What did you make from your garden today?

[Smokerbill]

I'm cooking green beans in my crockpot today using solar power from the system I set up on my front porch. I just turned the crockpot off and threw in a bunch of basil from a plant I accidentally broke off. Not sure how it will taste, but I'll eat it, good or bad.

When the beans are done I'll pull them out and throw in a couple of chopped up zucchinis I picked yesterday.

I have leftover chicken thighs, carrots and onions I cooked yesterday in the same crockpot. The beans and zucchini are cooking in the chicken stock left over from yesterday's cook.

Kind of fun cooking with free solar power!

 

[Sally PB]

I had a counter ripened tomato in my fried rice for lunch. The tomatoes are starting to turn, and I bet I'll be canning some by next week. I really want to get going on that. Even doing 4 quarts in a stock pot a few times (instead of 7 in my canner) adds up. I want to do 50+ quarts this year.

 

[Smokerbill]

I had a counter ripened tomato in my fried rice for lunch. The tomatoes are starting to turn, and I bet I'll be canning some by next week. I really want to get going on that. Even doing 4 quarts in a stock pot a few times (instead of 7 in my canner) adds up. I want to do 50+ quarts this year.

I'm planning to make homemade salsa when my determinate tomatoes start ripening. I'll find out if my $10 Goodwill pressure cooker works.

But I'm guessing that salsa is acidic enough that a water bath would work.

 

[Happy hen lover]

Canned pickles and huge pot of fresh green beans in instapot. I used pressure setting wish I would have steamed them.

 

[Sequel]

I'm planning to make homemade salsa when my determinate tomatoes start ripening. I'll find out if my $10 Goodwill pressure cooker works.

But I'm guessing that salsa is acidic enough that a water bath would work.

Yes but they still want you to add a little acid.

 

[Smokerbill]

Yes but they still want you to add a little acid.

I think I have a little bottle of ascorbic acid for adding acid. All I have for canning jars is a new 12 pack of pint jars.

 

[Sequel]

I think I have a little bottle of ascorbic acid for adding acid. All I have for canning jars is a new 12 pack of pint jars.

That sounds promising! I dug out my old presto 21-b pressure canner yesterday. I’ve ordered a new gasket and fuse thing for it, but I may test it today just for fun. It is really old but well made And it’s still supported. I just have so many green beans it’s ridiculous! And we just don’t like frozen beans. To me they taste like hay.

 

[Smokerbill]

That sounds promising! I dug out my old presto 21-b pressure canner yesterday. I’ve ordered a new gasket and fuse thing for it, but I may test it today just for fun. It is really old but well made And it’s still supported. I just have so many green beans it’s ridiculous! And we just don’t like frozen beans. To me they taste like hay.

I know my old canner is a heavy, well made thing. The new seal/overpressure valve replacements cost only about ten bucks, too. The only thing I have concerns with is the pressure gauge and whether it's accurate.

I guess I could mount a Schraeder tire valve in place of the little overpressure relief valve and pressurize the canner with my air compressor to 10 or 15 pounds and see if it matches the mounted pressure gauge.

Maybe pickle some green beans??? Or just let them keep growing until they've matured into dry beans when you have enough green preserved.

 

[NanaK]

I know my old canner is a heavy, well made thing. The new seal/overpressure valve replacements cost only about ten bucks, too. The only thing I have concerns with is the pressure gauge and whether it's accurate.

I guess I could mount a Schraeder tire valve in place of the little overpressure relief valve and pressurize the canner with my air compressor to 10 or 15 pounds and see if it matches the mounted pressure gauge.

Maybe pickle some green beans??? Or just let them keep growing until they've matured into dry beans when you have enough green preserved.

Some county agricultural extension offices will test canning pressure gages. If you wanted it tested give them a call.

 

[Charlie Wooster]

I know my old canner is a heavy, well made thing. The new seal/overpressure valve replacements cost only about ten bucks, too. The only thing I have concerns with is the pressure gauge and whether it's accurate.

I guess I could mount a Schraeder tire valve in place of the little overpressure relief valve and pressurize the canner with my air compressor to 10 or 15 pounds and see if it matches the mounted pressure gauge.

Maybe pickle some green beans??? Or just let them keep growing until they've matured into dry beans when you have enough green preserved.

Dilly Beans