July 26, 2010
Let the canning begin.
My family has been canning green beans and blackberry jam since I was born. I first started canning in 2008 while a Peace Corps Volunteer in the Fiji Islands. I made dill and bread and butter pickles and chillies.
I was visiting my best friend in Portland last week and decided to begin canning again after finding the book, "Put 'em up! by Sherri Brooks Vinton. I went to the Richmond Farmer's Market on Saturday to get lots of veggies for canning. I bought half runner beans, tomatoes, tomatillos, basil, summer squash, and corn. This week I am going to make (can) marinara sauce, green tomatillo enchilada sauce, italian-flavored pickled squash, and szechaun beans.