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On sending, make sure you don't cross the size limits: MAX_UDP_SIZE = 65507 # https://en.wikipedia.org/wiki/User_Datagram_Protocol I'm of the opinion that the best camping food is food you love. Specifically, I'm thinking of meals that are easy, healthy, and tasty.
Canning food is an excellent way to preserve it for long-term use without taking up space in your refrigerator or freezer. Not everything should be canned, however, and the method you should use depends on the type of food you are using. Use the Proper Canning Equipment At higher altitudes, water boils at a lower temperature. So, at sea level, water will boil at 212°F, but at 1,000 feet above sea level (the standard used in most recipes), it boils at 210°F. The higher the altitude, the lower the boiling point — at 2,000 feet above sea level, for instance, water boils at 208°F. Soaking your cucumbers in water helps to ensure their freshness and helps to improve their texture and flavor.It must have a pressure gauge. Reaching a proper level of pressure and maintaining it for a specific amount of time is essential to killing botulism and other potentially lethal spores in low-acid foods. Do not skip the sterilization of jars. Boil the washed jars and sealing lids in hot water to sterilize. To prepare ahead of time, chop meat, cheese, & fruit into pieces and store in reusable bags or tupperware. Use small crunchy cucumbers that don’t have a lot of seeds for best results. I have found larger cucumbers don’t work as well and you may be disappointed with the results. Seal the jars with sterilized lids while hot. Put closed jars on a deep baking tray and bake them in the oven at 220F for 1 hour to improve seal.
S'mores are obviously a campfire staple. For traditional camping foods (at least for so-called "car camping"), I tend to think of dutch oven meals: egg scrambles, cobbler, or a hearty stew. It can be lots of fun tinkering with recipes to make them your own, but home canning is not the time to play around with ingredients. Add 1 tsp peppercorn and add 2 whole cloves of garlic into the jar along with 1 tsp of seasoning mix into the jar. Preparing the Brine:Sometimes you don't have the equipment/time/energy to make a full, fancy meal out in the wilderness. Not to fear! These no-cook camping meals will keep you fed and fueled—no flame needed. Camping Meal Ideas With a little bit of prep, having a BLT doesn't mean getting splattered by hot grease—at least, not around the fire. Just like at home, your stove-less options are pretty broad. I find myself going for sandwiches, salads, and wraps, as these are easy to throw together either before or during a trip. No-cook camping meals can also involve some pre-camp prepping of ingredients that require time in the oven or in skillet. What are traditional camping foods? What should you make? I'm not sure. I'm happy to tell you that the possibilities for what you can make are limitless. And you don't need to have a fire going to make something delicious happen!
Test to see if the jar is sealed by touching the center of the seal. If it pops in and out, it is not sealed. In addition to these meal ideas, you'll find recipes with ingredients and instructions. Pretty useful, eh? Just before pouring the jam into the jars, boil the rims, lids, a pair of tongs and ladel on the stove top for 5 minutes. Use the tongs to place the lids on to the jars. Do not touch any of the inside surfaces with anything that hasn’t been sterilized. Filling the Jars Using Fresh Dill You should wash all produce before canning and use fresh items with no signs of mold or rot. Your equipment needs to be squeaky clean, too. I haven’t tried it, but you could try other vegetables. Some vegetables may need to be blanched first, however.There are two types of canners for home use: pressure canners and water bath canners. Not All Pressure Cookers are Suitable for Canning Hummus is a real winner for trail meals. It's the glue that holds everything together in these wraps (if glue tasted really good). So, it’s important to know your location’s altitude before you begin water bath canning. You can easily find this information online. If your altitude is more than 1,001 feet above sea level, you will need to add 5 minutes to the processing time. Inspect Home-Canned Foods for Safety Clean the lids. Wash the lids and canning rings in hot, soapy water and rinse them well. Put them in a small saucepan filled with hot water to keep them ready for use.
Water bath canning uses a pot large enough to hold the filled canning jars plus at least one inch of water above the lids. Most are made of enamel-covered steel or aluminum but they all have a few features in common. Test the lids before storing the jars. The day after canning, press down gently each lid. Properly sealed lids will not move. If there’s any wobble, the jar is not suitably sealed for shelf-storage. The food is fine, though, so pop it into the fridge and eat it within the next two months. A lot of people associate camp food with fires and dutch ovens or little gas stoves. While I'm a big fan of this gear and those methods, it's not always the right fit. Sometimes, it's not even an option!
Recipe
If you’re using fresh dill, rinse the fresh sprigs of dill leaves and flowers. Place a sprig of dill leaves and one flower in the bottom of the jar. Cut the bagel in half. Add desired topping combinations. Store in a reusable bag until ready to enjoy.
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