1. Pressure Canning

    Our wonderful friend Ruth lead a workshop on canning green beans.  She is very knowledgeable about this process and showed us step-by-step how to properly can the beans to ensure food safety;  we carefully washed everything with really hot water and soap, all the jars we inspected for cracks or flaws, the lids were new, the beans were sorted so we only used the very best, and she taught us how to use the pressure canner to that the jars seal properly.  It was a long process but so good to learn as winter approaches and we decide how we want to preserve our food.

     
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