longer than stuff lasts in a frige - Page 6

wind_magic · #51 12-13-2012

Capt.Aaron,

I am curious, do you also pressure can food ?

If so, what are some of the things that you pressure can the most ?

You have also mentioned pickling foods, and I am curious what foods you pickle too.

Do you also dehydrate foods ?

Capt.aaron · #52 12-13-2012

Quote:

Originally Posted by wind_magic

Capt.Aaron,

I am curious, do you also pressure can food ?

If so, what are some of the things that you pressure can the most ?

You have also mentioned pickling foods, and I am curious what foods you pickle too.

Do you also dehydrate foods ?

I don't pressure can things, but my mother does and I plan to spend some time learning from her. She does apple relish and her tomatoes, some sauces.

I picle, ocra, egg's and cucumbers green beans, carrots, beats and peppers. A fairly freshly pickled cucmber is a different monster than a pickle. They are basically still just a cucumber.

These things add many choices and combos to very tasty meals.

Capt.aaron · #53 12-13-2012

The thing about canned and jarred foods is, you want the smallest portions. small jars, In the tropics you want to open a serving of the stuff. You have a day to eat it so you don't want a big a$$ jar packed with a lot of food. Baby food size jars are great for this. The canned butter I like comes in a can just a little to big, I get butterd out trying to eat it all.

wind_magic · #54 12-13-2012

Quote:

Originally Posted by Capt.aaron

I picle, ocra, egg's and cucumbers green beans, carrots, beats and peppers. A fairly freshly pickled cucmber is a different monster than a pickle. They are basically still jusa cucumber.

these tinngs add many choices and combos to very tasty meals.

I have never pickled anything before, but I am considering eggs.

Reading on the net there are a lot of things saying that pickling eggs is not safe to do, but I know that it is done, my own family used to do it. I really enjoy pickled eggs and want to be able to preserve them so I am considering trying it out.

What are some of your favorite basic meals that you make on a regular basis ?

Sorry for all the questions, but you are one of the few people I have found on the forums who really does live the life, who actually does it day to day.

wind_magic · #55 12-13-2012

Quote:

Originally Posted by Capt.aaron

The thing about canned and jarred foods is, you want the smallest portions. small jars, In the tropics you want to open a serving of the stuff. You have a day to eat it so you don't want a big a$$ jar packed with a lot of food. Baby food size jars are great for this. The canned butter I like comes in a can just a little to big, I get butterd out trying to eat it all.

Yeah that is a good thought, I use pint sized jars for most of the soups I can for that reason, I just want something I can open, heat, and eat.

It's that the butter "ghee" that I read about, or is that an actual canned butter that you have found somewhere ? They don't sell that in the U.S. that I am aware of, at least not at any store I frequent.

I am going to step out for a few hours, bbl

Capt.aaron · #56 12-13-2012

The first that comes to mind is my sprouted lentils, thrown in a skillet of hot olive oil, some garlic, a little honey a squirt of Bragg's fermented soy sauce and dehydrated organic blueberry's , a pinch of cayanne, served on jasmine rice. or some varyation of that. I make potato soup a lot, potato's last. I throw some nutritional yeast on the soup. It's my comfort food. I mentioned earlier my newest fav. Canned chicken breast, canned butter, white wine and cappers, served on penne pasta.

Capt.aaron · #57 12-13-2012

The canned butter I speak of is Dutch, It is blue and has a classic milk maid on it's logo. I'll get the brand name when I get to land. I'm at sea on a Tug right now.

Capt.aaron · #58 12-15-2012

H.J. WISMJMAN Dutch preserved butter in a can. It's a red can with a cow on it. I don't have anymore of the blue can stuff, but they are basically the same.

wind_magic · #59 12-15-2012

Quote:

Originally Posted by Capt.aaron

H.J. WISMJMAN Dutch preserved butter in a can. It's a red can with a cow on it. I don't have anymore of the blue can stuff, but they are basically the same.

How long are you able to keep the butter after you open it there in the tropics ? You mentioned above not long, but I am curious about the butter specifically.

Capt.aaron · #60 12-15-2012

I eat it with in 48 hours. I open it to make my chiken, caper, and white wine thing and use 1/3 of the can for that. If I get Lobster I will open a can as well. As I said before I get butter'd out on the second day, but I've never kept it around long enough to go ransid. It's a treat. I use olive oil for just about everything.
By the way, it is awesome butter!!