I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
I like my little flour mill, it's Italian- Marcato marga mulina is the name. Makes flour, bran, and rolls oats.
I haven't canned in awhile. My water bath canner was big when I did. I have an all American pressure canner new in the box. The Squeezo Strainer is great for making sauces and ketchup. I usually buy pasta but I have a pasta machine and it is fun to make, but at 50 cents to $1 a box it is hard to justify the time.
The oil press and larger grain mills are all more for a SHTF scenario but I have used them and they're great. I just had to set up a beefier desk in the garage to use them bc the kitchen table is too light and flimsy when you start cranking.
Yeah, that's one thing I have stuff to make but never did - cheese!
I'll give that a try. I have a vacuum sealer so in theory I could make, dehydrate, and seal the pasta for later.
My reading about botulism kinda put the kibosh on the vacuum sealing.
True. That might work
Any low acid oxygen free environment offers the potential for growth of botulism bacteria and the offshoot of botulism toxin.
Also iirc low or high sugar, I forget which.
So dried fruit is pretty safe because the sugar is kept in the fruit but meat or things that might ever have touched the ground like garlic and onions have the potential to carry spores and to then develop botulism
And I don't really know the best way to combat it yet.
This is how I learned to love Julia Child. I watched Julie/ Julia. Got me fired up.