lots and lots of seeds for this year (cover crop) and next year (peas, green leafy stuff, endless tomatoes) grow heating pad. . . and 1500L of rain water catchment space 🙂 and enough hose to get any where on my property with water.

I haven't posted for awhile but I love this thread and hearing what everyone is up to - very motivating!

My volcano stove arrived yesterday - I'll give it a test run and let you know how it works but I have to say it's very well built and I am happy with the overall quality as I see it.

I bought herbs with oldschool at Richters - and brought home a catalogue (they have mail order - you really should check them out!!

I added 30lbs of flax seeds, 80lbs of apples left over from an event and the tomatoes and beans fro the garden are keeping me busy canning.

Well I'm new to prepping. But decided I wanted to be better prepared for disruptions than I currently am. (In Kanata)

So This week I bought some books, survive! by Les Stroud and the SAS handbook.
I also picked up some knives and general purpose multi-tools and a 72hour pack for four and an urban emergency auto kit.

I doing allot of reading and try to plan what kind of prepping I feel I need to do. I'm looking at food and medications, but don't want allot if I can't move it quickly or it does not store well.

I am getting more interested in the group concept as it might prove to be a better way to build a more robust set of options.

Budget was a bit short this week due to some impulse prep shopping at Costco...be hubby made it to Freshco and got us 24 family sized cans of Heinz Beans. Good thing because I was down to 4 regular sized cans 😮

OH! I forgot ...my copy of The Storm Gourmet arrived today too! 😀

Took the day off from construction today due to forecast thunderstorms...which didn't happen, thanks weatherman!
So I canned up some peaches and some grape jam (which I will never do by myself again)
Tomorrow is peach jam and maybe some green beans from the garden.
The weekend we will be canning meatballs and tomatoes, and if quantities permit some pasta sauce with meat.
So far this year, between the garden and supermarket specials, the freezer is almost full, so I'm glad I got m pressure canner!

Picked up a used 2 burner Coleman naptha camp stove and reconditioned it yesterday. Last night bought some equipment for home canning veggies, fruits etc. Also been dehydrating some veggies and some pasta sauce.

Canned up 45 pints of apple sauce. Yummy!

In the interest of science (and not health 🙂 ) I canned 19 pints of bacon. Itwas on sale and since I've never canned bacon before and wasn't sure I'd like it I used the cheap stuff. Stocked up on some OTC meds while on a quick trip over the border. Ordered organic garlic to eat and plant from a friend.

Bought a 65K BTU propane burner for canning outdoors.

Last week I canned applesauce and pickles, and put in an order for some THRIVE food. This week I am buying a slingshot, pocket knife, some hiking gear (pack and shoes), and am registering for my unrestricted PAL course. I'm also studying for the HAM radio test.

Bought a 65K BTU propane burner for canning outdoors.

Make sure you check your canner instruction booklet. Some are not made to be used with anything higher than 12k BTU propane burners.

Bought a 65K BTU propane burner for canning outdoors.

Make sure you check your canner instruction booklet. Some are not made to be used with anything higher than 12k BTU propane burners.

More for making sauce and water bath canning outside...keeps our little house cooler

Hey guys, I'm new to this website my family and I have been prepping for about a year baught lots of diapers yesterday for the new baby coming

In the interest of science (and not health 🙂 ) I canned 19 pints of bacon. Itwas on sale and since I've never canned bacon before and wasn't sure I'd like it I used the cheap stuff. Stocked up on some OTC meds while on a quick trip over the border. Ordered organic garlic to eat and plant from a friend.

In the interest of science, I would seriously like to know how canning bacon effects it both texture and taste wise. Please let us know how it fries up.
In the interest of health, animal fats are good for you and at the very least you will die happy; not depressed because you can only stare at your bacon.

If you can get grassfed meat it is best, and with the current drought, (more likely weed and brush fed) that is just what you will be getting as the price of grain is going through the roof.

The days of chucking cheap corn at cattle are over for at least a year, more if the drought continues. Cost of any type of meat will be high next year so buy now, whatever you can. Everything is being sent to slaughter now. No hold overs.

I agree OddDuck. We raise many of our own animals but not piggies so we buy the healthiest version we can.

We did a taste test as soon as it came out of the canner 🙂 First I tried some straight from the jar - if you like your bacon non-crispy/chewy - you might like it. I fried up the rest. It fell apart so no strips - some big chunks and mostly little bits. It tasted like the crispy kind of bacon at this point. Not as good as the fresh cooked bacon at all but an acceptable facsimile if there is noting else. I suspect that if the bacon was cut into thicker slices it might stay in slices when cooked. On a scale of 1-10 I give it a 6. Maybe better quality bacon would work better too.