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Category Archives: Preparedness Mom
Hopefully you have stocked up on a good selection of sewing supplies. So you look in your supplies and find a zipper repair kit. Instead of having to rip out the old one, which you may or may not have a replacement for, you can save time and money by replacing what is wrong with it. I don’t know about you, but it’s hard to replace zippers in coats and jackets, even in jeans.
These are some of the types of kits, I found on the internet:
- Zipper kit for; outdoor gear like tents, backpacks and tents
- Zipper kit for: clothing
- Zipper kit for; tab replacement
- Ezy zipper Glide; helps with sticky zippers
Now this is just one example of how you can solve a problem with a little bit of preplanning. …Read More...
I gave you a recipe for refried beans a while back and got requests for a tortilla recipe. My Aunt and I never remembered grandma making corn tortillas. She said that grandma didn’t really like corn tortillas because they didn’t hold enough and got soggy fast.
During my aunt’s life and of course mine, my grandma made flour tortillas and grandpa, made Rotis, (which are Hindu tortillas) It’s nothing like the ones everyone is eating now, called Naan bread. That is no comparison to texture or taste to my grandpas Rotis. They are made from wheat flour, white flour and of course water and lots of butter. …Read More...
I found the recipe that I wrote an article about several weeks ago Dill Pickles. This dill pickle recipe is the one I asked if any one knew about. It was given to me many years ago by a cousin and I thought I remembered right, but since I didn’t hear from any old timers out there I thought I was wrong. (Wouldn’t be the first time.] Any ways this recipe you don’t have to water bath and they are the best dill pickles I have ever had, homemade or store bought.
This recipe was found in the Huntsville Heritage cookbook, handed down from colonial days.…Read More...
Last week while I was making a Lentil Soup that I have made forever. I was reading a cookbook that my mother-in-law had given me, (believe me I have read a lot of them) but when I opened the book it fell on a page for lentil soup. Usually I throw all of the ingredients into the pot and let it cook. Of course the lentils got cooked before all the ham had fallen off the bone so most of the time the soup was very mushy but good. LOL Anyways even an old dog can learn new tricks.
So here is what I learned.…Read More...
My wife collects FoodSavers. Not really, she only has three of them and she uses them all the time. She vacuums seals all kinds of foods and spices in mason jars. This is the second video she has made on them. It shows a smaller less expensive version of the FoodSaver that is designed to seal jars and some plastic bags called a Mealsaver. My wife likes it for sealing jars, because it takes less room on her counter. The following is a video she made showing how to use it and a trick she learned for sealing fine powders like spices.…Read More...
The weather is changing here and it’s really getting chilly in the mornings, but by afternoon it’s back to sweating time. Oh well, my clock is changing with the time change this Sunday. It’s time for some winter comfort food. I love a good soup, my husband does too, but he likes his meat to much to have just soup or salad a lot.
I have made stews and chili, soups and casseroles for ages, and now with just the two of us, it’s hard to make anything that we don’t have to eat for a week. I would make a good emergency kitchen cook.…Read More...
One of our readers asked a question about drying pumpkins and preserving. I hope the following information will help you.
For canning, you will need 16 pounds of pumpkins or squash for a load of 7 quarts. An average of 10 pounds is needed for a load of 9 pints. There is an average of 2-1/4 pounds per quart.
Both pumpkins and Squash should have a hard rind and be string-less. Small size pumpkins, the sugar or pie varieties make better products.
Wash and remove seeds, cut into wide slices and peel. Cut the flesh into inch cubes.…Read More...
This is the bean soup I make after we have a whole ham for a family dinner. The ham bone is perfect for the beans.
- 2 large onions chopped
- 2 stalks of celery
- 3 quarts of water
- 2 carrots, chopped in rounds
- 1 very meaty ham hock
- 11/2 pounds of assorted beans (Lima, pink, pinto, black and red) what ever you have or like
- 2 bay leaves
- ½ tsp thyme (dry)
- Salt and pepper to taste
Add water to a 6 qt pan and add onions, celery, carrots and ham hock. Add beans that have been soaked overnight and cook for 4-5 hours until beans are tender.…Read More...
It’s very important to keep track of your food storage and all equipment that you have for emergencies. One big reason is if you have a fire in your home or area. All of your storage items and equipment may be gone.
First, keep a detailed record and pictures for your insurance company. We know someone this has happened to and because of their inventory records they were able to show the insurance company what was lost. This resulted in the insurance company paying them the money to replace their preps.
My husband has worked around fire insurance for years and he says, “If you haven’t already taken pictures of everything you have, it’s time that you did.” Not only your food storage but also your house, garage and any out buildings you may have. …Read More...