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I recently canned meatballs in homemade sauce as an experiment, but wasn’t sure what to expect. I canned in quarts, which means 90 minutes in the canner, so I was afraid they would be very soft and fall apart. I waited a week before opening – I almost held my breath as I waited for the moment of truth. I poured the jar into the bowl – it looked great. But what about texture?

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I’m sure your first question is, why would anyone need to dehydrate frozen vegetables? What’s wrong with keeping them in the freezer? The answer is, a homemaking prepper does both.

Dehyrating frozen vegetables saves freezer space, and just space in general. This quart jar is 2.5 pounds of frozen vegetables in dehydrated form.

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Canning is great fun, especially when experimenting with different recipes and flavor combinations. We just canned up some chicken, and I did some test jars of smokey, taco, bbq, Southwestern, and curry chicken. Here are the jars I prepared before filling with chicken.

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Waxing Cheese Part 1

Having a well-balanced long term, shelf-stable storage inventory is important. We eat a ton of cheese in my house, so I decided to try my hand at waxing cheese for a shelf-stable pantry option. I’m experimenting, hoping for the same positive results as others.

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Canning Kale

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One of my family’s favorite vegetables is kale. I got a 25 pound case of kale recently for 50 cents a pound. What will I do with all that kale? Fresh kale salad, dehydrated kale, kale pesto, kale gratin, and I will pressure can kale for even more uses. The great thing about canned kale, is it’s perfectly cooked for a quick dish – – silky soft and ready to eat.

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