tag:blogger.com,1999:blog-2686829448547770092.post3253206636779798386..comments2023-08-15T06:33:53.114-07:00Comments on Bison Prepper: canning meatJames M Dakinhttp://www.blogger.com/profile/01382139289994087931noreply@blogger.comBlogger29125tag:blogger.com,1999:blog-2686829448547770092.post-58745544103959871092017-06-26T06:46:15.052-07:002017-06-26T06:46:15.052-07:00I think the root cellaring does make more sense, b...I think the root cellaring does make more sense, but you know how I feel about cooked veggies. Mom's picked veggies were divine, of course, but that's not really the same thing. James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-5137887419025634512017-06-26T06:42:15.701-07:002017-06-26T06:42:15.701-07:00Crisco lasted five years and was still good, no sp...Crisco lasted five years and was still good, no special packaging. Wasn't there an article about an old WWII metal can of shortning still good decades later? Or am I remembering wrong? Not sure how long they've been using the process.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-4134532234950920302017-06-26T06:19:57.074-07:002017-06-26T06:19:57.074-07:00Daily ingestion of tinned fish of some sort is par...Daily ingestion of tinned fish of some sort is part of the spouses weight loss diet. So that implies that tinned fish, while good for some vitamins and possibly protein, is far to low in calories for post collapse. JJGreyhttps://www.blogger.com/profile/06708302086326564665noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-40725709432410137702017-06-26T06:14:22.936-07:002017-06-26T06:14:22.936-07:00Thanks for the tip about the fat trimming Idaho Ho...Thanks for the tip about the fat trimming Idaho Homesteader! very important to know.JJGreyhttps://www.blogger.com/profile/06708302086326564665noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-47529215343376554812017-06-25T21:03:43.179-07:002017-06-25T21:03:43.179-07:00I'd think commercial (hydrogenated) lard, or v...I'd think commercial (hydrogenated) lard, or vegetable (Crisco) shortening would keep really well if canned properly - or maybe just vaccuum sealed. Glass jars would be good for keeping the critters out.neilmnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-14227738483666685022017-06-25T19:24:45.893-07:002017-06-25T19:24:45.893-07:00"Why can inside...."
Because I haven&#..."Why can inside...." <br /><br />Because I haven't been able to get hubby to build me an outdoor kitchen. LOL<br /><br />Seriously though, my house has tile floors and after the cool mountain nights, it's usually cooler in my house than outside. <br /><br />Cider is canned in late September, so it's usually not too hot. I usually freeze my berries during the summer and can my jam in late winter/early spring.<br /><br />Lard is rendered outside. There is absolutely NO way I would want to do that indoors. What a mess that would make in my kitchen! We always butcher our pigs in the fall anyways. Though I haven't raised pigs for a couple of years. My freezer is too full.<br /><br />Meat is usually done during hunting season (November) or around Thanksgiving (when turkeys are cheap). <br /><br />Again, I root cellar produce more than I can.<br /><br />Idaho HomesteaderAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-41030194086499906472017-06-25T16:42:20.954-07:002017-06-25T16:42:20.954-07:00Not to try to step on any toes here, but ever sinc...Not to try to step on any toes here, but ever since wife #3 in Oklahoma canned during a hot and humid week, I've always wondered-why? If you don't have an enclosed porch or other outside area, why can inside?James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-8145671684869973822017-06-25T15:18:58.509-07:002017-06-25T15:18:58.509-07:00Regarding long term storage of home processed lard...Regarding long term storage of home processed lard:<br /><br />I rendered my own lard from pigs I raised. After melting, I would just pour the hot melted lard into hot jars, add a lid, and it would seal as it cooled. <br /><br />Stored in my root cellar (35-60*) it would store for a good year. We usually used it up by then so I don't know if it would store for longer.<br /><br />I've had very good luck storing extra virgin olive oil in tins down in my root cellar. The tin I'm currently using is over five years old.<br /><br />Idaho Homesteader<br /><br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-11529423427440666142017-06-25T15:04:48.783-07:002017-06-25T15:04:48.783-07:00After living a back-to-the-land lifestyle for over...After living a back-to-the-land lifestyle for over twenty years, I now can very little. It's a lot of work during the hottest time of year. <br /><br />So now on a yearly basis, I only can 40+ gallons of apple cider, some jam, a couple dozen jars of dilly beans, a couple dozen jars of meat to rotate and replace what was used, and maybe a few jars of spaghetti sauce if I have a good tomato year in North Idaho.<br /><br />My favorite way to store food is root cellaring. It's a lot less work and the food is fresh. I store onions, garlic, carrots, beets, potatoes, celery, apples, winter squash, pumpkins, and a few cabbages.<br /><br />I also dry some venison jerky and Apple slices over the wood stove using the stackable cookie cooling racks. <br /><br />Idaho HomesteaderAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-36695970513903464882017-06-25T11:00:39.431-07:002017-06-25T11:00:39.431-07:00At least you aren't clinging to a cow economy ...At least you aren't clinging to a cow economy like the colony in Greenland did :)James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-18388852969203607472017-06-25T10:58:17.910-07:002017-06-25T10:58:17.910-07:00Sardines are okay taste wise. On a cracker, actua...Sardines are okay taste wise. On a cracker, actually very good. But to me, they don't satisfy my protein craving ( yet, butter and cheese do, so I wonder how much is protein and how much is fat craving ) and so I consider them a waste of money. That is just personal preference. By this point, I don't even really advice any canned products, a two hundred year old industry that is suffering from Peak Energy and Peak Iron Ore and so is on the downside of viability.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-59801710252554784702017-06-25T09:48:23.410-07:002017-06-25T09:48:23.410-07:00It seems like salt preservation might be one of th...It seems like salt preservation might be one of the simpler methods. Don’t quote me on this, since I’m going only from memory, but I once read of salt preserved meat from the 1800’s that was still good.<br /><br />As a thought experiment, I was considering experimenting with the soy dogs, providing that I could get them cheap enough. I was thinking of pickling them, since it’s such a simple process. After all, they are a vegetable, so it’s not much different than a cucumber. <br /><br />I’ve mentioned it before, but you don’t seem too keen on the idea, and that’s Sardines. They’re a $1 a can, and that’s paying full price for them at a store like Safeway. You could probably get a crate of them at Costco for $.50 a can. They’re actually not as bad as most people think that they are. I thought that I would hate them, but was pleasantly surprised. I don’t think that you can your own meat for anywhere near that price, but admittedly, I’m not an expert in such matters.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-505534483122928862017-06-25T08:33:02.289-07:002017-06-25T08:33:02.289-07:00It depends on the type of fat, goose fat can be pr...It depends on the type of fat, goose fat can be processed in a way that it stays good for years, but chicken has a short three to six month shelf life.<br /><br />Pork fat done right will hold very well, but its always a wetter fat then tallow, I can clean beef to the point it will hold for years in the jars and I can clean lamb tallow to the point that I have used it for candle making.<br /><br />If you are doing nose to tail eating, you can bring a lot of fats into the diet that way but that is assuming you have live animals to process. <br /><br />My own fat backups away from animal fats are nut tree's that I have planted on the farm and storage of coconut oil which so far is holding up very well to date.<br /><br />I also make Ghee as a shelf stable dairy based fat but I would lose access to a large dairy animal very quickly as it would be one of the first I would butcher off.. and while I would hope to have sheep milk it would not give me the same ability for large scale Ghee put up like cow doesFGnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-42217121708438149622017-06-25T07:09:14.677-07:002017-06-25T07:09:14.677-07:00Neilm- I tried an experiment with my dried hot dog...Neilm- I tried an experiment with my dried hot dogs. They were WAY too salty, so I soaked in water for fifteen minutes, drained and soaked another fifteen. They still stayed nice and firm but had almost no saltiness.<br />DH-they always tasted like the tin flavored the meat. So bad I saved the cans for apocalypse barter rather than eat them on the weekend out at the B-POD. I eat very little out of Wally, anymore. Kroger is cheaper and less quality issues. Wally can suck my dimpled pasty wrinkled ass.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-86839841407390543942017-06-25T07:03:37.375-07:002017-06-25T07:03:37.375-07:00Is homemade lard problematic for long term storage...Is homemade lard problematic for long term storage? The lean meats also concerned me, if for daily use if nothing else.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-69516599231879155482017-06-25T07:01:06.647-07:002017-06-25T07:01:06.647-07:00I started to YouTube meat preservation, and the sa...I started to YouTube meat preservation, and the salt cure/hang seems pretty darn simple. I don't know if you want to eat that exclusively, of course. Well, Tattler SEEMED like a bargain, but if you include the failures I can't see an alternative to ten-fifteen cent disposable lids, dammit.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-37265120101040592822017-06-25T05:33:43.399-07:002017-06-25T05:33:43.399-07:00Excellent post, your costs do reflect living in th...Excellent post, your costs do reflect living in the states on price per pound.. we can only dream of those types of low costs in regards to meat in the big city stores. Move further out into the country or north and the prices just keep going higher, until or unless you hunt game only.<br /><br />Even raising my own meat, with using my own hay, pasture, fodder grown crops an locally sourced grains, I can not bring my meat down to your costs per pound<br /><br />But I can certainly bring it well under your five to seven, I do lot of canning, averaging 1200 to 1500 jars per year an I can lots of meat. <br /><br />With proper storage, you are going to get way beyond your two year date<br /><br /> While I do eat my storage and rotate for sure, I also do storage checks.. so far my oldest canned meat stored properly in my cellar is six years (while I am starting to have rust issues with the lids, the seal is holding and the meat is good. I am currently do a two year and on going test to see what happens if you wax the seals after they are canned, cold, washed and then only the top is dipped into canning wax to seal and prevent the rust from happening..<br /><br />Its a longer term project and we will see.. I have side by side jars to check yearly for five years to see how they go.<br /><br />One of the biggest issues with canned meat that I see is that in almost all cases, we remove as much fat as possible from the meat for the process, which leads to great seals, improved storage quality but it also means that most of the meats coming out of the jar are very lean.<br /><br />And if you are raising your own meats on a more natural diet to keep costs down, they are going into the jar leaner then "factor" farmed meats to begin with.<br /><br />Producing quality fats is by far a bigger challenge where I live then producing lean protein. <br /><br />and speaking of canning, I need to get busy processing strawberries and garlic Scrapes today.. Cheers and look forward to your rambling post tomorrow!<br /><br /><br /><br />FGnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-57302751566586068632017-06-24T22:50:02.066-07:002017-06-24T22:50:02.066-07:00about walmart tinned chicken, i think its color is...about walmart tinned chicken, i think its color is a bit suspicious.<br />dog nor cat will lick the liquid from it and some of the cats won't taste the meat. the others eat it but not with gusto.<br />i have to pour off the liquid and rinse the meat thoroughly to get any takers.<br />makes me wonder about it.deb harveyhttps://www.blogger.com/profile/05110992898072146282noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-77946097025155057672017-06-24T22:44:07.811-07:002017-06-24T22:44:07.811-07:00thanks, idaho, i printed it.
i bought some tattler...thanks, idaho, i printed it.<br />i bought some tattlers but haven't used them.<br />heard some were troubled by them not sealing.deb harveyhttps://www.blogger.com/profile/05110992898072146282noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-1489333443257784762017-06-24T21:12:55.068-07:002017-06-24T21:12:55.068-07:00I think the porky-pig hot dogs (Bar-S brand out he...I think the porky-pig hot dogs (Bar-S brand out here) are even a better value than chicken, calorie-wise... still about $1/lb on sale.. Those giant shit-hole hog farms in Caroline keep the 'other white meat' - 'not you, Kathy'- pretty cheap... for now.neilmhttps://www.blogger.com/profile/14890476666474973533noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-40430509741259818712017-06-24T15:04:50.041-07:002017-06-24T15:04:50.041-07:00I got a stock of tattler lids I lost seal on one o...I got a stock of tattler lids I lost seal on one out of five. Yes I followed instructions. Not worth the time or money. Canning is time intensive due to the small batches. It is a luxury. Real world survival, I'll freeze, dry, or do without. Anonymoushttps://www.blogger.com/profile/02036092622549367667noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-48642148878308794592017-06-24T12:20:46.195-07:002017-06-24T12:20:46.195-07:00Everyone does condensed versions. I feel like I&#...Everyone does condensed versions. I feel like I'm being different. Well, C5 ( green mountain survival ) does nice and long tirades-love that guy-but not that often, pretending he has a real life. James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-16957859918325922012017-06-24T12:18:24.225-07:002017-06-24T12:18:24.225-07:00Be careful on Wally cans. Just saw a YouTube wher...Be careful on Wally cans. Just saw a YouTube where the Wally generic Spam lost its seal after just a couple of years. The condensed milk was barely condensed. Those humpers will kill you for profit.James M Dakinhttps://www.blogger.com/profile/01382139289994087931noreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-57952629838931250602017-06-24T11:46:14.206-07:002017-06-24T11:46:14.206-07:00Sometimes I wish you'd just do the Reader'...Sometimes I wish you'd just do the Reader's Digest version of your posts. But every once-in-awhile, you spout pure gold. Today's article was excellent, and replete with usable information.<br /><br />Thanks!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2686829448547770092.post-89095709457809424322017-06-24T11:45:31.359-07:002017-06-24T11:45:31.359-07:00Or... Great Value canned chicken 2-packs go for $3...Or... Great Value canned chicken 2-packs go for $3.54 at my Walmart. Net weight is 25 oz. Assuming 25% of that is water, it still works out to $2.83/lb for the chicken.<br /><br />I'm guessing this unknown source chicken is probably about as good as unknown source "fresh" chicken available for for $1/lb.<br /><br />Another option, one that I think you suggested a couple months ago, might be to home can $1/pack chicken hot dogs. On a $/calorie basis, an even better deal than commercial or home canned chicken, thanks to the fat content.Nicusnoreply@blogger.com