01-27-2016, 07:02 PM
Hello,
Y'all can call me Dag or Dagget, either is fine. where to start...Hmm...... Well i grew up in a Polish household and we all know the Polska like to eat. I spent a lot of my youth helping my moms and granny in the kitchen during my pre-teen years. Of course there were a lot of polish dishes. ( and I happen to have granny's Polska cook book
). we also always helped in the gardens my grand parents house and helped with canning. we even used to fill the bath tub with grapes and walk on them to squish them. when i met my girl friend at the time (now wife) at 18 we rented a place together and I started a small salsa garden and started canning it. this led me to the farmers market to make large batches that would last all year, or so I thought. I also started canning many other things back then, my early twenties.
When we bought our first house I put in a 50' x 50' garden so i could can almost exclusively out of my garden.then about ten years ago when i was 33 (OMG were does the time go) i started smoking and preserving meats. I making my own hams, sausages and bacon from fresh pieces of pork and i have even made dried beef from beef and venison roasts. that led to me making my own spice mixes and sauces, it only seemed natural to me. i make all my rubs from scracth for smoking and meet preserving and i have went as far as to make my own taco and chili seasonings and such.
Now at age 43 (again were does the time go) i have turned to low sodium. the fall of 2015 my wife for all these years suffered from CHF (congestive heart failure) and is only allowed 2000 mg of sodium per day, a tsp is 2300 mg. so i started by emptying my pantry of about 3 months worth of canned good store bought or items i canned and started over. i have changed the way i prepare anything i create/cook to accommodate my wife's new lifestyle. I am still learning but i feel the transition has been easy do to my previous experience with the "homemade" approach to things i have made for years. i have yet to convert any of the items i can to low sodium but we will be doing that this summer when the garden starts popping!
Please feel free to ask me questions, if i do not know i will find the answer as i am one determined individual on this subject, for my sweet, sweet wife of course.
Dag
Y'all can call me Dag or Dagget, either is fine. where to start...Hmm...... Well i grew up in a Polish household and we all know the Polska like to eat. I spent a lot of my youth helping my moms and granny in the kitchen during my pre-teen years. Of course there were a lot of polish dishes. ( and I happen to have granny's Polska cook book
). we also always helped in the gardens my grand parents house and helped with canning. we even used to fill the bath tub with grapes and walk on them to squish them. when i met my girl friend at the time (now wife) at 18 we rented a place together and I started a small salsa garden and started canning it. this led me to the farmers market to make large batches that would last all year, or so I thought. I also started canning many other things back then, my early twenties.When we bought our first house I put in a 50' x 50' garden so i could can almost exclusively out of my garden.then about ten years ago when i was 33 (OMG were does the time go) i started smoking and preserving meats. I making my own hams, sausages and bacon from fresh pieces of pork and i have even made dried beef from beef and venison roasts. that led to me making my own spice mixes and sauces, it only seemed natural to me. i make all my rubs from scracth for smoking and meet preserving and i have went as far as to make my own taco and chili seasonings and such.
Now at age 43 (again were does the time go) i have turned to low sodium. the fall of 2015 my wife for all these years suffered from CHF (congestive heart failure) and is only allowed 2000 mg of sodium per day, a tsp is 2300 mg. so i started by emptying my pantry of about 3 months worth of canned good store bought or items i canned and started over. i have changed the way i prepare anything i create/cook to accommodate my wife's new lifestyle. I am still learning but i feel the transition has been easy do to my previous experience with the "homemade" approach to things i have made for years. i have yet to convert any of the items i can to low sodium but we will be doing that this summer when the garden starts popping!
Please feel free to ask me questions, if i do not know i will find the answer as i am one determined individual on this subject, for my sweet, sweet wife of course.
Dag