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Category Archives: preserving foods
Things like making hot sauce or having it in food storage may seem like luxuries to some of you. I know people who think that if the country comes apart, they will be hiding in the hills eating whatever they can scrounge.
Now, foraging skills are vital, in my opinion, but man cannot live by bread alone — so I like to know how to make my favorite hot sauce and salsa! I’ve shared my recipes in this article but there are simply dozens more in books like this one. It has the word ‘fiery’ in its title — how can you possibly go wrong?…Read More...
Something that is often forgotten in people’s preps is salt and sugar. Now, the reaction of most people when I tell them to store salt and sugar, is that these are not important items. Some even make the statement that for health reasons you should not store them. I am as health conscious as most people and try to avoid things that are bad for me. However eating sugar and salt is a better option that starvation, which can occur if you are unable to preserve your foods.
My wife and I have spent quite a bit of time learning different ways to preserve foods.…Read More...
Every year about this time, my wife and I plan what we are going to plant in our summer garden. Now one of the things that we take into consideration is how easy it is to preserve any extra food that we grow. Dehydrating vegetables is one of our favorite methods. It is easy to do and doesn’t take a lot of effort. We always plan to dehydrate vegetables and properly packaged it can last for years in our storage. So we plant extras of the vegetables that are easy to dehydrate.
The following list shows the best-dehydrated vegetables.
Probably the easiest to dehydrate are
- Peppers, hot/chili.
I recently found an old book of Confederate recipes dated 1863. Because of the shortages that the South was suffering, these recipes were modified to use the available ingredients. The book covered a number of things including cooking, recipes for treating the sick, preserving meat and other miscellaneous suggestions.
From the book:
Preserving Meat without Salt
“We need salt as a relish to our food, but it is not essential in the preservation of our meats. The Indians used little or no salt, yet they preserved meat and even fish in abundance by drying. This can be accomplished by fire, by smoke, or by sunshine, but the most rapid and reliable mode is by all of these agents combined.…Read More...
My wife follows food prices very closely and always knows the most economical foods to buy for storage. Today she was telling me that the time for canning pork is now, the price is down. Every year she cans different types of meat and we use it during the coming year. Pork cans well and is easy to use in many dishes.
Meat as a whole is easy to can. The secret is that you need a good pressure canner. My wife uses the Model 930 All American. It will can 19 pints or 14 quarts at one time.
The instructions for canning pork are as follows
- Get all your jars, lids and rings washed and together.
The following is a guest post from a friend on food preparation skills that all preppers should have. This post covers information on various methods of raising or hunting meat, cooking and preserving it.
A major, if not the most important part, of being a self-sustaining prepper or homesteader is having the skills and knowledge of how to prepare food. That includes how to raise, catch, and cook and preserve your own food.
Everyone has to eat!
As a prepper, you should be ready to be involved in the process from start to finish — so understanding the different ways to put and keep food on the table is essential.…Read More...
I am starting to feel better and hopefully next week the blog will be back up to normal. This experience has taught me some new things which I will share with you in the near future.
In the meantime enjoy this graphic on pickling.
Whether you are smoking or drying large quantities of fish from a fish wheel or the meat from a large animal, like a moose, elk or cow, or a couple of rabbits the method is the same. It is just a matter of scale. In Alaska, they often dry and smoke meat and fish in large quantities. A good source of information on this is Village Science. They explain how the native Americans in the small villages smoke and dry their food.
First understand that smoking and drying fish and meat does not have to be very complicated. The following information comes from the US Army Survival Manual and it works
“To smoke meat, prepare an enclosure around a fire (Figure 8-27). …Read More...
The area where I live was once a large olive growing area. As the olive farmers have moved lots of the trees have continued to thrive. There are olives all over the place and mostly they end up on the ground. With a bit of effort it is possible to get free olives just for the picking. In the past, I have preserved olives in a lye solution and they have been nice.
However, for some time I have wanted to experiment with preserving some in brine. Lye may not always be available. Now fermenting them in brine takes longer than the lye methods, but they store just as well.…Read More...
If you have never had fermented vegetables, you don’t know what you are missing. I have a Harsch Crock and love to use it to make things like sauerkraut, and other types of fermented vegetables. The Harsch Crock is from Eastern Europe and my wife loves it. Once you put the veggies in the crock and put the lid on you fill a gutter with water and that seals the crock and keeps the odors down. My wife likes the finished product but not the smells it gives off while being made.
What actually occurs is Lacto-fermentation. Bacteria are responsible for lacto-fermentation.…Read More...