Just an old Tennessee boy. 65 to 70 degree.cellar. Apples Pears packed in straw. Pickles in urns or barrels. Potatoes on a table to allow ventilation. Peppers strung to dry. Quoting: Drendwire
I just slow cook meat and some time potatoes in slow cooker then move them to the caners.Shelf time for this type of canning is 2+years. Good for me. I dehydrate scrambled eggs and seal cheese in vacuum packs. I have enough food preserved for 4 people to last 2 years.
dang!!! i want you for my guru!!
thank you so much for your good advise. great to have an old tennessee boy helping us out!!
so i leave the potatoes out on a table? can i use a wire rack with wood or something on it?
the fruit in straw, do i put those in boxes or barrels?
i think the last time i canned beef, we just cut it up and then pressure cooked it, i could be wrong though.
i have cheese vacuum packed. how do you dehydrate eggs?
wow, i'm such a noob at all this. so glad i have people helping me get my stuff together.