TomOver said:
@ Derm: do you pressure can or just boil the water ? One possible downside to canning is all the natural gas it requires. But perhaps even if thousands more folk canned, the energy usage from it would not be as much from the energy used from trucking, shipping, and flying in food from afar for those same people.But calculations for making these comparisons might be hard to make.
You can also process the cans in an oven. My wife did tomatoes that way this year and it worked pretty well. You still have to boil the lids and rings to sanitize them, but after that they finish in a 200 degree oven.








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