Im no canning pro for sure. I mever had an interest in it until a few years ago. Its not so much a prepper thing for us but more of a forgtten art. Canning substained many of our parents, grandparents, and great grandparents. Im 38 and in my generation it is a nearly forgotten art of survival. I hope to learn all I can and teach it to my kids and hopefully they will do the same. Our ancestors couldnt just run to walmart for what they needed but they survived.
The benefit Mako would be that it can be kept without refridgeration.
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