11 Most Popular Survival Foods

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One of the cornerstones of survival, finding enough food to keep you and your loved ones alive when times get tough, is arguably the most important challenge you will face. In survival situations, though, some foods will make the cut while others are best reserved for softer times (sorry chocolate cake lovers). When it comes […]

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4 Things You Must Eat To Avoid Malnutrition

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Nutrition is a topic that doesn’t get much attention in the prepper community, but it should. Let’s say you’re living through a long-term disaster and every day you’re eating rice, gravy, pasta, sauce, and canned soup. You’ll certainly be getting enough calories, but what about vitamins and minerals? Without a well-rounded diet, you will slowly […]

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Pine Needle Tea

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This post is by Bernie Carr, apartmentprepper.com   I got the idea about pine needle tea from watching old episodes of Bear Grylls in Man vs. Wild.  He picked out some pine needles, boiled them then drank the tea.  He said pine needles are full of vitamin C.  In a survival situation, if fruits and vegetables are scarce, you’ll need a good source of vitamin C.  I also read it can be a good decongestant.  Spotting a nice looking pine […]

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10 Requirements for Long-Term Food Storage

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We live in a world where a disaster is bound to hit us sooner or later. Food storage is one of the basics of emergency preparedness and it requires proper planning. No matter how you look at things, food will always become your number one priority during a long-term disaster. Having a well-equipped pantry doesn’t … Read more…

The post 10 Requirements for Long-Term Food Storage was written by Rhonda Owen and appeared first on Prepper’s Will.

Growing vegetables in pots – Choosing plants that thrive

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Maintaining a garden can be quite a challenge for the urban prepper. The lack of gardening space and arable land is a problem for most urban dwellers. However, you shouldn’t give up on your dream of having home-grown vegetables. There are always solutions and growing vegetables in pots can be done wherever you live. Having … Read more…

The post Growing vegetables in pots – Choosing plants that thrive was written by Rhonda Owen and appeared first on Prepper’s Will.

How To Prepare an Herb Garden in Winter

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imageWho’s itching to get outside and start gardening? This article has to do with some things you can start preparing in your herbal gardens for the spring…but prepare now.  Yes, now, while the snow and ice and the Yeti are all around… well, probably not (and hopefully not) the Yeti.  But just because that snow and ice are still on the ground does not mean you cannot start taking the steps to give you an advantage and a “step ahead” of the pack come springtime.

Having a successful garden is all about timing. Make sure you prep your starter soil, pots and the area where you plan to grow. If you don’t live in an area where there is heavy snow, begin cleaning and preparing your growing area. Here are some tips to get started.

Planting Conditions

So, what kind of herbs are we talking about here?  Chives, Cilantro, and Parsley, for starters, are perfect herbs for starting in the late winter.  You’re going to start these guys indoors: seeds in general don’t germinate unless the mean temperature is at least 65 degrees Fahrenheit.  In addition, you’re going to have to utilize as much of that sunlit side of your house as possible.  When you throw these guys into pots (containers) and leave them in your windows?  Give them some “setback” from the glass, as the cool air will linger up to about 1 to 1 ½ inches away from the glass.

Sunlight

You’ll need the sunlight, but not the cold up against the glass.  You will have to be more inventive if you have closed off your windows with plastic, as this will stop some of the sunlight from reaching your sills.  Your herbs will need at least 3 to 4 hours of direct sunlight (morning is preferable), and some indirect in the afternoon if it can be provided.

Naturally, if you have your greenhouse, then much of this becomes a moot point as long as allowance for sunlight and temperature are taken into consideration.  You may need to heat the greenhouse, and this can be done in several ways: with electric heat/heat lighting, with manure/peat that generates organic heated “gassing,” or with a small wood stove.  With this last option (as I’ve mentioned in past articles), it is very important to throw a teakettle (a noiseless one!) or a pot of water on the top of the woodstove.  This will allow for some moisture and humidity, and your plants will appreciate this even more than you!


The factors to control are your water, your soil, and your drainage.  An excess or inadequacy of any of these can lead to ruined herbs, whether you’re germinating your own seeds or whether you’re using cuttings.


Potted windowsills or potted greenhouses, take your pick and stick with it.  Another thing you can do is in March, set up low-tunnels, with hoops made of plastic or aluminum and covered with plastic sheeting.  These will enable maximum amounts of sunlight, and keep your cuttings or seedlings close to the ground.

Prepare the Garden Area Before Planting

Make sure you clear out an area for them that is sufficient.  When the weather warms up so that your herbs (the hardier ones) can handle a frost, it’ll be time to transplant them into boxes.  Anything on the ground should not be touching the ground directly, to prevent frost from entering.  You mulched your perennials in the fall, and soon it will be time to start tending to them, such as garlic, for example.

All in all, potting your seedlings and/or cuttings is the way to go, either in the windows or in the greenhouses.  Best thing to do is research your herbs prior to exposing them to the cold, as some herbs like basil cannot handle cold weather and fall over when the cold hits them.  Plan according to the herb, and the zone in which you live, all of which can be determined either online or in your county extension office.  So, start your herbs and planning for the spring…a few are “early risers” (such as the ones mentioned) that you can begin in the wintertime.  Spring will be here before you know it, so get those green thumbs moving!  We’d love to hear those “green thumb” comments about what you do, as they are valued by us and all of the other readers as well.  Thumbs up, and happy winter herb gardening!

 

JJ

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How To Make Wild Game Jerky

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If you hunt to supplement your protein diet, you have a lot of options when it comes to wild game. Besides making burger and stakes, you should look into other options to diversify your diet. Making wild game jerky is an ideal option for the hunters out there. Wild game jerky is an ideal snack … Read more…

The post How To Make Wild Game Jerky was written by Dan Mowinski and appeared first on Prepper’s Will.

The Benefits of Stockpiling Coffee for Long-term Survival

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If you think that coffee is just a luxury, and something that could easily be discarded in the event of a societal collapse… think again. Studies show that everyone from elite athletes, to average working people benefit greatly from drinking coffee. If you depend on a cup of Joe to function now, imagine what it … Read more…

The post The Benefits of Stockpiling Coffee for Long-term Survival was written by Bob Rodgers and appeared first on Prepper’s Will.

Using Leftover Fruit Peels in the Kitchen

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The essence of emergency preparedness teaches us to get by with what we have. It doesn’t matter if you’re in the woods or in the kitchen. Being able to improvise with scarce resources is perhaps the most useful skills you could develop. Today we will discuss about the use of leftover fruit peels in the … Read more…

The post Using Leftover Fruit Peels in the Kitchen was written by Rhonda Owen and appeared first on Prepper’s Will.

Preserving fish for long-term survival

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Living in a world where supermarkets are out of business is certainly no easy task. In order to survive in such world, you will be forced to hunt or fish for your food. Fishing for long-term sustenance requires for you to know various methods of preserving fish. Of all flesh foods, fish is the most … Read more…

The post Preserving fish for long-term survival was written by David Andrew Brown and appeared first on Prepper’s Will.

Homesteading Basics: How To Dehydrate Herbs for Long-Term Storage

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dehydrating herbs for storageHerbs are one of the first plants we put in our garden. There is nothing like fresh culinary herbs to intensify the flavors of food. As well, herbs are hardy garden plants that don’t have to be watered as much as vegetables and can serve more than one purpose by being used as natural medicine. For instance, did you know that a sage leaf can be used instead of a band-aid because it has natural healing qualities? Some of these popular culinary herbs are oregano, thymne and sage and can grow year-round in many parts of the country.

To enjoy these herbs year round, many choose to dehydrate them when they are at the peak in freshness and combine them to make their own spices and even homemade tea blends. Can you imagine how much money you could save at the grocery store by implementing this into your pantry?

How To Dehydrate Herbs for Long-Term Storage

Dehydrating herbs and other leafy greens is one of the easiest items to dry for long-term use. All you really need is a constant stream of air. You don’t necessary have to own a dehydrator because herbs can dry naturally from the air, but it does help with even drying.

Here are some steps to get started:

  1.  Prep herbs for drying. Wash and place herbs evenly on a drying rack and ensure that enough space is make for proper air flow.
  2. Set temperature and time according to the directions on your dehydrator.
  3. Ensure that herbs are 95% dehydrated for long-term storage.

Here are some great spice mixes to start adding to your pantry!

Cajun Seasoning

  • 1/3 cup salt
  • 1/4 cup paprika
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon ground black pepper
  • 1 tablespoon basil
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried thyme
  • 1/4 teaspoon cumin
  • 1/4 teaspoon white pepper

Chili Powder

  • 2 tablespoons paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoon ground cumin
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder

French Herb Mix

  • 3 tablespoons marjoram
  • 3 tablespoons dried thyme
  • 3 tablespoons savory
  • 2 tablespoons garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary
  • 1 teaspoon sage
  • 1/2 teaspoon ground fennel seed

Chili Powder

  • 2 tablespoons paprika
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons garlic powder
  • 1 1/4 teaspoons ground cumin
  • 1 1/4 teaspoon cayenne pepper
  • 1 teaspoon onion powder

Storing Dehydrated Herbs

Herbs can be dehydrated to store for longer periods, but storage is important for any preserved food, and dehydrated foods are no exception. Store either in heavy duty zippered bags in a metal container, or store in dry, sterile, glass jars. For long term storage, I recommend using Mylar bags.

As I stated previously, before storing, you want to ensure that your food is 95% or more dehydrated because the more moisture your food has the more likely molds and microorganisms can grow. Like all emergency food sources, ensure that you keep your dehydrated food away from natural elements.

“Best Used By” Guidelines for Dehydrated Food 

  • Spices – 1-2 years
  • Vegetables/Fruits – Up to 12 months
  • Meats – Best at 1-2 months, but can be stored for 6 months.

We are all looking for frugal ways to bulk up our preparedness pantries. Using herbs is a great way to do that. Some of our favorite herbs we love to grow in our garden can be utilized to make long-term herbal seasonings to use year round. So, what are you waiting for? It’s time to start dehydrating!

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Eight efficient food crops to grow

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Becoming self-sufficient is one of the many good reasons to want to grow your own vegetables. Nothing beats home grown food and for many people, there’s a great appeal to grow efficient food crops. The food you grow is cheaper, fresher and often better tasting than the one you get from the supermarket. Starting your … Read more…

The post Eight efficient food crops to grow was written by Rhonda Owen and appeared first on Prepper’s Will.

The Prepared Workplace: Lifesaving Supplies You Need Before the Emergency

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prepared workplace[Editor’s Note: On average, we spend over 50 hours a week away from our homes. Chances are, if a sudden disaster occurs at your workplace and you are forced to shelter in place for a given time, many coworkers (including yourself) could be unprepared. Would you have enough food and water to wait an emergency out at work? A disaster plan is only as good as your Plan A, B and C.]

So, ReadyNutrition Guys and Gals, have you made a big batch of pemmican for yourselves yet?  If so, then I commend you.  If not, then get on the stick!  The beef stick, that is, because pemmican is one of the foods that is perfect to carry around.  I know, I know, between bug-out bags, micro-tools, thermoses, and the likes of which I have been writing about recently…you need to be an octopus to be able to carry all of it.  It is better to have, as you well know, than not to have something.  Let’s talk about food in this regard.

The Secret to Survival is Prior Planning

Undoubtedly you have laid up a supply for yourselves and your families in your home and have some packed in your “go” bags.  We’ll now touch on a few other areas: in your workplace and on your person. Some preparedness and emergency items for the entire office are:

Talk to your supervisor about the existing emergency plan and find ways of improving it. You could even create a preparedness month where each coworker donates money to get the office prepped!

Ultimately, It’s About You!

If your workplace shrugs off your attempts to get them prepped, that shouldn’t stop you from getting some extra food and provisions for yourself in your workplace (and also carry a little on you at all times). Keep in mind, this is about giving yourself an “edge” and perhaps buying you some time in a sticky situation.

If you have a workplace locker (the best are those that lock), a basket/cubby space, or a shelf for your things, you can stock up a few cans of food and some essentials.  Why?  Because that is what preparation is all about: the “what-if’s” that may arise.  What if you cannot go outside to your vehicle to get your “go” bag?  There could be any number of reasons: severe flooding, rioting, extreme cold weather, among others.  You may have to make do with what you have on your person or in your workplace.

As well, make sure you have some clean athletic socks and walking shoes stored on you. As well, have some extra change on hand in case you need to get items from the vending machines (items like water, nuts, crackers, etc., will run out quickly in an emergency).

Your Personal Workplace Prepper Pantry

Even if you just have a bag that you stash under a table or in a back room, you can throw extra canned goods in there.  Here’s a sample of what to place in your bag or locker (with a locker, remember, you can probably put some more food in there):

  • (4) cans of food (preferably heat-and-eat prepared dinner-ravioli, soups, etc.)
  • (2) 20-ounce or 32-ounce bottle of water
  • (1) Ziploc sandwich bag of a snack (trail mix, pretzels, dried fruit, etc.)
  • (1) Ziploc bag of hard candies
  • (1) small bag of dried meat (jerky, pemmican, beef sticks, etc.)

That will get you started, but you don’t have to stop there. There are many types of disasters that could occur while you are at work. What happens if there is a fire and you need to escape? Or, in a worst case scenario, hazardous material has leaked into the air. Why not have a gas mask on hand? There are many gas masks that are compact and can fit inside your desk.

Remember, these items are for your personal space/storage space in your workplace.  If you have an office and a desk, all the better.  If the desk has any drawers that lock, then it’s optimal.  Remember this rule:

If it’s a time of trouble or scarcity, whatever you need will also be needed by others.

Sesame Street rules aside, you do not need to advertise that you have a stash of extra food in your office drawer or wall locker.  Keep your supplies in a nondescript gym bag or other non-transparent/non-translucent carrier.

Their need is not a justification for your sharing, nor their shortsightedness for your “help” regarding preparations. 

One way to circumvent this is to get coworkers involved in getting the workplace prepared for these types of emergencies and have them create their own personal workplace pantries.

So, we’ve addressed the workplace, and now how about on your person?  Why?  Because it gives you an edge.  I have written articles in the past on the value of cargo pants with cargo pockets.  Here I am, recommending them again.  I carry a small bag of peanut butter-filled pretzels in my cargo pocket, as well as a bag of jerky, and about half a dozen hard candies (I like those Jolly Rancher ones).  There’s a good reason for it.

What if you’re trapped in an elevator?  Or (as mentioned before) something goes wrong, such as a power outage that leaves you trapped for a while.  What then?  It is a proven fact that the intake of simple sugars helps the human body during times of stress or crisis.  In addition, it is a psychological support you’ll give to yourself to help you deal with all of it.  The protein in the jerky and the peanut butter is important; the necessity to replace protein can never be understated.

The hard candies give you some simple sugar to throw into your bloodstream, and keep the mouth from drying out.  As I’ve mentioned in previous articles, if you can’t drink, then do not eat anything.  You will deplete yourself further; you must drink in order to digest your food.  The difficulty this presents is obvious, because if you don’t tote around a water bottle all the time, you’ll have trouble finding water when the need arises.  So, tote it around!  Everybody walks around all the time with coffee cups and soda bottles, so it won’t look out of place for you to tote around a 20-ounce PowerAde bottle with water in it.

These are akin to “tiers” of response levels: 1st is what you have on you, 2nd in your work area/locker, and 3rd in your vehicle.

One more key point: All the stuff not on you becomes a cache point if you can’t reach it, and you can go for the stuff later on.

You may have to forgo getting food out of your locked desk drawer because 10 other people may see it.  Who’s going to think of going into your desk drawer for food unless you make them aware it’s there.  Practice OPSEC, and re-read the article I wrote on the Nosy Neighbors…the ones who will eat your food and maybe you along with it if their needs call for it.  Keep it to yourself.  It’s better to wait until everybody is out of the area, and then obtain your supplies from your locked and unknown (to your “buddies” at work) location.  Ounce of prevention, pound of cure.  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

25 Amazing Camping Recipes

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25 Amazing Camping Recipes If you find yourself off the grid, either by choice or by circumstance, you’ll need to cook meals without the usual conveniences found in the home. The easiest solution can be to open a can and heat something over a fire, but that can get old when you have a family …

Continue reading »

The post 25 Amazing Camping Recipes appeared first on SHTF & Prepping Central.

5 Recipes to make your own survival protein bars

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Survival protein bars are becoming more and more popular among preppers and survivalist, but you can also find a few of them in any type of survival kit you can think of. These small snacks are ideal for emergency kits because they help you control hunger, they provide proteins and fats, but they also keep … Read more…

The post 5 Recipes to make your own survival protein bars was written by Bob Rodgers and appeared first on Prepper’s Will.

How to Make Pemmican: A Step-By-Step Guide

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dried-beefWe’re going to do an introduction on making pemmican, a survival and backpacking food that can be used all year round as well as prepared anytime.  It is a lot simpler to make than most people realize, and does not take up a whole lot of resources or too much time.  Pemmican can be stored for long periods of time and can give you a ready source of protein when you don’t have the time to cook up a large meal.  Sure, you can buy a whole pallet of it at a time from Costco, but when your supply runs out, how do you replenish it after the SHTF?  Well, this piece gives you the basics of how to do that.

Pemmican is the Original Superfood

Pemmican is similar to jerky, but it isn’t: it’s a little different.  It is actually the original processed meat, “invented” if you will, by the Indian tribes to provide a way to preserve the meat from their wild game.  Now, as I mentioned to you in previous articles, man needs fats in his diet and vitamins as well that are not able to be furbished completely by wild game.  Here is where it becomes tricky: the Indians had to supplement their meat with fish, vegetables, herbs, and fruits both wild-crafted and raised to well-round their diets.  Pemmican well-rounded the Indians diet by adding some fats as well as some vitamins and minerals to the protein.

Pemmican is the result of drying the meat in thin strips, grinding it and pulverizing it into powder, adding liquefied fat and seasonings, and re-drying it to form the finished product.  That’s it!  The Indians had deer, elk, buffalo (bison), and antelope to use.  Most pemmican these days is made of beef and comes in a family-friendly, happy plastic bag with food grade desiccant.  This method I’m going to give to you is bare bones to make your pemmican.  Here it is:

Jeremiah’s Pemmican Recipe

What You Will Need:

  • 4 cups of extra lean meat…this is about a pound/a pound and a half…pick your meat
  • 4 cups of dried fruits, such as raspberries, blueberries, or even raisins
  • 2 cups of fat (after rendering), or about ½ pound of weight
  • Seasonings: I prefer dried onion and garlic powder, salt, pepper, etc.
  • Sweeteners: You can also use some molasses or honey if you wish

The Process:

  1. Slice up your meat in long, thin slices (as thin as possible).  One way to slice it thin is to have regular pieces of meat, and harden it in the freezer.  Don’t freeze it!  You just want the meat to be “sliceable”, but more “solid” than just barely-refrigerated meat or meat at room temperature.  Then you can add your seasonings.  Rub it in with your hands, spreading it evenly over the sliced pieces.

2. Next set that meat on the rack of your oven, and keep the temperature as low as you can go…around 135 to 150 degrees F.  Permit the oven door to be gapped/cracked during the process, as this will cut down on the humidity and water building up from the drying.  Do this for 12-16 hours, until your meat is dried out and akin to a potato chip…brittle, or crisped.

3. Pulverize this meat in any way that you wish (mortar and pestle, hammer, food processor…whatever works).  Pulverize your dried fruits (you may have to dry them even further than when you first get them).  Next comes the liquefied fat to add…first you must liquefy it.  This is called “rendering,” and you can do it in a saucepan or in a crock pot, after you cut up the fat into pieces that will easily dissolve.  Beef tallow is the best…you can pick this up from a butcher shop.  You can use pork lard; however, I don’t recommend it because it doesn’t keep as long or as well as the beef fat.

4. All of your chopped-up beef and fruit can be placed in a large pan…such as a baking or casserole pan for the addition of the fat.  Do not use the fat until it has been liquefied completely, and you’ll have to remove the solid portions of any bits floating in it…use a small sieve/strainer to scoop these pieces out by hand.  For the sweeteners (such as molasses or honey) I like to take about a quarter cup and mix it into the meat prior to the addition of the liquefied fat.

5. Then carefully pour your hot rendered fat all over the meat, allowing the fat to be absorbed by your powdered mixture.  You need to take your time with this step, and then smooth/pat the fat into place with your hands to further enable the even distribution of the fat into the meat.  A good cook uses his or her hands.  A great cook washes their hands before using them to cook!

6. When this congeals and hardens, you can cut it into strips or whatever shapes your heart desires.  I personally like to use a pair of scissors (a pair I only use for food and cooking), and cut them into elongated strips about 1” in width and 6” in length.  The reason I make them this size is that they’re easier to pull out and eat.  So many times, with store-bought pemmican you have to rip it all to pieces just to cram it into your awaiting maw.  “Not I,” said the little red hen!  I want to eat leisurely and not waste effort or energy ripping my food into bite-sized pieces. You can store this best either in plastic or in wax paper (I prefer the latter) and then flatten it out, and throw it into Ziploc bags.  Keep it in a cool place free of light and moisture, and it’ll be good for a long, long time.

So basically, that’s it!  Simple enough, right?  Now you have the information and all you need to do now is employ it!  Just think: there’s still time to make yourself a batch before New Year comes about.  Oh, what a delightful crowd-pleaser it will be to make up some and have everyone eat it all up right in front of your eyes!  Partygoers and piranhas have one difference: both eat everything until they’re filled up, but the piranhas don’t also grab some extra to take home with them!  You make up a batch of jerky and (if they haven’t eaten it all) they’ll take it!  Just make sure to keep some set aside for yourself so that you can enjoy what you made.  Happy New Year to all!  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

The Winchester ’94: Take Your Hunt to the Next Level

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deer-huntReadyNutrition Guys and Gals, we wrote one not long ago on basics of hunting, and now I’m going to recommend to you an excellent rifle.  The Winchester Model 1894 (called the Winnie ’94) is an outstanding lever-action rifle in 30-30 caliber.  It is compact (technically a carbine, which is a rifle with an 18 – 20-inch barrel), and is, in this author’s opinion the finest brush gun for stalking deer.  The rifle was designed by none other than John M. Browning and (as its name suggests) began to be produced in 1894.  Browning is famous for designing the .45 ACP (Automatic Colt Pistol) model 1911.

hunting-rifleWinchester ceased production of them when the New Haven, CT plant closed down; however, they are still readily available throughout the U.S.  The Winnie ’94 is a very nice weapon, and other firms also make lever-action models in the 30-30 caliber, such as Marlin, Savage, and Sako.  I prefer the Winnie ’94 over all of the rest, and it has (in my experience) only one drawback: as it ejects spent casings from the top, a scope must be side-tapped to be mounted.  Marlins eject from the right side and can be mounted on top with a scope.

The 30-30 round is a pretty powerful round, and is more than enough muscle to put down a large deer.  The bullets come in 150 grains jacketed round-noses, as well as the larger 170 grain jacketed flat tips that have a lot of stopping power, and are sufficient for whitetail and mule deer, as well as elk and antelope.  The 150 grain bullets have a velocity on average of about 2,000 fps (feet per second), and the 170 grain bullets run about 1,875 fps on average…a tad bit slower, as it is a heavier round.

From a ballistics perspective, a high-velocity round is not the answer to all of your challenges.  Flat-tip bullets tend to spread out and increase the diameter of the round upon impact, whereas round-tips are better for deeper penetration.  The shot also has a large bearing on it, as your primary target is either the head or low and just behind the shoulder.

The rifle has a tubular magazine that holds up to eight rounds.  The finger lever (that “loop” on the lever) has a safety that must be squeezed in order to fire, and a pop-in safety is located up by the trigger mechanism that will prevent the hammer from making contact with the primer.  As I mentioned earlier, the rifle is excellent for stalking and walking through brush, as being shorter (a carbine) it is easier to manage in areas with heavy sapling and ground cover, as well as thorns and other niceties that impede travel.

I prefer iron sights, as you are usually going to have a shot within 50 feet if you’re busting brush.  This is not to say it cannot be used in a stand, but it is optimal if you’re walking game trails or negotiating terrain with any kind of underbrush.  The 30-30 cartridge is quoted by Lyman’s reloading manual in the following glowing terms:

 “Probably no other cartridge in North America has put as much venison on the table as the venerable old “thirty-thirty.”

The cartridges can be reloaded simply and at an affordable price.  The Winnie ’94 doesn’t kick excessively and is not prone to jamming or any kind of feeding problems.  Most do not come tapped for a sling, so you may have to mount your swivels or have it done.  You can also pick up a nice elastic-type of cartridge holder that will slide snugly onto the stock for extra rounds as you hunt.  It is a really nice piece and a pleasure to shoot.  Another tip: although there are lighter rounds you can target shoot with, be sure to target shoot with the actual sized rounds you plan on hunting with.  In this manner, you’ll be able to iron out any variables that may come with your switching ammo types.  So, try out that Winchester Mod. ‘94, and I believe you’ll be pleasantly surprised at just how nice it fires and how dependable it is for a hunting rifle.  Keep your powder dry and be safe at all times!  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

13 Survival Foods that will outlast you

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Let’s say that disaster hits tomorrow, do you have the basics like food and water covered? Stockpiling food and water shouldn’t be a prepping trend and every sane person should do it. We live in a world where natural and man-made disasters are no longer far-fetched scenarios and people have no excuse for being unprepared. … Read more…

The post 13 Survival Foods that will outlast you was written by Bob Rodgers and appeared first on Prepper’s Will.

How To Open a Can With a Metal Spoon

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This week’s video comes from Full Spectrum Survival. A little over a year ago, I shared a video about how to open a can without a can opener. The trick is to rub the can on some concrete until the lid is loose enough to pop off. But what if you’re out in the wild […]

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How to Eat and Grow Pomegranate – an Amazing Fruit for Food and Medicine

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How to Eat and Grow Pomegranate – an Amazing Fruit for Food and Medicine When it comes to survival foods, you’ll want to grow pomegranate. If you don’t have the space to grow your own, or your not in the ideal pomegranate growing zones 7-10, then you can add this to your list of foods …

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9 Printable Food Storage Cookbooks

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The best thing about the Internet, in my opinion, is all the free information. Unless you’re looking for a particular survival course or plan, most of the info you need can be accessed with just a few clicks. One example of this is all the recipes. Back in the day you had to spend $20-$30 […]

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3 Secret Food Sources for When SHTF

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I’m looking at what’s happening in places like Syria and Venezuela these days and I am shocked at how disaster looks for these people. Buses going into Aleppo to evacuate people amid bombing? Venezuelans having Internet but no food? I don’t care what your prepping philosophy is, you have to admit that these two SHTF … Read more…

The post 3 Secret Food Sources for When SHTF was written by Bob Rodgers and appeared first on Prepper’s Will.

GORP: The Better Bug Out Bag Survival Food

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GORP: The Better Bug Out Bag Survival Food A lot of people carry emergency food in their backpack. It’s a great idea. It’s a good fail safe in case you can’t find or catch something to eat when you’re out in the wilderness. Most people carry some sort of dehydrated food. Some carry energy bars. …

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6 Pioneer Dessert Recipes you should try today

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Being able to procure your own meat, to grow your own vegetables, to organize a pantry with all the essentials and to work with your hands are all activities worth knowing and mastering. But how about your own comfort, how about satisfying your sweet tooth when times are harsh? The following pioneer dessert recipes stood … Read more…

The post 6 Pioneer Dessert Recipes you should try today was written by Rhonda Owen and appeared first on Prepper’s Will.

30 Tips and Facts About Dehydrating and Drying Food

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30 Tips and Facts About Dehydrating and Drying Food Food dehydration and drying has been around for centuries. It is one of the oldest methods of preserving food. Canning and freezing foods retain more nutrition than dehydrated foods, however dehydrated foods are space efficient, and are an excellent way to preserve foods. It is also …

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Dirt Cheap Survival Recipes

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Many preppers conclude the economy in the U.S. will collapse gradually, rather than overnight due to some cataclysmic event. Either way, your ability to find and secure meals for you and your family becomes the difference between life and death for your family. So, how do you prepare to survive in a world where food is scarce, and money is tight?

Following a SHTF event, the only certainty will be unpredictability. Depending on the event, your location, and how long it takes for the country to recover your options for cooking and food storage will change. Practice making a variety of different cheap survival recipes so that no matter what type of situation you find yourself in, you are ready to put a meal together that will satisfy your family. Below are several different ideas for your survival meal arsenal:

Lessons from the homeless:

Chicken livers come in a carton and cost around $1.00. Boil with salt and pepper in either water or chicken broth. The beneficial thing about chicken livers is just a small amount with some whole grain bread, and a cup of milk will stave off hunger for several hours.

Pouches of instant potatoes are relatively inexpensive, typically under $1.00 at the local Walmart. Ramen Noodles are another very inexpensive food; you can buy six to 12 packages for under $2.00. Both are simple to cook as they require only boiling water. For variety, mix the instant potatoes with the ramen noodles to create a high- energy food called “ramen-bombs.”

Pasta is a great food staple to have on hand, and it can be used to create a variety of meals. Cook pasta and drain. Fry several eggs over medium and sprinkle with salt and pepper if you have it. Combine the eggs with the pasta and throw in cooked veggies, cheese, or meat. You can also mix cooked pasta with any salad dressing on hand and add fresh vegetables for a great pasta salad that will fill you up.

DIY Survival Recipes

If you are lucky and are thinking ahead, you will have the time and resources to create dirt cheap survival recipes to have on hand when SHTF. Sometimes, survival is about preparing to think or in this case, cook, outside the box.

You’ve probably made toast in a toaster at some point in your lifetime, but have you ever thought to try grilled bread? Use your barbecue grill or even a campfire with a grate. Grill the bread till it’s golden brown. And if you have cheese on hand, you can melt it between two pieces of bread and make a really tasty grilled cheese sandwich.

If you correctly store cornbread mix, you can make delicious johnnycakes or cornmeal hoe cakes in a skillet of cast iron over a campfire or even on the hot rocks of a fire. Add some syrup or sprinkle with sugar for an extra treat. If you must stay on the go, put leftovers in a zip lock bag so you can carry them with you as a snack on the road.

Native Americans relocated their camp several times a year as they followed the animal herds. They carried Pimikan, typically made from dried powdered meat such as elk, bison, moose, or deer, it was a portable food adopted by fur traders in later centuries who called it. Pemmican. Practice making this cheap survival food and add it to your stockpile. It needs no refrigeration and when properly made, can last for decades.

Lessons from Redneck Campers

Include corn in your garden, or in a pinch scavenge ears of corn from a roadside field, wrap in aluminum foil with some butter and cook in the coals of a fire. If you prefer a grilled taste, soak ears of corn in water and cook on a grate over the fire to grill it. You can cook with the husks on or remove before cooking depending on your preference.

Stock up on those Pillsbury cinnamon rolls or biscuits in a can. When the power goes out, simply wrap the dough around a stick, and pinch the ends so that it won’t fall off. Hold the stick over your BBQ grill or campfire until the dough is a golden brown. Slather with butter and enjoy a tasty treat that you can carry as you eat it.

Include heavy duty aluminum foil in your stockpile of supplies. When SHTF, lay out a large section of foil and add chunks of potatoes, onions, or whatever vegetables you have on hand. Top with a chunk of butter and a little salt and pepper and then wrap it all up and cook over hot coals or the BBQ grill.

When SHTF, you may have food available that you can cook but will need to think outside the box a little when it comes to cooking without your traditional stove or oven. Planning ahead and knowing how to make some of these cheap survival recipes will help sustain you and your family whether you bug in or are forced to bug out.

Alternative Backcountry Food Options

 

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10 Ice Fishing Fundamentals

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As the winter season grows stronger a lot of people will try their luck with a session or two of ice fishing. Although ice fishing is quite a popular activity, it also poses some risks for the fisherman and no one should venture out onto the ice without knowing these 10 ice fishing fundamentals. If … Read more…

The post 10 Ice Fishing Fundamentals was written by Bob Rodgers and appeared first on Prepper’s Will.

How to Procure Protein Sources During Winter

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  ReadyNutrition Readers, we already kicked off the first segment of this two-part series on protein and its importance in a day-to-day, as well as a survival scenario.  Now we’re going to cover a little more on protein from a survival perspective.  This will include wild game, of which we must give you a short note to keep in mind.  A person needs fats in his diet that wild game will not provide, as the meat is very lean.  For this reason, one cannot subsist solely on wild game and must supplement that food with other foods that provide fats as well as other nutrients.

That being said, there is still an abundant amount of protein out there in the wilds you can take advantage of.  Concentrating first on the animal protein, let’s make a list of what you can obtain during the winter months.

  • Fowl:  Ducks, Geese, Turkey (No!  Not more turkey!), Grouse, Dove.
  • Fish: Trout, Bass, Bluegill/Crappie, Pike.
  • Game: Deer, Antelope (primarily the Western States), Sheep, Mountain Goat, Elk, Rabbit/Hare.
  • Other Game: Black bear, Wild Boar.

In a survival situation, beggars can’t be choosers.  It’s wintertime now, so we’re going to concentrate on what you’ll find (and face) in the wintertime.  Black Bear are semi-hibernators; that is, they slumber for extended lengths of time during the winter and emerge periodically to feed.  They do possess more than the average needed to supply humans with the essential fats.  Bear meat is very tough.  If you can, roast and/or smoke the meat, chop it up well or cube it, and then throw it in a Dutch oven.

Over the coals with a good amount of moisture and the meat will tenderize quite a bit more than just cooking it over a fire.  Supplement this protein with cattail roots.  When you dig them up (their presence is indicated by the dead reeds at the edges of frozen lakes and ponds), take the roots and boil them.  They are very similar to potatoes.  Acorns can also be gathered and pulverized into powder for a flour, but be advised: acorns are high in tannic acid. This can be leached out of the acorns by soaking them in water for a few hours, and then allowing them to dry out before making the flour.

Now be advised that many trappers (according to reports from the Hudson Bay Company in the 18th and 19th centuries) died from only eating rabbit.  As mentioned before, wild game (especially rabbit) does not contain enough fats and nutrients to keep a person alive. As the company reported, many trappers starved to death by not rounding off their diets.  The human body leaches minerals and vitamins from within itself in order to digest the rabbit, and these are passed out in the stool.  The trappers literally ate themselves to death, when if they had supplemented their game with some vegetables, their protein uptake would have been assured without depleting themselves.

Pine needle tea provides enough Vitamin C when steeped in boiling water (about 1-2 cups of needles per quart of water.  Beneath the snows can be shoots of different edible plants; use a guidebook for your geographical area to determine what you have available.  Also, your trees such as spruce and willows, as well as lichens can provide you with nutrients to balance your needs for protein with a well-rounded diet that supplies you with vitamins and minerals.  Remember, the goal is to take in more than just lean protein that will steal nutrients from your body, although protein is very, very important.

Fish and waterfowl contain more fat and while providing the protein you need are more well-rounded in terms of fats and carbohydrates.  In the wintertime, the feeding activities of fish decrease, however, you will still be able to get them if you’re diligent.  As worms and insects are mostly unavailable during the wintertime, you will need to use either artificial lures or you may use offal/meat from game that you have trapped or shot.  With ice fishing, you’ll probably need an ice augur to open a hole in a lake.  There are many rivers and streams that do not freeze totally, and it is here that you will still be able to find and catch trout.

Just 3 ounces of trout yields 21 grams of protein, along with 9 grams of fat, plus calcium, iron, potassium, and sodium.  You pull in a good-sized brookie or a rainbow trout, and you’re looking at about an 8-10 lb. fish.  Brown trout can reach about 30-40 lbs.  You can do the math: that’s a lot of protein per fish!  In addition, you can smoke and salt the daylights out of it to preserve it and carry with you.  The Northern Pike (also known as Chain Pickerel) is also a good-to-eat fish.  Be advised that from the beginning of January to about the beginning of February, they lose teeth and will not be able to strike as much.  Be careful with them when you land them, or they can bite off a finger if they’re big enough, and their teeth are very sharp.

Be advised, especially in the Western States.  Salmon are also available, but as a fisherman, you have some competition: the bears, especially Grizzly Bears.  The salmon are one of their principal food sources before they hibernate, and between September and sleepy time, they eat everything and anything they can sink their teeth into, including us.  Black bear will also fish for salmon and trout.  If it’s a survival situation, you be the judge, but for either of those two you had better be armed.  You also (regarding the Grizzly) better have the ability to prove to a court of law that it really was a survival situation, and not that your car just broke down and you would have had to walk 5 miles to get to McDonald’s.  The survival situation better be real in this case.

To back up a bit, ducks and geese have high protein, and high amounts of fat…they’re a waterfowl and need that fat to insulate them from the cold of the water and in flight.  Render the fat and save it in a jar in a survival situation; you can use it to supplement the wild game you take on land that is low in fat.  Those two also have tremendous amounts of minerals to help balance your diet.  Turkey is leaner, as it is a “ground” bird, with less fat, although it too does contain vitamins and minerals.

Also, be advised to read up on things such as Tularemia, as well as intestinal and liver flukes and parasites.  All of the mentioned types of land game can have them, the former being in rabbits and the latter found especially in deer/venison, and wild pig.  Cook all meat thoroughly, making sure to keep from contaminating the meat when you’re dressing it out and preparing it for the spit.  Better safe than sorry, so ensure that it is cooked through and through to avoid such pitfalls.

To summarize, there are many methods to prepare your protein that you garner in the outdoors.  Such is beyond the scope of this article, the point of which was to make you well aware of your options in the outdoors, especially in a survival situation.  Winter is not a “dead” time of the year; it is merely dormant, with different pitfalls and challenges to face.  Use your greatest resource – your mind – to learn about your geographical vicinity and the game and vegetation that you can subsist upon.  I also highly recommend a good book on scats and tracks to be able to identify the game that moves about in your locale.  Keep fighting that good fight, cook all your wild game until it’s well done, and be safe!  JJ out!

 

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Survival Fuel: You Must Have This in Your Disaster Supplies

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hikingBeing well-nourished during a disaster can mean the difference between powering through the event with strength, stamina, and energy or plodding through the situation barely able to put one foot in front of the other.

Protein in Crucial For the Prepper’s Pantry

Protein is the basic necessary structure for the growth of organic life on a molecular level.  Protein can come from vegetable and animal sources.  Protein is further broken down into amino acids, the building blocks of protein.  There are 8 essential amino acids the body needs that it does not produce on its own and needs to obtain from food sources.  They are as follows:  isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.

Your best sources for protein and those essential amino acids are as such: dairy products, eggs, meat, poultry, seafood, oats, nuts, seeds, and soy protein.  Here is a term you need to know concerning protein, and that is the thermic effect, which is the total calories burned in the course of a day to digest your food taken in (it usually equates to about 10% of your total caloric intake).  The reason it’s important to know is that 1 gram (g) of protein and 1 g of carbohydrates supply the same amount of energy, 4 calories.

Survival Fuel

The difference is that food is energy in the form of the various chemical bondings that must be broken down, and you need 2 1/2 times the energy to break down the protein as you do the carbohydrates.  Protein prevents you from overeating by giving you a feeling of satiety, as well as speeding up the metabolism.  That protein from meats gives you muscle.  It also aids you in tissue repair.  I also stress that while the intake is important, you can’t just be an “eating machine” and not exercise/live too sedentary a lifestyle.  Then again, you guys and gals are preppers and survivalists, well aware that your body is the most important personal tool you have.

There are a couple of works I wish to cite for your further study, as they are excellent in the manner they delve into this topic from a fitness standpoint.  They are as follows:

  1. The Testosterone Advantage Plan,” by Lou Schuler and Jeff Volek, ISBN: 1-57954-507-6.  This book is geared toward men, but has a wealth of health and dietary information that women can use, as well as information on exercise that will benefit both genders.  In-depth breakdowns of protein analysis and the glycemic index, as well as the different types of exercise and the muscle systems benefited by their application.
  2. Sports Supplement Review, 3rd Issue,” by Bill Phillips, ISBN: 096587320-X.  This is one of the greatest books you can find.  It goes into each different type of amino acid and tells you the chemistry and their effects on and requirements by the human body.  It details vitamins, minerals, supplements, and could be a “Bible” for exercise…strength, conditioning, and recovery exercises in your workouts.  This book gives you scientific procedures to obtain lean body mass and maximize your protein intake.

These works will more than get you started: they’ll help you finish.  As I have mentioned ad infinitum, you need to exercise to fully develop and take advantage of all your physical gifts.  That being said, you can supplement your diet with high-protein and high-amino-acid bearing dietary aids.  I already mentioned how I like the use of the whey protein powder; I need it with as much as I lift.  There’s one out there called Nutribiotic Organic Rice Protein Powder (Plain) in a 3-lb. container, organic with 80% vegan protein content.  One serving in scoop form gives you 36 grams of protein, plus I add 2 tbsp. peanut butter (another 8 grams) and the milk (8 grams) will give you a good “jolt” of protein.  Don’t use it as a meal replacement!  It is meant to complement, not replace.  I add the peanut butter and make a shake out of it because it really tastes bad.

Another goodie: All Natural Bragg Liquid Aminos, comes in a 32-oz bottle.  Just 1/2 tsp. will give you 290 mg of aminos.  It tastes akin to soy sauce.  You can throw this into your bowl of soup, stew, mashed potatoes, or dish such as casseroles.  It actually tastes pretty good, and you can use this to flavor your food a little better while adding amino acids.

You Need More Protein in Colder Months

During the winter months, you need more protein than usual.  The cold causes your body to need to break down more calories to provide more heat internally.  High protein diets take away some of that seasonal debilitation.  Needless to say, the high protein will also benefit you in the times of cold and flu by helping you to boost your resistance and (if you should get the sickness) hasten your recovery if necessary.  Protein is very important.  In our next segment, we’re going to cover survival sources of protein and explain why you can’t just live off of a diet of wild game and other niceties of wilderness living.  Until next time keep your powder dry, take care of one another, and turkey sandwiches…lots of turkey sandwiches!  JJ out!

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Snow Shoes: A Survival Necessity In Deep Snow

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snowshoes_truck_snow

article_snowshoes_1It’s almost time for winter here in the Northeast.  That means lots of fun outdoor activities, but one of the easiest is snow shoeing. If you ever get the opportunity, I would highly recommend that you at least try it. It’s a great way to learn how difficult snow can be to navigate. When I was in New Brunswick, Canada last season,  I had the opportunity to visit my uncle’s tipi.  It’s about a mile out in the woods and there was three feet of snow on the ground. In some higher drift areas, the height of snow exceeded this. From time to time, we will get similar amounts of snow here in Maine.

By Jarhead Survivor, a Contributing Author of SurvivalCache and SHTFBlog

I snowshoe’d out there, shoveled it out, then decided to get some wood for a fire.  I figured I’d try doing it without my snow shoes which turned into a forced march of less than a 100 yards.  It’s hard to explain, but if you’ve been in deep snow you’ll know what I’m talking about.  It’s hard to move around in deep snow.  Anyway, I went back with my armload of wood and returned wearing my snow shoes.

History and Features of Snowshoes

Snowshoes have been in use for over 4,000 years.  Ancient peoples used different kinds but our contemporary snowshoes originate from Native Americans. Older American webbed snowshoes were made from wood with gut and/or leather to form the webbing and bindings.  Modern snowshoes are made from metal and other synthetic materials.

snowshoes_traditional_survivalIn years past I’ve used beaver tail and bear paw snowshoes.  I also used a pair made by one of my uncles that were long and thin – almost like a ski, but wider, which worked awesome on open snow.  Beaver tails (my dad still uses them) are a generic snowshoe that work well in most places.  I found the bear paws, which are a little smaller and rounder, to be good in tight quarters such as bushwhacking, but not as good as the beaver tails on open trail.  With this being said, you could adequately use either type for any scenario. In fact, I preferred the bear paws my dad gave me until I bought the more modern Yukon Jack shoes.

Modern snowshoes are nice and have neat features that help in different environments.  First, modern bindings are superior to older ones.  Instead of a buckle and leather, they are made out of synthetics and easily snap into place.  I’ve froze my fingers off many times trying get old bindings tight.  Believe me, it is a relief to use more convenient, modern bindings.

Another great feature of modern snowshoes is the cleat that sits under your foot.  This is really handy if you’re climbing a hill and need traction on hard snow or ice.  I have crampons I wear for ice climbing, but snowshoes are better for overall snow travel.

There are many kinds of snowshoes on the market today. If you’re in the market for snowshoes, I’d suggest you talk to knowledgeable friends or a store expert.  Some of them are really expensive, but my Yukon snowshoes cost about $80 and have lasted me ten years with no problems.  I’ve hiked many mountains and forests with them and they are still in great shape.  Find a pair that works for you and your situation.

Snowshoe Accessories

article_snowshoes_2Most people use gaiters that keep snow out of boots as they walk through deep snow. Gaiters are pieces of fabric and velcro secured under knee to the boot. Some folks like to use ski-poles.  I now use a ski pole because there are situations where you’ll fall over without a little assistance.  I like to have at least one hand free when walking to move bushes aside, pick stuff up, or what have you, so this was a good compromise for me.  It’s like everything else, find what works for you and run with it.

Earlier this season I was walking through a frozen swamp.  If you think walking through a swamp with alders is difficult, you should try it in the winter when all the trees are bent over from the weight of the snow.  At one point I walked over a fallen tree to try and get past a particularly nasty deadfall.  When I got to the other side, I fell off the tree and landed in a five foot snow drift.  Luckily I had my ski pole with me, but I bent it all to hell using it to get out of that mess.  Without it, I’d have worked much harder to escape from the drift.

Winter boots are pretty much up to you, but I prefer to wear a technical ice climbing boot when I’m doing winter activities.  These boots are usually more expensive. While these are expensive, I get a great amount of use from them. For the record, I have an older pair of Scarpas and love them.

Snowshoeing is Tough

snowshoeing_tough_physicalIn the early part of the snowshoeing season, I get leg cramps at night. Following some of these early expeditions, I’ve jumped out of bed gritting my teeth and massaging my thigh. After a couple times out, I adjust. I suggest you start going slow and walking short distances. Be patient; you’ll get the feel for it.  Once your body adapts, you’ll be good to go.  Even though snowshoes expedite travel over snow, you’ll need be in great shape.  Snowshoeing is damned hard work.  It is especially difficult if you’re wearing a pack, pulling a sled, breaking trail, or heaven forbid, doing all three at once.

When you go out there be prepared to have fun and work hard. Anybody else out there enjoy snowshoeing? Question?  Comments?  Sound off below!

Photos Courtesy of:

JarheadSurvivor
Dave Ruben Photo 
Azmuskoka
Brigitte Malessa

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The Beginner’s Guide To Emergency Food Storage

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Having a large food stockpile is one of the main goals of every prepper. Unfortunately, many newbies think that all they have to do is run to the store and fill a cart with canned foods. This is a costly mistake. You need to take some time to figure out what foods to store and […]

The post The Beginner’s Guide To Emergency Food Storage appeared first on Urban Survival Site.

5 Exciting Ways to Use Cranberries

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cranberryCranberries are a beautiful addition to any dinner plate. Their rich color dresses everything up and adds a touch of complex sweetness. Cranberries are also extremely healthy—they are chockfull of antioxidants and proanthocyanidins (or PACs) that help to prevent the adhesion of certain of bacteria (these anti-adhesion properties inhibit the bacteria associated with E. coli, and potentially those associated with gum disease and stomach ulcers as well). Cranberries are also rich in phytonutrients, giving you an upper hand at combatting various illnesses. Women have long-been using cranberry juices and extract to treat and avoid urinary tract infections.

With Thanksgiving around the corner, you might find yourself with an abundance of cranberries on hand. Resist the urge to make typical cranberry sauce and call it a day–the following recipes show a few exciting ways to change things up. And don’t limit yourself to the holidays! These dishes taste great year round.

Cranberry Red Wine Relish

This recipe is a kind of adult version of the classic cranberry sauce. Tasty and colorful, if you make big batches you can put them in mason jars for beautiful holiday gifts for your friends and neighbors.

Ingredients:

  • 1 1/2 cups white sugar
  • 1 1/4 cups dry red wine (this is a fancy one I use during the holidays)
  • 12 ounces fresh cranberries, rinsed and sorted
  • 1 cinnamon stick
  • 2 tablespoons orange zest, cut into slivers

Directions:

  1. Combine sugar and red wine in a medium saucepan. Bring to a boil over medium heat. Add the cranberries, cinnamon stick and orange peel. Reduce heat and simmer, stirring often until most of the cranberries have burst (about 15 minutes). Remove from heat and chill before serving.

Cranberry Chutney

Again, this is a bit of a more festive take on classic cranberry sauce. Perfect with turkey and other holiday dinners.

Ingredients:

  • 12 ounces (or 1 package) fresh cranberries
  • 1 orange, peeled, tough membrane removed, chopped or 1 small can pineapple tidbits, drained
  • 1/4 cup orange juice
  • 2 tablespoons agave nectar
  • 1 large apple, peeled, cored, chopped
  • 1/4 cup chopped pecans or walnuts
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cumin

Directions:

  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.
  2. Chill until serving time; freeze surplus in small containers.

Sweet Wheat Berry Cranberry Salad

Wheat berries are a versatile whole grain. Learn more about how to use them here.

Ingredients:

Makes 8 servings

  • 2 cups wheat berries
  • 1/2 cup walnuts or pecans, chopped
  • 1/4 cup apples, diced
  • 1/2 cup carrots, shredded
  • 1/2 cup dried cranberries

For Dressing:

  • 1 tablespoons lemon juice
  • 1 tablespoon orange juice
  • 1 teaspoon honey
  • 2 teaspoons cinnamon
  • salt to taste

Directions:

  1. For salad: In a large bowl, mix together all ingredients.
  2. For dressing: In a small bowl, whisk together ingredients for dressing. Pour the dressing over the salad and gently toss. Refrigerate the dressed salad to allow the flavors to meld before serving. Serve it cold or heat it up for a breakfast cereal.

Cranberry Quinoa with Cilantro

The stronger cranberry flavor plus cilantro in this dish is a real compliment to the quinoa, which can be a bit bland. Note that the cranberries used in this recipe are dried.

Ingredients:

  • 1 1/2 cups water
  • 1 cup uncooked quinoa, rinsed
  • 1/2 cup dried cranberries
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1 small red onion, finely chopped
  • 1 1/2 teaspoons curry powder
  • 1/4 cup chopped fresh cilantro
  • 1 lime, juiced
  • 1/4 cup toasted sliced almonds
  • 1/2 cup minced carrots
  • Salt and pepper to taste

Directions:

  1. Pour the water into a saucepan and bring to a boil over high heat. Pour in the quinoa, cover with a lid, and continue to simmer over low heat until the water has been absorbed (about 20 minutes). Scrape into a mixing bowl and chill in the refrigerator until cold.
  2. Once cold, stir in the red bell pepper, yellow bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries. Season to taste with salt and pepper. Chill before serving.

Crockpot Cranberry Chicken

This is a delicious and easy way to prepare chicken breasts. The cranberries add a welcome change to our regular chicken dinner, and I love using the crockpot to prepare meals during the week.

Ingredients:

  • 4 skinless, boneless chicken breast halves
  • 1 (16 ounce) bottle Catalina salad dressing
  • 12 ounces fresh cranberries
  • 1 envelope onion soup mix

Directions:

  1. Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberries, and onion soup mix over the chicken. Cook on Low 4 to 6 hours.

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

This information has been made available by Ready Nutrition

The 3 WORST Animals To Eat For Survival

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The 3 WORST Animals To Depend On For Survival

Image source: Pixabay.com

Imagine this situation: You silently enter a nearby piece of woods and move stealthily along some edge cover. You take each step with care, hoping to avoid a hazardous one that would snap a twig beneath your feet and signal your presence to the entire surrounding woods. Fate has landed you in this situation, where your survival depends on your skill with a gun and your knowledge of the land.

Up ahead your prey is feeding, unaware of your presence. Ever so slowly you lift your rifle to your shoulder and take aim.

In a survival situation like this, what animal do you imagine yourself hunting? Is it a deer? Are you fortunate enough to live in an area of elk or other large animal? How about small game animals? Not only are small game animals the most abundant, but they also typically require the least amount of skill to harvest. There’s just one problem with this plan: You’ll starve to death.

The big risk people would face in this situation is a misunderstanding of how their body works and the calories their new life would require in a survival situation. If you ever find yourself in a situation where your life depends on harvesting the bounty of nature, here are three animals you shouldn’t count on:

1. Rabbits

The truth is that if you ate nothing but rabbits in a survival situation you would die from what is called rabbit starvation. This phenomenon occurs when the human body eats only lean meats for an extended period of time. To function properly, you constantly need a variety of food sources to keep you going. Native people knew all about this. Here is a diary entry from renowned explorer Vilhjalmur Stefansson scribed more than 100 years ago after living with Native people:

The groups that depend on the blubber animals are the most fortunate in the hunting way of life, for they never suffer from fat-hunger. This trouble is worst, so far as North America is concerned, among those forest Indians who depend at times on rabbits, the leanest animal in the North, and who develop the extreme fat-hunger known as rabbit-starvation. Rabbit eaters, if they have no fat from another source — beaver, moose, fish — will develop diarrhea in about a week, with headache, lassitude, a vague discomfort. If there are enough rabbits, the people eat till their stomachs are distended; but no matter how much they eat they feel unsatisfied. Some think a man will die sooner if he eats continually of fat-free meat than if he eats nothing, but this is a belief on which sufficient evidence for a decision has not been gathered in the north. Deaths from rabbit-starvation, or from the eating of other skinny meat, are rare; for everyone understands the principle, and any possible preventive steps are naturally taken.

2. Squirrel

In city parks and towns around the country, you will find a population of squirrels that, at times, seems to outnumber the people. The real problem with squirrels is that their caloric return is far too low to depend on as a major food source. One squirrel is estimated to provide around 540 calories. In a world where we spend increasingly more time manipulating a screen and sitting on our keesters, we still demand around 2,000 calories a day. Even with our modern luxuries, you’d need to consume around four squirrels a day just to calorically break even. No problem, right? Well, there is one problem. In a survival situation, you could expect your caloric demands to skyrocket. Even if your daily caloric demand only doubled to 4,000 calories per day, that would put you at needing a hefty eight squirrels a day to break even. I’m sure this wouldn’t be a problem on day one in many areas, but how about with a family of four needing 32 squirrels a day? How about on day 100 when you’ve already shot 800 squirrels? As you can tell, the math doesn’t add up, and squirrel is not something you should be depending on as your staple food source.

3. Panfish

The 3 WORST Animals To Depend On For Survival

Image source: Pixabay.com

Trout and certain panfish find their way on the bottom of this list for the same reasons as squirrels. For example, a wild trout only provides 143 calories per fillet. Double that and you are at 286 calories per fish. Again, the amount of panfish or trout you’d have to catch in a day would be substantial if you were to try and live solely on their sustenance. Based on a 4,000-calorie diet, that would equate to around 14 fish per day to break even for one person. However, there would be an advantage of panfish over squirrels and rabbit. That advantage is that fishing is passive. In other words, you could cast a few lines each day and come back later to check your catch, with very little effort involved. Fishing doesn’t require nearly as many calories as hunting does; therefore, the calories of your panfish would go further and you may not burn 4,000 calories per day. If you were in a situation where you didn’t have to expend much energy, panfish could possibly be a reasonable food source for an extended period of time. However, you would still have to catch an awful lot of fish.

Final Thoughts

In reality, these animals all can play a minor role in a long-term survival diet, but they should not be viewed as long-term staple food sources. Keep in mind this analysis has considered diets solely composed of these animals. If you could find supplementary food items — from plants to other animals — you would decrease the negative effects. People who lived off the land for generations didn’t depend solely on these animals, and neither should we.

Do you agree? Disagree? What advice would you add? Share your tips in the section below:  

Prepping on a Budget: 4 Food Dehydrators under $75

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 Many believe dehydrating food is the safest, most affordable and best way to preserve flavors of foods. Having a dehydrator available allows you to make fruit leathers, dried fruits, beef jerky, nuts, seeds, and even meals. They cut down on wasted food, save money on pre-packaged snacks, and allow your family to eat healthily on the go. Dried foods are a life-saving staple and one of the most affordable ways to create an emergency food supply or preserve food that would otherwise go to waste. The Prepper’s Cookbook hails this culinary tool as a must-have for creating a stocked pantry.

If you have thought about buying a dehydrator, chances are you’ve heard of the Excalibur Food Dehydrator. It is the gold standard in food dehydration: it is reviewed highly by users, performs well and has a great guarantee package, and the customer service team has a great reputation. Many feel it is worth the upfront investment, especially if you plan on using your dehydrator often, but for some people, the $250 price tag is too much to bear.

That said, you have options! Below are some alternatives to the upper-end models and come highly recommended.

Four budget-friendly food dehydrators that get the job done!

1) Presto 06300

This no-frills dehydrator is as affordable as you can get. Selling for under $40, this four-tray system is compact and still powerful enough to dehydrate a good amount of fruits, veggies, jerky, and leathers. The clear cover allows you to keep watch over your snacks and the trays and cover are all dishwasher safe. It is quiet and lightweight, therefore easy to carry into various rooms for different purposes (such as making potpourri or drying herbs from your garden). One drawback is a lack of temperature control, but satisfied users agree that the general setting is sufficient for most tasks. This would make a great purchase or gift for someone new to food dehydration.

2) Nesco FD-75A Snackmaster Pro

At around $60, the Nesco Snackmaster Pro is one of the newest dehydrators in the Nesco product line. It has 700 watts of drying power and comes with 5 drying trays (up to 12 trays can be used in the unit but those additional trays need to be purchased separately). The adjustable thermostat ranges from 95-160 degrees. It is lightweight and compact and includes added goodies like 2 fruit roll up sheets, 3 packets of beef jerky spice, and a detailed recipe and instruction book. There isn’t a timer or an on/off switch on this unit, though users seem happy with the other features at this price point.

3) NutriChef Kitchen Electric Countertop Food Dehydrator

This dehydrator is around $50 and incredibly user-friendly. It comes with 5 trays, each of which has 6 stacking tabs that allow you to change the height between each tray so you can place thicker food on the tray and still get good results. There is space for up to 20 trays in this unit (additional trays sold separately). The trays are clear and dishwasher safe, though some users complain that the base of the unit can be difficult to clean. It is fairly quiet and has an on/off switch; it comes with a detailed user guide.

4) Cuisinart DHR-20 Food Dehydrator

The Cuisinart Food Dehydrator is the priciest in this list, though at $65 it still comes in at a much more affordable rate than the Excalibur. It has a 620-watt motorized fan with a top vent. It can hold 9 trays total and jerky lovers seem to love this dehydrator: it dehydrates up to 4 pounds of meat in 4-5 hours, depending on the cut. Replacement and additional trays are a bit pricey at around $14 a piece; otherwise, the reviews for this product are very satisfactory.

In planning for a long-term disaster, people are always trying to find foods they can look forward to that will give them optimum nutrition. These budget-friendly food dehydrators will help you do just that. Happy dehydrating!

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

This information has been made available by Ready Nutrition

Prepping for a Full On Breakdown? Stockpile These Foods

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full-on-breakdownReadyNutrition Guys and Gals, as you know we’re down to the wire just before the U.S. presidential election: an election that will shape the face of the country for a long time.  But will we make it there?  And if so, will we make it through it, and the transition period?  With the contrived “Russian Cyber threat,” along with the very real threat of nuclear war, an EMP (Electromagnetic Pulse) attack, a true Cyberattack, an economic and societal collapse, or a grid down scenario, we have enough things to look out for.  When things of this nature make the mainstream news media, it may be time to start preparing if you have not done so.

It’s time to prepare for the worst-case scenario with this best-selling preparedness manual

People are Planning for Unrest Following the Election

Emergency food sales and preparedness related supplies have soared due to the upcoming election. Here are excerpts from this article:

“What’s feeding this new urgency?  Survivalist consumers say they’re preparing for post-election unrest that could involve everything from massive riots, to power grid outages, to the total collapse of the financial system where a can of food becomes currency.

Nor is it limited to just rural areas.  Frederick Reddie, a 41-year-old ‘urban prepper’ from Pittsburgh, Pennsylvania is stocking upon staples like rice and peanut butter and working on expanding his 6-month supply of emergency food to two years.  He has to use a pseudonym to protect his supply from any future hungry neighbors, he told NBC News.”

Well, it seems as if “Freddie Reddie” may have read my article about neighbors and “The Shelter” episode of the Twilight Zone.  In any event, he has the right idea.  Certainly, if you can afford it and wish to invest, then by all means (and by your choice), indulge as best fits into your budget and storage plans.  The aforementioned article reported that several companies that sell freeze-dried and dehydrated foods in Mylar that are packed in buckets are being bought akin to a wildfire.  Telephone orders are through the roof, and the companies reported they have needed extra staff to take care of the purchases.

Why Canned Goods are a Good SHTF Investment

I personally like the canned goods.  They’re within my budget (no, JJ is not a millionaire or even close), and they are the basis for my logistical needs.  I don’t normally eat a lot of canned goods, and for a survival situation, I’m not overly concerned with the food being organic, or any “leaching” that may occur out of the can liners.  My focus is on complete nutrition: protein, carbohydrates, fats, and vitamins.  Canned foods have been time-tested with me: I have had cans of vegetables and meats that I had in New Orleans during Katrina that (after ten years) were still just fine when tested.

Indeed, they found canned meat from Arctic and Antarctic missions such as Scott’s and Amundsen’s that had been almost a hundred years old with the contents still edible.  Canned goods can take tremendous changes in temperature and still be perfectly edible.  Canned goods are also pretty affordable and can even be found at dollar stores.  Everyone has undoubtedly concentrated on the basics, as follows:

Soups, prepared dinners (pasta dishes, chili), stews, canned meat (chicken and fish), canned beans and vegetables.

Be Careful of Tricky Manufacturers

You have to watch out: they’re starting to shrink not only portion size but portion content.  I just picked up the last case of ready-made mini beef ravioli with meatballs.  My sneaky grocers kept the same label on the cans but removed the “with meatballs” from the label…and (as you may have guessed) the meatballs, as well.  The can with the meatballs has a protein content of 22 grams (g), or 11 g per serving.  The one without the meatballs only has 16 g per can (8 g per serving), and they “phased” out the ones with the meatballs, but left the same price…79 cents per can.

Doesn’t sound as if it’s much, but when you buy 20 cans, that’s 120 grams of protein less in the variety sans meatballs.  Same for peanut butter, where they conveniently shrank the portion size but kept the same sized jar.  In addition to the canned goods, you can still find some case lot sales on dry goods, such as pasta, rice, peanut butter, crackers, and so forth.  With canned goods, don’t write off canned mackerel or sardines from your preps.  They’re high in protein and Omega-3 fatty acids.

We’re getting close to “crunch time” with all of these things happening.  Now is the time for you to stretch your dollars and prepare according to the many tips and articles you’ve read and researched here on ReadyNutrition.  Use those Gatorade and 2-liter soda bottles to build up as much of a bottled water supply as you can.  For your canned goods, if you can put them in bins, all the better.  If not, try out some cardboard boxes, and be sure to label them or mark them on the outside with a magic marker for what the general contents are.

Staying Organized

Inventory sheets (as I’ve mentioned in articles past) go a long way in rotating your supplies and also for keeping track of their contents.  For canned vegetables, concentrate on the ones you can get the most for your money with.  Examples would be canned, whole potatoes, spinach, kale, beans (such as baked or black…not the green beans that are almost devoid of nutrition), sauerkraut (excellent vitamin C source), canned fruit high in vitamin C (grapefruit, mandarin oranges, etc.).  Other prepared foods in cans are macaroni and cheese that you can add meat to if you wish.

They last a long time, come precooked (therefore can be eaten right out of the can), and they can take a beating.  Let’s not also forget canned juices, such as fruit juices and vegetable juices (tomato, V-8, etc.)  Stick with the non-carbonated stuff, as it’s better for you and will be less prone to burst on a fall or impact. Here is a good list to follow.

In a nutshell, these canned goods and dry goods can help you boost up your supplies, or provide you with a base if you have not been preparing.  All of the advice in the world will not help you unless you put it to use with actions.  As things occur both in the U.S. and the world, now is the time to take advantage and do all that you can, and the canned goods can be found within your budget that fulfills your basic needs.  Keep in that good fight, and fight it all the way!  JJ out!

 

 

Related Material:

11 Emergency Foods That Last Forever

The Prepper’s Cookbook

How to Stock a Prepper’s Pantry

Five Family Friendly Food Pantry Organizing Tips Anyone Can Do

Prepping With Wheat Allergies

5 Ways to Stretch Your Meals SHTF Style

Food Pantry: Take Care of Your Basic Needs

72 Hours Without This Will Kill You: Survival Water Fundamentals

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Emergency Survival Food Sales Soar as We Get Closer to Election Day

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prepper-candidateSales of emergency survival food are increasing as we approach election day, and rightfully so. With Hillary Clinton and other democrats hellbent on resuscitating a non-existent Cold War and the violent riots we’ve seen by so-called protesters at Donald trump rallies, many preppers are seeing the signs and preparing for post-election unrest by storing large amounts of non-perishable food.

Although it is quite normal to see long-term storable foods rise in sales around election time, but survival food companies are seeing a particularly large spike in business this year as we approach election day.

“This is more intense than what we saw in 2012,” Keith Bansemer, marketing VP for My Patriot Supply, a survival food company, told NBC news. He says that last election season doubled their sales, and this time around they have seen their sales triple.

“We have everyone we can on the phones. We are overwhelmed,” said Bensemer.

Those who expect Trump to win fear a revolt from violent anti-Trump protesters, such as the riot seen in San Jose, California outside of a Trump rally. Others who expect Hillary Clinton’s coronation to the presidency are preparing for a possible World War 3 scenario, which may be a very well-founded concern considering Clinton’s war-driven rhetoric about Russia’s involvement in Syria and the establishment of no-fly zones in air space around Aleppo.

However, not everyone is preparing for war with another country. Many are preparing for government-related threats to their life and liberty. One of the major threats we face is the ever-increasing desire of politicians to take away our guns and the resulting chaos that would ensue. Hillary Clinton completely disregards the second amendment, and the possibility that she would enact gun confiscation across the country should not be discounted. This would mean a declaration of war on the people, or at least those who cherish freedom.

Bansemer does not think his customer base is fearing for any specific election outcome. He thinks that many just want to be prepared for whatever may come as a result of either of these candidates’ policies.

“You hear them saying, no matter who wins, I know I could take a positive step myself and secure what’s important,” he explained. “They’re securing their food supply.”

A number of other long-term food suppliers are seeing an increase as well.

Legacy Foods is predicting that sales will jump in the weeks following the election, said owner Phil Cox. Legacy sells a $2,000 package of a year’s worth of storable food, containing nearly 1,100 meals and sealed in military-grade Mylar packs.

Retailers are noticing the increase of sales of long-term food and they are serving the market. Costco is also getting into the emergency food market with a 390-serving bucket, or one month’s supply of food, for $115. Store owner Larry Friedman is unsure what to make of the increased presence of preppers at his military surplus supply store, M&G. “Some are regulars in here,” said Friedman. “They come in, seem perfectly normal, and then suddenly, they’re talking about the apocalypse. You do a double-take.”

Friedman recalled seeing an increase of sales like this nearly two decades ago, after the original invasion of Iraq:

“It really started in ’91 with Desert Storm. People were worried about Scud missiles and chemical weapons from Iraq. We had so many people waiting we almost couldn’t close the doors. We sold every gas mask we could get our hands on. That was off the hook.”

Whatever reason one may have for preparing, there is no question that if disaster strikes and food becomes scarce, food will become a primary currency, and storable food will become highly valuable. There’s no good reason to pass up the opportunity to prepare.

This information has been made available by Ready Nutrition

Building on Basics for Survival Preparedness

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The following may be considered basic foundational categories for preparedness. The entire process of prepping and preparedness begins with basic ‘ingredients’ to survive and stay alive. Each of these are relatively inexpensive to purchase for storage, they store easily for long periods, and they provide a foundation for adequate calories and nutrition to sustain life. […]

Stockpile Supplies at Multiple BOL

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Everyone knows how important it is to stockpile supplies such as food, water and other necessities for an emergency. A small percentage of people are well prepared, many are somewhat prepared and most aren’t prepared at all. But nobody can say they weren’t warned that they could be without these crucial items should a crisis occur.

There is much less awareness of the need to have stockpiles of food, water and other items in at least two different locations, preferably three. Preppers who have gathered large amounts of bottled water, canned food, toiletries and a host of can openers, flashlights, batteries, radios, blankets, clothing, first-aid kits and weapons are putting all of their eggs in one basket if they keep everything in the same place.

A home is a great place to stockpile food, water and other essentials. That’s where I keep my largest supplies because that’s where my family and I are most likely to be when the stuff hits the fan. And even if I’m not home at that exact moment, I will probably be in a position to return there shortly.

My home is not only where I keep the majority of my emergency supplies, it’s also the place that I’ve spent time and money to secure. If a breakdown in society occurs following a disaster, I want to be as prepared as possible to protect my family and belongings.

But what if my home is destroyed or severely damaged by whatever crisis occurs? If that’s the only place where I have my emergency goods stockpiled – and either I can’t get to them or they’ve been destroyed by the disaster – I will have wasted a huge amount of time and money preparing for the exact scenario in which I find myself.

It is absolutely essential that you keep supplies in multiple locations. If you have a year’s supply of goods at home, keep six months’ worth in at least one other place. If you have six months’ worth of goods at home, store at least three months’ worth at a secondary location.

Now the question becomes, exactly where should my second and perhaps third locations be? There are several important factors to consider. For one, these other locations need to be close enough to get to, yet far enough away that they’re unlikely to be affected by the same disaster that just did a number on your home.

Just as important, these locations have to offer the same features that your home does – a cool, dry place where food and water won’t be negatively affected by sunlight, moisture and extreme temperatures.

Of course, it’s up to you to decide where those second and possibly third locations will be, but among the possibilities are a storage unit that you can rent, a root cellar or storage bunker on your property but away from your house, inside a separate building that you own in town, within a building that a trusted friend owns, or buried in a remote area where only you would think to look.

Finally, as all good preppers know, don’t advertise the fact that you have stockpiled food and water for an emergency in your home and at other locations. People will remember that, and you could have some unwelcome visitors following a disaster.

The post Stockpile Supplies at Multiple BOL appeared first on American Preppers Network.

Reasons You Should Stockpile Coffee

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by Shannon

If you’re one of those folks, living in a nine-to-five world and just trying to make it through another day without falling asleep in random places, coffee is a blessing. Some people don’t function unless they’re on the second cup of coffee.

One fun fact about coffee is that it was associated with intellectual conversation in 17th century England. With just a penny back then, a person could have a cup of coffee which allegedly helped individuals flock together and form a mentally stimulating conversation.

In a situation, wherein survival may be your priority, a proper dose of alertness is just what you need to keep yourself aware of your environment and notice any potential threats. While coffee may not be part of the priority list, there are a few reasons why it’s a good idea to stockpile it when preparing for an emergency and critical situations.

HEALTH BENEFITS

The most important reason why it’s a good idea to stockpile coffee is its health benefits. Researchers have found that coffee can protect you from a number of fatal diseases such as type 2 diabetes, Parkinson’s, liver disease, cancer, and heart failure. Significant data published by researchers have found coffee actually has an inverse relationship with the aforementioned diseases. This means that the more cups of coffee you take, the fewer chances that your health will suffer.

Aside from the fact that coffee without add-ons has a very low-calorie count (two calories), it’s also a rich source of antioxidants that can prevent oxidation or the process in which your body experiences a chemical chain reaction that can eventually lead to damaged cells.

Other health risks that coffee protects you from includes Alzheimer’s, dementia and stroke. This is the bottom line: coffee can help you live longer, at least in the health department. However, it’s also important to note here that there’s a value in keeping everything in moderation. In general, anything that is more can prove to be dangerous instead of beneficial.

FASTER, STRONGER, SMARTER

Another thing that can prove that coffee can be useful in times of dangerous and critical emergencies and situations is its ability to improve mental and physical capacities. The main reason many people drink coffee is because it gives them higher levels of awareness. It helps ease them from being asleep to being completely awake. This means that the main target of coffee is the brain which helps improve memory, energy levels, vigilance, and cognitive functioning.

Because coffee’s main target is the nervous system, it helps your brain send signals throughout your body to perform many functions such as breaking down fats and converting it to energy that you can draw from. Aside from this, it also increases the fight or flight hormone in your body which increases reaction time and general physical performance.

When you find yourself in a situation wherein you have either stay and fight or leave and flee, these effects of coffee might be something you will greatly appreciate. It helps think of a quick way out while being aware of your surroundings thus reducing the risks that can endanger your chances of survival. Another scenario where coffee can be a big help is when you’re on night watch duty. You’re no use to the people you wish to protect if you’re anything less than alert and awake.

WATER-COFFEE RELATIONSHIP

One of the basic things that should be in your stockpile is clean water, if not water filters. Because primitive water filtering system includes rocks and different kinds of soil, it can make the end product less than desirable in its taste. But because primitive water filtering systems are not much of an option for most preppers, you may want to have an actual personal water filter on hand which gives clean and tasteless drinking water. In all scenarios, coffee can play a good part.

Because of the easily palpable taste of coffee, you can drink your water without offending your taste buds. It gives you added nutrients and it gives you a good reason to drink at least one cup of water in a day which can help prevent dehydration, even if you have water filters and the taste won’t be an issue.

As we know, contaminated water is filled with bacteria and pathogens that can render you weak and in the worst case scenario, dying. If you like a hot cup of coffee, then you’re in luck.

http://cottagelife.com/environment/does-boiling-lake-water-kill-bacteria-and-viruses

If you let the water boil for at least one minute, it will kill most bacteria that could have endangered your health including Cryptosporidium, Giardia, and other viruses.

BARTER MATERIAL

If you want something but can’t afford it, you can always barter. Coffee happens to be one of the most popular barter items in the world. Even now, coffee is the second most tradeable commodity, only defeated by oil. The reason for this is simple: raw coffee can be stored for a very long time without risking the loss of flavor.

In this sense, coffee can be your currency, especially when you need items such as food or medicine but have nothing to pay for it. Though it might hurt for you to part with your much-needed coffee, it’s always good to have a backup plan that can save you and your companions in times of need. The best way to barter coffee is to make sure that it is green coffee, also known as raw coffee. This is because coffee significantly loses its value once it has been roasted. However, this does not mean that you won’t find a way to barter in your instant coffee, especially to people who may not have the time or the tools to roast and grind it.

Coffee disappears fast from grocery shelves in times of crisis. To give you a general idea of coffee’s shelf life, ground coffee lasts 3-5 months, instant coffee can last between 2 and 20 years and whole bean coffee can last between 6 and 9 months. Unopened, of course.

Remember that the best way to store coffee is to put in the freezer. Also, like most spices coffee beans will last longer than roasted or powdered coffee.

UNUSUAL USES OF COFFEE

Coffee is also great for keeping your body temperature up, especially if you find yourself stranded in cold places. Holding a hot mug and letting the liquid warm up your insides can keep you from freezing to death.

Another thing that coffee is good for is how it can change the acidity of the soil. If you plan to have a portable garden with you or if you want to grow your own potatoes, you can pour coffee on the soil in to act as composting agent. Beyond this, you can add taste to your meat by rubbing the coffee and grilling it to give you a more wholesome meal.

Hygiene is another thing that coffee can help you with. Several studies have found that if you put coffee grounds on your face and rub it, you can remove lots of dead skin which, at the very least, will help you feel fresh and clean.

FIGHT YOUR DEMONS

Aside from the physical ailments that coffee can protect you from, it can also aid in your fight against the worst enemy you can have in critical situations: yourself. In danger, alone and scared, you’re more than likely to lose hope and the will to move forward. Depression is a serious mental illness that most people fail to understand. It’s a vicious cycle that you don’t want to get caught up in. Luckily, coffee can help you.

It has been found to have the abilities to boost morale and enhancing your mood. By extension, it also reduces the risk of self-harm or suicide. This is important because if you’re alone, coffee might be the best thing that you have on hand as it can give you a few minutes to unwind and evaluate your situation while giving you the mental energy that you will need to face the day. On the other hand, if you’re trying to survive in groups, death can make or break you in a situation. In both scenarios, coffee plays an important role in giving you a sense of normalcy while at the same time giving some form of protection for your mental health.

While coffee may not be at the top of your priority list, you may still want to consider integrating it after you’ve managed to get all your basic need items together. Coffee has been proven to be beneficial in many areas such as gardening, health, hygiene, and bartering. It may not seem like much, but at the end of the day, coffee might just end up saving your life over and over again.

This is the bottom line: having a stockpile of coffee is a good idea even if you’re not an avid fan.

Best Survival Foods That Lasts Forever For SHTF | episode 122

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Best Survival Foods That Lasts Forever For SHTF

 

Today We talk about the Best Survival Foods That Lasts Forever. These foods will outlast you and deserve a spot in your preps. Many of them will already be there. Others should be added as soon as you can. I preach “Eat What You Store and Store What You Eat”. I allow for exceptions, though. Especially on the Best Survival Foods That Lasts Forever. 

You might not know what the heck Ghee is. Ghee is butter that has had the water removed. This process of removing the moisture makes it last a really long time. 

I’m a big fan of butter and anyway, I can have it for longer makes me happy. You can find it in a local international market or on Amazon. Or you can make it yourself.

I was pleasantly surprised to find that instant coffee will last the long haul. I was not looking forward to not having my cuppa joe. In fact neither are my friends and family. I am not a morning person. 

I have canned foods on the list. You may be thinking that canned food wont last forever. And They might not. But They might. The expiration date is made up. As long as the can is not compromised then you will be fine.

 

  • Honey
  • Salt
     
  • Vinegar
     
  • Sugar
     
  • Hard Liquor
     
  • White Rice
     
  • Maple Syrup
     
  • Ghee
     
  • Vanilla Extract
     
  • Lard
     
  • Hard tack
     
  • Pemmican
     
  • Dried beans
     
  • Corn starch
     
  • Powdered Milk
     
  • Soy sauce
     
  • Bouillon cubes
     
  • Instant coffee
     
  • Canned foods
     

 

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The post Best Survival Foods That Lasts Forever For SHTF | episode 122 appeared first on Survival Punk.

Bartering to Eat: How People on the Streets of Venezuela are Surviving

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vflagVenezuela truly has become a nightmare come to life. What has taken place over the last three years has been nothing short of a total destabilization of the entire country. The water system, the roads, the electrical grid, the hospital, and especially the food distribution system. Venezuelans became so desperate that they were forced to scrounge for food in dumpsters and hunt down cats and dogs. Crime became rampant as well, and the capital city of Caracas now has the highest murder rate in the world. Mobs of vigilantes are frequently seen picking up the slack of the corrupt police; that is, when they’re not busy looting grocery stores. Venezuela is practically a war zone now.

Here’s a breakdown of the last three years for Venezuela:

  • In 2013 a major oil crash hurt the Venezuela economy the most and prompted the butterfly effect.
  • In 2015 – The Venezuelan currency, the bolivar, was worth less than a penny, prompting a monetary breakdown of the banking industry.
  • March of 2015 – The food crisis begins. The government can’t pay to import basic food items like milk, flour and eggs, leaving many supermarkets with empty shelves. Venezuelans were doing everything they could to stockpile food in order to insulate themselves from the coming economic and monetary implosion.
  • January 2016 – New power struggles emerged as many Venezuelans had enough of Maduro. In January, the opposition party, Democratic Unity, took 109 seats in Congress, far more than the 55 seats Maduro’s socialist party won. During this time, the government declares 60-day economic emergency.
  • 2016 February – President Maduro announces measures aimed at fighting economic crisis, including currency devaluation and first petrol price rise in 20 years.
  • 2016 April – Government imposes two-day week for public sector workers in bid to overcome serious energy crisis after severe drought dramatically reduces water levels in the country’s main hydroelectric dam.
  • May 2016 – Venezuela considers defaulting on foreign debt in order to negotiate more favorable terms. 
  • 2016 September – Hundreds of thousands of people take part in a protest in Caracas calling for the removal of President Maduro, blaming him for the economic crisis and accusing the electoral commission of delaying a referendum which could shorten him term in office.

Prepare for collapse: A step-by-step guide

Surviving the Streets of Venezuela

As you can see, the country of Venezuela is experiencing a slow, agonizing death and the citizens of this once prominent country are the one’s who are suffering. The country was once considered an oil giant and jobs at the state-run oil company PDVSA were coveted for above average salaries, generous benefits and cheap credit that brought home ownership and vacationing abroad within reach for many workers. Now, the employees and citizens alike are pawning goods, maxing out credit cards, taking side jobs, and even selling PDVSA uniforms to buy food, according to Reuters’ interviews with two dozen workers, family members, and union leaders.

“Every day a PDVSA worker comes to sell his overall,” said Elmer, a hawker at the biggest market in the oil city of Maracaibo, as shoppers eyed pricey rice and flour imported from neighboring Colombia.

“They also sell boots, trousers, gloves and masks.”

“Sometimes we let the kids sleep in until noon to save on breakfast,” said a maintenance worker who works on the shores of Maracaibo Lake, Venezuela’s traditional oil-producing area near the Colombian border. He said he has lost five kilos (11 lb) this year because of scrimping on food.

Source

How to Survive an Economic Collapse

Make no mistake, to survive hyperinflation and economic collapse you need to think in terms of survival. You need to have the right skills.

You need to plan ahead. When you start seeing signs at the beginning. Many Venezuelans fled the country the moment the saw something was awry. As well, you need the kind of skills that will make you money no matter how bad things get. Jobs such as ones found in the medical field, farming, private security, mechanics, plumbers, electricians, or repairmen of any kind; as well as, teachers and tutors, especially if they can impart money-making skills.

  1. Get prepared. At the very least, buy food, products, and supplies in bulk to help you prepare for price inflation. If you have the means to do so, invest in 30-60 days worth of supplies so that you have everything you need. Having these on hand will help you if times become more difficult. You can use this free online series to begin creating a personal step-by-step preparedness plan for your family; or, buy the best-selling book, The Prepper’s Blueprint to use as a reference in your preparations. As well, if you can manage, get out of debt, organize your finances and find ways to free up some of your income for an emergency fund to help you create a personal safety net.
  2. Preserve wealth. Choose hard assets (dry goods, precious metals, land, livestock, skills, etc.) for long-term investments so they will hold their intrinsic value over time. Holding these types of investments will insulate you from inflation and other economic issues. Further, tying your money up in assets will help you avoid the inflating prices of food sources in the future, thus furthering your cause of self-reliant living.
  3. Invest in food. One thing analysts and financial pundits agree on is that, in general, commodities will continue to rise. When others are buying foods at inflated prices, you will be consuming your investment when it was purchased at a lower price. Using a combination of shelf stable foods, you can create a well-rounded food supply to depend on when an emergency arises. Further, these foods last a lifetime and would make sound investments for future planning. Ideally, you want to store shelf-stable foods that your family normally consumes, as well as find foods that are multi-dynamic and serve many purposes. Dry goods like rice, wheat, beans, salt, honey, and dry milk will provide you with an investment that will grow in value as prices rise, and also offer you peace of mind in case the economy further degrades. This  food storage calculator can show you how much food should you need to store. As well, read Emergency Items: What Will Disappear First for more ideas.
  4. Learn how to grow your own food. In a homestead environment, a person wants the land to work for them as much as possible. Invest in fruit trees, seeds, and garden supplies. If you really want these peak foods, find a way to grow them yourself. Further, if you live in a rural area, consider investing in trees and bushes that will lure wild game. The trees and bushes can provide you with added sustenance and help you stock meat in your freezer. Here is a how-to guide for creating a garden quickly.
  5. Raise your own food. Rather than paying hard-earned money at the store for eggs, poultry and dairy—raise them yourself. Chickens are very easy to care for and can provide you with meat and eggs throughout the year. Additionally, you can find substitutions for these peak foods with a little research and ingenuity. For example, rabbits would be a suitable protein replacement and can even be raised in more urban areas. Similar to chickens, they don’t require much care and with some effort can be fed from the homestead’s garden or you can grow fodder. They are also great breeders and will provide you with ample amounts of meat. These are the 10 best meat rabbit breeds. As well, for the modest price of purchasing a fishing license, you can stock your freezer with fresh-caught fish.
  6. It all adds up. Again, do what you can to pay off debts ahead of time and work to restructure your outgoing funds to lower your expenses as much as possible. Debt only enslaves you further, and finding ways to detach from the system will break those shackles. As well, look into finding additional income streams. The more income you can set aside, the better off you will be. That way, if your main income dries up, you have a fall back income and won’t have to go into default.

Be prepared to lose most of the money you’ve spent your whole life saving, because even before the collapse occurs, the government will likely have laws in place that will prevent you from taking money out of the country. However, that may be a small price to pay in exchange for not living in hell hole where you have to eat trash to survive.

The people of Venezuela are in a survival situation. The key to them surviving is dependent of them. Those who took heed and planned early will have better success at surviving. As well, being able to change to the current environments you find yourself in and being able to cut your losses in order to survive your present reality will play a role in how one survives these economic death throes. You’ll pat yourself on the back when your homeland collapses, because it is always better to be a poor man in a rich country, than a dead man in a poor country.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

How to Select the Best Grow Light for Your Indoor Garden

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plantWith the price of food on a steady incline, more people are making an effort to grow their own food sources at home. While having a functioning garden is easy during the warm summer months, when the days get shorter in the fall, gardeners have to get creative in helping plants grow. Many turn to grow lights to provide plants additional light and time to establish themselves. This indoor gardening trick allows you to bring the benefits of sunshine indoors to make the most of your garden. Here is a list of which plants to grow during each month of the year.

There are, however, a lot of different options when it comes to these lights and it can be overwhelming to pick the right one. The following list will help you identify which grow light will work the best for your needs.

The Best Grow Lights for Your Indoor Garden

Fluorescents

Fluorescent lamps are great because they are inexpensive and readily available. Fluorescent tubes are great for installation under counters or on ledges and shelves. They provide enough light for seedlings, herbs, vegetables and some small house plants like African violets; however, they fluorescent tubes may not provide enough light for larger flowering plants or buds.

Compact Fluorescent Systems, on the other hand, are quite bright and can be used for growing most plants. Though the initial investment is a bit more up front, CFSs last up to 10 times as long as incandescent bulbs while only using a third of the electricity.

Incandescent Lamps

Incandescent lamps are affordable and can be bought at most hardware stores. They are sufficient for growing herbs or small houseplants, but they are not always a strong enough light source for growing vegetables.

High Intensity Discharge Bulbs

HID Bulbs are very bright and very efficient, but they are also quite expensive. There are a few different types of HID bulbs available, including High Pressure Sodium, Low Pressure Sodium, Metal Halide, and Mercury Vapor bulbs, though for an indoor garden, you’ll want either the High Pressure Sodium or Metal Halide bulbs (any of the other choices are overkill for what you’re trying to accomplish).

Bulbs aren’t the only things to consider when purchasing an indoor growing system. You’ll also need to acquire a ballast, cord, and reflector, though there is less variety in these components. You can buy each of these parts separately or as a complete kit. It’s best to price these systems and see what works best for your budget and your needs.

Pamela Bofferding is a native Texan who now lives with her husband and sons in New York City. She enjoys hiking, traveling, and playing with her dogs.

This information has been made available by Ready Nutrition

9 Weird Foods Our Forefathers Ate

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Over two hundred years ago when the United States was first being built, things were far different than they are today, from the clothes people wore to the technology available to the language they used in everyday conversation. But most people don’t realize that the food they ate was also very different. Granted, we continue […]

The post 9 Weird Foods Our Forefathers Ate appeared first on Urban Survival Site.

Wild Persimmons – A fall delight for every forager

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It’s the time of the year when wild persimmons begin dropping in most places and it’s the perfect time to forage for these fall delicacies. If you want to enjoy wild persimmons this year, you would need to hurry as raccoons, deer, birds and pretty much every living creatures will be looking for these tasty … Read more…

The post Wild Persimmons – A fall delight for every forager was written by Dan Mowinski and appeared first on Prepper’s Will.

20 Long-Lasting Foods That Will Keep You Well-Fed After SHTF

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If you haven’t already stocked up on survival food, you should get started right away. There are plenty of nutritious, long-lasting foods that you can find in any grocery store. Keep in mind that during a disaster, your body will need more calories than usual due to all the stress and work involved, so focus […]

The post 20 Long-Lasting Foods That Will Keep You Well-Fed After SHTF appeared first on Urban Survival Site.

How To Make MREs At Home

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MRE’s are very convenient. You just open it up, add water to the heater and, once it heats up, put your entree package into the hot water. Within a few minutes, you have a hot meal with enough calories to sustain you throughout the day. The problem is, most MREs aren’t very appetizing, and some […]

The post How To Make MREs At Home appeared first on Urban Survival Site.

Smoking meat for long-term storage – Smoking secrets

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My family has been smoking meat ever since I can remember and their teachings have been passed on from one generation to another. If you are the type of person that hunts or have a small homestead which provides you with all the meat your family needs, smoking meat may be a useful hobby for … Read more…

The post Smoking meat for long-term storage – Smoking secrets was written by Rhonda Owen and appeared first on Prepper’s Will.

Foraging for wild foods this fall, just like the pioneers did

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The first settlers that shaped and tamed this country were nothing more than modern hunter-gatherers and their foraging ways provided a good source of foods when crops were not available. Foraging for wild foods was an important skill and it was passed on to newer generations, even when trading posts were becoming more and more … Read more…

The post Foraging for wild foods this fall, just like the pioneers did was written by Bob Rodgers and appeared first on Prepper’s Will.

Establishing how much food and water to store

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Storing food and water is one of the basics of emergency preparedness and you have to go through this step if you want to survive during an emergency. Deciding how much food and water to store may become a daunting task for some, but it doesn’t have to be if you follow some simple rules. … Read more…

The post Establishing how much food and water to store was written by Bob Rodgers and appeared first on Prepper’s Will.

The Incredible Edible Dandelion: Using This Weed to the Fullest

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Hey there, ReadyNutrition Readers!  We’re going to give you guys and gals a bit of information pertaining to Taraxacum officinale, also known as the Dandelion.  Last year I conducted a book review on the work “Eat the Weeds,” and out of the edible weeds, none exemplifies quality vs. misunderstanding as the common dandelion.  Most consider them a nuisance; however, they really are a treasure-trove if you know how to use them.

The dandelion is a perennial, and it contains a wealth of vitamins and nutrients, as well as naturopathic applications that are astounding.  The dandelion is edible in its entirety, which is really good to know from a survival perspective.  They also grow upon a taproot, an important consideration as they will grow back if harvested from the surface and the root is left alone.

Natural Medicine

From a naturopathic perspective, dandelion tinctures and teas can be used to help the liver and gall bladder, and the root can be tinctured and used as a diuretic, especially good for women with excessive water weight caused during the normal course of menses.

NUTRITION INFORMATION   Taken from USDA SR-21   

Source

Here are just a few segments of the breakdown (nutritionally) from dandelion.

Dandelion, 1 cup, chopped (55g)

  • Protein 1.5 g                                    
  • Vitamin A   5588 IU  (112%RDA)                           
  • Vitamin C  19.3 mg (32%RDA)
  • Vitamin E  1.9 mg (9%RDA)                      
  • Vitamin K  428 mcg  (535%RDA)

Other ingredients include Iron, Calcium, Magnesium, Phosphorus, Potassium, Sodium, and Zinc.  All from the dandelion!  When you’re tincturing, you should try to harvest the roots in October/November.  This period of time is when the concentration of its natural constituents is at its height.  Dandelion is an excellent diuretic and is good to take when sweating and flushing the system are needed, such as during the time of fever or cold.  Just remember to replace the fluid taken out of your system by the dandelion.

Edibles

The herb can also be dried and preserved, reconstituted in soups, stews, or salads with minimal losses of its vitamins and nutrients.  Concentration and focus should be placed on gathering it, as it provides vitamin C and A in large quantities, and these vitamins will be scarce in times of collapse or shortage.

After rinsing the dandelion off in cold water, you can chop them up and eat them in your salads.  There is also another way that I personally prefer to eat them.  Parboil them lightly, just to take out the crisp without making them go completely limp or wilted.  Then drain them off in a colander.  Next, throw them in a frying pan with about ¼ cup of olive oil, and sauté, adding fresh chopped cloves of garlic.  It comes out with the taste and consistency of spinach.  Throw a little bit of butter and salt on it, and it is delicious.

Ben Charles Harris’ book mentioned earlier gives more weeds and “nuisance” plants for you to cook and make salads from.  Why not supplement your diet with quality food while cutting your grocery bill for fresh vegetables at the same time?  Dandelions actually help the soil by aerating it and allowing some space between for the growth of helpful microorganisms and other “helpers” such as worms and beetles that help to condition the soil.

In addition, honeybees are heavily dependent upon the pollen produced from countless fields of dandelion.  If you plan on making any honey, it would be wise to preserve the fields full of them as a food source for your bees as well as for you and your family.  So, with these words, I encourage you to go out into your backyard and reacquaint yourself with the dandelion.  With so many gifts to offer, it would be wise to take advantage of them.  Just as with anything else, sometimes a gold mine is right in front of you, and you just need to recognize it for what it is.  Dandelions are just that.  Happy salad-gathering, and let us know about your adventures and any recipes you may have for us!  JJ out!

 

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How to Make One of the Hardiest Non-Perishable Survival Foods

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pemmicanMaintaining a supply of non-perishable food is usually of the highest priority for preppers, which explains why there is such a wide variety of books and articles catering to the prepper community, on canning, dehydrating, and storing food. But among all of the food preservation methods that are so popular with preppers, there is one little known method that stands out. It is by no means unheard of, but it isn’t nearly as popular as it used to be.

I’m referring to the process of making pemmican; a type of non-perishable food that is known for its high calorie density. Pemmican was first created by the Native Americans, and was later adopted by European settlers. It remained popular among pioneers, explorers, and military units well into the 20th century, when it likely fell out of favor with the proliferation of canned foods. Which is a shame, because pemmican is awesome. It’s loaded with all of the fat and protein you need to get through a hard day, and not to mention quite tasty as well.

Though there are multiple recipes for this survival food, pemmican always contains lean dried meat and tallow. The meat is ground up into a powder like substance before being mixed with liquid fat. Nuts and berries are often added as well. Afterward the whole mix is sealed in a container, and stored in a cool dry place. Under these conditions it can last for months, years, and sometimes decades if nothing is added to the meat and fat.

So if you’re looking for another food preservation method, watch this quick guide on how to make pemmican, and enjoy!

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Honey Mesquite: A Survival Tree for Arid Lands

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Honey mesquite also commonly called mesquite is an amazing tree native to North America that was a key resource of the native people. If you grow this tree on your property, it will provide you with food, drink, medicine and fertilizer, just as it did for the natives.   There are two known varieties of … Read more…

The post Honey Mesquite: A Survival Tree for Arid Lands was written by Dan Mowinski and appeared first on Prepper’s Will.

Civil War Era Foods You Can Still Make Today

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During wartime or a natural disaster, food shortages and lack of natural resources for cooking requires a great deal of improvisation and basic knowledge of cooking principles. The Civil War era foods listed in this article stood the test of time and they can still be cooked today. This is reliable information for when times … Read more…

The post Civil War Era Foods You Can Still Make Today was written by Dan Mowinski and appeared first on Prepper’s Will.

How To Save Perishable Food In An Off-Grid Emergency

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canned tomatoes“That morning, when Helen apprehensively opened the freezer, she found several hundred pounds of choice and carefully wrapped meat floating in a noxious sea…As any housewife would do under the circumstances, she wept.  This disaster was perfectly predictable, Randy realized.  He had been a fool.  Instead of buying fresh meat he should have bought canned meats by the case.  If there was one thing he certainly should have foreseen, it was the loss of electricity.”   – “Alas, Babylon,” by Pat Frank, page 151

Readers, there’s your standard…what to read and what we may very well face.  The cited work, if you’re into disaster fiction/apocalyptic reading is the end-all be-all of survival stories of how a community organizes and makes it through a nuclear war.  It is not so much a how-to as a story with real-life situations that average people face.

What we are focusing upon is the initial problem: refrigerated food, and an emergency just hit and took out all of the electricity.  In this day and age, most of the family is working and out of the home.  Still, someone will return home eventually and the actions that are taken could very well save your family some of the foodstuffs they have.  If you read the articles I wrote on my personal experience during Hurricane Katrina, I detailed how I prepared all of the food that was in the refrigerator prior to the power going out.

To be sure, you’re going to lose some food.  There are generators, yes, but you’re going to have to weigh the use of it with silence around the house.  Picture the scenario of three days or so after an EMP and you are the only house on the block with a generator running.  There’s a formula for disaster via the marauders who used to be the friendly neighbors chatting about the football games.  So what can be done?

An ounce of prevention is worth a pound of cure.

One thing the can be done is to start stocking a prepper’s pantry in your home. Foods that are shelf stable and nutritious are the best to stock. Here is a list of 25 must-have emergency foods and how to get them organized. Along those lines, you want to ensure you have canning supplies, Mylar storage bags and plastic bags on standby to store all the food you are about to preserve.

Another method that is done in the JJ home is when the groceries are brought home, all meats are cooked immediately, placed into Ziploc bags, and then into the freezer they go.  Remember, after a power outage your fridge will still keep things cool for about 24 hours.  The frozen meat adds about another 24 hours to its “frozenness” until it needs to be consumed.  You can do this with other portions of food as well, such as soups, pasta, vegetables, and so forth.  It’s better to have it a few days longer than to lose it in the first 24 hours.

Now what do we do?  Here’s a possible solution.  That frozen meat?  It’s cooked, so if you have the generator, why not stack up those dehydrator machines with already-cooked meat and dry it out?  It would be a one-day risk, and you could dehydrate a certain amount of it and have it last a little longer.  There’s also another method.  Break out your canning manuals, and prepare to can.  For this you’ll need something a little special.  Here’s what I have: The Coleman two-burner dual fuel stove.

Yes, that green camping stove…runs on white gas/Coleman fuel or gasoline.  The reason this is a “goodie” is that you can steadily regulate your temperature and pressure with this little gas-burner stove as you are monitoring your work.  Such regularity is important when it comes to canning.  Can away!  You’ll need to know your stuff: your elevation and the proper recipes that you have in your canning manual for your ratios of seasonings and salt.  Can the meat, can the veggies, can whatever you can!  Better to save most of your food than eat akin to the proverbial last meal and lose most of it.

Meat can also be salted; therefore, it would behoove you to pick up some 25 – 50 lb. bags of salt, and whatever can’t be canned can be preserved in this manner.  Then there’s the Brinkman, the smoker.  Yes, time to break out the charcoal and mesquite chips and smoke the daylights out of that meat.  Smoke some veggies, and dehydrate them as well.  It’ll be a race of the likes of which you’ve never run.  Have a woodstove?  Well, you can scramble all of your eggs on the top of the stove on a baking pan (hopefully yours has a lip).  Scrambled hard…and then you can dry them out after cooking them.

Seafood is tricky.  I’d throw that in the Brinkman and smoke the daylights out of it, being careful to season it, as dried fish on its own tastes pretty crappy.  Just try and avoid the use of butter or dairy sauces or any cheese.  That’ll make the meat go rancid as it goes south.

Speaking of which, if you’re going to have any kind of a “gorge” then make it a breakfast special.  Break out the pancake mix, and eat up all of the dairy products that you can for the next couple of meals, while the electricity is out and the fridge is still within that 24-hour window.  Load up on the powdered sports shakes, the grilled cheese sandwiches on the woodstove, the pancakes and cereal, because fresh milk will be a thing of the past, barring Bessie the cow being tied up outside in the backyard.

You can use the sun to dry out your fare if you have the time, and that is a big if.  You need to get everything cooked and/or canned, and get it out of sight.  The day started out as “Rebecca of Sunnybrook Farm,” but after an off-grid disaster, you can bank on the day ending as “The Planet of the Apes.”  Out of sight and out of mind.  Get it cooked, dried, smoked, and canned, and get it in your vehicle if you’re getting out of Dodge, or get it out of sight.

Yes, there’s always room for improvement in this case, and any tips or suggestions you wish to add will be great to glean some of your experience that you have tested on your own.  The most important thing: go into action on this immediately.  You don’t have time to waste, and it’s best to get it all done before the “Drama in Real Life” becomes more real, and more dangerous.  Save the food, get it out of sight, and then be ready to defend it.  Hopefully it won’t come to that, but then again, it’s better safe than sorry.  Hope this piece gave you some “food for thought,” and we look forward to hearing from you.  Keep up that good fight!  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How To Make A Swedish Torch

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swedish-torch-fire-survival

Ever wanted to know how to take one piece of firewood and turn it into a stove/torch?  Wonder no more.  This is an introduction to the Swedish torch.  As with anything there’s a dozen ways you can use this concept; from taking your chainsaw and cutting a pile of notches in a log for a long burn to doing it how I did it here, by taking a small chunk of firewood and splitting and cutting it into smaller pieces with my survival knife.

By Jarhead Survivor, a contributing author at SHTFBlog & Survival Cache

Click on image to enlarge

Click on image to enlarge

Check out the Swedish Torch video:

The Steps

First you need a chunk of wood.  In this example I used a 3 inch thick piece and about 14 inches long just to see how it would work.swedish torch  I wanted to make sure it would light easy, so I used a dry piece of fir tree that had been standing dead for a long time.  I split the wood using my TOPS Survival Knife then whittled the inside down a little to make a chimney.  Once the wood was split I whittled about an inch or so out of the four quarters before putting them back together again.  I also cut a notch into the wood that would be the place where I lit the fire about two or three inches up from the bottom.  I also had an old wire coat hanger I used to tie it together at the bottom of the log.  What I did there was wrap the wire around the bottom of the wood and then used my multi-tool to tighten it up so it wouldn’t fall apart after it started burning.

Lighting the Torch

Now I had a stick of firewood that had been split, hollowed out, had a hole carved in the side, then wired back together again.  I swedish torch front viewgathered the driest smallest sticks I could find, which typically come from the dead branches of a fir or pine tree.  I broke these little twigs into even smaller pieces and stuffed them down the “chimney” hole from the top.  Don’t stuff too much wood down or it will block the flames and you won’t get a fire.  If this happens simply pull some of the wood out and try again.  Next I lit a piece of birch bark and put it into the side hole (the fire place – if you will) then let it burn up and into the dry twigs I’d stuffed  into the top.  I wound up blowing on the fire for awhile and for awhile I didn’t think anything was going to happen.

Related: Make A Fire With A Bow Drill

It actually felt similar to blowing on a “bird nest” when you’re trying to light a fire with a coal made from a bow drill.  At first nothing happens, then bam!  There’s a beautiful flame burning.  The top of the torch lit like it was supposed to and burned reasonably even from the top down.  Nothing in nature is ever perfect, but I was really pleased with how it performed.

Duration

This particular Swedish Torch lasted maybe a half hour or so.  If I’d made the log bigger it would have lasted a lot longer, but since swedish torch top viewthis was just a test I was happy with the way that it went.  The Swedish torch isn’t really meant to be a torch.  It’s not like in the movies where the hero walks into the cave and grabs a torch covered with cobwebs that’s obviously been there for fifty years, then lights it and it burns like the sun for three hours while they explore the darkest reaches of the cave.  Could it be used as a torch if you wanted to walk through the woods?

Also Read: How To Make Your Fire Last All Night

You could probably get away with a few minutes of walking through the forest or a dark cave with it, but I wouldn’t want to depend on it for any length of time.  I’m not sure how it would perform being moved around when it’s really meant to be a stationary fire.  Would I do it if I had to?  Hell yeah!  You can always make something that is adaptable, so always try and look for more uses for something if possible.

Make It Into a Stove

I was also able to take my canteen cup and put it on top of the log in such a way that when it burned it was heating water.  It didn’t swedish torch boiling water in a pottake too long for it boil a cup of water, maybe seven or eight minutes, which is totally acceptable in the bush.The next time I make one of these torches I’m going to cut a notch in the top in such a way that it will hold the pot and still be able to burn freely at the same time.  I left it flat on top and it burned ok, but I had to offset it so that it didn’t smother the fire.

Overall Impressions

I liked the Swedish Torch for several reasons.  First, it’s economical.  It doesn’t swedish torch burning outtake a lot of wood to keep a small fire going for a reasonable amount of time.  It’s not going to throw a lot of heat, but you’ll be able to warm your hands over it with no problem.  It’s a great way to throw light if you don’t have a candle, lantern, or flashlight, or if you just want to use it for atmosphere sitting next to your fire pit.  You can heat water on it without having to make a bigger fire.  Of course the downside to it is there’s some work on the front end to fashion it and get it lit.  If I were to spend a night out without man made light, I’d probably make four or five of these and have them laying around.

Questions?  Comments
Sound off below!
Jarhead Survivor

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The 11 Best Survival Foods To Store For NUTRITION

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11 Most Nutritious Survival Foods

I was listening to a podcast the other day, the host was talking about the best survival foods you should be stocking up on. He was suggesting the typical rice and beans diet, with a few dollar store spices thrown in for flavor. I was a little taken aback when he commented, “It’s not so much about nutrition, it’s about survival!”

Huh??

I instantly felt regret for the new preppers who were likely listening to his show. It’s not so much about nutrition? Doesn’t he realize that when your body is lacking key nutrients it begins to suffer physically? Doesn’t he realize that it’s the sickly who die first?

Here at the Prepper Project, we’ve talked plenty about the importance of nutrition when the SHTF, but how exactly does that translate into storing the best survival food? What kinds of foods should we be storing in order to maximize nutrition?

As we all know, eating a balanced meal will yield the best results. There isn’t one food item alone that has all of the essential minerals, vitamins, protein, and nutrients that you’d need to survive. You must eat a variety.

Storing the proper variety of foods is key to your survival. A year’s worth of mac and cheese and beenie weenies might keep you alive, but you’ll feel like crap. Poor health is all it takes for disease to quickly set in and take over.

A good variety of vegetables, fruits, beans, meats, and grains is absolutely essential for a well stocked pantry. There’s no doubt fresh foods are far superior to cooked or dried foods. Grow as many of these survival foods as you possibly can where you are now. But beyond the garden there are a handful of nutrient dense, shelf-stable foods to focus on attaining and storing long term. These will help you get by when the garden can’t be counted on.

Here are 11 of the best, most nutritious survival foods you should be storing for emergencies:

Best Survival Food #1: stews and soups

1) Soups and Stews

Whether you opt for home-canned soups and stews or the store-bought variety, these hearty meals combining meats and vegetables (or vegetables and legumes) are a great way to pack a ton of nutrients into one jar.

My favorite home canned meals are venison or beef stew, chicken and rice soup, chili con carne, and vegetable beef soup. You can whip up a huge pot of your favorite soup and pressure can it to be used for years down the road. Pretty much any soup you buy at the grocery store, with the exception of really thick products such as the cream-of soups, can be canned at home. Venison becomes particularly tender and flavorful when canned in a soup with potatoes, carrots, and tomato juice.

Never can low acid foods, such as meats and vegetables, in anything other than a pressure canner. I’ve seen people on YouTube demonstrating “oven canning”, where you heat jars of food in an oven, and then allow them to cool until the lid seals. Folks, just because a lid seals it does not mean the food in the jar is safe to eat. It must be heated adequately in order to kill botulism spores. Please be safe and don’t cut corners. If you want to can soups, stews, meat, beans, or vegetables, you absolutely must use a pressure canner.

Please read the article 23 Things You Must Know To Can Meat Safely before you can soups and stews for the first time.

 

Best Survival Food #2: bone broth

2) Bone Broth

Homemade bone broth is an excellent source of minerals. Bones from land animals are rich in calcium, magnesium, potassium, and phosphorus, and fish bones also contain iodine. (Source)

Bone broth is also a rich source of gelatin. “Although gelatin is by no means a complete protein… it acts as a protein sparer, allowing the body to more fully utilize the complete proteins that are taken in. Thus, gelatin-rich broths are a must for those who cannot afford large amounts of meat in their diets.” ~ Nourishing Traditions

You can start making your own rich bone broth now by using kitchen scraps you’re probably throwing away. Save the carcass of roasted chicken, carrot peels and ends, onion skins and tips, garlic scraps, and celery trimmings. Fill a freezer bag with your scraps until you have enough to make a large pot of broth to can. It can even be frozen in ziploc bags once cooled, though it won’t last nearly as long as canning it. Home canned broth will last for many years when stored in a somewhat cool place, out of direct sunlight and away from moisture. I try to use it up within 1-5 years for best nutritional value. Store bought bone broths are also available in shelf stable forms.

 

Best Survival Food #3: sweet potatoes

3) Sweet Potatoes

These tasty tubers are a great source of vitamin A and beta-carotene, vitamin C, complex carbohydrates, dietary fiber, vitamin B5, vitamin B6, manganese, and potassium. If you have to choose between white potatoes and sweet potatoes, the latter is the winner in nutritional content.

Sweet potatoes are easy to grow at home from “slips”. Potato slips are those sprouts that start to grow from the eyes of sweet potatoes when they’ve been stored for too long. When the sprouts are a couple inches long, break them off as close to the base as possible and sit them in a cup of shallow water for a week or so. Roots will begin growing from the slip. Once a good root system has been established and the sprout starts forming leaves, the slip can then be transplanted directly into the garden. Sweet potato plants grow as long vines, so be sure to either trellis them or give them lots of room to roam! They love deeply cultivated, loose, rich soil.

To store them long term you can easily can peeled sweet potatoes at home in a pressure canner. They’ll last for several years in a jar, but will need to be rotated out for best quality. If growing and canning your own isn’t an option, commercially canned sweet potatoes are available at the grocery store. You can also find them in freeze dried form with a typical shelf life of 20-30 years.

Best Survival Food #4: Kale

4)  Kale

Fresh kale is an amazing superfood. It’s full of vitamins C, A, and K, as well as other micro-nutrients and antioxidants.  If there is any way possible that you can grow it, I would highly encourage you to do so. It’s easy to cultivate, has few pests, and tolerates cold temperatures very well making it an excellent crop to try growing year round.

Although some nutrients are lost during processing, preserved kale is an excellent alternative to fresh. Kale can be canned at home in a pressure canner, or purchased as canned kale greens at the store. It can also be found in dehydrated and powdered forms, as well as freeze dried for longer storage.

Best Survival Food #5: spinach

5) Spinach

Another important dark, leafy green to have plenty of is spinach. Spinach is low in fat and and cholesterol, and high in niacin, zinc, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. Heck, it’s practically a multi-vitamin!

Spinach can be grown and canned at home, or purchased canned at the grocery store. Spinach will last for several years in a can or jar, but should be rotated out regularly for best nutritional value. You can also purchase it in freeze dried form for longer storage, up to 25 years.

I have a hard time stomaching canned spinach, so I’ve been stocking up on freeze dried greens. I plan on using them to make green smoothies, which combine fruits and juices in a way that masks the taste of fresh or dried spinach and kale. Green smoothies are a great way to get a lot of nutrient rich foods down at once.

Best Survival Food #6: wild caught salmon

6) Wild Caught Alaskan Salmon

You must be careful when choosing canned fish from the grocery store. Mercury and other toxins have been found in some wild caught fish, and farm-raised fish are lacking many of the nutrients that wild fish contain (not to mention have also tested positive for environmental contaminants). From what I’ve researched, the healthiest choice for canned fish is wild caught “sockeye salmon” (also referred to as red salmon) from Alaska.

Salmon is an excellent source of Omega 3 fats which are essential for proper body function and are necessary for good brain and heart health. It’s also low in sodium, and is a good source of thiamin, riboflavin, phosphorus, protein, niacin, vitamin B12 and selenium.

Want to make SURE You’re Stockpiling Enough Food?

Discover how to calculate your “Survival Calorie Number” so you know exactly how much of this food to stockpile for a years supply.

Calculating The REAL number of “Survival Calories’ Your Body Requires

 Best Survival Food #7: Quinoa

7) Quinoa

If you aren’t familiar with quinoa yet (pronounced KEEN-wah), it’s an excellent alternative to plain rice in your long term food storage. When rinsed and cooked, it has a very bland flavor that makes it blend well into a variety of dishes. Some people prefer it in savory meals in place of rice, while others like to sweeten it and enjoy it more like a hot breakfast cereal. It’s also great for thickening up soups and stews.

Quinoa is gluten-free, high in protein and one of the few plant foods that contain all nine essential amino acids. It is also high in fiber, magnesium, B-vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (Source)

I like to purchase quinoa in 5 gallon buckets for long term storage. It’ll last indefinitely when packaged in a mylar bag with oxygen absorbers, sealed in a plastic bucket and stored somewhere out of extreme temperatures.

Best Survival Food #8: Strawberries

8) Strawberries

According to the CDC, Strawberries are the healthiest, most nutrient dense choice of berries (which surprised me, I would have guessed blueberries were number one).  They contain more vitamin C than other fruits, and are especially high in antioxidants and flavonoids.

Strawberries should be in every home garden. Mix them into a flower bed if you don’t have a dedicated garden space. Strawberries are perennials, so they’ll come back year after year. They’re easy to grow, and once established will provide you with food for many years. You’ll have to do a little research to find which varieties grow best in your region. If possible, opt for an “everbearing” variety for a longer harvesting season.

Strawberries can be canned in a water bath canner, dehydrated, or freeze dried. For longest storage, stock up on freeze dried strawberries, which can last for 25 years!

Best Survival Food #9: Garlic

9) Garlic

We wouldn’t think of garlic as a stand alone food. But when added to other dishes not only does it embolden the flavor, it also adds incredible antioxidants and disease fighting properties to what you eat. Garlic has been known for centuries to be a strong antibiotic. Including it in your daily rations will help your body rid itself of dangerous free radicals, and will fight disease causing bugs you might have been exposed to.

Garlic is easy to grow in your own backyard, especially in a raised bed. Did you know you can grow garlic from store-bought bulbs? There are plenty of varieties to choose from through seed companies as well. To plant garlic, pull a bulb apart and place each individual clove with the flat end down into loose soil, pushing it just below the surface. Plant cloves a couple inches apart for bigger bulbs. Water regularly until the cloves begin to sprout. Garlic likes cool weather best, so wait until Fall to plant.

For strongest medicinal value and best flavor, garlic should be used fresh. Once harvested from the garden, it can be stored for several months if cured and kept dry. You can also store dehydrated garlic, or jars of garlic cloves in oil, though they won’t have quite the benefits of fresh.

11 Most Nutritious Survival Foods

10) Oats

Oats are a good source of calories, protein, carbs, fat, and fiber. The great thing about stocking up on oats is that they’ll last 25+ years when stored properly. You can buy them from a food storage company in bulk, or better yet, shop at wholesale clubs such as Sams or Costco and package them in large quantities yourself. Choose from steel cut oats, rolled oats, quick oats, or old fashioned oats… they’re all nutritious and worth having in an emergency.

Fill a 5 gallon mylar bag with oats, drop in a 2000 cc oxygen absorber, seal the bag with a straight iron, and store it in a sealed 5-6 gallon food grade bucket. You can spend a few extra dollars and save yourself a lot of hassle by using gamma seal lids on your food storage buckets. Store the buckets somewhere where they won’t be exposed to extreme heat or cold. Under your bed, in a closet, or in a dry basement would be perfect.

Keep in mind that oats go rancid after a few months once they’ve been opened. If you don’t think you can go through 5 gallons of oats within a few months, you’d be better off packing them in smaller quantities or purchasing them in #10 cans.

 

Best Survival Food #11: beans

11) Beans

Dried beans are full of protein, fiber and calories, and are known among the prepper world to be an excellent (and much cheaper!) alternative to storing a ton of meat. High fiber foods help you feel fuller longer, as well as assisting the digestive tract. Beans also contain iron, phosphorous, calcium, magnesium, manganese, copper, zinc, folate, thiamin and potassium, all essential nutrients to keep your body running properly.

Store a variety of beans to keep your meals interesting. For best results, store dried beans in a mylar bag with oxygen absorbers, sealed and stored in a food grade bucket in a dry location with an average temperature no higher than 70 degrees F. Plan on rotating your beans out every 8-10 years to keep them fresh. Over time beans will begin to lose their natural oils, and will get hard and won’t cook up soft no matter how long you soak them.

Every year or so I like to go through our buckets of beans and can a bunch of them. I have found this to be a good way to rotate through our storage, as canning the beans keeps them usable and soft for a few more years. Having the beans already canned and ready to heat and eat is also very convenient for meals.

Worst case, if your beans have been stored for a really long time and become too hard to cook with, you can always grind them into bean powder and use them to thicken up soups.

Of course, these aren’t the only healthy foods you can stash in your pantry. What nutritious survival foods would you add to this list?

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6 Instant Meals: Just Add Boiling Water

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Stockpiling rice, beans, pasta, and other basic survival foods is a great idea. However, there is one major problem with storing foods like that: you have to cook your meals from scratch. This is fine if you have plenty of time, fuel, water, and cleaning supplies. But if you’re running short on any of these, […]

The post 6 Instant Meals: Just Add Boiling Water appeared first on Urban Survival Site.

Pros & Cons of various Survival Foods

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Stockpiling food is one of the basics of emergency preparedness and it requires careful planning. Choosing the right survival foods for your pantry becomes an important preparedness stage as you will rely on those supplies to survive when it hits the fan. Your survival pantry should be well-equipped and diversity is the key word if … Read more…

The post Pros & Cons of various Survival Foods was written by Bob Rodgers and appeared first on Prepper’s Will.

Who Else Want’s To Know Which Emergency Survival Foods Taste The Best?

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If you’d like to know what the best tasting Emergency Survival Foods are, and are worth investing in, or you’d like to know which ones taste the worst, then watch this video below, and let me know which ones you’d like me to taste test.

I’ve got a family of 6… who’d be happy to be your guinea pig and help you weed out the nasty stuff so you don’t waste you money on garbage.

To have me taste test the emergency survival food you’re most interested in purchasing, leave me a comment below and tell me what you’d like to have me taste test for you!

I’ll be taking the top picks, buying the food myself and taste testing it for you on camera.

This should be Fun!

The post Who Else Want’s To Know Which Emergency Survival Foods Taste The Best? appeared first on .

The Quick and Easy Way to Make a Fishing Spear

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fishingCivilization makes life so easy, because you only have to be specialized in a handful of skills to survive. And the money those skills bring in will pay for everything else that you need in life. If however you’re ever stuck in the wilderness, you’ll find that you have to juggle countless responsibilities to survive. You have to build your own shelter, gather your own wood, protect yourself from predators, procure and clean your own water, and you have to find your own food.

And when it comes to food, you’ll require another layer of diverse skills. You’ll need to know how to forage and how to tell which plants are edible. You’ll have learn how to set traps and how to properly clean and cook the animals that you kill. And among many other skills, it would be useful to know how to catch a fish.

Obviously, if you’re struggling to survive in the wilderness, you won’t have a fishing pole and a tackle box. All you’ll have is your own bare hands and what you can make with them. While you could make a rudimentary fishing pole, in many cases your best bet would be to simply wade into some shallow water and spear the fish yourself.

While an ordinary sharpened pole can work well for this task, you’ll be more successful with a four pronged spearfishing pole. Fortunately, they aren’t too difficult to make out of the typical vegetation you’d find in the forest. Here’s how it’s done:

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Everything You Need to Know About Planting and Harvesting Garlic

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Everything You Need to Know About Planting and Harvesting Garlic   Garlic has potent antibacterial, antiviral, anti-inflammatory, and anti-cancer properties in addition to being beneficial for heart health and iron assimilation. You’ll need to do a little research on how to prepare and use these. For instance, garlic is more effective chewed or chopped than …

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Money Mondays: How to Get Free Containers for Emergency Storage

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This post is by Bernie Carr, apartmentprepper.com If you are trying to build up your emergency food storage, you may be concerned about the costs associated with storage containers along with the food itself.  There is some expense involved, but it does not have to break your budget.  There are free or inexpensive ways to obtain emergency storage containers. Here are a few tips: Water Containers You don’t have to spend a lot of money on water containers. 2-liter soda […]

The post Money Mondays: How to Get Free Containers for Emergency Storage appeared first on Apartment Prepper.

Bass and Bluegill : Two SHTF Protein Sources You Haven’t Considered

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fishReadyNutrition Guys and Gals, there are a few words that need to be mentioned regarding Bass and Bluegill from a survival perspective.  As preppers and adherents to the survival lifestyle, you are well aware of how important protein is for your diet.  After a SHTF scenario, we are going to be forced to return (at least partially) to a hunter-gatherer lifestyle.  Such a change can best be effected if you are cognizant of all avenues open to you.  One of those good avenues is taking advantage of pan-fish as a source for your protein.

I found the following chart you may wish to save for your records:

Bass and Bluegill Nutritional Values, Fried, 3-ounce serving

Calories 211 Sodium 484 mg
Total Fat 3 g Potassium 291 mg
Saturated 0 g Total Carbs 15 g
Polyunsaturated 0 g Dietary Fiber 1 g
Monounsaturated 0 g Sugars 0 g
Trans 0 g Protein 20 g
Cholesterol 31 mg
Vitamin A 1% Calcium 2%
Vitamin C 0% Iron 11%

As can readily be seen from this chart, bass and bluegill (in relatively small amounts, mind you) provide substantial amounts of protein, along with valuable electrolyte minerals, such as sodium and potassium.  (Source)

Now there is a lot more to it than just knowing the nutritional values for these fish.  Suffice to say that Bass and Bluegill can be found throughout the United States, and are fairly easy to catch.  You can fish for them with something as simple as some line, a hook, and a bamboo/sapling-type pole.  You can even catch fish without a hook – you just need to know how! Meat fishing is decidedly different from sport fishing.  I strongly recommend studying some books on these two species of fish.  They’re in season now.  For your home state, it is best to visit either the county extension office or the USFS (U.S. Forestry Service) for more detailed information and maps as to the prevalence of these two fish species.

The bass really go for minnows, worm, and crayfish, and the bluegill for the former two.  I have never really liked the artificial lures and spinners, even though many people have great success with them.  Crayfish can be found in the streams and lakes where the bass abound.  If you aren’t experienced in capturing these guys, be careful, as they are similar to a miniature lobster and can inflict a good pinch on you with their pincers/claws.

When you hook them to use for bait, you should try to place your hook in them between thorax and tail, from the top.  If you hook it from the bottom it will cause them to present upside-down, and the bass (who hunt from sight) will know that something’s “fishy.”  Plus, you want them to travel backwards, which is their normal manner.  Worms are not as complex; however, your object should be to not disable the animal to a degree that it doesn’t even move on the hook.  Another consideration is that you must make sure the hook will be taken by the fish.  Worms and minnow are good both for bass and for bluegill.  The crayfish is a little tough for the latter to handle, except if he’s a really big bluegill or your dealing with an exceptionally-small crayfish.

Cooking fish can be prepared in a variety of ways. There are even recipes that will use up the odds and ends that you normally don’t eat. Remember: In an emergency, you want to know how to make use of everything you have. Practice your pan-fishing, and also practice building yourself a pyramid-frame hardwood smoker.  You can smoke your fish and dry them out over wood smoke.  This will preserve them; the time will increase accordingly with the amount of moisture you remove from the fish.  Salting is another method.  Why not take the time to (along with your fishing) practice the preservation of your catch?  You should also keep a notebook with you to record the locations and conditions of your excursions.

Remember you’re practicing to be a meat-fisherman who will provide protein either for yourself alone or for others of your family who are dependent upon you.  Also good as a skill to develop it the making of line, poles, and hooks from scrap materials.  “Zebco” won’t necessarily be around after the SHTF, nor will the “Bass Pro Shop.”  Use this time to hone your skills and learn the habits of these two common pan fish.  It can benefit you in the long run and add to your survivability for when it hits the fan.  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How to Choose the Best Emergency Food and Why

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How to Choose the Best Emergency Food and Why Have you ever wondered what the best emergency food is? Is it rice? Is it canned food? As a general rule of thumb, you want foods that A) Take up low volume, and B) Contain high calories. By finding foods with those two qualities, you’ll be …

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10 Best survival foods at your grocery store

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An emergency can strike without warning and unfortunately, most people find out too late that they are missing the essential supplies. Far too many times you’ve seen on the news how people line up in front of grocery stores hoping to get some last minute survival foods. If you end up doing the same, you … Read more…

The post 10 Best survival foods at your grocery store was written by Bob Rodgers and appeared first on Prepper’s Will.

Expiration management – Is your food still safe to eat?

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Some things last longer than others, but eventually everything comes to an end. If you are one of the people concerned about the future, you probably have a well-equipped pantry waiting for you at home. Unfortunately, some of us take for granted our supplies and even more, there are those who have no idea how … Read more…

The post Expiration management – Is your food still safe to eat? was written by Bob Rodgers and appeared first on Prepper’s Will.

This Overlooked Protein Source Needs to be in Your Prepper Pantry

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 Hey there, ReadyNutrition Readers!  I wanted to give you some information on something I go nuts about.  Peanuts, that is!  As we speak, I have some right here, salted in the shell…cracking open in between sentences akin to a giant squirrel.  Yes, they’re really good.  I know, I know, some of you guys and girls are allergic to peanuts.  Still, there are some uses that you can still find for them.  The point I’m making is that the peanut is a winner…. now, and after the SHTF.

Did you know that peanuts are the main source of protein for the majority of the people in the world?  Technically they’re a legume, and are one of the top 25 foods to have in your prepper pantry. You can even boil and can them for later use. To grow peanuts, you’ll have to check the times of the year to germinate and plant because it varies on your geographic location.  They are a “cover” crop, simply meaning that after a harvest one year of corn, wheat, etc., you plant the next year in peanuts…it promotes the restoration of nitrogen to the soil.  That is what peanuts do.  I pick up seeds periodically as a backup, and grow some (potted) every three years…. just to seed-save and have a few.

Peanuts are a high protein source

Peanuts are very high in protein.  1-ounce of shelled peanuts has about 7 grams of protein.  They’re very high in minerals: Niacin, Magnesium, and Manganese, to name a few, and the ounce gives 20, 10, and 30% of the RDA for these respectively.  They also contain sodium and potassium (230 and 180 mg respectively), which is a good indicator of why they’re optimal for hiking and physical exertions, as they can replace some electrolytes.

Create an alternative oil source

Because peanuts have such a high oil content, you can also press them for oil.  This oil, understand, can be used for cooking (optimal), as well as lamps, emollients in homemade lotions, ointments, and creams, and in a grid-down, SHTF scenario, nothing could be so useful…for cooking meals and providing light when candles and batteries are a thing of the past.  There are hand-presses you can order that will enable you to harvest your oil.

For more information on how to press oil from seeds and nuts, click here.

Another thing of interest: the resultant mass after the oil is pressed out of the nuts can be both eaten and/or used as feed for livestock. Then there’s peanut butter, JJ’s end-all, be-all of existence in some form or fashion.  The protein shakes I take for lifting weights taste as the “S” in the SHTF; therefore, I augment it with 2 Tbsp. of peanut butter, adding an additional 8 grams of protein and making it taste really good.  Peanut butter is really great for storage and for survival food.  The type and grade is your choice.  I like to pick mine up in plastic jars, as this is Montana, and I don’t want 500 lbs. of peanut butter and 100 lbs. of cracked, broken glass jars, the former stuck and frozen to the latter.

Seriously, folks, it’s great survival food and will supplement your diet and give you the extra protein and fats your body needs in times of trouble.  The fiber (2 g per 1-ounce) will also help to prevent constipation, as peristalsis decreases in times of high stress found during a collapse scenario.  And it tastes great.  That counts for something, ladies and gentlemen.  You’re going to face enough problems when it hits.  You need something to mentally buoy you through the tough times.  Something that is good for you and fits the bill for a survival food that actually is enjoyable to eat is a definite plus that will help you mentally.

We’d love to hear about your experiences with the peanut, and how you have incorporated it into your preps.  As you probably may have guessed by my exuberance on the subject, yes, Reese’s peanut butter cups are JJ’s favorite candy, and those Nutter Butter cookies.  Either of them are akin to a can of Macadamia nuts…. you eat until everything is gone, gone, gone!  Looking forward to hearing from you.  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How To Make The Most Delicious Beef Jerky Ever

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Jerky is one of the oldest and most popular ways to preserve meat. Traditionally dried in sun and smoke, jerky can last through the winter and often longer if you make it properly. Although veggies, fruits, grains, seeds, and nuts are easier to store, preserving your own meat is quite doable. Home-made jerky is made […]

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Sugar, foods, and health in prepping!

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Sugar, foods, and health in prepping! James Walton “I Am Liberty” I was sitting in the sauna today after a grueling workout it came to me. I was dripping sweat and staring the scorching ground of the sauna thinking about how hard it had been to avoid sugar for the 3 weeks I have been … Continue reading Sugar, foods, and health in prepping!

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Gardening During Troubled Times: How to Start a Victory Garden

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ReadyNutrition Guys and Gals, we’re going to touch on a subject that bears keeping in mind: the Victory gardens kept by citizens of the United States during World War II.  The reason this subject is good to mention is because now that spring has arrived, you should know about shortages and pitfalls people faced before.  As it is aptly written, there is nothing new under the sun; therefore, the same dilemmas faced by people before will be faced again.  A survival garden may be just the thing your family needs, as it will passively produce food for your future.

Victory-Garden-2Wartime brings real shortages in virtually every area of the economy, especially in the area of foodstuffs.  Rationing becomes the norm rather than the exception, and it is difficult for people to scrape out a bare subsistence.  During WWII, the Victory garden was recommended by the U.S. Department of Agriculture in a pamphlet published in 1943.  The gardens were recommended to have the following vegetables planted:

Spinach, Chard or Kale for greens; Cabbage; Lettuce; Tomatoes; Soy Beans; Snap Beans; Lima Beans; Peas; Asparagus; Carrots; Beets; Turnips; Parsnips; Onions; Strawberries; Raspberries; Radishes; Peppers; Onions; Pole Beans.

That’s quite a list, but it is not comprehensive and many preppers suggest these 25 seeds to start their survival gardens for added nutrition.  The point to be made is that if you are able to grow food, then do it during the warm months.  Potatoes can be grown inside of old tires, and there are plenty of books and resources out there that will tell you how to perform micro gardening.  This is a type of gardening that allows you to maximize the minimal space and arable land that you may have.

The main thing is planning and knowing where to start.  On this site Miss Tess Pennington offers many different resources to pursue concerning gardening and cultivation.  You must find out the available square footage that is on your property and utilize it to the maximum potential to grow.  Make use of every possible growing space and do not neglect window boxes and plants that can be grown on the windowsill.  Do not neglect a deck if you live in a high-rise or an apartment building.  Be creative.  Try to plan for what you believe you will need.

Even if you do not have the acreage to be able to sustain you and your entire family, at the bare minimum you can supplement your food supply.  Let’s not forget that food in the immediacy is not the only consideration.  You want to save your seeds.  Seed-saving will be very important in the times to come, as you want to be assured of crops for future growing seasons.  The Survival Seed Vaults are good investments, especially if you have to pick up and run to another location or want to secure it in a cache.  Along those lines, consider adding the easiest seeds to grow in any of your caches, that way you can have a reliable food source when you need it the most. It’s kind of hard to take everything that is growing with you, and to have these seeds that you can take off with will help assuage the loss of your crops if you must flee.

Your survival garden should also include whatever you can pick up with wild crafting.  Remember that article I wrote last year on the book, “Eat the Weeds,” that details common wild plants and herbs that are edible?  Man forages as well as produces.  Never limit yourself to one activity.  Remember, when you find dandelions or shepherd’s purse…you can transplant them (here are some other edible weeds to consider)!  Bring them back to your survival garden and maintain them!  The only limits on your survival garden are the limits you place on it.

Other excellent resources for you are your county extension office and your local community college.  These institutions are replete with free information, tips, literature, and sometimes even free supplies for things such as gardening, horticulture, and composting.  Take advantage of these resources, as your tax dollars are paying for them.  Make inroads with the people who work there and they can point you toward a plethora of information and materials that you can use for your home.

To summarize, now is the time to get your garden in gear.  Whether you have 20 acres up in the mountains or just a small balcony in a high rise, you can make the most out of your space and resources with the proper planning and desire to grow some foods.  Plan your work and work your plan.  We look forward to hearing any ideas or suggestions you may have for your fellow readers and us.  Have a great day, and happy gardening!

 

JJ

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

How To Make Pemmican, The Ultimate Survival Food (Video)

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pemmican

By SurvivoPedia

I’ve got a confession: I’ve wanted to make Pemmican ever since I found the recipe for it in The Lost Ways, an awesome compilation of survival information edited and published by Claude Davis.

Invented by the natives of North America, pemmican was used by Indian scouts as well as early western explorers. These people spent a great deal of time on the go and depended on having portable, high-energy, highly nutritious, and filling foods that would last for long periods of time.

Continue reading at SurvivoPedia: How To Make Pemmican, The Ultimate Survival Food (Video)

Filed under: Prepping, Recipes

Places to store your emergency food

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Emergency food storage is an important component of the prepping journey. Whether you buy survival food from online stores or just buy some extra food at the supermarket each week, all those supplies will overwhelm your kitchen storage. If you also store water, you will quickly run out of storage space and you will need … Read more…

The post Places to store your emergency food was written by Bob Rodgers and appeared first on Prepper’s Will.

Preparing on a budget

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Preparing on a budget is a challenge for some and not having enough money and resources is the number one excuse people give for why they don’t prepare for emergencies. Although this excuse may hold some truth to it and it’s understandable that someone struggling financially may see it useless, prepping doesn’t have to be … Read more…

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These Food Essentials Should Be in Every Bug Out Bag

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bug out foodNo matter how well-prepared and stocked your bug out location is, you should always carry food in your BOB in case you are unable to get to your destination.
When most people think of emergency rations, they think of MREs. However, Joshua Krause wrote an excellent article on what happens to most people who consume them.
“In the past, a lot of veterans have reported severe constipation for the first few days, sometimes followed by the exact opposite for another few days.”

Being painfully bloated and tied in gastric knots followed up by a severe case of the trots is not how I would like to spend my time when the SHTF. If you’re like me and have food allergies, finding an MRE or any other prepared, ready-to-eat meal becomes a challenge. Any food packed in a BOB needs to be lightweight and calorie-dense. The best option is to learn to make your own specifically tailored to your taste buds and diet restrictions.

Breads

Grains have been called the Staff of Life. They can supply much needed carbohydrates (energy) needed for the sustained hiking one might find themselves doing if the SHTF. They can also help satiate an appetite (fill you up) when other food sources aren’t as plentiful.

Hard Tack

This plain, simple bread can last for a year or more. But it is also as hard as a brick, doesn’t provide many calories per ounce, and I would have to be starving to eat it. However, soaked in a liquid like broth or milk, it becomes quite filling. Ideally, you should strive for 125 calories per ounce (weight measure) for your food. Hard Tack falls short, but has the added benefit of an extremely long shelf life without any kind of refrigeration.

This recipe, from Practical Primitive, is one of my favorites:

Gather your ingredients:

  • 1 cup white flour
  • 1 cup whole wheat flour
  • 1 cup cornmeal
  • 2 cups of honey
  1. Preheat your oven to 350 degrees.
  2. Grease a muffin⁄cupcake tin in preparation for the batter. This will keep it from sticking. (You could also use paper cupcake liners, so long as you spray them well with a good no-stick cooking spray. Otherwise you’ll never get the papers off!)
  3. In a large bowl, thoroughly mix together the white flour, whole wheat flour, (any additional flours) and cornmeal. In a mixing bowl, mix ingredients. (Feel free to experiment with substituting different types of flour. We’re substituting a ¼ cup of the white flour with Amaranth flour.)
  4. Take the 2 cups of honey and heat them carefully in a small sauce pan until the honey has become thin and runny. Do not allow it to come to a boil.
  5. Pour the honey into the flour mixture and combine until the honey has been completely mixed in with the flour. If the batter is too thick, add some hot water, a little at a time, until the batter is of a thin enough consistency to drop off a spoon.
  6. Fill each greased cupcake holder about ½ full with batter. (Makes about 18 cakes.)
  7. Bake at 350 degrees for 15-20 minutes, until cakes are golden brown and a toothpick inserted into the center comes out clean.
  8. Turn the finished cakes out from the pan and allow to cool. While still warm the cakes will be relatively soft, but as they cool they will lose their spongy texture and within a few days will become hard as rock!

This bread requires NO refrigeration and will last almost indefinitely — but once it hardens be sure to soak it in some milk or coffee or some sort of liquid first, or your teeth might regret it!

Legend has it that this next bread was originally created in 1950 to climb Mount Logan. There are many variations of this recipe on the Interwebs, and that’s the beauty of it: you can modify it to suit your tastes. This recipe, from How to Wilderness, is hands down my favorite. Not as non-perishable as Hard Tack, but certainly much more delicious!

Logan Bread

Dry Ingredients:

  • 2 c. wheat flour
  • 2 c. white flour
  • 2 c. quick oats
  • 3/4 c. brown sugar
  • 1/2 c. powdered milk
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon

Wet Ingredients:

  • 1 1/2 c. water
  • 3/4 c. honey
  • 1/2 c. molasses
  • 3/4 c. oil

Goodies:

  • 1 1/2 c. water
  • 3/4 c. honey
  • 1/2 c. molasses
  • 3/4 c. oil

Cooking Instructions:

1. Heat oven to 300F.
2. In a large mixing bowl, combine all dry ingredients.
3. Add liquid ingredients and stir thoroughly.
4. Add goodies. Feel free to improvise your own.
5. Pour into a greased 9 x 13-inch pan.
6. Cook at 300 degrees F for one hour.
7. Remove from oven, and cut into desired pieces (2 x 3 inches).
8. Return to oven at lowest setting possible, with door slightly open.
9. Cook for another hour or so to further dry.
10. Remove, cool, then wrap cut squares in plastic.

Healthy Choices: Fruits, Nuts, and Veggies

GORP (“Good Old Raisins and Peanuts” aka Trail Mix to most Americans) has been a favorite of backpackers for many years. There’s some debate over whether it’s more economical to buy pre-made GORP from the store or to make it at home. Personally, I prefer to make my own GORP. I have more control over the ingredients by incorporating homegrown fruits and veggies, can omit ingredients I don’t like or my family members can’t eat due to allergies, and I am assured that each one ounce serving contains at least 125 calories.

To get started, choose a recipe that sounds good to you. There are many on the Internet from savory to sweet. Next, use a calorie calculator like this one to determine the caloric content of each ingredient listed. I divide my batches into smaller snack-sized bags which I then put into a larger Ziploc quart-sized freezer bags. The additional weight of the thin snack bags in nominal while allowing easier rationing to insure proper caloric intake while the added thickness of the freezer bags helps protect the GORP in my backpack. Single-serving sized bags also allows me to trade or share with others on the trail without revealing my entire cache.

Protein and Fat

A properly mixed GORP can provide all the protein and fat needed to sustain your nutritional requirements, but menu fatigue can set in quickly. Menu fatigue has been documented in military, polar expeditions, and even in space settings and can cause a lower food intake and weight loss. Obviously, these two things that should be avoided during the high energy needs of bugging out on foot. To counter it, pack a sweet and a savory GORP recipe.

Another option is jerky.  Learning how to make your own jerky is an excellent prepping skill.  The National Center for Home Food Preservation recommends using a heat source, like a low oven or a dehydrator to insure food safety, however, humans have been drying meat naturally without electricity for centuries.

Bugging out on foot, under extreme stress, while carrying a load in (potentially) rugged terrain requires A LOT of calories.  There is no better dense caloric source than fats.  Deficiencies in Essential Fatty Acids (EFA) can cause “…dry skin, hair loss, and impaired wound healing” (Source).  This recipe for Super Spackle (trust me, it’s much more delicious than the name implies) will deliver the calories and ESAs needed to keep you fueled and healthy.

Conclusion

Preparing to bug out on foot if the need should arise requires physical fitness (BUGGING OUT: TRAINING IS ONLY WAY TO BE READY) and lightweight calorie-dense foods.  Be sure to include different taste sensations, and the correct balance of carbohydrates, protein, and fats.  Knowing how to prepare a variety of trail-worthy foods can help avoid menu fatigue and insure your survival while on the move.

Ruby is a first generation Californian who grew up in the heart of the Central San Joaquin Valley farming community. She’s been involved in agriculture for 40 years and learned to preserve food, traditional home arts, to hunt and fish, raise livestock and garden from her Ozark native mother.

This information has been made available by Ready Nutrition

Back to basics: Beans for your survival pantry

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There will be times when hunting and catching will be out of the question and you will have to fine another source of protein to keep a balanced diet. When game is scarce, beans arise as the next best source of protein. You should know the following about beans and consider adding this protein alternative … Read more…

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Frugal Living: Using Up Fish Scraps for Broth and Other Recipes

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[Editor’s Note: Finding ways to find natural food sources and using up every bit will not only enhance our preparedness skills, but also help us create a more frugal lifestyle in the process. Fish is one of the most readily available wild protein sources and homesteader, Ruby Burks provides some very sound advice on how to add these last food bits to make delicious meals.]

fish 

Periodically, I need to go through our freezers and cook or can up the food items that I just didn’t have time to get to during their season and to take stock of what got pushed to the back.  Today, I’m concentrating on all the fish.

Why Fish?

Fish is an important part of our diet here (and taking a day off to go fishing is an important part of our mental health!) and we try to be as conscientious about eating nose to tail to reduce food and money waste with fish as we are with all of our other foods.  However, I don’t always have time to preserve every part of the fish as soon as we bring it home.  So, like the ingredients for other meat-based stocks and broths, trimmings from the fish, including the heads, go into freezer bags to accumulate until I have enough to fill a stockpot, pressure can, or smoke.

There’s plenty of scientific evidence to prove that eating fish has many health benefits.   From Harvard School of Public Health:

Fish and other seafood are the major sources of healthful long-chain omega-3 fats and are also rich in other nutrients such as vitamin D and selenium, high in protein, and low in saturated fat. There is strong evidence that eating fish or taking fish oil is good for the heart and blood vessels. An analysis of 20 studies involving hundreds of thousands of participants indicates that eating approximately one to two 3-ounce servings of fatty fish a week—salmon, herring, mackerel, anchovies, or sardines—reduces the risk of dying from heart disease by 36 percent.

Eating fish fights heart disease in several ways…Both observational studies and controlled trials have also demonstrated that the omega-3 fats in fish are important for optimal development of a baby’s brain and nervous system, and that the children of women who consume lower amounts of fish or omega-3’s during pregnancy and breast-feeding have evidence of delayed brain development.”

Source

Unfortunately, fish can be crazy expensive for most people, especially if you’re among the Broke Folk.  And as much as I value the rest and relaxation that can be found in a day spent fishing and the value of knowing an essential prepping skill, the cost of the gear and licence can really add up if I’m not actually catching any fish.  So, to offset that, I try to find as many ways to cook, preserve, and use every bit of the fish.  The following is a collection based on what is available in my neck of the woods.  If you have access to other species of fish in your area, please share your recipes below in the comments section so we can all share the wealth of knowledge found in our prepping community.

Fresh and Fried

No doubt about it, my very favorite fish is pan fried trout cooked over an oak and manzanita campfire.  Freshly caught and cleaned, dredged in cornmeal, and just the right size to fit in a cast iron skillet that has been liberally greased with some bacon grease.  The recipe isn’t fancy, but the eating is good.  To round out the meal, I add the recipes below:

Firepit Dutch Oven Cornbread

Ingredients

  • 1 ½ cup yellow corn meal
  • 2 cup all-purpose flour
  • 2 tablespoons sugar
  • 4 tablespoons baking powder
  • 1 tablespoon salt
  • 2 eggs
  • 2 cups milk
  • 4 tablespoons bacon grease
  1. Mix all your dry ingredients together in a container or easy seal bag before you leave the house so you don’t have to worry about measuring at your campsite.  Mix the dry and wet ingredients together.  I like to bring my dry ingredients in a gallon size Ziplock bag so I can dump my wet ingredients in, seal it up, and squish them all together.  Cornbread is forgiving and turns out just fine this way.
  2. Lightly grease your dutch oven and and set it over the fire to warm.  Once warm, pour the batter in, cover with the lid, and place the dutch oven back on a nice glowing bed of coals.  Scoop enough coals on top of the lid to cover it.  Wait about 30 minutes or so, replenishing the coals as needed to keep it hot, and then test for doneness by inserting a clean pocket knife.  When it comes out clean, it’s done.
  3. While your cornbread is cooking, fry up a few pieces of bacon.  It’s delicious crumbled over the trout and adds the extra fat calories needed for hiking and fishing.  Remove the bacon and set aside to cool.  Dredge your freshly caught and cleaned trout in some cornmeal, salt and pepper and fry it in the same pan you just took your bacon out of.  The trout is done when it flakes easily with the point of your knife.

I like greens with my fish and will usually bring some home canned collards or spinach to heat up off on the side of the grill while everything else is cooking.  Or, if I’m lucky, I might find some Miner’s Lettuce and make a salad.

Fish Stock

Broth is an extremely healthy way to make use of the head and bones. Personally speaking, I love fish stock.  It’s a great way to use up all the bits of fish that aren’t normally served up on a plate.  The meat from the cheeks is especially tender and tasty.  Just be sure to remove the gills from the fish heads before cooking because they make the stock bitter.  A great video on how to remove the gills easily can be found here.

No matter what the recipes say, you can use any kind of fish to make stock.  If I have enough salmon heads and trimmings, I might make a stock that is nothing but salmon.  The stock has a beautiful pink hue and a rich, fatty taste and texture.  However, if I don’t have enough salmon heads, I might throw in some trout or any other freshwater fish I have to finish filling my stock pot.  Trout heads are pretty small, though, and picking them clean is a little like trying to pick the meat off of nothing but chicken backs.  If you want some meat to go with your broth, make sure you have at least a couple of heads or trimmings from a larger fish like salmon.  On the other hand, if you aren’t planning on using the pickings in your stock, you can still use them to make Goldfish Cakes:

Ruby’s Goldfish Cakes

  • 15-ounces salmon (or other cooked, picked fish)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce
  • ½ tablespoon fresh ground black pepper
  • 1 large egg
  • About 3 tablespoons mayonnaise
  • About 2-3 cups of  breadcrumbs Note: This is one of those recipes where I don’t measure and instead cook by feel.  Add enough breadcrumbs to bind it all together but not so much that it tastes too much like breadcrumbs.  You can also use saltines or Ritz- whatever you have on hand and sounds good at the time.
  • 2-3 tablespoons cooking oil or bacon grease
  1. Mix all the ingredients except the cooking oil together in a bowl.
  2. Shape into burger-sized patties and fry in a hot skillet until cooked through and nicely browned on the outside.
  3. Allow to cool a few minutes and serve warm.

Wondering what to do with all that fish stock?  Check out this list of my favorite recipes below:

Salmon Head Soup 

Bouillabaisse

Paella (substitute the 3 C of water in this recipe for fish stock.  Trust me, it’s better than cooking with water)

New England Fish Chowder 

Ruby is a first generation Californian who grew up in the heart of the Central San Joaquin Valley farming community. She’s been involved in agriculture for 40 years and learned to preserve food, traditional home arts, to hunt and fish, raise livestock and garden from her Ozark native mother.

This information has been made available by Ready Nutrition

Food Freedom: Backyard Strategies You Can Try Today

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Food freedom – now that’s a loaded statement. Is there such a thing? How many of you go to the store every week to get produce and meat? I would venture to guess almost all of us. Over the last several years, a substantial amount of our wealth has gone into purchasing food staples like meat, eggs and dairy. Even though we were “technically” making our way out of the recession of 2008, prices still continued to steadily rise. I was even more frustrated when country of origin labels were removed and serious health-related superbugs were present in packaged meat.

food-inflation-since-2010 

For years, I have placed a lot of focuson finding ways to be more sustainable. I was tired of living a life in a dependency-driven system and wanted to make more sustainable choices. Admittedly, I still go to the grocery store, but I have taken significant strides to break away from it. I no longer purchase meat, eggs and most produce. I either raise my own food sources or find them locally. This has saved us from the ever volatile price increases of grocery stores that many are dealing with.

I also made some drastic changes around the house. While many believe the first steps toward food freedom are the most difficult to take, I found them to be the most rewarding and only encouraged me to be bolder in my pursuits. In a long-term emergency scenario, I knew that I needed the land I have to work for me. Therefore, I started raising my own food sources. The following are four of the easiest steps to take to become more sustainable in raising one’s own food and can be done in the convenience of a backyard.

Four Ways to Start Achieving Food Freedom

  1. Start a garden. It makes no difference if your backyard is big or small, you can grow vegetables. Growing your own vegetables is a fast way to take the necessary steps toward breaking up with the grocery stores. Think about it – you will know exactly where your food comes from and how it was raised. Here are some great seeds to consider planting for your garden. You could even regrow food from food scraps! There are a few things you need to do before you plant your garden, but for the most part, this is a great weekend activity. These tips can help your garden thrive.
  2. Have a water source. I understand that many of us are dependent on municipal water sources, but those sources of water can easily become contaminated and shut off altogether; especially during an emergency. Just look at the water crisis occurring in Flint, Michigan. If you are not lucky enough to have a year-round creek or be walking distance from a natural water source, consider installing water catchment barrels around your home. I have two creeks on my property, but they dry out in the summertime, so I purchased four catchment systems like these to collect the rainwater we get in the spring. For under $300, you can start collecting water; and trust me, the water will collect quickly. If apartment dwellers have access to rooftops, they can even take advantage of this. Here’s a great primer on how to get started harvesting your own water. As well, Daisy Luther wrote a book about everything you need to know about water.
  3. Get some chickens. Chickens are the gateway livestock that leads to homesteading. Aside from the initial investment of purchasing a brooder lampfeeders, waterers and feed, they are relatively inexpensive. As well, they provide meat, eggs and nitrogen-rich fertilizer (make sure you compost the fertilizer before using). These are some of the most popular breeds to start with. As well, I like that I can give chickens kitchen scraps instead of throwing them away. They are, by far, the easiest livestock choice to start out with. As long as you give them a place to roost at night and bugs and grass to eat, they basically take care of themselves. There are lots of diy plans out there for coops, or if you are short on time, you can purchase a chicken coop like this one at feed stores. I also raise rabbits and because they make no noise, this could be a viable option for those living in close quarters of other families. As well, the manure makes great fertilizer!
  4. Buy some fruit trees.  I realize that there are some who do not have enough backyard space for a fruit orchard, but if you get the right type of fruit tree, you won’t need a lot of space. Self-fertile dwarf variety fruit trees can easily become prolific producers of fresh fruit and can also lure wild game for hunting into your neck of the woods. Also, if you have a sunny area of the home, consider adding some fruit trees that can be grown indoors. Because I live in a more northern climate, I have two pomegranate trees that I keep indoors and will hand-pollinate the blossoms myself. I also have a lemon and orange tree that are in containers that can easily be brought indoors if need be. Look around locally to find quality dwarf variety fruit trees that are self-fertile and you can train them to be small but abundant.

Anyone Can Do It

With these four steps, you are essentially creating your own microfarm. If you have a yard, then you can take these steps. In fact, Jules Dervaes proved years ago that you can raise your own food sources on 1/5th of an acre. He says that “growing your own food is recession proof.  You don’t have to worry about the prices.”

While I live on acreage, the amount of land I use for these sustainable pursuits are very small. Moreover, I found the steps listed above to be the most rewarding and cost efficient ways to get started. Once your endeavors take off, consider how much additional food you will have. This could be great additional income sources or bartering tools that could be used.

Farms. Food. Freedom. It’s That Simple, Folks

To conclude, I ask again, is there such a thing as food freedom? The answer is yes; but you must be ready to work for it. The four steps outlined above are the most efficient course of action towards sustainability and if you have a small plot of land, you can make this happen.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Winter Beekeeping Maintenance for a Healthy Hive

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When people think of bees, they imagine warm, sunny days and lots of blooms, but the dead of winter is the best time to get your equipment ready so you won’t be caught short when the bloom comes roaring in at the beginning of spring.  Bees, like any other livestock, have specific needs and it’s our responsibility to make sure that we provide good animal husbandry for them.  Now is the time to start taking stock of your equipment.  As commercial beekeepers, we use Langstroth hives, but most of the advice here will apply for any kind of hive.

Wax Moths

There are two types of wax moths that live in the United States: the Lesser Wax Moth and the Greater Wax MothSupers stored over winter with honey-extracted comb are a bonanza for wax moths.  They especially like dark, warm, and poorly ventilated areas (outbuildings, barns, garages) or unprotected supers that get wet from being stacked and stored outside.  The larvae of the wax moth will chew through empty comb in their search for food (mostly pollen, but they’ll eat whatever is handy) and can cause significant damage.

Maximum light and ventilation are the best defense against infestation.  For hobbyists and small scale commercial beekeepers, store supers of extracted-comb or individual frames of extracted-comb by suspending them on wires strung along the rafter of a garage or well ventilated, well-lit outbuilding.

It’s important to check your stored supers periodically to make sure wax moths aren’t destroying your frames.  If caught early before too much damage is done to the comb, use a hive tool to dig the larvae out.  Another option is Paramoth wax.

If you discover that there is too much damage to the frame, it’s important take off the entire comb, inspect to make sure the wire is still good, and replace with a new sheet of foundation.  If the wire is bad, rewire the frame, and add new foundation.  Note: this work should be done away from the area where your frames were stored to avoid reinfesting your repaired frames.  If you have chickens, gather up all the infested beeswax and give it to your chickens.  They’ll love scratching through the beeswax bits in search of tasty, high protein larvae treats!

Thoroughly clean the storage shed, too, before returning your cleaned frames and supers to make sure they don’t get reinfested.  Bug bombs are the quickest and easiest way (be sure to follow manufacturers recommendations), but if you’d like to go a more natural route once you’ve cleaned the storage room, you can cut cedar boards and soak them in cedar oil to drive the moths away.  Wait 24 hours before returning your supers for storage.

Gearing Up for Spring

It’s also time to take stock of the equipment you have on hand to be ready for the honey flow.  Inspect your extra supers and boxes for damage- repair cracks, check for dry rot, and apply a fresh coat of paint.  Take an inventory of how many frames you have and build new ones to replace damaged frames and to insure you have enough extras to put into supers when everything is in full bloom and the nectar flow is high.  Get your nucs ready if you plan on splitting hives or catching swarms.  If you do plan on splitting hives or catching swarms, build your new hive stands now. Hive stands help prevent ant infestations and help keep skunks from eating all your bees.  Use coffee containers (or something similar) filled with a little water under each stand leg to make “ant moats” to keep the ants from climbing up the legs.

This is also a good time to make extra top and bottom boards for your hives to insure you have replacements.  If you plan on trapping pollen (and I can’t imagine why you wouldn’t), clean and repair any pollen traps.  There is an excellent article, written by B. F. Detroy and E. R. Harp, agricultural engineer and agricultural research technician, here complete with building plans.  Keep their advice in mind that “Pollen should be trapped only from strong, disease-free colonies in bee-tight hives. Trapping should be done only during pollen flows of one-quarter pound per day minimum, and traps or grids should be removed at other times. Pollen should be removed from the trap often (daily during heavy pollen flows) and cared for properly. During major nectar flows, pollen trapping is unprofitable, and the grid slows down active flight, which reduces honey production.”

Bee Yards

If you plan on using beeyards on someone else’s property, now is a good time to take stock of their availability and get contracts signed.  I’m a firm believer in the saying, “Good fences build good neighbors” and prefer to have a contract in place even if they’re letting us use their property for free.  The contract below was originally posted at www.indianahoney.com, but the website is no longer valid.  I’ve retyped it (with a little modification) below.  Feel free to use it or modify it as you see fit, but keep in mind, we’re farmers, not lawyers:

Free Pollination Contract

I, (insert name of landowner here), have requested that (insert your name or the name of your apiary/farm here) place hives on my property, located at (insert full address of bee yard here).

By signing this contract, (insert name of landowner here) agrees to the following:

  1. All beehives on said property belong to (insert your name or your apiary/farm name here).
  2. By signing this contract, (insert your name or apiary/farm name here) or employees have the right to unrestricted access to the beehives belonging to (insert your name or apiary/farm name here).
  3. All products of the beehives, located in the beehives, or removed from the beehives are the sole property of (insert your name or apiary/farm name here).
  4. (insert your name or apiary/farm name here) is providing free pollination services in exchange for the use of the property as a base apiary.
  5. By having the minimum of (insert minimum number of hives here) present at all times during the growing season and a maximum of (insert max number of hives here), (insert your name or apiary/farm name here) has fulfilled their end of this agreement.  I agree that (insert your name or apiary/farm name here) has no control over what crops/plants/flowers the bees decide to gather pollen and/pr nectar from.
  6. I agree that (insert your name or apiary/farm name here) has the right to cancel this contract and move the hives at any time that they deem the property to be unacceptable for the placement of beehives.
  7. I agree that if I cancel this contract, (insert your name or apiary/farm name here) will have a minimum of 60 days to move the hives off of my property, and that all conditions of this contract are in effect until the hives are moved.
  8. I agree not to move, disturb, or harass the bees or their hives.
  9. I agree not to give anyone other than (insert your name or apiary/farm name here) or their employees access to the hives.
  10. I agree that I am the owner of said property and have the right to allow (insert your name or apiary/farm name here) to set hives on said property.
  11. I agree that (insert your name or apiary/farm name here) will be given the first opportunity to capture any swarms on the property for the duration that their hives are present and that any swarms captured by (insert your name or apiary/farm name here) are the sole property of (insert your name or apiary/farm name here) unless they decline to take possession of the swarm

 

I understand that by signing this contract, I am agreeing to all the terms and conditions of this contract

 

Landowner:

____________________________  Date: ___________

Apiary/farm name here):  

____________________________  Date:____________

 

Conclusion

By doing some winter maintenance on your apiary equipment, building new equipment, and securing bee yards for the coming season, you can be better prepared for spring flows.  Up next, we’ll talk “spring checks”- what you need to do now for your active hives to make sure they are at their peak health for the coming season.  Stay tuned!

 

Ruby is a first generation Californian who grew up in the heart of the Central San Joaquin Valley farming community. She’s been involved in agriculture for 40 years and learned to preserve food, traditional home arts, to hunt and fish, raise livestock and garden from her Ozark native mother.

This information has been made available by Ready Nutrition

This Is What Your Dog Can and Can’t Eat After the Collapse

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dog eating wikimedia

If you’re a dog loving prepper, chances are you probably maintain extra food for your canine, just as you maintain extra food for yourself and your human family members. In an emergency, we want everyone to survive, including our pets. So it’s a good idea to keep extra dog food, not just because dogs are useful to have around in bad situations, but because we also don’t like the idea of eating our pets when society collapses.

But have you thought about how you’re going to take care of your dog if his or her food runs out? If you survive a disaster that lasts longer than a few weeks, you’ll have to start thinking about what else you can feed your dog, because dog food may not available for some time. Even as society is rebuilding itself, it’s safe to assume that everyone’s first priority is going to be figuring out how to restore food production for humans. Food for dogs however, is going to be a little further down the list of our priorities. You and your dog are going to have to manage in the interim.

This means that you need to have a really good idea of what your dog can and can’t eat. Most dog owners like to joke that their pooch can eat anything, but we all know that isn’t exactly true. Having dog food alternatives like the ones suggested in this article will help you use up the less desirable parts of a meat carcasses, utilize some of your food storage preps and keep the unique needs of your furry friend in mind too. Though pretty much everyone is well aware that dogs can’t eat chocolate, there are some additional foods that many of us aren’t aware of. There’s also a few foods your dog can eat, that you probably didn’t know about.

(Full disclaimer, just as there is a lot of debate surrounding human nutrition, so it is with dogs as well. This is a list of what your dog can and can’t survive on, which isn’t necessarily the same as what is healthiest for your dog)

Foods your dog shouldn’t eat:

  • Chocolate contains caffeine and a chemical called theobromine, both of which can make your dog sick. The darker the chocolate, the more toxic it is.
  • For reasons that are have yet to be discovered, macadamia nuts can induce weakness, immobility, vomiting, and hypothermia in your dog.
  • Just like humans who are lactose intolerant, many dogs don’t have the digestive enzymes to break down lactose, so be cautious with dairy products.
  • The pits and cores of peaches, plums, and persimmons (and most fruit in general) can cause digestive obstructions. The consumption of the flesh should be kept to a minimum, due to the vitamin C content. Dogs already produce their vitamin C, and too much can make any mammal sick.
  • Grapes and Raisins can lead to vomiting, diarrhea, and eventually kidney failure.
  • Even though they’re pretty carnivorous, dogs have trouble eating animal fats. Regular consumption of bacon or any meat trim can lead to pancreatitis.
  • Every part of the Avavado has a chemical called persin, which can cause breathing problems and nausea.
  • Onions and Garlic will destroy the red blood cells in your dog, leading to anemia.
  • Raw yeast dough can ferment in your dog’s stomach, producing alcohol (which dogs don’t have the same tolerance for that we do). Worst case scenario, it can produce enough gas to rupture your dog’s digestive tract.
  • Remember that dogs can’t devour a bag of potato chips like most humans can, due to their body weight. The sodium content of most snack foods is simply too concentrated for their bodies to handle.

Foods your dog can eat:

  • Peanut Butter
  • Pasta, Rice, Bread, and Oatmeal
  • Chicken, Salmon, and any lean meat in general
  • Most vegetables, with the exception of anything mentioned in the previous list, as well as raw or green potatoes
  • Some cheeses that have very low levels of lactose
  • Eggs, but not on a regular basis

As you can see, there is a lot of crossover between the diets of humans and dogs. After all, we’re both mammals. But it seems like there are also countless human foods that can easily hurt or kill your dog. The lists above certainly aren’t conclusive either. If there’s any type of food that you’re unsure of, check out canigivemydog.com, which has a very comprehensive analysis on the canine health effects of pretty much any food you can imagine.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Winter Trail Survival Food

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    During the winter season, the human body’s resistance is affected and outdoor activities take a toll on your energy levels. Cold weather slows the body’s heat production and makes survival a difficult task. When you are moving through heavy snow, proper intake of trail survival food is needed to maintain the optimal body temperature … Read more…

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How to Stock a Prepper Pantry

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 The overall goal of our emergency food pantry is to have a wide array of nutritious foods stored away in order to carry us through an emergency. In my book, The Prepper’s Cookbook, I wrote how firmly I believe in each household having an emergency food pantry. Whether those emergencies are from Mother Nature or if we have hit a rough patch in our lives, having food on hand will be less burdensome and will help free up money for other living expenses. The key is to a well-stocked pantry is to have lots of nutritious shelf stable foods at your disposal. Foods filled with lots of nutrition will carry you farther in an emergency than lots of junk foods.

The Meat and Potatoes of a Prepper Pantry

Over the years, I have made recommendations for the best types of foods to put in your pantry, how to save on emergency food stores by learning how to can and dehydrate your own food sources, as well as provided the best rules to go by when creating an emergency food pantry. Ideally, you want the food you put in those coveted pantry spots to be versatile and serve many uses.

I like to start with shelf stable basics like wheat berries, rice, an assortment of beans, dry milk powder, peanut butter, drink mixes, etc., and then add-on to my pantry with home canned and dehydrated foods. This creates layers of different types of short and long-term food stores and gives me more functionality in my pantry. Having layers of different food sources as coincides with the prepper rule of having back-ups for your back-ups. Here is a shopping list that first-timers can use to get a pantry started. Keep in mind this is for one person. If you have additional family members, use this calculator to add-on appropriately. Another way to add essential vitamins and nutrients to your food supply is to stock up on sprouting seeds. Inside these small biogenic (living) foods lies essential nutrients and vitamins that can assist in providing a good portion one’s daily requirement of nutrients. Sprouts can grow anywhere, during any season, and requires minimal work.

Where To Get Bulk Pantry Foods

As many of you know, preparedness is an investment and doesn’t always come cheap. One of the best places to buy bulk shelf stable foodstuffs that I have found is at the LDS food storage warehouses. I am not Mormon, but this church has opened its doors to non-members in order to create a more prepared community; and I am very thankful for this. I am able to purchase cases of canned beans, rice, dry milk, etc. and it’s already packed and ready for long-term storage. This frees up so much time! Here’s a link to their locations. As well, purchasing the larger, bulkier bags at Sam’s or Walmart is also very economical, but make sure you transfer your food items into long-term storage containers to protect your food investment. As well, don’t forget about storing water or having a way to treat it – this is crucial to survival.

Other Food Pantry Items

As I mentioned earlier, we like to layer our preparedness pantry. I buy meat on sale and freeze or can it for a later date. As well, we stock up on freeze-dried foods. For my family, freeze-dried foods are our last resort. If we run out of our pantry items, and our garden fails, only then do we turn to our freeze-dried food supply. My purpose in this is that I don’t want to solely rely on this type of emergency food source. I’m thankful it has a 25-year shelf life, but there are a lot of preservatives in freeze-dried foods that can cause constipation and stomach upsets. Therefore, I want to have enough of the natural foods my family normally eats before I turn to my freeze-dried foods. In addition, I also have garden seeds on standby so that we can grow a garden immediately if there is a widespread event.

Hopefully, this primer will get you started on your food pantry endeavors. As well, here are some additional articles to help you create a long-lasting and dependable food pantry.

11 Emergency Foods That Last Forever

Five Family Friendly Food Pantry Organizing Tips Anyone Can Do

Prepping With Wheat Allergies

5 Ways to Stretch Your Meals SHTF Style

Food Pantry: Take Care of Your Basic Needs

72 Hours Without This Will Kill You: Survival Water Fundamentals

Those of you who plan to take the first steps toward preparing for emergencies may feel a bit overwhelmed at first. After all, there is a lot of food to choose from at the grocery stores. We all know how confusing it can be getting started and luckily, there are lots of articles from Ready Nutrition and other great prepping websites to help with that.

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

DIY Fertilizers: The Cheap & Easy Way

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As I’ve touched on the subject of survival gardening many times before and I’ve advocated growing your own, private vegetable or even fruit garden, I’m sure that my suggestions have resonated with many of my readers. And if you share my view that your private garden will be your main source of getting fresh produce once the big markets close down, you’ll like what you’ll “see” next. Of course, serious gardening requires some knowledge, skill and preparation. You’ll need a bit of practice, as I’ve said before, to actually get the desired results. And you’ll need a bit of financial investment too. But even so, survival gardening can still be run on a tight budget, especially in the fertilizer department. The last thing you’ll need to throw your many at is professional fertilizing agents. Don’t get me wrong, these products work, they get the job done, but there are plenty alternatives you’ll find around the house that will work just as well. And most of the stuff you can use as fertilizer would normally be considered waste, and you’d be throwing it away without being aware of its life-sustaining properties.

First and foremost, you need to understand what fertilizer actually is and why it is so important. Plants, in order to grow and develop require certain amounts of nutrients. Sometimes, what the soil provides just isn’t enough. Fertilizer is added to make sure that plants won’t stagnate and that the crops will be plentiful, counteracting a possible depletion of nutrients in the soil. There are 3 major ranks of nutrients that your garden will need:

  • Rank I nutrients (that are needed in large quantities): P (phosphorus), K (potassium) and N (nitrogen)
  • Rank II nutrients (that are needed in moderate quantities): Mg (magnesium), Ca (calcium) and S (sulfur)
  • Rank III nutrients (that are needed in small quantities): Fe (iron), Mn (manganese), Mo (molybdenum), Zn (zinc) and B (Boron)

If you wish to have healthy and nutritious plants, you’ll have to assure that they get most of these beneficial elements during their development. The lack of nutrients won’t allow the plants to develop normally and may even cause their premature death. So fertilizer it’s a must! Let’s have a look at some of the best DIY fertilizers you can find around the house.

 

Egg shells

As the old saying goes, you can’t make an omelette without breaking a few eggs. But after the omelette is done, don’t throw the egg shells away, they’ll make a great addition to you gardening plan. Egg shells contain a great amount of Ca (calcium), which is extremely important for cellular growth and development. Calcium is one of the elements in the soil that get depleted fastest while plants are growing, so adding some back into the circuit would be extremely beneficial to you garden. Grind the shells into a thin powder and sprinkle them on the ground; that should do it. The shells also contain N and phosphoric acid.

Banana peels

The banana peel is yet another object you’d be tempted to discard right away. But bananas are rich in potassium (K), and so are its peels. Adding banana peels to your garden would ensure rich and well-developed crops, as potassium (K) is a rank I ingredient, which plants can’t get enough of. Not only is it beneficial to all sorts of fruit and veggies, but ornamental plants are loving it also. Don’t throw the peel on the ground directly, rather rip it into shreds and place it in the hole before planting for optimum efficiency.

 

Coffee grounds

Coffee grounds are an excellent source of magnesium (Mg) potassium (K) and nitrogen (N) and would make great ”food” for the plants. But adding them to the soil will increase the overall pH, so it’s generally recommended to use them more for plants who strive in a more acid environment like tomatoes, avocados, blueberries, azaleas etc. Before scattering them on the ground, it’s best if you let them dry first. You should scatter them lightly, around the plants.

 

Fire ash

As long as you have ash leftovers from the fireplace or if you’ve been camping all night, you also have a good means of fertilizing your garden. Ash is rich in potassium (K) and calcium carbonate, which will do wonders for growing fruit and vegetables. The ash method works best for plants that love alkaline surroundings; so don’t use the ashes on acid loving plants. And if the ashes are the result of a fire to which charcoal or lighter fluid was added, don’t use them. The residual agents will harm the plants. So use 100% wood ashes only.

Hair

Yes, that’s correct: hair. Any sort of hair will do, be it from people, dogs cats and pretty much any other creature you can think of. Hair is naturally packed with nitrogen, so if you’ll sprinkle it across the garden, you’ll supply the growing plants with a much needed nitrogen (N) boost. Get hair wherever you can find it: scrap it off brushes and save the trimmings from cutting your hair; you can also visit your local barber shop for great amounts of hair that they would otherwise just throw away. Just offer to get it off their hands for free and they’ll most likely let you have it.

And there you have it, some of the easiest and cheapest methods of ensuring the right nutrients for you survival garden. Not only are these methods cheap and convenient, but they’re also very efficient. If it was money that was in your way of getting your hands dirty and your thumbs green, problem solved! You can now have your garden, and on a budget too.

 

By Alec Deacon

 

 

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Amazing: Insects Solving World Hunger

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The total of human population at the beginning of 2016 is roughly around 7.6 billion. And if it’s one thing that’s characteristic for us, is the speed in which we’re depleting our resources; not only are we fast, but we’re constant as well. There’s plenty of us already, and in the near future, there are many things we’ll need to learn to do without. The world reserve of petrol won’t last more than 20, maybe 30 years before its completely depleted. But even more important, it’s finding an alternative for when the food runs out. You can live without petrol and other commodities, but you can’t live without food. The best solution at hand is to throw aside culinary “traditions”, toughen up and accept the fact that the insects solving world hunger. They are the best source of food for dark days! Whether you’re the survivor for a massive World War, scouting the remains of a destroyed society or you’ve been stranded in a hostile environment, you’ll still be surrounded by insects. Most insects are good for eating, just don’t go for the poisonous and venomous ones. It’s their high concentration of protein (can go even up to 75% protein), but also saturated fats (the good kind of fats), minerals and fibers that put them at the top of the list; about 70% of the world’s population is living of insects already, so how long until the rest of us join in? Even the UN launched and official recommendation which encourages insect consumption. Not only is insect consumption healthy, but insect farms would be far less costly and pretentious than any other type of animal. If I’ve got your attention, let’s see some of the best insects across North America that you can get your hands on if SHTF, or if you simply want to experiment.

ANTS (the Formicidae family)

There are plenty of ants to choose from. They’re widely spread and within reach all the time. Just take a bit of patience to scout around the place and you’ll find some sooner or later. Most of the ants you’ll come across are harmless. But if you come across red ants, means you stumbled across some fire ants. They’re bite is really painful, so be as cautious as possible. If we’re talking about an extreme survival case, you can simply reach in the anthill and grab the ants or even better, use a container. I’m sure that if you’ve been starving for a while, you won’t mind their vinegary taste or the fact that you ingurgitate some soil. But if you have the time, boiling is the way to go.

 

TERMINTES (the Termitoidae family)

Termites are colonial insects, just like ants, they can often be found in large number at ones and their diet consists mainly in eating wood (xylofagous diet). In many places around the world, they live in regular fortresses; termite mounds that are run by all sorts insects devised in social ranks: workers, soldiers, scouts and the queen. However, the mound type structures are no longer found in North America; only fossils are left. Finding termites is really easy, just look for any signs of decaying wood, tree stumps and most of all, damp dead wood.

 

 

CATERPILLARS

The caterpillar is not a genus of insect, but rather a transitional form for all sorts of butterflies and moths. Before reaching adult state, moths and butterflies are found in caterpillar form. They don’t have wings, are rather slow by nature (which means they’re easy to catch) and are full of all sorts of nutrients and beneficial substances: vitamin B, calcium, sodium, potassium, phosphorous, magnesium, zinc, copper and iron. Whether they’re hairy or not, they’re still a fully nutritious food source. Some reports I have come across suggest that some of the caterpillars you might come across are potentially toxic, but I have found nothing conclusive in this regard. But just to play it safe, I strongly advise you to stay away from the brightly colored ones. In nature, bright colors mean imminent danger.

 

CRICKETS / GRASSHOPPERS / LOCUSTS (the Orthoptera order)

The insects in this order are some of the most popular amongst people. And with good reason too. They’re everywhere, easy to catch and sometimes swarm in large numbers; they can be devastating to crops, so if you add humans to they’re natural predatory lists, means less damage they’ll be able to produce. Start eating them, before they’ll eat what you worked so hard for. Besides, they are very nutritious; they have a good overall taste, which is similar to peanuts. Frying them accentuates the flavor, and because they’re packed with protein, you can also dry them up and grind them into a fine powder, which you can store in a cool and dry environment.

 

 

Be warned, procuring insects is not as easy as it seems. You really need to know what you’ll be going against. If it’s small and it’s crawling, it’s good to eat. BUT if you see bright colors, stay away. Bright colors mean that the insect is probably poisonous or venomous, so move on and keep looking. You also must be aware of you “hunting ground”. You should gathering insects from urban areas or large crop fields, as these are very likely to have been sprayed with all sorts of insecticides, which can be very toxic.

 

By Alec Deacon

 

 

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The Best Natural Antiseptics You Can Use In A Survival Scenario

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When finally SHTF and the whole world falls apart, surviving each day at a time will be the key issue, as I have stated so many times before. Apart from staying safe and getting the right resources as far and food and water goes, keeping healthy will be just as important. I’ve advised you time and time again on being vigilant and avoid accidents at all costs, as have I advised you on keeping the right supplies in your personal survival medical kit. But as far as medical supplies go, they’ll run out eventually. And vigilance just won’t be enough to stop accidents from happening entirely. When it comes down to it, you’ll need to improvise, and fast. No matter what type of accidents we’re talking about, be it a minor one (a bruise, a cut, bug bites etc.) or a more serious injury (burns, fractures etc.), a real important part of the treatment is avoiding infection. For such occasions you’ll need to have antiseptics in hand. They are substances (that come in liquid, powder or ointment form) and get applied locally to help prevent infection, sepsis (harmful bacteria and toxins) and even putrefaction. Medical kits usually have Betadine (aka. Povidone-iodine), which is one of the best medical products when it comes to fighting off infection. But if you don’t happen to have any, there is still plenty of substitutes you can you use. Let’s have a look at what they are.

1. Mouthwash

You might have run out of Betadine, but if you still have some mouthwash lying around, you should be set. If you have a mouthwash that is set on fighting plaque and gingivitis, it should be able to do the same with any sort of pathogens that tend to build up on an open wound. Most of the products in this category have substances like zinc chloride, cetylpyridinium chloride, chlorhexidine (available by prescription) etc., that are nothing else but antiseptic agents. If it’s set to fight off germs in your mouth, it should do the same for cuts, bruises and flesh wounds.

2. Lemon juice

For those of you that have a high tolerance to pain, you can use lemon juice, or even better, lime juice to disinfect and clean open wounds. But be advised that the stinging sensation will be intense. Not only will lemon juice kill off potentially harmful bacterial agents, but it will also stops the bleeding. The juice is effective against pathogens thanks to its acidic properties that act like an alcohol-based disinfectant: it kills of germs, it cleans the wound and it dries up the area all in one swoop. If you can stand the pain, it’ll be worth it. But be advised, excessive use can damage healthy cells as well.

3. Garlic

Garlic is known to be one of the most potent natural antiseptics across many cultures throughout the world. But in order for it to work, the wound needs to have stopped bleeding. Once the bleeding stops, clean the afflicted area with water and gently dry it off with a clean piece of cloth. The garlic can be crushed and applied directly or you can make a concoction by adding red wine. Let it sit for 3 – 4 hours and apply to the wound. However, garlic can be damaging to the skin, so don’t leave it more than 25 minutes at a time.

4. Potatoes

I bet not many of you knew that potatoes have a natural ability of healing open wounds. Well, they do. And it’s all based on their ability to attract and draw out all sorts of infections. The first thing you’ll need to do is to shred a potato or two and spread them over a thin, clean cloth. Add this to the wound and let it sit for 5 hours at a time. When changing your potato bandage with a fresh one, you’ll need to clean the wound with some salt-water. Potatoes will keep the inflammation to a minimum and will keep pathogens at bay.

5. Chamomile

Chamomile is an ancient cure for so many ailments, that its notoriety has lasted through the ages. The plant’s dried flowers contain high levels of flavonoids and terpenoids that make it one of the most curative plants to have been discovered. If chamomile-based ointments or medicine isn’t available, you can easy get some tea bags or simply find fresh flowers, dry them and make them into tea. Once the tea is done, get a clean cloth and soak it in. Drain the excess liquid and apply directly on the wound; if you have chamomile tea bags, even better, as they’ll contain plant parts which will speed up the healing process even more.

6. Cayenne pepper

The Cayenne pepper works amazingly as open-wound treatment. Not only does it have anti-bacterial and anti-fungal properties, but it also stops the bleeding in a heartbeat, as it makes the blood clot way fast than normal. The bleeding of a superficial wound should cease in about 15 seconds after the pepper was added; if the wound is more severe, drink the concoction made up of 8oz water + 1oz cayenne pepper daily. This will help you cause.

7. Pine sap + needles

The pine sap is considered as one of the most easily procured natural antiseptics there are. If you happen to have some pinesin you vicinity, getting some sap will be child’s play. Look on the body of the tree for lumpy formations. They or sap pockets witch you can easily pop or stick with your knife. Once the sap is out, simply take it and spread it over the wound. If you wish to strengthen the effect of the sap, you can grab some pine needles to snack on. They are edible and also have mild antiseptic properties.

8. Cactus bandages

This is the best option for all you desert-dwellers out there. The prickly pear cactus (Oputia sp.) has flat round pads, which have excellent antiseptic and astringent properties. Grab a pad and either split it in half or peel it. Place it directly over the wound, but assure yourself you have removed those pesky needles first. You can let it sit, even secure it with a gauze. The cactus will speed up the healing process.

Whether you’ll need to resort to such improvisations or not, is hard to tell. But if it ever comes down to it, at least you won’t have to endure a slow and painful death caused by infection. Nature is lending us a hand every here and there, just keep your eyes open.

 

By Alec Deacon

 

 

The post The Best Natural Antiseptics You Can Use In A Survival Scenario appeared first on My Family Survival Plan.

The Benefits Of Coffee In Your Survival Stash

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Can you imagine starting off each day without having that first cup of coffee in the morning? I can’t, and I’m pretty sure that most of you can’t either. And in all fairness, how could we? It’s hard to be responsible and functional adults without that boost and the “friendly kick in the rear” that coffee gives us. Caffeine gives us just a bit of energy to get us started through the day and on top of it all, the habit of having a cup of coffee is social activity that often times brings people together, by opening the door for socializing and small talk. If coffee is such a necessity in our da-to-day average lives, imagine how much more we’re going to need it in a survival situations, when social structures will fall and we’ll be forced to fend for ourselves. Life will be infinitely harder and stressful, as we’ll find ourselves in a struggle for procuring the simplest necessities, like food and water. You’ll need to keep your strength up, have a clear head and keep your wits about you. And there’s no better way of boosting yourself than to add some coffee to your survival provisions.

 

Coffee improves your health

Coffee has been known to have beneficial effects when it comes to human health; but this only applies to fresh coffee that you brew at home. The processed one tends to lose its beneficial traits. According to a study released in 2012 by the National Institute of Health, coffee drinkers have a higher life expectancy. And it’s no wonder if you consider that the drink is a major source of antioxidants, which reduce overall inflammation and the danger of succumbing to respiratory cardiovascular diseases. The study previously mentioned also states that coffee drinking prevents other afflictions as well, like diabetes, strokes and infections.

Coffee boosts energy and mental alertness

And we’re back to what coffee does best: gives energy when there’s need for it. The caffeine is plentiful in the coffee beans, and this is the main source of energy that gets us started in the morning. It stimulates the adrenal gland that releases cortisol, a steroid hormone, which acts upon the sugar reserves stored in the liver. The result is a burst of energy, which won’t last for very long, but it will be more than enough to get you up and running, especially when will power just isn’t enough. Coffee is being consumed by humans for ages. In certain zones Africa, hunters wrap coffee berries in animal fat. They consume them for extra energy when they’re out hunting, to increase stamina and awareness. Apart from the energy boost, this wonder drink also increases mental alertness; it gets you thinking clearly and very aware of your surroundings. That’s why preppers shouldn’t go without it when SHTF. Because of its wonderful properties, coffee has been a part of the military way of life for decades now. Caffeine consumption has been encouraged greatly amongst our troops, even if it comes in the form of tea or caffeine-based chewing gum.

 

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Coffee improves morale and reduces depression and suicide rate

Having a cup of coffee every once in a while can be a great morale booster. Especially in a survival scenario, when the whole world will seem to have been turned upside down. Coffee, just like other familiar rituals, will give you a sense of normalcy which will make the ordeal just a bit more bearable. The smell and taste of coffee will work towards keeping your morale up, just as well as it will keep you alert at all times. If you’re spirit is up, depression will be kept at bay. Studies have shown a direct correlation between low rates of depression and suicide amongst those who drink two or more cups of coffee a day. So if you want to make your doomsday experience a bit more bearable, don’t forget to add coffee to your survival stash. But use it wisely, as reserves will be limited.

If you’ve been convinced by now, waste no more time and start stocking up on the wonder-beans as soon as possible. Coffee products don’t have a very long shelf life and it’s not native to North America. The best option you have is to procure freeze-dried coffee that you can store for long periods of time. When you need it, just take it out, roast it and grind it yourself.

 

By Alec Deacon

 

 

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Mountain House 14 Day Emergency Food Supply Kit

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Mountain House Emergency Food Supply Kits

As some of you may know, previous articles have talked about emergency management experts recommending that you have a three day supply of emergency essentials on hand in the event of a disaster. The recommendation comes from emergency managers at the local, state, and federal levels. We here believe that the recommendation of three days of essentials is outdated, in my opinion it needs to be raised to a more realistic level.

When someone that supposedly is an expert recommends only a three day supply, then some may assume the crisis or any crisis will be over in three days.

A three day supply is ample if a transformer blows up or if someone strikes a pole and the power is out for 24 or 48 hours, for example, but recent and not so recent events have proven that power disruptions can last for days if not weeks in some cases. We have recommended in the past that you have at least a one week supply on hand and that two weeks is ideal.

Mountain House Has Made It Simple

This is not to say that you should not have a three day supply on hand. If the power is out for a week you will be hungry for only four days instead of the entire seven, so any preparedness you do is a step in the right direction, and any supplies on hand is considered a plus.

One of the problems some face is how to determine how much and what type of emergency foods you need, and even where to buy the food, where and how to store the food, and will it last and be fresh and edible during an emergency.

There is a remedy offered by Mountain House that takes the guess work out of what to buy and how much, how to store and shelf life.

Customized meal planning, could not be any simpler, you can now purchase 2, 3, 4, and 5 day kits. This allows you to budget and build your emergency food stockpile without breaking the bank. If you buy the combination of kits at one time you have a 14 day supply, it doesn’t get any easier than that.

You do not have to buy all at once however. Pick up a 3 day kit every two weeks, or one a month, for example, and soon enough you will have your stockpile built up.

Each kit offered has an assortment of breakfast, lunch, and dinner meals. It is recommended however, that you purchase some sample packs to make sure everyone in the family finds something they enjoy.

Buying emergency foods that no one likes to eat is an added burden you don’t need during a crisis, so know what the food tastes like before stocking up.

Here is what Mountain House Has To Say:

  • Every pouch in these kits has a Taste Guarantee of 12+ years, freeing you from the hassle of constant food rotation.
  • Compact size! By combining all 4 kits you can easily fit 2 weeks of food in a space less than 2 feet high by 2 feet wide and 8 inches deep.
  • Delicious flavor with recipes even the kids will love! Our meals are widely regarded as the best tasting emergency food meals on the market.
  • Popular breakfast, lunch and dinner entrees for one person, or to be shared
  • The stackable 14-day boxed kit contains a variety of popular breakfast, lunch, and dinner entrees for one person. 

Note how much space is required for two weeks of food, using simple math, you could easily determine how much space you would need to store 2, 6 and 12 months of food and the food is shelf stable for 12 plus years, so no guessing whether the food is edible during an emergency.

If you have to evacuate, take the food with you. Just make sure you have the means in your kits or car to prepare the meals. You can of course break down the contents to carry in packs for hiking, camping or to have in your vehicle’s emergency kit or in your bug-out-bags.

Now you can budget and work toward your ultimate food stockpile goal. Whether it is a months’ supply, 3 months or a years’ supply, you can pace yourself by purchasing the kits as your budget allows until you reach your emergency food storage goal.

The food tastes great, and I always have a few meals in my go-bags, and several in the car, and of course, some in the pantry. I am working on building a bigger supply for the home right now. Now it is easier to store and to keep the food organized by purchasing the kits.

I had been buying individual meals here and there at various camping stores and other retail outlets and then I realized I was buying pretty much the same meals. I wasn’t keeping track, and they were scatted here and there. Now I know I can get better organized and of course you can too.

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