...

[k15n1]

Even then there is still a slight risk of botulism.

Can you expand a bit on this point?

 

[FarmerChick]

Leta, that is a great idea.

I have 3 refrig and 1 big freezer in the garage. And I could easily convert that to solar. That way it would be contained very easily in the garage and pull power for those 3 items plus the lights.

hmm...you do have me thinking now.


imagine just a small building, with some freezers and refrig maybe, and have that on solar.


DOES anyone know how many watts that would require etc. I know there are some solar people on the board who know this stuff.

 

[moolie]

Leta, that is a great idea.

I have 3 refrig and 1 big freezer in the garage. And I could easily convert that to solar. That way it would be contained very easily in the garage and pull power for those 3 items plus the lights.

hmm...you do have me thinking now.


imagine just a small building, with some freezers and refrig maybe, and have that on solar.


DOES anyone know how many watts that would require etc. I know there are some solar people on the board who know this stuff.

Was curious, so just did a quick google for "chest freezer wattage" and found this link, perhaps it helps?

I know very little about solar beyond a tiny bit about the parts required to put a system together so I'll be reading along with great interest. It's always been my impression that building a system is expensive, but if prices on components have come down in the past few years I'd be very interested in finding out more.

 

[FarmerChick]

thanks moolie

I don't have a clue if that link could help me 'just yet' but I bookmarked it.



I was thinking even if I had my garage on solar only, it shouldn't be that expensive of a set up....just for freezers, lights, pulling power for camper and using electrical tools when needed etc. If I HAD one building with power, truly I could be on easy street when I have power outages in big storms or icy times.


heck it would be like having a generator for the things I need without the genny lol

but again, I need research time on this one lol

 

[Leta]

We have three chest freezers, two of which have been converted into refrigerators. We have no uprights anywhere. We had a professional energy audit last summer and the auditor told me I was blowing his mind. All three of our units (17 cu ft freezer, 12 cu ft fridge, and 7 cu ft fridge) use less electricity than one 18 cu ft upright fridge/freezer. Our chests were purchased new in 2005, 2007, and 2010.

I would not install a solar system with upright fridges/freezers. They use 10x as much electricity. I mean, think about when you go to the grocery store- the upright freezer case is covered by a door. But the chest freezers don't even have a lid! Because just as hot air rises, cold air sinks. When you open an upright, all that cold air (= electricity = money) falls out. But when you open a chest, the cold air stays right where it should. Freezers are also better insulated than fridges, and cheaper, per cubic foot. We spent $150, $300, and $400 on our chests.

We use less than 1/5 kWh per day per chest, and even x3, that is completely doable with a single solar panel.

If we were starting from the ground up, I'd budget about $700 for this project, not including the building. $400 for a chest freezer, $25 for an inverter, $75 for a deep cell battery, and $150-$200 for a decent sized solar panel. If you wanted an off grid fridge, you'd need to pony up another $60 for the external thermostat.

 

[raro]

I'm kind of surprised that so few people can meats. I've canned all sorts of meats and it has been great. I've canned ham, beef, pork, chicken, etc. The most convenient is canned ground beef. What a lifesaver it's been during September when I go back to teaching and have no time.
Things I've discovered:

Canned chicken is a pain if you cook it first and take all the meat off the bone. Takes forever! BUT you can also just take raw chicken and stuff it, bones and all, with no liquid, and it comes out just fine. It makes its own liquid, strangely. And the bones are soft, like canned salmon bones. BUT it does NOT look very pretty. Kind of weird, actually.

Ham tends to darken and develop a stronger taste. It's still great for mixing in with other stuff, though.

Regular pork has to be trimmed carefully or you end up with a thick layer of fat on top, which can interfere with sealing.

Seasoned ground beef is the best!! Mix in onions and garlic and lightly brown, dump into jars, process, and you're done. And it's great for quick meals.

I've heard all sorts of horror stories about 1) using pressure canners ("They'll explode!!!") and 2) botulism. Since manufacturers got smart and installed little rubber valves on the lids, the exploding problem is nonexistant. If it gets too much pressure, the valve pops and pressure is released. As to botulism, the government would have you believe that it's lurking everywhere. As long as you follow the rules for canning meat, there is no more danger of botulism from home canning as from buying a can in the store. I've never gotten sick or had any problems with canned meat. But then, I've followed instructions and didn't try to use short-cuts.

 

[SSDreamin]

I love the convenience of canned meat - One pint of ground venison = one pound. Open it, dump it in the pan, add the other stuff - dinner in 10 minute's! I also can venison stew meat and cubed pork. One 1/2 pint of cubed pork (which is SO tender) tossed in with veggies from my garden in a wok and I'm eating in 5 minutes. Plan to try canning other things (bacon, ham, steaks, burgers and cheese), but I HAVE bottled butter - tastes great and I'm still here!

What cut of pork do you can?

I got a great deal on pork loin last year, and canned it all up. Interested in trying boneless chops this year, if the price drops to where I want it.

 

[Neko-chan]

...

 

[Emerald]

Butter can be clarified to make it last longer, by removing the butter solids. It can be clarified further into ghee. Milk can be made into cheese.

I read somewhere, but can't remember where, about butter being stored in casks of salty water in a cool cellar. I have no idea where I read that. I'm trying to find it online, but so far I've only come up with references to freezing it.

Not sure if this will help you but my aunt had a butter bell on her counter for her butter and it keeps butter very well even into summer.
it is a small crock with salt water in it and when you take the lid off, the lid has this big "bell" on it you turn it upside down and the butter is packed into the bell.. when you put the lid back on the butter in the bell is surrounded by the lightly salted water and it doesn't go rancid as no air gets to it.
I would think that the salt water/casks is due to the same principal. They probably weighted them to keep the butter under the water and out of reach of the air.

ETA: I found several of them listed around the internet..
http://www.reluctantgourmet.com/butter_crock.htm

 

[AnnaRaven]

I love the convenience of canned meat - One pint of ground venison = one pound. Open it, dump it in the pan, add the other stuff - dinner in 10 minute's! I also can venison stew meat and cubed pork. One 1/2 pint of cubed pork (which is SO tender) tossed in with veggies from my garden in a wok and I'm eating in 5 minutes. Plan to try canning other things (bacon, ham, steaks, burgers and cheese), but I HAVE bottled butter - tastes great and I'm still here!

What cut of pork do you can?

I got a great deal on pork loin last year, and canned it all up. Interested in trying boneless chops this year, if the price drops to where I want it.

Do you can it in slices or what? With herbs or ...?
I can beef stew meat in chunks but pork just seems like it would be better in slices...