Sunday, January 25, 2015

So...I've started a new blog that I wanted to share with everyone here.  It is devoted to all my ventures in canning, harvesting, recipes, outdoor adventures related to clamming, etc.   It is still in the development stages (only has 4 or 5 posts....who can remember back when we started our blogs??), but I am pretty excited about it.  Come take a look and let me know what you think.

In the meantime, I haven't gotten anymore quilting done since that finish I posted this past week.  I've been reacquainting myself with my pressure canner.
I started canning over 20 years ago.  I taught my Old Man several years later.  Memory fades over time if you don't use it.  When I was teaching him, I was going off my personal teaching experience ( I taught myself the canning arts).  Back then we didn't have videos on the internet on how to do things.  I had to go off my interpretation of what I read.  After evacuating the kitchen while the pressure canner was going full tilt, I developed a fear of my canner.  That thing was just out of control.  Volatile to say the least.

The Old Man got to spend this past summer at home.  We had already planted a garden and the fields of farmers were coming into fruition.  I had to go back to work full time.  I wasn't about to let these things get in the way of filling my pantry with things I can eat. (I am highly sensitive to A LOT of additives you find in everyday pre-made foods on the supermarket shelf.)  So....he, being the inquisitive sort, did a bunch of research on the internet in between tending the garden and keeping up on housework. 

On point to the subject, he did some research on how a pressure canner should be properly run.  He experimented while I was at work.  I would come home at the end of a 16 hour shift to canned Marina Sauce, Beef Stew, Split Pea Soup, Baked Beans.  It sparked an interest to re-learn my pressure canner.

After some very patient and understanding direction, I have produced 10 quarts of Split Pea Soup this weekend.  Ingredients:  Split Peas, Water, Carrots, Onions, Ham, Allspice, Bay order of ratio to volume.  I like that.  A Lot.

I will probably copy and paste this post to my new blog, but thought I would share another one of my passions with you.  Quilting keeps you warm.  Canning keeps you fed.

Happy things to both!!

My new blog spot...


a good yarn said...

I have vague memories of my mum canning when we were little - I'm sure they did it on the farm where she grew up. Waste not, want not. We have a big agricultural show here each year around Easter. There are hundreds of entries for jams, preserves and the like. I've seen fruit, vegetables and sauces but never meals.

---"Love" said...

My daddy always had a big garden with all kinds of good veggies, and my mother would use her pressure cooker to can everything she could. I always felt like we ate better all winter long than any of my friends! I have a feeling we all would be better off doing the same thing. Indeed, the day may come when gardening and canning will become necessary rather than for personal satisfaction! Of course, we also have the choice of freezing, which I like better than canning, but it depends on the veggie and its intended use. Enjoy, and I'll enjoy reading about your adventures! ---"Love"

Marsha said...

My mom always did a lot of canning. Growing up on a farm, we had a big garden and it supplied food for all winter. It was good food, too! All that work pays off!