This year I stepped out of my comfort zone and canned BACON.
It's wrapped in parchment and stuffed in the jars.
No water added.
Used my pressure canner at 15 psi for 90 minutes.
Unusual stuff I've canned:
Cherry pie filling.
Of course there's the normal stuff.
and of course Salsa.
Can't ever have enough of that stuff.
Probably doesn't save much money.
But it is relaxing.
Convenient meals for later.
And did I mention I love it?
Linked to Homestead Revival.