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Category Archives: food storage
Here are some helpful hints on food storage that may help some new preppers and hopefully some seasoned ones. We all need to learn how to make our food not only look good but it needs to be appetizing. Try and keep your food storage as close to what you normally eat as possible. This will help you rotate your foods and be easier on your family when they have to live off of the food storage.
Helpful Hints on Food Storage
- Store the best quality foods you can afford. Thrive Life is one brand that has never disappointed in its quality.
This morning I ran across an article that states that ½ of all the produce grown in the United states is thrown away. Half of all US food produce is thrown away, new research suggests. This is something that I believe based on personal experience. For the last few years we have been able to get lots of free produce.
If you ask, many farmers will let you glean their fields. Sometime the vegetables are not perfect, being deformed, but still taste the same. Late in the season after the main harvest there are often new vegetables and fruit appearing. …Read More...
Vinegar is a great multi-purpose item. It can be used for preserving food, as a condiment, a salad dressing, medicinally, as a disinfectant, and as a cleaner. There are numerous types on the market, but for the purposes of this post, but we will only consider white distilled vinegar and apple cider vinegar.
White vinegar will store almost indefinitely if tightly sealed in a glass or plastic bottle with a plastic lid. The acid it contains will destroy enamel-coated metal caps over time. White vinegar works well for pickling and most other uses.
Apple cider vinegar is sold in two types: one is a cider flavored distilled acetic acid, the other is a true cider vinegar fermented from hard cider.…Read More...
Alan Greenspan on Thursday May 26 told Fox News that Venezuela is now under martial law and that “America is next.” He said that what was happening in Venezuela was inevitably going to take place in the US. Former Reagan budget director David Stockman on Wednesday told Neil Cavuto the U.S. could be on the verge of a market economic collapse.
So that brings up the question what is happening in Venezuela. Well for preppers this may very well prove to be a good primer of what can happen here. They are already having food shortages, riots, chaos and looting. I would not be surprised if within a few days the army is shooting the rioters and looters in the street. …Read More...
Feeding babies in an emergency has recently become more of an interest for me, since we have started to have great-grandchildren. While we have 17 grandchildren it has been some time since we have had any infants in the family. Now I am a believer in breastfeeding. When possible this is always the best option.
First I would like to dispel a few myths on breastfeeding in an emergency. This information is from WELLSTART International
- Misconceptions about breastfeeding in emergencies
- Women under stress cannot breastfeed
- Malnourished women don’t produce enough milk
- Weaning cannot be reversed
- General promotion of breastfeeding is enough
- Human milk substitutes (infant formula and/or milk) are a necessary response to an emergency
Women under stress CAN successfully breastfeed
Milk release (letdown) is affected by stress. …Read More...
Every now and then, we hear of people who have had problems with long-term stored foods. The other day one of my friends opened an old five-gallon bucket of wheat, upon opening it; the wheat looked good on the surface. But as he got deeper in the bucket, he found a black mold in the bottom half of the bucket. Fortunately, he had not consumed any at this point since these molds can be toxic.
These types of molds are the result of wheat, grains or legumes being packed with too high a moisture content. Here is a link to a post that shows the correct percentage of moisture for packing grains and a way to rough test the moisture content at home. …Read More...
Cooking with your stored foods is different from your everyday cooking. It will take more time and effort. You will probably be handicapped by not having your normal cooking stove. Your available ingredients will probably be limited.
We all have favorite recipes many of which will be hard to use when you are cooking with your stored foods. But with a bit of preplanning you may be able to modify some of these recipes so that they still work. Here is a chart that was published by Brigham Young University showing some possible substitutions.
All dried fruits and vegetables are generally hydrated in double the amount of water.…Read More...
There are always lessons to be learned from watching what goes on in other areas during crises. For the last several years Venezuela has been having food shortages, infrastructure problems and inflation. While this is an oil rich country, their socialistic economic policies have pushed them into a major food crisis.
Yesterday I received some information on the current food crisis in Venezuela. Food is in short supply and very expensive when you can get it. Supermarkets are locked into a system that controls their sales. They are not permitted to sell Venezuelans food 15 days since their purchase of the same product. …Read More...
I am a strong believer in food storage and have been for well over 40 years. One thing that I have learned during that time is that you always seem to keep food longer than you originally planned. This can occur for several reasons. You fail to properly rotate your food because of outside distractions or you are just too busy with life. This especially applies to storing grains, legumes, which are normally packaged for long-term storage and may not be something we use everyday.
Therefore, I want them to have the most possible nutrition when I open them. …Read More...
Many people forget that just storing food is not all it takes to be prepared for an emergency. Having your food taste good is also important. Many of the foods that you have stored will have to be cooked from scratch. Spices have a limited shelf life, but there are other ways to improve the taste of your foods. So start thinking about using crushed and powdered dehydrated vegetables to improve their taste.
Vegetables flakes can be made by crushing dehydrated vegetables in a blender, (If you’re using a blender watch your speed, to fast and you will have powder instead of just bits and pieces) If the power is out you can use a rolling pin (just put vegetables in a plastic bag and crush them. …Read More...