SMART PREPPING

WE COVER PREPPING FROM ALL SIDES WHAT TO STORE BUT NOT WHEN OR HOW. SO I'M STARTING A NEW SERIES CALLED SMART PREPPING WE WILL COVER DIFFERENT DISHES EVERY WEEK AND HOW TO PUT IT AWAY FOR LATTER. SO LETS BEGIN

LAST TIME I WAS HOME MY WIFE HAD BOUGHT A LARGE HAM FOR DINNER MUCH MORE THAN WE COULD CONSUME IN A SINGLE MEAL SO WE HAD DINNER AND CANNED THE REST 6 QT JARS PUT UNDER THE BED.


WE STARTED WITH A LARGE UN SMOKED UNCOOKED HAM AND WE RUBBED IT DOWN IN BUBBA RUB PLACED INSIDE AN OVEN BAG AND COOKED AT 240 FOR 9 HRS. WE RUBBED IT DOWN THE NITE BEFORE AND PLACED IT IN THE FRIDGE OVER NITE IN THE OVEN BAG WRAPPED IN 2 WALMART SACKS. IN THE MORNING WE PUT THE HAM IN OUR ROASTER PAN OVEN BAG AND ALL ADDED A CAN OF COKE SEALED THE BAG AND COOKED ALLDAY WHEN IT WAS TIME FOR DINNER WE PULLED THE HAM OUT SNIPED OPEN THE BAG REACHED IN AND PULLED THE BONE. AT THIS POINT ALL THE MEAT IS LYING IN THE BOTTOM OF THE BAG WE PICKED OUT ENOUGH FOR DINNER AND PLACED THE REST IN A LARGE STOCK POT COVERED IN ITS JUICES TO STAY MOIST.
AFTER DINNER THE FUN BEGIN .

WE STARTED WITH 8 CLEAN WARM JARS. WE THEN TAKE A LARGE PAN AND DRAIN THE HAM JUICES INTO THE BOWL THROUGH A COLANDER LEAVING THE HAM EASY TO CAN. WE RETURN THE JUICES TO THE STOCK POT AND ADD 4-6 CUPS HOT WATER AND BRING TO A BOIL.

WE GOT DOWN OUR PRESHER COOKER ( THANKS FRED) AND PUT IT ON THE STOVE ABOUT 1/3 FULL WATER ON A HIGH HEAT.

AFTER THE HAM JUICES START TO BOIL WE TURN OFF THE HEAT AND LADDIE THE JARS FULL TO WITH IN 1 INCH OF THE TOP. PUT ON THE LIDS AND RINGS AND PLACED 4 JARS IN THE PRESHER COOKER LOCK DOWN THE LID SET THE POT AT 10 LBS AND AFTER IT STARTS TO STEAM START THE CLOCK 1 1/2 HRS. AFTER WE START WE SIT AND PLAY GAMES OR WATCH TV TALK WHAT EVER .

AFTER 1 1/2 HR WE TURN OFF THE HEAT AND LET THE PRESHER BLEED OFF ( SAFETY NOTE THE LIDS ON THE JARS WERE TIGHT WHEN YOU PUT THEM IN THE COOKER AND ARE VERY HOT DO NOT BANG JARS OR TRY TO COOL WITH WATER THEY WILL EXPLODE!!!!!!!!!!!!!!) WE PLACE A TOWEL ON THE DRYER AND PUT THE JARS ON THE TOWEL TO COOL ( CONTENTS WILL CONTINUE TO BOIL IN JARS) USE JAR LIFTERS. WE LET OUR JARS SIT OUT FOR 6 - 7 DAY TO MAKE SURE THEY SEAL AND THE TOPS DON'T POP UP IN THE CENTER . IF THIS HAPPENS TOSS OUT .

NOW NOT WANTING TO WAST SPACE IN THE NEXT LOAD WE HAD SOME CABBAGE SOUP LEFT OVER FROM LUNCH WE RE HEATED IT AND FILLED 2 JARS SO I WOULD HAVE A FULL COOKER ( 4 JARS) AND REPEATED THE ABOVE STEPS EXCEPT WHEN THE 1 1/2 HR TIME WAS UP WE SHUT OFF THE HEAT AND WENT TO BED LEAVING THE JARS TO COOL IN THE COOKER .

SO AS A RECAP WE PUT UP 8 JARS OF GREAT FOOD AT NO EXTRA COST AND VERY LITTLE XTRA EFFORT . WE WASTED NO FOOD SAVED SOME MONEY AND ADDED TO OUR PREPS . WE DID THE SAME THING THE NEXT NITE 4 JARS OF BRISKET SLICES WITH SPUDS AND MANO SALSA ( NOTE ONLY 3 JARS SEALED SO I HAD BRISKET FOR LUNCH THE NEXT DAY ) SO IN 2 DAYS I PUT UP 11 JARS AND GAVE MYSELF A LOT OF PEACE OF MIND. NEXT TIME WE WILL COVER MADDOG SURVIVAL SOUP MIX..

BUBBA RUB --- IS BROWN SUGAR SALT PEPPER SAGE ROSEMARY THYME AND CHILI POWDER WITH ONION AND GARLIC POWDER TO TASTE. FOOD IS NOT JUST FOOD ITS LOVE SHARE SOME-------MADDOG