This week’s Spin Cycle is “photo essays.”
I have two of them. This is the first, documenting our new weekend pastime: canning. In this case four dozen ears of Ohio super sweet corn, a buttload of beets and some peppers of varying types that I roasted before they went bad.
Why 4 dozen ears of sweet corn? ‘Cause one of the farmers at the market offered us 5 dozen for $20. We ate three ears Saturday, froze another 8, threw one lone bad one away, and divested the remaining ears of their cobs and pressure canned them. We got 16 pints and 8 half pints, most of which we’re giving away because there’s NO way we’ll eat that much corn. I’m considering a giveaway to get rid of some.
Anyone interested? It’s really delicious.
Anyhoo, this is how it all went about:
It all started with shucking and cleaning all the stuff.
Then we cut it from the cob. I don’t remember where I saw to use a tube pan to catch the corn – I think I got it from my friend Jason.
Oh, we pickled beets, too.
Which I roasted first.
And let’s not forget the roasted peppers.
Of course, then I had to use two different canners – the one on the right is the water bath canner for the beets; the one on the left is the pressure canner for the corn and peppers.
Isn’t that a bit intimidating, with the gauges and the clamps and the screws and the warning label and all?
Why, yes – I did read the instructions. More than once.
Just a sample of what we have canned.
And what did you do this weekend?