Food Storage Basics--Salt

As we see cracks develop in the just-in-time delivery system, and shortages in food containers (canned soda and beer purchases were limited last year due to the scarcity of aluminum), I shake my head.  I read of truckers being sent home because there aren't loads for them to haul.  Things are just getting really weird.  I wonder what will happen next.

History can be a really great teacher, if we will but learn the lessons.  One of those lessons comes from a topic rarely addressed in history books, the Utah War.  Members of the Church of Jesus Christ of Latter-day Saints will be familiar with the account.  

In 1857, the federal government decided that the Mormons hadn't been persecuted enough.  Driving them from their homes and seizing their lands in Missouri and Illinois wasn't sufficient.  To obtain a little peace and be able to exercise freedom of religion, the Mormon pioneers left the US and settled in Utah, which at the time was part of Mexico.  Shortly thereafter, following the Mexican War in 1848, it became a territory of the US.  The settlers established flourishing communities and farms, but they couldn't be left alone.  Reports reached Washington that the Mormons were organizing a rebellion.  In 1857, Johnston's Army was sent to subdue the Mormons.  Unfortunately for the soldiers, the Mormons decided that they had had enough and several men were sent into the mountains to stop the army from advancing.  

Without killing anyone, the men did their job well.  Many of the army's supplies were spoiled, and one of the items lost was their salt supply.  To replenish, the army bought salt from the local Indians.  They paid $5 per pound.  (That was not the going rate for salt in the eastern part of the country; it was what desperate soldiers far removed from their supply lines were willing to pay.)  Now, put that in today's money.  Figure an ounce of gold was $20 then.  So that salt was the equivalent of a quarter of an ounce of gold.  Gold today is over $1700 per ounce.  An equivalent price for a pound of salt today would be $425.  It makes sense to stock up now on something so critical. 

So how much do you need?

First off, the minimum amount to store is ten pounds per person, per year.  Note, that is the minimum.  It does not allow for any canning, brining, pickling, drying, or other means of preserving.  That deer that crossed your path out in the woods, or that unbranded cow that wandered into your camp?  No, that ten pounds of salt does not include salt for preserving any game you take.  Remember, when times get really interesting, you may not have a freezer to rely upon.  Everything will have to be preserved as it was 150 years ago.  It would not be unwise or excessive to store an additional 30-40 pounds per person.

You have several options for salt, some better than others.

Iodized salt, also known as table salt, has potassium iodide, dextrose to stabilize the iodide, and calcium silicate, which keeps the salt from clumping or becoming solid.  Iodine, in the form of potassium iodide, has been added to salt since the 1920s, to reduce the incidence of dietary iodine deficiency.  Shortly thereafter it was noted that the average intelligence of children increased up to 15 points in some areas of the United States known to be deficient in iodine.  As noted in the post on iodine deficiency (16 January 2019) the amount of iodine in the American diet has decreased over the past five or so years.  Iodized salt is not recommended for canning; the calcium silicate is not water soluble.  So is iodized salt safe for canning?  Yes, it is perfectly safe and acceptable. Unless you are entering the county fair.  Because calcium silicate will make your food look a little cloudy.  And the canning police judges will know.  And they will probably tell everyone in the county what you did.

Iodized salt has a shelf life of about five years.  Of course, the salt does not go bad, but the iodine dissipates and then you have plain salt.  If the iodized salt is stored in a sealed plastic bucket, the iodine content will be preserved for a longer period.

Canning and pickling salt is nothing but salt.  No potassium iodide, no dextrose, no calcium silicate.  Just salt.  Perfect for canning and pickling, in case you couldn't tell from the name.  But because it has no anti-caking agents, it may become clumpy if you have any humidity in your air.

Ice cream salt should not be eaten.  It may contain rocks.

Plain salt contains calcium silicate, but no potassium iodide.  You can purchase this for about $5 for 25 pounds at restaurant supply stores.

Kosher salt can be used in cooking and as table salt, but should not be used in baking except as a garnish for breads.

If you live in an area with moderate to high humidity, you'll probably want to store your salt in plastic buckets or other containers.  Even here in the desert I store my salt in buckets to protect it from getting wet.  However, keep in mind that salt is very heavy.  Unless you are fairly strong, and the handle on your bucket is pretty durable, you do not want to fill a five-gallon bucket with salt.  Go with a 2.5 gallon bucket for salt.  You'll be glad you did.

Modern Survival Online has an article on 35 survival uses for salt.   Most of these uses I would find to be a waste of a very valuable commodity; I'm not using salt to scrub a pan or clean rust off a shovel.  However, I did find a couple of valuable ideas/reminders.  One is to add salt to your cooking water to reduce cooking time (because the boiling temperature is reached faster) and thus save fuel.  If the salt is going to be added anyway, add it earlier and save the energy.  The second is to add a little bit (I use a pinch per gallon) of salt to fresh, refrigerated milk to keep it from spoiling a few days longer.  I don't add this to every gallon of milk, just to those that only have a day or two left before the use-by date, and it always gives us a couple more days.

Links to related posts:
Iodine Deficiency and Consequences  
Overview of basic long-term food storage
Wheat
Dry milk
Beans
Oils
Sugars 

For further information:
https://www.mortonsalt.com/faq/#faq
https://www.deseretnews.com/article/865574479/Tips-for-storing-leavening-and-salt.html
https://en.wikipedia.org/wiki/Iodised_salt#cite_ref-3  (iodine in salt dissipates)

 18 january 2019

Iodine Deficiency and Consequences in a Long-Term Collapse

Iodine deficiency, like many nutritional deficiencies, is not something we generally give much thought to.  We don't see it personally; we don't hear about it.   And that's because the deficiency has been eliminated in most western countries.  However, it does remain a problem in Australia, New Zealand, and several European countries.  Iodine deficiency is most common in areas where the soil is deficient in iodine, especially islands and mountainous regions.  Statistics vary; somewhere between 33% and 70% of the world's population is deficient in iodine to some extent.  

Here in the US, iodine deficiency hasn't been an issue since the introduction of iodized salt in 1924.  However, change is in the air.  According to WebMD, until about five years ago (whenever that was--there was no date on the article) Americans got sufficient iodine in their diets from bread, dairy, and meat.  But as commercial bakeries transitioned to bromine-based conditioners for their bread, iodine levels started dropping.  In addition, as a whole, we're also consuming about thirty-three percent less salt that we used to.  Most food processors--the manufacturers of frozen, canned, and boxed foods--do not use iodized salt.  Many individuals are limiting their salt intake to prevent cardiovascular disease.

So iodine deficiency is a common worldwide problem, on the verge of becoming a possible problem in this country, and people in general don't know much about it.  Why should we care?  What does iodine deficiency cause?

First, it gives rise to hypothyroidism, symptoms of which include extreme fatigue, goiter, mental slowing, depression, and weight gain.  In pregnant and nursing women it can cause mental retardation, stunted growth, and deafness in their children.  Iodine deficiency has been correlated to a 12 point loss on the IQ scale, while iodine supplementation in the diet in the US has been found to increase the IQ of children 15 points.  But note that this is in the diet of pregnant and nursing women; there is nothing you can do to reverse the mental retardation that occurs in children who lack sufficient iodine for proper brain development.

Risk factors for iodine deficiency include low dietary iodine, pregnancy, exposure to radiation, gender (women), smoking, alcohol consumption, and oral contraceptives. 

Adults need to consume 150 micrograms of iodine per day.  Women of childbearing age should have 200-300 micrograms per day.  Iodine is found in iodized salt (shocker), seafood, milk, eggs, baked potatoes, navy beans, and cranberries.

So what's this mean for the average prepper?  Clearly, the best prevention of iodine deficiency is to use iodized salt.  But keep in mind this little tidbit of info:  According to Morton Salt, the shelf life of iodized salt is about five years.  After that, the iodine breaks down and you have plain salt.  So even the salt that we thought we didn't have to worry about rotating has to be rotated.  Bummer.

Of course, achieving a definitive laboratory diagnosis of iodine deficiency is going to be difficult post-collapse.  Laboratory facilities will likely be limited.  However, there is a simple, if crude, test you can do on your own if you suspect iodine deficiency.  Paint a 3x3 inch square of iodine solution (povidone-iodine "Betadine") on the inner arm, inner thigh, or abdomen.  Let dry completely before replacing clothing.  Check the iodine patch 24 hours later.  Is it still the same color?  Lighter? Gone?  If it's gone, that suggests a serious deficiency.  If it's lighter, there is a mild to moderate deficiency.  And if it's the same color, keep doing what you're doing.  Unfortunately, this test will be difficult to perform on people with darker skin.

Note.  Some people suggest that iodized salt retards yeast fermentation in bread, but I have not been able to find any definitive references for this.  And in an effort to reduce iodine deficiency in their countries, some countries are mandating the use of iodized salt in their bread.  Iodized salt is not to be used in fermenting vegetables, like in making sauerkraut.

Links to related posts:
Hypothyroidism and TEOTWAWKI
Dietary Deficiency and Consequences--Vitamin A
                                                                Vitamin B1
                                                                Vitamin B2
                                                                Vitamin B3
                                                                Vitamin B5, B6, B7
                                                                Vitamin B9
                                                                Vitamin B12
                                                                Vitamin C  
                                                                Vitamin D
                                                                Calcium  
                                                                Iodine  
                                                                Iron
                                                                Magnesium
                                                                Potassium  
                                                                Zinc

For further information:
https://academic.oup.com/jcem/article/89/7/3421/2844466
https://media.mercola.com/assets/downloads/pdf/ebook/poor-thyroid-function.pdf
https://draxe.com/nutrition/iodine-deficiency/
https://ods.od.nih.gov/factsheets/Iodine-HealthProfessional/
https://kresserinstitute.com/iodine-deficiency-bigger-problem-think/
https://journals.sagepub.com/doi/pdf/10.1177/2156587211414424
http://www.progressivehealth.com/iodine-deficiency.htm 

16 january 2019

Spend a Little, Save a Lot

Let's consider the issue of spending money and saving time.  After all, isn't that what we trade our labor for?  Specialization came about through history as a result of John being able to do something better and faster than Jane, and Jane being able to do something else better and faster than John.  It could be due to aptitude, physical strength, or dexterity.  In more recent history, financial resources and opportunities for education also played a role.  Distance from production and production costs factor into the equation as well.

The ability to be self-sufficient is basic to living a prepared life.  Having the skills, knowledge, and tools to fulfill homesteading needs will greatly ease the challenges we face in the future.  However, most of us cannot live that type of life right now.  Some still have bills to pay and regular jobs to work to pay those bills.  Even if we are entirely shut down in the future for whatever reason, suddenly producing everything we need is just not feasible.  Sure, we can start baking bread and knitting socks pretty quickly.  But soon the yeast runs out and so do the salt and sugar.

"Never fear!" you hear people say.  "You can DIY these."

Yes, you can use everlasting yeast or sourdough starter for making bread.  That's not such a huge transition.  Sugar, of course, can be obtained by harvesting sap from sugar maples and processing it into syrup or sugar.  Honey can be obtained from your own beehives.  Both of these involve a bit more labor, and some risk as bees can be a bit sensitive.  Salt can be evaporated from seawater or the Great Salt Lake, but you have to actually live pretty nearby for these to be feasible.  There are also salt mines scattered across the country.  That could be pretty labor-intensive.

With concerns about locusts in Africa and Asia and cooler temperatures in North America due to the Grand Solar Minimum and crazy weather, people are starting to talk about growing their own grains.  Now that is really labor-intensive.  And most people don't have the experience, tools, or land to pull it off.

A while back, I read a post from someone wanting to know what plants he could process to obtain salt.  I'm not sure there are any such plants.  What I do know is that salt is incredibly cheap right now.  Iodine is essential to a healthy diet, and we most easily obtain it from iodized salt.  At $1.18 cents for a 26-ounce carton, that's roughly 4.5 cents per ounce, or 72 cents per pound.  Ten pounds, just over seven dollars.  Cheap.  In 1860, Johnston's Army that was sent to harass the Mormon pioneers in Utah paid Indians five dollars per pound for salt.  (That was not the going rate for salt in the eastern part of the country; it was what desperate soldiers far removed from their supply lines were willing to pay.)  Now, put that in today's money.  Figure an ounce of gold was $20 then.  So salt was the equivalent of a quarter of an ounce of gold.  Gold today is nearly $2000 per ounce.  So an equivalent price for a pound of salt today would be $720.  It makes sense to stock up now on something so critical.

Now consider sugar.  Yes, we totally eat too much of it, but that's not what this post is about.  It can be obtained from honey or sugar maple trees.  Pioneers also cultivated sugar beets and honeydew to satisfy their desires for something sweet.  These options entail a whole lot of fuel and man-hours to cook down the fruits to produce the sugar.  They require all the land and time to grow the beets and melons.  Most people won't have the luxury of using valuable time to make sugar.  Historically, it was an expensive product.  Currently, like salt, it is very cheap, about 80 cents per pound.

Think about soap.  Soapmaking has been a popular craft for the last decade or so.  For most people, it involves buying the individual ingredients at the craft store and melting them in a double boiler on the stove and then pouring into molds.  But that's not how it was done historically.  Colonials and pioneers made lye from wood ash and rendered tallow from beef or venison for the oil.  The two were combined and by the chemical process known as saponification, soap was produced.  It was one of the most hated chores for women of the period.  Only the well-to-do could afford to buy their soap.  Yet soap is still pretty cheap for us.  And it stores forever.

Socks.  Baby socks wouldn't be a big deal, but children's and adult socks, even the nicest hand knit ones, aren't as comfortable.  And I say this as a hand knitter with a lot of wool, alpaca, and angora socks.  They take a lot of time and need to be mended frequently.

Shoes.  I couldn't even begin to make my own.

Underwear.  I could definitely make my own, if I had the fabric and the elastic.  But remember how the pandemic made it impossible to find elastic?  And that was only for masks.  What if people needed to make underwear?

The list could go on indefinitely.  Think about the items you use every day, where they come from, and how easy or difficult it will be for you to replicate those items.  We may have to begin producing these items on our own, but we'll be doing ourselves and our families a huge favor if we don't have to start off this way when society collapses.  Even if nothing "big" ever happens, with all the "stimulus" money issued by the government, inflation is making everything more expensive.  Things are going to get difficult.  Let's make it as easy as possible by preparing now and buying essentials while they're inexpensive.

 

 7.16.23

Wheat Thins Copycat Recipe

In the course of my research for this blog, I come across a lot of interesting things.  Some things are just stupid, like the Homemade Rice Krispies.  But these Wheat Thins work.  Admittedly, Wheat Thins are not my favorite crackers.  They probably don't make it into my top ten list.  But these tasted fine and were pleasantly crispy.  The family members who like Wheat Thins liked these.  I would be totally comfortable taking these to a party.  The downside is that these crackers take a long time to bake, and if fuel is at a premium you might be out of luck.


Wheat Thins Copycat

1 3/4 cups whole wheat flour
3/4 teaspoon salt
1 1/2 cups flour
1/3 cup oil
1 cup water
Additional salt or onion salt

Combine the flours and salt.  Add the oil and water to the mixture.  Knead as little as possible to make a smooth dough.  Divide the dough into four equal parts.  Roll each part out very thin to fit an entire cookie sheet.  (Yes, you might think that is too thin, but trust me on this one.)  Score with a knife in the desired size.  Prick each cracker a few times with a fork.  Sprinkle dough lightly with salt or onion salt.  Bake at 350 degrees until light brown and crisp, about 30-35 minutes.

Links to related posts:

Wheat
Homemade Rice Krispies  

Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
© 2019, PrepSchoolDaily.blogspot.com
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF W

Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF Winjury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF W

Betadine for Preparedness

Usually I don't focus on the survival purposes of any given item.  In our home we prepare for the long-term to the extent that we strive to be as self-reliant as possible.  Survival to me has a connotation of hanging on for the short-term, relying more on skills than supplies, and planning to figure the rest out in time.  Survival also suggests to me the idea of making do with the minimum and having every item serve multiple purposes.  Or asking questions like, "What is the most important antibiotic to store?" or "What's the best weapon for self-defense?"  Sometimes, we need more than one. 

I think that happens in a lot of areas of preparedness, and while it makes taking inventory easier, the reason we have such diversity is that specific tools have their unique uses.  If I were to store only one skin prep solution, I would probably go with rubbing alcohol.  It's got numerous applications and is very inexpensive.  But then I wouldn't have the advantages of many other skin prep solutions.

Betadine (the generic name is povidone iodine--I'm going to use Betadine in this post--it's much shorter) is one of those solutions that we shouldn't really be without.  And another great thing about Betadine is that it lasts forever.  While companies are required by law to label their products with "best by" or "use by" dates, Betadine doesn't go bad.  It can be twenty years old and still good to use.

WOUND CLEANING
There's a bit of debate about whether Betadine should be used for cleaning in a wound.  Physicians seem to split about 50-50 on the issue.  So let's consider that for a moment.  For one, it's a 50-50 split.  Does one risk killing healthy tissue to prevent possible infection?  On the other hand, why not just use straight water, which won't kill tissue?  Now consider that in a post-collapse society, Betadine may become a very limited resource.  Why use up a valuable resource when plain water will do the job?

Now, for cleaning around a wound or in preparing for surgery, or washing hands prior to procedures, and in cleaning umbilical cords, Betadine is a great choice.  There is a reason why it is on WHO's List of Essential Medicines.  Fortunately for us, it is available over the counter. 

Research has shown that Betadine has zero efficacy against rabies.  So in cleaning around animal bites, choose something else.  Benzalkonium chloride is actually the best choice for animal bites.

SUGARDINE
Sugardine is a mixture of Betadine and sugar used in treating wounds, burns, and infections.  (Links to research articles are included below.)  Begin with the amount of sugar you think you want for applying to the wound, and mix in povidone-iodine drop by drop until you achieve the consistency of peanut butter. Apply the paste to the wound and wrap with gauze.  Change the dressing every 24-48 hours. 

DISINFECTING MEDICAL INSTRUMENTS
When diluted to 2.5% (one part of the 10% solution to three parts water), it can be used to disinfect medical instruments.  Instruments should soak for 15 minutes.

WATER PURIFICATION
In an emergency, an iodine wipe can be dropped into a one-liter bottle of water to purify it for drinking.  This generally takes about 15 minutes, but cooler or cloudy water should be permitted to stand 30 minutes.  Betadine will not kill protozoa.  If you have a vitamin C tablet, add it after 15-30 minutes to reduce the iodine taste.  This method of treatment is not recommended for long term use (say, more than a few months) due to the risk for developing goiter.

RADIATION EXPOSURE:
One option that may work if you don't have potassium iodide tablets and there is the threat of radioactive iodine exposure is to apply Betadine in place of taking the tablets.  However, this must begin before the individual is going to be exposed to radiation.  Apply 8 ml of Betadine to the abdomen or forearm 2-12 hours prior to radiation exposure and reapply each day.  Use 4 ml for children 3 years and up (but under 150 lbs),  2 ml for toddlers, and 1 ml for infants.  Continue for 3 days or until radiation levels drop.  (A teaspoon is 5 ml.)

HEALTH
The body needs iodine to function properly.  That's why we have and why we store iodized salt.  Unfortunately, iodized salt doesn't stay iodized and becomes plain salt over time.  To test for iodine deficiency, paint a 3x3" square of iodine on the inner arm, inner thigh, or abdomen.  Let dry completely and then dress as usual.  Check in exactly 24 hours.  Is the patch the same color, lighter, or gone?  If it is lighter or gone, then the body is deficient in iodine and Betadine can be painted regularly on the body to remedy that deficiency.  Unfortunately, the test does not work well on those with darker skin. 

Note.  There is a myth that people allergic to seafood are allergic to iodine.  Some physicians are complicit in perpetuating this myth.  If this is a concern for you, please read the medical articles at the addresses provided below.   

Cautions.  Do not drink Betadine.   Adverse reactions may occur in those individuals taking diuretics and/or lithium. Do not use iodine for water purification for people allergic to iodine, for those with any thyroid condition, or for pregnant women. 

Links to related posts:
Skin Preps and Washes
Sugar--Alternative Medicine
Dietary Deficiencies and Consequences--Iodine
Salt 

For further reading:
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC1638306/
https://www.who.int/medicines/publications/essentialmedicines/EML2015_8-May-15.pdf
https://www.ncbi.nlm.nih.gov/pubmed/7302631
https://www.ncbi.nlm.nih.gov/pubmed/17680256
https://insidefirstaid.com/first-aid-kit/povidone-iodine-betadine-a-powerful-antiseptic 
The Survival Medicine Handbook, pp 255-260.
https://www.ncbi.nlm.nih.gov/pubmed/16541971  (iodine and seafood allergy)
https://www.ncbi.nlm.nih.gov/pubmed/18261505  (iodine and seafood allergy)
https://acaai.org/resources/connect/ask-allergist/shellfish-allergy-related-iodine (iodine and seafood allergy)

  20 august 2019

Good Eats at the TEOTWAWKI Cafe--Wonderful Salsa

If you haven't started planning or planting your garden yet, you will be soon.  And the most commonly planted vegetable is the tomato.  And if you're even moderately successful, you will have an abundance of tomatoes.

While you rejoice in them at first, along towards the end of the season you begin to wonder what to do with them all.

Make salsa.  It's an important condiment for eggs and all things Mexican, comfort food that goes great with tortilla chips, and essential to making quick Mexican rice.  One or two batches of this will have your family set in salsa for the next year.

The basic recipe comes from GeniusKitchen.com.  Fortunately for everyone on the planet, lists and measurements of ingredients are not protected by copyright; the directions for preparing are, but mine differ substantially, so no worries there.  However, if you want to see the original, the link is provided below.

Wonderful Salsa
Yields 7-8 pints

8 cups tomatoes, peeled, chopped, and drained
2 1/2 cups chopped onions
1 1/2 cups chopped bell peppers
1 cup chopped jalapeno peppers, seeded
6 garlic cloves, minced
2 teaspoons cumin
2 teaspoons pepper
2 tablespoons canning salt
1/3 cup sugar
1/3 cup white or apple cider vinegar
15 ounces tomato sauce
12 ounces tomato paste

Basically, you combine everything in a large pot and bring to a boil for ten minutes.  Ladle into canning jars with one inch of head space and process for ten minutes in a boiling water bath.  If you are at a higher altitude, you'll have to increase the processing time.  Consult your canning guide for information on that.

Helpful hints:  Always wear gloves for removing the seeds from hot peppers.  If you do not, you will be really sad.  Do not deceive yourself into thinking it's just one or two peppers.  If you do, plan on cursing yourself and soaking your hands in milk for the next 18 hours.

You do not have to use canning salt.  Iodized salt or plain salt will work just fine.  But the canning police will know.  (Additives in iodized and plain salt may cause cloudiness in your salsa, but are perfectly safe to use in canning.)

Do not alter the recipe, do not add in a few more tomatoes or peppers or cut back on the vinegar.  These are all very important to maintaining the proper level of acid in the salsa for safe canning and preservation.

This salsa may be canned in 1/2 pints, pints, or quarts.  If you are planning for a time of no refrigeration, you might wish to use smaller jars.

Links to related posts:
Spanish Rice
Refried Beans
Tortillas
Food Fatigue  

For further reading:
https://www.geniuskitchen.com/recipe/wonderful-salsa-9272 (Accessed on 18 January 2019)

© 2019, PrepSchoolDaily.blogspot.com  

16 Food Storage Myths Busted

As I have taught classes, composed handouts, and blogged about food storage alongside personal efforts of preparing my family, I have come across a whole lot of myths when it comes to food storage.  Read on to see how many of these you've come across, and how many you believe.  Then, check out the references or go to links to other articles I've posted on the blog here for more information.

Mormons store a lot of food.  The leaders of the Church of Jesus Christ of Latter-day Saints have counseled their members for over a hundred years to store food against a time of need.  The vast majority of members of the Church of Jesus Christ of Latter-day Saints (LDS), as we prefer to be called, choose to ignore this counsel and store only a little bit more food than Americans in general.  And, in general, the more financially successful they are, the less food they store.  On the other hand, they are the first to panic in a crisis.  Two years ago, as COVID gained a foothold in the US, people in Utah were the first to wipe out grocery stores.  In Idaho, which has the second-largest population of LDS in the US, stores were cleaned out four days later.  The Church does not publish any statistics on this.  The information comes from food storage specialists in the Church from around the country who have conducted their own unscientific surveys to determine what their congregation members have, what they need to learn, and how best to teach.  It matches my own observations as I have taught food storage and emergency preparedness in various congregations in different parts of the country. 

I'll just go hunting.  That's the plan proclaimed by many.  But history does not support this myth.  During the Great Depression in the US, many game species were hunted to near extinction.  It won't be any different the next time.  Game will disappear quickly, and then people will start taking chances with more questionable species.

If you eat too many rabbits, you'll get protein poisoning.  Protein poisoning occurs when people eat only wild rabbits and nothing else.  This is because the body cannot utilize protein in the complete absence of fat and carbohydrates.  And those wild rabbits have precious little fat on them.  Domestic rabbits, on the other hand, if they are being fed appropriately, do have sufficient fat on them to avoid protein poisoning.  

If you're really hungry, you'll be happy to eat anything.  No, if people are really hungry, they may eat anything, but they won't necessarily be happy about it.  In a crisis, and especially without good food, people become irritable and make poor decisions.  Moreover, young children and the elderly just won't eat.  Children have sensitive taste buds and do not adapt to diet changes readily.  For their health and your sanity, make sure you store what your children normally eat.  If the foods they normally eat are not part of your storage plan, gradually introduce the foods that comprise your storage plan into their diet.

Food past date is bad.  Of course, it might be, but most of the time it is not.  Manufacturers are not required to put dates on packages by law, even for dairy or meat products.  They do it to help rotate stock.  If the consumer thinks food has gone bad and throws it away, so much the better for the manufacturer.  Of course, if you're talking about milk, you probably better not go too far past date.  I would have thought much the same about cream, but I opened a carton of heavy cream four months out of date that had gotten lost in the garage refrigerator.  Just for information's sake.  Because there was no way it would still be good. But you know what?  It was.  It was perfectly fine.  I made alfredo sauce with it.  Tasty.  We all loved it.  That was 2.5 years ago.  We're still alive and nobody detected anything off or experienced the least bit of stomach upset.  And for the record, I'm not saying that all food past date is safe.  I'd never say that.  And I wouldn't plan on it, either.  But there's no reason not to check it out.

Food spoilage equals food poisoning.  This isn't true, either.  These are entirely different terms with different meanings.  Spoiled food has started deteriorating, growing mold and other nasties.  It looks bad and usually tastes bad.  Food that will give us food poisoning, on the other hand, looks and smells and tastes great.  That's why we ate it.  Food poisoning can be due to any number of bacteria or viruses that were spread by infected individuals or equipment.  Some poisoning develops because the food was held at ideal temperatures (for bacteria to reproduce) for too long or because the equipment wasn't cleaned.  Other types, like botulism, arise due to improper processing of foods or poor sanitation and hygiene among food handlers.

Canning butter and cheese is safe.  Canning butter and cheese is most definitely not safe.  It is not USDA-approved, which may not matter to you, and I understand that.  I engage in some non-USDA approved practices myself.  On the internet, lots of voices insist that their grandmothers and others canned butter and no one ever got sick.  And they've done it themselves without incident.  However, the reason home canning of butter is not approved is that butter is a low-acid food that is 16% water.  And botulism can grow very easily in this environment.  Botulism is bad with modern medical facilities.  It will be far worse when there is no doctor.

The bacteria that produce the botulism toxin are found in the soil.  And that is why so many cases of botulism arise from improperly canned foods.  However, did you know that infantile botulism accounts for most of the cases of botulism in the US?  And while we are always cautioned to never feed honey to a child under one year of age, due to the risk of infantile botulism, did you know that most cases of infantile botulism have no link to honey?  Most cases of infantile botulism occur in infants who happen to live near active construction sites.  It is believed that they are inhaling contaminated dust and acquiring the disease that way.  So while one might think that canning butter or cheese poses no risk, since they aren't garden products, the reality is that some botulism spores are in the air.

And all of what was said for butter applies to cheese.  There are other safer options for both.  Melting dairy products and putting them in a canning jar creates a vacuum seal.  It is not canning and it is not safe.

You can get botulism from dehydrated foods.  No, the bacteria that produce the botulism toxin grow in anaerobic, moist, low-acid environments.  Foods that are dehydrated do not have enough moisture in them to facilitate bacterial growth.  If mold or bacteria grow on your dehydrated foods, it's because you didn't dehydrate them fully, or because they were not protected from humidity. 

Oven canning is safe.  There are two separate myths to bust here.  The first concerns oven canning in the sense of water bath and pressure canning.  Yes, our grandmothers and great-grandmothers canned this way.  Oven canning was considered an acceptable method of preserving fruits and vegetables up until 1917.  In that year, the USDA announced that oven canning was no longer deemed safe for preserving low-acid foods, but it was still acceptable for fruits up until 1940.  In the early 1940s, there were increasing numbers of reports of people being burned by exploding canning jars.

The second deals with "dry canning" of items such as grains, beans, and nuts in canning jars.  Basically, the food is heated for a given amount of time, usually thirty to sixty minutes, and then the lid and band are applied as soon as the food is removed from the oven.   The oxygen is still in there, it's still not safe to expose jars to direct dry heat, and it's not cheap when one factors in the cost of the lids.  Even buying new buckets and gamma lids would be cheaper.  And remember the enemies of long-term food storage?  Light, heat, humidity, and oxygen.  The only thing dry canning is protecting food from is humidity.  The last thing you're supposed to do is get your food hot when you don't have to.  What am I missing here? 

Baking in canning jars is safe.  There are two separate myths to bust here as well.  The first deals with the temperatures the jars are exposed to.  Yes, temperatures get high in boiling water baths and pressure canners, up to about 260 degrees.  But it's a gradual temperature change, not the rapid changes caused by direct contact as happens when jars are set on pre-heated oven racks or removed from ovens to cool on counters.  Canning jars are made from annealed glass, not tempered glass.  Annealed glass does not tolerate temperature changes and there is the risk of the glass shattering and causing substantial harm, especially to the eyes.

The second myth concerns the popularity of baking bread in canning jars, so-called canning of bread for later consumption.  If a lid is placed on the jar right after baking to create a vacuum seal, one is also creating the ideal conditions for the growth of botulism.  Yes, there are commercial manufacturers that make bread in sealed tins.  They have more advanced processes and safeguards for this.  We don't.

Cooking foods in freezer bags is safe.  Actually, according to the folks at SC Johnson, the makers of Ziploc Freezer Bags, their bags are not designed for cooking in.  The plastics may leach into the food when in direct contact with the food at boiling temperatures.  Backpackers and campers prepare food this way quite frequently, but it doesn't mean it's safe or recommended.

Hand warmers work the same as oxygen absorbers.  Well, they actually do work the same.  They get activated and absorb oxygen.  But some of them also contain asbestos and vermiculite, things we don't necessarily want in contact with our food, and they aren't in food-grade packaging.  And without capacity listed on the hand warmer packaging, you have no idea how many you need to absorb the oxygen.  Don't try to improvise here.  Save the hand warmers for keeping your hands warm.

Oxygen absorbers are the same as vacuum sealing.  Oxygen absorbers remove the oxygen from the container and leave the nitrogen behind.  Oxygen is what contributes to food spoilage.  Nitrogen is harmless.  The packaging, especially bags, may not suck in completely around the food it is protecting, but that's ok.  The goal is to remove oxygen, not nitrogen. Vacuum sealing does not remove all the oxygen. 

Salt lasts forever.  While most salt is salt is salt, iodized salt does not have an indefinite shelf life.  The iodine eventually dissipates, and in about five years, it's just table salt.  As iodine is essential to life, iodized salt must be rotated just like any other food.

Links to related posts:
Best-By, Use By, Sell By--What Those Dates Really Mean
Food Poisoning Overview
Canning Butter and Cheese
Salt 
Oxygen Absorbers 
Cooking in Freezer Bags  
Botulism
Food Fatigue 

For further reading:
https://www.nal.usda.gov/exhibits/ipd/canning/exhibits/show/techniques/processing/oven (oven canning)
https://extension.psu.edu/canners-and-canning-methods-that-are-not-recommended (oven canning)
https://www.clemson.edu/extension/food/canning/canning-tips/36cakes-breads.html (baking bread in canning jars)
http://localfarmmarkets.org/PYO.php?PAGGE=/canningbreads.php&NAME=Utah%20State%20University%20Canning%20Breads%20Safety&URL=http%3A%2F%2Fextension.usu.edu/tooele/files-ou/food-preservation/FN-FS_250_10.pdf
https://www.sorbentsystems.com/Oxygen_Absorber_Facts.pdf  (hand warmers are not the same as oxygen absorbers)

 04.02.20

The Top Ten Posts of 2019

It never ceases to amaze me which posts become the most read and widely spread.  They cover what I consider to be the basics that I thought most people understood pretty well.  I wrote them for the brand spanking new preppers.  Honestly, I didn't think they'd get much play at all--like maybe I shouldn't even have written them--and yet they were three of the most popular.

The popularity of Duct Tape Suture in a Straw did not surprise me.  It's got kind of a universal appeal--duct tape, wound management, compact for bug-out bags, DIY.  The fact that you're closing a gaping wound without using a needle (with the potential for introducing infection), and without inflicting pain and wanting or needing anesthesia, is huge.  Who wouldn't love that?

The Alternative Uses of Benadryl and Skin Preps and Washes were also pretty widely read.  There really is a lot to absorb in both of those articles. 

Anyway, I thought I'd post the Top Ten Prep School Daily posts so that you could see what your fellow preppers were most interested in reading and sharing.  Maybe there's something you missed.  And maybe you'll also look at this list and shake your head and wonder why.

10.Comparison of Water Treatment Methods in One Easy Chart                    
9.  Do You Really Need Potassium Iodide Tablets                                              
8.  Managing Lacerations When There Is No Doctor
7.  Calories and Recommended Food Storage Amounts                                
6.  Skin Preps and Washes                                                                                 
5.  Alternative Uses of Benadryl                                                                       
4.  96-Hour Emergency Kit                                                                               
3.  Duct Tape Suture in a Straw                                                                         
2.  The Ins and Outs of Oxygen Absorbers                                                       
1.  Best-By Dates--What Those Numbers Really Mean                                   

If you haven't read them yet, go ahead and check them out.  And share them, if you are so blessed to have like-minded friends and family.  The more we all prepare, the better off we'll be.
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
© 2019, PrepSchoolDaily.blogspot.com
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber diseas
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalinjury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalinjury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societal

DIY Beef Bouillon and Onion Soup Mix

One of my ongoing projects in preparedness is putting together quick and tasty emergency meals.  Some of the new recipes I want to test call for powdered beef bouillon, and I only have the refrigerated paste-type stuff.  Unfortunately, I can't just run to the store and buy some.  The budget is super-tight since my husband lost his job (mining company he worked for got sold to a Canadian company), and while he received a very generous severance package, it's tough to be looking for a job when you're over fifty, and even worse for people in IT.  So, I've got to DIY the beef bouillon.
The DIY chicken bouillon I posted about a few months ago works very well.  I figured I could just substitute chicken bouillon for the beef bouillon, and it would probably taste just fine in most recipes.  But I want to be able to make onion soup mix as well, and in there I think the chicken flavor won't work so well.  So for this, I really have to make my own beef bouillon granules.  And the DIY bouillon needs to use ingredients I already store.

So the first thing to do is dehydrate some cooked hamburger.  I posted instructions for that last year.  After the hamburger is fully dehydrated, run it through the blender.  It becomes a nice powder fairly quickly.  Then use it to make the beef bouillon mix below. 

Beef Bouillon Mix
1/2 cup dehydrated, powdered, cooked hamburger
2 tablespoons dehydrated, powdered mushrooms
1 tablespoon dehydrated, minced onions
1 teaspoon each garlic powder, oregano, thyme, paprika, and salt
1/2 teaspoon celery salt

Combine well.  Store this in a canning jar for up to six months.


After you've got the beef bouillon made, you can then use it to make onion soup mix.  

Onion Soup Mix
1/4 cup dehydrated minced onion
2 tablespoons beef bouillon granules
1/4 teaspoon onion powder
1/4 teaspoon parsley
1/8 teaspoon celery seed
1/8 teaspoon ground black pepper
1/8 teaspoon paprika

Combine all ingredients well.  Substitutes for one package of onion soup mix.

Links to related posts:
Dehydrating Hamburger  
DIY Chicken Bouillon
Meals in a Jar
Just-Add-Water Soups
Instant Meals  
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
© 2019, PrepSchoolDaily.blogspot.com
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize ArmageddoPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize ArmageddoPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddo

Five Other Ways To Use Rancid Oil

It is going to happen sooner or later.  Inevitably, a bottle of oil gets lost, and then when it reappears, it's rancid.  Or, like me, you decide to just say no to soybean (vegetable) oil, but you have a boatload of it.   
SOAPMAKING
Soapmaking gurus will scoff, but rancid oil can be turned into soap.  Careful attention will have to be paid to the process to ensure complete saponification.  And soapmaking gurus also caution that using rancid oil in soap will damage the skin.  I'm not entirely convinced, but I also haven't done much research.  I prefer to just store bars of soap and leave the soapmaking to those who enjoy it.  However, even if the soap shouldn't be used on skin, we still need soap for washing clothes and dishes. 

FURNITURE POLISH

Combine rancid vegetable oil and cheap vinegar in a one-to-one ratio in a bottle with a pour spout.  Shake the bottle every time you use it, as you are using it.  Use a soft cloth to apply.  If desired, add some lemon essential oil or other citrus-scented oil.  

MAINTAINING GARDEN TOOLS

Several times over the years, I’ve read recommendations for using rancid oil to coat the metal of garden tools to protect them from rusting.  What most advocate is mixing the oil into sand and then dipping the shovel, rake, hoe, etc., into the sanded oil to give it a light coating.  Wood handles can be oiled to provide protection as well.  

DOG AND CAT FOOD

I’m not entirely convinced that rancid oil is safe for pets.  I wasn’t able to find any authoritative source saying that it’s acceptable, but I couldn’t find anything indicating otherwise, either.  I realize the thought of giving a pet food that is spoiled for us is mortifying to some people.  And that is because to them, pets are people and their pets are like children to them.  I just happen to believe otherwise.  Pets are pets.  They are not people and they are not children.  I would rather give them rancid oil to flavor their food and provide necessary nutrients than nothing at all. 

LEATHER CONDITIONER

Peanut and olive oil are the only oils that should be used on leather.  

Links to related posts:   
DIY Oil Lamps  
Maximizing the Shelf Life of Cooking Oils  
Preparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease

injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societalPreparedness  survival  emergency  bugging out in bug pack survivalist prepper freeze dried dehydrated food storage gamma lid bucket #10 can medicine supplies supply emergencies disaster natural civil war political unrest hyperinflation inflation canning jar Mylar oxygen absorber disease
© 2020, PrepSchoolDaily.blogspot.com 

27 april 2023
injury pneumothorax family children antibiotics alternative refrigeration solar communications salmonella pneumonia CPR medic mask gloves beans wheat rice oats corn oil coconut water purification filtration iodine pasta sugar salt iodized dry powdered milk mountain house essentials bread education home school vitamins skills chickens goats rabbits homestead redoubt American fuel wood ticks mosquitoes repellent disinfect sterilize Armageddon TEOTWAWKI SHTF WTSHTF societal