Yesterday the rain came through torrential and cooling. A perfect day to be canning. The fresh breezes came through my cottage as the steam from the canners filled the air.

I love putting food up for winter. There is something ancestral and cozy about it. I know where the food came from, where it was grown, and it will continue to nourish us.

I sat outside during the time Thompson’s ceremony would be going on in Oklahoma with my shell and feathers and prayed for a long time. The mountains clear and green and the birds singing all around me. A very good way to start the day.

I came inside and put my apron on. I piled vegetables into my big pot, carrots, celery, onions, mushrooms, leftover tidbits of veggies that I had frozen, garlic, and filled the pot with clean water. I let that simmer for hours while I prepared the green beans.

My friend, Annie, came over with her infant daughter and kept me company the whole day. She brought me lunch and prepared a beautiful salad while I filled jars.

To prepare green beans for canning, simply snip off the very ends of each bean and with scissors cut them into 1-2 inch pieces. It’s quite nice with a cup of tea and a bowl in your lap. While I worked, I told Annie stories about Thompson and stories of my own and we had lovely conversation. It was a perfect day.

Now, fill clean pint jars with the green beans and shake them so they settle. Add 1/2 teaspoon of sea salt to the jar and fill with boiling water to 1/2 inch from the top. Have your lids sitting in a bowl of boiling water from the kettle. Wipe the rims of the jars and put the lids on. Make sure the rings are on but not super tight.

Fill the pressure canner with water up to your second knuckle. Place the jars in. Put the lid on and put the flame on high. When the top starts ticking, set the timer for 20 minutes at 10 lbs of pressure or all of the weights if you are at high altitude like I am! Let cool until all pressure is released. Take jars out and let sit on a towel overnight to make sure they sealed.

I made 19 jars of vegetable broth, 5 jars of pickle relish, and 5 jars of green beans. I plan on canning each week for the duration of the season. There is nothing like opening a can of something delicious in the winter from one’s cellar stores.