Wednesday, July 24, 2013
OK. So the new pressure canner arrived yesterday afternoon, and I was psyched. I've been canning since 1978 and have never used a pressure canner. In the canning vein of preserving, I've always canned high acid "vegetables," fruits and pickles. But today … after I pickled some eggs and beets, I chopped up what was left of the yellow squash that was gifted to us from our dear friends Jes and Bruce.
I canned 12 pints of squash and started a ferment of what was left (about 3 quarts) in the style of my fermented squash from last year, which rocked my world. It would seem that there's conflicting information out there about canning summer squash and it delights me that it was my first canning adventure with my new pressure canner. I'll now have my own experience from which to make my own decision. I can dig that. After all, it's a core modus operandi of mine.
Yeah. After so much time of focusing outward, or acting on situations external, I'm finally returning home to me. It feels Good. I can dig it.