Is Recession Preparing a New Breed of Survivalist? [Survival Today

Call a beekeeper. Some will come out and collect bees for their own hives.

I don't think these are honey bees.

The sprouting onion is probably sprouting a flowering stalk. If that’s the case all it will do is produce seed.

I think if you leave the onion in the ground after you collect the seed, it will produce small onion ‘sets’ that can be dug out, separated and planted for bulbs the next spring. If the onion is a hybrid, the seeds may not come out true and will not be useful to plant.

The potatoes, if they are just russets, should be able to be planted. You cut it into pieces, with one ‘eye’ or sprouting body, on each piece. Plant the pieces in mounds for easy harvest. Your county agricultural extension office is a great resource if you have question. If you have a land grant university in the area, they will also be a good resource.

This is all presuming you have a climate that can support growing root vegetables like these.

I live close to the Univerity of Florida. Their agricultural experiment station is just a few miles down the road from me. But January through June is potato season, so I’m a bit late for this year.

http://destinysurvival.com/2009/01/23/survival-health-keep-pepto-in-your-med-kit/

January 23, 2009
Survival Health–Keep Pepto in Your Med Kit

Bill Sardi, who writes the “Knowledge of Health” newsletter, says we’re facing a much bigger problem with food borne illness than the media is telling us. Peanut butter isn’t the sole culprit. Sardi reminds us that in recent times lettuce and other vegetables have been determined to have been contaminated with Salmonella or E. coli. He observes that these bacterium generally come from animal waste and water runoff from cattle herds which contaminates nearby farms. Then the vegetable growers get blamed. Sardi alleges that the U.S. Department of Agriculture is likely protecting business interests and letting some food producers off the hook.

Sardi states that the most likely source of Salmonella contamination is chicken meat. He says about one-quarter of chickens sold in U.S. grocery stores are believed to be contaminated with salmonella bacteria. The recommendation for consumers is to cook chicken very well before eating it.

Salmonella is a bacterium that causes abdominal cramping, fever, nausea, and diarrhea. Sardi urges purchasing Pepto-Bismol (bismuth), and at the first onset of symptoms, begin coating the lining of your stomach repeatedly, every hour. Sardi says this is especially important for younger children and older adults. He claims the cure is rapid and effective. Because symptoms can occur wherever you may be—work, away from home, etc.—it’s wise to have plenty of Pepto-Bismol on hand and be prepared.

Bill Sardi is a proponent of alternative medicine, so I view his recommendation to take Pepto-Bismol as a pragmatic approach to a serious health issue. I suggest having Pepto-Bismol in your survival med kit. Pepto-Bismol is a tried and true remedy for stomach ailments over many decades. It does not have to be refrigerated. However, it should not be allowed to freeze. You may wish to have it on hand in tablet form. If you don’t like the taste of the original Pepto-Bismol, it’s available in cherry flavor. You should also be aware that labeling has been changed to recommend users consult a doctor about dosage for children under 12.

If you’re interested in knowing more of what Bill Sardi has to say on health matters, you can sign up for his newsletter at http://www.naturalhealthlibrarian.com/.

[Pepto Bismo should be apart of your medicine chest, for it not only works on people, it is what we used for our calves at the first sign of Scours, [diarrhea], learned from friend Mary, who had an original bottle of Bismuth from a 1920’s drugstore.

When I asked our local druggist to refill it for me, he told me to just buy the pink Pepto Bismo. Dilute it in water and bottle feed them.

I bought 10 day old calves at a time and raised them on goats milk, always sold them, for the word was out that they were healthy and would grow fast.

granny]

http://destinysurvival.com/2008/11/03/will-your-survival-food-supply-get-you-through-a-collapse/

Will Your Survival Food Supply Get You Through a Collapse?

My survey question for October asked what items you’d buy if money were no object. Forty-three percent of those of you responding said you’d buy long term storage food. Twenty-five percent of you said you’d buy a water purification system. Items for self defense ranked third, and the other choices got only a couple of votes. So it seemed like a good idea to revisit the subject of food storage.

There are lots of ways to approach the topic, but I want to refer to Survival Sam’s post the other day about the account of an Argentine survivalist who lived through the economic collapse earlier this decade in Argentina. As you might guess, the Argentine’s recommendations included buying plenty of storage food, including a little extra each time you go grocery shopping. I’ll summarize the main points he gave in order of importance and add a comment or two in parentheses.

1) Have foods that don’t need refrigeration. (Electricity was not dependable.)

2) Have foods with high nutrition density.

3) Have foods with a long shelf life, 1-5 years or more. (You can buy long term storage food with shelf life up to 25 years.)

4) Have foods that don’t require water for preparation. (He had access to water, but didn’t have adequate water purification, which is a mistake you and I don’t want to make. Have a good water purification unit.)

5) Have foods that don’t need cooking. (Again, utilities weren’t dependable. This makes a Good case for having a camp stove or solar oven.)

I strongly encourage you to have long term storage food on hand. If you’ve looked seriously at the offerings included in food storage packages designed to provide up to a year’s supply, but you don’t like some of the items, I would say two things. First, in a survival situation, you’ll make do with what you have at hand and will likely eat things not previously appreciated. Buy a cookbook on preparing food from your storage pantry. Nitro-Pak has such a book available. Second, supplement your storage food supply with items you do like from the supermarket or big box place. One advantage of planning ahead is the ability to get foods you’re familiar with and used to eating. Just remember shelf life on such items won’t be as long, so these items will need to be rotated out every few months, consumed and replaced.

The Argentine survivalist suggests buying canned meats, canned tuna, canned vegetables, dried pasta, dehydrated soups, chocolate, milk powder, marmalades, soups, rice and dried beans. Also, have a garden or healthful fruit trees for fresh fruit and vegetables.

Having a variety of foods can be good for morale in difficult situations. Click on the logo below and take a look at the selections Nitro-Pak has to offer. You’ll see several on their home page. Depending on the long term storage food package you purchase, you may get items like Seafood Chowder, Sweet and Sour Pork, Chicken Teriyaki, Chili Mac, Beef Stroganoff and children’s favorites like Spaghetti and super cheesy Macaroni & Cheese.

There’s sure to be a food package to meet your needs in a price range you can afford. You may want to get a supply of freeze dried food that will last one person a year or three months for a family of four, such as Nitro-Pak’s Ultimate Pak. Or you might want to start out with individual #10 cans of something as simple as banana slices. Nitro-Pak offers Mountain House freeze dried food, which is very easy to prepare. Just add water and eat. It repeatedly ranks high in taste tests, too, even among those hard to please, like children.

Nitro-Pak says it’s wise to buy now before prices go up. As you know, anything can happen in the economy these days, but, at the risk of stating the obvious, any financial counselor worth his salt will tell you keeping food on the table is one of your top priorities. Make sure you budget wisely for it.

If you haven’t started putting your storage food pantry together, now is the time. Don’t wait to live through disruptive times like those faced by those in Argentina. The Department of Homeland Security has recommended every family in America have a backup food reserve in case of natural disaster or terrorism. As Survival Sam often reminds me, regardless of what you or I may think of the government these days, if they’re telling us to be prepared, we’d better take their advice.

http://destinysurvival.com/2008/12/29/survival-kitchen-who-says-rice-and-beans-is-boring/

Survival Kitchen–Who Says Rice and Beans is Boring?

I don’t know why more people don’t make more out of rice and beans. Now, I know they sound pretty boring when you first think about it, but they’re cheap and can really be good eating. Rice and beans are really very nutritious, too.

When it comes to survival though, my husband Survival Sam says, “who cares about boring. Do you want to live or not?” He doesn’t care if others think it’s boring. I could give him rice topped with a can of kidney beans, and he could eat it for several meals in a row! I know a lot of people aren’t like that though, but I don’t think survival food doesn’t have to make you turn your nose up whenever it’s served. With just a little effort, you can make something plain into something your family will want more of.

There’s an article in the January/February 2009 “Backwoods Home Magazine” I hope you’ll take a look at. It’s got wonderful background information on both rice and beans and includes several recipes, too. If you’re looking for a Hoppin’ John recipe for New Year’s, it’s there.

Gourmet Nutrition with Rice and Beans

by Richard Blunt

Rice and beans represent two of the most important food families in the human diet.

Rice itself is the principal food for more than half of the world’s population. In places like Cambodia and Bangladesh it provides nearly three quarters of the daily nutritional intake.

Read the whole article here:www.backwoodshome.com/articles2/blunt115.html

Excerpt used with permission of Backwoods Home Magazine. www.backwoodshome.com 1-800-835-2418

How many times have you gone to a restaurant and had a dish based on rice and beans? More times than you realize, I’ll bet. Somebody there was creative enough to make it enticing for you, and you paid a premium price for it. Well, get a little creative in your own kitchen yourself. Get your family used to the idea of eating rice and beans now. Who says survival food has to be boring?

http://destinysurvival.com/2008/08/29/cooking-for-survival-with-stored-corn/

[video is still on page]

Cooking for Survival with Stored Corn

I’m excited today because I get to introduce the first video posted on John’s blog–with his help, of course! I thought it would be good to start with something about cooking with storage food. In this case, it’s on making sweet corn fritters from ground corn.

Now, I don’t know the man who made this casual video, but if you can spare about ten and a half minutes, you’ll see how to use corn you can grind yourself, along with other ingredients from a supply of stored food. I like the way he encourages you and me to experiment and get familiar with using storage food.

After you’ve watched the video, you might want more ideas on cooking with your storage food. It so happens that a while back, my friend diane and I had a conversation about a book that tells you how to cook with the storage food you’ve set aside. It’s available from Nitro-Pak. Click here to read about it.

http://destinysurvival.com/2008/01/03/cooking-with-storage-food/

Cooking With Storage Food

Survival Sally and Diane were on the phone when Diane raised a question.

“Sally, after our little survival party the other night, Duane’s getting all excited about buying some storage food,” said diane.

“That’s goodd because it’s something you should have,” Sally said.

“Well, I don’t know what to do with it or how to use it if we get some.”

“There’s a really good cookbook you should get called Cooking With Home Storage, by Peggy Layton. It’s a top seller at Nitro-Pak. All you have to do is click on Nitro-Pak’s banner on John’s blog page and search for it by title on their site. This cookbook shows you how to use dehydrated storage food, Meals Ready to Eat, or just regular food in cans. It has over 500 recipes, including some you can make from scratch. It’s sure to give you plenty of ideas.”

Nitro-Pak Emergency Preparedness Center
http://www.nitro-pak.com/

http://destinysurvival.com/2009/01/10/survival-insights-from-the-first-great-depression/

Survival Insights from the First Great Depression

In spite of the fact that many people live longer these days, I don’t know too many who can say they actually lived through the Great Depression of the 1930’s and remember enough to tell about it. It’s instructive when someone can tell about it and draw parallels to today’s situation.

The January/February 2009 issue of “Backwoods Home Magazine” has an article from an elderly couple that shares their experience of living through that first Great Depression. Here’s an excerpt.

The Great Depression

A Reminiscence

By Alice B. Yeager and James O. Yeager

Frugal folks often bragged about how many jars of beans, peas, corn, tomatoes, pickles, fruit, etc. they had put away. In addition, they often scoured the local countryside for blackberries, wild plums, muscadines, native pecans, hickory nuts, and anything else considered edible.

Times have changed and, in some ways, our lives have improved since the Great Depression, but there is still a close similarity to our present economic time and the years of “forced frugality.” Loss of jobs and cuts in working hours and pay are very reminiscent of the 1930s. Even my father’s hours were cut back along with those of many other government employees to help employ some of the jobless. Everyone blamed the Republicans and President Herbert C. Hoover for the whole mess just as the past administration caught flak.

Read the whole article here: www.backwoodshome.com/articles2/yeager115.html

Excerpt used with permission of Backwoods Home Magazine. www.backwoodshome.com 1-800-835-2418

Personally, I believe we’re in a depression. Survival Sam agrees with me. However, I’ll say this. If we’re not in a depression now, we’re rapidly sliding down the slope toward one. Even “The Economist” paper reportedly said recently that we’re closer to depression than recession. Think how long it took officials to acknowledge the recession they say we’ve been in since December ’07. What does it take before the government and the media acknowledge a depression, or will they?

Whatever. Whenever.<<<

That is the truth, one we will not change.

[smile]

From the looks of your onion, it has already started to split, you will get 4 onions and a bloom spike.

It can be planted in the yard, or plant it in a pot and you will have lots of green leaves to use as green onions.

I have even planted the onion sets in pots and used the tops, as if you cut the leaves, you will get a smaller bulb on the onion, LOL, I then consider it a soup onion.

If when you use any onion in the home, leave an eighths to a quarter inch and plant the roots and it will also grow onions, so do the scallions.

I would plant the potato in an out of the way place that got a little shade and see what grows from it.

Some pots are treated and don’t grow more than what you see.

Welcome to the thread, we are glad that you came to read and join in.

http://destinysurvival.com/2009/01/10/survival-insights-from-the-first-great-depression/

Survival Insights from the First Great Depression

In spite of the fact that many people live longer these days, I don’t know too many who can say they actually lived through the Great Depression of the 1930’s and remember enough to tell about it. It’s instructive when someone can tell about it and draw parallels to today’s situation.

The January/February 2009 issue of “Backwoods Home Magazine” has an article from an elderly couple that shares their experience of living through that first Great Depression. Here’s an excerpt.

The Great Depression

A Reminiscence

By Alice B. Yeager and James O. Yeager

Frugal folks often bragged about how many jars of beans, peas, corn, tomatoes, pickles, fruit, etc. they had put away. In addition, they often scoured the local countryside for blackberries, wild plums, muscadines, native pecans, hickory nuts, and anything else considered edible.

Times have changed and, in some ways, our lives have improved since the Great Depression, but there is still a close similarity to our present economic time and the years of “forced frugality.” Loss of jobs and cuts in working hours and pay are very reminiscent of the 1930s. Even my father’s hours were cut back along with those of many other government employees to help employ some of the jobless. Everyone blamed the Republicans and President Herbert C. Hoover for the whole mess just as the past administration caught flak.

Read the whole article here: www.backwoodshome.com/articles2/yeager115.html

Excerpt used with permission of Backwoods Home Magazine. www.backwoodshome.com 1-800-835-2418

Personally, I believe we’re in a depression. Survival Sam agrees with me. However, I’ll say this. If we’re not in a depression now, we’re rapidly sliding down the slope toward one. Even “The Economist” paper reportedly said recently that we’re closer to depression than recession. Think how long it took officials to acknowledge the recession they say we’ve been in since December ’07. What does it take before the government and the media acknowledge a depression, or will they?

http://destinysurvival.com/2008/03/04/survival-food-easy-ways-to-grow-your-own-sprouts/

Survival Food–Easy Ways to Grow Your Own Sprouts

You’ve probably seen alfalfa sprouts to put on your salad at a buffet restaurant. Or maybe you’ve seen bags of sprouts in the grocery store or health food store. Have you ever tried growing your own sprouts? It’s really simple and inexpensive, and you’ll get fresh, nutrition-packed food for your salads, soups, sandwiches, or stir frying at home. If you’re living on a meager food budget these days, add some sprouts to liven things up.

Here’s one more reason to grow sprouts. Follow me for a second here. My husband Survival Sam told me that the USDA wants to irradiate raw greens. They’re calling irradiation pasteurization. I suppose they think you and I will associate pasteurization with milk and not question it. Supposedly greens can be handled and shipped more hygienically, even if it might cost a little more to do so. But you know, irradiation would make nutrition content questionable at best. It looks like we’ll have to grow our own salad greens if we want to eat the real thing. But then you’re going to have a little salad garden of your own this year, right? Wouldn’t it be even better if you could grow your own salad and the sprouts to put on it?

Well, let me take a step back for a second. If you’re new to sprouting, here’s a short overview. Afterward I’ll tell you how you can get a terrific little sprouter to make sprouting even easier.

Grow Your Own Sprouts by Andrew Patterson

Growing your own sprouts is a simple and cost effective way to ensure a constant supply of fresh greens in your kitchen. From a health point of view sprouts contain more minerals and nutrients in sprout form than when they are a fully developed plant and are an excellent source of vitamin C, fiber and protein as well as being high in anti-oxidants.

As sprouts reach a harvestable size in around 4-7 days they are easily grown and a great introduction to gardening for kids or the novice gardener. Unlike other vegetables sprouts can be grow by those living in apartments as all that is required for their cultivation is moisture, darkness and warmth.

Sprout varieties
The two most commonly grown sprouts are Alfalfa and Mung Beans (often sold as “Chinese Bean Shoots”) but there are many species suitable for sprouting they include Sunflower, Lentil, Radish, Wheat, Barley, Watercress, Broccoli and Fenugreek.

Growing your sprouts
The easiest way to get started growing your own sprouts is to use a sprouting jar.

These can be purchased commercially but they are essentially a jar with a lid that has fine drainage holes, this can easily be achieved yourself by fixing some cloth or mesh over the opening of a jar with a rubber band.

Step 1. Rinse your seeds or beans under the tap using a strainer.

Approximate quantities of seeds you will require:
Small seeds 2-3 tablespoons
Medium seeds 1/4-1/2 a cup
Large beans or grains 1 cup

Step 2. Place your rinsed seeds inside your sprouting jar and fill with water. A good general rule is to add 2-3 parts water for every 1 part of seed.

Step 3. Allow seeds to soak for approximately 12 hours, this is generally done overnight.

Step 4. After seeds have soaked place your cloth over the end of your jar and fix with the rubber band. Turn the jar over allowing the water to drain out leaving the seeds behind, give the jar a shake making sure all water is gone.

Step 5. Once again fill the jar with water, drain immediately making all water is gone.

Step 6. The jar should now be placed on an 45 degre angle to allowing any excess water seep out for anouther 12 hours.

Step 7. This rinsing and draining should be repeated twice a day for the next 4-5 days by which time you should have some nicely formed sprouts.

Warnings/Tips
Your newly grown sprouts will remain fresh to eat for about a week.
Too much moisture will cause your sprouting seeds to rot and spoil.
Unused seeds should be kept in an airtight container in a cool dark location; seeds stored in this manor will keep for a year or more.
About the Author

Andrew is a garden care professional by day and runs a popular home garden website in his spare time, feel free to drop by and join the discussions.

Now for the sprouter I told you about. Park Seed offers the Easy Sprout™, which is A conical white plastic sprouter with an interior chamber for sprouting seeds, an exterior compartment for water, and a lid. It works with all sprouting seeds. It’s simple to refill and clean, so there’s no mess. I sure do like that.

Somebody really put on a thinking cap and came up with this delightfully easy, effective, economical sprouter. The design is simple. An inner chamber holds the seeds, and an outer chamber holds the water. Filters and lids do the rest. When it’s time to refill the water chamber, the inner compartment lifts out easily. The sprouts grow upwards toward the opening of the compartment, so they’re simple to lift out. Then the whole thing can be easily washed clean and refilled. Use Easy Sprout™ for all your sprouting seeds, from Mung Beans to radish mixes. Why not get one for yourself and get one as a thoughtful gift for a friend. In fact, why not put one with your survival kitchen supplies!

To get your Easy Sprout, click on the Park Seed logo. Then type Easy Sprout in the search box on the left side of the page. You’ll see the Easy Sprout right away on the new page that comes up. While you’re at it, order those seeds for growing your own sprouts and salad greens.

[I have not listened to this, it could be interesting...granny]

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+ Walden by Henry David Thoreau
Abridged audio edition read by Michael O’Keefe.

In 1845, Henry David Thoreau built a simple cabin on the shores of Walden Pond outside of Concord, Massachusetts beginning the most famous experiment in simple living in American history. The product of his two-year stay there was a volume of classic essays, Walden, one of the great books of American letters and a masterpiece of reflective philosophizing. Accounts of his daily life are interwoven with musings on the virtues of self-reliance and individual freedom, on society, government, and other topics — all expressed with wisdom and remarkable style.

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Walden: Or, Life In The Woods - Part 1
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+ The Circle Of Simplicity by Cecile Andrews
Abridged audio edition written & read by Cecile Andrews.

As the idea of simplifying our hectic, day to day schedules grows more and more appealing, many have embraced the tenets of the burgeoning Voluntary Simplicity movement. Encouraging lives that are inwardly rich and outwardly simple, voluntary simplicity has captured the imagination of thousands of over-extended Americans. It is estimated that 15 percent of America’s 77 million baby boomers will have joined the movement by the end of the decade.

Cecile Andrews is one of the guiding forces of the movement, having abandoned her career as a college administrator in order to devote herself full time to developing, leading, and writing about voluntary simplicity circles. In The Circle Of Simplicity: Return To The Good Life Andrews offers her thoughtful take on what has gone wrong, closely examining all that is troubling about our modern lives, and fashioning a pragmatic blueprint for change. Andrews philosophical, down-to-earth suggestions for discovering ways to simplify day to day life — whether that means changing careers, cutting consumption, carrying less debt, improving the environment, or spending more time with family and friends — provide the first steps toward replacing a workaday routine with greater enjoyment and fulfillment.

Andrews’s approach promotes the idea of Simplicity Circles, small groups of people who gather together to help each other simplify their lives. The idea for simplicity circles draws its inspiration from a number of sources, including Swedish and Danish educational models, Native American wisdom, and Quaker spiritual practices. Having led scores of workshops and seminars on voluntary simplicity, Andrews is an unrivaled source on the ways to organize and conduct effective circles. Through her years of applied experience, she has learned what succeeds and what doesn’t, and her emphasis, appropriately, is on keeping it simple and keeping it working.

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+ Getting A Life by David Heitmiller & Jacqueline Blix
Abridged audio edition read by David Erbach & Juliana Luecking.

Revolutionary and life changing, the voluntary simplicity movement is about achieving financial freedom and living well for less. Getting A Life shows how real people have left the rat race for a more meaningful - and financially manageable - life that reflects their own true values and individual goals.

Getting A Life authors, Jacqueline Blix and David Heitmiller, a married couple, explain how they gradually changed their lives using the nine steps in the bestselling book Your Money Or Your Life to transform their own relationship with money. Getting A Life offers proven, practical ideas on how to use each step of the program. With honesty and humor, the authors and more than two dozen other families and individuals share their personal experiences on such issues as paying for health care, raising children in a materialistic world, and breaking the link between what you do for a living and who you are. Getting A Life shows you how to adopt voluntary simplicity in your own life and what to expect once you do.

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An Elder Shares Her Priceless Wisdom

“Live. Adapt to other people. Be aware of where you are, what you are doing, and why you are doing it.”
— Helen Nearing

Come sit at the side of Helen Nearing and share the rich harvest of her life’s lessons with The Good Life of Helen Nearing. For over 90 years, she has followed her personal truth, and embodied the qualities that bring the deepest fulfillment. Now this modern wise woman offers you her heart’s wisdom in a session that will leave you thoughtful and inspired. With the ease of someone who has lived an examined life, Helen unfolds her thoughts on many topics, including how to gain a clear vision of your life’s path; creating your own opportunities; empowerment and self-discipline; and how to live with commitment and integrity. From a storehouse of ideas which have withstood the test of personal experience, elder Helen Nearing offers you the blessings of her words on this one-of-a-kind personal meeting.

Excerpts from Loving & Leaving The Good Life are used with the permission of Chelsea Green Publishing Company.

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It can be planted in the yard, or plant it in a pot and you will have lots of green leaves to use as green onions.

Thanks . . .potting it is a great idea! My granddaughters (3½ and 5) had a great time helping plant seeds into peat pots last Wednesday. They are going to be so suprised tomorrow to see that the cukes, cantaloupe and watermelon are already sprouting.

Glenn's coming over on Wednesday to give the final harrow to my garden and to make rows for me. I'll have to pick up more beer for him when I'm in town . . . lol.

http://www.uga.edu/nchfp/how/can6a_ferment.html

How Do I?
...Ferment
Fermenting

* General Information on Fermenting
* Selection of Fresh Cucumbers
* Low-Temperature Pasteurization Treatment
* Suitable Containers, Covers, and Weights for Fermenting Food
* Dill Pickles
* Sauerkraut
* Causes and Possible Solutions for Problems with Fermented Pickles
* Fermenting Yogurt at Home

http://www.uga.edu/nchfp/how/cure_smoke.html

How Do I?
...Cure & Smoke
Curing and Smoking

Fish
* Smoking Fish at Home - Safely

General Information — Meat
* Important Considerations in Sausage Making
* Nitrates and Nitrites
* Sausage Ingredients
* Sausage Making Equipment and Procedures
* Sausage Types

Recipes — Meat
* Canned Pickled Pigs Feet
* Cooked Bratwurst
* Dry-Curing Virginia Style Ham
* Fresh Pork Sausage
* Head Cheese (Souse)
* Italian Style Cotto Salami
* Italian Style Pork Sausage
* Kosher or All Beef Sausage
* Pickled Pigs’ Feet (Cured and Pickled)
* Pickled Tongues
* Polish Sausage (Kielbasa)
* Scrapple
* Smoked Pork Sausage
* Smoked Turkey
* Some Solutions to Difficulties of Home-Curing Pork
* Spiced Luncheon Loaf
* Venison or Game Sausage

http://www.uga.edu/nchfp/tips/winter/holidaycranberries.html

New Cranberry Recipes Add Spice to your Holiday Table

April Reese Sorrow and Elizabeth L. Andress, Ph.D.
National Center for Home Food Preservation
March 2004

Don’t pass on cranberries this holiday; use fresh cranberries and some new innovative recipes to spice up your holiday table. New recipes from the National Center for Home Food Preservation at the University of Georgia take ‘pass the cranberries’ to a whole new level.

Elizabeth Andress, Director of the National Center for Home Food Preservation which is hosted by the College of Family and Consumer Sciences at the University of Georgia, said “We’ve created two new cranberry recipes that raise the bar on traditional cranberry-orange sauce.” “Both of these can be made during cranberry season and used as delightful homemade gifts.”

Cranberry Orange Chutney

Use the chutney as a side dish or spooned over turkey, chicken or pork. It also can be basted onto a ham during cooking for added flavor.

To make a canner load, you will need:

* 24 ounces fresh whole cranberries
* 2 cups chopped white onion
* 2 cups golden raisins
* 1½ cups white sugar
* 1½ cups packed brown sugar
* 2 cups white distilled vinegar (5 percent)
* 1 cup orange juice
* 2 tablespoons grated orange zest
* 4 teaspoons peeled, grated fresh ginger
* 3 sticks cinnamon

This recipe yields about eight half-pint jars of jellied chutney.

Start by washing half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Rinse cranberries well. Combine all ingredients in a large Dutch oven. Bring to a boil over high heat; reduce heat and simmer gently for 15 minutes or until cranberries are tender. Stir often to prevent scorching. Remove cinnamon sticks and discard.

Fill the hot chutney into clean, hot half-pint jars, leaving ½-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims with a damp paper towel; apply two-piece metal canning lids. Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Let cool, undisturbed, 12 to 24 hours and check seals.

You can eat the chutney fresh, too. Just refrigerate after making, putting into clean storage containers with lids. It will continue to set up over the next 24 hours but is ready to eat once it is cooled down.

Spicy Cranberry Salsa

Interested in a different cranberry taste sensation? Try a spicy cranberry salsa at your next fiesta. The Spicy Cranberry Salsa can be used directly as a dip, stirred into cream cheese just before use to make a very different spread, or used as a side item to accompany any meat.

You’ll need:

* 6 cups chopped red onion
* 4 finely chopped large Serrano peppers
* 1½ cups water
* 1½ cups cider vinegar (five percent)
* 1 tablespoon canning salt
* 1 1/3 cups sugar
* 6 tablespoons clover honey
* 12 cups (2¾ pounds) rinsed, fresh whole cranberries

This recipe yields six pint jars. Gloves should be worn when handling and cutting hot peppers or wash hands thoroughly with soap and water before touching your face or eyes.

Begin by washing canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

Next, combine all ingredients, except cranberries, in a large Dutch oven. Bring to a boil over high heat; reduce heat slightly and boil gently for five minutes.

Now, add cranberries, reduce heat slightly and simmer mixture for 20 minutes, stirring occasionally to prevent scorching.

Fill the hot mixture into clean, hot pint jars, leaving ¼-inch headspace. Leave saucepan over low heat while filling jars. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with damp paper towel and apply two-piece metal canning lids.

Process in a boiling water canner for 10 minutes (15 minutes if 1,000-6,000 ft altitude; 20 minutes if over 6,000 ft). Let cool, undisturbed for 12 to 24 hours and check seals.

For more information on these recipes or for more information on any home food preservation technique and recipe visit the National Center for Home Food Preservation’s Web site at: http://www.homefoodpreservation.com.

April Reese Sorrow is a writer with the National Center for Home Food Preservation in the College of Family and Consumer Sciences, The University of Georgia, Athens.

Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.

Reviewed and slightly revised October 2008.

http://www.uga.edu/nchfp/tips/summer/power_outages.html

Preparing for Power Outages

Allison M. Oesterle and Elizabeth L. Andress
National Center for Home Food Preservation
June 2002

Summer brings with it inclement weather such as hurricanes, tornadoes, and severe thunderstorms, often resulting in power outages. Don’t be caught off guard by these outages. Plan ahead and be prepared so that you can save the food in your refrigerator and freezer, and maintain the safety and quality of it.

In preparation for bad weather, fill freezer bags with ice to make ice packs or purchase freezer-pack inserts. Have coolers available and easily accessible. Styrofoam ones work great. Make sure you have a calibrated food thermometer for checking the temperature of your potentially hazardous food. Find out now where to purchase blocks of ice or dry ice; don’t wait until the emergency strikes to know if dry ice is even available in your community. Also, turn refrigerators and freezers to the coldest settings before an expected storm.

When the power goes out, unplug the freezer and refrigerator, as well as other appliances, to protect them from electricity surges when power returns. Make sure everyone in your household knows not to open the refrigerator or freezer doors; keeping the doors closed will keep the food cold for a longer period of time. Wrap the refrigerator/freezer in blankets, making sure they don’t touch the compressor, to create extra insulation. If it seems that the power will be off for more than 2 to 4 hours, re-pack refrigerated items into coolers with plenty of ice.

Items in the freezer potentially can stay frozen for 2 to 4 days, depending on the size of the freezer, how full it is, and how well insulated it is. A full freezer that had been operating at 0°F will keep foods frozen for about 48 hours if the doors remain closed; a half-full one can only be expected to keep food frozen for a maximum of 24 hours. For extended power outages use blocks of dry ice in the freezer. A fifty pound block of dry ice will keep the contents of a full 18 cubic foot freezer frozen for 2 days. Remember to wear gloves or use tongs when handling dry ice.

When the power does return, check the internal temperatures of all of your perishable foods with a calibrated food thermometer. Discard any perishable food that has been above 40°F for more than 2 hours.

Preparing and planning for severe weather can help you to save the foods that are in your refrigerator and freezer and ensure that they are safe for consumption.

For more information:

From The University of Georgia Cooperative Extension Service:

* What to do if the Freezer Stops
http://www.uga.edu/nchfp/publications/uga/uga_freezer_stops.pdf
* Preparing an Emergency Food Supply: Short Term Food Storage
http://www.fcs.uga.edu/pubs/current/FDNS-E-34-2.html
* Preparing an Emergency Food Supply: Storing Water Supplies
http://www.fcs.uga.edu/pubs/current/FDNS-E-34-3.html

From the Food Safety and Inspection Service, USDA:

* Keeping Food Safe During an Emergency
http://www.fsis.usda.gov/OA/pubs/pofeature.htm
* Kitchen Thermometers (information on calibrating and using food thermometers)
http://www.fsis.usda.gov/OA/thermy/kitchen.pdf

Allison M. Oesterle is an Educational Program Specialist-Food Safety with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.

Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.

http://www.uga.edu/nchfp/publications/uga/uga_freezer_stops.html

What to do if the Freezer Stops

Elizabeth L. Andress, Ph.D.
Extension Food Safety Specialist
Department of Foods and Nutrition

Judy A. Harrison, Ph.D.
Extension Food Safety Specialist
Department of Foods and Nutrition

Freezer failure can mean the loss of all or part of a large investment in food, time, and money. It pays to know what to do if your equipment stops working. At any time of the year, a freezer may fail to function because of mechanical problems, power failures or human error. The best time to decide how to handle such an emergency is before it happens.

When a freezer does fail to work, the first rule is to keep the freezer door closed. In a well-filled freezer, food will probably remain frozen for about two days if the door is kept closed.
What To Do When Your Freezer Stops

When you first notice that your freezer has stopped, try to determine the cause. It might be something simple like a blown fuse, a shortage in the electrical circuit or an accidental disconnection. In any of these cases, restore normal operation as quickly as possible and check the food for thawing.

In case of a power failure, check with the utility company to see how long it will be before power is restored. If your freezer has failed because of mechanical problems, read the instruction book to see if there is something you can do to get it back into operation. If not, find out how soon the repairman can service your freezer.
What To Do To Keep Your Food From Thawing

If your freezer is not likely to be operating again within a day, you can do one of several things. First, check into moving your frozen food to a freezer that is working. You might have a friend or neighbor with space in his or her freezer for your food or there may be space in a church or school freezer. You might also check into the possibility of moving your freezer’s contents to a local freezing plant. To move your food, put it in insulated boxes or between thick layers of newspapers and blankets. Once you have taken the food out of your freezer, get it to an operating freezer as soon as possible.

When your freezer is empty, unplug and defrost it according to the instructions in the owner’s manual. After it is defrosted, clean it thoroughly. While your freezer is not in use, leave the door open slightly to let air circulate in the food compartments. As a safety precaution for young children, be sure the door is fixed so it cannot be closed.

If there is no space available in another freezer, use dry ice in your freezer to keep your food frozen. To locate a source of dry ice in your community, check the yellow pages under “Dry Ice” or “Carbonic Gas.”

Dry ice is very cold. Handle it quickly and always wear heavy gloves to prevent the ice from burning your hands. When you buy dry ice, have it cut into small enough sizes to use. Do not try to cut or chip it yourself. Ask the dry ice company to wrap each piece in newspaper for you.

A 50-pound cake of dry ice is enough to protect solidly frozen food in a full 20-cubic foot freezer for three to four days. A 25-pound cake should hold the temperature of a half- full, 10-cubic foot freezer below freezing for two to three days.

Put heavy cardboard on top of packages of frozen food in each compartment of your freezer and put the dry ice on top of the cardboard. Close the freezer, but do not lock it. Do not open the freezer again until you need to replace the dry ice or the freezer is working again. You can provide extra insulation for your freezer by covering it with blankets or quilts. Putting packaging material or crumpled newspapers between the cabinet and the blankets will also help. Be sure, however, to fasten coverings away from the air vents on the outside of the freezer. The power may come on unexpectedly and ventilation will be needed. The harmless gas given off by the dry ice also needs to escape.

Dry ice is carbon dioxide in its solid form. It evaporates rather than melts and leaves no liquid. You may notice an off odor caused by carbonic acid, which is formed by the dry ice and moisture in the freezer. It is harmless. Simply leave the freezer door open a few minutes to let it escape.
What To Do With Thawed Food

Some thawed foods can be re-frozen. However, the texture will not be as good. Other foods may need to be discarded. Here are some guidelines:

Meat and Poultry: Re-freeze if the freezer temperature stays 40°F or below and if color and odor are good. Check each package, and discard any if signs of spoilage such as an off color or off odor are present. Discard any packages that are above 40°F (or at room temperature).

Vegetables: Re-freeze only if ice crystals are still present or if the freezer temperature is 40°F or below. Discard any packages that show signs of spoilage or that have reached room temperature.

Fruits: Re-freeze if they show no signs of spoilage. Thawed fruits may be used in cooking or making jellies, jams, or preserves. Fruits survive thawing with the least damage to quality.

Shellfish and Cooked Foods: Re-freeze only if ice crystals are still present or the freezer is 40°F or below. If the temperature is above 40°F, throw these foods out.

Ice Cream: If partially thawed, throw it out. The texture of ice cream is not acceptable after thawing. If its temperature rises above 40°F, it could be unsafe.

Creamed Foods, Puddings and Cream Pies: Re-freeze only if freezer temperature is 40°F or below. Discard if the temperature is above 40°F.

Breads, Nuts, Doughnuts, Cookies and Cakes: These foods re-freeze better than most. They can be safely re-frozen if they show no signs of mold growth.
What To Do To Plan Ahead

To be prepared in case your freezer stops, plan ahead. Find out where the nearest commercial or institutional freezers are. Locate a source of dry ice.

During the seasons when power failures are frequent or if you know the power will be off, it is good insurance to run the freezer between -10°F and -20°F. The colder the food, the more slowly it thaws.

Edited by Judy A. Harrison, Ph.D., and Elizabeth L. Andress, Ph.D., Extension Foods Specialists.

The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating. The Cooperative Extension Service, The University of Georgia College of Agricultural and Environmental Sciences offers educational programs, assistance and materials to all people without regard to race, color, national origin, age, sex or disability status.

An Equal Opportunity Employer/Affirmative Action Organization Committed to a Diverse Workforce.

Issued in furtherance of Cooperative Extension work, Acts of May 18 and June 30, 1914, The University of Georgia College of Agricultural and Environmental Sciences and the U.S. Department of Agriculture cooperating.

Gale A. Buchanan, Dean and Director

FDNS-E-43-6 07-00
Reviewed July 2004

http://www.uga.edu/nchfp/tips/summer/picklingnotforcucumbers.html

Pickling: Not Just For Cucumbers Anymore

Elizabeth Young and Elizabeth L. Andress, Ph.D.
National Center for Home Food Preservation
March 2004

Relishes and pickles are a great way to enjoy summer’s bountiful array of fruits and vegetables long after the season is over.

Pickling should not just be limited to cucumbers. Peaches, green tomatoes, okra, squash, and beans can also be pickled for a delightful addition to any meal. Spiced apples, muscadines, and crabapples and corn, pepper and pears can be used to make relishes. Quick-process pickled fruits and vegetables are easy to make and the many flavor combinations can add a lot of variety to meals.

Talent in the kitchen is not a requirement for pickling. Just follow several simple rules for delicious pickled products.

Ingredients are very important to the process of pickling. First, make sure to use only good quality, fresh fruits and vegetables. This is especially important because if you do not start with good ingredients, your product will not be as successful. Fresh whole spices are also important in some recipes to give good flavor and prevent darkening of the pickled product./

Salt is an integral part of many pickling processes and flavor twists. Canning or pickling salt that does not contain iodine or non-caking material is ideal.

Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. Any vinegar should be at least five percent acetic acid.

Read every recipe carefully. There is a reason for each step, and cutting corners may compromise the quality of the product or make it unsafe to eat. Make sure that each recipe used is modern, up-to-date, and kitchen-tested and that all pickled products to be stored out of the refrigerator are processed in a boiling water canner for the recommended length of time.

Stainless steel, glass, or unchipped metal pans should be used when heating pickling liquids. Aluminum can be used if the brine will only be in it a short time. Some metals such as copper and brass can react with acids or salts to create discoloration or undesirable compounds.

Finally, make sure to store finished, canned pickles in a cool, dark place, because heat and light may reduce color and quality. Following these simple guidelines will ensure a higher chance that pickling will be successful.

Many tested, safe pickle recipes can be found in So Easy to Preserve, a book available from the University of Georgia Cooperative Extension Service. Other recipes tested at the University of Georgia can be found on the Internet at www.homefoodpreservation.com.

Elizabeth Young is a Consumer Journalism intern with the Foods and Nutrition Extension Department, College of Family and Consumer Sciences, The University of Georgia, Athens.

Elizabeth L. Andress is an Extension Food Safety Specialist with the Cooperative Extension Service, Department of Foods and Nutrition, College of Family and Consumer Sciences, The University of Georgia, Athens.

http://www.uga.edu/nchfp/how/can_02/cherry_sweet_topping.html

[See proper chart on site]

Selecting, Preparing and Canning Fruit

Sweet Cherry Topping

* 5 cups pitted, halved Bing cherries (about 2.5 pounds as purchased)
* ¼ cup water
* 2 cups sugar
* 1 pouch liquid pectin (3 fl. oz.)

Yield: 2 pints

Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure:

1. Wash and rinse pint or half-pint canning jars; keep hot until ready to fill. Prepare lids and screw bands according to manufacturer’s directions.

2. Wash cherries well under running water; remove stems and pits. Cut cherries in half.

3. Measure 5 cups of pitted, halved cherries into a 4-quart Dutch oven. Stir in water. Heat over medium-high heat while stirring to prevent sticking and scorching. Simmer until cherries are softened enough to mash with a potato masher, about 8 to 10 minutes.

4. Mash cherries with a potato masher. Then stir in 2 cups sugar thoroughly. While stirring over high heat, bring to a full boil that cannot be stirred down. Boil 1 minute.

5. Remove from heat. Stir in complete pouch of liquid pectin until thoroughly combined. Skim foam from top.

6. Pour hot cherry topping into clean hot jars, leaving ½-inch headspace. Wipe jar rims with a clean, dampened paper towel and adjust two-piece metal lids and bands.

7. Process in a boiling water canner according to the recommendations in Table 1. Let cool, undisturbed, 12 to 24 hours and check for seals.
Table 1. Recommended process time for Sweet Cherry Topping in a boiling-water canner.
Process Time at Altitudes of
Style of Pack Jar Size 0 - 1,000 ft 1,001 - 6,000 ft Above 6,000 ft
Hot Half-pints or Pints 15 min 20 25

Developed at The University of Georgia, Athens, for the National Center for Home Food Preservation. Released by Elizabeth L. Andress, Ph.D., Department of Foods and Nutrition, College of Family and Consumer Sciences. July 2008.

Additional Note: Refrigerate any leftover topping after filling jars, and enjoy freshly made!

top ^

How do I? Can · Freeze · Dry · Cure & Smoke · Ferment · Pickle · Make Jam & Jelly · Store

http://www.uga.edu/nchfp/

Announcing a free, self-paced, online course for those wanting to learn more about home canning and preservation.

* Introduction to Food Preservation
* General Canning
* Canning Acid Foods
* Canning Low-Acid Foods

This course is offered in the University of Georgia WebCT system. UGA requires registration for you to receive a login.

https://www.uga.edu/nchfp/exception_account.html

Registration for
Preserving Food at Home: A Self-Study

You may preview the first steps of the course before signing up.

Privacy Statement: The information you provide will be used solely to obtain a login account for you to access this course at the University of Georgia. All information will be kept confidential. All fields are required. You may be contacted to verify the information before an account is established for you.

http://www.uga.edu/nchfp/publications/publications_home.html

Publications

Adobe Acrobat Reader is required to view the publications which are in the pdf format. This free plugin can be downloaded from the Adobe website.

Adobe also offers a web-based service which can convert many pdf files to html or text.

U.S. Department of Agriculture
The USDA Complete Guide to Home Canning and other publications.

National Center for Home Food Preservation
Factsheets, consumer bulletins, technical bulletins, and literature reviews on home food preservation.

The University of Georgia
Consumer factsheets and information on So Easy to Preserve, a 375-page book with over 185 tested recipes, along with step by step instructions and in-depth information for both the new and experienced food preserver. Chapters include Preserving Food, Canning, Pickled Products, Jellied Fruit Products, Freezing and Drying.

Features from Other Universities
Highlights in home food preservation from other universities.

Other Government Publications
Home food preservation publications from other governmental sources, such as USDA-FSIS, FDA-CFSAN, and UN-FAO.

http://www.uga.edu/nchfp/links/links_home.html

Links
Cooperative Extension System

State Extension Food Safety Contacts, as maintained by USDA

Find Your Local Extension Office:
Food Preservation Publications Information

* Alabama
* Alaska
* California
* Colorado
* Georgia
* Idaho
* Indiana
* Iowa
* Kansas
* Kentucky
* Maine
* Minnesota
* Missouri
* Montana
* Nebraska
* New Hampshire
* New Mexico
* North Carolina
* North Dakota
* Oklahoma
* Oregon
* Pennsylvania
* South Carolina
* Texas
* Utah
* Virginia
* Washington
* Wisconsin
* Wyoming

Food Preservation Supplies and Ingredients

These sites are provided as a courtesy for further access to food preservation information. Links to information on outside, commercial websites are for the convenience of the reader. Offering of these links does not constitute an official endorsement or approval from the United States Department of Agriculture, The University of Georgia, or this project team of any product or service to the exclusion of others that may be suitable.

Industry

Jarden Home Brands (http://www.homecanning.com)
Home canning information, recipes, and programs

Kraft Foods, Inc. (http://www.surejell.com)
FAQs on jams and jellies, pectins and recipes

Mrs. Wages (http://www.mrswages.com)
Home canning information, pectins and other ingredients

National Presto Industries (http://www.gopresto.com)
Pressure canning information
Pressure canners

Excalibur Dehydrator (http://www.excaliburdehydrator.com)
Fruit and beef jerky dehydrator, and dryer for herbs and fruits

Retail Outlets

Aubuchon Hardware (http://www.hardwarestore.com/)
Home canning supplies.
Canning Jars and Supplies
Pressure Canners and Cookers

Canning Pantry (http://www.canningpantry.com)
Equipment and supplies.

Everything Kitchens LLC (http://www.everythingkitchens.com/fooddehydrators.html)
A selection of food dehydrators and other kitchen countertop appliances.

Pressure Cooker Outlet (http://www.pressurecooker-outlet.com)
Four brands of pressure canners and supplies.

Red Hill General Store (http://www.redhillgeneralstore.com/canner.htm)
Pressure canners.

Home Canning Supply & Specialties (http://www.homecanningsupply.com)
Equipment, supplies and books.

Thanks . . .potting it is a great idea! My granddaughters (3½ and 5) had a great time helping plant seeds into peat pots last Wednesday.<<<

If it is potted, you can cut off part of a leaf and add to their tuna salad and they will think it great fun.

They can even cut it up fine, I use scissors to cut mine with.

Seeds are wonderful gifts, it has always amazed me that a tiny seed can produce a tree or food.

Be sure to tell Glen how many of us wish he lived nearby.

LOL, I love men who are handy around the place.

Spring is going to come any day, there may be rain headed my way again....never enough to increase the water supply, but none suits me fine.