Preparedness Advice Blog
- Smart Advice to Help You Survive the Government Shutdown — or any other surprise financial setback
- 3 Key Medical Concepts to Teach Every Child
- How to Choose the Best Straw Water Filter For You
- 52 Weeks Savings Plan: Give this a try and have an extra $1378 by the end of the year!
- 13 Food Storage Resolutions
- The Simple Way To Make Bug Out Bags on a Budget
Tag Archives: food storage
Something that is often forgotten in people’s preps is salt and sugar. Now, the reaction of most people when I tell them to store salt and sugar, is that these are not important items. Some even make the statement that for health reasons you should not store them. I am as health conscious as most people and try to avoid things that are bad for me. However eating sugar and salt is a better option that starvation, which can occur if you are unable to preserve your foods.
My wife and I have spent quite a bit of time learning different ways to preserve foods.…Read More...
The other day I received a phone call from someone claiming to be from the IRS, warning me that the IRS was about to file a lawsuit against me for back taxes, and of course, they wanted money. Two things immediately clicked in my head. First, I knew that the IRS would not contact anyone in this manner. They always contact by mail or they show up at your door. Second, I knew that my taxes were paid. So I laughed at the caller, hung up, and reported their phone number to the authorities. This got me to thinking about various scams that I see being spread around the internet aimed at preppers.…Read More...
Cooking with your food storage for many people will be a new experience. They purchase and stock many foods that they do not use on a regular basis. The old adage store what you eat and eat what you store is not followed by many preppers.
Part of the reason is because of the cost of freeze-dried foods. I have encountered a number of people who have purchased large amounts of freeze-dried or dehydrated foods. Because these are expensive and have a long shelf live, they are reluctant to open a can or two and experiment with them.
Now for many who are homesteaders and live off what they produce this won’t be a problem. …Read More...
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?. First, make a real commitment in your mind. Decide that you are not going to be one of the failures. …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