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Mother

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  1. Same below zero cold here too. So far no frozen pipes thanks to heat tape and pipe insulation but if the wind picks up with it, like it's supposed to, we probably will have some. I pray the electricity holds..... DH and I have been reading (taking turns reading aloud) Jack London's Scarlet Plague. Written in 1910 and published originally in installments and then later in book form I am amazed at how he was able to include (perhaps predict) many things that did not occur until years later. AND how it might pertain to our pandemic today. Thought provoking.
  2. I haven't seen that in particular but often times using part of a current name means before the company merged or changed something. At least in the antique jars it does.
  3. Homey, you can grind the tomatoes as long as they are dried very dry. Tomatoes will keep if dried leathery like most fruit but they don't grind well in that state, depending on what grinder you are using. I HAVE used a meat grinder for things like fruit and tomatoes but they will be softer and best used right away or kept in the freezer for longer storage. I have taken my dried tomatoes and put them in a low oven for a short time to finish drying them if they are too soft to grind and have even roasted them a bit in that way for a nice different taste. Powdered/ground dried tomatoes will keep a long time if well dried and yes, they make GREAT additions to soups or even to make a sort of instant sauce or catsup.
  4. I'm following this because I use an old Oster Kitchen Center that has all sorts of attachments including a grinder and food processor but It's already been repaired twice and it's going to need to be replaced at some point. I use it a lot and would consider one of the commercial ones to replace it. I like the looks of the Kenwood but I don't see a meat grinder with it??
  5. I hadn't thought of the O2 generator Homey but that brings to mind other medical appliances. MY son uses a nebulizer but thankfully has a 12 Volt one as a back up. But what about Cpaps? I have an electric recliner but it has a battery back up to at least get the chair down if needed. Sewage disposal bring to mind water plants too. Most water is treated by computer as we recently saw in Florida where someone hacked the system. I can see both of those things bringing a wealth of problems to cities. All communications run on electricity at some point along the route. You can charge cell phones with 12 volt but towers have to be working. What about power plants? Nuclear ones and gas and coal fired ones. They generate power but do they need power to generate that power? Even dams with hydroelectric power? How do they work? Manufacturing would almost come to a halt! Most equipment in repair shops are run with electric, even the air tools they often use. Charging ANYTHING! My electric wheel chair for instance. though we can do it with the generator as long as the fuel holds out that is.
  6. Thanks everyone for all your responses. The more we can inform and educate the better we will all be. The info on Vitamin K is not only important for those of us on blood thinners but also for everyone to learn about the different sources of vitamin K. I would not put down life saving medicines. They have a definite place in people's lives but I believe food should be our first medicine of choice and pharmaceutical meds if needed. I take antiarrhythmics and blood thinners because of a brush with death (twice) during open heart surgery. Modern medicine saved my Mom's life more than once to give her to us until she was 96. My sister is an insulin dependent diabetic. YES! I'm grateful for modern medicine but I worked for a long time with an Alternative Functional Health doctor who taught me that there CAN be a blend of the old and the new. And that includes not just health but prepping and survival as well. You people ROCK! I LOVE THIS THREAD! Okay now back to the OP.... canning frozen foods. Which I have to say was an excellent topic..... I have been giving a LOT of thought to ALL the food I have in three (yup 3) freezers in the event of a long term power outage. During our summer derecho we were fortunately only without power for days instead of weeks like some. We were able to keep our freezers running with help from a generator but we did lose the foods in our two refrigerators for the simple reason that those refrigerators both have 'mother boards' that don't take kindly to the 'dirty' power from our small generator. We've had to replace one before by using it so didn't even bother. We have a nice gas stove top that we use for canning as well as two nice old LP canning stoves. BUT what we didn't have was a lot of water. No water, no CLEAN sanitized jars. Since then I've managed to seal clean ready to use jars, each with a lid turned upside down to protect the seal, in totes that will keep them clean for if/when I might need them in an emergency. Probably not enough to can everything in those freezers but at least to salvage the meat. I've been contemplating storing water in those clean jars just to have extra water but now I'm wondering if I could use the jars for canning when they were emptied. Not sure about the lids though. ???? I've also figured out how I would use the racks from my dehydrators (Yeah I have several) to dehydrate a lot of the foods in those freezers. I believe I could hang them over our two wood stoves if wintertime and outside from the wide overhang in summer?? I also have a hanging mesh rack we used in the motorhome. It has three shelves and would hold a lot of veggies or fruit. Thoughts please?
  7. That's not old Euphrasyne, I have some glass cookware that is almost 6 decades old that I got new!!!!!! (and still using) Where do the years go???? Come to think of it I have some of my grandmother's glass/crockery cookware too? That I still use.... Hmmmmm.
  8. I know that we’ve had lots of discussions in the past about living without electricity but times are changing. Modern technology has advanced and we live now in a world of electrical dependence. But do we know what ALL we depend on for electricity? Just to give us an idea of the enormity of electricity let’s look around us, not just in our homes but in our lives, and make a list of everything we can think of that uses electricity. I’ll start with some things that are so common we may not think of them. You add your list. Automatic doors Elevators Cash registers Traffic lights Gas pumps Furnaces, even gas ones Phones (at various points along its way) Air control towers Water pumps (city and home ones both) Computers (what all do they do?) Just a start, what can you think of?
  9. Krystalbear. We have had several new members in the last few months. Perhaps we should welcome them also! Welcome ALL new members. Please come and introduce yourselves and let us know if there's anything we can help you learn or find on the site. And please, jump in and share your expertise with us.
  10. It definitely would not be easy if it weren't for the testing I am able to do from home. If the SHTF and I had to do without that I would probably have difficulties but at least I now know what works and what doesn't. But then, if there were to be that sort of situation I imagine a LOT of people with all sorts of issues would be in the same boat. Insulin dependent diabetics in particular would be at horrible risk without meds. I'm not sure there is an alternative for them.
  11. Of course I will answer any question I can. I'm just sorry it took me this long to reply. I somehow missed this post in my 'run' through Mrs. S last night. (it's strange how that 'run' never seems to burn up much calories OH well, I suppose my brain cells like the exercise ) Okay, questions: Frozen Broccoli comes in florets or chopped and I dehydrate it right out of the bag but do try to separate out the bigger pieces and cut/break them to match. The chopped sometimes will get small enough to drop through the trays though so I usually use a smaller grid if doing them that way. I use plastic craft mesh to line the trays with for a lot of smaller veggies, especially the mixed veggies as sometimes the corn will fall through. It's cheap to buy and cuts to fit but I have to admit I haven't looked into if it's food safe or not. I've used it for years. The cauliflower is another story. If it's not chopped I break or cut it into smaller pieces as it takes less time to both dehydrate and rehydrate that way. With both of those and indeed with most of my foods I check them periodically to see how they are drying and take out what I feel is dry enough. Be sure to let the pieces cool a bit before testing them though as warm will feel different, softer, than cold. I often stir granular bullion into my soup mixes after they are ground. Sometimes If I'm sealing them in serving sizes I will stick a wrapped cube in them individually. If I'm just at home I use my own frozen bone broth to make them. I freeze mine in ice cube trays and just get out what I need for that mix, usually two or three cubes with water depending on how concentrated the bone broth is. I do the same thing with vegetable broth if I want it vegetarian. I also sometimes add instant rice or my own cooked and dehydrated rice blended a bit with the veggies. I'm not a fan of instant potatoes but I have used it in the mixes as well to give it a creamy texture or to thicken it a bit. I've also used ramen or rice noodles broken in small pieces in the mixes as well. Make sure everything is thoroughly dry before you seal it and they will keep for ages. I've had some mixes that were three or four years old be good yet. If you want to find some recipes try looking up back packing recipes. They have some really interesting ones that you can recreate with your own dried products. Xarelto is one of the newer breeds of blood thinners that doesn't require a diet restriction or extra testing. I was offered that two years ago but it's cost prohibitive for me. It's expensive and my RX insurance only pays a small portion of it. I was given the warfarin six years ago when I had open heart surgery and a pacemaker put in. I had to go for lab work monthly and was told I could have vitamin K rich foods but I would have to be consistent on a daily basis. Vitamin K acts as a coagulant and the meds had to be adjusted to even out the effect. Your medicine doesn't work in the body in the same way as warfarin. When it was found I would have to be on it long term because of Afib I was offered a home monitoring system that I love. It's much like a blood sugar test kit with a finger prick and a gadget to test the blood. I test weekly and call in the results. The Coagulation Clinic monitors it and calls to change my meds if it's too high or too low. Medicare and my supplemental insurance pays for the kit and all the supplies and the cost of the warfarin is negligible. This home test has been extremely useful for prepping. I have managed to get about three months ahead on my warfarin but because there might come a time when I will be unable to get the warfarin I've used the weekly testing to try out different herbs and spices to see how well they work to thin or coagulate my blood. Nattokinasse works almost instantly to spike my INR making it an excellent blood thinner but hard to control. not exactly something I can grow though. Turmeric and ginger are both more reliable at keeping the INR in range. Garlic is also and those are things I can grow myself. Anti-inflammatory herbs are useful too but not quite as controllable as the others but still good options. I've also found that if I take pain meds, even Tylenol (which is the only one I'm supposed to take), my INR goes up, meaning my blood is thinner. It's the same with the gout meds I occasionally take. That gives me some options if needed too. IF I have them stored. One good thing about warfarin is that if for some reason I have gotten too much or I have a bleeding incident I can bring the INR down fast with vitamin K. Not so easy to do with the newer blood thinning meds as they don't work in the same way. On that note, if you can't find just plain vitamin K3 and want to avoid the additives you can easily get enough with just greens or as I mentioned, dehydrated greens. Kale has one of the highest levels of vitamin K. Spinach and most dark leafy greens have high levels as well. I am extremely low in Vitamin D as well and I constantly play the game of how to get enough without having to raise my warfarin meds more than I feel comfortable with. You would not have that difficulty and could easily add greens to your diet. Our bodies often times absorb vitamins and minerals better in a more natural form anyway. As for storing my dried product there is a difference between storing fruit and veggies or mixes. I prefer to vacuum seal veggies in jars if I am not going to be using them for several months but I have found that if they are totally dry they will keep for a long time just in glass jars. If I open one to use some of the product I don't bother to seal it again. The mixes I like to vacuum seal in half pint or pint jars but I have to be careful to keep the fine ground powdery ones from clogging the hose. I use a piece of paper towel on top of the mix usually. It's easy to lay a wrapped bullion cube or two on the top of these before sealing. I have used plastic jars or bags to take the mixes along traveling though with nothing else done to them. I do sometimes add O2 absorbers to the bigger jars like gallon pickle jars that are harder to vacuum seal. I have also vacuum sealed them in bags and have had them keep for years that way. And before vacuum sealing came available (I've been dehydrating a LONG time LOL) I just stored them in jars or bags and they did okay too but didn't store quite as long. I do try to store any of them in the dark or they tend to fade. With fruit it depends on how dry I want it. We love bananas, peaches, apples, and etc dried to a chewy consistency and those I store in bags and/or jars. The jars sit on the shelves to be eaten often. If I have room I store the bags of dried fruit in the freezers. Small fruit like berries I often dry hard and they are stored the same way as the veggies. They reconstitute easily. Hope I didn't miss something and that answered your questions MM?
  12. MM, you shouldn't get me started on dehydrating so I'll apologize ahead of time for the long post. I REALLY like dehydrating .... A couple of times when we've had extended outages and had to salvage what was in the freezers I've canned frozen veggies and they seemed to do fine with the addition of water in each jar. I've also dehydrated a LOT of frozen veggies. I love the way dehydrated foods store and how versatile they are. I make crackers and cookies in the dehydrator even. I often buy bags of mixed, peas, broccoli, cauliflower, and etc when on sale and dehydrate them. They are already prepared and blanched and you only need to dump them on a tray. I sometimes put them to soak in water the night before I want them and then cook. I think they take a bit more cooking than from fresh though. I love to put them into soup that's going to be simmered a few hours using broth (meat or veggie) as the liquid. I have dried zucchini spirals and slices for noodles. They dry to almost nothing but are good to snack on like chips, especially if seasoned before drying. I didn't find they made great noodles after drying though. They only take a few minutes in boiling liquid or sauce to rehydrate but tend to break up some and be a bit mushy. I have taken thick slices of dried zucchini and used them in lasagna recipes. I layer them dry in the sauce and then bake and that works better because you aren't stirring them. Spiraled veggies dehydrate faster than pieces do. Carrots make pretty 'noodles' in soup and are okay when rehydrated to use in salads but have a different texture. I also grind/powder (in my coffee/spice grinder or blender) the dried veggies with dried onions, peppers, celery, spices, and sometimes powdered bullion to make a quick soup to have when we travel or when I don't feel well. It's not exactly instant but good none the less and the powdered base makes a good seasoning for other foods as well. I usually boil water, put it in a thermos with the powdered veggies and in an hour or three it's a nice creamy soup to drink. The amounts really do vary with the type of veggie but I use 1-2 tablespoon of veggie powder to a cup of water. I've used a lot of different veggies that way and even have used cooked and dehydrated legumes to make a sort of instant chili out of. Pureed dried Tomatoes rehydrate fast and make a good cup-a-soup. The time is really dependent on what the ingredients are. Some can even be done in the microwave in minutes. I take warfarin, a blood thinner, and have to be consistent in the amount of vitamin K I have daily. I dehydrate frozen spinach and powder it to use when I'm not having some greens that day. I can sprinkle it on other foods without changing the taste a lot, make an instant soup from it, mix it into a smoothie, and even just take it in capsules if I choose. I do other greens that way as well but it's not easy to find them prepackaged frozen as it is spinach. I always dehydrate beet and other greens from fresh though and use them the same way. I started dehydrating foods over 50 years ago the old fashioned way on trays in the sun, over the wood stove, and in home made dehydrators. My first commercial dehydrator was a four tray Excalibur (plastic not Stainless steel) that had different temp settings and could be used to raise bread or make yogurt also. I still have it but it hasn't worked well for years. I have several other dehydrators but an old big ten tray one is plugged in ready to go all the time. I can use one or all ten trays with it but it only has one setting which is sometimes too hot and I have to vent it. Recently we got out the old Excalibur and I had my grandson and son look at it. It seems that you can still get parts for it and my son was able to repair it, including a new knob as the old one was lost. The $35 it cost will be WELL worth it and I can't wait to use it again. Can you tell that I might like dehydrating??
  13. I was just thinking of that Ambergris. Or perhaps tossing them into a soup. One with tomatoes in it would help cover the taste easily enough.
  14. TheCG. Those books are WONDERFUL. Thanks for finding them. The ones I'm looking for are very similar but there was originally a whole set of them on different aspects. I haven't found the exact ones yet but I hope to when I get deeper into that site. In the mean time, You know where to find me if you want me OOTO, I love that saying and it's going on MY refrigerator today. Then I'm going to make one up for my DD. I studied Dr. John Christopher many years ago when I took a wholistic health course through Wild Rose School in Canada. I still have and use the extensive course book I got then, his School of Natural Healing one. It is full of wonderful formulas for different ailments. I have a couple other smaller books of his but this is the one I use most. I have found there is a need to be cautious with some of the herbs he recommends if a person is taking RX and other pharmaceuticals in case of interactions. I have my book pretty well marked up with notes but then, that's the way an herbal should be isn't it?
  15. I believe there are grain mills that are electric but can be used manually as well. I haven't looked at them in a long time so it might be advantageous to take another look out there. I have an old Corona hand mill that has seen a lot of grain go through it but it takes a lot of muscle to do enough for a loaf or two of bread. Still, It works. We also have an large old electric store type coffee mill that DH modified to grind wheat and have used it for decades. It works surprisingly well even yet. We use other grains besides wheat now but i have used both those mills with rice, corn, millet, and a few other grains and seeds. It's a lot easier to store any whole grain than it is to store the flour and it's all much better tasting when freshly ground. It's strange, I've had the same gut feeling. That it's time to go back to storing grain.
  16. It's what I've said about a lot of things that have come into my life. Eating gluten free is just one of the challenges but combine it with the other food sensitivities I have and it is really multiplied to me taking my own food wherever I go, not an easy task. But as each new ailment/malady/curtailment (like Covid) has come along I've managed to adapt my expectation of spontaneity until I am more like Mt_R. I keep doubles of most of what I might need and have each vehicle outfitted as far as possible and my Big purse carries the rest continuously except for perhaps the addition of food or fresh water. It's not as bad as it sounds because everyone should have their version of a bug out bag and my bag is outfitted with all the things anyone might need in a bug out situation.
  17. And now another vaccine coming along which might not be as effective but will supposedly be better at preventing death and the spread of the virus. No mention about it being effective for every strain though. It, however, probably won't be ready before June if it is approved. The mutations and their interesting spread and the numbers of cases and deaths are beginning to feel more like a scene out of an apocalyptic story than real life. (Has anyone read Jack London's The Scarlet Plague?)
  18. Euphrasyne, My daughter has a couple of those books as well. I love them too but let her do the collecting as she has a bigger house and lets me borrow them. In fact, DGS just brought me one of her books. It's the huge Storey compilation of all their homesteading books together in a big oversized book. It was published in 2004 I believe. I'll have to read it with a magnifying glass though as the print is extremely tiny. I've looked at it before. She has a companion one she owns also. It's a more military type book on guns and all sorts of survival. I haven't seen that one in a while either but hope to borrow it when I'm done with this one. I'm not sure who compiled that one. Jeepers, thanks for putting up the link to the Beeton one. It really is an interesting book. And yes, she has others as she was an editor. Strangely enough I don't believe she had kids or did much cooking but she was great at compiling info. I have two copies of the Betty Crocker Cookbook, one that I got for a wedding gift and one my daughter found that is older. She actually got it for DH a couple years ago when he was just learning to cook. It's got great instructions and pictures. Years ago, a neighbor loaned me a couple of old books she had that were pre 1900. They were from a set of The Cyclopedia of Domestic or a similar name. They were fantastic. full of all sorts of crafts and skills of that era. It told how to paper a wall, rearrange a kitchen for an efficient working area, preserve foods, how to rid a house of vermin, and so much more. Even how to make a sort of decorative wind instrument that hung on the wall. How to make beaded purses, all sorts of domestic activities but also the niceties of the time, like formal tea foods and musical entertainments. I should ask her family if they still have them and if I could buy or at least borrow them. I'd copy every page. We all need to learn more about life in the past. Not just because we might some day have the need to live that way but because learning those past skills will preserve them for future generations who might need them more. Some of the books like Beeton's and the Cyclopedia remind us we need to be more self reliant in all things, not just homesteading things for survival but in entertainment and enjoyment. We don't need to BE entertained all the time. Mrs. Survival is one of those CYCLOPEDIAS. We are so lucky to have her. Think of someone 100 years from now finding the 'archives' and 'collecting' them!
  19. OOTO, I read Letters of a Woman Homesteader and liked it but I like reading original (or copies of) "Reciept" books better for all around info. Each page is usually filled to the margins as paper was scarce much of the time. I believe a search would find some of them online though I haven't looked in years. My daughter collects cook books and has many originals like that among her collection but they are rare to find now. Have you read Mrs. Beeton's Book of Household Management? It is not about homesteading but it is an interesting look into the past in Victorian Britain. It, in itself, has an interesting history. It was published in 1861 I believe.
  20. Adding my to Mt_R. It's hard to stay strong sometimes.
  21. Happy Birthday a bit late, Gofish. I Hope your day was filled with all the good things you could ask for. AND I hope you are feeling better.
  22. OOTO, I read that one YEARS ago but not sure if I remember what all was in it. I found it free online at http://gutenberg.net.au/ebooks05/0500651h.html I was surprised I could actually get it to read as it's from Australia but it appears to be all there. I'm going to read it again. Euphrasyne and TheCG thanks for the suggestions. Just the books for I need to allay boredom. And no, I didn't know that Borchardt and Rice were sisters. How interesting.
  23. Euphrasne, I have made bread for my family my whole life and really miss eating it. I love bread but can't eat gluten. I may have mentioned this before, I found Pamela's GF Bread mix that makes a nice loaf of bread, even in the bread maker. I've used it for pies and cookies too with some modifications. It's expensive and has xanthan gum in it that bother me if I eat too much of it but it's nice once in a while to have a piece of toast or a sandwich. I have also used gelatin as a replacement in other gluten free recipes with good success. I still make regular bread for DH but I've gotten him interested in making it himself and now he makes it both in the bread maker and by hand.
  24. Thanks Ambergris. I look forward to that today. Elderberry. I can't take elderberry because it does boost my already overactive immune system. It can be used if you have a weak immune system, especially to help you ward off a virus but you have to know when and how to use it and other herbs. A better modulator might be to find out if your Vitamin D is low. Mine is but I even have trouble taking that. I am just attempting to stay away from it by staying home and being cautious. But I sure wish it would subside soon. These walls are looking a bit close lately.
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