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More Signs That the Great Collapse Is Upon Us. Take This 10 Survival Items That Sell out After a Crisis!

By Pat Henry

It could be your worst nightmare. A disaster happens and for some reason, you aren’t prepared at all. In a panic, you drive to the local store only to rush through the front doors and see row upon row of empty shelves. The survival items you need are gone, already picked over with nothing left except items of no practical use to you like cake decorating icing and gift cards.

Scenes like this happen all the time to people all over the world, but as preppers your job is to make sure it doesn’t happen to you. Your family should be preparing well in advance of any potential disaster and we have many posts that outline simple steps you can take now to be more prepared in the future. But let’s just play along with the scenario above.

If you had only one chance to make it to the store, what items would disappear first? If you were in a race with your neighbors to get anything you could before the stock was gone, which items would you need to throw into your shopping basket?

Items that sell out after a crisis

In a lot of ways, the crisis will dictate to some degree which items sell fastest, but we can imagine that in every crisis, power will be off. This fact dictates most of what will appear in the list below. I want to go over each item and give my reasoning for why you should have these items now or in some cases, what you can have on-hand as an alternative so that you aren’t that guy staring at an empty store wondering how you can use shoe laces in a survival situation.

Generators

A backup source of power is not something most of us think about (before we prepped anyway) until we hear that eerie sound of silence when every electric device connected to the wall goes dead. In my house, I have backup batteries on my computers so as soon as the lights go out, the fridge stops running and any ancillary devices stop, I begin to hear an annoying beep. That beep is telling me I only have about 10 minutes before my computer shuts off to save any work, but it also signals that we are no longer connected to the power grid in a meaningful way.

Generator sales always peak after a disaster and I have heard stories of people fighting in parking lots over them. The day the hurricane rolls into your town is not the day to try to go to the big home improvement store and get a generator because it is likely too late. If you think you need backup power for emergencies, set aside time and budget now to get a model that will work for you. Most generators will not power your entire home, but a decent sized portable generator can power several lights, charge devices or one to two small appliances. These are great for just the essentials to keep you going. But you should ensure you have plenty of fuel on hand also.

Alternative: In lieu of a generator, you can use a power inverter and your car’s engine to do the same thing. You may even use less fuel and will certainly cause less noise.

Extension cords

So, you have a fancy generator running outside but you need to connect your devices to it. Extension cords are always in short supply after a disaster because people forget they need to get power to the other end of their home or across the street to a neighbor’s house. A few 50 to 100 feet medium duty extension cords will help you bring the power into areas and away from the noise of the generator.

Weather Radios

When the TV is out and so is the internet, people naturally revert to the good old radio for information, entertainment and comfort. A weather radio is usually purchased because most like the Eton FRX3 Hand Crank NOAA AM/FM Weather Alert Radio have a crank that you can use to power the unit instead of batteries. This will ensure you can listen to local broadcasts or even emergency weather alerts without the need for power. Well, you supply the power.

Batteries

Speaking of batteries, it’s good to do two things ahead of any disaster. First, standardize on a common battery size now. I prefer AA for most of my devices that take batteries. My radios, headlamps, flashlights all use AA. The second thing is to have plenty of batteries on hand before you need them. I have purchased a couple of the 48-packs of batteries and stored them away for emergencies. These are not kept with the battery supply that is dipped into for game controllers and toys for visiting children.

Alternative: Use rechargeable batteries and a solar charger to keep your supply fresh. Even the best batteries will die eventually so rechargeables are a longer running option.

Candles

Candles are a grid-down staple that can be used for other things beside light.  You can heat a room or cook with them if you have the right set up. They aren’t a perfect solution because I would still rather have a headlamp than a candle, especially to prevent fires but they do have their place. Funny, if you watch the walking dead apparently, they each have about 10 dozen with them at all times. Candles are your back-up’s backup.

Industrial fans

When the power goes out, a fan can be one of those conveniences that saves a lot of time and trouble besides just bringing a breeze. After hurricane’s Katrina and Sandy, industrial fans were used to dry out carpet before mold set in. In the summer time, they could cool a decent sized room too and keep things from overheating. Now, you are going to have to justify using the gas you have stored for a fan, but in some cases, these are sold out quickly. I can imagine how nice they would be in a hot Florida or Mississippi August.

Gasoline cans

What are you going to carry that gas in that you are standing in line for hours to get? Along with decreased or non-existent fuel supplies, having an appropriate container for transport is often overlooked. Your car is out of gas or more likely you don’t want to use gas to get to the store so you will need several fuel cans to cart any fuel you can obtain. Additionally, a yard wagon to haul 4 of these or more at a time (provided rationing will allow it) might be a good idea also.

Flashlights/Lanterns

Most home have some version of a flashlight around for emergencies. My dad had several strategically placed at my home growing up and I have followed suite to a large degree. You never realize just how many flashlights you need when the power goes out and it’s pitch black. I would add a decent headlamp to this list for everyone in the family because I think they are superior for working hands free. Lanterns are great for powering a room like the kitchen when we all sit down to a nice meal of freshly grilled venison steaks that were going to go bad in the freezer. We can use the lantern to have enough light to see each other and eat with and not spend the batteries in other devices. I have a couple of battery-powered lanterns (little to no heat and zero risk of fire) and several Coleman propane lanterns for outdoor use or winter time, controlled usage. The heat off these is great in winter and you can cook on the tops too if you are desperate.

Non-Perishable Food/Water

Now, the most obvious item that sells out after a crisis, and that is food. I didn’t want to create a list of 10 food items, but let’s just say that you know food disappears when panic sets in. You know your family is partial to eating food because they do it every single day. You know that when the power goes out, your options for cooking that food will be a little bit different so take time now to stock up on canned food items that your family can eat either by heating over a camp stove or grill or even a fire. There are a ton of options that you don’t even have to cook. Have plenty of these on hand to feed your family because the stores will run out if this is really a disaster. Even if they get things running in 3 days, do you want your family to go without that long? Take steps now.

This list is just 10 items that sell out in a crisis, but they are by no means the only things that disappear off shelves that we might wish we had. What is on your list of prepping items to make sure you have before it’s too late?

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6 Things To Do Before a Winter Storm Strikes

By 

Winter is here. Nights are longer, days are shorter and the temperature is dropping. It’s only a matter of time before a big winter storm strikes. Sure, you can cross your fingers and hope for the best. Good luck with that. If you’re not ready for a blizzard, you’ll have lots in common with Frosty the Snowman. Not a good situation for a human. Frosty’s already frozen, and someone thoughtfully gave him a hat and scarf.

Before you face a wintery blast, prepare. When icy gales howl, let Frosty be “jolly” and “happy” outside. You stay comfy and cozy inside the protection of your well-stocked home. Snowmen don’t drink hot cocoa anyway.

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Is Something Big Coming? Report: FEMA Just Quietly Activavted Civilian Corps

The Daily Sheeple received this email tip from a source who received a message warning that FEMA just quietly activated it’s “hush hush” Civilian Corps last week.

The message began with, “That was the very odd message about FEMA that came into my spam box at work.”

The message is titled, “FEMA activates it’s hush hush Civilian Corps, why now?”

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$7 Billion Strategic National Stockpile: What Is The Government Preparing For?

By  Michael Snyder

You may not be getting prepared for a major national disaster, but the government sure is.

I have been informed that in recent months numerous emergency food companies have been contacted by the government, and they have been told that their inventories could potentially be seized in the event of a significant emergency.  And as you will see below, the government recently participated in an exercise that simulated “an unprecedented global food crisis lasting as long as a decade”.  In addition, NPR has just revealed details about the very secretive Strategic National Stockpile program that is storing billions of dollars worth of medical supplies in warehouses around the nation.  This is a program that most Americans do not even know exists.  On top of everything else, strange reports of military vehicles with UN markings have been coming in from all over the nation.  So what in the world is the government up to?  Why are they working so feverishly hard to get prepared?

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Eating Well Off Home Food Preservation – Lessons From History

Growing and storing foods is commonly a goal we strive for as we seek self-sufficiency. The easiest and fastest way to store foods is, of course, just dumping it into a root cellar or grain bin or barn, although not everything does so hot with that treatment. Hanging things like corn or onion braids from rafters or digging a pit to keep carrots or potatoes in is pretty close. We’ve been drying slivers and chunks of foods in the air for millennia now. All those methods of food preservation have transcended time pretty easily.

Some methods, however, have been lost along the way, or how we’ve done them has changed drastically – sometimes due to food safety understanding, but sometimes because our modern worlds make something else or another method far easier. Pressure canners and water bath canning aren’t exactly new, but they aren’t really historic methods, either. Folks needed other ways of getting from harvest to harvest once they stopped foraging as nomads, and for a long stretch of time, people were preserving meats, veggies, fruits and even eggs without electricity or refrigeration. Not every way I’ll point out was used extensively or often, nor do they all transfer to all climates or modern times, but some of them do.

Awesome DIY Projects that You’ve Never Heard of: Backyard Innovator -The Best Product That Offers You All Year Round Source Of Fresh Meat,Vegetables And Clean Drinking Water . Must Watch This FREE Video!

Methods for Food Preservation

Canning began during the Napoleonic Wars, but it wouldn’t catch on for home “bottling” for decades, even after tinned foods became more common as luxury items and expeditionary foods. Instead, people continued to depend on their old ways of food storage.

Some general non-canning, non-cellar methods of historic preservation are:

  • Dehydrating
  • Dry “salting” or salt packing
  • Dry “sugaring” or sugar packing (as opposed to sugar syrups)
  • Brining
  • Cold smoking
  • Fat-packing or confit, and
  • Fermenting

Some nations still rely hugely on foods that don’t require refrigeration,
but aren’t they aren’t limited to tinned/bottled meats or jerky.

Sometimes history buffs will say there are five types of historic preservation (Salting, Sugaring, Drying, Fermenting, Confit). Sometimes they say four. Sometimes they’ll count cold smoking meats as its own, sixth category. Sometimes they’ll add in the bairns and caches of foods buried into permafrost, or “normal” cold-storage cellars and buried urns. However we choose to number the “old” methods of preserving fruits, vegetables, and even meats, knowing they’re out there can give us some options. Once we have, there are things like sea biscuits, hard tack or pilot bread or sourdough breads and pemmican that we can learn to make as well to add increased variety and interest and long-term storage to our pantries, even without power or with a busted pressure canned weight.

Dehydration in many forms

A number of the listed methods rely on various aspects of dehydration to do the job of preservation. Drying fruit, vegetables and meat in an electric dehydrator, air, or solar dehydrator is the obvious one.


There are places with drying winds and low enough temperatures, like Alaska, where even large fish are simply split open and allowed to dry in the air. Some First Nations folk still dry their meat and fish that way, and Alton Brown used a couple of air filters and a fan to make jerky (works; I’m too OCD to rely on it). However, being able to enclose it in mesh or a cloth tent to limit insect and dust access, and being able to add smoke to the container or shed will result in a better cure. A salted and even spiced dip for meats or honey-sugar dip for fruits and thin pieces will help increase success.

Cold smoking – when we dig
a trench or use pipes between a fire and a tent or container to create something like dried fish, mammal jerkies, or dry sausages – also relies on slowly reducing the amount of moisture within our meats. Lowered moisture allows for longer storage.

People from Norway to Madagascar still air dry fish.

 

“Dry packing” or sugaring and salting meats, veggies and fruits also relies on dehydration. In both cases the dry ingredient is thickly layered and packed around cut meats and produce, usually in lidded ceramic pots and kegs in the gallon, half-bushel and bushel sizes. Liquids are leached out of the foods as they sit due to the desiccating nature, and the casks and lidded jars traditionally used regularly require topping off as a result. The salt or sugar and liquids end up slushy, like a gritty river in some cases, after just 4-6 weeks. Changing the salt and sugar out can buy months of storage, and keeping them in a fridge extends the life further, but for a basement or cellar in the 50-60 degree Fahrenheit range, it once regularly bought farmers 8-12 weeks.

Salting fish – Dry packing uses copious amounts of either sugar or salt to preserve foods, but offers an alternative to pressure canning, smoking and jerky.

It takes a lot of a couple of pretty precious resources to do so, however, and it always has. It was also, in the time before canners and jars were middle-class “normal”, one of the few ways colonists and Old World families had near-fresh consistencies with foods. For an alternative to drying meats into jerky especially, it may offer an alternative, especially if a pressure canner is going wonky or jars all have cracked threads and lips and are hard to replace.

Beyond Dehydration

Brining – which usually applies to fish and meats exclusively – does dehydrate meats a little bit, but the salty brine solution in which plates and filets, and sometimes quarters, are submerged really acts as a barrier between the surface of meats and the air, limiting what types of microbes can go to work on our foods, and the salt creates a pH level that inhibits anaerobic microbes as well. It’s similar to the way a sugar solution or pickling brine helps preserve cut fruit in modern water-bath canning. However, in this case, meat is soaked, a super-concentrated solution of salty water is prepared, sometimes with additional spices that aid in flavoring or extending preservation, and foods are submerged and kept in a cool place without heating.

Brining meats

 

Cold smoking applies to fat-covered hams and bacons, too – even when they’re produced from gooselegs – but the dehydration and smoke cure isn’t the main advantage there. It’s the layer of fat that carefully controls the aging (decomposition) process and allows for a storable product. The same holds true for confit meats and veggies like olives – the meat portion is submerged in a liquid fat. The fat itself keep microbes from decaying foods.

The fats in both mean that the storage time is limited by the fat used, since fats do go rancid. However, in the time before pressure canning, confit or fat-packed meats and fat-smeared, smoke-cured meats could add some welcome months, especially since slaughter traditionally took place when it was cool.

Fermentation

Fermentation is a unique way that people have preserved not only veggies but also fish for centuries – Africa, the Orient, Scandinavia, Western Europe, South Pacific Islands, pretty much everywhere. Salt is needed for the most common types of fermentation, but only in that it creates a condition where the correct microbes can transform sugars to lactic acid. Fermentation using a whey-based activator is actually the root of our “pickled” flavors, although pickling is now done far differently.

For image: Fermented foods go beyond sauerkraut, kimchi and hakarl and is a way to preserve foods using whey as an activator.

In addition to fish, there are traditional dairy products that use fermentation to create a product that stores without refrigeration, although the USDA kind of frowns on it now. Fermentation was also once very, very common as a daily repast – by producing grain beers that were high on calories and lower on alcohol. Beer and wine are great products to develop for the preparedness fold, but they do tend to take some specialized equipment or tools.

The Incredible Edible Egg

Pickled eggs are … okay as snack food, but I’d probably have a hard time convincing my loved ones and one of the dogs that it’s breakfast or dinner. Some of us may have tried whipping eggs, adding water, and spreading them in an Excalibur to dry. Many of us probably know the trick of coating clean eggs (even store-bought eggs) with a light layer of mineral oil and then keeping it in even a 60-65 degree basement for a while. It doesn’t take much oil to do a whole bunch of eggs, and they last upwards of a month or two, especially thick game bird eggs. Still, sometimes it’s interesting and informative to look at how past cultures have stored their eggs.

Preserve eggs with mineral oil.

Preserve eggs with mineral oil.

I’ve run across several that include more than just popping them into a cool basement or cellar in large flats. Clean but not washed eggs (the ones with bloom left on them) are good for even a couple weeks at 65-70 degrees as it is. Everything on the list below progressively adds a couple more weeks of edibility, sometimes a month or so, and was available as a method at least as far back as the Revolutionary War or to when Vikings were making landings. Burying them in casks somewhere cool but where they won’t go through repeated freeze-thaw cycle will add a couple more weeks to any method, and shorten the eggless days for the household.

  • Pack in dry salt – Shortest method, but best for flavor and multiple uses; it does dehydrate them and will change the texture over time
  • Store in wheat, rye, or oat chaff and bran – Will impart some earthy, musty, and beer-like flavors as time passes
  • Oil with rendered suet – Like coating with far cheaper mineral oil, but the ability to create suet isn’t a terrible skill to have; one of the longer-lasting methods, with excellent to okay eating and dog food at 2-3 months and still being about 50-50 human-versus-pig food at 6 months
  • Pack in hardwood ash – If you’re okay eating Revolutionary War ash cakes, it’s not bad, but the ash does start to come through in the flavor some after the first month; storage life is similar to melted suet and it does make use of a waste product, which is nice
  • Bottle in slake lime – Slake lime was a pretty common product made from limestone or oyster shell and water, but remember: this is the base process for “century” eggs or pidan, those green and brown fermented eggs. While the addition of other ingredients may account for some of the flavor, after 1-2 months, this is as different from a “baking” egg as kimchi is from cabbage.

Dried meat

Historic Food Preservation

Electricity for refrigeration, gas engines, and evolved livestock breeds didn’t just change how we ensure we can eat the same things year round. Some of the biggest advantages to learning the historic methods if we want to unplug as much as possible comes from our ability to store calcium, protein in hard, salted and pressed cheeses, various meats, and block suet.

Dried meat and fermented achara

Learning to make real salt pork and dry sausages can seriously increase a homesteader’s ability to deal with a whole or half steer or their thinned goat, sheep, goose, and pig herds to save feed for breeders come autumn and winter. While some of the methods require copious amounts of precious ingredients like sugar and salt or a fair bit of space, some of them can be used for the same holiday morale boosts they were once treasured for. There are other methods that were used by First Nations tribes, the Scandanavians, Far Eastern and other cultures throughout the world that we can now apply because research is as easy as tapping some keys.

Some other resources to check out regarding food storage include:

 

They’ll go into detail on some things that I skim, provide DIY plans, and give some charts for processing and smoking times, and they mention some other methods that I don’t really bring up, like water glassing eggs.

There is one aspect to be highly aware of: During the heyday of a lot of these preservation methods (and home canning) medical diagnoses included “consumption” and “wasting” even once it evolved past spirits and demonic possession. Looking back at history, we’re now laying a lot death and illness at the doorstep of fecal-oral route microbes, fungi, and other foodborne illnesses. Research the risks and methods, and prepare for supportive care and good hygiene, because those are likely to be major factors in surviving and thriving should we face a major calamity.

Once Upon a Time in America… Are you ready to turn back the clocks to the 1800s for up to three years? Our grandfathers and great-grandfathers were the last generation to practice the basic things that we call survival skills now. Watch this video and you will find many interesting things!

 

By

 

OTHER USEFUL RESOURCES:

 

THE LOST WAYS (Pioneer Skills You May Need! Bonus: Learn The best 3 Pioneer Survival Lesson)

DARKEST WOMAN (Handpicked Tactics, Techniques And Even Quick-Fixes Tips)

US WATER REVOLUTION (Generate Your Clean Water Anywhere)

ALIVE AFTER THE FALL (Key Survival Situation Procedures and Knowledge for You and Me)

DROUGHT USA (Secure unlimited fresh clean water)

SURVIVE THE END DAYS (Exposes the biggest cover up of our president)

SURVIVAL MD (Learn how to survive any crisis situation)

BLACKOUT USA (EMP survival and preparedness guide)

CONQUERING THE COMING COLLAPSE (Financial advice and preparedness )

LIBERTY GENERATOR (Easy DIY to build your own off-grid free energy device)

BACKYARD LIBERTY (Easy and cheap DIY Aquaponic system to grow your organic and living food bank)

BULLET PROOF HOME (A Prepper’s Guide in Safeguarding a Home)

37 VITAL FOOD ITEMS You Can’t Get In The Coming Disaster And May Not Survive Without

 


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Right now: The Worst Panic Food Shopping is Sweeping The D.C. Area

Record breaking winter snow storms… they might be extreme, but should they really be crippling cities across the country?

The Drudge Report is splashed with warnings to “shelter in place,” while reporting that food is running out, and grocery stores shelves have been wiped out. The East Coast is on the brink.

But should they be?

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Prepping 101 – Preppers List of Supplies

OK, so you have decided that you want to take steps to protect your family from unseen events. You may not know what events to plan for or you could have a much defined idea of the threats you see, but regardless you recognize a need. There are people who come to the Prepper Journal after they read something on another prepping blog or they may have been visiting our site for a year. The newer visitors are usually just getting starting in this crazy world of Prepping and if they are anything like I was at the beginning, knowing where to start can be pretty daunting. Prepping isn’t the same for everyone but most people eventually look for a simple guideline to follow so I have pulled together this preppers list of supplies.

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Putin: Russia Will Be The World’s FIRST Exporter Of Non-GMO Foods

Russia is to become the world’s ‘leading exporter’ of  non-GMO foods  that are based on ‘ecologically clean’ production.

Putin is not  a fan of Monsanto or bioengineered anything, which is why, in a new address to the Russian Parliament, he proudly outlined his plan to make Russia the world’s ‘leading exporter’ of non-GMO foods that are based on ‘ecologically clean’ production.

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WARNING: Pennsylvania Researchers Discover Glyphosate Herbicide in Honey and Soy Sauce

Researchers from Abraxis LLC and Boston University discover herbicide in honey and soy sauce. They have further confirmed that the world’s most used herbicide – glyphosate – is widespread in food products around the globe. The researchers tested honey, pancake and corn syrup, soy sauce, soy milk and tofu purchased in the Philadelphia, US metropolitan area.

Find the full published survey here.

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“Doomsday” Arctic Seed Vault Tapped for First Time in History as Syrian Civil War Threatens Biodiversity

Editor’s Note: This is part of a larger pattern and a side bonus for the elite controllers running all these unjustifiable, undeclared wars. They get to destroy and then rebuild (and thus, control) the agriculture in a region. Right now they are remaking the Middle East in every way.

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