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
I raised bees once. I kept a gallon of it stored where I forgot about it. Twenty years later, when I found it, it was still liquid and still the best honey I ever tasted.
Every honey I have ever purchased has crystallized within a year.
Awesome post!
Thanks Cotton!
Exactly true !
Gentle warming will not affect the taste, and will liquefy the honey. Gentle warming is the way to go.
When crystalized, this is a honey way that preserves quality, moisture ,and taste, indefinitely.
(Thanks for the pings!)
I currently have almost 4 gallons of honey, I buy in gallon containers from Azure Standard. The clover has crystallized, the wild flower has not. In a gallon jar it is very very hard to dig out crystallized honey plus it gets all over my hand/wrist/arm! So the other day DH liquified (more or less, enough to get it out of the jar, not really liquid) by putting the honey container in the large pot of hot water we keep on the wood stove. Not boiling. Worked fine.
THe remaining non-crystallized honey I need to pour into smaller jars for easier access. Thanks for the honey reminder.
Here’s a link to Azure Standard honey and prices, they deliver for free with a good sized order at drop spots over much of the US. Their gallons (12#) are what I buy.
https://www.azurestandard.com/shop/search/honey
Thanks for the ping.
We order our honey from our local beekeeper. He uses glass jars, and....so far...none have crystallized...but, this is great to have onhand info, should that happen.
I usually try to keep several quart jars and several pint jars on hand, at one time.
Having your own beehive sounds great. What a wonderful prepper solution, instead of storing honey. If you feel like explaining how to set up a hive I’m sure everyone would be very interested in it. I know I am. And especially, how do you get the honey out and filter it from .....well , bee parts.
I’m looking into eventually adding some horizontal hives to my farm. They have the advantage of not needing to lift a heavy super. You can just take one frame at a time, as needed.
we made the switch from cheerios and wheaties to Fred Meyer(Kroger) brand cereal and we don’t miss the more expensive brands....store brands are usually pretty good but not always....I think Safeway tuna is awful....
Thank you! If you have any other topics you would like to see discussed, just let me know. Or put it up on the thread!
I have a question for you or anybody else that knows. I just love love love whipped honey. I wasn’t sure about the name so I did some searching. It’s also called creamed honey or spun honey. The texture is so amazingly smooth, with that delightful honey flavor.
Now at one time I thought I had bed that whipped honey is just honey with tiny little crystals. So that makes it very smooth. I also thought I read that to make it you finish off most of your jar of whipped honey and then add some liquefied honey. As it crystallizes, it will crystallize with the fine texture of the whipped honey. I do remember I tried it, and it actually worked! The texture wasn’t quite as smooth as the original but it was still pretty good. I don’t imagine I could have done it too many times.
But while searching I found a recipe. Where you actually do whip the honey with a mixer. I’ll post it below. I’m just wondering if anybody else has had experience with this type of honey.
https://honestcooking.com/your-new-favorite-breakfast-creamed-honey/
How to Make Creamed Honey at Home
Print
Prep Time
5 mins
Cook Time
60 mins
Total Time
1 hour 5 mins
How to make this deliciously smooth breakfast condiment
Author: Tamara Novacovic
Recipe Type: Side
Ingredients
1 Cup Crystalized Honey
1 Cup Liquid Honey
Instructions
Blend 1:1 ratio of crystallized and liquid honey in a blender or with a stand mixer for 20 minutes.
Remove, and blend again. Add more liquid honey if needed.
When the honey has an almost whipped cream consistency, it is done.
Enjoy with toast or on pancakes
“I think Safeway tuna is awful....”
That’s weird, since they probably all follow the same processes. Maybe their input tuna isn’t as good.
I like most of Aldi’s generic brands. The peperoncini though is awful! What a strange thing to get wrong. I just had a very very strong acid flavor.
Thanks you for your story about how to deal with crystallized honey in a gallon jar. I would imagine a lot of people that buy honey end up with it crystallized in a plastic bear or something and think it is ruined.
I’ve never ordered from Azure. I think I tried to figure out once where they deliver to around here. It looks like probably the Azure standard honey is the cheapest, for 10 lbs. Is that the kind you got?
how does one make pepperoncini bad?...that's quite a feat...lol
I agree, I thought pepperoncini would’ve been one of the easier things to make.
Lately I got a gallon jar of raw clover honey for a bit more than $41, a gallon is 12 pounds. It’s a plastic jar so easier to deal with, such as de-crystallizing. I just poured the one non-crystallized jar into three smaller jars today after reading this thread! Digging it out even after softening it up is so troublesome. Mostly I use it for sweetening tea, yogurt and other things. But I like to have a lot on hand as sometimes the price goes sky high.
Would anyone be interested in a good granola recipe? I don’t think I posted it ever. I invented it. :-D
This page as a place to enter your location info and find any drops near you. They’ve gotten way bigger in the last 10 or more years.
Find a drop to join
https://www.azurestandard.com/drop-point-locator
YES!!!
Particularly if it is crunchy
Crunchy with lots of nuts in it. I will find and post tomorrow. I like it a lot and DH doesn’t so I don’t make it any more. So what, I should!
Yes you shoulld!
I find myself catering more to my husband’s likes than my own. That’s just wrong!
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