Preparedness

[paralleloscope]

There is indeed a Soriana in a nearby city and they do carry aluminum pressure cookers( :() in-store.

Don't worry about aluminium if it's just for canning; the meat is protected by the glass. As mentioned, be sure to get a designated canner and not a pressure cooker if it's for meat canning.

 

[truth seeker]

Those of you who are canning, is the rack necessary? I've been researching this and people seem to be saying different things.

 

[theos]

Those of you who are canning, is the rack necessary? I've been researching this and people seem to be saying different things.

I didn't even know what a rack was until your question. I've never used one and none of the videos or posts that I've read about canning even mentioned one. You should be okay wihthout one, IMO.

And regarding canning bacon...here's a couple of videos:

http://www.youtube.com/watch?v=VNffeMeJTxI on the process of canning bacon

http://www.youtube.com/watch?v=xQs4OCK8jH8&feature=relmfu canned and tinned bacon one year later

 

[Bobo08]

The second best option seems to be the Presto pressure canner: http://amzn.com/B0000BYCFU. Has anyone here any experience with this one?
It's got very good reviews, and it's approved by the "canning authorities". Many recommend getting the 3-weight regulator set to the Presto, which seems like a good idea. Since it's lighter than the All-american, the shipping costs are lower. The total amount becomes ca 180euros, which I can afford.

...

One other thing. Even though there are videos and blogs about how to can bacon, the experts don't consider this to be safe. It has something to do with the fact that fat may cover/hide the Botulinum bacteria. And in most recipes they tell you to cut out the fat parts of meat. I'm not sure what to make of this. Is canning high fat meat (or fat alone) safe? Canning only low fat meat would feel like such a waste.

I got my Presto canner last year and did some canning with it, stopped then resumed recently. I've never had a problem although I'd definitely recommend the 3-weight regulator. It will vent at the right pressure for meat, which means that you don't have to stay next to the stove for 2 hours.

When canning meat, I always put some extra pork fat in (which I buy separately) because the meat is usually too lean for my taste. I also canned some jars with pork fat alone. All of them sealed properly so the fat didn't get into the seal and cause problems as some sites say. Pure fat (lard) also preserves very well so when it forms a layer on top of the meat, it should help with the preservation.

I don't think there's no problem with the Botulinum bacteria either because what's important is the right temperature, which is dependent on the pressure alone. I would say the recommendation to remove fat before canning is part of / affected by the anti-fat propaganda. FWIW.

 

[aragorn]

Those of you who are canning, is the rack necessary? I've been researching this and people seem to be saying different things.

Based on what I've read, you do need a rack at the bottom of the canner. Otherwise the jars may explode. The Presto model that I just ordered comes with one rack. If you're going to double stack, the rack in between appears to make things easier (stacking the second "store"), but they say you can manage without it.

I'm still not convinced that canning bacon is completely safe. Ive been reading through studies of food preservation and thermal processing, and the evidence is pointing to the fact that fats and lipids raise the thermal resistance of the botulinum bacteria. And what Ive learned also, reading all this, is that one should not compare the possibilities of the canning industry and home canning. The professionals have very elaborate autoclave machines and techniques that we just can't replicate at home.

This of course, could be propaganda to keep us from preserving the best fatty food. But since the botulinum bacteria is lethal (plus that you can't see or taste it) there isn't much room to experiment and make errors.

I will post some quotes from the studis later. I think that finding the safest and best way to store/can fatty food is a high priority.

 

[Gwenllian]

I'm still not convinced that canning bacon is completely safe. Ive been reading through studies of food preservation and thermal processing, and the evidence is pointing to the fact that fats and lipids raise the thermal resistance of the botulinum bacteria. And what Ive learned also, reading all this, is that one should not compare the possibilities of the canning industry and home canning. The professionals have very elaborate autoclave machines and techniques that we just can't replicate at home.

This of course, could be propaganda to keep us from preserving the best fatty food. But since the botulinum bacteria is lethal (plus that you can't see or taste it) there isn't much room to experiment and make errors.

I will post some quotes from the studis later. I think that finding the safest and best way to store/can fatty food is a high priority.

From what I have learnt in this thread it is possible to detect botulism. You can see bubbles/gas when you open the jar and you feel no resistance, if there is botulism involved.
But I agree with you that storing food should be safe (and tasty!). Looking forward to reading what you have learnt. :)

 

[Renaissance]

As a smoker and someone who gets cold quite easily, I decided to buy an emergency fire starter (something like this: _http://www.thereadystore.com/magnesium-fire-starter).

Not having a way of starting a fire terrified me and I know matches and lighter fluid could eventually run out and it's not easy to find flint (although flint might make an excellent material to source and would make an excellent tool to barter with). Even after getting the fire starter, I had fear of losing it.

A bottle of water or a jar with water might do the trick. The video below shows a guy using a water bottle to concentrate sunlight to get a fire going:

http://www.youtube.com/watch?v=zMOyydXUrYc

I'd like to try this to see if it works.

This guy has a video about making a fire from a can with charcloth:

http://www.youtube.com/watch?v=yTdY-dOYvSA&feature=fvwrel

 

[paralleloscope]

I got my Presto canner last year and did some canning with it, stopped then resumed recently. I've never had a problem although I'd definitely recommend the 3-weight regulator. It will vent at the right pressure for meat, which means that you don't have to stay next to the stove for 2 hours.

Is this the 3 weight regulator your'e talking of?
http://www.amazon.com/Presto-Pressure-Canner-Regulator/dp/B000HMBVQ8/ref=pd_sim_k_4

 

[Renaissance]

Here's one more fire starting trick. This guy uses ice to create a magnifying glass:

http://www.youtube.com/watch?v=thbSSuo1Z00

 

[KTC]

So we have a nice little stash of canned meat, rice, beans, flint and medical supplies. Is anyone else thinking of using bleach to disinfect water to drink (1 drop per 5 litres I believe) then you can let it stand until the smell has gone. Just wondering.
Also, as I am in the process of reading Lauras latest book on meteors/comets, has there been discussion of actually surviving the impact episode.
From the fires, to the deadly ash and anything in between. Is anyone purchasing some sort of face mask/breathing apparatus. Be a shame to prepare all this food and not actually survive to eat it. I realise it is inevitable, up to 70% chance of death on impact but just putting it out there to get some ideas..

 

[Divide by Zero]

I work with face masks occasionally for work.
The problem is that the filters don't last too long. At some point they get saturated chemically and with physical dust/particles.

I'm not sure it is viable to have enough filters to survive enough time for the ash/smoke etc.

I think preparedness is better for possible economic/supply issues, before the worldwide disaster.

Keep in mind that the few that survive will have to live with a lot of the elite insiders who have plenty of supplies and materials. Instead of 4% psychopathy in the population, it will be much higher, and guess who will do the work for them?

 

[paralleloscope]

Does anyone have a particular brand of jars to recommend?

I use Weck jars. They are only kept closed by the vacuum (there's a rubber ring between the jar and the glass lid). Since they're not mechanically forced to stay closed, one can immediately see if the content is off, then the lid opens.

Do you pressure can? I've read on a few canning forums that Weck's aren't recommended for pressure canning, would be nice if they are though since they are the cheapest where I am.

 

[The rabbit]

Does anyone have a particular brand of jars to recommend?

I use Weck jars. They are only kept closed by the vacuum (there's a rubber ring between the jar and the glass lid). Since they're not mechanically forced to stay closed, one can immediately see if the content is off, then the lid opens.

Do you pressure can? I've read on a few canning forums that Weck's aren't recommended for pressure canning, would be nice if they are though since they are the cheapest where I am.

Have you tried den blå avis parallel or guloggratis sometimes you can get jars etc there.Having said that we are not prepared here at all. Never been one for preparing for festivities like christmas etc , always seemed to have let them happen. :D

Its not that we havent taken this seriously ,just cant think of anything I/we can contribute by surviving. It was a question Laura asked last week to somebody , apologies I cant remember whom it was to , anyways it was a fine question to ask. Of course that does not mean we want to have a horrible death , who does?

cyanide or such would be handy i suppose but i dont think my doctor will prescribe me any of those sort of tablets. Dont mean to make light of the situation as I am quite serious.
I dont feel right in asking for suggestions on quickest exit out , but if it is allowed to give such advice on such matters I would appreciate hearing some.

 

[Foxx]

Have you tried den blå avis parallel or guloggratis sometimes you can get jars etc there.Having said that we are not prepared here at all. Never been one for preparing for festivities like christmas etc , always seemed to have let them happen. :D

Things "happen" to the mechanical (wo)man. It might be something to consider, in this context.

Its not that we havent taken this seriously ,just cant think of anything I/we can contribute by surviving. It was a question Laura asked last week to somebody , apologies I cant remember whom it was to , anyways it was a fine question to ask. Of course that does not mean we want to have a horrible death , who does?

cyanide or such would be handy i suppose but i dont think my doctor will prescribe me any of those sort of tablets. Dont mean to make light of the situation as I am quite serious.
I dont feel right in asking for suggestions on quickest exit out , but if it is allowed to give such advice on such matters I would appreciate hearing some.

This sounds rather strange to me. It's not impossible to make realistic preparations for highly probable futures--learn and do.

As well, suicide, to me, is one of those ultimate STS acts. Why are you contemplating that?

 

[paralleloscope]

Have you tried den blå avis parallel or guloggratis sometimes you can get jars etc there.

Yea they only have a handfull on sale at a time, and usually they're the ones with the lid on a hinge which I don't think are suitable.

Having said that we are not prepared here at all. Never been one for preparing for festivities like christmas etc , always seemed to have let them happen. :D

Same goes here in having that approach to preparation but that's passive mechanical man in effect... and this event is a little different than Xmas I'd say ;) Been expecting this meltdown for over a decade and would feel quite sheepish finding myself to have ignored all the signs to be ready. Being equipped with food in chaotic times will be a platform to be of help, to oneself and others to ride out what may be possible to ride out.

Its not that we havent taken this seriously ,just cant think of anything I/we can contribute by surviving. It was a question Laura asked last week to somebody , apologies I cant remember whom it was to , anyways it was a fine question to ask. Of course that does not mean we want to have a horrible death , who does?

cyanide or such would be handy i suppose but i dont think my doctor will prescribe me any of those sort of tablets. Dont mean to make light of the situation as I am quite serious.
I dont feel right in asking for suggestions on quickest exit out , but if it is allowed to give such advice on such matters I would appreciate hearing some.

These post's from Laura may be what you're thinking of:

It's also a good idea to ask yourself how useful YOU are to the Universe at large? That may be more a determinant of how and whether you get through rough times than anything else. Just having some food on hand isn't the only thing to consider.

I don't think that anybody talking about ending their lives is productive in any sense. The whole point of "knowledge protects" is to be able to SEE and be AWARE and act appropriately in response to the reality on the ground. And I don't think that includes offing yourself. If you see that spring is coming, you start to get ready to plant. You know that summer and fall are the times to prepare for winter. So, if you read the larger cycle signs, you know something about where the trends are going and you can do the same in a broader sense like maybe moving OUT of the city? Or finding a way to work with where you are if you absolutely, positively, do not have the option of moving. If you must work in the city, what about sharing a house in the suburbs with friends for economic reasons? That is being done more and more of late. Or at least having connections to friends in the country and contributing to their supplies with the intention of joining them if the situation warrants?

I find this talk of ending ones life premature to any event, quite anticipating, defeatist and entropic, not that I can't relate to the 'how much help can I really be' thought but I'll be damned if I give into it and not give what I got to find out just how I can help. Saw a Lance Armstrong quote today (never thought I'd quote a sportsperson) "Pain is temporary, Quitting is forever"