Jo I was like that years ago but discovered many channels that show how to do this safely. Just watching a few videos gave me confidence to try. Homesteaders are really into this and have many videos on YT. This year I dried many tomatoes and if we can get more sun, will do more. I like this guy who calls himself a home pro cook and discovered him years ago when I started making fermented foods. Here he talks about canning. If you can get to a farmer or market to get lots of tomatoes and fresh veggies, it's better than the store-bought. I also really like this channel, an Italian (speaks with an accent) and does many traditional things which are simple. Here he explains how to sun-dry tomatoes (easy, easy) and reconstitute them in water and vinegar so they keep. Editing to add: I apologize for posting that canning process above which is not the simplest! You don't have to remove the skin of tomatoes. Sorry but I don't have another video to recommend but look online, there are so many.
Thank you, andree. I watched the videos. The canning process is certainly a labor of love. The sun-dry tomatoes is a nice easy project, I may give it a try.
Jo I just modified my post above to apologize for that link to the pro chef guy. The method that they explain is not the simplest one! You don't have to remove the skin of tomatoes. This year what I did was cut into big pieces several pounds of tomatoes and put them in my slow cooker over night. The next morning, it was all ready to go into jars and we canned them. Actually my husband did the canning this year which was a great help, but it does take a bit of time. So sorry to have given a video that is more complicated than it should be. You're right about the labor of love though, that's what is is!
It’s so gratifying to preserve food. You Know what’s going in it and so healthy. Dehydrating also preserves the natural vitamins etc better than canning although I like canning tomatoes and pears and jams. Dehydrating is great for fruit and veggies. Onions smell really fresh when reconstituting. My stuff is simple I haven’t done yogurt or jerky yet. Meats must be pressure canned that is too much trouble for me. I just do boiling water bath and stick to veggies. And my dishwasher has a high temp wash so I sterilize jars that way. You can get primitive dehydrators that stack or more expensive ones that are temp controlled. I have both. I like both. Temp controlled takes less time. I have found them at garage sales and Good Will for very cheap. Just found a temp controlled one at a garage sale for $5! Vacuum sealers you can find online or most hardwares they are great and easy. Yup we have a small garden basically some tomatoes, peppers, and potatoes, cukes.
I can my meat and some vegetables, dehydrated vegetables, fruit, mushrooms and healing plants that my husband and I forage for. Have not dehydrated meat.
Thanks. I actually went to a local farmers market this morning for tomatoes. I nearly fell over when I saw the price, well over $4.49 a lb. The supermarket vine ripe tomatoes are $2.99 this week, which for the summer is pretty high. I may need to grow my own tomatoes next summer.
We switched from oil to propane this summer. Of course, that required a significant investment to buy a propane furnace, but should ultimately balance out in about 3 years as prices stand now. We shall see. Lord, give us wisdom in these troubled times.
Geralyn and I canned 30 lbs of chicken recently via a pressure cooker. The food remains safe for a number of years. Easy to do. Wait for a sale- a good investment.
My husband always goes overboard on the garden it's 50 yards x 100 yards. Share with our kids and the food pantry.
Here is a good clip. The only time I think she goes a little overboard is her demand to absolutely keep it at 15 lbs of pressure. If my wife has something to do and asks me to keep an eye on the active pressure cooker, I will be careful. However, if it slips to 14 lbs of pressure or creeps up to 15.25 lbs. of pressure, it is not the end of the world. I will simply adjust the burner to bring the pressure back to 15 lbs. So Geralyn and I do 7 quarts at a time. The next morning it is important to make sure you have a good seal. However, occasionally you'll find a quart that hasn't sealed properly. No problem- you just use that quart for a meal or two that week. (Ball lids are best. The generic brand lids aren't worth it.) About a month ago, Maines had a good sale on beef. So Geralyn called up the meat department and put an order in for 30 lbs. She "sweetly" asked if they would be willing to cut up the meat into small chunks which they were willing to do. So we brought that home and did 7 quarts that evening and another 7 quarts the next day. 13 0f the 14 sealed. https://www.google.com/search?clien...ure+cooker#kpvalbx=_zt7_Yu2EJo-x5NoPk92qqA019 A properly sealed jar can last at least a couple of years and remain good. All you have to do is warm up the beef or chicken when removed from the jar.
Some people can't afford to store more the a month. What about elderly in apartments etc? I always think of the parable about the farmer who stored up so much grain and his life was asked of him. Nobody knows if we can even stay in our homes during the tribulation. I think a few months is prudent, then trust in God's providence. There will be so much civil unrest when hunger hits, I would rather not be the one with a year supply when everyone is starving around me. Much will be expected and our generosity will be put to the test.
Absolutely Carmelite, it's not only space but cost. If food prices continue to rise at the present pace, hunger will soon be a big issue for some.
