Freezer cleaning.
You know those $2 ribeye steaks sold out of a truck in parking lots? Yeah. Now keep it in the freezer for two years. Combine that with a tiny amount of frozen salmon donated by someone a year ago and some instant mashed potatoes and corn.
I’m half asleep and this is what I get from that.
Cost per person $3.25 not including the peanut butter and jelly I will definitely eat after this.
Never can your own food, got it.
I’m trying to have a good faith conversation here. Are you?
Canning is completely safe if you follow the basic rules of tested methods. Don’t water bath can foods with a pH above 4.6. Use a pressure canner instead. Don’t try to pressure can dense things like pumpkin puree, instead you can can pumpkin cubes and puree it at meal time. If you have multiple ingredients in something use the canning time for the item with the longest time requirement. Pints and Quarts have different canning times but cups (aka half pints) have the same canning time as pints. Canning dairy will almost always result in disappointment. Never let ignorance or hubris let you take shortcuts that could end your life. You know, basic stuff.