06-26-2011, 06:35 AM
(This post was last modified: 06-26-2011, 07:05 AM by ColdBlueSteel.)
chazman21
While we are on the subject of,
[b Wrote:BACON! [/b]
We don't want anything to go waste.
That paper towel could be very useful. One, I guess any oil left in the jar & paper towel could be used for Flavor, Right?
Plus, It would help out when making a fire. A oil soak paper towel would work well.
You got the idea, Waste nothing but DO NOT USE A PAPER TOWEL. Parchment paper is very, very different stuff. If you use a paper towel when canning bacon you very likely will be consuming a lot of fiber along with your bacon.
I have heard stories about people saving up the grease from canned bacon to make soap. Just takes some lye or liquid ammonia to complete the process. Should be a nice white bar as the grease hasn't been exposed to dry heat.
Alternately it can be use to fry other foods. Fried potatoes being one or any game meat, which tends to be dry anyway.
In a true survival situation it can be used as a waterproofing agent (in warm weather, it cracks and is not nearly as effective in cold). It makes an adequate dressing for leather goods to keep them pliable. In the old, old days before glass was so easily obtainable the pioneers made "window panes" by stretching linen over a frame "oiling" it with grease (lard) to reduce the opacity and make it water resistant then nailed it in place.
You get the idea. In the PZAW nothing should be wasted!
The parchment paper burns very well and I've used it to start kindling in our wood stove. It does give off a greasy smoke when burning but that goes up the chimney anyway.
Chili.....What's not to like about home made chili. Let face it, beans suck. Not a whole lit of good flavor there so they are baked, refried etc etc to get us to eat them.
While beans are a powerhouse food, plenty of protein, complex carbs and all that other stuff the nutrition eggheads say we should be consuming instead of those evil hamburgers we survivalist types need to make them palatable and work some additional nutrition into the mix.
Lets make some "survival chili" to stock up the bol!
I won't give you a specific recipe for this one. I really don't have one but use the pinch and dollop measurement method for making this stuff.
I brown about a lb of ground beef. Then add some chopped onion. I add a 40 oz can of kidney beans and a quart of crushed tomatos. Now toss in your chili powder. When it gets to tasting the way you like it, toss in some corn. the amount depends on entirely on you. Next I'll add some broccoli. Yes you read that correctly, broccoli. Chopped fine. Next some peas and some finely chopped carrots. A can or two of mushrooms if I have them along with some chopped peppers. Next I'll season up with some tobasco sauce and simmer for a while.
I can in pint jars. 1" of head space at the top and process for 75 mins @ 10 psi.
Now you may be wondering about the nontraditional additives I put in my chili. They have very little affect on the flavor but make a notable contribution to the nutrition. The chili powder (cumin) and the tabasco sauce have a lot of flavor that overwhelms the others. Still don't believe me? I don't blame you a bit. Make up your chili sans the nontraditional stuff. Seperate some off and simmer in a little of the veggies. You can even add it one at a time and if you find one objectionable just don't add it to the main pot. Just make sure it simmers for awhile be fore you do the taste test to give the spices a chance to penetrate the veggies.
The idea is to add as many colors as possible to the mix, which spikes the chili with a lot of different nutrients, so don't be afraid. Toss those chilis, jalapenos etc in there too. And if you can get your hands on some ripe ones, which will not be the green ones, toss them in too.
Luke 22:36