I do both water bath and pressure canning. I have canned meats, veggies, made spaghetti sauce, pulled pork, beef stew, chicken soup, veg. beef soup, tomato soup, etc. I have dehydrated beef jerky, but because of the salt, I am no longer doing that as DH won’t stay away from it. With cong. heart failure, he cannot have the salt. I do not use any salt in anything I can.
I am still waiting for apples to come in so I can make applesauce. Still to early here yet. Also going to make apple butter. I dehydrate mixed veggies, fruits, corn, peas. So far that is about it for dehydrator. Need to start doing more of that.
I hang my basil, mint, and other spices that I grow by tying the ends together and hanging them in a place I have in garage to dry. So far it has worked well. When they have dried, I put them into jelly jars with O2 obsorbers.
I am wanting to try canning coleslaw but just wondering how that would taste. I usually make it as I need it for dinner but have seen where people have canned it. So would need someone to tell me how that worked out and how it taste compared to using raw cabbage and carrots to make at time you want to eat it.