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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]Knitting, sewing, refinishing furniture, canning (hot water canning - no pressure canning for me!) and fermenting. Homemade sauerkraut is the best!

If I didn’t have a full time job, I’d totally be one of those homesteaders, growing my own food, etc. When I retire, I want to move somewhere where I can have chickens and maybe a goat.[/quote]

I would like to be your friend. And I’d like to learn to make sauerkraut. I am PA Dutch and love to eat it, it have never tried making it. I’m a little afraid of the safety issue. I’d love to can— jams and pickles only, no pressure canning here, either. [/quote]

Just curious, why no pressure canning for you all? 
I do water baths for jams and pickles but pressure can almost all the vegetables. I'm not a homesteader because I live in the city and have a FT job. But I do keep birds and never have to buy eggs. I grow about 50% of our produce from our plot in the community garden. I have a goat share, where I contribute to the goat's food and watch her for a week in the summer so the owner can go on vacation. From her, I make cheeses and soaps.[/quote]

I am the responder, and for me it’s just concerns about food safety. And there is much I really want to can that requires pressure canning. The safety issues keep my canning pretty limited. For example, I grow a lot of tomatoes and make my own sauce, but I freeze it because I like my sauce with onion and garlic, and the recipes I’ve seen don’t include that and say not to deviate in any way. So I just freeze my sauce. I might be too conservative, but I’d hate to be wrong!

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