That’s the plan. I can’t have chickens until I move to the country, but I’m working on the wheat now, and we get our eggs from a family friend most of the time.Speaker to Animals wrote:GrumpyCatFace wrote:Forever, probably. Once it’s done, it’s an anearobic environment with high acidity, so nothing can grow. Should last until the glass fails or something.Speaker to Animals wrote:
How long will the sauce last after canning?
You should buy a shit ton of pasta in vacuum sealed containers. When SHTF, it's time to carb the fuck up.
I can make my own pasta, once I get the hang of wheat milling.
You should get a pasta machine. They are cheap and will last forever. I can make pretty good pasta, but I never did it from flour I milled myself from wheat.
If you want that as a prepping option, you're going to need some hens to produce lots of eggs. About 1-2 eggs per 1 cups of flour I think it was last I did it (it's been a while).
If you grow some herbs, garlic, tomatoes, and onions, you'd have some good pasta meals in the worst of times. It might be really hard to make the flour right, though. To do it right, you have to make semolina flour. All I know is that it comes from the course part of the wheat.
Making a spaghetti dinner from scratch using ingredients you grew/hatched yourself would be awesome, though.
The herbs are all homegrown, and I planted a ton of garlic a few weeks ago. Should be able to do that by next year.