Preparedness Advice Blog
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Tag Archives: wheat
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.
Recently I spoke with a friend who had been given some wheat that had been stored in metal cans and plastic buckets in the 1970’s. Luckily because of the age she was feeding this to her pigs. She found a black mold in the bottom few inches of several of the containers. The wheat looked good on top and she didn’t find the mold until most of a can had been feed to the pigs. The pigs did not suffer any ill effects from the mold.
This brings up the question, where did the mold come from and what type is it.…Read More...
For all of you who are storing bulk wheat, here is a handy recipe. You can make gluten which is a meat substitute. The whole kernel contains starch and protein which can be separated after the wheat is ground into flour. Gluten comes from the protein portion of the wheat.
The following is a comparison of the protein in meat and wheat.
- 100 gm. Of whole wheat = 560 mg. of essential amino acids
- 100 gm. Of wheat gluten = 3300 mg. of essential amino acids
- 100 gm. Of beef = 1220 mg. of essential amino acids
Here are the three steps to make gluten.…Read More...
It seems like everyday as I read blogs I see questions about why store whole wheat. When I first started storing food in the mid 1960’s about the only guidelines around were the ones put out by the LDS Church. This included the so-called Mormon four, wheat, sugar or honey, powdered milk and salt. It was taught that you could live on only these four items. It was never designed to be gourmet eating, but you could survive. Since this was the best information available, I followed it and learned how to use them and I am glad that I did.…Read More...
Every day I learn something that helps me with my prepping. Yesterday I learned not to jump to conclusions to soon. The wheat berries I talked about in yesterdays post started to sprout the hulls broke open on many of them, but the sprouts are not growing normally. They appear to have a very stunted growth compared to normal. I am going to let them go for another day or so to see what happens, but by now they would normally be ready.…Read More...
Wheat is one of the easiest and cheapest foods to store. It provides lots of calories and good nutrients. If you are gluten intolerant, you will want to store different types of grains. Under the right conditions, wheat stores well for many years. Wheat found in the tomes of the Egyptian Pharaohs still sprouted.
There are several different types of wheat, but the best for storage is the hard red or hard white spring or winter wheat. Hard wheat’s are small hard grains with a higher protein value (12-14% protein). They make excellent bread because they tend to have high gluten content. …Read More...
Two simple breakfast recipes that are easy to make in a solar oven. Here is a recipe for making a cereal similar to grape nuts. This recipe makes about five cups of cereal. Take six cups of whole-wheat flour, one cup of brown sugar, two cups buttermilk, one-teaspoon baking soda and one-teaspoon salt.
Mix everything together and spread it out on a cookie sheet and bake for one to two hours or until dry. Grind the mixture up with a meat grinder, if you have one. If not break it up by hand until it looks like grape nuts. Then bake a second time until it is golden brown. …Read More...
Today’s post is from the University of Utah, it shows various methods for insect control in wheat berries packaged for long-term storage. The table below shows their recommendations.
Wheat has been the primary long-term storage gain in for many years. It is a excellent choice, however I feel that there are many other grains that can be used for additional nutrition and variety. Among them are spelt, millet, amaranth, barley, buckwheat and rye. Technically some of these are a seed rather than a grain, but for our purposes, we will treat them all the same.
The other day I covered spelt, today I will discuss millet.
Millet is an important staple grain in large parts of the world, but in the US it is mostly used as bird feed. …Read More...
Spelt is an ancient grain and is mentioned in the bible and old Roman texts. It was one of the first grains to be used in making bread. It was widely grown in the Middle East and Europe. In the 1800s it was grown in the United States. It is a species of wheat. As the current variations of wheat were developed, it lost it popularity with the farmers. The current wheat crops are easier to grow and process. This is partly due to spelt having a harder husk.
This harder husk results in spelt having more nutrients and being resistant to pests and diseases. …Read More...