Bisphenol A & Canning Jar Lids

[Hope@ZeroKelvin]

@spacecase0:  do you have a link to Indian canning methods.  I LOOVVEE Indian food, having gotten addicted to it the year I spent in Kenya.

there are no indian canning methods,
that is my point,
you just don't need canning for indian food

Is it the spices they use? 

How long will it keep without water or pressure canning?

Can you do Sag Paneer?  That is my all time favorite.  Or Tandoori Chicken?

[spacecase0]

they use lots of dried grains, beans, and spices,
the chickens you just keep living till you need them,
Sag Paneer is my favorite as well,
Paneer is a freshly made cheese from milk,
the Sag is easier if you have it canned, but you can make it fresh as well.
so you just make all the food from things that store with out refrigeration or canning,
it does not store well once you make it.

[justanotherdfu]

Spacecase, that's how we try to do.  We try to eat according to Ayurvedic principles.  No frozen or canned food.  No leftovers or precooked food.  Basically no "dead" food (well, except for meat.)  It's pretty easy when you can shop at the grocery store every few days but how in the world can you do it if you live in a climate with no fresh vegetables 4 months of the year??  The only thing I can think of is root cellar vegetables all winter.  Kind of like the Russians: potatoes, cabbage and onions all winter.  Or else have a greenhouse.  I'd love to hear some more about how you do it. 

[Koperen]

Root cellar plus seeds for sprouting will give you a nice selection of vegetables through the winter. 
You might want to check out the book Root Cellaring by Mike Bubel

[Grower]

Oh, the frugal fred in me can't not eat leftovers. Plus, I like to cook things ahead, like a batch of chicken for stir-fries the next day, or rice or beans I can dip out of all week. But I do make sure I mix it with "fresh" and "live" foods.

I do love the book Corny referenced. I posted it when I was new to LATOC, and I'm glad to see it still circulating.

Dang.

I miss Corny. Anybody know how she's doing? (sorry for the threadjack).

[spacecase0]

Spacecase, that's how we try to do.  We try to eat according to Ayurvedic principles.  No frozen or canned food.  No leftovers or precooked food.  Basically no "dead" food (well, except for meat.)  It's pretty easy when you can shop at the grocery store every few days but how in the world can you do it if you live in a climate with no fresh vegetables 4 months of the year??  The only thing I can think of is root cellar vegetables all winter.  Kind of like the Russians: potatoes, cabbage and onions all winter.  Or else have a greenhouse.  I'd love to hear some more about how you do it. 

mostly I eat things in season,
it takes 6 to 8 months for me to get scurvy,
so I am usually just fine eating just grains and spices in the middle of winter,
and i eat limes and onions when ever I can,
but mostly I just don't worry about it and everything seems to work out just fine.

[justanotherdfu]

That's very interesting.  I've been buying nearly all of my food at the farmers market.  It's over now and with it goes the lettuce.  No more salad all winter.  But somehow, that seems right.  I don't really want salad in the winter.  I want a big steaming bowl of bean or barley soup.   Then when spring rolls around a huge green salad is gonna look really good again.

"it takes 6 to 8 months for me to get scurvy" Lol - it sounds like you've timed this?

Thanks for posting.  I've been thinking about this for the past year.  How do you eat fresh produce in the middle of winter without a supermarket?  I think you're right, it'll work out just fine for me too. 

Eat every food in it's own season.  It's really simple, isn't it.