The NFC B-Day Chat Thread

Only when canning as the jar is an oxygen free environment. The toxin can't grow with Oxygen, with the garlic oil, oils and fats prevent O2 from reaching the garlic, so the toxin will grow in the garlic.

More than 20 years ago I was in Riyadh looking in our little compound library for something to read. I found a book written in the late 17th/early 18th century, a survival guide for homesteaders heading west. I had to figure out how translate some of the terminology but it was an awesome read and packed full of ways to keep food and stay alive.

That was truly the beginning of my quest to understand food science. I remember my grandmother had jars of canned goods on the shelf capped with paraffin wax (she was canning before Ball invented the two piece lid). I also remember her pulling out the wax, scraping the mold off the surface and setting the jelly jar on the table. So I really wondered how people didn't die from food poisoning back in those days. I mean, no preservatives, no chemicals, no modern machinery, no FDA or USDA???? So I started by learning how the different food borne bugs grow and what inhibits them or kills them.
I remember my mom using wax on her jelly. She taught me to can and I’ll be forever grateful.
Everyone plant your beans!
I did:ya
Just got off the phone with Jenny. KENDRA GOOGLED!!! Yep, she did! She had her iPad and decided she wanted to look at horses. So she started typing in the first letters and when the possible links popped up, she selected “horse”. She had no help, none whatsoever! Atta girl, Kendra!!!! She had to know what she wanted, know how to spell it, then choose the option based on being able to read the words that came up! If that ain’t communication I ain’t Blooie!!
Way to go Kendra!!
 
My mom attempted canning a couple of times... the poor woman was a horrible cook. She was making jelly... decided there was too much sugar in the recipe, so cut it in half. Needless to say, it was a tad runny.

Then there's the time she went to one of those pick your own places. She picked bell peppers among other things. She cut them up, put them in a plastic bag, used a straw to suck the air out, then used a twist tie. All of our food tasted like peppers for about a year...
 
I remember my mom using wax on her jelly. She taught me to can and I’ll be forever grateful.

I did:ya

Way to go Kendra!!

Wax was probably all they had, right?

My mom attempted canning a couple of times... the poor woman was a horrible cook. She was making jelly... decided there was too much sugar in the recipe, so cut it in half. Needless to say, it was a tad runny.

Then there's the time she went to one of those pick your own places. She picked bell peppers among other things. She cut them up, put them in a plastic bag, used a straw to suck the air out, then used a twist tie. All of our food tasted like peppers for about a year...

Aww

:gig
At least she didn't decide to add "mint" to it!

:lau
 
:gig
At least she didn't decide to add "mint" to it!
giggle.gif
 
I only have one relative who should probably never be allowed near a canner or canning jar. She takes everything beyond literally. That's my wonderful niece, Shanna. Poor girl. You know those sunshades that we can put in our car windows to block the sun when we park? Know how most of them say, "Remove before driving"? Yeah, they put that on there for the Shannas of the world.

We were having a family barbeque at Linda's house. Bev had brought over a huge green salad but no dressings. Since we also needed ice, Shanna and I volunteered to pick some dressing up when we went to the store. Well, we hit Sunshine...she looked and looked but didn't find the dressing she wanted. So we hit Hy-Vee. No dressing. We hit the Red Owl. Nope. We stopped at Omar's. No dressing. Finally I looked at her and said, "Exactly what kind of dressing are we looking for, Shan?" She wrinkled her forehead and said, "Grant and I went out for dinner last night and I had the best salad dressing - it was called 'House Dressing'." Somebody help me.............
 

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