A practical and approachable guide to amassing an emergency food supply filled with your own natural dishes
As the disaster drags on for days, weeks, months or even years, food scarcity and starvation will fuel people’s desperation. Even preppers like you will need more than dried beans and rice to survive. With The Prepper’s Canning Guide, you’ll learn the lifesaving techniques to take your food storage to the next level, including how to:
• Store nutrition-packed foods • Create delicious MREs • Can protein-rich meat and poultry • Make canned produce last longer • Use time-tested water-bath methods • Utilize modern pressure canning
From food safety guidelines to grid failure canning tips, this book will guarantee your family stays safe, secure and well-fed.
I don’t mean the kind you’re talking about when your friends invite you to go shopping or for a night out and you say, “No, I can’t. I’m poor right now.”
I don’t mean the situation when you’d like to get a nicer car but decide you should just stick to the one you have because you don’t have a few thousand for a down payment.
I don’t mean the scene at the grocery store when you decide to get ground beef instead of steak.
I’m talking about when you have already done the weird mismatched meals from your pantry that are made up of cooked rice, stale crackers, and a can of peaches, and you’ve moved on to wondering what on earth you’re going to feed your kids.
Or when you get an eviction notice for non-payment of rent, a shut-off notice for your utilities, and a repo notice for your car and there’s absolutely nothing you can do about any of those notices because there IS NO MONEY.
If you’ve never been this level of broke, I’m very glad.
I have been this broke. I know that it is soul-destroying when no matter how hard you work, how many part-time jobs you squeeze in, and how much you cut, you simply don’t make enough money to survive in the world today. Being part of the working poor is incredibly frustrating and discouraging…
Every year, renowned grower Amy Goldman produces an amazing 600 varieties of tomatoes on her estate in New York’s Hudson Valley. Here, in 56 delicious recipes, 200 gorgeous photos, and Goldman’s erudite, charming prose, is the cream of the crop.
From glorious heirloom beefsteaks – that delicious tomato you had as a kid but can’t seem to find anymore – to exotica like the ground tomato (a tiny green fruit that tastes like pineapple and grows in a tomatillo-like husk), Homegrown Tomatoes is filled with gorgeous shots of tomatoes so luscious they verge on the erotic.
Along with the recipes and photos are profiles of the tomatoes, filled with surprisingly fascinating facts on their history and provenance, and a master gardener’s guide to growing your own. More than just a loving look at one of the world’s great edibles, this is a philosophy of eating and conservation between covers – an irresistible book for anyone who loves to cook or to garden.
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Challenging economic times call for ever more creative survival strategies. Food costs have exploded across the land, forcing families to squeeze every last penny from their rapidly devaluing dollars. Housing costs are another matter altogether and a home mortgage can be a terrible burden to bear. Just ask anyone who has lost their home through random hardship or the disappearing job. At times it seems a most unsolvable puzzle.
A man named MC (“Radiator Charlie”) Byles of West Virginia had a solution to these type of problems in the early 1940’s. In this case his answer was large and red and proud, and particularly delicious on a slab of steaming homemade bread with salt and mayonnaise.
A homespun gardener and inveterate tinkerer, he wanted to build a better, and bigger tomato. And build it he did. After several years of propagation his tomato plants could produce, mild, meaty, and delicious fruit of immense proportions. People flocked to his door for a look at a 3 pound tomato, and he was happy to accommodate them. Never one to miss an opportunity, he sold his seedling plants for $1 each and paid off his $6,000 home mortgage in a few short years. He named his new creation “the mortgage lifter”, and a backyard gardening legend was born.
That legend lives on today, and for good reason. Imagine paying off your property with the fruits of your backyard labor. Think about what life would be like without a house payment, or a weekly grocery bill large enough to choke a horse. It’s an inspiring and encouraging idea. It gives me hope. It can be done. Marshall Cletis Byles would tell you so, if he could.
I tip my gardening hat to him, and to the unbounded energies of his creativity. I’d say it’s time for many of us to take another look at his game changing idea. Perhaps it’s possible to follow his example and do our very best to lift the grinding weight of the mortgage from our backs. It may be an overly ambitious or unrealistic plan, but like him, I must try.
There are many ways to get there, and perhaps you have already begun or are well on your way. Our version of the “grocery lifter” comes in the form of rabbits and squab. Others beat back their bills with a small flock of geese, which possess the marvelous ability to efficiently convert grass to many pounds of tasty meat. The addition of a few pigs can provide miraculous results for your larder, particularly if you are a fan of pork and pig fat. Pigs, like tomatoes, have often been refered to as mortgage lifters. My neighbor has added a couple of steers to his small pasture and plans to keep one for the freezer and sell the other to cover his costs.
You may have an entirely different idea, but the intention is the same. I think it can be any animal or plant that works for you and fits your particular set of circumstances or comfort level.The important thing is that we all do a little to help ourselves and contribute to a more self-sufficient life. Every bit of food we can produce at home takes power form the corporate controlled food model. It gives us a reason to get up in the morning and keeps us grounded in the small satisfaction of a job well done.
So let’s hear it for the backyard gardener, the keeper of hens, the canner, and the prepper. Give thanks to the independent farmers and agricultural workers everywhere. Let’s revel in the joys of animal husbandry, fish farming, or beekeeping. Put a little bit of the farm and the old-fashioned barnyard back in your everyday life. You won’t regret it.
We can do it. We are doing it. Let’s decentralize, and unplug from the controlling grid. We must put our heads together, and our families and communities will follow. Let’s keep our friends close, and our enemies at bay. It’s the mortgage lifter revolution, because the very definition of mortgage is death and we must throw off the chains of that grim and unforgiving reaper of sorrows.
The spirit of MC Byles, like his seeds and giant heirloom tomatoes, live on. It can be seen in the successes of backyard entrepreneurs across the continents. Sometimes the path to independence and the bounty of a joyful life starts with a simple seed, planted in the welcoming and living earth of a backyard garden.
Long live the mortgage lifters and the backyard heroes, and the unlimited promise of a new day!
———-Do you have a backyard hero? Tell us your story…
“There’s nothin’ in the world that I like better than
Bacon, lettuce and home grown tomatoes Up in the morning and out in the garden Pick you a ripe one, don’t get a hard ‘un Plant ’em in the springtime eat ’em in the summer All winter without ’em’s a culinary bummer I forget all about the sweatin’ and the diggin’ Every time I go out and pick me a big’un
Home grown tomatoes, home grown tomatoes What’d life be without home grown tomatoes There’s only two things that money can’t buy That’s true love and home grown tomatoes
You can go out and eat ’em, that’s for sure But there’s nothin’ a home grown tomato won’t cure You can put ’em in a salad, put ’em in a stew You can make your own, very own tomato juice You can eat ’em with eggs, you can eat ’em with gravy You can eat ’em with beans, pinto or navy Put em on the side, put em on the middle Home grown tomatoes on a hot cake griddle
If I could change this life I lead You could call me Johnny Tomato Seed I know what this country needs It’s home grown tomatoes in every yard you see When I die don’t bury me In a box in a cold dark cemetery Out in the garden would be much better Where I could be pushin’ up home grown tomatoes”
From “Home Grown Tomato”, By Guy Clark, Sugar Hill Records, 1997.
Loyal readers of this blog are likely well versed on the importance of food preservation and storage. Many of you have been practicing preparedness for some time and perhaps you are equally skilled in the art of water bath and pressure canning, dehydrating and meat curing. If you’re adventurous, you may even have experience making cheese. However, I suspect that most readers have not ventured far into cheese making and, those who have taken the plunge, have likely experimented with softer/fresh cheeses such as mozzarella, chèvre, ricotta and perhaps even camembert. Indeed, these are the cheese varieties that most aspiring cheese makers begin with.
Those are all fine cheeses that are not difficult to make. They each have a very high moisture content of 50% or more which lends to the soft, creamy texture that so many love. However, since moisture is a requirement for the hospitable environment to support listeria monocytogenes, salmonella, e. coli and other pathogenic growth that you do not want to battle with limited medical assistance, such as in a TEOTWAWKI scenario, I would like to inspire you to make more shelf stable and far safer food in the form of aged cheeses…