9 thoughts on “Showing off”

1. Looks like your delivery got its own UPS truck ;p

2. I’m more interested on what he *told* the UPS driver when he dropped off 28 cases of freeze dried food.

3. the ups driver probably said…. “what! only 28 cases?!?! dont you know your in montana now city boy!”

   commander 0 says “i know, i know. well, take it easy i’ll see ya next week.”

4. Sweet preps as always—you are an inspiration. How long have you had those? Any spot corrosion?

   Not as a criticism, but those should be up on pallets and stacked with enough space between and all around to permit air circulation vice corrosion and infestation.

5. Theyre sitting on the floor of my shop because the trucking company dropped them off ten minutes earlier. They’ll go on the storage racks in the bunker. You are right, of course, about how to store them. I try not to store anything that can be damaged by water at least three feet off the floor or in waterproof containers.

   I have some cans from pre-Y2k that have stored just fine. However, I have some less-than-professionally canned #10 stuff from a Mormon cannery and the cans have a thin layer of surface rust but their integrity seems fine. Painting such cans with parafin might be a good idea if your going to be sealing up cans on your own.

6. Gloating is frowned upon in most polite society. 😉

   BTW in one of my pro chefs trade mags there’s a article on how to su vide foods, pre cook and airless package them for later use. The tech is almost price friendly to do at home and if a few folks got together it’s doable.

7. Is this article available online anywhere?

8. No but here’s a few URLs on the method.

   http://www.charliepalmer.com/dry_creek/news_solo.php?i=349

   http://www.blackwell-synergy.com/doi/abs/10.1111/j.1750-3841.2006.00109.x

9. nice

   and sometime in the future having forgotten the can openor, comander zero resorts to using…… Wildflower 06

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