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TEOMCROTE = TEOTWAWKI on steroids! The End Of Mankind's Current Reign Over The Earth takes into account that our ancestors were neither suicidal, stupid, nor our genetic inferiors but still wound up getting wiped off the Earth. Whereas CSER [cser.org: Centre for Study of Existential Risk] tries to PREVENT this dispensation from coming to an end, TEOMCROTE works from the eventuality/possibility/probability that the end our age takes place and what to do then

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canning / drying / preserving


]OffTheGridNews: Canning 203: Introduction to Meats – Poultry and Rabbit
Canning meat is no different than any other food you process. In fact, it may even be the easiest food to can, even though it takes a longer processing time. You may be timid about canning meats, and while care should certainly be taken in the processing of any food item, meat is no more difficult than any item you’d put into the pressure canner.
The flavor and texture of the meat you can is in direct proportion to the breed of animal, the method of slaughtering, and the type of aging process employed. For instance, if you hunt your own game, you should ask your county extension agent or a reliable friend in the meat processing industry about aging and chilling your meat before canning.
Your meat should be free of excessive fat, gristle, and bruising, as these will affect the flavor of the finished product. Game that has a strong flavor should be soaked in a mild salt-water solution before canning. Be careful with poultry and pork—these meats tend to absorb salt, and it can make them unbearable to eat. If your meat has a particularly gamey taste, you can process the meat with tomato juice.
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Last edited by TheDoctorIsInTheHouse, 7/22/2012, 9:58 am


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fruit leathers / snacks


Off-The-Grid-News: ]Fruit Leathers and Dried Fruit Snacks
Making fruit leather is a good way to salvage fruit that is not firm enough for canning but is not yet rotten. If the fruit has dark spots or bruises, trim them away before chopping up the fruit.
Ingredients:
- Fresh fruit (apricots, peaches, plums, berries, apples, pears, grapes– about 4 cups of fruit fills one cookie tray)
- Water
- Lemon juice
- Cinnamon, nutmeg, or cloves – if desired
- Sugar (for tart fruits like apples, plums and pears)
Cover cookie trays with waxed paper or plastic wrap and set aside. Rinse fruit and pit or seed if necessary. Chop into small pieces. Dip light pieces of fruit into lemon juice and put into your blender. Add ½ cup of water for each 2 cups of fruit. Puree fruit. Taste fruit to see if it needs more sweetness – add sugar as desired.
At this point you can pour the pureed fruit onto the prepared trays. Spread evenly over the waxed paper 1/8 to ¼ inch deep. Cover with cheesecloth and place outside in a warm, sunny place to dry
7/22/2012, 9:57 am Link to this post Send Email to TheDoctorIsInTheHouse   Send PM to TheDoctorIsInTheHouse Blog
 
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dehydration


]Ten reasons dehydration is a great tool to preserve and store food
1.) Prep time is quick and, in most cases, simple
2.) provides a great variety of delicious, nutrient-rich meals even when the ingredients are not in season
3.) bursting with intense flavors
4.) storage space is like gold
5.) provides a longer shelf life than any other form of food preservation
6.) almost anything can be dehydrated
7.) maintains a much higher percentage of the food's original nutritional value than canning
8.) allows you to make the most out of the food you grow and purchase by easily preserving those items before they go bad
9.) inexpensive
10) adds redundancy to your food storage
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7/22/2012, 9:59 am Link to this post Send Email to TheDoctorIsInTheHouse   Send PM to TheDoctorIsInTheHouse Blog
 
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preserving alternatives


]Colloidal Silver for Canning and Food Preservation
This article really only goes into using colloidal silver for extending the shelf life of things like milk and fruit. My experience is that this does work: add some cs to your raw milk and it'll keep much longer than otherwise. According to the article, people used to put silver coins in drinking water for this reason.

This begs the questions: will colloidal silver have the same effect as boiling does when making preservatives? For instance, when making jam, one boils the fruit and adds sugar to have it keep; what if one were to add cs to the fruit puree you stuff into a jar? It should not start to ferment. I haven't tested this but cs and fermentation do not mix.
It's worth pursuing because boiling foods for storage (unnecessarily) destroys all enzymes and vitamins. A raw jam would be a god-send.
As far as that goes, one should wonder about honey as preservative. Honey itself will keep indefinately, so how will honey work to preserve fruit it's mixed in with? How will honey PLUS COLLOIDAL SILVER work?
7/22/2012, 10:06 am Link to this post Send Email to TheDoctorIsInTheHouse   Send PM to TheDoctorIsInTheHouse Blog
 
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storage


#more?inf_contact_key=9544deac57e88263b8b4d69190b03232f1f7e2af2796fb12de322ea4f22455f7]Saving Food From The Fridge
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10/25/2012, 1:20 pm Link to this post Send Email to TheLivingShadow   Send PM to TheLivingShadow Blog
 
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meat / charcuterie


Listening to YouTube interview on Food Preservation and Fermentation, it's mentioned that Michael Ruhlman offers a good book on charcuterie:
=sr_1_1?s=books&ie=UTF8&qid=1351771999&sr=1-1]--Log in or sign up to see linked image content--

]DIY Cedar Smokehouse

Last edited by TheLivingShadow, 9/19/2014, 6:54 am


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READ THIS AND SAVE YOUR OWN LIFE
11/1/2012, 1:20 pm Link to this post Send Email to TheLivingShadow   Send PM to TheLivingShadow Blog
 
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vacuum


Canning can be done through pumping. Useful for this is a break bleeder (as explained in the link/vid).

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READ THIS AND SAVE YOUR OWN LIFE
4/21/2013, 10:38 am Link to this post Send Email to TheLivingShadow   Send PM to TheLivingShadow Blog
 


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