Preparedness

[Gwenllian]

Since we seem to be getting closer to whatever may be coming, I would like to bump this thread and ask how everyone is doing in their preparation.

I have recently started to gather a little more money, and my bank account is almost in positive figures , so I am starting to have the means to get prepared. However, buying a pressure canner, RO filter, or a truckload of food is still way out of my budget. I have started small by buying a first aid kit, emergency blankets, water purification tablets etc. Does anyone have any suggestions about other relatively cheap supplies that may be necessary?

How about you buy some cheap soap and toilet paper bit by bit or in bulk so that you have something to barter with? It is incredibly important to maintain some hygiene under difficult circumstances.

When I travelled through Africa we had days without any access to water, except for the water we had taken with us. We only had water to cook and wash our hands with. Washing your hands before having dinner is crucial!
Maybe there is more you can think of that people will need. Matches, candles, salt, sodiumbicarbonate (so that people can continue brushing their teeth).

I have some clothes here that belonged to my ex and his mother. I will keep them for as long as I can, so that I have something to barter with.

Maybe you could have a get-together with your two friends and take stock of your resources
and skills and see what you can come up with?

I keep talking to people about buying half a pig or a whole one together and share the meat.

I have ordered the book 'Redirect', because I am also thinking about all these people that will be so traumatized. Apart from EE people could write about their experiences and if I am able I could help them with that?

http://www.bookdepository.co.uk/Redirect-Timothy-Wilson/9781846142291

I bought 5 kilos of rosemary, which is a powerful herb, but also a good and cheap substitute for shampoo (see the thread no poo movement). I have bought all kinds of herbs that I may use for others when they need it. Like rosehips (vitamin C), etc. Herbs are not that expensive and you can use them instead of essential oils, which are pricey.
I have bought some self-help books like 'Herbal Medicine' and 'Aromatherapy A-Z', so that I can treat the basic health problems.

FWIW.

 

[Carl]

Since we seem to be getting closer to whatever may be coming, I would like to bump this thread and ask how everyone is doing in their preparation.

I have recently started to gather a little more money, and my bank account is almost in positive figures , so I am starting to have the means to get prepared. However, buying a pressure canner, RO filter, or a truckload of food is still way out of my budget. I have started small by buying a first aid kit, emergency blankets, water purification tablets etc. Does anyone have any suggestions about other relatively cheap supplies that may be necessary?

How about you buy some cheap soap and toilet paper bit by bit or in bulk so that you have something to barter with? It is incredibly important to maintain some hygiene under difficult circumstances.

When I travelled through Africa we had days without any access to water, except for the water we had taken with us. We only had water to cook and wash our hands with. Washing your hands before having dinner is crucial!
Maybe there is more you can think of that people will need. Matches, candles, salt, sodiumbicarbonate (so that people can continue brushing their teeth).

I have some clothes here that belonged to my ex and his mother. I will keep them for as long as I can, so that I have something to barter with.

Maybe you could have a get-together with your two friends and take stock of your resources
and skills and see what you can come up with?

I keep talking to people about buying half a pig or a whole one together and share the meat.

I have ordered the book 'Redirect', because I am also thinking about all these people that will be so traumatized. Apart from EE people could write about their experiences and if I am able I could help them with that?

http://www.bookdepository.co.uk/Redirect-Timothy-Wilson/9781846142291

I bought 5 kilos of rosemary, which is a powerful herb, but also a good and cheap substitute for shampoo (see the thread no poo movement). I have bought all kinds of herbs that I may use for others when they need it. Like rosehips (vitamin C), etc. Herbs are not that expensive and you can use them instead of essential oils, which are pricey.
I have bought some self-help books like 'Herbal Medicine' and 'Aromatherapy A-Z', so that I can treat the basic health problems.

FWIW.

Thanks for the advice. I have started just buying canned mackrel from the supermarket for now, along with a few other long lasting foods with little to no evil stuff in them. I figure for the price of just a pressure canner (not including jars and food to can) I can get around 200 tins of fish in olive oil, so this seems much more economical.

I'm also planning on making pemmican using the oven, though I may have to invest in a food processor. Things are looking up, just gotta keep taking small steps.

 

[Rich]

Thanks for the advice. I have started just buying canned mackrel from the supermarket for now, along with a few other long lasting foods with little to no evil stuff in them. I figure for the price of just a pressure canner (not including jars and food to can) I can get around 200 tins of fish in olive oil, so this seems much more economical.

I'm also planning on making pemmican using the oven, though I may have to invest in a food processor. Things are looking up, just gotta keep taking small steps.

I quite like the survivalist philosophy (not his love of guns or his voice) of Jack Spirko of the survivalist podcast http://www.thesurvivalpodcast.com/my-presentation-at-the-2012-liberty-forum-on-video

He points out a very sensible flaw in the 'hoard of tinned mackerel methodology' - in that after a few days one gets rather sick of it. Instead he proposes a rotational system where you build into your normal routine foods that you store. He presents some useful ideas.

 

[Carl]

Thanks for the advice. I have started just buying canned mackrel from the supermarket for now, along with a few other long lasting foods with little to no evil stuff in them. I figure for the price of just a pressure canner (not including jars and food to can) I can get around 200 tins of fish in olive oil, so this seems much more economical.

I'm also planning on making pemmican using the oven, though I may have to invest in a food processor. Things are looking up, just gotta keep taking small steps.

I quite like the survivalist philosophy (not his love of guns or his voice) of Jack Spirko of the survivalist podcast http://www.thesurvivalpodcast.com/my-presentation-at-the-2012-liberty-forum-on-video

He points out a very sensible flaw in the 'hoard of tinned mackerel methodology' - in that after a few days one gets rather sick of it. Instead he proposes a rotational system where you build into your normal routine foods that you store. He presents some useful ideas.

Thanks, that was an interesting lecture. I have considered this, and will try to incorporate some variety and keep it sensible.
Still, in an emergency situation I'm sure I could stomach eating mackrel every day .

 

[Hesper]

I have been purchasing rendered beef tallow in the 5 gallon pails for around $110 US. It can be found here:

_http://www.grasslandbeef.com/Categories.bok

I don't have enough freezer space to store it so I store it with family. When they ask me why I have so much lard I just tell them that I love to cook with it and found it at prices that were too low to pass up. That's usually what I tell them whenever they spot large amounts of "hoarded" goods. I just chalk myself up to be someone who can't pass up a good deal. That usually works for me.

 

[Divide by Zero]

I quite like the survivalist philosophy (not his love of guns or his voice) of Jack Spirko of the survivalist podcast http://www.thesurvivalpodcast.com/my-presentation-at-the-2012-liberty-forum-on-video

He points out a very sensible flaw in the 'hoard of tinned mackerel methodology' - in that after a few days one gets rather sick of it. Instead he proposes a rotational system where you build into your normal routine foods that you store. He presents some useful ideas.

Thanks, that was an interesting lecture. I have considered this, and will try to incorporate some variety and keep it sensible.
Still, in an emergency situation I'm sure I could stomach eating mackrel every day .

I don't think that in the situation we are preparing for, we would be "bored" with food. If we were, it wouldn't be too hard to barter for something else.


Hespen, good idea about the tallow. I know some people who aren't preparing for survival, but are actual coupon addicts, with closets full of goods, lol!

 

[Approaching Infinity]

I have been purchasing rendered beef tallow in the 5 gallon pails for around $110 US. It can be found here:

_http://www.grasslandbeef.com/Categories.bok

I don't have enough freezer space to store it so I store it with family. When they ask me why I have so much lard I just tell them that I love to cook with it and found it at prices that were too low to pass up. That's usually what I tell them whenever they spot large amounts of "hoarded" goods. I just chalk myself up to be someone who can't pass up a good deal. That usually works for me.

That made me laugh. Way to 'play the fool'!

 

[theos]

I have been purchasing rendered beef tallow in the 5 gallon pails for around $110 US. It can be found here:

_http://www.grasslandbeef.com/Categories.bok

That's a good buy. You can separate it and can it for long storage without relying on electricity.

 

[Jeremy F Kreuz]

I have worked professionally in areas of disasters. In case you want to barter or help out people here are the most wanted items in time of crisis:

* diapers for babies
* women pads

bulky to store, but absolutely the most wanted and needed

 

[Gonzo]

I was curious recently about corned beef, wondering if there was any corn in it. Turns out, the "corn" referred to the corns of coarse salt that was used to preserve the meat.

Anyway, after reading up on the history of corned beef and whatever related topics I came across, I realize meat salting is a bit of a lost art. Really, salt was quite valuable before refrigeration. It allowed us to preserve large amounts of me for extended periods of time.

So, while we think about jerked or canned meats, fats and broths, it might be a good idea to understand the basics of salting and, if it seems valuable enough, to ensure an adequate supply of the appropriate form of salt.

I was also thinking about how yummy canned bacon might be, not to mention other parts of our piggy friends.

Gonzo

 

[Finduilas495]

Canning pork worked very well for me, the process is a bit time consuming with a waterbath canner though, so I am looking at getting a pressure canner.

I get the meat in bulk from a shop that sells to restaurants and businesses, they sell pork loin in ca. 5 kg blocks and they don't cut all the fat off. I chop the meat into cubes, fry it in lots of lard with salt and pepper, then put it into a pot with some water and let it simmer for a bit. All the recipes I've encountered so far for waterbath canners insist that the meat is thoroughly cooked before it goes in the glasses. Then I fill it in glasses and they go in the canner for about an hour and a half at 100 degrees C.

When the glasses cool down, there's always at least two inches of fat at the top.

We recently opened a glass that was ca. a year old to test the quality, and it tasted like it had been cooked yesterday. It was really yummy.

 

[Ollie]

Canning pork worked very well for me, the process is a bit time consuming with a waterbath canner though...

I get the meat in bulk from a shop that sells to restaurants and businesses, they sell pork loin in ca. 5 kg blocks and they don't cut all the fat off. I chop the meat into cubes, fry it in ... lard ..., then put it into a pot with some water and let it simmer for a bit. .... Then I fill it in glasses and they go in the canner for about an hour and a half at 100 degrees C.
...

I stir fry pork belly (or lamb shoulder) cubes in lard - seal in juices, fill into jars, add a teaspoon of salt and another of vitamin C, and top up the jars with hot duck fat, seal the jars (screw lid on), and put jars in a water bath, bring to the boil and simmer for two hours. The result is cooked meat, gelatin at the bottom of the jars, and a mixture of pork and duck fat at the top two-thirds of the jars. So, not only is there a meal of protein, but also a lot of fat stored too. :) It seems to work well.

...
So, while we think about jerked or canned meats, fats and broths, it might be a good idea to understand the basics of salting and, if it seems valuable enough, to ensure an adequate supply of the appropriate form of salt.

I was also thinking about how yummy canned bacon might be, not to mention other parts of our piggy friends.

Gonzo

I recently started curing my own bacon with salt (ordinary Atlantic sea salt (non-processed)) only with good results for belly and cheeks. :)

The next experiment is with canning breakfast sausage patties - using a similar process to that used with pork belly as above. And, a similar experiment with liver sausage, and pate. :) :)

 

[Carl]

I stir fry pork belly (or lamb shoulder) cubes in lard - seal in juices, fill into jars, add a teaspoon of salt and another of vitamin C, and top up the jars with hot duck fat, seal the jars (screw lid on), and put jars in a water bath, bring to the boil and simmer for two hours. The result is cooked meat, gelatin at the bottom of the jars, and a mixture of pork and duck fat at the top two-thirds of the jars. So, not only is there a meal of protein, but also a lot of fat stored too. :) It seems to work well.

Sounds like the perfect meal!

How long do you think this would store for? I am very keen on trying this method as it is much less expensive than using a pressure canner.

 

[Laura]

Canning pork worked very well for me, the process is a bit time consuming with a waterbath canner though, so I am looking at getting a pressure canner.

I get the meat in bulk from a shop that sells to restaurants and businesses, they sell pork loin in ca. 5 kg blocks and they don't cut all the fat off. I chop the meat into cubes, fry it in lots of lard with salt and pepper, then put it into a pot with some water and let it simmer for a bit. All the recipes I've encountered so far for waterbath canners insist that the meat is thoroughly cooked before it goes in the glasses. Then I fill it in glasses and they go in the canner for about an hour and a half at 100 degrees C.

When the glasses cool down, there's always at least two inches of fat at the top.

We recently opened a glass that was ca. a year old to test the quality, and it tasted like it had been cooked yesterday. It was really yummy.

Yes, if you use the boiling bath, the meat must be pre-cooked. That makes for a long involved operation if you want to do it in large quantities. There really is nothing simpler than raw packing and pressure canning. Just pack the small chunks in, add salt and pepper, seal and process.

You might want to find a few people, friends or relatives, who are interested in canning, and buy a big pressure canner together.

 

[loreta]

Yesterday I found, finally, my bible of cook book by Madame Benoit that was somewhere at home but lost. What a good coincidence. In her part about canning meat she proposes to boil the can during 3 hours. Before you have to cook the meat. It is really easy! So I will start very soon to do it. The idea of not eating protein if something arrives makes me sick. I thought it was more difficult do this but I was wrong. For those who don`t know who is Madame Benoit, she was a very important "chef" de cuisine that every family knew in Quebec. Her encyclopedia is incredible. But so big that you can do weight with it! ;)