Its that time again. Rich and Barb were here for the weekend and they brought 41 pounds of beans with them. Barb wanted to learn how to use a pressure canner. We sat on the porch with the boys snapping beans most of the afternoon, then popped them into jars and into the canner. Twenty five minutes later in a flood of steam we had her winter's stash. There's nothing like fresh local food and the security of knowing not only its origins but the hands that prepared it.