I usually can based on what I find at the farmers’ market. A couple of weeks ago I was intrigued by the beans one vendor had and I remembered that the instructor for the pressure canning class I took with the University of California Cooperative Extension Master Food Preservers said beans were his favorite thing to can. So I bought three pounds of garbanzo beans (chickpeas) to process. I had to wait though to complete the project until my new pressure gauge arrived. There are no gauge testing locations near me so I decided to buy a brand new one and then send the old one back to the manufacturer for testing. That way I will always be able to can safely.
The corn is actually a corn relish. My team for my food preservation class got the assignment to present a lesson on pickling. Of course my team got pickling as pickling is probably my least favorite canning project so I researched and found a recipe that I would probably eat. I cut up the vegetables and had things ready for the demonstration but we could not actually can during class as we only had fifteen minutes so I finished the processing here at home.
Tech Specs:
Beans: 15 pints, Pressure Canned, 75 minutes
Corn Relish: 1 pint, 4 half-pints, Pressure Canned, 15 minutes