As I was doing some research today on something I was writing, a headline caught my eye and I decided to take a look at a do-it-yourself website. I confess, I did get lost in its pages for a bit, but as I ran head on into another one of those Read more…
Copyright 2013 Preparedness Pro Zaycon Sausage Links–more than 300 in each box After doing a full review of what I thought of Zaycon’s newest product, their sausage links, in yesterday’s article I thought that I’d better give you step by step instructions on how to Read more…
Part 2 of 2 What oils and fats should you be including in your long-term pantry? How can you include quality oils affordably? How can you best store oils and fats? Which oils and fats are the healthiest and the most versatile in the kitchen? Today we continue our exploration Read more…
I get a lot of e-mails about what to do with excess eggplant. I love to make my Eggplant Ratatouille, Moussaka, as well as Eggplant Parmesan, but I’ve got an even better solution for you. One of the best things I ever tasted was when I was in Philadelphia, PA. Read more…
Some of you are no doubt throwing away a very valuable asset when you trim the fat from your meat. Before being subjected to the misleading marketing ploys of the USDA and their subsidized parties, lard was considered good for you. The fact of the matter is, it STILL is Read more…
If you’re the least bit curious what I’ll be conjuring up in my kitchen this weekend, it’s this new recipe that my friend Holly shared with me today. Carrot Cake Jam. I mean really, with a name like that, how can you NOT love it, right? If you’d like to Read more…
Whether you’re a beginner in the world or prepping or a seasoned pro, I think it’s important to share with you the four items that you’ll never catch me without when it comes to my independent kitchen. Beginning preppers may be a bit overwhelmed with a lot of items on Read more…
The other day a friend of mine gave me a tip that you can obtain an entire case of bananas from most Wal-Marts in the nation simply by contacting the Produce Manager and asking them to take their old bananas off of their hands. The standard cost is only $5! Read more…
Bacon, bacon, B-A-C-O-N! There are some foodies who consider bacon to be the Food of the God’s. While Paula Deen has her well-known belief of “you can never have enough butter” (and I do SO agree), there are many bacon fans out there that would rather have to listen to a Milli Vanilli Greatest Hits Marathon than do without their bacon. I think we’d encourage a lot more people to carry firearms if we were ever able to convince bacon lovers that zombies might take their precious salted pork someday. “Zombies after my bacon?! Now them’s fightin’ words!”
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When you can get meat at a killer deal–can it!I think if the real Suzy Homemaker had to can 100 pints of meat, or anything, she would be haggard and worn. However, modern day technology and science makes the tasks of our ancestors a proverbial cake walk. I often tell my students that I truly am the laziest preparedness person they will ever meet. If there is an easy way to do something, I find it. I work full-time nearly 6 days a week and have to manage my physical and emotional energy wisely. I assure you that if canning meat was a real torture, I certainly wouldn’t be doing it. So today, I’m going to hold your hand and walk you through this task step by step.