You can learn this from a book, ya know...I wish I would can stuff. (I never learned the technique). The closest thing I have ever done is the 3 day refrigerator pickle.
You can learn this from a book, ya know...I wish I would can stuff. (I never learned the technique). The closest thing I have ever done is the 3 day refrigerator pickle.
INDEED...!
I am hoping it doesn't last that long I have been taking loads of herbs and Dale sent me a care package today, well I mean i got it today and it is helping I am pretty sickRest is always good when one is sick.
So where are all the biscuit throwers tonight?
Jimi-it took me about 2 weeks to get over what I had. I still don't know if it was the flu but it was the worst shit I have ever experienced in a lifetime. It was worse than having my gallbladder removed.
Great idea...!We do that. Yummy stuff.
I know this sounds rather like a (what is word?) "prepper," but I also want to make a large underground storage area, separate from the house, and stock it with foods that will last many many years.
Oh me too....anything pickled.In addition to the regular cucumbers, I like to pickle mushrooms, hard boiled eggs and sweet peppers
Results from what Dale sent me? yes I am feeling a little better.Any results yet?
Do be careful with the type and process, however. Many fermentation techniques introduce fungal issues, which in turn, introduces mycotoxins, which are extremely harmful to your body (see the Path to Health stuff - oh, you can't - I deleted that from that other forum - but Crom made a CD for Jimi and if he kept it, he can make you one too).Fermented foods are very important to your gut and immune system
Viruses cannot dwell in a body high in iodine and liquid B12.Results from what Dale sent me? yes I am feeling a little better.
I agree 100% on that my friend this one is to unique.This is what I have been saying since day one. This is clearly an engineered virus that either escaped the lab or was deliberately introduced to the public. Waaaay too many people are dying from it and the age groups are such that their immune systems should be in prime condition.
I have had canned goods that were 8 - 10 years old and still good as ones that are 3 mo. old.I need to get a new one. My old one just isn't up to what needs doing these days. Lannie cans everything from our garden, but I'd like more dehydrated and "long term" foods around here. Canned doesn't seem to last as long.
We have some canned dill pickles that are about 8 years old and just starting to taste "off." I would like to come up with a process that will preserve for 20 years, and I don't mean military MREs - those things are full of crap that is very bad for you.I have had canned goods that were 8 - 10 years old and still good as ones that are 3 mo. old.
Canning is easy but is slowly becoming a lost artI wish I would can stuff. (I never learned the technique). The closest thing I have ever done is the 3 day refrigerator pickle.
It's far better than anything you would buy in the store, the cans are sprayed with a toxic can liner to prevent corrosion and it's a cancer causing substance.Youtube got me on the canning gig.....
Thank you Andria I'll remember that this is day 3 and 1/2 the first day I had no real fever but now I am pretty hot But thanks again for the heads up.And yes, Jimi, if you have the same malady that many of us have suffered, 2 wks is about the norm. Which is actually a week shorter than a similar flu i suffered in 1997. However, if any fever lingers past a week, it's a stupendous idea to visit a doc, because that probably indicates a secondary bacterial infection that needs antibiotics. I had that, and the antibiotics made me feel worse while taking them, but they did manage to fix me.
Andria
It's been in the 80's here for about a month...now it's in the 30's...have my garden covered with bed sheets for the night...hope this crap goes back to AK....
I have had my two doses for today took the second one about an hour ago and I can tell a slight difference alreadyViruses cannot dwell in a body high in iodine and liquid B12.
You should do that Sandi just for the organic foods storage and once you learn it you will always have it for life Store cans are sprsyed with chemical sealer that gives cancer Oh and good night SandiSince I got up at the crack of dawn again I need to head out and visit a pillow. You guys have a great night!
I'll probably have dreams of making pickles now. I will have to check out a you tube or grab a book at the library.
All my canned green beens,carrots. beets etc etc last 15 years because they were canned in a pressure canerWe have some canned dill pickles that are about 8 years old and just starting to taste "off." I would like to come up with a process that will preserve for 20 years, and I don't mean military MREs - those things are full of crap that is very bad for you.
Thank you Andria I'll remember that this is day 3 and 1/2 the first day I had no real fever but now I am pretty hot But thanks again for the heads up.
That's a great idea DaleCan't wait until my love-shaq is finished in EC, where the temp is about 78 degrees year round. I'm building a huge solar dehydrator on the farm.
Very few things get "fridge canned" around here. Lannie uses a pressure canner for most things.All my canned green beans,carrots. beets etc etc last 15 years because they were canned in a pressure caner
That's the way mine started Andria my fever started at 99.9 then that night it hit 102 Haven.t checked it today shit I know I am sickYeah, my fever was delayed a bit too, about 24-36 hrs after I first noticed I was probably coming down with something -- I thought it was a cold. And my fever never did go nuts like my husband's did, shooting to 104F, but even 100.4 was enough to make me feel wretched. I stayed somewhere between 99.8 and 100.4 at first, then seemed to ease up, but never would go completely away... that, coupled with how short of breath I was, and I was starting to fear the infamous "walking pneumonia"... but my chest xray just showed a lot of congestion, my doc said, which seemed to him not pneumonia but bronchitis -- still bacterial, but not quite as dire.
Andria
Good night Drac see you tomorrow my friendVery few things get "fridge canned" around here. Lannie uses a pressure canner for most things.
Teddy is annoying me to go to bed, so I'm gonna follow the kitten's advice tonight and turn in. Talk to you guys more tomorrow. G'nite all.
I'm hitting the sack too, Jimi...hope you feel better tomorrow.
Night all...!
Yeah there are three strains two are mutants of the firstYeah, my fever was delayed a bit too, about 24-36 hrs after I first noticed I was probably coming down with something -- I thought it was a cold. And my fever never did go nuts like my husband's did, shooting to 104F, but even 100.4 was enough to make me feel wretched. I stayed somewhere between 99.8 and 100.4 at first, then seemed to ease up, but never would go completely away... that, coupled with how short of breath I was, and I was starting to fear the infamous "walking pneumonia"... but my chest xray just showed a lot of congestion, my doc said, which seemed to him not pneumonia but bronchitis -- still bacterial, but not quite as dire.
Andria
Ok Dale I am not to far behind you my friend see you tomorrowI'm hitting the sack too, Jimi...hope you feel better tomorrow.
Night all...!
Good night Drac sleep well my friend see you tomorrowVery few things get "fridge canned" around here. Lannie uses a pressure canner for most things.
Teddy is annoying me to go to bed, so I'm gonna follow the kitten's advice tonight and turn in. Talk to you guys more tomorrow. G'nite all.
How'd the world treat you today LucyNite Dale
Nite Drac
How'd the world treat you today Lucy
I get so much junk mail from all kinds of entities. (Lower your energy bill, $5000 off a new car, save the world, etc..) great for the fire pit..Forget AARP. I just threw away yet another piece of their junk mail. When I was young, I learned they constantly use scare tactics to get more money once they get you on the hook.
Way back when I was, ummmm... 55? I signed on with those crooks for a three-year membership. Honestly, i never once found anything through AARP that I couldn't get cheaper or better quality doing it myself. They still, 14 years later, send me a couple pieces of junk mail every month trying to convince me to renew. Count up the postage they have used trying to get me back and see how much the other members are paying for them to try to convince me to renew. Not a chance!Forget AARP
Soft pickles or metallic beans... they are both green and both on the pantry shelves, so a senile old phart could easily mistake which one was "off."I did give a bunch of old (probably 10 years old) pressure-canned green beans to the chickens a couple years back because they had a weird, almost metallic aftertaste.
It sure is it's slow but i was really sick and even feeling better today than last night thanks for asking my friendG'moanin' Jimi. Is the magic potion helping?