I'm not certain what you are asking about but you could add garlic powder to any of the above.
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I'm not certain what you are asking about but you could add garlic powder to any of the above.
It sure is fun hearing all the different names of stuff. :sailor:Quote:
Originally Posted by Winnie
Why can't you get a pressure cooker Winnie?Quote:
Originally Posted by Winnie
Quote:
Originally Posted by dscrick
Pressure cookers aren't a problem, I have one. I can't get a pressure canner, the large, heavy duty type for processing meats and such in jars.
Is there some rule or law in the UK that keeps you from getting one? Or is shipping etc. too expensive?Quote:
Originally Posted by Winnie
Great info!
a simple trailside hardtac recipe:Quote:
Originally Posted by crashdive123
1 piece of hardtac,
2 cups water,
several leaves field mustard, or your choice greens, chopped,
few cubes beef boullion ,
1 rock.
heat water to simmer and pitch in greens and boullion.
take rock and strike hardtac untill it crumbles.
take your rock crumbles and add to the water. discard hardtac.
simmer untill rock becomes soft.
Now that's funny, I don't care who you are. I'll bet in some places they make you get a license and register your hardtac.
I am quite certain that rock crumbles are MUCH easier on the teeth than hard tack. I once dropped a piece of hardtack while hiking out west.
http://travelandtweet.com/wp-content...rater.jpeg.jpg
Is that it? The white thingie in the middle of the crater? :innocent:
That's the crater that was left when I dropped it. I like to never have gotten the dust out of my clothes and gear.
Over here, folk just aren't into preserving of any sort. The art died out after the war. As a result it's not easy to buy any preserving supplies and pressure canners just don't exist over here. People seem to be happy just going to the shop and buying their food. Food storage and preparedness seem to be dirty words over here too.Quote:
Originally Posted by dscrick
I've just recently got back into preserving after some years break(BTW the strawberry pie filling is very good:innocent:) I would think having a Pressure canner shipped over here would be expensive, as I don't know much about them, other than what I've read here and researched I have no idea how much they weigh and what the costs would be.
One of my winter projects is to make a dehydrator so I can start preserving my harvest and some meat.
Winnie - I just looked up the USPS (United States Postal Service) shipping calculator. To ship a 5 pound (2.26 kilogram) package from where I live to London costs between $40 and $55 (26.7217 to 36.7425 Euros or 24.1325 to 33.1822 GBP) depending on shipping options.
Thanks for taking the trouble to look that up Crash, I think I'll need to save up quite a bit. The 10qrt All American canner weighs in at 15lbs!
Winnie, Winnie, Winnie!
"... you can only eat so much Spam, ..."
That is simply NOT possible!!!
Says it all really.......Quote:
Originally Posted by Old GI
http://www.youtube.com/watch?v=anwy2MPT5RE
pressure canning is great for bony fish. the bones become soft during the processing. there are just too many used for a pressure cooker.
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