I've finally started to do some canning. I'm still intimidated by the pressure cooker, but if I get everything prepped Paul doesn't seem to mind hanging out with it on the porch while the jars process through.
Paul and the boys picked a bunch of wineberries from our land, and I made nine half pints of jam. These are the staple of the pb+js that the boys like in their lunches during the school year.
Then I spent a couple of sultry afternoons in the garden digging up carrots. I don't know why carrots don't just pull up from the garden like beets or turnips. But I had to dig every single one out, and broke quite a few in the process. Regardless, I got a good number, and ended up canning 27 pints of carrots and 5 of turnips. I only did a small batch of turnips because I couldn't find anyone who'd actually tried them and I had my suspicions they might be gross. So I did a test batch.
So here's the scoop on canning turnips. They become more pungent and the texture (while they do stay intact) becomes a little spongy. So they really don't taste so great. On a brighter note, I discovered that if I make a big batch of mashed potatoes and dump in a jar of canned turnips to the mash, no one in the house is any the wiser. So at least they won't be going to waste.
The carrots and the wineberry jam turned out wonderfully, and we'll be enjoying those this winter. Hopefully there will be some green bean canning in my near future. Canned green beans are my favorite!