Tag Archive: Vinegar


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Desert Rose Creations / Family Survival Protocol  2013

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Bet You Didn’t Know: Vinegar Keeps Coffee Fresh, Gets Rid of Sweat Stains and Has 17 Other Magical Uses

You cook with it, but do you clean with it, too? Check out these inspired ways to use vinegar

That humble, no-frills bottle of vinegar in your pantry isn’t just a salad staple; it’s an effective household cleaning agent. Here, 20 practical (but surprising!) uses for the acidic wonder.

1. Keep your morning cup of coffee fresh.
Mix two cups of water with one cup of undiluted white vinegar. Run it through your coffee maker and repeat the process two to three times before brewing a fresh pot.

2. Disinfect household sponges.
Soak sponges in undiluted white vinegar overnight, and let air-dry before reuse.

3. Dissolve crayon marks from the walls.
Moisten a toothbrush with undiluted white vinegar, lightly scrub the scribble and voila — your walls no longer resemble giant pages out of your kid’s coloring book.

4. Eliminate hard-water rings in flower vases.
Pour undiluted white vinegar slightly past the dirty line. Cover the opening with a cloth, swish the liquid around and let it sit overnight. Dump, and rinse with warm water to remove any remaining remnants.

5. Prevent germapalooza from happening on your cutting board.
Dampen a clean cloth with undiluted white vinegar and wipe the board down after each use.

6. Make a quick substitute for gum remover.
Scrape off as much of the wad as you can from the fabric (e.g. pants, carpet, etc.). Heat up undiluted white vinegar in a microwave-safe container. Soak the head of a toothbrush in the solution, and scrub at the remaining gum until it’s gone.

7. Turn finished holiday ornaments into clear, trendy bulbs.
Mix baking soda and water to form a paste. Using a paper towel, rub the paste onto the outside of the bulbs until the finishing starts peeling off. Fill the insides with undiluted white vinegar, and swish around until the inside coating wears away.

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Natural Antibiotics as Close as Your Pantry

Independent Living News

 

Food network star Alton Brown often says the only single-task tool you should have in your kitchen is a fire extinguisher. I wholeheartedly agree.

Of course, he’s talking about cooking. What I’m talking about is being prepared in case an emergency cuts you off from essential services like medical care, transportation, power, or water. And the good news here is that a lot of kitchen items you keep in your pantry for food prep or under the sink for cleanup can actually help you cope in times of emergency.

In today’s Ready-for-Anything Report, I share 5 items you should always keep in or near your kitchen. They’re useful for everyday tasks, but in an emergency they do double-duty.


Vinegar: Vinegar is excellent for making tasty salad dressings and sauces for everything from pasta to pork roast. But vinegar’s usefulness goes way beyond that.
You can use vinegar to keep your home clean and sanitary. In any sort of a breakdown, hygiene and a clean home become more important than ever – it’s the first line of defense against disease, which often follows in the wake of a disaster or social breakdown.You can use vinegar to clean sink drains, to clear away mildew, and to deodorize just about anything.

You can make sure produce is safe to eat by washing it in a mix of vinegar and water. Adding four tablespoons of apple cider vinegar to a gallon of water makes a sanitizing wash that’s good for fruits and vegetables – it will remove pesticides and nasty germs.

You can also use vinegar to treat mild ailments. Dabbing a cotton ball soaked in vinegar on minor burns or insect bites relieves pain and itching. Mix equal parts vinegar and honey and take a tablespoon every four hours to relieve a sore throat and cough. Vinegar is cheap and lasts a long time in storage. Stock up!

Honey: Honey’s good for adding to tea or for sweetening a bowl of oatmeal, but you can do a lot more with it than that. This sweet, golden substance can be a real lifesaver when it comes to health issues. During any sort of social breakdown that makes it more difficult to get medical care, infection becomes an important concern.

Honey can help. It works as a natural antiseptic. You can apply honey to cuts and abrasions to prevent infection.

You can also use honey to treat the symptoms of many mild illnesses. For example, mix honey with lemon juice to help soothe a sore throat.

It’s an unpleasant topic, but during times of unrest, you’re also more at risk of picking up parasites. Drinking honey mixed with vinegar and water can clear most parasites out of your system.

 

The Survivalist Blog.net

by M.D. Creekmore on 08/15/2012

This guest post is by Mary in GA and entry in our non-fiction writing contest .

I’m sure that most of the Wolf Pack is already aware of the foods that are called “Forever Foods”. You can find the list many places, but for anyone who isn’t aware of them, they are: Sugar, pure vanilla extract, white rice, corn starch, honey, hard liquor, salt, corn syrup, maple syrup and distilled white vinegar.

The problem with this list is that other than rice, none is a stand-alone, substantial food. I’m not discounting the importance of the other items. We all know that vinegar and salt are priceless for helping us preserve foods such as pickling cucumbers and other vegetables, or salt for curing pork and storing fish. I use corn starch in gravies and count on it as a thickener. For baking; sugar, honey, corn and maple syrups are vital and vanilla extract adds much too. Hard liquor has its place, but each person can decide if it’s for stress relief or barter, LOL!

Many of us store rice and dried beans as the mainstays of what our after TSHTF meals would be. Even though beans didn’t make it on the list, if stored properly, they will last for many years. Most of us also have long-lasting condiments, ie: Tabasco sauce, soy sauce and other seasonings to help break the monotony of endless meals of rice and bean dishes. Most of you, like me, have probably stored freeze-dried vegetables to further add to and give diversity to bean and rice dishes. With all of that being said, many people would crave proteins that aren’t from beans (and other legumes) and that aren’t dependent on hunting and fishing skills.

Awhile back, while having lunch with a great friend and fellow prepper and Wolf Pack member GA Mom, we were brainstorming about additional food storage. Imagine that!! I relayed something that I had thought about, but just never saw through. I was at a local grocery store, about 2 years after I had started prepping, when I noticed some country smoked hams.

Having worked at food storage very hard for 2 years, I had accumulated most of the typical items. I had canned goods, afore-mentioned rice, legumes and freeze-dried vegetables, ditto for Ramen Noodles, coffee, sugar, condiments, etc. I was at the point of looking to expand. I had read about food fatigue, picky eaters and knew that I would need more variety than what I could grow, or my husband could shoot.

I noticed that these hams were not refrigerated, just out on a table in a wide aisle. I remembered things I had read about the pioneers and old-timers who didn’t have refrigeration smoking and curing hams. Actually, one better, when I was a child we lived on a mini farm for a while that still had the original old smokehouse. My Dad always wanted to learn to use it, but sadly, never did.

I picked up one of the hams and started looking for an expiration or sell by date, and there were no dates on it at all. I asked to see the Manager of the Meat Department and when he came out he knew about as much as I did, in other words, he really didn’t know how long you could store them. He was middle-aged like me though and said, “Didn’t people used to store them for years, hanging in their cellars?” I told him that was my understanding, but neither of us really knew, so I bypassed them, thinking I would go home and do some research.

The fact that this happened between Thanksgiving and Christmas ended up with me just never getting around to following up. I recounted this to GA Mom at lunch and she made a note, promising to look into it and let me know what she found out. Later that night she emailed that she had looked online and contacted a couple of companies that sell country hams.

She at first got an answer of 2 years, I believe, but after pursuing the question, was told that it was probably much longer, but they guaranteed two years. She and I both ordered some right away. Before I wrote this article, I felt that I should look for some references and did find a few.

One company is in Tennessee, so M. D. may be aware of them, http://www.countryhams.com/ediblememphis.htm .

 

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