Saturday, October 31, 2015


I did an inventory of my "herbs" used for medicinal purposes, that I have in storage.  Here is the list, with the most valuable/important ones bolded.

Blood root, Cayenne, Diatomaceous Earth, Garlic, Goldenseal, Green Tea, Kelp, Lobelia Tincture, Marshmallow Root, Slippery Elm, Aloe Vera,  Peppermint Tea, Psyllium Seed Husk powder, Chia seeds, Flax seeds, Turmeric

Friday, March 20, 2015

Bottling Your Own...

Although bottling can destroy much food value, it does provide substance and calories, as well as comfort.  Grape juice and apple juice are said to retain most of the food value when bottled.  I bottle because we have the produce on our property to do it.  If I would have to buy fresh things to bottle, I wouldn't do it, but would buy the items already canned.  I prefer to buy rather than grow and bottle green beans.

I bottle the following:

Apple Juice
Apricot Jelly
Blackberry Jam
Corn (occasionally, but prefer it frozen)
Elderberry Jelly and Juice
Grape Juice (White, Red and Dark)
Nectarine Jam
Salsa (both tomato, pear and peach)
Zucchini-Tomato Mix
Anaheim Peppers
Pepper Jelly
Turkey/Chicken broth

Thursday, March 19, 2015

Colloidal Silver...Antibiotic Alternative

BYU study shows colloidal silver is as good as penicillin.

Silver in various forms has been used for centuries as an antimicrobial agent.  In the 1800s and early 1900s people put silver coins in their water barrels to kill microbes and make the water potable.
Use of silver, once common, faded with the advent of antibiotics.  Recently, concerns about overuse of antibiotics has lead to a resurgence of silver's popularity.
It may be a good addition to your survival supplies.
According to the study mentioned above, the solution "exhibits an equal or broader spectrum of activity than any one antibiotic tested."  It has been shown to kill more than 600 types of harmful bacteria.  Can be combined with other antibiotics and is safe for babies and children.
It has a fairly long shelf life.  Not indefinite, but definitely in the many years category.  Should be stored in brown bottles, at room temperature in a dark location.

Personally, I have been using colloidal silver for years, but not all the time. I make my own with a colloidal silver maker.  It uses distilled water and silver, which I intend to have a good supply of.
It is stellar for external infections such as cuts, abrasions or wounds, can be sprayed on easily.  It works amazingly well on any kind of eye infection, especially "pink eye", curing it most times within one day.  Also useful for ear infections, sore throats and sinus infections.  Can be put in a diffuser to be dispersed into lungs and bronchials.  Can be taken internally for "stomach flu".  Spray into the nose at the first sign of a cold.

1.  For prevention of illnesses and infection:  Take one teaspoon per day on an empty stomach. (late night suggested).  Swish it around the mount for a minute or two before swallowing to reduce bacteria in the mouth.
2.  Sterilize food preparation surfaces. Swab cutting boards and allow to dry without wiping off.  Use a tablespoon or so on your dish cloth.
3.  Can be used as a personal deodorant.
4.  Add to cut flowers, a tablespoon or so in the vase to extend the freshness of water and flowers.
5.  To purify water, add an ounce to quart of questionable water, wait 20 minutes.
6.  For safer fruit, use the water from hint #5 and soak the fruit for 20 minutes.
7.  For foreign travel, take a tablespoon with a meal to reduce your chance of getting sick from unfamiliar bacteria.

Ten Ways to Use Colloidal Silver

Thursday, December 11, 2014

Grains and Seeds

Besides wheat, there are many other grains that can be stored to add variety and nutrition.  The ones that I have chosen are:

Rolled and Quick Oats
Rolled and Pearled Barley
Corn Meal, Popcorn and Corn for grinding and growing
Split Peas
Alfalfa Seeds (for sprouting)
Mung Beans  (for sprouting)
Chia Seeds
Flax Seeds
6-Grain Mix

Wednesday, December 3, 2014


Here is a list of the spices that Mary Bergman used:  garlic salt, onion salt, pepper, chili powder, cinnamon, pumpkin pie spice, oregano, paprika, table salt

Here are the spices and seasonings that I store and use.  The ones I use most often and recommend to store are bolded and italicized:  All purpose season, almond flavor, basil leaf, bay leaf, caraway, celery seed, cinnamon, cloves, dill seed, garlic-herb season, garlic powder, ginger, Italian seasoning, majoram, Mexican seasoning, nutmeg, Old Bay, onion powder, oregano, paprika, parsley flakes, pepper corns, pizza season, poultry season, pumpkin pie spice, rosemary, saffron, sea salt or "Real Salt", salad sprinkle, spinach flakes, stevia, turmeric, vanilla extract (both real and imitation).

Most of these can be purchased locally or from online vendors such as Vitacost.  I have a Co-op Wholesale account at Frontier Herbs if anyone would like to use it or get together on an order to save shipping costs, let me know.  I usually order in bulk and break down amounts to distribute.

Tuesday, December 2, 2014


We have been advised for years to store honey for many reasons.  It is a whole sweetener complete with vitamins and enzymes.

There's not too much to say except the internet is full of information.  Here is one link:

You can make candy, sweeten almost anything or use it for medicine.

It does solidify, so storing it in larger containers is cumbersome when you need to use it.  I recommend pouring into smaller containers for storage.

I don't really care for the taste of honey myself, but I found a brand I really love.  Makes a great lemon-honey warm drink.  It is YS Eco Bee Farms Raw Honey.

Again, it can purchased various places, but my favorite is Vitacost.

Survival Family used 120 lbs. for their year for a family of 8.

Monday, December 1, 2014


"We had several thousand pounds of dried beans.  The national estimate for a one year supply is 50 lbs per person per year.  My friends, that is a pound of beans a week for everyone in the family!  I have yet to see the family that can consume that amount of beans and still have any desire to stay alive!....we only used 85 lbs total for the entire year for the family of eight."  Mary Bergman

There is much information around on using beans in storage.

Dry beans take alot of cooking and soaking.  A pressure cooker would help here.  The point is...a few beans are nice, but the emphasis is  "few".  If you are like us, you probably have way more beans that would be actually utilized in a survival situation. They can also be sprouted.  They can even be used in a bartering situation for people that don't have anything else to eat.

Beans are made much more appetizing and edible by adding spices and meat.  (Think freeze dried ham, even canned ham or spam.)