>>1271104>cabbagePickle/can/dehydrate
>tomatoesDehydrate/can
>beansCan/dry/freeze (depending on type)
>peasCan/dehydrate/freeze
Making stuff like stews and soups then pressure canning it is really a great way to preserve your food for later and make it as easy as possible to use. While preserving individual ingredients gives you a much better range of possible recipes to make later. You can dehydrate all of it and turn it into powder for all manner of uses or leave it as whatever slice/chunk/whole sizes you prefer for your recipes. For stuff like tomatoes, I'll puree and can them during the harvest season then open up the cans in winter and start making it into paste/sauce. In winter the heat from making the paste/sauce isn't wasted like it would be in summer, heating up the house. I do just about everything except brine and oil (pic related.)
