I've mentioned before having taken a class on this topic and getting the book. Well, now I'm experimenting with the technique. So far no two jars have been exactly the same. To some of the beans I added dill or onions or lactic acid. Some I left long, some I cut up. The jar on the left is about 2-3 wks old and the color of the beans and clarity of the liquid has changed, but still a brighter green than the pressure canned food.


Yesterday I made 3 jars of mixed root veggies: beets, carrots and turnips, layered with greens: beet greens, parsley, carrot greens, etc. I'm very anxious to see how they turn out, but right now I love the bright vivid colors: