Today we fired up the pressure canner for its inaugural run. What a wonderful machine, a “pressure canner.” A lovely gift, mother. The whole thing seems very dangerous, what with the plethora of orange warning labels, the propane tank, the steam weight hissing violently around in a circle.
There is a gauge on the thing that reads all the way to “CAUTION.” I’m not sure why you’d get there in the first place, but I have no interest trying. It’s like a car that registers to 400 mph. Why on earth would that happen?
We canned green and yellow beans, and we pickled some of our green tomatoes for salads. It was a meager attempt at a preemptive strike.
We have something like 25 tomato plants, and unlike last year when i let them grow wild, all have been properly suckered and trimmed for the duration. That means we have something like 2,365 enormous green tomatoes on the vine — all weighing the plants down, almost snapping the tomato stakes (BAMBOO IS NO GOOD!)
I fear that one day we will wake up to see them all red at once.
If you’ve ever grown a large quantity of tomatoes, you know that once they start, they don’t stop, and that you’re canning constantly until the fall. we are just using our last jars from last year, so this is perfect timing. But the green tomato salsa stuff barely put a dent in the crop.
We also are making something called Blueberry Butter, which is as good as it sounds.
The problem is that I want to make everything in this book:
4 recipes down, 396 to go.
This Barbara Kingsolver sure knows a lot about gardening. She planted 200 potatoes to last her family the winter. And how does one make “seedling potatoes” ?
There is much yet to learn. But soon, we’ll never need to go to the grocery store again.
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