Posted on 08/12/2017 2:00:52 AM PDT by Oshkalaboomboom
I either read or dreamed that I read in one of the SHTF preparedness manuals that one of the religious orders usually has a canning facility set up in their halls so members can get ready for the future and save via economy of scale. Was that the Jehova's Witnesses? Can nonbelievers use their facility?
Don’t worry. Kim isn’t targeting Spain and if he did, there’s no chance of it tipping over.
Lehman’s non-electric hardware in Kidron Ohio sells a variety of canning kits beginning at $23.99. Pressure canners are far more expensive, but a pressure canner is an absolute necessity for low acid vegetables.
Tomatoes can be canned using the water bath method.
"They were absolutely delicious. Seriously!"
"BTW - I can about 100 quarts of stuff from my garden each season."
Expiration 01.! Wow..! Stones, you have..!!
My son is dead-set on spending $2,200 on a freeze dryer... I remember eating freeze dried ice cream back in the early 70's..(?) I'm not sold on the idea.....
Water..!! a good supply of water is absolutely critical... Walmart sells some pretty good cheap filters nowadays....
Barter
Not when you bug in.
A couple of things I want to say about some recipes in the Ball blue book...their pickel and relish recipes are frequently off with regard to liquids. It’s hard to complete the jar filling because there’s not enough liquid. Secondly, their instructions for pickles is confusing. For example, it’s impossible to tell if a pickle recipe is for a brined pickel or fresh unbrined. Salt content becomes an issue. Pickles are notoriously limp..not enough vinegar.
Finally, foods end up over processed.
I follow a recipe exactly the first time I make it. Then if I need to improvise, I do after making notes about the needed corrections.
I’ve used other recipes that work out better than ball blue book.
I prefer to freeze foods..well, most of them. Carrots do best dehydrated. I dehydrate whole eggs, but then store the dried eggs in the freezer for longer shelf life.
The most major problem with frozen foods is loss of electricity, especially if for any reason you can’t run a generator.
One of the other members put up a link to a survivor in Bosnia, but the link seems dead due to certificate expiration. If that info can be put up on someone’s blog, it would be good to do so because it’s a very valuable piece. I read it a few years ago.
If you use a generator, you set yourself up for intruders. Your place needs to look abandoned. Cooking smells are a dead giveaway which invites hungry intruders. Failure to look starved is a give away that you have access to food. Lots of very interesting realities.thank
Most of is envision a more comfortable survival with all of our thoughtful preps. To some degree, and for a short time, that may be true, but don’t count on it over the long term. So please, do read survival stories from people who’ve done it. It’s not pretty. Better be in top physical condition with a little added fat storage, and know how to move fast, invisibly.
They smelled fine and passed the taste test.
Simmered them up with a dash of fish sauce, rooster sauce, black pepper and okra from the garden.
The human sense of smell is pretty reliable in cases like this.
It’s the only sense that’s directly connected to the brain.
“If the shtf it’ll be the Mormons who’d better be armed.”
They are. Believe me, they are.
L
Tell your friend to do the research on canning. We do quite a bit of our own. It’s a great skill to have. But you MUST do it properly or you can kill people.
Botulism is not something to be played with.
L
Great post, my friend.
Thanks.
L
So my canned Tuna and SPAM
IS Good Well past the
“Best By..” Date?
Its the Mormons. We have bought a ton of stuff from the Mormon cannery for our 1 year of survival food pantry.
Exactly right.
Kart. Your words of wisdom have be missed. Hope all is better in your life.
It requires a sidewalk. We don’t have sidewalks on my street.
What about Booze.Smokes and Ammo?
You’re thinking of the Mormons. They’ve limited use of their facilities by non-believers for liability reasons.
Better off getting set up to freeze dry. Vacuum packed freeze dried foods taste fresher, retain more nutrients, and have a shelf life of 25 years or more. And there isn’t anything that can’t be freeze dried. Freeze dried foods are expensive in the stores so it is well worth the effort to get set up to do it yourself. And it is not as hard as what they tell us, they don’t want us doing it ourselves and cutting into their industry. The Inca were freeze drying foods thousands of years ago.
The high dollar barter goods. :) Spices that can’t be grown here will also be valuable barter currency. Bland food is what fueled all the exploration and discovery of the new world.
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