Beth Johnson wrote:
john mcginnis wrote:I was born in Florida. I am also old enough to remember segregated bathrooms, drinking fountains and dining areas.
My father as well (except for the Florida part). He and his brother were boy scouts and were on a trip with other troops. The bus stopped at a restaurant in Texas, and he and his brother were forced to eat in the kitchen while white scouts ate in the dining room portion of the restaurant. Racist treatment of that sort turned what was a good time for them getting to know scouts in other troops into a defining moment in their lives. My father and uncle were publicly humiliated, and they had to get back on that bus with the other scouts.
Lyda Eagle wrote:... Just have to make sure to have ennough salt and spices saved up. And it should be salt without idodine in it. I get khosher and sea salt in large amounts when I can saving spices now is good and especially saving seeds. I am also atttempting to grow spices indoors that are not able to take the cold where I live, like vanilla and cloves
Lyda Eagle wrote:I would also love a freeze drier. I know if the power is down then I wouldn't be able to use it ... but wondering how big a solar setup I would need to run one. Even though solar will not last forever either. Would love to live where I had a fast stream close enough to have some kind of water turbine to produce power. Wouldn't want to dam up the whole thing but I know I have seen Turbines you can just lower into the side of a fast moving stream that are suppose to work great. I think that would be a better long term solution to power or a windmill. Not one of the jumbo ones but more like they used to have on farms. We live on a farm that had one and I love going around it and watching how it worked. IF I ever get a place of my own I want to try and have something like this. ..... OF course you don't need electricity to can or even gas. It can be done on over a fire or wood stove you jut have to watch it very carefully because you don't want it to hot but mostly don't want the pressure to fall on a pressure caner you have to maintain a certain pressure or your timing must start all over again and that can cause the food to get mushy MY grandmother canned over a coal stove so that is about the same in having to watch it constantly. ... I hated all the coal dust everywhere. And I do mean everywhere. As soon as you would take a shower you would get covered by the dust within a few minutes. But it was fun to watch her cook on that old stove.
Kate Downham wrote:In Australia our main type of canning jars (Fowlers) has the option of almost-indestructible stainless steel lids.