Another mess of collard greens draining in the colander and nearly ready to go in the freezer after blanching. These will be cooked with a smoked turkey leg and served with some cornbread made with our own cornmeal on Thanksgiving.
I followed a video I found on YouTube of Starry Hilder canning beans with a no soak method. (I will include the video below.). In pint jars we added a heaping half cup of beans and added hot water before placing in the canner. As you can see in the picture they expanded quite a bit once cooked in the pressure canner. We wil make up labels and get them into the pantry. It was super simple and we will do more beans of a different variety soon.
Here is Starrys video on canning beans with a no soak method.
Today we decided to put up some butter in pint sized jars. During our last trip to Costco we picked up 8 pounds of unsalted butter to add to our pantry. There are lots and lots of opinions on canning butter, so please look into it extensively and form your own opinion before you do it. We sterilized all our jars and lids and re-pasteurized our already previously pasteurized butter during this process.
After the butter is in jars with the kids secured you will need to frequently shake the jars as the contents will separate. You can see the separation in the second picture below. We were shaking to combine the contents every 10-15 minutes for several hours. We continued to shake until the color was returning to normal. This morning, as seen in the last picture, the butter has solidified and has its usual appearance. The 8 pounds of butter yielded 10 full pints. In the future I hope to work out how much butter is required to fill an even 12 pints.