The farm we use now doesn't just have summer farm shares. It has mushroom shares, dahlia shares, fruit shares, winter shares, and all sorts of other creative local produce collections. We are alternating weeks currently with the mushroom share and the winter pantry share. One of this week's items is a kohlrabi literally as large as my head. (Still thinking about what to do with it.) Another was about a pound of dried navy beans.
We've been using more white beans in our cooking, but not often enough to just cook these and keep them in the fridge. So I canned them! I soaked them overnight then boiled them for 30 minutes. Then I put them, with their cooking water and 1/2 tsp salt per jar, into four pint-sized jars and processed them in the pressure canner. 75 minutes at 10 pounds of pressure.
