Tag: drying

Canning, Drying, Food Storage, Level 1, Preserving

Low Carb Food Storage

brendanolen

Well, since my switch in eating, I’ve been thinking about all of my food storage.  Boy, I have some adjustments to make!  Flour, sugar, jams and jellies (sugar-made), beans, white rice, oats, etc.  So, I went searching for suggestions online.  In addition to this playlist in which I show you how to can various items like chicken, beef, and pork, I found some links I think you will enjoy.

I don’t usually like “about.com” articles, this is a good basic one:

Must-Have Items for Your Low-Carb Grocery List

A One-Month Long-Term Food Supply from a Low-Carb Perspective from Claiming Liberty:

A One-Month Long-Term Food Supply from a Low-Carb Perspective

Here is a video about dehydrating spaghetti squash:

Paleo Prepper: I have barely looked through this website but it’s intriguing!

http://paleoprepper.com/

Here’s a post by The Low Carb Prepper (good stuff):

The Low Carb Prepper

Here’s a thread at The Survival Podcast Forums:

http://thesurvivalpodcast.com/forum/index.php?topic=20965.0

Drying, Preserving

Drying Garlic Today!

brendanolen

My project today. These instructions were originally from UC Davis but links change over the years.

DRYING GARLIC
Dry only fresh, firm garlic cloves with no bruises. To prepare, separate and peel the cloves. Cut in half lengthwise. No additional pre-drying treatment is necessary. Dry at 140 degrees for 2 hours, then reduce heat to 130 degrees until completely dry or crisp. If desired, garlic salt may be made from dried garlic. Powder dried garlic by processing in a blender or food processor until fine. Add 4 parts salt to 1 part garlic powder and blend 1 to 2 seconds. If blended longer, the salt will become too fine and cake together in clumps.