As part of our collective efforts to prepare for the z-poc ZSC command has undertaken a mission to bring you a series of recipes to keep the body strong and the spirit lifted during dark times.
As part of our collective efforts to prepare for the z-poc ZSC command has undertaken a mission to bring you a series of recipes to keep the body strong and the spirit lifted during dark times. Now, don’t go thinking you’ll be cooking these up in the early days of the infection. You’ll be too busy slaying walkers on the move for this kind of fare. But once the initial dust settles and you’re in the fight for the long haul, you’re going to want something other than the beef jerky, energy bars and chocolate you’ve got stashed in your Go Bag.
This week we bring you a sweet treat from the desk of Red Brigade Commander Juliette Terzieff!
Red Brigade is first out of the gate for our new Tasty Survival Skill series of recipes ZSC brigaders can use to prepare for and survive cataclysmic events up to, and including, a full blown zombie infestation.
Blackberry preserves may not seem like the most intuitive survival recipe, but when the world falls apart having something sweet on hand is never a bad plan.
Preserves can be made in advance, stored for long periods of times, and best of all, the United States is one of the largest producers of blackberries in the world. Blackberry varieties can be found in almost every State. If you don’t prepare preserves in advance of a cataclysmic events, once the dust settles, it won’t be hard to find them in farming country close to almost all of the ZSC’s designated meet up points, or anywhere you decide to hold up for the medium- or long-term.
3 quarts ripe blackberries
7 1/2 cups granulated sugar
2 (3-ounce) pouches of liquid pectin
1 tablespoon cinnamon and/or nutmeg (per preference)
Mason jars with sealing lids
1. Rinse the berries in cold water and drain
2. Put berries into a stock pot and mash to extract juices.
3. Add sugar and mix. Add cinnamon and/or nutmeg, as desired.
4. Bring to a boil over a high heat, while stirring constantly.
5. Add pectin and return mixtures to a full boil for one minute.
6. Skim off all the foam.
7. Ladle or pour the preserves into sterile Mason jars. Leave at least ½ inch empty at the top. Make sure to wipe clean the rims before you cap and seal.
8. Place filled Mason jars in a stock pot with enough water to cover the jars by 1-2 inches. Cover and bring to a boil. When water is boiling, set your watch for five minutes.
9. Remove jars and place off to the side. Allow to sit for at least 12 hours, preferably 24. Check the seals and remove bands.
10. Consume at will!