It's like a long overdue haircut.It does make a person feel better sometimes. There’s nothing wrong with a busy kitchen, but it brings me some peace to see it this way for a day or two.
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It's like a long overdue haircut.It does make a person feel better sometimes. There’s nothing wrong with a busy kitchen, but it brings me some peace to see it this way for a day or two.
This side of the pond,, canning usually refers to using glass jars .Do you mean canned or are you writing about glass jars?
If you are canning I would love to see your setup and read some details about cost, ease of use etc.
You can get small scale canning equipment. I think it's expensive and I've often thought it a good idea; no freezer using electricity, easy stack and store, extended shelf life. A farm down the track in Catalonia had a small canning plant and that was how they stored much of their pulses and meat.This side of the pond,, canning usually refers to using glass jars .
Canning in steel cans is done by corporate with huge equipment.
I’m putting up the meat in jars. Here we call it pressure canning. The meat is put in jars and processed under pressure for a prescribed period of time. This forces air out of the jar and a vacuum is created. The food is then shelf stable for extended periods of time.Do you mean canned or are you writing about glass jars?
If you are canning I would love to see your setup and read some details about cost, ease of use etc.
I think Americans tend to store pulses in dry form and vacuum sealed either in bags or jars. Meat is usually frozen because canned is uglyYou can get small scale canning equipment. I think it's expensive and I've often thought it a good idea; no freezer using electricity, easy stack and store, extended shelf life. A farm down the track in Catalonia had a small canning plant and that was how they stored much of their pulses and meat.
Perfect analogy!It's like a long overdue haircut.