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I have been a prepper for app. 20 years. We raise our own Hogs,Chickens,cows,Rabbits,Turkeys and Geese. We grow a garden and have two stocked ponds all on 40 acres IN THE WOODS.We can most of our food including meats and butter, I feel we still have a lot to learn and look forward to gleening a lot of information from you
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Hello and welcome!www.homesteadingandsurvival.com
www.survivalreportpodcast.com
"Don't be too proud of this technological terror you've constructed..." -
Greetings and welcome. Clearly you have made a solid commitment but even more than that, this is not something that you "do" it is how you are living. For many, you are a model. I have found this to be a good forum with lots of experience so ask good questions and you'll get a great response.Comment
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Welcome, glad you are here. Look forward to your posts...Protecting the sheep from the wolves that want them, their family, their money and full control of our Country!
Guns and gear are cool, but bandages stop the bleeding!
ATTENTION: No trees or animals were harmed in any way in the sending of this message, but a large number of electrons were really ticked off!
NO 10-289!Comment
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howdy and welcome from another georgian.
rrComment
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Welcome to the forums! We are glad your here!Boris- "He's famous, has picture on three dollar bill!"
Rocky- "Wow! I've never even seen a three dollar bill!"
Boris- "Is it my fault you're poor?"Comment
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Welcome from a NE Georgian. There are some pretty big deer in South Central Georgia!Comment
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Yes.we have quite a few that stay right here on the property. We keep them fed,, sorta like a walking deepfreeze so to speakOriginally posted by GAGLOCK View PostComment
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Welcome! Glad you found us. I'd love to hear about canning meats and butter. I've only canned chicken and I'd like to know how other meats turned out for you. Seems like you have a lot of good info to share!Comment
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Canning
Directions for canning meats can be found here . I have had very good luck with meats of all kinds http://extension.missouri.edu/public....aspx?P=GH1490Originally posted by Kat View Post
For butter as follows 1. Any butter can be used but the higher quality butters will be easier to work with. There isn't as much separation.
2. One pound of butter is a little more then a pint so it is easy to figure how many one pint jars you will need.
3. First clean your jars thoroughly and put them in an oven at 250 degrees F. for about 30 minutes. Put your rings and lids in a small pot and simmer for ten minutes.
4. Next melt the butter slowly until it comes to a boil. Reduce the heat and simmer for five minutes.
5. Then pour the melted butter into the hot jars. I use a large pyrex measuring cup. Make sure you keep the butter stirred so that it doesn't separate.
6. Clean the tops of the jars with a cloth and put on the lids and rings. Tighten securely. Leave about one half of an inch space at the top of the jars.
7. As the jars start to cool you will need to shake them several times. It isn't a necessary step but the butter will look much better if you do.
8. When the jars are cool and SEALED put them in your storage. They should keep for three or four years if kept cool and darkComment
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