We try to have everything rotated in 18 months, but 2 years is fairly common. We are working on some chili and beef stew that is approaching 2 years, and fine so far. We just check the seal, check the smell, and bring to boiling for a few minutes if thin like soups or stews, and get the chili up to over 165 for a few minutes.
She has gotten into prepping/homesteading. While I'm away, she tends to goats, rabbits, chickens, and a calf. She had her first try at helping deliver a kid the other day that was a hard birth. (Everybody made it)
I told her via text today that you guys were really interested in her canning stuff. She informed me that it was nice to be recognized as more than just another pretty face, eating bonbons on the couch watching soap operas. Me no can win....
Yep.....that's pretty much what we all envisaged of you.... But seriously......canning is not nearly as common out here.....though the country was founded on a good fresh can of Bully Beef.... how does canned bacon fare when you un-can it for use ? Do you have some pics ? Taste and texture is like ?? I mean it is BACON so these are burning questions for me...!!
The bacon is not fully cooked like the stuff Hormel sells here. It's "cooked" but you fry it up any way, just like fresh bacon. The frying, of course, does away with any thing that, miraculously, may have survived the canning process. The parchment paper keeps the bacon strips from sticking to each other.
I agree we need a standalone thread for this....do you have pics of an "Un-Canning" ? I'm intrigued...!
Ok. This weekend we'll start a thread with pictures. Glad I can finally contribute something worthwhile around here. Had no idea you guys were interested in this stuff...
Do you guys know how to dehydrate eggs? Make your own calcium supplements from powdered egg shell? Is that any interest?
Talked to the wife last night and she will start putting together some tutorial type things on how to do all this stuff with pictures. It's all really simple or I couldn't do it.
We are going to try the cheese brining. That has my curiosity up. And the warlord has been on me about building a smoke house.
still got the 4 chunks in the super salty brine. No color left, they are pure white. The one piece that is dry packed in salt is turning into Parmesan like hardness. No odor. you can also soak hard aged cheddar in the darkest strongest stout you can find. The cheese darkens quite a bit, takes on one hell of a flavour........then you cold smoke it.....
