Preparedness Advice Blog
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- 13 Food Storage Resolutions
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- Prepper To Prepper: What Is In Your Everyday Carry?
Tag Archives: Preparedness Mom
Now is the time to start thinking about canning some salsa. The peppers and tomatoes are getting plentiful and we don’t want to waste anything from our gardens. My husband loves hot food so I use a lot of peppers
Canning salsa is easy and you get the freshest veggies to do it with out of your garden.
- 5 lbs of tomatoes
- 2 lbs of chile peppers (your choice)
- 1 lb of onions
- 1 cup vinegar
- 3 tsp salt (sea salt is great)
- ½ tsp pepper
Wear plastic gloves or rubber gloves, if you prefer not to wash your hands with soap and water before touching any part of you face.…Read More...
This is a recipe that will come in handy when things are tough. Since we will be trying to use everything we have and not waste anything.
The following is a recipe that I found in an old cookbook from the 1800’s and I hope that you will try it next time you butcher that hog. If you have ever made sausage you know that there are many leftover parts.
“Scrapple is generally made from the head, feet and any pieces which may be left after having made sausage meat.
Scrape and wash well all pieces designed for the scrapple, put them in a pot with just as much water as will cover them.…Read More...
I have written a blog on spelt ( Spelt an Ancient Grain) flour pancakes and waffles (Spelt Bread and Spelt Pancakes). The recipe below is for spelt–potato biscuits because they are easy to make. We don’t eat much bread lately since we are trying to watch our intake of starch, carbs and fat, but I do make biscuits since you can freeze them and just take out 1 or 2 at a time. I hope that you will try them and learn to cook with other kinds of grains like rice, barley, and oats. If you don’t find the flour, get the flakes or grains and put them through the grinder. …Read More...
My son-in-law makes his from scratch and my granddaughters are always looking forward to him cooking breakfast. But pancakes are not just for breakfast anymore. You can make great desserts too. Cover them with fruit, nuts, preserves or jams and enjoy with a little whip cream for a low calorie dessert.
Remember you have to practice making your food from scratch, no stores, no freezers, and no refrigerators before the time comes to start using your food storage. …Read More...
My memory of my first fishing trip is the one I remember best. No other trip can compare to that one. I must have been around 11 or 12 years old and the school I was going to offered an over night trip to some camp, (can’t remember) which one, but we did some trout fishing and what we caught we got to eat that night. There is no experience better than your first fish frying in an open camp fire. I have been fishing since, but always brought the fish home to cook. And since then I have learned how to clean them.…Read More...
Homemade mayonnaise, yum. Have you ever tried it? We don’t use much mayonnaise, but when I need some it’s easy to make and will keep for a week if refrigerated. You can use different seasonings like minced garlic to jazzy it up for sandwiches.
I know that some of you out there don’t like mayonnaise and prefer Miracle whip as some of our family does. But that is not mayonnaise, please don’t take offense if you are one of them, but to me it’s just a spread. Try making homemade and see what you think.
- ½ teaspoon salt
- ½ teaspoon dry mustard
- Pinch of paprika
- 2 egg yolks, beaten
- 2 tablespoon white vinegar
- 1 pint chilled vegetable oil or olive oil (I use olive oil)
- 2 tablespoon lemon juice
Mix the dry ingredients, blend in eggs, and then slowly add vinegar while stirring vigorously.…Read More...
I was planting some things in the garden and realized that I didn’t have anything new to try. We eat a lot of salads during the summer and I like to jazzy it up for taste. Last year we tried Arugula lettuce. We loved the different flavor in our salads, but you can also use it as a green vegetable. You can sauté with onion, garlic, and a little olive oil or place it under cooked fish on your plate for a nice tangy taste.
Arugula consists of vibrant green leaves attached to a pale creamy green hued stem. The leaves are lobed and can be harvested when young and mild in flavor or when fully mature at 3 or 4 inches in length. …Read More...
Occasional we taste test various freeze dried and dehydrated foods. Since many of them come in #10 cans and there are only two of us, we end up with left overs. If you leave them in the can with a plastic lid in place they will last for several months. But some things we may want to keep longer, so my wife has been experimenting with different ways of preserving the left overs.
One of the things that she has been doing is to assemble them into meals in a jar. These can be given to others to try or just use when you want a quick meal. …Read More...