Posted on 04/01/2021 9:26:57 AM PDT by Diana in Wisconsin
Thanks for the tip on the lids. :)
Yep. I feel the Middle Class shrinking as we type!
But, the rich keep getting richer, so there’s that. *SMIRK* ;)
my supply is okay....I've been able to pick up rings and lids here and there, even when I was on vacation...
you know in places in Europe they simply heat their food up well and put a simple screw type lid on and they do not pressure can nor water bath...
“When canning lids are outlawed...only FReepers will have canning lids.”
Ain’t THAT the truth! I’m surprised there hasn’t been an EO banning canning!
the point is you want air to be able to escape during the canning process.
you should’ve bought em!
“However, dehydrating garlic requires either a door to close off the kitchen or windows to open.”
Or you could put your dehydrator outside for a day. We do this when we make onion powder.
L
That’s how Beau ‘cans’ his Maple Syrup which is 200+ degrees when he puts it into the quart jars, then puts on the lid and ring and turns them upside down on a towel until they cool.
They almost always all seal. If not, that jar goes in the fridge and we have syrup on EVERYTHING for a few weeks on end.
Joke at our house, no matter WHAT we’re having: “Would you like Maple Syrup on that?” :)
The man is obsessed - but if a Maple Syrup Obsession is his only flaw, I can PROBABLY live with that. ;)
my mom one summer canned 300 qts of tomatoes....no kidding....
I used the oven.
Kind of hard to lug outside.
I keep looking at dehydrators and having sticker shock.
me too....not just for this year, but for future yrs.....we are going to face massive inflation...
Perhaps that was the cause of the “unique” taste of Aunt Bee’s pickles.
We buy maple syrup by the gallon and then I heat it on the stove, heat the jars and lids, then just fill them and screw the lid on. Don’t even bother to turn them upside down.
I’ve NEVER had a problem with maple syrup doing it that way.
I also do whole berry cranberry sauce that way.
I heat my jars in the oven, like they tell you not to do. I lay them on the racks and turn the oven on to only 200. That makes the jars hot enough to not crack from the thermal shock and I have never lost a jar that way and never had a problem with the seal or contents going bad.
“ I keep looking at dehydrators and having sticker shock.”
We found a gently used Excalibur on Craigslist for under $100. It’s the 5 tray model. We use it for making jerky a lot. Once you’ve done home made you’ll never go back.
Dried fruit goes into home made granola which goes into home made yogurt which is made in the Excalibur. Use it enough and it pays for itself in fairly short order.
L
Bookmark
Are you sure it’s a flaw? Sounds delicious!
.”’ Many manufacturers have switched their production emphasis to focus on their best-selling items”
They’re unloading their high priced inventory.
They’re high priced inventory is what’s left
The rich will just be the last ones eaten by the commies/socialists/marxists/anarchists etc. Brace yourself; the next 4yrs will be bumpy and bad.
Thrift shop. Slightly used. 15 bucks.
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