To: autumnraine
I learned to can for this reason. Currently learning to salt cure our meat.Your lids will run out. Learn to dehydrate using the sun. Also, try smoking your meats after you brine them. They'll last longer, and the smoking keeps the insects out.
To: concerned about politics
"Your lids will run out."Not if you plan. Tractor Supply and WalMart both put canning supplies on clearance every year around October. I couldn't possibly count the boxes of lids that I have squirreled away.
55 posted on
07/21/2011 1:35:57 PM PDT by
JustaDumbBlonde
(Don't wish doom on your enemies. Plan it.)
To: concerned about politics
56 posted on
07/21/2011 1:40:27 PM PDT by
autumnraine
(America how long will you be so deaf and dumb to the chariot wheels carrying you to the guillotine?)
To: concerned about politics
Use hardwood sawdust for smoking your meat. It smokes without blazing and gives a really good flavor. The salting comes first. Hams cured with way are the best thing in the world.
64 posted on
07/21/2011 1:56:04 PM PDT by
WVNan
To: concerned about politics; JustaDumbBlonde
67 posted on
07/21/2011 1:58:20 PM PDT by
PA Engineer
(SP/AW12: Time to beat the swords of government tyranny into the plowshares of freedom.)
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