So ya’ll geared up and excited over the canning season? Do I hear a “Yes We Can!” Never canned before? Then, hopefully, my last post helped tip you over the fence.
The canning season here on the urban homestead has started with gusto! Though I have to admit I got a bit too enthusiastic and that caused the pickled garlic to turn a out of this world green/turquoise – not to mention turning me slightly red with embarrassment! Not to mention a bout with excessive mutterings to my self. You know that little joke you did as kids? Where you told the other person to point to their heads and say the abbreviation for ‘mountain.'” Ha, well, here’s my “MT” story!
You see, I over confidently thought, “I’ll get a jump on things. Peel the garlic tonight and pickle them in the morn.”
Yeah, well my brain must have been slightly cooked (due to all that time spent over the hot water canner that day) because one thing you know (or should know) that if you expose food to light you get oxidation. As I said, my brain cells must have evaporated along with the steam because I just learned that prepping ahead of time– well doesn’t always work out in the long run.
Though I have been assured that the garlic is safe to eat, every time I look at the funky looking green garlic I’ll remember NOT to do that ever again. Kinda bummed that I won’t be looking at pearly white garlic in the pantry. A little voice instead my head keeps telling me “you garlic is green, your garlic IS GREEN, your GARLIC IS GREEN!” I know, I know. Am I not tortured enough just seeing it? No pearly whites for me. Sniff.
What canning calamities have you experienced, encountered – care to commiserate?
Here’s what we’ve been up to for the last couple days and we aren’t done yet! Up next: dilly carrots, more apple butter and pickled beets.
Oh, and just remember– lots of the goods you see in the pics (wire harvest basket, scale, canning book/kit )are all sold on our online store where you can stock up on goods and supplies for your urban homestead. Your patronage helps keep this site going and growing! Thank you for your support.
Care to share what you’ve been canning these days?