When people come to the concept of preparedness, prepping, modern survivalism of what ever they choose to call it, food storage jumps right up to the top of their list. And with good reason, we are basically biological machines and we run on food and water. While many things can effect our health and moral it is food that keeps us going.
In fact it has been said that both Frederick the Great and Napoleon stated basically that, “an Army marches on its stomach”. Did either really say that? No one is sure but you can bet they both knew and understood this to be true.
Yet if you believe the media, preppers store food the following ways only…
- 5 Gallon buckets stacked to the ceiling of rice, beans and corn
- A basement filled up to the top of the stair well with military MREs
- An entire bedroom filled with pallets of 20 year freeze dried canned foods
I will be honest, I do have some buckets of dried goods, I do have some MREs and I actually do have quite a bit of freeze dried canned foods, especially meats. Why? They are quick to prepare, damn near do last forever and in the case of bulk dry goods they are cheap and easy to store up quickly.
They are not however the core of our food security planning. They are adjuncts and extenders, we by and large store what we eat daily and that is what today’s show is all about.
Join Me Today to Discuss…
- Why store food in the first place
- Cost savings
- How to start out and do it on the cheap
- Keep a notebook and record
- Everything you eat or your family eats
- Put a star next to anything that stores without refrigeration
- Put a check next to an item every time you eat it
- Do this for 2-4 weeks
- Begin copy canning
- Take items with stars and checks and buy extra
- Stack them in your pantry, oldest items to the front
- Continue until you have a 4-6 week supply
- Keep doing this till you run out of items to do it with
- Once you are fully stocked, buy replacements as needed
- Now repeat this process until you have 8-12 weeks of use per item
- In your note book also record items that are not shelf stable, note…
- Can you acquire substitutes
- Can you make them shelf stable
- Form a plant to store replacements and create stable versions
- What you can’t replace/alter, accept
- Methods of replacement/conversion
- By canned versions even if you don’t use them often
- Can your own
- Biltong/jerky/curing meats
- Specialty storage items come in now (freeze dried meats)
- Dehydrated Vegetables
- The Freezer is a Valid Food Storage Item
- Consider a second refrigerator or chest freezer
- Get a good vacuum sealer
- Learn to blanch and flash freeze
- Cook in bulk, part out, freeze
- Canning with an Electric Canner
- PowerPressure Cooker XL (proven does 4 pints a run)
- Chard Smart Pressure Canner (I haven’t used it yet, does 4 quarts)
- My basic way to can all winter long
- We make double batches of soups and stews, etc.
- We eat some, can the rest
- We use an electric canner, set the timer walk away
- My Favorite stuff to can
- Squash soup
- Roasted Tomato Soup
- Beef Stew
- Chicken Soup
- BBQ Beef (think sloppy joe that does not suck)
- Bone Stocks
- Dry Canning
- The most basic way, put an O2 absorber in a ball jar and close it up
- Jar attachments for vacuum sealers
- Dedicated dry canners like the VaccuCanner (DIY is an option)
- What this results in
- Real meals ready to eat
- Cost savings
- Big time convience
- No wasted time or money
- A real feeling of security along with healthy food
- In the end, it is what responsible adults do!
- Keep a notebook and record
Resources for today’s show…
- Join the Members Brigade
- The Year 1673
- Join Our Forum
- Walking To Freedom
- TSP Gear
- Safecastle Royal – (sponsor of the day)
- Bulk Ammo – (sponsor of the day)
- Harmony House Foods
- Chard Smart Pressure Canner
- Power Pressure Cooker XL
- Growing Older But Not Up Jimmy Buffett
- Me Using My VaccuCanner
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