>>1329192>I'll be using just basics, like oil, onions, tomatoes, garlic, salt, pepper, and some freshly picked herbs.Then you certainly need to pressure can it. A water bath will not be enough.
>Yep with each new post my motivation drops even closer to zero. God praise freezers!You just need more experience. Try processing 1-3 jars and freezing the rest.
>>1329200>maybe in the 1920s or soMy parents were born in the 1920s and they remember that sort of thing happening.
>freezingIt does change things, but itsn't really noticeable. The main problem are freezers that have a defrost cycle which can ruin pretty much everything in a freezer that isn't well insulated after 1st being frozen. That is for long term storage though. Short term stuff that is only in there a month or so will be fine.
>Botulism surely isn't the only thing to consider, is it?Typical mold can be a problem. It is easily spotted. That normally happens when the lid doesn't seal properly.
>cooker/cannerYou've seen the canners I use in
>>1329182 In this image, is what a pressure cooker typically looks like. Some are a bit bigger with digital readouts and buttons on the front with names of foods you want to cook quickly.
>I thought that putting my tasty sauce in some neat glass jars with sealing lids and exposing them to a sufficient temperature for a certain time will be all I need to do.That is all you do. It is like driving. It is super complicated, but easy at the same time. Only pressure canning is safer than driving.
>>1329211> Is the pic your stuff?Yes, reposted a few times though.
>That looks like a shit ton of work.It really is.
>solving hunger problems in Africa.There are only logistics problems. That isn't my forte.
