Some of you asked to see the results of our afternoon canning session. I will let you be the judge of our labors.
Here you can see the mixed greens that we love so much. All we have to do is add them to a pot, heat and serve, usually over cornbread with a little pepper sauce for added flavor. Greens, beans, peas and a few types of meat make up our diet. During the spring, summer and fall we live on fresh vegetables. We add meat in the winter along with dried beans.
We add mushrooms to our gravies and sauces and then add this to rice. ((The difference between sauce and a gravy is, gravy is made with water and a sauce is made with milk or cream.)) Most of our gravies and sauces are made without meat. This does not include seafood. Etoufee, sauce piquant and couvillion are gravies and sauces made with seafood. These too can be canned in jars. This is very easy and you can learn to be a good canner in a very short time. Canning is simple and safe if you are careful and follow the steps outlined in the Ball Blue Book. You can branch out from there as your experience grows. Don’t be intimidated by what appears to be complex at first. It just takes practice and the willingness to not be afraid to make a mistake now and then.
Hope you enjoyed the pictures. Good luck and God bless.