PREPAREDNESS TIP: CANNING FOOD

Most canning sites err on the side of caution and recommend long processing times and, preferably, a steam canner. As I noted in the last preparedness tip, I prefer steam bath canning for faster processing with less energy, but you have to know its limits and the bacteria you are fighting. For home canning the main fear is botulism and here’s why:

Cl. botulinum is a bacterium that is all around us in soils and the environment. It survives difficult conditions by forming spores that are resistant to heat, chemicals and drying. Under favorable conditions the spores develop into bacteria (germination) and the bacteria grow in the food. During growth they produce a potent neurotoxin (nerve toxin called botulinum toxin) that causes the illness [botulism].

Canning 101 – The Basics for Beginners

Pressure Canning Tips and How To

From The Prepared Prepper’s Cookbook: Over 260 Pages of Food Storage Tips, and Recipes From Preppers All Over America! We now turn to pressure canning. The only safe way to process low acid foods such as tomatoes, meats and soups is with a pressure caner. The aim of this chapter is to provide motivation for […]

Simple DIY Solar Food Dehydrator

Sealing It Up – Using a Vacuum Sealer to Prep on a Tight Budget

My husband and I are like a lot of folks. We live paycheck-to-paycheck (his only as I am disabled and can’t work) and rarely have any “spare” funds, not even ten dollars! But, we can see the “writing on the wall” same as you and we know we needed to be ready. How to go about it was the question, though.

We found a solution. Vacuum-sealing.

Food Storage: # 10 Cans VS 5 Gallon Buckets

Reader Questions: Long-Term Storage of Powdered Milk

We’ve been reading your blog for a little over a year and have gained a lot of knowledge from you and the pack. Thanks for your hard work. We’ve never commented before until we read in the basics article about powdered milk not keeping. We asked why it wouldn’t keep being packed in mylar bags with oxygen absorbers and got no response. We pack most everything in them as we were told to by a long time prepper . We are going to get more food to pack today and need to know about the milk. Don’t want to waste money on it if it won’t keep.

Foodsaver Sealing Mason Jars~Pearl Barley And Long Term Food Storage

You can purchase the FoodSaver 4840 2-in-1 Vacuum Sealing System with Bonus Built-in Retractable Handheld Sealer here and Jar Sealer here.

An Easy Way to Make Babies . . . no, no, not those kind

I’m talking brambles (raspberry, blackberry, boysenberry, lingonberry, loganberry, .wine berry*, etc.) There are several ways to do so. The first is to spend tons of money and buy a bunch of plants; plant them in well-drained soil rich in compost and let them spread naturally. This is NOT my preferred method since I am cheap frugal. For those people who wish to use brambles for perimeter security these methods will definitely help with the budget.

Be sure that you are taking cuttings from disease free plants. If you are familiar with the mother plants, and they appear healthy, cut away, if not beware. That said, my current raspberry patch was salvaged from a dying stand a couple of years ago, I coddled them and was extremely fortunate. If you are buying plants, I recommend a local nursery’s certified disease free plants.

First, if I can’t trade or get plants from a fellow gardener, I like supporting local businesses. Second, I actually got a better deal on my current blackberry patch starter plants than I would have gotten from the big-box stores or Chinamart. Third, and most importantly, big box stores usually have plants shipped in . . . from a galaxy far, far away . . . and so those plants usually are not as acclimated or suitable to your area as ones from a local nursery.

Next, consider what the main purpose of your patch is going to be – if they’re for eating, not shredding intruders apart, go for thornless cultivars.

Now, to the business of making babies . .

Preserving the Harvest… Maybe

By BCTruck I’ve never been accused of being the sharpest knife in the drawer. Some might even say that I’m a bit “slow”. So while I’m sure most of you blog readers have figured this out, It has just dawned on me. This is the first year I’ve decided to keep and preserve as much […]