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Posts Tagged ‘Emergency Preparation’


article-1286539-0A0845BE000005DC-905_468x644One of the event’s I prep for is a Coronal Mass Ejection (CME) or Solar Flare and Electronic Magnetic Pulse (EMP).    With all the things going on in North Korea today particularly, a nuclear missle launched into the atmosphere would take down sattelites.  That would completely shut down our electronic grid.  No grid, no cell phones or other electronic communications.

With the advancement of technologies that run our lives today, the damage and devastation of either a CME or EMP would likely be catastrophic for our way of life.  Certainly, everything will be different.

There was a major event which happened in 1859 with what became known as The Carrington Event.  Should a similar solar storm erupt in the coming years, it will release a massive amount of high energy charged particles streaming toward Earth.  It is reported that it WILL penetrate Earth’s magnetic shield.

Can a Carrington Event happen again?  Of course!  Will it?  Eventually.  You may be surprised to learn that you have lived through two relatively recent events.  First, in March 1989 a solar storm crashed the Hydro-Quebec power grid and resulted in loses estimated to be in hundreds of millions of dollars.  Again in 1994 a solar storm caused major disruption to communications satellites, network television and nationwide radio across Canada. Neither of these storms was particularly powerful in comparison to the Carrington storm.

So when I heard that there will be a new series, also called The Carrington Event, I got excited.  For anyone, especially committed preppers, knowing and seeing what life might be once such an event happens will serve to give us further knowledge which will take some of the surprise out of it when it happens. It will also allow us to evaluate what and how we prepare.  Set to premier this summer, I can’t find an exact date.  But follow me on Facebook and I will be posting all the information I find.

 

The Carrington Event Series

Today’s Space Weather

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photo copy 6Something to keep in mind about minestrone is that, much like meatloaf, it’s a great way to cook and use up leftover vegetables and no two recipes are the same.  This is a recipe I would be proud to set in front of you at my dinner table.  But you may like more pasta and less potatoes.  You may want vegetables in it that I don’t put in mine.   Mine is a great flavor for how my family likes it.  You can make the adjustments you wish with the basics in this recipe.

This recipe is all adjusted and based on freeze-dried food.  You can use your own or commercially produced dehydrated vegetables, but you will need to adjust your cooking time and amount of water.  There is a significant difference in how they rehydrate and the amount of time and water it will take.  For information about this, please follow this link where I try to answer any questions you may have. Meal In A Jar Newsletter

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Add 100cc oxygen absorbers before closing

While these look beautiful in canning jars, if you want yours in vacuum sealed bag and in mylar, they are perfect to take camping or to keep in your bug out bags.   With these points in mind, here is the recipe.  Below the recipe will be links so that if there are any ingredients you wish to purchase, you can.

photo

 

 

 

 

You will need

  1. measuring cups
  2. measuring spoons
  3. canning funnel
  4. 100cc oxygen absorbers
Minestrone Soup Meal In A Jar
Recipe Type: Soup
Cuisine: Italian
Author: PrepperPenny
Prep time: 5 mins
Cook time: 45 mins
Total time: 50 mins
Serves: 4
Layer the ingredients in the order by which they are listed. The 1st five ingredients are the base for your soup. You can add whatever vegetables you prefer, but keep in mind that there is about 1 1/3 cups of vegetables total. Keep this in mind as you will need to fit all the ingredients into a 1 quart canning jar.
Ingredients
  • 2/3 C. THRIVE Tomato Powder
  • 1/2 C. THRIVE Freeze-Dried Onion (You can use your own dehydrated flakes)
  • 1 1/2 Tbsp Italian Seasoning
  • 1 1/2 tsp Garlic Powder or Granules
  • 1 Heaping Tbsp Beef Bouillon
  • 3/4 Cup THRIVE Freeze-Dried Ground Beef
  • 1/4 Cup THRIVE Freeze-Dried Sausage
  • 1/2 Cup THRIVE Instant Red Beans
  • 1/3 Cup THRIVE Freeze-Dried Corn
  • 1/3 Cup THRIVE Potato Chunks
  • 1/3 Cup THRIVE Freeze-Dried Green Beans
  • 1/4 Cup THRIVE Freeze-Dried Mixed Green/Red Peppers
  • Top With Pasta of Your Choice
Instructions
  1. Prepare your 1 quart canning jars, lids and bands by sanitizing them with hot, soapy water. You absolutely must make sure all pieces are completely dry. To ensure this, after washing my jars, I put them in an oven at 250* for 30 minutes. Moisture will cause your food to spoil.
  2. Layer these ingredients in the order listed. I purposely didn’t include the option for salt and pepper. I chose to add those and other spices as I cook the recipe. This recipe serves 4-6 adults
  3. If you are making these to keep longer than a few weeks, you MUST place an oxygen absorber on top before you close it and/or use your vacuum seal system to remove the air. These stay fresh and stable for 9-12 months. Wipe the rim of the jar to get a secure, airtight seal.
  4. Bring 8 cups of water to boil. Empty ingredients in and reduce to a simmer for 30-45 minutes. Add water or beef stock for a thinner soup or continue to reduce to thicken it according to your own preference.
Home Store

For these and other THRIVE Food or emergency supplies, please click here to visit my online store.

 

THRIVE F-D Ground Beef

THRIVE F-D Sausage

THRIVE F-D Corn

THRIVE F-D Green Beans

THRIVE F-D Tomato Powder

THRIVE F-D Potato Chunks

THRIVE F-D Red & Green Bell Peppers

THRIVE Instant Red Beans

Oxygen Absorbers

FoodSaver Vacuum Seal System

Small Mouth Jar Sealing Attachment

Wide Mouth Jar Sealing Attachment

 

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cayenne-salve-3

 

To make sure you and your loved ones are cared for when times go bad will require planning and preparation. This recipe for a pain salve will be a great addition to add to your herbal medicine cabinet.  Building your medicine cabinet with homemade remedies will save you money and allow for more confidence and self-reliance.  This recipe is amazing.

Using your cayenne salve

This cayenne salve can be used on aches and pains, from sore muscles and joints to bruises and even nerve pain.

It is best for closed wounds and may sting a bit on open wounds. Even on closed skin you may feel a bit of burning or heat in the area where it is used. It should be applied externally only and used within 6 months for the best results.

If using it for arthritic pain it may take up to a week or two to see results. In this case you want to use it daily to decrease chronic pain.

~ via ~

Click here —-> HerbMentor News

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garden-feb-lgLike me, so many of us are diligently planning our spring gardens.  We start our pen-to-paper plans, gather supplies to start our precious seeds, and wait for the weather to turn so we might start working and preparing our beds.  But in this idle time we have waiting, you really should be considering inventorying your canning supplies and planning your crop based on your families  need.

GETTING YOUR SUPPLIES IN ORDER

 

canning_jars.gif

It’s a good time to calculate how many jars of pickles, cans of jelly and jam your family typically needs to get you through winter months.  I learned this winter that I hadn’t actually canned enough dills to carry me through.  Same was for our tomatoes.  I’m down to only a few jars of my tomato’s and sauce not having realized how much our family of four would actually go through.  I’m a good canner, but my math needs to be honed.

I am now in the process of figuring out how many canning jars and sizes I have vs. what I will need.  Same for lids.  Since I have to replace dozens of lids, I have opted to invest in reusable Tattler lids after having decided they work beautifully and will save me money in the long run.  Another consideration I made was, as a committed prepper, I believe material may be hard to come by.  Having to replace my lids every time I can and believing there is even a remote possibility that they may be hard to come by would defeat all my seasonal garden planning.

How many quart jars did I use last year and how many more I need this year was a big question.  How much jelly or jam will I put up?  How much applesauce or peaches will I need?  Obviously, I could never lay out a formula for you, but you really should start planning and pre-planning.   And buying your canning supplies now, before the season hits will save you money.  Last season I found myself running around looking and buying jars when the prices were their highest.  Buy them out-of-season to get the best price.

HERBs, SPICEs AND OTHER INGREDIENTS

Spices

Salt, sugar and spices will also be needed.  Will you be planting the herbs you will need to can your harvest?  Dill is one that is vital to me.  Italian herbs are as important.

RESOURCEs AND OTHER EQUIPMENT

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You may, like me, wish to scan all your recipes and determine which ingredients you can grow and what you will need to purchase.  Start planning now, watch for sales on items you will need to purchase and be sure to stock up on it when it’s most feasible.  And your canning books are as important as anything.  A few of the VERY best I could recommend are:

Ball Canning Book

Ball Complete Book Of Home Preserving

Canning is just one aspect to preserving your food.  Dehydrating is another.  Do you have a dehydrator?  You can look on Craigslist or garage sales to find one, but if you are seriously planning on building a food supply, you really need to invest in one.  And because dehydrating is sometimes much more than slicing and drying, you will want a great cookbook.  The best on the market (by many standards and reviews) is Mary Bell’s Complete Dehydrator Cookbook.

The same is true for a vacuum seal system.  I use and would recommend the FoodSaver which is a workhorse.  I use it nearly every day and much more in the summer months.   All these appliances which allows you to protect and preserve your food may not pay for themselves this season, but they will pay for themselves over time.

LONG TERM STORAGE

Also, if you plan on putting some of your foods into long-term storage, you will need oxygen absorbers and mylar bags.  Start asking your bakery and deli department for 5 gallon buckets now. You may also wish to purchase moisture absorbers as an added line of protection for your food.  You will need these if you plan to store food.  Many local businesses will give them away or sell them for $1 each.  But, be sure you get food-grade buckets.  You may also wish to invest in high quality gamma lids.

 

 

 

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Finished Red BeansI don’t have any fresh produce harvest to satisfy my urge to do some canning, so I decided to can some red beans I had in my home store to create another use for them in my home store.  Canning from bulk, dry beans saves you a good amount of money and is healthier and tastes better.  Having these beans ready for my red beans and rice or chili makes them very convenient, too. I do not add any spices to my beans, not even salt.  I prefer to spice them when I decide on which dish I am preparing.  However, if you like, you can add spices to yours.

I started out by washing and carefully inspecting them, removing any bad beans or pebbles.  Once this step was done, I put them in to soak in a large container overnight.  Step 1 - Adding Beans

I then dumped that water, washed them again and ladled them into hot, sanitized quart canning jars.

Remove Air Bubbles

Here you will add boiling water and using a plastic or wood utensil, remove any trapped air bubbles from your beans.  Check your headspace and adjust the water level to have a 1″ (2.5 cm)headspace.

Wiping Rims

Never, ever forget to wipe the rims and check for chips or cracks.  Forgetting this step could cause your batch to fail.

Lids and Bands

After cleaning the rims of each jar, center the lid on jar.  Screw band down until it is finger-tip tight.  Here, I am using white Tattler Lids and standard bands.

Beans in Canner

Place jars in your pressure canner.  Adjust water level, lock lid and bring to a boil over medium-high heat.  Vent steam for 10 minutes, then close vent.  Continue heating  to achieve 10 pounds (69 kPa) pressure and maintain this pressure to process for  75 minutes for pint jars, 90 minutes for quart jars.

Diagram of Canner

Jars in canner

Once the time is up, turn off the heat source and allow canner to cool down and relieve the pressure.  Once the pressure is diminished, remove the lid and allow them to sit for approximately 10 more minutes.

Removing Jars with Lifter

Using a rubber jar lifter (please don’t try using anything else), carefully remove your jars and place them on a towel and leave them undisturbed for 24 hours.

Finished Red Beans

After 24 hours, remove the bands and check all the seals. If any did not seal correctly, put them in the refrigerator and use them within 2 weeks.  Wash your jars, label and date them.

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Sourdough in CrockOne of my favorite books for pioneer recipes is Cookin With Home Storage by Peggy Layton.  I keep this book on my desk, compared to most which are on a bookshelf.  I’m starting some sourdough and thought I would share what I learned in Peggy’s book.

Sourdough Starter – It wasn’t until the Danish people immigrated to Utah that years was brought to raise the breads.  Before then, they made a started which they called “Sourdough.”  It was made by combining flour, salt and enough warm water to make a spongy dough.  This was put in a crock with a loose lid and kept warm for several days, during which time it bubbled and formed it own yeast.  These breads weren’t as light as yeast breads but the wonderful flavor made up for it.  Sourdough was a favorite of the sheepherders in Sanpete County and still is.  It was used for breads, biscuits , and pancakes.

Dehydrating Your Sourdough Start

You can dry your start and store it for later use.  Spread a very thin layer on a piece of plastic wrap.  Dry it in a dehydrator or allow it to air dry.  When one side is dry, turn it over to allow it to dry on that side.  When it is completely dry, break it into pieces and grind it into a powder.  Store in an airtight container in your refrigerator.  To re-start it, just add water or milk until you get it back to the original consistency.  When using a reactivated starter, allow it to set at room temperature for 8 hours.

Sourdough Starter
Author: PrepperPenny via Peggy Layton
Prep time: 5 mins
Total time: 5 mins
Almost any recipe can be changed to use sourdough. To make it work you have to control the leavening and keep the thickness or moisture the same. If the recipe calls for baking powder, leave a teaspoon out. If no but your results are too heavy, put a little baking powder in it. You may need to experiment a little.
Ingredients
  • 2 1/2 C Warm Water
  • 2 1/2 C. Flour
  • 1 tsp Active, dry yeast
Instructions
  1. Stir together and allow it to set for 3-5 days in a warm place to ferment.
Notes
Save 1 cup from every batch to add more flour and milk to keep your starter going. Use in pancakes, biscuits and breads!

 

 

 

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Ebook LibraryBuilding a library of cookbooks, garden books and self-reliance is fun but can sometimes be costly.  These are free, downloadable eBooks available at the time of posting.  Please be sure to make sure the “free” hasn’t been removed.  I only come across these and post them.  I have no control of how long they are available for free.

You don’t need a Kindle to get them.  On any Mac, PC or mobile device has the software available for free also.  So grab as many as you want!  Enjoy!

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Peppermint Toothpaste

I’ve made toothpaste from many different recipes available all over the internet.  Almost all were using salt as a scrubbing agent.  While I use these recipes as I’ve made them, none have come close to being this good.  The base for this is simply equal parts coconut oil and baking soda.  But what you can do from there is exciting.  I played with this for about an hour and finally came up with a taste that my whole family will absolutely enjoy.  And I know it’s healthy because I controlled everything that went into it.

First, the natural health properties for this recipe is important to realize.

Coconut Oil

Researchers at the Athlone Institute of Technology’s Bioscience Research Institute in Ireland set out to test coconut oil’s biocidal properties against the bacteria responsible for tooth decay.

Dental caries is a commonly overlooked problem affecting 60 to 90 percent of children and the majority of adults in industrialized countries, according to chief researcher Dr. Damien Brady. His research team tested the antibacterial action of coconut oil in its natural state and coconut oil that had been treated with enzymes, in a process similar to digestion.

The oils were tested against strains of Streptococcus bacteria, which are common inhabitants of your mouth.

They found that enzyme-modified coconut oil strongly inhibits the growth of most strains of Streptococcus bacteria, including Streptococcus mutans, an acid-producing bacterium that is a major cause of tooth decay1. It is thought that the breaking down of the fatty coconut oil by the enzymes turns it into acids, which are toxic to certain bacteria.2 Enzyme-modified coconut oil was also harmful to the yeast Candida albicans, which can cause thrush.

Tea Tree Oil

Using Tea Tree Oil is completely optional.  But I try to use Tea Tree as much as I can because it has wonderful properties that makes it a popular natural agent for curing all three types of infectious organisms: fungus, bacteria, and virus. More importantly, it is known to effectively fight a number of infections that are resistant to some antibiotics. Therefore, Tea Tree Oil is an excellent natural remedy for hundreds of bacterial and fungal skin ailments and lends to adding a layer of health to your homemade toothpaste.

Peppermint Oil

Peppermint oil, due to its antiseptic properties, is useful for dental care. It removes bad breath and helps teeth and gums deal with germs. No wonder, it is added in numerous toothpastes. It is also useful for treating toothaches

Baking Soda

Benefits of Brushing Teeth with Baking Soda
Besides scraping off the stains on the teeth conduced by consumption of beverages like coffee, tea, etc. baking soda also removes plaque from the teeth. Plaque removal prevents the teeth from decaying and also freshens the breath. Moreover, the aspect about baking powder that makes it so popular is its affordability. Baking soda is one of the cheapest commercial teeth whiteners present in the market today. One box of baking soda costs somewhere near a dollar, and this one box can be used for over a hundred brushings. Overall, brushing with baking soda is believed to enhance dental health.

I make so many of my own products, I had all of these ingredients in my home store.  That’s why the cost to me was too small to even calculate.  All of these ingredients are available at most stores, but I have offered links below in case you are like me and look to save money by finding better deals online.

Mint Toothpaste

Mint Toothpaste
Recipe Type: Non-Food
Cuisine: Personal Hygiene
Author: PrepperPenny
Prep time: 5 mins
Total time: 5 mins
Ingredients
  • 2 Tbsp Coconut Oil
  • 2 Tbsp Baking Soda
  • 10 drops Peppermint Essential Oil
  • 10 Drops Tea Tree Oil (Optional)
  • Stevia (to taste)
Instructions
  1. Combine your coconut oil and baking soda until it’s smooth. Start adding your peppermint essential oil and and adjust it to meet your taste. Then add your tea tree oil. Now add your stevia to soften the flavor.
  2. Store in an airtight container and just dip you toothbrush in it to use.

 

References:

Coconut Oil oral benefits

Baking Soda Benefits

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Woman with Migraine

I suffer with chronic migraines.  I have been in this battle for 23 years.  I know exactly because I remember my 1st one like it was yesterday.

I picked up my son who was in kindergarden at that time.  I walked to the school because it was such a pretty day.  He and I played all the way home.  Barely over the threshold, it hit.  I felt like I just had an aneurism burst in my brain.  I literally crawled to the bathroom and began throwing up uncontrollably.  My little boy was crying until the vomiting subsided a little.  The whole time, I was in a panic mode.  However, I was trying to reassure my son “I was fine” but barely able to speak because of the excruciating  pain and agony.  So in my dark bathroom, I laid down on the cool floor next to the toilet in case the vomiting started back up.  The next thing I know, my little 5 year old little boy came into the bathroom with a blanket and a doll pillow.  He lifted my head and put this little pillow under it to make it softer, draped my torso with this little baby quilt and curled up against my back and took his nap like he was so accustom to doing at that time.  It lasted for several hours, but while I was in the midst of it, I was scared that I would actually die.  After all, I really did think it was an aneurism.

Obviously, I survived this terrifying and painful event.  After I realized I wasn’t dying, I concluded it was in fact a migraine.  My father suffered terribly from them for a period in his life when I was little.  A subsequent visit to my doctor confirmed it.

At first, the migraines came about every year, then every six months, then every month then and on and on until I was faced with a life consumed and destroyed by this curse.  Through the year, I have seen more specialists than I even knew where out there.  Lot’s of test, surgeries, hospital stays and too much caustic narcotics later, not one specialist could determine the triggers.  Even with all the meds they tried on me, nothing got them under control.  I was so medicated that I feel I lost several years of my life from living in my bed.

Then one day, I guess it was my Irish temper and pride rose up from inside and I took control.  The first thing was to get myself off of all the medication.  And guess what?  As fearful as the doctors were that I would become dependent, I wasn’t!  Did I suffer?  You bet.  Just getting all these chemicals out of my system was horrible.  I had as many headaches and suffered, but I wasn’t intoxicated.  After a few weeks, I started coming out of my room more and eventually suffered less.  After months, it got better.  Now years later, I’m doing pretty good.  I still have headaches, just not as bad or often.  I have injections for Imitrex and a non-narcotic pain reliever as a rescue, but even this much progress is leading me to do more.  That’s why I’m transitioning to herbal remedies for many health issues my family experiences.  Now I’m ready to tackle natural remedies for these headaches.  In doing a lot of research,  I found this information that I want to share with you.

My self-reliant life can’t help but anticipate a future that may or may not include access to professional, medical intervention.  I want to get back to the ways my grandparents did it.  Natural.

Here are some things I have and/or will be trying until I find what will work for me.

 Remedies

Ginger 

Traditional Chinese herbal medicine recommends ginger for headaches. Eat a small piece of fresh ginger root or make ginger tea from the fresh root or tea bags.

Coriander Seeds

An Aryuvedic treatment for sinus-related headaches is the steam inhalation of coriander seeds. Put the coriander seeds into a small bowl. Pour on some boiling water, drape a towel over your head and the bowl, and inhale the steam.

Celery

Celery contains phthalide which helps you to relax and be less anxious, which helps with pain. It is also rich in potassium which many headache sufferers are deficient in. Celery seeds can be used in smoothies/juices or soups. Taking 2 oz of celery juice and then laying down for 30 minutes has proven to be a very effective remedy for headaches.

Herbal Tea

Sitting down with a relaxing cup of mild herbal tea is often good for a tension headache. Good choices are peppermint, spearmint, chamomile, rose hip, lemon balm, or valerian root (may induce sleep). Additionally, adding cayenne pepper to your tea can help.

Vitamins and Minerals

Frequent headaches could be a sign that you are low on some important vitamins and minerals. Low levels of niacin and vitamin B6 can cause headaches. For example, all the B vitamins are needed to help combat stress and avoid tension headaches. The minerals calcium and magnesium work together to help prevent headaches, especially those related to a woman’s menstrual cycle. Good sources of calcium are dark green leafy vegetables, such as kale or broccoli, and beans and peas. Magnesium is found in dark green leafy vegetables, cacao, nuts, bananas, wheat germ, full spectrum salts, beans and peas.

Aromatherapy

The relaxing qualities of lavender oil make it a good treatment for a tension headache. This essential oil is very gentle and can be massaged in your temples, the base of your neck, or the base of your nostrils. Taking a bath with relaxing oils such as chamomile or ylang ylang will also help to soothe and relieve pain.

Emotional Freedom Technology (EFT – a.k.a Meridian Tapping)

The EFT tapping points align with particular acupuncture points along the meridians. EFT tapping techniques can help to remove emotional blockage in our body’s electrical or subtle energy system. EFT is referred to as ‘acupuncture without the needles’. For more information on EFT and where to find your meridian points, please visit The Tapping Solution.

Breathing

In order to learn how to relax and cope with headaches, you need to become familiar with your own breathing patterns and change them in ways that will help you relax. We tend to hold our breath when we are anxious, stressed, or in pain. Below are a few relaxation exercises:

Rhythmic breathing

If your breathing is short and hurried, slow it down by taking long, slow breaths. Inhale slowly then exhale slowly. Count slowly to five as you inhale, and then count slowly to five as you exhale. As you exhale slowly, pay attention to how your body naturally relaxes. Recognizing this change will help you to relax even more.

Deep breathing

Imagine a spot just below your navel. Breathe into that spot, filling your abdomen with air. Let the air fill you from the abdomen up, then let it out, like deflating a balloon. With every long, slow exhalation, you should feel more relaxed.

Visualized breathing

Find a comfortable, quiet place where you can close your eyes, and combine slowed breathing with your imagination. Picture relaxation entering your body and tension leaving your body. Breathe deeply, but in a natural rhythm. Visualize your breath coming into your nostrils, going into your lungs and expanding your chest and abdomen. Then, visualize your breath going out the same way. Continue breathing, but each time you inhale, imagine that you are breathing in more relaxation. Each time you exhale imagine that you are getting rid of a little more tension.

These are just a few natural remedies. There are many more. However, prior to any of these recommendations, we should always ensure that we are getting enough pure water throughout the day. It seems simple, but dehydration is the leading cause of headaches. By simply drinking more water during the day, we may reduce the frequency of headaches and their debilitating effects.

Please note that some of the food items mentioned, such as bananas, cacao, and nuts can actually trigger headaches in some individuals. If this happens to you, don’t give up. With a little research, you will definitely be able to find the remedy that works best for you.

Trusting in our Natural Ability to Heal

Our bodies are an amazing design. If we allow ourselves to trust our bodies’ ability to heal itself, the results will be astounding. Let’s treat our body with the respect and loving care it deserves. If we do, symptoms such as headaches will occur much less frequently.

Via: Wake-Up World

Sources:

1. Prescription for Nutrional Healing; Phyllis A. Balch
2. The Illustrated Encyclopedia of Healing Remedies; C. Norman Shealy

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homemade ketchupWe all have them.  Quite a variety of them.  I’m talking condiments.  No respectable home grocery store would be worth anything without the magnificent flavors we all grew up on and rely on every day of our lives.  Learning to make your own spices, condiments and such are just as important as learning to make all the other healthy and delicious foods you used to buy ~ without all the processing and additives.  Today, I am proud to share this recipe to make your own ketchup.  As with most of the recipes I post, you can always adjust the spices to create your own blend that your family will love more than those in the grocery isle.  It’s these types of recipes which dictate much of the garden I grow in the summer.  Most of the ingredients in making ketchup can be grown in your garden, even if it’s in containers on a balcony.  Doing this will only enhance the layer of flavors and allow you to truly know what is going into the foods your family eats.  I hope you enjoy this very simple, yet delicious recipe.

To make it even more homemade, you can even make your own brown sugar used in this and all recipes calling for it.  See how easy it is to make yourself by clicking here.

Homemade Ketchup
Recipe Type: Condiment
Author: Alana Chernila
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4 1/2 cups
Building your own home store is one of the healthiest and most frugal way to feed your family. Plus, it’s a lot of fun!
Ingredients
  • 2 Tbsp Olive Oil
  • 1 C. Diced Onion (1 large)
  • 5 Cloves Minced Garlic
  • 6 Pounds Ripe Tomatoes (Peeled, Seeded and Cored or three 28-ounce cans tomatoes, drained)
  • 3 tsp Kosher Salt (adjust to taste)
  • 1 Tbsp Paprika
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Cloves
  • 1 Tbsp Celery Salt
  • 1/2 tsp Ground Cumin
  • 1/4 tsp Dry Mustard
  • 1 1/2 Tbsp Chili Powder (adjust to taste)
  • 1/2 tsp Ground Pepper
  • 1/4 C Apple Cider Vinegar
  • 1/4 C Distilled White Vinegar
  • 1 Tbsp Packed Light Brown Sugar
  • 1 Tbsp Honey
Instructions
  1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook until they are translucent, about 3 minutes. Add the garlic and cook for 1 minute ~ stir constantly.
  2. Add tomatoes, sale, paprika, cinnamon, cloves, celery salt, cumin, dry mustard, chili powder, and ground pepper and simmer while covered, stirring occasionally for about 20 minutes.
  3. Blend until smooth with an immersion blender or transfer to an upright blender and puree until smooth. If you transferred into a blender, return to pot.
  4. Add the vinegard, brown sugar and honey. Cook over medium heat, uncovered, stirring often until the ketchup thickens (about 30 mins)
  5. Adjust salt, pepper and chili powder to tast.
  6. To Freeze some of your batch, be sure to allow it to cool completely before transferring to containers.
  7. FRIDGE: Covered container, 2 weeks
  8. FREEZER: Store in a freezer-safe, airtight container for 6 months. Or you can pour into vacuum seal bag, allow to freeze, then vacuum the air out and return to freezer.
  9. CANNING: Allow 1/2 inch head-space, process 30 minutes in a water bath canner

 

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