Skills and Gear for Self Reliance and Homesteading

The “WHY” and the “HOW” to prepping!


In talking to people over the past few months, I have found a theme that bothers me. It seems that many people see an event, say the Japan Sunami and seem compelled to “do something to be ready”. There is a call to arms of sort, a short, mad scramble to do something without any plan of action. And now we have THE MAYAN CALENDAR!

So let me say this about any prep we do, WE DO NOT PREP FOR A SPECIFIC EVENT….. Y2K showed us that what happens when we look at one event, we end up looking like the Rodeo Clown at a sheepheaders convention. SOOOOO many people bought everthing under the sun, without regard for what it would do for them or how it works. They bought crap and put in on a shelf. So for god’s sake, let’s not do it again.

Let’s do however, be ready for December 22nd, when everything is on sale.

We need to pepare for those events of commonality for our area. For Example: In Northern CA where I live;

  • Earthquakes
  • Mudslides
  • Fires
  • Industrial Plant Leak

Outside my area of commonality, on a larger scale:

  • Loss of Job
  • Death in the Family
  • Loss of a Home

All of these are seperate issues with less impact if we are prepared. If you don’t have a job, but have food stored to help out. An emergency fund, precious metals that can be turned into cash. There are so many ways that Preps, Skills and Knowledge for today and tomorrow, make that event easier to deal with.

Here at The Practical Prepper, I would like to start a series of posts with information that can help get those who need direction a helping hand. We as a community need to be helping each other. The saying that your only as strong as your weakest member is correct. We as preppers, MUST help those in our family or neighborhood to either be prepared or provide some help later. There is no way, we are going to let the Grandma across the street starve, I certainly hope not!!

For a lot of people, this is where the mind goes numb, we cannot figure out where to start. The idea of preparing for so many things seems daunting to many people and if freezes them in their tracks. Think about it this way, if you look go to the mountains for the perfect xmas tree you will take all day to find one. Trust me, I have done this! In the quest to have the perfect tree, you will either wear out a pair boots or fail in frustration.

It is the same with prepping, especially with families.

So we stand there asking ourselves…What Next?

So I would like to start on a series of posts to help those new to prepping, to move in the right direction. I have a rough outline of where I would like this to go but I would also ask for your help.

What would you like to know or hear about?

Please comment to this post or feel free to send me an email, and let’s get started.



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5 responses on “The “WHY” and the “HOW” to prepping!

  1. Vic says:

    Thanks for the question!

    If you are just getting started, concentrate on 72hours first. In any emergency, this will the first critical period.
    After that, I would concentrate on getting 30 days. This food should be what you eat everyday. So a “copy canning” program works well.
    When you shop, but one or two extra cans/bags, date them and put them on the shelf. Most of this food can keep 30 days with no problem.
    After that, long term needs to be included along with extending your copy canning to 3 months.
    #1 72 hours.
    #2 30 days
    #3 3 months and long term

    If 3 months does not fit your budget, think of adding two weeks at a time.
    Make it fit your budget, the important thing is to get started.
    Hope this helps, feel free to ask for whatever help you need.

    • Chris says:

      Thanks very much. This helps for sure.
      Baby steps. I’ll work on 72 hours first.
      Great suggestion.

      • Vic says:

        Just added a Post on bug out food, your question got me thinking.
        Please join the email list so that you get regular updates on new information.

  2. Chris says:

    How many weeks/months of food do you recommend starting with and about how much space is recommended to store it? I’d like to prepare a spot in the garage, but not sure I’ve got the room. Any thoughts?

  3. Lisa says:

    Interested in basics, how to start and how to keep doing some preping every month.

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