Nacho cheese in our house is a staple . The only problem is my picky eater fiancé will only eat a certain kind. That certain brand happens to come in a #10 size can , and usually half of its contents molds before we can use it all . I decided to come up with a solution and re jar it in smaller portions , so we can always have some on hand . Now before anyone decides to come at me , yes I am well aware this is not an approved canning method . It is not a food listed that has been tested . With that being said I am somewhat of a “Rebel” canner if you will , and am a strong believer in your kitchen , your rules . I plan on doing a post all about approved and non approved and what is the difference, but that’s for a later date . So for until now , here is the process I used . After I gathered my jars , I heated the cheese to let it thin a bit and heated my jars in my boiling water to make sure it was all the same temp . Hot jars + hot food Usi...
Homesteading ? Prepping ? What is that , and why ?! This is probably what I hear the most . Why waste the time when I have a store conveniently close or why when I can be doing something else ? The truth ? Everyone’s answer is different ! I do it because in the long run it’s cheaper to grow and buy in bulk , it’s healthier, it’s convenient and in the face of disaster (say job loss or Covid) the last thing you want to be doing is penny pinching hoping you can eat or find toliet paper . The truth is the economy is ruff right now , many of us are working limited hours or a completely different job (or jobs ) all together since the pandemic , the price of gas and food is sky rocketing , housing and utilities are through the roof , while the opportunities to make extra money are vanishing . That all in it self is an equation for potential disaster. Now before you go thinking “oh your one of those people” you know the ones in the store at the sign of ...