Member BetterNow
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I got some comfrey crowns from Strictly Medicinals and was very happy with what I received. I only needed 6, so the price was less of an issue. Note: true comfrey will propagate readily by seed. If you want one that will be easier to control, try the Bocking 14 version. The seeds are sterile, but you can still propagate it via root cuttings. Strictly Medicinal has 6 root cuttings for $24 (S&H $10.90), or 20 for $70 (S&H $15.90).
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I think the way it’s made “shelf stable” in the grocery store is to vacuum seal it (in addition to all the chemical stabilizers – chemical crap show). Maybe you can get more out of it if you try vacuum sealing it in a glass jar? Full disclosure: I haven’t made mayo yet, so I’d love to know if you try this and it works.
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I’ve been canning for 30 years, and pressure canning for about ten, so I’ve had lots of things happen in that time. Siphoning (when you lose liquid from jars in the pressure canner) can happen when heating, cooling or reducing pressure is happening too fast. I’ve had it happen to me, producing less than USDA perfect head space. I have also canned bone-in chicken without adding any liquid, and this results in lots of head space. In my experience, the sealed jars are shelf stable & food safe. I might chose to use the ones with more head space first, but I wouldn’t worry about putting them in the fridge or throw them out if I didn’t use them this month. As with any “shelf stable” product, home or commercial canned, give it the sniff test when you open it.
If they siphoned a lot, I might leave them on the counter for a week or two, to make sure they stay sealed, although I haven’t had any lose a seal after the first day or so. FWIW, I have canned potatoes only once or twice, with liquid added, and wasn’t really pleased with the results – too mushy. Some folks do something called “dry canning” – not to be confused with oven canning dry goods like rice and flour – it refers to canning without adding liquid, and lots of folks LOVE to can potato chunks this way. With this method there is LOTS of head space, and the people who use it seem unconcerned about the safety of the canned product. I may try it this year after the weather cools.
Hope this helps! Disclaimer: I’ve been breaking the canning rules since before I knew they existed.
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I agree, pretty scary and certain family members will lose their minds. It seems like a big problem that should be approached like other big problems: one bite at a time.
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Thank you for your generous reply. You really did get creative on some of those payment options! I would never have thought of those. Yet another reason to follow Economic Ninja’s side hustle advice.
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Please ignore me if I’m out of line, but what do you have to live without being out of the monetary system? And what do you really miss? I’m asking because I would like to make this step, but I would have to convince others to take the plunge with me. And even if I didn’t, I would like to know what to expect for things like “how to pay your property taxes”. TIA.