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December 2nd, 2003 | #1 |
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Join Date: Dec 2003
Posts: 3,630
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The USDA Complete Guide to Home Canning
The USDA Complete Guide to Home Canning
Excellent Book! (and FREE, I might add) All files are in PDF format and can be downloaded by individual sections or whole chapters. My suggestion is to download the WHOLE book and save to your HD, and then if you can, burn it onto disk, and GIVE it to another White brother or sister. "The USDA Complete Guide to Home Canning" has been OUT OF PRINT since 1994. For some reason, the ZOG does NOT like self sufficiancy (can you say FEMA?). Canning and other means of food storage must NEVER be allowed to become "lost arts". Remember, the ZOG is depending on our DEPENDANCE! 14-88! "We must secure the existence of our people and a future for White children," Last edited by Rob Roy MacGregor; December 6th, 2004 at 06:07 AM. Reason: Updated Link |
December 8th, 2003 | #2 |
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The canning guide does look like an excellent resource. I have never done that kind of canning myself and don't know too much about it, but I do know that there is an alternative to "conventional" canning that doesn't involve vacuum sealing or pressure cookers, making it even simpler. By adding a few spoonfuls of whey to the jar of vegetables as well as a small amount of salt, and leaving at least 1 inch at the top of the jars, you can preserve the food. The lactic acid in the whey will inhibit the growth of bad bacteria, and will let good bacteria flourish making the end product more nutritious. People preserved food this way before they had cans or vacuum sealing. You can make the whey by getting raw milk and letting it stand in a warm place for a few days, the whey will separate out from the curds, the curds can be used like cream cheese or used in baking. I have made sauerkraut this way and it came out great, it will only get better with age, I hear. These fermented vegetables are eaten more as a condiment than main dish, so perhaps this would be a compliment to vacuum-sealed canning.
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December 10th, 2003 | #3 | |
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I've never heard of that method....
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Not as canning anyway. I believe the term is pickling. I would love to try it sometime. It sounds like a lot of chemistry involved.LOL My wife and I just canned some chili the other day. When dealing with meats, I think that heat is your friend. But it would be interesting to try it your way.
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. Tolerance is how far a mechanical part can deviate from the norm before it screws up the entire machine. – Any Mechanic The Jews hate us because of our FREEDOM! Holocaust® is a registered trademark of "G-d's chosen" predestined to "Rule the Earth". ALL RIGHTS RESERVED Last edited by Rob Roy MacGregor; December 10th, 2003 at 06:13 PM. |
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December 13th, 2003 | #4 | |
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Yes, it is pickling, thanks for making the distintion. I'm new to food preservation! I mentioned the method because it is SO easy. "Canning" especially meats would probably be best for storing lots of food to live off of. We'll have to try it some time when we have the space and supplies. We have lots of meat frozen but of couse that wont be good for long if the power goes out.
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December 16th, 2003 | #5 |
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another canning site
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January 12th, 2004 | #6 |
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Join Date: Dec 2003
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Just adding a bump to this.
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March 10th, 2005 | #7 |
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Self sufficiency is a good white trait.
More power to your elbows here. Good food is a real pleasure and to eat good food with good people, is one of life's real lasting pleasures. |
January 27th, 2007 | #8 |
Migrant White worker
Join Date: Jan 2007
Location: looking for next job in the Kwa
Posts: 592
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These files aren't in PDF, they're in HTML
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January 27th, 2007 | #9 |
Migrant White worker
Join Date: Jan 2007
Location: looking for next job in the Kwa
Posts: 592
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These files aren't in PDF, they're in HTML
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January 28th, 2007 | #10 |
Migrant White worker
Join Date: Jan 2007
Location: looking for next job in the Kwa
Posts: 592
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Wow, where can I find time to do all this survival stuff: reloading, canning, etc. and have time to work too?
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January 23rd, 2009 | #11 |
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Join Date: Jan 2009
Posts: 3
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made above into pdf/doc file for anyone interested in hosting/having
Followed above link and was interested in having the knowledge in my library (never know when it might evaporate off the net) so I cut and pasted it all into a .doc file (2.2mb) and then made a .pdf (1.7mb) if anyone has a use for it or wants to host it somewhere. Its about 270 pages of text illustrations recipes and charts (temp/altitude).
For anyone looking to make one file (text/pictures/graphs) out of info on many different web pages search for an app called autocopypaste.exe (for windows). I found it on lifehacker.com. Open (notepad/word/whateveryoulike) then select text with mouse in your browser, hit (win +c) (as in the windows button on a keyboard, usually between CTRL and ALT on left side and hit "C" at the same time) and it will automatically copy and paste it into (notepad/word/whateveryoulike) and return you to your browser. |
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