It's the busy time of year when there's lots of produce to be dealt with. This weekend I canned salmon, pickled bean, asparagus and carrots, and deydrated bananas (yum). Here's a few pics.
This is pink salmon. Hubby absconded with a jar already for his fishing buddy. I told him, this is why I can foods. Because in the winter when pink salmon costs a fortune in the store, I'll have home-canned delicious salmon that cost a fraction of store-bought. And it will taste better.
This is a "before" shot of the last of the salmon.
I also laid in a supply of Campbell's Low-Salt Ready-to-Serve soups on sale 65% off. One can is a meal for two and no extra water is needed (although it does want salt).
I've got more canning to do; I'm happy to report that Miss Deadbeat refuses to eat home-canned food 'cause it might poison her. I'm not going to tell her differently.
Butter is on sale this week, so I'm hoping to make clarified butter and can it. Jackie Clay's canning book has a recipe with instructions on how long to process (60 minutes in hot water bath). Yay! Unfortunately, this book is not available from Amazon right now. Go to Backwoods Home Magazine's website to get her book, Growing and Canning Your Own Food.
Hubby still is not on board with prepping, but I believing canning is a great strategy to keep him from giving away too much stuff.