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Originally Posted by MB888
Yay... CO-AR15 bread baking class!
In all seriousness, I agree!
I definitely wasn't one of the kids who paid attention in Home ec. class! I was busy sneaking out and going to the tech lab or to the art room to play with exactos!
Speaking of classes I am thinking about having a "long term food storage" Mylar session at my place in March. Many items you can store yourself saving $$$ on buying #10 cans.
Items like rice, pasta, sugar, beans, spices can all be packed right in the home. If there is enough interest I will see about picking up the bags and 02 absorbers. I am low on bags but if there is interest please post here. I have the heat sealer.
Each bag will hold about the same quantity as a #10 can. Bags can be cut in half to make two smaller ones. See the middle pic in the post above. I would have to break it down but I think each bag+ absorber would be about 70 cents or so.
I see you running, tell me what your running from
Nobody's coming, what ya do that was so wrong.
On the topic of wheat. The "Prairie Gold" out of Montana is amazing stuff. My sister-in-law has a wheat business in Oklahoma. Electric mill can be expensive ($100-800) and manual mills are quite labor intensive and still expensive (5-15min per cup of flour). I have heard in the survival situation, think stone age grinding methods. But let us keep the granite out of our teeth(native american stone Matata). One tool can be made from a metal pipe. Cut the pipe into 3 equal sections maybe 1'-3'? in length and bind them together. The end can be used to pound grain to flour with an up down vertical action. Laborious and who knows how pretty of a loaf you'd get out of it, but there it is.
For those of you living under a rock King Soopers has cans of tuna on for 44 cents each with no limit. The "best by" date was 10/09/13 This is a good deal on something everyone likes and will keep for a long time.
I see you running, tell me what your running from
Nobody's coming, what ya do that was so wrong.
Excuse me for being the dumb bachelor about cooking and foods. I usually eat whats in my house in a timely manner while mainly keeping a stock of canned foods. My question is, how long will frozen meats last? Frozen Steak, Frozen ground beef, frozen chicken breast, etc? I have usually never kept them longer than a couple of months before thawing, cooking, and eating.
* Bacon or sausage: one to two months
* Ham, hot dogs or cold cuts: two to three months
* Raw roasts, steaks or chops: four to twelve months
* Raw ground meat: three to four months
* Cooked meat: two to three months
* Raw, whole poultry: one to two months
* Raw poultry parts: nine months
* Cooked poultry: four months
* Raw, wild game: eight to twelve months
You need to re-wrap most items to prevent freezer burn. I can attest to the life of Bacon. I bought a bulk pack once and all was fine for the first 3-4 months. Then I pulled some out at the 6 month mark and had to throw it away.
I see you running, tell me what your running from
Nobody's coming, what ya do that was so wrong.
Why such a large range?
Does this include ground deer meat or is that wild game?
Does this mean chicken breast? Wings?
Jerry, forgot to ask, what are your thoughts on storing and freezing home made soups and sauces?
Anyone else can answer to, Jerry is the only one that has thus far.
The life of any frozen food can be extended almost indefinitely by coating it in water, vacuum packing or paying to have it cryovaced at the butchers. Cryovac's are basically shrink wrap bags that also vacuum pack, i've got bison that's 3+ years old that hasn't freezer burnt at all. Vacuum packers work well and are available at wal mart.
The cheapest way to do it is put the meat in a ziplock and add some water then set it in the freezer over night, then open the ziplock and add some more water and lay it on the other side in the freezer so it will be coated in ice. The ice will freezer burn, not the meat.
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