North Carolina Preppers Network

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2011-12-31T19:16:00.001-08:00

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The Record Heat Waves

2011-07-22T14:14:00.001-07:00

With the record heat waves and drought across the nation, the American Preppers Network hopes that you have been prepared. Disasters of any type can and do happen anywhere, at anytime, and without warning. We are now witnessing and will continue to witness a prime example of how one disaster can cause a chain reaction leading to other disasters. Here are some potential disasters to be aware of as a result of the drought and heat waves.

1) Water shortages. Water is the number 1 most important necessity to survival. The average human can only survive 3 days without water, and even less in a heat wave. I hope you've stored some. If the water system shuts down or does not have enough, you could turn on the tap only to have a few drips. If you run into a situation where there is not enough municipal water supply to your home, start looking for other sources of stored water.

Your hot water tank may have 30 - 50 gallons of water stored.
The top supply tank to your toilette is typically clean water that you can use.
Your plumbing in your house could have a few gallons. Open a higher faucet in your house as in a shower, sink, or upstairs source to relieve pressure, then open a lower outside faucet to retrieve water from your plumbing system.

Don't short change yourself on water! Make sure you have plenty for personal consumption. If you stop sweating, that means you are dehydrated!

Got Water?

2) Heat. Heat poses many risks, including but not limited to:

Heat Stroke. Watch family members closely, especially the elderly, watch for slurred speech and disorientation. When in doubt, call for help. Time lost is brain lost. Never leave pets or children in a vehicle, and keep them out of the direct sun. Drink lots of water.
Fire. Fires are much more common in the heat. Things dry out and become more flammable. Keep dry brush and trash picked up. Do not store fuel in or around your house, and keep well ventilated in a cool area out of the sun. Keep grass cut short, especially if your city is rationing water and not allowing watering of lawns. Do not store any flammables in the direct sun or in your attic.
Vehicle breakdowns. Avoid driving unless it's absolutely necessary, or drive at nite. Check your fluid levels and make sure your oil and coolant are topped off. Bring extra oil and coolant with you in case you need it. DO NOT top off your fuel tank! Make sure your tires are property inflated and not over or under inflated. Bring extra water with you in case you do break down. Drive with the A/C off when going uphill. Watch your vehicles tempature when climbing grades. If your car starts to overheat when going uphill, pull over at a safe location to let it cool. Check to make sure your thermostat is working before you make your trip.

3) Blackouts. The nations grids are maxed out. With everyone using A/C, expect rolling blackouts. If you are in a blackout, you can wrap sleeping bags around your refrigerator or freezer to help insulate it. To conserve power, only use what you absolutely need. Keep lights turned off and keep your A/C set to the warmest temperature that you can safely stand. Do you have a generator? Be prepared to use it. Do you have plenty of non-perishable food stored? If there is an extended blackout, you may need it. Stores and gas stations will be shut down in a blackout. Do you have an emergency battery powered radio and flashlights?

4) Food Prices Expect food prices to increase. Especially meat. Many ranchers are butchering all of there livestock as there is not enough food and water to care for them, this means shortages in the future. Produce crops are drying up. Prices of corn, wheat and other grains will increase. Even produce grown in unaffected areas may increase in price as well due to demand. If the blackouts are too severe, stores, gas stations and truck stops may close down temporarily disrupting the supply chain and preventing food from making it to the stores.

Stay safe during this heat wave and dought. This is a serious and potentially devastating national disaster.

If you have tips, ideas, news, videos or pictures that you wish to share regarding this heat wave you can submit your article to americanprepper@yahoo.com. If your article is chosen we will post it on your states preppers network blog. Top articles will get posted on APN. The top article of the week will win a free flashlantern valued at $49.95 (made in the USA). Articles must be submitted before 7/29.

Feel free to copy and repost this article in it's entirety. Credit source as AmericanPreppersNetwork.com

Here are some free helpful pdf files to download

Fire and Heat Waves
- ARC - Are You Ready - Fire

- ARC - Are You Ready - Heat Wave

- ARC - Are You Ready - Wildfires

- Fact Sheet: Fires

- Fact Sheet: Fire Safe

- WildFires

Water
- ARC - Food and Water in Emergency

- Emergency Disinfection of Drinking Water

- How To Make A Solar Still (Plastic Cover)

- Purification Of Water On A Small Scale

- Simple Solar Still For The Production Of Distilled Water

- Slow Sand Filters

- Water Purification

- Water Treatment

Fire Safety

- Fighting Fire

- Fire Safety

Get More Free Downloads here:
http://preppers.info/Free_Downloads.html

Preparedness Convention in N.C. June 18th, 2011

2011-06-08T15:05:00.000-07:00

Preparedness Convention in N.C. June 18th, 2011
Posted by kbreeding

Carolina Readiness Supply is holding an all day preparedness seminar on Saturday, June 18th at the Haywood Community College Auditorium in Clyde, NC., starting at 8 am until 5 pm. We have a great lineup of speakers that will give you many tips on preparedness. Admission fee is $5, to help defray the costs, and will include 2 tickets for door prizes. Lunch will be available for $5. Venders will be set up in the lobby with items for sale.

Schedule: Subject to change.

7:30 – 8:30 Registration and Meet and Greet

8:30 – 8:40 Prayer, Pledge of Allegiance

8:40 – 9:00 Welcome and Gomer Parable – Larry Porter

9:00 – 10:00 William Forstchen author of One Second After

10:00 – 10:15 Break

10:15 – 10:45 How do I begin? Ryan Croft

10:45 – 11.15 Communications – John Swain

11:15 – 11:45 Water – Engineer775

11:45 – 12:00 Questions & Answer

12:00 – 1:30 Lunch & Breakout Sessions

FireStarting – 3 ways to start a fire without matches

Medications & Tinctures

Bug Out Bags

1:30 – 1:50 Food Storage – MadMick15

1:50 – 2:20 Sanitation – Southernprepper1

2:20 – 2:50 Retreat Design – Engineer775

2:50 – 3:00 Break

3:00 – 3:40 Disaster Security – southernprepper1

3:45 – 4:15 Weapons – Ryan Croft

4:15 – 4:30 Neighborhood Security – Dr. Dan Eichenbaum

4:30 – 4:45 Questions & Answers

Please sign in to our guest book so we will know how many to plan for lunch. www.carolinareadiness.com

Advanced ticket sales: $5 per ticket – email number of tickets to kkdjan@aol.com These tickets must be paid for when ordered.

Hotel reservations can be made at:

Holiday Inn at Exit 44 off I40. 435 Smoky Park Hwy, Asheville. 828-665-2161. Room rate $89+ tax. Reserve by June 3 for this rate. Approx 10 miless from campus.

Comfort Inn – 737 Champion Drive, Canton, NC Exit 31 from I40. 800-424-6423 Group rate $104.39 + tax. Approx. 4 miles from campus.

Super 8 Motel – 79 Liner Cove Rd. Exit 103 off 23/74. 828-454-9667. Approx. 2 miles from campus.

Our schedule of speakers includes You tubes greatest preppers: Engineer 775 and Southernprepper1 from South Carolina and our own WNC Ryan Croft, John Swain, and Dr. Dan Eichenbaum. Special Guest Speaker is William Forstchen, author of One Second After.

Venders: Please contact me and tell me how many tables you will need. There is limited space so please call soon! 828-456-5310 or email at kkdjan@aol.com.

This will be a great opportunity to meet folks in your area and network with.

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www.AmericanPreppersNetwork.net
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www.NorthCarolinaPreppersNetwork.net

North Carolina Preppers Roll Call - All Preppers Please Check in

2011-03-07T06:09:00.000-08:00

The American Preppers Network is conducting a network-wide roll call. Whether you are a member or not please check in and let us know what you are doing to prepare.

This is a good opportunity to network with other preppers near you.

North Carolina Preppers, to respond to the roll call please follow this link:
http://americanpreppersnetwork.net/viewtopic.php?f=159&t=9275

Reply to the Roll Call and let us know what you have been doing to prepare.

If you are not yet a member of the forum you can register here for free:
http://americanpreppersnetwork.net/ucp.php?mode=register

First Trip to the LDS Cannery LongTerm Food Storage Bulk Food Supply Pick Up

2011-02-28T05:48:00.000-08:00

East coast prepper and his trip to the cannery:

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NC: Organic Growers (Prepper) Classes in Asheville

2011-02-09T13:36:00.000-08:00

by Vina8

The Organic Grower's School Spring Conference will be March 5 and 6 at UNC in Asheville. http://www.organicgrowersschool.org/content/1505 Here is a direct link to the schedule with a list of all the classes. They sound awesome! Everything from a class for people planting their first garden, long-term food storage, poultry, permaculture, etc. http://sfc.smallfarmcentral.com/dynamic ... 202011.pdf

From the website:

MARCH 5 & 6, 2011 join over 1500 farmers, gardeners, chefs, food activists, and conscious consumers for the largest sustainable living conference in the Southeastern US! We'll be gathering in Asheville, NC, on the Campus of UNC, right in the heart of downtown. Class schedule and registration become available in January. For just $40 per day, you can be there for an incredible weekend of positive energy, networking, and learning. See you there, green thumb!

NEW TRACKS for 2011: Fruit Production, Urban Farming, Primitive Skills, and All About Poultry

PLUS: Gardening, Farming, Food Preservation, Cooking, Herbs, Sustainable Forestry, Alternative Energy and more!

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Extreme Couponing

2011-02-06T13:48:00.000-08:00

by Belle

I saw a program the other night on TLC called "Extreme Couponing". It showed the stories of 4 different people who use massive amounts of coupons and say between 95-98% on their groceries every month. (All of the values that are given are approximate. I was too busy with my jaw dropped to write down the figures).This one lady have over $900 worth of groceries and with all her coupons only paid like $2 and change. This other man ordered 22 cases of total cereal and with his coupons and double coupons and in store sale, the cereal came out to be free. He said that he was going to donate all of that to his church food pantry. I saw these peoples garages and all of the shelving stocked with everything imaginable from food, detergent, TP and personal products- everything that you could need for years and all I could do was sit there and dream of how I would like something like that for myself and my family. Mind you, I do not think that I have that kind of time to put into that for those massive amounts of products, nor do I think that I could store all of that food for a family of three and actually use it before it expired. But if I learn to do this and save at least half of the money I spend ever month, I could use that money for other prepper things that I would not have coupons for; like that Honda generator that I have been eyeing. My Husband told me about a website called "The Grocery Game". It is a subscription service and they match the coupons from your paper and those you get in the ole mailbox and match them to the sales in the store. A real time saver. Starting this weekend, I am going to browse that site and see how it all works and them I am going to try my hand at this. I will keep you posted and after my first trip to the store doing this, I may just post the actual receipt. If you read this and you know about this from actual practice, any tips would be great. After I saw that show, all I could say was "Who Knew?"

To read replies to this post or make a comment please follow the link:

http://www.americanpreppersnetwork.net/viewtopic.php?f=432&t=7449

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For those who doubt the New World Order

2011-01-15T15:09:00.000-08:00

by Whisper

For those who doubt the New World Order, Just check out what's happening across the pond. This is scary as there trying to do the same thing here. But of course, there's those zombies out there who just keep there eye shut and say to themselves, just keep walking, there's nothing going on

http://www.abc.net.au/news/stories/2010 ... =melbourne

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North Carolina Economy Moves From Textiles to Tech

2010-12-30T10:30:00.000-08:00

North Carolina Economy Moves From Textiles to Tech

Read more: http://www.foxnews.com/us/2010/12/21/road-recovery-north-carolina-economy-moves-textiles-tech/#ixzz19cck2Dby

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Terrorist may poison the food supply (but the food companies already have)

2010-12-25T10:48:00.000-08:00

Always on the terror streak, the mainstream media is now warning Americans that terrorists may strike the food supply by dumping poison into restaurant salad bars and buffets, for example. CBS News broke the story, quoting anonymous "intelligence" sources who insist that terrorists might use ricin or cyanide to poison foods in salad bars.

I have news for CBS, the federal government, and the terrorists: If you really want to poison the U.S. food supply, just use aspartame. It causes neurological disorders and yet remains perfectly legal to dump into foods such as diet sodas and children's medicines. You don't even have to dump it into the food supply in secret, either: You can do it right out in full view of the public. Heck, you can even list this chemical right on the ingredients label!

Or get into the MSG business. MSG, which is often hidden on "natural" foods under an ingredient called yeast extract, is a potent neurotoxin that promotes obesity and even cancer, according to some experts. Feed people enough MSG and they'll probably die of cancer sooner or later, and that counts toward the goal of terrorism too, doesn't it?

If you really want to get nasty and up the body count, start a hot dog company and dump sodium nitrite into your processed meat like all the other hot dog companies do. Sodium nitrite promotes aggressive cancers -- even in children -- and yet the USDA and FDA allow its use in the food supply (http://www.naturalnews.com/007133.html).

Better yet, feed the population genetically modified corn and then wait for the mutations to kick in. GMOs might actually be called a biological weapon because they cause so much harm to humans and the environment. (http://www.naturalnews.com/GMO.html)

Why be a terrorist when you can do so much more damage as a processed food company?

If you're a terrorist looking to poison the U.S. food supply, get in line, buddy! The food companies have beat you to it!

In the U.S. food supply right now, you can find toxic mercury, BPA, acrylamides, petrochemicals, dangerous preservatives, synthetic chemicals like aspartame, pesticide residues and artificial colors that alter brain function. The FDA doesn't seem to care about any of this, of course: All these poisons in the food supply are legal!

So here's a message to Al-Qaeda and all the other terrorists trying to kill Americans: Don't bother with bombs and missiles... just get into the processed food business!

Or, heck, if you really want to kill Americans with poison, get into the cancer industry! The "Al-Qaeda Cancer Clinic" could really rack up some body bags by doing what all the other cancer clinics do: Inject patients with chemotherapy and watch them die (http://www.naturalnews.com/029996_c...).

Seriously, if you want to kill Americans, all you really need to do is keep supporting conventional medicine and the FDA with its do-nothing position on dangerous chemicals that threaten the health of Americans right now. FDA-approved drugs kill well over 100,000 Americans each year -- a statistic that dwarfs the body count of any terrorist group.

Come to think of it, how do we know the FDA isn't already being run by terrorists? Their actions, which blatantly endanger American lives, are entirely consistent with the aims of a terrorist organization. (http://www.naturalnews.com/001894.html)

By the way, this is all depicted in a CounterThink cartoon I created in 2006 called The Food Terrorists: http://www.counterthink.com/The_Foo...

This cartoon anticipated today's terror news alerts by four years. That's because when it comes to the U.S. government's rhetoric on terrorism, it's not that difficult to see where they're taking it.

Want to know what the next four years will bring us? I'll soon be publishing a list of predictions for 2011 and beyond. Watch NaturalNews.com for that announcement.

In the mean time, you might want to steer clear of FDA-approved foods and drugs, because you just never know what's really in them.

Wednesday, December 22, 2010
by Mike Adams, the Health Ranger
Editor of NaturalNews.com

Learn more: http://www.naturalnews.com/030811_terrorists_food_supply.html#ixzz199Q1RS78

Sources for this story include:
http://www.cbsnews.com/stories/2010...

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Sing the health praises of parsley and sage

2010-12-25T10:46:00.001-08:00

Those of us who go back a few years likely remember the line about parsley, sage, rosemary and thyme in the huge Simon and Garfunkel hit song about two ill-fated lovers, "Are You Going to Scarborough Fair". Many have speculated that the reference to the four popular herbs was due to their use in Medieval Europe to help cleanse the air and ward off the infamous black plague. Others have thought that the reference to the four herbs was because the combination may have been used as a love potion. Whatever the reason for their inclusion in the popular song, the many health benefits of parsley and sage are worth loving and singing praises about in their own rights.

PARSLEY

Parsley is an amazing medicinal herb with a world of health benefits. The root contains calcium, B-complex vitamins, and iron, which nourish the glands that help regulate the uptake of calcium. It is a source of magnesium, calcium, potassium, vitamin A, beta-carotene, vitamin C and vitamin K.

Among the many benefits reported for parsley are:

*It is a diuretic which helps the body produce more urine to keep the urinary system operating smoothly and which helps prevent problems such as kidney stones and bladder infections.

*It is wonderful for removing toxins from the body, such as heavy metals.

*It is an effective breath freshener. It is believed that the practice of including parsley on a dinner plate began due to its breath freshening abilities and not merely for its decorative effect.

*The root and leaves are good for the liver and spleen.

*It helps relieve bloating during menstruation.

*It provides relief for edema, often helping when other remedies have failed

*Parsley root and seeds help relax stiff joints, often making stiff and unmanageable fingers work again.

*It helps remove gallstones when used properly by taking a pint of the tea daily.

*It is beneficial for the adrenal glands.

*It is a powerful therapeutic aid for the optic nerves, brain and sympathetic nervous system.

*Parsley juice is an excellent tonic for the blood vessels.

Note: It is best to avoid large amounts of parsley if you are pregnant, especially the use of the volatile essential oil.

SAGE

Like rosemary, its sister herb in the mint (Labiatae) family, sage contains a variety of volatile oils, flavonoids and phenolic acids, including rosmarinic acid. The oils found in sage are both antiseptic and antibiotic, helping it fight infections.

Besides the antioxidant and other properties shared with Rosemary, sage`s other health benefits include:

*It is effective for symptoms of menopause, night sweats and hot flashes because of its estrogenic action and because its tannins help dry up perspiration.

*Sage helps provide better brain function and has been used in the treatment of cerebrovascular disease for over a thousand years. It helps provide better recall and research has suggested that it may be an effective option to help treat Alzheimer`s.

*There`s also compelling evidence that sage may be of value to people with diabetes for whom the hormone insulin does not work as efficiently as it should. Lab studies indicate that sage may boost insulin`s action.

* The ability of sage to protect oils from oxidation has also led some companies to experiment with sage as a natural antioxidant additive for cooking oils that can extend shelf life and help avoid rancidity.

In an upcoming article, we will also sing the praises of the other two herbs mentioned in the popular song - rosemary and thyme.

Sources included:

http://en.wikipedia.org/wiki/Scarbo...
http://www.healthy-holistic-living....
http://www.greenmuze.com/blogs/natu...
http://www.buzzle.com/articles/pars...

About the author

Tony Isaacs, is a natural health author, advocate and researcher who hosts The Best Years in Life website for baby boomers and others wishing to avoid prescription drugs and mainstream managed illness and live longer, healthier and happier lives naturally. Mr. Isaacs is the author of books and articles about natural health, longevity and beating cancer including "Cancer's Natural Enemy" and is working on a major book project due to be published later this year.
Mr. Isaacs is currently residing in scenic East Texas and frequently commutes to the even more scenic Texas hill country near San Antonio and Austin to give lectures in health seminars. He also hosts the CureZone "Ask Tony Isaacs - featuring Luella May" forum as well as the Yahoo Health Group "Oleander Soup" and he serves as a consultant to the "Utopia Silver Supplement Company".

Learn more: http://www.naturalnews.com/030824_parsley_sage.html#ixzz199MCeUCU

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Found a great Ammo Company with Awesome Prices

2010-12-14T07:26:00.000-08:00

Posted by: Maverick9110e

Hey guys, Been meaning to post this for a few weeks now. Finally got some free time to do it. While at the gun show here in Raleigh i needed to pick up some ammo, .38 special and .45 acp. Well long story short i stumbled upon this company Sillman Cartridge Company. Turns out their actually located out in western NC. They have Factory New and Factory Loaded ammo. I've run through about 500 rounds or more of the .45 acp both FMJ and JHP and about 300 rounds of the .38 special JHP. No major complaints at all with the ammo, actually fairly clean, at least much cleaner then the cheap Remington UMC garbage i was shooting before. But i have to say my biggest turn on to these guys aside from being made here in the USA (my home state nonetheless) was the price. I mean $16 a box for .45acp 230 grain FMJ ammo at $16 a box is a steal! the cheapest i found around here was $25 a box for the Remmy UMC stuff i mentioned earlier. Even online i haven't found much else close price wise. Now let me also say i in no way shape or form work for these guys or get anything out of this. I've had some contact with the owner (Carl) through a few emails and he is top notch in his customer service and anything you need from him. They also have a warranty on their ammo as will if any issues come up within 6 months of purchase. So anyway, i just wanted to share these guys with you and hope it might help some of you out there with your next ammo purchase, i know i'll definitely be buying more from these guys for sure!

Here's their website:

http://www.sillmancartridgecompany.com/

To respond to this post follow the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=31&t=6621

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North Carolina Preppers Roll Call

2010-11-27T10:36:00.000-08:00

The North Carolina Preppers Network is conducting a Roll Call on our forum. If you are a prepper please check in.

* Here is a link to the Roll Call:
http://americanpreppersnetwork.net/viewtopic.php?f=159&t=6186

You have to be registered to check in. If you aren't registered please join here:
http://americanpreppersnetwork.net/ucp.php?mode=register

* If you are a HAM Radio Operator check in here:
http://americanpreppersnetwork.net/viewtopic.php?f=143&t=6219

* If you are an A.N.T.S. member please check in here:
http://americanpreppersnetwork.net/viewtopic.php?f=618&t=6220

New Member

2010-10-13T07:31:00.000-07:00

Welcome our new members:

Crutch

Hi guys, I go by Crutch. I am a Home steader/survivalist that just today came across you guys. I think it's awesome to have a prepper group for here in NC.

I would consider myself more of a survivalist then a Prepper. I host a group that focuses on meetups where we teach many of the lost skills in order to take those who are prepping and lead them into being self sufficient.

Like the NCrangers.org guys, we don't just meet to hang out. We meet to accomplish goals. There is way to much to go over and we take this seriously.

Meetups are important because many skills can't be learned unless they are physically done. It's like reading a book on how to ride a bike. Unless you train yourself by riding it, the day you need to ride it, you wont be able to.

If the mods allow it, I will leave my web site. I am not here to steal members, but to offer anyone serious about prepping a chance to take it even further. If you want to learn by hands on, for free, then come check us out. In turn I will let my guys know about your forum.

It is equally important to network. I would probably be more willing to assist other preppers then sheeple. (no offense intended.) I believe it is more likely that our disasters in NC will be man made, and financial.

http://www.meetup.com/Survivalist/

Come check us out some time.

Welcome our new member by following the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=159&t=5888&p=55740

dav3nls

Greetings all:

My name is David and I live in North Carolina. I am very new to the (dicipline...for lack of a better term) of self reliance. I do however, think that because of the way our economy is going that one must be prepared to weather what could be a very long storm. Time is rapidly running out and I have a lot of catching up to do. I know I have quite a task ahead of me but as they say, the journey of a thousand miles begins with one step. That is where I am. I look forward to learning from you all. God bless you all and God bless the United States of America.

Welcome our new member by following the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=563&t=5848

sonsofliberty

I'm new here, just dropping in to check this out and see what I can learn from everyone here. I listened to a podcast of Twisted Radio w/ Erin Dakins and while doing a search for her blog came upon the NC preppers site. My wife and I have been homesteading and prepping for about 2 years now. We have learned a lot but there is so much knowledge you can learn from others. That's why I'm here.

sonsofliberty

Welcome our new member by following the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=161&t=5693&p=53730

Gotammo

I am new to this site but have many years of prepping experience. I have posted on the main forum in the new member section and guess this would be appropriate to post here in the NC section as well.
I am currently living in Durham, I am a General Contractor and the President of the Carolina Reloaders Club, for you NC guys you may have known us as Carolina Gun Trader. The gun trader site shut down and our club has taken its place. We are not just about reloading we have many members from every side of the sport from hunters to competition shooters, from the new guy to Dept of Justice instructors.
Any how, I love to meet some new guys here and get some new ideas to pass along to our club members, meet some new friends and maybe even bump into some old ones.
You can find us on Facebook , search Carolina Reloaders Club and your welcome to join the club at
http://www.carolinareloadersclub.com/index.php

Thanks again and look forward to being part of your the community

Welcome our new member by following the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=159&t=5610

T Ruble

Just joined this network. I have prepping since the late nineties, took a break away for a while and have in "full" mode for about 20 months now. My interest in preparing myself and family is primary, however, I am also concerned and am drawn to be a defender of our Republic. I have found it difficult at times to open the eyes of others while they are in the land of rainbows and butterflys, and my attempts to locate others has been difficult. Even though I am associated with the NC Ranger Corps www.ncrangercorps.org, our attempts to make people aware of the threats has not brought me any closer to meeting like minded individuals. I hope to find those people here.

Welcome our new member by following the link below:
http://www.americanpreppersnetwork.net/viewtopic.php?f=159&t=5326

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New Member

2010-09-27T22:02:00.000-07:00

North Carolina Preppers Network welcomes our newest member wheezie. To post your welcome please follow this link:
http://americanpreppersnetwork.net/viewtopic.php?f=563&t=4936

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How To Join The North Carolina Preppers Network

2010-09-15T15:14:00.000-07:00

Come learn survival, preparedness and sustainable living with us!

The Preppers networks are all about volunteering our knowledge and skills with each other. We share ideas, tips and basically network with each other to survive any type of disaster whether natural, man made, or economic. Information that you learn and share with others will help everyone learn how to find "Freedom Through Teaching Others Self Reliance."

Joining the North Carolina Preppers Network is simple, and most of all, it's Free! To join, just follow these few steps.

1) Register to become a member of the American Preppers Network www.AmericanPreppersNetwork.net The registration page is here: http://americanpreppersnetwork.net/ucp.php?mode=register

2) Once you have your account, go to the index page of the forum and do your first post by introducing yourself in the new members area. http://americanpreppersnetwork.net/index.php

3) Once you know how to do posts, visit the North Carolina forum and introduce yourself. The North Carolina forum can be found by scrolling to the lower section of the index page where you will find a list of states, or you can go directly by following this URL: www.North CarolinaPreppersNetwork.net

4) After you've visited the North Carolina forum, follow this link to learn how to join the North Carolina Preppers Network group:
http://americanpreppersnetwork.net/viewtopic.php?f=564&t=2738

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Grow A Garden in Winter--Book Recommendation

2010-07-11T13:46:00.000-07:00

Last fall my husband planted onions, kale, and collards as a cool weather crop. We ate them through the fall and starting again in the early spring. This week we finally dug up the last of those onions, and we are still eating the kale. (The collards became a treat for some of the wild critters who ate them after the first snow last year.) The success of this planting led us to research what else we could raise in cold weather.

We are interested in this for two reasons:

We enjoy eating fresh food from our garden for taste, saving money, and to eat healthier foods.
If self-sufficiency ever becomes a necessity versus a lifestyle choice, the ability to grow food year-round could be life-saving.

We found a book that we will be using this year as a guide in creating a winter garden, The Winter Harvest Handbook, by Eliot Coleman. The subtitle, "Year-Round Vegetable Production Using Deep-Organic Techniques and Unheated Greenhouses," describes it pretty well.

Although written by a small commercial farmer, the instructions are easily adaptable to the home gardener. Here is the Table of Contents.

The Winter Harvest
Historical Inspiration
Getting Started
The Yearly Schedule
Sunlight
The "Cold" Greenhouse
The "Cool" Greenhouse
Winter Crops
Summer Crops
Greenhouse Design
Year-Round Intensive Cropping
Soil Preparation
Sowing
Weed Control
Harvesting in Winter
Marketing and Economics
Pests
Insects and Diseases
Tools for the Small Farm
Deep-Organic Farming and the Small Farm

The book is full of detailed, specific information that you can actually use. There are three components to his system:

Cold-hearty vegetables
Succession-planting
Protected cultivation

Some of the vegetables like carrots, spinach, and turnips taste even better as a winter crop.

As one reviewer on Amazon noted,

You'll also learn about vertical production of tomatoes and how to create your own cold frame with quick hoops made of electrical conduit and 10-foot-wide spun-bonded row cover held down by sandbags. These hoops can cover the same area as a 22 by 48 foot greenhouse at 5% of the cost.

Out of 40 ratings, 34 are "5 stars", and 5 are "4 stars." We give it 5 stars for it's practical, easy-to-read content and illustrations.

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The Best of Alaska Rose--Making Soap From Scratch

2010-07-05T10:04:00.000-07:00

When I was growing up, we always made soap starting with the fat when we butchered. We used homemade lye from hardwood ashes or used store-bought lye. You can add other stuff if you want it. It's not a super gentle soap, but it works well. Make bars if it turns out firm enough, or use it with some water added to make soft soap for doing laundry with.

You can use any fats to make soap, from used cooking fat, as long as it isn't burned, to the trim from butchering. Animal and vegetable fats together make a superior soap. You can clean cooking fat or used oils by adding an equal amount of water and bring to a boil. Remove from heat, stir, and add cold water. (1 quart to each gallon of hot liquid.) The clean fat should float to the top. You can skim it off or wait until it is firm and carefully peel it off. If it has an "off" odor, add 5 cups water and 1 cup vinegar to 6 cups of fat. Boil for 15 minutes, cool, skim clean fat.

Pure lye purchased from a store makes the most uniform soap, but you can make your own lye by placing a barrel or tub a few feet above ground on a rock or platform. Bore some small holes in the bottom of the tub. Cover the holes with small rocks to slow drainage. Fill the tub with hardwood ashes. (Hardwood trees lose their leaves in winter.) Pour hot water over the ashes, catching the runoff in a bucket. Add more ashes as the ashes settle, and pour the drained water over the ashes a second or even a third time, the longer the water takes to soak through and drain out, the stronger the lye will be. It should be strong enough to float a fresh raw egg.

You should use soft or rain water to make soap with, so no other minerals or contaminants get into your soap. Heat the lye water you have just made. In another container, glass or graniteware, melt the fat you are making into soap. Slowly add lye water until the mixture is completely combined, not too hot, or you will have a mess while doing this.

It is best to set up and make soap outdoors. Use a wood or graniteware spoon to stir slowly while mixing in one direction. The whole mass should be clear, when you have added enough lye water. To test, place a small amount from the center of the kettle on a piece of glass and allow to cool. If soap continues to be clear, it is ready. Add scent if you must. Soap should remain clear and may be too soft to hold bar shape. You may try placing in molds for bars, or store in glass jar crock or plastic container. It will not lather like detergent, but will clean well.

Editor's Note: Lye is very caustic and can cause burns and eye injuries. Whenever using lye, take precautions like using rubber gloves and safety goggles. Other precautions can be found at: http://certified-lye.com/safety.html and http://www.millennium-ark.net/News_Files/Soap/Lye_Safety.html.

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Protect Your Rights When Confronted By Police

2010-06-29T12:48:00.000-07:00

Adapted from a post on Survival.blog.com

Comments and Graphics - Layouts - Photobucket

As Preppers, we may be aware of our rights against search and seizure without just cause and/or warrants, right to an attorney, etc. Shoot, we have spent years watching Law and Order and CSI!

Today I read a post on another website about a homeowner who maced two young men (fraternity brothers) who were trespassing on his property. Apparently, this trespassing had happened before since a fraternity house was next door and the students would use his unfenced property as a shortcut. Calls to the police were not successful. This time he went into his dark yard and maced the two men. They brought charges against him, and he is being prosecuted by a zealous D.A. http://www.survivalblog.com/2010/06/you_versus_the_perps_their_law.html

I have no interest in discussing whether he had the right to do what he did, or the wisdom of his actions. What was interesting were the posts in reply to his story, particularly how he dealt with the police after the event.

He did what I suspect many of us would do--try to be cooperative and reasonable since you obviously did nothing wrong and have nothing to hide.

The cop was bright eyed but young. I was friendly, let him in. Explained it like I am now, minus the edge. My demeanor probably kept me from jail....In the meantime off to court I go.

I'm trying to stay okay with cops. The D.A. will be harder not to hate. The officer asked for a voluntary statement which I gave the next day, said pretty much the same as I had during the initial interview. No lies or distortions; Joe Friday's "just the facts." The Assistant D.A. used it against me! Later, my attorney said that giving the statement showed I "had no understanding whatsoever about how the criminal justice system works."

Many Preppers have concealed carry permits and weapons, and the liability that goes along with that. Some of us have guns and ammunition for hunting as well as protection, knives, pepper spray, training in hand-to-hand combat, etc. But what happens if you actually find yourself in a situation where you have to defend yourself. I will assume you are NOT the aggressor or law breaker who deserves to be arrested and convicted.

Imagine that you have finally had to take a violent action to protect yourself, family, or property. The adrenaline will be flowing, you will feel like the other party deserved what they got, and any reasonable person would agree that you were justified in taking the action you did. Why would you not want to talk to the police to give them your side. You really want them to understand. And besides, only guilty people ask for an attorney, right? Once they know what really happened, you won't have to get an attorney and can save all that money, right? Wrong.

Some of the responses to the above post are from an 18 year police veteran and a 20 year firearms instructor who gave some wise advice. The Police Officer acknowledged that police officers will say whatever it takes to get information from you, get access to your property with your approval (no warrant), and may talk like they are your best friend and agree that you were in a tough situation, had no choice, etc. He also emphasized that they do not care about your best interests--only their own. http://www.survivalblog.com/2010/06/seven_letters_re_you_versus_th.html

Here's what the firearms instructor advises you to do and say:

"I think I'm in shock and need to go to the hospital." Often more true than you might think.

"I want to talk to my attorney."

He who calls 911 first is the "victim". Prior to the point where you will be using force against one or more opponents, you should call 911 and keep the line open. The call is recorded and can be used in your defense. If things happen too quickly to call first, call immediately after the incident and ask for help. This way you get to tell the story first.

Be absolutely sure of the laws involving force (lethal or non-lethal) in your state. For instance, here in Ohio lethal force may not be used to protect property, but in Texas things are much different. Know your laws.

The Police veteran wrote the following:

As a police officer I can give you the following advice:

1) Don't let me in your house unless I have a warrant. If I have a warrant, don't resist my entry.

2) Do not consent, in writing or verbally, to a search of your person, vehicle or residence. No matter what I promise, no matter what I threaten. If I had probable cause for a search, I'd be doing it. If I am asking for your consent, it's because I am on a fishing expedition or because I don't have probable cause yet.

3) Don't try to explain. If the police are there, something has gone wrong or something bad has happened. If something has gone wrong or something bad has happened, then you probably need a lawyer.

4) There are hundreds of petty laws I can arrest you for, If you aren't in handcuffs, don't give me a reason to put them on you. Once I arrest you, my ability to search you and your property generally increases.

5) If you are having problems with trespassers or something similar, document it. Call the police and record the time and result. Keep calling. The squeaky wheel gets the grease. Contact your elected representatives (local/municipal/county etc). Find others who are having the same problem and attend community meetings. Request an appointment with the police commander or tour chief responsible for your area. Address your concerns in a professional, calm manner.

6) Even if the police are wrong and you are being victimized by them, do not make matters worse by resisting/fighting etc etc.

7) Video and audio recording devices are cheap, small and getting cheaper and smaller all the time. They come in handy.

8) The police are not your friend. The police are doing a job. The police want to go home at night. The police will do what benefits the police, not what benefits you.

9) Know the law. Know your rights. Know your lawyer's phone number. Just remember, one thing police really, really dislike is being lectured by someone claiming to know their rights, claiming to know the law. More often than not, someone who is screaming "I know my rights!" is wrong. - Tom M.

How can you prep for this? Take Tom's advice and have a lawyer's name and number available, and learn your state laws right now. I would add, make sure you are well-trained in the use of any weapons or self-defense tools you have in your possession.
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THE BEST OF ALASKA ROSE: Canning Meat

2010-06-24T09:28:00.000-07:00

I am 67 years old and have been canning most of my life. I grew up out in the hills with no electricity and still live that way. I can a variety of meats prepared in any way that strikes my fancy at the time.

There is a difference in the safety of pressure canned over water bath canning on meat and vegetables. For fruit, sauerkraut, pickles and jam, water bath is the best way to go. I don't recommend that you take the chance of water bath canning meat or vegetables because of the high incidence of botulism poisoning and assorted other health issues. The internal temperature of the food in the can or jar must reach a certain temperature for a set amount of time to kill these organisms in the food which isn't easy to do using the water bath method.

I grew up only using water bath method, and we even canned meat and fish, but now I hesitate to even mention times and methods of doing so. It can be deadly. Every year here in Alaska, there are deaths attributed to improper canning or food storage.

For myself, I prefer a pressure canner using no rubber gaskets at all, only metal to metal seal, with screw down toggles. To me it is the safest canner made. I personally love the All-American pressure canner. No rubber gaskets to worry about and with the screw down toggle closure, it is the safest canner on the market, as far as I know. There may be other canners made in the same style, but I have 3 different sizes of the All-American, all various ages, all still work very well. It is an All-American Pressure Cooker, made by Wisconsin Aluminum Foundry, Inc. in Manitowoc, Wisconsin 54220. At least that is where they were located waaaay back when I got mine.

I make mini meatloaves and can in brown gravy, or fix the meat in any manner you want the finished product to taste like, only go lightly on the spices as some do not handle the extreme heat and pressure without changing, and some become bitter. If canning anything that is extremely solid pack or has added starch of any type, it is best to hot pack the jars, and then continue with canning never letting them cool before processing. You really want the center of the pack to reach the appropriate temperature during processing.

BARE BONES BASIC MEAT CANNING: You can just raw pack the meat, trimmed and cut into cubes, with a smidgeon of salt per jar (scant half teaspoon per pint jar), no water added. Cut meat into small chunks or cubes, trimming off anything you would not eat if fixing any other way. If you don't like fat on your meat, trim it off. Leave about an inch of empty space at the top of the jar, wipe the rim of the jar well, and make sure no nicks or cracks, put the lid on firmly but not tightly. The single most important thing in any type of canning is to keep everything extremely clean.

Pack the cut meat chunks into the jars not extremely tight, but not really loose, either. Do not add other liquids if doing a raw pack of meat, it will form juices as it cooks. If you want a firmer gelatin in the cooled jar, add a teaspoon of plain gelatin in the bottom of each jar before adding the meat. Wipe the rims clean and place clean sterile lids and rings on the jar, closing firmly. Think average woman firmly, not he-man firmly.

Have your pressure canner on the stove, but not heating up yet with raw pack. Make sure the trivet is in the bottom of the canner and enough water to not boil dry while venting steam, usually at least 2 inches of water. Fill the canner with the filled closed jars of meat. If you have the room in the canner to place another layer of the jars in an upright position without touching the lid of the canner, place another trivet evenly on top the first layer of jars, and add a second layer of filled jars with lids. If you don't have enough jars to fill a layer, add empty jars with just water in them, no lids on them, to help keep jars from possible tipping over during processing.

Place the lid on the canner, and gently tighten all the toggles around the lid, doing the 2 opposing ones only to touching, all the way around the lid, then gently tighten 2 at a time, opposite each other, so you are applying even pressure on the lid all the way around. These canners are made of aluminum, and it is soft. The lid has an arrow on it that needs to be pointed at a mark on the side, every time, as the lid will seat correctly doing this.

Remember to exhaust the steam from the canner first, before starting to build pressure, so you have a more accurate pressure reading. County Extension Service usually has temperature/pressure charts available if you have one in your area.

Bring the canner to a boil, letting the steam exhaust for about 10 minutes through the open petcock valve. Then flip it down, so pressure will start to build in the canner, watch the gauge. When it reaches 10 pounds pressure at sea level, you will have to adjust for higher elevations, then you turn the heat down to maintain that pressure, neither rising nor falling, for 1 hour, 30 minutes for pint jars. When the time is up, turn off the heat and let the pressure drop by itself, do not open or raise the petcock until the gauge is at zero. If the pressure falls below 10 pounds of pressure during the cooking interval, restart your timing after you get back to 10 pounds pressure. Turn off the canner after the time is up and allow it to lose pressure on its own. Do nothing to speed the drop in pressure.

Once it is back to zero, open the petcock, and then unscrew the toggles and remove the lid slowly, away from you so you don't manage to scald yourself a bit with the steam. Remove the jars carefully from the canner, placing on a heatproof surface and out of any drafts, lightly cover if you worry about drafts hitting and breaking the jars. I cover mine with a large towel. Empty and clean the canner.

The jars should all seal within a short time. Do not remove rings until you make sure the jars are cold. I usually wait a couple of days, and recheck the seals before putting the jars away in a cool, dry storage area. It is also helpful to label the jars when they are cool, as no matter how good your memory is, a year or two down the road, you might not remember exactly what it is, in that jar.

Canned meat can be used as any cooked meat. HOWEVER, there are so many other ways to can meat, you will seldom do this after you get going on it.

I can meat patties made from hamburger or sausage, and browned burger, canned dry pack to use as any browned burger in any recipe. A pint is about a pound of browned burger. Meatballs can be cooked and either dry packed hot or canned in any sauce you choose. Try not to use too heavy a gravy in home canned meats; the starch can slow the amount of heat reaching the center of the jar for the required amount of time needed. Mini meatloaves in light brown gravy are delicious. Sliced roasted turkey or any roasted meat in light gravy or au jjus is very nice. Want a tender French Dip sandwich? Open a jar of sliced roast beef or venison in au jus, heat place on a roll and dip.

If you want to experiment a bit, add a few drops of liquid smoke in the bottom of the jar, before adding meat. It gives it a nice smoky flavor for making sandwiches later.

Canned meat is really good to grind after opening. Mix with chopped onion, pickle, what have you, and add mayonnaise or sour cream and mustard as a sandwich spread or dip.

I use a small single burner camp propane burner that is really cheap to do outdoor cooking and canning in the summer. I also have a huge All-American canner too big to lift easily on a stove that has been fitted into the upside down metal trash can with the bottom cut out, and vent holes for air cut around the bottom. Then a weedburner unit was cut and angled so it faces up onto the bottom of the huge pressure canner, so it can be hauled to the river or ocean to can super fresh fish on site.

(Editor's Note: Please check with your local Cooperative Extension Service for safe canning techniques and recommendations for your area and elevation. The "Ball Blue Book of Preserving" includes instructions for canning a variety of meat which is consistent with Alaska Rose's advice.)

Recipes for home-canned meat, chicken, and seafood: http://www.uga.edu/nchfp/how/can5_meat.html
http://creativecanning.blogspot.com/

Videos of the canning process and using a pressure cooker: http://www.uga.edu/nchfp/multimedia.html#video
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Prepper Friends versus Security

2010-06-21T19:12:00.000-07:00

Last weekend my husband and I participated in the first NC Forum meet-up. Pictures and comments are posted on the forum: http://www.americanpreppersnetwork.net/viewtopic.php?f=157&t=3222

Planning the camp-out and attending such an event required that I examine my feelings about remaining anonymous as a prepper which conflicts with my desire to share, learn, and even socialize with like-minded people. I also support the premise that in a serious situation it is better to be part of a group of reliable people than try to survive alone. But how do you do that without putting yourself and your family at risk?

My husband and I have not been in North Carolina very long and do not have any family close. Our home is fairly isolated, and we rarely see our neighbors. So where do I find this support group of preppers who I may be trusting with my life?

First, we do not casually share our prepping. My daughter and son-in-law know, and that is about it. Some others know we have a garden and have gotten into making soap. There are friends and family I have tried to help become "aware" who believe we are at the best weird, and at the worst nuts. One old friend that I discussed this with by email only on the most superficial terms, kind of gave me an electronic pat on the head, and said something like, "That's nice, but just don't get all twitchy on me." Too late. She doesn't have a clue about my real preps. So where are these people who I should count on to help defend against the Zombies?

I have learned that you need to be very careful about information you share online. In public forums, people are not always what they seem, and anyone can read information you put in your profile or write in your posts. Put it together and your anonymity can be at risk. I wonder, who might find out who I am and stake us out for what they may perceive I have of value? Could someone in the government use the information if they decide to confiscate weapons or stockpiles of food to redistribute? Paranoia? Maybe, but I also believe in caution.

The first time I talked about my prepping to people I didn't know well was at a Whole Grain Baking Retreat sponsored by the Millers Grain House. My intent in going was to meet some other women with whom I might become friends and who share some of my beliefs. It worked! Donna and Lynnette are now on this forum and another friend's husband, pnutcrushr, joined. I have to tell you, it was a great feeling to find friends like them who I can talk to openly. It is also unifying to have something so important in common. We never run out of stuff to talk about! Unfortunately, they do not live in my neighborhood.

Before this weekend, we pondered about the wisdom of putting ourselves out there and exposing ourselves to people we didn't know except online. We talked about it in camp, and everyone else had similar thoughts. It seemed like a reasonable risk, especially since I already knew Pnutcrushr's wife, and Whisper and Maustypsu have been active, supportive forum members for quite awhile. We don't regret it for a moment. These preppers are fun, smart, interesting people! There were no hidden agendas or manipulative behavior. I am happy to call them friends and look forward to enlarging our circle.

But, alas, they do not live in my neighborhood, either. But I feel that I could count on any of these folks, and that we will have each others' back. We are already starting to plan our next get together. Trust takes time. I am willing to invest that time.

A month ago I only had cyber friends who are preppers. Right now I have six real people prepper friends and feel pretty darned lucky. Now I have to start working on my neighbors.

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THE BEST OF ALASKA ROSE: Butchering Large Game

2010-06-15T09:51:00.000-07:00

Alaska Rose (right) and her mother with a moose.

I have made some sketches of how to skin and gut and clean any large game animal without getting up to your shoulders in the body cavity. I can butcher out a moose, skinned and quartered without having anything more than the wrist of my plastic gloves smudged with blood. I just dropped my Registered Hunting Guide license after several years of enjoying getting paid for what I love to do, so I do know about butchering large game. Those (latex) gloves are worth it, to pack in, no matter how light you want your pack to be.

I don't have running water, so I like to stay as neat as possible. If you skin out the critter, and leave it on the hide, remove the top legs before attempting to gut it. Here (in Alaska), as soon as the gut cavity is opened, we have bears, and they are not interested in who got there first. So since I am usually doing a moose by myself and cannot turn one by myself, I remove all 4 legs and the back-straps, cut the head off, and THEN cut along the edge of the ribs to open the entire gut cavity, keeping the flesh over the gut as one large piece.

In the 2 sketches, the first shows an alternate way to gut an animal without getting in up to your shoulders and working blind with a sharp knife. That has never been high on my list of things I really want to do, LOL. Cut back along the ribs to the back, down to the pelvic bone and across. The gut will roll out fairly easily. If you are working on an elk, this is almost a necessity for gutting, as they have sheets of muscle hanging down inside, to hold the intestines in place, since they are jumpers. This large flap of flesh should be used for burger or make rolled stuffed roasts out of it, cook long and slow to tenderize and you will have a nice meal that is usually wasted meat. You can cut any connective tissue, as elk have hanging to hold the loops of gut in place, without reaching up to your armpits and having your head halfway in when the bear shows up. Cut the ribs loose from the backbone and section the backbone and pelvic bone into chunks you can carry and leave the gut pile in short order.

The second sketch is a standard skinning, gutting diagram, showing where most folks cut, skinning and gutting and removing the lower leg sections.

One other small tip, use a utility knife with quick change blade, to skin and section out your large critter. No stopping to sharpen a dull blade, the blade is sharp enough to skin a tough hided moose in short order, and you can get back to camp as soon as possible for another cappuccino. Oh yeah, we eat really well in any camp I am in.

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THE BEST OF ALASKA ROSE--Introduction

2010-06-13T14:51:00.000-07:00

I am starting a feature,"The Best of Alaska Rose", that are posts I have compiled and done some light editing on that my hero, Alaska Rose, has written on the APN Forum over the past several months. Why the NC Forum? Alaska Rose has been active on our NC Forum and is an official NC forum member. She also exemplifies the qualities and has the skills that my NC ancestors undoubtedly would have felt at home with.

First, here is an introduction to Alaska Rose in her words. Watch for her advice in future posts about canning, cleaning game, building a cabin, getting rid of a lazy man, building your own solar system, etc.

First place I ever built. It is 14 feet into bedrock at the back. Easy to heat in Winter and cool all Summer.

Hi, I moved up here from Oregon, in 1969. I'm 67, my Mom, living here also, is 89. I live north of Fairbanks, towards the Yukon river. I have worked as a gold miner, a Registered Hunting Guide, and a Fishing Guide. I moved out here a few years ago, lived in a tent the first summer while building my roads and building pads, then started constructing a home. Since then, have built a home for my Mom. My daughter and 2 of her kids and I built her a nice home here, also. I'm really glad we don't have to mess with permits and building inspectors. We are working toward being more self sufficient as we go. I have been a widow since 1988. There are no power lines here, no phone service either. However, I do have intermittent internet service through satellite.

I have 11 grandkids including the stepkids' kids, and one greatgrandkid. Eight of the grandkids live within 70 miles of here. So does the greatgrandkid.
I operate heavy equipment, do goldsmithing, registered hunting Guide and fishing guide, although I have let those licenses lapse. Also let my boiler operator license lapse and sawmill operator license. I do taxidermy work, build our homes and shop, and yes, I would enjoy male companionship. I do not HAVE to have a man around, but like men very much. Some men might be intimidated, but a true friend and companion would not be.

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Coming Full Circle Back to Self-Sufficiency

2010-06-09T13:20:00.000-07:00

Me (in the middle) with cousins on grandparent's farm
My family has always been proud that each generation has risen above our parents in terms of education, income, and standard of living. My grandparents, although very intelligent, were barely literate. Both of my grandfathers had been coalminers and subsistence farmers in Appalachia. My parents did not graduate from high school. They have always told stories about living without electricity, plumbing, taking care of the chickens, hogs, milk cow, big garden, preserving food, and sometimes going hungry.

They were proud that their children were not raised that way. My parents moved us to a northern industrial city where they worked in factories. We usually had a garden, but no chickens, hogs, or milk cow. My husband's background is similar. I went to college, eventually got an advanced degree and until recently lived in urban areas. Our daughter has her advanced degree and is a manager in NYC. She has gone to school and traveled in Europe--we haven't! She and her husband live in an apartment without even a window box. Each generation has become farther removed from self-sufficiency.

My husband and I retired and moved to NC in a mountainous, isolated, rural area with many acres. It reminds me of where I was born. We have become very serious about preparing for hard times, both short term and long term. You already know what I am going to say for you are probably experiencing the same thing. Now we are spending a great deal of time and energy trying to learn what my grandparents and parents always knew--how to survive on what you can grow, kill, preserve, and make yourself.

We initially focused on preparing our emergency kits, food storage, medical supplies, and water storage and treatment. We found that was actually the easy part. We knew from our efforts 30 years ago that to put away a year's worth of food and supplies is not enough. It was certainly more than most people did, but we could have been in a world of hurt if TEOTWAWKI happened. We found that our storage food was not easy to rotate. Everything was freeze-dried meals in #10 cans (not very tasty) or grain in large buckets packed in nitrogen that we weren't real sure what to do with. We made a few loaves of bread, but that was about it. We still have the #10 cans of freeze-dried food, but gave away the buckets of beans and grain to some LDS families when we were making one of our cross-country moves.

What are we doing different now? We are changing our lifestyle to become more self-sufficient. I have no doubt that our grandparents are in heaven laughing at our sometimes pitiful attempts, but would appreciate that we are trying. It breaks my heart that we lost the opportunity to learn all we could from them. Thank goodness for the APN preppers, and homesteaders who are willing to teach me.

Specifically, here are a few of the things we are doing to make ourselves more self-sufficient.

We have no debt--no car payments, no mortgage, no credit card balance. In playing a "what if" scenerio, we thought what if my retirement check stops or is significantly reduced? What if our 401K savings become worthless? What if Social Security is unavailable to us? We don't want to be in a situation where a bank or the government can take away our property and home.
We store what we eat, and eat what we store eating more unprocessed food. We grind our own wheat and other grains for bread, granola, oats, etc. We make our own hominy and corn meal from dry corn. We make soy milk, tofu, and tempeh from soy beans. We cook dry beans instead of from a can. We grow and eat sprouts. Unprocessed food bought in bulk costs much less than convenience food from the grocery store so we save a lot of money and can rotate our storage food. To become even more self-sufficient, we need to grow these items ourselves as some of our friends on the APN Forum do.
We are growing much of our food in a garden that is getting bigger each year. This includes freezing, drying, and canning what we grow.
One of our next big projects is to install an external, wood-burning furnace/hot water heater. We have an unlimited supply of wood for fuel. Our home is currently heated with electricity.
We also plan to install a solar system this year so that we can be independent from the electric company and electric bills. We consider this to be a good investment while our dollars still have some value. We would also like to be able to generate our own electric power in the event it becomes unavailable.
We are learning how to hunt and protect ourselves.
We plan on raising some animals such as rabbits, chickens, and/or goats for meat, eggs, milk and fiber.

8. We store over 200 gallons of rain water and are adding to that system. Our water source is well water, and we have a septic tank.

9. We are making and using our own laundry detergent, bar soap, soft soap, and shampoo.

10. I installed clothesline poles and hang my clothes outside rather than use my clothes dryer. I think this must have been the first solar-powered appliance!

My grandparents didn't have solar for electricity--they used oil lamps for much of their lives and a wood-burning kitchen stove. Water came from a bucket dipped into the well. An outhouse and slop jars were the substitute for plumbing. A washtub set up in the kitchen was used for a bathtub. I really don't want to have to go back to those times--but know I can if I have to.
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10 Ways to Afford Prepping

2010-06-05T16:12:00.000-07:00

If you are considering prepping for the first time or have just started, the thought of trying to store one or two years’ worth of food can be daunting. Then you read you are also supposed to have a medical kit, water, emergency go bags, and on and on and on.

If you are like most of us, you feel that you can barely pay for what you are going to eat this week AND pay the electric bill. You somehow know that now is the time to start putting some emergency supplies away, but how can you afford it? Here are some suggestions that have worked for us. Pick and choose those that apply to your situation, and keep your eyes open for opportunities that I haven’t thought of!

1. Use one, buy two.

This is one of the easiest ways to ensure you are storing what your family will eat. For any non-perishable foods on your list that you need for your kitchen pantry, buy an extra to put into storage. Canned tuna, soup, pasta, and beans are all good candidates. It may seem piddly at first, but you will be surprised how quickly it will add up, and you may not even notice the extra expenditures.

2. Buy extra when things are on sale or you have coupons.

Start paying attention to what things cost. When you see that a store has a significant discount on something you use, buy extra. There are times when it may even pay to buy one or two cases of an item.

3. Try shopping at alternative stores and/or buy in bulk.

Check out discount stores in your area such as Aldi, Save-a-Lot, dollar stores, Costco, and Sam’s Club. In many communities you can find a co-op or other source for bulk items such as wheat and other grains, beans, rice, and corn. The LDS church has warehouses around the country that may be used by non-church members if you volunteer some time.

But here’s some advice—don’t buy bulk whole grains, dried beans, corn, etc. unless you use it regularly. For example, learn and practice how to grind grains and bake your own bread. Use dried beans with rice or corn as a meat substitute. You will save a lot of money by using unprocessed food you have bought in bulk; your storage items will be rotated; and you will be eating delicious, healthy food. Use what you buy, and buy what you use!

For prepping equipment and tools on your list, try Craig’s List, garage sales, and Goodwill. If you pay attention, you can get some great deals on dehydrators, canning supplies, gardening tools, clothes, etc.

4. Buy fresh food in season in bulk and dehydrate or can it.

You will love serving your family strawberries, apples, vegetables, and even meat that you have preserved. By buying it in season, it is cheaper and better quality. By preserving it yourself, you have more control over what additives, salt, sugar, etc. that your family is getting.

5. Stop eating out so much—pack a lunch!

Eat at home more often and enjoy your healthier, home-cooked meals. Make an extra piece of chicken or save some of the salad and pasta in plastic containers for your lunch. You will save enough from one meal out to pay for your weekly food storage items.

6. As a family, create a budget and live by it.

Use a computer program or a yellow tablet, but keep track of what you spend and write it down in categories. You will be surprised by what you find out about where your money is REALLY going!

7. Evaluate the REAL value of potential new purchases against what is on your list of prep supplies and equipment.

Do you really need another Blackberry or computer game? You could buy a good dehydrator for what a lot of shoes cost.

8. Start practicing a more self-sufficient lifestyle now.

Look for ways to start reducing your use of disposables and energy. For example, I put up clothesline poles and now hang all my laundry outside. I have reduced my electric bill, have a way to dry my clothes in the event I lose power (prepping), and my clothes smell wonderful! Use cloth instead of paper napkins or paper towels. You will save money now as well as not have to buy and store replacements for your preps.

Start cooking with whole grains and other unprocessed food. Your food costs will be lower now; you will learn how to prepare your storage food, and your family will be used to it in case of a crisis; and you will be eating healthier food.

9. Grow a garden.

Even if you have a small yard or just a patio, you can grow enough food to put a dent in your food budget. You can use raised beds or even containers for many vegetables and herbs. Use edible plants in your flower beds.

10. Put aside all or part of any “extra” money for use to buy high-priority prep items.

My husband and I used his annual bonus to buy many of the prepping supplies that we could not have afforded otherwise. Other sources of money may be tax refunds, Christmas or birthday gifts, and salary increases.

Start looking at ways you are spending money and not benefiting from it or could sacrifice a bit. Are you paying for a premium cable package for channels you never watch? Stay home and play a board game with friends and family instead of going to a movie and having to pay for a babysitter.

How many other money-saving, prep-building strategies can you think of?

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Disaster Alert: Floods in Virginia , West Virginia , North Carolina , and New York

2010-01-26T10:10:00.001-08:00

The APN-Disaster Reporting Service thanks D_Loki for providing us with the following update:

January 26, 2010

Disaster Alert

Virginia – Heavy rains caused flash flooding in Augusta , Rockbridge and Albemarle Counties on Monday that prompted the evacuation of residents in low-lying areas. The Central Virginia Chapter deployed a Disaster Action Team (DAT), opened a shelter, placed an Emergency Response Vehicle on standby and provided Mass Care (MC) for shelter residents. The Shenandoah Chapter deployed DAT and opened a shelter for affected-area residents.
West Virginia – Storms caused river flooding that affected the residents of Greenbrier, Monroe and Pocahontas Counties on Monday. The Governor declared a stat of emergency for Greenbrier County and the surrounding areas. The Chapter deployed a DAT Team, opened 4 shelters and provided Mass Care to local residents.
North Carolina – River flooding in Surry County destroyed homes, damaged others and prompted the evacuation of dozens of local residents in the affected area on Monday. The Surry County Chapter deployed a DAT Team, opened a shelter, and provided MC services for the evacuees. The Northwest North Carolina Chapter deployed DAT and provided individual assistance to affected-area residents.
New York – A rainstorm that filled rivers and streams in the northeast portion of the state delayed flights and blew debris from buildings on Monday. The ARC of Northeastern New York Chapter deployed DAT and opened a precautionary shelter for local residents.

SurvivalBlog

2009-12-08T16:50:00.000-08:00

I was reading today on SurvivalBlog.com (http://www.survivalblog.com/) It’s always nice to read Rawles and his information. He is like us a prepper and a survivalist but he is also a Pioneer.

Today I read about a man: Minnesota man arrested for trespassing on his own land and just can understand it.

People: You need to prep and get ready for hard times. This is why we have this blog and the American Preppers Network as well as Pioneer Living (http://pioneerliving.net)

I hope all is safe and well for the holidays and I hope America will return to the once great nation it was.

John Milandred

Post from: Pioneer Living. Net

2009-11-30T19:05:00.000-08:00

This will be my last post for a short time. I thank you for guesting here and hope you all take care.

A human can survive a maximum of 3 days without the intake of water, assuming you are at sea level, at room temperature, and a relative humidity. Depending on the climate conditions, it has been recorded that people have lasted longer than two weeks with no water supply.

In cold temperatures water is still very important and requires the same 3.78L (1 gal) of water per day. In snow conditions snow must be melted first.

A lack of water causes dehydration, resulting in lethargy, head aches, dizziness, confusion, and eventually death. Even mild dehydration reduces endurance and impairs concentration, which is dangerous in a survival situation where clear thinking is essential. Your body requires 3.78L (1 Gal) to 6L of water or other liquids each day in the wilderness to avoid dehydration and to keep your body functioning properly.

Dark yellow or brown urine indicates dehydration. Because of these risks, a safe supply of drinking water must be located as soon as a shelter is built (or even before, depending on conditions). In a survival situation, any water supply may be contaminated with pollutants or pathogens .

There are some plants which will provide you with survivable sources of water. Most tree roots and vines contain lots of water, and can be purged by breaking into 3 ft. sections, and standing upright above a water catcher. Avoid any vegetable liquids which are cloudy, milky in appearance, or colored in any way.

Water can be gathered in numerous ways. In areas of abundant moisture, water can be scooped out of a creek or pond. Rainwater (which is typically safe to drink) can be caught in makeshift containers. If these easy sources are not available, a bit more ingenuity will be necessary. Water can be collected from condensation traps or solar stills. Clothing can be used to collect dew from vegetation.

Although you cannot drink salty seawater, if you are near the beach, you can dig a sand well on the opposite side (from the sea) of a windblown dune. Below sea level, the sand well will fill with drinkable water. It may taste salty or brackish, but the sand acts as a filter reducing the salt content the further you dig inland.

Stagnant water can be made drinkable by filtration through a sieve of charcoal.

Animal blood is not suitable for re-hydration, as it may be diseased. In addition, because of the nutrients it contains, it requires energy to digest. Mammals all have blood-borne pathogens so the animal must also be cooked. Urine contains salt and other toxins, which also makes it unsuitable to drink, although it can be refined in a still.

A common survival skill is that cacti can be sliced open to obtain water. While some cacti do have fluid inside, the barreled cacti is best.

Many birds, mammals, and some insects, are reliable indications of water, either through a stream or a soaked patch of earth.

In extremely dry environments, it is necessary to take extra care to prevent water loss by:

Breathing through the nose to prevent water vapor escaping through the mouth

Not smoking

Resting in the shade and avoiding strenuous labor during sunny, hot periods and move very slow.

Not eating too much (the human body uses a lot of water to digest food )

Not drinking alcohol, which hastens dehydration

You can gather moisture in these ways:

Transpiration - collecting transpired water via a plastic bag.

Melting ice

Well water

Desalination

Utility-Scale Atmospheric Water Gathering

Harvesting/collecting dew from plants and grasses

Solar still

Homesteading General

2009-11-28T06:58:00.001-08:00

Homesteading General

To The Land

People are leaving the cities and moving to a life of self-sufficiency. They are buying small and large parcels (1 to 40) acres. Some can abandon city jobs, while most others commute to work, enjoying a blend of rural life. The rewards can be great with a more independence, family togetherness, lifestyle, and freedom with less stress.

There is nothing better then a year-round garden and greenhouse; keeping chickens, ducks, rabbits, and fruit trees. Going back to mother nature and back to basics is true independence.

Land Hints

Your selection of land is very, very important to your success. Practical characteristics should out weigh esthetics, even though both are important.

The first thing you need is to make a list of your needs; timber, pasture, flood zone, creeks, water quality, availability of water, and neighbors to name a few.
Note: Land further away from populated areas is generally preferred.

Now, you will probably need to make some compromises but this is and or will be a life style change, if you are from the city.

Whatever your needs, check growing seasons and local climate, water availability, soil types, roads, and in some cases required well depth if needed.

Please consider your age and physical condition as well in regard to the amount of work you can handle, do not commit yourself to a larger place then you can keep up and enjoy. Also something else to consider; is this going to be a full time self-sufficiency with a income-producing work or a part time hobby?

Do what?

2009-11-25T08:09:00.000-08:00

What is happening in the world today has not changed. It is our beliefs that humans all over the world still need to educated themselves. Educate yourselves on what is happening around the world.

Educate yourselves to be able to provide for your family whatever the future may be.

We live in a society of people who depend on other people to take care of them. We rely on our jobs to pay us to be able to feed our families. We rely on the grocery stores to provide us food for us to buy for our families to eat.

Almost every day, well it seems like it, we hear reports of contaminated food being sold to us. Our family has had these items in our cupboards, freezers, pantry’s in the past. We had to throw these items out for fear of our children getting sick or possibly dying from these contaminated foods.

We do believe again that everyone should educate themselves and find out what does GM seeds mean? What does GM foods mean?

Why are we genetically modifying our foods. Foods that the good earth provides us that is nutritional and healthy. Why are we modifying these foods. What is wrong with the foods that our ancestors ate?

I ask myself these questions almost every day. Why have we become a society of being taken care of by others. What happened to taking care of ourselves. What happened to the lost art of basic human survival.

I also ask myself, “What has happened to the human spirit of standing up for what is right?”

I was taught by my parents, grandparents that you are always free to voice your opinion no mater what it was. You are always free to stand up for what is morally right.

We are looking in the face of a changed America. A changed World.

We come across so many people who are afraid today. We are not sure why they are afraid. We assume it is because they do not know how they will survive should they loose their job, or should the grocery store shelves go empty. They do not even know where the food comes from that they eat.

It is really sad. We are only here to help those who have been wronged by not having the information passed on by their ancestors what it takes for basic human survival.

Sorry I was in a ranting and raving mood tonight. Thank you all for your support in our efforts to give people the resources to be able to take care of themselves and their families no matter what happens in the days to come.

Quote:

Some times we must all stand up for what is right, even if that means we stand alone.

Re-posted by: www.pioneerliving.net

Uncertainty

2009-11-24T07:08:00.001-08:00

We live in a world and time of uncertainty. Governments in other countries are falling apart. People in the United States and around the world are loosing their jobs, getting their hours cut back due to the economic situation that is truly global.
It becomes more and more difficult to stay positive in a world that seems to be falling apart. No matter what you believe, do not loose faith. Weather it be faith in your God, or faith in yourselves as human beings.
We as human beings have the power to change. Change within ourselves, change within our communities, and change in the world for the better of mankind.
It all starts with change within the home. The home that you have provided for your family. The home that resides in a world that you would like to see your children, and grandchildren to grow up in. The change starts within you.
We as human beings have the ability to have what we desire. I am not talking about the material things that most of us think we desire, but the true desire for ourselves and our families to be happy, healthy and safe.
While talking with my mother tonight regarding the issues of what is happening in the world today, and expressing our mission to be able to help as many human beings as possible of the lost/forgotten art of basic human survival, the lessons that have been passed down in our families of knowing what it takes to survive, she was very concerned about the people who have no land to grow their own food, the city dwellers and suburbanites.
Understanding this need is the first step. This is part of what we hope to accomplish. Not only helping out fellow homesteader’s, survivalist’s, “the new pioneers”, and the new patriots striving for the freedom of being able to secure a happy, healthy, safe environment for their families and all human beings. We feel that there are solutions out there for everyone. Solutions for the city dwellers, the suburbanites, the country folk, homesteader’s, survivalist’s, and patriots, just as our forefathers intended for us in America and fought for as the American Son’s of Liberty, (ASL).
There are solutions for each and every one of you. You have to look deep enough. Open your mind to the possibilities. Each and every one of us has the ability to survive whatever is handed to us in life.

Canning 101 Part 2

2009-11-20T08:53:00.000-08:00

Processing in a Pressure Canner
If you live at an altitude of 0-1000 feet, you can process foods in a weighted gauge pressure canner at 10 pounds pressure. If you are using a dial gauge pressure canner, use 11 pounds pressure. If you live at an altitude more than 2,000 feet you need to increase the pounds pressure at which you process foods. These increases are not given in this bulletin. Contact your county extension center to get this information. If tomato products are acidified, they can be safely processed in a water bath canner. If not, they must be processed in a pressure canner.

Here are some pointers for using a pressure canner:

1. Pour 2 or 3 inches of water in the bottom of the canner and heat to boiling.
2. Set jars on the rack in the canner. If you have two layers of jars in the canner, use a rack between them and stagger the second layer.
3. Fasten the canner cover securely so steam cannot escape except through the vent.
4. Once steam pours steadily from vent, let it escape for 10 minutes to drive all air from the canner. During processing, the canner must be filled with steam, not air, since it is steam that reaches the desired temperature of 240 F.
5. a. If the canner has a weighted gauge, start counting the processing time when it jiggles or rocks. The target pressure for this type of canner is 10 pounds pressure. Adjust heat so that gauge jiggles 2 or 3 times a minute or maintains a slow, steady, rocking motion.

6. b. If the canner has a dial gauge, bring pressure up quickly to 8 pounds, then adjust the heat to maintain 11 pounds pressure. Start counting the processing time when the gauge registers 11 pounds pressure. When the processing time is up, turn off the burner. (If you are using a coal or wood stove, remove canner from heat.) Let the pressure in the canner drop to zero by itself. This may take 45 minutes in a 16-quart canner filled with jars and almost an hour in a 22-quart canner. If the vent is opened before the pressure drops to zero or if the cooling is rushed by running cold water over the canner, liquid will be lost from the jars.
7. When the pressure has dropped to zero, open the vent or remove the weighted gauge. (With a weighted gauge canner, pressure is completely reduced if no steam escapes when the gauge is nudged or tilted. If steam spurts out, pressure is not yet down.)
8. Remove canner cover carefully, tilting it away from your face so that the rising steam cannot burn your face or hands.
9. Remove jars from canner. If liquid boiled out of jars during processing, do not open jars to add more liquid. Do not retighten screw bands, even if they are noticeably loose.
10. Place hot jars upright to cool on a towel or rack. Leave space between them so air can circulate. Keep jars out of drafts.

Check Seals
Vacuum seals form as the jars cool. When jars are cool (12 to 24 hours after processing), check the seals. If the lid is depressed or concave and will not move when pressed, it is sealed. If sealed, carefully remove screw bands. If a band sticks, loosen it by covering it for a moment with a hot, damp cloth. Bands left on jars during storage may rust, making later removal difficult.

If you find an unsealed jar, do one of the following:

* Refrigerate the food and use it within 2 to 3 days.
* Freeze the food. (Drain vegetables before freezing.)
* Reprocess the food. Remove lids, empty the contents into a pan, heat to boiling, pack into clean, hot jars, and put on new lids. Process again for the full time.

The eating quality of twice-processed food may be poor. If more than 24 hours have gone by since processing, throw out the food. It might be unsafe to eat.
Label and Store Sealed Jars
Label sealed jars with the processing date. Store them in a cool, dry, dark place. Properly stored canned foods will retain their quality for at least a year. Never store canned foods near hot pipes, a range, a furnace, or in direct sunlight because they lose quality.

If stored in a cold place, protect from freezing by wrapping the jars in newspaper or covering them with a blanket. Canned foods that do freeze may be used as long as freezing does not break the seal. However, they may not be as tasty as properly stored canned foods.

If canned foods are kept in a damp place, lids may rust.
Signs of Spoilage
Before using always check canned foods for signs of spoilage -- leakage, bulging lids, or loss of seal. Bulging or loss of seal indicates gas formation inside the jar. Upon opening the jar, look for spurting liquid. After opening, check for gassiness, cloudy liquid, disagreeable odor, or mold. Never taste food that shows any sign of spoilage. Throw it out; it might be unsafe to eat. Furthermore, never feed this food to animals; it could make them sick.

Cloudy liquid may be a sign of spoilage or be due to minerals in hard water or starch from overripe vegetables. If liquid is cloudy, check for other signs of spoilage. If there are not other signs of spoilage, boil the food. Do not eat any food that foams or has a disagreeable odor during heating.

Always boil home-canned, low-acid foods for 10 minutes before tasting. Do not use this method to make improperly processed food "safe." If enough bacteria is present (due to improper processing), boiling for ten minutes might not destroy the toxin.

Black deposits on the underside of a lid are not a sign of spoilage. The under side of canning lids is coated with enamel. If there are imperfections, such as tiny scratches or pinholes in the enamel, natural compounds in food can react with the metal in the lid to form harmless brown or black deposits.

For more information call the Extension Agent, Family and Consumer Sciences, in your county. The Cooperative Extension Service is usually listed in the telephone directory under county offices.
Processing Directions for Canning Acidified Tomatoes, Acidified Figs and Other Fruits
All processing times are given for processing in a water bath caner. Pack foods listed below to within ½ inch of the top of the jar. Source of instructions is the USDA Complete Guide to Home Canning, 1995.

Water Bath Process Water Bath Process
PRODUCT PROCEDURES
PACK STYLE Pints (minutes) Quarts (minutes)
Apples Wash, peel, core, and slice apples. Drain and rinse. Cook and pack. Cover with hot liquid or hot syrup. Hot only 20 20
Applesauce Prepare sauce and make sweetened or unsweetened. Hot only 15 20
Figs* Wash and drain. Do not peel or remove stems. Cover with water and boil for 2 minutes then drain. Gently boil figs in light syrup for 5 minutes. Hot only 45 50
Peaches Wash, peel and pit. Slice if desired. Drain and rinse. Pack cooked or raw. Cover with hot liquid or boiling-hot syrup. Hot or Raw 20 - Hot
25 - Raw 25 - Hot
30 - Raw
Pears Tree-ripened pears may have a coarse, gritty texture when canned. So, pickpears when they are full size but still firm and green. Hold for 2 weeks in the refrigerator then ripen them at room temperature before canning. Wash, peel, halve, and core pears. Cut into quarters if desired. Drain and rinse. Cook and pack. Cover with hot liquid or boiling-hot syrup. Hot only 20 25
Plums To can whole, prick skins in several places with table fork to prevent splitting. Freestone varieties may be halved and pitted. Pack cooked or raw. Cover with hot liquid or hot syrup. Hot or Raw 20 25
Tomatoes, acidified and packed in water To loosen skins, dip into boiling water for about 1/2 minute, then dip quickly into cold water. Peel and core. Leave small tomatoes whole. Halve or quarter larger tomatoes. Pack cooked or raw. Hot or Raw 40 45
Tomatoes, acidified* and packed in tomato juice Follow directions above except cover with hot tomato juice. Hot or Raw 85 85
Tomatoes, acidified* and packed raw without added liquid Follow directions above except when packing press tomatoes in the jars until spaces between them fill with juice. Raw only 85 85
Tomato juice, acidified* Quickly cut 1 pound of fruit into quarters -- to prevent juice from separating. Heat immediately to boiling while crushing. Continue to slowly add and crush freshly cut tomato quarters to the boiling mixture. Simmer 5 minutes after you add all pieces. Hot only 35 40
Tomato sauce, acidified* Prepare and press as for making tomato juice. Simmer until sauce reaches desired consistency. Boil until volume reduced by one-third for thin sauce; one-fourth for thick sauce. Hot only 35 40

* Add 2 tablespoons bottle lemon juice per quart or 1 tablespoon per pint; or add ½ teaspoon citric acid per quart or ¼ teaspoon per pint to the jars.

DIRECTIONS FOR CANNING VEGETABLES
Vegetables and tomatoes and figs that are not acidified are low-acid foods. All processing times are given for processing in a weighted-gauge pressure caner at 10 pounds pressure at an altitude of 0-1000 feet and in a dial-gauge pressure caner at 11 pounds pressure (at an altitude of 0-2000 feet). Source of instructions is the USDA Complete Guide to Home Canning, 1995.

Pressure Process Pressure Process
PRODUCT PROCEDURES
PACK STYLE Pints (minutes) Quarts (minutes)
Beans, lima Shell and wash. For both raw and hot pack, pack beans loosely into clean, hot jars. Cover with boiling hot water. Hot or Raw 40 50
Beets Sort beets for size. Cut off beet tops, leaving an inch of stem. Leave only 1 inch of root attached. Scrub beets well. Cover with boiling water until skins slip off easily, 15 to 25 minutes depending on size. Peel and trim off top and root. Leave baby beets whole. Cut medium or large beets into 1/2-inch cubes or slices. Cook and pack immediately. Cover with fresh hot water. Hot 30 35
Corn, whole kernel Husk corn and remove silk. Wash. Cut corn from cob at about 3/4 of the depth of the kernel. CAUTION: Do not scrape cobs. Pack cooked or raw. Cover with cooking liquid or fresh boiling water. Sweet corn sometimes darkens during processing due to caramelization of sugar. The sweeter the corn, the more likely it is to darken. Although the dark color is unattractive, the corn is safe to eat. Hot or Raw 55 85
Corn, cream style Follow instructions above except for cream style corn, scrape remaining corn from cobs and add to jar. To each quart of corn and scrapings, add two cups of boiling water. Heat to boiling. Add ½ teaspoon salt to each jar, if desired. Hot only 85 ---
Greens Remove tough stems and midribs. Place about 2-½ pounds greens in a cheese cloth bag and steam about 3 to 5 minutes or until well wilted. Pack loosely and cover with boiling water. Hot only 70 90
Green beans Wash and trim ends. Leave whole or cut or snap into 1-inch pieces. Hot or Raw 20 25
Mixed Vegetables 6 cups sliced carrots
6 cups cut, whole kernel sweet corn
6 cups cut green beans
6 cups shelled lima beans
4 cups whole or crushed tomatoes
4 cups diced zucchini
Wash and drain all vegetables except zucchini. Wash, trim and slice or cube zucchini. Boil for 5 minutes and pack. Cover with cooking liquid. Hot only 75 90
Peas, green Shell and wash. Cook and pack. Cover with cooking liquid or fresh boiling water. Hot or Raw 40 40
Potatoes, sweet Use small to medium potatoes. Can pieces or whole within 1 to 2 months after harvest. Wash and boil or steam (15 to 20 min). Remove skins. Cut into uniform pieces. CAUTION: Do not mash or puree pieces. Pack and cover with fresh boiling water or syrup. Hot only 65 90
Pumpkin, cubed Wash pumpkin, remove seeds, and peel. Cut into 1-inch cubes. Cook and pack. Cover with cooking liquid.
CAUTION: Only cubed pumpkin or winter squash is recommended for home canning. If desired, mash just before serving or using in recipes. Do not can mashed pumpkin or winter squash, as the product may be too thick to ensure adequate heat penetration during processing. Hot only 55 90
Squash, winter cubed Follow method for pumpkin, cubed. Hot only 55 90
Tomatoes, whole or halved packed in water Wash tomatoes. Dip in boiling water for 30 to 60 seconds until skins split; then dip in cold water. For raw pack cover with water and pack. For hot pack, boil gently for 5 minutes then pack. Hot or Raw 10 10

Sources for additional canning instructions:

* Ball Blue Book, Edition 1, Ball Corporation, Muncie, IN, 1994.
* Kerr Home Canning and Freezing Book, Kerr Glass Manufacturing Corporation, Sand Springs, Oklahoma, 1982.
* The New Putting Food By, Third Edition, R. Hertzberg, B. Vaughn and J. Greene. The Stephen Greene Press, Brattleboro, Vermont, 1982.
* So Easy to Preserve, Third Edition, Cooperative Extension Service -- The University of Georgia, 1993.

Canning Glossary of Terms (A-L)

Acid foods - Foods which contain enough acid to result in a pH of 4.6 or lower. Includes all fruits except figs; most tomatoes; fermented and pickled vegetables; relishes; and jams, jellies, and marmalades. Acid foods may be processed in boiling water.

Altitude - The vertical elevation of a location above sea level.

Ascorbic acid - The chemical name for vitamin C. Lemon juice contains large quantities of ascorbic acid and is commonly used to prevent browning of peeled, light-colored fruits and vegetables.

Bacteria - A large group of one-celled microorganisms widely distributed in nature. See microorganism.

Blancher - A 6 to 8 quart lidded pot designed with a fitted perforated basket to hold food in boiling water, or with a fitted rack to steam foods. Useful for loosening skins on fruits to be peeled, or for heating foods to be hot packed.

Boiling-water canner - A large standard-sized lidded kettle with jar rack, designed for heat-processing 7 quarts or 8 to 9 pints in boiling water.

Botulism - An illness caused by eating toxin produced by growth of Clostridium botulinum bacteria in moist, low-acid food, containing less than 2 percent oxygen, and stored between 40 degrees and 120 degrees F. Proper heat processing destroys this bacterium in canned food. Freezer temperatures inhibit its growth in frozen food. Low moisture controls
its growth in dried food. High oxygen controls its growth in fresh foods.

Canning - A method of preserving food in air-tight vacuum-sealed containers and heat processing sufficiently to enable storing the food at normal-home temperatures.

Canning salt - Also called pickling salt. It is regular table salt without the anti caking or iodine additives.

Citric acid - A form of acid that can be added to canned foods. It increases the acidity of low-acid foods and may improve the flavor and color.

Cold pack - Canning procedure in which jars are filled with raw food. "Raw pack" is the preferred term for describing this practice. "Cold pack" is often used incorrectly to refer to foods that are open-kettle canned or jars that are heat-processed in boiling water.

Enzymes - Proteins in food which accelerate many flavor, color, texture, and nutritional changes, especially when food is cut, sliced, crushed, bruised, and exposed to air. Proper blanching or hot-packing practices destroy enzymes and improve food quality.

Exhausting - Removal of air from within and around food and from jars and caners. Blanching exhausts air from live food tissues. Exhausting or venting of pressure canners is necessary to prevent a risk of botulism in low-acid canned foods.

Fermentation - Changes in food caused by intentional growth of bacteria, yeast, or mold. Native bacteria ferment natural sugars to lactic acid, a major flavoring and preservative in sauerkraut and in naturally fermented dills. Alcohol, vinegar, and some dairy products are also fermented foods.

Headspace - The unfilled space above food or liquid in jars. Allows for food expansion as jars are heated, and for forming vacuums as jars cool.

Heat processing - Treatment of jars with sufficient heat to enable storing food at normal home temperatures.

Hermetic seal - An absolutely airtight container seal which prevents reentry of air or microorganisms into packaged foods.

Hot pack - Heating of raw food in boiling water or steam and filling it hot into jars.

Low-acid foods - Foods which contain very little acid and have a pH above 4.6. The acidity in these foods is insufficient to prevent the growth of the bacterium Clostridium botulinum. Vegetables, some tomatoes, figs, all meats, fish, seafood’s, and some dairy foods are low acid. To control all risks of botulism, jars of these foods must be (1) heat processed in a pressure canner, or (2) acidified to a pH of 4.6 or lower before processing in boiling water.

Microorganisms - Independent organisms of microscopic size, including bacteria, yeast, and mold. When alive in a suitable environment, they grow rapidly and may divide or reproduce every 10 to 30 minutes. Therefore, they reach high populations very quickly. Undesirable microorganisms cause disease and food spoilage. Microorganisms are
sometimes intentionally added to ferment foods, make antibiotics, and for other reasons.

Mold - A fungus-type microorganism whose growth on food is usually visible and colorful. Molds may grow on many foods, including acid foods like jams and jellies and canned fruits. Recommended heat processing and sealing practices prevent their growth on these foods.

Mycotoxins - Toxins produced by the growth of some molds on foods.

Open - Kettle canning A non-recommended canning method. Food is supposedly adequately heat processed in a covered kettle, and then filled hot and sealed in sterile jars. Foods canned this way have low vacuums or too much air, which permits rapid loss of quality in foods. Moreover these foods often spoil because they become recontaminated
while the jars are being filled.

Pasteurization - Heating of a specific food enough to destroy the most heat-resistant pathogenic or disease-causing microorganism known to be associated with that food.

pH - A measure of acidity or alkalinity. Values range from 0 to 14. A food is neutral when its pH is 7.0: lower values are increasingly more acidic; higher values are increasingly more alkaline.

Pickling - The practice of adding enough vinegar or lemon juice to a low-acid food to lower its pH to 4.6 or lower. Properly pickled foods may be safely heat processed in boiling water.

Pressure caner - A specifically designed metal kettle with a lockable lid used for heat processing low-acid food. These caners have jar racks, one or more safety devices, systems for exhausting air, and a way to measure or control pressure. Caners with 20- to 21-quart capacity are common. The minimum volume of caner that can be used is 16-quart capacity, which will contain 7 quart jars. Use of pressure saucepans with less than 16-quart capacities is not recommended.

Raw pack - The practice of filling jars with raw, unheated food. Acceptable for canning low-acid foods, but allows more rapid quality losses in acid foods heat processed in boiling water.

Spice bag - A close able fabric bag used to extract spice flavors in a pickling solution.

Style of pack - Form of canned food, such as whole, sliced, piece, juice, or sauce. The term may also be used to reveal whether food is filled raw or hot into jars.

Vacuum - The state of negative pressure. Reflects how thoroughly air is removed from within a jar of processed food--the higher the vacuum, the less air left in the jar.

Yeasts - A group of microorganisms which reproduce by budding. They are used in fermenting some foods and in leavening breads.

Canning Part 1

2009-11-19T06:02:00.000-08:00

Canning 101

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. The bacteria that produces botulinum toxin cannot grow in acid foods but can grow in low acid foods. These bacteria (Clostridium botulinum) have spores that survive hours of boiling water temperature. However, these spores are destroyed within a reasonable time at 240oF (the temperature reached inside a pressure canner set at 10 pounds pressure).

If low-acid food is processed in a water bath canner, botulinum spores on the food will survive. In the absence of air, a condition found inside a jar after processing, the spores become living bacteria. As the bacteria grow, they form toxin. Eating even a drop of this potent toxin can be fatal to humans and animals. Over 70% of the cases of botulism have been caused by low-acid foods that were improperly canned at home.

To make sure your home canned foods are safe, carefully follow the canning instructions in this bulletin. Process acid foods in a water bath canner and low-acid foods in a pressure canner. Never process any foods in a conventional oven, microwave oven, steamer or dishwasher, as these methods do not kill microorganisms that cause food spoilage and/or foodborne illness.
Recommended Canning Equipment
Before each canning season, assemble and examine all canning equipment.

Canning jars. Use only standard canning jars (also called Mason jars) with the manufacturer's name printed on the side. These jars can withstand the temperature extremes of canning. And, the sealing edge is smooth and flat so lids will seal properly.

Never use commercial jars, such as mayonnaise and pickle jars, for home canning. These jars are not very resistant to temperature extremes; they break easily. Also, lids may not seal on these jars because their sealing edge may be rounded rather than flat. Finally, the neck of the jar may be so short that the screw band will not hold the lid firmly in place during processing.

Canning jars must be in perfect condition. Check all jars, new and used, for hairline cracks, chips or nicks on the sealing edge. Such defects can result in breakage or failure to seal.

Canning lids. The only safe way to seal a canning jar is with a two-piece canning lid. The set consists of a flat metal lid and a screw band. The lid has a sealing compound around the edge and is enameled on the under side to prevent food from reacting with the metal. The screw band holds the lid in place during processing. A vacuum seal forms during cooling, after the jar is removed from the canner. Screw bands that are in good condition may be reused, but always use new lids. Do not use screw bands that are bent or badly rusted.

Two types of canners. Use a water bath canner to process acid foods. A water bath canner is a large deep kettle that has a cover and a rack to hold jars. You can also use a big, covered pot that is deep enough to allow water to extend 1 to 2 inches over the tops of the jars with enough room for the water to boil briskly. Also add a rack to keep the jars off the bottom of the pot.

Use a pressure canner to process low acid foods. A pressure canner is a deep, heavy kettle that has a rack on the bottom for jars to stand on. It also has a tight-fitting lid with a gasket, and a pressure gauge. The gasket keeps steam from leaking out around the cover. If the gasket is worn, stretched, or hardened, replace it. There are two types of pressure measuring gauges, dial gauge and weighted gauge.

A dial gauge has a needle that moves along a numbered scale to indicate the pressure inside the canner. Each year check the dial gauge, old or new, for accuracy and during the canning season if heavily used. Call your extension agent, Family and Consumer Sciences, to find out where testing can be done.

A weighted gauge fits over the air vent tube. It permits pressure in the canner to rise to the desired point and then releases excess steam by "jiggling" or "rocking" to keep the pressure from going higher. Weighted gauges do not need testing for accuracy, but they do need to be kept clean. Check the vent tube to be sure it hasn't been bent or damaged during use.
Getting Canning Equipment Ready
Wash canning jars in a dishwasher or in hot soapy water, and rinse well. Keep jars hot by leaving them in the dishwasher or hot water until you are ready to fill them. Jars do not need to be sterilized, as this will be accomplished during processing. Wash and rinse canning lids and screw bands. Follow the manufacturer's directions for preparing lids. They may need to be boiled in water for a few minutes before use.
Preparing Fruits and Vegetables For Processing
Select high quality, unblemished fruits and vegetables for canning. Canning will not improve quality. Can them as soon as possible after harvesting. If you must hold foods before canning, keep them in the refrigerator. If you buy fruits or vegetables to can, get them fresh from local farmer's markets, roadside stands or pick-your-own farms.

Thoroughly wash fruits and vegetables before canning even if they will be peeled. Garden soil contains bacteria. NOTE: Potatoes must be peeled before canning. Potato skins contain a high bacteria count increasing the chance of botulinum toxin formation.

Wash by scrubbing with a vegetable brush and rinsing thoroughly. Or, if more practical, soak in water for several minutes. Lift out of the water so the soil that has been washed off won't settle back on the food. Peel, pit, and/or slice only as much food as you can process at one time.

Some fruits and vegetables (apples, apricots, nectarines, peaches, pears and potatoes) darken when cut. To prevent darkening, keep raw, prepared produce in a solution of 1 teaspoon ascorbic acid to one gallon of cold water. Check among the canners' supplies in the supermarket to get this product.
Sugar and Salt
Sugar helps retain the color, shape and texture of canned fruits. Sugar is usually added as a syrup. To make syrup, pour 4 cups of water into a saucepan and add:

* 2 cups of sugar to make 5 cups of thin syrup OR
* 3 cups of sugar to make 5-1/2 cups of medium syrup OR
* 4-3/4 cups of sugar to make 6-1/2 cups of heavy syrup.

Heat until the sugar dissolves. Make 1 to 1-1/2 cups of syrup for each quart of fruit. Up to half the sugar used in making syrup can be replaced with light corn syrup or mild-flavored honey. Fruits also can be safely canned without sugar. Pack the fruit in extracted juice, in juice from another fruit (such as bottled apple juice, pineapple juice, or white grape juice) or in water. Salt may be added to vegetables and tomatoes before canning. Since its only function is flavor, it can be safely omitted. Canning fruits and vegetables without adding sugar or salt does not affect processing times or microbiological safety.
Packing Instructions
The two methods of packing food into canning jars are raw pack and hot pack. Raw pack is packing raw, prepared food into clean, hot jars and then adding hot liquid. Fruits and most vegetables need to be packed tightly because they will shrink during processing. However, raw corn, lima beans, and peas should be packed loosely, as they will expand. For hot pack, heat prepared food to boiling or partially cook it. It should be packed loosely while boiling hot into clean, hot jars. Hot pack takes more time but has been found to result in higher quality canned foods.

For either packing method, pack acid foods including acidified tomatoes and acidified figs to within 1/2 inch of the top of the jar. Low acid foods to within 1 inch of the top of the jar.

After food is packed into jars, wipe the jar rims clean. Put on the lid with the sealing compound next to the jar rim. Screw the band down firmly so that it is hand-tight. Do not use a jar wrench to tighten screw bands. There must be enough "give" for air to escape from the jars during processing. Process food promptly after packing it into jars and adjusting lids. Processing times are given for pints and quarts. If you are using half pint jars, use processing times for pints. For one-and-one-half pint jars, use processing times for quarts. Fruit juices are the only product that may be canned in half-gallon jars.
Canning at Altitudes Above 1,000 Feet
If you live at an altitude of more than 1,000 feet, you will need to modify the processing time for acid foods and the pounds pressure you use to process low-acid foods. The processing instructions presented in this bulletin are for altitudes of 0-1000 feet.

To determine your altitude, contact the North Carolina Geological Survey Office. Their address is: 512 North Salisbury Street, P.O. Box 27687, Raleigh, NC 27611. Their telephone number is 919-733-2423. After determining your altitude, your local extension center can help you to determine changes you need to make to your canning instructions.
Processing in a Water Bath Canner
Use a water bath canner to process acidified tomatoes, acidified figs and all other fruits. A pressure canner can be used to process acid foods but the quality will not be as good.

1. Fill the canner half full with water; then cover and heat. For raw-packed food, have the water hot but not boiling. For hot-packed food, have the water boiling.
2. Using a jar lifter, place jars filled with food on the rack in the canner. If necessary, add boiling water to bring water 1 to 2 inches over the tops of the jars. Do not pour boiling water directly on jars. Cover.
3. When water comes to a rolling boil, start counting the processing time. Keep water at a rolling boil for the entire processing time. Add more boiling water to keep water 1 to 2 inches above jars.
4. As soon as the processing time is up, use a jar lifter to remove jars from canner. If liquid has boiled out of the jars during processing, do not open them to add more. Do not retighten screw bands, even if they are noticeably loose.

Gardening

2009-11-18T05:58:00.000-08:00

If you've dreamed of having healthier, readily available fresh foods for your family to eat whenever they'd like, you may have started wondering how to plant a vegetable garden. Planting your very own vegetable garden allows you to control whether harmful chemicals are used on the foods you eat, allows you to have fresh vegetables for cooking or eating raw during harvesting season, and saves you money both in the summer and winter, because you can freeze or can the vegetables you grow and use them throughout the year.

Ok, maybe you have dreamed it but now it is time to get educated and learn a few basics of gardening, your life may depend on it.

Planting a vegetable garden is not difficult either, but there are a few steps involved. First you have to plan the location of your vegetable garden, then you need to prepare the soil for your vegetable garden, then you will plant your seeds or starter plants. From then on, it's just a matter of caring for your vegetable plants and keeping the weeds away. And before very long you will find yourself outside picking fresh vegetables right off the vine.

Planning your Vegetable Garden

The first thing you'll need to learn about how to plant a vegetable garden, is that location is very important. Vegetables need five to six hours a day of full sunlight, so where you place your vegetable garden plays an important role in how successful that garden will be.

You will also need to plan your space wisely. Depending upon how many vegetables you want to plant, and how much of each vegetable you'd like to be able to harvest, you might find you need quite a bit of room for your vegetable garden. A family of four for instance, generally needs rows of vegetables approximately ten feet long to provide enough harvest for the entire family. So if you want to plant twenty different vegetables, you will need a lot of space. Another thing to consider is to only plant vegetables that you and your family like.

Vegetable gardens can be planted in containers however, so this might be an alternative option for you to consider. Many vegetables can grow in one container too. Your best bet for the first time planting a vegetable garden is to start small. Choose maybe five vegetables to plant for instance, or try planting smaller amounts of many different vegetables.

Preparing your Soil

The next step you will need to learn about how to plant a vegetable garden, is that soil preparation is very important. There's a lot to learn in this area, so we won't cover it in detail here. But the basic steps involved with preparing your vegetable garden soil involve turning the soil, and enriching it with compost or other organic matter.

Vegetables need a lot of nutrition to grow well, so the better you prepare the soil before planting, the better chances you have of producing a bountiful crop.

Planting Your Vegetables

The third step in learning how to plant a vegetable garden is the fun part. You will plant your vegetable garden seeds or starter plants in the newly prepared garden soil. Make sure you choose your seeds wisely. There are a lot of vegetable seeds out there that have been genetically modified. Try and choose only heirloom seeds if possible. Heirloom seeds have not been genetically modified and you can gather and store heirloom seeds for next years planting saving you the expense of purchasing seeds for years to come.

Now, if you're planting your vegetables in traditional rows, you'll simply sprinkle seeds along the top of a row, then cover then lightly with a thin layer of soil. If you're using starter seedling plants for your vegetable garden, you will make a slight hole in the top of the row, put your starter plant down in the hole, then pack the mounded soil around it lightly.

Planting vegetables into raised garden beds is done the same way when you're using rows. If you decide you'd like to plant your vegetables in square blocks however, that's easily done in the same ways too. Alternatively, you can randomly place your vegetable plants and seeds, and you will get a more natural growth look from your vegetable garden when the sprouts begin to create leaves and produce.

Make sure you water your soil well during the seed planting or during the transplanting of seedlings.

Try and keep the soil moist without over watering your garden and come harvest time you will enjoy all the fruits of your labor.

Please Note: This is only the very basics to setting up a garden. Upcoming Online Magazine issues will include in depth articles on seed selection, growing, preserving and benefits of specific vegetables, herbs, and grains.

Food Storage

2009-11-17T07:43:00.000-08:00

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 commodity in the ancient world not only for its flavor but also for its preservative properties. When produce is impregnated with salt, moisture is drawn out and the growth of spoilage-causing bacteria inhibited. Now, there are four basic methods of salt curing: dry salting, brining, low-salt fermentation, and pickling.

Dehydration opens a new awareness of rich taste. Our great-grandfathers used to sun-dehydrate their food many years ago as one of their few means of food preservation. With modern technology it still remains one of the best means of preserving food.

Fermentation of vegetables is the same type of process as salting and bring. Fermenting vegetables is a simple, inexpensive method for preserving both meat and vegetables. It requires no special equipment, materials or skill. In many rural areas, or when it isn’t feasible to freeze, dry, or can, this method is used.

Smoking meat has a very palatable flavor. Smoking is a simple process to dry out meat. Smoking tends to inhibit bacterial action and cool smoked meats need no refrigeration.

In preserving bulk foods you must fumigate to protect your food from becoming infested with weevils or spoilage. There are several varieties of weevil, such as the saw toothed grain beetles, larder beetles, flour beetles, weevils, several kinds of moths, and cockroaches. Many of these are injurious. Under proper conditions these larvae can eat the germ or life-giving properties of grains so there is no vitamins or nutrients left.

The best way to fumigate is with Dry Ice.

Place a handful of grain or other food in the bottom of container; place one or two cubic inches of dry ice on top of it. Pour the remaining grain or other food on top of the dry ice. Fill the container and leave two inches headspace in each can. Do Not Place The Lid On The Container Until The Dry Ice Has Completely Dissipated.

The sulphur method can be done as well. Use the large rock size 1 oz for a five gallon can.

Place the proper proportion of sulphur in cheesecloth, a nylon stocking and or any porous material can be used. In order for the fumes to spread throughout the grain or product to be fumigated. Tie the sulphur in the material used and fill the can. Push the bag of sulphur as far down into the grain as possible. There is no need to wait; the lid may be placed on can immediately. Apply masking tape around the lid, making sure the can is airtight.

Hi All!

2009-11-16T17:10:00.000-08:00

Hello All,

My Name is John Milandred one of the founders of Pioneer Living and over the next two weeks I will be sharing with you some of the information on our website at: www.pioneerliving.net

Just a little note today and hope you all like my posts.

The forgotten/lost art of basic human survival. How did our grandparents, great grandparents, and ancestors survive without all the modern conveniences available to us today? Helping humans all over the world with solutions for caring for themselves and their families.

Often when people think about a survivalist, they envision someone who is trained in the outdoors and can survive off the land but a survivalist also stock piles food and possibly weapons to prepare for a disaster and the future unknown. Our ancestors were in reality survivalists.

This was because they were self sufficient, were responsible for one’s own self and family, protection, health, and sustenance as well as shelter.

This is what our ancestors knew and lived every day. They were prepared for what life brings through planning, learning, and preparing for any possible future.

The articles you will find will be focused on simpler times what our ancestors knew and lived every day. From disaster preparedness, extreme wilderness survival, growing and preserving your own nutritious food, foraging for food in the wilderness, water survival, and basic every day living.

Information and solutions to survive our ever changing environment in which we live in today. Solutions for taking back the responsibility of ones own self.

We think that you will be surprised how simple it is, no matter what walk of life you come from, how to get back to basics and in control of your life.

Been busy

2009-06-11T16:04:00.000-07:00

Sorry for the lack of posting. Simply been busy with the gardening, bees, daughters, wife, and all that life has to offer. Still focused on preps however. Found 25 pounds of bread flour for $7 and some change at Sams Club. 5 pounds is 4 bucks at the local grocery store. Saving my wheat for when TSHTF. Still, with the news that the harvests might be in trouble due to weather, floods, freezing, etc. might be advisable to buy some from your local feed store soon. Here in this part of NC, the wheat seems to be doing well. Harvesting will be fairly soon. Go buy several sacks of the cheaper feed grade stuff. Verify with the dealer it is fit for human consumption. The only difference (other than price) is the feed type is only cleaned twice, and the human is cleaned 3 times. I can do it myself in small daily batches and get more wheat for the same price. Go to your local wally world and look in the paint section. You want the white 5 gallon buckets with lids. If not available, stop by a local fast food place (dunkin doughtnuts, wendys, etc) and get a few freebiesWash the buckets in hot soapy water and rinse.Take the wheat and freeze it for 24-48 hours in the sack you bought it in. Pour it in the buckets, and take a 2 x 4 and a mallet and pack the lid down tight to keep the bugs out. Next wrap duct tape around the top of the bucket covering the seam completely. Write the date and contents on the top of the bucket, and store somewhere you can keep out of the way. Put up 400 pounds per adult. At least. This is cheap and easy to do. Do it now. Time is running out. This is the calm before the storm. Ask yourself, is it getting better or worse? Is the economy getting better? Is your job completely safe? Your family okay? Is your health good? Are you prepared? I will be posting more regularly with preps as i do them. I am sure there are better sources than me, but I can maybe spark some ideas. Please get ready. Mentally, physically, and spiritually.

My permanent tomato patch

2009-05-19T16:18:00.001-07:00

I was working today, busy at my desk, when it hit me like a bolt from the cloudless sky. I have been VERY interested in permaculture lately. I believe it to be a BIG part of the solution to the beast system, and the coming collapse. It is obviously a preppers solution to a vast number of issues. After all commonality of disaster is what we prep for, covering a LOT of different problems and crisises that usually require a lot of similar responses. Okay, on to the BIG idea.

I found a video on worm towers on youtube last night. A worm tower is basically a PVC pipe about 12 inches across, and several feet long. On one end you drill 1/4 inch holes, all over the place up to the 2/5ths mark or so. Then you bury it in the garden to the half way mark. You fill it to the soil line with cow manure, top with bedding material (straw, shredded newspaper, leaves, etc.), and then add worms. Red wrigglers to be exact. You then add organic material for feed, (nothing dairy or meat) and cover with screen and rubber band, so no flies can get in. Top off with a bucket or container so rain stays out. Water once a week with a soup can full of water to keep the worms moist. Dry worms are not nice. Feed all your weeds, table scraps of salad, or newspapers. See the video.

Okay, the thing is, build your bed around this tower. Dig up an area about 10 feet across. Next, plant jerusalem artichokes, not an artichoke, but a cousin of sunflowers, that produces a tuber, similar to water chestnuts in texture, but that can be substituted for potatoes if necessary. They also make a great livestock feed. Plant them in a c shape with the open section facing south. Plant them double rowed, spaced by 6-8 inches, and plant both rows in the c shape. This is important, because the jerusalem artichokes will block weeds and prevent wind damage to the tomatoes. Next lay a layer of cardboard, or heavy newspaper, mulitple sections worth, thickness is key to this to the center portion. Place the worm tower in the middle of the space. Cover the entire area with hevy mulch, adding compost as you work the soil. Remember this is a permanent patch. If you have it, and can add it, tomatoes need calcium to prevent problems, so add eggshells, or crushed up oyster shell. You don't need much shell. Next, pick a determinate type of tomatoe. Like Rutgers, heirloom not hybrid of course!! Space accordingly. The reason for the determinate by the way, is the determinate grow and the produce side shoots and clusters of fruit. The indeterminate make long vines and bunches of fruit. With indeterminate, you pick off the suckers and side shoots. With determinates you don't, or you won't get many tomatoes. I suppose you could plant indeterminate, but you would have to allow for support. Anywho, the tomatoes get the protection on the artichokes, and the weed barrier from them. At either end of the open section, at the end of the Jerusalem artichokes, you plant basil. Basil is a companion plant to tomatoes. It uses what tomatoes give off, and tomatoes do the same with basil. The are symbiotic like that. A few nice flat stones in the entrance way to block any weeds invading like huns through the front door, and heat retention. After that, you let things work. At the end of the season, pull the tomatoe up and lay them back down to compost in the space. Tomatoes are vain, in that they like compost of other tomato plants. use that to your advantage, and ease of working. Lay them down, and where you picked the tomatoe plant up, plant an entire red ripe tomato. Apply a nice mulch over the whole thing, and you are finished until spring. Once the weather warms nicely, the artichokes will shoot up and provide a nice non windy nursery for the new baby tomatoes to grow in. Should be a fairly easy setup once things are up and running.

Obviously I have never done this, and I already have 43 tomatoes planted. BUT...this is my weekend project. I figure this might be doable for other plants as well. Cucumbers, watermelon, cantalope, etc. Those I would rotate on an annual basis, but tomatoes should be fine. You could add other plants to the outside border of the jerusalem artichoke, like flowers to beautify, or parsley, or other herbs. Maybe other perenials. I dunno. Good gardening. Make this your idea. And feel free to leave comments and feedback. I cannot wait to get my hands dirty with this one.

Been busy...

2009-05-10T16:36:00.000-07:00

Well, the bees are busy at work, the garden is popping, and I keep craming every square inch full of things. I still have some room in the bean patch. Not for too much longer though. Should be through planting by end of this week. Hope you all are too. Here in the NC we are blessed with the long growing season. And can get two to three crops in one spring, summer, fall garden. Plenty of squash, cukes, beans, taters, maters, and fresh greens for salads. Might be a good time of you haven't already, to track down the old timers in oyur midst, and find out how they did what they did in the good ole days. Need old recipes, old methods of storing and preserving foods. I am going to try my hand at a few new things this year myself.

This summer is when things are going to get pressing, according to a few wise folks. Men that see the world for what it is, not what the made-up pretty boys and talking dolls say it is, with a smile added for effect of course. Some say as early as mid-July. I say, whatever you need to od, why not do it by July. That way, you are ahead of the brain craving zombie hoards. A water purifier is a must, a back up is required (2 is one, and one is none, remember that) P.A.C.E. yourself. P is for Primary, A is for Alternative, C is for Contingency, and E is for Emergency. If your plan is running to wally world for a couple for gallons of water for your backup, your plan is to die. If you don't have the plan now, you need to make it priority number 1! Not waiting another day, take a moment and think things through. Think about commonality of disaster. What you can do to cover your bases. Food, water, meds, flashlights, batteries, etc. All are necessary for what you could encounter. But, better prep for whats coming. The word is out, summer is going to be remembered as the summer of rage. I think that might be the understatement of the year. Hungry people might be a little pissed off. Just a little.

Are you ready for the revolution? You better be. If you plan to just hunker down and keep your nose clean, you still can be brought into it, just by being in the wrong place at the wrong time. The Patriot, with Mel Gibson, while a movie is an example of how this could happen to a person trying to stay out. But I would advise picking a team. I know my side, and I ain't budging from it. Not one damn bit. I am not wanting a fight, but I ain't sitting in a corner whining either. North Carolinians have always been strong warriors, and could be depended on in battle to fight harder than most. I take pride in that. I pray we haven't all been neutered, but I have to admit, I have my doubts. That doesn't mean pick a fight, just stand ready. Forewarned is forearmed.

IMPORTANT INFO!!

2009-05-01T11:55:00.000-07:00

Please watch this short 10 minute video. it is Dr Len Horowitz, explaining the swine flu outbreak. It explains the money. It is ALWYS about the money.

Please pass this along to EVERYONE. Vital information on the parasites that feed on humanity.

http://www.youtube.com/watch?v=GBeKB7aKzOs

Again, please take a moment to watch this video. We need to show these murderers for what they are.

Pimping.

2009-04-29T09:37:00.000-07:00

Pimps. hustling their crap. Standing on the street corner, or sitting behind of a news desk. Or of course a washington podium. Damn them all. I want to start by saying I personally don't think we have anything to worry about with this swine flu. UNLESS...you are hispanic, or have hispanic heritage in your ancestry. I belive this is a bioweapon, race specific. Might be wrong, but thats what I get in my gut from the news I read, much and often, and things I have heard such as Dr Tenpenny, who is in mexico, on Alex Jones. Very virulent in Mexico. But no deaths elsewhere. Other than the 1 new death here in the US that was a Mexican citizen here for treatment. That being said. Be smart. Get ready. You need a plan. Janet the open broders, anti-vet, troop hating POS, head of Gestapo/ DHS said get ready for the next wave. And I belive it is coming. This is a test, a left handed jaw tap. Get ready for the right hook!!! Coming this fall and winter I believe. Get some elderberry bushes and make your own tincture. Elderberry is the cure, according to others and the master of survival blogs wwwstayalive.blogspot.com

Get some hand sanitizer, get 3 - 4 weeks worth of preps to stay home, get some water, and a water filter (which in the enxt few weeks I will making a home made water filter and take some photos to show exactly how to do it. Just need more funds to buy the raw parts. Seems the local economy is contracting like the rest of the nation. Yahoo news has story of 6.1 contraction in US economy http://finance.yahoo.com/news/Economy-shrinks-at-apf-15067036.html?.v=12

Things are going south quickly. This is the beginning of things to come. The beginning of the end as Obama said. Picture this. You are standing in the middle of a circle. People line the circle. First they throw things, to make you jittery, then they come and kick your backside to get you off guard. Next, they begin to throw punches, from all directions faster and faster. You can no longer tell where they are coming from, or who threw them. You are spinning unable to get out and away from the punches. To your face and arms, chest and back, legs and feet. Hard and harder. Finally all of a sudden, someone rushes in from out of nowhere and bear hugs you to make it all stop. Enveloping you with their arms and body the blows miraculously stop instantly. That person is now your saviour. You knight in white armor. As you leave the circle under their arm, you notice they have blood on their knuckles. They were the ones punching you in the face. Figure it out people!! That is what is happening now. More and more chaos to cause you to panic. Thats why they are pimping this flu. To get you scared, to get you off balance. The economy and this new pandemic of pig flu is just to get you freaked out enough to make you start to wobble. Get ahold of the situation. Get ready for the punch to the face. It is coming. Mark it down. Be ready and you won't get your backside handed to you. Patton said don't die for your country, get the other poor bastard to die for his. Same principle here. Don't let them confound you. Confound them. Grow your own food, make your own job, educate your own kids, shop at thrift stores, swap meets, flea markets. Kill the beast system. And ignore the pimps of the crap. bastards.

Been busy planting...

2009-04-24T15:21:00.000-07:00

Sorry for the delay...LOL. I have been busy gardening. Tis the time of the year to be busy as a bee, and thats what has put me behind. My bees came ready earlier than I expected, like 2 weeks earlier (I had no earlier experience to tell me the right timetable) and I have been frenzied to get stuff in the ground. I usually plant a few new things I have never planted before, and some things like corn or watermelons that take a lot of space, but produce relatively little compared to such staples as beans and potatoes. I am going to skip corn this year I think. I love the fresh corn with dinner, but this year with the coming global depression, summer of rage riots which GM is prepping for by closing plants, the droughts of biblical proportions in California, Texas, China, the world, and my general gut feeling of impending civil rebellion/ riots/ war here in the US, might be good to produce as much as I can with what room I have. Now I have a goodly sized garden, and I added room this year, but I know it will not be enough. It is never enough. It will however be enough to grow all the green beans, peppers, tomatoes, eggplant, carrots, beets, parsnips, squash both winter and summer, cukes, okra, sweet potatoes, regular potatoes, lettuce, cabbage, broccoli, cauliflower, swiss chard...and whatever else I can cram in to her.

I did get my beehive set up, and they are working hard, gathering nectar and pollen. I am going to add the small super for their honeystores, and for their future growth, and I will add a medium super for me to possibly steal a little for us later on. This year is all about making a strong hive, and next year hopefully getting a swarm and filling the top bar hive I built using plans from www.biobees.com . The hive I built will be in a future post I am sure, and once I get my wife to show me how to work the camera and the computer, I will take pics and upload them.

My rabbit hutch still sits 3/4 done, and waiting for its occupants to move in. I need to pick up a roll of roofing, or scrounge some shingles from a construction dumpster or 12. I also need to finish the doors. I have the wood cut to length, 5/4 decking board, and I am going to mortise the boards together and add the hardware cloth. Once that is done and hung, I can get busy finding a local to buy some good rabbit stock from. 2 females and 1 male.

I hear news of impending doom and gloom, things out of my control, but I made a decision a while back. Everytime I hear bad news, or something happens I do one thing to make myself and my family less dependent on those beast systems. I am now independent on eggs, chicken, apples, and soon, honey rabbits, fur for coats and robes, and I am always thinking about whats next. Get ready for a bumpy ride. And watch your back...

Taxes, Teabags, and preps...

2009-04-16T17:18:00.001-07:00

Well, I made my signs, kissed my wife, and went to the local tea party. I had the distinct pleasure of being only one of 4 or 5 people pisse enough to start screaming at those yellow bellied lazy good for nothing POLITICIANS that were honored enough to come and speak. 3 out of the 5 speakers we had were politicians that have voted to RAISE local taxes. I and a very few others had the priveledge of shouting at them repeatedly. Then, the coup de gracie. My esteemed congress critter appeared as if my magic. Sue Myrick arrived in a silver car, and was immediately ushered to the front. She began to rip into the current administration about fiscal responsibility, until i had enough and shouted that she had voted for the FIRST bailout bill under Bush. She shut up for a sec, scanned the crowd, and hesitantly continued. I yelled a few more times, and finally held up my high yellow DON'T TREAD ON ME sign (A big Thank you to Big John Lipscomb for the exact thought to put to paper www.donttreadonme.tv ) and got enough people near me riled up enough to go over and ask her to explain herself. She looked plumb terrified. Poor thief. Now remember, I can't stand republican nor democrat, but I really hate a damn liar. Sue Myrick is one of these.

That does remind me though. Tea bags are something we might take for granted. I drink a gallon of tea a day when home and working in the garden. If you do as well, add it to your preps. They go on sale here every other week, and with coupons, I rarely spend more than .50 to .75 cents per 24 family bags. Take 2 and place them in a large ziploc baggie. They stay fine for months this way. Just don't remove the celefane wrapper. In addition to that, keep Kool-aid (or cheaper knockoff as we do. Do the exact same way. Or if you have a foodsaver, add them to a bag, and seal them in for freshness. Stay fine forever. Place in prep stash for a taste of normal for the kiddies. Check hot chocolate for after season sales. I bought a tall #10 can full normally 20 plus bucks at Costco for less than 3 bucks. It will still be fine next fall and winter for warming kids up after being outside working in the cold. Dry apple cider mix is a great addition to your BOB, and can be stored the same as koolaid is. Remember variety in your preps. Your kids will thank you. Again, remember you need potable water, or all that tea and kool-aid and hot cocoa will be no good to you at all.

Be safe, be aware, and stay informed.

Tea time

2009-04-15T06:46:00.000-07:00

Just a quick post...Today, is time for the tax protest tea parties. If you cannot find one, stand at your post office. At your bank, at your courthouse. Somewhere. Wear a shirt, make a sign. For the love of all things good and decent, STAND.

All that is required for evil to triumph is for good people to do nothing -- William Blake

Left and right

2009-04-13T06:21:00.000-07:00

I used to be a republican. Or should I say the republicans used to represent me? I had strong libertarian leanings and was not a republican water boy by any means. I can and do think for myself, which makes me and others like me dangerous. I admit I was very vocal, and I was slightly active in local politics, but became disgusted with a party that said one thing and did another. Now no malice involved, if you are a democrat or a republican, I am not your enemy. But you might want to do some self-searching. I was going to quit the party and join the Constitution or Libertarian Parties, until Ron Paul declared his run. I was and am a big Ron Paul fan. That being said, we lost. Several reasons why, but nothing can change the outcome. I was opposed to the war in Iraq, because I support the troops. I don't support the idea of sending Americas Finest to die for corporate causes. I was against the NAU. I am against the open borders. I am against the UN and the new Global banking cabal that has been handed our country and our treasury. The american people also rejected the dingdong politics, but attached them to "W". They elected Obama. I couldn't vote for the fellow, nor McCrazy either. I knew it was going to be meet the new boss same as the old boss. And for your proof I present...http://cryptogon.com/?p=8011

“The Obama DOJ is now squarely to the Right of an extremely conservative, pro-executive-power, Bush 43-appointed judge on issues of executive power and due-process-less detentions.”

Read it if you want and just think things through. Why would the new president want more fascist powers than the last dictator, oops president? Why wouldn't he be opposed to the W policies? Remember Clintons mentor Carol Quigley said "The argument that the two parties should represent opposed ideals and policies, one, perhaps, of the Right and the other of the Left, is a foolish idea acceptable only to doctrinaire and academic thinkers. Instead, the two parties should be almost identical, so that the American people can throw the rascals out at any election without leading to any profound or extensive shifts in policy. Then it should be possible to replace it, every four years if necessary, by the other party, which will be none of these things but will still pursue, with new vigor, approximately the same basic policies."

Hmmmmm. Think on these. I say these things to bring you this...

For Official Use Only: Department of Homeland Security Document Predicts Violence in Response to New Gun Restrictions April 13th, 2009
Via: Infowars:
(U//FOUO) Many rightwing extremist groups perceive recent gun control legislation as athreat to their right to bear arms and in response have increased weapons and ammunitionstockpiling, as well as renewed participation in paramilitary training exercises. Such activity, combined with a heightened level of extremist paranoia, has the potential tofacilitate criminal activity and violence.

This coupled with the US Army's War College plan about the "new enemy" that they are preparing for. I hope everyone realizes the depth of this news. You the Liberty lover and Defender, you the second amendment champion, you the mother of children, you the unemployeed,things have changed. There now exists a dramatic disconnect between the elected and the electors. Might change your prep plans for this summer accordingly. What would you do if you were german, and living right this second in 1932? What would you do, and what would you prepare for? Maybe you would pray more, hunker down, and hit the dirt. Many did just that. What will you do when they come for your neighbor? your coworker? your family? YOU?

What will you do as an American, living in 2009?

2nd for the day...

2009-04-11T14:31:00.001-07:00

While perusing my lists of news sites, (no not CNN or FAUX news, or the MSM at ALL!!!) I came across this link whiched linked to Yahoo.

http://news.yahoo.com/s/nm/20090408/us_nm/us_usa_states_taxes

The best is this...He added that while refund delays popped up in only a few states so far this year, continuing revenue shortfalls could lead others to resort to this "band-aid" tactic.
"This doesn't solve a budget crisis, but it gives you a little float," Barro said.
North Carolina, facing a $2 billion deficit in its current budget, is about four weeks behind where it would normally be in sending out refund checks, according to Kenneth Lay, the state's revenue secretary.
"We're managing the distribution of checks very carefully," he said.
Lay added while the state hopes to catch up by mid-May, there was understandable anxiety on the part of taxpayers who need their refunds due to the sour economic conditions.
"We're telling people 'You'll get your refund check, it's just taking a little longer this year,'" Lay said.

Hope you got preps and a job. If you are waiting on a refund check to supplement your unemployment pittance, good luck. Time to develop a plan. We all better have one. We are going to need it.

Family and flashlights

2009-04-11T13:20:00.000-07:00

Last night around 9:30 or so, tired as a dog from planting in my garden all day long, the wind picked up and started making funny noises. I knew a thunderstorm front was coming, but thought nothing of it. As a prepper, I begin to mentally go through where things were. I am sad to say I couldn't remember where everything was. I was tired, I was sore, and my mind was racing through 50 different things. The winds picked up so hard, my neighbors trampoline was picked up over their house, and right in front of my wife and myself crashed directly into the power lines. Blue sparks and flash of light killed the electricity. The wind was really coming and followed by harder rain. I got the one hand cranked flashlight I keep in the kitchen, because it was the only thing I could remember where it was. I got that, went upstairs and brought my older 2 girls down stairs with sleeping bags to be in my room. Our family plan is in the event of tornados we go to the master bathroom. It is the only room with enough space for all 6 of us, with no windows, and no outside walls. I forced my brain to remember where the camp lantern was, and went and dug around to find it, hidden in the top of a closet with other preps. After the storm, we tried to look at the damage to make sure everything and everyone was okay The one thing that hurt my ego, was my non-prepping, non-TEOTWAWKI neighbors has these large flashlights. And knew where they were. We could see them checking on each other and us, and we had this little LED hand cranked thing.

This morning, we looked around for the first time. We lost a big, old, beautiful crab apple tree, my favorite tree in the whole yard. The swing set is destroyed, and our neighbors from almost half mile away, had half of their playhouse in our yard. It was a bad storm. Messed up a church up the road and destroyed a brick wall and the roof of it. Another neighbor lost all but 2 of their pear trees that lined the driveway and road front. But neighbors picked up the pieces and this afternoon all lokks mostly well.

The things I learned are, have a plan, when you are tired and half asleep, you can go through the motions and not have to figure it out on your feet. Second, I will now have flashlights in every bedroom, near every bed and sleeper, as in 2 in my bedroom. I will also keep back up batteries and bulbs. If you are like me, and cannot remember anything, on a small note pad, with your preps keep a list of what you do have. That way you or your spouse can go and get whatever you need. I do not recommend letting everyone know about it, just for you and yours.

My parents came over and we made light work of the large crabapple tree. We might be reaping the benefits of it however, when my father uses the wood to help smoke the roast for lunch tomorrow. Family and flashlights, 2 things you should be able to depend on in any sitution.

BTW, 2 more banks failed yesterday, New Frontier Bank in Greeley, Colorado, with $2 billion in assets and $1.5 billion in deposits, and Cape Fear Bank in Wilmington, North Carolina, with $492 million in assets and $403 million in deposits, were shut today by state regulators. The Federal Deposit Insurance Corp., named receiver, gave New Frontier depositors 30 days to transfer accounts, and arranged to have Cape Fear’s assets to be assumed by First Federal Savings and Loan Association of Charleston in South Carolina. "courtesy of www.cryptogon.com " the day of reckoning is coming quick. Hope you are ready.

What to begin with...

2009-04-10T04:29:00.000-07:00

Here we sit, at the beginning of the end, as our President said. Many have wondered what that meant. As a prepper, I ignore what is thrown out there as a sound bite for the masses, and watch the real indicators, such as unemployment, loss of consumer confidence, neighborhood foreclosures up and up and up, homeless rates increasing, violent crimes up, a creaping malaise on our country. I decide to do something. I cannot control our country's slide into economic oblivion, I can however insulate myself to a degree with preps. Thats right! The glorious wonderful simple thing called preps. I can go and do SOMETHING, instead of nothing. Here is what I do.

First, I sit down with a piece of paper (or in your head if you are not as ADD as I am) and analyze the situation. If you are not yet in trouble with job loss or foreclosure, you have the gift of time on your side. You can develop a plan. If you are already suffering, you can still plan and allocate your limited resources accordingly. The key is plan. If you fail to plan, you plan to fail. So, you sit down. First thing you need is water. Do you have backup water sources and filters. I will do a post, with pics, on how to build a DIY water filter. I wouldn't focus too much on water though. Just enough to cover a week or so. Not only for economic tsunamis, but also for natural disasters. Next, Food. You need as much as you can afford to get. I know things are tough, so this is how I do it. First, buy a sunday paper, every sunday, and clip coupons. Visit sites like coupons.com and print coupons. Not only the ones you need, but those you could use, and those you don't. Get a box, a binder, something, and organize those coupons. The ones you don't use, group together, and you can trade those with others for the ones you want. I amd my wife, shop the weekly special flyers and use coupons for whats on sale. Several stores locally double coupons everyday. So an item on sale for $1.50, with a $0.50 coupon, doubled cost me only 50 cents. Often coupons are tripled when they have a sale, maybe every other month. We regularly cut our grocery bill in half, or better. This way, not only do we save money, we also get more preps. And that is a very good thing.

Next time we will discuss storing food and how to get more cheaply. I am new to this blogging thing, so I hope this is not too tedious.I will be attempting new projects this season. Rabbits, bees, and an expanded garden. I will post as much of this as I can along with pics so you can learn from my mistakes.

Pray for the best, and prep for the worst, and somewhere the two will meet.

Ren

Welcome

2009-03-01T08:41:00.000-08:00

Welcome to the North Carolina Preppers Network. My user name is Bullseye and I am the Eastern Regional Coordinator for American Preppers Network. I am from Kentucky and part of the Kentucky Preppers Network too. I will be making a few posts on this Network until we find an individual who is interested in running the Network. If you are a patriot, survivalist, homesteader or are interested in preparedness you may be the person we are looking for. If you are interested please contact me, Bullseye, 1kentuckyprepper@gmail.com or Tom, americanprepper@yahoo.com for more information. Until then I have found a few web sites that I think all North Carolina residents would want to be aware of. I have listed them below for your convenience.

Hurricane Preapredness

NC Pandemic Flu Preparedness

NC Disaster Preparedness Information

NC Bioterrorism Preparedness

These are a few very useful links for all the residents of North Carolina. Please book mark these and I will be adding the links for each on the side bar so you will be able to find them when you need them most.Thank you all so much for your time and I will be posting again in the very near future. Comments are always welcome and I reply to each as time permits. Thank you.