Hello! Right now, I have nothing to can. But once the peaches, tomatoes and peppers are ready, I will be. There's also a Harvest forum where lots of people post what they have "put up."

Nice to know. I will join that one too. I've canned green beans and relish already. Excited about this growing season. Best wishes, Cindy.

And best wishes to you as well, Emma.

I've never "canned", nor did my family. Maybe my grandmothers may have did a little, but their food was generally awful. Any advice or links on canning snap beans on a small scale? If I pick a bunch of extra one day, could I do a jar or two? I'm not impressed with my attempts to blanch and freeze snap beans, maybe I can can some better beans than Del Monte.

Not yet, but I've frozen a lot of early greens and soon I'm going to be making a fermented cabbage recipe similar to kraut but spicier.

For straight up green beans, you have to use a pressure canner. Green beans are too low acid to water bath can. But sure, you can just can a jar or two if you want.

If you pickle the green beans, like dilly beans, you can do water bath safely- and also still do small batches.

So far we're canned bread & butter pickles, beets, and soon salsa and tomato sauce, Other veggies like broccoli & snaps have been blanched and frozen.

Rbrt, I’d recommend going over to the Harvest Forum for specific canning questions. There are some expert and the experienced canners there. Not saying there aren’t here but that’s where you’ll find most help.

I've canned these green beans so far. As mentioned, they have to be done in a pressure canner. My family just finished eating the last batch of canned green beans from 2017. I'm grateful!

Next on my list is to make and can sweet pickled relish. Just like the green beans we just used the last of 2017 canned relish.

vgkg Z-7 Va, I was unsuccessful with bread and butter pickles 😭 just nasty! They were soggy.

Beesneeds, impressive savings!

Rbrt, awful food? LOL be nice!

Hi Emma, I should have mentioned that these bread & butter pickles were made using a quick and easy microwave method and not the typical canning method. My wife does those and they need to be stored in the fridge, not at room temp (we have 3 fridges on hand). After 12 months they're still great, not soggy to me, made sandwiches with them today for lunch along with the first of the fresh tomatoes that are coming in now.

PS, the dill pickles I did can last year only lasted for 6 months at best before getting mushy so I know what you mean about that, ugh.

Hard to find to buy a simple pressure canner, must be because of the pandemic food panic.

I am bitter years later after what my grandmother fed me, I have found out that my oldest sister, mother, aunts, and uncles knew my grandmother was lying to me and feeding me "special" food (the reject food other people wouldn't eat, or special cheap food no one would want), they knew my grandmothers cheap tendencies and joked among themselves that it was funny that I had to eat they food they avoided. My mother's attitude was that it wasn't her problem. My grandmother's food was mediocre and extremely bland, but she did spend a lot of time preparing food.

Emma, it sounds like you can A LOT. How wonderful to have tasty produce from a few years ago still available. Your set up for relish looks like you are set to make a lot of that this year. It's such a good feeling to make use of all the garden provides.

Beesneeds, if I were an oriole near you I would spend a lot of time at the blackberry jam feeder. I haven't had homemade blackberry jam in years. Maybe I can make some this year.