#food prepper

[reality-detective]

SHELF STABLE BUTTER...

To all the Preppers out there.... what are your experiences or tips to store butter? 🤔

[icewindandboringhorror]

I thought that these inner sections of a pomelo peel thing kind of looked like flower petals with their coloring, so I left them out to dry for a few days, and then glued some of them together to make little "flowers" to hang in my window.

[chaosheadspace]

Hob's relationship with food is a complicated one. He stands in the kitchen of the New Inn, because the big pots fit better on the stove down here than on the one upstairs. He has been hungry many times in his life, not just in the century following Eleanor's and Robyn's death. There were many occasions when food was sparse or straight up not available. Sometimes he thinks it has messed with his brain a bit.

Hob checks the temperature and hopes none of the jars have opened or spilled over. Twist-off is a marvelous invention, but for this he'd rather put his trust in metal clips and rubber. It feels safer. That's why he's doing this in the first place, even if it takes up much of his time in the summer and fall. It feels safe. It calms him.

The small backyard of the inn is crammed with raised garden beds, trellises put up along the wall and fences. In the beds against the brick wall are the tomatoes, because it absorbs and reflects the warmth of the sun. There's one bed full of straw and potatoes, one with beans, one with carrots, there's cabbage and salad and turnips and strawberries. In the corner grows a small, gnarly apple tree and next to it a single cucumber plant, taking over almost the entire floor space between the beds. Hob has tried and failed to tie it up along the trellis countless times, so he lets it be where it is happy and just carefully steps over it each time he comes to the garden, big leaves brushing his bare legs.

The raspberries along the fence are a right hassle to maintain, growing through to the other side to grab at the pedestrians for nutrients, Hob is sure. They're vicious. He keeps them anyway, because he is a sucker for preserved raspberries over porridge, especially in winter. It's easy to make a lot of it, too. He just picks the ripe ones, pops them into the freezer and preserves a large batch at the end of the season. Hob still remembers the early centuries of his immortality, when he could only eat berries whenever he came across them in the woods and that would be it.

He checks on the pressure canner next to the large pot with the tomatoes and takes the heat down a bit. Beans are tricky. He'd done them his usual way up until he'd got a nasty bout of botulism in the 60s. And while he's immortal, he's as partial to pain as the next bloke, which is not very. Well. Except in certain circumstances, none of which ideally involve beans. Or jars. He only ate store bought beans for two decades after that, until he saw an ad and purchased his first pressure canner and welcomed the tall, delicate plants back into his garden. Because despite the rising quality of preserves and cans in stores it never tastes quite the same, does it?

He's done his fair share of curing meat, too, ham and sausages and fish, way, way, back. Still remembers his mother teaching him, remembers her big, strong hands, smoke burning in his eyes. This winter he plans on getting back into it, reading a few books, maybe taking a course. A bit less nitrite in his diet would do him good. Hob shakes his head. He sounds like his own grandmother would if he'd been born 35 years ago.

He's still working on refilling his stash. After the pandemic hit he'd slowly given most of it away, to students, to neighbors, to friends. Some of it he personally put on doorsteps, for the rest he'd organised a pick-up system with boxes. The walk-in pantry behind his kitchen had been almost empty. Sometimes he wonders if he would have liked more space in his kitchen, but then again the kitchen down here is also technically his. He wouldn't trade the calming reassurance of having food readily available to him, no matter the circumstances, for a bit of sitting space.

The next day, when the jars have cooled down, he carries them upstairs into his pantry, past the food-safe buckets full of grain and flour and sugar, past the empty crates where he will store his cabbages, his carrots and turnips in cool sand, his apples wrapped in newspaper come fall, and sorts the new jars behind the few remaining ones from last year. He figures after more than 600 years of living he's allowed to be a little crazy.

[yearzerosurvival]

[burbprepper]

Food For Thought

Do you have enough food stored to eat for two weeks if you lost power?

[ghostflowerdreams]

[nocternalrandomness]

Tactical Bacon

[survival-essentials]

Homesteaders Handbook is a comprehensive guide that provides information, tips, and practical advice on various aspects of homesteading. It is designed to help individuals or families who are interested in starting or improving their homestead to lead a more self-sufficient and sustainable lifestyle. 

I think every person should have this book in their home, next to their emergency foods or in their bug out bags. This knowledge is better at your fingertips now, as you might not be able to get it during crisis or blackouts. ask my anything.

[resistancekitty]

There is always some nook or cranny that can be used to store preps. Be creative.

[kartoshinki]

*picks up Conservative, traditionalist female hobbies but in a feminist, antifascist, anticapitalist kinda way*

[toppickreviews]

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[yearzerosurvival]

[prep4tomoro]

Preserving Eggs Long-Term:

As a new chicken owner (since May 2023), I recently discovered that I cannot eat all of the eggs my chickens are laying, even after those I sell or give away. Hence this post on preserving eggs long term. Even if you're not a chicken owner, sometimes it's good to buy [anything] in bulk to delay paying increased food prices. So, here goes with some ideas to preserve eggs up to a year. I will update this posting as I find new resources:

Freeze Dried: My favorite breakfast always includes eggs but, in a camping (or bug-out) situation, they can be heavy, space-consuming and create a potentially messy situation. Several commercial freeze-dried options are available but are costly. While a bit time-consuming, DIY Freeze-Dried Eggs can be a cheaper alternative. Reference Link

Freezing Raw: Eggs should not be frozen in the shell, but can be out of the shell. Crack a single raw egg into each slot of an ice cube (or muffin tin) tray. Pre-scramble it or leave as is depending on your future use. Freeze in the tray, then pop out and put each egg in a zip-lock bag to keep frozen and free up the ice cube tray for another purpose. OR, just break an egg (or eggs) directly into the zip-lock bag then freeze. To use, simply leave each frozen egg sitting at room temp in a bowl to defrost. Freeze for up to 3 months or as long as 1 year. Reference Link 1 Reference Link 2

Freezing Cooked: Freezing cooked eggs can be more difficult. The texture and quality of eggs can suffer if you're not careful. The best way to freeze cooked eggs is by folding them into other ingredients (recipes) that will hold up well in cold temps; the moisture from the ice formed when freezing certain egg dishes can actually help the eggs taste better when they're reheated. Reference Link

Hard Boiled: Hard-boiled eggs, placed in vinegar/brine, can be preserved up to 3 months, if closed in an airtight "canning" jar, preferably made of glass or ceramic, not in metal. Refrigerated hard boiled eggs, still in the shell, will last about 1 week; unpeeled, about 3 days. Peeled or unpeeled, they will last only two hours at room temperature. [Reference 1] [Reference 2] Fresh/Raw: Straight from the chicken or other bird (not the store), fresh eggs, unwashed and in the shell, can be preserved much longer than any other preservation method. Fresh, unwashed eggs will have a room temperature shelf-life of about 2 to 4 weeks while refrigerated eggs will last 3 to 6 months. Eggs that are preserved with a mineral oil coating can last from 6 months to 1 year. Eggs preserved with the water glassing method (pickling lime water) can last 1 to 2 years. [Reference 4] [Reference 5] [Reference 6]

Egg Safety Tips: Always rinse eggs, under fresh warm running water, before use. Don't soak eggs except to hard boil. Wash hands, with soap and warm water, after handling eggs.

Related Links: Preserve Fresh Eggs Without Refrigeration Ways to Preserve Eggs (Safely) Cook a Raw Egg in its Shell in Campfire Ashes About Chickens and Eggs

[14-Point Emergency Preparedness Checklist] [11-Cs Basic Emergency Kit] [Learn to be More Self-Sufficient] [The Ultimate Preparation] [5six7 Menu]

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