[–] HorseIsDead [S] 0 points 7 points (+7|-0) ago 

Yes I have autistic handwriting, no I don't give a single fuck.

[–] draaaak 0 points 4 points (+4|-0) ago 

Came here to insult your handwriting. Thanks for taking all the fun out it.

[–] HorseIsDead [S] 0 points 2 points (+2|-0) ago 

Hey I'm a degenerate, I take pride in being a failure at everything.

[–] WeekendBaker 0 points 1 points (+1|-0) ago 

Ledgible here

[–] Fagtardicus 0 points 1 points (+1|-0) ago 


[–] HorseIsDead [S] 0 points 1 points (+1|-0) ago 

Usually my handwriting, on average, is only legible to me. Sometimes other people can tell what I've wrote if they spend 30 seconds per word figuring it out lol

[–] pby1000 0 points 3 points (+3|-0) ago 

Any good sources on how to can properly? How long will canned tomatoes last?

[–] HorseIsDead [S] 0 points 2 points (+2|-0) ago 

Honestly it seems like everyone has a different idea of how to can.

Things to note: you most likely don't need to sterilize the jars/lids before canning as long as you're doing a high pressure or high acid water bath as the main canning step (I'm actually not aware of any other canning methods anyway) although you won't hurt anything by sterilizing the jars and lids first, definitely at least wash them with mild soapy water then rinse if you're not going to boil them

it's easier than you think

a basic outline of the process: cut up and prepare food (usually involves cooking) + prepare brine (must be half vinegar or higher by volume if you're not using a pressure canner) -> put prepared food in jars and wipe the rim of the jar with hot water on a cloth -> carefully pour boiling brine over food, leaving half an inch of air space at the top -> put lid and ring on, tighten ring until it just barely starts to resist (NEEDS TO BE ABLE TO LEAK PRESSURE) -> jar in boiling water for 10-15 minutes -> jar out of water, on cloth/wood (nothing hard) to cool off -> once the jars have sealed, cool them off then feel free to remove the rings (they're not needed anymore, they are reusable, lids are not) then store.

They should last a year minimum but realistically more like 2 maybe 3 years. If the process was proper there's no reason a canned food couldn't theoretically last 5-10 years even but it becomes risky at some point.

[–] WilliamCutting 0 points 0 points (+0|-0) ago 

I was going to ask this.

I canned some apples last year but I can't for the life of me get any agreement on what is the proper method, especially for fruits.

[–] pby1000 0 points 0 points (+0|-0) ago 

Thank you! I want to try this at some point. I have watched several videos, and people have their own techniques.

[–] More_Bort 0 points 0 points (+0|-0) ago 

Why do you need to set them on a cloth?

[–] ExceptionEncountered 0 points 0 points (+0|-0) ago 

You didn't do this in the basement of Buck's did you?

[–] HorseIsDead [S] 0 points 1 points (+1|-0) ago 

Sorry don't know the reference

[–] SyriansAreTerrorists 1 points -1 points (+0|-1) ago 

I get mine from the store. It's less than $1 a can

[–] HorseIsDead [S] 0 points 3 points (+3|-0) ago  (edited ago)

Mine taste good and cost less than $1 a can (if I did larger batches it would probably be less than 50 cents per can ongoing cost) and I know exactly how they were grown. Good luck getting to your empty looted grocery store when the world ends too.

[–] SyriansAreTerrorists 1 points -1 points (+0|-1) ago 

If I accept dented cans I could probably get them for 25 to 30 cents per can