Hot Dish Review

It’s canning time again!Farm to table is the hottest trend in dining. It’s funny because that’s how I grew up, eating vegetables right out of our garden. We would pick squash, beans, okra, tomatoes, cucumbers, corn, and whatever else was ripe, and cook it for dinner that day. Now that’s sustainable, organic, and local!

Of course, there was a surplus of some vegetables. My Dad intentionally planted more green beans than we could eat so we could can them for the Winter. I have great memories of days spent stringing beans in the backyard under the big old apple tree with my Grandma.

She taught my Mom the art of canning. Using a pressure cooker and Mason jars, it was a Summer ritual. Years later, my parents still plant a garden every Spring. But with their time split between Tennessee, Helen, Georgia and Florida, they’ve downsized the plot, only planting the necessities.

But there were still enough green beans for my Mom to can a batch or two this year so I snagged a couple of cans. As delicious as always, I ate the whole jar by myself!