|loaded round of ammunition|
When I said the bullet in the AK-47 round and the bullet in the .303 Enfield had the same diameter, I didn't mean to imply the loaded rounds themselves were interchangeable. That is, you sure can't fire the AK-47 round (7.62X39) out of an Enfield rifle, and you can't fire the Enfield round (.303 British) out of an AK-47. You couldn't close the bolt on the AK-47 if you had the longer Enfield round in there, but you might be able to close the bolt on an Enfield with an AK-47 round and that , conceivably, could cause an accident though I doubt it. At any rate, I seem to have given that impression to some folks. A "bullet" is just the projectile. No case, no powder, no primer. A "round" is the cartridge case, primer, powder and bullet all put together and ready to fire.
A lot of folks wrote to me about storing lard. I do actually keep lard here, mostly for the dogs in winter.
I didn't mention it because I figured people would be all over me about the negative health aspects of using lard to fry food in. In the South, almost all country people use lard for frying food.
We eat a lot of fried food. We also have vastly higher rates of hypertension, stroke and heart attack than the rest of the country.
Lard is harder to keep than vegetable shortening, so it's a good thing to have but it has drawbacks.
I got several emails from people who pointed out that the chart I published said "X will last 3 years" but they had a web page that said "X will last 2 years."
There isn't any absolute on how long food will last. It isn't like math, which is exact. It depends on how old the food was when you got it, how you stored it, etc.
All of the charts on the internet and in books will give you some idea of how long an item will keep, but it's just an idea.
When someone says "I kept this in a store room where the temperature was always 70 degrees and the humidity was always 52%, and it lasted this long" that's the best information.
There's always going to be some variation in what different charts written by different outfits say.
Addendum at 0347: The LDS food storage calculator
click the link above to go to the food storage calculator;
The Mormons have it together on this issue. You fill in the two blanks in the fields as to how many people of what age you are planning for. Click "calculate." Then scroll down past the add and you will have your data just below the add. This is not "all inclusive" it's more a basic bottom line for a one year planning period. They expect you to add on the things your particular family needs that are not listed. Also, they assume you have access to water supplies.
I am not a Mormon but I admire their planning and execution in this area.
Another thing that the post on long term storage of oils produced was an "off blog" discussion of healthy foods.
While having a balanced diet is important to me, and I make great efforts to plan for healthy food, I also have to take into account that what I am looking at is a major event where the roads become too dangerous, trucking ceases, no supplies arrive in my town, and we have to live off what we have stored here for a lengthy period.
What I keep in storage here is not necessarily what I eat every day. I know a lot of survival books say you should only store what you eat. That sounds good in theory, but if all you eat is fresh vegetables, fresh bread, etc, then that's not going to lend itself to comprising your total emergency food supplies.
Several people wrote to mention that canned food usually has a lot of salt in it. That's true and it's a valid point, but canned food also lasts a long, long time if properly stored. So my thought is that the main characters in "The Road" didn't worry about the salt in canned food and I probably wouldn't either in their shoes.
What I do have is a lot of bulk food like wheat, flour ,sugar, rice, peach slices, rolled oats, pasta, dehydrated green vegetables, etc. I also have a lot of canned meat, vegetables, butter, cheese. I hope this stuff will both last in storage and provide nutritious meals for us here.
It's up to everybody to decide what to store and how to store it. People who are good at home canning, like Vicki, will do better in that department than I will, for instance. It's about what you want to eat, what you can afford, what your skills in that regard are, where you live, and a lot of other factors.
I have a lot of smoked hams. They are both affordable and easy to find here in North Georgia. If you live somewhere else, where smoked hams are expensive or hard to find, or both, then you will probably have something else to fill that need for meat. We all want to have healthy meals for our families, but they will probably be comprised of different components. The information below is from a Kentucky company that makes country ham, but the facts are the same for all country ham.
"old fashioned, slow-aged, Kentucky country hams require no refrigeration until cut. They may be shipped any place. Because of aging, your ham may have some mold on it. This does not affect the quality of the meat and indicates proper aging. The mold may be removed with vinegar and a cloth or by washing with water and a brush.
A new user of country ham may expect them to be more salty than a packing house ham. The flavor is much more intense due to shrinking and enzymatic activity during aging. As early as 8 months, usually at approximately 10 months of age, some (but not all) Kentucky country hams form white streaks through the ham that appear as white specks in the meat after it is sliced. This is a concentration of salt and proteins caused by aging. These specks are in no way harmful to eat and are only an indication of a properly aged Kentucky country ham. Hams showing this indication of proper aging are much sought after in this area of Kentucky ham country.
TIPS FOR KEEPING OR STORING WHOLE KENTUCKY COUNTRY HAMS
To keep for indefinite period or for further aging, hang in a dry place and protect against insects, usually by wrapping in paper and cloth bags. Remember Ham will drip some fat in a warm place, but will not age further if stored where it is cold or in refrigerator.
Having good home food storage practices will take a burden off you when the "bad thing" happens.
|When TSHTF you don't want to go out foraging in this. You might wind up as somebody else's supper.|