Brussel sprouts were one of those vegetables that many of us have had to sit at the table for seemingly hours before we would get excused as a child. Not anymore!
It all began with homemade pickles. Now my family has canned everything from beet greens to venison to grape jelly. Last year we canned 337 quarts of food. Now my husband won’t even touch a store-bought pickle, unless you count him pulling it out of a restaurant burger - homemade is that good.
