Nuclear Survival: Part Two Cat Ellis “Herbal Prepper Live” Audio in player below! Last week’s show on Nuclear Survival (see here) was a great start to a challenging topic, but there is so much more to cover. Chuck Hudson, founder of The Medic Shack survival school, will be joining us again for a second week … Continue reading Nuclear Survival: Part Two
The internet is full of websites that give information on survival topics, including food storage. There are dozens and dozens of books that will teach you “the right way” to store food and YouTube videos galore. Most contain valid, trustworthy information, but mixed in with that are a number of food storage myths that many people accept without question.
Here are 10 that I take issue with, and I explain why.
By the way, following Myth #10 are 2 short videos that review these myths.
Myth #1: You should stock up on lots of wheat.
When I was researching foods typically eaten during the Great Depression, I noticed that many of them included sandwiches of every variety. So it makes sense to stock up on wheat, which, when ground, becomes flour, the main ingredient to every bread recipe.
There are a couple of problems with the focus on wheat in virtually all food storage plans, however. First, since the time of the Great Depression millions of people now have various health issues when they consume wheat. From causing gluten intolerance to celiac disease our hybridized wheat is a whole ‘nother animal that our great-grandparents never consumed.
The second issue is that wheat isn’t the simplest food to prepare, unless you simply cook the wheat berries in water and eat them as a hot cereal or add them to other dishes. In order to make a loaf of bread, you have to grind the wheat, which requires the purchase of at least one grain mill. Electric mills are much easier to use and, within just seconds, you have freshly ground flour. However, you’ll probably want to add a hand-crank mill to have on hand for power outages. All together, 2 mills will end up costing a pretty penny, depending on the brands you purchase.
Then there’s the process of making the bread itself, which is time consuming.
I’m not saying you shouldn’t store wheat, and, in fact, I have several hundred pounds of it myself. The emphasis on wheat as a major component in food storage is what I have a problem with. In retrospect, I wish I had purchased far more rice and less wheat. Rice is incredibly simple to prepare and is very versatile. It, too, has a very long shelf life.
Myth #2: Beans last forever.
While it’s true that beans have a long shelf life, they have been known to become virtually inedible over time. Old-timers have reported using every cooking method imaginable in order to soften the beans. A pressure cooker is one option but, again, some have told me that doesn’t even work!
Another option is to grind the beans and add the powdered beans to various recipes. They will still contain some nutrients and fiber.
Over the years, I’ve stocked up on cans of beans — beans of all kinds. They retain their nutrients in the canning process and are already cooked, so there’s no need to soak, boil, pressure cook, etc. You can always home can dried beans, and if you have beans that have been around for more than 10 years or so, canning them is a super simple process and insures they won’t become inedible.
Myth #3: If they’re hungry enough, they’ll eat it!
Have you ever fallen in love with a recipe that was easy to make, inexpensive, and your family loved it? You probably thought you’d finally found The Dream Recipe. And then you made it a second time, then a third, then a fourth. About the 8th or 9th time, however, you may have discovered that you had developed a mild form of food fatigue. Suddenly, it didn’t taste all that great and your family wasn’t giving it rave reviews anymore.
When it comes to food storage, don’t assume that someone will eat a certain item they currently hate, just because they’re hungry. If you stock up on dozens of #10 cans of Turkey Tetrazzini, sooner or later the family will revolt, no matter how hungry they are.
Myth #4. All I need is lots and lots of canned food.
There’s nothing wrong with canned food. In fact, that’s how I got started with food storage. However, canned food has its limitations. A can of ravioli is a can of ravioli. You can’t exactly transform it into a completely different dish. As well, canned food may have additives that you don’t care to eat and, in the case of my own kids, tastes change over time. I had to eventually give away the last few cans of ravioli and Spaghetti-O’s because my kids suddenly didn’t like them anymore.
Be sure to rotate whatever canned food you have, since age takes a toll on all foods, but, as I’ve discovered, on certain canned items in particular. My experience with old canned tuna hasn’t been all that positive, and certain high-acid foods, such as canned tomato products, are known to have issues with can corrosion. Double check the seams of canned food and look for any sign of bulging, leaks, or rust.
Lightly rusted cans, meaning you can rub the rust off with a cloth or your fingertip, are safe to continue storing. However, when a can is badly rusted, there’s a very good chance that the rust has corroded the can, allowing bacteria to enter. Those cans should be thrown away.
Worried about the “expiration” date on canned food? Well, those dates are set by the food production company and don’t have any bearing on how the food will taste, its nutrients, or safety after that date. If the food was canned correctly and you’ve been storing it in a dry and cool location, theoretically, the food will be safe to consume for years after that stamped date.
Myth #5: I can store my food anywhere that I have extra space.
Yikes! Not if you want to extend its shelf life beyond just a few months! Know the enemies of food storage and do your best to store food in the best conditions possible.
TIP: Learn more about the enemies of food storage: heat, humidity, light, oxygen, pests, and time.
I emphasize home organization and decluttering on this blog, mainly because it frees up space that is currently occupied by things you don’t need or use. Start decluttering and then storing your food in places that are cool, dark, and dry.
Myth #6: My food will last X-number of years because that’s what the food storage company said.
I have purchased a lot of food from very reputable companies over the years: Augason Farms, Thrive Life, Honeyville, and Emergency Essentials. They all do a great job of processing food for storage and then packaging it in containers that will help prolong its shelf life.
However, once the food gets to your house, only you are in control of how that food is stored. Yes, under proper conditions, food can easily have a shelf life of 20 years or more, but when it’s stored in heat, fluctuating temperatures, and isn’t protected from light, oxygen, and pests, and never rotated, it will deteriorate quickly.
NOTE: When food is old, it doesn’t become poisonous or evaporate in its container. Rather, it loses nutrients, flavor, texture, and color. In a word, it becomes unappetizing.
Myth #7: Just-add-hot-water meals are all I need.
There are many companies who make and sell only add-hot-water meals. In general, I’m not a big fan of these. They contain numerous additives that I don’t care for, in some cases the flavors and textures and truly awful, but the main reason why I don’t personally store a lot of these meals is because they get boring.
Try eating pre-made chicken teriyaki every day for 2 weeks, and you’ll see what I mean. Some people don’t require a lot of variety in their food, but most of us tire quickly when we eat the same things over and over.
These meals have a couple of advantages, though. They are lightweight and come in handy during evacuation time and power outages. If you can boil a couple of cups of water over a rocket stove, propane grill, or some other cooking device, then you’ll have a meal in a few minutes.
TIP: Store a few days worth of just-add-water meals with your emergency kits and be ready to grab them for a quick emergency evacuation. Be sure to also pack a spoon or fork for each person and a metal pot for meals that require cooking over a heat source.
However, for a well-balanced food storage pantry, stock up on individual ingredients and fewer just-add-hot-water meals.
Myth #8: I can stock up on a year’s worth and won’t need to worry about food anymore.
That is probably the fantasy of many a prepper. Buy the food, stash it away, and don’t give it a thought until the S hits the fan. There’s a big problem with that plan, however. When everything does hit the fan and it’s just you and all that food:
- Will you know how to prepare it?
- Will you have the proper supplies and tools to prepare the food?
- Did you store enough extra water to rehydrate all those cans of freeze-dried and dehydrated foods?
- Do you have recipes you’re familiar with, that your family enjoys, and that use whatever you’ve purchased?
- What if there’s an ingredient a family member is allergic to?
- Does everyone even like what you’ve purchased?
- Have any of the containers been damaged? How do you know if you haven’t inspected them and checked them occasionally for bulges and/or pest damage?
If you’ve purchased a pre-packaged food storage supply, the contents of that package were determined by just a small handful of people who do not know your family, your health issues, or other pertinent details. These packages aren’t a bad thing to have on hand. Just don’t be lulled into a false sense of security.
Myth #9: Freeze dried foods are too expensive.
Yes, there is a bit of sticker shock initially when you begin to shop online at sites like Thrive Life, Augason Farms, and Emergency Essentials. If you’ve been used to paying a few dollars for a block of cheddar cheese and then see a price of $35 for a can of freeze-dried cheddar, it can be alarming.
However, take a look at how many servings are in each container and consider how much it would cost to either grow or purchase that same food item and preserve it in one way or another, on your own.
The 3 companies I mentioned all have monthly specials on their food and other survival supplies — that’s how I ended up with 2 cases of granola from Emergency Essentials!
Myth #10: This expert’s food storage plan will fit my family.
The very best food storage plan is the one that you have customized yourself. By all means, use advice given by a number of experts. Take a look at online food calculators, but when it’s time to make purchases, buy what suits your family best. What one person thinks is ideal for food storage may leave your kids retching.
Lots of resources to help you with your food storage pantry
- “A Round-Up of Food Storage Resources“
- Food Saver — vacuum system for storing food long-term
- Food Saver Mason jar sealer
- Food Storage for Self-Sufficiency and Survival by Angela Paskett
- Oxygen absorbers, 100 cc
- Prepper’s Guide to Food Storage by Gaye Levy
- The Preparedness Planner (Print this out and prepare a customized planner!)
- The Prepper’s Cookbook by Tess Pennington
- Survival Mom: How to Prepare Your Family for Everyday Emergencies and Worst Case Scenarios by Lisa Bedford