**So, oddly enough, I decided to make some fudge and bought some mini marshmallows. But when I got home, I noticed the recipe called for 32 large marshmallows. I KNEW someone on Google would know how to substitute mini’s for large. Sure enough, 10 mini’s = 1 large (by weight). No way I’m going to count out 320 mini marshmallows. So I found one by weight.
10 oz. mini marshmallows = 40 large marshmallows. Which is great, but I only wanted 32 marshmallows. (I get to do math…I’m in heaven!) Set up an easy ratio:
40 = 32 the number of marshmallows needed
10 X the number of ounces of minis
Whenever one fraction equals another fraction, you just cross multiply to find the answer. 40X = 32 x 10 40X=320
Now divide both sides by 40 and x = 8. 8 ounces of mini marshmallows will equal 32 large marshmallows. Yay!
Also, I learned that I can dehydrate mini marshmallows. Who knew? When you add them to hot chocolate, they re-hydrate and taste fine! Double Yay!
GARDEN HAPPENINGS:
**I finally pulled out all the tomatoes. They were just done.
I thinned the carrots and actually got one that was about 4 inches long. Hopefully, the thinning will let the other carrots grow. I also took most of the outside stalks off the celery and got them dehydrated. The celery is still hanging in there. I’ve planted two small trays of lettuce. They are sitting on the kitchen counter waiting to sprout.
** I think I mentioned that I was going to try growing some medicinal flowers. I just happened to read the back of one of the envelopes (who does that?) and it says to put the seeds in a baggie with wet paper towels and put in the refrigerator for 30 days before planting. So…mental note…if you want to grow something different this year, be sure to read the directions ahead of time and not wait until planting day!!!
THIS WEEK’S PURCHASE: baking soda, baking powder; vanilla; yeast
December is when I buy new. The leavening agent in these is only good for about a year. Get two of each. If you never use baking powder–get one anyway.
And in case you’ve wondered what the difference is, I’ve attached a great explanation below.
Other baking items to get could include vanilla and yeast. You CAN buy real vanilla. However, according to experts, it doesn’t make a difference in the taste of most things you make. So save a few pennies and use imitation for most of your baking needs.
Keep your yeast in the refrigerator between uses, and if you don’t ever use it, keep it in the freezer.
MISC. PURCHASE: Cold and flu medications
This is the season. Whatever cold medications you use, get them now. Don’t wait until you need them.
FOOD STORAGE RECIPES:
Basic Sweet Dough using whole wheat
from “Wheat For Man” by Vernice G. Rosenvall,et.al.
In a small cup dissolve
2 TB yeast in 1/2 c. warm water and 1 tsp sugar. Let sit 3-4 minutes
2 eggs beaten
1/2 c. brown sugar or honey
1 tsp salt
1/2 c. vegetable oil or butter
1/2 c. canned milk
1/2 c. hot water
Combine and then stir in the yeast mix.
3 1/2 – 4 c. whole wheat flour – add a little at a time, beating well. After adding most of the flour, let the dough sit for 5-10 minutes so the flour can absorb the liquid. Continue to add the flour in small amounts until it is a soft dough. Turn out on a lightly floured board and knead well until the surface is smooth and satiny. Place in a greased bowl. Cover and let rise until double. Punch down, and let rise again for 30 minutes. This second rising makes rolls with finer texture. Punch down and let rest 10 minutes. Shape into desired rolls. Cover and let rise until double. Bake 20-25 minutes at 350˚-375˚. Makes about 2 1/2 dozen rolls.
Use this same dough for cinnamon rolls, or orange rolls, or swedish tea rings which have fruity fillings of raisins, or apples, chopped nuts, and cinnamon/sugar.
Hot Fudge Sauce
I love making my own hot fudge. THIS recipe is really good:
1/4 c. butter
4 oz. baking chocolate or chocolate chips
Melt together in a small pan, stirring frequently
8 oz. evaporated milk or half and half. Slowly whisk in.
3/4 c. sugar mixed with
6-8 TB unsweetened cocoa depending on how chocolate-y you want the hot fudge to be.
Slowly whisk in the sugar/cocoa mix into the melted mix.
Bring to a boil, stirring constantly. Reduce to simmer for 2-3 minutes stirring constantly. Remove from heat and stir in
3 TB cocoa, 1 1/2 tsp butter, shortening or oil, and 1-1 1/2 tsp sugar will substitute for 2 ounces of chocolate chips. Add the sugar to the dry ingredients after the cocoa and butter are added to the recipe’s liquid ingredients. Since the recipe above calls for 4 oz. of chocolate chips, this substitution should be easy to do.
Knowing I can make hot fudge from shelf stable ingredients makes my heart happy!!! OR, of course, you can purchase a few jars and just hide them away!
Pasta Salad
I love this because it can be totally shelf stable. I like to use fresh tomatoes, but if you don’t have them, just use a can of diced tomatoes instead. I also like to use chopped green onions. These are easy to grow from the bulbs of onions you may have used. Don’t toss them away, put them in a shallow dish and they will regrow.
1 lb. rotelli colored spiral pasta – cook and drain
1 can corn drained
1 can petite peas, drained
1 can sliced olives, drained
1 can black eyed peas (my family doesn’t like this even though I do, so I usually omit)
3 diced roma tomatoes
Mix all together.
Dressing:
1/2 c. Newman’s Own Olive and Vinegar Dressing (I usually keep 2-3 on hand)
2 TB sugar
1 tsp accent
1 TB lime juice (just from a bottle)
Stir, stir, stir and pour over pasta.
If it seems dry, just add more dressing.
If you leave it in the refrigerator overnight, the pasta will continue to absorb the dressing and you may have to add a little more.
1. I know what emergencies or disasters are most likely to occur in my community.
2. I have a family disaster plan and have practiced it.
3. I have an emergency preparedness kit.
4. At least one member of my household is trained in first aid and CPR.
5. I have at least 10 days of food and water storage.
6. I have at least one handheld HAM Radio powered and programmed. Long range walkie-talkies would work.
**Last week, I included a recipe for “Farmhouse Soup”. It called for dehydrated cabbage. I’ve made a few attempts at this but they have never turned out well. THIS time, I shredded the cabbage and soaked it in some Fruit Fresh. Then dehydrated overnight. It turned out GREAT! So cute, would make a cute gift with a ribbon. You can bring them to my house and I’ll vacuum seal them for you!
The only thing missing is the dehydrated diced tomato. But, I can just add a can of diced tomatoes, right? Also, note: there is no meat. There IS beef bouillon, so add some type of beef? If you want to add chicken, just change to chicken bouillon.
GARDEN HAPPENINGS:
Still getting lettuce and it looks good. But I noticed today that not only do I have white tiny aphids, now I have black tiny aphids as well. Ugh. Spray twice a week!!!
Still getting green peppers (they are small, but there are a lot of them). Also, the celery is still producing. But I did have to spray for aphids.
I’m about 1/2 way winterizing the garden. I pull out any dead stalks, turn the dirt over. Add some compost. Cover with any leaves, or cardboard, or anything of that nature, give it a good watering, and say good night until Spring!
My daughter in Utah said they got their first “hard” frost last night. And, my daughter-in-law in Houston said their temps are dipping down into the 30’s tonight.
THIS WEEK’S PURCHASE:dry peas and lentils
Legumes include dry beans (pinto, red, black, navy, lima, soy, white), split peas, red, green or brown lentils, chickpeas (garbanzo beans), and black-eyed peas. Legumes can combine with other grains or beans as a source of protein.
Lentils are high in fiber. They are made up of more than 25% protein. They are a great source of iron and are packed with B vitamins, magnesium, zinc, and potassium.
One cup of split peas contain 33% of your daily recommended value of protein and 58% of your daily recommended value of dietary fiber. They contain thiamin, iron, and potassium.
Beans contain amino acids, or proteins that the body uses to heal and make new tissues: bone, muscle, hair, skin, and blood. In addition, they are a source of fiber, iron, and vitamins.
The benefits of lentils and split peas is that they don’t require long periods of soaking.
MISC. PURCHASE:vitamins
Try to keep a 6-month of vitamins on hand. Rotate them regularly. Everytime you finish a bottle, buy a new one and date it. If you take Vitamin C regularly, or iron, keep a supply of those as well.
FOOD STORAGE RECIPES:
Lentil Soup
This recipe makes a lot!
Soak 1 lb. lentils 15 min. in boiling water. Drain
In a large pot, saute:
3 large onions diced (I like onions but NOT this many! I only used 1)
4 c. leeks – again, this was a lot for me. I cut it back
1 TB chopped garlic
1 TB fresh thyme or 1/2 TB dry thyme
1 tsp cumin
1 TB salt
1 1/2 tsp pepper
Saute vegetables until they are tender in a little olive oil.
4 carrots (cut in circles or diced) – I like carrots so I used all 4 carrots
3 stalks celery
Add carrots and celery to onions and saute a while longer to infuse the flavor
2 quarts chicken stock
1/4 c. tomato paste
drained lentils
2 Kielbasa sausage, sliced (I think sometimes I brown the sausage with the onions). This is not a food storage item, obviously. If you have canned ground beef, that will work. Canned bacon will work (I can show you how to do that.) Otherwise, omit the meat.
splash of red wine (optional)
Add and simmer for 1 hour.
Sprinkle with a little Parmesan cheese before serving.
Lentil Barley Stew
I shared this one last year
1 medium carrot, sliced
1 medium onion, diced
1 medium parsnip peeled and sliced
3/4 c. lentils rinsed
1/2 c. barley
28 oz. vegetable broth
2 tsp dried parsley
1/4 tsp pepper
Bring to a boil, reduce to simmer and cook 25 min. until done.
Easy Summer Split Pea Salad
from Street Smart Nutrition
Serves 4
2/3 c. green split peas
1 1/2 c. vegetable broth
Simmer the peas in the broth. Cook uncovered for 15 minutes or until all of the liquid has been absorbed.
1/8 tsp MSG> or salt to taste – sprinkle onto the cooked split peas and stir to combine. Remove from heat and allow to cool as you prepare the other ingredients. As the peas are simmering, prepare:
2 c. cherry tomatoes halved
1/2 c. red onion finely diced
2 cloves garlic, minced
1 lemon juiced and zested
In a pint jar with a lid, add
2 TB olive oil
1 TB dijon mustard
lemon zest and juice
garlic
1-2 tsp honey
Shake vigorously to combine. To the peas add:
1 1/2 c. sweet corn, fresh, frozen, or canned
1/4 c. fresh basil chopped
1/2 c. fresh parsley chopped
tomatoes
red onion
Drizzle with the dressing and mix. Serve immediately or serve chilled.
Crispy Split Peas
2/3 c. yellow split peas soaked for 4 hours in water
Drain and pat dry using a paper towel
In a small dish mix together:
1/2 tsp salt
1/2 tsp cumin
1/4 tsp chili powder
1/4 tsp paprika
Over medium high heat, coat a large skillet with 1 TB oil. Once the pan is hot, add the split peas along with the salt and seasonings and stir frequently until peas are golden in color and crunchy in texture (7-10 min). Remove from the pan and serve. Store in an airtight container.
Green split peas cannot be substituted for yellow in this recipe. They will not yield the same result. You can get yellow split peas at Winco in the bulk section.
Try other seasonings: garlic, paprika, rosemary, thyme, curry, etc.
(I wonder how these would work in the air fryer???)
“We knew the world would not be the same. A few people laughed, a few people cried. Most people were silent”— J. Robert Oppenheimer.
2023 has been a wake-up call for many, showing how things can quickly turn for the worse. Where we once felt safe at home, in our city or hometown, more and more people are beginning to realize that disasters and tragedies don’t always happen over there and to those people. Every day, we are awakening to the fact that we are, at any given time, living in the shadow of a coming disaster. One disaster or perceived calamity can cause panic. More than one compounding each other will lead to a prolonged griddown situation. While a region might recover after a few days or weeks if outside help is available, a regional or national incident could leave you alone without help. The reality is that we live in a time of nuclear states issuing threats, multiple wars drawing in nations, and technology capable of crippling the grid, disabling infrastructure, or delivering an electromagnetic pulse that could plunge us into darkness for months. If a significant enough event were to occur that completely disrupted our supply chains, resources, and agencies designed to help after a disaster, the results would be catastrophic. Most alarming, the a verage family lacks more than a week’s food and water. In this video, we’ll discuss the reality of surviving any disaster exceeding 100 days, how it will all fall apart, and what you must do to survive.
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You’re not alone in your concerns about troubles in the future. We’re at a unique moment in mankind’s history, a moment that occurs once every few generations. A time of convergence of multiple threats which could leave you on your own. Your survival depends upon understanding how society breaks down after a disaster when help isn’t on the horizon.
In the wake of disaster, the initial 24 hours may seem deceptively calm. Whether it’s the aftermath of a storm, earthquake, or a national power outage, people emerge from their shelters with hope. We tend to trust in government and public services to restore order swiftly. This facade of tranquility is fleeting, lasting only about two days. Soon, the true extent of the chaos becomes evident. Stores struggle without functioning point-of-sale transaction systems, refrigeration, and resupply, banks cease processing transactions, and deliveries of all kinds grind to a halt. Shortages emerge, sparking panic buying, possibly even looting, and intensifying the crisis.
By the 72-hour mark, the realization dawns that help won’t arrive, and systems won’t magically recover—community stress mounts. If stores haven’t been looted yet, they soon will be as unprepared individuals scramble to secure essential resources. If you’ve prepared, you can avoid this dangerous desperation. Those who haven’t will be caught in the frenzy. Law enforcement struggles to keep up, and local curfews, even martial law, may be imposed. We call this phase that emerges typically around the 72-hour mark W.R.O.L., which stands for Without Rule of Law. It’s a situation or condition in which the typical social and legal systems have broken down, and there is a lack of established government or law enforcement to maintain order. You may have seen it in news footage where police stand helplessly by as stores are looted, where firefighters stand by and watch the building burn.
When the unprepared realize that no help is on the way, they will acquire by whatever means possible what they feel they need to survive on their own. That may mean taking from you. Even if it doesn’t, you don’t want to be part of or swept up with the hordes of the unprepared.
What to Do
In the first 72 hours, you have a crucial window of opportunity. Act swiftly! Decide whether to shelter in place or bug out. Immediately store water in every available container since pumping stations might cease functioning. Understand that a town’s water tower may only hold between 100 and 500 thousand gallons of water for the entire population. If you rely on these tanks, remember they won’t replenish in a prolonged grid-down scenario. If possible, ensure your vehicle has ample fuel, but if you can’t get ahead of the crowds, don’t bother visiting a gas station as this may become a place where the panicked congregate and that’s too much of a risk to take.
If you must visit the store in the first 24 hours, do so with extreme caution. Panic may prevail and the risk may not be worth the reward. Your best plan is to have already prepared. Adjust your strategy based on your local store’s situation. Understand that while the grocery store may be overwhelmed, the hardware store might not be. While big franchise stores may be unable to process transactions, mom-and-pop stores might be keeping a paper ledger of transactions or still accepting cash.
Assuming you’ve prepared in advance, your primary decision within the first 24 hours is whether to stay put or leave. Within 48 hours, you should secure anything you safely can to remain locked down, or you should prep your home zone for an extended lockdown. Every hour that passes, roads fill up, and traveling becomes increasingly dangerous. Ask yourself, “Can I survive 100 days here?” Even if the answer is yes, have a bug-out plan and essentials ready if circumstances force you to evacuate.
Within 48 hours, check in with your Mutual Assistance Group if you’ve already formed one. If you haven’t, contact whomever you can and touch base. You can gather information this way and also forge alliances. Coordinate with neighbors or building occupants to enhance safety. While phone and internet systems may fail, explore alternative communication methods like CB or Ham radios. If all of that sounds too complex, consider giving a second walkie-talkie to a neighbor who can help monitor your neighborhood. Short of that, at least touch base with a neighbor to build mutual goodwill. It’s proven that neighbors don’t always help neighbors, but they certainly don’t if they don’t know anything about you. Monitor emergency radio channels for critical information, and if possible, track the situation via a police scanner. Avoid giving undue credibility to rumors and gossip; make decisions based on verified information.
Your strategy for the first three days must include preps and a bug-out plan. Implement your communication plan, monitor potential crises, and evaluate whether staying in your current location or relocating to a safer area is the best choice during this critical window of opportunity. Act swiftly, for time is of the essence.
The First Weeks – What You Will See
In the first weeks, if no help is coming, people begin to give up on the idea. They start to act out of desperation and frustration. Laws and rules don’t apply when people are hungry or desperate, and there is minimal chance of consequences, so you should have either bugged out or bugged in by going into total lockdown mode. In the initial week, supplies will quickly vanish, either bought up or taken by desperate individuals. Medications will start to deplete, pushing those reliant on them to seek help from overwhelmed hospitals. If power cannot be restored to medical facilities, the situation will worsen. Emergency services, including police, medical, and fire departments, will become inundated and unreliable. Governments are likely to declare martial law and curfews in an attempt to maintain order, a measure that citizens may resist, as seen worldwide in 2020. Vigilante security groups may emerge within neighborhoods and communities.
Relief efforts, shelters, and hospitals may be overrun entirely, depending upon the disaster you face. The ensuing bedlam and mayhem at these locations will be far more dangerous than any relief you might obtain from them, so it’s best to avoid them if you can. If the power hasn’t been restored after a week, there’s the genuine possibility it might not ever be restored. The sound of generators or electrical lights at night will attract desperate people.
Clean water may become scarce as water supplies dwindle or municipal supplies fail, and accumulating trash, deaths, and human waste become a problem. The failure of sewage plants could lead to contamination of municipal water supplies or local rivers. Natural gas and electricity will cease to flow, disrupting daily life. As the first week concludes, circulating cash will be in short supply, and bartered items like food, water, and durable goods will become more valuable. There are about a dozen places you want to avoid altogether, and I’ll link to a video about those in the comments below.
People will be faced with the decision to either leave densely populated areas or return to their city homes, significantly altered by the disaster. It’s essential to remember that the critical window for deciding whether to stay put or bug out is within the first 24 hours. Beyond that, competition and challenges will intensify at every step of your journey.
What To Do
At this point, you have to conduct a meticulous inventory of your available supplies. You need to fully understand what you have and where your deficits will be in the future. It is imperative to gather all family members or group constituents into a central, defensible location where safety and resources can be maximized. After the first week, it should be evident whether a recovery will happen in the near future. If you conclude that recovery isn’t going to happen, you should begin rationing your supplies and assigning roles and responsibilities to family members or group constituents.
If you are locked down in an apartment complex or neighborhood, having a public meeting where you can define your community and its security will be the best course of action. You don’t need to nor should you divulge the extent of your supplies and preparedness, but you may wish to contribute to the community to secure commitments and services.
For instance, if you find out one of the neighbors is a medical professional, it may be in your best interest to provide them with some first aid equipment and, as a community, appoint them as your medical lead for the community. If one of your neighbors is a current or former law enforcement officer, perhaps they are suitable for the job of protecting your community from outsiders. Have the meeting and steer it to appointing people to specific roles, especially those of medical and security. You might also want to establish a community kitchen where large meals can be prepared to feed all neighbors. One large pot of stew can go a long way in networking and establishing a sense of shared community.
An additional vital consideration is the implementation of a waste management system. This encompasses the utilization of large buckets and trash bags to remove waste from your immediate living area effectively. To fortify security and enhance overall safety, particularly when in the company of others, establishing a 24-hour watch system at your residence is essential. Heightened vigilance, especially during nighttime hours, when conflicts are most likely to occur, can be pivotal in maintaining security.
Although some semblance of order may be upheld by martial law or local law enforcement during daytime hours, it is crucial to stay well-informed about developments transpiring within your neighborhood and community. If you must venture outside, it is prudent to confine your movements to well-trafficked areas, predominantly during daylight hours, where safety and visibility are significantly improved. These strategies, when diligently implemented, can substantially contribute to your capacity to overcome the challenges of the first week effectively.
In the first weeks of a disaster, if not actively fostering a sense of community or traveling during daytime hours when absolutely essential, your best place to be is indoors with the blinds drawn, lights out, and a heightened practice of operational security.
Day 30 to 100 – – What You Will See
A month into the ordeal, it becomes painfully clear to even the most optimistic people that salvation is not on the horizon. In the aftermath of such an extended national calamity, it becomes more of a feudal power struggle, with communities pitted against one another in a desperate bid for the dwindling natural resources and remaining remnants of our once-structured society.
Anyone who deemed some other location safer has ventured out to try and get there. People’s food supplies are all but gone, so small groups of scavengers may have formed. Some of these groups may be almost constantly on the move looking for resources. Probably, you will no longer inhabit a densely populated region. Either you have chosen to depart, or others have vacated, leaving a landscape forever altered by the casualties of the first tumultuous 30 to 100 days.
This initial wave of devastation claims the elderly, those with significant medical conditions, individuals dependent on ongoing medical treatment, and anyone in a vulnerable state of health. Expect additional losses due to violence, starvation, dehydration, disease, arduous journeys, and exposure to the elements. The grim reality is that most people are ill-prepared even to walk a mere ten miles, forage for sustenance, locate potable water, or rely on the knowledge and skills necessary for survival beyond the fragile systems to which they’ve grown accustomed.
At this juncture, the world resembles scenes from a movie set in a post-apocalyptic environment, divided between communities banding together to rebuild through the exchange of labor, knowledge, and resources or remaining fragmented and fractured. Your role now encompasses contributing to sustaining your interconnected community, which may have forged trade alliances with neighboring enclaves. Despite the common notion that preppers can go it alone, the pragmatic truth reveals an interdependence on a community network for survival unless one resides entirely off the grid, deep within the wilderness – an option accessible to very few. For the majority of preppers, survival hinges upon cooperation and mutual support.
What To Do
From day one, you should have rationed your food and water. You are trying to get to the rebuilding of society phase. What that new world will look like for you will depend on what is left of the old world and what you manage to pull together as a community of survivors. It’s possible that you might not have emerged from your locked-down home at all over these first 100 days. If that’s the case, understand you will be emerging into a world where alliances of necessity have already been formed. You will be the outsider to these new communities even though you never left.
Cash will only have an initial value. After the first couple of weeks, water, food, and durable goods will be of more importance. Bartering and trade will hold more value in a prolonged or indefinite collapse. Supply chains will have stopped. The just-in-time delivery system with lean inventories will collapse relatively swiftly. Supply trucks will cease to deliver. Take advantage of any supply handouts for appearance and necessities, but don’t sacrifice your safety if they turn into chaotic mobs grabbing resources. Even if you don’t need the food or water, you can trade it for items you need, like winter coats, blankets, or other critical things.
Unless you plan to remain forever secluded, you will need to engage in community building or the building of your own mutual assistance group. Otherwise, you’re just a target sitting on a pile of resources others covet. If you begin this building process after the first week, you should have some basis for re-establishing society, repairing infrastructure, and establishing order.
Prepping for a national disaster lasting more than 100 days may seem extreme, but it should be your realistic goal. We are seeing too many disasters worldwide where no help is quick to come. There are many ways things can go sideways. All the while, each new disaster reveals that our current systems are way too fragile and probably cannot sustain themselves through what we may see in the future. If you can survive the first 100 days after a significant collapse, you will likely be able to survive the long haul and make it to the rebuilding phase. A return to the way things were before a collapse of that magnitude just isn’t a possibility after 100 days. The world will have changed, and you will have had to change with it. Survival is possible, but you’ll inevitably have to rely upon your community, preps, and your networks. Apart from the items you’ve stored up, your significant assets will be the knowledge and skills you can bring to your community.
In this video, we will show how to can bacon and sausage. This method we’ll show is an efficient way to preserve these meats for extended storage without refrigeration. Canning bacon and sausage gives you flavorful, long-lasting meat whenever you want. By following these combined steps, you can ensure safe and convenient preserved meats for future use. At the end of this video, I’ll also tell you how this process is much older than you might think and perhaps has been done for thousands of years. I will also tell you why people don’t die from canning meat this way and leaving it unrefrigerated in the pantry.
Materials Needed:
Thick-Cut Raw bacon
Ground Sausage
Wide-mouth canning jars (quart)
Unwaxed Parchment paper
Distilled vinegar
Pressure canner – If needing a pressure canner intimidates you a bit, well, we’ll show how to do it safely. Low-acid foods like this require the high temperatures only a pressure canner can give you, as I’ll explain later in this video. I’ll put a link to the pressure canner I am using in the comments below.
10-pound weight (for the canner) – This is very standard and will be with any pressure canner purchased. I mention it here because there are different weights available.
Step-by-Step Instructions:
Clean and prepare the wide-mouth pint-sized jars, lids, and bands. The procedure for doing this is to first wash the jars, lids, and bands in hot, soapy water and rinse well. For this bacon, we don’t need the jars to be hot. For some foods, you do. I let my jars cool for easy handling, and so I don’t shock them when I add them to the tap-temperature water bath. Put the lids and bands in a separate saucepan of simmering water until ready to use. Let them sit in there until you are ready to use them.
Use Thick Cut Bacon for canning. The bacon will lose structural integrity as it cooks in this process, so the thicker, the better.
Prepare parchment paper sheets. I cut them to be just a little larger than a cookie sheet.
Lay bacon strips on the parchment paper, with 10-11 slices per sheet.
Cover the bacon with a second piece of parchment paper that is ½ the width size.
Fold the bacon in half over this piece of half-sized paper, ensuring it’s even.
Roll the bacon onto itself, not too tightly, but snug enough to fit into wide-mouth quart jars.
Place the rolled bacon into sterilized jars with the open part of the parchment paper facing up Push down the parchment paper as needed to get a 1 inch space between the lid and the food.
Fill the jars with bacon, adjusting the tightness of the roll as needed.
Wipe the rims of the jars with white vinegar. This will kill off bacteria and clear particles that might inhibit a proper seal.
Place a sterilized lid on each, and affix the rim to just finger tight.
Ensure your separator rack is in your canner to ensure the jars are not in direct contact with the bottom of your pot.
Load the bacon-filled jars into the pressure canner, ensuring they aren’t overcrowded.
Add enough tap temperature water to ensure a 3-inch depth of water. More than that, and you’ll have difficulty getting it up to temperature. Less than that, and your pressure cooker could run dry. I ensure the proper amount by measuring 3 inches on a spoon and letting that be my guide.
Vent the canner for 10 minutes before allowing it to pressurize with the addition of the weight.
Process the jars in a pressure canner at 10-12 pounds of pressure for 90 minutes. Your weight will be dancing. / You will need 15 pounds of pressure for the same amount of time if your elevation is 1,000 or more feet above sea level. This type of canning is considered a “raw pack” in that the meat is raw when the canning process begins. Adjust your temperature down to keep the pressure at a consistent point.
After processing time is complete, turn the flame off and allow the sealed canner to sit and cool. You may open your pressure canner when the pressure gauge has dropped to zero and the overpressure plug has dropped. You want to give it the full time to cool on its own.
Carefully remove the jars and place them on the counter. You will see them still actively cooking away.
Allow the jars to cool naturally, and listen for the plunking and popping sound of the lids.
A combination of bacon fat and water will be collected at the bottom of the jar and can be used later. I’ll use the almost cup of it I pulled from two jars to season some pinto beans, I will first let soak overnight to soften.
Ground Sausage
For sausage, I like a crumble I can throw into a breakfast scramble or a pasta sauce. To get that old-world sausage flavor, I will add a teaspoon of ground fennel seeds, a teaspoon of ground black pepper, and a tablespoon of dried sage.
Clean and prepare the wide-mouth pint-sized jars, lids, and bands.
Cut two round pieces of parchment paper about 1/4″ in diameter wider than your jars.
Cook the sausage and herbs, but stop right as it browns. The cooking is mainly to maintain separation in the meats, as they will cook alongside the bacon for 90 minutes.
Strain off grease if there is an excess.
Place your large piece of parchment paper at the bottom, allowing it to curl slightly up the sides.
Loosely fill the jars with the crumbled sausage, leaving an inch of headspace. You don’t want to overstuff these because the pressure canner heat must get solidly to the center of the jar. If it’s too tightly packed, the heat may take longer to reach the center and complete the process.
Place another round piece of parchment paper over the top of the sausage. This will simply hold the contents in place and keep them off the lid area while a suitable seal forms.
Wipe the jar rims with white vinegar to ensure a clean seal.
Secure canning lids and bands fingertip-tight.
Load the sausage-filled jars into the pressure canner. Yes, because the times are the same, you can pressure can the sausage with the jars of bacon, as I did for this video.
Vent the canner for 10 minutes before adding the weight to pressurize.
Process the jars in a pressure canner at 10 pounds of pressure for 90 minutes. You will need 15 pounds of pressure for the same amount of time if your elevation is 1,000 or more feet above sea level.
Check the Seals:
For both, and you can pressure can them together because the requirements are the same, you will want to make sure the jars are all properly sealed. The slightly raised part should pop down audibly when cooling, and you will see its depression. Here’s what that depression looks like on some smaller jars of jelly I made, so you can get a visual of what I mean. After cooling everything to room temperature, remove the rings, and the lid should be solidly affixed. Do not store it with the ring. The ring is merely to hold the lid on during the canning process. If you store it with the ring, you might also store moisture under there, which could lead to rust or encourage mold.
COOKING WITH THESE MEATS
Store your canned meats in a cool, dark, and dry place. Crisp bacon in the oven for best results. I transfer it to a cookie sheet and a fresh piece of parchment paper. You can also use a frying pan. Technically, the meats are cooked completely. You could eat them from the jar, but I prefer a crispy bacon. This is where you want the thickest cut of bacon to start because, in the cooking process, the meat will lose some of its strength. Even with the commercial “thick cut” I bought, it was coming apart at the fold. If you are processing your own meat or buying from a butcher, don’t be afraid to ask for an extra thick cut if long pieces are what you are after.
I won’t use the sausage for breakfast but for dinner. The sausage I will scoop out into a cooker, add two cloves garlic, two bay leaves, a can of tomato sauce or two, and a heap of Italian herbs for a marinara ready in just 10 minutes. When ready to use these meats, enjoy them in various recipes or straight from the jar and right off the shelf.
THE HISTORY
The meats can be eaten right out of the can if you have to, but most prefer them warmed. The canning water bath process cooks the meats thoroughly and gives the meats a shelf life of several years. They don’t look the prettiest, but when heated in a pan, the bacon will crisp up and is indistinguishable from bacon you buy raw and cook immediately, but in a fraction of the time. The bacon or sausage grease can be repurposed in several ways. Bacon grease, for instance, has various uses, including enhancing the flavor of dishes such as eggs, greens, and beans, while also being employed as a lubricant, firestarter, leather conditioner, ingredient in homemade soap, gardening pest deterrent, bird feeder coating, and rust preventer. The parchment paper we used here is an excellent fire starter.
When properly canned and stored in a cool, dark, and dry place, bacon or sausage that has been canned can last for an extended period, often several years, even up to a decade or more. It’s essential to check for any signs of spoilage, such as bulging lids, off-putting odors, or unusual appearances, before consuming them.
The first recorded instance of canning meat is credited to Nicolas Appert, a French chef, in the late 18th century, marking the dawn of modern food canning. Additionally, an ancient preservation method known as “pottery cooking,” dating back to ancient civilizations, involved cooking meat and other foods in clay pots, sealing them to ensure preservation, serving as a precursor to contemporary canning practices. Cultures worldwide have practiced pottery cooking for centuries as an early preservation method.
WHY YOU WON’T DIE
Many people, my wife included, are very apprehensive about eating anything I can at home. Admittedly, we are all very accustomed to buying our meat refrigerated, and we seldom give thought to the nitrates and sulfites added to our foods to preserve it, nor do we consider how old the meat really is by the time it gets to our kitchen. It takes at least two weeks from slaughter to supermarket. Realistically, with modern refrigeration, it’s taking much longer than that. You can add 2-6 weeks for cured meats like bacon. The meat in your grocery store could be many weeks old and just recently thawed for sale.
The dreaded B word- Botulism is the big fear. The reason canning, pressure canning, and water bath canning are done is to eliminate the risk of botulism. This is the same practice used by commercial industries to can meats. Basically, water boils at 100 degrees Celsius (212 degrees Fahrenheit) at standard atmospheric pressure. At 10 pounds per square inch (psi) of pressure, water will boil at approximately 239 degrees Fahrenheit (115 degrees Celsius). Botulism is caused by a type of bacteria called Clostridium botulinum. This bacterium produces a potent neurotoxin known as botulinum toxin, which is responsible for the symptoms of botulism when ingested. Botulinum toxin is one of the most toxic substances known to humans. The key is to kill the bacteria that can cause the toxin. You can’t cook the toxin out of food, but you can heat the food long enough at 239 degrees or higher to kill the bacteria that produces the toxin completely. For low-acid foods, a pressure canner is recommended to reach and maintain higher temperatures necessary to destroy the spores of Clostridium botulinum. If you follow the guidelines, pressure canning can be a safe and effective means of food preservation. According to one recent study, in 2018, there were 18 reported cases of possible botulism from food. That’s out of millions of people. So, if you adhere to the food safety guidelines, practice good procedures, and use good equipment, you can enjoy home-canned and preserved foods for years.
As for our bacon, canned bacon, when prepared using proper canning techniques with a pressure canner and mason jars, can have a long shelf life, typically ranging from 2 to 5 years or even longer if stored under appropriate conditions. The shelf life can depend on various factors, including the quality of the canning process, storage conditions, and the bacon’s initial quality.
Knowing where not to go can be just as critical as knowing where to go after a prolonged, grid down scenario. When you and your family’s security and well-being is on the line, avoiding locations that can place you at risk and expose you to unnecessary dangers must be a priority. While the unprepared subjects themselves to threats due to ignorance, the prepared thinks through and considers their surroundings knowing that one poor decision could be their last. In this video, we’ll cover 11 locations you should avoid when things are falling apart.
1. Crowded Public Spaces: People tend to group together and follow the herd when they are scared, but traveling in a group to a public space may not be the best option. Crowded public spaces can lead to stampedes, panic, and difficulties in evacuation during a disaster. Those people may feel stronger and safer because of their numbers, but they are all out for themselves individually. Typically, it’s a leaderless and confused mob. Having a few people around may be advantageous if you’re under attack. Typically, though, you will gain nothing by being just another body in a crowded public space. If you find yourself in a crowded public space, try to stay on the crowd’s fringes in case you need to escape. If you find yourself in the center of the crowded space and the situation devolves, your best option may be to hunker down as others flee. Even a few moments of pause could provide you with a clear means of egress and will keep you from being trampled.
2. Grocery Stores/Gas Stations: When a disaster occurs, two waves of people hit the grocery store, and some of those waves of people overlap. One is composed of panic shoppers who are realizing the disaster’s gravity and looking to stock up on whatever they can get their hands on, but the store may not be conducting transactions. If the power is out for any extended time, some states have laws that forbid the store from selling frozen and refrigerated foods like meat. With the power out, stores will not have an operating point of sale, so it’s possible they will not be conducting any transactions. They’re not going to give the food away, and they aren’t going to sell it either. So, that panicking crowd goes home empty-handed or turns into a mob. That’s the second wave of people who just overwhelm the employees and riot mob the place. Whichever group is at the grocery store, you don’t want to be a part of it. If you are prepped, you don’t have to be. Similarly, gas stations end up with long lines of panicking people queued up to drain whatever tanks the station has. Some people will use whatever container they can find to get additional gas. This presents a safety issue as much as it will draw the ire of others. A gas station can quickly become a conflict zone after a disaster. It’s best to avoid them if you can. As a prepper, avoid letting your gas tank fall below the halfway mark and get in the habit of backing into spaces. In an emergency, you will find it much easier to get out if you are facing forward versus being beholden to someone letting you back out and be in front of them when they’re trying to get to safety themselves.
3. Gun & Outdoor Stores: You probably won’t find sportsmen or gun enthusiasts at a gun store after a disaster. They likely have the guns and ammo they need on hand. What you will find are many people who suddenly realize how unsafe their environment is and will likely continue to be in the future. Many desperate, scared, and angry people will be looking to purchase a firearm or ammo. In some states, that may be an easy process. In others, it may require a waiting period or a background check that can take several days when systems are running. While there are probably enough gun owners there to prevent anything from getting out of hand, I wouldn’t bet on making any purchases. As a prepper, review your anticipated security needs. That doesn’t have to include a gun, but acquiring one after a disaster will be difficult, I assure you. It also probably goes without saying that if you need to buy a tent because your house is destroyed or a camp stove or water filtration system or whatever other outdoor equipment you might need in a post-disaster environment, you probably aren’t going to get it ahead of the hundred other people looking for the same thing. As a prepper, think ahead and get your preps in place before disaster strikes.
4. Hospitals: You might think a hospital would be the place to be after a disaster. Obviously, if you are seriously wounded, that’s where you will want to be, but otherwise, avoid this location after a disaster. Every person injured in the initial disaster or aftermath will seek medical care here. The hospital will likely be overwhelmed with patients, so any care will take hours before it is administered. Hospitals must triage patients after a disaster, so a cut, even a deep one, might be left to wait while more severe cases are tended to. Like the first point we covered earlier, when you can avoid crowded areas, do so.
5. Pharmacies: At some point during the beginning hours and days of a disaster, people begin to realize they don’t have enough of their prescription drugs to get them through. In severe disasters that may last many days or weeks, the flow of pharmaceuticals to your local pharmacy will stop altogether. The inventory of critical life-saving drugs will rapidly decline. This will lead to desperation for some. Others who are less scrupulous may see this as an opportunity to acquire drugs that are illegal to take without a prescription. Also, sicknesses don’t simply stop when a more significant disaster strikes, so add to this mix of people who need cold relief or fever-reducing medicines to the desperate people at the pharmacy. As a prepper, ensure you have a well-stocked first aid kit, some basic training on administering first aid, a good manual or two, and as long of a prescription of critical drugs and alternative drugs as you require. Avoid pharmacies and the desperate masses that will be there.
6. Overcrowded Shelters: Shelters are the location of last resort for people after a disaster. Depending upon the shelter’s proximity to the disaster zone and the general security and solidarity of your location, a shelter may or may not be your best option. First, as we witnessed with Katrina, the Super Dome, while utilized as a shelter, also became a place of opportunity for those looking to take advantage of others. It was right in the disaster zone, surrounded by flood waters. What I mean by solidarity is the similarity of the people there with you in the shelter. If we are all parents and homeowners with kids we want to keep safe and homes we are worried about, we will all kind of look out for each other. Again, though, what we have seen with other disasters are people not vested in the community but encouraged by the chaos and lack of security to indulge their criminal intentions. During Katrina, for instance, there were several instances in the shelters of crime ranging from robbery to physical assaults, including sexual assault. Consider whether you are safer there or on your own when considering a shelter. You may have to surrender things to enter the shelter. If you do go to an overcrowded shelter, and that may be your best option, be aware and be cautious. Everyone there may not be interested in your safety and security. Everyone there may not be mentally stable.
7. High Crime, Lawless, or Uncontrolled Areas: If you considered it the bad part of town before, it will be worse for you now. After a disaster, all kinds of vigilante systems can spring up. People looking to protect their neighborhoods will take it upon themselves to secure their neighborhoods from people who don’t live there. It’s not uncommon to see yourself in an active looting zone, as police may be overwhelmed or dealing with a more significant crisis. High-crime areas can become even more dangerous during disasters, with increased risks of looting, violence, and property crimes. Law enforcement may be stretched thin, making it challenging to ensure public safety in these areas. After Hurricane Katrina, some police didn’t report for duty and opted to tend to their families and homes. That put considerable strain on the law enforcement personnel who did report for duty. Access to essential services, such as medical care and food distribution, may be limited or nonexistent in high-crime zones. Residents may face additional challenges securing their belongings and personal safety in these areas.
8. Other People’s Land or Property: After a disaster, people’s anxiety and cortisone rise. They go into full-blown alert status and a protection mode. They won’t take kindly to you even traversing their property. They won’t want you near their windows, doors, garden, car, or garage. We see this one in the comments quite a bit. People in the city think they will flee to the countryside, and country folk make it clear in the comments why that’s a bad idea. If you need to bug out or evacuate, stick to public areas as much as possible. If you are challenged on someone’s land, make sure your hands are visible and either back away or verbalize your intentions to pass through and guarantee you will disturb or touch nothing. As a prepper, know your bug-out routes and your bug-out location before disaster strikes. Do a practice run, as well. Steer clear of other people’s land and property.
9. Heavily Traveled Roads: Here’s the conundrum. If you can’t travel across other people’s property and have to stick to public roads, how can you avoid them? First, you want to avoid main routes because they are choke points. Traffic gets snarled, and then, even though you may have a full tank of gas and an eagerness to get out of the disaster zone, you may be stuck, fending off desperate people needing a ride to safety. If traffic isn’t flowing and you can’t get out safely, your best option may be to stay put until things clear. If you must escape the disaster zone, rely upon roads that are typically less traveled. Here’s where knowing your evacuation route is helpful. In cities, you will often see streets packed with slow-moving people, but two blocks over in either direction, you will find a handful of locals making good time. As I have covered in other videos, while a bugout vehicle is best, you might make better time on foot, by bicycle, or by other means. One mile walking down a river bank might take you less than an hour on foot. In a car, it might not happen at all. Use radio announcements, your best visual assessment, and if working navigation apps on your smartphone to determine whether the heavily traveled main roads are flowing or snarled.
10. Industrial, Hazardous Material Storage, and Transport Facilities: These areas often contain hazardous materials, chemicals, or flammable substances that can leak or catch fire during disasters, posing severe health and safety risks. Fires and explosions in industrial facilities can release toxic fumes or result in large-scale environmental contamination. Emergency responders may need to establish safety perimeters around such areas, limiting access for public safety. The potential for uncontrolled releases of dangerous substances can lead to long-term health problems for those exposed. Your ability to pass through these areas may be determined by the type of disaster you faced and your visual assessment. Do not enter these zones if you see smoke, debris, or fallen buildings. If everything appears normal, use abundant caution and realize that the usual safety mechanisms to prevent deadly chemical leaks may be offline. Proceed with caution. When it comes to public transport facilities, recognize that if the train station or airport was crowded before, it might be impossible after a disaster.
11. Disaster Epicenter: The disaster epicenter is the area where the disaster has had its maximum impact. It’s also an area you will want to avoid. Different hazards will exist depending upon the type of disaster that has occurred. Biological, radiological, or chemical contaminants could be at high levels. Gas, water, or electrical breaks could create new hazards. Collapsed or unstable structures significantly increase the risk of personal injury. Gas tanks, air tanks, natural gas lines, or even unexploded ordinance, if applicable, make the disaster epicenter the number one place you don’t want to be. Knowing this, people will still go to take a look at what has happened. Often, typical ways of egress will be clogged with people coming in and standing around surveying the disaster. If anything flares up or there is any aftershock in the disaster zone after the initial disaster, your chances of getting out are reduced.
Checkout our video shown here on the side of the screen which details 7 ways to safely get to your location after a disaster. It covers the things you must consider to avoid exposing yourself to danger.
1) Be Strict About Sanitation including stockpiling plenty of dishwashing soap, sponges, and cleaning rags
2) Make the Most Out of What You Have – store foods that can be used to make a lot of different meals
3) Learn How to Cook While on the Move including how to build a water filter
GARDEN HAPPENINGS: Garden is “put to bed” except for maybe 7-8 containers with tomatoes and peppers and 1 squash plant. Oh yes, I do have some carrots growing. I thinned them out last week. We’ll see how that goes.
Meanwhile, I think it’s time to discontinue this part of the email.
THIS WEEK’S PURCHASE: Please consider adding some dehydrated eggs to your storage. This container has 30 servings for $30. Yeah, about $1 per egg!!!
To use powdered eggs, mix 2 1/2 TB water with 2 TB egg powder to make one large egg. You can just mix in the egg powder with the flour and add the water with the other “wet” ingredients.
Boiling water kills virtually ALL microorganisms. but it does not remove sediment or pollutants.
Water purification tablets do NOT remove sediment or chemical pollutants. But they can remain effective for years. Purification tablets require no special equipment, power or fuel. Typically, one or more tablets are dissolved in a container or water and then the water is allowed to sit for 30 minutes or more.
They make a good addition to 72 hour kits, or to keep in the glove compartment of the car.
FOOD STORAGE RECIPES:
Loaded Peanut Butter Cookies
1 1/2 c. rolled oats.
Spread on a large baking sheet and bake until lightly toasted 10-12 min. Let cool. Then line 2 baking sheets with parchment.
1 c. creamy peanut butter (not natural)
4 TB unsalted butter at room temperature
Combine in a large bowl and beat with a mixer on medium speed.
2/3 c. packed light brown sugar
1/3 c. granulated sugar
1/2 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
Beat until smooth 1-2 minutes
2 large eggs – add and beat in
Stir in:
toasted oats
1 c. semisweet chocolate chips
2/3 c. sweetened shredded coconut (confession: I don’t care for coconut, so I’m going to omit this)
1/2 c. chopped mini peanut butter cups (the WHOLE reason I’m making these!!)
Scoop out 12 mounds of dough about 1/3 c. each, packing it together and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers.
Bake at 350˚ on different racks and switch them 1/2 way through until the edges of the cookies are set but the cookies are still soft, about 20-24 min. Let cookies cool 10 minutes, then transfer to a rack to cool completely.
Broccoli/Pasta Side dish
Cook 8 oz. spaghetti. During the last 5 minutes, add:
3 1/2 c. broccoli, fresh (If using frozen, run under hot water and let thaw a little)
Drain and add:
2 1/2 c. chopped fresh tomatoes
1/4 c. olive oil
1 package mozzarella and Asiago cheese (I’ve never bought this, but I usually have regular mozz. cheese available)
1 tsp garlic
1/2 tsp salt
1/4 tsp pepper
Toss to coat and serve with fish, or any other main dish.
Apple Nut Dessert
(If using dehydrated apples, measure out 3 c. apples and cover with 4 c. boiling water. Let sit for 30-40 min, or until apples have reconstituted. They will NOT be crunchy like fresh apples. It’s okay, you’re going to bake them anyway.)
1 c. sugar
2 tsp baking powder
3/4 c. flour
1 TB shortening.
Mix together
1/2 c. evaporated milk See note below for substitutions.
1 tsp vanilla
Add in
1/2 c. chopped nuts
3 c. chopped peeled apples
Spread in a greased 9-in square pan
Topping:
2 TB brown sugar
2 TB butter
1/3 c. flour
Mix flour and brown sugar. Cut in butter until crumbly. Sprinkle over the apple mix
Bake 400˚ for 30-35 min.
NOTE: Don’t have evaporated milk?? You can make your own. Put a quart of whole or 2% milk in a saucepan. Turn it on LOW and let simmer until it reduces to about 12 ounces.
You can also substitute 1/2 and 1/2 straight across.
If you ever need to substitute evaporated milk for regular milk, add a 12-oz can of evaporated milk to 18 oz. water. Then use like milk.
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