Preparedness for when

Mrs_T_M

maryb wrote: »

I think the US has a higher incidence of botulism spores occuring naturally in the soil than we do here, so it is more of a risk.

Having said that, the times they quote are exactly the same regardless of the size of canner!

Yep, and the US is much bigger with way more people, and they still have very few people get sick from home canning. Far more get sick due to 'modern' farming techniques.

For pressure canning, you don't start timing until the canner has reached the desired pressure. Then you hold it at pressure for the allotted time, then turn the heat off and let it cool. That's why it doesn't matter about the size of the canner.

mardatha

I had a long hard think about dehydrators and decided not to bother. If I had the whole garden full of veg then it would be worth it - but we're too old/tired to start that now. Just have the veg plot up in the corner and that does me fine. If I was younger with the family still at home then I'd do it.

westcoastscot

I'm the same Mar, our growing season is so short - this year my "glut" is two courgettes I let grow to marrow size which will store in the shed, and a bit of fruit which has made 6 jars of jam. it's an excellent idea though if you have a glut, or access to really cheap veggies at certain times of the year.
WCS

[Deleted User]

I've just been up the garden and picked yet another colander full of blackberries which, together with yesterdays picking of raspberries from the lottie are now in the dehydrator. It will take a couple of days to get them as crisp as I want them but then it's cool them completely and into an airtight jar in the store room for dipping in to over the winter. We are luckier to be here in the warmer south, I can appreciate that having the northern cooler weather and shorter season a dehydrator may not be the useful thing it is for us with some serious gluts here this year,horses for courses, yes? Cheers Lyn xxx.

BessieBooBoo

jk0 wrote: »

By the way guys, don't whatever you do, search for pressure cookers online, unless you want a visit from the men in black, (particularly if you recently searched for a back pack.)

https://medium.com/something-like-falling/2e7d13e54724

Flipping' Nora!

Thanks jk0... (scurries off to check what on earth I have been googling....)

BBB

BessieBooBoo

ALIBOBSY wrote: »

DawnW wrote: »

I must be tight as I save apple cores and peel from the kids eating apples and throw them in at the first stage of cooking for jelly/jams, works a treat and I believe the seeds are where most of the pectin is. Or you can cook down the cores/peel with water which then becomes a sot of pectin soup you can use when jamming.

Ali x

Hello AB

Don't want to rain on your parade, as I think it's a great way to use leftovers twice (once for pectin, once for compost).

I just remember seeing a documentary on cider drinkers in a Southern county in UK, years ago, who spent a lifetime drinking traditional cloudy cider where the whole apple is crushed and used. Apparently the pips contain natural cyanide which (ok you have to spend a life time drinking it) eventually sends you blind. That's how they could tell who were the avid cider drinkers!

I don't think you will come to great harm, but, maybe de-pip just in case?

HTH

BBB

ginnyknit

I am happy with my £50 dehydrator from Lakeland. Its been used for 2 years and going well. Only had 1 bag of veg go mouldy so far and that was probably because I had rushed it. I did dry some veg in the hot weather outside usng the racks from my de-hydrator. I often manage to get big bags of mushrooms whoopsied and never use them all, now they are dried and I have a good supply to bulk up winter soups and stews. It also means I am using my freezer for high value stuff like meat and fish and there are no bags of veg crammed in corners. It really depends as Mar says if it would be worth it to you.

Right am off to put more clothes on as Im freezing here and the heating wont come on till tomorrow. Best get my make -up on wait for the men in black or is it the men in white with a straight jacket hidden behind their backs!

elona

ginny

I know what you mean about bags of veg stuffed in corners of freezer as I had to use up stuff before fruit flies got them. I now have two bags of carrots, four bags of pumpkin and two bags of courgettes rammed into a larder freezer along with meat and fish either from local butcher or YS from local supermarket.

I got some sea bream reduced to £2.60 instead of £4 yesterday so froze it with some YS lamb mince.

DH drove me to get a sack of onions and a sack of tatties the other week so feel a bit better prepared for miserable weather now.

It feels cold and wet here so I looked out long sleeved tops and warmer trousers and put away the summer tops, dresses and linen trousers. Maybe we'll have a heatwave now!;)

Butterfly_Brain

This year I have preserved some of my glut of runner beans by salting them I will let you know how they turn out, when I cook them, I know that they will need lots of rinsing before cooking. I have found a recipe on youtube for mead, looks easy enough, so I think that I will have a try. Lots of elderberries around here so wine making looks to be on the cards and it will be ready to pop into the Christmas hampers.
And yes as a true "prepper" I almost have everything that I need, bought in the sales all year round including reduced meat and mincemeat in the supermarkets and anywhere else that I spotted something that I thought would be ideal for someone :rotfl::rotfl::rotfl:
I am more or less housebound in the winter, so I can just sit back with a glass of something and smile while everyone is running around like headless chickens

Butterfly_Brain

jk0 wrote: »

By the way guys, don't whatever you do, search for pressure cookers online, unless you want a visit from the men in black, (particularly if you recently searched for a back pack.)

https://medium.com/something-like-falling/2e7d13e54724

We truly are living under big brother:eek::eek::eek: scary times:(