Posted on 02/26/2018 12:12:20 PM PST by CottonBall
I’ve been missing the vast amount of information on prepping, survival, camping, simple cooking, the old ways of doing just about everything – all the things nw_arizona_granny knew so much about and shared with us, along with numerous other posters with a vast array of skills and knowledge.
We have our various related-threads here, a recipe thread, a gardening thread, and even a prepper thread. They are all great and I don’t mean to take anything away from those and the hard work their owners put in.
But I was missing a place to talk about ALL those things, to get the camaraderie that we used to have on granny’s thread.
I learned how to can on those threads! The pressure canner was not my friend, I thought, but I bought one and stared at it for a month, intimidated. Then I read the directions for another month. But with the help and encouragement of posters on granny’s threads, I jumped in and now have my very own food storage room in the basement with lovely jars of shelf-stable meats, vegetables, and fruit. When we moved, I fashioned my food storage room – and insisted upon having a basement – from what I learned on her threads. Getting started gardening was from her threads. Making my own cleaning products….the list is endless.
So I thought I would take the chance and start another comprehensive prepper thread and see how it goes. I used to have granny’s ping list since I made one of the threads for her, but alas, with numerous computer changes, I cannot find it. So please pass this onto any posters you think might be interested.
We’ll just keep it running until..whenever. Granny created a new thread at 10,000 posts or so. I do like the idea of having ONE thread to go to – because often I cannot find or keep track of the weekly threads. I won’t be posting lots of recipes or tidbits myself – to any mods concerned about the size of this thread. I’d just like a place to chat, post questions, post ideas, make new prepping friends.
Here are granny’s threads, if anyone wants to peruse them:
nw_arizona_granny’s Thread #1
My understanding is that Grandpappy recently passed away (mid-2019), and that the family was considering whether or not to close down the website. NO ??
Grandpappy did it as a labor of love for 'old timey' things and proven methods handed down from generation-to-generation.
“Also, they can be vacuum sealed in a bag to protect them from oxidizing, moisture, or age dry rot.”
I was just going to ask how long they would last in the basement :-) I have two extra, maybe three. But I was afraid to get too many due to them aging. Maybe I’ll grab a couple more. And vacuum seal them.
What would be the best way? They’re likely to get compressed which could change their shape.
I believe that I am in error on this posting !
I believe that my posting was in reference to : "Ol Remus, the woodpile report ". That's what I get for posting before doing my research.
They should return to proper shape when stretched back into their proper place on the canned.
I would minimized any unnecessary twisting or turning of the rubber gasket (ie.: larger bag).
I don't know - but sad to hear if so.
I do know that the curren5t website address is newer than the one I had bookmarked.
Grandpappy did it as a labor of love for 'old timey' things and proven methods handed down from generation-to-generation.
Either way, It's a gift to posterity that he (and some others) take the time to document old methods and culture to pass on to new generations.
IMHO much is being lost or passed by in the rush to digitize everything and move access from the physical "hands on" to "virtual" on the internet.
And then there is the leftist culture that labels everything old and traditional as racist and is dedicated to re-writing history.
Thinking ahead - Perhaps it might be a good idea to spend the money to but Pappy's book while it is still available.
.
Since regular canning lids are still not to be had ( funny about that) anyone interested might want to try these....
Tattler Reusable canning lids.
https://reusablecanninglids.com/
I tried some many years ago, and still have them, and the applesauce I found in moving was 11 years old and when I opened it, it was still good.
Those things LAST!
Are we headed for an economic and dollar collapse? If so, how do I prepare?
https://freerepublic.com/focus/f-bloggers/3925611/posts
Cashless currency coming, Fedcoin. Total control.
https://freerepublic.com/focus/f-news/3925641/posts
A heavy metal plate can be used as a heat diffuser, then place the canner over the plate, with an open flame below.
Could be used for water distiller with copper piping (no lead solder), or in a controlled economy,
for alcohol distillery which could produce sanitizer, or with mash, for alcohol production for barter.
When we remodeled the house, I had the bathroom shelves fitted to tp rolls. Twenty-five years later, there are inches top and sides to spare.
GMRS radios for near communication and Ham 2 meter to connected repeaters in your area for short or long distance radio comms
Goping to have to check in to pickling meats.
We have pickled cucumber, green beans, peppers, onions. We can raw packed meats, deer, beef, dove, pork, turkey but never pickled.
We also do some fermenting, cabbage and carrots mostly.
Are those from World War Ii? They kind of seem it but they look different from that era.
But yes, fascist governments don’t want us thinking for ourselves.
#4 And me don’t mix. My memory has always been awful. It did teach me to be ridiculously organized though.
I found seals for my Presto!
Amazon had to sellers with them, but they had only one each. As soon as I put them in my car. They became unavailable.
So I just searched for the model name I needed, and Ace Hardware had them! For quite a bit cheaper. Looks like they had a lot of seals. Looked around for a few more canning items and altogether they only had 80. And not very many jars.
You can either spice it or just use salt. I make it with spice and do it up in half pint jars. That gives me about a half pound of pickled pork for my beans and rice. Serves up to eight people. Not a bad way to stretch a half pound of meat.
Quart jars for big pieces of meat for slicing.
I use the gallon pickle jars for brining. It holds about six pounds of meat and brine. You can do large pieces of meat to be sliced for sandwiches or cubed for soup. Large should pickle longer obviously
The brine is about a cup of apple cider vinegar, quarter cup of salt (anything but table), a tablespoon of Tenderquick to keep the meat pretty and to ward off botulism, quarter cup mixed spice, (any kind you like, pickling spice with garlic and hot sauce works good for your first time) per two pounds of meat.
Pack meat in jar (non-metal), pour (COLD) brine over, leave to cure in the refrigerator for a week at least the bigger the pieces of meat the longer it will take. Ours was in the brine for two months before canning and came out very tasty.
I just had no time this year. Three pigs were too many when you are the one doing all the processing and you have a baby beef to contend with.
Next year we are cutting back or I get some help at processing time.
Since Oath Keepers site has been destroyed I am asking if anyone know how we can contact in each County Oath Keeper members to follow through with their recommendation on the last “muster call”
Oathkeepers is recommending that each County muster in at their County seat and get organized on command structure, comms, establish a Home Guard and QRF teams for their County. DO IT NOW.
I used to have Stewart contact information when we had a call about the border situation in Texas. I no longer have it and cannot find email info.
Any information would be most appreciated
Eartick
Thanks for the info. Do you recall what the canning process was. Water bath or pressure cooker and time.
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