Goats, rabbits, chickens (pages)

Thursday, November 19, 2015

How-To-Tuesday Canning Bacon

Canning Bacon
I know my eyebrows flew up the first time I heard THAT!!

I steer clear of MAMMAL MEAT because of my ALPHA-GAL allergy --check out ALPHA GAL tags in this blog and also click on this article for a good explanation   TICKED OFF CARNIVORES 

But my family still loves and thrives on mammalian meat (beef, pork, lamb, goat, deer, rabbit, etc)  (PS If you don't know what a MAMMAL is...google it!!)

So, I decided to give this a try so bacon could be a staple in my food storage plan.
Begin with parchment paper: 
I don't think the brand matters. I unrolled about 2 + feet.
Add your fav bacon:  line it up like like soldiers across the paper.  
I got about a pound and a third on one sheet as this is what fits into a quart jar.

Fold the excess paper over the top and sides, then fold the bacon IN HALF.
At this point ALL OF THE BACON will be covered.

Then start rolling and tucking.

Roll as tightly as you can, tucking in excess paper.

Put the bacon roll into your WIDE MOUTH jar by gently rotating the roll "screwing" it into the jar.

Wala!!!   Two "quarts" of bacon...each holding a pound +.

Now, process in a pressure canner... 90 minutes at 10 lbs pressure.

Now, wasn't that easy!!     Upon opening, save those parchments papers for FIRE STARTERS!! :)

Monday, November 2, 2015

Weed Walk Part 2

Wear your boots, long pants and sleeves--we will be walking the farm identifying plants and digging roots. We have had several freezes down here in the valley so all the "good stuff" has gone into the roots to make MEDICINE. You will learn the medicinal value of "weeds", how to prepare them and how to take them.
Handouts include a class booklett and a share in the roots we dig. Class fee $20 (some of you may have a code to enter) Register and pay here:

OR click the PAY PAL button in the right hand column.


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