Ashley, I can't tell you the depths of my gratitude for your page and love that you embrace permaculture. You are doing a great service to your community and beyond. Love those books and have most of them. I have been practicing and teaching permaculture for over twenty years and started when everyone thought it was "permafrost." Dang! So wonderful that you are opening doors for your followers. You are changing the world, even when you may not see it. You are putting forth a "living planet avenue" into the future, rather than the "dead planet" that seems to be the capitalism pathway. Not to be dark here. Just so supportive of you as you are bringing in the light! Bless you!
We just invested in a can sealer. Im looking forward to using it but also a little nervous. Do you have any knowledge or helpful resources for this type of preserving
I actually don't...we use glass mason jars for everything we put up, but I have seen the instructions in the All American canner book. I've also seen that many of those models can seal tin cans as well as beer cans for homebrew? I'm not sure about that, and honestly, I don't know much about it, so I'm not much help here.
That said, I would love to hear how it goes for you. There are certain thing I've read that can only be preserved in tin, not glass? Some types of fish I think, if I'm remembering right?
I've never heard of Kishk, and had to look that one up. Thanks for teaching me something new there. For anyone else whose curious, here's an article about it: https://www.196flavors.com/kishk/
Thanks for the as usual useful roundup of good links. I might have to delve into comfrey salve this year. Personally, though, I’m looking for a bit more winter before spring comes.
Wishing for it or not, we've definitely got many more weeks of winter, and sometimes don't see our last frosts until early June. I never wish for more winter over here, it'll do it well enough on its own =)
Though oddly, we've had zone 6b winter here, not much sun, but not much cold either. We're supposedly zone 4a, and still have 100ish day growing season...but it just never gets that cold anymore. Kinda makes me wonder if I should start hedging my bets and plant some warmer climate perennials.
Ashley, I can't tell you the depths of my gratitude for your page and love that you embrace permaculture. You are doing a great service to your community and beyond. Love those books and have most of them. I have been practicing and teaching permaculture for over twenty years and started when everyone thought it was "permafrost." Dang! So wonderful that you are opening doors for your followers. You are changing the world, even when you may not see it. You are putting forth a "living planet avenue" into the future, rather than the "dead planet" that seems to be the capitalism pathway. Not to be dark here. Just so supportive of you as you are bringing in the light! Bless you!
Thank you so much Becky!
Ha, ha, “permafrost.”
We just invested in a can sealer. Im looking forward to using it but also a little nervous. Do you have any knowledge or helpful resources for this type of preserving
I actually don't...we use glass mason jars for everything we put up, but I have seen the instructions in the All American canner book. I've also seen that many of those models can seal tin cans as well as beer cans for homebrew? I'm not sure about that, and honestly, I don't know much about it, so I'm not much help here.
That said, I would love to hear how it goes for you. There are certain thing I've read that can only be preserved in tin, not glass? Some types of fish I think, if I'm remembering right?
Just passing by to share how much I appreciate your widely inspiring and informative posts, Ashley. Thank you dearly!
Thank you so much! (And likewise, I really loved your most recent post on fermented oats.)
wonderful post . thank you .
You're quite welcome!
And to answer your question:
I just taught myself to sprout, dry, and grind grain for general baking and to make kishk. And we crockpot our first homemade brisket.
Nice! I absolutely love brisket, yum =)
I've never heard of Kishk, and had to look that one up. Thanks for teaching me something new there. For anyone else whose curious, here's an article about it: https://www.196flavors.com/kishk/
I plan to cover this on my own Substack soon as well.
Thanks for the as usual useful roundup of good links. I might have to delve into comfrey salve this year. Personally, though, I’m looking for a bit more winter before spring comes.
Wishing for it or not, we've definitely got many more weeks of winter, and sometimes don't see our last frosts until early June. I never wish for more winter over here, it'll do it well enough on its own =)
Though oddly, we've had zone 6b winter here, not much sun, but not much cold either. We're supposedly zone 4a, and still have 100ish day growing season...but it just never gets that cold anymore. Kinda makes me wonder if I should start hedging my bets and plant some warmer climate perennials.
Did your zone stay the same or change with the recent reboot of the USDA Zone Hardiness Map? Mine warmed from one half-zone to another.