I finally worked up enough nerve to use my pressure canner this winter. I made a large batch of chili, had some for dinner and canned the rest. Did the same with Navy Bean Soup. Now I can have home made food whenever I want and not have to eat leftovers for a week. Am going to make a batch of spaghetti sauce and do the same. Frees me from store bought and I KNOW what goes into those jars.
Lots of the recipes for good canning food unfortunately has milk in them (Shrimp Bisque) and my books say not to use anything with a milk product. Not sure why. I guess if the milk escapes it could plug the pressure valve but seems unlikely. Maybe the milk portion curdles?
I still have a bag of cut green beans that I blanched and froze last fall. They look great. D suggested adding them to a stir fry. Am planning succession planting this year now that I have a couple of years of vegies under my belt. Was amazed how long the lettuce lasted. You would think it would be the first to go in a frost but it was still growing, albiet slowly last Oct 1st. I also noted empty spots last year to put stuff like even a few broccoli or cauliflower heads, or cabbage. Two kinds of peas to climb between the taller fence plants. Anywhere I can cram them where they can get light.
