Tag Archives: food storage

Episode-1855- Electric Canning for the Busy Family – Food Storage All Year Long

The Chard Canner is the Best Currently Available Electric Option.

The Chard Canner is the Best Currently Available Electric Option.

So today we look at using electric canners specifically my preferred electric pressure canner the “Chard 9.5 Quart Smart Pressure Canner“, and the only other one I recommend, the Power Pressure Cooker XL.  For what it is worth the Power Pressure Cooker XL is a DISTANT second, you will hear why in today’s show.

I own both of the above models and a traditional All American Canner, that thing is a beast and will likely outlast my grandchildren, but honestly I don’t use it much since discovering electric pressure canners.

The key with these items is they work and do so without a lot of supervision, when they are finished they just shut themselves down.  They also do far more than just can, they pressure cook, you can water bath can, they steam and more.  Today though we will focus on the canning aspect of things.

Join Me Today to Discuss…

  • Why I currently ONLY RECOMMEND TWO electric canners
  • Why these canners are absolutely safe for pressure canning
  • The basic pressure canning process
  • Items you will need to can
  • The different mindset that comes with automated canning
    • Doing 4-8 jars makes sense
    • You don’t just have to can what you grow
    • Make double batches and can half
  • Some of our favorite items to can and how to make them
    • My chicken soup
    • Bone stocks of all kinds
    • Squash soup
    • Cubed venison – Or any cubed up meat
    • Beef stew
    • Whole Quail – yep
  • Final Thoughts

Resources for today’s show…

Sponsors of the Day

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council that can answer you questions. If you have a question send it to jack at thesurvivalpodcast.com with TSPC Epert in the subject line. Ask your question in one to two sentences so it is clear then provide any additional details. Make sure to tell me what council member the question is for. You Meet the Expert Council at this Link.

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Episode-1759- Food Storage for Modern Survivalism

Biltong - A Fantastically Simple Way to Preserve Meat

Biltong – A Fantastically Simple Way to Preserve Meat

Today is a show about one of the fundamentals of modern survival philosophy, food storage. Food storage is actually something that at one time was simply something everyone did. Every home in America at one time seemed to have a root cellar full of canned goods.

Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood. Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere. This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of “the government will fix our problems”. The reality is that the bunker approach of military rations is both inaccurate and impractical.

To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers. The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program. The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.

Join me today as we discuss…

  • Why storing food is practical even if society never collapses
  • Rule One – Eat what you store, store what you eat
    • Keep a food journal
    • Use “copy caning”
    • Think with a “meal mentality”
    • Store what “the kids” eat
    • Store pet food as well
  • Rule Two – Take advantage of opportunity buys
    • Watch for sales
    • Use coupons
    • Pattern seasonal trends
    • Understand
  • Rule Three – Find local sources of food and partake of them
    • Buy from local producers
    • Learn about local seasonal opportunities
    • Yes hunting and fishing (leveraged with rule five)
    • Learn local wild edibles (there is always something)
  • Rule Four – Use commercially prepared long term storables as extenders
    • Find “meal ingredients” and store those
    • Buy a can of this, a can of that, try stuff, stock what you like
    • Learn about making “meals in a jar”
    • Don’t go overboard on this stuff
  • Rule Five – Become a producer of food and/or storables
    • Gardens are great, perennials are even better
    • Small livestock is a great option
    • Consider aquaponics, hydroponics and things like microgreens
    • Learn multiple storage techniques
      • Flash freezing
      • Dehydrating
      • Jerky/Biltong
      • Canning
      • Smoking
      • Confit
      • Dry canning (I do it with jars and the vaccucanner)
    • Producing storables from other foods is your silver bullet
    • Become a great cook, stretch what others consider waste
    • Where “rice and beans” fits in this mix
  • Rule Six – Seek a Holistic Solution
    • None of these rules stand alone
    • A formula is always more than the sum of its parts
    • Take your time, ease into this as a “way of living”
  • How storing food empowers you to live a better life

Resources for today’s show…

Sponsors of the Day

avocado_mexican_sliced_1Cold Hardy AvacadosVarieties include: Joey, Lila, Poncho, Brazos and Mexicola.

Adaptable from zone 8 to zone 10  Medium sized avocados weighing approximately 6-10 ounces and are egg shaped.

They have excellent rich flavor and are known to be heavy producers and require well drained soil.

Cold Hardy Avocado trees that are mature, have withstood temperatures as low as 15-18 degrees. We recommend covering the tree the first winter if the temperature drops below freezing.

Once the tree has been in the ground for a year and is well rooted, it then will begin to withstand the colder temperatures. The older the tree gets the more, cold hardy it becomes.

For those of you who live anywhere above zone 8, we have the Joey Avocado which is a semi dwarf variety that you can grow in a container, and bring it inside during the winter.

Bob Wells specializes in edible landscape, including: Fruit Trees, Berry Plants, Vine Fruit, Nut Trees, as well as the hard to find Specialty Fruit Trees. Find this plant and more at BobWellsNursery.Com

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

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Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Episode-1494- The Practical and Holistic Approach to Food Storage

Confit - An Amazing Food that also Extends Storage Life.

Confit – An Amazing Food that also Extends Storage Life.

Today is a show about one of the fundamentals of modern survival philosophy, food storage.   Food storage is actually something that at one time was simply something everyone did.  Every home in America at one time seemed to have a root cellar full of canned goods.

Today though food storage and the concept of survivalism or prepping is sensationalized and largely misunderstood.  Many tend to hear survivalist and at once envision a guy sitting on a ten year supply of military rations in a basement or bunker somewhere.  This image is hyped by media who simply wish to sell a story and worse is made up of journalists that live in a bubble of  “the government will fix our problems”.  The reality is that the bunker approach of military rations is both inaccurate and impractical.

To worsen matters as preparedness has become more of a hot industry long term food has become a product marketed largely on fear vs. on the practical benefits it offers.  The reality is food storage doesn’t even require specially packaged 25 year stable products, though they can be useful in your food storage program.  The simple truth is that a simple 60-90 day supply of food in your home can help the average family deal with every day occurrences and most disasters they might ever expect to encounter.

Join me today as we discuss…

  • Why storing food is practical even if society never collapses
  • Rule One – Eat what you store, store what you eat
    • Keep a food journal
    • Use “copy caning”
    • Think with a “meal mentality”
    • Store what “the kids” eat
    • Store pet food as well
  • Rule Two – Take advantage of opportunity buys
    • Watch for sales
    • Use coupons
    • Pattern seasonal trends
    • Understand
  • Rule Three – Find local sources of food and partake of them
    • Buy from local producers
    • Learn about local seasonal opportunities
    • Yes hunting and fishing (leveraged with rule five)
    • Learn local wild edibles (there is always something)
  • Rule Four – Use commercially prepared long term storables as extenders
    • Find “meal ingredients” and store those
    • Buy a can of this, a can of that, try stuff, stock what you like
    • Learn about making “meals in a jar”
    • Don’t go overboard on this stuff
  • Rule Five – Become a producer of food and/or storables
    • Gardens are great, perennials are even better
    • Small livestock is a great option
    • Consider aquaponics, hydroponics and things like microgreens
    • Learn multiple storage techniques
      • Flash freezing
      • Dehydrating
      • Jerky/Biltong
      • Canning
      • Smoking
      • Confit
      • Dry canning (I do it with jars and the vaccucanner)
    • Producing storables from other foods is your silver bullet
    • Become a great cook, stretch what others consider waste
    • Where “rice and beans” fits in this mix
  • Rule Six –  Seek a Holistic Solution
    • None of these rules stand alone
    • A formula is always more than the sum of its parts
    • Take your time, ease into this as a “way of living”
  • How storing food empowers you to live a better life

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK (866-658-4465) and you might hear yourself on the air.

Also remember we have an expert council you can address your calls to. If you do this you should email me right after your call at jack at thesurvivalpodcast.com with expert council call in the subject line. In the body of your email tell me that you just called in a question for the council and what number you called in from. I will then give the call priority when I screen calls.

Join the MSB Today

Join the MSB Today

Want Every Episode of TSP Ever Produced?

Remember in addition to discounts to over 40 vendors who supply stuff you are likely buying anyway, tons of free ebooks and video content, MSB Members also get every edition of The Survival Podcast ever produced in convenient zip files in blocks of 24. More info on the MSB can be found here.

Review of the Vacucanner Dry Canning System

The Vacucanner is available at http://vacucanner.com/

I am very impressed with this product and think it will be serve high volume preppers that like to buy in bulk and still eat what you store and store what you eat.  Specifically to take large bulk items like dehydrated veggies from Harmony House and #10 cans like Mountain House and process them into usable sizes without sacrificing long term storage life.

 

Episode-1056- Zero to Prepared – Fast, Simple and Low Cost – Part 1

You will notice that title of this episode ends in “low cost” vs. “cheap”.  As a marketer there is a rule, if you can eliminate a word do it, but that won’t work here.  Cheap sets the wrong tone for what we will discuss today, we are talking about protecting your life, your property and the lives of those you love, one doesn’t go “cheap” with such things.

Today may seem like a basic beginners show but I will bet even the seasoned prepper will gain something and if nothing else will be better able to help others get started.  Prepping doesn’t have to be complex or expensive, what it must be is specific to a set of goals, today we talk about simple ways to make that happen.

Join Me Today as We Discuss…

  • The entire basic system revolves around 6 innate survival needs
    • Food
    • Water
    • Shelter
    • Energy
    • Security
    • Sanitation and Health
  • To this we add some basic logistics
    • Threat analysis
    • When to bug in or out
    • Where to go if you have to leave
    • Insure the ability to do business when main systems are down
  • Once this is understood we create a basic checklist for each need
  • Food
    • Build 30, 60 and 90 days of reserves in that order
    • Begin with “copy canning” then move to cheap LTS
    • Slowly develop your own plan using prepared LTS foods
  • Water
    • Store water in 2 liter bottle used soda bottles
    • Acquire a reliable filter
    • Know when to “fill the tubs”
    • Consider large scale catchment/storage based on space and budget
  • Shelter
    • Know all the “systems” that run your home
    • Have basic repair materials that can keep your home intact
    • Make sure your home is fully insured
    • Make sure to distribute your preps throughout your home
    • Don’t plan on living in a tent or an RV without trying it first

 Additional Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Episode-1044- Meals in Jars with Jennifer Ess and Starting Out as a Prepper

From #10 Cans to Meals Ready to Go!

From #10 Cans to Meals Ready to Go!

I have a great interview with Jennifer Ess of “Rainy Day Food Storage” for you today.  We only talked for about 25 minutes but the ideas and tips and simple formulas are great.  With this information you can turn all those huge cans of long term storage food into meal size ready to go recipes.

Jennifer joins us today to discuss why creating meals in a jar makes sense for busy people.  The self life of these meals.  The easy way to make these meals shelf stable.  A simple formula for creating your own recipes and how you guys can free sauce mixes and jar meal recipes from Jennifer.

I have also been getting a ton of “I am just starting out” or “I have just found your podcast” emails lately.  Such emails always go on to say “I am overwhelmed and don’t know where to start” in the next sentence.  It is totally understandable.

I have been trying to figure out where to fit in a new “getting started” episode and this is a great opportunity.  First Jennifer’s method of breaking down long term storage foods will make that far less intimidating for many people.  Additionally the very basic of “eat what you store and store what you eat” is a great way to get the ball rolling.

So I am leading off today with a short segment (about 25-30 minutes) on getting started and then we switch over to Jennifer and take this simple approach to a bit of a higher level with pre planned meals in a jar.  Oh and ladies, they really are pretty too.  I think I said pretty more times in this episode then all others episodes of TSP combine, um that would be two.

Resources for Today’s Show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Episode-930- Lacto Fermentation and Other Ways to Use Excess Production

The Schmitt 5L Fermenting Crock Pot is My Personal Favorite

The Schmitt 5L Fermenting Crock Pot

Likely if you garden (or even just hit the Farmer’s Market or get stuff from your gardening neighbors) you are either in peak production or soon will be.  Often the stuff we love the most comes in with such abundance that we can’t possibly keep up with it.

Sometimes this is just great as part of why most of us grow our own food is to create long term storage so out comes the canning gear and dehydrator, or the steamer and blanch and freeze is the name of the game.  Yet sometimes we don’t have quite enough to warrant the canning gear or we simply just don’t feel like it on an dog day in the middle of summer.

What to do then?  What do you do with 12 big cucumbers when the neighbors are like, no thanks we have enough now.  What about those jalapenos that are not quite big enough for the bacon and cheese wrap but you don’t feel like dehydrating them yet because you know the fall will bring so many for that it really isn’t necessary.  What about those zucchini that just keep coming and coming?

Today I will focus mostly on lacto fermentation for short term use and refrigerated storage along with a few other things that can use up or extend the shelf life of all the abundance this time of year provides.

Join Me Today As I Discuss…

  • The basics salt and sometimes water
  • Fermentation vessels from simple to refined
  • Why I like smaller crocks and would prefer several of them to one big one
  • Making basic fermented pickles a great start
  • Yes it is completely safe and the mold on top won’t hurt you
  • Do you need whey? No but I will tell you how to get it anyway
  • Some recipes
    • Basic fermented pickles
    • Fermented jalapenos
    • Jalapeno Escabeche
    • Fermented zucchini
    • Beet and apple relish
    •  Chow Chow – roll your own recipe that’s how its done
  • Some other shelf life extenders for veggies
    • Salsa, pico and bruschetta
    • Cucumber vinegar salad
  • Some creative recipes and cooking ideas
    • Fried green tomatoes
    • Zucchini chips (long term storable and short term snack)
    • Cucumber melon salad or salsa
  • The big thing, just try stuff, if something isn’t good don’t do it again

Resources for today’s show…

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Episode-746- Bryan Davis from AskBryan.com on the Ancients and Their Food

Bryan Davis of AskBryan.com today is here to share with us what he calls, “the secret of the ancients”  The ancients knew something we have largely forgotten fermented food preserves is good for the body, stores with out refrigeration and can even help to alleviate many illnesses.

Bryan has a passion for fermented foodstuffs.
He preaches and teaches the health benefits and craft of this ancient (and mostly forgotten) food to as many folks as he can reach.

He is also becoming increasingly interested and involved in the real food movement and working hard to reach as many people as possible with the message of the healing power of food.

Join Bryan and I as we Discuss…

  • What exactly is fermented food
  • What are the benefits of fermented foods
  • How can we make our own fermented foods easily
  • How can healing out guts heal our minds
  • What is the paleo diet
  • Why is our modern diet wrong for humans
  • Why should we not fear eating fat
  • How can meat be far more “sustainable” than grain
  • How are modern foods killing people
  • How can we increase our storage capacity of more paleo type foods

Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

 

Episode-731- Preserving the Harvest

Well the time is approaching rapidly that we will be in the full swing of fall harvesting and even planting the fall gardens.  With temps are or near 100 in many parts of the nation today it may seem a long way off, yet it isn’t, cooler weather and the bounty of the garden and the field are just around the corner.

As we turn our focus to harvest both of garden and game it is a good time to discuss what to do with it all.  You can only eat so much fresh, your neighbors will only smile about so many free zucchinis.  You worked hard for it, when it comes to game it is also hard work, time and money, today we talk about making it last.

Join Me Today as we Discuss…

  • What is blanching
  • The easiest method – dehydration
  • The closest to fresh method – flash freezing
  • Canning – pressure and steam
  • Pickling
  • Fermentation
  • Brewing and vinting
  • Making liquor
  • Smoking vs. curing

Additional Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Episode-636- The Time to Store Food is Now

Sure I always tell you that it is a good idea to store food but today I want to get you really serious about doing this both to mitigate threats and to enhance your life on an everyday basis.

While I strive to keep the tone of TSP upbeat once in a while we must look at concrete underlying threats to our lives.  Every major organization that monitors the food supply is saying the same thing right now about our global supply of food, simply put, shortages are coming and they won’t be going away.

Join me today as we discuss….

  • The danger of nuclear disaster in America is economic and to the food supply
  • Main stream media is actually awake about this
  • Food commodities are expected to out perform gold and silver
  • How are we going to feed 9 Billion People
  • In 2010 for the first time there were more urban that rural people globally
  • The largest export of the US is top soil in the wind
  • Developing nations are increasing global demand
  • Why you must practice eat what you store and store first
  • What is the opportunity and reverse opportunity buy
  • Understanding the meaning of individual sustainability
  • Where commercial long term storage food fits into your plan
  • What becoming a producer means

Additional Resources for Today’s Show

Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon. Also please enter our listener appreciation contest and help spread the word about our show. Also remember you can call in your questions and comments to 866-65-THINK and you might hear yourself on the air.

Photo Credit above to by Kolya via Flicker