I did do a lot of pressure canning. Now, I only can tomato sauce made from fresh tomatoes from the summer garden as well as broth from chicken, turkey, etc. Anything with meat (and the natural fats and oils that come with it) I forget about as after 7 months to a year later I don’t trust it to not have become rancid. I date everything, but am irresponsible as far as eating it in a reasonable time. The tomato sauce get’s used regularly, as well as the broths. I recently bought an attachment for my vacuum sealer that can vacuum down a quart sized Ball jar or any wide mouth canning jar. For sugar, pasta, rice or any dried good (usually bought in 20 lb sacks from Costco), this is really the cat’s meow. I love it! I even fill the jars with certain things and put it in the oven at 220F for about 30-45 minutes to kill off the things you can’t see, then I vacuum seal it in the jar. I’ve even put together some mixed jars of soup (pasta, dehydrated turkey or chicken, a couple tbs of Knorr chicken bullion, dried vegetables, etc). Open it up, dump it into a pan and pour in 1 jar of water. Simmer for 20 minutes. Delicious and filling. I’m not expecting SHTF, but at least I know that my family doesn’t have to worry about food for a couple of months, if necessary.
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This reply was modified 1 year, 6 months ago by
Eli Grekko.
