Building on a Budget...

It has been a process learning to do prepare on a balanced budget.

(National Geographic, Ancient Egyptians/Books of the Dead ca 1285 bCE Wiki Commons)

Basically at this point in time, when I get paid I put aside money for my tithe and through a processes of eliminating debt & excess spending I now budget 20% for prepping. Well, this pay period, I was out of work for a week (due to that heart episode) & my paycheck reflected that fact. But, I stick to my budget. So this pay period I have a lot less than normal, about $55. That's it.
I simply prioritized what was most important to purchase. So, I got 2 cases of canning jars, a couple of cheese blocks & some more chipped beef.
That's what I have to work with for the next two weeks. BUT, I also have the big canning weekend next week with the Zaycon chicken order..
In the links at the bottom of this post, I go into more detail of learning to work with what you have..

Financial Stability & Money (part 1)
Financial Stability & Money (part 2)

Sliced Apples in Simple Syrup

 Friends gave us some apples from an orchard & I decided to try my hand again at WB (water bathing). So, I opted for simple. Apples canned in simply very light syrup. 
I used the directions from the Ball Complete Book of Home Preserving

I did about a third of this recipe.

10-12 lbs apples, stemmed, peeled, cored and quartered, treated to prevent browning* and drained (about 30-36 medium)

1 batch hot light or medium syrup
8 (16 oz) pint or 4 (32 oz) quart glass preserving jars with lids and bands

I have to admit, if I was doing more apples, I might not have used my apple corer/peeler. But, I get a kick out of using it.

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) PREPARE syrup by combining 1/4 cups sugar and 5 cups water for very light syrup.in a stainless steel saucepan. Bring to a boil over medium-high heat, stirring until sugar is dissolved. Reduce heat to low and keep warm until needed, taking care not to boil down.
3.) COMBINE apples and syrup in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low and boil gently for 5 minutes, until heated through. 

4.) PACK hot apples into hot jars, using a slotted spoon, leaving 1/2 inch headspace. Ladle hot syrup into jar to cover apples leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. 

5.) PROCESS jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 

 

*To treat apple slices to prevent browning, apply Ball^® Fruit-Fresh^® Produce Protector according to the manufacturer's instructions or submerge cut apples in a mixture of 1/4 cup lemon juice and 4 cups water.

I thought I'd try dehydrating the peels (and some layers) for a snack for DH.He is using them for a snack.

Stroll down memory lane...

It's been one year ago today, that I started this facebook journey of simply sharing what I do to become prepared. I didn't even think about people following little ol' me. I just needed an alter ego to be able to share on other sites. 

First, I want to thank all of YOU! For some reason I have been blessed with experienced preppers and newbies alike from the beginning. I am grateful that you encourage not only me, but each other on this journey. It is still a amazing to me. 

My first profile picture was simply cooking green beans, I didn't even know, I could use this pan for BWB. Didn't know what that was. This treasure was left to my by my mom-in-law.

The first picture I posted was of my nifty "banana boxes". "Some early preps. I like banana boxes. I get them for free, they are convenient & they stack really well on shelves. They tend to hold 15 cans or packages (vege's etc) Easy to carry around also." 

Then it was a lot of canned items on sale.z

Now I am storing vegetables that I grew in my own garden this year.

Patti Emminger was my very first  "(Y)"

I had done a practice canning session on hamburger two weeks before, so I could learn how to can. I had to "force" my friend to teach me (long time BWB canner), because she had never done meat. LOL.

It was my second time pressure canning. my bgff (bestest, goodest friend forever) & I split a 40 pound box of chicken. I thought that was a LOT of chicken. Next weekend, we are splitting 120 lbs. Still not enough, but I still do it all within a budget.

Things i was talking about then was picking up my first order of Zaycon chicken & that Hurricane Sandy was fast approaching our area.

One milestone was a day late in December when my "likes" soared through the roof from 50 something to 900 something. It was the day I hit my 6 month goal of stored meat meals. Wow! I was so excited! 

From the beginning, I was concerned I wouldn't have enough to share, now I laugh. As long as I keep preparing I have plenty to learn, plenty to share & now you are sharing your leaning journeys.

I am even more excited today, than in the beginning; as I see our community growing & sharing. 

I will continue to share what I am actually doing and what you are doing. I won't post tons of links that go to links, that I implore you to like or share, just to increase traffic. Occasionally I will post a link (with credit) if it is something that is really important to know.

I won't have contests with give-aways. I prefer to offer challenges. I do that because I want you to participate, to be encouraged to actually "do the stuff" we talk about.  

So, today, I am going to share some of my very first post's here on Facebook. Join me on a stroll down memory lane.

Bartering...

This post stared because of the "Use 1, buy 2" Facebook post earlier.
Specifically about storing something you don't particularly like, but would eat if you HAD to.
Examples:
I have one can of Spam (old Spam), 7 Dak hams that I purchased in the beginning before I figured out it would be better to pressure can my own meat. & 6 Ramen noodle packs, that we just sitting around.
Would we eat it if we had to, sure. Would I buy more? Nope. I don't eat Dak ham now, why store any more? It makes more sense to me to spend my money on things I know we will eat.

I have thought about storing things to barter, then again I always would revert to
1) Shouldn't I already have what I need if I am preparing?
Yes, there might be things I have forgotten-
Is accumulating bartering items we don't need or want be worth the cost now? This isn't set in stone, but a question I am constantly going over.

I also initially purchased a large package of a variety of seeds (non-GMO, non-hybrid) for storage. Will I do that again, probably not. For example there are turnips & okra seeds in that pack. I don't like them. I might consider bartering with those seeds.
As I plan my garden purchases this winter-I will continue to focus on vegetables and fruits that I know we will eat.

What would you be willing to barter?
Would you store items that you wouldn't eat, simply for bartering?
Would there be some ethics on what to barter?

Another example, many don't drink for various reasons. We rarely drink. Maybe 3 times a year.
But, there are great medicinal purposes for alcohol. For pain relief, sterilization & creating tinctures.
Do have alcohol stored? Yes. So do we have items to continue producing alcohol as our supplies run out? (plan B.) I will leave that to your imagination. Now as for bartering? Would you feel comfortable bartering alcohol?

What about ammo? Why barter away the ones we had decided to focus on and possibly run out? What about caliber's we are not focusing on, yet still have? Do I want to risk bartering with the possibility of those things being used against us?

I do believe I will barter as things become safe to do so. I also have given serious thought to (but, haven't decided) about having packages to give way with some basics for people in need, with the caveat this is a one time deal, do NOT return. Things like beans, cornmeal...
But then again, I end to do that in my life currently.

I know this post really is simply a lot of questions. Sometimes I don't have answers, but I want you to think about what you would do. I simply proffer these ideas for your consideration.

Best kept secret...

Sometime in the spring of 2013 I learned about LDS (Latter Day Saints) canneries & the LDS online store. 

First, there is an online LDS store. There is a limited selection & the store is a little hard to navigate. BUT, they have GREAT prices & they ship for free. plus there is not a lot of fluffy items, just basics. Have I mentioned that I don't like to go shopping? 

In May, my first shipment from the LDS online store arrived. I purchased a case (6 #10 sized cans) each of red wheat, oats & AP flour. I can't begin to tell you how easy it was.

Then, I ordered some lids (to reseal the open cans & 7 mil. Mylar bags. These are extremely heavy duty bags.

(250 bags for $94. That's .38 cents a bag)

Then, honestly somewhere in all my craziness called life, I forgot about the next goal, to visit a LDS Cannery. It is basically a giant store of already canned, long term storage food.. I have heard amazing things about the products, prices and people.Sadly a lot of these canneries have now closed.
You can try to find a cannery located near you here: Home Storage Centers 

Tammy Milsmom shared about her recent trip to an LDS cannery. "Absolutely unbelievable. Shopping at the LDS cannery is the BEST possible experience with amazing prices. I do not believe you could possibly get a better deal anywhere else. In fact, unless you got the ingredients free, I don't think you could grow/preserve/store it any cheaper. Not possible. GREAT people, GREAT experience. Be warned, you can buy more than your car can carry!  (Oh they will let you borrow a canning machine for free for one week, too. And their prices for oxygen absorbers, mylar, etc., are also unbeatable!)"

Seriously, check out their online LDS store, I think you will be pleasantly surprised. 

If you don't want to purchase that many Mylar bags, Amazon actually has some pretty great deals for smaller amounts with oxygen absorbers. What I do here is simply share our preparedness journey. If you liked this post we would love it if you joined our Perky Prepping Gramma community on Facebook, comment or share. Plus it would just make my day. There all decent deals. The second one (without the picture) offers different quantities from 10-500.

     

Your order is so very appreciated, because anything ordered through my Amazon Associate links helps me to be able to stay home and write for you.Perky Prepping Gramma is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

PERKY PREPPING GRAMMA'S STORE

Where else do I do my shopping? 
AMAZON
Welcome to my store on Amazon. I tend to promote the same products all the time. At this point I have decided to monetize these referrals via Amazon. They remain at the same cost to you, but I will start to receive a % of the sale. I promise that I will only link products that I personally have purchased & used. 
PERKY PREPPING GRAMMA'S STORE

If you open the link in a new tab, there are other categories included. I hope to expand this soon.

BASIC GRAINS, BEANS, FLOUR, SUGAR AND MORE: LDS Store Seriously, they have great prices & free delivery.

MEAT: Whenever possible, I purchase from Zaycon Foods. They ship bulk meat and other products around the country to various "events". Here is more about What & Why Zaycon  
Check to see if they deliver near you. If not still register, that is how they determine new locations. Also, you may need to travel to get to a location. I travel about an hour away to do my pick-ups and I feel it is well worth the trip.

SHOPPING with Perky: I also suggest simply reading the posts here on this blog. I will most often link to the products I use within each article. This link is just few for you to start out with. Enjoy!

How to Store Eggs With Mineral Oil...

When I began preparing, learning how to store eggs long term with mineral oil was one of the first storage methods I tried.
The eggs I use most often are store bought (until I get chickens). Occasionally I get a dozen fresh eggs from a friend. Which I store in the same manner.
When you are working with fresh eggs; you want to wipe off the "schmutz", but don't wash the "bloom" off. This bloom actually provides a natural barrier for the egg. With fresh eggs, you are able to wipe them off and they will keep for days without refrigeration. Wash them when you use them.

How to Store Eggs with Mineral Oil:
1. Check your eggs against light for cracks and just use those first, don't store. 

2. Take the eggs out of the little cups in the carton. Trust me you will appreciate that later. Otherwise things get a little slippery and it's harder to grasp them.

3. Warm up a little mineral oil. I do about a tablespoon for 18 eggs.

Several people have asked about using other food grade oils.
Sadly, other oils will eventually go rancid. (* see note at the end about the new method I am trying)

4. Slather them with a little mineral oil.

5. Place them small tip down in the carton.

6. I found one with a slight crack & set it aside.

7. Afterwards I date the box with the month/year. If stored properly in a cool, dry, dark location the eggs should last about 9 months. I write 9 months, just in case I forget. Then put the carton away.

8. Once a month I turn the eggs over (flip upside down) to keep the yolks from settling.

I first started storing eggs this way in October 2012 and was still using the eggs one year later (1013) this is after being stored in my fridge. Here they are in my fridge.

This is a process for long term storage of eggs on the shelf up to nine months. As with any long term storage, the shelf life is dependent on keeping things in a dark, dry, cool location. The cooler the location, the longer it lasts.  I haven't actually kept them on a shelf yet. I choose to keep them in the fridge, since I have the space. BUT, if we lose power (short term or permanently), I have eggs stored for many meals.

* NOTE: I am now in the process of trying to use coconut oil for storing my eggs. 

        

_________________________________________________________

UPDATE: In April 2013, I had a carton of eggs that I hadn't prepared with mineral oil. So I decided to compare some prepared stored eggs with ones not prepared. 

These are the dates from the cartons on the eggs.

The one on the left has been stored slathered with mineral oil, which extends the life of the eggs. See how round and firm the yolk is? The left one is 6 months old and still tasted delish...

The one the right, while still edible after about 6 weeks in the fridge, just wasn't as fresh looking.

When you are testing freshness of your eggs there is always the float test. Place the egg in a bowl of water, if it sinks it is really fresh. If the egg is still on the bottom, but is starting to stand up it is still good to use. If the egg floats to the top...do not use it, it isn't fresh.
But, the best test I have found is simply sniffing the egg as you open it. There will be no doubt if your egg isn't fresh. 

I participate in the Amazon Associate Program where I receive a small commission for products you buy that I recommend. There is no extra cost to you & I only recommend products that I used and like. If you use Amazon, your purchases through my store help fund the underwriting of my blogs. I really appreciate each purchase.

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