Jamie Jackson

    Yes, imho it's a cover story. After-all, that's what everyone seems to say...so it's repeated.   The vast majority of the patients I see and treat will admit that they were either drawing, holstering, or other wise pointing the muzzle at one of their body parts and inadvertently...or intentionally...pulled the trigger...BOOM!   I always discuss the 4 Rules of Gun Safety with them. Generally it's accepted in the spirit it was offered...generally... :cool:

  Well...that's my justification for owning and shooting Glocks! :pleased:

"I was cleaning my gun and it went off!"   I hear this BS, lamesass excuse at least 2-3 times each and every year...Last month it was a through & through wound to the thigh. :shake:   I've seen a beautiful .45 caliber hole through a left hand, fingers shot completely off, .40 caliber wounds through the calf or foot (usually on the dominate side...you know, like if you were drawing or holstering the handgun with your finger on the trigger) ...always with an "empty gun" "While I was cleaning it"... Quite remarkable the amount of damage done by dumbasses with empty guns while cleaning them.   I guess we should all just stop cleaning our guns. Maybe restrict the sale of Hoppes? :ugh:

I'm not a "Facebook" 'er...but when I Googled "Book 9 Joe Nobody" it took me there...looks like Book 9 should be out around Christmas...which probably means Feb 2015... :cool:   Thanks for the tips on the SyFy reads hipower. :pleased:       My Son and his Son have my copy of Unintended Consequences (which I purchased when it was first released). It's an incredible book really, especially the historical development on the assault of the "Gun Culture" as Ross puts it. I was shocked to see the current price of the books. I thought it was re-released a few years back???   I know it's not paper...but here's a link to the pdf of UC. Hope that helps.   http://www.freedomsphoenix.com/Uploads/129/Media/Unintended_Consequences.pdf

    I put it on pre-order a few days ago on Amazon. I like me some A.American! :up:

Thank you Gordon. I knew you'd come through and saved me a bunch in the process! :hat:

I store a fair amount of meat...beef, chicken, pork, and venison.   Like folks have said...3+ years in a freezer if you package it right. I cooked up some venison sausage from 2011 just last week.   Prepping meat: I will cut it up, ziplock bag it, then freeze it for about 12-24 hours...then vacuum seal it. If it's in a ziplock bag, I make sure I open the bag before processing the vacuum sealer. That seems to get the air vacuumed out better, even with stew meat.   We also pressure can all of the above. It stores very well that way, even at 5 plus years and has no dependency on electricity.     As regards backup power:   We have a generator and also an inverter for my pickup. That inverter will allow us to "charge up" the freezers much more quietly than the genny.   Obviously a chest type freezer will preserve foods longer and more easily than an upright. We have 2 of them and couldn't imagine being without them.   :2cents:   :pleased:

Outstanding "handgun" Dol. :up:   As regards the rear sight...can you post a pic when you have time?   Did you have to modify the rear sight in any manner to make it fit? Or will they swap out relatively easily?   What are your thoughts on the ones I linked below?     Don't mean to be a PIA, but appreciate the help. :pleased:     http://www.k-var.com/shop/AK-020W.html   https://www.k-var.com/shop/RPK-020.html   http://www.northridgeinc.com/store/index.cfm/c119/i685

    When you find that $6.00 deal please post it and let us know. :pleased:

I'm in the : placement, placement, placement with a proven reliable round category.   The only "exotic" round wound I've seen was many years ago when Glaser Safety rounds came out...old flat point style in .38 or .357...not really sure. But the guy that was shot had a light jacket on, the shot was by an Officer at close range into the chest. The very superficial surface wound was darn nasty, the ribs were visible, but there wasn't any penetration into the chest cavity. Did it stop the aggressive action towards the officer? Yep...but only because the aggressor chose to stop.   I stay with traditional rounds, like Gold Dot. Accurate shot placement into the correct place with deep enough penetration seems the best bet for me.     No dissing your post HV, just an observation and an opinion. :2cents:

  Very good price these days Luke. Jump on 'em. :pleased:   iirc Ball, Mason, Kerr, and Golden Harvest are all manufactured by Jarden Industries...anybody fact-check me on this?     btw...it's been a few years, but I've picked up several cases of Ball jars at UGO (United Grocery Outlet) before. ($5.00/dozen for pints). If you have one locally you might want to check.   Another good source is Ace Hardware...they have sales each spring and will even "rain-check" you on sold out items...         kck...I've not tried Tattler lids, even though they have been around for some time. They always have had good reviews in Back Woods Home magazine (also an excellent canning & self sufficiency resource :up: ) They are on my "need to try" list.

Ingredients like flour, corn starch, rice, and pasta will alter the thickness of the liquid, possibly making it too thick for even penetration/distribution of the heat, leaving pockets of unsterilized foods allowing growth of things that will hurt you...bacteria, spores, etc.   It is suggested that you add those things (flour, corn starch, rice, pasta, etc) when you open the jar to prepare your meals.   Glad you ordered the Blue Book. You'll find some good solid info there. :up:     additional tip: After filling my jars, I wipe the rim of the jar off with a paper towel that is wet with white vinegar. The vinegar cleans the rim, removes any grease, and allows a better seal...so far so good. I'm certain it could be argued as unnecessary...but it works for me thus far.

    I purchased a 2 burner Camp Chef just for outdoor canning and as a backup means. But my large burner on our old electric stove runs our 930 very well. Grated, 14 quarts of meat is heavy, but no issues in several years use thus far.   How large or sturdy is your grill?     Camp Chef link: http://www.campchef.com/explorer-two-burner-stove.html

Yeah, my grandmother and my mother-in-law have canned things in manners I personally wouldn't try these days. I'd much rather err on the side of caution.   It's good to know alternatives, even the "guerrila-canning" I mentioned in my first post.   But for someone just getting into canning, please use caution. Botulinum toxin is a nasty thing... :2cents:       I too cool my freshly canned goods overnight, then remove the rings and wash the jars in warm soapy water and rinse-dry-label-date.   I check my canned goods several times each year to make sure they maintain a good seal, they are stored in a climate controlled environment. Not having the rings in place also allows you to pick up on something that looses it's seal very easily.

Welcome Reloader.   We share a lot of the same interests. Looking forward to the information sharing. :hat:

teslausa on Amazon seez. Yep...quite a few on there my friend.   http://www.amazon.com/Surefire-Pack-Boxed-Lithium-Batteries/dp/B0035HB694/ref=sr_1_1?ie=UTF8&qid=1413811118&sr=8-1&keywords=surefire+12+pack+boxed+123a+lithium+batteries

Good article peejman. :up:   I thought I was the only person on TGO that read Mother Earth News LOL.   There's actually good info there if you can get past the left-leaning dribble.

I've used 123 Surfire batteries I've purchased off Amazon Prime and had no issues with them...fast and no additional cost shipping.   As a matter of fact I just ordered more this morning. Around $22.00/dozen.

monkeylizard's post is spot-on! :up:   We can a few hundred jars each year. Sometimes 300-400 jars...depends on the garden and meat sale prices... (edited: only about 200 jars of goods this year...)   First and foremost purchase and read Ball's Bluebook...please. :pleased:     To the best of my knowledge the 1/2 gallon and gallon sized jars are not safe for pressure canning, and I wouldn't trust water bath canning in them myself. For vacuum sealed dry storage? Yes.   The type of food you are canning and the acidity of the foods, to a large degree determine water vs pressure canning...it's well explained in the simple to follow Ball's Bluebook.   We pressure can all meat and meat containing foods we process. You pressure can all items for the item (like "meat") that takes the longest period of time to safely can...iirc 75 minutes for pints and 90 minutes for quarts, we use 15 pound pressure r/t elevation.   Initially you need to rigidly follow the guidelines/instructions/recipes...Safety is an absolute necessity. But canning is very easy and simple...just be meticulous each and every time.   The only thing we waterbath can are fruits, jams, jellies, and pickled items. And we pickle a lot of vegetables....okra, green tomatoes, cukes, peppers, green beans and on and on. :pleased:     After you've "conquered" the processes, you might then want to look into "guerrila-canning". But only after you have the basic's down cold. :cool:   Jackie Clay:  "Growing and Canning Your Own Food" http://www.amazon.com/Growing-Canning-Your-Own-Food-ebook/dp/B00B5LAG0M       Ball Bluebook: http://www.amazon.com/Ball-Complete-Book-Home-Preserving/dp/0778801314/ref=sr_1_1?ie=UTF8&qid=1413803927&sr=8-1&keywords=blue+ball+book+of+preserving   National Center for Home Food Preservation: (great resource) http://nchfp.uga.edu/index.html   Canning Kit: http://www.amazon.com/Back-Basics-286-5-Piece-Canning/dp/B0002BF1WY   Waterbath canner: http://www.amazon.com/Granite-0707-1-Porcelain-Water-Bath-21-5-Quart/dp/B0001UZL8A/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1413804156&sr=1-1&keywords=waterbath+canner+with+rack   Pressure canner(s):   All American...we have a 930, but unless you can a lot at one time, a smaller version will serve you well. An All American will also serve future generations...you can take that to the bank my friend. http://www.allamericancanner.com/allamericanpressurecanner.htm   Presto: excellent canners as well http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1?ie=UTF8&qid=1413804381&sr=8-1&keywords=presto+cooker+canner

Try clicking the  "pdf" and then "Open" with adobe reader. Works well for me. :pleased:   Home Storage Center Order Form—United States   LINK =  pdf

For East TN, Knoxville area TGO members:   TN – Knoxville Phone(865) 692-5374 Address202 Sherway Road PO Box 30367 Knoxville, Tennessee 37930   (Near Mayo's Garden Center on Kingston Pike)   It'll help to print and fill out your order form before you go. You don't need to be a Church Member...   I haven't been in a couple of years, but definitely need to go again. We purchased bulk components, but a bud of mine went and they helped him can up a truckload of great stuff.

Always been a hit or miss for me...mostly a miss...   You can always sell them on EBay...just add a disclaimer "Hit or Miss" mags. :popcorn:

True R_Bert.   The supplies are certainly available, even REACTS level training. The gear is simply not in current use at the vast majority of facilities...but should be.   My point in posting this was to not have folks think that all health care facilities are "safe havens". Eventually...hopefully...

Signed. Thank you for the opportunity.

We, as a Health Care System are honestly not prepared for dealing with this. This is what they wear to clean up the area... the person on the right (as you view this) is Standard in hospital PPE...the one of the left is what we need and don't have... But on 1st contact, "Triage", we have none of it...unless the person notifies you at a distance...Good Luck with that happening... :cool: And Health Care/ Hospitals are just like any bureaucracy...slow to implement change...very slow. :2cents: