Jay and I took a pressure-canning class tonight. We're now feeling competent enough to enter Phase II of garden domination, food preservation. It's been great to eat fresh tomatoes and salsa, but we're ready to venture into canned marinara and salsa, and may even hit some single-vegetable canning such as carrots, beans and beets.
Shout out to FAIRSHARE CSA Coalition for organizing this and many other food preservation classes, and to instructor and master food preserver Polly Reott of Polly Jane's Pickles and Jams.
|From left to right: pickled zucchini and salsa (water-bath canning class from a few weeks ago); carrots and green beans from tonight's pressure-canning class.|