Can anyone point me to a good resource that explains how to can and preserve and such? Like a book or something? I keep thinking I’ll do it, and that it can’t be that hard or anything, but then I read here about a “canner” and I have no idea what that is! Anyone have a simple info resource to recommend?

This is a truly interesting story. Thanks.

I now cook steel-cut oats every day (or actually, I do the soak overnight method so they’re ready in the morning). I originally went from cold cereal to rolled oats because they were cheaper and I’m serving two little boys - the cold cereal is really expensive. Then I moved to steel-cut oats, which really are so much nuttier and better tasting! We add a in-season fruit, (currently little pieces of chopped apple) a little cinammon, plus some maple syrup or agave nectar for sweetness. It’s so nice now that I get to control how much sugar goes in, we’re eating healthier food, and on top of it all it’s far more affordable. Here’s to steel cut oats!

Re: the gluey pan - I cook them in a regular stainless steel pot, soak for couple minutes in hot water, and the glueiness comes off with an easy swipe of one of those plastic “Dobie” scrubbers.