It sure is convenient to go to the grocery store and grab canned goods off the shelf, it has become even more convenient as the food industry has devised a smorgasbord of goods to choose from – spaghetti sauce, alfredo sauce, salsas, beans, chili, the list goes on and on. I’ve always prided myself on my ability to cook meals from scratch, when I say “scratch” I mean I would buy the basic ingredients and start cooking. If it called for salsa I wasn’t planning on making my own, I’d grab a good salsa and add that to the meal (I always made my own spaghetti sauce, however). Homestead cooking has changed my definition of cooking from scratch. My goal this last year was to move closer and closer to complete food sovereignty which included canning many of my own goods. With that in mind, I would say that any prepared homestead kitchen must include water bath and pressure canners.
Over this last year my water bath canner has grown into a frequently used item. This time of year, it makes itself useful by simmering gallons of bone broth on our stove due to its generous size.