Since December, I have stepped up my canning game.
I have two All-American canners that I use to can my low-acid foods. My smallest canner has gotten a workout over the past few months. In the above picture, I share a glimpse of one of my canning shelves. I need to upgrade these shelves so I can have wider frames. However, this is doing fine for now. You’ll find mainly chicken, beef, meatballs, soups, and New England clam chowder on these shelves. I also have vegetables and beans. I can reach my shelves when I’m super busy and still have a delicious and nutritious meal. I like that I know exactly what’s going into the items since I made them myself, and they don’t have any unnecessary ingredients added. If canned properly, canned foods can be shelf stable for several years. I don’t can food to save. I use my canned goods weekly.
Admittedly, I have slowed down canning the past month. However, I will step up my canning game when I find meats and other items on sale. Between canning and freeze drying, I have a few ways to snap up meat/produce when it’s on sale and preserve it so I have shelf-stable food.