Thread: BASIC LIST / SUGGESTED ITEMS FOR LONG TERM SURVIVAL

How to Make Firebricks (fire logs) and Wood Stove Logs for Free!

Posted on July 24, 2014 by Survival Sherpa

Today we’re proud to present another DIY project from a fellow Doing the Stuff Networker. Jamie Burke is a master at repurposing trash and junk. His latest project shared on our DTSN Facebook Group not only saves money, but would be very useful both now (free is always good) and after a SHTF event.
If you’d like to see more of how he and our other members are Doing the Stuff, join us on our journey to self-reliance and preparedness!
Here’s Jamie’s down and dirty tutorial…



Firebricks and Wood Stove Logs Tutorial

This process only requires: Two buckets, a drill (or stabbing weapon), piece of wood (or bottom of another bucket), kinda a custom drill bit, water. + your TRASH!
Out of all of the physical spam you receive in the mail, leaves you rake, dead foliage, paper towel rolls, paper plates, napkins, beer boxes, egg cartons, etc., etc., etc., (any biomass material you can think of) – why not turn it into useable logs for your furnace, campfire, or cooking? Just don’t use the plastic coated things.
I’ve seen ‘devices’ you can buy that makes ‘newspaper logs’, but they never seem efficient, require you to pre-shred, take way too much time and the logs are not very solid. This is a much better method and doesn’t really cost anything.
Step 1

Get two 5 gal buckets. $3 each at walmart. Drill a lot of holes in it, about 2 inches down from the lips and around 3/16 size-ish. I used a soldering iron. You can use a screw driver and stab holes all in there. Go around all the bucket and on the bottom. [Todd’s note: Buckets can be had for free at bakery’s and construction sites]

Holy bucket

Un-holy and holy

Step 2

Place the holy bucket inside the other normal bucket. Start putting your papers, leaves, bio material in it. Add your water and fill’r up. Doesn’t really matter if you have too much water. You can leave these buckets of water setup by the mailbox, then just walk by and toss stuff in.

Don’t judge my trash

Step 3

You need a custom drill bit, which I have. A good thing to do is find an old table saw blade and weld it to s shaft of steel. This is “the hardest” part of this setup. Drill away and in seconds you will have a nice pulpy wet mess.

Drill attachment turns it into mulch

New and improved stirring attachment/zombie slayer

Step 4

Next, pull out the holy bucket and let it drain. I put the draining bucket on top of the other bucket to save the water – you can re-use the same water many times.

Reuse this water for your next batch

Step 5

You should have a press that goes far down into the bucket to press out the remaining water. I found a bucket that someone cut the bottom off.. well perfect. But you will probably want to place a bucket down on some wood, trace around the base and cut out that piece of wood to use as a press.

Pulp on the left. Found this next to my house (press). Or just trace a bucket on wood and cut out the wood piece for a press.

Step 6

Set your press inside the bucket over the pulp. Then I set the re-used water bucket inside of that bucket (because water is heavy). That will work over time. I also sat on it.. put my anvil on it.. and stood in it. It’s pretty quick. whatever heavy you have for the top.



Step 7

Now once most the water is pressed out – take it out to a sunny/dry place. Turn over the bucket and tap on the top. It will take some time to dry, depending on your location. We live in the desert so this will happen fast. If you want it to dry faster, cut these logs as you would a pizza, into sections.

The wet fire cake ready for drying

Once dry, these will burn a long time.. and cost you ~ nada.

Free firebricks dried in the desert!

Todd’s note: Hope you enjoyed Jamie’s tutorial. He’s a fine example of people who have traded theory for ACTION! Come check out all the other folks busy Doing the Stuff!
If you try it yourself, we’d like to know how it turns out.
Keep Doing the Stuff of self-reliance,
Todd
P.S. – You can also keep up with the Stuff we’re Doing on Twitter, Pinterest, Google +, YouTube and Facebook page… and over at the Doing the Stuff Network on Pinterest, Google +, and Facebook.
P.P.S – If you find value in our blog, Dirt Road Girl and I would appreciate your vote on Top Prepper Sites! You can vote daily by clicking here or on the image below. Check out all the other value-adding sites while you’re there…

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How to Make Firebricks (fire logs) and Wood Stove Logs for Free! | Survival Sherpa

80+ Recipes For Home Canning: {Fruits & Vegetables}

Food Preservation

26 comments



This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.
This handy reference sheet lists dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).
It's Satisfying To Stock Up The PantryIf you’re more interested in jams, jellies and spreads, many have been already organized on this page: 100 Jams, Jellies & Marmalades.
Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables.
*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!
Apples:

• Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.

Asparagus:

• Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.
• Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.
• Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.
• Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.
• Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.
• Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.
• Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.

Beets:

• How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.
• Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.
• Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.
• Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.
• Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.
• How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.

Cabbage:

• Traditional Method For Making Sauerkraut: {Plus Tips}: Can be canned, frozen or refrigerated. From Tipnut.
• Turkish Fermented Cabbage: (refrigerate) Yields approximately 2 & 1/2 quarts. Ingredients include shredded white head cabbage, sea salt, minced garlic, minced ginger, aleppo pepper (or Korean, or Hungarian paprika & cayenne powder), sugar, water. From Tigress In A Pickle.

Carrots:

• Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.
• Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.
• Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.
• Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.
• Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.
• Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.

Cauliflower:

• Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.
• Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.
• Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.

Cherries:

• Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.
• Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.
• Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.
• Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.

Cucumbers:

• See this list of homemade pickles and this tip sheet for troubleshooting tips.

Figs:

• Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

Green Beans: (Plus a couple for yellow or wax beans)

• Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.
• Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.
• Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.
• Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.
• Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.
• Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

• Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.
• Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.

Onions:

• Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.
• Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.

Peaches:

• Brandied Peaches: Makes 2 pints, peaches are packed with syrup (water and sugar) then topped with brandy. From The New York Times.
• Peaches In Lavender Syrup: Yields 6 quarts and made with white peaches, water, sugar (to make a light syrup) and dried lavender flowers. From Saving The Season.
• Spicy Bourbon White Peach Pickles: Makes between 2 and 3 half pint jars. Ingredients include granulated sugar, brown sugar, white vinegar, apple cider vinegar, bourbon, water, cinnamon sticks, fresh ginger root, red pepper flakes, yellow mustard seeds and cloves. From Leena Eats.
• Georgia Pickled Ginger Peaches: Makes approximately 2 quarts, ingredients include vitamin C tablets (crushed), distilled white vinegar, sugar, knot of ginger (sliced into coins), cinnamon sticks, ground allspice and whole cloves. From Tigress Can Jam.
• Niagara Peaches in Cardamom Vanilla Bean Syrup: Made with Niagara or medium-sized southern peaches, water, granulated sugar, vanilla bean and cardamom pods. From Piccante Dolce.
• Texas Peach Pickles: Makes 6 to 7 pints, ingredients include small texas peaches (peeled, pitted and halved), lemon juice or crushed vitamin ca tablets, distilled white vinegar, organic cane sugar, knob of ginger (peeled and left whole), whole cloves, whole allspice and cinnamon sticks. From The Cosmic Cowgirl.
• Rum & Syrup Packed Peaches: Ingredients include white sugar and water for a light syrup and a tablespoon of rum per 1 litre jar. From Putting Up With The Turnbulls.
• How To Can Peaches: Yields about 32 pints and made with a bushel of peaches, sugar and water (for syrup). From Shiny Cooking.

Pears:

• Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.
• Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.
• Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.
• Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.
• Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.
• Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.
• Mulled In Red Wine: Yields 2 (32 ounce) jars. Granulated sugar, dry red wine, lemon juice, handful of cloves, cinnamon stick and star anise. From Creating Nirvana Today.

Peas:

• Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.
• Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.

Peppers:

• Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.
• Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.
• Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.
• Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.

Plums:

• Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.
• Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.

Potatoes:

These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

• How To Can Potatoes: From No Ordinary Homestead.
• Canning Potatoes: From Becky’s Farm Life.

Pumpkin, Squash & Zucchini:

• Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.
• Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.
• Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.
• Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.

Radishes:

• Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.
• Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.

Tomatoes:
To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}

• Tomatoes Packed In Water: Instructions for both raw-pack and hot-pack methods, canned with bottled lemon juice or citric acid and salt (optional). From The Bitten Word.
• Canning Crushed Tomatoes: Makes about 4 quarts, tomatoes are peeled first, cut in quarters, mashed and heated before canning (with either citric acid, bottled lemon juice or 5% acidity vinegar). From Hippo Flambe.
• Canning Roasted Tomatoes: First roasted (tomatoes, garlic, rosemary, thyme, olive oil) then canned (lemon juice or balsamic vinegar).
• Grandma’s Canned Tomatoes: Yield is 4 quarts, made with tomatoes (3 lbs for each quart you want to make), Kosher salt and lemon juice. From food52.
• Canning Tomatoes: This recipe includes packing tomatoes with herbs, chiles, spices (optional). From Chow Times.
• Canned Tomatoes: Makes 4 quarts or 8 pints, use plum or small Jersey tomatoes, coarse salt and citric acid. From Whole Living.
• Pickled Green Tomatoes: Try Romas, grape or cherry tomatoes, canned with garlic, olive oil (optional), pickling spice, spicy peppers, fresh dill and powdered alum. From Andrea Meyers.
• Pickled Green Tomatoes: Ingredients include jalapeno chile, cumin seeds, peppercorns, celery seed, dill seed, minced garlic, white vinegar and sea salt. Makes 2 pints or 1 quart. From Homesick Texan.
• You’ll find a few recipes for canning salsa here.
• Looking for ways to use up a bounty of green tomatoes? See this list here.

80+ Recipes For Home Canning: {Fruits & Vegetables}

80+ Recipes For Home Canning: {Fruits & Vegetables}

Food Preservation

26 comments


This collection highlights garden fresh produce that is pickled, packed in syrups or just in water and I’ve sorted them alphabetically (by vegetable or fruit item) so it will be easy to find what you’re looking for.
This handy reference sheet lists dozens of different tutorials and recipes for canning assorted fruits and vegetables. I’ve handpicked these from around the net and focused on featuring those that are for long term storage (though there are a small number that go straight to the refrigerator, these are noted).
It's Satisfying To Stock Up The PantryIf you’re more interested in jams, jellies and spreads, many have been already organized on this page: 100 Jams, Jellies & Marmalades.
Note: As with all the tips and lists here on Tipnut, this page will be updated as I come across new goodies so you may want to bookmark this page for reference.

Freebie Alert: Label your freshly packed and sealed jars with these free printables.
*Some recipes are similar to each other but still included because of the tips, slight ingredient tweaks or quality of tutorial each has to offer. Have fun!
Apples:

• Spiced Apples: Apples are grated (including peels), ingredients include sugar, Ceylon cinnamon, ground ginger, freshly grated nutmeg, ground cloves, Citric Acid. From Mrs. Wheelbarrow’s Kitchen.

Asparagus:

• Herbed Pickled Asparagus: Yields 4 pints, ingredients include white wine vinegar, water, granulated sugar, pickling or Kosher salt, fresh oregano and fresh marjoram. From Small Measure.
• Pickled Asparagus & Fiddleheads: Ingredients include thinly sliced onion, fresh asparagus, fresh fiddleheads, white wine vinegar, water, sugar, mustard seeds, coriander seeds, black peppercorns, whole allspice, dried chilies, pickling or Kosher salt. From Backyard Farms.
• Pickled Asparagus With Lemon: Yields 6 – 12 oz jars. Ingredients include white vinegar, water, pickling salt, mustard seeds, peeled garlic cloves, sliced & seeded lemon. From My Pantry Shelf.
• Pickling Asparagus: Made with asparagus spears, white wine vinegar, water, dill seed, chili flakes, sea salt, sliced shallot, sliced garlic and wild garlic flowers (optional). From Laundry Etc.
• Pickled Asparagus: Yields 3 or 4 pint jars. Ingredients include distilled white or white wine vinegar (5% acidity), salt, slivered garlic, dill seed (optional), hot pepper flakes, whole allspice (optional), cumin seed (optional), coriander seed (optional). From The New York Times.
• Pickled Asparagus: Yields approximately 2 pints, ingredients include thick asparagus tips (4″ long), rice vinegar (4% acidity), water, Kosher salt, sugar, pickling spice and peeled garlic cloves. From Piccante Dolce.
• Spicy Pickled Asparagus: Yields 1 – 12 oz jar, ingredients include white vinegar, pickling salt, red pepper flakes, coriander seeds, mustard seeds, garlic cloves. From Sustainable Pantry.

Beets:

• How To Pickle Beets: Packed with a hot brine made of apple cider vinegar, sugar, whole cloves, whole anise berries and cinnamon sticks. From The Bower Family Happenings.
• Pickled Beets: Yields 4 pints. Made with small beets, cider vinegar, sugar, water, small whole onions (peeled), pickling salt, caraway seeds and mustard seeds. From Planet Green.
• Pickled Beets: Made with cider vinegar, brown sugar and beet juice (cooking water). From Brooke’s Food Blog.
• Red or Golden Pickled Beets: (for refrigeration) Makes 2 quarts. Ingredients include coriander seeds, yellow mustard seeds, dill seed, whole allspice, fenugreek seeds, whole cloves, crushed red pepper flakes, fresh bay leaves, white wine vinegar, dry white wine, sugar and coarse salt. From Martha Stewart.
• Pickled Beets: Beets are cooked until fork tender then packed with a boiling sugar and vinegar mix. From Sense and Simplicity.
• How To Make Pickled Beets: Beets are cooked, drained and skins are rubbed off before packing with brine (white vinegar, water, granulated sugar and pickling spice). From Playing In The Dirt.

Cabbage:

• Traditional Method For Making Sauerkraut: {Plus Tips}: Can be canned, frozen or refrigerated. From Tipnut.
• Turkish Fermented Cabbage: (refrigerate) Yields approximately 2 & 1/2 quarts. Ingredients include shredded white head cabbage, sea salt, minced garlic, minced ginger, aleppo pepper (or Korean, or Hungarian paprika & cayenne powder), sugar, water. From Tigress In A Pickle.

Carrots:

• Vietnamese Carrot & Radish Pickle: Ingredients include white vinegar, filtered water, sugar, grated ginger, julienned carrots, julienned dense radish (daikon or watermelon), whole star anise. From Married…with Dinner.
• Pickled Dill Carrots: Yields 5 pints, made with dill seeds, garlic cloves, water, vinegar and pickling salt. From Craving Greens.
• Spicy Pickled Carrots: Yields 5 pints. Made with 4 lbs. of carrots, water, white vinegar (5% acidity), apple cider vinegar (5% acidity), kosher salt, garlic clovers, sliced jalapeno (1 slice per jar), brown mustard seeds, celery seeds, coriander seeds, allspice berries, ground allspice, turmeric. From Hitchhiking to Heaven.
• Canning Carrots: Yields 7 pints. Ingredients include white vinegar, filtered water, pickling or canning salt, garlic cloves, fresh dill heads (or dried dill seeds), hot pepper flakes (optional) and 1-inch sticks of peeled carrots. From Local Kitchen.
• Spicy Pickled Carrots: Made with fresh, peeled carrots, distilled white vinegar, water, sugar, canning salt, dill seed, garlic cloves and hot pepper flakes. From Well Preserved.
• Pickled Carrots With Habanero: Yields 12 pints. Ingredients include 10 pounds of multi-colored carrots (cleaned and quartered), cider vinegar, water, salt, honey, coriander seeds, black pepper, sprigs of thyme and habanero slices. From Winebook Girl.

Cauliflower:

• Pickled Cauliflower, Carrots & Red Bell Pepper: Yields approximately 3 pints, ingredients include coriander seeds, black or brown mustard seeds, cumin seeds, cider vinegar, crushed & peeled garlic, fresh ginger, yellow onion, sugar, Kosher salt, black peppercorns, ground turmeric, crushed red pepper flakes, cauliflower florets, sliced carrots and diced red bell pepper. From Fine Cooking.
• Pickled Cauliflower: Makes 4 quarts, ingredients include coriander seeds, fennel seeds, mustard seeds, dried hot chilies, dried thyme, white vinegar, water and pickling or Kosher salt. From Hunter Angler Gardener Cook.
• Pickled Cauliflower: Ingredients include coriander seeds, turmeric, cumin seeds, black mustard seeds, bay leaves, dried chile de arbols (split), carrot, red onion, white wine vinegar (at least 5% acidity), sugar and Kosher salt. From Saveur.

Cherries:

• Preserved Cherries: Ingredients include pitted Bing cherries, water, salt, sugar, lemon juice, almond extract. Process in a water-bath canner for long term storage. From The Washington Post.
• Cherries In Wine: Yields 4 pints, ingredients include red wine, sugar, orange juice, whole cloves, orange zest and pitted Bing cherries. From Orange County Register.
• Pickled Sour Cherries: (refrigerate for up to one year) Ingredients include white vinegar, water, sugar, peppercorns, bay leaves, sour cherries. from David Lebovitz.
• Pickled Cherries with 5 Spice Blend: (refrigerate) Yields 2 quarts, ingredients include sweet or sour cherries (stems and pits intact), cherry vinegar or red wine vinegar, sugar, salt, Szechuan peppercorns, cinnamon sticks, bay leaves, star anise, whole cloves and whole fennel seeds. From She Simmers.

Cucumbers:

• See this list of homemade pickles and this tip sheet for troubleshooting tips.

Figs:

• Fig Pickles: Yields about 8 pints. Ingredients include sugar, water, vinegar, cinnamon, whole allspice and whole cloves. From National Center for Home Food Preservation.

Green Beans: (Plus a couple for yellow or wax beans)

• Hot Dilly Beans: Ingredients include cayenne pepper, whole garlic cloves, heads of dill, distilled vinegar, pickling or Kosher salt and water. From Lori’s Lipsmacking Goodness.
• Lemon Spiced Bean Pickle: Makes 3 pints, ingredients include green beans (or a 50/50 mix of green and yellow beans), cider vinegar, water, pickling salt, granulated sugar, pickling spice, lemon rind. From Sidewalk Shoes.
• Canning Green Beans: Pressure canning: tightly packed jars of fresh green beans are topped with salt then boiling water poured over to fill jars (cold pack method), sealed then processed in a pressure canner. From Krista’s Kitchen.
• Lemon Rosemary Pickled Green Beans: Makes 6 half-pints, ingredients include water, white wine vinegar, kosher or pickling salt, sugar, garlic cloves, rosemary sprigs and strips of lemon zest. From The Washington Post.
• Pickled Green Beans: Makes 10 pints, ingredients include crushed red pepper flakes, mustard seeds, dill seed, garlic cloves, vinegar, water and salt. From Homestead Revival.
• Dilly Beans: Ingredients include trimmed green beans, cayenne pepper, dill seed, garlic cloves, white vinegar, water and pickling salt. From Food in Jars.

Yellow String Beans or Wax Beans:

• Sweet & Sour Wax Beans: Makes 4 pints. Ingredients include 1-inch pieces of wax beans, white vinegar, sugar, celery seed, ground ginger, dried summer savory or basil, bay leaves. From The Crispy Cook.
• Pickled Yellow Wax Beans: (single jar, store in refrigerator) Ingredients include garlic cloves, coriander seed, small hot chili, black peppercorns, bay leaf, white wine vinegar or apple cider vinegar, dry white wine, water, Kosher salt and sugar. From The Amateur Gourmet.

Onions:

• Golden Crunchy Pickled Onions: Yields 12 pints. Onions are sliced into 1/4″ thick rings and packed with cloves, peppercorns, mustard seed and celery seed. Syrup ingredients include vinegar, water, sugar, salt, turmeric and cinnamon. From Foodie With Family.
• Sweet Onion Pickles: Ingredients include thinly sliced red onions, apple cider vinegar, water, Kosher salt, sugar, white mustard seed, peppercorns and coriander seed, celery seed, caraway seed, cloves and a bay leaf. From Voodoo & Sauce.

Peaches:

• Brandied Peaches: Makes 2 pints, peaches are packed with syrup (water and sugar) then topped with brandy. From The New York Times.
• Peaches In Lavender Syrup: Yields 6 quarts and made with white peaches, water, sugar (to make a light syrup) and dried lavender flowers. From Saving The Season.
• Spicy Bourbon White Peach Pickles: Makes between 2 and 3 half pint jars. Ingredients include granulated sugar, brown sugar, white vinegar, apple cider vinegar, bourbon, water, cinnamon sticks, fresh ginger root, red pepper flakes, yellow mustard seeds and cloves. From Leena Eats.
• Georgia Pickled Ginger Peaches: Makes approximately 2 quarts, ingredients include vitamin C tablets (crushed), distilled white vinegar, sugar, knot of ginger (sliced into coins), cinnamon sticks, ground allspice and whole cloves. From Tigress Can Jam.
• Niagara Peaches in Cardamom Vanilla Bean Syrup: Made with Niagara or medium-sized southern peaches, water, granulated sugar, vanilla bean and cardamom pods. From Piccante Dolce.
• Texas Peach Pickles: Makes 6 to 7 pints, ingredients include small texas peaches (peeled, pitted and halved), lemon juice or crushed vitamin ca tablets, distilled white vinegar, organic cane sugar, knob of ginger (peeled and left whole), whole cloves, whole allspice and cinnamon sticks. From The Cosmic Cowgirl.
• Rum & Syrup Packed Peaches: Ingredients include white sugar and water for a light syrup and a tablespoon of rum per 1 litre jar. From Putting Up With The Turnbulls.
• How To Can Peaches: Yields about 32 pints and made with a bushel of peaches, sugar and water (for syrup). From Shiny Cooking.

Pears:

• Vanilla Pears: Ingredients include sugar, water, cinnamon sticks, whole vanilla beans and whole cloves. From Stitch and Boots.
• Canned Pears With Star Anise: Ingredients include syrup (1:2 sugar, water), lemon juice and star anise. From Doris and Jilly Cook.
• Spiced Canned Pears: Made with a bushel of firm, ripe pears, sugar, water, cinnamon sticks, ground cinnamon, freshly grated nutmeg, whole star anise. Makes about 14 quarts or 28 pints. From Straight from the Farm.
• Belgian Pears: Pears are simmered several hours with white granulated sugar and white wine vinegar before packing in jars. From The Cottage Smallholder.
• Canned In Vanilla Syrup: Yields 4 quarts, made with citric acid (or lemon juice), firm Bartlett pears, sugar, water, vanilla bean, peppercorns and brandy (optional). From Put Up or Shut Up.
• Canned Pears: Gives tips for canning firm pears vs. ripe, soft pears. Made with lemon juice, medium syrup (water and sugar). From Mostly Foodstuffs.
• Mulled In Red Wine: Yields 2 (32 ounce) jars. Granulated sugar, dry red wine, lemon juice, handful of cloves, cinnamon stick and star anise. From Creating Nirvana Today.

Peas:

• Sugar Snap Pea Pickles: (refrigerate) Yields 1 pint, ingredients include distilled white vinegar, cold water, canning salt, turbinado or raw sugar, sliced garlic cloves, red pepper flakes, white peppercorns, mustard seeds, coriander seeds and sugar snap peas with strings removed. From eat.repeat.
• Pressure Canning Peas: Fresh garden peas are shelled, packed in jars and topped with salt and boiling water. Processed in a pressure canner (basic instructions plus video tutorials). From Homestead Acres.

Peppers:

• Savory Pickled Peppers: Ingredients include white vinegar, water, sugar, olive oil, diced onion, diced carrots, peppers, dried oregano, bay leaves. From The Kitchn.
• Fire Roasted Peppers In Red Wine Vinegar: Yields 3 pints. Made with sweet peppers (first charred on a hot woodfire or beneath the broiler), red wine vinegar, water, sugar, non-iodized salt, whole garlic cloves and good olive oil. From Saving the Season.
• Pickled Hot Cherry Peppers: Yields 2 quarts and 1 pint, ingredients include hot cherry peppers, garlic cloves, bay leaves, whole black peppercorns, white-wine vinegar, water, sugar and coarse salt. From Martha Stewart.
• Pound of Pickled Peppers: Ingredients include both sweet and hot peppers (such as banana, fresno and jalapeno), an onion, cider vinegar, water, sugar, salt, bay leaf, coriander, cumin seeds, dried oregano, garlic cloves and black peppercorns. From Sippity Sup.

Plums:

• Whole Plums In Honey Syrup: Made with honey, water, cinnamon sticks, a vanilla bean and star anise. From Food In Jars.
• Canned In Syrup: Whole plums are packed in a medium syrup (2:1 water, sugar) and processed in a hot water bath. From Mostly Foodstuffs.

Potatoes:

These must be pressure canned (for safety) and there’s not much variation in prepping (wash potatoes, cube, pack in jars, top with salt and hot water then process). Here are a couple tutorials to get you started:

• How To Can Potatoes: From No Ordinary Homestead.
• Canning Potatoes: From Becky’s Farm Life.

Pumpkin, Squash & Zucchini:

• Chunky Zucchini Pickles: Yields 6 (500mL) jars. Ingredients include finely chopped onions, pickling or canning salt, granulated sugar, Clearjel (or cornstarch), dry mustard, ground ginger, ground turmeric, water, white vinegar, red bell pepper. From Putting Up With The Turnbulls.
• Pattypan Pickles: Yields 2 pints. Made with pattypan squash or a mix of yellow & green zucchini, pickling salt, garlic cloves, fresh ginger, lemon zest, black peppercorns, coriander seeds, chile flakes, dried Thai pepper. Brine: water, white vinegar, cider vinegar, pickling salt and raw sugar. Processed in a boiling water bath. From Local Kitchen.
• Canned Squash or Pumpkin: (pressure canning) Squash or pumpkin is cubed then blanched, packed in jars then topped with boiling water before processing. From Your Home Kitchen Garden.
• Pumpkin Pickles: Made with lemon, sugar, cider vinegar, fresh ginger (peeled and finely chopped), cinnamon sticks, black peppercorns, salt, sugar pumpkin. From Reader’s Digest.

Radishes:

• Radish Relish: (can be stored for up to one year) Ingredients include distilled white vinegar, sugar, Kosher salt, whole coriander, cumin seed, yellow mustard seed, shredded radishes (2 pounds), diced onion, a knob of ginger (peeled and grated), minced garlic cloves. From Baking with Lisa.
• Pickled Radishes: (refrigerate) Yields 1 pint, ingredients include red wine vinegar, granulated sugar, water, salt, yellow mustard seed (or brown), dash of coriander, whole black peppercorns and a dried bay leaf. From Canning with Kids.

Tomatoes:
To remove skins, see this tip sheet: How To Skin Tomatoes: {Step By Step}

• Tomatoes Packed In Water: Instructions for both raw-pack and hot-pack methods, canned with bottled lemon juice or citric acid and salt (optional). From The Bitten Word.
• Canning Crushed Tomatoes: Makes about 4 quarts, tomatoes are peeled first, cut in quarters, mashed and heated before canning (with either citric acid, bottled lemon juice or 5% acidity vinegar). From Hippo Flambe.
• Canning Roasted Tomatoes: First roasted (tomatoes, garlic, rosemary, thyme, olive oil) then canned (lemon juice or balsamic vinegar).
• Grandma’s Canned Tomatoes: Yield is 4 quarts, made with tomatoes (3 lbs for each quart you want to make), Kosher salt and lemon juice. From food52.
• Canning Tomatoes: This recipe includes packing tomatoes with herbs, chiles, spices (optional). From Chow Times.
• Canned Tomatoes: Makes 4 quarts or 8 pints, use plum or small Jersey tomatoes, coarse salt and citric acid. From Whole Living.
• Pickled Green Tomatoes: Try Romas, grape or cherry tomatoes, canned with garlic, olive oil (optional), pickling spice, spicy peppers, fresh dill and powdered alum. From Andrea Meyers.
• Pickled Green Tomatoes: Ingredients include jalapeno chile, cumin seeds, peppercorns, celery seed, dill seed, minced garlic, white vinegar and sea salt. Makes 2 pints or 1 quart. From Homesick Texan.
• You’ll find a few recipes for canning salsa here.
• Looking for ways to use up a bounty of green tomatoes? See this list here.

80+ Recipes For Home Canning: {Fruits & Vegetables}

Homestead Survival

How To Make an Emergency Sanitation Porta Potty Toilet

This how to make and emergency sanitation porta potty toilet is simple and inexpensive way to deal with body waste functions during a disaster when the water service to your home has been interrupted....

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This how to make and emergency sanitation porta potty toilet is simple and inexpensive way to deal with body waste functions during a disaster when the water service to your home has been interrupted.

Materials needed:

• 1 – pool flotation noodle (Found at the 99 cent store)
• 1 – 5 gallon bucket (Home Depot – 2.7
• 1 – white tall kitchen bag (scented ones would be a bonus for this use)
• 1 - roll of toilet paper

Directions:

Slit the pool noodle halfway through the whole length of the pool noodle.

Place a tall white kitchen bag over the rim of the 5 gallon bucket.

Place the pool noodle along the top of the 5 gallon bucket securing the tall white kitchen trash bag in place.

Firmly pull one side of metal handle on the 5 gallon bucket off, thread a roll of toilet paper onto the metal handle and replace back into the handle base notch.

Puget Sound Preppers came up with this great idea, bless them for it.

With simple modifications, this could be an excellent camping porta potty toilet as well.

Cut off the bottom of the 5 gallon bucket and do not use a tall white kitchen trash bag.

Dig a shallow hole, use bucket for peronal body waste needs, remove bucket and fill dirt back in hole covering waste. This adds more stability for elderly and small children, instead of squatting. Personally as a woman, I am so tired of accidentally peeing on my foot after waking up and crawling out of my tent at the crack of dawn. (True story – I am not a morning person)

How To Make an Emergency Sanitation Porta Potty Toilet - The Homestead Survival

Does Bugging Out = Becoming a Refugee

By Storm in Bug Out, Prepping, SHTF, Survival

Share the knowledge!

Does Bugging Out = Becoming a Refugee

Photo from The Office of Refugees

There are folks that feel bugging out is the only option. I think truthfully many more plan to bug in than vocalize their intentions. Those that have a plan A to bug out are more quiet about their bug out location then they are about their plan to bug out. Preppers whose first plan is to bug in are already in their bug out locations. So it is wiser to stay silent about their plans. They don’t want to become the bug out location for everyone who knows you and didn’t prepare. Their preps could easily become the entire community’s plan B!
I personally think bugging out is only something one should do when there isn’t another option and if you have a personal prearranged pre-stocked bug out location outside the disaster area. (But this is only my personal opinion, everyone has to think about their own situation while prepping.) If you can run from the disaster, than not to do so isn’t prudent.
If we are talking about a nation wide crisis it will be everywhere. There will be no safe area to run to. The idea of living off the land really should be as temporary as possible a solution to survival. Living off the land could become the equivalent of becoming a refugee. Eventually the preps you were able to carry will run out. Those that have a bug out location, will fight off any attempts to take their supplies from them. But if a constant target they could perhaps be forced to hit the road again for their own safety. Under those circumstance you should be willing to join another group working your way into their good graces and earning your keep in their encampment. Which could become a permanent haven the same as an unofficial refugee camp eventually.
Some say they would leave the country. But most likely as refugees, if you are an American you could find that you would be the lest welcome of all the refugees in other countries. Even though the United States has taken in hundreds of thousand of refugees since its founding. You could become a refugee on the road perhaps permanently.
The featured article below from SHTF Plan speaks to the idea of those bugging out becoming refugees and really is a subject you should consider when planning to bug out.

The Fallacy of Bugging Out – Are You Prepared to Be a Refugee?

This is an aggregated site, please be aware some of the sites we link you to could have pop ups and that we have no control over them. However, we will never link you to a site that requires you to make any purchase or join anything to view the article.
Please read our disclaimer. We provide you with information from various sites all over the world. The author’s expressed opinion isn’t necessarily that of The Prepared Page or its staff. Our intent is to bring you the information. It is up to you to use common sense and your own best judgment when using any information contained within the articles.

Does Bugging Out = Becoming a Refugee - The Prepared Page

How to Build a Safe Emergency Wilderness Shelter

Video Cheap Cabin Kits Starting At $3860 - SHTFPreparedness

Cheap Cabin Kits Starting At $3860 - SHTFPreparedness

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Whether you’re heading on a low-cost camping trip or you get stranded out in the wilderness without many supplies, knowing how to build an emergency wilderness shelter is incredibly important.



Types of Emergency Wilderness Shelter

A temporary emergency wilderness shelter can get you through the night no matter where you are.

Depending on where you are in the wilderness, there are many different ways to build a shelter. However, the types of emergency wilderness shelters tend to break down into two categories:

• poncho shelters
• natural shelters
  

If you have a poncho Mylar survival blanket or some other kind of waterproof material, you can make a poncho shelter.
One of these should be included in every bug-out bag. If you don’t have any of those things, you’re going to need to make a natural shelter.

Poncho Shelters




USGI Industries Military Poncho Emergency Tent Shelter


Ripstop SilNylon Poncho and Emergency Shelter –

Lean-To Poncho Shelter

There are a few different kinds of poncho shelters.
The most basic kind of poncho shelter is a lean-to. A lean-to is a shelter made with two points of contact. You will need to stretch your poncho tight. Attach it to the ground and then lean it at a 45-degree to a fixed structure.
If you are in the desert or other dry areas, you might be able to find a rock outcropping or a short tree. You can then attach the top of the poncho to the tree at a 45-degree angle. When you do this, make sure that the structure is very stable.
Also, take a few minutes to figure out which way the wind blows. You want the lean-to facing into the wind. That will keep wind, rain, and sand from blowing into your shelter.
If you cannot find a sufficient rock wall or sufficiently large tree, you can build the lean-to by creating the second point of contact. If two trees are close together, you can string a rope between them. Tie the top of the poncho to the rope and affix it to the ground. Just that quickly, you have a quality lean-to.

How to Stay Warm in Your Poncho Shelter

If you are in a dry area, you might be surprised by how quickly the temperature can drop when the sun goes down.
To maintain a comfortable temperature in your lean-to, you can build a fire outside of your lean-to. Since you need to keep the fire away from the poncho and not so close that you inhale smoke, a lot of heat will be lost.
To reduce the loss of heat, you can construct a firewall. A firewall is any type of structure that is on the opposite side of the fire from your shelter. That will cause light and heat to bounce towards your shelter.
In a sandy environment, you can actually just build a sand or earth embankment.

If you have wood available, a wall can be built by driving two sticks into the ground vertically and tying other branches to them. Paracord is probably the easiest way to tie items together; it is truly an indispensable survival tool.

Poncho Tent

The other type of poncho or Mylar blanket shelter is a poncho tent. Whereas a poncho lean-to has two points of contact, a poncho tent has three points of contact.
To build the poncho tent, string a rope between two trees or rock outcroppings. Make sure you pull the rope taut. Then, drape the poncho or Mylar blanket over the rope. Secure it to the ground on both sides to form an A-shaped tent.

This type of shelter requires a larger poncho than a lean-to but it will protect you from wind and rain more completely. It will also keep you a little bit warmer.
Building a fire outside of the tent and supporting it with a firewall will keep you warm throughout the night.

Natural Shelters



In contrast to poncho shelters that require ponchos and ropes, a natural shelter can be made with things found in the wilderness. The types of earthen shelters are actually similar to the poncho shelters but made from different resources.

A lean-to is still the simplest type of shelter. If you are anywhere that you can find branches, you will be able to build a quick lean-to. If the weather has been dry for a while, you might even be able to gather branches off the ground. Otherwise, you’ll need to cut green branches off of a tree.
To cut branches off a tree, you can use an axe, hatchet, or saw. If you’re cutting small branches or if you’re walking far, you want a hatchet. They’re easier to carry.

An axe is going to be much heavier and longer, which means you’ll be able to cut larger branches. You can see a more in-depth comparison of axes and hatchets here.

How to Build Your Natural Lean-To Shelter

To find the right branches for your lean-to, you need two long branches that are about the same length. These will form the roof of the lean-to. Then, decide how wide you need your lean-to. It should probably be at least wide enough for you to lay down completely.
Then, use your axe or hatchet to cut down several branches long enough to make a roof. If you can find large elephant ear leaves, palm fronds, or similarly large leaves, you will be able to make a roof out of these. A vine of some sort is a great substitute for rope or twine. If you can’t find vines, you can use an axe or knife to cut thin strips of green wood; while they’re still green, they can be used to tie branches to your lean-to.

A natural tent is made by essentially building two sides to a lean-to and leaning them against each other.

Underground Shelters

The final kind of natural shelter is actually an underground shelter. Underground shelters can be thirty or forty degrees Fahrenheit cooler than the outside air. However, the earth holds heat much better than the air. That makes them the perfect natural shelter for deserts.
To build the underground shelter, find a depression between rocks or dunes. If you can’t find a rock or dune, dig at least deep and wide enough that you can lie down comfortably. Pile up all of the dirt or rocks that you remove from the trench.

Finally, you need to create a partial roof over the top of your trench. If you have leaves or branches, you can use sand or rocks to anchor the branches as a roof.
Related: check out this guide to underground bunkers.
If you have a poncho, it won’t be a completely natural shelter, but it will be the easiest way to create a partial roof for your underground shelter.

Conclusion

These four kinds of shelters, two natural and two poncho, can keep you warm and dry no matter where you find yourself.
Learn how to create an emergency wilderness shelter for practice, before you actually needed it. If you are stranded in the wilderness or just testing your wilderness survival skills, keep these shelters in mind.



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By Author SHTFPreparedness
Posted on Last updated: June 28, 2024

Categories Security & Shelter

How to Build a Safe Emergency Wilderness Shelter

10 Natural Remedies for Kidney Stones

1. Lemon Juice, Olive Oil, and Raw Apple Cider Vinegar

The combination of lemon juice, olive oil, and raw apple cider vinegar is one of my favorites and, in my opinion, one of the most effective remedies for kidney stones and the discomfort they cause. At the first symptom of stone pain, mix 2 ounces of organic olive oil with 2 ounces of organic lemon juice.^[2]
Drink it straight and follow with a 12-ounce glass of purified water. Wait 30 minutes. Then, squeeze the juice of 1/2 lemon into 12 ounces of purified water, add one tablespoon of organic raw apple cider vinegar and drink. Repeat the lemon juice, water and apple cider vinegar recipe every hour until symptoms improve.

2. Uva Ursi

Uva ursi is a common folk remedy for kidney stones. Not only will it help discourage infection in the kidneys, but it may also help reduce discomfort and cleanse the urinary tract. According to some, 500mg three times a day is recommended for kidney stones.^[3]

3. Dandelion Root

Organic dandelion root is a tool to cleanse the kidneys and support normal kidney function.^[4] Taking up to 500 mg twice a day may be beneficial.

4. Kidney Beans

The shape of this bean may remind you of it's healing potential. Kidney beans are an excellent source of magnesium, which helps reduce symptoms associated with kidney stones.^[5] Traditionally the pods were used as a medicinal tonic.^[6]
Try removing the beans from inside the pods, and then boil the pods in purified hot water for six hours. This liquid can be strained through cheese cloth, cooled and taken throughout the day for one day to ease kidney stone pain.

5. Horsetail

Horsetail tea is an effective, natural diuretic that helps you flush excess water and uric acid from your kidneys.^[7] Drink up to 3-4 cups of horsetail tea daily or take 2 grams of the herb in capsule form daily.

6. Pomegranate Juice

We've all heard that pomegranates have many health benefits. But, more specifically, the seeds and juice of pomegranates can be considered another natural remedy for kidney stones.^[8] This may be related to their sour nature and astringent properties. I prefer to eat organic pomegranates and drink freshly-squeezed pomegranate juice.

7. Magnesium

Studies show that people with recurrent kidney stones who took magnesium supplements showed significant improvement in symptoms.^[9] Magnesium orotate is one of the best sources of magnesium.^[5]

8. Organic Celery

Celery in vegetable form and celery seeds are great urine-promoters and kidney tonics. Regular use of celery seed as a spice or a tea may discourage kidney stone formation.^[6]

9. Basil

Basil tea supports the kidneys and can be taken throughout the day for proper fluid, mineral, and uric acid balance.^[10] If you have kidney stones, try taking one teaspoon each of basil juice with raw honey daily for up to six months. Some believe that folk remedies with pure basil juice can help induce stone expulsion from the urinary tract.

10. Change in Diet

Unhealthy food is a primary cause of kidney stones. Cut down on the amount of soda and energy drinks you consume.^[11] Avoid processed food and alcoholic beverages. Add more fibrous fruits and veggies to your diet, especially those listed above.^[5]

11. Bonus! Inversion Table

It sounds odd, but some research suggests using an inversion table can help pass stone fragments after extracorporeal shock wave lithotripsy. Extracorporeal shock wave lithotripsy, in short, is when a targeted shock wave is sent through the body to break up stones. It seems that inversion therapy helps the body pass the broken stones.^[12]
I also recommend reading the book "The Green Body Cleanse" to learn how to select foods that support kidney health.
Remember, an ounce of maintenance is worth a pound of cure. I highly recommend that you keep your kidneys functioning normally by performing a kidney cleanse twice a year. Try Global Healing’s Kidney Cleanse Kit — a powerful combination of our very best supplements for supporting normal kidney health. Our kidney cleanse kit is formulated to detoxify, flush and purge the kidneys of built up toxins, kickstarting your natural healing mechanisms and promoting whole-body health.

Easily Cleanse Your Kidneys
Length: 90 Seconds

Easily Cleanse Your Kidneys

References (13) †Results may vary. Information and statements made are for education purposes and are not intended to replace the advice of your doctor. If you have a severe medical condition or health concern, see your physician.

Posted in: Cleansing > Kidney Cleanse, Health > Men's Health, Health > Whole Body Wellness > Kidney and Urinary, Health > Women's Health,

10 Natural Remedies for Kidney Stones

Survival pharmacy: 5 Medicinal herbs you can easily grow indoors

06/04/2025 // Evangelyn Rodriguez // 60 Views

Tags: alternative medicine, apartment gardening, container gardening, emergency medicine, goodhealth, goodmedicine, grow your medicine, Herbs, homesteading, how-to, indoor gardening, natural cures, natural medicine, off grid, plant medicine, preparedness, prepper, prepping, survival, survival medicine, tips

• Growing herbs indoors provides year-round natural remedies, especially useful for urban dwellers or those with limited outdoor space.
• Easy to grow in containers, chamomile's dried flowers make a calming tea for anxiety and insomnia, thriving in bright, indirect light.
• A low-maintenance succulent, aloe vera's gel treats burns and skin irritations; it prefers sunny spots and minimal watering.
• Fast-growing and pest-repellent, peppermint aids digestion and headaches; prune regularly to keep it bushy in indoor pots.
• Echinacea (immune-boosting) needs strong grow lights, while thyme (antimicrobial) thrives in sunlight, helping with respiratory issues and sore throats.

For urban dwellers and homesteaders alike, growing medicinal herbs indoors offers a sustainable way to maintain good health year-round. With limited outdoor space or harsh winters restricting traditional gardening, cultivating healing plants inside your house ensures a steady supply of natural remedies.
From soothing chamomile to immune-boosting echinacea, these herbs can thrive in pots on windowsills or under grow lights. (Related: 5 Best plants for natural pain relief: A prepper’s guide to herbal medicine.)
Medicinal herbs that are easy to grow indoors

Here are five versatile plants that can flourish indoors and provide fresh, homegrown relief for common ailments:
Chamomile: Nature's calming remedy

Chamomile, renowned for its gentle sedative properties, is an ideal indoor herb for stress relief and digestive support. German chamomile (Matricaria chamomilla) grows well in containers, requiring only bright, indirect sunlight and well-draining soil.
Harvest chamomile's daisy-like flowers once they are fully bloomed. Dry them and make a soothing herbal tea that can alleviate anxiety or insomnia. Unlike finicky tropical plants, chamomile tolerates cooler indoor temperatures, making it a low-maintenance choice for beginners.
Aloe vera: the first-aid powerhouse

A staple in kitchens and bathrooms, aloe vera (Aloe barbadensis Miller) thrives indoors with minimal care. Its thick, succulent leaves contain a gel that is rich in anti-inflammatory compounds and is perfect for treating burns, cuts and skin irritations.
Place aloe vera in a sunny south-facing window and water sparingly, as overwatering is its primary enemy. To use, simply snap off a leaf, slice it open and apply the gel directly to affected areas.
Peppermint: digestive relief at your fingertips

Peppermint (Mentha x piperita) is a vigorous grower, making it well-suited for indoor containers—provided it's kept in check. Peppermint's menthol-rich leaves can aid digestion, relieve headaches and repel pests like ants.
Grow peppermint in a pot with drainage holes near a bright window and harvest leaves as needed for fresh tea or tinctures. Regular pruning encourages bushier growth and prevents legginess.
Echinacea: master immune booster

Often called purple coneflower, echinacea (Echinacea purpurea) is prized for its immune-stimulating properties. While it typically grows outdoors, dwarf varieties adapt well to indoor settings under strong grow lights.
Echinacea roots and flowers can be used to make tinctures and teas that help combat colds. For best results, mimic echinacea's native prairie conditions with ample light and occasional deep watering. (Related: Digging to wellness: New research proves gardening dramatically improves mental health without medication.)
Thyme: a potent antimicrobial

Thyme (Thymus vulgaris) isn't just a culinary staple—its natural antiseptic qualities make it valuable for treating respiratory infections. This hardy Mediterranean herb flourishes indoors with at least six hours of sunlight daily.
Use fresh or dried thyme leaves in steam inhalations to relieve congestion or brew thyme leaves to make a sore-throat gargle.
Growing medicinal herbs indoors bridges the gap between modern living and traditional self-reliance. Whether for chamomile's calming effects or aloe's skin-healing prowess, these plants deliver practical benefits without demanding extensive space or expertise. By incorporating them into home gardens (indoors or outdoors), health-conscious individuals can take control of their wellness—one potted herb at a time.
Visit Herbs.news for more on medicinal plants that can serve as emergency medicine when SHTF.
Watch the following video for more indoor gardening tips.

This video is from the HeatherStarr channel on Brighteon.com.
More related stories:

Home gardening for preppers: 7 Medicinal herbs you can propagate from cuttings.
Prepper medicine: Combat antibiotic resistance with these medicinal herbs.
Tips for growing your own food without a garden, even if you live in a tiny apartment.
How to start an indoor garden in your apartment.
Garden fresh: Low-effort planting and chemical-free pest control.
Sources include:
Brighteon.ai
UrbanSurvivalSite.com
Brighteon.com

Survival pharmacy: 5 Medicinal herbs you can easily grow indoors – NaturalNews.com

Crunchy Dill Pickle Recipe

By Sharon Peterson
March 9, 2023

This page may contain affiliate links. More Information.
Finally, I have a crunchy dill pickle recipe!
No matter what dill pickle recipe you use, I highly recommend you use fresh-picked, small pickling cucumbers. I try for no bigger than my thumb. Anything too much bigger gets made into relish or bread and butter pickles.
I also recommend canning this dill pickle recipe in pints. Quarts must be processed longer, so they tend to get mushy (at least in my home canning pickles experience).

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Table of Contents

• Dill Pickle Recipe: Extended, Step-By-Step Directions
  
  • Preparing Your Cucumbers the Day Before
  • Making & Canning Crunchy Pickles
  • Hot Water Bath Processing
  
  
• Looking to Make the Best Dill Pickles? Try the Low Temperature Process…
• Quick, Fresh-Pack Dill Pickles
  
  • Equipment
  • Ingredients
  • Instructions
  • Notes
  
  
• Dill Pickles Tips & FAQs
  
  • How Long Do Dill Pickles Need to Cure or Set Before I Eat Them?
  • How Long Will Homemade Pickles Keep Once I Open the Jar?
  • Can I Reuse Brine that I Used for My Dill Pickles Previously?
  • Why are My Pickles are Shriveled or Soft? Why Don’t My Homemade Pickles Look Nice?
  • Slices vs. Whole Cucumbers
  • Too Little Brine…
  • What’s the White Film on the Bottom of a Jar of Pickles?
  
  
• Related Pages
• Corn Relish Recipe
• Bread & Butter Pickles
• Pickle Recipes

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Dill Pickle Recipe: Extended, Step-By-Step Directions

The first part of this dill pickle recipe is done the day before you plan on canning. The pickles need to soak overnight in a brine, then the next day you will fill your jars and process.
Ingredients:

• 8 pounds of 3-4 inch pickling cucumbers
• 2 gallons water
• 1 1/4 cups canning or pickling salt
• 1 1/2 quarts vinegar (5% acidity)
• 1/4 cup sugar
• 2 quarts water
• 2 Tbsp. whole mixed pickling spice (I use a homemade recipe – click here.)
• whole mustard seed (1-2 tsp per pint jar)
• fresh dill (1 to 1 1/2 heads per pint jar) or dill seed (1 to 1 1/2 tsp. per pint jar)
• 1 garlic clove per jar (optional)

Use these specially made canning labels to dress up your gift giving.
Dill Pickles Canning Labels

Preparing Your Cucumbers the Day Before

For this dill pickle recipe, on day one, wash your cucumbers and thinly slice off the blossom end. (The blossoms have an enzyme that will make your cucumber pickles soft.) The sooner you do this after picking, the better.
Add 3/4 cup salt dissolved in 2 gallons water. Soak cucumbers in water for 12 hours. Drain and get your canning supplies together.
Making & Canning Crunchy Pickles

Gather Canning Supplies for Your Dill Pickle Recipe:

• water bath canner
• canning jars
• canning seals and rings
• jar lifter
• canning funnel
• large pot
• bowls
• large spoons
• sharp knife
• towels and dish cloths
• pot or kettle for the brine
• ladle
• cheesecloth

Get the water in your canner heating while you prepare your cucumber pickles.
Combine vinegar, 1/2 cup salt, sugar, and 2 quarts of water. Place pickling spices in a cheesecloth bag and place in your vinegar brine. Heat to boiling.

Tip: I use my stainless steel teapot to make my brine, as it makes filling the jars super easy! For more tips and canning safety instructions, see Simply Canning…the book.

Fill jars with drained cucumbers.
Add:

• 1-2 tsp. mustard seed per pint
• 1 to 1 1/2 heads fresh dill or 1 to 1 1/2 tsp. dill seed per pint
• 1 garlic clove per jar (optional)

Fill jars with hot pickling brine, leaving a 1/2-inch headspace.
I’ve included dill pickle recipe directions below for both a regular hot water bath, and the low temperature process dill pickle recipe.
The timing for the two methods is different. Be sure you are using the correct time with the correct method for making this dill pickle recipe.

Hot Water Bath Processing

The processing time for this dill pickle recipe will vary according to your elevation. See chart below for your processing time. Read why altitude adjustments matter here.
Looking to Make the Best Dill Pickles? Try the Low Temperature Process…




This dill pickle recipe comes from the NCHFP website. It is safe for low temperature processing. If you are not familiar with low temperature pasteurization, please read this article. Then come back for processing directions.
Remember to use a thermometer and monitor your time carefully.


Have your canner ready and half full of warm water, about 120 to 140 degrees F. Also have a kettle or other pot of hot water ready.
Place your filled jars in the half-full canner. Now add hot water to 1 inch above the tops of the jars. Turn on your heat and warm water to 180 to 185 degrees. Use your thermometer and be sure this is maintained for 30 minutes. This is longer than the time indicated in the regular water bath processing.
When 30 minutes is complete, turn your heat off and remove your jars to a counter to cool. Check the seals after the jars are completely cooled off. I usually leave mine until the next day and check, label, and store them.


Dill Pickle Recipe: Finally, I'm Getting the Crunch! SimplyCanning

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