I was editing my post while you were writing yours....let's see if I can help with your questions.
I have 1350 jars, most recently being given 200 quarts, 2/3 of which are mayo jars which are going to be water bathed.
This is one of several of my blog posts on canning, from last September. I was at about 400 then. I am canning absolutely everything I can possibly get my hands on. My mom gave me some pork and chicken the other day, and I canned pork and apple stew and am freezing the chicken breasts. I have about 40 cans of chicken, so I may fry this !!!
Yes, I have what many people here have, the Excaliber. I had a round one, burned it up, built one in a cardboard box that worked TOO well and the food burned, and got a home made one on FreeCycle which I wore out. Finally used my birthday money last September to get the excaliber. It was a really good idea.
Hope that covers it...
I always feel like an interloper when I talk about my measly eight months now of trying to figure this stuff out, when so many ladies here have made it a lifestyle for decades.
I have 1350 jars, most recently being given 200 quarts, 2/3 of which are mayo jars which are going to be water bathed.
This is one of several of my blog posts on canning, from last September. I was at about 400 then. I am canning absolutely everything I can possibly get my hands on. My mom gave me some pork and chicken the other day, and I canned pork and apple stew and am freezing the chicken breasts. I have about 40 cans of chicken, so I may fry this !!!
Yes, I have what many people here have, the Excaliber. I had a round one, burned it up, built one in a cardboard box that worked TOO well and the food burned, and got a home made one on FreeCycle which I wore out. Finally used my birthday money last September to get the excaliber. It was a really good idea.
Hope that covers it...
I always feel like an interloper when I talk about my measly eight months now of trying to figure this stuff out, when so many ladies here have made it a lifestyle for decades.