Episode 41: The Power of Social Capital, Canning Green Beans, and Hey Hey
Living Free in Tennessee - Nicole Sauce
English - June 19, 2017 21:25 - 50 minutes - 23.2 MB - ★★★★★ - 130 ratingsPhilosophy Society & Culture Business Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Today we walk through the process of canning green beans along with tips on how NOT to contract botulism on accident, I’ll share with you how the power of social capital is moving our coffee business along, and we will have an update on Hey Hey, the orphaned baby chick. But before we do that: I wanted to share with you a new experience I had: Swarm.City.
What it is Why you might care The “Slack”Resources for today's show:
Carey Electric Pressure Canner Gratuitous Goat Video 5 WAYS TO PREPARE SUMMER SQUASHEating Seasonally and Tales from the Prepper Pantry This is where we share what we are eating as it comes to us - and talk about ways to use what we store. Swimming in Squash. Nasturtium are up and harvestable ALL THE VEGGIES, minus tomatoes, BUT GUESS WHAT?! Companion carrots are looking great
What we are preserving this week Where we share what we are preserving for winter storage Green Beans Pickling Beets Ramping up for peach season! Should be making Jam but I am not
Garden Economics project I was given a half bushel of beets in exchange for 4 jars of pickled ones I bought ½ bushel of green beans for $12 and it will yield 14-16 jars I spent $3 on pickling salt because we were getting low - I buy a bag about every 2 years
Canning Green Beans What you need: All the stuff you always need: Jars, lids, jar lifter Canning salt Fresh greenbeans The process - cold pack Prepare the beans, while also sterilizing jars and making boiled water Fill jars loosely with beans that are de-stringed and broken into 1 inch long pieces. Dont cram them in Measure in your salt: Pour in boiling water with 1 inch head space Cap them Put them in your pressure canner Put the lid on and move stove heat to high Let steam vent for 10 minutes Then place the regulator on top of the steam exhaust pipe Watch as pressure comes up over 11, and adjust heat to keep it there Processing time 20/25 below 1,000 feet Turn off heat and let the canner cool until the pressure indicator drops and stays down for 5 minutes Be careful of steam upon opening the canner Remove jars and let cool overnight Any on-sealed lids either have to be reprocessed, or put in the fridge and eaten
Well everyone, Make It A Great Week!
Song: Tripped Out by Sauce