I must admit that the pressure canner does intimidate me some what, but every time I use it, I get better results. I had to remember what I had learned last year, which was my first year pressure canning. Luckily, I posted my lessons on my blog and you can find them here. I found it very helpful to review these.
I ended up with 7 quarts of mixed green beans, yellow beans, carrots, celery and onions. And 7 pints of mixed carrots, celery and onions and 3 pints of just celery and carrots. These will come in handy over winter when I want to make a big pot of turkey quinoa soup or some other yummy soup.
I am not sure about the difference in hot pack and raw pack on the end result scientifically, but I tried both methods to see which one I liked best. For appearance, I preferred raw pack. The veggies in the picture below were canned using the raw pack method and I think they look very appetizing. When I canned the quarts of beans with all the other veggies, I used hot pack and those veggies are quite drained of colour and don't look that appealing. I'm sure they will taste great in soup though:)
On a side note. Here are some pictures of a storm heading our way last night. I didn't know what to expect, but it wasn't as bad as it looked:)
This post is linked up to; The Farm Blog Hop