Comments on: Default http://moralequivalentofwar.wordpress.com/2008/07/20/default/ Preparing one's self and family for an uncertain future. News and opinion on peak oil, economic and environmental crises, and sustainability in a post-carbon world. Fri, 23 Oct 2009 15:58:21 +0000 http://wordpress.com/ hourly 1 By: phædrus http://moralequivalentofwar.wordpress.com/2008/07/20/default/#comment-6921 phædrus Tue, 22 Jul 2008 17:40:13 +0000 http://moralequivalentofwar.wordpress.com/?p=364#comment-6921 Brewing's definitely on the list to learn. I'll pick up that ball book - this year I think we're mainly going to be doing tomatos and peppers so it sounds like the boiling water canning will do me fine. Thanks! Brewing’s definitely on the list to learn.

I’ll pick up that ball book – this year I think we’re mainly going to be doing tomatos and peppers so it sounds like the boiling water canning will do me fine.

Thanks!

]]> By: Bart http://moralequivalentofwar.wordpress.com/2008/07/20/default/#comment-6919 Bart Tue, 22 Jul 2008 15:22:08 +0000 http://moralequivalentofwar.wordpress.com/?p=364#comment-6919 Canning can be quite economical, and you have greater control over what you're preserving & therefore what you're putting into your body. I've canned salsa for the last three years running, and I've also done a round of jalapeno jelly that was fabulous. Boiling water canning is suitable for high-acid foods like tomatoes, peppers, etc. The pressure cooker is more useful for low-acid foods like meats, green vegetables, etc. I have a pressure canner but in all honesty have yet to use the thing. I've been entertaining myself too much with tomato-based foods. The Ball Blue book of canning is a great place to start. There other good books out there as well. I have several highlighted on my book page. Also, if you consider alcohol to be a necessity like I do, making your own beer can also be both fun & thrifty at the same time, especially if you like darker ales & imports like I do. If you're a Bud drinker, you're better off getting good deals at the liquor store. Canning can be quite economical, and you have greater control over what you’re preserving & therefore what you’re putting into your body. I’ve canned salsa for the last three years running, and I’ve also done a round of jalapeno jelly that was fabulous.

Boiling water canning is suitable for high-acid foods like tomatoes, peppers, etc. The pressure cooker is more useful for low-acid foods like meats, green vegetables, etc. I have a pressure canner but in all honesty have yet to use the thing. I’ve been entertaining myself too much with tomato-based foods.

The Ball Blue book of canning is a great place to start. There other good books out there as well. I have several highlighted on my book page.

Also, if you consider alcohol to be a necessity like I do, making your own beer can also be both fun & thrifty at the same time, especially if you like darker ales & imports like I do. If you’re a Bud drinker, you’re better off getting good deals at the liquor store.

]]> By: Jim http://moralequivalentofwar.wordpress.com/2008/07/20/default/#comment-6918 Jim Tue, 22 Jul 2008 14:52:16 +0000 http://moralequivalentofwar.wordpress.com/?p=364#comment-6918 @phaedrus: Canning food is relatively simple and requires very little outlay of funds. I just started canning myself, first by dropping a couple hundred bucks on a pressure cooker. I've learned that there are a lot of things that can be canned in a big pot at 100C (high acid foods, many fruits, and anything pickled), so pressure cooking isn't absolutely necessary to get started. I'd recommend the Ball Blue Book of Canning, a case of quart jars and lids, and a trip to the farmer's market on your long bike. @phaedrus:
Canning food is relatively simple and requires very little outlay of funds. I just started canning myself, first by dropping a couple hundred bucks on a pressure cooker. I’ve learned that there are a lot of things that can be canned in a big pot at 100C (high acid foods, many fruits, and anything pickled), so pressure cooking isn’t absolutely necessary to get started. I’d recommend the Ball Blue Book of Canning, a case of quart jars and lids, and a trip to the farmer’s market on your long bike.

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