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

May 05th,2008

[nw_arizona_granny]

Yahoo ran an interesting article this morning indicating a rise in the number of survivalist communities cropping up around the country. I have been wondering myself how much of the recent energy crisis is causing people to do things like stockpile food and water, grow their own vegetables, etc. Could it be that there are many people out there stockpiling and their increased buying has caused food prices to increase? It’s an interesting theory, but I believe increased food prices have more to do with rising fuel prices as cost-to-market costs have increased and grocers are simply passing those increases along to the consumer. A recent stroll through the camping section of Wal-Mart did give me pause - what kinds of things are prudent to have on hand in the event of a worldwide shortage of food and/or fuel? Survivalist in Training

I’ve been interested in survival stories since I was a kid, which is funny considering I grew up in a city. Maybe that’s why the idea of living off the land appealed to me. My grandfather and I frequently took camping trips along the Blue Ridge Parkway and around the Smoky Mountains. Looking back, some of the best times we had were when we stayed at campgrounds without electricity hookups, because it forced us to use what we had to get by. My grandfather was well-prepared with a camp stove and lanterns (which ran off propane), and when the sun went to bed we usually did along with it. We played cards for entertainment, and in the absence of televisions, games, etc. we shared many great conversations. Survivalist in the Neighborhood

[CottonBall]

Call me crazy, but I survived the illness and now I have antibiotics if necessary.

Well, I can't call you crazy because I've done the same thing! And with pet medications as well because it's harder to get a same day appointment with our vet than our M.D.

[CottonBall]

I’ve been reading ExSoldiers posts on the TM for years. He is a great source of information. He knows his stuff.

Where would I find these posts?

We need to incorporate all these good things y'all are talking about from other threads here as well. To have it all in one spot for those of us still learning. (Or at least a link.....)

[CottonBall]

We are fortunate to live in an area that’s fairly distant from any really big cities and a fair hike from any medium size cities.

Our biggest weather hazard is snow, and MAYBE an ice storm.

I'm at a disadvantage because we live in a medium-sized city. But have a cabin that will soon be fully stocked as soon as our sea train gets there to hold all the goodies. Gun safe and silver are already there. But I wish I was sure we could get there when the time comes......

[CottonBall]

Oh, forgot to add the part about snow. We’re kinda thinking the snow up there could be to our advantage. If there are maurading groups roaming the countryside to steal, our snow will keep them out. It already does now (in the winter that is!) except for those properly equipped. However, if the county quits plowing the road that leads to the community, we could be stuck in.....that’s my only worry with the snow.

[CottonBall]

Someone in our county did this and is being sued, it is illegal to produce one’s own power, no kidding! I live in NC.

Crazy! Our freedoms are slipping away quickly and only a few even notice! (I'm speaking of my fellow Freepers, of course).

How about those that have solar panels on their houses?

[CottonBall]

Your weather sounds so lovely! We’re inching into the 90s here and will have miserable hot weather by July. Of course, plants do seem to love the heat! (But not me)

Did you find a steal on jars on eBay or something?

I’m canning again! It’s my new favorite hobby. I’m taking all the ham from the freezer and canning it today. Along with some ground beef and some more chicken. 5 jars of ham & 2 of ground beef are in the canner, with 7 of chicken planned for after that. I’m getting a little more confident with each batch, so it’s getting to be more fun.

[DelaWhere]

>>It’s my new favorite hobby.<<

>>>I’m getting a little more confident with each batch, so it’s getting to be more fun.
<<<

I’ll be good - won’t say it.....

Won’t mention that - Nope... Not gonna say it...

Aw heck - I TOLD YOU SO!!!

Sorry, couldn’t resist.

[CottonBall]

Maybe my interest continues in recipes, as a brainwasher for the boring foods that I do eat.

I understand this completely. When I'm dieting - like I should be doing now ;) - reading cookbooks and watching the Food channel is lots of fun!

[CottonBall]

Aw heck - I TOLD YOU SO!!!

LOL! Yes, you did! I remembered you did tell me that I would enjoy it when I was ansy about getting started. So I was indeed hoping you'd read that it's my new favorite hobby. Temporarily replacing my grinding wheat berries and making bread ;)

Okay, professor. One more question: I have lots of frozen shrimp left - can I can it or would it end up pretty tough?

[CottonBall]

be sure not to release pressure or let cool down fast.. I even wrap towels around so it drops pressure slowly..

Another newbie question about this: the Presto book that came with the canner says to set the jars bout 2 inches apart while they are cooling. Since this would make them cool faster, is it ok to put them closer together?

[DelaWhere]

OK, that is one that I have not tried... We don’t get fresh shrimp much around here, and have never kept frozen ones around long enough to can. When I get a frozen block, we usually feast till they are gone in two or three days. (Ever tried a shrimp omelet? - Mmmmmm)

If you were to use the same procedure as fresh, (I am assuming they are pealed and deveined.) you would Make a canning brine out of 1 gallon of water and 2 Tbsp salt. Bring brine to a boil. Add shrimp and bring back to a boil. Pack hot shrimp in pint or half pint jars ONLY - Note: ONLY pints and half pints!, to within an inch of the top of the jars. Ladle hot brine over shrimp, leaving 1 inch headspace. Remove any air bubbles. Process jars for 45 minutes at 10 pounds pressure. (Check canning manual to see if your altitude requires any pressure adjustment for your altitude.)

[Eagle50AE]

>>> Another newbie question about this: the Presto book that came with the canner says to set the jars bout 2 inches apart while they are cooling. Since this would make them cool faster, is it ok to put them closer together? <<<

I remove mine when pressure has equalized and place on towel probably 1” apart and cover “again” with a towel(s), since most time the contents is still bubbling , and I have a tendency to keep the a/c on high hum,, so I dont rush the cool down process..it’s already cooked anyway... hope this helps..

for example I cook a run of london broil cubes at 15 lbs for 90 mins of rocker (pressure) time.. I take about a hour and 1/2 to bring up to pressure and as soon as the 90 mins of pressure rocking/cooking has elapsed, I remove from heat and do the towel cover thing...

it takes about 2 hours or more for the pressure to release..

[CottonBall]

ok, thx.

[Marmolade]

The jars I’m checking into are from the couple I ran into at Farm and Fleet. I should know if I am going to get them in a day or two. Depends if the price is right.

Got some disappointing news today. The Presto Co. emailed me that my canner is obsolete and there are no replacement parts for it. I’m sure I could get the gauge replaced, as the one on it now looks relatively new. But the gaskets would be another question. Based on the company history online, it would seem my canner is somewhere from the early 1900’s. They changed their name to Presto about 1939 and this canner has the National Pressure Cooker Co. label on it. I should have bought one when they had them on sale at Farm and Fleet when I was there. I could have returned it if this one was going to work out. Now I guess I won’t be canning until I get a new one purchased.

[DelaWhere]

>>>The Presto Co. emailed me that my canner is obsolete and there are no replacement parts for it.<<<

What model number is it?

[Marmolade]

The model number is 7A.

[DelaWhere]

Hmmm, when I check Presto sources, the following comes up:

The following models have been discontinued by Presto:
606-6 Quart Pressure Cooker
60 (6-quart)
412-4 Quart Pressure Cooker
402-4 Quart Pressure Cooker
400-6 Quart Pressure Cooker
304-4 Quart Pressure Cooker
14-Size 21 Canner
100-6 Quart Pressure Cooker
7A-Size 21 Canner
5-Size 12 Canner

But when I checked some other sources for sealing ring, I found some that have Presto #09907 which the box says:

* With air vent
* Fits Presto 16 and 21 qt. canners
* Mfg. Nos. 7, 7A, 7AV, 7B, 7S, 14, 21, 21AV, 21B, 21S, CA16, CA16H, CA21 and CA21H

That is from the Ace Hardware page:

http://www.acehardware.com/product/index.jsp?productId=1276408

I would be tempted to take it with me to see if the ‘Helpful Hardware Man’ couldn’t open one and see if it fits.

Hope this helps.

[DelaWhere]

Oooops - maybe the description differs from the box - I looked at the enlarged box image and it does NOT have the 7A.

This is the problem I had last year about this time when I needed parts for my old Best Maid canner. That was why I got the All American so I wouldn’t have that problem as they don’t use seals - it is metal to metal.

Good Luck...

[Marmolade]

Thanks, DW, your a gem! I appreciate the info and link you posted for the seals as I wouldn’t have had the time to search for it myself right now. My dad’s health took a nose dive this past weekend and we are expecting only a few more weeks for him. Trying to get the kids home this weekend. The canning jar couple live on the way to my mom’s house, so I will be stopping there (hopefully to purchase)before getting my mom and heading to the hospital.

[CottonBall]

Based on the company history online, it would seem my canner is somewhere from the early 1900’s.

Wow -that's neat! Although I"m sorry you can't can with it any more. What wrong with that company, not providing parts for something that just over 100 years old! ;) But I'll bet it's made much better than the Presto I just ordered.