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

[Marmolade]

And at the rate this president is spending money (which isn’t really there) do we think the gov’t will be able to give real money to people or companies to provide food or housing? It’s not something I would want to put my trust in.

[CottonBall]

I wouldn’t trust this particular administration to do much of anything of value either.

I wonder how many more years of grains and beans I should get? (Depends on the storage space, of course!)

But the way I see it, I can spend $1000 on supplies or buy one ounce of gold. If I have the storage, the supplies would be more beneficial and can always be used.

[DelaWhere]

The Pharaoh’s prepared for a 7 year famine as Joseph predicted. The people and their local chieftains and governors did not.

Are we headed into a similar famine?

Who is our modern day Joseph?

Biblical record:

So Joseph bought all the land in Egypt for Pharaoh. The Egyptians, one and all, sold their fields, because the famine was too severe for them. The land became Pharaoh’s, and Joseph reduced the people to servitude, from one end of Egypt to the other. (Gen 47:20-21)

“You have saved our lives,” they said. “May we find favor in the eyes of our lord; we will be in bondage to Pharaoh.” (Gen 47:25)

Archeological findings:

The local chieftains found their own grain silos exhausted and were forced to sell their land holdings to the Pharaoh. The power of the governors of Egypt was broken and Pharaoh became the sole authority in Egypt — the evidence for this is that the grand tombs of the governors of Egypt ceased to be built. This signals the diminution of the authority of a semi-independent nobility and the return of political control to the kingship. (pg 342)

I know not what course others may take - but as for me, I will prepare to maintain my liberty - or die trying.

Sorry for the modification of Patrick Henry...

[Marmolade]

I suppose you could end up trading your food for gold later.

[DelaWhere]

>>>But the way I see it, I can spend $1000 on supplies or buy one ounce of gold. If I have the storage, the supplies would be more beneficial and can always be used.<<<

Alleluia, CottonBall sees the light!

[CottonBall]

True. I have this idea in the back of my mind to bake bread and sell it for Silver Eagles in the distant future! And support ourselves that way.

[CottonBall]

Alleluia, CottonBall sees the light!

Blinded by it, actually. We're putting in a sea train at the cabin and will put super pails on pallets in it (behind the tractor). I'll need to wait and see how many I can fit in before buying too many more.

(But that's not saying I'm not investing in silver and lead right now either. Two double negatives, I know!)

You got me thinking that I need to go buy more smaller sized canning jars - the kind I can can in if need be. Will put that on my to-do list. What other types of dry good would be good to store in a quart jar? .....or..... I could practice canning pretty soon, actually. We'll have a nice crop of peaches about June.

[CottonBall]

Hi Mike! What does the ‘W’ stand for in WUSAF?

My son will be going into the AF this summer, after he graduates high school. He STILL hasn’t gotten his school set up - and he went to MEPS last August! They said it should take 2 months. ;) (I told him get used to it, working for the government!)

I guess the amount you want to stock up for depends on 1) your storage space and 2) avaible money the next few months. I got a 2 year’s worth of legumes and grains, prepacked so it was more expensive but much easier, for about $2000, packed and shipped to my door. I got a lot for the money - almost 1200 pounds of food, most of which will last for decades - so they say. I haven’t tested that yet ;) It takes up about...let’s see, I have to go measure - it’s about 5 feet by 5 feet and again, 4 or 5 feet tall. I guess that’s not too bad. It’s less than 1/4 of one of our spare rooms.

Anyway, you can start small and build from there. Or go hog wild, like I did. I think it’s totally a personal preference. Just getting started now is good.

[DelaWhere]

>>>Del, do you remember the advice you posted about storing and testing your stored goods?<<<

LOL ask me anything about 50 or 60 years ago and I remember the excruciating details.... Ask me about last week - Ummm hold on, Its ummm - wait — Ummm... Then an hour later I remember...

My suggestion to all who stock the superpails and the bulk dry items is to have a drill - practice run - Field Day - exercise - simulation - whatever you want to call it...

For that, take a weekend and on Friday afternoon - shut off your electricity (that big switch at the top - in your breaker panel),turn off your water, heat and gas, unplug your phone, pick up the kids from school and then announce that all normal events for the weekend are cancelled - we are conducting a dry run - we will live this weekend on only our stockpiled food and water, we will be learning to live as if there were an emergency or disaster.

TAKE NOTES. What don’t you have that you needed, what would you have wished to have. Could you find everything?

If your plan is to bug out to another location - do it for a weekend. Grab your ‘to go’ pack and nothing else - and take off.

Remember, you can live ONE weekend without anything like water or food, so don’t panic. That is the one thing that gets most people in trouble - panic!

Oh, no trips to the store are allowed during that weekend!

No stocking up on chips, dip, sodas, candy bars, etc. on the way to pick up the kids either!

For those who don’t want to open a superpail... Remember, they are resealable, you can throw in a half dozen bay leaves and reclose them - besides, do you really - really know what’s inside? Why not use one pail to practice even without the drill - see what recipes work for you, which ones you think are a waste, use that one pail to learn! I’ll bet that if you do, you will not regret it.

I have chosen to live and replenish from my stock. Canned goods of all kinds (home canned and home grown) Some items I buy in bulk and then repackage. Rice, cheese sauce, powdered milk, etc. I have made up my own superpails - not with 100% wheat, but I start with about a dozen bay leaves in the bottom, then the grain, and on top I put repackaged bag of powdered milk, a sealed jar of yeast (1/2 pint) and a bag of salt and a pint jar of crisco - I repackage that into jars but you could buy the small cans. Then I seal the top with the lid. Since I am using my own home grown grain, I treat it to a few days (minimum 24 hurs, 48 better but I usually leaave it 3 or 4 days) in the freezer to kill the bugs and their eggs before I put it into the containers. Since my wheat is usually coming off the middle of June, I start in May and take most of the frozen that has been unused (venison, chicken, vegetables, etc.) and process them in jars. That way, there is no freezer burn to ruin it and it will keep canned for years and years.

Anyway, my superpails are everything but the water for bread making. I don’t have to open a can of yeast, a big salt container, etc.

[DelaWhere]

Selecting, Preparing and Canning Fruit

Peaches-Halved or Sliced

Quantity: An average of 17½ pounds is needed per canner load of 7 quarts; an average of 11 pounds is needed per canner load of 9 pints. A bushel weighs 48 pounds and yields 16 to 24 quarts – an average of 2½ pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or cooking.

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

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins loosen. Dip quickly in cold water and slip off skins. Cut in half, remove pits and slice if desired. To prevent darkening, keep peeled fruit in ascorbic acid solution. Prepare and boil a very light, light, or medium syrup or pack peaches in water, apple juice, or white grape juice. Raw packs make poor quality peaches.

Hot pack – In a large saucepan place drained fruit in syrup, water, or juice and bring to boil. Fill jars with hot fruit and cooking liquid, leaving ½-inch headspace. Place halves in layers, cut side down.

Raw pack – Fill jars with raw fruit, cut side down, and add hot water, juice, or syrup, leaving ½-inch headspace.

Adjust lids and process.

Processing directions for canning peaches in a boiling-water canner are given in Table 1.

Processing directions for canning peaches in a dial- or weighted-gauge canner are given in Table 2 and Table 3.

Table 1. Recommended process time for Peaches, halved or sliced in a boiling-water canner.
–		Process Time at Altitudes of
Style of Pack	Jar Size	0 - 1,000 ft	1,001 - 3,000 ft	3,001 - 6,000 ft	Above 6,000 ft
Hot	Pints Quarts	20 min 25	25 30	30 35	35 40
Raw	Pints Quarts	25 30	30 35	35 40	40 45

Table 2. Process Times for Peaches (Halved or Sliced) in a Dial-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 2,000 ft	2,001 - 4,000 ft	4,001 - 6,000 ft	6,001 - 8,000 ft
Hot and Raw	Pints or Quarts	10	6	7	8	9

Table 3. Process Times for Peaches (Halved or Sliced) in a Weighted-Gauge Pressure Canner.
			Canner Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time (Min)	0 - 1,000 ft	Above 1,000 ft
Hot and Raw	Pints or Quarts	10	5	10

---

This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 1994.

Reviewed June 2006.

Peach Fruit Topping

• 8 cups mashed ripe, yellow Georgia peaches (about 6-6.25 pounds as purchased)
• 3 cups sugar
• 4 Tablespoons bottled lemon juice

Yield: 4 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.  Prepare an anti-darkening soak solution, using 1 teaspoon ascorbic acid granules to 4 quarts water. (If using a commercially purchased anti-darkening powder, follow directions on the package for 4 quarts water.)

3.  Rinse peaches well under running water.  Peel peaches.  If skins do not pull off easily, peel by dipping a few at a time in boiling water for 30 to 60 seconds (until skins loosen). Dip quickly in cold water and slip off skins. To prevent darkening, keep peeled fruit in the ascorbic acid solution.  Cut peaches in half, remove pits and slice.  Keep sliced fruit in ascorbic acid bath while preparing the whole batch.

4.  Drain peach slices; mash with a potato masher on a cookie sheet with a raised edge. (Do not use a blender or food processor, as these will incorporate undesired air into the mashed fruit.)

5.  Measure 8 cups mashed peaches into a 4- or 6-quart Dutch oven. Stir in sugar and lemon juice until sugar is dissolved.  Heat over medium-high heat while stirring to prevent sticking and scorching.  As mixture begins to boil, turn heat to high and bring to a full boil.  Reduce heat and simmer for 5 minutes, while stirring to prevent sticking and burning. 

6.  Turn off heat; skim foam if necessary.  Pour hot peach 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 Peach Fruit 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! 

Peach Jam
with powdered pectin

• 3¾ cups crushed peaches (about 3 pounds peaches)
• ¼ cup lemon juice
• 1 package powdered pectin
• 5 cups sugar

Yield: About 6 half-pint jars

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: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.

To make jam. Measure crushed peaches into a kettle. Add lemon juice and pectin; stir well. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Add sugar, continue stirring, and heat again to full bubbling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; skim.

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Peach Jam 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	5 min	10	15

---

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

Ginger-Peach Jam
with liquid pectin

• 4¼ cups crushed peaches (about 3½ pounds peaches)
• ¼ cup lemon juice
• 7 cups sugar
• 1-2 ounces finely chopped candied ginger
• 1 pouch liquid pectin

Yield: About 6 to 8 half-pint jars

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: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Crush peaches.

To make jam. Measure crushed peaches into a kettle. Add lemon juice and sugar and stir well. Add 1 to 2 ounces of finely chopped candied ginger, as desired, to crushed peaches. Place on high heat and, stirring constantly, bring quickly to a full boil with bubbles over the entire surface. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin. Skim

Fill hot jam immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Ginger-Peach Jam 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	5 min	10	15

---

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

 

Peach-Orange Marmalade
without added pectin

• 5 cups finely chopped or ground peaches (about 4 pounds peaches)
• 1 cup finely chopped or ground oranges(about 2 medium-size oranges)
• Peel of 1 orange, shredded very fine
• 2 tablespoons lemon juice
• 6 cups sugar

Yield: About 6 or 7 half-pint jars

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: Sterilize canning jars and prepare two-piece canning lids according to manufacturer's directions.

To prepare fruit. Sort and wash fully ripe peaches. Remove stems, skins, and pits. Finely chop or grind the peaches. Remove peel, white portion, and seeks from oranges. Finely chop or grind the pulp.

To make marmalade. Measure the prepared fruit into a kettle. Add remaining ingredients and stir well. Boil rapidly, stirring constantly, to 9 degrees F. above the boiling point of water, or until the mixture thickens. Remove from heat; skim.

Fill hot marmalade immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Table 1. Recommended process time for Peach-Orange Marmalade 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	5 min	10	15

---

This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56. Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation, June 2005.

 

[JDoutrider]

Yes it is a hand grinder. I'm not that worried about power issues, (have 2 generators and am a retired High Voltage Power Distribution Lineman), but the hand grinder is very versatile. One could always convert it to a power grinder using the flywheel and a belt system.

DelaWhere, I will issue a report on it for you as I can't wait to churn out some goodies when I get out there! From the site at Waltons it appears to have 4 different heads, and can turn nuts into butter (very fine grind... mmm! Fresh Peanut/almond butter!) to grinding all grains up to garbonzo size.

There's an impressive report on it with full description @ http://www.bestkitchenmachines.com/product/WMJD I think you'll agree with me it's the best choice, all cast, no plastic parts, steel burrs for grinding oily seeds and grains, unibody, powder coated... the only negative is it's made in Korea, but where can ya find anything American anymore? LOL! (not really...)

Granny, my problem is waiting for the ground to thaw! I can't do much gardening until May! But there IS a five to six month growing window with a HOT summer!

[DelaWhere]

>>>>I suppose you could end up trading your food for gold later.<<<<

Oh yeah!... If someone who hoarded gold is really really hungry, that gold coin doesn’t satisfy much. If they want any of my bread, eggs, chicken, venison, beef, sausage, vegetables, it is going to be worth a lot of gold!!!

But then again, grab this rope and pull my plow for a day and I will feed you three meals - you can cuddle up to your bag of gold coins tonight. (grin)

Hmmm which trade would I rather make - an ounce of gold or a 55 gallon barrel of stabilized gasoline for a supply of food. Gold = $1,000 now Gasoline = $99 for 55 gal.

With that 55 gallons of gas, I could till and cultivate my acre and a half garden for a whole year or run my smaller generator for an hour a day for 48 days.

Do I really have to think which one I would trade for?

It is all about perceived value!

[upcountry miss]

pickled beets and hard boiled eggs>>>
Do you have a good recipe for hard boiled eggs?I always just guess at the amount of vinegar and wind up with eggs too “pickled” or not enough.

I think I will give up on reading all of this thread. Was away for a couple of days and have put make ahead casseroles, crockpot recipes, 20 ways to prepare potatoes and stir-fry recipes in my bookmarks for a later read already.

Have got to reread about the hanging strawberry plants, the way to plant potatoes for easy digging and the raising of compost worms.

So much to do and so little time to do it.

Children think I retired to run errands, cook and babysit dogs for them. Love helping out but where does the time go?

[CottonBall]

hmmm, what’s the difference between the basic and deluxe? The writeups at Walton are the same!

I’m looking for hand grinder that an also do popcorn - do you know if this is capable (without breaking!)? I didn’t see that in the writeup. Thanks for the link, BTW.

[DelaWhere]

>>>>Do you have a good recipe for hard boiled eggs?I always just guess at the amount of vinegar and wind up with eggs too “pickled” or not enough.<<<<

I like mine in with pickled beets... I guess it is the sweeter, cinnamon flavor I like. I just use the pickled beet recipe and add eggs and process in hot water bath as though it was just beets.

For plain ones, you might try Jackie Clay’s recipe...

http://www.backwoodshome.com/advice/ajo061121.html

Canning pickled eggs

I have been all over the Internet and still can’t find anything about canning pickled eggs without refrigeration. I see them on the shelves at grocery stores and at pubs. I still cannot find any information why this is possible. I raise quail and chickens and sometimes have a surplus of eggs. We love pickled eggs, but there is just not enough room in the refrigerator to handle so many jars of eggs. There are no guidelines for using a pressure cooker, time, temp, pressure gauge setting, etc. If you could, what is different from store-bought pickled eggs and home canning them so they can be stored? Thank you for any insight in this problem.

Linda Mudrich
Dunnellon, Florida

Yes, Linda, you can home can pickled eggs. It is a good way to can up all those surplus eggs we have every spring. You can use these pickled eggs simply as-is or make deviled eggs or egg salad sandwiches with them. To can them, hard boil and peel as usual. If they are fresh, boil them, then toss them around in the dry pan afterward, while hot, till the shells crack up. Then immediately put several changes of cold water on them until they cool down, then soak in cold water for an hour in the fridge. They peel much easier than when you use other methods. My fresh hardboiled eggs used to look like chipmunks had been chewing on them.

Okay, now you have a big batch of cooled hardboiled eggs. Pack them into wide-mouthed quart jars to within an inch of the top. In a large saucepan, for each quart of eggs you have, add the following: 3 cups vinegar, 1 small dry red pepper, 1 Tbsp. mixed pickling spice, and 2 tsp. salt. You may tie the spices in a spice bag, if you prefer, then bring to a boil. Pour boiling liquid over eggs, covering them completely. Process for 20 minutes in a boiling water bath canner (unless you live at an altitude above 1,000 feet and must adjust your time to suit your altitude; consult your canning manual).

— Jackie

[CottonBall]

But it’s not an either-or choice, GG. To be wise, I think people should have a lot of food and at least some precious metals stashed away. Even if one was 100% self-sufficient and could make their own shoes, retread their own tires, spin their own cloth, etc - there are times when money will be needed. The doctor might barter for food, but the property tax collector likely will not. Some others that provide needed services may not either if they already have enough food.

And although PM cannot be used as money at the moment, history shows that when a country breaks apart and their currency becomes worthless, precious metals once agaain start being used as money (ie., Argentina and keep an eye on Iceland). Historically here, as the dollar drops, PM values rise. So it’s also a good hedge against hyperinflation as far as capital preservation goes to have at least some investment in PM in a portfolio. The market certainly isn’t helping with inflation. CDs pay pitifully. And treasuries - when Asia decides she wants no more, the dollar will be in big trouble.

Besides, I don’t have the storage for $25,000 worth of food. That would likely take another 2-3 bedrooms!. Maybe when my son moves out ;) However, $25,000 worth of silver will fit easily in a gun case. Silver is more likely to be needed for daily trading, gold only for large/expensive items. Speaking of gun cases ... not just food or PM can be used for trading. Ammo, soap, tools, all types of services, etc. I heard on the radio that bartering on Craig’s list is up by 100% over last year. Perhaps it’s starting...

[DelaWhere]

>>>the way to plant potatoes for easy digging<<<

I have decided to try the tire method for potatoes this year. (much to the dismay of my wife - she says the garden always looks so neat and clean, and you are going to put a bunch of old tires out there and make it look like a junk pile - can't you put them somewhere out behind one of the buildings)

Hand digging potatoes is a real pain, plus even with a plow you get cut potatoes and miss some.

I am cutting the sidewall out of some used tires (local tire shop is tickled to death to have me select all I want so he doesn't have to pay dump fees for them) and leaving the bottom sidewall (I think it will help keep them from drying out too much as they will hold about two quarts of water yet not waterlog the roots.

Potato stacks

When I was a youngster, I used a hoe to ridge up rows and rows of potatoes, pulling the soil up around the plants to help increase their yield. I have since learned of an easier way to grow potatoes that doesn’t require any hoeing—just plant a vertical potato patch. If you are limited in space, then this method is especially beneficial. You can grow a nice crop of spuds in just a few tires. Here’s how:

Generally, a stack of four or five tires that are progressively filled with some good compost and a couple of pounds of seed potatoes will produce around 25 pounds of potatoes. A few of these stacks can provide your winter’s supply of potatoes with no problem.

Use a utility knife to cut the sidewall completely out of the upper side.

To begin, pick a spot that is out of the way and perhaps out of sight where you can stack your tires. Loosen the soil just enough to allow for some drainage and place the first tire. Fill it with soil, being sure to fill the inside of the tire casing as well. Take your seed potatoes and cut them into pieces that have at least two “eyes,” or sprout buds in each piece. It doesn’t hurt to let each piece dry for a day or two before planting it. Plant three or four cut potato sets into the soil in the tire center. Cover the sets with enough soil to bring it level with the top of the opening.

Once the new potato plants get to be about eight inches tall, add another tire and add soil around the plants until just a couple of inches of the tops are above the soil. Repeat this process for the third and subsequent tires. As you add tires and soil to the ‘tater stack, the plant stalk is covered with soil. As you do this, the existing stalk will send off roots as well as grow upward to once again find the sunlight it needs. Since you are gradually raising the soil level eight inches or so at a time, the plant is able to keep growing without suffocating. At the same time, you are creating a 24- to 36-inch tap root off of which many lateral roots will develop. Each of the lateral roots can produce additional potatoes at three or four levels instead of only one. When you water the plant, be sure that the soil is thoroughly moistened all the way down to the base of the pile.

Since the tires also act as an insulator and heat sink for your potatoes, the added warmth will stimulate the lateral roots to multiply more quickly, giving you more potatoes. To harvest your crop, wait until the top dries up and begin to remove the tires, working your way down the stack and harvesting the potatoes as you go.

[DelaWhere]

Ooops forgot to post the source...

http://www.backwoodshome.com/articles2/sanders98.html

Actually when I cut the sidewall, I use my saber saw with a coarse wood blade... works much easier than a knife...

Hmmm, maybe I will get daughter to paint flowers on the outside of the stack... But, I will take the easy way and plant them behind a building on the south side - away from the road... Gotta keep wife happy...

[DelaWhere]

>>>But it’s not an either-or choice, GG. <<<

I know, and I have a bag of old silver dollars too.

Hmmm, $25,000 will get you a nice tractor with backhoe and loader... Earn that gold and silver by digging bomb shelters for people? OK, OK - I know men and their toys...

Knowledge and a good line will take many a mans silver...

My grandfather laughed himself silly over the treatment one of the farmers he was dealing with gave to one salesman. The car salesman was trying to sell the farmer on buying a new pickup. He had brought the one the farmer was looking at out to the farm to show him again.

The farmer made a bet with the salesman - since they were only $100 apart in making the deal, the farmer said look lets inject a bit of chance - we will pick an ear of corn and break it in half - count the number of rows of corn and if it is odd, I will pay you your price - if it is even, I get my price. The salesman thought for a minute and said ok, deal... The farmer won that, so he said to the salesman, well since you look so dissapointed, would you like to try for double or nothing... Again the number of rows were even. Farmer said boy, I’ve sure been lucky - and he told the salesman that his luck was bound to turn around - what would be the chance of picking 3 ears of corn with even number of rows... and if I lose, I will pay you your full price and If I win we can take $400 off.

Well, by the time they were done, the farmer had won a free pickup and some spending cash from the salesman. Only then did the farmer tell him - Son, before you start being greedy and trying chance to make money, know what you are betting - the whole crib of corn is even number of rows because that’s how corn grows - Now we are going to take that $100 off like I originally wanted and you can consider this a cheap lesson in life.

[nw_arizona_granny]

Profound Statements

1. In my many years I have come to a conclusion that one useless man is a
shame, two is a law firm and

three or more is a congress.

— John Adams

2. If you don’t read the newspaper you are uninformed, if you do
read the newspaper you are misinformed.

— Mark Twain

3. Suppose you were an idiot. And suppose you were a member of
Congress. But then I repeat myself.

— Mark Twain

4. I contend that for a nation to try to tax itself into
prosperity is like a man standing in a bucket and

trying to lift himself up by the handle .

— Winston Churchill

5. A government which robs Peter to pay Paul can always depend
on the support of Paul.

— George Bernard Shaw

6. A liberal is someone who feels a great debt to his fellow
man, which debt he proposes to pay off with your money.

— G. Gordon Liddy

7. Democracy must be something more than two wolves and a sheep
voting on what to have for dinner.

— James Bovard, Civil Libertarian (1994)

8. Foreign aid might be defined as a transfer of money from poor
people in rich countries to rich people

in poor countries.

— Douglas Casey, Georgetown University

9. Giving money and power to government is like giving whiskey
and car keys to teenage boys.

— P.J. O’Rourke, Civil Libertarian

10. Government is the great fiction, through which everybody
endeavors to live at the expense of everybody else.

— Frederic Bastiat, French Economist (1801-1850)

11. Government’s view of the economy could be summed up in a few
short phrases: If it moves, tax it. If it

keeps moving, regulate it. And if it stops moving, subsidize it.

— Ronald Reagan (1986)

12. I don’t make jokes. I just watch the government and report
the facts.

— Will Rogers

13. If you think health care is expensive now, wait until you
see what it costs when it’s free!

— P.J. O’Rourke

14. In general, the art of government consists of taking as much
money as possible from one party of the

citizens to give to the other.

— Voltaire (1764)

15. Just because you do not take an interest in politics doesn’t
mean politics won’t take an interest in you!

— Pericles (430 B.C.)

16. No man’s life, liberty, or property is safe while the
legislature is in session.

— Mark Twain (1866)

17. Talk is cheap...except when Congress does it.

— Anonymous

18. The government is like a baby’s alimentary canal, with a happy appetite
at one end and no responsibility at

the other.

— Ronald Reagan

19. The inherent vice of capitalism is the unequal sharing of the
blessings. The inherent blessing of socialism

Is the equal sharing of misery.

— Winston Churchill

20. The only difference between a tax man and a taxidermist is
that the taxidermist leaves the skin.

— Mark Twain

21. The ultimate result of shielding men from the effects of
folly is to fill the world with fools.

— Herbert Spencer, English Philosopher (1820-1903)

22. There is no distinctly native American criminal class...save
Congress.

— Mark Twain

23. What this country needs are more unemployed politicians.

— Edward Langley, Artist (1928-1995)

24. A government big enough to give you everything you want, is
strong enough to take everything you have.

— Thomas Jefferson