There were not a lot of vendors. I don't blame them. I wouldn't stand around in this type of heat, hoping that someone would hand over $3 for something into which I had put in lots of hard work and sweat. But there they were. Hopeful, happy farmers. With beautiful, bountiful produce.
With our purchases in hand, we rode off into the sunset - to can our loot. Canning with a pressure canner is a fairly new process for me. If you've never done it, do it! I was a bit scared of the words "pressure", the thought of something exploding, and the sound of a jiggling weight blowing off steam.
But - and this is VERY important - I read the directions! Usually the last thing I do. But fright does strange things to people, and it manifested itself in my wanting information on how to properly use the canner without bodily injury or property harm.
The best book of the several we purchased on home canning for recipes is "Ball Complete Book of Home Preserving" edited by Judi Kingry and Lauren Devine. With "400 delicious and creative recipes for today", this book had a recipe for everything I wanted to try.
Look at our results:
|The carrots came from our garden!|
And another surprising, delicious find was a vendor at the Farmer's Market selling beef. Beef raised the way my parents raised cattle when they did that sort of thing (which was not for very long, but long enough for me to remember). I've had some of the meat already, and like the difference between a home grown tomato and a store bought tomato, the beef is much more flavorful than its store bought equivalent. I don't know how, but it is!
So, this week I overcame my fears. I ventured into the world of the Farmer's Market. I used a pressure canner. I ate non-store bought beef.
I came. I canned. I conquered.