The last 4-5 years, there has been a growing interest in canning. Old things are becoming new again. Thankfully there are those of us who have been canning for a very long time, and know how to share that secret with others.
There are some who can read a book, or look at a website; and become canning experts overnight. But a few of my friends want some canning classes. They want to see it in action. I have taught others to can in my kitchen, but it ends up with sticky stuff everywhere! So I thought about about something simple to start with and graduate from there.
Tonight, I wanted to make a navy bean and kale soup in order to use up some of the frozen kale in my freezer. But I did not have any canned navy beans. That made me think about canning dried beans. Dried beans are inexpensive, but you must plan a day ahead of time to use them.
When you can dried beans, yes-you have to plan ahead, but you can do several pints at once. Once they are on the shelf, you can just open a can, and warm it up because they are tender like the canned beans that you buy in the store.
The best part is-if I have one or 20 to teach, there will be no sticky stuff on my kitchen floor when we are done.