21-07-2018, 10:48 PM
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Quote:
Originally Posted by linen53
I do a lot of canning James making use an electric canner. That way I don't have to sit in front of a stovetop canner so the pressure doesn't go to low or to high. Instapot is one as Gemma mentioned, I went for an off-brand one because it was cheaper. I really love my electric canner and use it all the time.
I do pickle and I also ferment foods. Good for the gut.
I do hope your retirement is everything you hoped for. Yes, it will be time to finish with this life soon, but in the meantime your greenhouse calls with naps when you want them.
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When I was a boy I learned to can using a pressure cooker. Once we were given a tuna that was so big it took two men to lift it. We canned it using oil. I think there must have been one hundred or more jars of tuna in our pantry and the neighbor had an equal amount. I enjoy all methods of preserving foods including the use of salt for meats. It's interesting to note that in Ukraine butcher shops one can buy freshly made salted pork. You can also buy a whole pig's head and many who like to make their own sausages at home do exactly that. Here in the US we differ greatly from the rest of the world in many (culinary) ways. I have found the making of marinades to be a quick and easy way to pickle just about anything. Handy when no electricity is available.
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