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REPORT ABUSIVE REPLY
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Message Subject
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>>>>Sustainable Living PLUS Canning and Dehydrating Food<<<<
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Poster Handle
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tinygreen |
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Post Content
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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  dang!!! 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.  I want to know about the eggs too. I think you layer the fruit in the straw. I have heard straw and newspaper and fruit in layers like a lasagna, but want to hear about tennessee boys way. I was told the same way for potatoes (straw) in boxes. So drendwire, can I make my food, such as stew and can it? Does it get overcooked when you actually eat it? I have not tried meat yet, but its on my list. Maybe I need a vacuum packer. How long does the cheese last if you do that? thank you and good questions. i hope he comes back to help us.
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