Can I start at the bottom? :) No, pressure canning does "cook" the food but only partially. How much so all depends on the food and the size of pieces in the jar. Example potatoes: in cubes they are fully cooked and ready to just be fried up to eat IMO but if small whole ones or large chunks are canned they will still need further cooking to be ready to eat. Meats work the same but further cooking is always advised with canned meats. The botulism risk: spores are in the air as well as in the ground. They are all around us. The spores themselves are harmless to us and we actually ingest some of them now and then with no harm. The danger is in the lethal toxins the spores produce if sealed in an airless of low-air environment as in a jar of canned food. So while the exposure to botulism spores may be less for meats than for root vegetables, the risk is still there. The double hex they carry in canning is they have no odor, no taste, and they don't break seals on the jars so you have no way to know they are there. Cooking the food after opening the jars destroys the toxin that may have been produced while the food was jarred. The spaghetti sauce could be a problem for you this time of year given the lack of tomatoes but if you can handle freezer containers of it (got a propane powdered freezer?) I can post the BBB recipes for frozen spaghetti sauce for you since you don't have the book yet. Let me know if you want it. It uses all canned tomato products. I'm not positive but I think all but 1 of the recipes in Small Batch Preserving are also freezer recipes. The one exception I know of is her recipe for Seasoned Tomato Sauce which is BWB processed. This isn't word-for-word as it is off my own card but it is all there. 12 cups chopped ripe plum tomatoes 1 c chopped onion 2 cloves garlic, minced 1 tsp dried oregano 1/2 tsp ground black pepper 2 bay leaves 2 T red wine vinegar or lemon juice 1/2 tsp pickling salt Combine all ingredients except salt and vinegar in large pot and bring to boil. Reduce heat and actively simmer uncovered for 1 1/4 to 1 1/2 hours until very thick. Press through a food mill and discard seeds and skins. Add vinegar and salt. Ladle into hot jars with 1/2" headspace. Process 1/2 pints and pints for 35 min. in a BWB. Makes about 7 cups. The sausage, assuming you cut any casings and used only dried spices and herbs rather than fresh should be fine. If interested NCHFP is the online source for the USDA guidelines and recipes in case you need it while on the road. I'll link it below. Keep in mind that dehydrating ground meat isn't approved. Too much fat and too many bacterial contaminated surfaces for safe dehydrating except for the jerky recipe. Hmmm, jerky spaghetti? Now there is a thought. :) Sounds like you have a great adventure ahead of you this summer! Good luck with the fishing. Dave Here is a link that might be useful: NCHFP

Thank you Lisa for Sharing!!! Sheri ~ if u don't have enough, its okay if I don't get all of them. Sharing is caring :) Mammoth Yellow Sunflower Luna White Hibiscus zone 5-10 Balloon Flower Sentimental Blue Helenium "Helena Red Shades" Liatris spicata Purple Blazing Star Liatris floristan White Herb: Spilanthes oleracae HAVE A WONDERFU WEDNESDAY!!

Uncle Wilson is not my uncle; I truly have no recollection of where I got this recipe. If it was from someone here, please claim as the contributor, and I will update my files. Uncle Wilson's Grilled Onions 6 large white onions -- sweet white onions such as Vidalia 12 strips bacon 2 tablespoons butter Salt and pepper Peel and wash the onions. With the point of a small, sharp knife, cut a 1-inch core from the top of each onion and make shallow slits in a circle around the top. Wrap 2 slices of bacon horizontally around each onion, and secure them with toothpicks. Then put 1 teaspoon of butter in each core. Season with salt and pepper. Place each onion on a square of aluminum foil and bring the edges together at the top, leaving a small opening for steam to escape. Put the foil-wrapped onions on the grill and cook for 1 hour, or until the onions are tender when pierced with the tip of a knife. You can also bake in the oven at 350 degrees F for 1 hour. Cool the onions for a few minutes then unwrap and cut into quarters to serve.

You can go to Celiac.com and get recipes but they will have sugar, substitute honey or other. I do not use artifical sweetners myself. Or you can type in that specific restriction, like wheat sugar yeast free recipes in search window and get recipes. Go to Pecanbread.com and get some recipes. I am on a special diet for the colon, and cannot use grains, sugar, yeast. So I am on the Specified Carbohydrate Diet for it, and am doing fine. Type that in search window and get more info. Or go to Amazon. com and type in Breaking the Vicious Cycle by Elaine Gottschall and read the reviews. Or type in Specified Carbohydrate Diet recipes in your search window and get recipes. Or email me, and I can help. I have lots of recipes and helps. I also am from Minn. 47 yr. ago....so know how they eat there. My siblings all live there still. Darlene