Filled the fridge!
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Thanks Dardy, not quite enough yet. Plenty of zucchini’s tho, just gotta find the energy 
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apricots
That looks nice @Sevencasper. I’d like to dry can with jars and oxygen absorbers but finding proper Mason jars in Oz was proving a little difficult at the time I was researching. There’s a place called Pack My Product I get other stuff from and they sent me an email and it looks like they might have what I want but haven’t had time to go check them out yet. There is another place I’ve noted down to check out (kitchenwarehouse) but again, haven’t got round to it yet.
Anyway, if you don’t mind, where did you source your jars from GF? Just thought it might save this lazy boy some time 
. Cheers.
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No worries,
I’ll put the place you mentioned on my list too
The 500ml/pint jars are from https://aussiemushroomsupplies.com.au/product-category/mason-jars/. (Made in China I think?)
And the others (1/2 & 1/4pint) were from
https://www.ozfarmer.com/bell-mason-jars/
(Made in USA)
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So I’ve had another crack at pressure canning, this time some homegrown veg from the garden.
Broad beans (fava), carrot, parsnip and to top up the jar, shop bought potato.
Zucchini testers to see what the texture will be like if pressure canned instead of pickled.
All cold packed with home made chicken stock from the freezer.
I figured they will all make good soup bases once processed, even if the zucchini isn’t the best texture.
Three lessons learned:
- broad beans turn red when cooked hence the colour of the processed product
, - even fresh beans absorb a lot of water and
- cold stock of jellylike consistency will expand when heated so do not top up the jars to the required headspace or they will siphon and you will lose liquid.
before processing:
after processing:
The two jars of broad beans were a little low with liquid after processing so I reheated them with ham and home made bbq sauce and we had them in taco’s the next night.
Overall I’m pretty happy so far!
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Fava beans with a nice Chianti? 
I’ve never done canning, but my step-mom canned things like tomatoes and delicious homemade jam.
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lol, I don’t like liver 
I’ve only ever made the odd batch of open kettle canned mustard pickle and jam or stewed stuff and put it in the freezer.
I love that with pressure canning you can do meat and veg and keep it in the cupboard!
Yesterday’s effort,
Pineapple Zucchini (4 pints),
Zucchini Mustard Pickle (7 pints) and
the remained of the pineapple juice that was leftover (3 pints) after making the Zucchini Pineapple
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This “cheat sheet” is for the Northern Hemisphere so all of us in the Southern Hemisphere just need to reverse the months around for planting & harvesting times I would think. Cheers.
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Last of the summer tomato’s & capsicums. The canning shelves are almost full, I’m going to have to move things soon!!
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Cooked up the chicken carcasses I had in the freezer to make some stock.
Was going to can just the stock but decided to can up chicken & sweetcorn soup ( & 1x vegetable soup) instead…
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