Efficient canning

Headed out tomorrow for a few days. There are fresh picked green beans. Really good beans. But no way I can eat them before I go, and I can’t take them with me. There was about a pound and a half of beans, enough for a couple jars.

As I put a pot of water on to use for water bath canning, it occurred to me that i am a really fast canner. In less than a minute the pan was filling with water, i had dropped the rack in the pan, added some vinegar to the water (it prevents hard water film on the outside of the jars), measured out the ingredients for the brine, and had them on the stove heating up. The beans were soaking in cold water, jars were in the water pot to sterilize, cutting board and knife were ready for beans.

Before the water or brine came to a boil, the beans were cleaned, and cut to length. The garlic was cleaned and run through the food processor, which was cleaned and put away.

I was now enjoying a beer waiting for water to boil. I left the room, because a watched pot never boils and beer is best enjoyed with ones feet up.

When the water bath came to a boil I removed the now sterile jars. They dry super fast fresh out of the boiling water. I measured out the herbs, garlic and chili flakes into the jars and arranged the beans. Topped up with boiling brine and applied the lid and ring, and into the water bath they went.

All of this is something I do with speed and confidence. This is because I have done it, no joke, thousands of times.

You might be thinking, “No way! Thousands of times?”

Yup! THOUSANDS

In 2009 I was disabled. Recovering from a very long hospital stay I was for some time nearly completely paralyzed. Once i recovered enough to get in and out of a wheelchair and fend for myself I was released from inpatient rehab. I moved into a small wheelchair accessible studio.

Pretty much stranded and dependent on others for transportation I was going stir crazy. The apartment was equipped with a two burner electric stove that I could roll right up to and sit in front of with my legs underneath. Brilliant.

I got a couple pans and made some bread and butter pickles that my father likes. It was something I could do. I am a doer. I don’t do well sitting idle. Before long I was canning all sorts of things.

Golden beets with cloves

Merlot pears

Jellies and jams

Pickled cucumbers, okra, jalapeños, roasted peppers, mushrooms, and green beans

I read dozens of recipes online and developed my own. Soon I was making and selling beans and pickles. Local bars were buying quarts of beans to use in Bloody Marys. A deli owner bought hundreds of pints of bread and butter pickles. Friends and family placed their orders.

Soon I was out of the wheelchair and moved into the house where I still live. The canning business was augmenting my disability insurance and I was getting by.

I was canning 2-3 days per week at times. Doing 50-70 jars a day.

That’s a lot of beans.

And cucumbers.

Onions, garlic and herbs galore. I was buying 20 gallons of vinegar and 10 pounds of salt at a time.

Now able, and back to my career I do not pickle or can in big lots. Now it is just a simple task to pop a couple quarts or pints in the water bath or pressure cooker. I do so mostly to preserve leftovers or excess produce.

I will be very happy to have these two jars of beans when I get home. They are best after they sit for a week or two

Here are some others: