Skip to comments.The Prepper Movement -- a Growing Network Preparing for the World's End
Posted on 06/21/2010 11:08:43 AM PDT by Kartographer
If the proverbial you-know-what hit the global fan, would you be prepared? The answer to that question is most likely a big, fat no.
After all, it's hard to develop life skills (e.g., growing/storing your own food, filtering water) while playing myriad video games or scrounging the Internet for funny videos to post on Facebook.
Turns out, though, that while youmay not be concerned about mass chaos and world destruction, a growing number of people are.
(Excerpt) Read more at beforeitsnews.com ...
Does anyone know if one can can their own pickled eggs? I see them in the store so it must e possible and if it is I’d like to know how.
My ex-husband believes the Camping stuff. As a Mormon myself we are taught to always be prepared with 1 year food and water and to keep our gas tanks at least 1/2 full.
No man (or woman) knows the day or the hour, though.
My plan is to rob rich liberals.
Failure to prepare is preparing for failure.
Thanks for the ping!
Same here. Remember grocery stores are done in three days if that.
Amen to that, it will be the time of great choices, would we start the world as it is all over again, or would we make simpler choices to keep in tact the ways of nature so at least there would be food.. 1st choice would be to not have to worry about those things, ie the birds of the field don’t sow or reap for food, why do you oh men of little faith, another choice would be to protect your land and family as best you could while realizing we are fighting to live in a world we are dying in, and the 3rd choice would be to turn into what the world is and rape and pillage for survival in a dead world, don’t think there will be many choice 1 takers, some #2 takers but the strong ones will be persecuted because they will not accept the mark in order to buy sell or trade, and a great number of faithless scum killing, robbing, and raping their way to the hellish heaven. Got Jesus?
Even now, you can get some really good bargains in the way of foods that can be stored. We are very careful about shelf-life and end dates, but many foods have an unlimited shelf-life if stored correctly.
One thing we found lately is pizza dough (dry) in a bag. It just requires a bit of water and it makes a decent type of bread. In a pinch you can pan fry it, or even put it on the end of a skewer and cook it over a fire. I think it's $.99 and has a very long shelf life.
I find that every time I go to the grocery, I grab a bag of something to put in the food storage. Seems easy.
ping survivor info
I’m not ready yet, but I’m getting there. Been planting fruit and nut trees for 3 years, some of them had blossoms this spring! I’m slowly carving a garden out of my 5 acre ragweed-and-thistle patch, and this year’s plans include a shed/latrine and a root cellar.
I’m also starting my own tailor shop. Most people don’t know how to fix buttons or repair torn seams anymore, and if there’s only a partial collapse I’ll still be able to get fabric for custom-made clothing.
I recently got a book on medicinal herb farming, I’m hoping to at least raise enough for the land to pay its own property taxes, but it might be possible to make a living off that too.
That's exactly how I got the prep pantry done. Every time I went to the store I picked up one or two items and that way it didn't crash our budget or seem like such a big deal. Now I just rotate the stock except for the #10's that have years of shelf life on them.
There’s a recipe in the Jackie Clay blog archive, here: http://www.backwoodshome.com/blogs/JackieClay/2010/02/23/and-they-say-animals-cant-think/
“18 whole, hard-boiled, peeled eggs
1 1/2 quarts white vinegar
2 tsp. salt
1 Tbsp. whole allspice
1 Tbsp mixed pickling spices
Mix vinegar and spices in a large pot and bring to a boil. Pack whole, peeled, hard-boiled eggs into hot, sterilized wide mouthed jar, leaving 1/2 inch of headspace. Ladle boiling pickling solution over eggs, leaving 1/2 inch of headspace. Remove air bubbles. Wipe rim of jar clean; place hot, previously simmered lid on jar, and screw down ring firmly tight. Process for 25 minutes in a boiling water bath canner. NEVER leave unsealed pickled eggs out at room temperature. You risk danger from botulism and other bacterial diseases.”
Sounds like they get processed as a low acid vegtable would? I would most likely use a pressure canner rather than a water batch for safety reasons. Thanks for the info!
Yeah, I enjoyed the music, too.
However, I was also very UNIMPRESSED with his cheek . . .
Assembly of God folks on his board and their churches major supporters while he was actively, overtly and relentlessly hostile to Pentecostalism.
KTLF on the net and out of Colorado Springs is the best Christian music source I’ve ever found. LIGHT PRAISE is right down my alley . . . melodious, meaningful, worshipful, Biblical.
Both contemporary and hymns.
The best way to find out is to can some. Pickle them, put them in a jar with their vinegar (or fresh, if you want) and can then like you would do for anything else. Since they are eggs, I'd do them like a low-acid food. Pressure, not water bath. I dunno, try them both ways and see which one makes a pickled egg you can eat. They won't be BAD, but they might be too hard for eating. go for it.
This seems to be the easiest way. I have a list of stuff on my fridge that I want to add to my stores, so every time I go shopping I add another item from that list, like shampoo when it is on sale, or vitamins. Pastas are always a good buy, and go quickly once you start cooking them, so they can always stand to be added to. Jam. Peanut butter. Flour and yeast. Salt. Sugar, yeast, and hop-flavored malt syrup, and you can make a passable beer.
I recently got a book on medicinal herb farming, Im hoping to at least raise enough for the land to pay its own property taxes, but it might be possible to make a living off that too.
Yep. I have a spinning wheel and lots of wool, and I can knit just about anything. It might not be glamourous, but it would be warm. I've spent twenty years studying natural healing, nutrition and folk remedies, and stocking up on herbs.
Thanks for your opinion it always helps to talk to other canners. :) I was thinking that using my pressure canner and treating it as a low acid food would be the way to go so it’s good to know someone else had the same thoughts I did. I’m thinking that I can just mix the background put the hard boiled eggs into the jars and cover them with the beet mixture would allow them to pickle in the jar and save a few days for me.Now to find 2 quart jars that won’t cost a fortune to ship!
They don't have anything worth stealing.
You can't eat Blu-ray editions of "Brokeback Mountain", and you can't shelter in a boxed set of Barbara Streisand CDs.
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