Is Recession Preparing a New Breed of Survivalist? [Survival Today - an On going Thread #2]

May 05th,2008

[DelaWhere]

>>>What type of jar do you prefer?<<<

The cheapest... LOL

I have been getting mostly Garden Harvest or Golden Harvest I think it is... They are almost all made by Ball, and their parent company. I think I got regular pints for $6.50 last year. Wide mouth ones are more. (lids are more expensive too.)

I am already looking out for lids for 2010... I have 2009 ones already on hand.

Got your canner yet? Don’t do like I did when I bought mine... I had 125 pounds of peas that I was rinsing four times a day and keeping them with ice in spare refrigerator to keep them from souring as I waited for canner to arrive two days later...

[upcountry miss]

And these are my chilldren-raised to be independent, while being good citizens!! They admire and respect me, but still voice no objection to government takeover of many of our rights. Sad.

[Nam Vet]

The SHTF scenario just might be starting.

The news of the day:
the dollar tanked big time friday, closing down a full 1.16 points to 82.44. The huge resistance level at 83.00 has been broken.
The long bond after being up for most of the day continued on its downside closing at 120.2. JPMorgan is beginning to sweat with all of those interest rate swaps.
The bond auction results were terrifying to government officials.

The very important 10 yr bond saw a big rise in the yield to 3.34%. All mortgages feed off this rate. Quantitative easing is just not working.

Bill Holter describes in detail the horrors that will beset usa citizens when the bond auction fails. Here is his commentary on the matter:

To all; the Treasury auction today was far weaker than anticipated. The 10 year yield that was threatening last week and early this one to break above 3%, has hit an after market yield of 3.35% this evening. If I am correct in my analysis, this is the beginning of the Treasury having its "credit line" shut off by the rest of the world. This will bring full blown Fed monetization front and center. This bears very close scrutiny as events happen much faster in today's internet world than even 5-10 years ago. If I am correct, we could see "the day" that will live in infamy VERY VERY SOON.

The ramifications are huge as EVERYTHING from the banking system down to your local coffee shop will feel the effects of the credit spigot being turned off. This could (will) include market closures, shortages, social unrest etc.. Take a minute to think about what this means, if Uncle Sam has problems borrowing then all of the ill advised "free money" they are spreading around will come to an abrupt halt. I will not need to call "the day" to your attention as the panic will be obvious in all markets and for all to see. Please understand that your Gold positions are the only things that will provide wealth to live on if (when) this scenario pans out. Make sure you have whatever goods on hand that you think you will need for several months as distribution will be affected. Remember, a failed auction by the world's largest debtor and issuer of the world's reserve currency will equal bankruptcy. I am not trying to be alarmist, this is how I see it. Regards, Bill H.

This all from Harvey Organ's most excellent site, "The Daily Gold". http://harveyorgan.blogspot.com/

Best analysis around of gold, silver gov't actions etc.

Do yourself a favor and read it.

P.S. I feel that silver is the best place for you money. It has a MUCH better outlook for appreciation AND it comes in smaller, more useable, if need be, denominations.

Keep in mind that there is at least double the amount of gold as there is silver, above ground.

Another little fact. The average workers weekly wage from 1870 to 1900 0r 1910 was 5 to 10 ounces of silver. (not inflation .... higher productivity / better standard of living)

With silver closing about $14 / oz you can see what it is minimally worth. The U.S. used to own 5-8 Billion ounces of silver ...... it now owns none.

Nam Vet

[DelaWhere]

>>>The SHTF scenario just might be starting.<<<

I think you are absolutely correct!

Note that the 30 year bonds did squat... They are not telling us what the Fed did in these auctions. Ponzi schemes do not hold a candle to our creating cash by computer entry, lending it to Gov’t., then doing it again to buy the bonds to cover that.. Of course fees abound on each transaction and the dollar value decreases dramatically each time.

We will probably see a couple of little bounces in the market, then rock bottom... Like near ZERO value...

The only way to stop the hyper inflation is going to be to peg the dollar to a ‘world currency’ whatever they choose it to be.

Move over Zimbabwe - your hyper-inflation was nothing compared to what ours is going to be. Mugabe can’t hold a candle to the disaster being created by 0bama.

[metmom]

That’s pretty interesting. I’ll have to give that a try.

Butter keeps indefinitely in the freezer, but if the freezer goes, that will be pretty useful.

[upcountry miss]

Canning butter. That intrigues me. Have you ever tried this, DelaWhere? This old couple, one in their eighties and the other not far behind, is looking for the simplest, easiest way to prepare a few survival items. I don't own a modern pressure canner, mine is about half my age and hasn't been used for years and suspect I couldn't justify the cost of buying one. I have so far contented myself with storing dried beans,lentils and peas. Now I am thinking of maybe some comfort foods. Have several quarts of honey and molasses along with over a gallon of maple syrup so the canned butter has piqued my interest. I always have flour stored so maybe in an emergency, I could dry peaches, pears and apples as my grandmother did. (I still have the butter firkin that she stored her dried apples in and can smell the apples 50 years later when I open the firkin.)

If you, or any other freeper have tried the canned butter, I would be interested in your opinions.

[DelaWhere]

>>>Canning butter. That intrigues me. Have you ever tried this, DelaWhere?<<<

That was my reaction too. I have about a dozen pounds frozen, and had seen some canning recipes, but I sure didn’t want my ‘stash’ to go rancid.

In one of the articles I read, they explained that the pre-treatment was the determining factor for storeability. According to that article from I think it was Wisconsin Extension Agent said that water or moisture in the butter was what enabled it to go rancid. It explained that after you have driven out all the water, it could be canned and stored for long periods. That’s what the paddle boards were used for in making butter - the more water you removed, the better the butter quality was.

The shaking is an essential part in developing the texture we are familiar with and not being separated.

I’m going to try it sometime, probably this fall after main canning is done.

Without the canner, I would probably go with a whole bunch of dried foods, and hot water bath what I could - safely. Peas, corn, beets, celery, peppers, tomatoes, squash, pumpkin, bean seeds, string beans even meats can all be dried easily - If your stove has a warming oven, I would use that to the fullest. That would be ideal for the meats - Oh, by the way, you do not have to add all the salt and spices that they use on jerky either.

You could actually prepare some hearty soups and stews already mixed with dried ingredients.

If you are inclined to use the canner, you can probably get all the parts you would need, gaskets, gauge, etc. from:

http://www.pressurecooker-outlet.com/cannerparts.htm

Even if it is an off brand like the old Montgomery Ward one I had, they had a cross reference on it for parts that fit. It is part of the Red Hill General Store where I bought my new canner instead of fixing up the old one. Prices seem to be reasonable too.

[nw_arizona_granny]

THE NEW
DR. PRICE
COOK
BOOK

FOR USE WITH
DR. PRICE’S PHOSPHATE
BAKING POWDER

_Address_
PRICE BAKING POWDER FACTORY
1001 Independence Boulevard
CHICAGO

_Recipes of Universal Appeal_

In presenting these recipes great care has been exercised to select
only those that will be popular in every home, in order that the new
Dr. Price Cook Book will be useful every meal every day the year
through.

Herein will be found many famous recipes, made more appealing than
ever by the use of Dr. Price’s Phosphate Baking Powder—recipes that
meet present-day conditions by economizing in eggs and other expensive
ingredients.

Here also are many new and unusual recipes, easily prepared by the
beginner but so excellent that they will add new laurels even to the
reputation of the expert, if perfection is maintained by the use of
Dr. Price’s Phosphate Baking Powder.

Copyright 1921, by Royal Baking Powder Co.

http://infomotions.com/etexts/gutenberg/dirs/1/3/6/6/13669/13669.htm

[nw_arizona_granny]

[Prior to 1915]

A START IN LIFE.

=A Journey Across America.=

FRUIT FARMING IN CALIFORNIA.

BY

C.F. DOWSETT,

_Author of “Striking Events in Irish History,” etc., etc_.

* * * * *

LONDON: DOWSETT & Co., 3, LINCOLN’S INN FIELDS.

* * * * *

PRICE ONE SHILLING.

A START IN LIFE.

* * * * *

_Plans, Maps, Views, Books, Samples of Fruits, Soils, etc., etc., of
Land at Merced, in California, may be seen at the Offices of

MESSRS. DOWSETT & CO.,

3, Lincoln’s Inn Fields, London,

where also further particulars and introductions to the owners at Merced
may be obtained._

CONTENTS.

A Suggestion to Persons Seeking a Start in Life
Special Advantages
Comparison and Warning
Across America—
London to Chicago
Chicago to San Francisco
San Francisco to Now Orleans
New Orleans to London
Information About California
Currency
Merced
Price of Land
American Surveys
Special Instruction Provided
Various Estimates as to what could be done with
Various Amounts of Capital
Price of Fruit Trees
When Fruit Trees Pay
Position of a Settler
Cost of Board and Lodging
Raisin Culture
Irrigation
Olive Culture
Special Openings
Potato Growing
Cost of Provisions, etc., at Merced
Cost of Journey by Sea and Land
Analysis of Merced Soils
Position of the Vendors

[Illustration: Map of North America with Atlantic and Pacific Oceans.
_The dotted lines across America, indicate my journey, the Northern one
going, the Southern one returning. C.F.D._]

http://infomotions.com/etexts/gutenberg/dirs/1/2/0/2/12022/12022.htm

[nw_arizona_granny]

THE
Country Housewife
AND
LADY’S DIRECTOR
IN THE
Management of a House, and the
Delights and Profits of a Farm.

CONTAINING

_Instructions for managing the Brew-House, and Malt-Liquors in the Cellar;
the making of Wines of all sorts_

_Directions for the Dairy, in the Improvement of Butter and Cheese upon the
worst of Soils; the feeding and making of Brawn; the ordering of Fish,
Fowl, Herbs, Roots, and all other useful Branches belonging to a Country
Seat, in the most elegant manner for the Table._

_Practical Observations concerning Distilling; with the best Method of
making Ketchup, and many other curious and durable Sauces._

_The whole distributed in their proper Months, from the Beginning to the
End of the Year._

_With particular Remarks relating to the Drying or Kilning of Saffron._

By R. BRADLEY,

Professor of Botany in the University of _Cambridge;_ and F.R.S.

_The Sixth Edition_
_With Additions._

* * * * *

To The
LADY _WAGER_,
Consort to the Right Honourable
Sir _CHARLES WAGER_,
One of the Lords Commissioners
of the Admiralty,
AND
One of His Majesty’s Most Honourable
PRIVY-COUNCIL;

_This Book is most humbly Dedicated, by_
_Her Ladyship’s most Obedient,_
_and most Humble Servant,_

R. BRADLEY.

* * * * *

http://infomotions.com/etexts/gutenberg/dirs/etext05/hwife10.htm

[nw_arizona_granny]

THE AMERICAN FRUGAL HOUSEWIFE.

by

MRS. CHILD,

Author of “Hobomok,” “The Mother’s Book,” Editor of the “Juvenile
Miscellany,” &c.

1832

DEDICATED TO

THOSE WHO ARE NOT ASHAMED OF ECONOMY.

A fat kitchen maketh a lean will.—FRANKLIN.

“Economy is a poor man’s revenue; extravagance a rich man’s ruin.”

http://infomotions.com/etexts/gutenberg/dirs/1/3/4/9/13493/13493.htm

[nw_arizona_granny]

CAMP AND TRAIL

A Story of the Maine Woods

BY

ISABEL HORNIBROOK

AUTHOR OF “TUKE,” “IN THE SERVICE,” “LOST IN MAINE WOODS,” ETC.

BOSTON

LOTHROP PUBLISHING COMPANY

1897

TYPOGRAPHY BY C.J. PETERS & SON, BOSTON.

PRESSWORK BY BERWICK & SMITH.

http://infomotions.com/etexts/gutenberg/dirs/1/3/9/4/13946/13946.htm

[upcountry miss]

Good post. Lots for me to think about. Do you smoke meats or fish? We are fond of smoked products. Not as versatile as frozen or canned, but offers a different flavor for a change. Don’t know about the preserving quality as we generally consume any smoked goods quite rapidly. Jerky would be good without a lot of salt or spices. I am generally very healthy, but have a great salt sensitivity so generally eat mostly home prepared foods. Have used dried veggies in soups and enjoyed them, so if I could dry meat successfully, I would be set without a lot of canning.

[DelaWhere]

I love smoked meat as well. Hmmmm, now why not make smoked jerky? That would be a real taste treat.

We used to smoke quite a bit of meat, but after thieves stole hams, shoulders, and bacon from 3 hogs that we had hanging in our smokehouse, we quit doing it and the custom butcher shop where we get them butchered smokes, or sugar cures them pretty well. Now if I could just get him to use some good apple wood to smoke them...

I do make some jerky, but have always spiced it up. From what I read, you don’t have to do that. You can marinade it in vinegar, or lemon juice - which tells me that I could just use ascorbic acid, acidify and tenderize the meat, hold color better and have the added vitamin C.

If I have the time, (I plan to keep the dehydrator going full blast this year) I will try doing some more meat. Ground venison or beef would be good, or maybe some ham.

The following might help a bit on the instructions...

- - - - - - - - -

Food Safety Of Jerky

When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140o F of a food dehydrator. Included here is the scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky.

What is Jerky?

Jerky is a nutrient-dense meat that has been made lightweight by drying. A pound of meat or poultry weighs about four ounces after being made into jerky. Because most of the moisture is removed, it is shelf stable — can be stored without refrigeration — making it a handy food for backpackers and others who don’t have access to refrigerators.

Jerky is a food known at least since ancient Egypt. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales. North American Indians mixed ground dried meat with dried fruit or suet to make “pemmican.” “Biltong” is dried meat or game used in many African countries. Our word “jerky” came from the Spanish word “charque.”

How Can Drying Make it Safe?

Drying is the world’s oldest and most common method of food preservation. Canning technology is less than 200 years old and freezing became practical only during this century when electricity became more and more available to people. Drying technology is both simple and readily available to most of the world’s culture.

The scientific principal of preserving food by drying is that by removing moisture, enzymes cannot efficiently contact or react with the food. Whether these enzymes are bacterial, fungal, or naturally occurring autolytic enzymes from the raw food, preventing this enzymatic action preserves the food from biological action.

Why is Temperature Important When Making Jerky?

Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky. The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160o F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160o F.

After heating to 160o F, maintaining a constant dehydrator temperature of 130 to 140o F during the drying process is important because:

*

the process must be fast enough to dry food before it spoils; and
*

it must remove enough water that microorganisms are unable to grow.

Why is it a Food Safety Concern to Dry Meat Without First Heating it to 160o F?

The danger is dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160o F — a temperature at which bacteria are destroyed — before it dries. After drying, bacteria become much more heat resistant.

What are the USDA Meat and Poultry Hotline’s Recommendations for Making Homemade Jerky?

Additionally, safe handling and preparation methods must always be used, including:

*

Always wash hands thoroughly with soap and water before and after working with meat products.
*

Use clean equipment and utensils.
*

Keep meat and poultry refrigerated at 40o F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
*

Defrost frozen meat in the refrigerator, not on the kitchen counter.
*

Marinate meat in the refrigerator. Don’t save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.
*

Steam or roast meat and poultry to 160o F as measured with a meat thermometer before dehydrating it.
*

Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140o F throughout the drying process.

For additional food safety information about meat, poultry, or eggs, call the toll-free USDA Meat and Poultry Hotline at
1 (800) 535-4555; Washington, DC, call (202) 720-3333; TTY: 1 (800) 256-7072. It is staffed by home economists, dietitians, and food technologists weekdays from 10 a.m. to 4 p.m. Eastern time, year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.

Food Safety and Inspection Service, United States Department of Agriculture, Washington DC 20250-3700

http://extension.ag.uidaho.edu/twinfalls/FCS/FCSBeefJerky.htm

- - - - - - - - -

You know, maybe some roast beef sliced against the grain and dehydrated would be pretty good... :^)

Others here have posted instructions for dehydrating spaghetti sauce and chili.... sounds pretty good to me. I tried taking well dried tomatoes and running them through the blender to make a powder, and used it in several dishes... Quite good! So, plan to do a whole bunch this summer as I have about 200 tomato plants about ready to go in the ground on Tuesday. Should be good as they are calling for rain on Wednesday.

Oh, on another thought... Saw that Wally Mart has their canning supplies out now... Regular lids are $1.50 (Will keep checking Big Lots to see if they get their .99 ones again this year, if not will stock up on the more expensive ones. Large mouth were $2.19 So regulars will be 12.5 cents each compared to the 8.25 cents last year. The wide mough would be 18.25 cents. They also had the Golden Harvest brand now too - pints were $7.88 and I didn’t get the price on quarts as Christi was on a begging kick for a Jonas Brothers or Hannah Montana CD since she had done a good job keeping up with her chores and school work this week. LOL, can’t say too much because at her age, I was wanting Mona Lisa or Spike Jones records... Anyway, the repeated asking caused me to forget the price on their jars - I think wide mouth quarts were $10.00 but not sure.

I will try to post more on drying as I can. Won’t be tomorrow as Christi has a full day of Dr. visits and blood tests.

[DelaWhere]

Well, Granny, I have been taking the N-Acetyl-Cysteine for about a week now... I am taking 600 mg morning and night. I could tell a bit of difference even the first day. Now that bronchial cough has reduced by about 2/3 and is more productive when I do cough.

They say it can take 30 days to start getting the full benefit, but so far I am totally impressed.

I have not taken the Spiriva for 4 days and have not had to use the inhaler either. This has been amazing, as the hot humid weather usually causes me troubles breathing. There has been quite an improvement even without the other medicines. So, looks like I’ll be continuing on with it - can hardly wait to see what it is like in a month.

Will keep you posted.

[nw_arizona_granny]

SECRECY NEWS
from the FAS Project on Government Secrecy
Volume 2009, Issue No. 37
April 23, 2009

Secrecy News Blog: http://www.fas.org/blog/secrecy/

Support Secrecy News
http://www.fas.org/sgp/donate.html

** SECRECY VS. SCIENTIFIC INTEGRITY
** MORE DECLASSIFIED DOCUMENTS ON TORTURE

SECRECY VS. SCIENTIFIC INTEGRITY

Following an August 28, 2008 explosion at the Bayer CropScience facility
in Institute, West Virginia, Bayer used official secrecy restrictions to
limit public awareness of the accident and to impede investigators from
the U.S. Chemical Safety Board, a congressional review found.

“Bayer engaged in a campaign of secrecy by withholding critical
information from local, county, and state emergency responders; by
restricting the use of information provided to federal investigators; by
undermining news outlets and citizen groups concerned about the dangers
posed by Bayer’s activities; and by providing inaccurate and misleading
information to the public,” according to an April 21, 2009 staff report
from the House Energy and Commerce Committee.

http://www.fas.org/sgp/congress/2009/042109supp.pdf

In testimony before Rep. Bart Stupak’s Oversight Subcommittee this week,
Bayer CropScience President William B. Buckner admitted that Bayer’s
secrecy practices were driven not only by “legitimate security concerns”
but also by “a desire to limit negative publicity generally about the
company or the Institute facility.” “We concede that our pursuit of
[secrecy protection] was motivated, in part, by a desire to prevent that
public debate from occurring in the first place,” Mr. Buckner said.

http://www.fas.org/sgp/congress/2009/042109buckner.pdf

While Mr. Buckner’s candor is unusual, his company’s instinctive reliance
on secrecy to help shape public perception is not. Such politically
motivated secrecy is a predictable and normal response to unwanted
scrutiny. Policymakers and others who aspire to an optimal degree of
transparency in government must anticipate such responses and deploy
countermeasures against them.

A new opportunity to help develop such countermeasures arises in a White
House policy on scientific integrity that is now under development, and
which would require public disclosure of most policy-relevant scientific
and technological information:

“Except for information that is properly restricted from disclosure under
procedures established in accordance with statute, regulation, Executive
Order, or Presidential Memorandum, each agency should make available to
the public the scientific or technological findings or conclusions
considered or relied on in policy decisions,” according to a March 9, 2009
statement from President Obama.

http://www.fas.org/sgp/obama/scientific.html

But how can the new policy ensure that only information which is “properly
restricted” by statute or regulation will be withheld from disclosure? What tools can be put in place against the inevitable political abuse of
secrecy authority? How can the new policy overcome the ordinary “desire
to limit negative publicity”?

There are several mutually reinforcing ways to answer such a question.
Briefly, a thorough reconsideration of the criteria for restricting
information is needed, along with a reexamination of how such criteria are
exercised in practice. New oversight mechanisms and disclosure authorities
are needed to promote compliance. New appeal procedures would help to
adjudicate difficult or contested cases.

“We fully acknowledge the need for further guidance on what materials
should and should not be marked as SSI [sensitive security information],”
Mr. Buckner told Congress this week. In fact, further guidance and
improved clarity are needed all around.

In a Federal Register notice today, the Office of Science and Technology
Policy (OSTP) solicited public comment on the implementation of President
Obama’s memorandum on scientific integrity. “Comments from the public
will help the OSTP determine what should be included in these
recommendations. Respondents are invited to suggest: (1) Recommendations
that would be responsive to the aims of the President, (2) specific
implementing strategies, and (3) data and empirical evidence related to
the effectiveness of strategies to promote scientific integrity,” the
April 23 Federal Register notice said.

http://www.fas.org/sgp/news/2009/04/integrity.html

Public comments are due by May 13.

[nw_arizona_granny]

After their weak father did nothing, they came and pulled branches off our tree and threw basketballs at the side of our house. And after teaching a short time, I believe this is pretty standard of how this next generation behaves. That’s scary for this nation.<<<<

Yes, it is typical of today’s kids.

I have read that they get the same from the gangs as we expected from our parents, rewards for being good and the hell beat out of you for being bad.

The gangs have rules and leaders, the family has a pill, tv, and a computer game.

The women’s liberation and power over men, I think plays the most in ruining the family and that is straight out of the communist manifesto.

How sad that we are now reaping what was planned for us.

Obama will and does get the same effect, as a gang leader and that is why his youth corps will work........for him.

In my opinion.

[nw_arizona_granny]

Welcome and thanks for the post, scary as it is, I will copy it to send to family.

[nw_arizona_granny]

Well, Granny, I have been taking the N-Acetyl-Cysteine for about a week now... I am taking 600 mg morning and night. I could tell a bit of difference even the first day. Now that bronchial cough has reduced by about 2/3 and is more productive when I do cough<<<

That is good news indeed, keep me posted and I will see about an order for some of it, when my sister gets here, to do the hard part like mailing the check.

[CottonBall]

And these are my chilldren-raised to be independent, while being good citizens!! They admire and respect me, but still voice no objection to government takeover of many of our rights. Sad.

I have a feeling, however, that your kids will see the light at some point and push back when pushed too far. They're your offspring, after all!

Don't know about when your kids went to school, but I see a lot of brainwashing in today's school environments. Kids are taught that government programs are good and that they are 'entitled' to lots of unearned stuff. They don't see the connection between this and government intrustion into their lives - or think about who pays for the free stuff.