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momahen

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About momahen

  1. I think that canning lids have a shelflife - please correct me if I'm wrong! After a year or two they supposedly don't seal as well My plans are as follows: First year - use up my canning lids for water bath canning; begin salting or smoking meats (not using pressure canner due to high fuel consumption); sun dry produce and dig cellar for root vegetables Second year - Switch to smoking all meats to conserve salt; sun dry or root celler produce
  2. Might be a stupid question, but did you add water to the bacon before you put it into jars? And how long did you process it? Does it taste good?
  3. If you want, you can also sprinkle a little Hungarian paprika over it before serving...adds color and flavor.
  4. I bought a gallon of maple syrup last week To keep it from taking up a bunch of room in my fridge, I'd like to seal it in pint jars. Has anyone done this before? And how long would it need to be processed (I'm assuming a boiling water canner)? Keiko
  5. Here's how I figure it out... Let's use green beans as an example. You can do the same thing with any type of food. I go to the grocery store and find out what the best sale price is for a can of green beans. Let's say it's 50 cents a can. Then I figure out how much green beans it takes to fill a pint jar. Westbrook posted some great info about amounts - on this thread: http://www.mrssurvival.com//ubbthreads/s...amp;amp;fpart=1 So a bushel of green beans makes about 20 pints. If a bushel of the beans cost you $5, then you could figure 25 cents of beans per pint. Plus whatever a canning jar lid costs you (around 10 cents usually). I don't figure in natural gas for my stove, but you could if you wanted to get technical. You also may want to figure in how much time it takes - again, I don't figure it in because I know that my home canned stuff is MUCH better for us...plus you'll never hear about someone finding a finger in MY YUMMY CANNED BEANS...or a mouse...or a roach...YUCK! So store bought is 50 cents versus Home canned with purchased produce at 35 cents Is this what you were looking for? I think I need another cup of coffee. Keiko
  6. Does anyone store Stevia powder instead of other sweeteners? My dad (pre-diabetic) has started using this instead of artificial sweeteners, and a little goes a long way! I think he uses less than a teaspoon to sweeten 2 quarts of fresh lemonade. Just wondered if anyone had any opinions about this stuff... Keiko
  7. Quote: Their larder lasts a year,they put up enough of any single thing to last untill the next harvest of that item. I guess that's what I'm talking about - why am I buying 200 lbs. of last year's wheat berries in June when I can wait until September and buy THIS year's wheat. Same thing is true with my canning - I always wait until the fruit is in season to can (of course...MUCH cheaper that way). I just don't want to be caught without enough - what would the Amish or Mennonites do if there was a problem in late spring? Just go and plant more in their gardens?
  8. I've been working hard since the winter trying to put together 6 months plus of supplies, and finally feel like I've got it together...for now. Of course, there will be more to "put up" once my garden starts producing So now I've been thinking about this: all of the preps I have now are of the "store what you use and use what you store" variety. But I'm planning on "eating down" my pantry once a year - like a spring cleaning thing. Then stocking up as soon as fall hits. That way I can make sure that nothing is going to waste (plus that's the way my grandma did it - and my mother does it - and all my aunts do it - you get the picture). So this all sounds fine and good to me EXCEPT if there was a problem during the late spring or summer months. In that case, I would like to have something that keeps longer than my normal...here's what I'm thinking: Powdered Eggs (#10 cans) Ezekiel Bread mix (still researching this) Some sort of fat - probably lard (would also double for soap ingredients if needed) Others??? These could be rotated out on a slower basis - like a 10 year rotation instead of a yearly. So that I would have approximately 6 months of additional food if needed. I would appreciate some feedback - sorry this has turned into a novel... Keiko
  9. Yes - you do it to both water-bath and pressure canned items. It is necessary for anything other than pure liquid items (like strained soup stock, fruit juice, or jelly). My favorite is to use a chopstick for the stirrin'.
  10. Things didn't turn out so well. But with a little tweaking, I think I can get it to work. The problem was the sunshade. It's just foil on the front and foam on the back - not rigid enough to withstand even a small amount of wind. I tried to prop a stick in it to keep it open and the stick poked through the shade - oops!. I put the food in at about 11:45am and it was still less than half done 2 hours later (day was mostly sunny, high of 82). After that, I threw it in the oven to cook. I couldn't get a good read with my thermometer in the oven bag... I'm gonna fiddle with that sunshade and then try this again.
  11. Woohoo! Is there anything that takes longer to process than meat? This pressure canning stuff is easier than it appears!
  12. Okay, as promised... I made a solar box cooker according to the directions here http://www.solarcooking.org/windshield-cooker.htm What I spent: $1 for windshield shade $2.49 for two oven bags $13.00 for a black grannyware roasting pan I was going to make the "traditional" looking box-oven, but it felt really overwhelming. This looked easier to me. I put together the whole thing this morning, including sewing on the velcro to the sunshade - the whole operation took about 15 minutes (time included changing the baby's diaper and dishing the toddler's breakfast). The plan was to set out my peach cobbler to cook at 11am...unfortunately it started raining. So I'll put it out tomorrow.
  13. Is this right? I can use one of my "regular" recipies to can with...as long as there isn't any dairy in it? And then I process it according to the directions of the "longest" ingredient? For instance, my beef barbeque: it has ketchup, salt, onions, worch. sauce, etc. and cubed beef. I pressure can it using the directions I have for cubed beef? Keiko
  14. I just finished buying all I needed to make a solar oven. I'll start a new thread and explain what I did and how it's working...The plan is to cook some peach cobbler in it for dinner tonight Keiko
  15. My vote (for whatever it's worth): Baked Beans Entrees Those are the things my pantry is screaming for. Personally, I can handle the directions in the Ball Blue Book for simple veggies/fruits/meats. What I'm looking for are some tried-and-true recipies that would be convenience meals on the pantry shelf. The only thing I've found so far that has met this criteria is Goulash (not sure if it's from the Ball Book or from Stocking Up). It has beef and veggies. All I have to do is heat it up, add a glug of ketchup and serve it with boiled noodles. Very nice to have on hand for "one of those days". And keeps me from wanting to get take-out (which makes me sick and costs too much). Keiko (sleep deprived and therefore posting more than I normally do)
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