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[Leslie <cayadopi AT yahoo.com>]

Thanks!  I see what you are talking about on the folding knife.  There are 
guides inside the scabbords too.  Except for one erroneous item, which 
doesn't have that.

--- On Fri, 12/26/08, Clansgian AT wmconnect.com <Clansgian AT wmconnect.com> wrote:

From: Clansgian AT wmconnect.com <Clansgian AT wmconnect.com>
Subject: Re: [Homestead] More on Gold
To: homestead AT lists.ibiblio.org
Date: Friday, December 26, 2008, 11:41 AM


> Metal guides for the blade????  What are metal guides?

Leslie, the metal part that the blade locks onto when you open knife (if it 
is a folding knife) or the continuous part of the blade on a fixed knife is 
the

'tang'.  I'd expect that to be metal of the same quality as the
blade even on 
very inespensive knives.

What I was refering to was on a folding knife, on good ones, the blade folds 
into a metal guide, like a sheath,  on the inside of the bone or plastic 
handle.  On the cheapies that metal guide is missing and the handle (tang not 
withstanding) is all plastic.


James
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>From RayZentz AT aim.com  Fri Dec 26 13:02:42 2008
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Subject: Re: [Homestead] Canned Meats
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Thanks for your tips.? I generally feed 6 - myself and spouse, and four 
younglings. Daughters 13 and 6, and my two boys, who?are currently 11 and 8. 
In about three years the two boys will probably be eating like 4, but so far, 
just two. <g>




-----Original Message-----
From: Lynda <lurine AT com-pair.net>
To: homestead AT lists.ibiblio.org
Sent: Wed, 24 Dec 2008 3:32 pm
Subject: Re: [Homestead] Canned Meats



Ray, how many are you feeding?  Do you do pints or quarts?

So, do you like sweet and sour pork?

Layer a jar with cubes of pork, bell pepper, onion and pineapple.  Fill with
pineapple juice, can.  When you go to use it, thicken and serve over rice.

Make meatballs.  For Italian, use your usual recipe.  Brown and then pack in
jars.  Season tomato sauce (not to heavy on the garlic or rosemary as they
increase in flavor when canned) and thin.  Pour over meatballs and can.

Or make Swedish meatballs, brown, pack in jars and fill with broth.  Then to
make your cream gravy when you serve them.

Or make meatballs using 5 Spice and brown.  Pack in a jar with pineapple,
bell pepper and onion.  Fill with a diluted pineapple juice and use as sweet
and sour.

Cube chicken or turkey and layer with veggies.  Fill with broth and you have
a chunky soup or thicken the broth and serve over biscuits.

Season ground beef for meat loaf.  Use a wide-mouth canning jar.  Process.
Zap in the microwave a minute or so and it slides right out.  Slice and fry
and serve with gravy.

BTW, don't can pearl barley or noodles.  Don't make a thick gravy.  Wait
until you go to serve your canned goods to make the gravy.

Lynda
----- Original Message -----
From: <rayzentz AT aim.com>


> We also canned a LOT of veggies as a kid, 1500-2000 quarts a season, as I
> recall. But we had a HUGE garden cor townies, and my Did was a prolific
> gardener. We didn't can meat, but I think it was more because we didn't
> have access to livestock. Meat was too expensive for our large family, and
> we didn't have it a lot. And there was definately no extra for canning.
>
> I, however, do. Mostly turkey, ham, and other meats that might be left
> after a big feed, such as tomorrow. I also put up broth, gravy, and
> shredded meat with gravy, for stews and soups. Note that I do this. My
> wife does not do any canning. I have recently been toying with doing some
> beef stew. Any good family recipes out there?
>
> Ray
>
>
> -----Original Message-----
> Fr
om: EarthNSky <erthnsky AT bellsouth.net>
> To: bobford79 AT yahoo.com; homestead AT lists.ibiblio.org
> Sent: Wed, 24 Dec 2008 10:50 am
> Subject: Re: [Homestead] Canned Meats
>
>
>
>
>
> bobf wrote:
>> Like I said, I was just surprised someone was doing it commercially.
>> When I was very young, 'everyone' , it seemed, canned their
>> vegetables.  They would fill smokehouses, pantries and freezers with
>> canned vegetables.  "no-one' ,that I knew ,canned meat.  Even those
>> (including my father, a few times), who raised their own beef and
>> pork.  Maybe it was becasue of the heat and humidity?  would that
>> affect the storage of canned meat?  I don't know; I just know that I
>> ate canned vegetables as a staple, but never had canned
>> meat......................................................
>
>
> I think that might be true, Bob.  I also grew up in a canning family,
> but we never canned meat.  In fact, even our green beans were water bath
> canned, I believe we used vinegar and a bit of dill in the jar, but we
> never had a pressure canner, per se.
> I think it has only been in the more modern age that people are more
> informed about the dangers and risks of improper canning.  I suppose
> they assumed the risk too high for canning meat.  There were, however, a
> lot of smokehouses and curing places.  Of course, the sun dries things
> well, too.
>
> Bev
> --
> The true significance of Sacajawea's involvement in the Lewis & Clark
> expedition is that it was the first documented trip in history where men
> asked a woman for directions and followed them, allowing them to arrive
> at their destination.
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