The nice thing about canned items is you usually don’t have to add a lot of water.
My husband and I have been prepping over the past 18 months or so. Our stock includes dry staples like flour, sugar, salt, coffee, spices, powdered milk, grains, cereals, peanut butter, vitamins, oils, etc. And, yes, peanut butter. I date everything with a sharpie as it comes in, and store what I consider to be “fragile packed” in pestproof bins.
My heirloom, organic tomatoes are starting to ripen, so I stocked up on canning supplies last week. I picked up a few hints from my grandmother before she passed, but this will be my first at canning ‘maters. Apple butter is on the list, too.
My 10+ year old van is hinting it would like to retire, and it’s replacement will run on flex fuel and eventually straight alcohol. We live in a farming community and my husband’s goal is getting us off the grid. It’s ambitoious, but a good one.
Try your hand at tomato preserves, yummmm! Also, make apple jelly first and then use the leftover pulp for the apple butter (this double duty trick works with other fruit like plums, too). If you have enough apples and tomatoes, dehydrate them into sundried tomatoes and apple chips.