Raw Survival : Living the Raw Lifestyle on and Off the Grid (9781578265077) by Montgomery Lisa

Author:Montgomery, Lisa [Montgomery, Lisa]
Language: eng
Format: epub
ISBN: 978-1-57826-507-7
Publisher: Random House Digital Dist
Published: 2013-11-04T16:00:00+00:00

I know this all sounds very elementary and you probably have most of these things in your kitchen already; but when you are going through a challenging time, the more you can use this book as a checklist, the easier it will be for you. You’ll have enough on your mind as it is without needing to memorize what you will need for your kitchen—at home or out of Dodge.

FOOD STORAGE

I also have a canner which lets you cold-pack and canned fruits and vegetables. Cold or raw packing is simply packing the jars with noncooked vegetables. For example, you can blanch tomatoes just enough to remove the skins and core them. Then pack the heated jars with cold tomatoes, lemon juice, and salt, and cover them with hot water, leaving a ½ inch space at the top of the jar. Remove any air bubbles, and then screw on the two-piece canning lid. Process the quarts for 45 minutes in a boiling water canner. To learn more, The Ball Blue Book is your complete guide to preserving.

I also have a presser canner with a gauge for canning vegetables and meat. You can also cold-pack with your pressure cooker. I don’t eat meat myself, but I find it fascinating that you are able to can meat as well. So for those of you who do eat meat, this is a great resource—whether you go out and hunt your meat or purchase bulk packages of meat for canning. The beautiful thing about canning (as opposed to freezing) is that if the power goes out your frozen food will be ruined, whereas with canning the food is preserved. Plus, this process vastly improves the portability of your food stores! You can throw jars of food in your car if you have to get “out of Dodge.”

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