Over the weekend my friend Katie and I got together and learned how to use a pressure canner. Katie gave me a 22 quart Mirro pressure canner a couple weeks ago, because she had never used it, didn’t have a manual, and didn’t know where to begin–and her kitchen is way too small to make a big mess in. I ordered a new weight, an additional aluminum rack, and the manual, and now I’m in business. Katie brought over a bunch of produce (the commissary had a great deal on green beans the other day) and jars, and we successfully pressure-canned two dozen pints of green beans, potatoes, glazed carrots, cream-style corn, and applesauce (apple sauce doesn’t require a pressure canner, but we were having a bit too much fun…).

In issue # 70, BHM published an article by Charles Sanders on making unusual jams and jellies, so I found the directions for making corn cob jelly in order to eek out every edible drop from our hours in the kitchen. The recipe calls for red corn cobs, but we just used regular sweet corn cobs, so our jars don’t have the pretty red blush Sanders talks about. I also saved the peels and cores from my applesauce, and will finish making apple peel jelly this afternoon.

I feel that we accomplished more than just a few dozen pints of canned goods. We checked off a useful tool that was on our list, and learned a new and important skill that will serve our families well. Now we can take advantage of the harvest, whether it is a super deal at the commissary, a roadside stand, or from our own gardens. (P.S. Every jar sealed but one — it’s in the refrigerator right now, and we’ll gobble it up for dinner.)

And speaking of important tools, last month we bought a Stihl chainsaw and a proper ax (we had a very small hatchet). There are areas on base where the man can chop already downed trees for firewood. It’s all still very wet, of course, but should be nicely seasoned by next winter.

This entry was posted on Tuesday, October 30th, 2007 at 6:25 am and is filed under Homemaking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.