Most folks who have a garden find themselves up to their hips in vegetables to can in the fall when it is time to harvest. Because I don't have a garden, my canning season is whenever I find a good sale at the grocery store.
This week I ordered two of those boneless half hams. They were 2 1/2 lbs. each. I also got 20 lbs. of russet potatoes and 8 lbs. of carrots. And I have about 15 lbs. of onions and one head of cabbage.
I spent the better part of Friday prepping the ham and potatoes and carrots. The ham was cut into 1 inch cubes. The potatoes and carrots were run through my food chopper and turned into 1/2 inch cubes. Saturday morning I will run them through my pressure canner.
While the canner is doing its thing, I will chop the onions and shred the cabbage for the dehydrator.
I know that I have already put back enough canned and dried food for at least a year. Oldest Son has been working with me on this prepping thing for the last few years, so I figure the amounts I need for his household and mine.
I had planned on sewing Friday and Saturday, but it is a matter of priorities. Some say I am foolish to can and dehydrate so much, but the meat I canned two years ago that I ate for supper cost considerably less when I bought it than it does now. And the ham I bought this week will likely cost more next year. And even though things seem to be looking a bit brighter now, we still live in an uncertain world with more unrest here in the States than I can remember. So, I keep on adding to the pantry whenever I can. Just in case...
Fintry Dairy Barn 1924, Fintry, British Columbia
41 minutes ago