A gardener with pepper overload shares preservation tips: chop, flash-freeze + vacuum seal for best texture; dehydrating works for soups; pressure/water-bath canning often turns peppers mushy, so she “open kettles” pickled jalapeños for crispness (her choice despite modern guidance). She urges keeping physical books for canning knowledge and warns about the subscription trap—from ebooks and software to printers, cars, and appliances—eroding real ownership and draining budgets.
This will DESTROY America // Most can’t see what is happening….. // PREPARE
