Thanks for the detail on keeping the milk cold! If that worked good enough for the milk company, who is liable, it’s got to be a good method. And all we would need is a water source.
I’m also trying to figure out a way to can without having electricity or propane. The problem is the temperature would have to be consistent so the pressure stays up. Or the water keep boiling. I love the old cook stoves. I tried to figure out how to fit one in my kitchen when we remodeled, but we just didn’t have enough room. I didn’t want to have to cook on one all the time. But maybe I can get one and put it outside under shelter. I almost bought one when I saw it on Craigslist but we didn’t get there on time.
People used to have summer kitchens so the hot wood stove would not be inside the house during canning season.
I don’t know about re-using canning lids for pressure canning just because I’ve never used a pressure canner. Scared of botulism; plus our garden is too pathetic to enough veggies to can, and truthfully, I am not fond of canned veggies.