My disappearing time of year.

As many of you may have guessed from my lack of posting lately, it is canning season. This year I decided to offer canning classes in my home and take the master food preservers course through the OSU extension service. I must have been crazy last spring when I started planning all of this, but hey I'm alive - which is amazing after I learned all the crazy things that can go wrong with canned food. Don't worry, I really was doing most of it correctly. So if you have ever received any home canned gifts form me you are safe.

Learning all the science behind food preservation was fastenating! I perservered through the course well; even with it having homework, a first for me since college 7 years go. So as of Wednesday I am happy to anounce that I am a certified master food preserver through the OSU extension!!

Ta-Da!! Don't I look official?

I have been putting all the new tested recipies I have aquired to good use lately with some produce that I have had a surplus of. Here is what I have been up to:These are honey zucchini pickles, I am not sure how they taste as I had exactly enough to fill jars and no extra - but they sure look good!


This is rhubarb-carrot-orange marmalade, isn't that a mouth full. It is actually pretty good, although it turned out the consistency of a butter more than a marmalade.

Coming up next are green beans (which I can can for the first time ever as I am now the proud owner of a pressure cooker!), black berries, and peaches. Count for the year so far is 92 jars filled with 100% of seals working and one jar broken as of 2 hours ago. Ahhhh, happy summer time!