When I get done canning all this zucchini, what is left, back to Sam and his big ol kitchen he got a contract for. Gonna show him just this yield, then the amount they have mention that, and how much they could can in that vast of a kitchen area. Gonna tell him about sourdough and starter discards and limitless recipes that can be made. Tell him bout raw dairy, and they could use local cattleman's stock etc, utilize them, and have a bad ass restaurant, etc. He asked for ideas, a few I have had. With industrial canners they could fkn own it.
Could have canning classes, rent out the kitchen for minimal at times so folks could can their own stuff. Get some cool tshirts to market even more. Etc. I just started thinking about ideas.
