Why the Amish Never Check the Expiration Date on Food

Three winters ago, my mother-in-law set a jar of tomatoes on my counter like it was nothing. No label. No barcode. No expiration date. Just tomatoes she grew, canned herself in August, and opened in February. They tasted like summer. I had been buying tin cans from a grocery store for 15 years. I had no idea what I was missing — or how much money I was wasting doing it. The Amish don't can because it's trendy. They do it because they've never accepted the premise that a corporation should be responsible for feeding their family through winter. The average Amish household puts up hundreds of jars every season using techniques that most home canners stopped being taught in the 1970s. In this video, I'm sharing 12 of those techniques — including the pressure canning method that keeps Amish pantries full through February, and a cold-process apple butter technique over 100 years old that virtually nobody outside Amish communities still knows how to do. None of it requires expensive equipment. All of it was considered basic household knowledge less than a century ago — before the processed food industry decided it was more profitable for you not to know it. ⬇️ Drop a comment — which of the 12 are you starting with? LINK TO THE PROMISED CALENDAR GUIDE- https://drive.google.com/file/d/1hE1L... Contact me @ [email protected]