{"id":3237,"date":"2017-02-20T08:51:04","date_gmt":"2017-02-20T13:51:04","guid":{"rendered":"http:\/\/www.ttgnet.com\/journal\/?p=3237"},"modified":"2017-02-20T08:51:04","modified_gmt":"2017-02-20T13:51:04","slug":"monday-20-february-2017","status":"publish","type":"post","link":"https:\/\/www.ttgnet.com\/journal\/2017\/02\/20\/monday-20-february-2017\/","title":{"rendered":"Monday, 20 February 2017"},"content":{"rendered":"

08:51 –<\/span> It was 39F (4C) when I took Colin out this morning, but with no wind. Today I’ll be working on taxes and Barbara will be filling containers.<\/p>\n

There’s been a lot of email back-and-forth between Cassie and me about canning meat. She’s decided to go full-speed ahead with it, but I’m still not convinced it makes sense. It’s perfectly safe, assuming one follows official instructions to the letter, but what I question is the cost of canning meat. When you add up the cost of the meat itself, the canning jars and other supplies, the fuel, time, and effort, commercially-canned meat starts to look better and better.<\/p>\n

That said, I do keep six dozen new quart wide-mouth canning jars. Those are there only for an emergency, when I’d use them to rescue the meat in our large freezer. With 72 quart jars, I can can about 150 pounds of meat, which is about the most that we’d have in the freezer.<\/p>\n

I recommended the Keystone Meats to Cassie. They offer ground beef, beef chunks, pork, chicken, and turkey in 14.5-oz and 28-oz cans. All have a best-by date five years out and in reality will remain appetizing and nutritious far longer than that. Walmart sells all of them on-line at $6.28 per large can except the beef chunks, which are $7.74\/can. All with free 2-day shipping. If you compare the price of their canned meats with that of fresh meat, you’ll find that the canned stuff is pretty competitive.<\/p>\n

So far, we’ve used the Keystone canned ground beef, chunk beef, and chicken. Barbara prefers fresh, but agrees that the canned stuff is fine, particularly for stir fry, casseroles, slow-cooker meals, and so on. Since I was thinking about it, I went ahead and ordered 12 more cans of the beef chunks, along with a fresh small can of Nestle Nido dry whole milk (to compare with the older can that’s a year past its best-by date), another tub of lard, a box of Walmart dry instant mashed potatoes to try, a #10 of Augason non-fat dry milk to try, and another 10-pound bag of Krusteaz Buttermilk Pancake Mix.<\/p>\n

And, in a breakthrough, Jen has finally agreed to let me post one of her emails to me, which I’ll post as a separate article after I post this one. She asked me to clean it up before I posted it, but all I did was fix a couple of typos. She’s also concerned that her writing style might be identifiable to people who’ve read other stuff she’s posted on the Internet, so I went through her post and changed some of the phrasing, although not the meaning.<\/p>\n

* * * * *<\/p>\n","protected":false},"excerpt":{"rendered":"

08:51 – It was 39F (4C) when I took Colin out this morning, but with no wind. Today I’ll be working on taxes and Barbara will be filling containers.<\/p>\n

There’s been a lot of email back-and-forth between Cassie and me about canning meat. She’s decided to go full-speed ahead with it, but I’m still not convinced it makes sense. It’s perfectly safe, assuming one follows official instructions to the letter, but what I question is the cost of canning meat.<\/p>\n

 » Read more about: Monday, 20 February 2017  »<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[46,39,44],"tags":[],"class_list":["post-3237","post","type-post","status-publish","format-standard","hentry","category-jen","category-personal","category-prepping"],"_links":{"self":[{"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/posts\/3237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/comments?post=3237"}],"version-history":[{"count":0,"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/posts\/3237\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/media?parent=3237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/categories?post=3237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ttgnet.com\/journal\/wp-json\/wp\/v2\/tags?post=3237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}