Planning my funeral (no I am not dying)

An ice storm devoured the area as hundreds of people trekked to the tiny little town in Southern Illinois. The traditional church with light beaming from the stained glass windows beckoned people inward as they came to pay their last respects.

The memorial service was short, but then the mic was opened to talk about Mike...
People queued up and starting sharing story after story.
One gentleman even focused his tribute on "I want to be like Mike."
I sat there and watched the scene play out and thought how senseless it was at this point; Mike was no longer here to hear the accolades. I made up my mind then and there, at the ripe old old of 32 that from that point on, I would not have these regrets that others were having this blustery evening.
I embarked on a journey to tell people how I feel about them, while they were alive and kicking.
Several years later, a dear friend named Myra was facing her last battle with cancer. We all knew. Well, some of gathered together and decided to throw a "Celebration of Myra" party.
Again, it was an inclement wintry eve and about a hundred people journeyed weathered the storm.  The mic was open up on the podium, friends lined up and started to share anecdotes, poems, cards and simple heart felt emotions. This evening was much different as Myra was there with us to hear us tell her just what she meant to each and every one of us. She was always an humble women of such grace, she was a bit embarrassed by this display of love and admiration. But, I can tell you, she know that night how much she was loved. When she died a few months later, there were no regrets for the people that had joined in the celebration of her life.
Why am I sharing these stories? Today I am sharing a little bit of what I have learned on my life journey. One thing for sure, if I love you, you know it beyond a shadow of a doubt!
When I intentionally titled this about planning my funeral, I probably should have said, I would really prefer NOT to have a funeral service. Oh, I know it's supposed to be for those who are left here on earth, for comfort. But honestly, I would rather know today - to be told how they feel and what they think. Spent the time with me now. This is a very personal part of my journey that really breaks my heart, which I won't go into further detail. Just know that at times Perky Prepping Gramma isn't always perky.
If you get anything out this post today, tell people how you feel about them while they are still with you. Don't wait until it is too late & live life with regrets.

Getting Back to Goal Setting...

Goal Setting: Until recently I would set monthly goals, generally it involved canning/storing meat and something else (based on what I was learning or needed attention in storage). With getting the properties ready and moving everything, I have backed off on canning more meats. But I do have some meat in the freezer I have accumulated, which I will be canning once we get more settled in the new house. Basically I have been maintaining what I have stored, learning to use what I have & learning more skills.

What I Did in February:

Canned: blueberry juice, more milk

Dehydrated: more fruits (blueberries, pineapple, mandarin oranges & dehydrated meat (chipped beef)

Stored more: Coffee, milk, dehydrated fruits, dehydrated meats (chipped beef)
Skills learned/learning: learned to make blueberrywine, making vanilla extract, studying midwifery, still studying chickens, coops, etc.

Made more: actually this is more of maintaining a healthier lifestyle. Maintaining water kefir, elderberry juice, meals 100% from storage,

Tested: Making whipping cream from store heavy whipping cream, storage methods of cigarettes

Developed: An apron habit. LOL.
All of this has been documented on f/b, my blog and pinterest in case you missed something. There, that makes me feel better. Seeing this helps me realize I am still staying focused on my goals.

Would you like to share some of the things you accomplished this month?

What does the USDA really say about Pressure Canning Butter?

While I am aware that I risk vilification for my pressure canning butter, I am now comfortable sharing what I have researched over time.

At National Center for Home Food Preservation, under FrequentlyAsked Questions, there is a fairly in depth discussion on "processing" butter" (it's the next to the last question on the page), I read which dealt with canning butter, and it only referenced not water bathing or oven canning butter. It didn't address pressure canning.

Below is what is stated on their site in it's entirety, I am adding this because I really want you to read the information. Yet, I still recommend that you actually go to the NCHFP site and see for yourself.

Should I use directions for canning butter at home that I see on the Internet?
Indeed, there are some directions for 'canning' butter in circulation on the Internet. Most of what we have seen are not really canning, as they do not have Boiling Water or Pressure Canning processes applied to the filled jar. Jars are preheated, the butter is melted down and poured into the jars, and the lids are put on the jars. Some directions say to put the jars in the refrigerator as they re-harden, but to keep shaking them at regular intervals to keep the separating butter better mixed as it hardens. This is merely storing butter in canning jars, not ‘canning’. True home canning is when the food is heated enough to destroy or sufficiently acid enough to prevent growth of all spores of Clostridium botulinum (that causes botulism) and other pathogens during room temperature storage on the shelf.

Additionally, when you consider the economics of the process (energy costs involved with heating, cost of jars and lids, etc.), even if the butter is bought on sale, it may not be economically viable to prepare butter to store for years in this manner. Good quality butter is readily available at all times, if butter is needed for fresh use. If the concern is about emergency food supplies, there are dry forms of butter that can be purchased and stored, oils that can be used in an emergency, or commercially canned butter in tins (although we have only seen this for sale from other countries). Melted and re-hardened butter may not function the same as original butter in many types of baking anyway.

There are a few issues with the common directions circulating on the Internet at this time (Spring 2006):

1. Physical safety and food quality: In the provided directions, the jars are preheated in an oven (dry-heat), which is not recommended for canning jars. Manufacturers of canning jars do not recommend baking or oven canning in the jars. It is very risky with regard to causing jar breakage. There is no guarantee that the jars heated in this dry manner are sufficiently heated to sterilize them, as we do not have data on sterilizing jar surfaces by this dry-heating method.
2. The butter is not really being 'canned'; it is simply being melted and put in canning jars, and covered with lids. Due to some heat present from the hot melted butters and preheated jars, some degree of vacuum is pulled on the lids to develop a seal. It rarely is as strong a vacuum as you obtain in jars sealed through heat processing. The practice in these 'canned' butter directions is referred to as 'open-kettle' canning in our terminology, which is really no canning at all, since the jar (with product in it) is not being heat processed before storage.
3. Although mostly fat, butter is a low-acid food. Meat, vegetables, butter, cream, etc. are low-acid products that will support the outgrowth of C. botulinum and toxin formation in a sealed jar at room temperature. Low-acid products have to be pressure-canned by tested processes to be kept in a sealed jar at room temperature. It is not clear what the botulism risk is from such a high-fat product, but to store a low-acid moist food in a sealed jar at room temperature requires processing to destroy spores. A normal salted butter has about 16-17% water, some salt, protein, vitamins and minerals. Some butter-like spreads have varying amounts of water in them. We have no kind of database in the home canning/food processing arena to know what the microbiological concerns would be in a butter stored at room temperature in a sealed jar. In the absence of that, given that it is low-acid and that fats can protect spores from heat if they are in the product during a canning process, we cannot recommend storing butter produced by these methods under vacuum sealed conditions at room temperature.
4. Some other directions do call for 'canning' the filled jars of butter in a dry oven. This also is not 'canning'. There is not sufficient, research-based documentation to support that 'canning' any food in a dry oven as described on this web page or any page that proposes oven canning is even sufficient heating to destroy bacteria of concern, let alone enough to produce a proper seal with today's home canning lids.
   
   In conclusion, with no testing having been conducted to validate these methods, we would NOT recommend or endorse them as a safe home-canning process, let alone for storing butter at room temperature for an extended period. We do know that the methods given for preheating empty jars, or even filled jars, in a dry oven are not recommended by the jar manufacturers or by us for any food. Aside from the physical safety and quality issues, and the fact that it is not canning at all, if there happened to be spores of certain bacteria in there, these procedures will not destroy those spores for safe room temperature storage.

From my reading of the NCHFP guidelines they state do not to use boiling water bath or oven canning methods of preserving butter. While they don't state it implicitly, I interpret that since it is a low acid food, it should be pressured canned.
What I am asking is to show me a recognized document from the USDA or NCHFP that states it is unsafe to pressure can butter & why. I could have missed it, I am human. 

That is how I made my decision that pressure canning butter was safe for my family. That being said: if you want to know how I pressure can my butter here is the link: Pressure Canning Butter for Storage. 
I have also done the same research on What the USDA Really Says about Pressure Canning Milk.

What you see here and on my blog and on Facebook is original work (and pictures) that I Perky Prepping Gramma actually do myself. If you liked this article, please fell free to like me (Perky Prepping Gramma) on Facebook & keep up to date on the things i post. I really appreciate the support.

Skills Building: Midwifery (not a tutorial)

When I took the Patriot Nurse's Medical Prep 101 + 201 Combo Class last year, 

I became extremely interested in midwifery. Having taken Patriot Nurse's courses, I would definitely say that it is worth the investment.
I am certainly not qualified to teach this subject. But, it is a skill I am reading up on at this point. This is a book I have been reading on Midwifery. 

Free at the time of posting

                                                                   
Have you learned any new skills recently? 
Sharing my journey...

Could I Get it/Grow it/Make it vs. Should I Store it

Photo credit: "Matadecacao"by Luisovalles - Own work. 

Licensed under CC BY 3.0 via Wikimedia Commons 

When I started “preparing” it certainly wasn't because it was popular. It started from the realization that we simply didn't trust the economy. Later we found what is called the “prepping community”. Yet our journey quickly became paradigm shift to self sufficiency and honing our skills. Lately we have become even more focused in this direction. It probably has a lot to do with our new house/land.

One way that has changed the way I prepare and store items, especially what I continue to add to my storage vs. what I work towards growing/making my own.

Could I Get it/ Grow it/ Make it vs. Should I store it

It took awhile to get to this point & it would have saved a lot of time and money in my initial storage.

Here are just a few ideas to get you started on this thought process:
Could I grow a lemon tree? We are considering purchasing a lemon tree (among other trees)

Other fruits:

Pineapple: At this point I can't envision growing a pineapple plant without building a hoop house or greenhouse. Maybe down the road. Until them, I will continue to store, can & dehydrate.

Apples: Another tree we are considering, though I have ways to get apples or seeds if need be.

Blueberries, Elderberries, Persimmons, Kiwi, Ginger and myriad of other tasty fruits: I am blessed to have friends that grow all of these (and more) items.

What about cocoa? Another items which at this point this point I don't have immediate plans to even consider growing. But, the nice thing about cocoa itself, is that is has an indefinite shelf life. I continue to simply add cocoa to my stores.

Spices: I have friends who are growing all sorts of hot peppers. I could easily get seeds if needed to start producing chilies. Yet, I am not sure about black pepper or salt, so I am storing these items up.

The list just goes on: Baking soda & yeast (store), Water and milk kefir grains will be self sustaining and will grow. Vinegar is easy to make, no need to store.
This is just a jumping off point, but it gives you an idea of how my mindset has changed.

Skills is another thought process altogether. I will share more later on that. Suffice it to say, I think you are able to see the change in my posts, that I am focusing a lot more on adding new skills to my repertoire.

You who are journeying with me, I really, REALLY want to hear your thoughts on this process. Do you utilize a similar thought process?

What you see here on my blog and on facebook is original work (and pictures) that I (Perky Prepping Gramma) actually do myself. I simply share my journey on preparing. If you liked this article, please feel free to like me (Perky Prepping Gramma) on facebook & keep up to date on things I post. I appreciate the support. Thank you.

Test: Will Pressure Canned Heavy Whipping Cream Still Whip?

Being the curious gramma that I am, I wanted to test to see if pressure canned heavy whipping cream could still be whipped into whipped cream. 

First, I pressure canned heavy whipping cream, the very same way I pressure can any white stuff from cows.
The good thing is pressure canning the cream makes it shelf stable.
Here is the thing: It loses some of the fat content in the pressure canning process so it won't whip up for whipped cream any more. but, I have used it for cooking and for ice cream. Regular whipping cream: Yummy!

Trying to whip up heavy whipping cream that has been pressure canned. It will aerate some, BUT, it just won't turn into true whipped cream. A little soupy. It was a yummy treat.

There you have the results of my test. Now you know too.

What you see here on my blog and on facebook is original work (and pictures) that I (Perky Prepping Gramma) actually do myself. I simply share my journey on preparing. If you liked this article, please feel free to like me (Perky Prepping Gramma) on facebook & keep up to date on things I post. I appreciate the support. Thank you.

DIY Making Yet More Elderberry Syrup...

I have always been fascinated by homemade homeopathic remedies, so early on I decided to start learning how to make these remedies. I've been making elderberry syrup now since 2013. One day I actually came home during work and brought back about 16 oz. of elderberry and ginger syrup. One of the guys I work with was really sick with a cold/flu. Honestly this post was for him, so he will know how to make and where to get his elderberries. So, I am making yet another batch of syrup this afternoon. 

                           

I have been buying my dried elderberries from Amazon. I ordered and used both kinds. Here is the link: Perky Prepping Gramma's Store I actually bought both kinds listed in the store.

I also just order some from Frontier Coop directly.This is hopefully going to tide me over until I get my own bushes growing.

Originally I was using a recipe I found online, but I have edited it so much now. Many recipes I have found use 1 cup of honey, which is far too much for my taste.

Ingredients: (personally I now double the batch, since I use it so often)

1 Cup fresh or 1/2 cup dried elderberries.

3 Cups water

1/3 Cup honey (not really needed)
EDITED: (1/26/14) Now I add a couple of slices of dehydrated ginger to my recipe.
TIP: I wrote the recipe on the lid where I store my elderberries. That way I will have it handy when I am ready to make another batch.

First, add 1 cup fresh or 1/2 dried elderberries to a pot and add 3 cups of water.

Bring to a boil & then reduce the heat and simmer for 1/2 hour.

Strain everything through a strainer. Then smash the berries to get all the juice out. The white stuff is the ginger.

CAUTION: Don't eat the seeds. There is some chance of toxicity. I just googled it & read about it. A couple won't hurt. just use caution.

Lastly, add 1/3 cup of honey. Since the juice is still hot, I pour it back and forth to melt & get all the honey out of the measuring cup. 

Don't you just love this bottle? I like them so much, I got them at Ikea. I just went back and bought some more swing-top bottles. Then I used a funnel and pour into a bottle of jar. You store the syrup in the fridge. It will last for several months.

DOSING: You may take it every 2-3 hours. Personally I have been just drinking an ounce or two at  time. 

REMINDER: Don't use raw honey with young children you are able to use other sweeteners like raw sugar. 

 

What you see here on my blog and on facebook is original work (and pictures) that I (Perky Prepping Gramma) actually do myself. I simply share my journey on preparing. If you liked this article, please feel free to like me (Perky Prepping Gramma) on facebook & keep up to date on things I post. I appreciate the support. Thank you.

From herbwisdom.com: Used for its antioxidant activity, to lower cholesterol, improve vision, boost the immune system, improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Elderberry juice was used to treat a flu epidemic in Panama in 1995.

Elderberries (Sambucus) have been a folk remedy for centuries in North America, Europe, Western Asia, and North Africa, hence the medicinal benefits of elderberries are being investigated and rediscovered. Elderberry is used for its antioxidant activity, to lower cholesterol, to improve vision, to boost the immune system, to improve heart health and for coughs, colds, flu, bacterial and viral infections and tonsillitis. Bioflavonoids and other proteins in the juice destroy the ability of cold and flu viruses to infect a cell. People with the flu who took elderberry juice reported less severe symptoms and felt better much faster than those who did not.