Food Storage

[hancocs]

I was checking out a website today about a 2 dvd set called "Food Storage Secrets" by Mike Walters. Has anyone heard of this dvd's or know much about Mike Walters? www.foodshortageusa.com

[The Future]

Interesting that someone emailed me the same link today and I came here to post it for discussion....and you posted it today.  Hmmm

A general comment, these direct selling websites are popping up all over the place.  A good way to make a lot of money.

I am not familiar with the author but the content looks appealing.  Is it worth $40?  Perhaps.

What is interesting about this cut to the chase approach is that you pay a lot more for a lot less material.  You can probably find 3 good books on the matter but I would guess that the author boils it down to the need to know info and leaves out the non-essential.  Not a bad thing if that is what the reader wants.  And ppl who fnd their way to these sites...usually do.

[opsec]

I think it's a scam. It looks like all he did was cull information available for free on the internet and put it on a DVD.

[hancocs]

Good Call. I think you are right after taking a closer look

[The Future]

Ok...so what is the information he culled?

[opsec]

It looks mostly like how-to information on home canning. You can find that on the internet as well as information on how to process game, clean fish, dry meat and fish for long term storage, package grains and beans for storage, and grow food, all for free. Youtube is great for this BTW.

[The Future]

So let me get this straight.  I can go on to youtube and cull free information and compile it into my own DVD and sell it to 1000 people a month who are anxious about a food shortage grossing $479,000 for one weekend's work?

What is up with the vinegar?  Any ideas on the other 'secrets' he is talking about?

[opsec]

Assuming that you can find 1000 people a month who are not resourceful enough to do their own research, then yes, you can.

Vinegar has multiple uses. The acid content arrests bacterial spoilage and so is used for pickling. It also does wonders as a topically applied antiseptic for burns.

I have no idea what other secrets he is talking about. One thing I do know is that he only has access to the same pool of information that everybody else does, and all it takes is some research into the history of nineteenth century living to find out all of the "secrets" that people used to store food without modern convenience.

Here's a book for you: "Preserving Food Without Freezing or Canning" by Chelse Green Publishing Co. Amazon has it for a little over $14.00.

[The Future]

Ok.  With the wonders of a single page internet site and this book, I am going to make a fortune!

Does anyone here make their own vinegar?

[Ryder]

I used to make gallons of apple juice when I lived in the midst of apple orchards. When the unpasturised juice set out too long it first made a fizzy wine then turned into what we called vinegar. Didn't use it at that point in time but I would now be interested in finding out more about home made vinegar. Perhap[s ph levels?

[beentheredonethat]

I see this video as a money-maker for the producer only. Don't be a dolt and take the bait of all those supposed "secrets". I acquired all my food storage skills from a couple of books and scouring the internet.  After prepping for Y2K, I know the amount of work it takes to put up your own food. Yes, it it very satisfying to see your work in glass jars, but have you penciled out the cost of jars, lids/rings, canning equipment, cost of energy to do the canning, your time in prepping fruits/veggies? It really does becomes a full-time job.

I don't want to discourage anyone, but knowing how much MORE things cost now, I would suggest you buy nutritionally sound products that are on the store shelves (by the case) while it's still there and water-bath can or dehyrate seasonal items as you have time/money for.

A good book that I used/still use is Making The Best of Basics. There you will find the amounts of every conceivable item you wish to store and give you the amounts per person on a year's basis.


Just my 2 cents. 


 

 

[The Future]

Thanks.  That book can be bought here

So who here is going to spill the beans on this whole preservation thing?  That is, in a few short paragraphs, distill the essential tips and tricks of the trade.  Otherwise folks will be stuck with digesting a few 240 page books (and perhaps not even be certain to understand what amongst it is the salient points) or else give up $40 to our apparent internet info culling guy.

To be clear, I am not stranger to wading through lots of big books for details.  The one thing I have a shortage of in my home is book shelves.  They are alll full.  But sometimes you just gotta cut to the chase....the attraction of these dvd salespeople is ease.  In 90 minutes you are up and running with minimal mental power required.  Only a few can study for a few weeks/months and hold down a full time job, family, garden, life etc.

[Brosia]

it sure sounds easy on a DVD, but you can find soooooooo much info on the Internet, and stuff that YOU want to know about, not just what the DVD burner wants you to know.

I've been getting information from here, from homesteading websites, downloading the info I want, and printing it out to laminate and put in a binder.   (DVD won't help you much if you have no electricity) I can't purchase tons of books, and can I memorize it all if I have to evacuate and leave my books behind?  A good, informational binder (one book to carry) on the key points of subjects will at least give me a fighting chance.

[Publius]

I'd like to weigh in a small way here. If you are considering canning using a pressure cooker, and you should, then when you buy your cooker, make sure, 1. That you buy extra rubber seals for it. (Who know if you'll be able to get them) and 2. If you can buy a pressure cooker that doesn't need a seal, that is even better. I found one at a yard sale. They are way different in design than the ones with a seal. So now I have both kinds.

This is what one with a seal looks like. http://www.pressurecooker-outlet.com/prestop23qtcan.htm It doesn't say if it needs one or not.

This is what one without a seal looks like. No gaskets to crack! http://www.pressurecooker-outlet.com/921.htm

[Dame]

A few years ago I got hyper ambitious and decided to home can chicken.  I had eaten it before and really like the stuff. And talk about quick and convient when an instant meal is in order.

On this particular do it the hard way project, I started with day old chickens from the hatchry and felt guilty because I could not find a handy breeding pair of birds to start with.  Anyway, about 16 weeks later and much learning we had butcher ready chickens.  Butchering was an eyeopener, I had not even assisted for about 30 years so many intermitent telephone calls to my elders got us plucked and cleaned chickens from the chicken house into the fridge.  Two days latter I had rounded up the wide mouth jars from the store because they were easier to fill than the regular ones.  How did those women get the jars stuffed.  Then I bought the pressure cooker and proceeded with the instructions.  My husband finished the job for me because I could not possibly get the canner off the stove while it was full and would need a step lader to get me high enough in the air to lift the jars out on the rack.  The rack full of jars was a bit much at that height anyway. 

Back on the phone with two or three of the octegenarian crowd who had done it for years, to ask, just how they had managed.  A few muffled giggles later and they informed me that a well supervised minimum 3 hour hot water bath was how they did it.  Boiling water is less hazerdous than steam under pressure.  Anyway, we ended up with about 9 large chickens tucked into glass jars.  We ate it all and it was as good as I had remembered.

I have not done it sence, I would rather feed excess birds to the dogs than do that much work if it is not neccessary unless I have about a full day a week of spare time and nothing better to do.  Knowing how is great and practical experience even better.  I like the frozen chicken at the grocery store and the extra expense of running a freezer as long as I have the option.