Fall Canning 2019

L-R:  Split Peas, Red Lentils, Kidney Beans, Black Beans, Great Northern Beans. 

In preparation for defrosting my free-standing upright freezer before winter, I spent a few days canning.  I had several nice, large smoked ham shanks I had bought on sale and some salt pork and ground beef that would reduce the amount of food I would have to find a place for while defrosting the freezer.

I canned one recipe a day; and left my canner, stockpots, jars and lids, etc. in my kitchen until my canning was completed.  I keep my canners, jars, stock pots, etc. in a cupboard in my warm attached garage right next to the kitchen door when not in use.

I had everything except fresh vegetables (onions, celery, carrots) for these recipes in my freezer or pantry stock.  I purchase bulk dry beans, lentils and split peas at the Dutchman’s in Cantril, Iowa, a Mennonite store serving the Amish and Mennonites in that area.  They are superior quality and the price is right.  I do repackage them from plastic bags to half-gallon Mason jars for long-term storage. 

Here’s what I canned:

Ham and Bean Soup

Split Pea and Ham Soup

Molasses Baked Beans with salt pork

Hamburger Mix in half pints