Posted on 10/30/2019 9:39:34 PM PDT by lee martell
I KUY. Maybe you could SMC. Nobody likes to read TLA.
Which word might that be?
I sometimes get dyslexic here & there.
I think TLA means Too Long Articles,
but what do KUY and SMC mean?
These are probably good abbreviations to know for texting.
Takes a pressure cooker. You can about everything. Open the jar warm if necessary and eat. I thought everybody did it. I bought the kids their’s and we have moms and my grandmothers. If this was a wise ass post, you should have indicated the sarcasm. Otherwise YouTube will teach you something.
I bought (rare) bituminous coal at a NH woodstove shop (Now closed). ‘Burned it in an iron 1880s coal/wood parlor stove. It burned too hot, so went back to wood scraps and brush. ‘Still have some of that coal from that fifteen pound bag.
No sarcasm Intended. I dont have a pressure canner but found that i should have one for my beets. Got lots of beets this year
Thinking about other things to use it for like chicken.
Yes, you need a pressure canner. You just put the chicken in the jar add a little salt and boiling water. Screw on the lids and put them in the canner at the required pressure and time.
Take them off the heat and let the pressure go down. Take off the lid and make sure the lids are sealed. Label and store. I go ahead and can mine with the bones-more nutrients/minerals, and it’s easy to debone them after they have been processed.
Best “fast” food there is. LOL
I think it was a sincere question. I’m glad you reminded us of that skill. I know some who can fruit, and they will put small amounts of pectin in the water to help preserve.
There are likely many techniques for preserving meat as well.
The closest I get to that is if I buy a Pork Shoulder, roast it, then chop up, wrap sections in foil and place in the freezer. I have had jobs cooking for large groups of people.
Sometimes I still overcook by habit, when it’s just for me.
MREs with heaters....
Cool. Seriously, my wife and I have canned trout and use it like salmon. We’ve canned chicken, carrots, green beans, pears, etc etc. lasts a long time and it’s quick to the table. I consider ours a tool. I garden, my wife cans. We eat fresh in the summer and eat the canned goodies all winter. I’m 68 and it’s been this way since I was a kid. If the family is small buy pint jars. You can do it on your kitchen stove. Follow direction in the book that comes with the cooker and your there. :)
Catch finger steaks or stir fry on sale and make jerky in your oven or on your grill. YouTube it and spice it your way. I like a black pepper recipe with a dark German beer marinate. This crap don’t take a Rhodes scholar, but they can maybe do it. Heeheeheee.
Works like a charm. At least we have refrigerator and freezers running, can run fans at night to cool off and even use the computer and watch TV.
Just stock up on some full gas cans and you're good to go for weeks.
generators have improved in efficiency and quietness (especially Hondas). I’m mounting mine in a shed and soundproofing it.
Prepper ping
I pressure can meats all the time.
You need a pressure CANNER, though, not just a pressure cooker.
They are both pressure cooking but the canner is bigger and has racks to accommodate the jars.
I pressure can turkey and broth every Thanksgiving so we can have turkey soup all winter long.
I have also pressure canner chicken, and beef and use thoe for soups and stews as well.
I especially like the pressure canning as the food keeps better, there’s no freezer burn or loss of flavor to contend with, and the food keeps indefinitely. Far longer than freezing it.
You also do not have to worry about loss of food if the power goes out like you do with a freezer.
You ought to drop the *may* and just get used to it.
Seriously, it's not hard to screw in a small propane bottle and light the stove.
They are not hard to learn to work and if things keep going the way they are, it may be essential.
Fruit and tomatoes can be hot water bath canned, including jams and jellies.
Meat and non-acidic veggies require pressure canning to kill the botulism spores. The temps have to get to 240F for a good hour for safe canning.
The acid in fruits and tomatoes kills the spores so hot water bath, boiling water temperatures, are good enough.
All very true. We live in a cooler climate ( Rockies) and try to can or Jerk meat outdoors in summer. Winter canning is inside on the range the heat keeps the furnace from running. It’s work but you get quality food. A dehydrator is nice. Sliced apples, and pineapple with strawberries with sugar and spice make great snacks. The house smells great when we do it. You can’t beat that
Coleman propane camping stove, dual burner, is the standard.
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