I cant speak for everyone else but I enjoy the process and like using my home grown veggies. Home grown tomatoes are worth it. I don’t do it to save money.
My parents and in-laws used to can veggies back in the 60s, 70s and 80s.
No a days it really don't seem worth it considering you can get a can of green beans for 39 cents or sometimes less.
How much time and energy will it cost you to can veggies? My guess is it's not even close to being worth it.
Flavor and satistfaction of homegrown stuff is worth it.I cant speak for everyone else but I enjoy the process and like using my home grown veggies. Home grown tomatoes are worth it. I don’t do it to save money.
My parents and in-laws used to can veggies back in the 60s, 70s and 80s.
No a days it really don't seem worth it considering you can get a can of green beans for 39 cents or sometimes less.
How much time and energy will it cost you to can veggies? My guess is it's not even close to being worth it.
So go buy a few cases of canned goods from Aldi's or Ollies. No one argues that it is good to have the supplies on hand when SHTF. But will we ever see a time when we need to can veggies or harvest Ice from the frozen rivers again and store it in ice houses 30' deep. Hell, the rivers don't freeze like that around here anymore so I guess we are sol
Knowing how to preserve various foods is a useful skill to have. Better to have the equipment and knowledge before you need it.
Does anyone know of a brand/type of plastic crate, like a milk crate but not as tall that would hold quart jars nicely? Stackable would be preferred. Something with individual slots for each jar would be nice.
S.U. and I just opened and consumed a spicy pickled chicken egg that was pickled and canned by me in December 2018, and stored since then at room temp. They're the oldest ones we have in stock, and they smell and taste delicious. If botulism has set in, I suppose we'll find out soon.
I have eaten tomatoes 5 years old and they start to brown a bit and loose a slight bit of flavor, but they are still fine to eat. As a kid we routinely had jelly and preserves that was 4 to 5 years old. It is best to eat them within two years, but not really required for substance. Now if you're making gourmet meals they probably won't keep you happy when over a year.
Mom taught me economy of scale with this stuff. We didn't get one bushel of apples, we got 4 and I sat in front of that trash can peeling and coring them all. In one day we made apple jelly, preserves and canned apples for pies/cobblers. The first two went into pints and the latter into quarts. Those lasted for years and next year we bought peaches or pears or something else.
If the stuff was heated right and the lid is down it will last longer than they tell you. The longer you keep it the quality will lower but it will still be plenty edible.
What kind of shelves are you using? My Mechanical room is limited in space and I worked on this design for a 4' wide area. I didn't think this would be big enough until I did all the math and reduced from 15" shelves to 12" shelves.
It is still 132 quarts and 273 pint space allowed. I didn't think this one rack would hold that much.