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
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Sure. I still have all of my Y2K supplies, oddly enough.
I wonder if all my Y2K stuff in the bunker is still good. :-)
Most folk are not prepared, because they do not prophecy.
END TIMES PING
Way ahead of you all.
Expiration date: October 21, 2011
According to Harold Camping.
“In Camping’s latest publication,”We are Almost There!”, he states that certain Biblical passages point unquestionably to May 21, 2011 as the date of “Rapture”, and October 21, 2011 as the end of the world.”
Making it clickable by insuring an “ENTER”
is immediately after the last character in the link:
All you have to prep is your soul.
I’m more concerned with economic disaster than the end times.
I’m keeping my soul in order.
Roving bands of looters have no soul.
One would think he’d have learned his lesson the other efforts he’s failed at with such date setting.
I contended with him live onair over the phone in the 1970’s and wondered then if he was becoming senile.
I know a family that is torn apart by his nonsense—repeatedly bankrupted, essentially.
***Turns out, though, that while you may not be concerned about mass chaos and world destruction, a growing number of people are.***
Nothing new. Remember the bomb shelters of the early 1960s? Survivalism really took off in the 1970s with the writings of mel Tappan ( and the Jimmy Carter admin). Before he wrote articles you could not sell an assault rifle as no one really wanted them (except me). After his articles you could not find one anywhere and they became a HOT ITEM!
Yup,he called it before and nothing happened.
They play pleasant and soothing music though ;-)
I click on the shortwave at night, makes great lullaby music
Timing is everything.
I have several failed prophecies of the return of Christ. I still have TWO COPIES of WHY THE RAPTURE WILL BE IN 1988!
One, in 1983 or 1984, (I’m too lazy to check it out) said the end would come with a nuke attack on Israel in the fall of that year, and the replacement of the American flag with one where a dollar sign replaces the stars.
All I know for sure is, NO ONE knows the day or the time.
So when someone says it’s going to be at a certain time, I know for sure it WON’T be then.
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.
Once you add the vinegar, it becomes a high-acid food. Just like cucumber pickles would. Although I suppose if you do process your pickled eggs in the pressure canner, they probably won’t get mushy as easily as cucumber pickles do.
I'm not preparing for the end of the world, I'm preparing for the beginning of the new one.
Yes, you can can your own pickled eggs ... I do it every year. My husband likes them really spicy, and you can add slices of hot peppers or some onions. Beet juice will give you a reddish tint in the pickling liquids. They do not have to be pressure canned, that will overcook them. Hot water canning is perfectly fine.
Yeah but they could be used as ninja stars against marauding looters!
anyway that's my plan
If that isn't the perfect T-shirt, I don't know what is.
I hadn’t thought of that. Thanks.
***Does anyone know if one can can their own pickled eggs?***
Put the boiled eggs (peeled) in a quart jar. Pour the boiling vinegar-spice mix over them, put on a sterile lid and make it and make it hand tight, not real tight! then put in boiling water bath for about 10-20 minutes. Cool and watch the lids pop down.
I just made 4 quarts of pickled eggs but just poured the vinegar mix on them, and put them in the refrig. they won’t last long enough to make a long term storage as I will be eating them in just a few days.
***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.***
As a child on the high plains, my folks we always kept several months of food on hand due to the terrible winter storms.
My uncle visited some people who only had a pound of coffee and enough for about two days( It was summer). He told them to stock up quick as some of the weather conditions could keep them isolated for week or longer.
My recipie is a little different..
12 or more boiled eggs,
2 cups apple vinegar,
1/2 cup water,
1 cup sugar.
1 tbsp mustard seed,
1 tbsp celery seed,
1/2 tas salt,
1 tbsp regular mustard (or spicy mustard)
6 whole cloves
Put part of a cut up onion in the quart jar,
add boiled and peeled eggs,
add more onion.
Then pour in the vinegar spice mix till full.
Add a dash of pepper spices (Tobasco, Daves Insanity Sauce or Cholula hot sauce) or peppers.
Seal the jar and let cool, place in the refrig for a few days before eating.
I have found that a quart will hold about 9-10 eggs so boil extra eggs if needed and this vinegar mix will often fill two quarts with eggs in them.
Ping for later
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