Episode-172- Developing the Survival Skills Kit – Part 1 — 7 Comments

  1. Came over from the article in the Star-Telegram. Looking forward to hearing what you have to say. Maybe that’ll get me using the iPod I was given as a gift. I haven’t been real motivated with it so far. LOL

  2. Thanks for presenting something for those of us just begining to rub the goop out of our eyes and wake up. The Mrs. and I are onboard with turning our home into a producer by starting our garden. Keep sharing your wisdom.

  3. I signed up for a woodworking class. 😉 At the very least, it’d be nice to be able to make my own built-in shelves and cabinets and such, and who knows when those skills might come in handy!

    I’d love to see some more gardening podcasts now that spring is here. Composting, compost tea? More on permaculture, maybe? Companion planting? Or just regular tips on anything related to growing food would be great!

  4. For all that has not ever gardened, you are missing out. It is work to keep a garden, but worth every minute when you can eat freash vegies daily. The best fertilizer I have used comes from my rabbits, I also put ashes from my fireplace in the winter and have a terrific garden every year. Canning is really simple when you get it down and you can get the info online for using a pressure caner and water baths.

    If you have never baked bread, you do not know what you are missing there either. Yeast bread is simple to make and better than any bread you can purchase. It cost me around 50 cents per loaf.

    Check out making a cob bread oven for your back yard, doesn’t cost anything to build and fun for a weekend project. You can bake anything in it that can be baked in your regular oven.

  5. This isn\’t about the garden, but comes in handy to know. You can (can) butter for storage. I am still using my supply from last year.

    Purchase any butter that you use and melt it down, pre-heat your canning jars at 200 for 20 minutes and put the canning lids in simmering water. Use a funnel to pour butter into the jars not to get any butter on the rim, put lid on jar and secure tightly. When the butter starts to cool, shake the jar about every five minutes to keep it blended until it sets.

    I use jelly jars and the butter stays firm to the last spread on my bread. The butter can last for a few years if kept in a cool dry area.