|
#1
|
|||
|
|||
Canning For The Apocalypse
Canning is a method of food preservation that has been around since the Napoleonic Wars. It uses a "three piece" jar consisting of a wide mouth mason jar, an inner lid, and a threaded lid that holds the expandable inner lid in place. Everything but the inner lid is reusable. Just increase the item's wear value by 1 for each use until it EXCEEDS 10 (at which point it is unusable).
Water Bath Canning: This system uses boiling water to seal the canning jars and preserve the food. It requires that the food be acidic in nature to prevent the growth of bacteria as the seal on Water Bath cans is not as strong as pressure canning. Common items that can be Water Bath canned would be: -Fruit -Pickles -Tomatoes * NEVER use an Aluminum, Copper or Iron pot to boil the jars. A chemical reaction can occur that will ruin your food (or at least discolor it). A Stainless Steel pot is the number one choice here. To Water Bath can you place the jars in a pot so that water can circulate COMPLETELY around the jars (there are special racks that fit in pots for this) as well as over the top of them. You must leave room in the jars for expansion of the food and water in them. You will boil for about 30 Minutes (varies with altitude) and remove the cans from the pot and let them sit. The jars will "hiss" and "pop" as the inner lids expand and form a vacuum seal. The jars should be allowed to sit and "settle" for 24 hours. This allows the pressure inside the jar to equalize with the outside. You will know if the process was successful if you press on the inner lid (the part that expands) and it DOESN'T move. This means the seal is good. A lid that moves has a bad seal and must be used in just 1D6 days. Raw/Cold Packed Vegetables: These vegetables will have air trapped inside the food that can escape and cause spoilage. You may store cold packed vegetables for 1D3 Months before they will begin to spoil. Hot packed Vegetables: These are vegetables that have been cooked (eliminating the air inside the food) and then Water bath canned. These vegetables will last for 1D10 Months before spoilage will begin to set in. Pressure Canning: This can be used for ALL foodstuffs as the pressure creates a MUCH STRONGER SEAL than Water Bath Canning. The preparation is exactly the same for Water Bath Canning but you must boil the food in a pressure cooker at a pressure based on your altitude for 10 Minutes. The jars must then settle like those above. They can be checked just like Water Bath jars BUT BE CAREFUL! PRESSURE SEALED JARS CAN EXPLODE IF JOSTLED TOO MUCH. I let them sit for at least 30 minutes before handling them. Any "exploding" food jars will be spectacular but not really capable of causing injury to anyone at least a meter away. The food will be ruined by glass shards, though. Pressure Canned foods will last for 1D6+6 Months when stored in a cool (72F/22C) dry place. Canning: This is a task Easy(2 X Skill): Cooking, or Routine(1.5 X Skill): Survival. Failure means the food is cooked and must be consumed before it spoils. Canning Kits: 21 Quart Water Bath Canning Kit: Contains 1 Stainless Steel Pot, 7 Jar Rack, a Wide Mouth Funnel, Ladle, Lid Wand, and Tongs. Jars are NOT included. Price: $60 (V/V), Wt: 4kg, Bulk: 10. 10 Quart Pressure Canning Kit: Contains 1 Pressure (4 1-Quart Jars/7 Pint Jars) Vessel, Rack, Funnel, Ladle, Lid Wand, and Tongs. Jars are NOT included. Price: $259 (V/V), Wt: 6kg, Bulk 10. 30 Quart Pressure Canning Kit: Contains 1 Pressure Vessel (14 1-Quart Jars/19 Pint Jars), Funnel, Ladle, Lid Wand, and Tongs. Jars are NOT included. Price: $379 (C/C), Wt: 12Kg, Bulk 30. 1-Quart Canning Jars With Lids (1 dozen): Price: $25 (V/V), Wt: 2Kg, Bulk: 3 each jar. 1-Pint Canning Jars With Lids (1 dozen): Price: $14 (V/V), Wt: 1Kg, Bulk: 1 per jar. as always, use what you will and ignore the rest. Swag. |
#2
|
|||
|
|||
Quote:
|
#3
|
||||
|
||||
My wife and I took a canning and preserving class presented by the Penn State Agricultural Extension, and their take on the matter was one lid, one use. If there's a reuseable form of lid, they didn't mention it.
__________________
"Let's roll." Todd Beamer, aboard United Flight 93 over western Pennsylvania, September 11, 2001. |
#4
|
|||
|
|||
Quote:
https://www.lehmans.com/product/reus...FRSEfgodqVYLjA |
#5
|
|||
|
|||
I've never used them either. I knew they existed because I've seen ads for them. I Pressure Can just like Mom and Grandma taught me to as a kid. If it's not broken, I don't fix it.
|
#6
|
||||
|
||||
The other
GOLDEN RULE
__________________
Tis better to do than to do not. Tis better to act than react. Tis better to have a battery of 105's than not. Tis better to see them afor they see you. |
#7
|
|||
|
|||
MRE time and temperature indicator.
Since about 2000, cases of MREs have had small stickers on them that are intended to indicate if they have been exposed to high heat and thus might have gone bad.
It starts off as a small (about 1 inch square) orange sticker with a black circle and orange square inside. If they have been exposed to heat, and have likely gone bad, the center turns black. Even when some components of the MRE have gone bad, other items are still edible. The main component (beef stew might be bulging and obviously bad) but the crackers, M&Ms, beverage powder, oatmeal bar... are usually good to go. |
#8
|
|||
|
|||
Approximate Preservation Times by Preservation Method
Here are some of the most common methods of food preservation and the average amount of time that the preserved food should last. The chart will also list a Check Frequency representing how often a check for spoilage must be made once the preservation time is exceeded.
Refrigerated Foods: This storage method involves holding the food in an environment of 40F/5C down to 33F/1C. The typical lifespan of refrigerated foods before a check for spoilage are: Beef: 7 days before spoilage begins. Check Frequency: 1 day. Lamb: 6 days before spoilage begins. Check Frequency: 1 day. Pork/Produce: 5 days before spoilage begins. Check Frequency: 1 day. Poultry/Fish: 2 days before spoilage begins. Check Frequency: 1 day. Frozen Foods: This storage method involves holding foods at temperatures of 32F/0C for longer term storage. The typical lifespan of frozen foods is: Beef/Vegetables: 12 months before spoilage begins. Check Frequency: 1 month. Fish/Lamb: 10 months before spoilage begins. Check Frequency: 1 month. Pork: 8 months before spoilage begins. Check Frequency: 1 month. Poultry: 15 months before spoilage begins. Check Frequency: 1 month. Freeze Dried/Processed Food: This commercial storage method involves both dehydrating and then freeze-drying food. It is most commonly used for making camping/backpacking foods (such as the Mountain House brand). This food is the civilian equivalent of an MRE. The lifespan of this food is 5 years with a Check Frequency of 1 year. Commercial Canned Foods: This represents commercially canned foods such as Campbell's soups or Dinty Moore beef stew. This food counts as an MRE for consumption because it too is "fortified" with added vitamins and minerals. The average lifespan of the typical canned good is 24 months with a Check Frequency of 6 Months after the listed expiration date. Dented cans add one to the Check for spoilage roll. Enhanced Commercially Canned Foods: This represents commercially canned, specially prepared, "survival rations" like the products CMMG prepares (I highly recommend their Tactical Bacon if you can afford it). This food is the equivalent of an MRE but cost 10X as much. The shelf life of this food is 10 years and the Check Frequency is 1 year. Smoked Meats: This is one of the most common primitive methods of food preservation. Smoked meats have a life expectancy of 1 month before spoilage begins. The Check Frequency is 1 week for smoked meats. Sun Dried/Dehydrated Foods: This method of preservation involves "sun drying" or dry heat preservation (placing food in a hot and dry environment such as a car's cabin on an open grate/screen). It can be used for a variety of foods. The lifespan of Dried foods is 1 month and the Check Frequency is 1 month. Dry Cured (salted) Foods: This is another method of preservation using spices and salts to infuse the food and then "cure" it over a low heat (you can use an oven to do this). This is how beef jerky is made. The lifespan of Cured meat is: Beef/Fish/Lamb/Pork: 24 months before spoilage occurs. Check Frequency is 1 month. Poultry: 12 months before spoilage occurs. Check Frequency is 1 month. Wet-Packed/Cured (salted) Foods: This form of salt curing involves a chemical cocktail using salt and other preservatives to "cure" meats BUT allow them to remain "soft" when cooked. The finished product is often canned (like European Canned Hams) or sealed in barrels of brine water. This preservation method was commonly used for bulk rations until WW2. The average lifespan before spoilage of wet-packed, cured meats is 5 years. The Check Frequency is 1 year. Canning/Pressure Canning of Foods: This method of preservation involves bringing the food in question to a boil under pressure to create a "seal" on the glass container it is in. If the food IS ACIDIC, you can create the seal using only the pressure from the boil. For other foods, you must boil the jars in a "pressure cooker," which increases the pressure inside the jar to create a more powerful seal. The lifespan of "Canned" food is 12 months with a Check Frequency of 1 month. Confit Preservation: This method of preservation is used with "greasy" meats such as Duck, frog legs, or other "oily" foods. It involves "slow cooking" the meat in Lard/Fat for a period of time until the Fat mixes with the oils in the meat and "renders" to a creamy texture. This boils off the water and O2, preserving the meat under a layer of fat. It is then often sealed in an air-tight container and can last a fairly long time. As a bonus, the meat is very tasty cold (unlike most of its contemporary preservation methods). The shelf life of Confit is 3 months with a Check Frequency of 1 month. Checking For Spoilage: When a Spoilage Check is called for (by the Check Frequency of the Storage Method), you must roll 1d20. The following modifiers apply to this Spoilage Check: +1 for each previous Spoilage Check made (or Check Frequency period exceeded). +1 for every 10F/5.5C of temperature OVER 70F/20C or fraction thereof. +2 for damaged food packaging (rusted cans) +1 for dented cans which are still sealed -1 for every 10F/5.5C of temperature BELOW 40F/5C Any roll of 20 or more indicates spoilage has occurred. You must then check the Food Spoilage Table in the next posting to see HOW the food is contaminated. Last edited by swaghauler; 02-24-2017 at 08:05 PM. |
#9
|
|||
|
|||
Preserving Eggs With Townsends
Here are 6 methods of egg preservation with success rates from Townsends.
https://youtu.be/yUYgguMz1qI Swag |
Tags |
foodstuffs, salt |
Currently Active Users Viewing This Thread: 1 (0 members and 1 guests) | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
T2K Cuisine - Food in the aftermath | General Pain | Twilight 2000 Forum | 190 | 06-15-2017 09:46 PM |
Alternative Food Sources | General Pain | Twilight 2000 Forum | 29 | 03-20-2009 09:16 AM |