The Canning Bragging Club
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I did it! I finally learned how to can. (Maybe there’s hope for my sewing skills…)
Thanks to my friend Diana, who was so very generous with her time and with her canning equipment, I can now proudly inform folks that I am indeed from Lancaster County, Pennsylvania. And mean it.
Even without the sewing skills.
For my canning lesson, we tackled tomatoes in boiling water–not too hard, and green beans in the pressure canner–definitely more tricky.
Now that I’m canning and all, it’s become rapidly apparent that the way to measure canning ability and what not is by reporting “how many” or “how much.”
For instance, when I told my eighty-something-year-old neighbor about my first canning experience, the first words out of her mouth were “How much did you can?”
After my response, she went on to brag about casually mention the 40-some-odd quarts of beans she’s canned this summer, not to mention the tomatoes and pickles, etc.
I love it! I’m now an official member of The Canning Bragging Club.
Although truly I have nothing to brag about. I’m just thrilled finally to have learned this skill that will free up some freezer space for the entire cow we will acquire later this year…
And for the record, so far I’ve done 7 quarts of green beans, 4.5 quarts of tomatoes and 5.5 quarts of salsa.
Not that anyone’s counting.
Do you can? What are your favorite foods to can? I’d love to know your favorite recipes for canning…
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Feeling the urge to join the club too! Great job!
Heather–You should! 🙂
Love it! Last year I did it too, I canned 40 quarts of tomato sauce, 15 each of pear and apple sauce and countless quarts of salsa. My hubby ate it (the salsa) so fast I was seriously unable to keep track! We grew it all, and that makes it even more rewarding if you ask me! DeeDee said you and I are a lot alike! I see more and more similarities the more I read your blog!
Wow–I’m impressed! My canning expectations for this growing season are pretty low, given the pending arrival of Baby Brother. I’d love to know your recipe for pear sauce–sounds fun! 🙂
I don’t have much of a recipe. I use thishttp://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_8?ie=UTF8&qid=1395923632&sr=8-8&keywords=food+mill so that I never have to peel another apple or pear again to can! Then I add a vanilla bean, cook it down for hours until it thickens and then jar it. It is a super easy way to make it. When using the food strainer you throw in the cored fruit and cook it until it is soft. After straining I reserve the liquid and cook it down to a syrup into a jam like consistency, it is great spread on brie and served with homemade bread or crackers! No sugar, no added junk 🙂 Makes Mommy happy!
Sounds great. Thanks!