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Thread: Post your Preps/Tips and ideas.
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May 11th, 2020, 02:27 PM #431
Re: Post your Preps/Tips and ideas.
Understood on why it doesn't rise. I've seen both ideas as a suggestion though. Adding white flour in place of some of the whole wheat since white I guess has more gluten, and also adding gluten via vital gluten. White bread flour I have. Vital gluten I'll need to get. Agree though that adding straight gluten sounds like the best way to go.
Yeah I've come across the lack of kneading as an issue also. I know my maker goes through three separate kneading cylcles at least for whole wheat. Obviously this will all be an education in process.
Appreciate your input and suggestions. I know you're old hat at these things that I'm just beginning to learn. Not saying your old mind you
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May 11th, 2020, 02:40 PM #432
Re: Post your Preps/Tips and ideas.
Rules are written in the stone,
Break the rules and you get no bones,
all you get is ridicule, laughter,
and a trip to the house of pain.
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July 28th, 2020, 12:55 PM #433
Re: Post your Preps/Tips and ideas.
This is a warning to anyone that's going to get into canning and thinks the internet is the best source of information on how to do it. Don't follow every recipe you find on canning without double checking to make sure that it's safe. I just ran across several sites stating that you can can green beans using the water bath method. You cannot do this, if you do you'll lose your entire batch and possibly sicken or kill someone if you use it. Green beans need to be pressure canned, as is with all low acid products.
If you're unsure of how to can something, don't go looking on the internet, buy yourself the Ball Blue Book of Canning and use it. https://www.amazon.com/All-Ball-Book...5955281&sr=8-2Rules are written in the stone,
Break the rules and you get no bones,
all you get is ridicule, laughter,
and a trip to the house of pain.
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July 28th, 2020, 03:15 PM #434
Re: Post your Preps/Tips and ideas.
UGA has very good canning/preserving info, too. https://nchfp.uga.edu/publications/p...tions_uga.html
I've heard that UGA's "So Easy To Preserve" and the Ball books are the best ones to have. "So Easy To Preserve" is where I found a good recipe for Pumpkin Fruit Leather (under dehydrating), too.
The regular Ball Blue Book is updated every so many years. Usually they are around $10, but Amazon is charging $25.97. I've heard it is safer to avoid older canning books as outdated infomation can be dangerous. https://www.amazon.com/Ball-Blue-Boo...s%2C158&sr=1-4Last edited by I'm armed; July 28th, 2020 at 03:24 PM.
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July 28th, 2020, 04:03 PM #435
Re: Post your Preps/Tips and ideas.
I do dehydrate a number of things for storage, but for reasons such as Streaker mentions above I've always been shy about canning. I'd hate to goof it up and eat or serve something that goes bad.
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July 28th, 2020, 04:46 PM #436Grand Member
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July 28th, 2020, 04:49 PM #437Grand Member
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Re: Post your Preps/Tips and ideas.
Prep/tip/idea for the day is be afraid, be very afraid. Prep like shit because there is a shitstorm coming.
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July 28th, 2020, 04:49 PM #438
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July 28th, 2020, 07:17 PM #439
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July 28th, 2020, 09:41 PM #440
Re: Post your Preps/Tips and ideas.
I do fruit quite a bit like bananas, strawberries, apples etc. After drying I put them in mason jars with O2 absorbers. I do have a vacuum sealer and will sometimes seal the jar lid that way with the jar adapter, but also with and O2 absorber in it.
If I know what I'm jarring isn't going to be there for long like banana chips (we eat those kind of quickly) then it's just the O2. The longest I've gone with eating something that was stored is a year or so. If you keep the jars in a stable cool area and they're sealed well the contents should be good for longer.
I'm planning on trying to make some hamburger (or beef) rocks. Essentially dehydrated ground beef. This I'd like to do to store away some beef for future chili or soups.
I've done frozen veggies in the past. Worked out pretty well. Planning on that again.
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