third annual libby family canning weekend
We are now 3 years STRONG on our annual canning weekend and I just can’t wait to share about it. I look forward to this weekend every year and am so excited to share pictures and more about everything we canned this past labor day weekend. I have to thank my aunt Arlene, the majority of the pictures are from her and she hosted us once again at her beautiful house in Seattle. Get ready, lots of pictures coming up!
Previous annual canning weekend posts:
The best place to start is with a plan and all the produce. The plan was to make bread and butter pickles, dill pickles, mixed vegetable relish, salsa verde, sweet pickled green beans, peach salsa, applesauce, whole canned tomatoes, green tomato mincemeat, tex mex soup (pressure caned), pear chutney, green beans, fig jam, mixed berry jam and peach basil liquer. The page numbers that are listed are from The Home Preserving Bible. The author Carole Cancler was planning to come out that first day and teach us all more about pressure canning, which we had never done before in previous year. We always stick with water bath canning, which is much simpler and less stressful in my opinion.
We had 60 pounds of tomatoes, 40 pounds of peaches, 30 pounds of green beans, 48 pounds of pickling cucumbers, 40 pounds of tomatillos, 12 pints of figs and more than those 2 bins of apples picked.
Not only did we can a ton that first day and have a pressure canning lesson (although I missed most of the lesson feeding the kids and getting them down for naps), but we also celebrated my aunt’s 60th birthday! She is a fellow veggie lover, so my other aunt made a beet red velvet cake. I was then set to decorate it and was inspired my some seed packets I saw when looking for ideas on pinterest. It may not be perfect, but it was sure fun to decorate it for her!
My uncle made a delicious paella to feed the bunch of us. And now Zoe’s favorite word to say is paella.
When everything was finished after that third day ended up with a total of 360 canned jars! We are all becoming more proficient, that is for sure. Everyone worked so hard, I was so proud. Jacob didn’t get to join us since he was working on house items (we moved the day after I returned), so I definitely had a lot more kiddo duty than the past couple years. And I missed having my hubby there! My brother totally took on the peach salsa and owned making it and finishing it that weekend. So fun to have everyone go full steam for another awesome canning weekend!
What would your go-to canned items be if you did a canning weekend? What have you canned before? Have you ever tried pressure canning?