It was another spectacular Saturday at the farm. We enjoyed a nice visit with the Vann family, had a delicious lunch then got busy.
After recovering from my first canning endeavor, we created a setup to continue the process here at the farm. By using a two burner hot plate, the gas burner on the grill, and our stand alone turkey frier burner, we made it happen. Eight pints of Roma beans were canned.
Here’s some if my help in the background: