Sunday, July 17, 2016

Busy Busy Busy!

I'm a canning fool today!  I canned 10 pints of dill pickles (2 with habanero peppers in them for someone at work), Clydie canned 6 cars of pickled squash, and I tried out my new pressure canner to can 4 pints of pink eye peas, and 4 pints of butterpeas.

Clydie bought the canner from, and we picked it up last Sunday.  We had already picked some peas and beans and shelled or snapped them, and she and I both have picked some more over the last week and yesterday.  We figure we didn't have enough to make 8 pints of any one particular item, but we could do a couple pints of this, a couple pints of that, to make the 8 to be able to run the canner once. 

Today, I finally get the canner out of the box and start reading the instructions.  I have never used a pressure canner before, and honestly, the thought of using one scares the hell outta me.  I imagine horrific things happening, such as getting burned by steam, or having it blow up because it was too pressurized, or whatever.  Anywho, I read through the warnings and directions, and then I read over processing times and realized that we can't process the peas with the pole beans, as they have 2 different processing times.  :-(

But that was okay, being that we had 4 pints of pink eyes, and 4 pints of butterpeas.  I decided we'd have a vegetable plate tonight for dinner with some fried cornbread, so the pole beans are getting cooked, as well as the lima beans and field peas. 

Once I started processing everything, I just kept my instruction manual with me, and it was actually quite easy to use the canner.  40 minutes of processing time, and we're good to go:

                                     Here's my peas from the pressure canner

Here's everything we've processed today, minus 2 jars of pickled squash that are headed to my mom's right now

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