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Message Subject >>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
Poster Handle tinygreen
Post Content
Just an old Tennessee boy. 65 to 70 degree.cellar. Apples Pears packed in straw. Pickles in urns or barrels. Potatoes on a table to allow ventilation. Peppers strung to dry.
I just slow cook meat and some time potatoes in slow cooker then move them to the caners.Shelf time for this type of canning is 2+years. Good for me. I dehydrate scrambled eggs and seal cheese in vacuum packs. I have enough food preserved for 4 people to last 2 years.
 Quoting: Drendwire


worshipdang!!! i want you for my guru!!

thank you so much for your good advise. great to have an old tennessee boy helping us out!!

so i leave the potatoes out on a table? can i use a wire rack with wood or something on it?

the fruit in straw, do i put those in boxes or barrels?

i think the last time i canned beef, we just cut it up and then pressure cooked it, i could be wrong though.

i have cheese vacuum packed. how do you dehydrate eggs?

wow, i'm such a noob at all this. so glad i have people helping me get my stuff together.hugs
 
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