Posted on 03/24/2020 5:14:41 PM PDT by CottonBall
This is our ongoing prepper thread, re-invented to be more specific to prepping for, and of course during, pandemics.
Where gave you found your preps have withstood this test? What would you like to have done differently? What are your current prepping plans?
Yes, Azure has really grown in the last few years.
I’ll see if I can find her exact directions in my (insanely disorganized) files. If not, I know how to do the butter as I did it, and rememeber the cheese. Very easy actually.
The canned butter doesn’t taste the same on toast or bread, but is fine for cooking/heating up food and I think in hard times would be just fine on toast! I think I kept mine a year to see how it worked, it was fine. Just cannot get one drop of moisture in canned ghee or butter.
If you have friends/neighbors/relatives nearby, you could do orders and one person could pick it up, taking turns or something, to save that long drive time.
I store my lard in the freezer and have not had a problem with it keeping.
I’m wondering if it can be pressure canned like butter can.
I like the 6Ps: Proper Planning Prevents P*$$ Poor Performance. LOL
I’ve noticed that when I melt butter for cooking or baking, that when it resolidifies, it gets grainy.
Dos the pressure canned butter get like that?
Thank you, mystery solved!
RO-Reverse Osmosis? We have a reverse osmosis filter on our Kitchen tap, and a pur filter on the basement kitchen tap.
We have the big Berkey with filters for everything including radiation. So how is RO different from these?
That’s true, with butchering animals there would be plenty of fat. I do have almond and hazelnut trees. Smushing them to get the oils might be a bit labor-intensive but at least if we eat them we will get the fullness that the oils will provide. Whatever word I’m looking for!
I hope you’re doing well, metmom!
The way I was told to can butter, and tried it myself, wasn’t presure canning, which I have never done. I’m trying to remember if it was grainy, it was at least 10 years ago. I sort of think it does not get grainy but that’s my very foggy memory. The ghee never gets grainy.
That is interesting. As well as the skyrocketing gun sales. I have been wondering why, since obviously guns aren’t needed to fight the virus. Maybe it’s related to the stories of the panic buying.
How do you can bacon?
I never heard of that.
Great, I do have one big jar but I need to get more. Coconut oil is also one of the healthiest oils, and has anti-inflammatory effects.
I as well...barely.... just 11 years here on FR....I discovered it during 9/11 and lurked for a long while at first.
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I lurked a long time too. FR got me through the Clinton years.
My mom kept bacon grease in a planters peanut can under the kitchen sink for 20 years. Reused it to fry veges.
Never went bad.
Yes, RO is reverse osmosis.
I don’t know about the rest of the question.
I’ll have to ask mr. mm tomorrow.
He’s a morning person, so he’s down for the count already.
At one time we had about 10 gas cans with gas and 5 with diesel fuel. I don’t know what we have anymore since that’s not my area of expertise. But I think I will politely ask tomorrow just to make sure he hasn’t forgotten his job. Especially with gas at $1.69 a gallon!
Hubby used to do the same thing. He would fill up the vehicles from the cans and then replenish the cans. Fairly labour-intensive, but I always felt better when we had a hint of earthquakes or anything like that in California to know we had the fuel to get to the mountains.
How did you do the bacon? I love bacon.
OK. Thanks.
AMEM!!
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