'Canning' (proper) means you can can in juices and don't have to 'Reconstitute' or 'Hydrate'.
Canning will also allow you to make up mixed vegetables or soups, and you can can meats WITH the fats, instead of drying them out WITHOUT fats.
Canning will last much longer than drying, especially in damp climates or in regard to meats which no matter how you dry them, have a very limited shelf life.
Canning takes no more than the Jars, Lids, Rings, Salt and boiling pot or pressure canner.
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As for what we can,
Virtually everything.
Several types of Green Beans, two or three types of Peas, Shelled beans (which dry well also), Corn, Peppers, Tomatoes, Potatoes, Meat of all kinds including fish...
We even prepare things you normally wouldn't can, like pie filling!
Nothing like a Strawberry-Rhubarb pie or cobbler about the end of January when it's just colder than a well diggers hinnie out there!
Virtually anything you can grow can be canned.
Canning will also allow you to make up mixed vegetables or soups, and you can can meats WITH the fats, instead of drying them out WITHOUT fats.
Canning will last much longer than drying, especially in damp climates or in regard to meats which no matter how you dry them, have a very limited shelf life.
Canning takes no more than the Jars, Lids, Rings, Salt and boiling pot or pressure canner.
-----------------------------------------
As for what we can,
Virtually everything.
Several types of Green Beans, two or three types of Peas, Shelled beans (which dry well also), Corn, Peppers, Tomatoes, Potatoes, Meat of all kinds including fish...
We even prepare things you normally wouldn't can, like pie filling!
Nothing like a Strawberry-Rhubarb pie or cobbler about the end of January when it's just colder than a well diggers hinnie out there!
Virtually anything you can grow can be canned.
