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Tag Archives: bacon
I have been doing some more research on pioneer cooking. It always interests me because the recipes incorporate many of the foods we have in our storage. Most of their recipes can be cooked over an open fire or in the kitchen with a cast iron frying pan or a Dutch oven. The recipes are simple and are easy to alter, depending on what supplies you have available.
If our power grid ever goes out for more than just a day or two, knowing how our pioneer ancestors preserved and cooked food will come in handy.
First, a note about the type of bacon that they carried on the wagons.…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...
An article from the St. Joseph, Missouri Gazette dated March 19, 1847:
OUTFIT FOR OREGON
Mr. Editor; Subjoined you will find a list of the principle articles necessary for an outfit to Oregon or California, which may be useful to some of your readers. It has been carefully prepared from correct information derived from intelligent persons who have made the trip.
The wagons should be new, made of thoroughtly seasoned timber, and well ironed and not too heavy; with good tight beds, strong bows, and large double sheets.…Read More...
About a month ago I posted a recipe for canning bacon (You can find it by doing a search for bacon on this site).
Yesterday I finally opened a jar and used it for breakfast. The recipe I used, warned that once canned bacon was opened it would crumble upon warming. It did, which was fine, because I used it over hash browns and eggs. The favor was good and it browned well. Bacon can be used to flavor soups and beans when cooking and in many other recipes, like omelets, salads and BLT’s.
Hamburger is next on my list to can.…Read More...
I have found many articles on canning bacon. Except for a few variances (paper or no paper and length of bacon), the canning methods are the same. Where the recipe came from, or if it is “approved” by the FDA as safe, I don’t know. There is a chapter in the USDA Home Canning Book, that refers to stripes, cubes, or chucks of meat (chapter 5, page 6) the recipe is very close to what they say, but I suggest you research this for yourselves. The Bacon I canned last night, looks ok, even thro it has some grease at the bottom of jar (which looks yuk). …Read More...