Types of Wheat

Have you ever been confused about which type of wheat is the best for you to store? Click here for a great article that explains about the different types of wheat and their best uses.

Water Storage and Purification Tips

    

 Water is essential to survival.  Any emergency survival plan must include water storage and purification.  The below information will help you plan for meeting your needs for clean, safe drinking water should you ever experience an emergency.

WATER STORAGE1. Store at least a three-day supply of drinking water for each family member (at least one gallon per person per day).
2.  Store at least two gallons of water in your vehicle.
3.  Store additional water for hygiene and cooking.
4.  Store a three-day supply of water for your pets.
5.  Replace your stored water every six months.
6. Store your water in a cool, dark, and dry place, separated from your other emergency supplies.
7. Store your water on lower shelves, rather than on higher shelves from which containers could fall and burst.
8. Do not store water in plastic milk bottles.  Heavy, opaque bottles with screw on lids are preferable for storing water. You can also store water in large barrels or drums.

ALTERNATE WATER SOURCES
1.  Water heater, if secured.
2.  Toilet tanks (not the bowl) if the water hasn't been treated with chemicals to enhance color, smell, etc.
3.  Canned vegetables and fruits stored in water or juice.
4.  Beverages.
5.  Ice.
6.  Swimming pools (for hygiene purposes only).  It is not recommended that swimming pool water be used for drinking because acids build up in the water which could be harmful to health.
7.  Do not use water stored in vinyl plastic containers, such as water beds, for drinking.

DRINKING WATER TREATMENT METHODS

    Compressed carbon blocks can be used effectively in an emergency situation  to treat water at the tap, stored water, or water from alternative sources.  If the water source is questionably contaminated, it should be disinfected prior to use (see below for disinfection tips) and then processed through the carbon block to remove the disinfection solution and contaminants which may be in the water which are impervious to some disinfection methods, such as Giardia Lamblia,Cryptosporidium, certain chemicals, etc.    You may use the compressed carbon block installed at your kitchen sink to process stored water or water from alternate sources by siphoning the water from the source through the carbon block.  Siphoning could be accomplished manually or by using an emergency Hand Pump Kit.  This requires that you disconnect your system from the plumbing (if installed below the sink) or the faucet (if installed on the countertop). 

    You may want to consider purchasing a small carbon block to store along with your water to be used in an emergency situation;  used with a hand pump it is ideal for emergency use.  This unit may also be used for camping.

In preparation for a disaster, learn how to:
1.  Remove the water from your hot water heater and other alternate water sources.
2.  Disconnect your filter system in the event you need to do so.
3.  Siphon water through your filter.
4.  Pump water through your filter using the emergency hand pump.

WATER DISINFECTION TIPS

    If the water source is questionably contaminated, it should be disinfected prior to use.  All stored water should be disinfected prior to drinking.  The American Red Cross recommends the following methods for purifying drinking water:

1.  Boil for 5-10 minutes, or
2.  Add 10 drops of a household bleach solution per gallon of water, mix well and let stand for 30 minutes.  If the water is cloudy, double the amount of chlorine.  A slight smell or taste of chlorine indicates water is adequately disinfected, or
3.  Add household tincture of iodine in the same manner as bleach above, or
4.  Use commercial purification tablets such as Halazone or Globaline.  Follow package instructions.

SPECIAL APPLICATIONS

    Your carbon block will provide safe, refreshing, and clean drinking water every day of the week.  Sometimes, a contamination problem isn't known until the public becomes ill.  With a carbon block filter at your kitchen sink, you are protected from the outbreak of waterborne diseases which may be caused by certain contaminants which have been known to appear in drinking water sources in differenct parts of the country.  Microscopic cysts, such as Giardia Lamblia andCryptosporidium are reduced (@99.9%) by a carbon block filter.  Contaminants like asbestos and lead are reduced by your filter, protecting your family's health.  And, certain chemical contaminants are absorbed by your solid carbon clock filter, protecting you even before a contaminant may be known.  To assure the maximum protection possible, be sure to replace the filter in your drinking water system when the first of the following occurs: 

a)  when the unit's rated capacity is reached 

b) at leats once a year 

c) when the flow rate diminishes 

d) when the filter becomes saturated with bad tastes and odors.

It is also advisable to use water processed through a carbon block filter for brushing your teeth or any other consumption, especially if the quality of your tap water is questionable during an emergency situation.

SURVIVAL PLAN

    Keep in mind that during an emergency, the public ater utility may not be able to maintain the integrity and quality of your tap water due to damage to its equipment and distribution system.  It may be advisable that you treat your tap water following a disaster situation.  Then process your drinking water though your carbon block filter to provide the same slean, safe drinking water that you normally enjoy.    Your water supply and a good water filter are most important components of your emergency survival plan.  A supply of clean, safe water could be your most precious survival item.  Carbon blocks assure the safety of your water when following the guidelines included above.  Be sure to include these important items in your Survival Plan so that you are prepared for that next disaster.  Consider also stocking up on additional replacement filters.

Tomatoes from garden

So here are the tomatoes that we pulled from the garden before it got so frigid this weekend. Bruce found a great place to hang the plants in the garage, and we pull a few off each day. The green ones by the window are ones that fell off when he was digging up the plants.

Ripening Green Tomatoes

This year we had a great crop of tomatoes. I planted them from seed indoors in March, and we planted the small plants outside in "walls of water" the end of May. This next year I will start them in February, and plant them outside the first of May. We have lots of green tomatoes left on the vines, and it looks like it is time to pull the vines out later this week as we are expecting several days of frost. Up until now, we have been covering them with sheets, but I think the growing season has about come to an end for our little garden in Colorado Springs. Here is some information I found about different ways to ripen your green tomatoes that are left on the vine. 

There are always green tomatoes left on the vine in the fall. Deciding when to either pick the tomatoes green or let them get hit by frost, is a tough call. And then there’s the problem of how to get green tomatoes to ripen. 

Most tomatoes need temperatures above 60 degrees F. to finish ripening and some days can be better than others. But once the days begin to shorten and cool, you are going to need to take some precautions to prevent losing your final tomato harvest. 

Here are some tips to keep your tomato plants healthy into the fall season and for getting those green tomatoes to ripen on the vine or how to salvage the obstinate green tomatoes you actually have to pick while still green. 

1. Don’t panic. Your tomato plants aren’t meant to last forever, so be thankful for the crop you've gotten and start planning for next year. 
2. It’s not really worth spraying for diseases at this point in the season. Just remove any diseased leaves and dispose of them. 
3. Give your tomato plants a last dose of food. Some compost tea or fish emulsion should give them the energy to finish up the season. 
4. Once night time temperatures start dipping into the low 70s, you probably aren’t going to get any new fruits forming. To speed up ripening of the existing green tomatoes, pinch off any new flowers. 
5. If a light frost is predicted, cover your plants with a row cover or sheet. You can leave the row cover on during the day, but the sheet is too heavy and opaque, so remove and replace as needed. 
6. If you still have green tomatoes well into the cool days of fall, you can lift the entire plant and hand it in a dry, sheltered location, like the garage. The fruits will continue to ripen and will still have some of the benefits of ripening on the vine. Try and take some roots with the plant, but you can shake off any soil. Also, you don’t want to hang the plants in direct sunlight or total darkness. 
7. You can also go the old tried and true route of picking the more mature green fruits and ripening them in the house. Mature green tomatoes will have a tinge of color at the blossom end and feel a little softer than the solid young fruits. Options for ripening green tomatoes indoors include: 

• Placing them on a sunny window sill. This is a hit or miss solution. You’ll have much better luck ripening mature green tomatoes. Although the tomatoes are more stable sitting on their stem side, they will rot less readily if you can place them blossom side down. 
• Wrapping individual green tomatoes in newspaper and layering in a box, no more than 2 layers deep. Place the box in a dark, dry spot and check weekly for progress. It usually takes 3-4 weeks for the green tomatoes to ripen, but check frequently and remove any fruits that show signs of rotting. 
• Placing the green tomatoes in a paper bag with a ripe apple. The apple gives off ethylene gas, which speeds up ripening. Check the bag daily.

8. And finally, you can always eat your green tomatoes. 

Baked Green Tomatoes

Ingredients: 

4 large firm green tomatoes 

salt and pepper 

1/2 cup brown sugar 

3/4 cup coarse buttery cracker crumbs 

4 tablespoons butter 

Preparation: 

Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. 

Bake at 350 degrees until green tomatoes are tender but still firm, or about 25 to 35 minutes

Sprouting Seeds

Something you may want to add to your food storage is sprouting seeds. We love the good ol' alfalfa sprouts...not only do they taste great, but they are full of nutritional value. We enjoy them on our sandwiches and burgers. There are many other types of seeds you can sprout...try an assortment to see which you like best. If you plan on sprouting wheat, remember that you need to store a few cans of wheat without the oxygen packets.

"Seeds don't just have to be planted... sprout them for delicious crops of organic, super nutritious, zero-air-mile salad all year round - the fastest urban gardening you can get.."

Click the following link for a great little article about everything you need to know about sprouts:
http://www.primalseeds.org/sprouting.htm