I have an hour and half to go on my clock Todd. Hopefully I can make it. I'm not sure though. I'm pretty tired.

you should set your clock on Eastern time! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Yes I did, thanks.

I am reading a book now about old ways of preserving food. It's interesting.

That price sure beats $150.00!

I bet that would be. A lot of the "Old ways" have gone by the wayside and not many remember them any more.

Dad sugar cures and salt cures hams when we kill hogs. And of course Mom still cans stuff out of the garden every year. I don't know a lot about either of them myself though.

Some of it I remember as kid. I just didn't know the how and why. Some of the other stuff makes me want to try it.

This one excludes canning. But does have lactic fermenting, oils, sugar, salt, vinegar, burying, root cellars, differnt kinds of drying /dehydrating etc. Pretty neat stuff.

A lot of it isn't really that hard, but one word of warning, IF it calls for canning salt, don't use Iodized salt instead. Regular UN Iodized salt MIGHT work, but the other doesn't. Patty found that out before we got married. The whole batch of stuff spoiled.

I have canning salt, pickling salt and uniodized salt. Plus the regular stuff from the store. You can get 25lbs of salt from the store for about 5 bucks.

Salt doesn't go bad unless its contaminated.