Oddbean

First session of pressure canning garlic seasoned potatoes. Even though we don’t eat carbs in good times, these will keep for a long time and make good emergency rations that don’t use up freezer space. Next pressure canning batches will be meat stew and just canned meat as I find deals on stewing meat or better cuts. Pressure canning is a game changer for long time preservation of low acid foods, and for meat and fish. https://image.nostr.build/5f561c401f89780b69f474ab72dbbff5d190d636407473ee54940ed8381882e7.jpg https://image.nostr.build/e36401ce497f1f763b717991335950f86845008fc3546128e1b4575973f18d72.jpg https://image.nostr.build/dfd3c7b0d776eadd3b53429aa4f701b869509959efcc16b5d6cd84b003f455d2.jpg https://image.nostr.build/37f4ea51c2da8e34c14978663927041aa577d1c5e1321236f1799532d54655d3.jpg https://image.nostr.build/486fb258756a37d98a9f113b94d54ac5a08aadd941b99d1a75b3f784fc4fed63.jpg https://image.nostr.build/2732b672e7fe4a6714812af171c8c31dded5fef5fd7d6a52df7b94e06e35116c.jpg

This is year two with it. I never would have been able to justify buying such a good quality unit for $700+ dollars and would have opted for a cheap unit with seals that wear out over time. But instead of taking my Q3 bonus last year in taxable dollars I just got my boss to buy some tools and prepping gear for the “office” lol. These American Standard canners are machined out of two pieces of aluminum to such a tolerance that they seal with just a thin layer of olive oil on the lid and inner rim. No parts to wear out and should last the rest of my days. And you can pressure can stuff with just a propane burner if you’re ever without power for your range top. I’ve tested it with an outdoor turkey fryer burner and it worked great.