Wow – I have not written a real blog post in over two months! The last few months are honestly a bit of a blur with finishing up my degree, but I am happy to say that I’ve now defended my MS thesis in Botany and Plant Pathology and I am ready to be back with some new and exciting posts. Thank you for not forgetting about me and thanks to those of you that have still been referring to many of my old posts in my absence, you guys are the best!
In other good news, as a present for passing my mama bought me Ball’s newest invention, pictured below, the FreshTECH Electric Water Bath Canner and Multi-Cooker. This is their picture however, as I don’t actually have it yet (it’s only available for pre-order right now). If you want one, I’d recommend clicking on the link above to amazon since I got free shipping through amazon prime and Ball wants $23 for shipping directly from their site. But anyways – I am super excited about this beast. For one, it’s electric so it frees up one of your burners, and still has the same capacity as a normal full sized canner. This is also a great thing if you have a glass top stove that can be a problem for canning. Also it has a temperature control, so this saves so much headache when you want to do low temperature pasteurization of your pickles! SO AWESOME! However, it doesn’t look to me like it’s actually got temperatures on there, only low, medium, and high, so that’s a bit of a bummer. I’m thinking though that using a thermometer I should be able to pretty easily figure out where to turn it to to keep it at 180-185 F. Then I can mark it on there for the future; but I’ll have to update you on that when it arrives. The electric canner I’ve used for canning class has actual temperatures on it, but no where can I find it for sale (and Janice said it was twice the price of Ball’s when she got them too). See this post for more info on low temp processing of pickles. Finally, it has a spout on the bottom which means no more almost killing yourself dumping out the hot water from the canner. This thing is way cooler than Ball’s last invention, the auto canner. It has a 3 quart capacity – no thank you! For half the price of that thing, which frankly I think is a dumb invention, you can have this awesome canner with a normal capacity and not be limited to only their specific recipes. Note though, this is just hot water bath, not a pressure canner.
So now that I’m back, I wanted to let you in on what I’m planning for the blog. One thing I’m working on is a new resources tab, which will include things like extension service publications and other resources for safe recipes. I’ve found that it can be hard to find these things online and in one place. Each university extension service often only has their pubs, but there are always valuable and interesting resources missing. Each time I refer to a new publication or tool I use, I’ll add it to that page so that these great resources are easy to find and access.
Anyways, there are many fun new posts coming at you soon. I can’t wait for spring and to get back into canning and gardening (although it’s actually starting to feel like spring here already!) The early spring crops will probably be starting soon!
Is there anything you’d like to see from the blog this season?
2 thoughts on “The botanist is back!”
Congratulations on your thesis. So glad to have you back.
I love your blog.
Thanks so much Sandy!