Hi everyone! Hope you took some well-deserved time off this weekend and enjoyed something nice and relaxing like a BBQ with tons of fresh and delicious foods, a great summer movie, or learned something by taking class like I did.
If you’re thinking… “How’s that fun and relaxing?” Actually, it was a lot of fun. Hubby and I have been working hard these past several weeks (honestly, this entire past year) and it was nice to take a small break. Do something different.
In a past post, I mentioned that I belong to an organic gardening group here in town. The group is run by a local Master Gardener who has done a phenomenal job at building – from the ground up – a non-profit teaching / working farm on about a 1-1/2 acre property called Cowboy Trails Farm. Currently, the group is hosting a series of food preservation classes that I’m totally on-board with. It’s such a natural progression from starting a fruit and veggie garden to preserving the harvest. Food preservation also helps the ole’ budget out by alleviating some of the “pain” of price increases at the grocery store. Just have to say, “are these stores out of their minds!”. Every time I go into a grocery store, something’s gone up in price or it’s the same price but a reduced quantity. Went off on a tangent there (sorry had to get it out of my system). The best thing about food preservation is, if you grow the fruits and veggies yourself, you know exactly where your food came from and what went into it.
Saturday’s class was about how to can pickles, peppers and green beans using a simple vinegar/brine solution and a water bath method. I was one of three folks who chose to be a part of the “cucumber/pickle work station” and I made sure I brought home a jar of pickles for hubby and I to enjoy. Because of the pickling process, it will be about four weeks before we can pop-open that bad boy and taste the final product. So for now, I’ll have to be content in admiring our group’s handiwork every time I pass by the stately little jar.
I also attended last month’s class where we learned how to can stewed tomatoes using the pressure canner method. Sorry, forgot to take photos. Next class, we’ll learn about different methods to preserve jams and jellies! Yummy!
Thank you for letting me “wander” through my post today and share some photos with you. I’ll be back tomorrow to give you the advantages and disadvantages list.
Until we chat again 🙂
The Artistic Desert Gardener