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Tag Archives: food storage
Every year at this time, I see people start out the year with good intentions. They make New Year’s resolutions to lose weight, get in shape, watch less TV or to start prepping. For the first few days they do well, and then something gets in the road. You can see a good example of this at the gym, in January it is packed and then as spring approaches you can see the people dropping out.
So you have made a New Year’s resolution to start prepping, what do you do next?. …Read More...
If you are working on food storage, here are ten basic foods that you can use as a framework to build your food storage around. Now these are foods that are inexpensive and that you could live off in a real emergency. This diet would get boring fast, but would keep you alive.
When I started my food storage, these ten basic foods were the first things that I stored. Since then we have expanded our storage and added many other foods, including dehydrated and freeze-dried. But if are just starting I would encourage you to store these ten basic foods first. …Read More...
Powdered milk is something that most of us have a tendency to turn up our nose at, but in our food storage, it is an extremely versatile food that provides protein, calcium and nutrition. It also provides 80 calories per serving. Most vitamins in dried milks are present in comparable levels to those of whole milk (this does decrease with age). Vitamins A and D are not present in non-fat milk and must be supplemented.
Additionally it gives us the ability to cook a much wider variety of foods. For instance, you can make prepper cheese and cottage cheese, as well as use it in baking, soups and hundreds of other dishes.…Read More...
This last Saturday, I attended a Preparedness Fair put on by our local ward of the Church of Jesus Christ of Latter-Day Saints (LDS). There was lots of good information on various methods of food storage and preparation. One thing that I learned was how to make preppers cheese from powdered milk. It was very simple to make and tasted like an unsalted ricotta cheese. You could use it to make lasagna, macaroni and cheese and to top casseroles. In a disaster where fresh cheese wasn’t available, this would be a simple way to provide it without much work.…Read More...
I spend a fair amount of time helping people with food storage and I am seeing three common problems. The first problem is that many people have no concept of what a one year’s supply of food looks like. They consistently under estimate the amount of food that they will need. I have seen cases in which their one year supply won’t last more than a couple of months.
Here are some prior posts that will help you to determine how much food you should store.
- Food Storage Calculator, a good Reference
- How Much Food to Store From an Article by the Utah State University
- How much food should you store?
Well, today is cleaning the freezer day. It’s been a while since this has been done, and believe me, it was due. I don’t know why we insist on saving the last drop of gravy or a few spoonfuls of vegetables, but we do. Very often they are freezer burned and unusable by the time we find them again.
What is freezer burn and why does it happen?
Freezer burn is a major culprit in frozen food becoming unpalatable. It will set in if:
- Your freezer temperature fluctuates.
- Food wasn’t stored in freezer-safe containers.
- Food is left in longer than it should be.
There are some members of my family that are lactose intolerant, so they have to avoid dairy. They normally use rice milk since it seems to agree with them but some folks use “milk” from almonds, cashews, and even hemp.
In a real emergency, milk substitutes would not be available and the supplies we have on hand would rapidly run out. We have found some recipes for milk substitutes that you can make from foods that are easy to store.
- One cup cooked rice, brown rice can be used if available for a more nutritious option.
- Four cups water
- Dash salt
- One teaspoon vanilla (optional)
- One Tablespoon sweetener or to your taste
The following is a revised list of foods that I recommend for your storage. This is not all-inclusive but is a good starting point. The amount of food that you store will depend on several things. How long a time are you planning on living on your storage? How many in your family? How heavy eaters are you? I know there are many recommendations and I have made some myself, but the bottom line is you need to make up your own mind on how much food you store.
- Wheat, if stored correctly, good for at least 30 years.
- Oats, can stored up to 30 years
- Spelt, similar to wheat but with more protein and some people with mild wheat allergies can tolerate it.
I recently received the following question. “Just beginning to do some food storage. I live in sunny BUT humid central Florida. We often have 80-90 percent humidity outside. We do have central air but concerned about repacking staples into Mylar, Mason jars and plastic juice/soda bottles. Would you recommend using the desiccant packs? I am not concerned about after it is repackaged (have a nice dark, dry closet) just figuring that getting it in the packaging might expose it to too much moisture to begin with”.
This is a good question and one I have seen come up regularly. While it has always been my opinion that this is not too much of a problem if the grain or beans are kept dry, since I live in a fairly dry climate, I have done some additional research on the subject.…Read More...
So you have decided to become a prepper. How do you start? First, make a plan. Don’t just run of willy-nilly. Making a plan will save you money and help you avoid making costly mistakes. Here are four simple steps that may help you make a plan.
Step 1. Why are you preparing – What are the hazards in your neighborhood or geographic area?
- Do you live on an earthquake fault?
- Are you in a flood zone or an area of high fire danger?
- Are there major highways or railroad routes (which could cause chemical spills or explosions) near your home?