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Preserving and canning your own food, Leems http://youtu.be/hANtxayH13s

Learning how to preserve food for future consumption is a nearly lost skill that we should get back to in this changing age. My dehydrator is an invaluable tool for this, and yes, it is by Mr coffee. You can dehydrate many types of meat into jerky, such as venison, lamb, buffalo, turkey, pheasant, pork, gator, frog, possum, raccoon, turtle, snake, elk, fish, and even squid make good jerky with the right seasonings. I have heard of dried octopus and conch before as well.

Dried, shredded beef is a great addition to trail soups and entrees as well as Asian cuisine or additive to ramen noodles. Shrimp and crab dries as well for longevity.

Leems- These Moroccan treats, also called 'preserved lemons' or 'pickled lemons' are a tart, salty jewel of exotic food and a way to store and preserve citrus for a long period. If you've ever tasted salt and lime, you know it's a thing made in heaven. Leems are added to soups and meats, tagine dishes and several Moroccan staples.

Sterilize your jars, cross-hatch the lemons and pack with salt, insert into the jar. Then add coriander, whole cloves, cinnamon stick, bay leaf and begin packing down lemon after lemon until they are covered in their own juice. Squeeze one more lemon juice till it covers the lemons completely and comes up to the jar's mouth, add a little more kosher salt and let cool tightly sealed. Wait for 4 weeks and add more lemons as needed as they shrink a bit, use washed hands or tools to mash at this point. periodic pressing is suggested. lasts up to 5-6 years, a little goes a long way. Rind and all is edible.

Easy guides to canning your own foods

and more Americans are returning in record numbers to the days of canning to preserve food. Canning jars and supplies have been disappearing from store shelves and families across the country are rediscovering the satisfaction of preserving their own healthy foods.

However, just as many people are standing on the sidelines, wanting to jump in but confused about where to start. Sharon over at Simply Canning has an easy-to-navigate website with dozens of helpful articles related to canning. She also has an inexpensive e-book you can download in seconds to begin your own venture into the world of canning. Here are some articles you may want to check out:

Canning equipment
Canning chicken or poultry
Canning homemade soups

Kendra, over at New Life on a Homestead, is also into canning and gave her permission for me to post this video explaining the use of a pressure canner.

How to Use a Pressure Canner http://youtu.be/A-fFAlldDKM

You can also find directions from Kendra for canning summer squash and zucchini and chicken broth.

Finally, my friend Lori in Oregon recently decided to begin blogging about her own canning adventures. You can check out her colorful blog, Lori’s Latest – and other tales from the homestead. I can’t wait to try her recipe for Indian Relish.

One item you will definitely want to have on hand is the book known as the canning Bible, Ball Complete Book of Home Preserving. It will almost certainly be in your library but you’ll soon be wanting a copy of your own. Barbara, a family friend who has been canning for decades, still pulls out her worn copy from twenty years ago.

Look for canning jars and other equipment at garage and estate sales, second-hand stores, eBay, Craigslist, Backpage, and even placing requests for free supplies at Freecycle. With the weather definitely hitting autumn and, in some places, winter temperatures, a cozy, warm kitchen is just the place to be spending some time…over a water bath filled with jars of tomato preserves!

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http://thesurvivalmom.com/2011/10/26/easy-guides-to-canning-your-own-foods/