Super cheap food from the Mormons

[Irving]

My wife spends a lot of time cooking us meals for the week. In addition to having a ton of dirty dishes, we also have a ton of dirty tupperwear afterward, and a fridge packed with said meals all week. I want us to learn how to pressure can, so if she is going to spend all day cooking, it might as well be shelf storable food. Making extra shouldn't be a big deal. So now, in addition to having delicious lunch that I don't have to worry about *refridgerating while at work, we could build up a stock of food we'd actually eat as well.

Of course my wife is 100% on board for prepping and stocking up stuff, so I have it a little easier.

*I've gotten so sick of trying to share fridge space at work, that I haven't used the fridge for about a year now. I let my lunch sit on my desk all day, no matter what it is. I'm just going to nuke it before I eat it anyway. So far it hasn't made me sick, or even killed me.

[ronaldrwl]

I want us to learn how to pressure can, so if she is going to spend all day cooking, it might as well be shelf storable food.

My wife does jars. That may be easier.

[ChunkyMonkey]

whoops nevermind!

[Irving]

My wife does jars. That may be easier.

Canning is jars.

[rbeau30]

I want us to learn how to pressure can, so if she is going to spend all day cooking, it might as well be shelf storable food.

I have been canning most of my life with my grandma.

If you are into buying yet another cookbook, The "Ball Blue Book of Preserving" is "The Bible" to canning, both pressure and hot water bath canning.

I use it either to get a recipe for a big batch of something I want to can (spaghetti sauce, chili, etc) or I use it as a guideline as to what my processing time is going to be based on the contents of what I want to can (ground beef, chicken, pork, etc) and it even has guidelines for high altitude as far as how much more pressure and processing time you will need for every 1K feet above sea level. It is very comprehensive in my opinion and is the only book I have used.

If you do get into canning, I would be happy to answer any questions and be happy to give you an overview of my canning day. And how I store the product which i believe is important on how not to get sick i would be happy to share my knowledge. I have been told that I play things too safe, however I do not wish to go out with Botulism.

[Scogin]

Went by the Mormon dry canning facility again today. Picked up several cases of oatmeal since I eat a bowl every day for breakfast.

[Irving]

If you do get into canning, I would be happy to answer any questions and be happy to give you an overview of my canning day. And how I store the product which i believe is important on how not to get sick i would be happy to share my knowledge. I have been told that I play things too safe, however I do not wish to go out with Botulism.

Thank you, I may hit you up. I've actually got at least four other people in my family who are interested in learning the basics of canning. I've been thinking of trying to see if I can find a "teacher" to put together a class on the basics and see if I can get an intro class together.