i wanted to cook and can lots of things including various of soups

Then I research this Synomex chit and what it is used in...that made me sick

If I ever find one @Groot that will be it for me

LOL @Ron Ward don't tell me what it is.. I am not looking it up

Keep not looking Not

It is deep state sickness

Do you can @Zyrenn

Oh.. man..there is nothing left to eat....

😭

no lol i am to scared notso

Why organic farming is so important

heat and glass breaks

I am too @Zyrenn .. have to make sure everything is sterilized ect.. so scared

that to omg

my luck it won't be sterile and i poison self

Pressure cookers work wonders

Yeah.. another one on the list of worries LOL @Zyrenn

yes but it is always that what if Ron

lol yes notso

the most i do is just mass cook then freeze it

I trust myself and my age old recipes

i would be the fool to over salt everything over boil it just screaming safty first before i canned it lol

Just don't eat it if the lid is raised....rule no.1

Fred.. "She said my mother looks like a weasel" referring to Ethel LOL

yes groot , but still i get insecure lol

Under salt everything and season later when prepared

hahaha notso

Ron the salt would be my effort to sterilize and preserve

ive made home made jerky , that was the best ever

I used to smoke my own salmon, halibut and game meats then tin can them all

awesome ron, if i could find someone local who was a pal to give me hands on training session i would

i get my local market who raises superior livestock that i order like two to three pounds of thinly sliced beef for when i am making home made jerky

Trust your own self and instincts

i wish i could lol ron oh man

i trust the jerky because of all the salt that goes into it and then it dries out in the oven for several hours

Wanna hear this...the Alaskan natives salted and or dried all their fish and game meats and left them out hanging in the outdoors...been doing it for centuries

i love watching that youtube channel Townsends , he does amazing work on historical cooking in the 18th century with 18th century techniques and 18th century recipes

@Zyrenn There's problee something on youtube about it ! Lotsa " how to's "

wow cool Ron

so true Klat

i learned lots from Chef jon lol