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https://youtu.be/E7_f-jmmGdQ I'm reposted this from cuisine thread in case someone missed it. There's a tone of these, and he's just one of many ration/nre reviewers. The us Korean war b1&b2 unit episode is the best. Best example of food keeping, and going bad.
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Someone has already pointed out that paraffin sealing of jars is only suitable for high-sugar jams and such. You can't preserve veggies that way. Veggies, especially non-acidic ones, need to be pressure canned with good seals. Elsewise, food poisoning or worse: my Junior-High science teacher taught us that the best way to kill yourself is to poorly-can stringbeans, because they have a tendency to generate botullism toxin. Maybe a good way of creating paralyzing poison for a blowgun dart? Or would the required dosage be rather large?
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"Let's roll." Todd Beamer, aboard United Flight 93 over western Pennsylvania, September 11, 2001. Last edited by WallShadow; 07-12-2016 at 11:46 AM. |
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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. |
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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.
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"Let's roll." Todd Beamer, aboard United Flight 93 over western Pennsylvania, September 11, 2001. |
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https://www.lehmans.com/product/reus...FRSEfgodqVYLjA |
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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.
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The other
GOLDEN RULE
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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. |
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Must have been GEN 1 MREs. They were REALLY HORRENDOUS!!! The drill Sergeants would give us C-Rations with them because you would open them up and 50% of the time mold spores would "explode" from the package. The "pork patty" and the "beef patty" BOTH tasted EXACTLY THE SAME...like Soy.
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__________________
"Let's roll." Todd Beamer, aboard United Flight 93 over western Pennsylvania, September 11, 2001. |
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Some of you may (or may not) know of the following two actual cases -
1) A London based Providore had taken over an older company (late 80's or early 90's IIRC) and was clearing out its old warehouse. At the very back (or in an out of the way corner) were a quantity of rough packing crates. On opening them, they found rusty cans ... but ones that had not popped (aka 'blown' ... gone off) ... but no labelling. No one knew their provenance. But, after some searching, they discovered the cans were of Crimean War vintage. They had one of the London based Universities open some of the cans to run tests ... they found that inside was a Beef Broth which, though it was a bit rusty (these were iron cans, not galvanised or plastic coated on the inside) it was perfectly safe. No. None of the scientists were game to eat it, but they were sure it wasn't contaminated ... they also weren't sure how much caloric value it had, but figured not all that much. A lot of 'use by' dates are polite fictions ... Chocolate, for example, has one (here in Oz, anyway) ... but Chocolate that's foil wrapped doesn't go off within your lifetime or mine. Worst that happens is that it goes rock hard and develops a milky brown surface skin, but remains perfectly edible. So you can assume that properly (or fortuitously) stored canned goods will last a lot longer than the Use By date would suggest ... a heck of a lot longer. 2) In Darwin during WW2 a new officer was taking over as Supply Officer on a Bathurst class Corvette and (either a really dumb move or a really smart one, depending) insisted on doing a full inventory before he signed off on receipt. In one of the vessel's storerooms was a wooden keg. Marked with a broad arrow (aka 'HMG issue'). With what they thought was a serial number. 1815. Couldn't figure out what the heck it was, so they opened it ... inside was salt meat in brine. Still looked good, though the bits that stuck up over the then level of the brine were ... well, mummified. They realised that they '1815' was the YEAR it had been laid down. As far as they could figure it had been kicked from ship to ship as an old one decommissioned and a new one took on stores ... since 1815. So don't assume that preserved foods of any sort will go off as fast as the Use By date regime in your country implies they will. Phil |
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foodstuffs, salt |
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