Work has been a little thin, so no major purchases this month. But I did spend the weekend canning and taking a deep dive into the prep closet for a reckoning.

Also reamed out the gun locker and cleaned the 1911s and the Mini 14. It's kind of calming. Maybe Hoppes No. 9 has a sedative in it lol.

Local hardware store started carrying ForJars canning lids....sweet!

Replacing most of my gas cans spouts as the old ones were that epa junk and then topping them all off. Haven't had all the cans filled in awhile due to finances....that, thank YHWH, has changed a little.

Canning 40lbs of carrots from Azure this week too...dry canning that is, best way we found so far.

Backup power a must.

quote:

Canning 40lbs of carrots from Azure this week too...dry canning that is, best way we found so far.

Do tell! I dry can burger and potatoes but never thought to try carrots.

Not difficult and far tastier. Let me get it written up and I'll post it. It can be done with taters and green beans too.

Yummy....

I laid in an extra bag of Doritos this last weekend.

What! No Cheez Its?

quote:

Originally posted by Jefiner:
Work has been a little thin, so no major purchases this month. But I did spend the weekend canning and taking a deep dive into the prep closet for a reckoning.

Also reamed out the gun locker and cleaned the 1911s and the Mini 14. It's kind of calming. Maybe Hoppes No. 9 has a sedative in it lol.

I've got a lot of gun-related prepping that I need to do as well.

Don't need a bigger supply of anything really, like ammo or mags, etc., just need to get a lot of it way better organized and divvied up into grab-and-go bags a little better than I currently have it.

quote:

Originally posted by Jefiner:

quote:

Canning 40lbs of carrots from Azure this week too...dry canning that is, best way we found so far.

Do tell! I dry can burger and potatoes but never thought to try carrots.

Ok, we do taters, carrots and fresh green beans.

All the same, except for taters you need to let them dry (we pat them dry too to help) for about 15 - 20 minutes before canning up (we cut them in manageable cubes and keep them in water while prepping to can - thus the need for drying).

Prep your jars. The jars don't have to be hot or anything like that. We hot water rinse them and just put them aside until we're ready.

Melt real butter in a pan....have to gauge this one by your needs.

Clean, rinse, pat dry the veggies.

Pack into the jar (pt or qt...don't matter). Pack as much as you want, like George...there will be shrinkage.

Salt and pepper to taste in the jar (or whatever you like, we've added red pepper flakes too).

Add 1 TBSP of melted butter to the jar (we've done up to 2 TBSP with no affect at all except tastier food).

Lid up (we've been using ForJars lids for the last year as Ball has been failing miserably for too long now).

Pressure cooker; for pts we're doing 25 minutes, qts 40 minutes. We're at 1400' so we're using 15lbs of pressure, adjust for your area.

Let cool and viol'a....dry canned fresh veggies.

They cook up just like fresh ones but better tasting and you can even get a crisp on them with a bit of oil in a pan. Gone are the days of mushy, gross looking veggies soaking in their own filth. We've got dozens and dozens of jars like this over at least the last year on the shelf. We've gone at least a year on the shelf with no funky taste or anything going bad.

Since this is a fairly easy technique, when veggies go on sale or we have a good harvest, they go right to canning. For the last year or so 10lb bags of taters have been about $3 - 4, we'll get 2 and dry can them, they're awesome.

So for what you're going to get, we don't have the ratio of carrots and beans to qts/pts but last March it looks like it wrote it down for taters and we have 10lbs = 8qts, not too bad.

Hopefully this works for everyone, can at your own risk, it's just a much better way to preserve our food for us. And no, I'm sure that this isn't an FDA, UPS, FedEx, USDA, USPS or PFizer approved method of canning, but we rebel can a bit and are still alive to tell about it so....screw 'em.

Bon Appetit!!!



Did I mention they're.....YUMMY?

When I read dry canning I think oven canning.
And only dry ingredients like flour, oats, etc.

Here's a vid about it....(dry canning).

https://youtu.be/8HhHCAyYOZc?si

Just happened to can our last carrot order.

Out of 35lbs processed, we ended up with 48 pints. Some fuller than others so YMMV. They look great.