16 pints of Pea Soup, Chicken Soup & Lentil Soup and 5 Quarts of liquid GOLD (seasoned homegrown chicken stock).

It was a good weekend for canning here at home!  The pressure canner got a good workout and I even “double decked” my load…  that’s some home-canner jargon there for ya 😉   I hope to get to the jellies now in the next day or two, which is new for me.  I learned in the opposite order that most folks learn.  Many people start with hot water bath canning and jelly or jam, but we never ate much of that stuff so I never really bothered.  For me, I’d rather have a cabinet full of food that does NOT require me to cook it and so my daughter or husband can easily fix dinner now, thanks to the simple, yet scary, steps of home pressure canning.

If your interested in learning more and eventually becoming a pressure canner yourself, there is nothing better in my opinion than creating your own ‘canned soup isle’ or instant dinners, you can get started at the National Center for Home Food Preservation: http://www.uga.edu/nchfp

"Double Decked" jars