Friday, May 24, 2013

Living on Preps: Stress-free Job Search


I know that I have mentioned several times the importance of having things “stuck back,” and this is one of those weeks that I am VERY happy to have the preps that I have accumulated to this point. I, like so many others, lost my job this week. I, unlike so many others, am not wondering how I am going to feed my child until the next paycheck comes in. Even my son commented on the benefits of prepping when he noticed the change in my usual work schedule. Of course I had to explain that I was laid off, his reply was childlike simplicity at its finest, “well, we have plenty of food.”

Plenty of food does not begin to scratch the surface of the preps inside my small condo, but I am very grateful to have invested the time required to preserve everything the way I have. I find that I am much more relaxed than the last time I was unemployed. I have food, and money stashed away that I can use as needed, so I am much more focused on what needs to be done to find a new job, or maybe even start a small business. Most of all, I am relaxed! The peace of mind that can be found in knowing you have what is needed to survive is amazing!

If you have not started prepping, you have to ask yourself why. Sure it does take some time to do canning and other things, but the stress it saves, I can now honestly say, is well worth a few hours of extra work.

Since my other commitments are…um…minimal now, I hope to work on the blog more. Ideas for up coming articles include raised beds and edible wild plants. Shoot me a comment if there is anything else you’d like to read about, I’m always looking for ideas.

Happy Prepping!!

Tuesday, May 7, 2013

Canning with the Season: More Food in Jars


Looking back at some of my older posts, I notice that a lot of people are looking at the pressure canning of soup post, so I’m going to add a few words about that.

·      Pressure canning is not hard, but it does take a few hours
·      Do not can starchy food – it turns into a thick paste on the bottom of the jars, and no one will eat it
·      Experiment!

The soup I was making in the pictures is Chicken, Corn and Lime soup. The only variation I use is fresh or home-canned chicken stock. I also make as much of this as possible since it does not last very long around my house.

Other great options for pressure canning are: refried beans, chicken soup (add noodles, rice, or whatever when you serve it), chili, vegetable soup (minus the potatoes), rabbit stew, beef stew, corned beef and cabbage, left-over barbecue, left-over baked beans, and the list goes on.

Since spring is flying by already, hopefully everyone will be invited to a cookout or two this summer. With pressure canning, you can be the person who takes home all of the leftover food. Just be sure to can it quickly and pass some back to the host or hostess. Also as your veggies are ripening in the garden, find some of your own recipes and build your pantry. I would love to read some of your recipes you have canned, send them to me!

Thanks for reading, and Happy Prepping!