No kidding man. Here people go again, believing anything the fucking government has to say and giving any credence at all to this stack of horse shit. There’s been so much happen in the last three decades that should have resulted in vehicles being flipped over and burning in the streets, and nothing has happened. Dead silence in the streets while people sit glued to their televisions.

It’s too bad that by the time many of us wake up to the reality of how hard we are getting fucked by the government and corporations, that we already have families to endanger by becoming full time insurgents.

I wish I knew what I know now about who our real enemies are when I was 18. My parents still don’t know what’s really going on. Christ they still don’t even know what money is. I can’t blame them for not having opened my eyes to it all sooner.

But the great awakening has begun. At least my kids know that anyone in authority or claiming to be an authority is their sworn enemy and should be treated as such.

Same

I just figured it out and since this bone broth is so much more concentrated than what I could buy at the store I would have to buy roughly $90 worth of store-bought 900 mL cartons of beef stock at the grocery store to end up with what I have here. For $15 worth of bones! Plus the tallow as a bonus.

Here’s the tallow that I ended up with from this batch. As you can see I’ve used some already for cooking but after I boiled off the excess water and let it cool again, it is now rock hard. The fried eggs that I cooked in it were very tasty!

Just this quantity of beef tallow purchased at the butcher shop would be about $12.50 CAD. I ended up with this plus 8 1/2 quarts of bone broth for $15 worth of nice beef bones.

Here’s the surplus 6 quarts that just came out of the pressure canner. Three of these with nine parts of filtered water will make enough soup base to do about 3 gallons of beef and barley soup. It’s three times more concentrated than the beef stock that you will buy in a carton at the grocery store.

It’s definitely worth learning. A lot of the FUD surrounding pressure canner use is based on older crappy foreign made units that don’t have the safety features that modern pressure canners have. I literally learned everything I know about pressure canning off of YouTube. Being able to pressure can food allows you to store food on a shelf for years that would otherwise be using up freezer space. And unlike the food in your freezer, it isn’t suddenly at risk if you have an extended power outage.

Once you do a couple of batches and take your time following the instructions for properly preparing your jars and lids, and ensuring the proper headspace for them to create a good seal as they cool, it really is easy.

I’m certain that a lot of the FUD surrounding canning and pressure canning has been perpetuated by “big food”, because it is a way for people to gain greater food security without buying from them.

Believe me it’s going to be much better to learn these skills now than to learn them when/if we ever have a food supply crisis and you haven’t gained the tools and the skills yet. By then you could have a couple hundred quarts of shelf stable food laid up.

If it’s in your budget I would highly recommend a 21 quart American Standard pressure canner. It’s a tool that you will have for the rest of your life. Just make sure that whatever size and model you purchase will fit on your stove top in the space between the range top and whatever is above it i.e. a microwave or whatever with the lid on.

All I added to the 5lb of bones that I baked on a cookie sheet to brown them was kosher salt to taste, celery, onions, and garlic. Large canning pot. Cover ingredients with filtered water by 2” and simmered for 18hr. Lid on. Have a kettle on hand to top up with boiling water as it slightly loses volume. Depending on how much water you have to replace you might have to add some more salt to taste. Let it cool then remove all the solids with the ladle and double strain the mixture through a fine strainer into another large pot. Then use a canning funnel to pour the mixture into quart jars. Keep refrigerated good for 5 to 7 days but if you have several quarts that you aren’t going to use you can pressure those which I’m doing right now as we speak. There’s a ton of recipes for bone broth on the net

*find

I love disciplines that you can never perfect.

Happy Anniversary!

I just finished Scott Dedels’ “The Dao of Bitcoin”. It should be required reading for new Bitcoiners if they want to avoid the emotional traps that go along with treating Bitcoin like an investment or something to be traded, instead of just chilling out, DCA’ing and hodling. Amazing book!

#daoism #bitcoin #grownostr #goodreads

Mine too

Good work!

GM 🤙🏽👊🏽

Loaf

Fight! https://video.nostr.build/de3a68b3ef2462a150eafbf316eb965e7c370bff5852265933e186ae06737d65.mp4

I’ll second that.

It’s a vulnerability right now if the municipal system goes down. I’d be hauling jugs from a spring miles from here and gravity filtering it. I’m hesitating to get too crazy building infrastructure at this house because it’s all going to have to be moved soon.

What is it? Looks good 👍🏽

Nice job 👍🏽