Viewing a response to: @owasco/re-smithlabs-s8n7s6
Open kettle us a water bath canner. High acid foods like tomatoes don't require a pressure cooker, boiling temperature is enough! Mom always added a teaspoon of lemon juice to make sure it was acidic enough. She never had one spoil, and she canned thousands! I'd buy the pressure canner, because it can always be used for an open kettle canner too. I have half a dozen pressure canners, and cook food in them weekly. So get several sizes.... 👍💙🙏📖🙏💗🤔🤠🎯
author | smithlabs |
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OK thanks for that advice. Every year I learn new stuff. I also don't trust freezing food, although I do have a generator. I find that, even frozen, foods don't last long, only a month or two, especially anything that has been cooked, so it's not a great prepper technique. I love your posts on prepping! I think I've learned more from you than from anyone else.
author | owasco |
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I'm glad I've been helpful! It's the hope that I can help people like you, that keeps me posting. Keeping air out of the freezer bag will help keep the food longer. I have a friend that double wraps everything...vacuum packing dehydrated food is easier. 👍💙🙏📖🙏💗😁🤔
author | smithlabs |
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What are good veggies to dehydrate? I like tomatoes and shiitake, but most other veggies I've tried don't taste all that good months later. I don't have a vacuum packer, which could be why. I don't know what that is.
author | owasco |
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