Let’s be real – the economy feels shaky right now. Between rising prices and the general uncertainty in the air, it’s hard not to wonder what’s coming next. And if you’re anything like most preppers, that little voice in the back of your head is saying, maybe I should be more prepared. You absolutely can […]
The post 10 DIY Skills Worth Learning Before the Next Economic Downturn appeared first on Ask a Prepper.
Estimated reading time: 9 minutes
At a time when food is over-priced, scarce, or simply not available, it’s critical to maximize the yield from every square inch of garden space. Even then, some people have small yards or no yard at all. People living in townhouses and apartments often have only a small patio and some space by some windows to consider any kind of garden.
Then again, even people with fairly large yards find that planting enough food to feed their family when it’s the only source isn’t enough. That’s just a few of the many reasons you should consider growing food in buckets.
One overlooked benefit of growing vegetables in buckets is the portability of the bucket. Early or late in the season you can easily move buckets into a shed or garage to avoid the damages of an unexpected frost or an overnight freeze.
Portability also gives you the opportunity to simply relocate a bucket when a particular plant becomes overgrown or seems to be not getting enough sunlight. Buckets also allow you to sustain perennial vegetables over the course of the year by simply moving them indoors as winter approaches.
Even self-seeders like chives, onions, and herbs like cilantro and chamomile can keep growing and growing when you can move them in or out depending on the season.
Maybe the biggest benefit of bucket gardening is the ability to grow a wide range and variety of vegetables that might otherwise be missed. One great example is the way that mushrooms thrive in a bucket garden. The buckets are also reusable season to season so you can always keep your bucket gardens going.
A standard 5-gallon plastic bucket is the easiest and most inexpensive option for bucket gardening. If you don’t like the color of the bucket you can always paint it but the size of the bucket is more than enough to contain soil and compost to keep a vegetable plant growing and strong. You'll also want to make sure it's a food-grade plastic.
One thing you’ll have to consider is whether or not to punch holes towards the bottom of your bucket. Most flowerpots have a hole or a series of slits in the bottom to allow excess water to drain. This isn’t a problem for a bucket outdoors but any container or bucket indoors will need a small tray or catch pot to collect any excess water.
Another option indoors or outdoors is to keep the bucket intact without any drainage holes. If you choose to go this route you’ll have to be a bit judicious about watering and you’ll want to be sure to incorporate some Perlite beads into the soil to help absorb excess water.
One of the benefits of punching holes in the bottom of the bucket outdoors is that the roots of some plants will travel down through the soil in the bucket, and actually emerge from the bottom holes to penetrate any soil underneath. That affords a plant the benefits of any nutrients in the soil beneath the bucket and available groundwater.
Any container will work whether it’s an old half barrel, large flower pot, pots from hanging baskets, paint buckets, or leftover tub-pots from small trees and saplings. What’s important is that you have a good mix of topsoil and compost in the container. Here are a couple of good recipes for a soil mix for bucket gardening:
SOIL MIX 1:
Blend the 3 ingredients together in a large tub until you’re ready to fill your bucket(s).
SOIL MIX 2:
Blend together
The first mix is totally organic while the second mix has the addition of some synthetic ingredients like Perlite and chemical fertilizer. They both work and the choice is up to you.
The above setup is a cross section of an indoor bucket garden with a water tray underneath. The bottom 2-inches of the bucket has a fill of sand and gravel with the soil/peat moss/Perlite mix filling the rest of the bucket up to about 3-inches below the rim of the bucket. If a nearby window isn’t available a grow light can be used with an average “on” time of 12 to 16 hours.
Outdoors you can skip the water tray if the bucket is on the ground or in a plant stand.
It starts with the buckets and most bucket gardeners go with a 5-gallon garden setup. Here’s the basic list of supplies you’ll need:
You may be surprised to find that most vegetables will grow quite well in a bucket. You may need to insert large stakes into the buckets if you are growing vining vegetables like cucumbers or pole beans but with proper watering and feeding you should do fine.
The obvious vegetables that don’t grow well in a bucket include plants like watermelon, zucchini and other large squashes. But don’t be shy about planting Beefsteak tomatoes and other large fruiting vegetables. You can always stake them to keep them growing vertically and simply tie them up as you go. Another consideration is dwarf varieties of vegetables that typically require less water and nutrients as they grow.
Here’s a chart of various vegetables that can be grown in buckets and their minimum soils needs along with other tips for amount of sunlight/indoor light, water and feeding. One thing to consider is using a smaller bucket if the soil depth is 6-inches or less. This will save on your total soil usage.
| PLANT TYPE | VARIETIES | SOIL DEPTH | AMOUNT OF LIGHT | TIME TO HARVEST | NOTES |
| FRUITING VEGETABLES | |||||
| Bush Beans | Green and yellow wax beans | Minimum of 8-inches | At least 12 hours of light | 10 to 14 weeks and also continue to produce | Rich soil and plenty of water |
| Cucumbers | Pickling varieties grown vertically | 12+ inches | 12 hours of direct light | 10 to 14 weeks | Prefer lots of water, light and cooler temps |
| Peppers | Bell peppers, jalapeno, Poblano, Serrano, Habenero | Depth of 4 to 8 inches Varying based on size of the pepper plant | 12 to 16 hours of direct and indirect light | 8 to 14 weeks depending on variety and maturity | Prefer a rich soil mix of peat moss, sand and vermiculite |
| Pole Beans | All green pole bean varieties grown vertically | Up to 12-inches of soil is best | At least 12 hours of light | 10 to 14 weeks but they continue to produce | Prefer a rich soil mix and plenty of water |
| Tomatoes | Cherry, Toy Boy, Tiny Tim, Florida Petite, Red Robin | 6-inches at a minimum | 12 to 16 hours of direct and indirect light | 8 to 12 weeks | Sufficient light important and heavy feeders |
| LEAFY VEGETABLES | |||||
| Kale | All varieties | 4 to 6 inches | 8 to 12 hours of direct or indirect light | 6 to 24 weeks from sprouts to maturity | Prefer rich soil and lots of water. Shade and cold temp tolerant |
| Lettuce | Green leaf, buttercup, and other compact varieties | 4-inches | 12 hours light | 4 to 12 weeks. Harvest regularly | Does not tolerate temp fluctuations well |
| Spinach | All varieties | 6-inches | 8 to 12 hours. Can grow in indirect light | 4 to 16 weeks from sprouts to full maturity | Prefer regular watering. Shade and cold temp tolerant |
| Swiss Chard | Golden chard, magenta sunset, Ruby rose | 6-inches | 12 hours of light | 6 to 10 weeks. Harvest regularly | Shade and cold temp tolerant |
| ROOT VEGETABLES | |||||
| Beets | All varieties | 8-inches | 12 hours of light | 60 days | Need regular water |
| Carrots | All varieties | 8-inches | 12 hours of light | 80 days | Need regular water |
| Garlic | All varieties | 4-inches | 6 to 8 hours | 45 days | Shade tolerant |
| Green onions | All varieties | 4-inches | 6 to 8 hours | 45 days | Shade tolerant |
| Parsnips | All varieties | 8-inches | 12 hours of light | 60 days | Need regular water |
| Potatoes | Red and gold potatoes | 12+ inches | 12 hours of light | 90 days | Need regular water |
| Radishes | All varieties | 6-inches | 12 hours of light | 30 days | Need regular water |
| Red onions | All varieties | 4-inches | 6 to 8 hours | 60 days | Shade tolerant |
| Turnips | All varieties | 8-inches | 12 hours of light | 45 days | Need regular water |
| FRUITS | |||||
| Blueberries | Top Hat, Northsky, Sunshine Blue | 15 gallon bucket or half barrel | 12 hours | 1-year | Perennial |
| Mandarin Oranges | Dwarf varieties | 18 to 24 inches | 12 to 14 hours | 4 to 6 months | Needs rich soil |
| Strawberries | Wild and domestic varieties | 12-inches | 12 hours | 4 to 6 weeks from blossoms | Hardy and perennial |
| FUNGI | |||||
| Mushrooms | Cremini, enoki, maitake, Portobello, oyster, shiitake, and white button | At least 6-inches | None | 6 to 12 months but varies by variety | Prefer darkness and regular moisture |
| HERBS | |||||
| Basil | All varieties | At least 6-inches | 12 hours | 4 weeks and ongoing | Avoid temp extremes |
| Chives | All varieties | At least 4-inches | 8 hours | 8 to 10 weeks. Frequent harvests | Harvest regularly before going to seed |
| Cilantro | All varieties | At least 6-inches | 12 hours | 4 to 6 weeks. Frequent harvests | Produces coriander seeds when mature |
| Dill | All varieties | At least 6-inches | 12 hours | 6 to 8 weeks | Harvest regularly before going to seed |
| Parsley | All varieties | At least 6-inches | 12 hours | 2 to 3 months and ongoing | Hardy |
| Rosemary | All varieties | At least 8-inches | 12 hours | 4 to 6 months and ongoing | Perennial |
| Sage | All varieties | At least 6-inches | 12 hours | 6 to 8 weeks | Hardy |
| Thyme | All varieties | At least 4-inches | 12 hours | 70 days and ongoing | Perennial |
A good rule of thumb is per bucket; plant 1 tomato, 2 peppers, 3 bush or pole beans, 6 onions or lettuce, 8 beets, carrots, or radishes. You can also grow herbs easily in buckets, with the added benefit of being able to move them indoors to a sunny window during the winter.
If you intend to grow mint, it is strongly recommended that you grow it in a bucket to avoid unwanted spread. Mint will spread readily and without much warning, taking over valuable garden space.
Our tendency might be to spread our buckets around the yard as a landscaping feature. That might look nice but it’s impractical. It’s far easier to water, feed, harvest and manage pests if your buckets are consolidated in an area or areas. There are DIY instructions for how to build a bucket garden stand that keeps them together so maintenance is easy.
You’ll also find another side benefit of bucket gardening as a built in barrier to rabbits, mice and other rodents that often nibble on the base and leaves of plants. A tall plastic bucket makes for a very effective barrier.
Like any other garden a bucket garden can present some problems. Here are the most common fails with bucket gardening:
If you happen to have some buckets around the yard or garage or even if you need to buy a few, bucket gardening can significantly add to your overall garden bounty.
And don’t forget to succession plant with early maturing vegetables like radishes and beets. That can give you multiple harvests in one season. Bucket gardening is worth trying and if things continue to get much worse, it’s another small but very smart step towards self-reliance and self-sufficiency.
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The post How to Grow Almost Anything in a Bucket appeared first on Urban Survival Site.
Today, I want to share 11 canned meat ideas I recommend. I love filet mignon, prime rib, hamburgers, and hot dogs, particularly at this time of year when the BBQ gets used a lot. Here’s the deal: We still need some shelf-stable meat that is neither fresh nor frozen. I would love a freezer full of organic, grass-fed, grass-finished meat from a farmer I could trust. We all know meat prices are so high everywhere, and they’re not going to get any better. It’s not in the budget.
When stocking our pantry, when we need food during an emergency, or when we want items handy for a quick meal, we should think of meat as a great source of protein. We need canned fruits and veggies, but meat is an excellent staple for any family’s storage inventory.
This post may give you ideas for stocking canned meat and using it. Based on the dates on each can, most of these products have a 2-year shelf life. Of course, most of us let the date go much longer. Go with your gut; when in doubt, throw it out.
I realize that several of these canned meats aren’t the most healthy for us, and I get it. But we won’t eat these cans of meat daily for an extended period. Some are fairly healthy unless you’re a vegetarian and think otherwise.
Some of us have pressure-canned our meat, and that is awesome. But so many people don’t have a pressure canner or the desire or strength to do it. I want to give you some options for canned meats to add to your pantry. Please stock a can opener or two, okay, three! Small Can Opener or Large (#10 Can-Size) Can Opener
In case you missed this post, 13 Ways to Use Bacon Grease
Please be aware that I’m shortening the ingredient lists for these canned products because the cans’ labels list many ingredients. I’m just showing the significant ingredients. Also, please research to ensure the ingredients are compatible with any health issues you may have.
Harry told me about this product, and I will never buy tuna from any other brand. Please sign up for their newsletter to be the first to know when their products are on sale. Natural Catch Tuna/Fish Products
Note that the original date of this post was May of 2022, and I was checking the expiration dates on each can when I listed the estimated shelf life for each canned meat product.
You can scoop it over cooked white rice or make enchiladas with it. I love Mexican food, so this would be a good choice for my pantry.
The possibilities are so long with this one. We could make ham sandwiches, ham salad, ham fried rice, or ham-and-bean soup. In case you missed this post, Fried Rice Recipes, or this one, Ham and Bean Soup
I don’t know about you, but SPAM fried rice instantly comes to mind! I grew up with fried SPAM slices and SPAM sandwiches my mom made. SPAM fried rice is the best! It’s funny how sliced SPAM fits so well on a standard slice of bread as luncheon meat. I took them to school for lunch much of the time. Mark doesn’t particularly like the texture of SPAM, especially right out of the can.
You can add mayonnaise to the roast beef and make a few sandwiches. It’s perfect for soups, stews, and casseroles, too. Don’t forget shredded beef tacos or enchiladas. Add some spices or sauces for that good-tasting beef flavor.
I love this chicken for sandwiches on homemade bread or crackers when I make chicken salad. It also works great in Chicken Noodle Soup.
I confess I’ve fed these to my dogs occasionally because they can smell them a mile away, I swear! They can’t have too much, but they sure do love them! I grew up eating these for lunch with homemade bread and cheese. Are they healthy? Probably not, but they’re great in a pinch for a quick snack.
We make tuna sandwiches, creamed tuna on toast, and tuna noodle casserole. And don’t forget tuna salad!! I love tuna in macaroni salads!
I highly recommend Keystone beef. Look at the ingredients: beef and sea salt. Keystone makes many different canned meats, but when I went to Walmart, this was the only kind they had. I’ve seen Keystone pork, turkey, ground beef, and chicken before, but not this week. The possibilities are endless with these meats. They last about five years, depending on the can, of course. This can has a shelf life of 5 years!
With this brand, you can make shredded beef tacos, enchiladas, beef stew, beef pot pie, or vegetable beef soup. I love it!
My family loves chipped beef, and we make it about once a month as Cream-Chipped Beef on Toast with frozen peas. We love it. In case you missed this post, Cream-Chipped Beef. I grew up eating it on toast or homemade biscuits.
I’m not very fond of fish, but Mark loves them. He eats them right out of the can with sliced bread and butter or crackers and cheese. It may sound too good to be true, but when we first got married, we could find the small cans of Kipper Snacks priced at $1.00 for ten cans. Of course, that was over 56 years ago. Mark was in heaven!
I’m not fond of sardines either, but my husband loves them. He eats them right out of the can with crackers or cheese on the side.
Here’s the deal: We need condiments to accompany so many meals. Please stock up on the ones your family will eat. I always have ten bottles of taco sauce and only two bottles of mustard. Can you tell I love salsa and taco sauce?
The condiments shown below can be used with the canned meat options above. Mark and I no longer buy huge jars of anything because I firmly believe fresh is best, and there’s just the two of us. This means fresher condiments and less waste.
The Emergency Food Assistance Program
Whether commercially canned or home-canned, canned meat can be eaten straight from the can. I can eat most of the items listed and discussed above that way. If you like yours heated, that shouldn’t be a problem unless your power is out and you don’t have any other cooking options besides your stove. For alternative cooking options, check out my archive for some great ideas.
Another advantage of canned meat is its health benefits. It is a very protein-rich food and an excellent source of protein, helping build muscle. Depending on your taste preferences, canned meat is flavorful and good for almost everyone.
As mentioned, most meats have proteins we all need. As it relates to beef, some cuts contain more fat than others. The leaner the meat you purchase, the less fat it has. Some cuts of beef have very little fat. Check the fat content on the packaging when making your purchase decisions. Since meat tends to be higher in fat, you may want to consider poultry products if you are looking for more fat-free canned meat options. Note that if you’re concerned about fatty meats, salmon is relatively high in fat. It’s too bad that the fats found in meat add to the flavor we all love!
We each have different tolerances for different types of food. I’ve never had a problem with meats of any kind. If you have a shellfish allergy, avoid canning any variety of that product, as it could cause more than just an upset stomach. In my experience, seasonings can be the culprit of stomach problems. Mark doesn’t handle raw onions or garlic well in his meals.
If you rely on commercially canned meats, check the ingredient list. Make sure the list doesn’t include items that could cause you problems due to the manufacturer’s chemical process.
Please let me know if these 11 canned meat products are on your pantry shelves. They are relatively cheap, and we can stretch a meal with rice, pasta, or whatever your family likes. Look to save money by purchasing these items when they’re included in your store’s case lot sales; it makes a real difference. It’s all about teaching our kids and grandkids how to cook from scratch, one meal at a time. May God bless this world, Linda
The post 11 Canned Meat Ideas I Recommend appeared first on Food Storage Moms.
Can openers, you can never have too many. Open any well-stocked kitchen drawer, and you’re likely to find at least one can opener. Check the drawer of a truly prepared cook, and you might find three or four. There’s a reason for that. I have lots of can openers, some in my car, some in my EDC (every day carry bag), and Mark and I each have one in our 72-Hour Kits.
Yesterday, I wrote a post about which cans of beans to stock, and after Matt’s comment, I laughed all day. Did you know you can take a can, smack it several times on concrete all the way around it, and lift the lid off? I learn something new every single day.
Years ago, I used to teach emergency preparedness classes, and I can still see the lady attending ask me why she needed a can opener. I got the giggles; most of you know I love to laugh, and this statement got me going. I was shocked, and then I burst out laughing. I asked her how she was going to open the #10 cans she had stored. She said she only buys fresh vegetables and fruits, so there was no need for a can opener in her home. She bought one the next day.
Oh my gosh, this has been my dream my whole life, to buy a house that I could walk to a farmers’ market every single day and buy fresh fruits and vegetables. When Mark and I were newlyweds, we started gardens from day one. I grew up gardening. I asked Mark to think about buying some land to have a mini-farm, not too big but enough where we could grow our own food. You may not know this, but we have been married for 56 years. It never happened, it wasn’t in the cards, and I still regret that. We did have a half-acre lot in River Heights, which is located in Northern Utah. We had our biggest garden there, where we grew corn, green beans, tomatoes, and various melons. It was over 150 feet long and about 40 feet deep. We also had a strip between neighbors where we had our girls plant June-bearing and ever-bearing strawberries. We loved that property.
The humble can opener has been a kitchen staple since canned food became widely available in the mid-1800s. For decades, cooks simply stabbed a blade around the rim of a tin and hoped for the best. Today, the landscape looks very different. From sleek electric countertop models to tiny military-issue tools that fit on a keychain, there’s a can opener designed for virtually every situation, hand strength, and storage constraint. Understanding what each type does well helps you choose the right one and, yes, justifies keeping more than one on hand.
Electric can openers are the workhorses of a busy kitchen. Designed to do the heavy lifting for you, these countertop appliances grip the can automatically and rotate it through the cutting mechanism with the press of a button or lever. They’re particularly useful for people who regularly open large volumes of cans, those with arthritis or limited hand strength, and anyone who wants a consistently smooth cut with minimal effort.
To use an electric can opener, place the cutting wheel against the outer edge of the lid, engage the drive mechanism, and let the motor carry the can around until the lid is fully separated. Most modern electric openers are designed to cut below the rim, which means the lid drops safely inward rather than leaving a sharp edge exposed. When shopping for one, look for a powerful motor, easy-to-clean components, and a magnetic lid holder that retrieves the lid after cutting to prevent it from falling into your food.
Pampered Chef has built a reputation for kitchen tools that are engineered with thoughtful ergonomics and durable construction, and their can openers are no exception. The Pampered Chef Safe-Cut Can Opener is one of their most well-regarded tools, using a side-cutting design that removes the entire lid rather than punching through the top. This leaves no sharp edges on either the lid or the can, which is a genuine safety improvement over traditional styles, particularly if you have your kids help you open the cans.
Using a side-cut opener like the Pampered Chef model involves positioning the cutting wheel against the side wall of the can just below the rim, rather than on top of the lid. Turn the knob or handle, and the tool rolls smoothly around the perimeter. When finished, a built-in lid lifter removes the top without any finger contact. The result is a can with a clean, safe edge and a lid you can dispose of without worrying about cuts. These openers work beautifully for everyday cooking and make a smart gift for households with children or older cooks.
I confess, I went to a Pampered Chef party, and the can opener looked so great and easy to use. I bought two, of course. It takes several weeks to get them delivered, but I’ve heard they’re great. I couldn’t figure out how to use the model I bought. I gave one to my granddaughter because she had it on her wedding registry. She knows exactly how to use it! Yay! The other one is sitting in my kitchen drawer.
The bottle can opener, sometimes called a church key, is one of the oldest and most versatile tools in the kitchen. The name comes from the days when the pointed end was used to punch triangular holes into the tops of flat cans, often of beer or juice. One end features a sharp, pointed blade for puncturing cans, while the other end offers a hook-shaped opener for prying off bottle caps.
To use the puncturing end, position the pointed tip over the edge of the can lid and press down with a rocking motion. For vented cans, such as large juice tins, punch two holes on opposite sides to allow air in and liquid out freely. For bottle caps, hook the curved end under the edge of the cap, use the lip of the bottle as a lever point, and press down with a firm snap. Church keys are inexpensive, virtually indestructible, and compact enough to toss in a bag or picnic basket without a second thought.
Military-issue can openers represent a brilliant intersection of minimalism and function. Born out of necessity in wartime field kitchens and survival kits, these tools were designed to be as small, light, and reliable as possible, while still doing the job under difficult conditions. They’ve since earned a loyal following among campers, hikers, preppers, and anyone who appreciates ingeniously simple engineering.
The general technique for using a military can opener involves hooking the small blade over the rim of the can lid, then rocking the tool forward and backward in short strokes while walking it around the perimeter of the lid. It takes a little practice to develop the rhythm, but once mastered, it becomes second nature. The appeal is obvious: a tool this small and inexpensive can live permanently in a go bag, a camping kit, a drawer, or on a key ring without adding any meaningful weight or bulk.
Small manual can openers are the classic kitchen drawer standard. Usually five or six inches long, they consist of a cutting wheel, a feed wheel, and a pair of handles that the user squeezes together to engage the mechanism. These compact tools are affordable, widely available, and effective on virtually any standard can size. They store easily, require no power source, and are simple to clean.
The key to using a small manual can opener well is positioning. Start by clamping the cutting wheel to the very inner edge of the can rim, ensuring it bites cleanly before you turn the knob. Turn steadily and keep gentle downward pressure on the handles to maintain contact through the cut. When you return to your starting point, the lid should be nearly fully detached. Pause before the final separation and use the lid itself to lift away from the can to avoid drips. A quality small can opener with sharp, hardened cutting wheels will serve reliably for years.
Commercial kitchens, catering operations, and serious home cooks who work with number-ten cans or large institutional-size tins need a more substantial tool. Extra-large can openers, including heavy-duty countertop models that clamp to a table edge or mount to a wall, are built to handle cans that a standard household opener would struggle with. Their oversized cutting heads, reinforced drives, and ergonomic long handles make short work of large-format cans.
Using an extra-large can opener follows the same basic principles as a standard manual model, but the increased leverage and larger gear ratio mean you apply far less physical effort per rotation. For wall-mounted or clamp-on commercial versions, align the cutting wheel carefully before engaging, since a misaligned start can make the job harder. These tools are essential for anyone regularly opening large cans of tomatoes, beans, or stock, and a worthwhile investment if you do any quantity cooking.
P-38 Can Opener and P-51 Can Openers
The P-38 and P-51 are two of the most iconic small tools in American military history. Issued to U.S. troops beginning in World War II as part of field rations, these tiny folding can openers were small enough to fit in a shirt pocket or hang from a dog tag chain, yet capable of opening any military-issue ration can in the field. The P-38 is approximately 1.5 inches long when folded, while the P-51 is slightly larger at about 2 inches, offering a bit more leverage and ease of use.
The name P-38 is widely believed to refer to the 38 punctures required to open a standard C-ration can, though the exact origin of the designation is a matter of some debate among military historians. The P-51 designation follows the same naming convention and is simply a larger version of the same fundamental design.
To use a P-38 or P-51, unfold the small blade so it sits at roughly a right angle to the body. Hook the lip of the body over the rim of the can lid so the blade rests on the top surface. Press down to pierce the lid, then rock the tool forward with a small pivoting motion, advancing it slightly around the rim with each stroke. Repeat all the way around the can. The technique feels awkward at first, but becomes quick and reliable with a little practice. Despite their age, these tools remain in production today and are available at most outdoor supply stores and surplus retailers for just a few dollars apiece.
The enduring popularity of the P-38 and P-51 speaks to a broader truth about can openers as a category. The best tool for a given situation is not necessarily the largest, the most expensive, or the most technologically sophisticated. It’s the one that works reliably when you need it, fits the context you are operating in, and suits the hands holding it.
The case for owning more than one can opener is practical. An electric model on the counter handles the bulk of everyday cooking with effortless consistency, as long as you have power. A compact manual opener or a Pampered Chef side-cut model lives in the drawer for times when the counter is crowded, or you need a safer edge. A church key handles bottles and puncture-top cans. And somewhere in a camping kit or emergency bag, a P-38 or P-51 waits patiently, occupying almost no space at all, ready to be exactly what is needed.
Consider hand strength and dexterity when selecting any manual opener. Look for smooth-rolling cutting wheels, comfortable grip handles, and a construction that feels solid without being unnecessarily heavy. Stainless steel components resist rust far better than plated finishes over time. And for any opener, a quick wipe or water rinse after each use goes a long way toward extending its working life. However many can openers currently live in your kitchen, there’s a good chance the right collection is one more than you have right now.
Whether you’re outfitting a professional kitchen, a camping pack, or simply upgrading a well-used drawer staple, the variety of can openers available today means there’s a perfect match for every need, hand, and habit.
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Can openers are one of those kitchen tools that reward having options. Whether you reach for a plug-in electric model on a busy weeknight, a Pampered Chef side-cut opener for a clean edge, a trusty church key for bottles and punch-top cans, or a P-38 tucked into a camp bag, the right opener makes the job effortless. From small everyday models to extra-large heavy-duty openers built for commercial use, there is a can opener for every hand, every kitchen, and every situation. Since power outages are one of the most common issues during an emergency, don’t forget that every kitchen needs a manual unit you can rely on. You truly can never have too many can openers. May God bless this world, Linda
The post Can Openers: You Can Never Have Too Many appeared first on Food Storage Moms.
If you’ve been gardening for any length of time, I’m going to go on and assume that you use compost on the regular. And if you don’t, you should! Compost is one of the very best ways to help any plant grow and thrive. Best of all, it’s darn near free to make and requires ... Read more
9 Tips to Make Super-Quick Compost (in just 30 Days) can be read in full at New Life On A Homestead- Be sure to check it out!