Episode-70- Stored Food Gives you a High Return on Investment — 6 Comments

  1. This just re-enforces the financial reasons to store food. I recently went away in my touring caravan (trailer) and put in from my kitchen cupboard a generous 4 days supply of canned goods and was shocked how empty the cupboard looked after that modest removal! I have since converted my cloak/coat room into a pantry. Canned and dried goods in the main, but stuff we eat.

  2. I told my wife these numbers and she actually said that it might be time to get some chickens…. I was flabbergasted, she had always said No when I suggested it.

  3. @SteveO,

    It needs to be sealed, wax is often used. I have never stored it at room temperature that way but I think it is done. A root cellar would be good too. Vacuum sealed or wax cased it has a very good shelf life. If you have a deep freeze (we do) it can go in there too, not needed but you know it will be safe and it saves fridge space. I am going to try experimenting with a “mini root cellar” this winter, when I can dig with out sweating to death!

  4. Hey found this on cheese,

    Start with a good hard cheese (such as cheddar). Dip it in a salt water solution strong enough to float an egg and set it on a rack to dry in the open air. The next day, rub with salt and turn over and dry on rack. The third day repeat the salt rub again. After three days, you should be able to see the rind developing. If it feels dry and smooth, it is ready to wax. If not, rub the surface with a little salt and dry again. You can also add a little vinegar to the salt water to help retard mold. Before a cheese can be waxed, it must have developed a nice, dry rind. In should not have any cracks. When you are satisfied that the rind is dry and that there are no cracks in the cheese, you are ready to wax it. Melt enough paraffin to cover half the cheese when it is immersed. Use a double boiler and bring the paraffin (or cheese wax that you have obtained from a cheese making supply house) to no higher than 210*F. Use caution as paraffin if highly flammable. Make certain that your hands are clean. Hold the cheese in one hand and dip into the melted paraffin. Hold up to ten seconds. Remove from the paraffin and hold the cheese in your hand for up to two minutes or until the paraffin is firm. Dip the remaining half of the cheese following the same directions. You may also turn the cheese a quarter turn now and repeat the above process. Store in a cool place. As this cheese is stored, it will continue to develop it’s flavor (that’s what cheese does). Store in a cool dark place.

    Found it at this website, I think I will add it to the resources section of the forum. Very cool collection of info. I may have just found material for a few weeks of shows!