Canning. Such a great thing to do and really worth the effort. If you do the calculations, sure, it’s expensive to get started, but once you have everything you need, it becomes cheaper than buying in the store with the constantly increasing prices.
We grow our own vegetables for the most part and get what we can’t grow ourselves at the local farmers and fruit markets. It’s rewarding, but boy is it EVIL! Canning does require a lot of work depending on just WHAT you are actually canning. First was stewed tomatoes with celery, onion, and green pepper. This is hot, so you only have to boil the lids to seal them. The next was salsa, which even though it’s cooked, has to be hot-packed I guess is the official term, which means you put the sealed jars in boiling water for a certain amount of time to seal them.
- Homegrown: Food Preservation and Canning 101 (thegazette.com)