I have enough home-canned goods in my basement to carry me through a nuclear winter.
One of our favorite quick dishes is a pint of canned venison warmed in a pan, add a pkg of brown gravy mix and water, pour over rice, noodles or bread.
I can half of it plain with just meat. 1/4 of it with a spoonful of Weber garlic and herb and I'll do the last 1/4 pretty hot but I'm the only one who enjoys it that way.
This winter I plan to can a bunch of chili and stew in addition to lots of meat. The heat and serve convenience during the busy summer months is appealing.
