Canning is a tradition that has been going on for centuries. People have preserved everything they could from salting meat and fish, advice to veggies and fruit, rx even burying them in the ground for months on end. It’s a way to preserve the harvest, or it was. Most people don’t need to can or ferment vegetables or salt there meats to last on long boat rides to foreign lands or the harsh winter months. We started a couple years ago when I bought Jason some canning books for Christmas. We had been making beer and I felt it was the natural progression. So we filled our cupboards with all kinds of canned food. After a couple years and the renovation of the kitchen/Lab earlier this year, we noticed we still had a lot of left over and started to use our canned goods as appetizers and side dishes. Soon we were running out of our supply. And like our hot sauce people wanted to take some home. So this fall we have been canning freaks. Also the local CSA has helped us with more food then we can eat. We’ve canned everything from apples, pestos, soups, made preserves and our very popular chile peppers. The latest is dilly string beans and yellow beets. Come February and March we will gorging on our hard work this fall. Hopefully we can save some for summer BBQ’s!
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