This is the new Indirect Solar Dehydrator I finished last week. The windows off to the side collect the heat, the metal plates inside the windows heat up and put out more. There is a screened hole going into the cabinet and a DC fan pulls the heat up and through the Dehydrator. The fan is powered by a small solar panel sitting on top of the Cabinet. I needed the space to dry all the herbs the wife is growing. Then we bottle them and sell the herbs. Pretty cool huh? Thanks for stopping by.
Archive for the ‘Survival Food Strategy’ Category
Solar Dehydrator
Posted: 27th April 2012 by Modern Day Redneck in Canning and Preserving, Food Storage, How To, Making what you need, Survival Food Strategy0
Dutch Oven Cooking with Food Storage
Posted: 2nd February 2012 by Preppers in Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: Dutch Oven Cooking, food storage, oven cooking
Dutch Oven Cooking with Food Storage Have you ever wondered how you would cook your food storage when there is no gas or electricity for any length of time? There is a real possibility that this could happen. For instance, ice storms that take out power lines for weeks, tornadoes that do the same, earthquakes breaking natural gas and electrical lines, or a virus in the computer system of the power company. Any of these emergencies could happen to us today. Think about it. There’s not always sun to use your solar oven, the barbeque doesn’t bake bread very well, and that camp stove is going to run out of fuel if you have to use it for very long. [...]
Preppers Emergency Food Supply
Posted: 24th January 2012 by admin in food, Food Storage, Survival Food StrategyTags: Emergency, Food Supply, Preppers
The Importance of Emergency Food Supply When a disaster strikes, you will lose some of your essential facilities. You will more than likely lose electricity, hence no refrigeration and even in some cases no gas may be available. This state may last for a while depending on the extent of the damage caused so does that mean that we do not eat during those times? Of course not! This is where emergency food supply comes in. During those trying times we need strong high – energy, non – perishable, no – preparation food for short – term aid. Likewise if you require this same type of non –perishable food for long periods or even if you are just a big [...]
No Yeast? No Problem!
Posted: 19th November 2011 by Denob in How To, Making what you need, Survival Cooking & Recipes, Survival Food StrategyTags: No Yeast? No Problem!, Yeast
So what happens when SHTF and you run out of yeast? Well there is yeast in the air we breathe all around us as well as in the flour we use to bake bread. All you need to do is set out a bowl of food to capture and grow it. This is called sourdough. To make sourdough bread, you need a sourdough starter. Here is what you will need… Flour Water A glass bowl to keep it in…clear glass with a lid will be best as you can use this to keep your starter in. Yup, that’s it. In your bowl, mix · ½ cup flour · ½ cup water Day 1 Combine the flour and water in the [...]
Preppers Dutch Oven Cooking
Posted: 23rd August 2011 by admin in food, Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: Cooking, Dutch Oven, Preppers
Dutch Oven Cooking with Food Storage By Archie and Linda Dixon Have you ever wondered how you would cook your food storage when there is no gas or electricity for any length of time? There is a real possibility that this could happen. For instance, ice storms that take out power lines for weeks, tornadoes that do the same, earthquakes breaking natural gas and electrical lines, or a virus in the computer system of the power company. Any of these emergencies could happen to us today. Think about it. There’s not always sun to use your solar oven, the barbeque doesn’t bake bread very well, and that camp stove is going to run out of fuel if you have [...]
Cold Smoking
Posted: 9th May 2011 by Modern Day Redneck in Canning and Preserving, Survival Cooking & Recipes, Survival Food StrategyTags: Cold Smoking
I just completed the little Smoke House this weekend. I have been racking my brain for some time now on a design that would fit the Mini Farm. Most designs I have seen are simple wood or brick boxes with the fire box buried a small distance away from it. I decided to go with the water tower look. This is not a cooker, just a smoker. After sugar curing the hams, sausage and bacon in the house, the meat will then be placed in here for a few days to give it that wonderful smoked [...]
Use and Re-Use – Mason Jars
Posted: 24th March 2011 by admin in Canning and Preserving, Food StorageTags: Mason Jars
I think most of us have heard of mason jars. They are mainly used for canning to preserve food. Here are a few uses for empty jars sitting on the shelf waiting to be used for next years harvest: * My favorite, Store emergency water, you can never have too much emergency water. * Use them for leftovers. * Use as drinking glasses. We have been doing this for years. I think most of my friends think that we can’t afford drinking glasses. * Useful when making homemade sour cream. (Recipe on our Chuckwagon ChowPage ) * Useful when making homemade butter. * ½ pint wide jars can be used to start your vegetable seeds indoors then transplant your [...]
Underground Root Cellar Cont
Posted: 9th February 2011 by Preppers in Survival Food Strategy, Survival Gardening, Survival InfoTags: Underground Root Cellar
Howdy, I wanted to share with you and your readers how I built an underground root cellar in my backyard. First I marked out a rectangle on the ground measuring 8′x12′. Then I set to work with my post hole digger and dug a 6″ wide trench 6 and a half feet deep all the way around. Next I tied re-bar mats and slid them down in on all four sides. I used 8′ chain link posts as digger handles after about 4′ of depth. Then I lined the inside of the trench with 1/8 inch Masonite paneling and poured the trench full of concrete.A couple of weeks later I had a friend come over with his backhoe and dig out the [...]
Feb 2011 Survival Seed Contest
Posted: 31st January 2011 by milandred in Food Storage, Survival Food Strategy, Survival Gardening, Survival InfoTags: Survival Seed Contest
The contest is open to everyone! One winner will receive a # 3 seed kit from Down to Earth Seeds. This contest will be a scavenger hunt ! every other day we will post what to hunt for. You must email us at: pioneerliving@pioneerliving.net and tell us the answer is. At the end of the contest we will randomly pick the winner who has completed all tasks. Forum Posts: Survival Seeds Have fun everyone. Please check our forum for more information! www.Pioneerliving.net
Companion Planting
Posted: 23rd January 2011 by admin in Survival Food Strategy, Survival GardeningTags: Companion Planting
Companion Planting Companion planting makes use of specific plants as insect repellant and growth stimulator. The chemical make-up of some plants simply is unattractive to various insects and attractive to certain plant growth. Planting beans near or among potatoes will limit the amount of Colorado potato beetles present. The potatoes, in turn, discourage Mexican bean beetles. Chives planted among lettuce and peas limit aphids. Radishes contain and often stop striped cucumber beetles. Geraniums deter Japanese beetles. Other flowers, such as marigolds, chrysanthemums, cosmos, and nasturtiums, add color while acting as a general insect repellent in your garden. The following table will help you plan your companion garden to aid in deterring the harmful insects as well [...]
Introduction to Lactofermentation
Posted: 16th July 2010 by orchidorchid1 in Canning and Preserving, Survival Food StrategyTags: Lactofermentation
Most who are interested in preparedness are familiar with alcohol fermentation, but fewer are familiar with the process of lactofermentation. Foods like yogurt and sauerkraut are the most common lacto fermented foods, but there are many others that can be extremely useful in a survival situation. If the goal of fermentation is to produce alcohol, then the goal of lactofermentation is the somewhat less exciting production of lactic acid and more microorganisms. The microorganisms may be yeast or they may be bacteria, but these ‘probiotics’ are helpful and necessary for good health. Lactofermentation provides the triple benefit of: Effective long term food storage Increasing the nutritional profile of the food Direct maintenance and improvement of the immune system [...]
Number 1 Investment 2009
Posted: 23rd June 2010 by admin in Emergency Must Haves, food, Food Storage, Survival Cooking & Recipes, Survival Food Strategy, Survival InfoTags: Investment 2009
Pioneer Living’s No. 1 Investment Pick For 2009 And Still Our No. 1 Investment Pick for 2010 Number 1 investment for 2009? Your answer should be…..”Food”. Hundreds of thousands of Americans and people around the world lost their job’s these past few years. Are you prepared if you suddenly lost your job? Are you prepared for hard economical times? Are you prepared for a possible natural disaster? Are you prepared should you get sick or hurt and unable to work? Could you feed your family if any of these things were to happen to you? These are questions everyone should be asking themselves. The majority of Americans are not prepared. They might be able to last a couple [...]
Chuckwagon Chow
Posted: 23rd May 2010 by admin in food, Food Storage, Home Steading, Survival Cooking & Recipes, Survival Food StrategyTags: Chuckwagon Chow
Fry bread Often thought of as a traditional Native American food, it’s been made by the tribes of the Southwest only within the last hundred years. It contains few ingredients indigenous to the lands of the Old West. Most fry bread ingredients came from the new settlers and were acquired by tribes through trading. Development of this tasty bread most likely happened as a result of need by two cultures, which found that frying bread in a skillet could save time; the result traveled well and lasted longer than other breads. You can vary this recipe by changing the size of the pieces or roll it out to ¾ inch thick, which takes longer to fry but gives the bread [...]
Revolutionize Your Survival Food Strategy
Posted: 24th April 2010 by admin in food, Food Storage, Survival Food StrategyTags: Survival Food
Revolutionize Your Survival Food Strategy by Rich Loomis (richloomis@hotmail.com) This could save your life; this could save your loved ones. PAY CLOSE ATTENTION! (p.s. — I have no financial angle to any of this.) You are about to read of a food source so unique — and so perfectly matched to the pressing needs of today’s retreaters and survivalists — that you may very well wish to immediately revise your “prepper” plans forever! This is not so much discovery of something “new” as it is simply a case of connecting-the dots in a different direction, having perhaps wider scope. In short, this exposition merely builds upon what many other stalwart explorers and writers have progressively brought to light. We could [...]
FOOD STORAGE
Posted: 24th March 2010 by admin in food, Food Storage, Survival Cooking & Recipes, Survival Food StrategyTags: food storage
#1 Storage Environment The ideal storage temperature is above forty and below sixty degrees Fahrenheit. Food may be stored in a higher temperature range but this higher temperatures will decrease the shelf life. Three temperatures are critical to the storage of food. First, some foods will be damaged if they are frozen. Second, above 48 Fahrenheit most insects become active. Third critical temperature is the temperature at which fats will melt about 95 Fahrenheit. In general, the lowest temp short of freezing should be used in storing most foods. The goal should be about 40 to 60 Fahrenheit and not higher than 70 F should be allowed. If your storage is kept in a garage or other area [...]
Rendering Lard
Posted: 24th March 2010 by admin in food, Food Storage, Making what you need, Survival Cooking & Recipes, Survival Food Strategy, The Pioneer LifestylesTags: cooking oil, lard
While lard isn’t considered a food, it was vital to the cooking process for many years. Here is a brief description of this necessary pioneering activity. Rendering Lard “A 225-pound hog will yield about 30 pounds of fat that can be rendered into fine shortening for pastries, biscuits, and frying. The sheet of fat just inside the ribs makes the best quality, snowy-white lard. This “leaf” fat renders most easily, too — and is ninety percent fat. The “back” fat, a thick layer just under the skin, is almost as good, giving about eighty percent of its weight in lard. A slow fire and a heavy pot that conducts heat evenly are most important in making lard. Put ¼” [...]
12 Foods That are Worth the Organic Splurge
Posted: 26th February 2010 by cindy in Canning and Preserving, Survival Food StrategyTags: Foods That are Worth the Organic Splurge
http://shine.yahoo.com/event/makeover/12-foods-that-are-worth-the-organic-splurge-706366/ As compelling as it may be to only buy free-range beef and fair trade coffee, who can afford it? You want to do the right thing for your health and the planet,but your budget begs otherwise. In terms of long-term costs to your health, though, there are some fruits and veggies that are always worth the organic splurge. The dirty dozen below have the highest levels of pesticides when grown conventionally. The thin skins on many of them make it easy for pesticides to penetrate to the food and impossible for us to wash away the chemicals. Opt for USDA certified organics of these foods and you’re ensuring your salad wasn’t raised using man-made chemical pesticides, fossil fuel- [...]
Why Choose Organic Spices? Reason #1:
Posted: 21st February 2010 by cindy in Survival Food Strategy, Survival GardeningTags: Choose Organic Spices
http://www.thenibble.com/reviews/nutri/matter/2007-05-organic-spices.asp#pesticides Organic Spices & Herbs No Chemical Pesticides You’ll find far more different herbs and spices available to you these days than you would have even ten years ago, along with an impressively lengthy list of brand names. Bu t why should you consider organic herbs and spices? You can find perfectly good conventionally-grown examples, right? Well, it turns out that “perfectly good” may be a matter of definition. As agricultural products, conventionally-produced herbs and spices are subject to attacks from a variety of pests, fungi, molds, and diseases, exactly as are other crops. And these plant parts that give so much flavor to our foods are bathed in a “cocktail” of chemicals while they’re grown, [...]
Ignore Expiration Dates
Posted: 18th February 2010 by cindy in Canning and Preserving, Emergency Food Supply, Food Storage, Survival Food StrategyTags: Expiration Dates
“Best by,” “Sell by,” and all those other labels mean very little Expiration dates are intended to inspire confidence, but they only invest us with a false sense of security. The reality is that the onus lies with consumers to judge and maintain the freshness and edibility of their food—by checking for offensive slime, rank smells, and off colors. Perhaps, then, we should do away with dates altogether and have packages equipped with more instructive guidance on properly storing foods, and on detecting spoilage. Better yet, we should focus our efforts on what really matters to our health—not spoilage bacteria,which are fairly docile, but their malevolent counterparts:disease-causing pathogens like salmonella and Listeria, which infect the food we eat [...]
