Canning dried goods tonight...

[N9BOW]

1 hour ago, jdmidwest said:

A fifty lb bag of popcorn would last me...I doubt if I have eat 50 lbs of popcorn in my life.  Thats alot of popcorn.  A handful goes a long way.

Well sure... and ....I hate popcorn.... Well to be true it dont like me...Hurts my guts.

But the popcorn aint for popcorn necessarily.. Has tons of uses (of which I have many)... I have a grinder (2 actually) and a 3 vessel HERMs Brewery and a special piece of Reflux equipment that I can make hand sanitizer from  Denatured of course. 

[snagged in outlet 3]

Squeezins 

[N9BOW]

9 minutes ago, snagged in outlet 3 said:

Squeezins 

yup....Squeezin a little mash here and there or maybe combine with some single or 2 or 3 row malt....some hops maybe????
Maybe some 4shots - Heads Hearts and tails and some lawnmower fuel

[snagged in outlet 3]

Plus.   I like saying squeezins. 

[jdmidwest]

10 hours ago, N9BOW said:

Well sure... and ....I hate popcorn.... Well to be true it dont like me...Hurts my guts.

But the popcorn aint for popcorn necessarily.. Has tons of uses (of which I have many)... I have a grinder (2 actually) and a 3 vessel HERMs Brewery and a special piece of Reflux equipment that I can make hand sanitizer from  Denatured of course. 

Sqeezins burns the gut too.

Never thought of using popcorn for that.

[Walleyedmike]

We do a bit of canning, curing meat, and dehydrating, but haven't canned any dry goods for long storage. For me it's more about knowing the origin of what I'm sticking in my pie hole. Pressue can meats in the winter to add heat and moisture to the house. Here's some ham and beans I did a while back, two canners in pints. And some Canadian Bacon. Lotsa delish breakfast sandwiches there! I canned pints of beef stew a couple of weeks ago, forgot to take pics, but it turned out fantastic!

WM

[tjm]

The silica won't do any good unless you take it out and dry it every month or so, it just holds a small/tiny bit of water, about like a table spoon of rice would.   Pickle jars are good (and free with a pickle) mouse proof storage, but jar  canning takes water so that it will create a vacuum pressure on the lid to seal as the steam cools   

I recall going through all the fallout shelter prep back in the early  '60s, the church group got access to a tin canning facility  and the ladies put up all kinds of food and water, be sure to can enough water for a year or three supply, you never know. Of course back then 50# of flour or beans was normal but as part of the nuke prep Dad (and others) bought rice by the hundred pound sack thinking it would store well long term- it takes a family of four about  several years to eat 100# of rice and I still don't much like it all  these years later. 10 gallon milk cans were the storage container of choice for dry foods.

[N9BOW]

7 hours ago, Walleyedmike said:

We do a bit of canning, curing meat, and dehydrating, but haven't canned any dry goods for long storage. For me it's more about knowing the origin of what I'm sticking in my pie hole. Pressue can meats in the winter to add heat and moisture to the house. Here's some ham and beans I did a while back, two canners in pints. And some Canadian Bacon. Lotsa delish breakfast sandwiches there! I canned pints of beef stew a couple of weeks ago, forgot to take pics, but it turned out fantastic!

WM

Looks awesome WM! You source your pork/beef locally or raise your own?

[N9BOW]

14 hours ago, tjm said:

The silica won't do any good unless you take it out and dry it every month or so, it just holds a small/tiny bit of water, about like a table spoon of rice would.   Pickle jars are good (and free with a pickle) mouse proof storage, but jar  canning takes water so that it will create a vacuum pressure on the lid to seal as the steam cools   

I recall going through all the fallout shelter prep back in the early  '60s, the church group got access to a tin canning facility  and the ladies put up all kinds of food and water, be sure to can enough water for a year or three supply, you never know. Of course back then 50# of flour or beans was normal but as part of the nuke prep Dad (and others) bought rice by the hundred pound sack thinking it would store well long term- it takes a family of four about  several years to eat 100# of rice and I still don't much like it all  these years later. 10 gallon milk cans were the storage container of choice for dry foods.

The dried goods go into the oven in the jars at 220deg for 90min (for qt jars) when done I just chuck a couple packs into the top then lid them up and crank down the bands. they typically seal but if they dont I use a vacuum sealer with a mason jar wide mouth attachment to seal the lid. Might be over kill but I lost a ton of stuff over the years to have learned the little extra step helps ensure they last longer. At the end of the day those that say dry goods last 2 years in the bag are absolutely right!!!! I just like them in the jars.. they look good in the basement and are actually part of the "functional" decor! 

[Walleyedmike]

15 hours ago, N9BOW said:

Looks awesome WM! You source your pork/beef locally or raise your own?

Most of the meat I cure or can is purchased at Sam's Club or local grocery stores. I buy large amounts when on sale and vacuum seal if it will be stored in the freezer for longer then a week or so.

WM