Not to be a smart a$$ here, but, I don't understand canning.
While I've never sought out canning websites, I've seen a lot of posts over the years on different forums where people get all excited about canning or 'canning season'. If I had to guess, its probably in the 100's.
YET.....
I have not seen ONE post from someone all excited to open up and eat something they canned years earlier. NOT ONE.
Is canning much like sitting on a lake fishing? It's not the need but the moment?
What I have seen however are 'urban explorers' that explore long abandoned houses with canned goods still in the basement.
What it is. You take and boil lids rings and hers so noting lives to grow in the jar to make the food go bad aand make you sick.
You cut up and put food in jars with lids but rings loose. Then drop the jars in a pot with basket into a hot water bath. Pull basket. Place
Jars with rings loose on counter when they cool they create a vacume as thet cool. The seals the jars.
You can even take the rings off or leave on then tighten.
What you now have is home made caned food like metal cans you buy at the food store.
Or pickled foods. Pickled string beans, okra, cucumbers, eggs, etc take ya pick.
I think the French 1st did it to make food for Napoleon's troops. Guess they had the 1st MRE
