I have heard (and this is the reason I decided to go with the pressure canner to begin with) that once you start canning, it becomes addictive. I now know how true that was.
I canned the plums, and it took a long time. My back was sore, and I was very tired. There was the added bonus of, having this huge pot of boiling water that needed to be dumped, being able to take a bath (we have an extra wide bathtub and not enough water in our hot water tank to ever use it.) I needed that bath then with my back hurting so much. I really enjoyed that.
After that, my husband brought home a huge zucchini and some cucumbers. Of course, they needed to be pickled (especially since I am the only one in my house that eats them and the zucchini alone was over 4lbs.) Then, too, I also had a fresh head of cauliflower, some carrots, lots of onions, some garlic from the garden… They could be pickled, too! I made 12 pints of Italian flavoured zucchini pickles, and 12 pints of mixed pickles.
And that is when my pressure canner came in. Of course, I had to try that out, too.
I must admit that I have been afraid of pressure canning. I mean, it seems everywhere you turn on the subject people are saying how dangerous it could be – but then… mostly it seemed the danger in the canning itself was involved in the older style of equipment (the new ones have safety features built in) and the rest is about not following directions.
I can follow directions… if they are written down, that is.
So I made white bean soup. White bean soup (very much like the chicken stew with rosemary I used to make in my pre-vegan days) is one of my favourite meals – but it makes way too much considering I am again the only one here who eats it; same with most of the food I eat. I made 10 pints. One didn’t fit in the canner – I guess my pint jars are the same width as wide-mouth would be or something; I could only fit 9. One jar didn’t seal – there was a new lid which was slightly bent. I meant to save that for something I would just refrigerate, but I unbent it, washed it, and couldn’t tell it apart from the others. The others all looked great!
So much fun!
Then a couple of days ago, having bought some dried black beans, I decided to can some more. I made black bean soup and vegetarian chili – 8 pints each (I forgot I could fit 9 in, but 8 was a good number and the jars were all just filled with the amount I had made in the slow cooker.)
I learned that day that pressure canning two batches in one day was too much for me. My head hurt from the amount of concentration I had to keep. My back hurt, and my girls were stressed out since I wasn’t able to sit with them until after 7pm that night. Yet looking at those 16 jars, and hearing the pings (I have learned to love that sound!) of jars sealing was incredibly satisfying.
Course, here I am two days later, aching to do more canning. I suppose it isn’t really worth the time. 16 jars worth maybe about $11 after factoring the cost of the food for a whole days work – when an eight hour shift would have paid quite a bit over $100 if I could have kept working, yet… this calms me and brings value to my life, where working caused me panic, stress, burn out, and an overwhelming feeling that whatever I did didn’t matter.
There is more to life than money, and I think… I think I really like canning.
Oh – and in response to my mother’s question when I spoke to her the other day, “how does it taste?” Better than I could have imagined! Really, there is no comparison to store bought canned vegetarian soups.