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Heat Lamp Safety Tips

Every winter, horror stories of coops, barns, houses burning to the ground filter their way through the grapevine and social media, stories of animals being killed, occasionally with people losing their lives too.

Heat Lamp Safety Tips

It is for this reason that I do not run power, heat or light to my outdoor chicken coops, and the reason that I absolutely do not recommend it. Not even my main barn has power running to it, although the question has been raised as to whether we should, I admit I am happier simply carrying a lantern (these can be hung from a nail for surrounding light, leaving both hands free) or using a head torch.

The only ‘barn’ on my property that has power is my husband’s block built shop, so that is where I have my kidding stalls set up for the Nigerian Dwarf goats. Many of them begin to kid while the cold weather is still in full swing (this year we have kiddings starting in February, when I expect it to still be too cold for babies outdoors) so the Mamas and babies need to be indoors for the birth, and for several days afterwards. Babies that I plan to raise on the bottle often remain indoors for much longer. Pneumonia is a big risk for new kids, and it is because of this that I use heat lamps in this situation. I don’t like it, but the alternative is even more unacceptable!

With a few precautions, heat lamp risks can be minimized, but care must always be taken, and never, ever take a chance.

7 Tips For Heat Lamp Safety For Winter

1. Clean up cobwebs and dust.

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Barns are dusty places, so keep cobwebs at bay. Hay, shavings and other bedding always seem to create dust, so use a long handled broom or vacuum cleaner to clear up cobwebs and knock dust off shelves and ledges. Dust the reflector of the heat lamp before you use it and carefully wipe dust from the bulb with a dry cloth.

2. Keep wires out of reach.

Check out Heat Lamp Safety Tips at

Check out Heat Lamp Safety Tips at

Animals just love to nibble on inappropriate things dangling into their stalls, and they could also get tangled up in cords and wires and drag the heat lamp down into flammable bedding. Tuck them up out of reach (and account for chickens flying up or goats standing on hind legs, and secure them. Use zip ties, string, duct tape – whatever you have to, to get them secured.

3. Double secure the lamp

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Check out Heat Lamp Safety Tips at

Lamps are often hung over a stall using either a rope or the clamp on the actual lamp, but whatever you choose to use to secure them, use something else too. For example, when I use the built in clamp, I also tie a rope or bungee to the actual lamp, careful not to touch it to the reflector, and tie it to a nail, beam, or the side of the pen. If one of the fastenings were to fail, the other would prevent it from falling into the pen.

4. Never put a water bucket under the heat lamp

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Check out Heat Lamp Safety Tips at

This one is pretty obvious, but it bears saying anyway. Never, ever, ever do this. Ever. No matter what. If the lamp were to fall and land in the water, still plugged in, it could be fatal. Put the water in the opposite corner to the heat lamp and the power outlet.

5. Use heat lamp cages

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Check out Heat Lamp Safety Tips at report this ad

Some heat lamps come with cages over the bulb to protect them to hopefully prevent the hot bulb from coming into contact with anything flammable should it fall. It’s not failsafe, as the reflector will also be hot, but it’s an extra arrow in your safety quiver.

6. Keep lamps away from bedding


Make sure that lamps are affixed a good distance away from the bedding in the stall, and any stored hay or bedding. All are super flammable.

7. Check lamps for frayed wires

Check out Heat Lamp Safety Tips at

Check out Heat Lamp Safety Tips at

This is just basic electrical safety, but every time you plug the lamp in, just run your hands the length of the wire to make sure no curious goat teeth have nibbled on the wire, and make sure that the connections at both ends – going into the lamp and the plug – and intact.

All this may make me seem excessively paranoid and fond of a good old ‘what if’, but the lives of my livestock are incredibly precious to me, far beyond anything that could be covered by insurance. I feel that in my role as their caretaker, I have a huge responsibility for their safety and their lives and, second only to predators, heat lamps are, to me, the biggest threat. Besides, to roll out that trite little phrase, “better safe than sorry”!

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Katy Light has a 44 acre homestead in North Georgia, where she raises goats, rabbits, sheep and chickens. She is passionate about self-sufficiency, natural ways to live, and fiber. Find her blog She can be reached at [email protected].

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Originally posted on January 22, 2016 @ 1:00 AM



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Self Sufficiency

NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls

New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.

The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.

The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.

“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”

The post New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll appeared first on Daily Caller

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Self Sufficiency

How To Make Lacto-Fermented Sauerkraut In A Mason Jar

The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!

This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.

So how to make sauerkraut in a mason jar?

RELATED: How To Make Buttermilk On Your Homestead

Delicious Sauerkraut Recipe Every Homesteader Should Know

Why Make Sauerkraut?


Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.

So let us get started. Here are the steps in making sauerkraut in a mason jar.


  • 1 head of cabbage or 2 1/2 lbs cabbage
  • 1 tablespoon of salt

Tools Needed:

  • knife
  • bowl
  • mason jar
  • smaller jar
  • rubber band

Step 1: Wash & Clean the Tools & Ingredients

Wash all the equipment and utensils you need. Wash your hands too.

You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.

Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.

Step 2: Cut the Cabbage Into Quarters & Slice Into Strips

Cut your cabbage into quarters and remove the core. Then, slice it into strips.

Step 3: Place in a Bowl & Sprinkle With Salt

Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.

TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.

RELATED: Homemade Yogurt Recipe

Step 4: Massage the Cabbage

Massage the cabbage for five minutes or more to get the juice out.

TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.

Step 5: Press Cabbage Into the Mason Jar

Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.

IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.

Step 6: Press a Smaller Jar Into the Mason Jar

You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.

Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.

Step 7: Cover the Jars With Cloth & Tie With Rubber Band

Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.

Step 8: Set Aside & Check Daily

Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.

Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures

Homemade Sauerkraut Cumin Juniper | How To Make Lacto-Fermented Sauerkraut In A Mason Jar

After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.

NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.

You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.

Things to Remember in Making Sauerkraut

  • Store away from direct sunlight and drafts.
  • Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
  • Always make sure that the cabbage is below the water level during the entire fermentation process.
  • If the water level decreases during the fermentation process, you can make a brine and add it.

Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!

So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.

What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!

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Self Sufficiency


Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!

RELATED: Microgreens Growing Guide

In this article:

  1. Tomato
  2. Eggplant
  3. Beet
  4. Spinach
  5. Pea
  6. Carrot
  7. Radish
  8. Cauliflower
  9. Asparagus

Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!


Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.

Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.


Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?

Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.


Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.

If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.


Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!

Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.


Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.

Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.


There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.

They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.


A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.

Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.


Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.

Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.


Freshly picked, tender asparagus is very delicious!

Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.

All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!

So tell us which veggies will you be growing this spring? Tell us in the comments section!




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