Im lookin to get into canning, is it worth it? How long does the food last if stored at 60-70 deg? It isnt overly complicated and anyone with a brain can do it. Let me know fellas!
If you are looking to get into canning, take a look at what you have to heat with. I was all gung ho last September to get into canning. But my house is all electric and my electric range isn't recommended for use in pressure canning.
I was thinking about using propane and my turkey fryer as the heat source. But you can't (well, shouldn't) do that inside the house due to fumes.
Totally worth it! There is a place north of south bend where I can get boneless skinless chicken breast for $50 for 40 pounds. I usually do this in the winter time and get 80 pounds worth and I can 40-60 pounds in the pressure canner. Quick easy meal to just pop it open and shred it. I also can beans vs buying them at the grocery store (again, convenience of doing 3-4lbs worth instead of soaking every time I want to make them). Also have canned deer meat into taco meat. If the power goes out its that much less food in the deep freeze I have to worry about!
I usually try to do most of my canning in the winter time so I'm using the heat to can that adds to the atmosphere. Pressure canning in summer sucks since you don't WANT the extra heat then!
Where are you getting your chicken at? I canned a few turkeys when they went on sale but boneless skinless would be much easier.
I have a propane fish frier burner mounted on the outside of my deck rail. Getting the heat out of the kitchen/house was a major contributor in me getting back into canning. Everything gets canned outside.If you are looking to get into canning, take a look at what you have to heat with. I was all gung ho last September to get into canning. But my house is all electric and my electric range isn't recommended for use in pressure canning.
I was thinking about using propane and my turkey fryer as the heat source. But you can't (well, shouldn't) do that inside the house due to fumes.