Anna Bo wrote:What to do if you live in an apartment with no land access to grow? No available land for community garden and no basement for storage? Wish I could move, but it’s currently not an option.
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Alexa Ayers wrote:Kate said: You will need a pressure canner (not a pressure cooker or instapot)
Why not a pressure cooker? Is it just to volume capacity, or is there an actual difference? Having never pressure canned, I was excited to receive a smallish pressure cooker I figured I could experiment with. I'd rather make my learning mistakes with 3 quarts than 10!
One possible reason - the pressure bobble doesn't list a weight, and I'm at 5600 feet which I think qualifies as high altitude?
Thanks, Alexa.
Blake Lenoir wrote: I'm taking about protecting food from thieves and crooks during the riots and unrest that lurk soon on this world. My potatoes and sweet potatoes always rot when I try to store them in a certain dark and lonely place, how can I store them right?
With appropriate microbes, minerals and organic matter, there is no need for pesticides or herbicides.
Anna Bo wrote:What to do if you live in an apartment with no land access to grow? No available land for community garden and no basement for storage? Wish I could move, but it’s currently not an option.
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With appropriate microbes, minerals and organic matter, there is no need for pesticides or herbicides.
Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri
Blake Lenoir wrote: I currently live in the Midwest Great Lakes where it's cold and it gets tough to my electricity going without it being frozen. Any substanable ways without using propane or generator to keep the fridge and stove alive and going during the storm?
Blake Lenoir wrote: I currently live in the Midwest Great Lakes where it's cold and it gets tough to my electricity going without it being frozen. Any substanable ways without using propane or generator to keep the fridge and stove alive and going during the storm?
Anna Bo wrote:What to do if you live in an apartment with no land access to grow? No available land for community garden and no basement for storage? Wish I could move, but it’s currently not an option.
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Blake Lenoir wrote: On to jar and can storage. I'm trying to preserve and keep my food and harvest fresh for times to come. I wanna keep my jarred produce sugar and salt free and not too bitter or sour. Any ways to preserve my pickled produce without them being to sugary or salty for the good of my health?
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Blake Lenoir wrote: How can we make our own oil from sunflower, etc? Oil will be most valuable in scarce times. Are there other plants out there that I could make oil from outta scratch?
Blake Lenoir wrote: On to jar and can storage. I'm trying to preserve and keep my food and harvest fresh for times to come. I wanna keep my jarred produce sugar and salt free and not too bitter or sour. Any ways to preserve my pickled produce without them being to sugary or salty for the good of my health?
Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri
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How can we make our own oil from sunflower, etc?
The older pressure cookers were also canners--until the 1960's they didn't differentiate between the two. One thing is that pressure canning is done at anywhere between 10 and 15 pounds--many of the new pressure "cookers" can't handle those pressures and may crush or deform. Check yours and see what pressure it is rated for. You may be able to find a gauge that fits your cooker.Alexa Ayers wrote:Why not a pressure cooker? Is it just to volume capacity, or is there an actual difference? Having never pressure canned, I was excited to receive a smallish pressure cooker I figured I could experiment with. I'd rather make my learning mistakes with 3 quarts than 10!
One possible reason - the pressure bobble doesn't list a weight, and I'm at 5600 feet which I think qualifies as high altitude?
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Stacy Witscher wrote:My calculations are more like half a million in a year per person.
Carl Nystrom wrote:
Stacy Witscher wrote:My calculations are more like half a million in a year per person.
Yeah, the million calorie number is a bit arbitrary. I was curious though, so I looked up a calculator.
https://www.mayoclinic.org/healthy-lifestyle/weight-loss/in-depth/calorie-calculator/itt-20402304
For a mid 30s male who is 6'3" and 220lbs, you need around a million to be somewhat active. Half a million would be enough for a 65 year old woman who was 5'0", 110lbs and inactive. Diet research has made some strides lately in pinning down just how many calories a person is actually consuming, and my recollection is that it is generally more than was once thought. At any rate, my point was just that one should not underestimate how much food a person eats, because it is a LOT.
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