Replenishing Your Water Storage

Our friend, The Berkey Guy from LPC Survival, Ltd., has shared this article with us to share with you. Enjoy!

While frequently helping individuals and families set up their emergency drinking water storage, one of the most repeated tips that surfaces is that their water storage should be routinely rotated or replenished within a six to twelve-month period. For many, this comes as an unwelcomed surprise, as if water should just be able to set there for 20 years without any problems!

This brief article offers three points for routinely replenishing existing emergency drinking water storage. It was written for those who already have a basic understanding of sound practices in storing drinking water.

Security & Quality

Replenishing your water storage within a six to twelve month period ensures that the integrity of that water remains complete and that no unwanted influences have compromised the container or the immediate storage environment.

Some authors recommend accessing the water itself and simply closing it back up if all appears alright, but I disagree. The second that the stored water is re-introduced to an outside environment such as air, tools, or hands, the potential for contamination is a done-deal. Sterile technique outside of a lab is impossible which is why I recommend using tamper-proof caps after each replenishing session. This ensures a quick visual evaluation of tampering and compromise. Rest assured, if your technique was appropriate while putting the water into storage, routine replenishing and repeated form will ensure continued success. I also recommend writing the date of storage on each tamper-proof cap as a universal reference point.

Tamper Prood Lid with Fill Date

The quality of the water is always affected by appropriate storage conditions:

  • Using appropriate sources of water (U.S. tap water approved for drinking is a minimum)
  • Using virgin (new & unused) containers approved for water storage
  • Appropriate water preservative considering container & environment
  • Proper filling & sealing techniques
  • Out of direct sunlight
  • Away from exposure to extreme temperatures

To read the original article, click HERE.

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Self-Reliance Expo: The School of Natural Healing

The director of The School of Natural Healing, David W. Christopher, along with his team will be attending the Self-Reliance Expo in Mesquite, Texas this weekend in booths 306-308. He will be lecturing on “Self-Reliant Health” at 4 PM on Friday, and also 3 PM on Saturday.

Having been raised in the simple ways of natural health, David’s interests grew beyond his university study and in 1974 he focused on the discipline of Herbology. In 1979 he became a Master Herbalist and the director of The School of Natural Healing.Today, thousands safely apply the Christopher methodology thanks to his directorship.

David is an international lecturer and was instrumental in establishing England’s College of Herbs and Natural Healing. He is the author of An Herbal Legacy of Courage and various articles on herbs and nutrition have been published in many magazines. David and his wife Fawn host a weekly radio program, “A Healthier You“.

The School of Natural Healing has five college which offer courses:

David W. Christopher is pictured in the blue polo on the right.

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Cast Iron Collection Contest, Inspired by Backwoods Home Magazine Article: Cast Iron Loaf Pans from Breakfast to Dessert

The following article from Backwoods Home Magazine has inspired a contest over this next week. We are looking for pictures of your cast iron cookware. Please post your pictures to the Self-Reliance Expo Facebook Fanpage. The winner will receive a FREE year subscription to Backwoods Home Magazine. The article is available online and in the print edition, and was written by Matt & Linda Morehouse.

“Cast iron loaf pans are not just for bread. Nearly as versatile as the cast iron 10-inch (#8) covered skillet, the venerable cast iron loaf pan will truly see you from breakfast to dessert — and all points in between.

“Want proof? Here are four recipes ideal for cast iron loaf pans. One is for breakfast, one for anytime bread, one for a dinner entrée, and one for dessert.

(Click on the images to visit the original article at Backwoods Home Magazine)

 

 

 

 

 

 

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Quick Video-Tips for the Urban Homesteader

The following clips are from Christropher Nyerges‘ appearance on National Geographic’s “Doomsday Preppers” show. He’s a smart guy who is also extremely resourceful…he should be, considering he’s living in Los Angeles, California! Christopher also attended the Self-Reliance Expo in Salt Lake City, Utah last fall, promoting his School of Self-Reliance.

Meet Christopher Nyerges Video

Make a Survival Bag

How to Start a Fire

How to Forage

Using Nature to Heal

You will be able to watch this season’s new series premiere of Doomsday Preppers on the National Geographic channel Tuesday, February 7, 9 PM ET/PT.

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Homestead Gadgets & Technology: The Fencerunner

January/February 2012

This article was featured recently by our friends at BackWoodsHome.com. This is just one of the reasons I enjoy their magazine. It provides insight into Self-Reliant living, educational articles, along with humor & classifieds too!

Author: Dietmar Berg

Here’s a gadget I developed to run barb or barbless wire. You mount it on the back of a pickup truck using the ball hitch (see drawing) so the wire can spin off the roll. I call the device the Fencerunner and am currently trying to market it. It works like a charm and saved me hours of work, enabling my sons and I to do a quarter mile fence in 45 minutes.

The unit uses the ball hitch or tunnel hitch attachment found on some cars and most trucks. It can be adjusted to use one or two rolls of wire. It consists of two units, the fork unit and the bar unit. The fork is installed as shown in the figure. The ball itself is used to secure the fork unit to the hitch. The bar unit consists of a shaft assembly to hold the wire rolls. The shaft of the bar unit is inserted through the wire rolls. The disc is next and then the spacer. The bar unit has three spacers for different width wire rolls. The next step is to lift the bar unit and insert the two slots on the fork unit.

Two views of the Fencerunner, one showing a tunnel hitch installation and the other a ball hitch installation.

With my first prototype, I had to lift an 80-pound roll and drop it over a vertical shaft. I found this difficult, so with my second prototype I made the fork unit with more of a horizontal angle.

You need to park the vehicle as close to the fence posts as possible, securing the end of the wire from the roll to the first post to start the run. The vehicle is then driven slowly along the fence line as the wire spools off the roll. When the vehicle reaches the end of the run or when the wire roll has about three turns of wire left, insert the wire into one of the slots in the fork unit. This will kink the wire and keep the bar unit from turning. Then drive the vehicle forward just enough to stretch the wire. Another person can signal the driver when the wire is taut. At this point the wire is simply lifted up to each post and secured. I didn’t need a wire stretcher when I did my fence.

The crank handle on the unit allows you to reel in the old barbwire instead of just leaving it on the ground.

 

This article was originally published in Issue #68 March/April 2001. CLICK HERE to begin your subscription to Backwoods Home Magazine.

 

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Self-Reliance Expo’sed Radio Show, Friday, January 28, 2012

Join Colorado Ron & Bubba Davinci on their show tonight 8 pm Central on the Preparedness Radio Network. (Click the image for the link or click HERE.)

This week 1/27/2012, on Self-Reliance Expozed, the official Self-Reliance Expo radio show, your hosts Colorado Ron and Bubba DaVinci will be introducing themselves and discussing what the future brings for both the Self-Reliance Expo and Self Reliance Expo’zed.

Tonight they’ll have a special guest who is a long time supporter of the Self-Reliance movement and creator of one of the best solar back-up power units on the market The Humless Sentinel. We will also be introducing a segment called “Radiation Watch”.

BHM Radio and Self Reliance Exposed will alternate weeks in this time slot, Friday at 8pm Central. Please join us again next week for our BHM Radio Show!

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Dallas, Texas Self-Reliance Expo: WIN FREE Tickets!!!

With the Dallas’ Self-Reliance Expo right around the corner February 10-11, we want to give individuals and families the opportunities to win FREE tickets to the Self-Reliance Expo! (It’s actually gonna happen in Mesquite, just east of Dallas). What we are looking for:

  • Entertaining videos which highlight/demonstrate your most innovative Self-Reliance Creations, Contraptions, or Inventions (this can include modifications to products that you use or a tool that you created to fit your needs)
  • A brief & entertaining instructional video that teaches a Self-Reliance Skill or Short-Cut
  • A 2-3 minute silent video on anything Self-Reliance themed:
    • Comedy/Parody
    • Educational
    • Entertaining/Creative
    • Product Review
  • A humorous video that features a song you write & perform on:
    • Self-Reliance
    • the Benefits/Joys of being a Prepper
    • Buggin’ Out
    • Things Preppers Say
    • Life on the Homestead

We have plenty of tickets to give away for the most creative, fun, and entertaining submissions, so have fun & be SAFE! Only selected submissions will win tickets to the event. Winners will be selected by judges from the Self-Reliance Expo, based on creativity & entertainment.  We look forward to seeing your content!

It almost goes without saying, but please remember that the content should be appropriate for families to share & we will be featuring the winners on the Self-Reliance Facebook fanpage, an interview, and will likely be featured on other websites online. By submitting the content, you are allowing the Self-Reliance Expo to use that content in a promotional manner, with the opportunity to win a prize of tickets for admission to the Self-Reliance Expo referenced above. You must be the original producer of the content that you submit. Any prizes awarded for selected & featured content do not hold cash value, void where prohibited, winner must confirm contact, blah, blah, blah…

Several Ways to Submit Content:

  1. Upload your content to your YouTube account & Email the link to david[at]selfrelianceexpo[dot]com, or
  2. Upload your content to your Facebook account & share it on the Self-Reliance Expo Facebook Fanpage, or
  3. Send an Email to: david[at]selfrelianceexpo[dot]com with a link to your content outside of Youtube & Facebook

Winning submissions will be notified via email and announced here & on the Self-Reliance Facebook Fanpage. Content will be accepted until  February 6, 2012, with the earliest announcement of Ticket winners beginning this Saturday, January 28, 2012. We are accepting submissions from anywhere and everywhere. Remember: be safe, have fun, and be creative!

I’m thinking that if we get enough submissions…we can open it up for a grand prize winner to be announced at the February’s Self-Reliance Expo…the Grand Prize will be awarded to the winner there. The Grand Prize is yet to be determined….but it’s gonna be GOOD!

 

-David SafeWater

 

 

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Featured Post: Recycling a Glass Bottle Pantry Paratus Style

Our friends Wilson & Chaya at PantryParatus.com wrote a great article, and we are featuring it here with their permission. Enjoy!

Convenience is pretty expensive.  The just-in-time logistics system has changed our shopping experience in the Industrialized world.  If you pick up the last bottle of ketchup on the shelf, there is no such thing as “the back room” for someone to check to see if there is more.

I have bargain hunting in my genetic makeup.  I come from a long line of blue-collar immigrants who worked beyond modern imagination and were determined to get ahead in this great country.   My grandmother lived through the Great Depression in a family of ten children.  Her pantry was stocked deep at any given time.  She gardened actively throughout the summer and always had food in the refrigerator.  To her credit, I would put that below the fishes and loaves miracle when you consider how many grandsons she had.  If you left her house hungry, it was your own fault.  Her basement could have been a Cool-Whip museum for all of the washed, dried, sorted and organized-by-size containers that she kept down there.

the lowly break room reject

So when I passed by this bottle in the break room at work, my upbringing kicked in and I reflexively picked it up to examine it and see what other purpose it might fulfill.  After all, the price was right—it was being thrown away.  Here is a short list:

  • Lightning bug catcher—it is winter in Montana, bummer
  • Soil sample container—see conclusion number one
  • Yellow jacket trap— see conclusion number one
  • Seed sprouter—cool
  • Head bonker—as seen on the movie, The Gods Must be Crazy
  • Food storage container—yes, my grandmother would be proud!

Then the idea hit me that this bottle had a capacity in fluid ounces, but how much food could it store for me?

Great thoughts often sneak up on you, and it eventually came to me that frozen vegetables were on sale at the local grocery store.  We dehydrate with our Excalibur 9 Tray pretty much all the time.  Bananas were on sale this week and so we have banana chips in process as I write this.

First of all, why glass?  As fantastic as plastic is for space exploration, medical devices or fishing line—not all food plastics are the same.  We typically reuse all of our glass jars in our house.  A spaghetti sauce jar is on a one way trip when it leaves the store.  With this experiment, I wanted to reclaim something from the waste stream that can be used for our profit.  A post-consumer glass bottle can be taken to the dump or to the bank.

Secondly, why fill the bottle with dehydrated food?   I have seen some interesting experiments done with commodities such as rice, oatmeal and wheat in post-consumer bottles before, and I do like the idea.  Storing food in a five gallon pail is great, but if you want oatmeal do you really want to break the seal on a five gallon pail for one or two breakfast servings?  Ditto for wheat or rice in a spaghetti sauce jar.

Oatmeal

There are lots of great posts on the internet telling you how to store water–slightly chlorinated in a two liter soda bottle under the bed is great peace of mind.  And it is mighty cheap insurance if you are in earthquake country.

Lastly, why frozen vegetables?  Anything that goes into the dehydrator with as much cellulose and fiber as a carrot or corn kernel needs to be blanched first.  If you are not familiar with blanching, here is a great article on it from our friend Sharon Peterson at simplycanning.com.  Basically you dip the item in boiling water to soften the outside so that you avoid “case hardening” in the dehydrator.  You would have to look long and hard to see the down side to something that is blanched (dehydrator ready), pre cut and on sale!

dump bag onto tray

 

  1. Step one: wash and dry bottle.
  2. Step two: dump frozen vegetables on dehydrator tray.
  3. Step three: set time for dehydrator.
  4. Step four: put dehydrated vegetables in the bottle.
  5. Step five (optional): add oxygen absorber

Here are the vegetables at 12 hours:

12 hours

Here are the vegetables at 24 hours:

24 Hours

Done!

Later, when frozen vegetables are not on sale, you can still enjoy them in a soup or stew anytime.  They will always be on sale to you because you preserved them minus the risk of freezer burn.

 

done

I managed to get two one-pound bags into the bottle.  As you can see, 2 ½ pounds would have easily made it in there.  These will go on the shelf without any further cost to store them.

Wilson

Pro Deo et Patria

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Dallas, Texas Self-Reliance Expo: G & R Foods, Red Feather Butter & Cheese, & Bega Cheddar Cheese

Last week, I had the opportunity to speak with Laurie Gawronski of G & R Foods, Incorporated. Laurie heads the sales of Ballantyne Butter and Bega canned cheddar cheese. Although G & R is based in Wisconsin, they are the largest domestic wholesaler of New Zealand’s Ballantyne butter brand and the nation’s exclusive importer of Australia’s Bega cheddar cheese.

Laurie confirmed that not only will samples of the butter & cheese be available at the Expo, but there will also be an incentive for group purchases of the products. According to her, group buys of the product are popular because of their established and well-known quality. In fact, I also learned that G & R will also have a newer product available at the show. I will let you know more about that product within the next couple of weeks before the Expo, running February 10-11, 2012 in Mesquite, Texas.

Ballantyne's Red Feather Creamery Butter

Ballantyne Butter

Ballantyne is the world’s largest producer of canned butter. Sealed airtight for maximum freshness, this canned butter delivers convenience in the form of extended shelf-life and easy distribution without the need for refrigeration. Take it anywhere. It’s ideal for camping, boating and remote areas where refrigeration is not available. There is no defined expiration date because its shelf-life is primarily dependent upon storage conditions (temperature, humidity, altitude, sunlight/shade, etc.) G& R Foods, Inc., does guarantee the shelf life for two years however, the actual shelf life of the butter will ultimately depend on the storage conditions (temperature being the main factor) and the seal of the can remaining intact. Protection from exposure to oxygen & extreme temperatures will make the butter last for a very long time. Oh, and there are no artificial colors or preservatives. Ballantyne butter is a product of New Zealand.

Bega Cheddar Cheese

Bega Cheese 

Bega has been making cheese since 1899 and has found a way to put great tasting cheddar cheese in a can. This product has a natural cream color with medium cheddar flavor and a pleasing texture. The cheese is easy to cut, grate or slice. It’s great melted on a burger, on hashbrowns or just straight out of the can. There is no expiration date on the cans, only the date of production. These cans are guaranteed for 730 days, but if stored properly, will last much longer. This cheese is also hormone free. There are no artificial colors or flavors.

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Shelf Reliance Consultants @ Dallas, Texas Self-Reliance Expo, Feb. 10-11, 2012

Texas Shelf Reliance®

For those of you out there who enjoy the free samples given out at Costco, Farmer’s Markets, or In-Home Presentations, you’re in for a treat at the upcoming Self-Reliance Expo just outside of Mesquite, Texas in three weeks. A team of select Independent Consultants from Shelf-Reliance® & Thrive™ Foods will be there, coordinated by John & Diane Runnells. The Runnells are based out of North Richland Hills, Texas and are excited to share their experience and knowledge of their products.

Shelf Reliance® Consultants will include (click on any one of the links to visit their independent sites):

John & company will have fresh samples available as well as a display of their practical shelving options for storing & rotating home food storage cans. They look forward to answering your questions & arranging free consultations for individuals as well as families. Having tasted tons samples of the Thrive™ Foods, I can vouch for their quality and goodness!

Please be sure to visit their websites where there are many valuable tools available to guide your food storage. Some of the free online tools available through Shelf Reliance® include:

  • Their online store of course!
  • Food Calculator- calculate your family’s food storage needs
  • Shelf Reliance® University- learn about food storage & becoming better prepared
  • Recipes- get tastefully creative with your food storage!
  • How to host a Food Storage Party in your Home
  • The Thrive™ Q- develop your own personalized food storage solutions
  • & Many more…

We look forward to seeing you all in Dallas! Please visit www.SelfRelianceExpo.com for details. To order discounted tickets, please visit the Self Reliance Expo Fanpage on Facebook & be sure to Like it.

 

-David SafeWater

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Lehman’s 2012 Cast Iron Recipe Drawing: Enter to Win a Gift Card!

Lehman’s-”the world’s purveyor of historical non-electric merchandise technology”- is hosting a drawing for a recipe which utilizes cast iron cookware in one of four possible categories:

  1. Main Dish
  2. Dessert
  3. Bread
  4. Breakfast

I want to point out that this is a drawing and not a contest to select a preferred recipe. All submissions/entries must be received by Lehman’s by February 1, 2012 at the latest, and the drawing will occur approximately one week later. One winning entry will be selected per each category, with each winner receiving a gift card, redeemable at Lehman’s for products they sell.

Once the winners are selected, their names will be posted on Lehman’s blog. Please visit Lehman’s.com for full details regarding the drawing, and GOOD LUCK!

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Featured Video: How to Plant Sugarcane Stalks

SugCne

This is a great & simple video on planting sugarcane stalk from an experienced farmer. These are the kinds of basic skills that we need to preserve in order to foster greater self-reliance for generations to come.

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Frugal Friday Feature: Money Mistakes Frugal People Make

The following post quotes an original article written by Emily Guy Birken at CashMoneyLife.com. I am posting my thoughts on her points in that article titled Mistakes Frugal People Make.

Emily’s first example of attempted frugality does a great job at reminding us that many times cheaper is more expensive!

After my son was born, I decided that I wanted to start running to get back into shape.  I knew that the best jogging strollers were expensive, but I also knew they were like any other fitness equipment: people used them once or twice and then let them collect dust.  I went on Craig’s List, found a jogging stroller in nearby Indianapolis, and happily handed over cash, feeling smugly superior to those retail-paying saps out there.

Except this purchase was a big mistake.  The stroller was badly worn, missing a cup holder (a necessity for runners) and seemed to want to pitch my son on the ground anytime I went faster than a trot.  I later found out I could have gotten the same stroller new for only about $40 more than I spent…

Craigslist has helped me save a ton of money. There are tons of similar sites which provide the same convenience of “free and quick.” There are also lots of scams to avoid. It may sound trite, but my rule of thumb in using classified sites and buying products: I don’t buy it unless I’m OK with throwing that money away. Some things are worth the cost of buying them new or from a reliable source, like:

  • expensive electronics or expensive equipment- with little or no documentation on maintenance/performance, you’re risking using a product that is faulty. It may turn on and work for a while, but it might have a problem which motivated its sale for some quick cash.
  • software- Example: If you find Adobe’s CS5.5 for way under it’s lowest price on reputable sites like Amazon, for like 50 bucks, then I’d keep shopping. It will likely prove pirated, may not function because it is a copy, or have a bunk activation code.
  • jewelry or genuine precious metals- I am not trained in jewelry appraisal and would not recommend this unless you’re pawn-store sidekick best friend is willing to join you in exchange for lunch.

Emily shares the following four examples to illustrate. Here is her list (my thoughts are italicized):

1.  Using credit for the rewards. 

While there are many great credit cards that offer cash back and other rewards, sometimes it’s easy to forget that you’re using a credit card that will charge you interest.  It can be tempting to look at the percentage you get back for each purchase and whip out the card for everyday and extraordinary expenses.  That’s why the credit companies offer these rewards.  But if you’re not able to pay off the card each month, it doesn’t matter what perks are offered: you’re paying interest.  Only use credit if you have a plan to pay it off each month.

Point 1 Response:

Pay off your credit card monthly…it’s as simple as that! She references points and rewards and stuff, but ultimately the main strategy in using a card is to leverage the lending offer of credit card companies…EXTENDING CREDIT. Although you may not be rewarded by the issuing credit card company for using their money without giving them any, lol.

2.  Overplanning.

I’m a big believer in planning ahead as a method for keeping control of my finances.  However, there is such a thing as too much planning.  When I purchased pounds of organic carrots on sale to make into baby food and freeze, I thought I was being savvy.  Unfortunately, my son refused to touch carrots leaving me with a lot of frozen orange mush.  Always plan for a little uncertainty.  Too rigid a budget, monthly menu plan or grocery list might end up costing you in the long run.

Point 2 Response:

She really is talking about knowing your consumption behavior more than planning your budget here. Being savvy about a great sale is not relevant if you would never use the discounted products…unless you’d resell them! Even so, plan your work & work your plan.

3.  Spending a dollar to save a nickel.

This is a common problem among the frugal types.  You may be able to get cheaper groceries 20 miles down the road, but is it worth the gas to get there?  What about talking yourself into buying a house because you will be able to claim the mortgage interest deduction in your taxes? Don’t let your frugal mindset make you forget the big picture.

Point 3 Response:

The reference to grocery savings vs. money lost in gas is only one aspect of saving money & is old. Perhaps the most important factor in spending is the ability to make purchases of quality; products that will last & perform well! ROI ring a bell?

4.  Forgetting what your time is worth.  I used to bake bread weekly—it was cheaper and tasty.  But as my time becomes more and more crunched, it’s worth it to me to buy store bought.  For anything DIY, from cooking to home improvement, take the time to weigh how long it will take you versus how much it will cost you to contract it out.  Sometimes it’s worth your money to have more free time.

Response to point 4

I’m a real idealist, meaning that I materialize my ideals. Bread-baking is one of those ideals: the ability to consume fresh whole wheat with minimum cost & simple preps, and enjoy it with family & friends. I will continue to bake bread weekly…to me it’s about being a productive consumer. I don’t blame her for wanting to leverage her time…just be careful about the “weighing time” in analyzing. There is such a thing as analysis-paralysis, that is counter-productive. It’s OK to spread tasks over time. Just be sure to run your schedule, not the other way around. 

Read Emily’s original article HERE.

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The Benefits of Cinnamon

Cinnamon serves uses beyond bread pudding, french toast, and tea. In fact, Pliny the Elder referenced an unknown native people’s guarding of a pricey cinnamon by “a terrible kind of bats,” circa 77 AD.1 Both bark and flower have their practical application. Following are some important facts about cinnamon which should prove useful to you.

Both cassia and true cinnamon come from the genus Cinnamomum (C.), and the Lauraceae family. Although related, cassia (Cinnamomum aromaticum or Cinnamomum cassia) is not to be confused with true cinnamon, Ceylon cinnamon (Cinnamomum zeylanicum or Cinnamomum verum). Cassia identifies cinnamon originating from Southeast Asia and which is the commonly available ground cinnamon here in the States.

Constituents of cinnamon include coumarins, gum, mucilage, sugars, tannins, and volatile oil.1

Bark

Ceylon cinnamon and cassia are easily distinguished by their unique roll structures, texture, and colors:

Ceylon cinnamon have an identifiable single roll, are thin, brittle, and tan in color.

Cassia rolls look like scrolls (double-roll), are thick, hard, and dark brown.

 

 

 

 

 

 

 

Typically, the bark of cinnamon is used orally. My copy of Natural Medicines Comprehensive Database 2 cites the following ailments/conditions associated with its oral application, as a(n):

  • anthelmintic- used in addressing parasitic intestinal worms
  • antidiarrheal- used to treat diarrhea
  • antiflatulent- used to reduce intestinal gas
  • antimicrobial- kills or inhibits the growth of microorganisms
  • antispasmodic- used to suppress smooth muscle spasms within the gastrointestinal tract
  • appetite stimulant

Twigs

The Chinese name for cinnamon twigs is gui zhi.

Traditionally, the Chinese use the twigs (gui zhi) to stimulate circulation in the hands and feet, enhancing warmth. Its ability to promote sweating assists in caring for individuals with colds.1

Essential Oil

Cinnamon in the essential oil form is often produced via steam or water extraction from the inner bark of the tree.

References

1 Ody, Penelope. The Complete Medicinal Herbal. 1st ed. New York: DK Publishing, Inc.; 1993:  192 p.

2 Jellin JM, Gregory PJ, Batz F, Hitchens, K, et al. Pharmacist’s Letter/Prescriber’s Letter Natural Medicines Comprehensive Database. 5th ed. Stockton, CA: Therapeutic Research Faculty; 2003: pg. 358.

3 EverythingDoTerra, n.d. Cassia Cinnamomum cassia. http://www.everythingessential.me/Oils/Cassia.html. Accessed 2011 November 1.

4 Abundant Health. Modern Essentials: A Contemporary Guide to the Therapeutic Use of Essential Oils. Utah: Abundant Health; 2011: 235 p.

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Featured Post: Conquering The Food Budget…

The following article is a featured post by Donovan Baldwin. He covers the essential principle of frugality, a practice ALL homesteaders cherish! Enjoy:

One of the things that takes some getting used to, especially as a senior citizen on a fixed income, is living on that fixed income.

credit: moneysense.gov.sg

Even if you have a healthy retirement income; investments, a 401K plan and Social Security benefits, when you stop working, your income comes out of that nest egg which is, for most of us at least, a diminishing bucket of funds.

So, anything you can do to protect your money and economize means that little pot of money will last longer, be there for you when you have an emergency or be available for fun things which is what retirement is supposed to be all about.

If you are someone who is able to continue to prepare your own food, you are already well ahead of the game because one mega expense for any budget at any age is the food budget. And, if you are buying food for a spouse, older children still at home (common these days) or you are helping to raise the grandkids (not un-common), you might see a food budget that can get out of control.

So, it pays to come up with some tips for how to slash that food budget but do so in away that does not hurt the quality of food you eat or feed your family.

Like charity, economy begins at home; so, you can do a lot before you even get to the grocery store by learning to use everything you buy.

An investment in some quality storage units so you can keep leftovers fresh or keep fresh vegetables or fruits on hand will help you eat everything you buy and cut down on waste. In fact, if you like to garden, you can even take the organic waste such as coffee grounds and apple cores and make your own compost which can go into your garden to help grow your own food next spring.

But, still, the key to saving money at the grocery store is to be a smart shopper.

Remember that grocery stores stock lots of items that are made to appeal to people who want convenience over low prices. So you can save a lot of money by avoiding fast foods, frozen foods or “TV dinners” and buying the ingredients to make your own meals every day.

NOTE: Years ago, I worked in the grocery industry, and every inch of the store is designed and intended to help you part with your money. Nothing in a grocery store is where it is, or how it is, by accident. One of the ways to defeat the “superior” advantage these stores have is to make your shopping list at home and stick to it. If you realize that you need something NOT on that list, start a new list with it when you get home. If you have to go back to the store for one item now and again, that is better than adding item after item that you “forgot” once you are in the store.

Being a smart shopper also means knowing when and where to shop and how to find the good values in food and grocery supplies at the store. Some core principles of smart shopping are as follows:

1. If you can buy in bulk – do so.

Most items are cheaper at the unit cost level if you buy larger quantities. So if you can buy and store more food at once, you can take advantage of those savings. However, in the last few years, the grocery chains, and independents, have caught on to this. Take a calculator and do the math for yourself.

2. Avoid impulse purchases.

Stores carefully place items that are appealing so you will buy higher priced items. Work from a list and stick to your list. Exactly as I said earlier.

3. Slice your own cheese.

Pre-sliced cheese comes at a higher price. Buy a good cheese knife and buy cheese in blocks and slice it yourself. In fact, almost anything which requires preparation before the purchase will cost more.

4. Buy fresh produce. Fresh foods are not only better for you nutritionally, they are cheaper. As in number 3 above, it takes preparation to get that food into a can…and you pay for the can!

5. Know your town.

Each grocery store has certain categories they do best at outselling the others. Know what stores are good with produce, with meat and with everyday savings and create your shopping lists accordingly.

NOTE: However, if you have to burn a $3.00 gallon of gas to save $2.00 on groceries, it isn’t worth it. I used to live in a small town where the three grocry stores were within a half mile of each other, however. I took their ads and made my shopping list accordingly and saved a bunch of money each week by buying specials at each store. One store always had the cheapest meat, so I always shopped there. I flirted with the female butcher too, and that helped. :)

6. Know your store.

Each week, your store marks down certain items in preparation for the weekend. Routinely they will slash the prices of fresh meat to get rid of last week’s supply in preparation for the higher priced specials for this week. The Kroger down the street from me is a prime example, no pun intended.

If you know when that stuff hits the shelves, you can score big savings and freeze what you buy to use over the next few weeks.

7. Know your items.

Saving money on groceries works best if you treat it as a business. Learn your price points of what is a good price for each item on your list. Try to buy under those price points so your budget is controlled.

8. Buy store brands.

While you may find the occasional tough piece of asparagus in the store brand, overall you will save and get good tasting, nutritous food products. Even more, such things as store brand toilet paper, paper towels, and pet supplies can be just as good as name brand items.

When generics first hit the market, many were pretty bad. However, a whole new industry has sprung up and there are companies providing quality items under various labels to cover different store brands. About half of what I get at the grocery store is store brand.

9. Use coupons.

Don’t turn your nose up at using grocery coupons. Saving ten cents off of a dollar item may seem like chump change, but it’s 10%! Take 10% off a weekly grocery bill of $100 and you save $10 a week or $520 a year.

Actually, if you treat grocery coupons like a business, you can save even more. My best performance was the day the cashier rang up $120 before the coupons, and I paid her $20 and some odd cents after coupons.

Would you like to save $100 a week on groceriea?

It can be done.

10. Leave the rugrats at home.

Sorry, don’t mean to sound disparaging. Too many years in the army , I guess. However, the fact is that children will generally add dozens of items to your shopping cart, distract you from your mission (army again) and slow you down.

Leave them out of the picture and you won’t have to buy their impulse items and the trip will go faster too. Remember the list? Was Cocoa Pebbles on it?

“But Grandma………..”

By being a smart and savvy shopper, you can stretch your food budget and see an impressive savings on what you spend on groceries. That, in turn, helps you stretch your retirement savings which means a longer and more prosperous retirement and one that is more worry free as well.

Speaking as someone on Social Security and military retirement, that is worth the extra effort.

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Rasberries, Tis The Season…

I love Fall! The leaves are changing, the weather is cooler, we get a nice breeze, and RASPBERRIES!!! This was not even half of the berries ready today! Yummm

photo

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Got Beet?

Here is a pic of the beets that my wife used for her famous beet recipe we posted a little while back. Looks like it’s time for some more great eats!

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Eggplant Parmesan

Eggplant Parmesen
Ok so here is our first recipe that is 100% from our garden our made from scratch. The bread crumbs are made from bread that was made from wheat that we ground ourselves. The eggplant, tomatoes, and herbs are all from the garden. Actually its not 100% as the cheese was the only thing that was store bought. Either way this is our favorite recipe for using our eggplant! Hope you enjoy.

Eggplant Parmesan

Eggplant:

2 pounds glove eggplant (2 medium eggplants), cut crosswise into 1/4 inch thick rounds
1 tablespoons kosher salt
8 slices high-quality white bread (about 8 ounces), torn into quarters
1 cup grated Parmesan cheese (about 2 ounces)
Table salt and ground black pepper
1 cup unbleached all-purpose flour
4 large eggs
6 tablespoons vegetable oil
Tomato Sauce:
3 cans (14 1/2 ounces each) diced tomatoes
2 tablespoons extra-virgin olive oil
4 medium cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 cup fresh basil leaves chopped
Table salt and ground black pepper
8 ounces whole milk mozzarella, shredded (2cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves torn, for garnish
1. FOR THE EGGPLANT: Toss half of eggplant slices and 1 1/2 teaspoons kosher salt in large bowl until combined; transfer salted eggplant to large colander set over bowl.  Repeat with remaining eggplant and kosher salt, placing second batch in colander on top of first.  Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes.  Arrange eggplant slice on triple layer paper towels; cover with another triple layer paper towels.  Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
2. While eggplant is draining, adjust oven racks to upper- and lower-middle positions, place rimmed baking sheet on each rack, and heat oven to 425 degrees.  Pulse bread in food processor to fine, even crumbs, about fiftee 1-second pulses (you shoud have about 4 cups).  Transfer crumbs to pie plate and stir in 1 cup Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon pepper; set aside.  Wipe out bowl (do not wash) and set aside.

3. Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine.  Beat eggs in second pie plate.  Place 8 to 10 slices eggplant slices in bag with flour; seal bag and shake to coat eggplant.  Remove eggplant slices, shaking off excess flour, dip in eggs, let excess egg run off, then coat evenly with bread crumb mixture; set breaded slices on wire rack set over baking sheet.  Repeat with remaining eggplant.
4. Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil.  Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes.  Do not turn off oven.
5. FOR THE SAUCE: While eggplant bakes, process 2 cans diced tomatoes in food processor until almost smooth, about 5 seconds.  Heat olive oil, garlic, and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring tomatoes.  Bring sauce to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened ansd reduced, about 15 minutes (you should have about 4 cups).  Stir in basil and season to taste with salt and pepper.
6. TO ASSEMBLE: Spread 1 cup tomato sauce in bottom of 13 by 9-inch baking dish.  Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce, leaving majority of egg;lant exposed so it will remain crisp; sprinkle with 1/4 cup Parmesan and remaining mozzarella.  Bake until bubbling and cheese is browned, 13 to 15 minutes.  Cool 10 minutes; scatter basil over top, and serve, passing remaining tomato sauce separately.

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Beets and Greens Salad with Cannellini Beans

First of all I do NOT like beets. My wife has tried for years to find a recipe that I would like. We grow them every year in our garden, yet she is the only one that will eat them. After making this recipe I am in love! This recipe was sooooo good! So if you need to do something with all those beets in the garden, or from the store, give this one a try. Here is the recipe my wife gave me to add:

Beet and Green Salad recipe

(Cannellini Beans are also known as White Kidney Beans)

2 bunches beets with unblemished greens, or 8 cups lightly packed beet greens
2 cloves garlic, crushed and peeled
1/2 teaspoon salt
3 Tablespoons red-wine vinegar
1/3 cup extra-virgin olive oil
1 teaspoon dried oregano, or 2 teaspoons fresh oregano leaves, minced
Freshly ground pepper, to taste
1 15-ounce or 19-ounce can cannellini beans, rinsed
1/4 cup thinly slivered red onion, (1/2 small onion)

Preheat oven to 400*F. Cut greens from beets, leaving about 1-inch of stem attached; reserve about 8 cups greens, lightly packed. Wash and dry the beets. Wrap in foil and roast until tender, 1 1/4 to 1 1/2 hours, depending on size. (Alternatively, place beets in a microwave-safe dish, add 1/4 cup water, cover and microwave on high for 20 to 25 minutes.) When the beets are cool enough to handle, peel 4 of them and cut into 1/2-inch wedges. You should have about 2 cups. Place in a medium bowl. (Reserve remaining beets for another use.)
Using a mortar and pestle or the side of a chef’s knife, mash garlic and salt into a paste. Transfer to a large bowl. Add vinegar and whisk to blend. Add oil,k oregano and pepper, whisking until blended. Measure out 1 tablespoon and add to the beet wedges; toss to coat. Add beans to the remaining dressing and toss to coat. Let marinate at room temperature until ready to use.
Place onion in a small bowl, cover with cold water and add a handful of ice cubes; let stand for 10 minutes, or until ready to use.
Meanwhile,bring 2 cups lightly salted water to a boil in a large wide pan. Wash beet greens in several changes of water; trim the stems. Add the greens to boiling water, cover and cook until tender, about 5 minutes. Drain well, pressing on the greens with the back of a spoon to remove excess moisture. Cut into 1-inch pieces.
Drain the onion. Add to the beans along with greens; toss to coat. Spoon the salad onto a serving platter or individual plates and garnish with the beets. Serve immediately.

I use apple cider vinegar because it is what I have on hand. I love this recipe! It is so delicious and good for you. My husband who doesn’t love beets, loves this dish! What a great way to use all the vegetable also. (I found this recipe somewhere and claim no credit for it.)

~Heather in the Kitchen!

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Peach Pie

My daughter made her first pie. Her mom guided her through it. Turned out delicious! Here are the pics and recipe:

You’ll need your favorite Pastry for Double-Crust Pie.

Stir together:
1/2 cup sugar
3 tablespoons flour

Add:
7 cups of sliced, peeled peaches (3 1/2 pounds)
1/8 teaspoon almond extract

Toss gently until peaches are coated.
Roll out half of the pastry and line pie plate.
Spoon in peaches.
Roll second half of pastry and lay over top.
Trim and crimp edges.
Make 3 slits in top of pastry to allow steam to escape.
Bake at 375* for 55 minutes, until golden.
Allow to cool before slicing.
Enjoy with fresh whipped cream.

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Strawberry Freezer Jam

As promised here is the strawberry freezer jam recipe. Here I thought my wife came up with this awesome recipe and I asked her for it. She just laughed and said she would email it. Here ya go, straight off the Sure Jell site!:

30 Minutes To Homemade SURE.JELL Strawberry Freezer Jamimg_01321

Recipe Rating:

Prep Time: 30 min
Total Time: 24 hr 30 min
Makes: 5 containers or 72 servings, 1 Tbsp. each

Nutrition Information
Kraft Kitchens Tips
Ratings and comments
You may also enjoy

2 cups crushed strawberries (buy 1 qt. fully ripe strawberries)
4 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin
RINSE 5 (1-cup) plastic containers and lids with boiling water. Dry thoroughly. Stem and crush strawberries thoroughly, 1 cup at a time. Measure exactly 2 cups prepared fruit into large bowl. Stir in sugar. Let stand 10 min., stirring occasionally.
MIX water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 min. Add to fruit mixture; stir 3 min. or until sugar is almost dissolved. (A few sugar crystals may remain.)
FILL all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or in freezer up to 1 year. Thaw in refrigerator before using.

NUTRITION INFORMATION
Nutrition (per serving)
Calories 45
Total fat 0g
Saturated fat 0g
Cholesterol 0mg
Sodium 0mg
Carbohydrate 12g
Dietary fiber 0g
Sugars 12g
Protein 0g
Vitamin A 0%DV
Vitamin C 4%DV
Calcium 0%DV
Iron 0%DV


RATINGS AND COMMENTS

joedawna on 5/27/2010
Super easy and SUPER YUMMY!!

GOLD16 on 5/24/2010
Very easy to make and the Jam was very good.

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Remedy For Ear Infections

borax I get ear infections quite often. I am not sure why, but since I have been an adult I seem to get them a couple times a year. While in Texas several years ago I was dealing with another ear infection. An old lady gave this remedy and it works like a charm, so I thought Id pass it on. I take a baby food jar and fill it 2/3 full with rubbing alcohol. I then put two large spoonfuls of borax into the jar. Close it and shake it real good. Let it sit, and most of the borax will then settle to the bottom. Take a syringe and pull the liquid from the top-not the pile of borax at the bottom of the jar. Lay on your side and fill one ear and let sit for 10 min. Drain and repeat for other ear if necessary. Works like a charm every time. Hope this helps.

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Power Drill and Dutch Oven Apples

Use a Power Drill with a 5/8th in. bit to core the apples and then bake. Visit my blog for more dutch oven cooking : jpodbuild.wordpress.com

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Orange Peel Uses Around The Homestead

532px-ambersweet_oranges

I love fruit. I really love Cuties during the winter months. I eat up to four a day. I have been throwing the orange peels into the compost bin all winter. I peeled one last week while driving around and left the peel on the floorboard and forgot to grab it as I got out. The next day, my truck smelled very pleasant, so that got me thinking about other uses for the peel. I hit the world wide web and came up with this: … Continue Reading

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Homemade Ice Cream in Five Minutes

5-minute-ice-creamIts dead winter, but it is always a good time for ice cream! I find that we carry less ice cream in the freezer during winter months, but there are those cravings that come along. Luckily a quick google search found some cool recipes for homemade ice cream. One of the ones I really liked was from the DIY website Instructables. So all you need is a few minutes prep time, a few simple ingredients( frozen fruit, sugar, vanilla, and heavy cream), a blender or food processor and WHAM! you got some delicious homemade ice cream! If you want good consistency after making it, you will need to throw it in the freezer for a bit. This obviously takes more than five minutes, but it does taste better that way, IMHO.

Five Minute Ice Cream [Instructables]

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