Episode-1613- Food Storage for Modern Living

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Biltong – The South African Way to Store Meat Long Term

Food storage is at the fundamental core of the survivalist/prepper movement and with good reason. Your body is a machine that runs on a fuel we call food. Run out of nutritional food and you experience things like hunger, lack of energy, illness and eventually death.

The reality though is food storage isn’t just for preppers, it should be for everyone. One thing I noticed when house shopping in Pennsylvania back in 2001 was pantry size. We looked at new homes and they had tiny pantries. We also looked at many homes from 80-120 years old, all had large pantries. I don’t think it was because our prior generations were survivalists, no rather it was simply that they literally did know where their bread was buttered.

Today we examine the how, what and why of food storage. We dig into why it isn’t really something for “survivalists” but for anyone who simply values money, convenience and their current life style.

Join Me Today to Discuss…

Why we store food
- You know you are going to need it
- It can help you save money
- Convenience
- Insurance of your lifestyle
- To help others
- Yes for the worst of times as well
What we store
- What we eat
- What stores well
- What we can make storable
- Things that store well and prepare well in volume
Holistic Food Storage “The Rules”
- Rule One – Eat what you store, store what you eat
- Rule Two – Take advantage of opportunity buys
- Rule Three – Find local sources of food and partake of them
- Rule Four – Use commercially prepared long term storables as extenders
- Rule Five – Become a producer of food and/or storables
- Rule Six – Seek a Holistic Solution
- How storing food empowers you to live a better life

Resources for today’s show…

Bob Wells Plant of the Week – Lapins Cherry – Highly adaptable zone 5 to zone 9. This cherry is one of the few truly self-fertile options, making it ideal for small back yard growers with limited space.

Additionally it only requires 400-500 chilling hours. It is also one of the few cherry trees that can be planted in full sun, even in zone 9 and handle the extreme summer heat in the south, yet cold hardy enough to handle the extreme cold in zone 5.

Bob Wells specializes in edible landscape, including: Fruit Trees, Berry Plants, Vine Fruit, Nut Trees, as well as the hard to find Specialty Fruit Trees. Find this plant and more at BobWellsNursery.com

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Damian aka louisiana suvivor

9 years ago

Johnny six pack was Jack’s nickname back in high school true story. Loving the show Jack!

Author

Modern Survival

Reply to Damian aka louisiana suvivor

LOL well my name is actually John.

Reply to Modern Survival

I remember you saying that in an old episode! That’s what makes it even better!

Adam

I found the picky eater is fixed with a garden. My daughter loves just eating things off the vine as do I. I’m okay if kids don’t like things though because I don’t like things, say strawberries from the store 🙂 I love them from my plants though 🙂 I just want the kids to try it first and try it cooked different ways. I found it’s also important to admit daddy screwed up that meal when you cook it wrong 🙂

This issue is fixed with a pantry, if you don’t have it, well they have to eat something you have 🙂

Eric

I love all the shows and listen almost every day but this is the best show you’ve had for a while. I so appreciate all the information and this back-to-basics stuff is great. Thanks for the hard work, Jack.

bill

I was a single parent PFC after a very short marriage. 1991. We were poor.
I got my 3 and 5 year old kids to eat whatever I cooked.

Step one put as much meat as you can afford (sometimes none) into the hamburger helper recipe.

Step two: put one third onto each person’s plate.

Step three: wolf down my plate in less than 45 seconds, then start wolfing
down the kid’s plates (making little eye contact) while they were still making faces and holding their noses.

Fear of loss is a great motivator. They would recapture their plates,
and eat until satisfied. I never brought up Ethiopians starving, bi-planes, choo choo’s or any such non-sense.

At 7 yrs old my daughter was stove-top cooking the hamburger helper (loosely supervised and upon a sturdy step) or my son 9 yrs was pounding poor cuts of beef, marinating and grilling (caught himself afire a couple of times, but never needed EMS)

The more they were involved in the process the happier they were.

Everybody became a good cook, because we had honest feedback, and
we kind of competed to be the Cook. There we a lot of fails, way too salty…
too mustard… too rare… too overcooked…

Reply to bill

Thank you for your honesty and making people fing get it!

Chad

That’s great that you had them in the kitchen that young. I can remember being about that age and my mom teaching me how to make meals because both of them would be gone, driving to work, at 4am and wouldn’t be back until around 5pm. Me and my brother had to get up and get ourselves ready, catch the bus, and then get home and find something else to eat. Kids can do this stuff and I don’t know why everyone thinks they can’t now. My grandma taught me an awful lot also. Teach a kid to make gravy now and he’ll probably be ahead of most other kids his/her age.

Chris

My brother Frank hounded me to listen to your show and I am grateful that he did. I learned so much from just this show, I cannot thank you enough. Thanks to you I have a plan to start storing food and I wont have to take out a loan to do it.

Thanks again, Chris

Reply to Chris

@Chris, thanks man and keep coming back. I promise you at times I will anger you but try to get past it and learn from oppositional views. What views will you oppose, no idea, I just know since we all have our own minds sooner or later we are going to disagree.

Kayzonara

Timely. I’ve been busy dehydrating garden abundance and good buys.

Pam

Good review show. I was intrigued by the electric canner you mentioned as I find my big pressure cooker bulky and slightly scary. I was reading the reviews on Amazon, and in the 1 star comments. “One star only because the manufacturer claim to be able to can food is false. It not safe to can food in this appliance despite what they say. The National Center for Home Food Preservation has recently posted its position on this issue. You can read about it at this link. If you have already canned food, throw it out. You will be playing Russian roulette with your life and those of your loved ones if you eat this food. http://preservingfoodathome.com/2014/11/25/can-i-can-in-a-multi-cooker/“. I trust your judgement. Have you had any concerns about canning meats and soup? I really want to ramp up my meat preservation with canning. Already love the Biltong. Do you have a good baked bean recipes for the pressure cooker?

Reply to Pam

I did extensive research both of the claims made by the manufacturer and use by others.

First the FACTS there is ONE and ONLY ONE canner that is electric that is claimed by its manufacturer to be safe for pressure canning. The size of a lawsuit if such is proven false would be in the multi billions of dollars at this point from class action alone. THINK ABOUT IT, more than a million units of this machine was sold on infomercials alone.

I see this same claim in forums telling people not to do it, and then I see dozens saying they do it all the time. Total number of complaints or lawsuits for any type of food poisoning I can find is absolutely zero.

Next that article from the National Center for Home Food Preservation never once mentions the item that the review is posted in. NOT ONE TIME, it simply references multi cookers.

In short the manufacturer of this one and only this one canner/cooker claims that this is safe, they also do have disclaimer saying it may not be above certain altitudes. That shows me they are being conservative. There have been absolutely zero claims of anyone getting sick or killed or other wise.

Not to mention all it would take for them to be sued by vulture lawyer is one independent study proving the claims this article makes (it isn’t safe) which should be easy to do. Then the company would be successfully sued class action even if no harm were proven.

The recipe book that comes with it even has guidance and recipes for non acid canning and meat and broth canning.

Basically all this FUD is well the government didn’t specifically say it is safe to use this canner and everyone knows you can’t do it because it has always been that way.

I find this idiotic and frankly hope to see more canners like this developed. Please ask yourself why it should be so complicated to make an electric pressure canner? There is one answer, it should not be.

Again this applies at this time to my knowledge to ONE and only ONE canner. However again with millions sold if any claims they make were false I predict a slew of California Lawyers would already be picking their bones.

John

Jack, we agree in many respects, but when you say a Velvetta-like cheese is awesome stuff, we are on diametrically opposed! Great show.

Reply to John

It is awesome for a canned product and it is way better than Velveeta. When I say Velveeta like I mean it is soft and cheddar like, not that is what it tastes like.

wrestler

Jack,

Have you done meats with the electric canner? I am very intrigued.

Reply to wrestler

Did I not say that repeatedly in this show?

I may have missed that, thanks. I will give it another listen, we have a newborn so I have to hear the show in bits now. so will give it another bash. Thanks again for the excellent show and information.

phillynick

went to get the canner a little late I know , Amazon not available. did a quick Google found it on QVC

For all the folks thinking about the Power Pressure Cooker, I was at Walmart today and the 8qt model is on sale for 74 bucks.

Debra Grumbach

Do you feel the vacuum sealer with jar attachments is inadequate? The cost of the vacuucanner is pretty pricey, especially if I can do the same thing with my sealer and jar attachments.