FREEZING AND CANNING SEASON IS HERE

 Well,  we have all this garden produce, now we have to do something with it.  We will eat a fair amount as it comes out of the garden fresh.  The rest will be frozen or canned.

Pat and I traveled through southern Arizona and New Mexico earlier this year and bought a few bags of fresh pinto beans.  We have pressure canned several qts with added onions, jalapenos and garlic.  Now they are ready to eat and make really great burritos and such.

Last week we put up bread and butter pickles and hot pepper mixed vegetables.  Before that we canned several quarts of blackberry juice than can be made into jams and jellies when there is time.




Yesterday we canned green beans and today made dill pickles all with our own produce including cucumbers, peppers, dill and garlic.

I have included below a couple of canning sites that can help you learn how to preserve your own food.  Start with pickles, salsa, jams and jellies that can be canned in a hot water bath.  A hot water bath canner is about $20.00 at Walmart.

Guide to fresh preserving
Home Canning Info
Choosing the best canning jars