However, with the help of a friend and in less than two hours' time, I recently put up five-gallon cans of the following dried foods without breaking a sweat: almost 20 pounds of dehydrated apple slices, and 25 pounds each of black beans, refried bean flakes, nonfat dry milk, spaghetti and regular rolled oats.
When I was growing up, canning involved my mom sealing fruits and vegetables into glass jars with metal lids. To me, the process was hot, time-consuming and a little scary because it involved a pressure cooker or, at a minimum, boiling water and the risk of botulism. (The possibility of incorrectly canned food loomed, in my young mind, as large as the threat of tornadoes in my Midwestern childhood.)
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