Who does Canning here? (chicken, hamburger, beef, pepper)
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I haven't canned in years! when my oldest son was about a year old(he's 19 now) I canned a ton of tomatoes. Had a great recipe for this chili sauce. It turned out great, but what a lot of work. It made me appreciate those prairie women and I know why they all died in their 40's.
I can tomatoes, green beans, pickles, peaches, apples, jellies, apple butter, applesauce, zuke relish, salsa, potatoes from my garden and fruit trees. Well I have to buy my peaches but usually do up a bushel.
Lately I have been canning meats like chicken, hamburger, pork, beef chunks to have on hand to make quick meals out of. I can up dried beans too like kidney, pinto and navy.
I would love to own a steam juicier to be able to can up fruit juices with.
I freeze more than I can, anymore. I used to can a lot of tomatoes. I'm afraid of canning beans and such at this altitude (5400 feet). I really don't want to "experience" botulism! I am hoping to plant a lot of tomatoes this year as we have enlarged our garden, then I may can some.
I got to apprentice with my friend who had a huge garden harvest that about killed her. We were canning and canning and I finally said... do you have a food dehydrator? We cut the canning in half, dehydrated 1/4 of the harvest on low settings in the oven, and kept the rest fresh for her extended family. Canning is better when you can pace yourself better was the lesson I learned.
so, those women on the prarie had written on their headstones... died of too many tomatoes lmao
I think other than saving money knowing what is in our foods is important. Plus the learned skill of just knowing you could survive if needed is a bonus. I don't want to rely on my freezer in case there is a power outage we would still have canned foods to eat.
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