In some places you may be well into canning season. But here in Seattle our weather has been grey so even our pickling cucumbers are running super late for harvest. I guess that’s a good thing because I haven’t been ready to dip my hand into canning on my own because I’ve been too busy. So we’ll jump in together!
I’ve canned a lot. I’ve been canning since before I have memories. My Great-Grandma lived in Eastern Washington in the heart of farming. She passed when I was only 8, but I can remember always being at her house. Even though she was my paternal Grandmother, she taught my Mom everything about canning. After my Great-Grandma passed away, I can remember canning with my Mom and my Grandma and just helping my Mom at home with the canning. All through middle and high school we had a huge garden, by huge I mean over half an acre, and we put up all sorts of vegetables in the freezer and on the shelves.
While I’ll be learning to do things on my own I’m not going into this without a lot of background. Previously, I just played it easy and did what I was told. But that doesn’t mean I wasn’t paying attention.
So here we go people…6 weeks of canning information coming up!
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