Re-Inventing the Wheel

**Rick** · 11-02-2009, 01:57 PM

I'm not certain what you are asking about but you could add garlic powder to any of the above.

**finallyME** · 11-02-2009, 07:16 PM

Originally Posted by Winnie

Thanks for the clarification and instructions, very good post. Storing meats is the only thing I'm having a problem with (you can only eat so much Spam!) as I can't get my hands on a pressure canner over here, this would be a good solution for me.

And I've learned something else! I know what a saltine cracker is now! (we call them cream crackers)

It sure is fun hearing all the different names of stuff.

**dscrick** · 11-13-2009, 09:54 AM

Originally Posted by Winnie

Thanks for the clarification and instructions, very good post. Storing meats is the only thing I'm having a problem with (you can only eat so much Spam!) as I can't get my hands on a pressure canner over here, this would be a good solution for me.

And I've learned something else! I know what a saltine cracker is now! (we call them cream crackers)

Why can't you get a pressure cooker Winnie?

**Winnie** · 11-14-2009, 04:43 AM

Originally Posted by dscrick

Why can't you get a pressure cooker Winnie?

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.

**dscrick** · 11-16-2009, 12:35 PM

Originally Posted by Winnie

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?

**Scratch** · 11-24-2009, 09:44 AM

Great info!

**canid** · 11-24-2009, 07:49 PM

Originally Posted by crashdive123

Winnie - http://en.wikipedia.org/wiki/Hardtack

I had a piece that I made about a year ago the other day. I had it with some split pea soup - I soaked it in the soup for 20 about minutes before trying to eat it. Tasted great, but impossible to eat without soaking first.

a simple trailside hardtac recipe:

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.

**crashdive123** · 11-24-2009, 07:51 PM

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.

**Rick** · 11-24-2009, 07:56 PM

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.

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**Ken** · 11-24-2009, 08:15 PM

Is that it? The white thingie in the middle of the crater?

**Rick** · 11-24-2009, 08:18 PM

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.

**Ken** · 11-24-2009, 08:28 PM

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**Winnie** · 11-25-2009, 06:11 AM

Originally Posted by dscrick

Is there some rule or law in the UK that keeps you from getting one? Or is shipping etc. too expensive?

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.
I've just recently got back into preserving after some years break(BTW the strawberry pie filling is very good

) 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.

**crashdive123** · 11-25-2009, 07:43 AM

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.