>>1733652>Pressure Cannerhttps://www.allamericancanner.com/All-American-Pressure-Canners.htmI own the 41 quart one and a smaller one. The 41 quart one is amazing. I can close to 1,000 jars a year with it.
>DehydratorBrand isn't too much of a problem, but whatever you get make sure it is 100% stainless steel, has 10+ trays/screens/shelves, is at least 2,000watts, and has the fan and heating coil in the rear wall which can be detached to clean easily. Don't get plastic crap. It doesn't age well with good use. I went through 5 of them before dropping good money on a nice metal one.
>Vacuum SealerFood Saver, but brand doesn't matter too much, just make sure it has a canning jar attachment with regular and wide mouth adapters for dehydrated goods.
>Power GeneratorA cheap one from Harbor Fright will work, but I recommend a solar setup with a battery bank that can output 2/3 more energy than you would need (more than what you'd have turned on at one time.)
>Butane StoveNo clue. I use natural gas stoves and wood stoves. A good propane burner is great for outside work for things like making maple syrup, sorghum syrup, giant stews for canning, and scalding poultry for plucking.
I also recommend hand crank kitchen tools, especially ones that clamp onto a table top/board.
Victoria/Corona Grain Mill (corn, coffee beans, dry beans, dehydrated veggies, etc. this works for cornmeal grade flour/meal)
Hand carved stone grain mill (the kind with the stick standing up, these grind wheat and related grains to a fine powder)
Antique Universal Food Chopper (find these in antique stores and ebay.) with different pieces to change size settings
5-cone Saladmaster food slicer (or any all-metal crank version)
Squeezo brand strainer (all metal with at least 3 screen sizes)
Large stainless steel stock pots (any brand with a sandwiched bottom, thicker = better)
Granite Ware Steel/Porcelain water-bath canners
Pic fully related showing a portion of things I recommend and use all year.
