I’ve took a good look at the cellar shelves, and I do have a little canning I must do this summer. We’ve planted the potatoes and onions so all we do is wait for them and a productive summer.
The list isn’t long, and all depends on the weather and how well the garden grows. The top of the list is green beans, and we’ll need at least six canners of seven quarts. It will be at least the end of May before they go in the ground leaving me a late July or early August to get those canned. We usually have good luck with growing beans here and we are cutting back some this year. They’re so easy to can! I’ll have my instructions on my canning/preserving page.
The list for preserving is fairly long but not anything unusual. It includes green beans, corn, pinto beans, sauces (i.e., barbecue, tomato, pizza and spaghetti), pickle relish, carrots, sweet green and banana peppers, sweet potatoes, squash and pumpkin. The squash and pumpkin will be winter hardy and stored in the cellar in baskets on the floor. I have plenty of pumpkin already canned and the sweet potatoes will be bought at a farmers’ market because I never can find the plants early enough to get them grown and cured before first frost. This is my normal preserving along with any fruit we harvest. This year we had four heavy frosts and two freezes while the fruit was blooming and I’m very thankful I canned all of it last year.
Hopeful to fill like I did in 2021 and 2022!!! Mother Nature will help make that happen.
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