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Old June 3, 2013, 09:29 AM   #1
BPowderkeg
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How about more articles on canning...

foods like chicken, pork, etc.

can dry foods such as cereal, pasta, flour, rice etc. be pressure sealed.., NOT cooked just preserved so as to keep out the bugs that seem to come from nowhere if left in original containers.

after a year in storage, my wife opened a 5 lb. bag of flour and it was full of weevils, same with a few boxes of dry cereal.

people say rotate your stock, but if you do little baking, it's not a stretch that a 5 lb. bag of flour will become "BUG" infested ! then the lard or shortening like Crisco will become so rancid it will be unusable.

we need a cooking instructor or preservation expert for the "nuclear option" times.

members, please add your experiences of food preservation......., even WATER !!
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Old June 3, 2013, 10:49 AM   #2
Doyle
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If you want some really good canning discussion, check out the canning group on Facebook. We've got several thousand members with good discussion and lots of recipes.
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Old June 3, 2013, 02:48 PM   #3
Denny Hansen
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BP-
I doubt we'll be running another article on canning in the near future. Doyle give good advice about going to a site that is specific to your needs.
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Old June 4, 2013, 09:12 AM   #4
BPowderkeg
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Quote:
Originally Posted by Doyle View Post
If you want some really good canning discussion, check out the canning group on Facebook. We've got several thousand members with good discussion and lots of recipes.
i am not too hip on FB, but i'll look into if you post a link.

thank you.
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Old June 4, 2013, 09:38 AM   #5
Doyle
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Here you go.

https://www.facebook.com/#!/groups/2261906796/

It is a closed group, so you'll have to request to join before you get to see anything good.
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Old June 8, 2013, 08:30 AM   #6
BPowderkeg
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Quote:
Originally Posted by Doyle View Post
Here you go.

https://www.facebook.com/#!/groups/2261906796/

It is a closed group, so you'll have to request to join before you get to see anything good.
well.., that counts me out, just being a registered user is bad enough for me, i am seriously thinking about closing my FB altogether.

any way, thank you for the link.
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Old June 20, 2013, 10:14 AM   #7
Marty Hayes
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When I wrote the article on canning meat, it was intended to get people's interest in meat preservation, not a total guide on how to can. Having said that, canning most meats is similar, if not identical to what I described for venison. There is a plethora of good canning books on the market, along with the forums. Glad you like the article.
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