Are you prepared? Trying to be more self sufficient

We moved to Lower 48 after 20 years in Alaska. In restrospect I wish we hadn't, but my late wife wanted to be closer to her family.
Sold one car, shipped another. Packed half of tractor trailer full of household stuff.

 

We did as well.

Moved 40 miles inland to a town that is semi-rural.
Had to get away from the 95 corridor. Too congested and way too many people if things go sideways.

 

It's can be done.
Took 2 years to find a place and I was getting rid of non-essential stuff during that time.
Self moved with the Taco. MANY trips and rented a Penske truck for a couple runs with the large items.
Never again.
Thin it out now while you have a chance.

 

I need your recipe for the pickled cherry peppers with prescutto

 

Hey Chris!
Hope all is well with you guys.

Stuffed Cherry Peppers, here ya go...
Peppers are easy-peasy.

1-Core and clean
2-put them in jar and fill with white vinegar.
This cuts the heat.
I usually go over night.They seem to have the right heat.
Drain out the vinegar and pour em into one of them colander things.
3-Cut chunks of Parmesan cheese and wrap with Prosciutto
4-Place wrapped cheese into pepper and use thump to lightly press in. Too much pressure and the pepper will break.
5-Put them back in jar and fill with Olive Oil to top.

Leave the jar out for a bit to soak up. Put jar in fridge.
The Olive oil will turn solid, but will turn back to liquid at room temp.
I usually wait a couple day before digging in.

 

Great thanks! Do you ever store for a while if so how and how long?

 

I've never kept them long term. Don't think they would hold up at room temp as you're not actually canning them.
I've eaten some 8 months old that were buried in the fridge with no issues.
Normally when I make them, they go away pretty quick.

 

Thanks Buck! The cherry peppers are growing good so I want to be ready

 

No go for us with a garden this year with the move and all the work at the new place.
Just have a couple potted tomatoes and bell peppers.
Next year we will be properly set up.

 

Yeah we had 16,000 lbs of stuff and had Allied move us and we loaded a UHaul and moved stuff they wouldn't and stuff we felt better bringing that was another 6300 lbs of stuff like the safe........

 

https://www.survivalistboards.com/t...avy-items.100110/?nested_view=1&sortby=oldest

 

This is cool too

https://www.etsy.com/listing/851000684/2-x-4-canning-jar-cabinet-plans-store

 

Good plans. Really use the space.
If someone puts those shelves in a pantry without windows, or puts doors on the shelf in the first link, it will double, or more, shelf life of food. Sunlight destroys the food in glass jars.
We are eating peaches, pears, apples and jams we had canned 4 and 5 years ago, and they are fine. Stored in the old kichen cabinets we moved into the pantry after the kitchen remodel. Painted them with Kills to block the old kitcheb smells and put a larger 24"24" cabinet on casters.

 

It is good looking shelving. You are right about the light I keep our stuff in the basement away from light

 

More prepping supplies today lol

 

2x AC Unity, 2x Tapcos, 1x new production Bulgy? Can't see weld marks on it to be sure.

 

These three are, I think actually the same company and made in Korea. I have a few of their 33 round Glock mags and they work great and made, as far as I can tell, just like a Glock mag for half the price so I figured I’d try these.

 

Haul from this morning.

 

Reminds me of a band

 

Thai, Pequin, Black olive, and Jalora peppers. They’re gonna get water bathed soon.