Forum Replies Created
White Tiger – certainly DIY, reusable, repairable, etc. filtration/distillation systems are solutions for SHTF, and certainly for long term preparations. As with other preps, there are tiers of preps that Prepared Minds should consider. A distillation system as you seem to be describing is certainly and option for bug in location.
For portability and passive filtration, having a container/baggie of activated charcoal to provide the bio-filtration is an easy carry item that can be prepared in advance and reproduced using firewood. Of course, one would need other components for completing the filter. Of course, a bandana and two vessels would be in one’s BOB.
Here is a YT video (link –>) Emergency DIY Water Distillation for Survival Bug-Out Bag.
carpetsdubai – I have marked your comment as spam as it is advertisement. I will leave it marked as such for ~24 and then it will be deleted.
PreparedMother – If you were to itemize our medium and long term preps(Tier2 & 3), the one dish you will find most often is Beef Stroganoff with noodles. Ever since my high school camping with friends or later back country backpacking outings with my wife, Stroganoff and Noodles has been our favorite. Having this tasty hot dish when rustic camping above the tree line is an absolute comfort meal.
I remember one season we went to May Lake and Mt. Hoffman (geographic center of Yosemite), the lake was 80% frozen, our tent was on the only patch of ground without snow and we were the only ones at the High Sierra Camp (it was closed). However, our fire was boiling the water for the Stroganoff we were having after a rather long day hike!
So, needless to say, we have a few month’s worth of this dish alone!!
PreparedMother – As long as the product inside the bucket is within a sealed food grade package (Mylar, vacuum seal “food” bag, original “long term” package), no issues. Of course, would only use a new bucket or one that has not contained chemicals like paint, solvents, sealers, etc. Of course, I’m sure that one is obvious but still worth restating. If re-purposing a bucket, would be helpful to give it a water+bleach bath and good rinse before using.
It may be overkill but I “double bag”. Unless it is a bulk item (rice, beans) and which I have moved away from storing (see previous post on smaller amounts being more efficient). I vacuum bag smaller amounts (or meal ingredients) and then into Mylar for second sealed packaging. Following this practice, a non-food grade bucket would be perfectly fine, particularly if obtained for free!
I found 5 gallon Food Grade (labeled) buckets at Walmart’s Paint department for $2.75 which is a great price. Unfortunately, the lids are snap on which are not good for long term as they do not have seal. However, “Homer’s” place has them and gamma as well.
After buying a few 6 gallon on-line, and some at Walmart, I found that Sam’s Club’s bakery department gives them away, just had to ask. I don’t know if it is the same at all Clubs or Costco but worth checking into if you have membership. Sam’s has three types, 2 rectangular and 1 round. The rectangular ones are great for organization. As they are rectangular, can organize like blocks and more efficient use of space. The round one is the size of a 2 gallon pot which is perfect for items like vacuum sealed tea bags or other small items. The buckets contained frosting and will need to be washed but hey, elbow grease is free!
Oh, one drawback to the rectangular buckets from Sam’s, the lids do not have a built in seal, it snaps in place but no “rubber” seal. However, I overcame that by running a small bead of Aquarium Silicone in the lid’s seam. So, fill the bucket, run the bead, drop the oxygen absorbent, put the lid on and a small amount of weight to apply downward pressure; another filled bucket works great for this. As the absorbent does it’s thing and the silicone cures, the lid will be VERY sealed! Even though it is a small amount, Aquarium silicone is safe to use as it is designed for long term adhesion, water exposure, and wildlife safe.
JMED – One thing I neglected in my comments about canning that is important and you would have picked up on it when reviewing videos; SANITATION! The cans need to be clean and sanitized before you put anything in them.
Here is how I handle it.
- When they are new, I run them trough a half load cycle in the dishwasher. This is done with nothing other than the cans in the machine. My washer has a sanitize setting thus the 1/2 load cycle. If yours does not, then due full load cycle.
- If you plan to can “immediately” after washing, transfer the needed cans from washer to over and start heating to 230°. Do not preheat, you want the can to come to temperature along with oven. This will continue sanitation. BTW, this is also the method for dry canning which I no longer do with cans as it is much less expensive to use Mylar bags.
- Any washed unused cans, store them upside down in the carton they came. This will keep them clean on the inside. However, they need to be sanitized before use.When using cans that have been stored, you can certainly run them trough dishwasher again which is easier.
- You can also fill them with water, put them in pot where you fill with water to cover the can, bring to boil and do so for at least 20 minutes. Take them out, drain, and do the oven thing again. Now, here is where your water quality comes in. If you have little particulate content, the residual water in the can before putting into oven will evaporate but will leave the “particulates” behind. This is not a problem really and you can mitigate by turning can upside down when placing in the oven. In this method, you can start preheating while taking the cans out of the water since they will be hot enough thus little temperature variation.
- When you use the can from the oven, make sure you place on towel or non temperature conductive material. If you place on something that will cool the can rapidly, it will crack! I learned this one the hard way, I took a can and put it on the stone counter instead of the towel and “crack”, a fracture line at the base of can making it useless.
JMED – came across these YT videos on raw packed meat and Beef Stew canning. I think you’ll find them informative.
Link –> Canning Meat (Super Easy Raw Pack) : Homesteading Family
JMED – I recommend starting with some of the YT videos on canning, (link–>) BexarPrepper; is excellent but has not produced a video in a while. Look at her library and pick something that looks interesting to you. Not saying this is what you start with, but to get the “feel” for it. Pick up a canning book, Ball publishes one which is a good reference and not expensive. There are better so consider costs versus long term reference. After a while, you will not use the reference book unless getting into something new. It has items to can, and you can certainly start with something there.
I kinda jumped in with both feet and first item to can was home made soup, chicken vegetable. That meant pressure canning but did the video and reference book as shared earlier.
There are 3 kinds of canning, dry, water bath, and pressure. There are two types of caners, water bath and pressure which is essentially a pressure cooker. Water bath does not require a caner but as they are ~$20 at Walmart, not too heavy of investment. The main thing is that can (jar) should not sit on bottom of pot, it needs a grate or something as a spacer and that is why the water bath caner is cheap way to start. This will let you do all kinds of vegetables and fruits but no meats as that needs pressure to prevent botulism contamination. That is where you could start. An easy one is pears if you like them.
Pressure canning is not difficult but is a step up in preparation and takes much longer from start to finish. That is were the videos and book come in, they give you written and audio & video perspective before you do it. Again, it is not difficult, just more time needed and the caner will run you ~$70.
There are 2 types of cans (jars), the smooth sided and the “mason” jar which is somewhat square’ish. The smooth sided can be used for water bath but NOT for pressure, that glass is not designed for that. You can certainly use the mason type for water bath but you are paying more for the jar than you need. The mason comes with two mouth sizes, regular and wide. There are two sized to address what you put in it, sometimes much easier to get product out of the jar if mouth is wider.
I’ll stop here and we can pick it up once you have more questions. I don’t consider myself an expert but aside from a few not sealing during canning process (it happens), I have not ever lost a seal or have something go bad. My preps currently include 18+ dozen quarts of home canned food; soups, meats, stew, Chili, beans, lentils, fruits, and vegetables. Heck, I’ve canned meatloaf, chorizo sausage, and Italian sausage and peppers!
PreparedMother – Yes, I read an article on that but you would think there would be tons of leaks from foreign agencies/media, namely Japan. Is it possible that governments squelched it, yeah but seems improbable that it could be kept that quiet. For a NoKo missile to fly close enough to be determined that it was heading for Hawaii, it would have to go over all kinds of monitoring stations from many countries. But, to be honest, how probable that a single “text selection” as there is no button, was the cause of the alert. UGH!!!January 19, 2018 at 7:34 pm in reply to: Food Storage – Mountain House, Wise, Legacy, Thrive, or ????? #16286
milkbone96 If you are still interested on cabins for your September ride, shoot me email – AngelUberto@gmail.com
PreparedMother I can certainly appreciate the concern, and it is warranted. In the case of Source, it is just ground kelp so the general grains and other “feed” oriented products are not pertinent. However, like anything (everything?) else, consider the source… see what I did there? ??
Hank4 – I agree with you on the “Hollywooding” Wag the Dog perspective. First, the entire episode is a joke, really, is it that simple to send out that type of alert? Then, would it really take 38 minutes to say…”ah, never mind, my bad”…. Reminds me of scene in the movie Airplane where the guy pulls one extension cord and the runway lights turn off. Pathetic! Then, if it was a “wrong button mistake”, why was the person immediately reassigned, before any investigation? Just does not add up to me.
As for delivery vehicle, you are absolutely correct! In one of my Patreon posts, I posed the question “Does it take a missile?” Of course it does not. Like you said, Little Boy and Fat Man were delivered by airplane, and they were huge by today’s standards. Heck, when we toured Europe, my wife had a suite case large enough to hold a MERV! And I’m not exaggerating.
If one see’s any of the photos of KJU or his father reviewing a nuclear weapon, they are not even close to the size of those used in WWII. So, shielded in the hull of a pleasure craft sailing off shore of Pearl, Honolulu, or even into one of the harbors, as you stated, would devastate the state.January 16, 2018 at 12:47 pm in reply to: Food Storage – Mountain House, Wise, Legacy, Thrive, or ????? #16276
milkbone96 – Glad you found the food comments useful! September in the Smoky Mountains and BBQ, sounds like a great time! One of our friends works for people that have properties in the Gatlingburg area. I will reach out to her and see if I can get any leads to pass on!
I think your approach to selecting the food brand is very sound, nothing like tasting the pudding! One of the reasons I have multiple brands is due to that very reason, taste. Using an example, I may like a Coke but doesn’t mean I like a Cherry Coke… I don’t drink Coke but it was the brand that came to mind. I have to say, Thrive’s corn is both good for cooking and candy right out of the can, literally, like eating candy (sampled at a gun show).
Whichever brand(s) you select or focus on items from differing brands, stock up on spices and condiments. Save some room in your saddle bags! ? In some cases, I have dehydrated my own. For example, I can get a bunch of Cilantro for $.88 and can dehydrate way more volume for the same $8 than McCormick’s or other brand. Of course, you need to taking into consideration the CBP (Beaver Peso). Anyway, the point is that having a good stockpile will help in the flavor department. One thing to consider is humidity so I vacuum seal the containers with a desiccant. I used the standard Food Saver bags as they are kept in basement (cool & dark). You can certainly use Mylar, it’s a cost thing.
Minarchist – agree on the gang perspective. If there is significant gang activity near you, the relative horde may already be there. A somewhat comfort point if one does not live directly in an infected area, you have some time. Meaning, you may have opportunity to prepare for their arrival. I don’t mean SHTF prepare, I mean the Intel, control points, obstacles, etc. Gangs tend to be located where there are numbers to recruit or exploit, i.e., urban and suburban areas. If one is there, you are already in the horde’s cross-hairs.
The further into the outskirts or all out rural one is, the more time afforded since they will focus on their “territory”, i.e, immediate area. I could be wrong but experience with living in LA, these “people” tend to sh1t where they eat. Sorry for the crude metaphor but it is apropos. Thoughts?
Ok, so what to use for defense? Check this out (link–>) AA-12 Fully Automatic ShotgunJanuary 6, 2018 at 2:55 pm in reply to: Food Storage – Mountain House, Wise, Legacy, Thrive, or ????? #16250
JMED -Good stuff and it always comes down to one’s plans. Regardless, the key point is the 5% of your neighbors, more to the 95% not prepared inference! Yup, concealment of cache reserves is definitely a must, particularly for your locale as your neighborhood is also near one of the largest megalopolis in the USA!
For the rice, you may have already included this. In the Hispanic food section of grocery store, there are Goya “flavoring” cubes. They are great to flavor something like white rice or in a complex carb. combination of rice and beans. If you are still stocking, try par cooking some rice and beans (separately) and dehydrating. That with a Goya, or bullion cube, makes a great “add boiling water” meal, virtually no cooking, a DIY MRE ?!
Good tip on the red light. When I go out at night to inspect livestock, always use the red light setting. That way, does not disturb animals and potential predators/pests are less apt to see you coming. Works great for the 2 legged kind of same “pest” ?
I extend the blessings to you and your two sons (family). Although you have the military experience (I do not), I hope we don’t have to utilize our preps for SHTF! But, best to have and not need (for SHTF) than need and not have… we can always eat what we have!January 3, 2018 at 4:35 pm in reply to: Food Storage – Mountain House, Wise, Legacy, Thrive, or ????? #16217
Milkbone96 – Since crossing borders (physical and currency) is a factor, have you considered a home freeze drier, a la Harvest Right? I know it is a much higher up front cost but depending where you are in your stores, it may be less expensive in the long run. Plus, you get to determine what and how much you get to store. Particularly the coveted proteins…unless you are vegetarian of course.
I have considered this approach but unfortunately, was far into my preps to have the ROI, that is why I commented about your stores. Not sure if you read my (link–>) DIY Long Term Storage post regarding tiered approach. Forgive me if you are well into prepping and “You know that!“. The reason I make the reference is that I was well into it with the Tier 3 level food stock thus the ROI was not there for me. If you are not in same situation or are looking to seriously increase your stocks, I recommend the DIY Freeze Drying for the benefits.
Now, as for what brand I stocked for Tier 3.2 (per my post), 5 of them. They are;
- Prepared Meals
- Mountain House
- My Patriot Supply
- Wise Company
- Emergency Essentials
- Honeyville Farms
- Fruits & Vegetables
- Emergency Essentials (F)
- Honeyville Farms (V)
For Dairy, I went with Hoosier Hill Farm as they are USA, Hormone Free, and has whole milk and cream. The milk for Mashed Potatoes, Rolled Oats, and other SHTF meals that require milk. The cream, well my honey bunny (which is the CFO with whom I have to grease the purchasing skids) likes Half and Half in her coffee… so, that is must have in that SHTF Coffee bucket! ??
- A couple of points:
- For my purpose, the prepared meals are primarily for bug out use; of course, if needed or desired, bug in too. For the other Tier 3 items, I focused on an ingredient based approach. Meaning, #10 cans of Proteins, Vegetables, etc. to allow compiling my own meal with my own spices.
- To supplement the animal based protein meals, I also stock TVP (Textured Vegetable Protein) which is ground meat consistency. This allows getting the necessary protein without having to utilize the much more costly animal based ones. They come in plain, beef, and chicken flavor and are great for savory dishes like Chili, Ragu Bolognese, etc. I do a 2:1 ratio of animal to TVP ration, but that is to taste.
I have heard nothing but praise related to Thrive products but as I had a sufficient long term stock, have not purchase (yet), nothing opposed to the brand, products, etc. My focus lately has been to Tier 4 items (Garden & Livestock) and rotating through Tiers 2 and below, DIY meals and home canning. These latter two give me easy +2 and +7 year shelf life respectively. With commensurate rotation, that carries for quite a while before needing to dip into Tier 3.1 and 3.2 items.
A major tip item, make sure you stock condiments and spices, they are invaluable when making any meal tasty, particularly the DIY versions.
- This reply was modified 2 years, 6 months ago by TN Homesteader.