Canning isn’t complicated it’s just time-consuming. That’s why so many people choose now to freeze foods. However, that method takes up valuable freezer space that is better used for fresh meat.
Many fruits and vegetables lend themselves well to canning and everyone who cans has their favorites. In our family, we can tomatoes, stone fruits, apples, and pickles. The rest of the year we just eat what’s in season.
It’s important to note that there are two primary methods for canning: the water bath method, and the pressure canning method.
These days, modern kitchens are crammed with high-tech gadgets and convenient appliances. In a modern kitchen, cast iron cookware might feel out of place. However, in the homestead, it is almost a necessity.
Not only is it inexpensive, which makes it easy on the budget, but it is multi-purpose, and can last several lifetimes.
Some folks might be intimidated by cooking or cleaning cast iron but it is actually not as difficult as one might think. In fact, a well-seasoned skillet is easier to clean than most modern cookware.
If you are considering cast iron I have five tips for making your choice to cook with cast iron even easier: Continue reading →