EMERGENCY WATER SUPPLY – Part 1
After a lot of research over several years, and living through several Florida hurricanes, I came to the following conclusions about emergency preparation and the best way to prepare for food shortages.
Second freezers vs. Canning Foods:
This freezer is from Amazon and it is approximately $179. They come in all sizes and all price ranges. However, if the electricity goes off for a few hours, it is virtually impossible to save frozen foods. No matter how many second freezers you have with extra food, they will all spoil at the same time. And eating everything in the freezer is not going to do anything for you except make you too full and maybe get sick.
On top of that, there’s an emotional toll watching all of your food go bad one minute at a time takes on you. No matter how many bags of ice you buy and how many Styrofoam chests you get, you won’t be able to keep up with the food spoilage. I know, I’ve been there. You’ll be lucky if you save some coffee milk.
Buying food on sale and keeping it in a freezer is a great hedge against inflation. That’s where having an extra freezer or two can really pay off, especially in times when inflation is getting worse every week. But if you anticipate being in a situation where you there electricity may go off, then you will wish your food was canned.
PRESSURE CANNING:

Investing in a Pressure Canner is much cheaper than the cheapest refrigerator. This canner, which is the one I have, is only $131 dollars. I have canned meat in this many, many times.
I got into canning when signs of civil unrest became too great to ignore. By watching YouTube Videos, I have taught myself to can and I mainly can meat. I don’t bother canning vegetables as I believe they will be easier to find during tough times. We have local farms in the area and I even taught myself to grow lettuce, celery and tomatoes. So instead of canning vegetables, I always make sure I have plenty of seeds on hand. I keep them refrigerated.
WHAT DOES CIVIL UNREST LOOK LIKE?
Most Americans, including myself, don’t now what war looks like as none of us remember the civil war or the revolutionary war. We also don’t know exactly what happens when civil unrest occurs. However, during the summer after 2020, we saw BLM and Antifa jump into action, and there were fires, riots, looting, cars set on fire, police stations attacked, and even a section of a city was taken over in a few places around the country. That was only a glimpse of what a mob can do when it decides to.
So canning enough food to be able to hide out for a few weeks until the worst of the unrest occurs will be one safety measure you can take. By canning about $120 worth of chicken, you can feed a family for over 30 days — as long as you have pasta or rice to bulk out the meals.
HERE ARE MY OWN TEACHERS:
These are two channels I watched and I was able to teach myself how to can chicken, beef and pork. They both have great channels and you’ll enjoy lots of their videos.
CANNING INSTRUCTIONAL:

I will assume that if you are really interested in learning canning that you will watch a few of the above-referenced videos. It’s important to see a few people canning as everyone has their own techniques.
Above are the tools that you will need. The canner and lid. I use one that requires a pressure weight (in the yellow box), canning jars, canning rings and brand new lids. Everything can be reused except the actual lids. So each time you do a new canning session, you can wash and sanitize everything except the lids. They must be new.
When you buy a package of canning jars, they all come with lids and rings. But once you use those lids, you need to purchase a small package of new lids as shown in the picture above this one.
TO BROWN THE MEAT OR NOT:

I don’t like the way raw chicken or beef looks in the jars, so I always brown my meat just a tiny bit. To do this, I use a small grill that I picked up at Walmart. At the time it was $20. They are probably $25 or $30 now.
HOW LONG OF A CANNING SESSION WOULD BE GOOD FOR YOU?
If you’re young, you can do this whole process in one long afternoon. However, if you are over sixty like me, you may be more comfortable breaking this down into two days of work.
DAY 1:
On Day 1, I go to the store and buy the chicken at my local Sam’s or Aldi’s in a big family size tray. Then I come home and cut it up into the small 2 inch square pieces. I set up my electric grill and brown the meat just to give it some color.
At the same time, I put 8 empty mason jars into my dishwasher and run it on the sanitize cycle. This cycle takes a while but they will be sanitized and ready to go in the morning.
Once all the chicken has been lightly browned — not cooked, only browned — I put the chicken in a covered container in the refrigerator. I brown the chicken for 2 minutes on each side just to give it a little color. I mention this because the chicken will be “cooking” when being canned for over an hour so thoroughly cooking the chicken at this point is unnecessary.
DAY 2:
Then the next morning, I take the chicken out of the refrigerator and place it close by where I’ll be working.
On one stove burner I heat up the water with the bouillon cubes on medium heat and allow them to melt. On another burner, I fill my pressure cooker with the manufacturer’s suggested amount of water. In my pressure canner, it’s about 2.5 inches from the bottom. I set this on medium heat.
As the bouillon cubes are melting, I get the jars out of the dishwasher and line them up next to where I will be working.
Then I run the sink water until it gets really hot. I fill a small saucepan 1/2 way with the very hot tap water. I place the brand new canning tops into the water. This will allow the reddish waxy substance to soften a little and give you a good seal.
Once the bouillon is good and hot, I begin to fill each jar with chicken and then ladle the bouillon over it until it is 1/2 inch from the top. This is where you will use the funnel that comes in the canning tool kit. Then I plunge the air stick, which also comes in the canning kit, into the jar to remove any air bubbles. Once or twice into the jar is good.
Then I wet a paper towel with white vinegar or pour it into a little dish to have beside me. Once you are finished filling each mason jar, use the vinegar soaked paper towel to clean off the top of the mason jar, the area that will touch the new lids. Then using the magnet stick, which also comes in your canning tool kit, take out a top from the hot water and place it onto the top of the new-clean jar. Once the top is on, then twist on a ring and make it finger tight. Finger tight means you would be able to open it without using any arm strength, only finger strength.
Now the jar is ready to add to the canner, with the can mover tool that comes in the kit. The water in the canner will be slowly heating up, so the cold chicken from the refrigerator will get a chance to come up to heat slowly. By placing the jars in the canner one at a time, they will heat the chicken up a little at a time.
Fill all the 7 or 8 jars with chicken and bouillon and place them into the canner. Toss in any extra white vinegar that you poured out and didn’t use. This will prevent your jar contents from getting cloudy.
CLOSE THE CANNER AND BEGIN THE CANNING PROCESS:
Then following the manufacturer’s instructions, properly close your canner. There will be instructions on how to create a vacuum. On my particular canner, I need to bring the heat up and allow the canner to heat until there is a stead stream of steam escaping from the top hole on the lid for a full 10 minutes. This allows the canner to work properly.
After the steam escapes for a full ten minutes, then I place the weight on the little stack that sticks out of the top of the pot lid. Then I must watch the canner until it comes to the proper pressure. I live in Florida and canning meat requires 1 hour and 15 minutes at 11 pounds. You will need to check the little book that comes with your canner to find the right pressure for your elevation and area.
The first couple of times, it can get a little tricky to figure out how to keep the pressure at a stead level. I have an electric stove and I need to start my canner on high to get it to get up to 11 pounds. Then I need to put it down to just under half in order to maintain 11 pounds.
I set my cell phone to check it every 15 or 20 minutes to make sure it doesn’t go below 11 pounds. If it goes below your mark, then you have to start over. So when you are first canning, have a chair handy and be ready to watch it like a hawk and even take notes on how your stove works.
TIMINGS FOR FLORIDA:
MEAT:
Pints: 75 minutes at #11 (1 hour/15 minutes)
Quarts: 90 minutes at #11
Head Space: 1 inch
CHICKEN WITHOUT BONES:
Pints: 75 minutes at #11 (1 hour/15 minutes)
Quarts 90 minutes at #11 (1 hour/15 minutes)
Head space: 1.25 inch
If you want to download the above Canning Instructional, click below:






A second choice is a garden rain barrel system. Now, this doesn’t have to be in a garden, but it has to be somewhere in the open where it can catch rainwater. It can be next to your house or even on a balcony or a cement yard as long as it is able to catch the rain.

I’ve always found that infographics can give you an instant bird’s eye view of any information, system, or strategy that makes understanding the information so much easier.
The last few times I was wrestling with learning something, I “took notes” and then organized them into an infographic or two. What I found was that the process was easier than I thought.
Once you are done, you know the material much better. And with an infographic now in your hands, it’s easy enough to pass it on. People love to have easy-to-understand information or directions at their fingertips!
This show opened with the camera walking through a common middle-income family home. A radio was playing a call in show. The woman speaking was referring to her kids being downstairs and probably laughing at her for calling the show. The announcer had the usual fake enthusiastic voice talking with her.
The next scene shows Det. Barnaby and Sgt. Troy show up and discuss what they see. Troy draws a conclusion that it has to be suicide. Det. Barnaby is not so sure. He wonders why the guy didn't just go outside and shoot himself; why the elaborate fish-wire setup.
Dr. Moore has a party to celebrate her hospital being open for a year. Barnaby brings his wife and Toby comes with Barnaby's daughter, I think her name is Cilly. This is where the young resident says he would do anything for the doctor and the two daughters are standing next to him. They roll their eyes at him and the younger one giggles at him. They think he's a fool.
Now, in the next scene, the chemist is on the phone and he's whispering to someone that a little something has come in the mail and maybe you'd like to come and see me sometime. You hear his baby in the background which makes him seem even more sleezy.
The cops find Dean in the hospital and he's very guarded and uncooperative -- also still pretty weird too. And they asked him where he was last night when the resident was killed and he claims he has an alibi. He was in the wing of the hospital and there are 4 people who saw him. It was lights out at 9:30 and he claims he was in bed.
Then in the next scene, with no explanation to the viewer, you see a woman taking clothing off of a clothesline, an innocent domestic scene. She has her children in the yard with her. After she leaves, someone off camera comes up and cuts the clothesline at both ends and takes the rope away. No explanation.
They go tot he party but this one is set up like a little town bizarre or carnival. Gordon and his band are all dressed up in their uniforms and they are playing music at the affair.
The two cops go to visit the rope guy and when they arrive, he is walking out of his business. He tells them he was about to come and see them. He shows them that he has been cleaned out. Every rope he owned is gone. All of it. He only left to get something to eat, he couldn't have been gone fore more than an hour or so.
In the next scene, a white van pulls up and the school kids get off. Dr. Moore's kids are on the bus. They are then taken into custody and separated for questioning. Barnaby starts with the older sister.
The next scene is when the younger girl comes in for questioning. She asks where her mother is. There is a guardian there for her but not her mother. At first she just looks nervous.
Each writer or author will have slightly different goals. My blog post will speak directly to website bloggers and/or to fiction authors. However, if you publish low-content books or children’s books — or even coloring books, all of these techniques will be relevant to you because they are about basic marketing. Just change up whatever technique is mentioned and make it more fitting to whatever type of marketing you need to do.
START COLLECTING EMAILS: Collecting emails to send to people about your book or books. I would recommend MailerLite as they are the least expensive but professional platform for a beginner. Everyone starts with a free account. They allow you to collect a couple of hundred emails before they want to get paid. And then they charge you per hundred or so. So your expenses keep steady with your marketing results.
LOW-BID AMAZON AD STRATEGY: And the last step for absolute beginners is to learn strategies for low-bid strategies (going for the low-hanging fruit) using Amazon Ads. This is where you bit .12 cents a click. You won’t rocket to the top of the best seller list, but this is a great strategy to begin to crawl your way out of oblivion. I’ll have a dedicated blog post about how to set up a low-bit strategy.
I personally don’t like social media — the whole thing. However, I also don’t really like marketing either! But in today’s world, if you want to self publish, you need to market your books or blog and there are lots of ways to market even if you are shy or introverted, like I am.
First: It’s only a plan of action if you do something about it all. So be sure to open your social media accounts in the next days if you haven’t established them already.


I use a four-part plot structure, so I break my character arc into four sections. This allows me to keep up with the character development and also don’t resolve the inner conflict too early.





Once you have a perpetrator and the cast of necessary characters, then it’s time to answer the following questions:
Before you exert too much energy fleshing out any character or story details, be sure to check to make sure you can design a three-prong storyline out of this budding storyline. One prong will be a red herring storyline, someone who may look guilty, but is exonerated in the middle or end of the story. The second prong is a second suspect or a wrong suspect who will look guilty for a large segment of the storyline. And the final prong will be for the real culprit. In order to have a story that works, you will need a believable crime that can meld these three prongs into one suspenseful story.
As you use this worksheet and these techniques, a crime skeleton will emerge. Some attempts at this will go flat in the early stages for any number of reasons. But some storylines will begin to almost shape themselves.