nomifyle
TB Fanatic
16:37
This lady is very informative. She just put this video up today and already more than 28,000 views. Overview of our situation.
Prep Genrl Video What About the "Coming Food Catastrophe"?
- Thread starter nomifyle
- Start date
16:37
This lady is very informative. She just put this video up today and already more than 28,000 views. Overview of our situation.
nomifyle
TB Fanatic
She did promote a book she and her sister just wrote. But here videos are very well informed and being a scientist (PhD) she does things by the book. I like her a lot.
I got this one on the protein bowls and I'm looking forward to the one she is doing on corn and about Nixtamalization, I'd first heard about it from Mongo. From what I've read it needs to be done to uncooked raw corn to prevent it from make you sick, I guess when making corn bread from it or something like that.
briches
Veteran Member
Thank you. I will check out some more of hers for sure.
briches
Veteran Member
What is mongo‘s channel on YouTube? Thanks!
nomifyle
TB Fanatic
He doesn't really do anything on utube, he's on pay patreon. I don't subscribe anymore, saves me money. Also Bear Independent is still on utube and he may have said something about it, I think it was a couple of years ago.
I've been watching her videos for a while and I really respect her opinion on most everything.. She made me think twice about dry canning but that's one I'm not sure she is right about. I never really understood if she didn't think it pulled a good enough seal or if it had something to do with the fact that you heat the jar and contents in an oven and that is somehow dangerous. If anyone watches it and gets a clear answer, I'd like your thoughts on it. Like I said, I really like her and the fact that she approaches canning from a scientific view point.
I'll admit though, I still do a little rebel canning...not a lot but I do some tried and true stuff like water bathing okra for frying. It does have a little vinegar and salt in it, enough vinegar that you get just the slightest hint of it in the fried version but oh my goodness, it makes it even better. It's easily the best fried okra I've ever had and I'm not sure I'll ever go back to frying it fresh. Thank you Old Alabama Gardner of youtube fame for that recipe. He also did a video showing how to fry squash just like my mama did, the old mountain way like fried potatoes. I'd tried so hard to remember how she did it. When I was about twelve or thirteen she started frying it like most folks do. I like it both ways. He passed not long after that squash video but I made it a point to let him know how grateful I was....sorry for the drift.
I'll admit though, I still do a little rebel canning...not a lot but I do some tried and true stuff like water bathing okra for frying. It does have a little vinegar and salt in it, enough vinegar that you get just the slightest hint of it in the fried version but oh my goodness, it makes it even better. It's easily the best fried okra I've ever had and I'm not sure I'll ever go back to frying it fresh. Thank you Old Alabama Gardner of youtube fame for that recipe. He also did a video showing how to fry squash just like my mama did, the old mountain way like fried potatoes. I'd tried so hard to remember how she did it. When I was about twelve or thirteen she started frying it like most folks do. I like it both ways. He passed not long after that squash video but I made it a point to let him know how grateful I was....sorry for the drift.
parsonswife
Veteran Member
I love watching her, very helpful on canning and freeze drying issues
school marm
Senior Member
There are a few problems with dry canning. I wrote an article on the topic a couple of years ago. It may answer some of your questions.
Dry Canning: The Good, The Bad, and The Ugly
Thank you...I'm off to read!
okie-carbine
Veteran Member
She lost me when she referred to Ukraine as The Ukraine. Twice. I can't listen to anybody who does that.
You did an excellent job of explaining why it's not a good idea and I strongly recommend that others read your article. It seemed like such a good idea but she said just enough to make me think twice. I almost did it fifteen years ago but thought twice then too.
Do you think it's ok to vacuum seal jars of flour, rice, beans, etc. without heating? I'm mostly wanting to avoid bugs in my long term storage. I do freeze everything for several weeks but try as I might, it's impossible to keep weevils and pantry moths completely out of my pantry. I have the lid attachments for my vacuum sealer.
Thanks again!
school marm
Senior Member
You can absolutely vac seal those dry goods, and I'd surely do it if I didn't have other options. Remember, however, that vac sealing doesn't remove all the oxygen--just most of it. There could still be enough oxygen for some bugs to survive. Oxygen absorbers remove all the oxygen (of course, assuming you got the right capacity for your container and the type of food you are storing) and thus are more effective for preventing bugs.
Thanks for letting me know. If I didn't rotate through everything so fast, I would do the oxygen absorbers and I still may if the vac sealing doesn't do the job. I have wheat berries I will put through my grain mill and stretch my existing flour as needed if things really hit the fan.
I spent years doing the whole grinding my wheat and making all our bread thing and there is a learning curve so I'm thankful I have that experience. I'm just too busy to do it on a weekly basis at this point plus I'm about fourteen years older. If I ever find myself retired, I'd love to go back to making most of our bread.
On that line of thinking, I'd like to encourage anyone who has a grinder and berries and they've never actually used them to start learning now. It's nothing like buying your flour at the grocery store and making homemade rolls and bread. It takes lots of trial and error to make it work. Freshly ground wheat is a whole different animal. Also, find yourself a narrow pan because that hand ground wheat tends to fall in the middle with those short wide bread pans. Adding about a third store bought flour will fix that too.
I spent years doing the whole grinding my wheat and making all our bread thing and there is a learning curve so I'm thankful I have that experience. I'm just too busy to do it on a weekly basis at this point plus I'm about fourteen years older. If I ever find myself retired, I'd love to go back to making most of our bread.
On that line of thinking, I'd like to encourage anyone who has a grinder and berries and they've never actually used them to start learning now. It's nothing like buying your flour at the grocery store and making homemade rolls and bread. It takes lots of trial and error to make it work. Freshly ground wheat is a whole different animal. Also, find yourself a narrow pan because that hand ground wheat tends to fall in the middle with those short wide bread pans. Adding about a third store bought flour will fix that too.
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