Posted on 02/29/2020 7:27:28 AM PST by Diana in Wisconsin
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Meanwhile, I came across a series of "prepper" threads starting from 2008, 3 of which ran over 10,000 posts!
Thanks for the ping. Beautiful day here. Lots of sun and really warm greenhouse-shirt sleeve weather outdoors.
Hubby got the storage shed set up for the wood chipper, which he has had by my newest patio all winter covered with an ugly tarp and all sorts of wood weighting the tarp down. One more eyesore gone.
I straightened stuff out in the greenhouse. Moved the indoor plants outside for a bit more sun. Tomorrow the seed starts go out to the green house(hubby’s project for tomorrow).
Some of my lemons are approaching small plum size. I worked most of the day yesterday on reorganizing the pantry. That’s about 30 feet of floor to ceiling storage shelves. Feet were hurting so bad, I had to quit before I finished.
I didn’t want to waste the sunshine working in the sunless basement pantry. So I’ll tackle the rest of the project on the next gloomy or rainy day.
I watched a documentary several years ago about mason bees, and it said they are better pollinators than honey bees because o the way they splat land on the lowers. Hubby used to keep bees had 5 hives at one time and an electric separator even. Mites were a problem though he had to medicate them every spring I they made it. The mason bee thing looks interesting though.
Our local country mart periodically has beef roasts for 2.99-3.50. So I buy it on sale, and get 15 lbs. Most of it I cut into inch squares and pressure can it. Some goes in the freezer and one in the oven or crock pot.
The jars of meat makes a good quick meal in the summer without heating up the house. Since the Dr. put me on low carb, I eat more meat too.
Hey I went looking for that episode and actually found it. The host website had a lot of great episodes here is the mason been one for anyone interested. Very little work involved in keeping themhttps://www.growingagreenerworld.com/solitary-bees-pollinators/
Are you in New Orleans today?
Those are some interesting seeds you are trying out. I especially like the idea of a melon that has a long shelf life and keeps tasting better the longer it’s on the shelf.
Also the buckwheat—we are in the process of putting in perennial foods in some of the beds—so that as we get older we have less planting to do.
I’ll be interested in how they all turn out.
I don’t have a pressure canner .... thought about getting one a few years ago, but never quite got around to it. I bought 8 roasts, about 28 lbs of meat - it’s all in the freezer. I’ve got some pork loin & a batch of chicken livers to eat up before I pull out a roast (probably the end of next week). BTW, I bought a half a loin, around 5 lbs, for $1.89/lb which seemed a good buy to me & it’s been really good eating.
Yesterday, I bought a Kindle version of a carnivore cookbook by Maria & Craig Emmerich, which had a few ideas I hadn’t thought of, so I’ve enjoyed going through that today. One idea that intrigued me was using ‘smoked salt’ for flavor ... this sounds like a Christmas present idea - I can jellies & salsa for gifts & I think a jar of smoked salt would be something different to add as a gift item.
That sounds like a good idea for smoked salt. I have 2 cases of canned pork that I got for 1.09 per lb. I also experimented and used the crock pot on the fat-rendered it and have some nice lard in the frig.
I bought 2 whole pork butts—wrestling those was hard. Next time, I’ll pay 20 cents more and get the butt steaks. LOL
Well, you really can’t pressure can roasts or steaks, but you can do a lot with chunks of meat for soups and stews.
It’s great if the freezer goes or there’s no electricity. Won’t go bad.
I pressure can meat all the time and I will continue to do so.
We’ll eat.
I actually can roasts all the time-I just cut them up, stuff in a jar, add a little seasoning and boiling water, and process.
It tastes like a roast done in the crockpot. We like to make beef vegetable soup or casseroles in the winter. In the summer we eat it as cold roast beef sandwich, or quick stir fry.
I rendered grass fed beef fat in the crock pot this past week - I now have two pints of beautiful tallow. Today, I made ghee for the first time ... it smells & tastes delicious - I could eat the stuff with a spoon!
Yes, I like it too. I did that last summer as an experiment—bought a lb. of grass fed organic butter and the crockpot to render it.
I also like making yogurt in the crock pot.
A cousin of mine pressure cans venison with good results. I’m interested in pressure canning and looked at some canners online, but just haven’t gotten to the spending money part yet.
My one grandmother used to can meat in metal cans. Granddad would butcher hogs & make sausage, then they would put some of the sausage in metal cans & seal them (had some sort of tool to do the sealing). No pressure cooker - there was a big kettle out in the yard with a fire under it & they would boil the cans most of the day. My dad still (fondly) remembers that canned sausage served with hominy.
You can still pressure can with cans.
I suppose that the advantage with them is that they won’t break if dropped like glass would.
OTOH, they are a one time use thing I think.
Glass jars can be reused indefinitely.
I have forgotten what little HTML I ever knew so I hope this works...
https://www.flickr.com/photos/49654260@N05/49599075247/sizes/l/
Yup.
Wife is on the local elec co-op board.
The nation’s cooperatives are holding their annual meeting this week here.
We flew down early to take in some sights and will tour the WWII Museum today. The seafood is awesome...
Lots of awesome eats there. I used to wear myself out walking all over the place when we had conferences there. Have fun.
Plant Your Own Magical Moon Garden With Flowers That Bloom At Night
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