Kotori said:Has anyone tried canning? If you have, which one do you recommend?
My area tends to have one or two power losses a year for several days, so I don't want a loaded freezer :/
I'm with you on the C ration canned meat, remember" Beef with spiced sauce" we use a food saver here with great results for Vegtables and meat Pork, Goat and about to try it on beef .greybeard said:I can vegs and some fruits but not meat.
(a year of living on C-rations cured me from ever wanting to open a can of "meat" again.
"pork with juices"--yeah right, sure it was)
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Buy the best pressure cooker you can afford--and one tall enough to do quarts if there are more than 2 people in your family.
It does take a lot longer to process with a canner than it does with freezing, but ya don't have to worry about power failures, or your freezer going out and ya not notice till a week or 2 later.
I can. I do water-bath for 'safe' things like jam, I use a pressure cooker for everything else.
I have a pressure canner and have canned venison, chicken, beef for beef stew, rabbit, ham and hot sausage. They all turned our great and are a wonderful time saverHas anyone tried canning? If you have, which one do you recommend?
My area tends to have one or two power losses a year for several days, so I don't want a loaded freezer :/