Sam Zell Buys Gold With Inflation ‘Reminiscent of the ‘70s’

Bloomberg | May 4, 2021 | David Westin and Simon Casey

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On our corn we strip it down to 2-3 layers of shuck, cut both ends off, vacuum seal and freeze. We have eaten corn up to 3 years old and was a tad softer but still tasted fresh. We also can by blanching, cutting corn off of ear and either freeze in freezer bag or can. Canning takes a long time but we have three canners and do it outside.

We can tomatoes but we also place whole tomatoes in ice bags and freeze. Peal and all. Then we process them in the off season.

On potatoes, we can about half. These have to be dug before the skin sets because canning requires skins to be removed. We remove the skins by water blasting with hose nozzle. Then they are cut to size and ran through canner. I will admit they do not make good mashed potatoes but are fine for stews, soups and casserole.

The other part is stored under the house where the sun cannot get to them and is dry and cooler. Some will put on shoots but generally last a year. We stored 1100 lbs this way one year and fed our family of 4, my parents and grandparents. We got tired of digging and put bottom plow on tractor and rolled them out of the ground. Another thing, we only grow reds. No white potatoes.