What’s One Prep You Wish You’d Started Sooner?
Looking back, I really wish I'd started pressure canning my own food years ago. The shelf stability and variety you can achieve is just unmatched, and it beats relying solely on store-bought canned goods. Curious if anyone else felt the same or had a different prep they regret delaying? What’s one thing you’d advise someone new to focus on sooner rather than later?