When I went to get the canner, I couldn’t find it. I asked Vince if he had seen it. He thought I was done canning . . the “season” was over and had stuck it way on top of an out of the way shelf in the garage. NO! The canner gets used all year. As I empty jars of tomatoes or green beans, I’ll fill them with something else.
I got it all loaded and it hissed and gurgled but just wouldn’t build up any pressure. I turned off the fire, let the vent fall down, took it apart and cleaned it three different times before finding some little speck of something under the gasket. I had already asked Vince to get the older model down because I was fixing to load everything in it and start over when I finally got this one to work again.
This batch of canning produced 7 quarts of Nine Bean Soup with ham. Nothing like soup and grilled cheese sandwiches during the winter.
And, I was making a double batch of baked beans. By the time I got them to canning, I had to bring out the older canner anyway because they wouldn’t all fit in the main canner.
This double batch of beans which produced 20 quarts. One more double batch and I’d just about be set for the year. A double batch (4 pounds of dry beans) is almost too hard to make and since it takes two canners to get them all done, I think I’ll stick to making a single batch of baked beans. They have to bake 3-1/2 hours before going into the canner for 1-1/2 hours and that’s a whole lot of heat in the kitchen so I don’t bake beans in the summer. I try to build up my supply of baked beans before the summer because it’s so easy to open a jar of them when we’re grilling, which we do often in the summer.
Always something to can around here, huh?