Yesterday was bean bottling day. We had two pickings' worth in the fridge, minus a few that we gave away. The days have been so hot, so Russ decided we could set up the canning outside. He has two camp chefs that we got at yard sales and D.I., a turkey roaster (a large kettle on a propane fueled cooking stand), and he has four pressure canners.
He put up some shade and used a sliding glass door and two barrels for a table. 
Inside the house, the kids and I and my friend Kirsten washed bottles, snapped beans and loaded the bottles. (Kirsten had already snapped all her beans at her house and brought them with her ready to load into bottles.) Then we carried them out to Russ, who put the boiling water and salt in, 
put the hot lid on with a ring, 
and then processed them in the canner. Russ said with the camp chef, the canners come up to temperature much faster than on the stove in the house. 
We did 72 quarts all together, 18 of which were for Kirsten's family. That would have taken us two or three days on the kitchen stove and it would have made the house like an oven and too miserable to tolerate. We are sold on outdoor canning!
Inside the house, the kids and I and my friend Kirsten washed bottles, snapped beans and loaded the bottles. (Kirsten had already snapped all her beans at her house and brought them with her ready to load into bottles.) Then we carried them out to Russ, who put the boiling water and salt in, put the hot lid on with a ring, and then processed them in the canner. Russ said with the camp chef, the canners come up to temperature much faster than on the stove in the house. We did 72 quarts all together, 18 of which were for Kirsten's family. That would have taken us two or three days on the kitchen stove and it would have made the house like an oven and too miserable to tolerate. We are sold on outdoor canning! 
2 comments:
Awesome set-up!
Brilliant! you guys are freaking pros!
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