We had roasted root veggies tonight. Carrots, turnips, golden beet, parsnips and celeriac. Leeks from the garden and garlic we grew. I had a rutabaga and a red beet, but I ran out of room. Parsnips were excellent and all others were good enough I am considering growing. I got these at Sprouts. Days before they had had parsley root, which I wanted to try, but they were gone when I went back. I have seeds for root parsley, salsify and parsnips which I plan to plant Jan 1st. I assume all root crops can be pressure canned?

AmyinOwasso/zone 6b(6b),

I have not found any low acid food that can't be pressure canned. Here is the manual for my canner. You will find many answers to your canning questions there. The USDA has even more info. I have also used my canner to cook a tough brisket.

Sounds like you had a very healthy supper. I wish more young people in America would eat like that.

Johnny

Ha ha, thank you Johnny, but I am probably older than you. Gardening started as my physical therapy after having a knee and both hips replaced. I do feel like a newbie, and because I was raised by Minnesotans who ate meat and potatoes and common veggies, I keep trying new things. I also find that things I didn't like when I was young are better now.

AmyinOwasso/zone 6b(6b),

I have about 800 row feet of rutabaga growing now. I planted them in pretty poor soil. It will be interesting to see how they turn out.

We had a community brunch this morning. Chili con carne and corn bread were served. The chili con carne was made with tomatoes from one of our gardens. The cornbread was made from corn we grew, shucked, dried, shelled, milled and baked. The cornbread recipe calls for heavy cream. That was, without a doubt, the best cornbread I have ever encountered.

Johnny

I bet that was good!