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.

Storing Cigarettes: Test Review

Welcome and thank you for joining Perky Prepping Gramma. 
Today we are talking about storage cigarettes. 
Whether it is for personal use or barter; the topic of storing cigarettes (tobacco products, etc) comes up frequently in discussions about bartering. But, I haven't seen anyone yet, that actually tried to store cigarettes.
Doing what I do, I decided to test out storing cigarettes a little over a year ago (December 2013).

One pack was simply vacuum sealed, the other (2 plus packs) was vacuum sealed in a canning jar. 

The results were as follows: 

Actually the vacuum sealing was an epic fail. LOL. Could pretty much tell that from the start. Crushed the cigs & thinking it through it would be a huge waste of money, particularly with the cost of the Food Savers bags. Though the cigarette was still fairly fresh.

The cigarettes that were vacuum sealed in the canning jar fared much better. But still the added cost of using jars really doesn't make it worth it. The cigarette itself was as fresh as it was when it went in.

All in all, if I was going to choose to store cigarettes for barter (not convinced of that at all), I think I would just stored the cartons as is. If there is a shortage, I would say most people who would be that desperate for a cigarette, wouldn't care about the freshness.

Now, storing tobacco seeds is a different idea all together. I do know there are people who are storing & or growing tobacco already. If you wanted to think of storing tobacco as a cash crop or for bartering I think storin seeds would be more practical.

Personally, I have purchased tobacco seeds. Honestly, I don't even know if these seeds are for smoking. We will see how that goes later. Growing tobacco isn't high on my list at this time. It is going to be one of those on my list of things to do. It does take practice to grow these types of products. Plus, I want it to be in a completely secure location to protect the animals.

If you have stored tobacco products I would be interested in your observations.

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 real life 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.

Make It Monday: Pasta with Hot Italian Sausages

Recently, I have been making more meals that are made 100% from storage. While I am not great at recipes, I thought I also share with you so you could have of idea of what actual items I store and why. Practicing also helps a lot in determining if you have the items you really need on hand to prepare those meals you are thinking about. More than once I have found I am missing an item I need.

These are the items I used for this weeks meal:

Pasta

Tomato Sauce, I do have jars stored until I am able to produce enough tomatoes to pressure can myself. LOL.

Pressure Canned Hot Italian Sausages

Milk Kefir Solids (technically not from storage, could be made without this)

Cheese which has been waxed and stored
Parmesan Cheese

Catching Up on Vacuum Sealing...

Really vacuum sealing is as simple as 1, 2, 3. I needed to catch up on some sealing this week.

Vacuum sealing  product simply removes the air for the container. I have found this to be the easiest method of storing certain items. 

1) You place a lid (may be a used lid) on your jar.

2) Place the Food Saver attachment (this is the wide attachment) over the lid.

                             

3) Place the tube from the accessory port into the hole in the top of the attachment, then hit the accessory button. With for the Food Saver to stop. Then it is sealed. Really, it is that simply.

                         

 

If you have trouble getting a seal, try adding two lids and sealing. One will seal and the other will not. I also found out this time that my vintage jars didn't seal at all, even with a new lid. Evidently there is a slight difference in the size of the opening. Good thing to learn.

                             

 

You may use "used" lids for vacuum sealing. I recommend you check your seals occasionally, maybe when you check you batteries for your smoke detector.  When I checked mine, I found a few items that I had sealed previously that needed resealing. Often, I trade out for a different canning lid at this point, just in case. Today I sealed noodles, pineapple, blueberries, lattes, chipped beef and mushrooms.

                        
I have an online Amazon Associate/store called Perky Prepping Gramma's Store. This allows me to show you the products I have personally used and endorse, while monetizing my work. What I found early on was people would ask me where I got such & such an item and I would simply share a link. 
Even on regular Amazon (not prime), on specific items, when your order reaches a certain point, I believe it's $35 the shipping to home is free. So, I created a store of these items I use frequently or recommend. It doesn't cost you anything extra, but I do receive a small percentage as an advertising bonus, if you purchase from my store. You are even able to just link in and do any of your regular Amazon shopping.

Do You Dehydrate Food?

From the very beginning I have learned by doing. 
My first adventure in dehydrating was bananas on my Oster Dehydrator.
One banana on each tray. Mr. Perky loved the bananas. 
It didn't take me too long to figure out, for me I needed a much larger dehydrator. Within a month I was saving my money for another dehydrator. I did the research and decided on the Excalibur, 9 tray dehydrator.
The Excalibur Dehydrator is a true work horse. I use it constantly. Besides being able to dry 15 square feet of food at a time, the adjustable temperature is handy.

This week I did a boat load of blueberries and a plethora of pineapple. I find that blueberries work best if you wash them and them freeze them in a single layer before you dehydrate them. The temperature was set at the fruit/fruit roll setting (135-145 degrees). The blueberries took approximately 12 hours. 
Some people will prick a hole in larger berries. I haven't had to do that yet. 
Since mine are from the farm, they all tend to be larger. 

When done the blueberries are crisp and will bounce on the counter top, or floor as my dog knows. This dog, Snooker is ALWAYS in the kitchen when I am working. 

I was doing canned pineapple, since I found some cans with the newer pop tops. I am trying to get rid of those cans since I have heard that those type of cans don't tend to last as long in storage. I just drained the juice from the slices and put them on the trays. Again the temperature was set at the fruit/fruit roll setting (135-145 degrees). The pineapple took almost 20 hours, because they were thicker slices from a can.

The pineapple is leathery in consistency.
While you are able to store fruit in mylar bags, I choose to vacuum seal my fruits in canning jars. Honestly we use/eat the fruit fairly quickly, so I haven't determined the shelf life. 
I purchased the Excalibur in 2012. While I have mostly done fruits and veggies I have also dehydrated some meat, milk, lattes and dog food. For the dog food I even added some leftover (spicy) Chinese food. Mixed up the veggies and leftover rice, dehydrated it and added it to their jug. They love it!

Eventually I am going to replace my smaller dehydrator (I burned the motor out), to use in the garage to dehydrate the very smelly stuff like garlic, onions, etc. The scent of certain items are very overpowering for my nose. 



I also have an online Amazon Associate/store called Perky Prepping Gramma's Store. This allows me to show you the products I have personally used and endorse, while monetizing my work. What I found early on was people would ask me where I got such & such an item and I would simply share a link.  
Perky Prepping Gramma's Store So, I created a store of these items I use frequently or recommend. It doesn't cost you anything extra, but I do receive a small percentage as an advertising bonus, if you purchase from my store. You are even able to just link in and do any of your regular Amazon shopping. Thank you for your consideration.

Perky Baby Teaches

If the internet had existed in the '50's, I probably would have had a blog entitled “Perky Baby Teaches”. No, seriously. I was having a blast chatting with my mom while she was here. She loves to tell the tale of when I was in first grade and she went to the parent teacher conference. The teacher shared about how she had a stain on her clothing and I told her to try putting something on it to take the stain out (I don't remember what I told her). My mom cringed, fearing my advice had ruined the teachers clothing. Well, guess what, it WORKED and my teacher was overjoyed.
Mom came home and asked me where in the world had I learned that information. I responded “I read it somewhere”. Since that time it is a running joke in my family that I “read it somewhere”.
That has been true my whole life. Mom will attest, I have always read and learned tidbits & shared with others.
If you have a cold, drink ginger tea.

If you are cold (brrr), put a hat on your head.

If you have a sore, try putting honey on it.
How do I know this? I read it somewhere! LOL 
I am just very comfortable with sharing information. I enjoy teaching & have on several topics and for many years. 

Someone gave me this photo (and some others) of me sharing about human trafficking at church. As we transition to our new lifestyle, creating & living on our self sustaining farm I am excited about life. Ideally I would love to just be able to share and teach. I am constantly thinking about what I shall do to earn income when we move. We shall see where this journey leads...

DIY How To Make Blueberry Wine: Blueberry Week

 

Seriously, this is the recipe I wrote down to make the blueberry wine. Here is what it says:
1 pk, 2 gal., ferment, water warm, activate

15-20 day, stir, gas, shy (?), cheesecloth, moonshine jug, balloon w/ pin hole
sit 2 wk, clean, sed. settles, syphon tubing ----> 

arrow, bottles

Now do you know how to make blueberry wine? LOL. Now maybe you will understand when I say I don't use recipes.
Let me try to translate.
I pack of dry active yeast will ferment 2 gallons of juice into wine.
I decided to make only 1/2 gallon of wine for my first time. So I adjusted accordingly.
Add very warm water (110-115 degrees) to the yeast to activate.

                 

 

Then mix the yeast and the (blueberry) juice.

                  

 

I decided to start with small batches and test making the wine with honey (on the left and raw organic sugar (on the right). I used 1/4 cup for each batch.

Now it is going to sit on my counter for 15-20 days and will be stirred daily. I opted to use canning jars to store in while fermenting. There are several options to cap off the wine, one was placing a balloon on the top with a pin hole in it to release the gases. I didn't have a balloon so I used rubber gloves. See how they inflated? Just to be silly, I taped the fingers down to create the "I love you" sign. Mr. Perky suggested another sign. He is such a bad boy. But, then one of his nicknames for me is Mary Poppins. 

Just sharing the journey as I learn...

DIY How to Make Blueberry Wine (part 2)
                                               

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