Survivalist News Network

The REAL Reason Bottled Water Has An Expiration Date

by Sara Tipton

Bottled water is a popular item to store in case of an emergency, and for good reason. It is normally readily available and water should be able to be stored forever, right? So then why is there an expiration date on bottled water?

Of course, water doesn’t expire, but you should still check the expiration date on the bottle before you drink it. According to Live Science, there are two reasons why water bottles come with expiration dates, and the first one, you shouldn’t worry too much about, but the second one should make you think twice.

Since water is a consumable product, regulations and laws require bottles to be stamped with an expiration date even though water doesn’t ever “expire.” Rational people understand this, but the government feels the need to step in and protect us from ourselves anyway. The only reason they were put there in the first place was that a 1987 New Jersey state law required all food products to display an expiration date, including water, according to Mental Floss. Since it wasn’t very cost effective for companies to label and ship batches of expiration-dated water to one state alone, most bottled water producers simply started giving every bottle a two-year sell-by date—no matter where it was going. Because the law is rather arbitrary, don’t worry too much about drinking expired water just because a law demands a company stamp the bottle. However, the expiration date serves more of a warning about the bottle itself than the water contained inside. 

Unlike the water itself, which has existed on Earth for 4.5 billion years, that manufactured plastic bottle only has so much time before it “goes bad.” The plastic bottles that water comes packaged in (usually polyethylene terephthalate (PET) for retail bottles and high-density polyethylene (HDPE) for water cooler jugs). The bottle will eventually fail (expire) and begin to leach plastic chemicals into the water with an effect on the overall taste. So if you happen to find a water bottle well past its printed expiration date in your home, it’s probably safe to drink, if you don’t mind the chemical bits of bottle which have broken down and are now swirling around in it, but you should also be aware of the fact that it might not be super fresh tasting anymore either. But in a life and death situation, you could drink well-expired bottled water and probably be alright. But there are many options for storing water that could help you avoid drinking the plastic.

PLASTIC CONTAINERS

That said, storing water for a disaster or emergency should be done in only food grade containers. You can avoid plastics such as HDPE and PET to prevent the leaching of chemicals, but those are, technically “food grade” plastics (according to the FDA – so take that with a grain of salt) and you may not have a way around it. Also, choosing BPA-free containers will be safer as well. If water is not stored correctly, it can (and will) become toxic. You can minimize the chances of plastic chemicals leaching into your water if you store it in a cool dry place. Direct sunlight will break down the plastic more quickly. But if there is any doubt in your mind at all about the integrity of your container, trust your gut over the labels and do not store water in that container even if the FDA says its safe to do so.  There are plenty of other options.

One water storage suggestion is a 55-Gallon Rainwater Collection System. Some are made from FDA approved polyethylene resin (and are also BPA free). This particular one has a  plastic barrel and the capacity to hold enough water to supply a family of 4 with over 13 days worth of water, or 2 people nearly a 30 day supply of water. The dark blue color of this 55-gallon barrel restricts light and helps control the growth of harmful algae and bacteria.

GLASS CONTAINERS

You can also use glass containers to store water. There is no chance that the container will leach and if you’ve got some extra mason jars laying around after canning, it may be a good way to put those to some good use. Of course, the major disadvantage of glass is that it’s not only heavy, it is pretty easy to break. However, steps can be taken to minimize the chances of the glass breaking, such as wrapping the glass containers with newspaper or cardboard. Check out these highly-rated 18 oz leak-proof glass bottles for your water storage needs if you decide glass is right for you.

A WELL

The best way to ensure you have enough water on hand and a replenishable supply of the water is to get a mechanized well. This is my family’s method of “storing” water. We don’t actually have to store any at all, though, and can focus on building our supply of ammunition and non-perishable foods because of it. Of course, we have the well on a pump that works with electricity, however, we also have devised a way to retrieve water from the well in the event of a crisis or disaster in which we have no power. It is important to keep in mind that this is more of a water generation system than “storage” system, but its the most effective for long-term disasters and therefore worth mentioning. Since wells both store and produce water, if you can build one on your property, you should have a good source of drinking water during an emergency. As the website Skilled Survival put it: this is highly dependent on how much of your well is mechanized. But the fact remains: someone with a working water well is going to survive a disaster far easier than the rest.

 


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10 Ways to Preserve Meat Without a Fridge or Freezer

Take a look at the average prepper’s pantry and you’ll see lots of rice, beans, pasta, canned veggies, dehydrated fruits, and so forth. But take a look at their daily diet and you’ll see lots of beef, steak, chicken, and other meats. See the problem?

Many preppers love to eat meat, but unfortunately, they have a tendency to only store it in the fridge or freezer. What are they going to do for meat if the power grid goes down and the refrigerator no longer works?

The good news is, there are more ways to store meat that most people realize. In this article, we’ll take a look at ten ways to preserve meat without a fridge or freezer, divided into the five most common and the five least common.

Five Most Common Meat Preservation Methods

1. Canning Meat

Canning is simply a process where food is preserved by being sealed in an airtight container, with an expected shelf life of around two to three years at a minimum.

Canning meat is definitely one of the more popular and well-known methods for preserving meat, but it’s also one that will require some practice to get it right, and you’ll want to be very careful so you don’t end up with botulism.

Whereas some foods can be canned with a water bath canner, you can’t safely preserve meat this way. Rather, you’ll need to use a good pressure canner.

It works by heating water and trapping the resulting steam in a pressurized container, which raises the temperature to 240 degrees Fahrenheit or higher, killing any and all bacteria. It might sound intimidating at first, but pressure canners are perfectly safe once you know how to use them.

Here is a guide to canning meat.

2. Curing (aka Salting)

Curing, otherwise known as salting, is one of the oldest known meat preservation methods. In fact, this method was even used by the Ancient Romans.

Curing is also a unique process because it can be used effectively for most types of meat (poultry, pork, fish, beef, etc.) and it works for both cooked and raw meat as well.

To cure meat, first, you’ll want to remove as much fat as possible. Then you can rub salt and any other spices you want over the meat, completely covering it. You’ll then want to refrigerate it for at least a week (or place it outside in cold–but not freezing–weather, out of direct sunlight). Finally, rinse off all the salt and other mixes with water.

Afterward, you’ll need to tightly wrap the meat in cheesecloth. Store the meat in a dry and cool place and it should be safe to eat for two to three months. Below you’ll find a detailed guide to curing meat at home.

3. Dehydration

One of the easiest ways to store meat is to dehydrate it. There are two options for pursuing this route with modern technology: a solar dehydrator, or an electric dehydrator.

Solar dehydrators have the unique advantage of not requiring electricity, though they are also dependent on getting plenty of sunlight.

If you choose not to use a dehydrator, you can use an oven. Or if you prefer a more traditional path, you can simply hang the meat in the sunlight. You’ll just need to make sure your meat has been cut into very thin slices with as much fat removed as possible.

4. Freeze Drying Method

In order to freeze dry meat, you will need to purchase a freeze dryer. Unfortunately, they are very expensive, which means that this may not be the most practical option for many of you. That being said, if you do choose to purchase a freeze dryer, then this method is certainly one of the best options available for preserving meat.

Furthermore, just about any food can be freeze-dried. You can even freeze-dry leftovers if you want to. In fact, some of the most popular survival foods on the market are freeze-dried. You can also arrange them in jars, and since almost anything can be freeze-dried, you can easily create a good all-around meal in a jar.

By purchasing a freeze dryer as well, most of the steps that you would need to take will be done for you. You’ll simply need to slice up your meat into thinner pieces and then place them on the trays of the freeze dryer. The freeze dryer will then drop the temperature inside to as much as fifty degrees below Fahrenheit, creating a vacuum around the meat.

After that, the inside of the freeze dryer is warmed and the water is converted into vapor, removing it from the meat. So the meat is frozen, then dried. Thus the term, freeze-dried.

5. Smoking

Last but not least, smoking is easily one of the most traditional meat preservation methods in existence, and it’s been around for centuries.

Historically, meat smoking has been used in areas with high humidity where dehydrating or air drying meat was simply impossible. Though of course, those were in the days before dehydrators were invented.

Meat smoking also has the distinct advantage of making your meat very flavorful. Most people who smoke meat don’t do it for preservation, but rather for the taste.

In order to smoke meat, you’ll need to have a backyard. Basically, you soak wood chips in water for a full day, and then place those chips into the smoke box. You set the temperature of the smoker to how you want it, then you spread the meat over the racks within the smoke.

You’ll then need to cook the meat until you get it to the right temperature (different meat types have different temperature requirements) and continue to add smoke. You’ll need to continue to add more wood chips to the smoker as well. It’s the smoke that produces the flavor.

You can purchase a small smoker, or you could build your own smokehouse.

Five Least Common Meat Preservation Methods

6. Biltong

Biltong is a process where pieces of meat are marinated in vinegar for several hours before being flavored in rock salt, whole coriander, black peppercorns, and sometimes brown sugar, baking soda, barbeque spice, or cloves.

The meat is then allowed to sit for a few hours before being hung out to dry. This method is similar to the process of creating jerky, and the meat will be able to last for a long time outside of the fridge or freezer. Watch the video below to learn how to make it.

7. Brining

Brining is a more traditional form of meat preservation. If done properly, it can make your meat last for several years.

 

RELATED:

 

Brine is simply a mixture of water, salt, and brown sugar (the sugar is optional). You soak your meat in the mixture for several weeks, and you can eat it at any time. When it’s done, after a month or so, you can store it at room temperature. Although to be on the safe side, you should keep it as cool as possible.

It works because salt gets into the meat and stops bacteria from spreading. Meanwhile, the water keeps it nice and moist. Here is some more information about brined meat.

8. Lard

Another old-school method for preserving meat is to preserve it in lard. This can actually be a very practical preservation method if you have a lot of fat on hand. Basically, you just place your meat in a crockpot and cover it with melted lard.

This works for preservation because the lard stops air from reaching the meat, thus stopping bacteria from growing as well. This method is very cheap and easy, and it’s also effective.

Afterward, you’ll always want to store the meat in a cool and dry location. Under no circumstances will you want to store meat covered in lard in a hot environment.

Here’s some more information on preserving food in lard.

9. Rillette

Rillette isn’t so much a meat preservation method as much as it is a meal on its own. Basically, you take some port and chop it up, salt each piece, and then cook it in fat until it can be shredded. You then wait for the meat to be cooled until you can form it into a paste. Finally, you pack it in glass jars.

Usually, rillette is used as an addition to meals, such as spreading it over bread. You can add herbs to it such as thyme, oregano, or lavender to greatly increase the flavor. When properly done, rillette can last you for at least a month. Watch the video below to learn how to make it.

10. Sugar Syrup Method

Did you know that you can also preserve meat by using sugar? In fact, this may be one of the most accessible methods for the ordinary person. Examples of foods you can preserve using sugar include ham, pork, bacon, and fruit.

What you’ll need to do is chop up your meat into small pieces. Place that meat into a clean mason jar, then fill up the rest of the jar with sugar syrup. Proceed to seal the jar completely shut, and you’re all set. It works because the sugar prevents the growth of bacteria.

Conclusion

Everyone needs protein in their diet, especially in a survival scenario, so unless you plan on stockpiling tons of nuts and beans, you need to store some meat. And if you’re currently relying on a fridge or freezer to store your meat, you need to look into some of these other meat preservation methods while you still can on.

 

 


OTHER USEFUL RESOURCES:

A Cataclysm Awaits Us: Experts Warn Of “Worst Case Scenarios” Until November

by Stefan Stanford

These Staggering Facts Prove A Cataclysm Awaits Us – Experts Warn Of ‘Worst Case Scenarios’ Unfolding With ‘Danger Zone’ Until November

According to Saturday’s story from ‘Tyler Durden’ over at Zero Hedge, nearly 1 out of every 4 American adults are unable to pay their monthly bills in full with 25% of adults skipping medical treatments due to their expense while 28% of US adults have no retirement savings or pensions at all. Reporting also that 44% of American adults would be unable to pay an unexpected expense of $400 such as a car repair and would either have to borrow more money and go further into debt or sell something in order to meet such an expense, we take a look within this story at the very real human cost of the financial cataclysm that awaits humanity.

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Ebola Spreading: Infections Up 800% In Last Week: Officials Race To Track Down 400 Possible Contacts

By Mac Slavo

Last week three suspected Ebola infections were detected in a remote region of the Congo. Since then, World Health Organization officials have been scrambling to contain the virus.

Their efforts appear to have failed.

The contagion continues to spread, and though it’s nowhere near the 11,000 people who were infected during the outbreak in 2014, the infection rate has spiked over 800% in just the last seven days, with at least nine new cases reported in the last 24 hours:

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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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9 Excellent Anti-Cancer Fruits To Include In Your Diet

By Dr. Adem Gunes

Fruits offer nutritional gains to the human body in the form of substances such as Vitamin C, phenols, fiber, folic acid, and antioxidants. It is a strongly established fact: plenty of evidence shows the anti-cancer properties of certain compounds in fruits.

Specifically, anti cancer fruits such as pineapple, apple, avocado, lemon, banana, grapes, and tomato have been found to be the most effective in preventing and eliminating cancer cells.

Cancer Fighting Foods

Many studies have supported the immense benefits of fruits against cancer. A review of 206 studies has concluded that a higher vegetable and fruit intake is associated with lower risks of cancer in the lungs, colon, stomach, pancreas, and oral cavity.

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CDC Confirms: Mutated H7N2 Virus Transmitted from Cat to Human in the US

By Daisy Luther

Anyone who has ever watched a movie like Outbreak or Contagion knows that all pandemics start with Patient Zero. Maybe an infected monkey escapes from a lab. Maybe a farmer in China contracts something from a pig. There is always some seemingly insignificant interaction with some type of mutation that occurs in a far-off place that results in a global catastrophe.

While these are fictional examples, they’re not so far from the truth. That’s why it is smart to be alert when an unprecedented mutation or transmission occurs. That doesn’t mean a pandemic is necessarily going to erupt, but it means you should be aware the possibility exists.

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How To Survive Extreme Cold Winter Without Prepping

source: thepreppejournal

I continue to see articles that offer good advice about prepping, But survive extreme cold winter is education, training, and skill. Barricading yourself in the home for defense or Bugging out! Yes, Fine. The more you have and can do works, but you and I have different meanings of the word. My transportation breaks down 40 miles from somewhere in snow/ice 20 degrees, and 30+ winds…. is a nice, but inconvenient adventure. I wish to tell a story, and make a “comedy media” about it. Not funny when you hear/see people die, but fantastic if you can learn for when you need it.

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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

 

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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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Radiation Alert: L.A. Gas Spewing LETHAL LEVELS Of Nuclear Material: “Fukushima Class Disaster”

In a breaking development that has been completely ignored by mainstream news sources. Radiation alert: the leaking natural gas well near Los Angeles, California is now reportedly spewing lethal levels of radioactive material, according to a report from Steve Quayle and a group with expertise in nuclear material.

A leaking natural gas well outside Los Angeles is spewing so much naturally-occurring Uranium and Radon, that “breathable” radiation levels have hit “lethal levels” according to a Nuclear Expert group.

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GMO Human Embryo Raises Ethical Concerns

It all started with a rumour. Then just six weeks ago, a warning rang out in the scientific journal Nature, expressing “grave concerns regarding the ethical and safety implications” of creating the world’s first genetically-modified human embryo.

Then last week, a Chinese group from Sun Yat-sen University, reported that they had, in fact, done it: they had created the first GMO human embryo.

They reported that, in a world first, they had taken “human tripronuclear embryos”, and altered mutant DNA that causes the human disease β-thalassemia, which is life-threatening and affects 100,000 people worldwide.

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Zika Epidemic Alert In Florida – All you need to know

The Devastating Zika Virus Explained

IS THE DREADED ZIKA VIRUS ANOTHER GIANT SCAM?

Hysteria sells and…

Zika Virus Spreading Explosively. It’s hysteria time again. Let me run it down for you.

This is the word: The dreaded Zika virus! Watch out! It’s carried by mosquitos! It can cause birth defects—babies are born with very small heads and impaired brains!

Here are a few scare headlines that were running on Drudge as of 1/26:

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