Month: February 2017

Thursday, 9 February 2017

10:11 – It was 30.3F (-1C) when I took Colin out this morning, and the temperature has dropped since then. The winds were about 30 MPH (48 KPH) sustained, with gusts to twice that.

When Barbara and I went down to change the particulate filter for the well water the other day, we noticed a drip coming from one of the pipes that leads from the pressure tank up into the house. We called the plumber, and Herschel showed up yesterday to repair it.

While he was here, he changed the particulate filter. I mentioned that the last time we’d changed it was exactly six months ago. We hadn’t noticed any lower flow rate at the faucets, even though the filter is only rated for two months.

Herschel said everything depended on the amount of silt and grit coming out of the well, and that around here people often went a year or eighteen months between filter changes. He said we had a good, clean well. Even after six months, the old filter wasn’t used up yet, and the clear filter housing had almost no grit or sediment in it. I have a reminder in my calendar to change the filter every two months, but I think I’ll just wait until we notice a decrease in flow rate before we change it next time.

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While we were downstairs, Barbara checked our inventory of canned cream of * soups and said we’re actually in pretty good shape on them. We have a half dozen or so 8- and 10-packs, plus a considerable number in the kitchen pantry. So I guess we’ll hold off on a Sam’s run for the time being.

The next time Barbara goes down to Winston, if she has time she can make a Costco run and pick up more canned stuff, including three or four more 8-packs of Campbell’s cream soups, a couple cases of canned green beans, and several more cases of canned tomato sauce/paste. We have a partial case of small cans of Kirkland tomato paste in stock, but that’s it. And Barbara is making a batch of sloppy joe sauce in the slow cooker today.

Walmart came through on their two-day shipping promise. I ordered 18 jars of Bertolli alfredo sauce on Sunday, and they arrived yesterday. The box was pretty badly beaten up, but as usual they’d wrapped each jar individually in that crinkly paper stuff and then bagged them in groups of half a dozen. I also have a small order arriving from Amazon.com tomorrow: a case of 24 small cans of shiitake mushrooms and one #10 each of Augason dehydrated celery and dehydrated carrots. I think I’ll repackage the Augason stuff in quart canning jars with oxygen absorbers and keep one each up in the kitchen. We’re cooking a lot more from scratch/LTS, and many of the recipes call for either or both of those items.

When we do make up a batch of cream soup according to the recipe I posted yesterday, I think my first effort will be Cream of Ground Beef soup. We can make up a quadruple or octuple batch and freeze it in pint or quart bags.

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Wednesday, 8 February 2017

10:02 – It was 48F (9C) again when I took Colin out this morning. It’s to reach a high of 66F (19C) today, with colder temperatures and snow moving in this evening. Tomorrow the high is to be 34F (1C) and the low 18F (-8C).

A bit of excitement this morning. A couple of minutes after she left for the gym, my phone rang. It was Barbara. She was sitting up at the intersection of our road and US21, and said there’d been a minor accident. Her car wasn’t hit, but a guy trying to make the sharp turn off of US21 onto our road had almost hit her and then steered away from her and run down the stop sign.

She asked me to walk up to the corner. The other driver was an elderly guy with disabled veteran plates. He was unhurt and there was only minor damage to his car’s bumper and fender where it had hit the stop sign. Barbara had already called 911, so we stood around and waited for the cops to show up. While we were waiting, a guy driving a tractor with a hay fork came up our road and pulled over to make sure everyone was okay.

So we all stood around talking while we waited. It turns out the elderly guy served in Korea during the Korean War, and then in Viet Nam. He left Sparta at age 17 and finally got back when he was 38. I stuck around because I was concerned the shock of the incident might cause him to have a heart attack, but he seemed perfectly okay. He said there was no one we needed to call for him, and he didn’t even want to sit down.

As is the norm up here in Sparta among all us Deplorables, Barbara and I both thanked him for his service. So did the guy on the tractor when he showed up.

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Barbara mentioned the other day that the next time she went down to Winston she could ask Al to take her to Sam’s Club. We were Sam’s members for a year back a couple years ago, but we ended up dropping that membership because we just weren’t using it often enough to make it worthwhile. Sam’s does carry some stuff that Costco doesn’t, and Frances and Al have often offered to take us  as their guests anytime we like.

So I was putting together a Sam’s Club list for Barbara. One of the things we use a lot that our Costco doesn’t carry is Campbell’s Cream of * soups. Between casseroles and skillet dinners, we probably go through 100 or more cans of this stuff a year. So I was going to add four or five 10-packs of the cream of mushroom and another two or three 10-packs of the cream of chicken. I may still do that, because canned soups are convenient. They require no preparation, and can be stacked in minimal space.

But it’s also easy enough to make cream of * soups from scratch, at the cost of a few minutes work and another dirty pan. The bulk of it is simply a standard white sauce, with whatever the name ingredient is added in relatively small amounts.

  • 2 cloves garlic, minced (or substitute 1 tsp of dry garlic flakes)
  • 1/3 cup onion, diced (or substitute 2 Tbsp of dry onion flakes)
  • 1/2 cup main ingredient, diced or chopped (mushrooms, chicken, celery, etc.; fresh or rehydrated)
  • 1 Tbsp vegetable oil
  • 1/4 cup butter (or substitute 1 Tbsp of butter power in 2 oz. oil)
  • 1/4 cup flour (or substitute cornstarch or dried potato flakes)
  • 1 cup milk (fresh or reconstituted dry)
  • 3/4 cup broth or bouillon (chicken, beef, or vegetable)

Saute the garlic, onion and main ingredient (mushrooms, chicken, celery, broccoli, etc.) in the vegetable oil and set aside. Melt butter over medium heat, whisk in flour, and cook for two minutes. Add milk and broth, followed by the sauteed items. Bring to a boil, reduce heat, and simmer, stirring regularly, for 10 to 15 minutes, or until it thickens. Season to taste with salt and pepper and use as you canned condensed cream soup in any recipe.

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Until two or three years ago, Barbara refused to watch any TV series that we’d seen before, even if it had been 20 or 30 years since we’d watched it. Nowadays, because of the dearth of recent series worth watching, we’re mostly re-watching series that we really liked the first or even second time around.

Neither of us has any interest in watching zombies or serial killers or cartoons or progressive propaganda, which seem to make up the bulk of recent series. My strong preference is for peaceful series set in small towns or rural areas, stuff like Heartland, Everwood, Gilmore Girls (the original series, NOT the crappy four-episode follow-on that Netflix made), and even Jericho.

We’re just finishing up re-watching Lark Rise to Candleford, alternating with Jeeves and Wooster, so I pulled out the Everwood discs. I love watching Emily Vancamp as a 15-year-old cutie.

One thing I’ve noticed about the series I prefer is that with minor exceptions the young women main cast members keep their clothes on, not just in the series I watch, but period. You won’t find nude images, for example, of Heartland’s Amber Marshall or Everwood’s Emily Vancamp or Jericho’s Sprague Grayden. They simply turn down roles that require them to disrobe on camera.

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Tuesday, 7 February 2017

08:24 – It was 48F (9C) when I took Colin out this morning.

What is it about women and GMO’s? It’s as though many of them consider GMO’s to be poisonous, which of course there’s absolutely no scientific evidence to support.

If you visit prepping sites that discuss food storage, you’ll find that many, perhaps most, of them that are run by women who treat GMO food as something to be avoided at all costs. It’s “unhealthy” or so they apparently believe. Conversely, you’ll seldom encounter such a site run by a man that even mentions GMO’s, let alone demonizes them.

What they ignore, of course, is the fact that, with minor exceptions like wild-caught fish and wild game, nearly all of what we all eat is genetically modified in some sense. Humans have been raising crops and livestock for more than 10,000 years, and they’ve been genetically modifying those organisms the whole time. Initially by selective breeding, and more recently by direct intervention at the cell level.

For example, ancient Rome could not have become what it did without GM wheat. Few people realize that until the time of Caesar Augustus, Romans subsisted largely on emmer, a primitive natural form of wheat that was not suited to growing on the Italian latifundia and later the North African grain belts. It was only the introduction of more modern wheat that allowed the population of Rome to explode as it did.

In fact, the invention of genetic modification by selective breeding of crops and livestock is what ultimately allowed the development of the modern world. People have to eat, and without selective breeding to greatly increase production, there would not have been enough food to support cities, let alone metropolises like Rome became. People would still be living in mud huts and scratching out a living from the soil.

Now, there are obviously different types and degrees of genetic modification, some of which most people consider more “natural” than others. Almost no one nowadays would take issue with selective breeding, but many draw the line there. For some reason, many people are bothered by the idea of a human manually transferring genes from, say, one breed of tomato to another to optimize the characteristics of that tomato for human use. What you end up with, of course, is just a tomato. A tomato that has somewhat different characteristics, certainly, but still just a tomato. And there’s no reasonable basis for assuming that that new form of tomato may be any less nutritious or any less healthy to eat than the older forms of tomato.

Even more people object to the most recent form of genetic modification, which involves transferring genes from one species to an entirely different species. It’s unnatural, they say. Of course, it’s actually completely natural. Nature does it all the time via a mechanism called horizontal gene transfer. Yes, the resulting organism is a “monster” using the strict definition of that word as something that never before existed in nature, at least if you squint your eyes and ignore the fact that “nature” does it all the time.

But even the most anti-GMO people happily use the products of some of these monsters without thinking twice about it. If they or family members are insulin-dependent diabetics, for example, of course they use insulin that is produced by GMO monsters. Until 1978, when the first genetically-engineered E. coli bacteria were produced that included the gene to allow them to produce human insulin, diabetics depended on insulin isolated from livestock pancreata, all of which has slightly different amino acid sequences than human insulin. It worked, usually, but how much better is it to have access to actual human insulin without having to kill healthy people to reclaim their insulin?

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 I wonder if any students read Kipling nowadays. More than 50 years, in 7th-grade English class, I read his Gods of the Copybook Headings. I wonder if anyone today who’s not at least 60 even knows what Copybook Headings are. The final stanza has always stayed with me:

And that after this is accomplished, and the brave new world begins

When all men are paid for existing and no man must pay for his sins,

As surely as Water will wet us, as surely as Fire will burn,

The Gods of the Copybook Headings with terror and slaughter return!

When Kipling wrote that poem nearly 100 years ago, nearly everyone knew exactly what he was talking about. Copybook Headings were aphorisms and rules for living. Each was printed at the top of a page in a student’s copybook, what today we’d call a notebook. Students mastered handwriting by copying these aphorisms over and over, until each page was filled with their copies. As they copied these headings over and over, they were perforce required to think about what they were writing.

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Monday, 6 February 2017

08:58 – It was 33.3F (~ 1C) when I took Colin out this morning.

Walmart may be serious about taking on Amazon. I ordered 18 jars of Bertolli alfredo sauce at 9:51 a.m. yesterday. I got a ship notification from Walmart at 2:29 p.m. yesterday, saying the order would arrive Wednesday.

I checked several other food items that we use routinely. Obviously, Amazon isn’t seriously competing in this market. Walmart’s prices were reasonable, a bit more than Costco or Sams charges. Amazon’s prices on these same items were at least twice and often three times as much. Get real.

Interesting article in the paper this morning. Sanity still prevails sometimes. A man in Elizabeth City, down near the coast, shot and killed his wife of 53 years. The DA was surprised that the grand jury declined to prosecute him, so he’s been freed.

As it turns out, his wife suffered from Alzheimer’s and was about to be moved to a care facility. Even the best of Alzheimer’s facilities are hell holes, and he obviously recognized that the woman he loved was gone and didn’t want her body to continue suffering. He must have known when he shot her that he’d probably spend the rest of his life in prison, but he obviously loved her enough that he was willing to pay that price. Obviously, the grand jury realized the situation and concluded that he was no threat to others and that no crime had been committed by any rational definition. Good for them.

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Sunday, 5 February 2017

10:56 – It was 34F (1C) when I took Colin out this morning.

Email from a regular reader who wondered what we actually store in our deep pantry. That’s a complicated question, because unlike most preppers we don’t have a very large separate deep pantry. We store mostly only stuff that we actually eat day-to-day, just in larger quantities than most people do.

I’ll define our deep pantry as including only items that we stick on the shelf with the intention of never using them unless there’s a serious long-term emergency. All of this stuff is commercially packaged for long-term storage. With that definition, here’s what our long-term pantry includes:

o White flour – four cases (24 #10 cans) for a total of 96 pounds, all from the LDS Home Storage Center.

o Macaroni and Spaghetti – four cases each of LDS HSC products, for a total of 156 pounds.

o Rice – four cases of LDS HSC white rice, for a total of 129.6 pounds, plus two 26-pound buckets of Augason Farms brown rice, for a grand total of 181.6 pounds.

o Sugar – four cases of LDS HSC white sugar, for a total of 139.2 pounds.

o Potato flakes – four cases of LDS HSC potato flakes, for a total of 43.2 pounds.

o Dairy – two cases (24 28-ounce pouches) of LDS HSC nonfat dry milk, for a total of 42 pounds, plus a case of six 3.5-pound #10 cans of Augason Farms Morning Moo’s milk substitute, for a grand total of 63 pounds.

o Miscellaneous – about 50 #10 cans of assorted dehydrated foods, from powdered eggs, cheese, and butter, to beef and chicken TVP, to dehydrated fruits and vegetables and soup mixes, totaling about 180 pounds.

The grand total of our very deep pantry totals about 800 pounds of dry bulk staples, which is sufficient for Barbara, Colin, Frances, Al, and me for about 6 months.

Beyond that, we also keep a fair amount of other foods stored, both commercially canned wet foods (probably a thousand pounds of meats, soups, sauces, peanut butter, etc. etc.) and bulk dry staples that we’ve repackaged ourselves. The amounts of those vary, because we actually use them day-to-day, but for example at any one time might include roughly 200 pounds of flour, 200 pounds of sugar, 300 pounds of pasta, 40 pounds of oatmeal, 40 pounds of pancake mix, 30 pounds of cornmeal, 80 pounds of pinto beans, large amounts of herbs and spices, a bunch of salt, a bunch of evaporated milk, etc. etc. All told, our shorter-term food inventory added to our deep pantry would feed the five of us for more than one year.

And another email from a regular reader who has a cunning plan. She’s ordered a lot of jarred Bertolli and Classico sauces, both of which come in glass jars that look very much like canning jars. She uses them regularly, and intends to build her stock to a year’s worth for her family. As she accumulates empty sauce jars, she plans to wash them out and re-use them as canning jars for pressure-canning foods.

I replied that the first part of her idea was good. As a matter of fact, I just ordered another 18 jars of Bertolli Mushroom Alfredo sauce from Walmart this morning. (Walmart price = $2.12/jar, Amazon Prime price = $6.81/jar …) But the second part of her idea is truly bad.

As much as the jars look like canning jars, they’re not, and it’s a big mistake to re-use them for pressure canning. Yes, standard lids and bands fit them. The problem is that they’re made of thinner glass than real canning jars, and the glass isn’t annealed. If you use them in a pressure canner, when you open the canner you’re going to find from one or two to all of the jars fractured. And even the ones that look okay probably aren’t, because the thinner glass of their rims doesn’t allow a proper seal.

I recommended she do the same thing with those empty jars as we do: use them to store dry staples that are stored in smaller quantities. Things like herbs and spices, baking powder and soda, yeast, etc. They do fine for that and are good enough to maintain a seal if you add an oxygen absorber. Don’t try to make them what they’re not.

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Saturday, 4 February 2017

09:35 – It was a lot chillier when I took Colin out this morning, 17.5F (-8C). It’s supposed to warm up a bit over the next few days.

FedEx showed up yesterday with my order from LDS online, a case of six #10 cans of dehydrated onions and two 100-packs of oxygen absorbers. The box was emblazoned with the LDS logo and its contents, so now the FedEx guy also knows I’m a prepper. Not that that matters much. Preppers are pretty thick on the ground around here. As is true of any rural area, it’s more common for people around here to have deep pantries than not.

With only the first 10% of February gone, we’re at 33% of last February’s kit revenues. We’re getting low stock on all of our science kits, so we spent some time yesterday making up chemical bags for chemistry kits. Next up is forensics kits. A multiple order late yesterday took us down to just one of those in stock, so we’ll get another batch made up. After that, biology kits, which we’re down to only half a dozen of. And amongst all this, I have to work on taxes. Grrrr.

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Friday, 3 February 2017

10:03 – It was exactly freezing when I took Colin out this morning, with a slight blizzard: no wind and an occasional snowflake visible.

There’s been discussion in the comments lately about the suitability of various areas for preppers. Of course, for many preppers relocation isn’t really an option because of job and family responsibilities. For many others–those who are retired or wealthy or can earn a living anywhere–the question is where it is safest and best to relocate.

There are any number of sites on the Internet that purport to rank the states by suitability, and I looked at a lot of those before Barbara and I relocated back in late 2015. Michael Snyder has one of the better sites, where he ranks and grades the 50 states. He awards an A to only Idaho, a B+ to Montana, and a B to Alaska, Colorado, Kansas, Nebraska, North Carolina, North Dakota, South Carolina, South Dakota, and West Virginia.

I decided that none of these sites were useful, mainly because they broke everything down by state, which is a dumb way to go about it. For example, other than the fact that they’re both in Virginia, the far southwestern part of the state has nothing at all in common with the DC metro area. In terms of population density, the latter area earns an F in my book, while the former is very close to an A. Also, Snyder and many others consider the presence of nuclear power plants to be a downcheck, when in fact it’s a very good thing to have power  plants nearby that are independent of fuel resupply. And so on.

I’m not as good at multivariate analysis as I used to be, but I gave it a shot. The first thing I did was draw a circle of 50 miles radius around any metro area of one million or more population. Anything inside that circle was out. The next thing I did was overlay that map on another map that showed annual rainfall, which I used to rule out arid areas unless there was reliable surface water readily available. I continued doing that with various key criteria–such as percentage of land devoted to agriculture, politics, gun laws, etc.–until I’d eliminated most of the US land area.

What was left was large areas of the midwest, basically most of Kansas and Nebraska, along with non-arid parts of Idaho, Montana and the Dakotas. That and the Blue Ridge/Appalachian mountains of Virginia, the Carolinas, and Tennessee.

Barbara and I actually seriously considered the Montana/Alberta border area, but neither of us had ever lived in the West and Barbara much preferred to move to somewhere closer to where she grew up and where her friends were. Thus we decided on the Blue Ridge mountains and eventually on Sparta.

Not that prepping was our only criterion. We both liked the idea of rural/small-town living, where people are friendlier and the customs are much more traditional. Basically, we now live surrounded by Deplorables, and that’s just the way we like it. The inconveniences are minor, and more than made up for by the general lifestyle. If shopping is limited, who cares? There’s always Amazon, Walmart, and Costco on-line, and there are plenty of big-box stores within a two- to three-hour round trip.

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Thursday, 2 February 2017

10:21 – It was 35.8F (2C) when I took Colin out this morning, but with not much wind. I’ve never trusted our electronic rain gauge. We use it during cold months because we’ve had several standard rain gauges, plastic and glass, fracture when water froze in them. Our electronic gauge typically reads low. If the manual gauge is showing, for example, 2 inches, the electronic gauge may show 1.2 or 1.6 inches or whatever.

But I trust the electronic one even less now. When I asked Barbara this morning what the outside temperature was, she looked over at the electronic gauge and told me it read 37F. Then she added that we’ve had quite a bit of rain since the first of the year, 397 inches. I suggested she must mean 3.97 inches, so she showed me the gauge. It read 397.14 inches YTD, which is 33.1 feet, 1,008.7 cm, or about 10.1 meters. So unless our gauge has malfunctioned, we had more rain in the last month than we normally get in seven years.

I talked to Barbara yesterday about dropping Amazon Prime. She said she’d prefer to keep it, if only for the streaming video. It’s only $99/year, so price isn’t a factor. I told her that if I dropped Prime I was thinking about replacing it with Hulu for $12/month. She said she wouldn’t mind having all three streaming services. Once we’ve cut down on our backlog of streaming stuff we want to watch on Netflix or Prime, I’ll probably sign up for Hulu’s one-week free trial, just to see what kind of stuff they have.

Given that Hollywood in general is Trump’s enemy, I’d like to see him take steps to eliminate copyright protection for new video and audio recordings, and to eliminate it retroactively for existing recordings. There’s no Constitutional basis for copyrights on anything but books and essays–“securing for limited Times to Authors and Inventors the exclusive Right to their respective Writings and Discoveries;”–but absolutely no mention of video or audio recordings. While he’s doing that, he needs to change “limited Times” to reflect the original intent. Tom Jefferson didn’t want to allow patents and copyrights at all, but he compromised on “limited Times”, intending that to mean perhaps a year at most. A 17-year term for patents and life-of-the-author-plus-50-years for copyrights is simply outrageous.

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Wednesday, 1 February 2017

10:29 – It was 39.3F (4C) when I took Colin out this morning, but with not much wind. The snow is all gone, but we have colder temperatures and precipitation in the forecast for now through the weekend, so we may have more before the weekend. Barbara is off to the gym this morning and then volunteering at the Friends of the Library bookstore this afternoon.

If you’ve tried to order antibiotics from aquabiotics.com recently, you noticed that their site no longer lists any products. You can still order frm them, though, but you’ll have to pay with a check or money order. Their credit-card processors, originally PayPal and more lately WePay, find out that they’re shipping “prescription drugs” and refuse to continue to process payments, even though those drugs are for ornamental fish only and therefore completely legal to ship. I paid by check when I ordered last time, and they shipped what they were supposed to ship and in a timely manner. I got email Monday from Dave Folsom at aquabiotics.net.

Wepay has terminated merchant service, so we are now reduced to checks/money order payments. I have removed all items from the website, but left the site up as a point of contact. If you need anything, please use the table below, or the attached spreadsheet. The spreadsheet will allow you to enter your discount percentage(as a decimal) and calculate your total. Discounts are 5% for orders $35.00+, 10% for orders $150.00+, and 15% for all rescue/humanitarian groups on any size order. If you take the rescue discount, please give me the rescue name as our benefactor will pick up a portion of your discount.

I apologize for what has been 13 months of chaos, and in advance for what might be 100 months in the future.

The headlines yesterday said that Walmart was declaring war on Amazon, which is more than a slight exaggeration. All Walmart has done is announce that, as of yesterday morning, they are now selling many products with free 2-day shipping with a minimum order of $35. They’re very careful to point out that it’s literally 2-day shipping, as in two days’ transit time after they actually get around to shipping the order. It’s not going to arrive two days after you order it, because Walmart takes at least a day and often two or three to get the product to the shipper.

Even so, many people expect this to have a severe impact on Amazon Prime, which charges $99/year for unlimited two-day shipping. And Amazon’s actually is two-day from order to delivery at least 50% to 75% of the time.

I’ve been a member of Amazon since their very early days, and a member of Prime since soon after they started offering it. I’ve never particularly liked Amazon, starting when they patented their so-called one-click ordering. Bezos is also a big-time progressive, who now owns WaPo. He supported Obama and Clinton, and has apparently never seen a progressive cause he doesn’t support.

But the real reason I’m considering dropping my Prime membership is that their pricing is often no longer competitive. As in 50% to more than 100% more for exactly the same product I can get elsewhere. I also don’t like their pricing games. If I log on to Amazon and check a price, and then check that same product’s price in a separate browser without logging on, I often find that the logged-in price is noticeably higher than the anonymous price. Obviously, Amazon is punishing current customers because it assumes they’re willing to pay more.

I’ve already started to shift purchases away from Amazon. If they carry something at a better price than is available elsewhere, I can still get free shipping with a $50 minimum order, which is never a problem. That means the only Prime benefit is really their streaming video, but looking back over the last year we really didn’t watch much on Prime Streaming.

So I’ll talk about it with Barbara, but unless she makes a serious objection to dropping Prime, that’s what I’m going to do.

We had a decent January. Kit revenue was up 33% from January of 2016, although still 20% or so lower than an average January. Of course, we’re now into the deadest period of the year. In an average February, we might ship only three kits per week and have total revenues of only two or three grand.

Email overnight from Jen, who wants to get started home canning, and what she wants to can is bacon. She’s concerned because the instructions for doing so are all over the map. Some sites give detailed instructions, while many others say that canning bacon is dangerous. She doesn’t want to take a chance on botulism, obviously, and asked me what I thought.

The truth is that the USDA officially recommends NOT canning bacon, simply because they’ve never done the detailed testing required to determine how to do so safely. But millions of people have been home-canning bacon for a hundred years. Before pressure canning, our ancestors preserved bacon simply by layering the raw meat in barrels, pouring hot lard on top of each layer, and storing the barrel in the kitchen or on the porch. When they wanted some bacon, they’d scrape off the top, rancid layer of lard and eat the bacon beneath it, which was perfectly safe.

The worrisome aspect is our old friend Clostridium botulinum, an anaerobic bacterium that produces deadly botulinum toxin. But it’s safe to eat foods that are contaminated with C. botulinum bacteria, a very common soil bacterium, as long as they’re cooked properly. Boiling destroys both the bacteria and the toxin, although not the spores. Eating the spores is safe for anyone except infants, which is why it’s unsafe to give honey to infants: honey is always contaminated with C. botulinum spores.

I intend to pressure can bacon in the future. I’ll do so by cooking it until it’s soft and slimy, transferring those strips to a canning jar, filling the jar with a brine solution, and pressure canning the hell out of it. For canning bear, beef, lamb, pork, veal, or venison in strips, cubes, or chunks in quart jars, the USDA recommends:

Hot pack – Precook meat until rare by roasting, stewing, or browning in a small amount of fat. Add 1 teaspoons of salt per quart to the jar, if desired. Fill jars with pieces and add boiling broth, meat drippings, water, or tomato juice, especially with wild game), leaving 1-inch headspace.

They recommend different pressures depending on the type of pressure gauge on your canner and your altitude, but the top numbers they recommend are 15 PSI for 90 minutes. I intend to use 15 PSI (or higher if my canner allows it) for 120 minutes, which should kill the shit out of anything in there.

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