Why Turning Back To Our Fathers’ Skills Makes Sense

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A little over a hundred years ago, most Americans were still fairly independent. They grew their own food, or traded for it.

They didn’t depend on grocery stores to provide food or electricity to preserve their foods and take care of their families. Even if they did buy food, they did it because they chose to, not because they didn’t know any other way.

Much of their way of life got lost through the centuries. We rely too much on bought food, which makes us weak and less healthy. But you can make your way out of it, by going back to healthy, natural food just like we used to get in the old days!

Returning to the ways of our forefathers makes sense for several different reasons. Let’s talk about them!

Saving Money

Groceries are expensive. If you’re single, you probably spend at least $50 a week on food, and that’s assuming you’re eating on the cheap. If you’re buying organic, it’s much more than that. Add in a family, and your costs will double, triple, or even quadruple. That’s a LOT of cash that you don’t have to spend.

Even if you grow a few vegetables and herbs, you’re going to save money because that’s where most of your grocery cash likely goes. Fresh produce is crazy expensive; I just paid $1 per sweet pepper and $2.99/pound for tomatoes that didn’t have any flavor.

Thankfully, I’ve started my garden and paid $5 to start 42 beefsteak tomato plants. The first three tomatoes will pay for the entire batch. Now, admittedly, I don’t have room for all of those plants, but I do have room in my pocket for the cash that I’ll make selling 30 or so of them. And I’ll still have plenty of tomatoes to eat and to can.

At the end of the season, I’ll can juice, spaghetti sauce, salsa, and whatever other tomato-based product that I would usually buy at the store.

So, let’s add this up. I paid $5 for as many fresh tomatoes I can eat and enough spaghetti sauce, tomato juice and whatever else I want to can. Since I’m selling most of the plants, I’m actually getting paid to have all of the tomato products that I’ll need for at least a year. That’s even better than the coupon deals that I find!

Oh, and I’ll also have peppers and herbs to add to that, so I won’t have to buy anything for any of the sauces, either. I’ve probably saved $300 on my grocery tab just from the fresh tomatoes and tomato products that I’ll can, plus I’ll make another $150 or so from selling the extra plants. That’s $400 in my pocket, just from the tomatoes that I’ll be growing on my patio.

Discover the golden days’ practice for getting all you can eat food without buying from the supermarket!


Mealy, tasteless grocery store tomatoes were what finally pushed me to start growing my own veggies again. I was raised in West Virginia and until I moved away at the age of 29, I typically ate fresh garden tomatoes, at least through the summer. I can tell you – once you eat a home-grown tomato picked at the peak of ripeness, you’ll never want to eat another store-bought tomato again.

The same goes for home-canned spaghetti sauce. I have canned tomato products, fruit jellies, vegetable soup, and peppers, plus I have several containers of freshly dried herbs.

Speaking of herbs, they lose their flavor over time. You may have noticed that some herbs taste stronger than others when you buy them, even if they’re the same thing. That could quite likely be because the herbs have been sitting in storage somewhere or a year or so. I know exactly when mine were grown!

I don’t just can plain fruits and veggies, either. I can soups, sauces, pie fillings, and other prepared goods. When I serve up my vegetable soup, I always get compliments about how fresh it tastes. When I say it’s been canned for a few months, everybody is always amazed. That makes me smile!

No Chemicals

This is a huge thing. I didn’t really think much about this until I started getting serious about what I was putting in my body. A tomato is a tomato, right? Well, no. Emphatically NO. Commercial growers have one thing in mind – profit. That means that they need to grow as much produce as they can using minimal space. If a plant dies or a veggie rots because of bugs or mold, they lose money.

To battle that kind of loss, they use pesticides and herbicides to minimize the risk of losing any product. Most of those products have been linked to serious health problems in humans. You can buy organic, but the produce is a lot more expensive and you still have the problem of flavor.

You’ll be paying good money for an inferior product when you can grow at least a couple of plants yourself. A good beefsteak plant will yield as many 40 1-2-pound tomatoes over the season, so it’s well worth your time and the little bit of space it will take up. A single pepper plant will yield anywhere from 20 to 40 peppers. At $1 per pepper, that’s nothing to sneeze about.

When speaking about ready-to-eat foods, I’d be remiss if I didn’t tell you to check the ingredients. You likely won’t be able to even pronounce many of those ingredients, but you can bet that they’re not natural. Artificial flavor, colors, and preservatives have almost certainly been added to processed foods, and many of them have been linked to horrible sicknesses.

All of my sauces, soups, deserts, fruits, and veggies have natural ingredients – you’ll be able to pronounce every word on my label!

So far, we’ve got delicious, chemical-free produce that we can literally get paid to grow. If this isn’t sounding like a good idea to you, then I’m not sure what would. I have one more point to help convince you if necessary.


This is worth its weight in gold. You won’t have to spend your money at the grocery store and you won’t have to depend on the store and commercial growers to provide you with food.

That’s a HUGE deal!

Get all you can eat food without buying from the supermarket!

I’ve been through more blizzards than I can count, as well as three major hurricanes. In all of those situations, I didn’t have access to a grocery store for up to two weeks at a time. Through all but a couple of the hurricanes, I had home-grown and canned food to fall back on.

While everybody else was cracking open canned spaghetti rings, I was making fresh spaghetti. During the hurricanes, I had to do it over an open fire, but I did it. And I also had canned fruit.

Of course, you can buy generic canned fruit at the store, but you’ll pay a couple of bucks a can, and it won’t be seasoned and spiced (or even have that fresh taste) that home-canned fruit will. Oh, and mine had zero chemicals or additives.

To drive the importance of food independence home just a little better, let me tell you about my grandparents. They were kids during the Great Depression, and they both lived on a farm. Before the depression, they were considered poor kids. During the Depression, they were sharing their lunches with the kids who had been well-off or rich before the Depression.

Unlike the “rich” kids, my grandparents lived in homes that were independent. They grew and canned their own food, so their lives weren’t particularly changed because of finances or food costs. We live in uncertain times. There’s nothing to say that a time could come when we will need to know how to feed ourselves without depending on a grocery store.

A plant takes anywhere from sixty to ninety days to bear fruit from seeds. I don’t know about you, but if something were to happen today, I wouldn’t have to wait that long to eat. I’ve got my plants growing. I have food canned. I’ll be set. I won’t be eating as well as I would have when I was a kid because I don’t have that much grown yet, but I won’t starve, either.

That brings me to another suggestion, and another benefit of growing your own foods. I have plenty of seeds to start my garden again next year. I had to buy some to get started, but after the first year, you won’t have to buy seeds again. That means that if you already have plants going when things go south, you’ll be set indefinitely as long as you save your seeds.

There’s no reason why you can’t grow at least part of your food. There are plants meant to be grown in small spaces. They’re more compact and hardier than standard plants.

So without that excuse, what are you waiting for? Get those seeds in the dirt, then get those plants in the ground and wait impatiently for your first round of food that you grew all on your own!

Preserving the Old Ways

It’s generally true that if we forget history, we’re bound to repeat it. In this case, that’s not the case. Once the knowledge is gone, it’s gone. If you don’t know how to grow your own foods and suddenly find that you need the knowledge, it’s not going to be there for you.

All of the discoveries and progress that our forefathers worked so hard for will be lost and we’ll have to start anew. How popular are they going to be in a scenario where grocery stores no longer exist? Really popular.

Fortunately, there are still many people who have the knowledge, and the book I wrote is all you need for going back to eating the way that our ancestors did! And I’m sharing it with you so you could kick unhealthy, expensive, store-bought food out of your kitchen and get back to healthy food for life!

This article has been written by Theresa Crouse for Survivopedia. 

Prepping For 1 Week -Water and Food

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Storing an amount of extra water and food to be prepared for 1-week is smart and cheap preparedness insurance for many of the “most likely to happen” disruptions that you may encounter one day. You may be surprised that the majority of Americans apparently do not have a solid 1-week supply of food at home, […]

10 Tips On Using Your Food Dehydrator

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A food dehydrator is a great piece of preparedness equipment. It gives you another option besides canning when the bounty of your garden (or a great supermarket special) happens. But like any appliance, there are some tips that make it perform much better. Before going into the tips, there is one overriding tip you must…

The post 10 Tips On Using Your Food Dehydrator appeared first on The Weekend Prepper.

The Best Way to Sample Freeze Dried Foods

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Freeze dried foods may be unknown territory for you. Diving right in and purchasing food you aren’t sure how to use may be a wasteful trial-and-error process. Read about my recommendations for the best way to sample freeze dried foods so you can get started with using them in meals you will love!

The post The Best Way to Sample Freeze Dried Foods appeared first on Simple Family Preparedness.

Food Storage with Confidence – Expert Advice!

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Having food storage that you can rely on when the chips are down will be one of the most important things you can have!

I recently partnered with Melissa K. Norris to offer a free webinar on how preppers can safely utilize canning for their food storage.  Melissa did an excellent job of methodically providing insight to what shouldn’t be canned, what should be canned, how to do it safely and why it is so valuable to make it a part of your preparedness. She also shared new tips and dismissed some old dangerous tips that have been around for a long time.

Melissa recorded her webinar and I thought that it was so beneficial, that I asked her for permission to share it out so the rest of Prepper Website readers could benefit from it.

At the end of the webinar, Melissa offers Prepper Website readers a very generous discount to webinar participants.  She has allowed me to pass this offer along as well.  The course is filled with step by step training on how to can.  This is a very thorough course and you will feel confident that you can store and provide healthy, nutritious, safe food for your family.


Check out Melissa’s Canning Course – CLICK HERE!



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5 Best Survival Foods on a Budget

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If you’re looking to stockpile on foods that you will need in case of emergency, but you want to save some money, then don’t worry you are in the right place. Survival foods, as a whole, are not very costly.

Buying them in bulk isn’t going to break the bank. In this article, we seek to provide a concise list of the 5 best survival foods that you can buy on a budget.

It’s very important to be prepared for whatever disaster that comes your way. Below, you will find a list of 5 great survival foods to buy on the cheap. We didn’t mention water, but it goes without saying that safe drinking water is the most important prep to your survival.

The following list will give you your best options when purchasing some new emergency supplies on the cheap!

Top 5 Survival Foods for Those on a Budget

  1. Rice

Rice should be first on every list of survival foods. It feeds millions of people every single day and only a little of it can keep you full for hours. Bulk rice from somewhere like Sam’s Club or Costco (which sells many items in bulk) costs around $17 for 50 lbs. of rice.

It will certainly hold you over for a good amount of time, even if you are trying to feed other people as well.related It’s a staple of diets all around the world and for good reason.

Rice is cheap to buy and filling and nutritious for those that consume it. It can easily be prepared and it’s no wonder it’s a popular survival food.

Be sure to keep some amount of rice on hand in case of an emergency. Plain rice, while not very flavorful, will definitely keep you going during tough times.

  1. Spam

Spam is another survival food that will keep you fed in an emergency.

It’s no surprise that canned foods are one of my favorite survival foods and although I don’t love it, spam does the trick just fine. Spam is easy to maintain for a long period of time and is quite filling.

The average container contains 12 ounces of spam meat. At Walmart, you can buy one can for less than $5. Also, if you buy 10 at once for a total of 120 ounces of spam, you will only spend around $40. That one-time investment will help you and your family a long time.

To some, that may seem like a lot of spam, but think about how long a survival situation might last in case a bad storm hits.

It’s important to note, spam is consumed in slices. It is a meat, which can be hard to find for a low price and even tougher to keep when you do not have access to freezers or heat sources. Spam can and should be eaten cold.

  1. Powdered Milk and Drink Mixes

Powdered milk can be used for both convenience and for survival situations. Powdered milk is often used to make food that calls for a milk ingredient when the liquid form isn’t available and while providing a good nutritional value.

It is also very valuable when you need it to last without electricity and an emergency strikes.

A box providing 10 quarts of powdered milk costs around $10. That’s a good investment to stock up on if you ask me.

Consider purchasing breakfast drink mixes to use the milk with. Breakfast drinks typically pack in essential vitamins, minerals, and proteins that a cooked breakfast meal normally provides.

Try purchasing Puritan Pride Spiru-Tein, which is very high in vitamins A, C, and D. A two-pound tin sells for around $30 at the time of this article.

The powder can be easily stored, packed with nutrients, and is meant to substitute and entire meal.

  1. Dried Eggs

Dried eggs can be used just like powdered milk. It provides the same nutritional value and works just as well as a cooking ingredient and a meal. Eggs are one of my favorite nutritious and affordable foods.

There are not many mornings that I don’t go with a couple scrambled eggs to get my day moving.

Dried eggs were originally produced first for the U.S military, but are now being sold specifically as a survival and emergency preparedness food. Try it out, I am sure you will find then quite tasty when things go south.

On Amazon, a one pound container costs $25. You can maintain them for a good while unopened and should be mixed with water.related

  1. Energy Bars

Last but not least, why not trying out energy bars. Energy bars are used by almost everyone from athletes to extreme sports enthusiasts to adventure lovers who go hiking and camping.

Even the normal Joe likes to snack on one if they do not have time for a full meal. We know how many brands exist out there and how expensive energy bars can be, but you can purchase Clif Builder’s energy bars in a box of 18 for around $20 at the time of this article.

That’s plenty to stock up on for you and your family.

They are a good meal substitute which is normally high in protein and meant to keep you going during heavy activity periods. Save up a few and keep them stored away in case of tough times.


All of these budget survival foods can be purchased online or in stores like Costco and Sam’s Club, which sell many bulk items for a fair price. In case you prefer shopping online like I do, I put some referral links on the foods that we recommend to buy on Amazon.

Remember that your emergency survival foodsrelated may be extremely necessary one day and are worth investing in. We tried to offer a few low-cost items, but either way, you are going to have to spend money to be prepared.

Not everybody has money to throw around even for necessities. If you fall into that category, hopefully, none of these prices seem out of your range for the amount of food and nutrition you get and the peace of mind you will obtain. Just make sure to store your food in a good place.

Survival preparedness is no laughing matter, so please don’t make the mistake of forgetting about it!

The post 5 Best Survival Foods on a Budget appeared first on American Preppers Network.

15 Paper Products You Need To Store For Survival

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Here are 15 paper products you need to store for survival, please start with a few and add more as your budget allows. This is the minimum number of items we will need but let’s talk about these today. I have been thinking about what’s going on in the world, and I feel very strongly that we need to stockpile a few of these items. I remember teaching an emergency preparedness class in Salt Lake City, Utah and one of the class members mentioned she felt like I was hoarding stuff. We were talking about storing toilet paper and paper products that could be used after a disaster. I wasn’t offended and I got the giggles because probably in her eyes I am a hoarder. But I’m not a hoarder of junk only necessities I use every day. I do not like running to the store to buy toilet paper. Oh my gosh, I have to tell you this story, I was at a local store a few weeks ago and I saw this woman carrying a package of toilet paper with four rolls in it. Oh my goodness, that wouldn’t last a week at my house.

To be honest with you, I had forgotten companies sell only four rolls of toilet paper in a package. I tend to go overboard with paper products but that’s how I roll. No pun intended. I live about ten miles from any store as you probably know by now, I am not a shopper. I load up my paper products as needed. I never know when the stores may be closed and I feel at peace knowing I’m prepared with paper plates, cups, etc. Plus, when my family comes we use paper products because we have such a large family. We have been known to have 25-28 family members with friends come for a weekend and paper plates are the way to go. I have several refillable water jugs so we don’t use water in plastic bottles. Some have names or initials all over them, life is good when family comes to visit. Please watch for sales and stock up on the following paper products you need.

Paper Products You Need

  1. Toilet paper/family cloths, facial tissues Food Storage Moms Family Cloths
  2. Paper Plates/plastic silverware
  3. Paper Cups
  4. Foil
  5. Paper Towels
  6. Washcloths or cloth diapers when the paper towels run out, I recommend these: Wash Cloth Towels by Royal, 24-Pack, 100% Natural Cotton, 12 x 12, Commercial Grade, Appropriate for use in Bathroom, Kitchen, Nursery and for Cleaning, Soft and Absorbent, Machine Washable, White Also, Costco has white washcloths pretty cheap.
  7. Bags: 33-gallon size,
  8. Baggies: these are the bread ones I buy and they’re pretty cheap, Inteplast Group IBS PB060315 Get Reddi Food & Utility Poly Bag, 6″ x 3″ x 15″, 3.5qt, 0.68mil, Clear, 1000 Bags
  9. Napkins
  10. Diapers
  11. Baby Wipes
  12. Cloth Diapers/rubber pants/diaper pins, these are essential because when the “disposable ones” are gone or sold out, you will need these: Gerber Birdseye 3-Ply Prefold Cloth Diapers, White, Pack of 10
  13. Menstrual Pads
  14. Homemade Menstrual Pads (I’m working on a post on how to make these)
  15. Tampons

Please remember this list is my suggestion to start with, please add the items you need as well. I hope my neighbors are stocking up with paper products because there is only so much toilet paper to go around! Please remember to store a lot of water, the American Red Cross recommends 1-gallon per person per day, I recommend 4-gallons of water per person per day. One idea that makes it easy to figure out how much water per person you have at a glance is to slowly purchase WaterBricks (the larger ones are 3.5 gallons). Yes, they are less than 4-gallons but you know that ONE of those is the right amount for each member of the family per day. These makes it easy peasy if you don’t have a lot of room to store water. Plus, they stack on top of each other and are easy to grab and take with you. They fit nicely behind a couch, in closets, or under beds.

Thanks again for being prepared for the unexpected. May God bless you and your family.

Water Bricks: Water Storage Containers – WaterBrick – 8 Pack Blue

WaterBrick 1833-0001 Stackable Water and Food Storage Container, 3.5 gal of Liquid, 27 lb of Dry Food Products, Blue

MY BOOK: Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

American Red Cross

The post 15 Paper Products You Need To Store For Survival appeared first on Food Storage Moms.

13 Tips for Using Oatmeal from Your Food Stores

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Written by R. Ann Parris on The Prepper Journal.

Editor’s Note: This article was generously contributed by R. Ann Parris. If you have information for Preppers that you would like to share and possibly win a $300 Amazon Gift Card to purchase your own prepping supplies, enter today.

Oatmeal – Jazzing Up the Ubiquitous Prepper Cereal

Being inexpensive, rolled oats can help us save money now, and it’s a good one to stock up on for the same reasons – cheap, filling and full of endurance-granting slow-release energy. I’m not a big fan of “just” oatmeal as a hot cereal. It’s just … well, boring. Too, I anticipate plenty enough spoon-and-bowl meals from beans and rice, boiled wheat or barley, or soups in a crisis, whether it’s a personal crisis or a widespread disaster. I’d rather avoid more as much as possible. The humble rolled oats tub actually helps me there in a big way.

Using mostly things that are also already in my storage or that are easy and inexpensive to obtain, I can churn out desserts, snacks, sides, dinners and breakfasts that are interesting and varied, and don’t really taste like oatmeal. Oatmeal also has a lot of soothing and absorption properties that gives it some handy topical uses.

Using Oatmeal to Extend Meats & Meals

Mix in flakes of oatmeal and-or lentils and ground beans to extend things like meatloaf, meatballs and the hamburger in stews. Oats also make a fabulous replacement for breadcrumbs that would be used as binding or for coating meats.

Add it into Stovetop or homemade bread dressing or stuffing to increase the healthy fibers and calories, and the feelings of satiety from meals.

Grind coarsely or finely and add to flours for bannock, breads, muffins, and biscuits. Zucchini bread, carrot cake and other sweets can take as much as a quarter of the flour in oats without a significant change in texture or flavor. Pancakes, pie crusts, dumplings, cookies and cobblers can all have part of the flour replaced, especially with oats processed to a fine powder.

Fifty-fifty mixes or greater will be far more noticeable and may require additional liquids, but it also increases the heartiness of foods, helps us feel fuller and keep that satisfaction longer over stripped bleached flours especially, gives us healthier, natural arcs of energy, and lowers the glycemic index of foods while helping stomachs process.

Ground oatmeal can also be used to thicken soups, stews and gravy, just like ground beans or lentils that are too old to soak up water efficiently.

Easy Non-Cereal Recipes

Oatmeal has a lot of applications for cooking, without resorting to a bowl of hot cereal. Most of them can be done with a Dutch oven, campfire, rocket stove, or a solar oven or Wonderbag cooker if we don’t have access to our stoves and ovens.

Ash cakes can be made out of pretty much any flour. Using some salt, milk, egg or fats will improve flavor, but the bare-bones way of doing it is to mix just a little water at a time with flour or meal – or in this case, oats – until we can form a patty, then flopping it onto a cooler section of ash. Rolled oats will do best if they’re ground to a flour or if they’re allowed to soak a bit first. As a plain, just-salted version, they make a bread we can have with soups or meats. A little sugar or fruits, and we’re getting closer to a cookie. Alternatively, we can top them with honey or jams, fruits, sweetened cream, or something like a chili or bean medley.

Baked Oatmeal Muffins – A basic recipe with add-in’s for interest and variety is here https://brendid.com/healthy-oatmeal-muffins-no-flour-no-sugar-no-oil/ along with additional links. You can also find dozens of recipes as simple or complicated as you like, with and without other flours and oils, with just about any search. They turn oats into a fast, easy finger food that’s readily portable.

No-Bake Cookies are a staple in some lives. With just a few ingredients and few utensils dirtied, we can use up our oats to satisfy cravings for a fork or finger food as well as a sweet treat. Given the speed with which they disappear as either drop clusters or sliced squares at BSA and adult gatherings these days, during a disaster they’ll be a for-sure hit.

Oatmeal bars can be found as Amish Baked Oatmeal or other standard baked oatmeal, such as this one http://www.tasteofhome.com/recipes/baked-oatmeal. Oatmeal can also be turned into homemade granola bars. They’re out there in the internet world as soft chewy bars or crunchy options. All of them are adaptable to the fruits, nuts and seeds we have on hand or prefer. There are also homemade granola bars that make use of cereals that store well such as Rice Krispies, Cheerios, or Chex, which can increase the variety even more.

Crunchy granola clusters like this one that has healthier ingredients and a few extra steps and this one that uses lower-cost and easy-to-source ingredients with fewer steps in the process have a lot of versatility. There’s a lot to be said for the ability to turn out a nice snacking portion while using up inexpensive oats, today and later. And, if you’re giddy for it, making mini clusters to throw in as a homemade cold cereal can help provide a different breakfast meal even with a spoon.

Fruit crisps – A basic oatmeal crisp recipe such as this one has a lot of versatility, both now and during a personal crisis or a widespread disaster. We can use it with any pie filling we have, or regular canned fruits we strain or thicken the syrups. We can also use it to make stuffed apples, pears or peaches. It can go over cubed, mashed or pureed pumpkin or sweet potatoes as well, or can be used as a topper for a baked sweet potato. Oatmeal crisp is pretty versatile and forgiving, so we can add a quarter to a half extra oats to our recipe if we want a somewhat heartier and healthier version, or just to help us use up a few more of our rolled oats.

Cookies, Pizzas & Pie Crusts – Cookies are pretty cool as they are. Made thick and gooey, they can be a pretty hearty dessert by topping with dried or canned fruit or pie filling, with or without heavy or whipped cream. We can spread them out in a pie pan to make a quickie crust, use a crisp recipe for a pie crust, or we can bake them as a big, wide cookie to then slice up as a dessert pizza topped with cream cheese, frosting or glaze and then whatever fruit, nuts or morsels floats our boat.

Southern Oatmeal Cake – There are numerous versions of oatmeal cakes, although they’re pretty similar. It’s not the prettiest dish in the lineup, but it’s gooey happiness that can satisfy our sweet tooth without enormous expense. For an easier version that’s more storage friendly or to create some variety, we can alternate the topping with tubs of German chocolate cake frosting, reduced sweetened condensed milk, or just honey if coconut isn’t available. It’s also pretty darn nummy just with some heavy cream, whole milk, whipped cream, or clotted cream on top.

Fried Oatmeal is like fried grits. It starts with the cereal we all know, then it gets packed in a glass or a lined bowl, chilled so it sets up, and later, gets turned out and sliced, then fried in grease, butter or oil. The amount or depth of oil in the pan can change the texture some. The size of the slice both in thickness and width-by-height can affect whether it’s a plate meal like pancakes or if it can be picked up like happy French toast fingers for a non-spoon meal. As with pancakes, waffles and French toast, the topping options become endless – fried “dippy” eggs, sweetened syrups or fruits, chocolate or strawberry milk syrup, cinnamon sugar, and sausage bits and honey are favorites in our house. Chopped nuts can be included in the cereal or added on top for a little bit more texture yet.

For additional ideas about using oatmeal, do a search for savory recipes. Even when it’s served as a bowl of hot cereal, inclusions like grated radish, sprouts, fish, and tomatoes and peppers can increase the variety we’re seeing with our rolled oats and help prevent fatigue from them.

Oats Outside the Kitchen

We can really feel our oats sometimes. Probably most of us have already seen or use – possibly regularly – a product that makes use of some of oats’ best qualities. Just as oatmeal is a pretty soothing and mild option for breakfast, it has a lot of uses externally, too.

Oats can be added to bathwater or used as a paste to relieve:

It can also be added to soaps for its soothing qualities, or turned into an exfoliating scrub.

Combined with baking soda, we can use ground oatmeal flour as a dry shampoo, scrubbing it in with our fingers, then brushing it out. The two absorb oils and relieve any itching, which can be an excellent low-weight and inexpensive option during sweaty garden seasons should water be in limited supply.

That dry shampoo can also safely be used on cats and dogs, to save money on no-rinse shampoos, to avoid stressing a pet with a shower bath, to treat flea or grass allergies, or to avoid getting them wet in cold weather.

Satchels & Sachets

When we don’t really want to turn a bath into an oatmeal pot to scrub, or don’t have a tub available, we can make little balls of rolled oats, with or without additives like baking soda or herbs and oils to gain relief from skin irritations. We can use them in showers, baths, creeks, or just dampened and dabbed on affected areas.

Those, too, can be used on our pets to treat hot spots, bites, and irritated skin.

Satchels of rolled oats can also be used to:

  • Absorb odors in shoes, closets, bags, coolers
  • Absorb moisture from containers before sealing, or sealed with important items

Heat relieves some of the discomfort from cramps, headaches and muscle pains. Pouches can also be filled with warmed dry oatmeal to create in-the-glove or pocket hand-warmers.

Using Up Oats

Oats are a major part of prepper food storage kits because they’re inexpensive. They store well, last well past supermarket best-by dates, have a lot of health benefits for the gut and cardiovascular system, and the fiber and whole grains of rolled oats help us feel full for longer as well as provide slow-release energy that can keep us moving through long days of work or travel.

Happily, they’re also pretty versatile, and with a little creativity we can use them to stretch our budgets now as well as increase our food storage.

There are probably fifty million more recipes out there for making oats without a steaming bowl and spoon, from breads to desserts. There are probably another dozen helpful ways to use it up outside the kitchen. These are just a few of my favorites, due to the ease or the effectiveness of them. Feel free to tag on your additional favorite non-cereal-bowl recipes and uses outside the kitchen.

The post 13 Tips for Using Oatmeal from Your Food Stores appeared first on The Prepper Journal.

Don’t Throw It Out! Even When You See Mold, These Foods Are Still Edible

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Everyone has had the unfortunate experience of throwing out spoiled food. It’s a sad experience that we all share. You opened up your fridge to grab a snack, only to find that it’s riddled with small moldy spots, and is exuding a funky smell. However, what isn’t shared is the reaction to that situation. That’s because there are two kinds of people in the world. Those who respond to the sight of moldy food by grimacing and immediately throwing it away, and those who wonder if that food can be salvaged.

So which is the correct decision? That’s highly dependent on what kind of food you’re dealing with, according to the FDA. The government agency has released a handy guide to determine which foods should be avoided when they begin to grow mold, and which foods can be saved by scraping off the mold.

According to that guide, the main thing you need to consider is how mold grows in certain foods. In some cases, it only resides on the surface of the food. In other cases however, the mold has roots that burrow deep into the food, and can’t be seen. When that happens, you can’t simply cut the mold away. Once the mold is visible, it’s probably burrowed into everything.

So which foods are most likely to promote this kind of deep-seated mold growth? It’s mainly foods that have a high moisture content, such as:

  • Leftover meats, lunch meats, bacon, and hotdogs
  • Casseroles
  • Cooked Pasta and other grains
  • Yogurt and sour cream
  • Jams

You also should avoid eating soft fruits and vegetables that have become moldy, such as peaches, tomatoes, and cucumbers. Hard produce however, such as carrots and bell peppers, have a much lower water content. If they become moldy, you can simply cut it away. The FDA recommends cutting out at least an inch of material below the mold.

Cheeses have a similar recommendation. Mold on hard cheeses can be cut out; again by removing an inch of material around the mold in every dimension. Soft cheeses, like brie, camembert, cream cheese, and cottage cheese, should always be thrown out.

However, there are some items that don’t have a high water content that should always be thrown out. Bread in particular, tends to grow mold with deep roots, despite having very little moisture. And though they don’t produce mold with deep roots, Peanut butter, legumes and nuts should be thrown out as well.

The only moldy meats that you can eat, are salami and dry cured hams. When these foods grow mold, it’s almost always restricted to the surface. Unlike hard cheeses and produce, you don’t have to cut away a huge chunk of meat to remove the mold. You can just scrub it off of the surface.

Of course, there’s a lot more you can learn about dealing with foods that have mold. Check out the rest of the FDA’s article, which contains an abundance of information on mold, and how to protect yourself from it.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Putting A Gluten Free Meal Pouch to the Taste Test

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Putting A Gluten Free Meal Pouch to the Taste Test | Backdoor Survival

One of the more frequent issues with food storage is the lack of viable options for those that must, for health reasons, maintain a gluten-free diet. I am not talking about individuals who do so by choice, but those who have Celiac disease or are seriously gluten intolerant.

Since I do not have any issues in that area, I have been hesitant to write about gluten free food storage. On the other hand, a number of readers have asked, no begged, for recommendations. While I am still not in a position to make recommendations, I am thrilled to be able to share the experience of one reader and her family. This is an impartial review, where you can read about the good things (pros) and the bad (cons). Does one outweigh the other? You be the judge.

The post Putting A Gluten Free Meal Pouch to the Taste Test by Gaye Levy first appeared on Backdoor Survival.

Dinner Planning with Freezer Meals + Tips

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Dinner planning with freezer meals can be easy, but thinking ahead and planning is the key. Be super smart, and save time and money with these dinner ideas | PreparednessMama

The freezer meal philosophy is a simple but powerful one. Make a plan for next week’s meals, purchase the ingredients, and make the meals ahead of time. Some people actually do all the cooking and then package the meals for freezer storage, others put the raw ingredients together and freeze it so it’s ready to […]

The post Dinner Planning with Freezer Meals + Tips appeared first on PreparednessMama.

5 Old Fashioned Pancake Recipes You Will Love

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I’m sharing my favorite 5 old fashioned pancake recipes you will love today, I promise! Let’s picture a brunch for a school graduation, with the tables decorated with bowls of every color filled with toppings for pancakes, crepes or waffles. It could be a party, a brunch or even breakfast for dinner. My daughter Heidi and her husband, Nate cook a huge brunch every Sunday and whoever drops by is always welcome. You know what I mean, there is always enough food for everyone. There could be 15 or 30 people, we never know. But the food is made from scratch and you can smell the yummy food as you walk through the front door. You can keep your pancakes warm in one of these: Norpro Tortilla Pancake Keeper I purchased two of these because I have a big family. I love fixing breakfast!

Some of these recipes will need a blender, a mixing bowl, hand mixer, dough whisk or spoon to mix the ingredients. You can use a griddle, a crepe pan or cast iron pan. So start thinking which recipe you want to make first, don’t forget the butter and whipped cream in some cases. You know you can use the whipped cream in the cans but there is nothing quite like fresh cream whipped with sugar and vanilla added.

Pancake Recipes:

Buttermilk Pancakes


pancake recipes

2 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1 teaspoon baking soda
2 eggs
2 cups buttermilk
2 eggs
I start with a medium bowl and add the flour and make a well in the center. I then add all of the other ingredients and use my Danish whisk or one of my stainless steel whisks. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. These are fabulous and fluffy!

PRINTABLE recipe:  Buttermilk Pancakes by Food Storage Moms

Chunky Monkey Pancakes


pancake recipes

2 cups freshly ground hard white wheat flour or white bread flour
2 tablespoons baking powder
1 teaspoon sea salt
4 teaspoons honey
4 eggs
2-1/2 cups milk
1/2 cup oil
Sliced bananas
Mini chocolate chips, use amount as desired (I sprinkle just a few on each pancake)
I place all the ingredients in a bowl and whisk it until blended. It will be a medium thick batter or add more milk until you reach your preferred thickness. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. Serve with maple syrup or caramel sauce.

PRINTABLE recipe: Chunky Monkey Pancakes by Food Storage Moms

Oven Puffy Baked Pancakes


pancake recipes

6 eggs
1 cup milk
1 cup bread flour
1/2 cup melted butter
Preheat oven to 425 degrees, place all of the ingredients in a blender and whip until fluffy and blended. Quickly place the batter into a greased 9-inch by 13-inch cake pan, or fill a greased muffin/cupcake (12 cupcake pan) to the top of each cupcake spot. They will puff up.

Bake the cake pan or cupcake pan approximately 15-20 minutes or until golden brown. Serve with butter, powdered sugar, cinnamon/sugar, jam or syrup.

PRINTABLE recipe: Oven Puffy Baked Pancakes by Food Storage Moms

Swedish or Norwegian Pancakes

Pictured above with the cherries.

1/2 cup bread flour
1/4 cup sugar
1/2 teaspoon salt
4 eggs
1/4 cup butter
1-1/2 cups milk
Combine all the ingredients in a blender and pour enough batter to make a six-inch circle on a hot griddle. Cook them until they can be flipped and cooked one more minute. Serve hot with fresh berries, bananas, peaches and freshly whipped cream.

PRINTABLE recipe: Swedish or Norwegian Pancakes by Food Storage Moms

Whole Wheat Pancakes


pancake recipes

1-1/2 cups freshly ground hard white wheat
1-1/2 cups milk
3 tablespoons milk
3 tablespoons oil
3/4 teaspoon salt
2 eggs
Combine all of the ingredients in a bowl and whisk until smooth. I use approximately 1/4 cup of batter for each pancake and cook each side until golden brown. These take a bit longer to cook because of the whole wheat, but it’s worth it, I promise. Cook these on a hot greased griddle and cook each side as you do any pancake. These are delicious!

PRINTABLE recipe: Whole Wheat Pancakes by Food Storage Moms

My Favorite Toppings:

  1. Butter
  2. Syrup
  3. Jam or jelly
  4. Cherries
  5. Strawberries
  6. Raspberries
  7. Blueberries
  8. Bananas
  9. Sliced peaches
  10. Blackberries
  11. Cinnamon and sugar
  12. Brown sugar
  13. Papaya sliced
  14. Nutella
  15. Caramel sauce
  16. Powdered sugar
  17. Whipping cream

I hope you try making some my 5 old fashioned pancake recipes that have been in my family for 50 years or more.

My favorite things:

Norpro Tortilla Pancake Keeper

Lodge LPGI3 Cast Iron Reversible Grill/Griddle, 20-inch x 10.44-inch, Black

Presto 07061 22-inch Electric Griddle With Removable Handles

Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt., 1.5 Qt., 3 Qt. & 5 Qt.

OXO Good Grips 3-Piece Mixing Bowl Set, Blue/Green/Yellow

OXO Good Grips Silicone Flexible Pancake Turner/Spatula, Black

The post 5 Old Fashioned Pancake Recipes You Will Love appeared first on Food Storage Moms.

Food Storage Secrets You Need To Know

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I’m sharing some food storage secrets you need to know before you go crazy buying food for your pantry. I’m talking about long term food storage today. Let me say one thing, I do not look at the calories in the #10 cans I purchase because I don’t count calories in the food I’m eating today. I probably should, but I don’t. This is how I see food storage for Mark and me, the food I purchase we must both like eating. Sure, I can hear some of you say, you will eat whatever if you are starving. Yes, I’m sure that may be true. Here’s the deal, I do not buy meals, nope, I will not. I cook from scratch and I don’t like the stuff listed on the packaged “meals” for long-term storage.

I may have told you before, I do not eat out except occasionally because the food at restaurants is cooked with lots of salt and butter. It’s called fat calories and they are expensive calories.That’s why people think it tastes so yummy but when you cook from scratch you get sick from all the butter and salt when you eat out. Here’s the deal I am not talking about just fast food places, I’m talking about simple restaurants and even fancy eating places too!

I have been at Costco or similar large box stores and they have these buckets with small packages of food for breakfast, lunch, and dinner, for emergency meals. Now, I understand this may be easier for you to just pick up a bucket, take it home and set it on your pantry shelf. Yes, that is very easy and it’s better than not having any food storage. You can see the calories listed, the serving sizes, etc. Good grief, Mark would be starving if he had the breakfasts shown on a bucket I saw.

I would much rather make my own pancakes from scratch or oatmeal for breakfast with or without syrup. I won’t need butter because I don’t put butter on my pancakes now. My point is this, some of those pre-packaged meals have ingredients you can’t pronounce. I almost feel guilty saying that because I use cans of cream of chicken soup, but that’s how I roll. I can make just about any meal with a can of that stuff. I have tried every recipe for making my own cream of chicken soup from scratch but I don’t care for any of them.

I know certain companies make you set an appointment to have a salesman come to your home to purchase their food storage. Well, I’m not sure if they still do this but I would feel trapped. I like to buy a few #10 cans every month or so. I can’t afford a pallet of food to be delivered to my home with ingredients I can’t pronounce.  When you have time sign up with companies you like to use. You can receive emails when they have items on sale.

I hope you check the price per ounce because all those #10 cans are the same size BUT they may differ greatly in weight and shipping costs. Believe me, there is a big difference in the amount in the cans. Just giving you thheads-upup. Please remember we must store water and lots of it.

Food Storage Secrets You Need To Know

I totally get it when people say to me, “where do I start” when buying food storage. It goes back to this printout I use at every class where I teach about food storage: Where Do I Start by Food Storage Moms? So before you buy, look at the sodium levels, look at the ingredients. I know the pictures look fabulous on the bucket or those small packages but wait. Before you buy several buckets, buy one bucket and do a taste test with them at home. Go back and buy more if you can eat them. Remember, if you won’t eat that stuff today, will you eat it next year? Buy a few packages of those ready to eat bags where you only add hot water and see if you will like eating them for days or weeks. Please test them before you buy a LOT of them.

I only buy #10 cans of fruits, vegetables, meats, milk, cheese and I have a few cans of bacon. This bacon is really tasty but now remember it is not thick sliced bacon, but hey, I will take bacon any day after a disaster. 1/2 Case (6 Cans) Yoder’s Premium Canned Bacon I have yet to try any butter from any company that I would eat on bread, except I will use powdered butter for cooking but not for anything else. To me it is inedible, BUT I do like this brand: 24 Cans Red Feather Creamery Butter From New Zealand Watch for sales, it goes on sale a few times a year.

Food Storage Secrets You Need To Know
I’m typing the statements where the black arrows are: the can on the left is from Thrive Life and it says the ingredients are, red peppers, nothings else. Great! The can on the right is from Honeyville Grain and it says the ingredients in the can is a vegetable blend, (freeze dried corn, carrots, peas, red peppers, and tomatoes), nothing else. Great! SOLD! This is what I buy, freeze dried fruits, freeze dried vegetables, some dehydrated vegetables, freeze dried meats. I can make soups, casseroles, stews with a combination of any of these. The bonus, is they store for 25 years under optimal weather conditions. Please do not store your food storage in your garage if the temperatures go over 70 degrees.
Please read the cans, buckets, and packages for food storage secrets you need to know before you order them for long term storage. Read the labels, and buy what works for your family. May God bless you for being prepared for the unexpected.

The post Food Storage Secrets You Need To Know appeared first on Food Storage Moms.

Have No Fear If You Are Prepared For Survival

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You will have no fear if you are prepared for survival, I promise. There is something about going to bed at night knowing I have water, food, and a few emergency items I can survive with. Now, this didn’t happen overnight it was a little of this and a little of that collected over many years. Sometimes we need a little push to be prepared for survival or a pat on the back for being prepared to survive almost any situation. I sometimes have to sit back and say to myself, Linda all is well, God will take care of your neighborhood, you cannot do it all yourself. I take a deep breath and say, thank you God for reminding me that I can’t do it all.  I do not have the room or money to provide for my entire neighborhood, I am prepared to take care of Mark and myself. And a few others……

I do talk with one of my friends here a few streets over about what we will each do in case we have a disaster that hits our subdivision. We both talk about how this woman can help us cook after a disaster, this guy can fix anything we need, etc. I’m asked to speak in several churches and homes so people know I’m prepared. I was asked to write a book, Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation so people know where I live. It’s a fact, I know you may have read, “keep it a secret if you have food and water”, trust me if we have the internet anyone can find us. Some preppers use a pseudonym name because they are paranoid about people knowing who they are, where they live or whatever. We have to respect their feelings. But, I’m real and I live in Southern Utah. I have readers that email me and call me. Sometimes, they just need a hand to hold to learn how to use a pressure cooker. I get it. I really do.

I grew up with a garden, having a pantry with food, sewed my own clothes and made bread. We canned food and I taught my girls the same thing. Except, I regret I didn’t teach them to sew, but three have sewing machines. That counts, right? How can you mend if you don’t have a sewing machine? When I go visit my daughters and their families usually someone has something that needs to be taken in or mended. That’s how we roll, every house has to have a sewing machine. I’m proud to say that three of my grandkids have taken sewing lessons, hooray!

I have a few items to help you think about what you may need to add to your emergency stash, these are the bare minimum, but hey, it’s better than nothing.

Have No Fear If You Are Prepared For Survival:

  1. Water, one gallon per person per day minimum, I prefer four gallons per person per day, but do what you can ASAP.
  2. Food, today I am begging you to get a few extra cans of food, the government will not be there the day after any disaster, I know because I have lived through a few emergencies and we all know this is true. We must be self-reliant.
  3. Emergency stove, Camp Chef Butane 1 Burner Stove with Camping Case you can cook just about anything on this little stove. Your gas barbecue uses too much fuel to boil water. Be sure and get extra fuel: Gasone Butane Fuel Canister (4pack)
  4. Flashlight, make sure you have batteries if you have a battery powered flashlight. I prefer to have a solar one: Goal Zero Torch 250 Flashlight with Integrated Solar Panel or this one I keep in the front window to keep it powered with the sun: Goal Zero Solo LED Flashlight
  5. Blankets, never give away blankets that can keep you warm if the power goes out.
  6. Portable toilet, this means store extra toilet paper, kitty litter and 10-gallon bags for your portable emergency toilet. Food Storage Moms Emergency Toilet Please remember those “time of the month” items your girls may need.
  7. Portable washing machine, we all want clean underwear no matter what, right? Food Storage Moms Portable Washer
  8. Please have a first aid kit and a good medical book like this one: The Survival Medicine Handbook: A Guide for When Help is Not on the Way If your medications are expired, please pick some up today, not tomorrow if the pharmacies and stores are closed, they are closed. I can’t emphasize this enough, we must take care of ourselves, if we lose power the stores may close and so will the pharmacies. What you have in your home today is what you will have in one hour if we have a total power outage for days, weeks or months. Please be prepared for the unexpected.
  9. Please keep your gas tank at 3/4 full, if you need to flee your area, you don’t want to wait in line at a gas station to find out the tanks do not work due to lack of power.
  10. Keep small bills like ones and fives for cash if the power goes out, the banks, the stores, the ATM’s, etc. will not work.

This is a very short list to remind you to be prepared for the unexpected. May God bless you for doing what you can to be prepared. You will have no fear if you are prepared for survival.

The post Have No Fear If You Are Prepared For Survival appeared first on Food Storage Moms.

Frugal Prepping: 12 Cheap Ways to Prep Like There’s No Tomorrow

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With economic times being what they are, it only means that we become more frugal when it comes to prepping. No one wants to be overdrawn in their accounts because they were trying to prepare for emergencies. Frugality is an art form, and if used properly, it can save you lots of money. The key is to know where to find these hidden gems. With a little “out of the box” thinking and some patience, you can acquire prepper items like food, tools, shelter, first aid and weaponry for pennies on the dollar.

Before you begin, keep these tips in mind:

  • Find out what your budget it and set aside an allotment each month for preps.
  • Take inventory of what you already have so that you don’t purchase multiples of items.
  • Have a list of items you need and don’t deviate from the plan!
  • When you are prepping on a budget, be patient and wait for the right opportunity to purchase.
  • Don’t ever panic buy or shop impulsively. This is where you lose money and the key here is to save it.

There are many strategies you can take to save money on your preps, you just have to choose which one is best for you. Here are 12 suggestions you can take to frugally purchase preparedness items.

12 Cheap Ways to Prep Like There’s No Tomorrow

  1. Buy in bulk. A lot of preppers use this frugal shopping strategy so they get more bang for their buck. Discount warehouses are great for this type of purchasing. As well, when you buy in bulk, you will enough of this item for a short-term emergency, so you can cross the item off your prepper list until you need to buy more. The LDS warehouse is another place to get bulk items inexpensively.
  2. Purchase a small item at a time. If your budget is so tight that you only have $5 extra in your account – you can make that work. Take a look at these prepper food items that are $5.
  3. Barter in your community. Your skills and services can carry you far if you allow them to. Consider what abilities and knowledge you possess that can be shared with others and barter them for goods or other services. Here are some great tips on how to barter better.
  4. Go to farmer’s markets and get in contact with local growers. If you work a deal with a vendor at a farmer’s market, you can get lots of food relatively inexpensively. Work a deal such as, get 5 lbs of strawberries to turn into jam and give 4 jars to the vendor. This is a great way to practice self-reliant skills and put food in your pantry. If you are an avid hunter, work a deal and see if someone will preserve the meat. See what I mean?
  5. Thrift stores. Thrift stores are a great way to collect vintage or antique items for a fraction of the cost. Ready Nutrition writer, Ruby Burks found cast iron pots, old cookbooks and kitchen utensils to use in her home. Remember, keep a list of items you are looking for and don’t deviate. This will keep your budget in check.
  6. Look for free stuff. I know this one is a long shot, but there are items you can get for free at garage sales, Craigslist, and even rummaging through items people have thrown out. Freecycle.com is another place to look for items. At this website, people recycle previously owned items and give them away for free.
  7. Go to the Dollar store. Not only can you buy food at the Dollar stores, but tools and medical supplies. This could be an untapped local source of preps for you!
  8. Use coupons. Finding coupons in the Sunday newspaper, magazines, local grocery stores or even online is a great way to start the search for what you need.  Not only can you use coupons to use for short-term and long-term food supplies, but you can find deals for camping equipment or warm clothes, etc.  You can literally save hundreds of dollars using coupons.
  9. Purchase gently used items. Pawn shops, Ebay, military surplus stores, and Craigslist are great places to look for used items. You can save a lot using this method, but take all necessary means to ensure the products are not damaged in any way. As well, if you are meeting someone at their home, practice safety and go with someone else.
  10. Look for deals – When you are shopping and you come across a deal such as 10 canned goods for $5 – get it! This is a great way to save money and stock up your pantry. This cumulative savings strategy can go for any of your prepping needs – medical supplies, dental care, garden seeds, etc. Typically, these type of deals can be found in your local newspaper. Don’t forget that coupons are your best friend in this situation.
  11. Do-It-Yourself – Whether it’s DIY projects or dehydrating your own food, this method can save you a lot of money. For example, instead of spending $4 on waterproof matches, dip them in wax yourself and viola! Or, if you need dehydrated food, buy a dehydrator and do it yourself.
  12. Grow your own food. Having food stashed away for a rainy day is one of the must-have items in your preps. Why not start a garden and grow your own. Any food that comes from our harvest can be dehydrated or canned for long-term use. This instantly saves you money at the grocery store too and is a great way to practice self-reliance.

We are all looking for ways to save money in our prepper ventures and hopefully some of these suggestions can help you. What are frugal strategies you use to save money on your preps?


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The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

12 Signs Your Survival Food Has Gone Bad

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Survival food can quickly go from the thing keeping you alive to the thing that does you in. No matter how desperate your situation is, you will want to avoid eating spoiled food at all costs. While good survival food is meant to have a long shelf life, there are many things that can destroy […]

The post 12 Signs Your Survival Food Has Gone Bad appeared first on Urban Survival Site.

Why Is There So Much Sodium in Freeze Dried Meals?

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Why Is There So Much Sodium in Freeze Dried Meals | Backdoor Survival

A lingering question in the minds of many preppers is “why the heck do freeze dried entrees have such a high sodium content?.” I had my own thoughts on the matter but they were unconfirmed so I decided to take the question to my two favorite freeze dried meal companies, Mountain House and Legacy Food Storage.

In this special report, I am sharing their responses and invite you to come to your own conclusions.

The post Why Is There So Much Sodium in Freeze Dried Meals? by Gaye Levy first appeared on Backdoor Survival.

The Enemies of Food Storage

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The Enemies of Food Storage This is an article on food safety. In fact, I would encourage anyone who is truly interested in food storage, canning and other ways of growing, cooking and processing foods to take a course in food safety. It is great information for the smooth sailing of today or the rough …

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The Best Food to Dehydrate for Long Term Survival Storage

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The Best Food to Dehydrate for Long Term Survival Storage First you back stock your pantry and keep it at a level where it could sustain you and your family for 72 hours. Then you step it up a notch, get some shelving, and store enough food for a few weeks. Before long you have …

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How Pine Pollen Can Be Used as a Super Food

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ReadyNutriton Guys and Gals, this piece is designed to make you aware of the many benefits of pine pollen.  That’s right, it’s a superfood that can be put to many uses, and we’re actually coming up on the time that it can be harvested in the wild.  Raw pine pollen is good for a lot of different things, especially exercise and physical training.  Let’s outline some of the qualities of it and cite some references for your perusal.

Pine Pollen is a Powerhouse of Nutrients

Pine pollen is, technically, the male “sperm” cells of the pine tree, and is analogous to a plant-formulated testosterone.  Don’t smirk, ladies: in this form, it is very beneficial for you as well.  Studies prove that low testosterone levels in both genders (yes, women also have a minute quantity of it in their bodies) cause cholesterol levels (the “bad” form of it) to increase.  Low levels also cause losses of bone and tissue that translate into aging prematurely, and also significant weight gain (fat), sexual problems, and cardiovascular problems.

With men, in particular, low testosterone levels lead to a higher probability of cancer.  Pine pollen can fight all of these with its components of Phyto-androgens, which are the sexual hormones found in human beings but produced in plants.  This is really neat stuff because the pine pollen gives you androstenedione, testosterone, DHEA (dehydroepiandrosterone), and androsterone.  Sift through the archives and you’ll find some articles I wrote on DHEA and testosterone that go into detail.

Some of the ailments that raw pine pollen can fight off are high cholesterol, chronic fatigue, and diabetes.    These conditions have been dramatically improved by the regular addition of pine pollen to the diet.  Although these Phyto-androgens are almost identical to the ones produced by the human body, there is still a slight difference, and this is beneficial: the difference enables the body to continue producing its normal levels of the androgens without being affected by the addition of the pine pollen.

It can be taken in the form of powder or tincture, and with either case mixed with a beverage.  The tincture is the more easily-consumed out of the two forms.  Here are a few websites to help you in your quest for further information:


The pine pollen is also made up of about 35% protein and contains 7 essential amino acids.  To refresh your memory from the articles I have written previously, essential amino acids are those necessary to the body that are not produced within the body, i.e., we must obtain them from food.  Here they are, with the 7 essentials being underlined:

  • Alanine 17mg
  • Arginine 30mg
  • Aspartic acid 33mg
  • Cysteine 3mg
  • Glutamic acid 47mg
  • Glycine 21mg
  • Histidine 6mg
  • Isoleucine 16mg
  • Leucine 25mg
  • Lysine 24mg
  • Phenylalanine 17mg
  • Proline 26mg
  • Serine 16mg
  • Threonine 15mg
  • Tryptophan 4mg
  • Tyrosine 11mg
  • Valine 19mg

The recommended amount to consume is ½ to 1 tsp per day.  Pine pollen is also chock full of vitamins and minerals, as well as acids and a ton of substances that normally we buy in bunches, such as resveratrol and MSM.  These substances are all right there in the pine pollen.  I have seen many places to order it online, and your finer health food stores will (at the bare minimum) be able to order it for you.  As with all things, consult with your physician prior to using any of the information or materials mentioned in this article.  JJ out!


Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Slow Cooker Sweet + Spicy Pulled Pork

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The next time you think about making slow cooker pulled pork, remember to use apple juice as the liquid and play with the spices you have. Sweet and spicy are my family's favorite. What are yours? | PreparednessMama

Freezes well and feeds a crowd. My husband has always liked to cook and BBQ. When we moved to Texas a few years ago the BBQing got kicked up a few notches. He will cook hamburgers, chicken, steak and even ribs. The one thing I crave and can’t get out of my head is the […]

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Why And How We All Need To Store Lots Of Beans

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I must confess, I store lots of beans because I love beans, just about any kind of bean suits me. The price of food continues to rise every day and I think beans may go up in price because most people cannot afford meat for a protein. I actually stopped eating meat about a year ago because I read what animals are fed before the meat reaches our tables. I wish meat tasted more like it did when I was younger without all the hormones and antibiotics added. The added pressure from Monsanto to force farmers to use GMO corn in the feed or get arrested really goes against my grain, no pun intended. I love to hear that people are raising their own beef, goats, chickens, or rabbits. I applaud them for trying to feed their animals without GMO (genetically modified organisms) feed. I’ve said before I couldn’t kill an animal and then eat it. Yes, if I was starving I would, maybe. I have tasted grass-fed beef and it tastes a lot like the old days with real flavor. Oh, and fresh chicken without the hormones, is so much better. But, here again, I have made the decision to no longer eat meat, that’s how I roll these days.

I can still remember the deer Mark so proudly brought home after hunting the poor thing and hanging it up in the garage. Wow, then we dragged that baby into our kitchen. I have never looked at a deer quite the same out in the fields ever since that day. We cleaned it, cut it, and wrapped up all those red chunks of meat. I never could cook it so I could eat it. Yes, everyone told me to let it age for a few days, marinate it, or cook it with this or that spice and it would taste just like regular beef. Nope, none of it worked for me. BUT, I know a lot of awesome hunters who love hunting and eating the wild game, any kind is great for them!

Lots of Beans

You can buy beans in little bags sitting on the grocery store shelves, you can grow beans in your garden if you live in the right ‘zone”. You can even buy 50 or 100-pound bags of beans, just about any kind of bean you prefer to eat. You can buy #10 cans of beans and #10 cans of instant beans. The instant beans you just add water and cook for about 20-30 minutes, depending on the brand you buy. Nowadays I usually buy cases of vegetarian refried beans. I also buy kidney beans, black beans, garbanzo beans, navy beans (white beans), and chili beans. All you need is a can opener if we have a disaster and we lose power to open the cans. The ones that are ready to eat I can eat right out of the can if need be, no heat required.

Sometimes I think people think beans are only for chili, or soups. They are great for that, but they can be used in so many dishes, or on salads, can’t you just picture the salad bar with the kidney beans right now? Remember, if you don’t use up all the beans before they expire you can donate them to your local food bank, trust me they will love them!

1. Pinto beans are great for refried beans.

2. Kidney beans are great with veggies from the garden or to make chili.

3. Red chili beans I use to make chili.

4. White Northern beans are great with a little chicken broth, celery, and onions to make a pot of soup. Add ham if desired.

5. Blackeye peas are great for a side dish or to make hummus.

6. Anasazi beans great for southwestern dishes or soups.

7. Black beans are yummy in tacos or as a side dish. I wish I had the recipe for black beans from Texas. My sister lives there and they know how to make the best salsa and black beans.

8. Chickpeas (Garbanzo) they are awesome to make hummus or add to a salad.

9. Cannellini beans are great for soup.

10. Lima beans are great for soup or a side dish.

I always figure if I start with one cup dry beans I will have three cups cooked beans. You can store beans in buckets with Gamma Lids: Gamma Seal Lid – Red You can also get Gamma lids at some of your local grocery stores, but oh, how the price of these have gone up! They are so worth the price, no more sore fingers opening those 5-gallon buckets!

Here’s my favorite white chicken chili recipe:

Easy White Chili

  • 3 cans (15 ounces each) of small white beans (not drained)
  • 2 cans (12.5 ounces each) of canned chicken (drained), or use some leftover cooked chicken
  • 1/2 cup butter
  • 2 cups chicken broth
  • 1 cup mozzarella cheese (grated)
  • 4 ounce can green chilies (diced)
  • 1/4 cup chopped onion
  • 16-ounce jar of salsa
  • sour cream to garnish
  • Tortilla chips crushed for garnish


  1. Add all the ingredients in order into a slow cooker and cook on low 5-6 hours. Serve with crushed tortilla chips on the soup with a dollop of sour cream.

PRINTABLE recipe: Easy White Chili by Food Storage Moms


I found this great product while teaching classes in a store in Salt Lake City, Utah. It is Organic Ajwain Seeds.  After you soak your beans, drain off the water and cover with fresh water and add the required amount of Ajwain seeds. You just add 1/4 teaspoon of Ajwain Seeds to 2 cups of dry beans while cooking.  The spice smells so good. It’s like a Mexican seasoning. It’s organic and adds flavor to the beans, as well as the anti-gas factor! I still add my favorite spices like cumin, chili powder, cinnamon, cocoa, etc. Ajika Organic Ajwain Seed, 2.2-Ounce

I believe storing lots of beans will help stretch the dollar and we can share a meal with a neighbor after a disaster or at a bean burrito party! Thanks again for being prepared for the unexpected.
Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

Farberware Classic Stainless Steel 16-Quart Covered Stockpot

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Pandemic Preparedness Guide – Review

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There has been a lot of information regarding the possibilities of a global pandemic. While this is something to be concerned about, not a lot of people have been able to explain exactly why. The Read More …

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20 Hurricane Survival Tips From Real-Life Scenarios

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Imagine this scenario: It’s the year 2005 and you are living in the heart of New Orleans. A hurricane is threatening to hit and even though the city sits 8 feet below sea level, you choose not to evacuate or even prepare because you’ve seen many hurricanes threaten to hit the city and it never makes landfall, so why prepare for this one? Days later, your great city is almost completely flooded from Hurricane Katrina and over 1,800 lives were claimed including some of your neighbors because, like you, they decided not to leave the city. Now you are left without electricity, water, and dwindling supplies. To make matters worse, supply trucks are cut off, the police and emergency services can’t meet the needs of the people and there are looters breaking into homes for supplies. 

Yes, the above scenario is a worst-case scenario, but aspects of this are very common following hurricanes. These tropical storms are extreme and have the capacity to cripple our entire way of life. They are erratic in nature in terms of where they land, the types of damages sustained, and if there will be disasters in the aftermath, such as water-borne diseases, bug infestations, etc. Because of the unpredictability of these disasters, some choose to be complacent and wait to get preparations in order until the storm is imminent and hours away. While some take this disaster seriously and are meticulous in making preparations each year in case this natural disaster hits. So, which group do you choose to be in?

I’ve been very honest about my ordeals in living through a hurricane and I learned from my mistakes. Long story short, after I went through Hurricane Ike and felt helpless and under prepared, I made it my mission to help others get their homes ready for living in off-grid disasters. We all have a life lesson to share, and I am not alone in trying to get the word out on preparing for these storms. I asked some fellow preppers in the community what advice they would offer on how to better prepare for hurricanes, and the community overwhelmingly stepped up to help their fellow-man. When you read this list, pay attention to recurring advice – prepare ahead of time. This is the key to having all of your preparations in order.

20 Hurricane Survival Tips From Real-Life Scenarios

These are their words and, in my humble opinion, this is some very solid advice to follow.

  1. Put all of your important documents on a flash drive and put it in your bug out bag. If the time comes and you need to evacuate, you have everything all prepped and ready to go! – Tess Pennington
  2. My mom had supplies stored in new plastic trash bins. If they needed to bug out, easy to grab and put in the back of the car. Also, the bins would be useful. They also keep thing dry. – Judy Keller
  3. Keep enough cash in your BOB (bug out bag) for at least 1-2 nights in a moderately priced hotel and a few meals. A credit card with a zero or small balance would be beneficial as well. If you forget or lose your wallet, you want a backup method for paying expenses until you can return home. – Jim Cobb
  4. Well before the back to back hurricanes of 2004 in South Florida, I bought 28 gallons of water. I am glad I did because we had enough water for the police directing traffic. There was a lot we did. Whatever you think is best for your family and communities do it. Friends, coworkers so many lost their homes, businesses and more, so the things I regret not stocking up on are items such as diapers, toothpaste, etc. Essentials for all life is key. – Joanne DeHerrera
  5. They evacuated us several times after [Hurricane] Charley for Ivan, and people got stuck on the freeway, people died and animals etc. Ivan hit exactly where they said to evacuate too. We had 6 animals at that time. If I needed to squish them all in the car we would have but there was no gas, so glad there wasn’t. Our circumstances dictate how to respond, however, our gut instinct is always best. -Joanne DeHerrera
  6. We keep about 30 liters of water on hand at all times. I just save empty 2-liter bottles (the plastic is stable for room temp storage unlike plastic milk jugs) and treat the water using the 2:1 ratio with bleach. 2 drops to 1 liter of water. – Abigail Nicholson
  7. If you do not have a generator, get one! Have at least enough power to run the washing machine and microwave. A few solar cells to restore cell phone power, charge batteries for radios and flashlights is a must. Don’t forget the toilet paper and enough clean water for everyone in your family for cooking and drinking. You can use pool or rainwater for other purposes. Often overlooked in the city is a chainsaw with fuel mix, bar oil, extra chains. The bulk of damage outside the home is fallen trees. I was blocked in on my cul-de-sac for over a week by fallen oak trees from my neighbor’s yards. – Jim Alkek
  8. Those little solar lights that go in a garden or along your driveway come in handy to give you some light without candles or lanterns…I charge them up during the day and stick in a flower pot half filled with rocks…it’s not a lot of light but enough that you can see basically what you are doing.  – Sue Heath Reynolds
  9. Using my daughter’s experience from SC, the last time. In her area, her biggest problem was a lack of utilities because of downed trees and flooding. She had food, but no way to cook it. She has 3 daughters and had no way to bathe them. No light and so on…..it was the simple everyday things that made it hard. – Gary Rosenlieb 
  10. Hurricane veteran here. Each storm is unique but the main thing is to pay attention BEFORE everyone else does…that means at least 5 days in advance having everything in place so that all you have to concentrate on is securing your home. Also, knowing in advance if you will stay or go and LEAVING BEFORE they tell you to. Don’t forget oil (chainsaw/generator), a new chain for chain saw (all of which you should have anyways but most don’t replace); and well just making sure you have 2-3 weeks of supplies in place for being on your own. After several east coast hurricanes, it took WEEKS for stores to be back up and running, even 100 miles outside of the strike zone. Oh, TARPS and bug spray. I am not a bug out person, can’t really because of animal obligations (15 dogs, chickens, etc) so I have plenty of crates/kennels and such for them to come in (oh yeah baby, ugh, done it before). – Laura Bradley
  11. Also, a butane burner is great, like a demo chef at a restuarant…they can be used indoors, not expensive and easy to load…at SAMs and many places $22 and a case of fuel (like hairspray cans $12) – Sue Health Reynolds
  12. Around here, we don’t have to worry about water surging in from the coast, but winds can be an issue. When a hurricane comes, we usually tape the windows in an X or * shape. People closer to the water board up their windows, maybe sandbag around their house. All other preps are the same. Be ready to leave in advance of the storm if it looks like it’s going to make landfall close to home. – Cat Ellis
  13. Make sure you know all of the available evacuation routes in your area. The main roads and highways will be delayed due to from the heavy traffic flow, so you will want to plan multiple alternative routes in order to ensure that you are not trapped in a flood while attempting to flee the storm. – John Haskell
  14. Everyone should have these in their EDC/BOB! In a Zip Lock Freezer bag or waterproof sleeve keep a FAMILY picture, copies of your and your children’s birth certificates…parents/grandparents/guardians/siblings should have a clear picture of children they may have to “claim” because you were not together when a problem occurs. Hopefully, this wouldn’t be necessary for an evacuation type scenario but you just never know. No telling who would be in charge when you arrive to pick up kids…it could be teachers, leaders that don’t know you personally or outsiders from DHS/Law Enforcement/TSA…Heaven forbid…there are no guarantees with anything anymore! I’m sure you can add to the list copies of your vehicle title, home title…things that are irreplaceable! You don’t want to get to bogged down but it it’s ultimately important to you…you may someday need proof that it is YOURS!! A flash drive is a great idea but in an extended power outage (EMP/ SHTF) you wouldn’t be able to show someone “the kid is mine”! – Sue Health Reynolds
  15. Not sure if this was mentioned already but have at least one or two pics of you and your pets together. This will go a long way toward proving ownership should you and your fur babies get separated. – Jim Cobb
  16. After making it through Hurricane Matthew, flooding, a week without electricity, and 2 weeks without water, I revised my preps slightly and have 3 major priorities here; a lot more water (needed to drink, cook, wash, and flush) extra fuel for cooking (and multiple cooking types we have a propane grill and a fire pit but after a flooding everything too wet) and non-kerosene lamps (after 2 nights cooped up, and unable to ventilate the fumes get to you). – Deborah Middleton
  17. Put as much as you can in plastic tubs. Especially shoes. Came back after Rita and had a tree through my house. Went right through my closet. No shoes, actually very little of anything. SO PUT AS MUCH IN PLASTIC TUBS AS YOU CAN. Forget the furniture, appliances they can be replaced. – Sue Tidwell
  18. In case it helps everyone is welcome to download the Hurricane and Evacuation topics (and some others) in PDF from our preparedness book. – Janet Liebsch
  19. It’s very wise to unpack your BOB every three months or so, minimum once or twice a year. It helps to be sure what is in there…items you decide you don’t really need and more importantly…items you may not have and really should have. WEIGHT…it’s also important to put those suckers on and see if you can actually carry it 🙂 better yet we need to be walking with them ON 🙁 physical fitness should be one of our number one preparedness priorities…as I point a finger at MYSELF 🙂 – Sue Heath Reynolds
  20. Prepare to defend your home at all costs. You don’t know how long the grid will be down and there will be looters. – Mac Slavo

These pieces of advice are all from those who have lived through this ordeal. They shared their stories because they want to help others prepare and get ready – listen to them. If you need a guide to help you in your preparations, consider The Prepper’s Blueprint to get you disaster ready – step-by-step. Do not wait until the last-minute to prepare or the items you need to live through this ordeal will be limited.

If you live in a highly populated area, understand that resources will diminish quickly, so preparing beforehand can circumvent this. You can always start out with these basic preparedness items to get through a disaster:

  1. Food and alternative ways to cook food
  2. Water – 1 gallon per person/per day for consuming only. Plan more for sanitary needs.
  3. Fuel for generators. Also, consider charcoal for outdoor grills
  4. Batteries and battery charger
  5. Flashlights and lanterns
  6. Generator
  7. Emergency lighting
  8. Ice
  9. Medical supply
  10. Items for baby needs
  11. Sanitation supplies

Ultimately, you are the only one who can best care for your family. Having a stash of your family’s favorite canned or dry goods, a supply of water and a simple medical kit can maintain your basic needs for a short-lived disaster. This simple preparedness supply could set you apart from the unprepared. If you live in an area prone to hurricanes, now is the time to prepare. Listen to the advice of your fellow man.


Additional Reading:



Medical Needs





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The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Eating Well When the SHTF! The Legacy Food Mega Sampler Pack – Over 41,000 Calories Total!

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Many of us know how fragile our economy and transportation systems are.  One hiccup can leave an area without food deliveries for a while.  Then, throw in there all the “other” stuff that comes with a crisis: do you bug in or bug out? Is everyone safe?  Are people acting civil or like animals “out there?”  Can this crisis get further out of control?  What would that look like? There are a bunch of things to consider.  That’s why we prep!

In a crisis, food is going to be important!  Being able to make quick meals, getting the right amount of calories, having food that you can bug out with if you need to, not having to depend on the government…all these are important things to consider when storing food.  That’s why food storage is one of the big topics that comes up in preparedness and survival talk.

Preppers all agree that you should store what you eat and eat what you store.  Your food storage should be made up of what you have in your pantry, canned foods and long term food storage, like #10 cans and buckets of food staples you can make on your own with mylar bags, oxygen absorbers, and 5-gallon buckets.  But many agree that you should have some freeze-dried food as well.

I was recently sent the Legacy Mega Sample Pack.  This food bucket is filled with 183 servings of long term food storage.  Legacy foods are different in that they provide 1 1/2 – 2 cups per serving.  When you’re hungry, that will make a big difference!  Each serving is an average of 227 calories.  The total number of calories of the Mega Pack is 41,600.  In an average 2,000 calorie day, the bucket will provide one person with 20 days worth of food.

“The 183 Serving MEGA Sample Pack from Legacy Premium includes 4 different breakfasts (16 servings total), 19 different entrees (76 servings total), 6 side dishes (24 servings total), 2 drink mixes (32 servings total), and coffee (35 servings total).” SOURCE

So How Does It Taste?

I chose to cook the Alfredo Pasta for the taste test.  I was impressed!  I’m not quite sure what I was expecting.  Probably something that was edible, but more “survival” food.  The food could actually be served for a regular family meal.

It’s important to know that Legacy food doesn’t only taste good, but is gluten free and vegetarian.

The Legacy Mega Sampler Pack has 76 Five Star ratings on the Legacy Page and a total of 4.5 Stars on Amazon.  The pack breaks down to $10.95 per pound of food.  This food will last 25 years if kept in a controlled environment.  If you are looking to add some freeze-dried food to your long term food storage or you want some to be a part of your BOB or 72-hour kit, you should really consider the Legacy Mega Sampler Pack.  Get even more info. here!

Pic Review

This sucker is huge! Check out the 5 gallon Home Depot bucket for comparison!

View inside the bucket!






Cooking it up!

Pour and Whisk baby!

Boiling! Just about time!

Finished product!


Why I Won’t be Buying the Harvest Right Home Freeze Dryer–Yet

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Freeze drying your own food at home is an appealing idea to many people who are interested in food storage. The Harvest Right freeze dryer has received a lot of attention, but I share my thoughts on why I’m not yet ready to purchase one for my home.

The post Why I Won’t be Buying the Harvest Right Home Freeze Dryer–Yet appeared first on Simple Family Preparedness.

When Grocery Stores Go Empty, These Four Foods Will Help You Survive

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The only thing preppers fear more than masses of unprepared people during an emergency, is being one of those people. That’s why our ultimate nightmare scenario would be not having any non-perishable food on hand during a serious disaster. However, there’s plenty of reasons why an otherwise prepared person might not be prepared when the SHTF.

You could be out-of-town or out of the country, visiting family members who aren’t preppers. Or perhaps you’re having financial problems. So maybe you’ve had to dip into your food supply, or if you prefer buying canned food over freeze-dried food, you haven’t been able to restock items that have spoiled. Or perhaps you’re new to prepping, and you haven’t gotten around to building up a food supply.

Whatever the case may be, you should ask yourself, what would you do if you were one of those people who race to the grocery store at the last-minute during a disaster? Before you answer that, you have to consider the very real possibility that by the time you reach the grocery store, the shelves will be at least partially stripped.

The first food items that will sell out mostly consist of things that are already cooked or prepared in some way, including canned foods, frozen dishes, and bread. Fresh meat and eggs would also disappear pretty fast, despite the fact that they need to be cooked.

Ideally, you want to avoid this scenario altogether by prepping beforehand. In The Prepper’s Cookbook, Tess Pennington highlights key strategies for building an emergency pantry. This takes planning, so if you haven’t already done so, start today. Ideally, you want to store shelf stable foods that your family normally consumes, as well as find foods that are multi-dynamic and serve many purposes. These are the 25 foods she suggests that preppers should have in their pantries.

Have a Back-Up Plan For the Grocery Store

If you end up having to rush to the grocery store during an emergency, you should be prepared to employ a different strategy for finding food. If, when you arrive at the store, there are already a lot of people grabbing the low hanging fruit like canned foods, bread, etc., don’t join them. You’re probably only going to find the scraps that they haven’t gotten to yet. Instead, move immediately towards the food items that won’t disappear as quickly, and can substitute the foods that everyone is going to fight over first.

To employ this strategy properly, you only need one thing. Something to cook with that doesn’t require the grid, such as a camp stove with a few fuel canisters. You’ll need something like that, because many of the food items that disappear later in the game, tend to need some preparation.

These Four Emergency Food Alternatives Can Keep You Alive

So with that said, what kinds of foods should you go after when you arrive at a grocery store later than everyone else?

  • Instead of bread, go straight for the flour. Don’t worry if you can’t find any yeast. You can always make hardtack, tortillas or naan. You might also find that the sacks of dried rice and beans won’t disappear until after the canned foods go. When combined, these two make a complete protein and are perfect for emergency food meals. Keep cooking times in mind with the beans and go for small beans like navy or lentils.
  • If you find that the produce section is stripped bare, go to the supplement aisle instead. There you’ll find all of the vitamins and minerals that are normally found in fresh produce. Look for food based or whole food vitamins. You’ll also find protein powders that can at least partially substitute fresh meat. As well, look for seeds to sprout. Sprouts provide the highest amount of vitamins, minerals, proteins and enzymes of any of food per unit of calorie. Enzymes are essential because they heal the body, cleanse the body, prevent diseases, enhance the overall functioning of bodily organs, aids in digestion, and removes gas from the stomach.
  • If fresh meat or canned meat is gone from the shelves, a substitute for is dog food. Though this may disgust most people, desperate times call for desperate measures. It’s really cheap and packed with protein. The only downside, of course, is that pet food usually doesn’t face the same health standards as human food. If it can be helped, go for the wet food instead of the kibble. Though you’ll probably be fine eating any dog food for a couple of weeks, dry dog food isn’t as safe as wet food. Plus, the cans of wet food will be much more hydrating.
  • And finally, instead of trying to find butter, which will be one of the first food items to disappear, try looking for alternatives. Remember, you need fats in your diet. Healthy oils like coconut oil or avocado oil provide healthy nutrition and canI be used for cooking, added to coffee, oats, beverages, and other foods. In addition, one of the most nutrient dense foods that are often forgotten during emergency food planning is in the health aisle. Look for granola and nuts. Nuts are calorie dense and full of fiber to help you stay full longer. Due to the high protein count of this natural food, it can be an efficient meat replacement too. Look for non-salted nut varieties to keep you hydrated longer. It’s packed with calories and can go weeks without spoiling when it’s not refrigerated.  Read more about the ideal bug out meal plan here. Alternatively, if all the healthy oils and nuts have been taken, look for some lard. It’s sometimes labeled “manteca.” It will probably be overlooked, but has just as many calories as butter, and lasts a really long time.

Of course, many of these items aren’t the best tasting or the most healthy. They’re certainly not ideal. But then again, neither is being caught in a disaster without your food preps. If you arrive at the grocery store before everyone else, by all means, go after the good stuff. However, if you aren’t lucky enough to beat the crowds, now you know what kinds of foods you should grab first.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

What Preppers Are Storing That Will Kill Them!

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What Preppers Are Storing That Will Kill Them Cat Ellis “Herbal Prepper Live” Audio in player below! Could you be stockpiling something that will ultimately kill you after SHTF? Odds are, you have been storing this stuff for years. What is this potentially deadly and exceedingly common prepping item? If you guessed prepackaged food storage, … Continue reading What Preppers Are Storing That Will Kill Them!

The post What Preppers Are Storing That Will Kill Them! appeared first on Prepper Broadcasting |Network.

11 Most Popular Survival Foods

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One of the cornerstones of survival, finding enough food to keep you and your loved ones alive when times get tough, is arguably the most important challenge you will face. In survival situations, though, some foods will make the cut while others are best reserved for softer times (sorry chocolate cake lovers). When it comes […]

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4 Things You Must Eat To Avoid Malnutrition

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Nutrition is a topic that doesn’t get much attention in the prepper community, but it should. Let’s say you’re living through a long-term disaster and every day you’re eating rice, gravy, pasta, sauce, and canned soup. You’ll certainly be getting enough calories, but what about vitamins and minerals? Without a well-rounded diet, you will slowly […]

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Don’t Forget to Include this Essential Ingredient in Your Food Storage

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This post is by Bernie Carr, apartmentprepper.com Besides basic things like food and water, we take for granted many other items we use on a daily basis such as toilet paper, soap, toothpaste, trash bags, clothing, etc.  One item that came to mind is salt.  I decided we need to store more salt:  it is inexpensive and plentiful now, but if we were to run out, we would really miss it.  For hundreds of years, salt was not readily available […]

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Rodent Prevention: Seal Up, Trap Up and Clean Up

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Rodents are responsible for the spread over 35 diseases. These diseases can be spread to humans directly, through handling of rodents, through contact with rodent feces, urine, or saliva, or through rodent bites. Diseases carried by rodents can also be spread to humans indirectly, through ticks, mites or fleas that have fed on an infected…

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How Long Does Shelf Food Really Last

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Just about any food item that you pick up is going to have a date that says something along the lines of “sell by,” “best if used by,” or “use by.” The question is, though, how important are those dates? Well, in some instances, they’re important. In others, not so much.

Baby formulas have strict dates on them – they’re about the only foods absolutely required by law to have them. Stores can’t sell them beyond that date and it’s not recommended that you use them beyond that, either.

Perishable Items

Perishable items such as milk, eggs, and meats should be used by the date on the package. Most meats have a “sell by” date, which means that the store or producer has likely figured that you’re going to keep it in your fridge for up to a week after that, so they allow a little wiggle room.

If you buy perishables that are within a couple of days of the “sell by” date, either use it or freeze it within a day or so just to be safe. It’s always a good idea, especially with meat, to eat it or freeze it within a few days of buying it even if you haven’t reached that date. (Poultry – 1-3 days, other meats, 3-5 days) It’s better to be safe than suffer food poisoning.

Now, if you’re talking about perishables that came from your farm, you may have a little more wiggle room.

Discover the ingenious recipes that helped our ancestors stay alive!


Eggs most certainly last longer – It’s not uncommon for an egg to be a couple of weeks old by the time you buy them at the grocery store so if you’re pulling them straight from under the hen as soon as she lays it, you have some extra fridge time on those babies.

When you buy them from the store, you still have a minimum of 3-5 weeks that they’ll be good. Want to know if an egg is bad? Use the water test. If you put it in a container of water and it sinks, it’s fresh. If it sort of hover-floats with one end sticking up, but the rest trying to sink, it’s not so fresh anymore but edible. If it floats like your bobber in the middle of a choppy sea, toss it.


Milk, on the other hand, may not have any extra time, especially if you don’t pasteurize it – which we never did. The good thing about milk is that you don’t have to guess if it’s good or not. One solid swig of spoiled milk and there’s no doubt left in your mind! I’ve found that the “sell by” dates on my store-bought milk (oh how I miss the good stuff!!) usually allows me a week or so beyond it to drink it up.

Other foods, such as canned foods or shelf-stable foods, have the same tags, but this often has more to do with quality than safety.

For instance, I found a box of mac and cheese in the cabinet (I rarely cook that type of food, so it had been there awhile). The mystery cheese powder was a little dark and I found that the “best by” date was nearing. Like within a week. I mixed it up and, though I didn’t get sick, it didn’t taste that great. This is a good reason to practice the First-In-First-Out rotation method.

Food Preserved at Home

Food that you preserve at home has expiration dates, too, or at least some of them do. So, let’s talk about expiration dates, when they’re relevant, why they’re important, and how you can keep track.

The best way to determine if perishable foods are good is to look at them, feel them, and give them the sniff test. Bad meat will smell “off” and may look a little discolored and feel slimy. Especially with poultry, if you suspect it may be bad, pitch it – it’s not worth the risk.

If you ever run across a commercial can of food that’s bulging or leaking, toss it. If your home-canned goods are leaking or the seal has popped, toss it. If, when you open either commercial or home-canned goods, the food is frothy, discolored, milky, slimy, or smells off, toss it. Those are all pretty good signs that botulism is present.

After you throw it away, scrub your hands in hot, soapy water. That’s a bug that’s meaner than old Aunt Sally when she’s lost her teeth and her panty hose are twisted, and you don’t want to mess with it.

Canned Foods

I grew up on a farm and learned about food preservation early. We always canned enough to get us through for two years each season. That means that often, even when we rotated the foods out, we had foods that didn’t get eaten for several years because we may have overestimated.

Mom always said it was better to have too much put back than not enough. Of course, foods like apple pie filling didn’t usually last that long! We lived on a farm and we all hunted, which means that we had plenty of meat. We typically canned the majority of that. We’d make spaghetti sauce, canned meatballs, soups, and other meals in a jar, in addition to canning them separately.

Some we dehydrated into jerky, but that was usually just for fun – it never lasted more than a couple of days.

As far as home-canned foods are concerned, most “official” agencies will tell you that it’s good for anywhere from 5-10 years. Some even speculate that it’s good for up to 20. I loved the part in the movie “Holes” where the kid was trapped in the desert and lived off of 100-year-old canned spiced peaches that he dubbed “sploosh” because they were just mush.

I don’t know if I’d let my canned goods go quite that long, but I’d be comfortable eating them at 10 years, for sure. As a matter of fact, I have.

Dried Goods

Foods such as flour, salt, sugar, rice, and beans all have really long shelf lives. As a matter of fact, the only one in the bunch that really has an expiration date is the flour, and even it’s good for at least a year, though some say 6 months. As a baker, I can tell you that I’ve used flour that was a year old and it was fine.

That was all-purpose, though. When you get into the self-rising, it may go bad faster so do a test batch and add more salt and baking powder if you don’t get a good rise.

You can tell when flour goes bad because it gets a rancid smell to it and it may get oily or have a weird, sticky texture and off smell.

The most important step to take to getting the most mileage out of all of your dried goods is to store them properly: keep them in air-tight containers in cool, dark places.

Vacuum Sealing

I’ve taken to buying all of my cheese vacuum-sealed. The same thing goes for deli meat, if you can find it. Air is every food’s worst enemy because bacteria (except botulism) need air to grow. I even smash my packages of cheese, etc. flat and squeeze out as much air as possible, and it’s seriously increased my shelf time since doing that.

If you have a vacuum sealer at home, use it! Seriously, it can double or even triple the shelf life of food.


Sharpies are your friend. If you’re canning or preserving food at home, date everything that you make with the date that you made it. Then you know how long you’ve had it when you reach for it. For that matter, do the same thing with canned and shelf-stable foods that you buy at the store. Use either the date you bought it or the “best by” date. Then you don’t have to break out the magnifying glass to find the “best by” date.


Organize your food so that the oldest food gets used first. This is easy to do by just putting the new food behind the older foods every time you bring in something new. Then you know for a fact that what’s in front is what you should use.

Finally, the shelf life of foods is most certainly affected by how you store it. Canned goods should always be stored in a cool, dark place. Milk, meat, and eggs should be refrigerated at about 35 degrees, and veggies should go in the crisper drawer because the temperature is different there, too.

Just as an aside, milk, butter, and other dairy products will freeze just fine, though they may separate a bit. The texture of your cheese may be a bit weird, too, but it should still taste fine. You can also home-can butter.

Knowing the shelf life of your foods is important, but what’s more important is knowing how to tell if they’re bad. If you even ask yourself, “Hmm. This looks/smells/feels weird. I wonder if it’s good?” then the answer is to toss it. Food poisoning is, at the very least, brutal until you get through it 5-8 hours later, and at its worst can be fatal.

Go forth and eat safely!

Click the banner below and discover our farfether’ survival food secrets!

If you can think of any tips or advice about food shelf life that I’ve missed here, please feel free to mention them in the comments section below!

This article has been written by Theresa Crouse for Survivopedia. 

7 Essential Prepper Food Storage Containers

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7 Essential Prepper Food Storage Containers Food storage is essential for preparing for almost any disaster or SHTF situation. What you store your food in can make a big difference in it’s shelf life and longevity. There is not just one best container for storing foods, many different types are better for different uses. Whether …

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One Week of Food Prep in One Day

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Cooking from scratch is the best way to save money in your family budget. If you can do one week of food prep in one day you will be ahead of the game.

Cooking from scratch is the best way to save money in your family budget, but it can be time-consuming when you don’t have a plan. If you can do one week of food prep in one day you will be ahead of the game at dinner time. I’m excited to have my daughter Allison Easterling, […]

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Growing a Robust Pantry

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Growing a Robust Pantry There is more to having a well stocked pantry than just buying a bunch of food and putting it on a shelf. A robust pantry has a healthy mix of home canned and store bought foods. A pantry is a revolving thing and though it can take a bit to start, …

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How To Use Canned Ground Beef

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I’m so excited to share with you how to use canned ground beef! You may remember I took classes to receive my Master Preserver Canning Certificate from USU (Utah State University) extension service using the USDA canning guidelines. I have canned everything possible now after taking that class. Well, I better clarify that I have not pressure canned any wild meat. By the way, I talked Mark into taking the class with me and we both passed the test with flying colors, thank goodness! We pressure canned cooked ground beef and cooked ground beef patties. We also pressure canned raw chicken. Here’s the deal, it was great pressure canning meat in the class. I must admit I will not do it at home. Mark and I eat very little meat, but I loved the experience and it’s really easy to do.

BUT, after Pleasant Hill Grain sent me some cans of cooked ground beef so I could sample it and write a review, I was literally in awe. Why would I do this myself when I can buy two cases of it from a commercial company I trust? After I fixed the chili with the first can of cooked ground beef, I went online and ordered two cases. Oh, my goodness, you can make so many things with just one can! I remember growing up and we had hamburger meat several times a week. I grew up with a single mom so money was tight, but I didn’t know how tight at the time. Then my mom remarried and things were a little better, but we still didn’t have a lot of fluff, so speak. My mom taught me to make bread, and after having kids of my own, I taught them how to make bread for their family too.

What I love about opening a can of cooked ground beef is the meat is ready to add to most every recipe we want to make that calls for meat. It won’t make meatloaf because it’s cooked crumbled beef, but that’s okay. I love having something in my pantry that I can add to a meal at the last minute, or, to prepare a meal in the slow cooker. Here are a few meals I started thinking about that we can all make. Please send me your ideas and I will add them to my list. Who wouldn’t love having 13 ounces of ground cooked ground beef in a can and ready to go? I’m going to tell everyone I know about this meat! We can all get canned tuna, roast beef or chicken at Costco, but not cooked ground beef! Woohoo!

I used to buy the frozen meatballs so Mark could have some meat in his spaghetti, not anymore, I’ll grab a can of this yummy ground beef!

How To Use Canned Ground Beef:

  1. Soups
  2. Chili
  3. Stroganoff
  4. Casseroles
  5. Creamed ground beef over biscuits
  6. Spaghetti
  7. Tacos
  8. Snack ramen, beef, and peas
  9. Lasagna
  10. Sloppy joes
  11. Burritos
  12. Beans, rice, and beef
  13. Stuffed bell peppers
  14. Manicotti
  15. Tamale pie
  16. Shepherds pie
  17. Asian wraps
  18. Taco soup
  19. Mexican pie
  20. Mexican pizza
  21. Goulash
  22. Tator Tot casserole
  23. Beef nacho casserole
  24. Italian wedding soup
  25. Seven layers Mexican dip

If you have a farm or mini farm and raise your own beef, that’s awesome! This works for me and I don’t use any freezer space to store my cooked ground beef! Here’s yet another way to be prepared for the unexpected. If we lose power, we still have some meat on our pantry shelves. Agaiin, if you have ideas of how to use this kind of meat product please let me know.  I love sharing my reader’s ideas so the world can learn and be better prepared.  Thanks for your loyalty and for visiting my site.

My favorite things:

Lodge L12CO3 Cast Iron Camp Dutch Oven, 6 quart

Lodge L10SK3ASHH41B Cast Iron Skillet, Pre-Seasoned, 12-inch

Kelly Kettle Large Stainless Steel Base Camp Basic Kit

WaterBrick 1833-0001 Stackable Water and Food Storage Container, 3.5 gal of Liquid, 27 lb of Dry Food Products, Blue

Water Storage Containers – WaterBrick – 8 Pack Blue

WaterBrick – 4 Pack Blue with Spigot

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My Favorite Kind Of Food Storage

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This is my favorite kind of food storage, when you can stretch a meal from one can of meat, for instance, for an entire family. When my girls were growing up we always had taco Fridays. I bet you can picture what I’m about to say, I would add rice to stretch the cooked 1/2 pound hamburger for six people. Sometimes, I would add leftover hash browns. Right? Well, Pleasant Hill Grain asked me if I would do a review on some of the new food storage items they carry. You may remember that company because I mention them when I’m doing a post on my colored 5-gallon buckets with matching Gamma lids. Yep, that’s the company. These opinions today are my own, I will never agree to do a review on items I will not use or eat myself, so let’s get started. P.S. I can tell you I love everything they sell on their website. I’ve been using them to purchase so many products over the years.

These are the items I received, as shown above, for two reasons I will show you a few cans that are open. I wanted to see what was in some of the cans and I’m sure you do too! I have recommended the “Red Feather” butter in a can for years, its butter and It’s yummy! I have heard about the “Bega Cheese” from Australia, but had never tried it. It tastes a little like Velveeta cheese, but a little milder. It would be a great treat on crackers after a disaster! Trust me on that one, we will soon get tired of peanut butter and jelly on crackers. Although, that sounds pretty good right now! LOL! If you can’t or have no desire to make bread, store a few boxes of crackers that we’ll need to fill our bellies with some food. Add some of this meat with some mayo on the crackers, or add it to a casserole and we have a meal.

My Favorite Kind of Food Storage

The box came with a note and I quote part of it, “The largest consumption region for canned cheese is the Middle East, but Bega isn’t a Middle-Eastern company, it’s an Australian company and their cheese is produced in Austrailia. Bega uses the same packaging for cheese that’s shipped worldwide, so the labeling and certification is designed to best suit the areas where their products are most popular.” I’m using the cooked ground beef shown above in some chili tonight, add some beans, diced tomatoes, and spices and I’m good to go. I have grated cheese and chopped onion with crackers on the side. I love it!

I’ve seen this cheese available at so many emergency preparedness stores and wondered what it looked like. I was always hoping they had testers of the cheese like at Costco. I would buy it for sure now to add to my food storage stash. Add some salsa with it and bring on the tortilla chips, yummy!

Here’s a picture of the bacon right out of the “Yoder’s” bacon can. I did a post on Yoder’s bacon and compared it to a package of the slightly thin cooked bacon from Costco in the refrigerator section a few years ago. It’s the same thing, or seems like the same thing to me. It had the exact same number of slices, yes it did! Awesome, huh? Yet, the can takes up so little space on the pantry shelf (no refrigerations required). You will love some bacon in your food storage for a special treat when the freezers do not work because of a power outage. It makes me want a BLT as in bacon, lettuce and tomato sandwich right now. Everything is better with bacon on it, don’t you think so?

My Favorite Kind of Food Storage

I was really glad Pleasant Hill Grain sent me a can of Ghee-Clarified butter. Here’s the deal, I took the classes last year from the USU via the USDA and passed the test to receive my Master Preserver Canning Certificate. I learned how to preserve (pressure can, water bath, dehydrate, etc.) many things. I did learn we cannot can the following items:

  1. Butter or Ghee (clarified butter, because it still has too much fat). Let me explain how you can use this can of Ghee. You can use it to barbecue your meat, saute and fry egg dishes, veggies, and dipping sauces. Use it for baking healthier cakes, pies, pastries, and candy. It has a great flavor on popped popcorn. you can use it in place of 1/2 to 2/3 as much of your regular cooking oils. It’s lactose-free and has no trans fat. The ingredients are fresh pasteurized cream.
  2. Bacon, it’s not safe, it has too much fat
  3. Eggs
  4. Milk, because of too much fat

I know I have received several emails saying people have links where you can follow on how to safely “can them”, sorry, I follow the USDA guidelines. They suggest we do not. I have been canning food for over 50 years and I follow the USDA rules. It’s how I roll. I love that commercial companies make it available in a safe way for us to store for future use on our pantry shelves.

The canned turkey and chicken have no water added, only salt and pepper. They would be great in casseroles, or add some mayo for sandwiches. The pork and beef chunks also have no water added, just salt and pepper. I grew up on roast beef leftover meat with mayo and relish, so that can is ready to open for me any day now! I like the size of the cans because I can make the following items and more with any of the canned meats:

  1. tacos
  2. enchiladas
  3. pork carnitas
  4. soups
  5. stews
  6. casseroles
  7. beef stroganoff
  8. pork burritos
  9. chicken burritos
  10. beef burritos
  11. creamed turkey over crepes
  12. chili

You get what I’m saying, the menus are not limited at all. The meats are all cooked, we just add them to any meal, easy peasy. Thank you, Pleasant Hill Grain for giving me the chance to share my favorite kind of food storage with my readers. May God bless you for your effort to fill your shelves with food your family will enjoy eating.

Pleasant Hill Grain meats

Pleasant Hill Grain dairy

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Do You Really Have Enough Food?

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Do You Really Have Enough Food? Preppers love to use calculators to figure out how long their food supplies will last. There are grain calculators, calorie calculators, personalized calculators for the size of your family – all sorts of calculators. But despite careful computation, there are a few factors that people frequently leave out of …

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How Can I Store Food Storage In A Small Home?

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Have you sometimes wondered “how can I store food storage in a small home?” Well, I have a fairly small home, it’s only 1900 square feet. I am going to show you my home in small doses because otherwise, the post would take too long to load. I have a three car garage, if you can call it a three car garage with the narrow one car section. You can barely fit two very small cars in the double garage and one car in the third stall. Mark and I use the third garage section for our emergency preparedness items that can withstand the heat in the summer. Everything else is stored inside my home. The temperatures here in Southern Utah can get up to 120 degrees in the summer, so all food items we keep inside where the temperature is controlled. The ideal temperature for food storage would be 50-70 degrees. I can’t afford to keep the temperatures this low, so my food storage will not last the full 25 years (per some cans), just giving you the heads-up here.

I love watching the TV shows that talk about “Tiny Houses”.  If I didn’t have food storage or emergency preparedness items I could easily live in one of those. My husband, Mark, not so much, so here we stay because my passion is being prepared for the unexpected. I started taking pictures of some of my preparedness items and realized I will have to write two or three posts to show you how you can store food storage and emergency preparedness items.

I have received several emails asking me “where do you store your food storage, Linda?” I’ve been asked to speak to a few groups in September, which is National Emergency Preparedness Month, so I decided to hire a professional photographer to take pictures of all my stuff as I pulled them out of the plastic protector bags. I can no longer haul all of my emergency preps or food storage to classes where I teach, so now I will bring pictures and make a slide show.

I’m going to start with my basic food storage items that I must have in order to make freshly ground whole wheat bread for Mark and I every two weeks or so. So my first must have items are my wheat grinders. The one on the far left is by far the best electric wheat grinder I have ever used. This one is available at one of my favorite stores: Pleasant Hill Grain. The middle one I have used for years and is available at most stores. NutriMill Classic 760200 High Speed Grain Mill, 1200 Watt, 5 Cups Per Minute. The Red hand wheat grinder I purchased from a company in Montana. They are handmade and you can grind hard white wheat from coarse to fine whole wheat flour. It does many things with a lot of hand power. The Grain Maker-made in the USA

store food storage

Next, I’m sharing a picture of my Bosch bread mixer, I can’t keep my grocery bill down without making bread. Sometimes, Costco has them on display for a great price. Bosch MUM6N10UC Universal Plus Stand Mixer, 800 Watt, 6.5-Quarts with Dough Hook, Scraper and Double Beater  If you can learn to make bread, you can survive most any disaster. I used to make bread by hand with a huge silver bowl, I love making bread and teaching others how to make it.

store food storage

Now, this is my hard white wheat that I store in my guest room next to the bedroom wall. Now, if I had children living at home, this wouldn’t work. The kids need room to play. But at least you can see how I store my wheat. It’s too hot to store wheat in my garage.

store food storage

I traded out my old Shelf Reliance rolling racks because I couldn’t see exactly what I had. It was driving me crazy. So I bought these shelves online at Costco. They are 72 inches tall by 18 inches deep and 48 inches wide. I bought the heavy duty wheels that go with them and I use bungee’s to keep the canned goods secured to the shelves. I will show the old shelves I used to have below. They took up way too much room, and I like to see at a glance what I need to grab. If I had a basement with built in shelves I would love it. But this house does not have a basement. So there you have it.

store food storage

The picture below is my grand children’s guest bedroom lined with two sets of bunk beds. Under each bunk bed I have several cases of food storage stashed, neat and tidy!

store food storage

These were my old shelves, which worked fine, but they took up too much room in the grandkids’ guest bedroom. We used to roll them out into our bedroom when we had guests, but that was getting tiresome so we switched them out. I like the new ones much better.

store food storage

Take a walk around your house and see if you can stash some extra cans above the refrigerator, you know the cabinets we can’t reach. Do you have any shelves in your closets that could be used for some cases of food? What about the coffee table? Do you have side tables that are empty, fill them with a few cans of beans. If you have a hall closet with a shelf above it, add some cases there. What about under your beds? As I’m writing this, I’m starting to feel like a hoarder. I’m not a hoarder, just a chick that’s not going to stand in line at a grocery store for food or water after a disaster.

Would I love a basement or one whole room for food storage, I sure would. But, I have a small home and we are making it work to store food storage, one can at a time. May God bless you for your efforts to prepared for the unexpected. We are going to need to be prepared, I promise.


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Global Famine: UN Announces That The Worst Food Crisis Since World War II Is Happening Right Now

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Global Famine: UN Announces That The Worst Food Crisis Since World War II Is Happening Right Now   Food storage is an important part of any prepper or survivalists fan. We all fear starving to death in times of need or disaster. When you read an article like the one here you get a reminder that …

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5 Homemade Rat Traps to Keep Your Food Storage Rodent-Free

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5 Homemade Rat Traps to Keep Your Food Storage Rodent-Free A rat in the pantry is a quick way to ruin your day. They can gnaw through containers like they arent even there and make short work of all your hard work. Luckily for us, the same drive that pushes them to infiltrate our homes makes …

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Product Review: Valley Food Storage

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Valley Food Storage recently  asked if I would be willing to review some of their products. I said “send me what you want me to review, and I will give it an honest review on my website.” The following is that review. Please note that Valley Food Storage did not pay me to do this review. 

Valley Food Storage (website: https://valleyfoodstorage.com) provides healthy long-term food storage (freeze-dried foods, powdered foods, and related items). By healthy, they mean:

  • No GMOs
  • No Artifical Preservatives or Chemicals
  • No Fillers
  • No Hydrogenated Oils
  • No MSG
  • Many Gluten-Free Options
  • Many Dairy-Free Options 

Overall, I was extremely impressed with the quality and taste of the products they sent me to review. I also really appreciate the emphasis they place on providing healthy options. A quick look at their website revealed that their prices seem to be among the most affordable in the industry (several other similar companies are extremely expensive by comparison). Here are the individual reviews of the five products they sent me:

Pasta Primavera – Simple to make. Just add water and heat. The pasta primavera has a good taste, and was not at all powdery (which is my experience with another company’s pasta). I’m not much of  pasta person, but my mother is, so I had her try this also. She really liked it, too. 

Freeze-Dried Coconut Milk Bites – WOW!! You eat this straight out of the bag as a snack. I loved it, and will likely order some just to eat as a snack.  Tastes great. I also added  some to my coffee, which both sweetened my coffee and gave it a coconut flavor. Excellent. 

Freeze-Dried Vanilla Greek Yogurt – Tastes exactly like vanilla Greek yogurt, which it is, of course, just freeze dried. You can eat this straight out of the bag, too. It is quite sweet, so it will satisfy any sugar craving you might have.

Freeze-Dried Strawberry Slices – You can reconstitute the strawberries, or eat them straight out of the package. I tried them both ways, and they tasted like strawberries. Very good.

Pineapple Chunks – Like the strawberries, you can either eat the pineapple chunks straight out of the bag or reconstitute them with water. Either way, they taste like pineapples! 

If you are looking for long-term food storage options, check out Valley Food Storage. Their list of products is extensive, and not just food items, but also water storage & purification, and other emergency supplies. 

Is Your Home SHTF Ready?

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Is Your Home SHTF Ready? Host: Highlander “Survival & Tech Preps “ Audio in player below! Is your home SHTF ready? We will find this out and perhaps give you a few ideas of what you could do or expect if you’re not “Home Ready”. With the growing threat of everyday random violence even the best … Continue reading Is Your Home SHTF Ready?

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Easy One-Month Food Storage Supply

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It’s really very easy to get started with my easy one-month food storage supply for your pantry. I have this nifty food storage chart. If you haven’t seen it before, here it is again. Where Do I Start by Food Storage Moms  You basically print the sheet out and start filling in the blanks on the page(s). All you have to do is just start thinking of what you would like to eat for breakfast, lunch, and dinner. I would have to add some snacks because I’m a snacker. While you look at the sheet, gather your family around and write down some items you have in the pantry NOW, or could slowly add to your food storage stash for emergencies. The list is for seven days, Sunday through Monday. One section is for breakfasts, one for lunches, and one section for dinners. It would be great to make a trip to the local grocery store and have each family member choose the items they would like to eat. Remember, if your family won’t eat, don’t buy it.

Of course, fresh fruit and vegetables from the garden, your local farmer’s market or grocery store are always the best, but they may not be available in an emergency situation. The facilities may all be closed. If we are quarantined, for instance, say for 30 days, what do you have in your house this very minute you can eat, and for how long? What about water? I know the American Red Cross states one gallon of water per person per day, I disagree. It’s better than nothing, but I get thirsty thinking I could only have one gallon per day. I live in the desert where it can get up to 115-120 degrees in the summer. I highly recommend a minimum of 2-gallons per person per day, but preferably 4-gallons. Now, some of the cans or jars of fruit and vegetables have liquid in them that would help with the liquid we need to hydrate ourselves. But, I am a water drinker, big time. Just giving you the heads up, be prepared with water.

We are all aware of the different disasters like ice storms, snow storms, flooding, hurricanes, and tornadoes, to name just a few that we see going on all around the country. We could also have a pandemic, and be quarantined to our homes. I hope this never happens, but it could. I don’t know if you remember me talking about the POD (Point of Distribution) that’s been started all over the US via church facilities and controlled by your local health department. Here’s a link if you missed it: http://www.foodstoragemoms.com/2015/11/point-of-distribution-by-fema/

A local church leader in the neighborhood asked me if I would participate in the distribution of antibiotics in case of a pandemic as shown above. Several churches and organizations were asked to go to a local center and be trained on how to do this. I dragged Mark to the training. I don’t agree with the location since it wasn’t the most central location for our area, but I’m not in charge so I will duct tape my mouth shut on that one. Our neighborhood location will cover a ten-mile radius of people and there is no way people would walk that far, well I guess I better say I can’t, and I won’t. Can you imagine the traffic to get there in a car? We could drive there if our roads are even driveable. I’m a preparedness chick, so that’s how I think. Anyway, the US is expecting a pandemic or emergency of some sort so if we have to be in our homes for an extended period of time, we better get our homes prepared with food, water, and first aid items at the very least.

Keep in mind Mark and I don’t eat processed food every day, but I picked up a few items because I teach classes and I hired a professional photographer to take pictures of my stuff to show people in the class what I have available. I’m too tired to haul Sun Ovens, butane stoves, WaterBricks, etc. to each class. Please note, I took this picture above. I am not a professional photographer. If you purchase some canned goods and you don’t use them by the end of the year, please donate them to your local food bank unless they have an extended expiration date.

Easy One-Month Food Storage Supply

I picture having turkey and mayo on crackers like at Costco when they have samples. We all love those samples, or at least most of the stuff they give away to taste. All we need to do is plan 30 meals for breakfast, 30 meals for lunch and 30 meals for dinner. We can do it, one meal at a time, I promise.

Breakfast: Pancakes, syrup, and applesauce or muffin mixes (if you have a way to bake them). Open the cans of fruit cocktail and see who gets the red cherry in the can. I can still remember those days with my daughters.

Lunch: Crackers, turkey, and mayo or crackers with peanut butter and jam. If you have bread in the freezer, that works. If not, store some crackers. Green beans taste great right out of the can at room temperature. Peaches or applesauce tastes great at room temperature.

Dinner: Chili, crackers, green beans, and peaches. You can buy soup, stews or just canned beans. If you can make tortillas, you rock!

Now, after you fill out the sheet for one week, print off three more sheets and fill them in as well. You now have one month of food storage ideas to start your easy one-month food storage supply! Please fill your shopping baskets as soon as your budget allows. You do not have to buy #10 cans

Keep in mind if it’s easier for you, buy a bucket of food storage the next time you go to Costco’s, or Sam’s Club, check it out and read the labels. They also sell them on Amazon like this one: Augason Farms 30-Day Emergency Food Storage Supply Pail Keep in mind when you buy the buckets of food, the serving sizes are extremely small. Just giving you the heads-up here. I know because I have tried 99.9% of every food storage item on the market. Just start with a few cans at a time, every time you go to the store. We must be prepared. May God bless our families.

My favorite things:

Camp Chef Butane 1 Burner Stove with Camping Case
12 Butane Fuel GasOne Canisters for Portable Camping Stoves
WaterBrick 1833-0001 Stackable Water and Food Storage Container, 3.5 gal of Liquid, 27 lb of Dry Food Products, Blue
Water Storage Containers – WaterBrick – 8 Pack Blue
55 Gallon Water Preserver Concentrate 5 Year Emergency Disaster Preparedness, Survival Kits, Emergency Water Storage, Earthquake, Hurricane, Safety (I use this over bleach because I only have to rotate the stored water every five years compared to 6-months with bleach)
CRITICAL ITEM: ZYLISS Lock N’ Lift Can Opener with Lid Lifter Magnet, White

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10 Easy Tips to Avoid Food Storage Problems

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This post is by Bernie Carr, apartmentprepper.com A lot of people want to store food for emergencies but feel they have obstacles that prevent them from doing so.  Perhaps they feel they don’t have any free space, or become overwhelmed by the task. Having limited space and living in a hot humid climate for at least 120 days out of the year, I am very familiar with storage problems. Ideally, food should be stored at around 50-55 degrees, with no […]

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REPOST: SurvivalRing Guide #1: Five Most Important Skills for New Preppers…Set Your Foundation First (plus bonus Bug-out section)

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“Hello…We’re the Preppers…” The “Prepper” movement has grown exponentially in the last few years, thanks to reality TV shows such as “Doomsday Preppers” (aka DDP), and all the knockoff shows and repeats on many other networks, as well as online TV show services like Hulu and NetFlix. Mainstream print and online media is following in […]

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Prep Blog Review: The Good & The Bad Food In Your Pantry

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You probably already have a well-stocked pantry for survival, but have you checked the foods lately? While some foods from are a bless and you can use them for several purposes in a survival situation (e.g. honey), there are other foods that you are stockpiling without knowing how dangerous they are.

Since there are good foods and bad foods in your pantry, for this week’s prep blog review I’ve gathered four articles on this topic to help you check your stockpile and make sure the food you choose for a survival situation is healthy, nutritious and won’t put your life in danger.

  1. 23 Survival Uses for Honey that You Didn’t Know About

“Whether you enjoy the sticky amber manna that is honey or not, there are a ton of potential uses for it in survival situations, or simply to maintain your everyday health. It has been a popular remedy for centuries, and with good reason.

Types of Honey:

While you may be thinking solely of the little grocery store bears, there are literally thousands of different types of honey. We’ll go over some of the varieties noted for their health benefits.”

Read more on Ask A Prepper.

  1. How to Avoid This Dangerous Preservative Found In Dried Fruit

“If you opened up a pantry belonging to any prepper, you’d most likely find a veritable cornucopia of dried foods within.

It’s pretty much a staple for preppers. Unfortunately, dried foods of all kinds often come packaged with preservatives that aren’t so healthy.

It can be a real challenge to find long-lasting foods that you would want to eat during an emergency, that aren’t also filled with toxic preservatives.”

Read more on Ready Nutrition.

  1. What Refrigerated Foods are Safe to Consume after a Power Outage

“Time is not your friend when the power goes out and your refrigerator stops cooling. Typically, if the door is not opened food should stay within a safe temperature for four hours.

What is a safe temperature for fresh meats, and other perishables?

Forty degrees Fahrenheit or below, if raw ground beef, for example, is stored for longer than two hours above 40° F it must be discarded, it is simply not safe to eat because of the growth of possibly harmful bacteria.”

Read more on Preparing For SHTF.

  1. Wise Food Storage for Long-Term Survival

“I’m certainly no stranger to dehydrated and freeze dried field rations. As a United States Marine, I lived on Meals Ready To Eat (MRE) for weeks at a time. So I understand the need for wise food storage.

The value of these MRE meals were that they provided a heavy dose of calories with very little, if any, preparation time required.

When time allotted, we would use heat tabs to warm up our meals in order to make them more comforting.

But regardless of how much tabasco sauce, salt, or pepper that we added to these MRE’s, the outcome was usually the same…the taste was horrible and our digestive system paid one hell of a price!”

Read more on Survival Life.


This article has been written by Drew Stratton for Survivopedia. 

How To Choose The Right Grain Mill For Your Needs

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A grain mill is a very useful kitchen appliance.It is a necessary tool if you have whole grains as part of your food storage program. And it is an essential kitchen appliance for those who wish to cook the freshest, most nutritionally complete foods.

There are many types of grain mills available today. You can […]

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Raspberry Pink Grapefruit Chia Seed Jam

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Raspberry pink grapefruit chia seed jam is a wonderfully tart jam that works well on your morning toast or yogurt. Try this naturally healthy recipe | PreparednessMama

Thicken Homemade Jam with Chia Seeds Did you know that you can substitute chia seed to thicken your jam instead of using pectin? If can be a quick way to prepare a simple jam using only natural ingredients. It also makes a great gift. Be aware that research is not clear about whether you can […]

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10 Best Survival Skills for Natural Calamities

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Tomorrow is never certain.  We never know when there might be a dissonance which can disrupt the comfortable nature we are used to on a daily basis. There are many different emergency events which some people prepare for but, unfortunately, most of us tend to ignore. At some point in our lives, we will have

Tips For Building Emergency Food Stocks

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Tips For Building Emergency Food Stocks Have you been trying to build an emergency food supply, only to turn around and use up all you worked to stock up? It can be incredibly frustration and make you feel like you’re failing when that likely isn’t the case at all! Most people, when first starting to …

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How to Avoid This Potentially Dangerous Preservative Found in Dried Fruit

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dried fruitIf you opened up a pantry belonging to any prepper, you’d most likely find a veritable cornucopia of dried foods within. It’s pretty much a staple for preppers. Unfortunately, dried foods of all kinds often come packaged with preservatives that aren’t so healthy. It can be a real challenge to find long-lasting foods that you would want to eat during an emergency, that aren’t also filled with toxic preservatives.

Among those preservatives, there’s one that most people aren’t aware of. It’s called sulfur dioxide, and it’s found in more foods than you probably realize. It can be found in wine, jam, fruit juices, shrimp, instant coffee, pickled foods, processed meats, and powdered potatoes.  And the one food that probably contains the most sulfur dioxide is dried fruit. It’s typically added to all of these foods, not only to prevent bacterial growth, but to preserve the color of the food.

So is sulfur dioxide something that you need to worry about? That really depends on who you ask. The FDA has deemed it safe for most people. I say “most people” because some folks are more sensitive to it than others. About 1 in 100 people have some degree of sensitivity to sulfur dioxide, and people who are asthmatic are 5-10 times more likely to have a sensitivity.

When these individuals consume this preservative, they may face nausea, diarrhea, difficulty breathing, and sometimes full-blown asthma attacks. Occasionally this leads to death. And just because you’ve never had any harmful symptoms from eating these foods, doesn’t necessarily mean that you’re out of the woods. You can develop a sensitivity to sulfur dioxide at any point in life. It’s also important to note that even if you never have this kind of reaction, sulfur dioxide might still hurt you. A study conducted in 2004 found that sulfur dioxide, when fed to mice, would damage their DNA and cause cancer.

With that said, it may be a good idea to avoid this preservative entirely. If you avoid processed foods, then you’re already on the right track. You can also avoid sulfur dioxide by buying organic products. At the very least you should be checking the labels on anything you buy. Any food item that contains this preservative in more than 10 parts per million is required to be labelled as such to protect people who are sensitive to it.

And if you really love dried fruit and want to make it a staple in your emergency food supply, you can also make it yourself in your oven. You can dry fruit in the sun. And if you’re a real fanatic for dried fruit, you can buy a food dehydrator.

Joshua Krause was born and raised in the Bay Area. He is a writer and researcher focused on principles of self-sufficiency and liberty at Ready Nutrition. You can follow Joshua’s work at our Facebook page or on his personal Twitter.

Joshua’s website is Strange Danger

This information has been made available by Ready Nutrition

Home Canning – Pressure Canning Method

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Home Canning – Pressure Canning Method

This articles first appeared on toriavey.com

According to a document supplied by the USDA to the National Center for Home Food Preservation, “Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be presterilized.” This means that while your jars should be clean, you can skip sterilizing them in boiling water before you fill them with your product. However, if you’re feeling super thorough and want to do the pre-sterilization, I’ve provided a link to my Boiling Water Method, which will walk you through the process step-by-step. Always use new canning lids, which should only be used one time.

Before you start, you will need to purchase or borrow a pressure canning pot. Do not use a regular pressure cooker; pressure canners are built larger with special inserts for canning. I have to admit, I was a little nervous about trying out a pressure canner for the first time. It’s intimidating and can be very dangerous if not done correctly. Putting this tutorial together was somewhat tricky due to differences between pressure canner models and brands. I wanted to guide you clearly through the steps, but it’s difficult because each pressure canner is uniquely constructed. I decided the best way to illustrate the process was to use my own Presto 16 quart Aluminum Pressure Canner and Cooker. Your model may vary in terms of process. While I have tried to keep the instructions general and somewhat broad, it is very important that you refer to your pressure canner’s specific instruction manual due to differences between brands and models. Pressure canning can be dangerous if you don’t follow your manufacturer’s instructions carefully; pressure cookers and canners can explode if not used properly. Please use caution and proceed at your own risk. Even if you’re using the Presto Canner that I use, please read the instruction manual in addition to using my tutorial here. Always better to be safe than sorry.

Okay, enough caution statements. I don’t mean to scare you off of pressure canning; I just want to make it clear that it needs to be done carefully. Once you understand the process, pressure canning isn’t all that different from regular canning. It’s actually a terrific skill to have, particularly when your garden is overflowing and you want to save your veggies for the coming year. I’ve worked hard to put together a comprehensive tutorial here. I hope you find it useful!

Recommended Products:

Pressure Canner

Canning Jars – Quart, Pint

Ball Canning Lids – Regular and Wide Mouth

Canning Books

You will need

  • Pressure canner
  • 3-piece canning jars
  • Wide mouth funnel
  • Jar lifter
  • 2 tbsp white vinegar (optional, recommended)


  • Before you start, you will need to purchase or borrow a pressure canning pot. I do not recommend using a regular pressure cooker; pressure canners are built larger with special inserts for canning. Note that this tutorial was written and photographed using a Presto 16 quart Aluminum Pressure Canner and Cooker. While I have tried to keep the instructions somewhat general and broad to suit a variety of canners, it is very important that you refer to your pressure canner’s specific instruction manual due to differences between brands and models. Pressure canning can be dangerous if you don’t follow your manufacturer’s instructions carefully; pressure cookers and canners can explode if not used properly. Electric pressure canning pots will have a different process than the one that appears here. Please use extreme caution.
  • Before you start, make sure your hands and all of the tools you’ll be using are very clean. According to FDA guidelines, while the jars should be clean before starting, they do not need to be boiled to sterilize before pressure canning due to the high temperature levels in the pressure canner. If you would prefer to boil and sterilize the jars prior to pressure canning, please refer to my previous post: Home Canning – Boiling Water Method.
  • Remove the lids and rings from your canning jars. If you are re-using jars, be sure that you aren’t using any with cracks or chips. Keep in mind that canning lids can only be used once, so don’t reuse old ones– buy fresh lids before you begin.
  • Place the canning lids and rings into a small saucepan. Cover with water and bring to a low simmer for a few minutes. This will soften the sealing strips around the edges of the lids.
  • Meanwhile, using a wide mouth funnel, carefully fill the jars with your product. Depending on what you will be canning, you will need to leave 1/2 – 1/4 inch of space at the top of the jar. Most recipes will specify what is necessary, but as a general guideline, most jams or jellies will need 1/4 inch, while pickles and thicker products will need 1/2 inch.

With tongs or a magnetic lid lifter, remove the lids from the simmering water and place on a clean towel.

Place the lids with warm seals directly onto the jars and seal with the circular bands using just your fingertips so that they are secure, but not too tight. Wipe any spills or excess product from the lid and sides of your jars using a damp cloth.


  • Before you start canning, be sure your pressure canner has been thoroughly cleaned. Also check that the sealing ring, the black overpressure plug on the cover and the white compression gasket are not cracked or deformed.
  • Prepare your pressure canner pot lid based on your manufacturer’s instructions. Ours has a rubber sealing ring that fits into the edge of the pressure canner lid. This rubber seal usually comes pre-lubricated, but if it feels a bit dry you can apply a light coating of cooking oil around the ring (I usually do this step just to be safe).

Fit the lubricated rubber sealing ring into the edge of the lid.

Check the vent pipe for any food or debris that may be clogging the opening. If something is blocking the opening you can clear the vent pipe with a toothpick or a pipe cleaner.

Attach the dial gauge to the canner based on your manufacturer’s instructions. On our model, we first place the white compression gasket onto the end of the dial gauge.

Then we insert the dial gauge and the compression gasket into the hole at the center of the cover. The compression gasket should sit within the cover hole.

Turn the cover upside down and place the metal washer onto the dial gauge.

Place the nut onto the end of the dial gage and tighten very tightly with your fingers. You can use a wrench if necessary.

Place the canning rack into the bottom of your pressure canner along with 3 quarts of hot water (the amount of water may vary based on the size of your canner– refer to manufacturers instructions for your specific amount). To prevent water stains on your jars, you can add 2 tbsp of white vinegar to the water.

Place your filled jars with secured lids on top of the canning rack. You must always use a canning rack to keep the jars away from the direct heat of the burner, which can lead to breaking or cracking.


  • Place the lid on the pressure canner and secure the lid tightly based on your manufacturer’s instructions. On our model, we apply pressure to the handles to compress the sealing ring and turn clockwise until the lid handles are directly above the pot handles. Your model may have a different method for securing the lid.
  • Heat the pressure canner over medium high until a steady flow of steam can be seen or heard coming from the vent pipe. Allow the steam to flow from the vent pipe for 10 minutes. If necessary, reduce the heat to maintain a steady, moderate flow of steam with minimal sputtering. It’s kind of difficult to capture that flow of steam on camera, but it’s there– trust me.

Once the 10 minutes have passed, place the pressure regulator (a cap-like piece) on top of the vent pipe. Adjust stove heat to a relatively high setting to heat the water within.

On our canner, as the heat rises and pressure develops inside, the air vent/cover lock (a small metal knob) will lift and lock the cover on the canner. Your model may have a different “signal” to let you know there is pressure in the canner. Once that cover is locked, DO NOT open the canner until the vent/cover lock lowers again, or until your canner signals that there is no longer any pressure inside the canner (more details below). Likewise, do not remove the pressure regulator cap from the top of the vent pipe.

As the heat rises inside and pressure builds, the pointer of the gauge will move up. Your goal is to build to the amount of pressure specified in your canning recipe (each recipe is different, so refer to your specific canning recipe for the correct poundage). Continue heating until the pressure on the dial gauge reads the desired poundage. You may want to reduce the heat a bit when you are 1-2 pounds away from the desired pressure weight, so that the heat does not rise too high too quickly and surpass the desired poundage by a large amount.


  • When the pressure gauge reads the desired poundage, start your timer. Adjust heat to maintain correct pressure on the dial gauge. Going slightly above the recommended poundage is ok, though you should try to keep it as close to level as possible. If at any time the pressure drops below the desired poundage, you must return pressure to the correct setting and start the timer over. The cans need to cook at the recommended poundage for the full recommended time period as stated in your pressure canning recipe, or you risk spoilage.
  • When the timer goes off, turn off the heat and leave the canner to cool. DO NOT open the canner.
  • Allow the pressure to drop on its own; this will take some time. On our model, we know that the pressure has reduced once the air vent/cover lock has dropped. Your model may have a different “signal.” Do not use the dial gauge as an indicator that the pressure has reduced, since the gauge can read zero while there is still an amount of pressure in the pot.

When pressure has completely reduced and the air vent/cover lock has dropped, remove the pressure regulator from the vent pipe and allow the canner to cool for another 10 minutes before attempting to open.


  • Remove the cover of your pressure canner. On our model, we turn the lid counter-clockwise until it cannot go any farther and lift towards us so that the steam is released in the opposite direction. If for some reason the cover sticks, do not force it open. Allow the canner to cool for 10 minutes more and try again. Repeat as necessary.
  • With a jar lifter, remove the jars from the canner.

Allow your jars to cool for 24 hours. Remove the round outer bands from your lids and test your seals by lifting the jar by the flat lid a few inches from the counter top. The jar should lift without any separation. Jars with good seals can be kept in a cool dark place for up to a year.

A broken seal doesn’t mean that your product has gone bad, it just has a shorter shelf life. Those jars should be placed directly into the refrigerator and used within two weeks or until the product has spoilage, whichever occurs first.

Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Our answers on these lost skills comes straight from the source, from old forgotten classic books written by past generations, and from first hand witness accounts from the past few hundred years. Aside from a precious few who have gone out of their way to learn basic survival skills, most of us today would be utterly hopeless if we were plopped in the middle of a forest or jungle and suddenly forced to fend for ourselves using only the resources around us. To our ancient ancestors, we’d appear as helpless as babies. In short, our forefathers lived more simply than most people today are willing to live and that is why they survived with no grocery store, no cheap oil, no cars, no electricity, and no running water. Just like our forefathers used to do, The Lost Ways Book teaches you how you can survive in the worst-case scenario with the minimum resources available. It comes as a step-by-step guide accompanied by pictures and teaches you how to use basic ingredients to make super-food for your loved ones. Watch the video below:


Source : toriavey.com



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Food Storage with Katzcradul and Peggy Layton!

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Food Storage with Katzcradul and Peggy Layton! Host: Katzcradul “The Homestead Honey Hour” Can you think of anyone better to talk to about long-term food storage than someone who’s a home economist and licensed nutritionist, has written a series of books on the subject, and has raised seven children utilizing her food storage? She’s out … Continue reading Food Storage with Katzcradul and Peggy Layton!

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How the Early Pioneers Preserved Food and What They Ate

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How the Early Pioneers Preserved Food and What They Ate Imagine living in an era when there is no refrigeration. Ever thought about the foods our pioneer ancestors ate, and ancient people before them? Foods from 150+ years ago or long before that. Compare that to the “food” we eat for decades before we woke …

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Prep Blog Review: Food Lessons For Survival

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It’s survival food time again! From how to grow your own vegetables, to how to stockpile correctly, this topic never gets old, and it’s one of my favorites, too.

Starting with a few food lessons from the Great Depressions, and continuing with some emergency food preparedness basic, for this week’s prep blog review I’ve gathered five useful articles on this topic.

  1. 10 Food Lessons From the Great Depression

“A time wracked with suicide and fear the great depression was a holly terror on the nation.

Many people exclaim that the crash of 2008 cost them everything. The truth is that the “everything” of 2008 was very different than the everything of 1930. Mothers left alone by their husbands to feed children while living in doorways. Losing children to disease or hunger and not having a dime to help them, nor a way to procure one.

All that terror aside the emulsification of cultures and despair in America during the depression created everlasting practices in the management and creation of food. The type of meals that remind you of your grandmother and her dinner table. Many of these meals are still popular today. Many of the methods are used widely as well.”

Read more on Ask A Prepper.

  1. Emergency Food Preparedness Basics Every Prepper Should Know

“Emergency Food Preparedness is essential for every prepper to have. In this video we will be talking about the 3 different types of emergency food preps that essential for survival.”

Video first seen on Smart Prepper Gear.

  1. 13 Direct Vegetables to Direct Sow

“To direct sow your seeds just means to plant your seed outdoors in the garden where it will grow instead of starting the seeds indoors in containers under lights.

If you live in a warm climate, you can direct sow almost any crop. Those of you who garden in colder areas either begin sowing seeds indoors under lights or purchase seedlings form a green house that can be transplanted into the garden after all danger of frost is past. If we don’t start some crops ahead og time, there isn’t enough time to produce a harvest before our first fall frost.”

Read more on Grow A Good Life.

  1. How to get Your Chicken to Lay More Eggs

“Does it seem that your egg collection is decreased or that your hens aren’t laying as they once did? Or the yolks are pale and lackluster, lacking the nutrients they should provide? When the chickens are part of a plan for independent living or as a structured food supply, this can put a damper on things and thwart being able to rely on them as a nutritional resource.

It can be a catastrophic event in a survival situation to have your chickens stop producing a crucial food source.”

Read more on Survival Sullivan.

  1. Perennial Plants that Produce Food Year After Year

“A perennial plant or simply perennial is a plant that lives for more than two years. Perennials, especially small flowering plants, grow and bloom over the spring and summer, then die back every autumn and winter, and then return in the spring from their rootstock, are known as herbaceous perennials”.

Below are a few of the more common food plants that are known to live and produce for over two years, and some like asparagus, for example, can produce for literally decades if the asparagus bed is well taken care of.”

Read more on Prep for SHTF.


This article has been written by Drew Stratton for Survivopedia.

20 Long Lasting Foods That Should Not Miss From Your SHTF Pantry

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20 Long Lasting Foods That Should Not Miss From Your SHTF Pantry I recently realized I never really thought about how to stay alive during a long term survival scenario such as an EMP that could wipe out the entire electric grid for many, many years or an economic collapse like in Venezuela. It’s only …

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Preserve your chicken eggs safely (for over 9 months)

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Preserve your chicken eggs safely (for over 9 months)

Whether you buy your eggs from a grocery store, local farmers market or the hen house in your back yard, you can learn a lot about preserving eggs simply by observing nature. You see when chickens lay eggs they have a protective coating called the bloom. This protective layer does an amazing job of keeping out harmful bacteria, germs and oxygen.

By recreating this “bloom” process on our own we can safely preserve our eggs for 9 months (or more) with out the need of even a refrigerator. 9 months! As absurd as this notion sounds to many not only is this proven and possible but you can do so with no negative drawbacks to the eggs taste or even health.

Mineral oil

There are several methods to preserving eggs for the long haul but one method is hands down the easiest and that involves using mineral oil. To safely preserve your eggs simply warm up a quarter cup of mineral oil. 10 to 15 seconds in the microwave should do it. Before starting the process have all of the eggs you wish to preserve outside of the carton. They may be hard to retrieve while inside the carton with slick, mineral covered fingers.

The mineral oil goes quite the distance too.A quarter cup usually covers 6 dozen eggs. You can often find mineral oil in the pharmaceutical section near the laxatives as it is commonly used among those with bowel issues. Something else to keep in mind is that you can also use baby oil in the mineral oils stead if you can not locate any mineral oil. These two products are identical other than the added fragrance found in baby oil.

Now we scoop up a few drops of warm mineral oil while running our fingers and the oil over the eggs completely with out exception. With out worrying too much about consistently only coverage, place the eggs back in the carton with the narrow side facing down. That’s it. Optionally you can use a food handling glove (or medical latex glove) if you do not feel like getting your hands a little messy.

Finally we want to store our freshly preserved eggs in a cool and dry place. Storing them in a room at room temperature a few weeks is acceptable but ultimately 68 degrees the ideal temperature for long term storage.

The maintenance at this point is minimal. To keep the egg yolk intact and looking well flip the egg carton upside down. If you are gathering eggs from your backyard the process is not much different. Wash your eggs first if need be and then start the process.

Shelf Life

Next lets dispel the myth that eggs need to be refrigerated to remain healthy. This is simply not true. Eggs and the preservation of them has been around much longer than refrigeration its self. Also note worthy most nations do not put their eggs in a refrigerated area.

Author note: I personally keep the eggs gathered from my backyard on a counter or windowsill until I am ready to use them. I just wash them prior to use, stripping the bloom and any possible germ or bacteria. Any longer than a weeks time (or in hot weather) I personally move them to a carton and then refrigeration, but this is not needed. And to prove it just follow a few fail-safe methods to determine exactly when your eggs go bad and under what environment. After some trial and error you can create a system that works for you.

Determining when your eggs have spoiled.

You can always follow your sniffer as long as you can smell from it. Rotten eggs smell terrible. This tell take sign is because hydrogen sulfide is created while the protein is being broken down by bacteria. This putrid smell can not hide itself. One whiff and you know when your eggs have expired.

If you do not trust your nose you can always rely on your eyes. Stick an eggs in cold water. Make sure the container is at least 2x as wide and 2x as deep as the egg. As long as the egg does not float it is fresh and safe to consume. Floating eggs have not been compromised. As oxygen finds its wat into the egg, air bubbles start to form, eroding the health of the egg, while also causing it to float.

This strategy creates a 9 to 12 month window for keeping edible eggs. This simple method lost to time itself, is quite incredible once you realize the typical shelf life when buying eggs at the supermarket it so short.

An amazing discovery in an abandoned house in Austin, Texas: A lost book of amazing survival knowledge, believed to have been long vanished to history, has been found in a dusty drawer in the house which belonged to a guy named Claude Davis.


Remember… back in those days, there was no electricity… no refrigerators… no law enforcement… and certainly no grocery store or supermarkets… Some of these exceptional skills are hundreds of years of old and they were learned the hard way by the early pioneers.  WATCH VIDEO BELOW!


Source : surviveourcollapse.com



                 WHAT TO READ NEXT !


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This Is The Smart Way To Invest In Food!

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The Smart Way To Invest In Food

Remember when Mom or Grandma would send you to the pantry or down to the basement to grab another jar of pickles or peanut butter? There were probably at least a couple of extra jars behind the one that you grabbed.

That’s because they lived through times when having backup food meant the difference between eating and going hungry. They had it “just in case.” Do you practice this? If not, you should.

We live in unsure times. The United States economy is by far the largest in the world; more than twice that of China, the world’s second largest economy. US money and goods support the global economy to the point that if we suffer an economic collapse, we take the rest of the world down with us.

But there’s one solid way to hedge your future – a basic commodity that everybody will always need: food.

Considering the state of the nation right now, an economic collapse is just as likely as not – maybe even more likely. The crazy explosion in the US monetary system and the instability of our government doesn’t just make it possible that we’ll face hyperinflation in the near future – it practically guarantees it.

Food costs are going to keep increasing and in the case of an economic collapse, will quickly increase to the point that foods that are barely affordable to many households now, such as meat, will be completely out of reach. The price of many “affordable” foods such as sauces, pasta, rice, sugar and flour will likely increase to the point that they’ll barely be affordable, assuming they’re available.

Until recently, the primary concern for most of us was economic collapse, with governmental collapse being a peripheral concern. Now, in these uncertain times, either – or both – is increasingly likely. Both would bring about life-altering circumstances that would dethrone the current money-based system in favor of a barter system.

Guess what that does to all those stocks, bonds, and savings accounts (and for that matter, cash) when that happens: they become worthless. But do you know what gains value exponentially? Food. And to a lesser extent, hygiene products. Investing in both will give you the tools you need to barter, survive, and even thrive.

No matter how poor somebody is, they’ll always need to eat. That doesn’t mean that you should gouge them. It just means that you’ll have a commodity that will be of value to everybody.

So, investing in food is the way to go. Even if you only invest in it passively, without ever selling a single noodle of it, you’ll still be saving much more by buying food for tomorrow at today’s prices than many investments that most of us can afford would yield. The longer you eat food bought at today’s prices, the more money you’ll save.

Food costs, with the exception of fresh fruit, decreased for the first time in years from December of 2015 – December of 2016, but that isn’t anticipated to continue. The USDA anticipated a hike in 2017 based on stable conditions – in other words, before the political climate changed so radically. Essentially, you have the chance right now to buy at bargain basement prices and put off buying when the prices go up.

So, how do you invest in food? Well, there are several different ways, and you can do it, at least to a certain degree, no matter where you live or how much money you have.

Considerations to the Return on Your Investment

Unless you have a huge farm with numerous gardens and storage spaces, and a lot of money to feed livestock and grow fresh produce, you have some challenges. That’s OK. You just need to work with what you have and find a proper way to secure your future.

Save Yourself $24,000 Instantly Using This One Easy Prepper Hack!


This is probably the biggest limitation that you may face. If you live in a 1-bedroom apartment in an urban environment, the only space you may have is a closet and some cabinets. That’s fine. Make the most of what space you have by stockpiling a variety of staple foods and hygiene items.

Even the cabinet under your bathroom sink will hold more hygiene products than you might think. The more you can buy now at a lower price, the more you’ll save. Utilize your space well, buying products that you’ll use, and that will last.

Shelf Life

No matter how much space you have, shelf life is always a consideration. If you buy enough food to meet your needs for five years but it expires in two, you’ve wasted your resources.

Allocate your money responsibly and with forethought. Know how much you and your household eat monthly/annually. Use the FIFO (First In, First Out) method and store food in a way that will preserve it for as long as possible.


What Types of Food You Can Store

While you can save a ton of money on buying extra boxes of cereal and jars of peanut butter, there are some types of foods that will save you more than others.

For instance, meat, eggs, and dairy prices are anticipated to increase significantly more than cabinet foods but they don’t have much of a shelf-life. Consider your resources and storage capabilities when you plan your shopping.

Methods to Help You Invest in Food

Now that you know what you need to consider when you’re investing in food, let’s talk about ways to help you invest better so that you get the most bang for your buck.

1. Buy a Freezer

Milk, meat, and eggs just aren’t shelf-stable as-is, but they’re the top foods that increase quickly in cost. You do have some options. All of these products have canned or powdered options that have excellent shelf lives.

You can also can your own meat and butter, and you can buy a freezer to store up to a year’s worth of food. Believe it or not, all dairy is freezable.

Many people are worried about lack of electricity in the event of a collapse and avoid freezers, but the odds of complete electric failure are pretty slim if you have an alternative power source. Most meats and dairy store frozen for up to six months, or even a year. Also the cost of a freezer, if you have a proper place where you can put one, will be covered by the savings in a short time.

2. Build a Food Storage Space

If you have the space, build or buy an extra food/supply shed. The money that you save in food and necessaries will pay for it in very little time.

3. Use Coupons and Sales

If you combine coupons and sales, you’ll be amazed how quickly you can build a stockpile for next to nothing. It’s a matter of paying attention to what’s on sale.

For instance, today I bought 6 bottles each of ketchup, shampoo, and laundry detergent for $13 total. My total savings was $24. And that doesn’t even count what I’ll save by not buying later when the price is higher.

All three are products that I use and that would be valuable if something happens and I need to barter, so there’s no way I can lose.

4. Buy Popular, Necessary Products

There are some foods and products that everybody just has to have. Examples: flour, green beans, tampons, deodorant, etc. Don’t buy a ton of lima beans if they’re on sale unless you really love them because they’re not a popular food. Sometimes there’s a reason things are on clearance – nobody else wanted to buy it!

Also, if you’re preparing for a bartering situation, alcohol and tobacco are going to be premium, in-demand products. Cigarettes are brutally expensive, but loose tobacco and rolling papers are fairly inexpensive and, as long as they’re sealed in air-tight containers, have a long shelf-life.

Regarding alcohol, remember that it’s not just for drinking – you can make tinctures and clean wounds and first-aid tools with it, too. Having extra vodka or bourbon is never a bad thing.

5. Buy Healthy Products

For some reason, people seem to want to pile in the boxes of cookies and cans of spaghetti-o’s because they’re cheap and delicious, but have no (or little) dried eggs, milk, canned meats, or meal stretchers such as flour and rice.

Think healthy. It’s important that you buy foods that you like – and cheap is good, too – but remember that you may be depending on your stockpile for survival. Stock up with healthy foods, too.

Also, canned milk, eggs, flour, rice, and other similar products are extremely versatile. You can eat or drink them as-is, or you can use them in recipes to make other products such as bread, cakes, side dishes, etc.

6. Buy in Bulk

This is our final point today, and it’s a big one because you may not need 20 pounds of flour or sugar now, but will you use it eventually? Of course you will, and it really doesn’t go bad as long as it’s stored properly.

A 20-pound bag of sugar often costs only a few bucks more than a 5-pound bag. Same with sugar. Compare cost per unit instead of just thinking of one being more expensive than the other. Dollars to donuts, bulk is almost guaranteed to be cheaper than smaller portions.

Now that you have some ideas about how to invest in food, start planning, then start buying. You can have a great stockpile built up in no time even if you just buy stuff that’s on sale buy-one-get-one-free and put back the extra. It adds up quickly, and you’ll have a nice nest egg sitting in your pantry or basement!


This article has been written by Theresa Crouse for Survivopedia. 

Best Canned Meat For Your Deep Pantry Food Storage

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The RDA (Recommended Daily Allowances) for daily intake of protein is 56 grams for men and 46 grams for women. In other words that’s approximately several ounces per person per day. Note that these min. requirements do not factor laborious working conditions. The CDC (Centers for Disease Control) recommends that 10–35% of your daily calories […]

Off-Grid Refrigeration: Creating an Icehouse in Winter

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icehouseThose who plan to create ways for off-grid refrigeration usually plan to build when the snow thaws, but I’m doing something a little different – I’m planning on building one now.  The main problem for me right now is that I have four feet of snow on the ground, and it’s a little hard to do a layout or any kind of excavating for it.  But what of it?  That doesn’t mean I can’t plan now, nor undertake it before the winter months disappear.

Off-Grid Refrigeration

Icehouses were used extensively in the U.S., especially in “pioneer days,” where they would be the main way of keeping meats and vegetables cool and “refrigerated” in a manner to not require canning, smoking, or drying them.  These icehouses were combined with root cellars/canning cellars to be structures heavily-insulated with earth to keep everything cool and from spoiling in the spring and summer months.  I also mentioned an “icebox,” meaning a refrigerator that was not dependent upon electricity, but had a large block of ice inside of an insulated “box” that kept the food inside cool and from spoiling prematurely.

For those without enough property or in an urban/suburban area, an icebox might be a good thing to have, at least as a backup for the refrigerator.  If you have a little bit of ground, then you may be able to build an icehouse.  I plan on beginning mine about the end of March to the beginning of April.  See, living in Montana, where there are no building codes in rural areas, I’m not hindered by the need for permits or the usual parade of bloodsuckers from local or state governments or neighborhood (incarceration-hood, is more appropriate) associations.  Thus, the benefit of living in a remote state, I can build whatever I want and nobody can say anything to me.

Use This Easy Method to Make Large Blocks of Ice

If you don’t have this, then you’ll have to negotiate around whatever “primates” are blocking your path and secure whatever permits you believe necessary if you want it done.  I’m going to wait until the time I mentioned and then clear out the ground and the snow, use a “C” to dig (a miniature backhoe) the icehouse out, and then build it during the winter months.  The reason is that I will make about a dozen and a half “molds” to fill with water for my ice-blocks, using large bins.  When the water freezes and huge blocks of ice are made, I will then place them inside of my icehouse and cover them up with lots and lots of sawdust.  Each block will have about 20 gallons of water, and this will be (at 7.6 lbs. per gallon) about 150 lbs. apiece.  A lot easier to let the winter freeze up those blocks!

Building an Icehouse

I plan on placing in a drain into the floor (PVC drain tile) with a small slope, and then tamping the earth back into place.  Then I’ll separate the main chamber for the canned goodies from the ice chamber in the rear and slightly lower than the main room.  Stacking the blocks up and then covering them all with sawdust, it will adhere to the time-honored principle of the frontier days…it will keep all spring and summer, and have to be replaced in the fall (it’s below freezing here in September…we only have about 3 to 4 months without ice and snow).

I’m going to use the earth and rocks excavated and then mound it up, as most of the efficient designs I have seen are with rounded or semi-rounded forms/tops.  The only true modern “accoutrements” I plan on having are a good door and door-frame that is sturdy, and I’m considering some kind of interior flooring system.  Any suggestions or personal experiences?  We’d love to hear them, and perhaps you’ll be able to float me some information I can use.  I have a few not-so-near neighbors that are diabetics and use insulin…what could be better than being able to preserve their insulin for them in my icehouse if the SHTF and they lose electricity?

An icehouse or icebox for you and your family may be a good thing to do to enable that your refrigeration lasts…beyond the lifetime of the power plants and power stations…. if the SHTF.  Bottom line: do what you can with what you have.  Better to get into the batter’s box and take a swing then not to take a chance.  Keep fighting that good fight!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

Food Storage Starter Kit

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Having a month supply of food storage is simpler than you might think.  It’s known as a food storage starter kit.  In one box (19 x 13 x 7.5) you can put 6 cans of food that will make 90 meals.  The 6 cans are a bit bigger […]

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Best Canned Goods for Starting Food Storage – Starter Kit

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Having a month supply of food storage is simpler than you might think.  It’s known as a food storage starter kit.  In one box (19 x 13 x 7.5) you can put 6 cans of food that will make 90 meals.  The 6 cans are a bit bigger […]

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A Return To The Old Paths: How To Make Pemmican Like The Native Americans

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A Return To The Old Paths: How To Make Pemmican Like The Native Americans Pemmican is a concentrated nutritionally complete food invented by the North American Plains Indians. It was originally made during the summer months from dried lean buffalo meat and rendered fat as a way to preserve and store the meat for use …

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Storing Vegetables Without A Root Cellar

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Storing Vegetables Without A Root Cellar Most people think that if you don’t have a root cellar, you can’t store vegetables long term. That simply isn’t true! Each vegetable can be stored for longer than normal with just a few tweaks here and there, depending on which vegetables you want to store. You really don’t …

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The Prepper’s Guide to Non-Dairy Milk

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The Prepper’s Guide to Non-Dairy Milk Most preppers stock a significant amount of dry milk because it’s so highly perishable that it tends to be one of the first things that people run out of when a disaster strikes. But for someone who has difficulty digesting lactose, adding that kind of milk to their coffee …

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28 Spices & Seasonings to Avoid Food Fatigue

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spices and seasonings to storeWhat would it be like to eat bland food every day? Besides not being much fun, it could lead to slow starvation due to food fatigue. For those who are ill-prepared for a disaster, that could be their reality, especially if supplies were difficult to procure. If you think about what kind of spices and oils are important to have on hand for survival cooking, there are a few that would be on my ‘must have’ list.

Spices & seasonings to store

  1. Kosher salt (we also store Celtic sea salt)
  2. Herbes de Provence
  3. Ground Pepper
  4. Ground Cumin
  5. Ground Chili Powder
  6. Garlic Powder
  7. Ground Cinnamon
  8. Montreal Steak Seasoning
  9. Ground Ginger
  10. Thyme
  11. Baking Soda
  12. Italian seasoning
  13. Chili powder
  14. Paprika (different varieties if you really like paprika)
  15. Onion Powder
  16. Dried Parsley
  17. Ground Turmeric
  18. Dried Onion Flakes
  19. Dried Cilantro
  20. Celery Seed
  21. Celery Salt
  22. Beef bouillon
  23. Chicken bouillon
  24. Dried Basil
  25. Poppy Seed
  26. Sesame Seed
  27. Black pepper
  28. Curry powder

I also recommend storing these supplementary ingredients to add even more variety to your use of these spices:

  1. Extra virgin olive oil
  2. Canola oil
  3. Molasses
  4. Corn Starch
  5. Brown sugar
  6. Hoisin Sauce
  7. Balsamic vinegar
  8. White and apple cider vinegars
  9. Soy sauce

This is a wide variety of seasonings, spices, and herbs that lend themselves to mixing sauces, marinades, rubs, dressings, and so much more.

Create something new

With spices and seasonings, you can mix and match and come up with new flavors again and again. Chili powder on its own might become humdrum, but mixed with cumin, salt, garlic powder, paprika, a little cayenne, and you have an awesome, spicy rub. Experiement with chili powder and come up with something totally different, just by combining different herbs and spices.

Picture a plain pot of beans, a meatless meal if there ever was one. Those beans can become a pot of Cuban Beans, Creole Beans, Mexican Beans, West African beans…I could add more to the list, but you get the idea. Mix up the spices and you might barely notice you were eating beans for every meal!

Beans are a staple in most preppers food storage, so here are instructions for storing them. Another staple, rice, can be stored in a similar manner and also is extremely versatile. Here’s a recipe for skillet-cooked Mexican rice that can be doctored up with a different combination of spices every time.

Mix up your own

My wife used to buy envelopes of Schilling and McCormick spice mixes but a few years ago started mixing up her own. I’ve mixed up my own meat rubs, put them in labeled spice jars (we re-use spice jars), and they last for months. When my son needed a gluten-free diet, we got away from all commercial spice mixes, which typically contain gluten, sugar, and too much sodium.

Here’s a good article with spice/seasoning mix recipes if you haven’t made your own before.

Grow and dry your own

When we first got married, my wife had a herb garden that belonged on the cover of gardening magazines. Basil bushes so huge that we had to prune them back as though they were rose bushes. The cilantro alone could have supplied a chain of Mexican restaurants for 6 months.

Growing herbs is simple and dehydrating them is even easier. Right now we have oregano growing in a shady spot in the backyard where nothing else wants to grow. You can dehydrate herbs with a dehydrator like this one (Excalibur is the best brand) or simple by laying the herbs out on a screen and allowing them to dry until crispy.

These dried herbs will need to be stored in smaller containers and in the shade. Light and oxygen cause them to deteriorate and lose color and flavor.


Pricey spices

Remember centuries ago when spices were very, very expensive? So pricey that only royalty and nobles could afford spices? Even salt was dear and hard to get. Yes, spices can get expensive even today, but if you order in bulk and split the spices and shipping cost among spice-ordering friends, your wallet won’t hurt as much.

I’ve found that Amazon is a good place to look for spices. I’ve been able to buy my personal favorites in bulk and smaller packages of spices and seasonings I use just on occasion. They also have organic spices and herbs.

So, how is your pantry looking? Are you prepared? Or do you need to spice things up still?


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Emergency Wound Care: When All You Have is in Your Pantry

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 Without access to hospitals and emergency medical care during off-grid emergencies, a simply infection from wounds can become life-threatening. Having knowledge of alternative medical treatments using natural wound therapies could save a life.


Years ago, the Mrs. and I made a major move.  We had a specific timetable to adhere to, and as we were moving ourselves, efficiency was the word that exemplified our overall goals.  About an hour before we were going to batten down the hatches and hit the road, she slipped and slammed her shin on the edge of the moving van’s bumper: a combination of a laceration and abrasion, as well as potential for a broken bone.

What to do on something such as this?  Well, we certainly had enough antibiotics and (if it was broken) the hospital was close by.  She/we decided on some ice, a bandage, and (so as not to go into our antibiotics) herbal aids.  Oregano is one of the best herbs to have on hand for natural medicine and an astringent can  be made from oregano tincture to wipe down the abrasion.

Oregano Tincture

  • Add handfuls of oregano flower and leaves to a pint-size jar and cover them with 80-proof alcohol, such as vodka.
  • Allow the jar to sit for 3-6 weeks out of sunlight.
  • Strain the mixture and transfer to a tincture bottle, or proceed to make a double-strength infusion.

For oral dosage: The standard adult dose is 1/2 to 1 teaspoon up to three times a day, as needed. Children usually get 1/4 to 1/3 of the adult dose.

To make astringent: Add 1 tablespoon oregano tincture to 1 cup of distilled water.

Learn more ways to disinfect wounds using pantry staples

Wound Care Made with Sugar and Honey

Once we applied the astringent to the wound, we made up a sugar formula that was common during the Napoleonic era:

  • 1 tablespoon sugar
  • 1/2 teaspoon of honey

Mix sugar and honey together and pack the laceration with it, spreading it liberally upon the abrasion and dressing it.

Monitor and change dressing daily.

Why Sugar and Honey Is Great For Natural Wound Care

We’re talking about plain white sugar, here: the same kind vilified for the diet is actually very beneficial with regard to wound therapy.  The sugar promotes tissue repair, while fostering an antimicrobial, anaerobic environment regarding the wound.  The sugar can be mixed with honey or glycerin (honey is cheaper and easier to get a hold of).  On some kind of laceration, you can pack it with the mixture after cleaning out the laceration with clean water and/or a mild astringent (such as the one I first mentioned).

The dressing needs to be changed once every day, and the packed laceration monitored for signs of swelling and tenderness.  Also, put fresh mixture to cover the overall wound, and then redress it with a fresh dressing and bandage.  The sugar will also reduce the amount of scarring and enable the wound to heal at a faster rate.

Sugar can also be used as an Oral Rehydration Solution (ORS), in combination with table salt.  Take a one-quart bottle (remember how I advised to save those empty Gatorade and Power-Ade bottles, the 32-ouncers?  This is why.), and fill it up with water, leaving a little space.  Put ½ cup of your sugar into it, and about ½ tsp of salt.  Voila!  You have effectively made your own field-expedient “Gatorade,” minus the potassium.  The reason this is good is that the sugar will provide quick sugar to the bloodstream, while the salt will help to replace what you have either lost from sweating or from trauma.

Your sugars and honeys (yes, honey is a form of sugar) can be used to sweeten up a tincture that you might have to take in water.  If you have ever had Lomatium (Lomatium dissectum), it is one of the worst-tasting substances you can imagine.  We adults can grin and bear it, but when you’re administering a tincture to a kid, it is a big help to make it taste not quite so bad.

Honey For Wound Care

Honey is also good for wounds/abrasions/cuts of the mouth, as it is a demulcent that soothes abraded tissues, and it also is a medium that microbes do not live in.  Who doesn’t remember the time-honored honey and lemon mixture for a sore throat?  The thing of it is: it works, and if it works it should be employed.  For the wound-packing mixture I advised above?  Honey is the medium that keeps the sugar from falling out of the wound and congeals it to keep the dressing viable longer.

The reason these should be kept in mind: when the SHTF they are easily found.  You’re much more likely to find either of these two (sugar and/or honey) in a gas station or convenience store out in the middle of nowhere than a Cephalosporin such as Keflex (Cephalexin, if you prefer) for a soft tissue injury.  That’s what this is all about: winning with the weapons you have and tailor-making things you can rely on.  Practice with them sometime for something minor.  You’ll see results and build confidence in what you do.  That’s the way!  JJ out!

Jeremiah Johnson is the Nom de plume of a retired Green Beret of the United States Army Special Forces (Airborne). Mr. Johnson was a Special Forces Medic, EMT and ACLS-certified, with comprehensive training in wilderness survival, rescue, and patient-extraction. He is a Certified Master Herbalist and a graduate of the Global College of Natural Medicine of Santa Ana, CA. A graduate of the U.S. Army’s survival course of SERE school (Survival Evasion Resistance Escape), Mr. Johnson also successfully completed the Montana Master Food Preserver Course for home-canning, smoking, and dehydrating foods.

Mr. Johnson dries and tinctures a wide variety of medicinal herbs taken by wild crafting and cultivation, in addition to preserving and canning his own food. An expert in land navigation, survival, mountaineering, and parachuting as trained by the United States Army, Mr. Johnson is an ardent advocate for preparedness, self-sufficiency, and long-term disaster sustainability for families. He and his wife survived Hurricane Katrina and its aftermath. Cross-trained as a Special Forces Engineer, he is an expert in supply, logistics, transport, and long-term storage of perishable materials, having incorporated many of these techniques plus some unique innovations in his own homestead.

Mr. Johnson brings practical, tested experience firmly rooted in formal education to his writings and to our team. He and his wife live in a cabin in the mountains of Western Montana with their three cats.

This information has been made available by Ready Nutrition

5 Techniques To Preserve Meat In The Wild You Should Practice

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5 Techniques To Preserve Meat In The Wild You Should Practice There are several methods to preserve meat in the wild and before we look at them below. I’d like to remind you that while a preservation method or technique you use to keep your meat safe for days, or even weeks, it’s ultimately pretty …

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6 Rules You Need To Follow When Dehydrating Foods

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6 rules of dehydratingIn the book, The Prepper’s Cookbook, I emphasize how easy it is to bulk up your emergency food pantry by dehydrating food you have around you. With a meager $50 investment into a food dehydrator, you can:

  • dry vegetables for soup mixes
  • dry fruits for snacking
  • make jerky
  • fruit or vegetable leather
  • noodles
  • and even make crafts

Before you go crazy dehydrating, keep in mind that there are a few rules to follow to ensure food longevity, freshness and prevention of discoloration.

6 Rules You Need To Follow When Dehydrating Foods

  1. You can dehydrate any fruit or vegetable, regardless of quality or ripeness. If something is too ripe and soft, you can always puree it and dry the puree. Although using the best quality fruits and veggies will result in the best quality dried goods, remember that the goal here is preservation, not perfection. So don’t be afraid to dehydrate the bruised, overripe, and slightly damaged goods. Just make sure not to put mold in the dehydrator as it can spread and infect the rest of the foods.
  2. Some food items can be air-dried. Herbs and other green leafy food sources, in particular, do not necessarily need a dehydrator. They can be set out of the way and air-dried.
  3. Some foods need to be blanched. Blanching certain foods like onions, mushrooms and tomatoes ahead of time will limit discoloration and the risk of food-borne illnesses. This isn’t necessary, but it certainly helps in the longevity of your dried foods.
  4. Cook potatoes thoroughly for further enjoyment. Potatoes, beans and other root vegetables should be cooked thoroughly and then dehydrated. I’ve made a pot of beans and dehydrated them for soups. I have also made dehydrated potato flakes to use in my prepper pantry.
  5. Don’t dehydrate foods from different families at the same time. If you are dehydrating foods from different family groups, the flavors can cross over. For instance, if you are dehydrating tomatoes and peppers, note that the tomatoes will end up being spicy. As well, any Brassica should be dehydrated on its own, otherwise the sulfur taste will permeate into the other foods. The only exception is dehydrating fruits. Fruits can be mixed together, but mixing them with strong-tasting or smelling vegetables is not recommended.
  6. Be consistent with your cut size and spacing. Try to keep the slices of food the same thickness to encourage even drying times. As well, try not to allow the food to touch one another or overlap (green leafy vegetables are ok though). Otherwise, it can block the airflow and prevent drying.

Rehydrating Your Dried Food Sources

Rehydrating your dehydrated foods requires nothing more than the food to be introduced to a liquid. Get creative with the liquid that you use like juices, canning liquids, etc. Many preppers have found that rehydrating foods in liquids other than water gives the food a richer taste. For instance, soaking fruit in fruit juice makes rehydrated fruit taste sweeter or soaking textured vegetable protien (TVP) in meat stock helps give it a richer flavor.

Dehydrating foods is an excellent way to make use of food you have around you. Typically, at my home when the fruit bowl is overlooked, I will dehydrate fruits and create a healthy snack that the kids can’t resist. I also have made dried soups with the extra vegetables in the refrigerator.


For more information read, Drying Fruits and Vegetables by the University of Georgia

The Prepper's Blueprint

Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.

Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals. 

Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.

This information has been made available by Ready Nutrition

Gear Review: Can Food Organizer

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The cardinal rule of food storage is store what you eat and eat what you store.   In my home we eat can food, and we go to the local ALDI and buy our can food by the flat.  Now we do mark the month and year on the top of each can with a sharpie, […]

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How to Wax Hard Cheese

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The reason you need to know how to wax hard cheese, is that the wax protects your cheese during storage.  Since making cheese was the best way to store milk before refrigeration, I think it is quite useful to know “just in case” of some manner of catastrophic disaster (plus I think it is a […]

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Doomsday Preppers? You’ve GOT to be kidding me…

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This post was written exactly 4 years ago, on my Facebook page. I still stand by it. Rich Fleetwood – February 7, 2012 · Riverton · Watching “Doomsday Preppers” on NGC this evening, with an as objective as possible viewpoint. I’ve been doing this stuff myself for 20 years, and in my position and experience, with the […]

The post Doomsday Preppers? You’ve GOT to be kidding me… appeared first on SurvivalRing.

Trayer Wilderness Cookbook – Volume 1

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After reading and reviewing How To Embrace An Off-Grid Lifestyle, I could not wait to see what kind of recipes Tammy Trayer would cook up in The Trayer Wilderness Cookbook Volume 1. It is good to Read More …

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Cooking with Peanut Flour

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Cooking with peanut flour - How to store it, where to get it and how to make a peanut butter replacement | PreparednessMama

This year, in an effort to diversify my food storage, I am trying to add new items to my plan. Have you ever tried peanut flour? I started out looking for a shelf-stable peanut butter substitute and arrived at peanut flour instead. Nutritionally speaking peanut flour is gluten-free and low in carbohydrates. Two tablespoons of […]

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How To Freeze Dry Food, With And Without A Machine

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How To Freeze Dry Food, With And Without A Machine

Freeze drying food at home is simple and easy, with or without a machine. Learn how to freeze dry all kinds of foods with no special equipment.

Learning how to freeze dry food is something that’s gaining popularity.

It doesn’t come as a surprise to us, because many preppers are now simply discovering the “long forgotten” art of freeze drying their foods at home.

In truth, freeze drying has been in constant commercial use for generations. Applying it in your home is quit easy, with or without a special machine.

When you freeze dry food, the water content and moisture are eliminated. It’s a lot like drying food on drying racks, but you’re also adding the freezing process.

Freeze drying food is useful in situations like long camping trips, or long term food storage for an emergency or disaster.

RELATED : How To Can BUTTER For Food Storage

What You Should Know

First, you should know the difference between air drying and freeze drying. This video shows a good comparison between the two.

Freeze drying food is the process of sucking the moisture out of food while making it very cold, below the freezing point of water. Without doing BOTH of these processes, your efforts will be wasted and the food will spoil.

Freeze drying is essentially like using an air drying rack inside of a deep freezer, in fact that’s exactly what you can do if you want.

High water content foods are easier to work with. These include vegetables and fruits such as peppers, carrots, potatoes, apples, berries, pears, etc. The shape of the food remains the same; just its water content is discarded. Leafy greens are more finicky and prone to wilting and a lot of other problems.

People freeze dry meat, grains, and pasta as well. But it’s better to begin with simple and easy to freeze dry foods like vegetables and fruits. Once you learn how to do that comfortably, you can try more complicated or difficult to freeze dry foods.

Once most foods are freeze dried they can be kept at or below room temps, you don’t have to keep them frozen.

How To Freeze Dry Food Without A Machine – 2 Methods

Freeze drying food is not a complicated process, it’s quite simple actually. Some people choose to do this with the help of vacuum sealers, and if you can get one I highly recommend it. They draw out most of the moisture, which is very important.

But many people freeze dry food without a machine, and there are two ways to do that.

1. The simple freezer method

The easiest way to freeze dry food is the one that also takes the longest. All you need to do is place your food in small pieces on a tray such as a cookie sheet, or a cooling rack or air drying rack and simply put it in your freezer. A deep freezer works best.

The food starts to freeze in the first few hours itself, but the drying process takes weeks. This process is known as sublimation. This is what separates freeze drying from simply freezing food inside of sealed bags or containers like we’re all used to doing.

And it’s this procedure that takes several weeks to complete….

RELATED : Homesteading Basics: How To Dehydrate Herbs for Long-Term Storage

The best way to check when the food is done drying is to remove a frozen piece and let it come to room temp. If the food turns dark or black, it means the drying process is still not over. Frozen food that doesn’t change color has been freeze dried thoroughly. It’s more an art than a science.

Once that has been achieved, you can go ahead and store the freeze dried food in ziplock bags. Freeze-dried food should be kept in storage that stays under 75 degrees.

2. The dry ice method

You can also freeze dry food with dry ice. Dry ice lets all the moisture from your food evaporate quickly, so the whole process is much faster. Find a day when the humidity level is zero too, don’t try this method when it’s rainy out as the humidity will make it much harder.

You will need a pair of insulated gloves and a large container, about twice the size of the food that you want to freeze dry. Completely cover the food with dry ice and fill the container, use a 1:1 weight ratio (meaning 1lb of food should get at least 1lb of dry ice). DO NOT SEAL THE CONTAINER…it will explode.

Dry ice gives off a large volume of gas as it evaporates and it has to be able to escape. You can loosely put the lid on, or drill holes in the lid, but do not seal it. I just leave the lid up.

RELATED : Survival Food: 5 Hearty Soup In A Jar Recipes

Once you can see no more dry ice left in the container, you know that the process is finished. This usually takes about 24 hours, or less. Once the dry ice is gone the process is complete.

Your container is now full of carbon dioxide and free of humidity. Do not take the food out until it is ready to be bagged. Use ziplock plastic bags to store the now freeze dried food, but make sure suck the air out as best you can to prevent moisture formation. Many people opt for vacuum packing devices or machines for better results, and I highly recommend you use them.

The goal is to ensure that no moisture is left or enters inside the plastic bag after the process is finished. You should seal it properly if you don’t want your efforts and your food to go to waste.

How To Freeze Dry Food With A Machine

Your average home use freeze drying machine costs between $2,500 – $4,000, so it’s fair to assume most people will not have one simply lying around. However if you’re lucky enough to have one the whole process couldn’t be easier.

Read your instruction manual for the best results, obviously, but for most machines it works something like this:

1. Place the food that you want to freeze dry on trays.

2. Place the trays in your machine and turn it on. Yep, they literally make it that easy.

Here’s a video showing the process from start to finish.

RELATED : 16 Facts You Should Know Before Dehydrating Food

Final Thoughts

You should weight your options when it comes to freeze drying. If you’re serious about prepping, food will obviously be high on your list, but the time or costs involved in freeze drying at home may not be worth it for you.

Sometimes it’s easier to buy it by the bucket ready to go than to tie up a freezer for a month or spend $4,000 on a machine that can only do one thing.

If you’re prepping for a group or a large family I suggest considering a freeze dryer. If it’s just you or your significant other, try it at home without a machine and see what you think. in the end it may not be worth it.

What about you? Have you ever used any of the methods mentioned above to freeze dry food at home?

Please feel free to share your experiences with us here. We would like to know what works best and what doesn’t. You can drop in your comments in the section below.

Saving our forefathers ways starts with people like you and me actually relearning these skills and putting them to use to live better lives through good times and bad. Our answers on these lost skills comes straight from the source, from old forgotten classic books written by past generations, and from first hand witness accounts from the past few hundred years. The Lost Ways Book teaches you how you can survive in the worst-case scenario with the minimum resources available, just like our forefathers did it for hundreds of years.


Source : https://besurvival.com


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Solavore Solar Oven – Pic Review

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One of the big topics that has been consistent in preparedness over the years that I have run Prepper Website, is food.  People know how important it is to eat!  A few days of going hungry and you start to really lose energy and even the ability to focus and think straight.  Couple that with stress and expended energy to deal with your situation, eating isn’t a want, it is a need!

When it comes to preparedness cooking, you need options!  There might be times when you don’t have time to build and maintain a fire.  There might be time when you need to conserve your fuel.  There might be time when an open flame gives away your activities and your position.

One option for preppers is a solar oven. Until recently, I had only read about them and seen videos.  However, I now have some experience using the Solavore Sport Solar Oven.

The Solavore Sport Oven was shipped neatly packaged with clear instructions for setup.  Make sure you do read the instructions carefully and just don’t go to town removing the film on the lid that kind of looks like an anti-scratch plastic for shipping! It’s there for a reason. I almost made the mistake of ripping it off!  The solar oven comes with the solar box, clear lid, reflectors, two black pots, a temperature gauge and a WAPI.

My main concern and real trial was if the solar oven would cook the “usual” stockpile of food that preppers would store.  For me, that would include rice and beans.

My first attempt failed!  I waited for a sunny day, according to weather.com.  I started early in the morning and set everything up.  However, I lost the sun halfway through the day.  So, this is something that needs to be kept in mind if you’re cooking during an emergency situation.  You will need a backup plan to possibly finish cooking your food if you lose the sun behind clouds.

My second attempt worked!  Again, I waited for a sunny day. I set the Solavore Sport out before I left for work.  The cool thing is that I didn’t get back home till after 7 p.m.  The sun was already setting and the box was cool (January in Houston, TX).  The temperature gauge didn’t even register!  I thought I had another fail on my hands.  When I lifted the lid, I could smell the rice and beans.  I brought the pots inside and took a bite!  Everything was done to my satisfaction.  I made a bowl of rice and beans, added a little  Tony’s to it and popped it in the microwave for 30 seconds to warm it up.

Solar ovens don’t burn food.  So, you can leave your food in your solar oven all day and not worry about it burning.  There are so many things that you can cook with a solar oven. Solavore has recipes you can try – savory and sweet.

My advice is that you experiment and try cooking with your solar oven when you don’t need it, so you will know how it works when you do need it!  The beauty of the Solavore is that it is so lightweight and sturdy.  You can use this all year long, just as long as you have sun.  And, you don’t have to wait for an emergency!

You can purchase the Solavore Sports Solar Oven on the Solavore site.

Check out my pics below as well as videos that I have linked to by my blogging friend, Anegela @ Food Storage and Survival.  Especially pay attention to her video on the WAPI.  I think this is a BIG selling point for solar ovens.

This is a pic from my first attempt. You can see I had a ton of sun, but I lost it 1/2 way through the day. I also think I put in a little too much water. You’re supposed to put in 25% less water than you normally use in a recipe.  I didn’t read that part during my first attempt!

Second attempt. Setting up the rice and beans.  A lot less water!

Pic of the Solavore Sport Solar Oven. This pic was taken early in the morning before I left for work.

Already cool because the sun was setting when I took the pots out of the oven, however, the rice and beans were fully cooked!

A little Tony’s! I was just missing some cornbread!

The Solavore Sports Oven comes with the oven and lid, reflectors, two pots, a temperature gauge and a WAPI.

WAPI = Water Pasteurization Indicator. If you haven’t seen one of these in action, check out the video below.



Do you have any experience with a solar oven?  What is it?  Would you consider purchasing one for your preps?



6 Different Online Resources to Buy Bulk Survival Gear

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If you really want to stock up on survival gear, then sometimes you want to buy in bulk. Buying in bulk not only allows you to purchase the right amount of equipment and supplies, but will let you do so at a discount. Rather than purchasing a large quantity of items from a typical store, you can purchase from wholesale companies that provide a discount since you are buying in bulk. Below are some great places that you can purchase plenty of survival gear online, and make sure you are ready for any disasters.

DollarDays DollarDays is one of the largest wholesalers in the country, offering a wide range of products. While not focusing solely on survival gear, they nonetheless have plenty to offer when it comes to this department. On their website you’ll find essential gear such as waterproof matches, Mylar blankets, and medical supplies. While the options available are not as great as some other locations, if you need the basics, this is a great place to start.

Overstock – Another large company that offers more than just survival gear, Overstock is one of the most popular places to buy wholesale products. Overstock offers everything from medical supplies to camping gear to sanitation equipment to emergency power and more. All of this comes at the low prices you’d expect to get from any wholesaler. Overstock even offers free shipping to the Continental U.S for any orders over $45.00, allowing you to save a little bit more money.

Best Glide Aviation Survival Equipment – Sometimes you need more specific survival gear. If you need supplies for when you are out in the wilderness, or for anything to do with aviation, then you’ll want a wholesaler that can meet those needs. Best Glide ASE offers a wide range of products tailored to fit this exact group of people. On their website you will find supplies such as parachute cords, tracker buttons, and pre-made survival kits designed for the wilderness. If some of the larger wholesale chains do not have what you’re looking for, check out this one.

Bite The Bullet – For those of you who want a very specific product – namely, ammo – then you’ll want to buy right from the manufacturer. With companies like Bite The Bullet you can buy bulk ammo online, and have it delivered directly to your door. Ammo is typically used when loading up your survival gear, and if you think you’ll need a lot of it, you’re better off buying in bulk to save yourself some money. This website makes that easy, all without having to leave your home.

DHgate – Now, when purchasing survival gear, you’re probably not looking to sacrifice quality over cost. However, for those of you that want to spend the least amount of money, you can look to a site called DHgate. DHgate sells products directly from Chinese manufacturers and a very low cost. We can’t speak to the quality of every product on this website, but if you really want to save money, then it is worth taking a look at. Just be sure you do some research into what you are buying, and don’t purchase anything questionable if your life may depend on it some day.

Living Rational – Lastly, we have a wholesaler for those of you that are representing companies, schools or other organizations. If, as a part of your emergency preparedness, you need to order survival gear in bulk, this is the site for you. Living Rational offers survival kits for people of all ages and sizes, along with equipment for disasters such as floods or earthquakes. You’ll need to contact the company in order to get a quote on purchasing wholesale, but all the information you need is right on their website. Plenty Of Options To Buy In Bulk

When it comes to purchasing survival gear in bulk, you have a lot of options. No matter what kind of equipment you are looking to buy in bulk, there is a good chance that one of the above websites will have it for you. If not, there are plenty of other companies and websites out there, with the above list only being a small sample.

The post 6 Different Online Resources to Buy Bulk Survival Gear appeared first on American Preppers Network.

Expiration Date Cheat Sheet: The Best Time to Replace Just About Everything

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Expiration Date Cheat Sheet: The Best Time to Replace Just About Everything How long can you rely on these everyday household goods? Stockpiling food, tools and other resources is a futile act if you don’t pay close attention to the potential longevity – or otherwise – of your goods. When times are good, we don’t …

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