Yes, I have been canning about 15 lbs of stuff per week. Tonight, if I don’t go to sleep, I’ll be dehydrating some stuff, and Vacuum canning some flour.
Tomorrow, I’ll be buying hamburger, sausage, and chicken for canning. Night time canning in the summer. Ordinarily, I get all my canning done in the winter time. But I decided to do more than usual and also try to get a good amount put away before inflation makes meat to expensive, and drought makes it too scarce.
If this was normal times, I just buy about 50 lbs and get it all done using 2 pressure canners, but I don’t want to buy that much at once - I’m not one to clean out the shelves and leave nothing for the rest of the people.
Regarding your canning, are you having any luck finding lids? I can find jars with lids and bands but no lids alone. I am checking the Mennonite store that usually has big sleeves of them as well as hardware and farm supply and Walmart. I am starting to think that lid production is going to the cases of jars instead of boxes of lids.
I ordered a dozen Tattler reusable lids to tey and see how I liked them. I’m in central Missouri, near Boonville.
RE: Canning
Has anyone used the Presto digital canner? Apparently it is safe to use for canning low acidic vegetables and meat.