Posted on 02/09/2009 12:36:11 AM PST by nw_arizona_granny
Sorry for that short answer -
Actually, I have seven of them. Not only do I have FR info on it, but I have most important papers on there too. Medical Records, Taxes, Titles, Deeds, Birth Certificates, Baptismal Records, adoption papers, Social Security info, family pictures, insurance pictures, software to read all these files. All of the files have been zipped with double passwords. I keep one in with each of the grab packs, one on each key ring and one in the safe - the other two I have inside jars, stashed where I could find them if necessary.
I try to keep all of them synchronized with same data on all of them. (sometimes it may go about a month before I update the stashed ones)
I use the Corsair Flash Survivor GT 8GB - they are rugged and water resistant to 600 meters (almost 2,000 feet). So far, 8GB is just under half used.
Geesh, am I getting that old?
Starting to repeat myself...
Sorry for the double post -
Great ideas - I see I have some scanning in my future. A lot of scanning! ;)
I thought I was seeing double......
ATTRAnews - June/July 2009
Volume 17, Number 3
Newsletter of ATTRA - National Sustainable Agricultural Information Service (http://attra.ncat.org/): A project of the National Center for Appropriate Technology (NCAT) (http://www.ncat.org). This issue of ATTRAnews is available online (http://attra.ncat.org/newsletter/archives.html#attranews).
Sheep and Goat Production
Sheep and goats are important sources of milk, meat, and fiber for people all over the world. The flocks also improve pasture and remove unwanted vegetation. In years of drought and wildfires, the animals’ ability to mow down flammable undergrowth can be crucial. This issue of ATTRAnews highlights some of the ways farmers and ranchers use these productive animals.
In this issue:
* Free Webinar: Sheep and Goats: What They Can Do for You
* Little Sheep Make Big Changes in Orchards and Vineyards
* Benefits of Grazing Miniature Sheep in Orchards and Vineyards
* Where to Learn More about Sheep and Goat Production
* Protecting Sheep and Goats from Internal Parasites
* Surveying the Market for Goat Meat
* New Information on Sheep and Goats
* New and Updated Publications from ATTRA
Free Webinar: Sheep and Goats: What they can do for you
July 29, 2009, 1 p.m. Eastern Daylight Time
(12 p.m. CDT, 11 a.m. MDT, 10 a.m. PDT)
Register at:
http://www.attra.ncat.org/webinars2009/sheepandgoat
NCAT specialists Linda Coffey and Margo Hale will discuss:
~ Multiple benefits of sheep and goats
~ Selecting breeding stock
~ Evaluating animal health
~ Marketing meat, milk, and wool products, including organic
~ Your questions about sheep and goat production
Little Sheep Make Big Changes in Orchards and Vineyards
This spring in California’s North Coast vineyards and orchards, little Babydoll Southdown sheep kept the grass short and protected the soil. If farmers had used tractors to mow, they would have compacted the wet ground, reducing the living organisms in the soil. Sheep also fertilize fields as they graze.
The rise of organic and sustainable farming has led to a new fascination with nature’s lawnmowers — in this case Olde English Southdown Miniature Babydoll sheep. Full grown they measure only 24 inches at the shoulder. Because of their small size, they can’t reach high enough to damage vineyards and orchards.
Deborah Walton of Canvas Ranch in Sonoma County leases the sheep to several organic and biodynamic vineyards. In 2004 at Fetzer’s Bonterra Vineyard, the sheep were part of a study grant from USDA Western Sustainable Agriculture Research and Education.
Some grape growers leave the sheep in the vineyard until the fruit starts to ripen. Depending on the height of trellising, other growers remove the flock when vines begin to leaf out and then return the sheep in June. In orchards, sheep might stay year-round. For more information see http://www.canvasranch.com and refer to the vegetation management resources.
Benefits of Grazing Miniature Sheep in Orchards and Vineyards
- Eliminate mechanical and chemical weed management
- Graze cover crops, grass and weeds
- Reduce soil compaction from mowing machinery
- Fit neatly under grape cordon or tree canopy
- Reduce frost damage by removing low vegetation so air can circulate
- Break up crusted soil surface with sharp hooves
- Add free manure
- Stay within portable solar electric net fencing
Where to Learn More about Sheep and Goat Production
Sheep and goats have many uses in today’s farms, ranches, and communities. See the resources below and ATTRA’s Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html) to learn more.
General Information on Sheep and Goats
From ATTRA:
- Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html)
- Goats: Sustainable Production Overview (http://attra.ncat.org/attra-pub/summaries/goatoverview.html)
- An Illustrated Guide to Sheep and Goat Production— in English, Spanish or Hmong (http://attra.ncat.org/attra-pub/summaries/sheep_illus.html)
- Predator Control for Sustainable and Organic Livestock Production (http://attra.ncat.org/attra-pub/summaries/predator.html)
- Small Ruminant Sustainability Checksheet (http://attra.ncat.org/attra-pub/summaries/ruminantcheck.html)
- Sustainable Sheep Production (http://attra.ncat.org/attra-pub/summaries/sheep.html) (new version coming soon)
From other sources
- American Sheep Industry (http://www.sheepusa.org)
- Langston University Goat Research (http://www.luresext.edu/goats/index.htm)
- Maryland Small Ruminant Page (http://sheepandgoat.com)
Meat
From ATTRA
- Meat Goats: Sustainable Production (http://attra.ncat.org/attra-pub/summaries/meatgoat.html)
- Sustainable Sheep Production (http://attra.ncat.org/attra-pub/summaries/sheep.html)
From other sources
- National online resource for sheep and goat marketing (http://www.sheepgoatmarketing.info)
- Meat Goat Selection, Carcass Evaluation and Fabrication Guide (http://www.lsuagcenter.com/en/crops_livestock/livestock/sheep_goats/Meat+Goat+Selection+Carcass+Evaulation+and+Fabrication.htm)
Milk
From ATTRA
- Dairy Goats: Sustainable Production (http://attra.ncat.org/attra-pub/summaries/dairygoats.html)
- Dairy Sheep (http://attra.ncat.org/attra-pub/summaries/dairysheep.html)
- Value-added Dairy Options (http://attra.ncat.org/attra-pub/summaries/valueaddeddairy.html)
From other sources
- Online library about commercial goat dairies (http://www.goatdairylibrary.org)
- Dairy Sheep Proceedings and Resources (http://www.ansci.wisc.edu/Extension-New%20copy/sheep/Publications_and_Proceedings/res.html)
Fiber
- Handling and Marketing Wool (http://www.umext.maine.edu/onlinepubs/htmpubs/2070.htm)
- Ron’s Fiber Home (http://hem.bredband.net/ronpar/)
- Turning Wool into a Cottage Industry by Paula Simmons, 1991. Storey Books, Pownal, VT.
Pasture Improvement and Vegetation Management
From ATTRA
- Multispecies Grazing (http://attra.ncat.org/attra-pub/summaries/multispecies.html)
- Pasture, Rangeland, and Grazing Management (http://attra.ncat.org/attra-pub/summaries/past_range_graze.html)
- Pastures: Sustainable Management (http://attra.ncat.org/attra-pub/summaries/sustpast.html)
- Ruminant Nutrition for Graziers — in English or Spanish (http://attra.ncat.org/attra-pub/summaries/ruminant.html)
From other sources
- Targeted Grazing: A Natural Approach to Vegetation Management and Landscape Enhancement (http://www.cnr.uidaho.edu/rx-grazing/Handbook.htm)
- Livestock for Landscapes (http://www.livestockforlandscapes.com)
- Goats in the Woods (http://www.dnr.cornell.edu/ext/goatsinthewoods/technical_materials/giw_technical_materials_page.htm) is a Cornell University-based project for vegetation management in the Northeast
- BEHAVE (http://www.behave.net) uses animal behavioral principles to manage ecosystems
In addition to the publications listed here, ATTRA offers hundreds more that provide general information and specific details about all aspects of sustainable and organic agriculture. The publications are available to download for free from ATTRA’s Web site, http://www.attra.ncat.org. Or call 1-800-346-9140 to order a free paper copy.
Protecting Sheep and Goats from Internal Parasites
Control of internal parasites, especially of Haemonchus contortus (barber pole worm, stomach worm), is a primary concern for the majority of sheep and goat producers. The parasites have become more difficult to manage because they are becoming resistant to deworming medications. A severe infection of barber pole worm causes anemia, bottle jaw, and, if not treated, death of infected sheep and goats.
Mature parasites breed inside the host and lay eggs that are shed in the feces. Warm, humid conditions encourage the eggs to hatch. The infective larvae migrate 1 to 3 inches up blades of grass.
When a sheep or goat grazes, it may take in parasite larvae along with the pasture grass. Parasite numbers increase over time in warm, wet conditions. Because internal parasites are developing resistance to deworming drugs, it is important to use multiple management practices for control.
Manage Pasture Carefully
- Keep forage height greater than 3 inches.
- Provide areas of browse: brush, shrubs, small trees.
- Maintain low stocking rate.
- Graze sheep and goats with cattle, or in rotation with cattle or horses.
- Provide tannin-rich forages, such as Sericea lespedeza.
- Harvest hay from pastures.
- Avoid wet patches in pasture, such as from a leaky water trough.
Reduce Deworming
- Decrease the use of dewormers. This will slow drug resistance and save money.
- Treat only animals that are anemic, which is a sign of parasitism.
- FAMACHA© charts (http://www.scsrpc.org/SCSRPC/FAMACHA/famacha.htm) for classifying animals based on levels of anemia.
- FAMACHA© is only effective for diagnosing infection by Haemonchus contortus.
Select Resistant Animals
- Several breeds show resistance to internal parasites. Select a resistant breed if it fits your system.
- Select individual animals that demonstrate resistance to parasites.
- Resilient animals can host a parasite burden without negative effects. However, they may be shedding high numbers of parasite eggs and spreading illness.
- Cull animals that are most susceptible to parasites and those that contribute most to pasture contamination.
For more information see ATTRA’s Managing Internal Parasites in Sheep and Goats (http://attra.ncat.org/attra-pub/summaries/parasitesheep.html); Tools for Managing Internal Parasites in Small Ruminants: Copper Wire Particles (http://attra.ncat.org/attra-pub/summaries/copper_wire.html); and Tools for Managing Internal Parasites in Small Ruminants: Sericea Lespedeza (http://attra.ncat.org/attra-pub/summaries/sericea_lespedeza.html). Also see the Southern Consortium for Small Ruminant Parasite Control (http://www.scsrpc.org).
Surveying the Market for Goat Meat
Meat goat production is on the rise as U.S. farmers become more aware of the meat’s popularity among immigrant groups. Goats produce high-quality lean meat that is a favorite in ethnic cuisines, although it is not part of the typical American diet.
An Iowa study conducted in 2005 and 2006 investigated ways to increase the processing and marketing of chevon (goat meat) in greater Sioux City. This three-state urban area has a growing immigrant population. The study found that the market for goat meat varies along cultural lines.
Latino respondents, who were mostly Mexican, seek goat meat for special occasions such as birthday parties and Christian holidays. Many prefer live animals they can process themselves for freshness, a better price, and custom cuts.
Muslim respondents, who were mostly Indian and Pakistani, would eat goat meat nearly everyday if it were available and affordable. They prefer the convenience of processed meat, but would occasionally buy a whole animal to process at home. They want meat that is fresh, hormone free and conforming to a Muslim prescribed manner of slaughter involving prayer.
Southeast Asian respondents — mostly Laotian, Cambodian, and Vietnamese — consume goat meat the least frequently of the groups studied. Goat is uncommon and expensive in their native countries. Given similar availability and price, they would be as likely to eat goat as other meats.
Even though there is a potentially strong market for goat meat, producers face several problems. The various ethnic groups have different preferences. The majority population is unfamiliar with goat meat. An important barrier is the scarcity of small-scale state and federally inspected meat processing plants. The producers in this study either marketed the animals one at a time from their farms or sold their goats by the truckload to large, nationally integrated slaughter plants.
In spite of the obstacles, meat goat production is increasing nationwide. In 2008, 865,800 commercial meat goats were slaughtered in state and federally inspected plants. That was 15% more than in 2006.*
For more information, contact NCAT specialist Hannah Lewis (hannahl@ncat.org), 1-877-327-6379. This article was adapted from “Assessing the market for chevon (goat meat) in Siouxland,” Iowa State University Extension Sociology Technical Report 1026 (http://www.soc.iastate.edu/extension/pub/tech/STR1026.pdf), by Betty Wells and Hannah Lewis.
*National Agricultural Statistics Service: Livestock Slaughter Summaries 2008 and 2006
Tips for Developing a Regional Market for Goat Meat
- Sell through farmers’ markets that attract people of all ethnicities.
- Combine meat retailing and a restaurant. This strategy makes stocking fresh meat possible by using surplus in the restaurant.
- Form buying clubs among church or mosque members who commit to purchasing a consistent volume.
- Emphasize high quality and limited quantity by branding a product, such as “Siouxland Chevon.”
New Information on Sheep and Goats
Thanks to a grant from the USDA Sustainable Agriculture Research and Education (SARE) program, sheep and goat producers will soon have a wealth of new resources.
An NCAT team is revising ATTRA’s Small Ruminant Sustainability Checksheet (http://attra.ncat.org/attra-pub/summaries/ruminantcheck.html), Small Ruminant Resources List (http://attra.ncat.org/attra-pub/small_ruminant_resources.html), and the Small Ruminant Resource Manual (http://attra.ncat.org/attra-pub/PDF/ruminantresources.pdf), which were developed under a previous SARE grant. The new manual will include sections on organic sheep and goat production and on marketing and economics. The group is also writing a new publication about organic livestock production.
The editorial team includes interns Chelsey Ahrens and Ann Bartlett assisting NCAT specialists Linda Coffey and Margo Hale — all based in Fayetteville, Arkansas, and specialist Hannah Lewis from the NCAT office in Des Moines, Iowa.
“We expect this project to have a positive impact in the South,” Coffey said. “Our cooperators in Arkansas, Georgia, Kentucky, Oklahoma, and Tennessee will be training educators in the use of these materials. The workshops will feature experienced farmers.”
To learn more contact Linda Coffey, lindac@ncat.org, or Margo Hale, margoh@ncat.org, 1-800-346-9140.
New and Updated Publications from ATTRA
* Comparing Energy Use in Conventional and Organic Cropping Systems (http://attra.ncat.org/attra-pub/summaries/croppingsystems.html)
* Nutrición para Aves de Pastura (http://attra.ncat.org/espanol/resumenes/nutricion_aves.html)
* Completing Your Application for Organic Certification: Guide to the Basic Farm System Plan for Market Farm and Greenhouse Operations (http://attra.ncat.org/attra-pub/summaries/marketfarmplan.html)
ATTRAnews is the bi-monthly newsletter of ATTRA - National Sustainable Agriculture Information Service (http://www.attra.ncat.org). The newsletter is distributed free throughout the United States to farmers, ranchers, Cooperative Extension agents, educators, and others interested in sustainable agriculture. ATTRA is funded through the USDA Rural Business-Cooperative Service (http://www.rurdev.usda.gov/rbs/index.html) and is a project of the National Center for Appropriate Technology (http://www.ncat.org/sarc_current.php) (NCAT), a private, non-profit organization that since 1976 has helped people by championing small-scale, local and sustainable solutions to reduce poverty, promote healthy communities, and protect natural resources.
Teresa Maurer, Project Manager
Karen Van Epen, Editor
Mary Ann Thom, e-newsletter production
Subscribe to ATTRAnews (http://visitor.roving.com/optin.jsp?m=1011223551022&ea=)
Comments? Questions? Email the Weekly Harvest Newsletter editor Karen Van Epen at karenv@ncat.org.
ATTRA - National Sustainable Agriculture Information Service
PO Box 3657
Fayetteville, AR 72702
1-800-346-9140
1-800-411-3222 (Español)
http://www.attra.ncat.org
© Copyright 2009 NCAT
Be sure to say hello to your sister for me.
It is always sad and difficult, when we have to deal with the end of a lifetime’s work and living.
It will be a release for both of you when it is done.
I am glad you are keeping up on the thread, it should give you something to think about.
I know I’m much wiser, and hopefully better prepared..<<<
Good, that makes it all worthwhile.
There is still much to learn, so much that it is almost impossible to find it all.
Probably because you can actually put stuff in cans. There is a way to actually home CAN foods in cans instead of jars.
http://www.ehcan.com/
http://www.aaoobfoods.com/cansealers.htm
Thanks for the update on how the meat turned out. I think I’ll be trying some beef for soups and stews later this summer.
If the meat turns out that tender, I think I’ll try some of the cheaper cuts like round.
This message contains the following:
1. Loaded Boards Recalls Orangatang Skateboard Wheels; Blow-outs Pose Risk of Injury to Riders http://www.cpsc.gov/cpscpub/prerel/prhtml09/09250.html
2. Diving Wings With Defective Inner Bladders Recalled by Poseidon Due to Drowning Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09251.html
3. Applica Consumer Products Inc. Recalls Black & Decker(r) Spacemaker(tm) Coffeemakers Due to Burn Hazard http://www.cpsc.gov/cpscpub/prerel/prhtml09/09252.html
4. Crane Plumbing Recalls Bath Tubs With A Whirlpool Due to Entrapment and Drowning Hazards http://www.cpsc.gov/cpscpub/prerel/prhtml09/09253.html
I suspect that the name came from the use of cans.
Housewives canned in cans, for a long time.
Mary still had her canning in cans equipment.
She made us all piggy banks, from tin cans.
She would save the cans that had the label painted on and reseal the empty can, then cut a slot in the top for coins to go in and put tape over the hole, with a date on it, so the casual person seeing it would not see the hole.
You can do the same with a juice can, and open it with a punch, knife or screwdriver, pour out the contents, rinse and you have a bank.
Some times, in the old mining camps, we would find a mountain of tin cans, very little glass, for they even used tin plates and cups.
You can tell it the can is pre-1900, by looking at the top, for it had a vent hole in the top, that was sealed with a dab of hot lead, after the steam had exhausted.
When I think of all those lead sealed cans, I am not surprised to see folks canning in glass.
>> I think I love the broth that is left even better than the meat. <<
It’s kind of like super premium meat stock! wait until you try canned beef in soup..
Here’s the link for Thread 1 Part 2 courtesy of TAC
zip file . approx 21.m , should be good for 7 days
https://www.yousendit.com/download/cmczMWZNcklCTW5IRGc9PQ
Enjoy and Store !
Too Early on the east coast, forgot to include that the archive zips are available for all..
going back to sleep... yawn.. just kidding ...
Dill Pickles
Sterilize jars and pack into each jar beans or cucumbers (standing end on end) along with one large clove garlic, one tabasco or other small hot pepper, 1 dill stalk top
Brine
1 Quart White Vinegar
3 Quarts DISTILLED Water
1 scant cup salt
Heat brine to boiling and pour over cucumbers in jars.
Seal and Invert Jars until cool
Ready to eat in three or 4 weeks
Many times the dill will be ready in your garden before the cucumbers. In that case you may preserve the dill by breaking into 2 inch pieces and putting into large jar and pouring mixed brine solution on it until covered. Keep this jar in a dark place and when the cucumbers are ready use the dill AND the brine, but remove the dill from the brine before boiling.
There you go simple and easy. You will notice that the cucumbers are never blanched or par boiled, etc. The beans should not be either, although I have noticed that they really take 4 to 6 weeks, just a little longer than the cukes.
I’m looking for the old-fashioned churn salt-brine pickles recipe, i think it included alum...
any help appreciated..
I wish I had that expertise. It taxes my electronic knowledge just to turn on my computer. Hubby has an extensive coin and gun collection and I have some family heirlooms (probably worthless to many, but priceless to me) that I have always thought I should somehow catalog for insurance purposes. at my age, medical records are on computers everywhere (hospitals, doctors, walk-in clinics, etc.) but taxes, titles, deeds, and all the other things you mentioned really should be safely stored. Maybe I can get some of my savvy grandchildren to help me. I just hesitate to share some of my personal info right now.
Anyway, thanks for an important post.
>>>I’m looking for the old-fashioned churn salt-brine pickles recipe, i think it included alum...<<<
That would be the fermented pickles...
You can use Alum or Pickling Lime, they are to make them crisper. I had always used Alum, but it is not as easy to find here locally, so I tried the lime last year with very good results.
_ _ _
Ingredients
Vegetables
Cucumbers. Select a variety of unwaxed cucumbers intended for pickling. Do not expect good quality pickles if you use immature table-type or “slicing” cucumbers. Use 1½ inch cucumbers for gherkins; 4 inch for dills. Odd-shaped and more mature cucumbers should be used for relishes and bread-and-butter style pickles. For optimum quality, pickle the cucumbers within 24 hours after picking. If you can’t do this, at least refrigerate or spread out the produce where it will be well ventilated and remain cool. Wash the cucumbers thoroughly, especially around the stem area to remove soil containing bacteria. Remove the blossom end to prevent softening by enzymes. Do not use produce that contains mold. Proper processing will destroy the organism but not the off-flavors which may have been produced. Other vegetables and fruits used in pickle products should be fresh and of a good quality.
Dill. Use clean, fresh, insect-free heads of dill. Avoid overmature, dry, brown dill. Frozen dill may be used if stored in airtight containers, but flavor loss or change may occur.
Vinegar
For those products requiring added vinegar, check the label to be sure the vinegar contains 4 to 6 percent acetic acid; 40 to 60 grain acetic acid on the label means the same thing. DO NOT USE homemade vinegar or barrel vinegar of unknown acidity. Cider vinegar or white distilled vinegar may be used in pickle methods. Cider vinegar has a more mellow taste, but may discolor certain vegetables. White distilled vinegar has a sharper taste; it is not imitation or synthetic vinegar. Use white vinegar where a light color is important. DO NOT dilute the vinegar unless the procedure specifies. DO NOT use less vinegar per quantity of cucumbers than is stated. Doing this will change the preservative effect.
Salt
Use special canning salt which does not contain any iodine and anticaking agents that sometimes cause darkening and cloudiness in pickles. Again, this is a critical ingredient for fermented products because it inhibits the growth of undesirable bacteria. DO NOT USE LESS SALT OR MORE WATER THAN THE PROCEDURE REQUIRES.
Water
Use soft water if possible. Extremely hard water can cause discoloration of pickles, particularly if it has a high iron content. Some types of hard water may be somewhat softened by the following method. Boil water for 15 minutes, skim off the scum, and let the water rest 24 hours. When the sediment has settled to the bottom, pour off the water from the top and use.
Sugar
White or brown sugar may be used. Brown sugar may darken the liquid slightly. If you plan to use a non-nutritive, saccharin-type sweetener, follow the instructions that accompany these products.
Spices
Use fresh spices for the best flavor in pickle products. Store leftover spices in airtight containers and in a cool place.
Firming Agents
Alum may be safely used to firm fermented pickles. However, it is unnecessary and is not included in this publication. The calcium in lime also improves pickle firmness. Food-grade lime may be used as a lime-water solution for soaking fresh cucumbers 12 to 24 hours before pickling them. However, excess lime neutralizes or removes acidity and so must be washed out to make safe pickles. Drain the lime-water solution, rinse and then re-soak the cucumbers in fresh water for 1 hour. Repeat the rinsing and soaking steps two more times.
Equipment Needed
For Measuring
Measuring cups and spoon. You will need household scales if ingredients are specified by weight.
For Fermentation
Suitable containers, covers, and weights: A 1-gallon container is needed for each 5 pounds of fresh vegetables. Therefore, a 5-gallon stone crock is of ideal size for fermenting about 25 pounds of fresh cabbage or cucumbers. Food-grade plastic and glass containers are excellent substitutes for stone crocks. Other 1- to 3-gallon non-food-grade plastic containers may be used if lined inside with a clean food-grade plastic bag. Caution: Be certain that foods contact only food-grade plastics. Do not use garbage bags or trash liners. Fermenting sauerkraut in quart and ½-gallon Mason jars is an acceptable practice, but may result in more spoilage losses.
Cabbage and cucumbers must be kept 1 to 2 inches under brine while fermenting. After adding prepared vegetables and brine, insert a suitably sized dinner plate or glass pie plate inside the fermentation container. The plate must be slightly smaller than the container opening, yet large enough to cover most of the shredded cabbage or cucumbers. To keep the plate under the brine, place 2 to 3 sealed quart jars filled with water on the plate. Covering the container opening with a clean, heavy bath towel helps to prevent contamination from insects and molds while the vegetables are fermenting. Fine quality fermented vegetables are also obtained when the plate is weighted down with a very large clean, plastic bag filled with 3 quarts of water containing 4½ tablespoons of salt. The bag should be properly sealed. Freezer bags sold for packaging turkeys are suitable for use with 5-gallon containers.
The fermentation container, plate, and jars must be washed in hot sudsy water, and rinsed well with very hot water before use.
For Heating Pickling Liquids
Use unchipped enamelware, stainless steel, aluminum, or glass pans for heating pickling liquids. DO NOT use copper, iron, or galvanized utensils. These metals may react with acids or salts and cause undesirable colors and flavors, or even form toxic compounds in the pickle mixture.
For Packing the Pickles
Use standard canning jars free of chips, cracks, or nicks which could prevent an airtight seal. Wide-mouth jars are easiest for dill pickles. Other types of jars are not heat tempered and often break during heat processing. Have the jars clean and hot when packing them prior to heat processing. Thoroughly wash, scald, and keep the jars hot; or if you have a dishwasher, put the jars through the complete cycle. Two-piece, self-sealing lids are the most widely used type of sealing device. The lids can be used only once.
For Processing the Pickles
Heat process all pickle products in a boiling water bath to destroy yeast, molds, and bacteria that cause product spoilage and to inactivate enzymes that may affect color, flavor, and texture of the pickle product. Heat processing pickles also ensures a good seal on the jar. Any large pan that allows jars standing on a rack to be covered by 1-2 inches of boiling water may be used as a water bath canner.
Other Equipment
This may include measuring spoons, measuring cups, knives, jar lifters, tongs for handling the hot lids and bands, a ladle, a colander, a funnel with a large opening, potholders or mitts, and wooden boards or folded newspapers on which to place hot jars.
USDA Methods
These methods are based on research sponsored by the United States Department of Agriculture (USDA) and conducted at the Extension Service Center for Excellence in Home Food Preservation, Pennsylvania State University. Generally, these differ from previous USDA and current Minnesota methods in the following ways:
1. Increased processing times adjusted for altitude to ensure adequate heat treatment. Only processing times for the maximum Minnesota altitude (2,000 ft.) are given in this publication. If your location altitude is below 1,000 ft., you may deduct 5 minutes from the recommended processing time.
Note: If you move to another state, be sure to check with the local cooperative extension office for the correct processing recommendations.
2. Option of using lime as a firming agent followed by three rinsing and soaking treatments.
Selection of Fresh Cucumbers
Quantity: An average of 14 pounds is needed per canner load of 7 quarts; an average of 9 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts—an average of 2 pounds per quart.
Quality: Select firm cucumbers of the appropriate size: about 1½ inches for gherkins and 4 inches for dills. Use odd-shaped and more mature cucumbers for relishes and bread-and-butter style pickles.
Low-Temperature Pasteurization Treatment
Caution: Use only when method indicates. The following treatment results in a better product texture but must be carefully managed to avoid possible spoilage. Place jars in a canner filled halfway with warm (120° to 140° F) water. Then, add hot water to a level 1 inch above jars. Heat the water enough to maintain 180° to 185° F water temperature for 30 minutes. Check with a candy or jelly thermometer to be certain that the water temperature is at least 180° F during the entire 30 minutes. Temperatures higher than 185° F may cause unnecessary softening of pickles.
Dill Pickles
Use the following quantities for each gallon capacity of your container.
4 lbs. of 4-inch pickling cucumbers
2 Tbsp. dill seed or 4 to 5 heads fresh or dry dill weed
½ cup salt
¼ cup vinegar (5%)
8 cups water and one or more of the following ingredients:
2 cloves garlic (optional)
2 dried red peppers (optional)
2 tsp. whole mixed pickling spices (optional)
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard. Leave ¼ inch of stem attached. Place half of dill and spices on bottom of a clean, suitable container. Add cucumbers, remaining dill, and spices. Dissolve salt in vinegar and water and pour over cucumbers. Add suitable cover and weight. Store where temperature is between 70° and 75° F for about 3 to 4 weeks while fermenting. Temperatures of 55° to 65° F are acceptable, but the fermentation will take 5 to 6 weeks. Avoid temperatures above 80° F, or pickles will become too soft during fermentation. Fermenting pickles cure slowly. Check the container several times a week and promptly remove surface scum or mold. Caution: If the pickles become soft, slimy, or develop a disagreeable odor, discard them. Fully fermented pickles may be stored in their original containers for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them. To can them, pour the brine into a pan, heat slowly to a boil, and simmer 5 minutes. Filter brine through paper coffee filters to reduce cloudiness, if desired. Fill jar with pickles and hot brine, leaving a ½-inch headspace. Adjust lids and process as below, or use the low-temperature pasteurization treatment described previously.
Recommended Process
(Dill Pickles)
Boiling Water Bath
Pints 15 minutes
Quarts 20 minutes
Refrigerator Dills, Whole Pack
6 lbs. of 3- to 4-inch pickling cucumbers
18 to 24 large heads of fresh dill weed or ¾ cup dill seeds
1½ gals. water
¾ cup canning or pickling salt
2 to 3 cloves garlic, peeled and sliced
6 Tbsp. mixed pickling spices
Yield: About 4 to 5 quarts
Procedure: Wash cucumbers. Cut 1/16-inch slice from blossom end and discard. Leave ¼ inch of stem attached. Place cucumbers in a suitable 3-gallon container. Add dill. Combine water, salt, garlic, and pickling spices. Bring to a boil. Cool and pour over cucumbers in container. Add a suitable cover and weight. Keep at room temperature for 1 week. Then fill jars with pickles and brine. Seal and store in a refrigerator. Pickles may be eaten after 3 days and should be consumed within 2 months.
Sweet Gherkin Pickles
7 lbs. cucumbers (1½ inch or less)
½ cup canning or pickling salt
8 cups sugar
6 cups vinegar (5%)
¾ tsp. turmeric
2 tsp. celery seeds
2 tsp. whole mixed pickling spice
2 cinnamon sticks
½ tsp. fennel (optional)
2 tsp. vanilla (optional)
Yield: 6 to 7 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼ inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, and on the second day, drain and cover with fresh boiling water.
On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, drain and save the pickling syrup. Add another 2 cups each of sugar and vinegar and reheat to boil. Pour over pickles.
On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boil and pour over pickles. Drain and save pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp. vanilla and heat to boil. Fill sterile pint jars* with pickles and cover with hot syrup, leaving a ½-inch headspace. Adjust lids and process as below, or use the low-temperature pasteurization treatment described previously.
*To sterilize empty jars, put them right side up on the rack in a boiling water canner. Fill the canner and jars with hot (not boiling) water to 1 inch above the tops of the jars. Boil 11 minutes. Remove and drain hot sterilized jars one at a time.
Recommended Process
(Sweet Gherkin Pickles)
Boiling Water Bath
Pints 10 minutes
14-Day Sweet Pickles
Can be canned whole, in strips, or in slices.
4 lbs. of 2- to 5-inch pickling cucumbers (if packed whole, use cucumbers of uniform size)
¾ cup canning or pickling salt (separated into ¼ cups, one for each of the 1st, 3rd, and 5th days)
2 tsp. celery seed
2 Tbsp. mixed pickling spices
5½ cups sugar
4 cups vinegar (5%)
Yield: About 5 to 9 pints
Procedure: Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave ¼ inch of stem attached. Place whole cucumbers in suitable 1-gallon container. Add ¼ cup salt to 2 quarts water and bring to a boil. Pour over cucumbers. Add suitable cover and weight. Place clean towel over container and keep the temperature at about 70° F.
On the third and fifth days, drain salt water and discard. Rinse cucumbers. If any scum has formed, remove it and scald cover and weight. Return cucumbers to container. Add ¼ cup salt to 2 quarts fresh water and boil. Pour over cucumbers. Replace cover and weight, and re-cover with clean towel.
On the seventh day, drain salt water and discard. Rinse cucumbers and re-scald containers, covers, and weight. Cut cucumbers into slices or strips, if desired, and return to container. Place celery seed and pickling spices in small cheesecloth bag. Combine 2 cups sugar and 4 cups vinegar in a saucepan. Add spice bag, bring to a boil, and pour pickling solution over cucumbers. Add cover and weight, and re-cover with clean towel.
On each of the next six days, drain syrup and spice bag and save. Add ½ cup sugar each day and bring to a boil in a saucepan. Remove cucumbers and rinse. Scald container, cover, and weight daily. Return cucumbers to container, add boiled syrup, spice bag, cover, weight, and re-cover with towel.
On the fourteenth day, drain syrup into saucepan. Fill jars leaving a ½-inch headspace. Add ½ cup sugar to syrup and bring to boil. Remove spice bag. Pour hot syrup over cucumbers, leaving a ½-inch headspace. Adjust lids and process as recommended or use the low-temperature pasteurization treatment described previously.
Recommended Process
(14-Day Sweet Pickles)
Boiling Water Bath
Pints 10 minutes
Quarts 15 minutes
Sauerkraut
25 lbs. cabbage
¾ cup canning or pickling salt
Quality: For the best sauerkraut, use firm heads of fresh cabbage. Shred cabbage and start kraut between 24 and 48 hours after harvest.
Yield: About 9 quarts
Procedure: Work with about 5 pounds of cabbage at a time. Discard outer leaves. Rinse heads under cold running water and drain. Cut heads in quarters and remove cores. Shred or slice to a thickness of a quarter. Put cabbage in a suitable fermentation container and add 3 tablespoons of salt. Mix thoroughly, using clean hands. Pack firmly until salt draws juices from cabbage. Repeat shredding, salting, and packing until all cabbage is in the container. Be sure it is deep enough so that its rim is at least 4 or 5 inches above the cabbage. If juice does not cover cabbage, add boiled and cooled brine (1½ tablespoons of salt per quart of water). Add plate and weights, cover container with a clean bath towel. Store at 70° to 75° F while fermenting. At temperatures between 70° and 75° F, kraut will be fully fermented in about 3 to 4 weeks; at 60° to 65° F, fermentation may take 5 to 6 weeks. At temperatures lower than 60° F, kraut may not ferment. Above 75° F, kraut may become soft. If you weigh the cabbage down with a brine-filled bag, do not disturb the crock until normal fermentation is completed (when bubbling ceases). If you use jars as weights, you will have to check the kraut 2 to 3 times each week and remove scum if it forms. Fully fermented kraut may be kept tightly covered in the refrigerator for several months or it may be canned as follows:
Hot pack: Bring kraut and liquid slowly to a boil in a large kettle, stirring frequently. Remove from heat and fill jars rather firmly with kraut and juices, leaving a ½-inch headspace.
Raw pack: Fill jars firmly with kraut and cover with juices, leaving a ½-inch headspace.
Adjust lids and process.
_ _ _
I use a 6 gallon crock and also 5 gallon plastic pails for pickles and sauerkraut and use a plastic bag of salt water on top... MUCH easier than the old weights and plates, skimming scum and mold. I have not had any mold or scum to skim with the bag method.
>>> That would be the fermented pickles... <<<
DW you are a wonder! Thank You so much !
Syria: 160 villages abandoned due to famine
Study conducted by Syrian government reveals poverty in country expanding. Some 3.5 million people have no income, peasants immigrating to cities in order to avoid food shortage
http://www.ynetnews.com/articles/0,7340,L-3735573,00.html
Doron Peskin
Published: 06.23.09, 08:31 / Israel Money
Some 700,000 households in Syria – about 3.5 million people - have no income. In other words, an average of one family of five in Syria leans on monthly governmental aid in order to survive, according to a comprehensive study conducted by the Social Affairs and Labor Ministry in Syria, whose main findings were published by the local al-Watan newspaper.
Most supported families are living in conditions of poverty, as the governmental aid allows for minimal living conditions. According to Syrian law, a household is entitled to governmental aid if it is able to prove that both partners have no income during the year or a pension sufficient for basic living.
The study reveals that the main center of poverty is in northern Syria. In the Halab district, for example, there are 110,000 families in need of aid in order to survive. In Hasaka there are 87,000 such families, and in the Hamat province there are 68,000 such families.
The smallest number of needy families is in the Quneitra district, which borders with Israel, totalin 6,825 families.
Deterioration in poverty levels
The research findings stress the difficult economic challenge faced by the country’s decision makers, and shows that the efforts made by the regime to deal with the poverty and unemployment problem have not borne fruit.
The past two years have seen a state of deterioration in the poverty levels in Syria due to the rise in the prices of oil and food products. According to estimates, the average income per person in Syria stands at some $250 a month.
The price hike has been joined in the past two years by a heavy drought. The Syrian government said last week that it would send out urgent shipments of food to drought-stricken areas, particularly in the Hasaka district.
These reports join a recent international report, which states that some 160 villages in northeastern Syria have been abandoned by their residents due to the food shortage. These villagers immigrate to the country’s big cities, putting a great amount of pressure on the already shaky infrastructures in Syrian cities.
The Syrian development plan for the years 2006-2017 set a target of reducing poverty from 11.4% to 7% of the population, but its implementation is extremely weak at the moment.
Doron Peskin is head of research at Info-Prod Research (Middle East) Ltd.
Ping to post 9,198.
Just what we can expect with the government taking care of us.
Just like welfare.
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