I am a big fan of Vicki’s over at Mom’s Scribbles. She does this kind of stuff all the time in industrial size lots. She cans veggies and MREs and pizzas and cats and doesn’t miss a beat! HAR HAR HAR! Of course it’s all Greek to me; I just learned how to make stewage in the slow cooker last winter and of course I forgot it all over the summer.
I’m just wondering about the feasibility of all this. Jars are cheap in onesies twosies. But a serious food cache like these women have going…? And I don’t get what hat big pressure canner does? Lower the boiling point? And how long is the stewage good for? Would it be as good as the stuff I made in the slow cooker? What do the economics look like?