National geographic doomsday preppers episodes,apocalypse survival pdf xchange,california earthquake emergency supplies online - Good Point

Meet Craig, a proud Alaskan living in the woods of Fairbanks, fearing the collapse of the American economy. Watch as preppers gear up for the possibility of World War II, an explosion on the surface of the sun, and the collapse of the American economy. Amassing a mountain of food isn’t going to do you any good if most of it goes bad before you can eat it.
Keep Cans, Jars and Packages Cool and Dry: As Practical Preppers’ Scott Hunt notes, any sort of food—even if it’s packaged military-style Meals Ready to Eat (MREs) or canned vegetables—will remain edible longer in a cool environment.
Create a Root Cellar: Fresh, non-canned fruit and vegetables obviously are even more perishable than the canned stuff. A natural disaster, an economic collapse, an unexpected harsh winter — for every person, there’s that moment when they discover that the world and everything they hold dear can be taken away. In case you missed it, our first web-spin-off show, Selling Survival, just released its 15th and final episode. On the latest episode of Selling Survival, Brooklyn is catching up with Doomsday Preppers veteran Snake Blocker.
Tonight on Doomsday Preppers: The Fight Ahead, we profile two unique individuals who fear the end of the world is fast approaching.
Additionally, becoming ill from eating meat, vegetables or fruit contaminated with these pathogens is unpleasant enough when you’re in a civilization with easy access to medical care; put yourself in a post-breakdown world where there are no doctors or hospitals, where you need to be physically strong to survive, and it could get pretty scary. The National Center for Home Food Preparation advises storing food in a room where the constant temperature is between 50 and 70 degrees Fahrenheit, and specifically warns against storing foods in temperatures above 95 degrees, or putting them near hot pipes, a range, a furnace, in an non-insulated attic (remember, heat rises through your house), or in direct sunlight. But an old-fashioned root cellar, the sort that every farmhouse used to have, can prolong their edible life.


Canning is a complex art, far too complex for us to give a worthwhile explanation here. As Hunt warns, “They’re terrific for fine-flavored meats—but strategic nightmares, in terms of security.” The smoke is a dead giveaway to marauders that there’s a settlement up there in the woods, even if they can’t see the plume through the trees. Dehydration is a great method for parts of the country where the humidity is moderate. But there actually are a new generation of energy-efficient refrigerators designed to run on electricity generated from solar energy.
Hunt says the general rule of thumb is that for every 10 degrees that you lower the temperature, you double the shelf-life of your supplies. If you’re going to spend tens of thousands of dollars on solar panels for your roof, it makes sense to spend a couple thousand dollars more for a refrigerator designed to run off that system. Maybe you’re too busy to learn canning now, but after civilization collapses, you won’t be wasting time re-watching old episodes of Lost anymore. Snake has a host of Apache defense products, and he’s about to give Brooklyn a quick lesson in knife fighting as a self-defense skill. We decided to celebrate by creating a  Spotify playlist based off suggestions from our Facebook fans. But their holy grail of prepping is an underground bunker, which they've been struggling to obtain. On the plus side, there are plenty of time-honored methods for preserving food and protecting yourself from food-borne illnesses in the process, from creating an old-fashioned root cellar to canning meats or drying them to create jerky. According to the National Gardening Association, fresh root crops ideally are stored in a temperature of 34 degrees Fahrenheit, with high humidity.


But you can teach yourself by diligently following the instructions in a good how-to tome, such as the Natural Canning Resource Book.
You can turn meat into jerky, a lightweight food that needs no refrigeration and is ideal for taking with you on treks through the wilderness, since it will last for two weeks in a sealed container. He believes a “wiper” (a code that instructs a computer system to self-destruct) will take out the country’s telecommunications systems. But you’ll need to study the techniques carefully and accrue the right equipment to do the job.
Again, maintaining an even temperature is more important, because fluctuations of five degrees in either direction can cause rotting or new growth to sprout. According to the National Center for Home Food Preservation’s primer on jerky-making, jerky can be made from almost any lean meat, including beef, pork, venison or smoked turkey breast. He also warns against using water-bath canning, a method intended for fruit preserves and pickles, to can veggies or meat. Be forewarned that the process is a bit involved, and energy-intensive; you have to marinade and cook the thinly-sliced meat before drying it in an oven. With just weeks until moving day, see how Kevin and his wife prepare their family for a new life.
He also urges you to stock up on jars and other containers, because you may not be able to get them once civilization collapses.



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