Canning update

Our canning experience was awesome and at some point, we'll post plenty of photos and recipes. From 8:30 to 11 a.m. we chopped and brined and chatted. By 11, we had our first items in Gayle's BIG pot. Mine will be much smaller. She can do SIX jars at a time. And she has two pots, so that's 12 jars.

When a colleague of mine shared her special pickles, I thought canning-- with all its hot water and prepping jars-- was a lot harder than it actually is. While most everything we made today was a vegetable in some sort of vinegar, there's also fruits and tomatoes to explore. My family doesn't like vinegar much, and I've already stumbled upon some snack carrots and dill pickles we do like so...

Have I used the word 'So' enough in this entry?

We started the day with a pickled mixed vegetable of cauliflower, farm fresh carrots and wax beans. We chopped, warmed the jars (that had been sent through the dishwasher) and stuffed them with veggies. Fill with boiling brine to the jar rim but not into the rim, wipe rim, place lid, and put ring on but NOT all the way.

From there it goes into boiling water for 15-20 minutes and when you pull it out it should go "POP."

Our second item was mustard wax beans. Then firecracker carrots. Then mustard firecracker carrots. Then savory bread and butter pickles. Then I experimented and made pickled, curried cauliflower.