We canned! We "put up" six pints of green bean pickles and some pickled cabbage, which isn't quite sauerkraut, but still feels like an homage to our eastern european ancestors. The green beans are from the farmer's market and the cabbage is from our garden. Lest you think it doesn't look like much, that is several pounds of green beans and a hefty harvest from all of our cabbage plants. It packs in tightly.
We needed a pot with an enamel coating,
so the vinegar wouldn't turn cloudy....
we now have the cheeriest pot ever.
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