Prep Genrl Weekly Prep Thread: Jan 18-24, 2026

feralferret

feralferret

Veteran Member
Here we go with a new week!

Had a nice Sabbath service Saturday afternoon. I had to scramble getting ready as I had inadvertently fallen asleep about two hours before. I was awakened just in time for the teleconference. Not a lot of sleep the previous two night due to pain. I had thrown my throw blanket over me while surfing the internet. When I got warm and the pain in my hand eased up some I was out like a light. My full belly contributed also.

Picked up online grocery order after church. There was a bag of tomatoes in with our order that were not a part of it. These were in addition to the Roma tomatoes that we had ordered.

Spent the last five hours reading a new book that the author had posted about in the Timebomb 2000 section. CHAT - "Nearly Lost" my new novel is out today. It was marked down to $4.99 for the Kindle edition as an introductory special. It was well worth it. I have a step-son who lives in one of the towns mentioned in the story in northern Georgia, so I have been in pert of the area where the story is set. Yeah, I read fairly fast. I learned to speed read about 60 years ago.

Weather has turned cold here. Single digit lows the next couple of mornings with wind chills a little below zero.

Wishing all a wonderful week.
 
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SouthernBreeze

SouthernBreeze

TB Fanatic
Good Morning.

Today will be tied up baking bread. 4 loaves to bake. 2 honey wheat and 2 cheese batter bread. I already have 2 loaves of sourdough in the freezer. I plan to also move some of my home canned food items around in the big pantry. Put empty cases of jars in the back of the shelves, and move the filled cases to the front.

It was 19 degrees overnight, but will warm to 40, today.
 
nomifyle

nomifyle

TB Fanatic
I forgot the iodine so I put a little more coffee in my cup.

Strangely I’m feeling more energy this morning so I’ve been trying to get a few things done. Folded a load of clothes and go another started, browned two packages of venison with bacon in it, we processed that way, gonna get that pot of soup going and some of it will go in the freezer.

Gotta rearrange a shelf in the bathroom for things that have been out of place for over a year.

Dh did a grocery pick up yesterday, seems like we are doing that weekly to the tune of almost $200 and that’s not counting what I order from Amazon. Seems like I’ve made a career fro ordering from Amazon. I’ve seen some tic toc videos of cancer patients doing that too.

If and when I’m able to cook more we can cut that Walmart bill down, hell it’s only money, I’m 79 and dh is 82, who knows how much longer we’ll be around, might as well get what we want that we can afford
 
patriotgal

patriotgal

Veteran Member
22 deg, feels like 16. Will brave it this evening to visit mom at nursing home. Only time we have available.

I have practice work session at 2 and we will leave as soon as it is over. These are not normally done on weekends but they need us Monday so it is what it is.

DHs blood pressure and weight are coming down with the meal changes. Ordered beetroot and more magnesium today. My BP is just a bit high, probably from stress of dealing with DHs recent health. He has taken over dishes and trash and is learning to do laundry again. Big help.

Stay warm and safe everyone.
 
Meemur

Meemur

Voice on the Prairie
I'm puttering around indoors at the moment. I did a little research (taxes), cleaning, and scanning inet boards. At noon, I'm going to check the furnace vents, start the car, and maybe do a quick Sunday drive.

Wishing everyone a peaceful day!
 
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moldy

Has No Life - Lives on TB
LMAO! DH went with me (remember yesterday he was complaining about tripping over stuff) to check out a boom truck my eBay Guy (EG) was needing to get rid of. After about 45 minutes of conversation, DH dropped me off at home and headed to get a truck dolly to bring home 3 vehicles (1 should go to a friend, I hope). Thankfully the tractor is being sold with the property. I told EG, "This is why I don't bring him every time. We'd go home with everything." DH is happy, friend is happy, EG is happy - so I'm happy. Putting a shepard's pie in the oven so it will be hot whenever whoever shows up for lunch.

I've managed to get my state sales tax paid for the business and am working on trying to file 1099s (just a couple). Then it is back to the sorta regular stuff - laundry, cleaning the house, ebay listings, organizing,....

Well - you know what they say about plans. Ending up steering the boom truck while DH towed it home. It's OK - the laundry will wait, and the dust bunnies are having a party under the bed anyway. I wouldn't want to interrupt.
 
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SouthernBreeze

SouthernBreeze

TB Fanatic
I've finally got everything done that I set out to do, today. I just finished cleaning up the kitchen. Cary is binge watching, "Gunsmoke". I think I'll join him. I'm tired.

While moving around the cases of empty canning jars, I pulled a few pints out. I plan to can pinto beans, tomorrow. I laid 2, 1 lb. packs out of the freezer, today.
 
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philkar

Veteran Member
I love having canned beans SB! Already in the 20’s here. Animals are all bedded with extra straw except for that silly turkey that insists on sleeping in the oak tree. She can find her own warm spot after rejecting my offerings. Quite concerned with all the junk going on. Be safe and warm everyone!
 
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school marm

Veteran Member
I'm hoping for a slow day here, even though DH is home due to the holiday. I'd love to get a couple of articles written for the blog. I usually aim for one per day, but I'll have my little grandchildren here most of the day tomorrow--and that is definitely not conducive to writing with any degree of coherence. DDIL isn't even halfway through the first trimester, and she's absolutely wasted. I remember that far too well, and I had no one to help me, so I'm happy to have the grandchildren here. Also thrilled to have another grandbaby on the way! Two actually--DD2 is also pregnant!
 
SouthernBreeze

SouthernBreeze

TB Fanatic
philkar said:
I love having canned beans SB!
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Me, too. It's so much cheaper than buying them, and I have a ton of dry beans in the freezer to can, eventually. As I use a few pints, I can and replace them with what's in the freezer. Mostly it's pinto, lima, black-eye pea, and navy beans. They taste better than store bought, too. I never pass up a sale on dry beans for the freezer. We may have to survive on canned beans and cornbread, but we'll eat good.

We got up to a chilling weather forecast this morning. I don't know if what they are saying will turn out to be true or not, but we have in our forecast for Saturday 7-11 inches of snow! That's almost a week away, so we'll wait and see what develops. If it happens, our whole area will be shut down. The most snow that I remember getting here was 9 inches. Wednesday is our shopping day, so we'll beat the rush, LOL. Orders going out to Walmart and Sam's that day, too.
 
Meemur

Meemur

Voice on the Prairie
Seven inches of snow would create many problems for your area, including flooding, SB. Yikes!

It's a balmy 4 degrees here. I don't even want to consider the chill factors. I will bundle up later and check the furnace vents. They were just fine yesterday, and the temperatures will moderate later, so I'm not expecting problems, but I keep an eye on them when air temps go below 10 degrees for extended periods.

I have various sorting projects that I'm continuing to work on, which is a great indoor project for a day like today.
 
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summerthyme

Administrator
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WanderLore said:
Son left a little while ago to take his dog to the crematorium. There is no way we can get him buried for a month or more. It is minus 15 I think with the wind chill. Snowing heavy winds. Nuts
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I'm sorry. We dug graves for more than one elderly dog on hospice...they had a terminal diagnosis, and we knew they only had weeks or months left...and we *didn't* want to have to be digging frozen ground.

Twice, I found a way to keep them comfortable for almost a year...we just laid a sheet of plywood over the grave until it was needed.

Cremation at the vets is a good option, though...

Summerthyme
 
SouthernBreeze

SouthernBreeze

TB Fanatic
Meemur said:
Seven inches of snow would create many problems for your area, including flooding, SB
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Yes, it would. We have no snow removal equipment down here. All that can be done is to have the Transportation Dept. put out gravel on all the bridges. That's it. 11 inches would bury us. Icing is also in our forecast, so I don't know how much ice we'll get compared to snow. I'm not getting excited about it, yet. We were supposed to get up to an inch of snow last Saturday, but we got none.

8 pints of pinto beans going right now, and I'm about to start making up a huge pot of chicken spaghetti for supper, tonight. Some of it will go in the freezer for another meal later on. I'll put it in the fridge to cook, later. I'm thinking of making up a big pot of chicken noodle soup for Saturday. It can simmer all day on the wood stove in case we lose power. Everything I need to make it will come straight out of the pantry.
 
patriotgal

patriotgal

Veteran Member
Lunch break. They are calling for us to get nasty weather too next weekend. Hope they are wrong.

Was hoping everyone would think we are closed today due to holiday but not happening. Sorting through office stuff. I have quite the supply of everything. Cullimg down to what I actually use.
 
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herbgarden

Veteran Member
I have been canning well over 50 years and have never canned beans. just kept large jars of dried beans. Now that I am long in the tooth,I would love to can some for speed in cooking. And since I lost $126 a month on my social security due to Part D and B Medicare increases, I do not want to buy cans of pinto, great Northern and black beans. How do you all can your dried beans? Any and all help appreciated. Thank you
 
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summerthyme

Administrator
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Meemur said:
I don't eat that many beans anymore. I vac seal dried beans and blanch/freeze green beans that I harvest.

So sorry about the reduction in your ss. If you are within the income limit, also look into the Commodity Supplemental Food Program: https://www.fns.usda.gov/csfp/commodity-supplemental-food-program

I heard that they've lowered the income limits. It wouldn't hurt to check!
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It looks like you're eligible if you are below 150% of Federal poverty level...if you make less than $23,475 as a single person, or $31,725 for a couple.

But canning beans isn’t difficult, as long as you have a pressure canner. I'll let Sherree tell you how she does it...I haven't done them in years. Its definitely a money saver!

Summerthyme
 
SouthernBreeze

SouthernBreeze

TB Fanatic
herbgarden said:
I have been canning well over 50 years and have never canned beans. just kept large jars of dried beans. Now that I am long in the tooth,I would love to can some for speed in cooking. And since I lost $126 a month on my social security due to Part D and B Medicare increases, I do not want to buy cans of pinto, great Northern and black beans. How do you all can your dried beans? Any and all help appreciated. Thank you
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This is the method I use canning all my dry beans.

First, I rinse and sort the beans. Then, I cover them in cold water in a large pot, bring to a boil. Boil for about 5 mins. Turn off heat, and let them soak for an hour. Drain. Place the beans into a large pot and cover them with fresh water. Bring to boil and cook for about 30 mins. Fill the sterile jars with the beans and cooking liquid while still hot into the jars. Fill up to 1 inch of jar rim, put on lids and rings, and process for 75 mins. I use an electric pressure canner.

Hope that helps.
 
SouthernBreeze

SouthernBreeze

TB Fanatic
I also want to say that a 1lb. bag of dry beans will be equal to 4 or 5 pint jars of canned beans. I usually get 4 full jars. If I have some left, I put them in a jar, too, but it's not a full jar. Lots cheaper than buying store bought. You can also add a bit of salt to each jar, but I don't. I add a little when I open them to cook.
 
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summerthyme

Administrator
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herbgarden said:
Thank you so much. I will can some later this week. I have a pressure canner. Will 10 lb pressure be enough
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Yes, unless you are above 1000 feet in altitude. If you are, use 15# pressure to be safe.

Our farm was at 1780 feet, in the foothills of the Allegheny mountains. I have All American canners, which have a dial gauge as well as a rocker weight that keeps the pressure in range.

Officially, it needed 11# pressure for absolute safety. I found if I ran it a little "hot"...the rocker weight would be continually releasing pressure...it would stay at 11-12# on the gauge.

If we'd lived any higher altitude, id have just used the 15# hole in the rocker weight.

Summerthyme
 
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Wildwood

Veteran Member
If you can quarts, it takes 90 minutes. I've found, for me, if I cook them any before I put them in the jars, my beans are a little more mushy than I like. There are a ton of YouTube videos for pressure canning dried beans. I'd watch a few before I canned them. I do like for the water that goes in mine to be extremely hot.

They've changed the way they process dried beans. Use to, it took a lot longer to cook a pot of dried beans than it does now. Whatever they've done to them is why you have to be careful not to cook them too long before pressure canning. I don't soak them at all any more.
 
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summerthyme

Administrator
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Wildwood said:
If you can quarts, it takes 90 minutes. I've found, for me, if I cook them any before I put them in the jars, my beans are a little more mushy than I like. There are a ton of YouTube videos for pressure canning dried beans. I'd watch a few before I canned them. I do like for the water that goes in mine to be extremely hot.

They've changed the way they process dried beans. Use to, it took a lot longer to cook a pot of dried beans than it does now. Whatever they've done to them is why you have to be careful not to cook them too long before pressure canning. I don't soak them at all any more.
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It depends on whether they are fresh. I haven't bought any dry beans in over 10 years. Even my Y2k stash still cooks up tender, but they take a LOT longer to get to the edible stage. I use those if im making chili to can.

If the new beans are different, its probably because they are using glyphosate to get them to dry down on the plant. They can get them to harvestable moisture levels *even if they aren't fully mature*.

Summerthyme
 
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Wildwood

Veteran Member
summerthyme said:
It depends on whether they are fresh. I haven't bought any dry beans in over 10 years. Even my Y2k stash still cooks up tender, but they take a LOT longer to get to the edible stage. I use those if im making chili to can.

If the new beans are different, its probably because they are using glyphosate to get the to dry down on the plant. They can get them to harvestable moisture levels *even if they aren't fully mature*.

Summerthyme
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I've been too good about rotating my beans. I do have some in the super pails that are the old style...guess I should crack one of those open. What I'm seeing in the beans now sounds like it could be what you described. It is definitely something in the drying process that I first noticed a few years back. The skin is shiny and tends to crack and curl up.

I tried to grow pinto beans last year but had no luck. Of course they were on the end of the purple hull pea rows that the rabbits decimated. Thankfully, I'm getting a fence around the whole garden this year and I'm going to give it one more try.

I don't get the overcooked texture when I can fresh peas and beans, just the dried ones. If I could find organic dried beans, I might find something better to can.

Ten years ago, I never had an issue with mushy beans. There's no telling how many different brands I've tried. I know I'm picky but unless I'm making refried beans, I want them well done but not disintegrating. I was always comparing them to the perfect ones my mother canned but last year I looked in her canning book that came with her first pressure canner fifty or sixty yeas ago...it's well worn because she used it all the time. The time it gave for quart jars of pintos was 75 minutes, the same as pints. I'm sure it was a typo but her beans were perfect and we never got botulism, thank goodness!
 
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anna43

Veteran Member
herbgarden said:
Thank you so much. I will can some later this week. I have a pressure canner. Will 10 lb pressure be enough
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Depends on your altitude.

If you have old beans, you will not get mushy beans when you can them. Just cooking them takes forever and they can still be grainy. I love beans but due to dietary restriction and pain I can no longer eat them.

I have two Presto pressure canners and have a difficult time getting the lids off the canner after processing. I'm seriously considering buying an electric canner for myself as a Christmas/birthday gift. I don't pressure can at all in quarts and not all that much in pints. I mostly do tomato products and water bath those. It would be nice to not have to watch the pressure gauge for 75 minutes! I pressure can meat in pints. (Auto correct is not happy with me and I'm even less happy with it -- doesn't like "can" or "pressure can" and wants to change meat to meet.)

It is 2º/feels like -4º but the wind has finely dropped after two days of blowing 25 to 45 mph. I have a haircut scheduled for tomorrow afternoon and I need to start my car well ahead of time or at least I hope it starts as I haven't started it for two weeks.

My family will be here this coming Saturday for our Christmas. I have the whole house to clean in preparation. Today I vacuumed and tomorrow I hope to scrub. DD is doing most of the cooking. I'll do pies and chicken/noodle soup since I can't eat chili. There are two non-related toddlers coming who also might not want chili, so I'll share! I'll make a large pot and freeze any leftovers. I'm out of freezer meals so that would be a win/win.

This Thursday is the mobile pantry box, and a friend will pick up for me. Don't know what will be in it yet as they were closed today. Hopefully they'll post the list tomorrow. I don't use the local food pantry, but I've been told that they have paper products, personal supplies and meat which many pantries don't. Everybody that I've talked to who do use it are very happy with what they get there. I believe you can only use it one time per month. All of the churches used to have individual pantries but not we have only one and it's a community effort.
 
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WanderLore

Veteran Member
Oh boy. Morning you all.
Feels like temp is -11. House pipes all froze. Got the heater going down in basement.
Coal stove going good and propane heater.
We have a cassette toilet in bathroom. Stored water.
Outside hydrants should be okay as not connected to house water.
Warm up tomorrow. We're good on coal, food, feed and hay. Though son is going to TSC to get more coal today.
Propane was just filled. Brought two of the 5 gal water bottles from pantry out to sit by stove.
Have to go out in a bit and do horses.
OMG. Why do we live here for winter. Won't be here next winter.
 
SouthernBreeze

SouthernBreeze

TB Fanatic
I store all my dry beans in the freezer, until they are ready to be canned. I heard a long time ago that old dry beans that have been kept in buckets/jars won't get soft when cooked no matter how long you cook them. I, also, know that from experience. Maybe, I just didn't store them right, but don't take a chance, anymore. Keeping them in the freezer stops that. I like to soak all my beans, not only to soften them, but to get out all the dirt and other nasties out of them, before canning them. If there are any chemicals in them, hoping that the soaking process will take most of that out as well. I never have mushy beans, once canned. I like them very soft, but not mushy. When I open a jar to cook, I add a bit of salt and bacon grease.

It's still winter time, here. Temps are steadily going down each day. By the time the weekend weather gets here, temps will be well below freezing for daytime highs. We are as prepared as we can be if the worst happens. Just want to let you all know that if we lose power, we have no internet service. We've been through ice storms before, and it can get bad with downed power lines from breaking and falling trees and tree limbs.

Tomorrow is shopping day. Stocking up on fresh produce and eggs, before the weekend. Beating the rush.
 
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Wildwood

Veteran Member
SouthernBreeze said:
I store all my dry beans in the freezer, until they are ready to be canned. I heard a long time ago that old dry beans that have been kept in buckets won't get soft when cooked no matter how long you cook them. I, also, know that from experience. Maybe, I just didn't store them right, but don't take a chance, anymore. Keeping them in the freezer stops that. I like to soak all my beans, not only to soften them, but to get out all the dirt and other nasties out of them, before canning them. If there are any chemicals in them, hoping that the soaking process will take most of that out as well. I never have mushy beans, once canned. I like them very soft, but not mushy. When I open a jar to cook, I add a bit of salt and bacon grease.

It's still winter time, here. Temps are steadily going down each day. By the time the weekend weather gets here, temps will be well below freezing for daytime highs. We are as prepared as we can be if the worst happens. Just want to let you all know that if we lose power, we have no internet service. We've been through ice storms before, and it can get bad with downed power lines from breaking and falling trees and tree limbs.

Tomorrow is shopping day. Stocking up on fresh produce and eggs, before the weekend. Beating the rush.
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So you don't put salt in your jars of beans when you can them? I'm willing to try anything at this point.

I've just been buying the Goya canned beans but they are very hard to find in this area. Our local Dollar Tree only gets a case a year as far as I can tell and I don't get out of town much but when I do, I always look at other DT's. It's not a brand typically carried in our area. They are so good...better than anything I can can nowdays. They are exactly like the ones we canned years ago before the dried beans changed.

It used to take me half the day to cook a big batch of pintos to the soft stage I love but now I can cook them in a couple of hours. I guess I should just start cooking all my beans as we eat them. If we didn't have some really good leftovers that needed to be eaten today, I'd do that.

Today, I'm cleaning my spare bedroom and the fridge in anticipation of losing electric with the incoming nasty weather...I may have company if that happens. I'm going to cook a ham I bought on sale a few weeks ago and a big pot of stew and cornbread in a couple of days plus a big batch of pimento cheese. If we don't lose electric, I'll still have a vacation from cooking this weekend and a celebration that we missed it. We have been beyond spoiled with all the spring like weather we've enjoyed this winter...never seen anything like it.
 
SouthernBreeze

SouthernBreeze

TB Fanatic
Wildwood said:
So you don't put salt in your jars of beans when you can them?
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No salt is necessary using my electric canner, so no salt added. I always salt them when I open a jar to cook. When I have used salt in the canning process, they aren't salty enough for our taste when I cook them, and I have to add more salt. I just leave out the salt when canning, and season them to our taste when cooking.

It's strange. If I just cook dry beans right out of the bag in a big pot with salt and seasoning, even with ham cooked in, Cary doesn't like them that way. He loves them if they have been canned, though. He also likes the canned store bought ones, too. I'm trying to save money from buying store bought canned beans and peas if there is a dry version that I can can. Those that are home canned will last almost forever, unlike those stored in a metal can from the store. Store bought canned beans and peas seem to take on a metallic taste after so long. You just don't get that with home canned goods.
 
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