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Found chicken breast on sale at the local butcher. Real sized not the plumped up full of chemical ones. Bought #25. Canned 22 half pints and 11 pints. There’s just two of us living here so half pints work for things like taco, chicken salad, etc.

Food prices are only going to go up. If you can, spend a little extra and put some back. Can, freeze, dehydrate, whichever works for you. I personally can because I don’t trust the power grid operators.

Found chicken breast on sale at the local butcher. Real sized not the plumped up full of chemical ones. Bought #25. Canned 22 half pints and 11 pints. There’s just two of us living here so half pints work for things like taco, chicken salad, etc. Food prices are only going to go up. If you can, spend a little extra and put some back. Can, freeze, dehydrate, whichever works for you. I personally can because I don’t trust the power grid operators.

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[–] • 2 pts

I ordered a 10 circuit panel so i can plug my generator into my house. I have a large house with 2 kitchens and all cupboards are full along with 2 fridges and one freezer. About to buy another freezer this weekend too.

[–] • 1 pt

We would do something like that but we are actually on solar power. It’s a small system for our tiny house. A conventional freezer would mean we would have to double our solar system. We can and dehydrate just about anything we can get our hands on.

[–] • 1 pt

How do you can your meat? I've heard there is a high risk of pathogens compared to low risk canning vegetables.

[–] • 1 pt

I’ve been canning meat for nearly 15 years. I’ve never had a single bad experience with it. I’ve canned chicken, beef, goat, rabbit, pork, ham, and venison. And made stock from all of it, even ham. There is a risk in anything canned, so processing methodically is very important.

Basically cold pack all of it except meats I precook, like hamburger or sausage. Make sure to leave enough head space so the pressure doesn’t cause the lids to leak. And use vinegar instead of hot water to clean the rims before placing the lid.

Freezer space is a precious commodity. I have a 17 cuft fridge/freezer. Keeping butter on hand had been a balancing act. I learned you are able to can butter. One process has a 6 month shelf life while the other has a 5 year shelf life. It’s actually very very good. And I now have 1/3 of my freezer back.