So me and my dad were talking about pressure canning and how it's very uncommon. I've never talked to anyone irl that pressure cans, maybe some water bath canning but that's it. I wonder why it's so uncommon? You can get a pressure canner for less than 150$ and it's incredibly useful.
I mainly use it for stock/broth but you can use it for so many things, tomatoes, soups, chili, baked beans, stew, spaghetti sauce, etc.. Honestly, anyone who cooks whole chickens somewhat regularly should invest in a pressure canner. I cook two whole chickens at a time and use the carcass to make about 14 litres of stock. I also make beef, turkey, pork and smoked variations of these.
It's so much better than buying your stock at the store. I will admit that it is a lot of work, from start to finish it takes me about 3 days because I wet brine my chickens. But you could just buy the bones from your butcher which I have done. Just wondering if anyone else does this or reasons why you don't do it?
That's not a problem at all. I've been intermittent fasting for almost 10 years now. Started with 36 hour fasts 3 times a week. Then eventually started following my shift work schedule. If I was evenings I'd eat breakfast and lunch, if I was days I'd only eat supper. Now I'm days only so I only eat supper.
My parents who are almost in their 70's started doing it a few years back and they lost a ton of weight. The thing I love about fasting is it changes how you deal with hunger. My body being hungry doesn't really phase me, I'm able to ignore it rather easily. I don't get stomach aches or headaches. I can mentally tell myself that this is my fasting window and it makes it really easy to not eat.
It's hard to explain without you actually doing it but it was one of the best choices I've made. I'll never go back.