“I Haven’t Eaten Meat In 2 Months” – Venezuelan Oil Workers Are Collapsing From Hunger On The Job

SHTF Plan ^ | 2-24-2018

[little jeremiah]

I’ve gotten ancient canning lids at garage sales, probably at least 20 years old from the price marked and/or different type of writing on the packages. They all worked well except an odd brand called “Home”.

I also re-use canning lids many times as long as they are not scratched, dented and still have rubber on them.

I do not pressure can, just water bath fruits, juice, preserves, chutneys.

[little jeremiah]

I will start a prep/vegetarian thread with as much nutrition info as I can dredge up or that people are interested in; and recipes, and I’m sure others will have lots of useful things to add.

There are many methods to make legumes easier to digest and I will list and describe as many as I know on that thread. A few off hand are lengthy soaking, tossing rinse water and washing well, long slow cooking, and adding gas relieving spices and herbs. Fennel, turmeric, ginger and many other culinary herbs and spices help with gas, those are just a few. Beans have to be cooked very very well; no al dente.

I don’t like using baking soda in them, never tried, maybe it works.

[piasa]

We all predicted it would end in hunger and famine when they elected Hugo Chavez. Easiest prediction ever.

[Jamestown1630]

I’ve heard people say that you can taste a bitterness from the baking soda, so I’ve never tried it.

[little jeremiah]

I cook most legumes in a pressure cooker; other than ones that foam up, for example split peas.

Opening the vent and letting steam escape helps remove gaseous causing things in the beans, or if you cook without a pressure cooker, keep the lid cracked to let steam escape. That helps.

[Jamestown1630]

I’m not sure that would get rid of the sugar in beans that actually causes gas in the intestine...

[The Duke]

I would also suggest that one gain an understand of the individual amino acids that comprise protein, and their nutritional characteristics and sources.

And raise chickens...

[Tilted Irish Kilt]

The Duke :" I would also suggest that one gain an understand of the individual amino acids that comprise protein,
and their nutritional characteristics and sources.
And raise chickens..."

I have raise both chickens and bees
I like the bees for amino acids and anti-oxidents
But the chickens don't sting as much as the bees,
although they will peck at you as you try to remove the purest form of protein-> their eggs.

[CottonBall]

I’ve never had a problem except when I’ve eaten a whole lot of beans all at once after not having any for a while. Since I love beans, I do have them at least weekly. So I haven’t had a problem since. Have you tried building up to the black beans slowly? I wonder if that helps or if it’s just a permanent reaction

[CottonBall]

That’s good to know. I bought two cases of ball lids when I was in my super paranoid prepping stage. I’m not using hardly any because I’m using the tattlers, experimenting to make sure I know how. Now that I have figured it out I kind a hate to use a throwaway li’d :-) I use those on jars that I might give away.

I have heard of people reusing the lids. I think I need to start being more careful taking them off so I could do that. I had one friend tell me she reuses hers two or three times when pressure canning.

And what is the trick to taking them off so they don’t dent? I think I’m always pretty rough with mine.

[CottonBall]

That will be great, be sure to ping me to the thread.

[CottonBall]

I don’t like using baking soda though. I have used it when cooking old beans and it makes them slimy. And when I know it’s in there I can taste it. So now when I have old beans I either mash them and make refried beans or I grind them into powder and put them in my bread. some people don’t notice baking soda apparently, so you could give it a try I suppose. It’s better than having pain and digestive problems!