Boost your preparedness to an all new level!
Preparedness Advice Blog
Recommended by Noah
Give us a Facebook like!Facebook By Weblizar Powered By Weblizar
Tag Archives: canning
Something that is often forgotten in people’s preps is salt and sugar. Now, the reaction of most people when I tell them to store salt and sugar, is that these are not important items. Some even make the statement that for health reasons you should not store them. I am as health conscious as most people and try to avoid things that are bad for me. However eating sugar and salt is a better option that starvation, which can occur if you are unable to preserve your foods.
My wife and I have spent quite a bit of time learning different ways to preserve foods.…Read More...
Recently I have seen quite a few questions on canning bacon. This is something that we have been doing for some time. The recipe that we use is similar to the one in the USDA Home Canning Book that refers to strips, cubes, or chucks of meat (chapter 5, page 6).
The bacon that we can always has some grease on the bottom of the jar. When you heat the bacon up this can be poured off or used to provide additional calories in an emergency situation. The bacon tastes good, but is a bit crumbly. We rotate it into our regular diet and normally use it in a year or so.…Read More...
We all go to the store and buy liquid pectin, but why it is so easy to make. Pectin is a natural substance that’s found in all fruits. Apples and crab apples contain the highest concentrations of pectin. As fruit ripens, it loses pectin. Barely ripe fruit will have the most natural pectin.
1. Slice about 4 pounds of washed, tart green apples under-ripe apples. This is best done in the early summer). Place apples in a stainless steel saucepan. Add 2 tablespoons of lemon juice. Add enough water to barely cover and bring to the boil. …Read More...
The only difference between canning stewing beef is that hamburger needs to be cooked first. Sauté the hamburger and place it in a colander. Allow the fat to drain off. When the hamburger has cooled down can it similar to beef.
- First, I washed all the jars and get the rings and lids together.
- Next, I warm the lids in a pan of hot water.
- I put the hamburger in the jars.
- Pack your jars and use a rod to push down and get all the air holes out.
- Fill the jar with boiling water, leaving an inch at the top.
Now I know why this little jelly is so expensive. My son loves it but won’t spend the money to buy it unless it’s a very special kind. (What ever that means) Any ways I made this jam 2 years ago and finally ran out so decide to try it again.
My first try two years ago was great, the plums were from the market and their size was like a small peach. They were easy to peel and pit but pricey. In my old age I am thinking cheap so yes I found a tree behind another son’s house with the fruit falling off and rolling down the hill. …Read More...
Learn how to can chicken
I found some chicken legs and thighs on sale and since my husband only likes the dark meat, it was perfect for canning. Of course, it all needed skinning and splitting, but I felt good that day and started the process of mangling the chicken. I bought three 10-pound bags and wondered if I was crazy after the first bag. My hands felt like they were being put through the ringer. Needless to say, they were sore and swollen after three bags, but I was determined to get it done. After some Tylenol and an arthritis pill later, I was good to go again. …Read More...