You know those horns that were blown when the king arrived in the arena for a jousting tournament? Picture that sound.
Let the canning begin!
[I don’t know why the spacing in the rest of this article is not single spaced and I can’t figure out how to fix it. I’m sorry for the changing format.] I was excited this morning to know that today is the day that I started filling jars with food so I can fill my pantry shelves. As usual, I had so many things in mind that I wanted to accomplish today, that it is impossible to do in one day. Well, that’s okay. I did get a lot done, just not as much as I would have liked. I always start off a canning session, and especially a new canning season by reviewing the manual that came with the canner. We have highlighted the most important information to make sure we are using it correctly.
When I first started canning, I was afraid of the canner, feeling like it might explode or something. Now, I am not afraid. I am very careful, make sure I follow the directions, use all standard safety precautions, and just good ole’ common sense.
Our first harvest of Cushaw winter squash came to about 28 pounds from four squash. This is great! Not only is Cushaw a good keeper and nutritious, it tastes good. Since I have not included any winter squash in the articles on nutrition, I want to include it here.
- calories 80
- carbohydrates 17.9g
- protein 1.8g
- vitamin A 10,708 IU
- vitamin C 19.7mg
- vitamin K 9.0mcg
- folate 57.4mcg
- choline 21.7mg
- calcium 28.7mg
- magnesium 16.4mg
- phosphorus 41mg
- potassium 896mg
I wanted to start off my canning day by putting these four squash into quart jars. I quickly realized that it would take more than one batch to can this much Cushaw, so I decided to get out our second canner. We have had it for a while, but basically got it for a back up, just in case we ever needed to replace the one we usually use, or like today, that we had a lot to can. We use an All American canner that does not have a gasket, and have been very happy with it. Until today. Well, I’m still real happy with our older canner, but for
some reason, the new one will not seal well enough to produce 10 pounds of pressure. We tried and tried and tried and tried, about seven times, to get it to work. The first four times were with my seven quarts of squash in it. By that time the old canner with it’s seven quarts was finished and we moved the squash from the new canner into the old, and fired it up again. It worked like a charm.
If anyone knows what we might try with this new canner, please let us know. I recleaned and relubricated the sealing plate; re-read the manual for any indications of what to do; checked the pressure blow off valve, and checked the pressure gauge opening and they all appear to be functioning properly. The vent valve works great and allows a full spout of steam to escape during venting prior to adding the 10 pound pressure regulator weight. After the weight is put in place, the canner starts steaming around the lid instead of building up pressure. Frank finally got it to go up to five pounds of pressure the last time we tried it empty, but that is as far as it will go. I will try to call the company on Monday to see what their recommendations are.
I had planned to cook and peel the beets after the squash was finished in the canner, with plenty of time to can them with the few cowpeas I have. Both need to be pressure canned, the beets for 30 minutes and the cowpeas for 40 minutes. Since I don’t have very many of either, I will can them at the same time. Tomorrow. I did get the beets peeled, so they are ready to be sliced and put in jars. I shelled the peas I picked this morning while the beets were cooking.
I didn’t think I would get to everything, and I didn’t. So, now I also have carrots and green beans to can tomorrow. I’ll do the same thing with them since the carrots need 25 minutes and the green beans need 20 minutes. I finished snapping the green beans I picked this morning while the last batch of squash was in the canner.
Since there were about two quarts of squash left over after I filled the 14 quarts, and Frank was gone looking at some antenna towers a man had for sale, I baked the rest of the squash for lunch. And since the stove top was busy, I peeled a few of the small turnips I had harvested and baked them with some simple meatballs made from ground meat. That gave us a good meal without interrupting the canning process.
It has been a long busy day, but a very good one. I can see where we will have many more jars of squash on the shelf, both winter and yellow summer squash. They are both very nutritious and easy to use in many different dishes. We will keep some of the Cushaw to store fresh, but will wait and harvest the keepers later on in the season. For now, I will can as many as we harvest.
Our beet harvest has been very small so far. I hope to be able to grow many, many more before winter sets in. I would like to have about 70-80 pints on the shelf. And the same with the carrots, and green beans, and…… Everything! I am glad the time has come to preserve the harvest. Like many folks around, I feel pressed to grow and store as much food as we can. The unprecedented rainy spring has delayed the harvest of many crops in our area. I sure hope we can make up for lost time. In the meantime, I am planning our fall crops and will continue to plant many more seeds before the year is out. And by the way, our greenhouse is about halfway finished, and it is beautiful. When I look at it, I don’t really see a greenhouse, I see food. This will give us the potential of growing food year round. I will show you the finished greenhouse and explain our plans before long.
Find your calling in the hard times that come. We all have talents and abilities that will be needed. Be ready to put yours to good use. Frank and I have found over the past few months that there are and will be things that we don’t do together, which is different for us. We have always done things together. Building projects, homestead chores, washing dishes, everything. But now our roles are changing a little. Today while I harvested and preserved, Frank worked toward the communication abilities for our community network. Then this evening while I did the chores, he visited with a gentleman from his class, answering questions and discussing the capabilities of different kinds of radios and antennas. We talked about it after I came back in from the chores. You see, I feel like the time and effort he is putting into radio communication could very well save my life one day. Just as much as the squash I am putting in jars. Find your calling and increase your abilities as much as possible. It could save your life one day as well.
Until next time – Fern