Seed saving what you will need for next year’s garden, micro-gardens, micro green sprouting, mushroom starter kits, even grow tents are great ways to keep the freshly grown food flowing through winter. Supplementing your nutrition and stretching your winter supplies are valuable skills to have. Here, I’ll explore just a few winter options that may seem small now but could have a dramatic impact on your life when future disasters strike. These probably won’t sustain you if it was your only means of sustenance and nutrition, but it would definitely increase your odds of survival and add critical minerals to your food inventory. Most importantly, this can be a great opportunity to develop a skill that you can cultivate over time. A few of the approaches we’ll cover I, admittedly, haven’t even learned yet myself, but have them on my to-do list this fall and winter and I plan to share them with the community as I go.
Hi Everyone,
Here’s what you will need, a pot sufficient to boil at least one gallon of water or several gallons of water, up to 5 gallons. The size of the pot will depend on the size of the batch and the size of the vessel you will ferment your batch. I will be referencing both a five-gallon batch I made and a one-gallon batch to explain the process through this video. You can scale up or down based on your capabilities and once you understand the fundamental quantities and ratios. You will also need up to a 1-quart jar of honey per gallon of water. The best ratio is 2-3 pounds of honey per gallon of water. I will explain this in the next section. You will also need at least one gallon of water, preferably Springwater, as this isn’t chlorinated and has a higher mineral content that your yeast will love…
If they ever had to turn to their food preps out of a pure emergency, many preppers would find it extremely tough to make it through on rice, beans, and canned goods alone. Getting the right nutrient mix and maintaining that through an extended disaster is of vital importance. When it comes to protein, flavor, vitamins, and nutrients, meat has to be a part of the equation. Hunting protein sources may not be a possibility. Stored jerky has a short shelf life and can be hard to chew and process. Freeze-dried meats are ideal, but they’re also expensive.
In this post, we will preserve and store our meat the way people have done for thousands of years by making it into meat powder. It may sound gross, but you’ve probably already eaten it regularly when you’ve used bouillion or beef or chicken flavorings. In our homemade product, however, we get to control the ingredients, so we’re not ingesting strange ingredients from factories around the world. Just 3 ounces of our meat powder will add to your largely fiber beans and rice 140 calories, folate, iron, zinc, choline, magnesium, selenium, coenzyme Q10, B2, B6, and B12 vitamins, an incredible 24 grams of protein, tons of flavor and a mere 4 grams of fat. It’s the beefy flavor addition to any meal, which will be the main reason you’re going to want to make this and get meat powder in your preps and cooking. I will show you how to make it. Then I’ll show you how to use it. Let’s do this…
WHAT YOU NEED
- Beef heart.
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In this blog, I’m going to give you the ultimate crash course in pickling. It is likely you’ll never buy a store-bought lifeless can of sliced jalapenos or a limp dill pickle again after watching this. I will also share with you my recipe for Prepper Pickled Pepper Purslane. In just a few minutes, you’ll know what you need to do for your first pickling project. I went a little pickling crazy and pickled Jalapenos, Classic Dill slices and spears, Green Tomatoes, Bird Peppers, and garlic and onions, which are amazing in Bloody Mary’s, cocktails, or just for cooking. I wanted to give you a broad range of examples. I even use Purslane and Broadleaf Plantain I foraged from my yard. I’ll give you the simple formula upfront, go into a little more detail of what you need to know to be successful, then I’ll tell you what can go wrong, how to fix it or when to toss it, and what to look for when you’ve got it right. 
The prepper’s ultimate plant is a flower. If you could grow just one plant, as a prepper, it should without a doubt be sunflowers. They grow fast and strong. They have been used to pull radiological waste out of the environment after Chernobyl and Fukushima. The large stalks can be used to build structures like teepees. The stalks are very fibrous, so you can use them as kindling when dried. You can pound the strands of fibers out and make paper or even rope. You could even make a flute out of the stalk. Sunflower seeds and flour are gluten-free. It’s also grain-free, nut-free, paleo and keto-friendly, making it an excellent choice for almost any dietary lifestyle. Sunflower seeds are rich in healthy fats, vitamins, and minerals. Just 1/4 cup of them has 14 grams of fat, 5.5 grams of protein, 6.5 grams carbs, 3 grams fiber, vitamin E, B6, Niacin, Folate, Pantothenic acid, iron, magnesium, zinc, copper, manganese, and selenium. Not only are they easy to grow and beautiful additions to your landscape, but every single bit of the plant is also usable and edible, from the petals to the seeds, the stalk, and even down to the root. I’ll repeat that, every bit of the plant is edible.
In this blog, we’re going to take you through, step-by-step, showing you how to make beef jerky. We’ll cover the steps, the recipe, and all of the items you’ll need on hand. Nobody has ever been able to eat a whole cow in one sitting but to survive, it’s essential to preserve as much of the meat as possible for consumption.
preference in taste, feel free to add an optional ingredient. I will add some sesame oil, pineapple juice, and chili paste to mine at the end of the basic recipe to make mine just a little more Pacific Island style.
y settlers all owe their lives to pemmican. It’s a dense, high-protein, high-energy food that can be stored easily on a stable temperature shelf for an incredible five years. It has the right mix of fats, proteins, and calories to keep you going long into the aftermath of any disaster or for many miles down any trail.
Recent research sponsored by the global credit ratings agency Moody’s concluded: “that by the end of the century, parts of the US and Europe are now bound to experience severe reductions in rainfall equivalent to the American ‘dust bowl’ of the 1930s, which devastated Midwest farming for a decade.”…
