Archive for the ‘Canning and Preserving’ Category

Comments Off on How to Cure Meat in the Field

When most people go hunting, they are able to quickly field dress any animals they are able to kill, and either take them home or to a processor to be properly butchered.  For many people, especially those in survival situations, this is not an option.  Being able to properly cure your meat in the field will allow it to last for significantly longer without going bad, which could be life saving. In order to properly preserve meat, you need to act as quickly as possible after a successful hunt.  You need to have raw meat either frozen, smoked or dried so that it won’t go bad.  During the winter months, it is possible to allow the meat to freeze without […]

Comments Off on Solar Dehydrator

This is the new Indirect Solar Dehydrator I finished last week.   The windows off to the side collect the heat, the metal plates inside the windows heat up and put out more.   There is a screened hole going into the cabinet and a DC fan pulls the heat up and through the Dehydrator. The fan is powered by a small solar panel sitting on top of the Cabinet.               I needed the space to dry all the herbs the wife is growing. Then we bottle them and sell the herbs. Pretty cool hu? Thanks for stopping by.    

Comments Off on Cold Smoking

I just completed the little Smoke House this weekend. I have been racking my brain for some time now on a design that would fit the Mini Farm. Most designs I have seen are simple wood or brick boxes with the fire box buried a small distance away from it. I decided to go with the water tower look.                                                 This is not a cooker, just a smoker. After sugar curing the hams, sausage and bacon in the house, the meat will then be placed in here for a few days to give it that wonderful smoked […]

Comments Off on Use and Re-Use – Mason Jars

     I think most of us have heard of mason jars. They are mainly used for canning to preserve food. Here are a few uses for empty jars sitting on the shelf waiting to be used for next years harvest: * My favorite, Store emergency water, you can never have too much emergency water. * Use them for leftovers. * Use as drinking glasses. We have been doing this for years. I think most of my friends think that we can’t afford drinking glasses. * Useful when making homemade sour cream. (Recipe on our Chuckwagon ChowPage ) * Useful when making homemade butter. * ½ pint wide jars can be used to start your vegetable seeds indoors then transplant your […]

Comments Off on Introduction to Lactofermentation

  Most who are interested in preparedness are familiar with alcohol fermentation, but fewer are familiar with the process of lactofermentation. Foods like yogurt and sauerkraut are the most common lacto fermented foods, but there are many others that can be  extremely useful in a survival situation. If the goal of fermentation is to produce alcohol, then the goal of lactofermentation is the somewhat less exciting production of lactic acid and more microorganisms. The microorganisms may be yeast or they may be bacteria, but these ‘probiotics’ are helpful and necessary for good health.   Lactofermentation provides the triple benefit of:   Effective long term food storage Increasing the nutritional profile of the food Direct maintenance and improvement of the immune system […]

Comments Off on 12 Foods That are Worth the Organic Splurge   As compelling as it may be to only buy free-range beef and fair trade coffee, who can afford it? You want to do the right thing for your health and the planet,but your budget begs otherwise. In terms of long-term costs to your health, though, there are some fruits and veggies that are always worth the organic splurge. The dirty dozen below have the highest levels of pesticides when grown conventionally. The thin skins on many of them make it easy for pesticides to penetrate to the food and impossible for us to wash away the chemicals. Opt for USDA certified organics of these foods and you’re ensuring your salad wasn’t raised using man-made chemical pesticides, fossil fuel- […]

Comments Off on Ignore Expiration Dates

“Best by,” “Sell by,” and all those other labels mean very little     Expiration dates are intended to inspire confidence, but they only  invest us with a false sense of security. The reality is that the onus lies with consumers to judge and maintain the freshness and edibility of their food—by checking for offensive slime, rank smells, and off colors. Perhaps, then, we should do away with dates altogether and have packages equipped with more instructive guidance on properly storing foods, and on detecting spoilage. Better yet, we should focus our efforts on what really matters to our health—not spoilage bacteria,which are fairly docile, but their malevolent counterparts:disease-causing pathogens like salmonella and Listeria, which infect the food we eat […]

Food Storage

Posted: 17th February 2010 by cindy in Canning and Preserving, Survival Food Strategy
Comments Off on Food Storage

Everyone asks the question about food. What do we put back, How do we store it, What will we eat? I have found that putting back food that you already eat, is not going to hurt you. People that have farms, already have food for themselves, chickens, goats, livestock, turkeys, wheat, corn. But you can never be prepared enough. I have stocked pile foods such as canned meats, pastas, flour, sugar (the price is going up). When shopping those days buy one get one free, the extra one you got for free(not really) put it back. Now you will see it building slowly, and that is your goal. It is good to dehydrate foods, veggies, fruits, some meats, eggs, etc. […]

Comments Off on A Few Basics For Food Storage

          In the not too distant past, drying, salting, and live storage were the only ways know for preserving foods. The Indians of the North and South depended on sun-dried foods. The American settlers survived bitter winters by salt-cured foods and live foods in root cellars. Caesar’s army carried pickled foods and China dined on salt-cured vegetables. Canning has been one of the most popular methods of preserving food since 1809, when the technique was first developed. Canning must be carried out with careful care if bacterial contamination and spoilage are to be avoided. You must choose the proper canning method and follow procedures exactly, and adjust for high altitudes if needed. Salt was a treasured […]


Posted: 24th January 2007 by admin in Canning and Preserving, food, Food Storage, Survival Food Strategy
Comments Off on Canning

How Canning Preserves Food To can means to heat process food in a glass jar with a lid in place. Processing kills microorganisms — bacteria, yeasts, and molds — that contaminate food and cause food spoilage and/or food borne illness. Processing can be done in a water bath canner or a pressure canner, depending on the food’s acidity. Acid foods (all fruits except unacidified figs) can be safely processed in a water bath canner. Acidified tomatoes and figs can also be safely processed in a water bath canner. Microorganisms in or on acid foods are easily killed at 212 degrees F (the temperature of boiling water). Low-acid foods (vegetables and tomatoes and figs that are not acidified) must be processed in a pressure canner. […]