Tuesday, July 18, 2017

Country canning, city sensibilities

I decided, before moving, to try my hand at activities I had not done before or at least for a very, very long time.  What I know about canning I can claim only from attempts done most recently in the late '80s. So basicly, I'm a rank beginner.

I picked up a dozen pint jars because I didn't know where the four jars were that I DID have.  Still packed, you see.  I found a simple recipe for canning tomatoes, gathered the ingredients, and went to work. Here is what I learned.

Sixteen vine ripe tomatoes make two jars of canned tomatoes.  The third jar in the pan is mainly juice, sage, and oregano.

It is important to have more space in a kitchen than I have in mine.

It is essential to have the right tools to do the job most efficiently.

It is important to buy a lot of tomatoes (or whatever veggie you are canning) at the lowest price. Otherwise, you end up with 2-3 jars of very expensive tomatoes.  Low yield is not a good thing.

Nevertheless, I enjoyed my experience and wouldn't mind trying it again.  Next time I might make bread and butter pickles.  A certain pirate I know loves them and a well fed pirate is a happy pirate. So, yo-ho-ho and off for more canning I will go. After all, I have 9 more jars to fill.

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