One of the reasons I was drawn to getting a Master’s in Library Science is a good appreciation for preservation. I love all of those preserved stories and bundled pages of information, just waiting for someone to soak up. So I suppose canning and books have a common bond. I made it a goal to learn to can before we hit the road in our (future) RV. Since we plan on being off-the-grid, we’ll be staying in a few far off places and some good ole canned goods will come in handy. Plus, I’m pretty keen on sustainability. If anyone is to know anything about me, it’s that, and a great love for writing.
My mom’s canned for a few years now and I canned with her once (meaning she canned and I watched). Yesterday I spent much of the day doing it myself, remembering what she taught me. Turns out, it’s easy.
There are two different methods of canning, hot bath and pressure cooker canning. Hot bath canning requires fewer steps and is used for high acidic foods: fruits, jams, tomatoes, salsa, etc. And pressure cooker canning involves, well, a pressure cooker. I use a simple 10 lb only pressure cooker. Pressure cooker canning is used for vegetables, vegetable soups, beans, and other low acidic things. I’ve used my pressure cooker for a couple of years now for cooking dried beans. So I was excited to use it for canning too.
Yesterday I canned (all organic): green beans (on sale at $1.99/lb), Yukon gold potatoes, and carrots. I ended up with five one pint jars of each vegetable. I’ll be doing some hot bath pressure cooking of fruits and other acidic foods today and tomorrow.
Once canned, your food lasts a year. How cool is that?
Expect some more photos of future canned eats and treats because boy am I hooked!