deep pot with water brought to a boil. They are processed for 10 minutes, removed, rings tightened and then they seal as they cool. Once you hear the popping sound, you know you have had success. The acidity of tomatoes allows use of a simple canner, foods, such as meat or even green beans have to be processed in a pressure canner, but I won't go into that, not only to avoid boring you anymore, but because I am new to it myself.
My husband and I both wanted to be capable of continuing these types of, I suppose I could say traditions, as it seems as though it is slowly becoming more rare (although many people still do this within the Appalachians) We are interested in the gathering and preservation of wild foods as well, still much to learn. Mainly mushrooms so far.
Canning 101, Lesson 1
I am happy to be going through this sober month with all of you. Hopes that the weekend has been and will continue to be good to you
You can't go back and change the beginning, but you can start where you are and change the ending-
C.S. Lewis
