Reddit reviews Sensible Food Storage: Storing the Foods You Love to Eat
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Well thanks for understanding! I sometimes go into an info-dump mode & don't mean to offend!
Yeah, I'm still very much in the learning process myself, and it was SUPER confusing to learn the differences between high-acid vs. low-acid, water-bath vs. steam bath, and pressure canning vs. cooking!
The Instant Pot & Anova got me hooked on (non-crappy) appliance cooking, and vacuum-sealing (both dry & frozen) got me started on the food-preservation path. I love the idea of being able to store home-canned food on the shelf for years & years...there's so many aspects to it, from being convenient to being a huge cost-savings to being an excellent emergency resource in the event of a bad winter storm or job loss. It also seems to be coming back into vogue lately, as I've been able to find more & more resources for learning how to use the tools & for finding good recipes! Right now, I'm a really big fan of Wendy Dewitt, who has a DVD available:
https://www.amazon.com/Sensible-Food-Storage-Storing-Foods/dp/1608610896
Along with an introductory PDF that has some good info on both pressure canning & food storage in general:
https://www.sunoven.com/wp-content/uploads/2011/08/EverythingUnderTheSun.pdf
A few people have posted some videos from her classes on Youtube (just search for her name), such as this one:
https://www.youtube.com/watch?v=GY5kiCzaeYc
I'm not a prepper, but I am super lazy (lol), so I really like the idea of having a year's supply of food available. Seeing as how I rent, I don't have any solar panels or a whole-house generator, so powering my deep-freezer for long periods of time isn't a very good long-term storage solution, which is why the canning procedure is super appealing.
In other tech news, a company called Harvest Right has figured out how to produce a residential freeze-dryer, which lets you dry-store food for up to 25 years:
https://harvestright.com/product/home-freeze-dryer/
The smallest model, which can do about 5 pounds of food per batch, is still pretty dang expensive (a whopping $2,000), but the Save the Food website says that an average family of four wastes $1,500 in food annually, so if you could freeze-dry your leftovers & other foods that are going to go bad, you could potentially recoup that cost within a couple of years.
And looping back to the original topic of caramelized onions, that's what I love about tools like this...I can make a huge batch of caramelized onions, vac-seal them into little packets, throw them in my freezer, and then grab a pack whenever I need it, as a super-convenient & super-tasty way to add flavor to different meals.