Saving in the Short Term for Survivalist Items

Let’s just say you want to buy a tent and four bug-out packs for  your family. The only thing might cost you 500 dollars. The question for most survivalists is often, “Where am I going to get that 500 bucks?”

 

All you need to do is find the price of the item, decide when you want to make the purchase, and then divide the price by the number of weeks until the purchase date. The answer tells you how much to put aside each week.

 

Start planning for your special purchase well ahead of the event be-cause the longer time you have to save, the less money you’ll need to save during each pay period.

 

The power of the change jar. Did you have a piggy bank (or some variation of it) when you were a child? Piggy banks instill the idea of saving money in you at a young age. Little did you know that the same principle could be applied later on in life! Your extra change can be a very powerful savings tool.

 

At the end of each day, simply put your left-over change into a con-tainer and leave it there. It’s rather brilliant in its simplicity. You usually round-up when you pay anyway, so as far as you’re concerned, that money doesn’t exist.

 

As time goes on, the container will fill up and that jar of change will turn out to be a pretty hefty chunk of money.

Roll up your coins and take them to the bank to trade them in. It may not be as convenient as those coin counting machines in the grocery store, but you’ll save the 8% fee. Besides, you can make a game out of it with your kids!

 

The electronic change jar is now in place at many Amercan banks. A lot of banks have implemented automatic transfer programs that mirror the change jar. It started with Bank of America’s “Keep the Change” program, where any debit pur-chase triggered a transfer of the difference up to the next dollar. For example a $5.85 purchase would transfer $0.15 to your savings account.

 

Like the change jar, it’s a great way to subtly put money aside. One of the great perks is that some banks match a small percentage and add it as a deposit to your savings account at the end of the year. It’s like getting free money just for saving your change!

Fruit Pickle Recipes for Survivalists

If you are a survivalist then you will always be canning and preserving as part of you stockpiling. Pickled fruit is a good way of getting the vitamins and minerals that you might not be able to get if the disaster causes a shortage of fresh produce.

Ginger Pickles

2 cups  sugar

2 cups  white vinegar

1 tsp.  salt

1 cup water

1/2 tsp 5-spice powder

1 dried chili pepper (opt)

1 small can pineapple chunks and juice

3-inch piece of dried ginger root

1 bunch white radishes (or

2  long white radishes (also known as daikon radish)

2  medium cucumbers

Do not drain pineapple chunks, use juices also. Peel and cut ginger

root into paper-thin slices.

 

Cut radishes into bite-sized pieces.  Peel, seed and cut cucumber in chunks

 

Add vegetables to pot of boiling water. Turn of heat and let stand for two minutes to blanche them. Let them vegetables cool in a colander.

 

Drain vegetables in colander; allow to cool. In saucepan, combine juice from pineapple, sugar, vinegar, salt, water & 5-spice powder.

 

Bring to a boil, stirring until sugar is dissolved. Pack vegetables and pineapple into sterile jars. Cut up dried hot chili, adding some to each jar.

 

While liquid is hot, pour into jars, covering vegetables. Seal jars, cool, then refrigerate.  Store for at least a week before using.

Makes about 5 jars

 

Pickled Watermelon Rind

4 pounds watermelon rind

2 cups vinegar

2 cups water

4 cups sugar

1 stick cinnamon

1 teaspoon whole cloves

1 teaspoon whole allspice

1 lemon sliced thin

 

Pare watermelon rind and remove all pink portions. Cut rind into 2 by 1 inch pieces about 1 inch thick or into 3/4 by 1 inch cubes.

 

Soak rind overnight in brine made by dissolving 1/4 cup salt in each quart water. Drain rind, wash in fresh water and drain.

 

Cook rind in fresh water until tender. Combine remaining ingredients and boil together 5 minutes.

 

Add rinds a few at a time and cook until rind is clear. Pack rind in hot sterilized jars, cover with boiling syrup and seal.

 

Makes 2 pints

 

Cantaloupe rind, pumpkin or winter squash may be cut into pieces and pickled in the same way.

 

Spiced Peaches

 

This is based on a very old recipe from the state of Georgia in the United States.

 

19 pounds firm ripe peaches

7 pounds white sugar

2 cups distilled white vinegar

1 quart water

24 whole cloves

3 tablespoons crushed cinnamon stick

 

Peel peaches and set aside. In a large pot over medium high heat, boil sugar, vinegar and water until the syrup is moderately thick.

 

Add cloves, cinnamon and peaches. Bring to boil stirring occasionally until the peaches can be pierced to the pit with a fork.

 

Fill sterilized canning jars with peaches. Continue boiling syrup until heavy and add to peaches to cover.

 

Seal and sterilize jars by bringing them to a boil and cover, processing for 35 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow cooling. Jars will be sealed.