Jack at The Survival Podcast asked listeners
to send in ways that they save money,
I sent in a few ideas and I was
featured in one of his podcasts.
Showing posts with label Survival Skills. Show all posts
Showing posts with label Survival Skills. Show all posts
Saturday, May 14, 2011
Thursday, December 10, 2009
Storing Non Food items
Store a year’s supply of all household items that you normally buy at the grocery store
Build up your supply by buying these items in large quantities when they are on sale, then only replace your stores when they go on sale again
Make sure you store the things particular to your family’s needs, our list might not include everything that YOU normally use
Don’t be afraid to use creative storage ideas for these items. A huge supply of toilet paper could go in a garage, attic, etc.
Items to Consider Storing:
Personal Hygiene
-Toothpaste/Toothbrushes
-Shampoo/Conditioner
-Deodorant
-Facewash/Bodywash/Soap-Shaving/Aftershave
-Paper Products-Toilet Paper
-Paper Towels-Feminine Products
-Diapers/Wet Wipes
-Kleenex
-Paper Plates/Plastic Utensils/Napkins
Cleaning Products
-Laundry Detergent
-Dishwasher Detergent
-Bleach
-All-Purpose Cleaner
Build up your supply by buying these items in large quantities when they are on sale, then only replace your stores when they go on sale again
Make sure you store the things particular to your family’s needs, our list might not include everything that YOU normally use
Don’t be afraid to use creative storage ideas for these items. A huge supply of toilet paper could go in a garage, attic, etc.
Items to Consider Storing:
Personal Hygiene
-Toothpaste/Toothbrushes
-Shampoo/Conditioner
-Deodorant
-Facewash/Bodywash/Soap-Shaving/Aftershave
-Paper Products-Toilet Paper
-Paper Towels-Feminine Products
-Diapers/Wet Wipes
-Kleenex
-Paper Plates/Plastic Utensils/Napkins
Cleaning Products
-Laundry Detergent
-Dishwasher Detergent
-Bleach
-All-Purpose Cleaner
Tuesday, November 10, 2009
Storing Comfort Foods
Comfort foods can help ease your stress during rough times
While not considered “life sustaining” foods, we consider them “sanity-sustaining” foods. This is especially important if you have young children. A few normal foods or delicious snacks now and then can really help a difficult situation.
Our advice to use what you store, and store what you eat applies to comfort foods as well. Try a new thing each week or month. Some of our ideas may not be your normal treats but they are great food storage items.
Comfort Food Ideas:
*Home-made popcorn in a pot (recipe coming soon)
*Mashed potatoes with instant potatoes and GRAVY
*Hard Candy
*Chocolate
*Pudding (made using dry milk)
*Granola bars
*Fruit snacks for children
*Chicken noodle soup in a can
*Kool-aid
*Condiments (ketchup, mustard, bbq sauce, salsa, pickles - store a spare or two of each)
*Spices (inventory what spices you use and store an extra one or two of each)
*No-bake cookies ingredients
These are all just ideas- Obviously they aren’t all that healthy, necessary to sustain life, or totally “food storage” types of foods - but hey, everyone needs a little comfort food sometimes!
~~~~~~~~~~~~~~~~~~~
http://foodstoragemadeeasy.net/
While not considered “life sustaining” foods, we consider them “sanity-sustaining” foods. This is especially important if you have young children. A few normal foods or delicious snacks now and then can really help a difficult situation.
Our advice to use what you store, and store what you eat applies to comfort foods as well. Try a new thing each week or month. Some of our ideas may not be your normal treats but they are great food storage items.
Comfort Food Ideas:
*Home-made popcorn in a pot (recipe coming soon)
*Mashed potatoes with instant potatoes and GRAVY
*Hard Candy
*Chocolate
*Pudding (made using dry milk)
*Granola bars
*Fruit snacks for children
*Chicken noodle soup in a can
*Kool-aid
*Condiments (ketchup, mustard, bbq sauce, salsa, pickles - store a spare or two of each)
*Spices (inventory what spices you use and store an extra one or two of each)
*No-bake cookies ingredients
These are all just ideas- Obviously they aren’t all that healthy, necessary to sustain life, or totally “food storage” types of foods - but hey, everyone needs a little comfort food sometimes!
~~~~~~~~~~~~~~~~~~~
http://foodstoragemadeeasy.net/
Saturday, October 10, 2009
Storing Fruits and Vegetables
Key Points:
While not critical for sustaining life, fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, and to help you save money on your day to day grocery shopping.
There are three different options for obtaining your preserved produce:
*Grow your own and dehydrate/can/freeze it yourself
*Purchase it in bulk and dehydrate/can/freeze it yourself
*Purchase commercially preserved fruits and vegetables
Growing Your Own Fruits and Vegetables
Learn to grow your own foods. This can range from just planting a peach tree and growing some tomatoes in a container, to a full-fledged farm-type situation.
Our favorite method to use for growing vegetables is square foot gardening which allows you to grow a LOT of veggies in a small space.
If you have space and don’t mind the mess fruit trees and vines can be a great cost-savings. You can also try to ask neighbors with fruit trees if you can pick their excess fruit.
Dehydrated
Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc.
Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated onions can save you time and hassle in your everyday cooking.
You can purchase a food dehydrator like this one, or learn to make your own here.
If you don’t want to go through the hassle of dehydrating foods on your own, you can purchase a lot of the items at stores like Emergency Essentials: www.beprepared.com
Canned/Bottled
You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc.
If you can get fresh fruits/vegetables for free or at a significant discount, then canning them yourself can save you a LOT of money over cans from the store.
Home-bottled foods have less preservatives, taste better, and you can adjust the amounts of sugar you use to fit your family’s preferences.
Bottling can be a fun bonding experience with friends/family and also it is a great way to build up your whole year supply of items all at one time.
If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few cans each time you shop until you have built up your year supply or stock up when there are good sales.
Frozen
If you have an extra freezer then frozen fruits and vegetables are another great option. If there is a water shortage then you don’t want to have all your foods be dehydrated.
Freezing produce takes much less time and preparation than home bottling, and can often be done using less sugar or other preservatives.
If you don’t have home-grown foods, you can purchase fresh produce in bulk to freeze, or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.
~~~~~~~~~~~~
http://foodstoragemadeeasy.net
While not critical for sustaining life, fruits and vegetables are a welcome addition to any food storage program for the health benefits, variety, and to help you save money on your day to day grocery shopping.
There are three different options for obtaining your preserved produce:
*Grow your own and dehydrate/can/freeze it yourself
*Purchase it in bulk and dehydrate/can/freeze it yourself
*Purchase commercially preserved fruits and vegetables
Growing Your Own Fruits and Vegetables
Learn to grow your own foods. This can range from just planting a peach tree and growing some tomatoes in a container, to a full-fledged farm-type situation.
Our favorite method to use for growing vegetables is square foot gardening which allows you to grow a LOT of veggies in a small space.
If you have space and don’t mind the mess fruit trees and vines can be a great cost-savings. You can also try to ask neighbors with fruit trees if you can pick their excess fruit.
Dehydrated
Dehydrated fruit makes a great snack with things like banana chips, craisins, dried apples, etc.
Dehydrated vegetables are wonderful additions to soups/stews. Items such as dehydrated onions can save you time and hassle in your everyday cooking.
You can purchase a food dehydrator like this one, or learn to make your own here.
If you don’t want to go through the hassle of dehydrating foods on your own, you can purchase a lot of the items at stores like Emergency Essentials: www.beprepared.com
Canned/Bottled
You can bottle a wide variety of things such as salsa, pie fillings, applesauce, juice, spaghetti sauce, almost any fruit or vegetable, pickles, all sorts of jams and jellies, etc.
If you can get fresh fruits/vegetables for free or at a significant discount, then canning them yourself can save you a LOT of money over cans from the store.
Home-bottled foods have less preservatives, taste better, and you can adjust the amounts of sugar you use to fit your family’s preferences.
Bottling can be a fun bonding experience with friends/family and also it is a great way to build up your whole year supply of items all at one time.
If you choose to purchase cans of fruits and vegetables, you can either purchase a extra few cans each time you shop until you have built up your year supply or stock up when there are good sales.
Frozen
If you have an extra freezer then frozen fruits and vegetables are another great option. If there is a water shortage then you don’t want to have all your foods be dehydrated.
Freezing produce takes much less time and preparation than home bottling, and can often be done using less sugar or other preservatives.
If you don’t have home-grown foods, you can purchase fresh produce in bulk to freeze, or simply buy bags of frozen fruits and vegetables and try to use sales and coupons.
~~~~~~~~~~~~
http://foodstoragemadeeasy.net
Thursday, September 10, 2009
Storing Baking Ingredients
Key Points:
The ingredients in Step 7 are all the necessary fats, oils, sugars, milk, and miscellaneous that you need to put food storage meals and recipes together.
Purchasing these items when on sale, then rotating through your stored supplies can save you time and money.
Find ways to use these ingredients in your everyday cooking, start learning how to make things from scratch.
Determine the quantities of each food item you will need to store.
Fats and Oils:
Salad Dressings can be store bought and stored, or you can make your own oil and vinegar-based, or mayonnaise-based dressings with items you have on hand in your food storage. Be aware of expiration dates on store bought salad dressings.
Cooking Oil such as canola, or vegetable oil can be used in most bread recipes. Unless they have been specially treated, *unopened* cooking oils have a shelf life of about a year.
Shortening has a longer shelf life than oils, it is reasonable to expect an unopened metal can of shortening to have a shelf life of eight to ten years if kept reasonably cool, particularly if it has preservatives in it.
Mayonnaise can be used in baked dishes, pasta salads, salad dressings, and much more. Although it isn’t necessary to sustain life, it sure makes things taste better. Mayonnaise has a shelf life of 2-3 months.
Peanut Butter provides protein and monounsaturated fats (the good fat). Peanut butter has a shelf life of 6-9 months.
Sugars:
Powdered Fruit Drink comes in many different flavors and can be used in daily use and in times of emergency as stored water can have a funny taste. Powdered drink mixes can be stored for up to 3 years if unopened.
Brown Sugar can be used in many baked goods and even some bread recipes. It can be stored up to 6 months. Be careful to seal it tightly between uses if you have opened your sugar .
Molasses and Corn Syrup are used as sweeteners in many recipes. Store according to your families needs. Molasses may be something you have never used, nor ever will use. If this is the case, don’t feel the need to store it.
Flavored Gelatin is used in molded desserts and salads and to thicken cold soups.
Granulated Sugar is used in almost all food storage recipes and is very important to store. Sugar has a shelf life of 20+years.
Honey is another sweetener found in a lot of food storage recipes. Honey is more expensive then sugar and usually acts as a substitute for sugar in breads. Some people feel it is healthier to use honey than sugar.
Milk:
Nonfat Dry Milk is much cheaper then regular milk. To make your nonfat milk taste better, try adding 1 tsp of sugar, and 1 tsp of vanilla to a gallon.
Evaporated Milk can be stored in cans, or made from nonfat dry milk. To make a 12 oz can of evaporated milk from dry milk, mix 1-1/2 C. Water and 1/2 C. + 1 T. Dry Powdered Milk and blend very well.
Miscellaneous:
Baking Soda, Salt and Baking Powder are used in most recipes and if unopened have indefinite shelf lives.
Active dry yeast is the form of yeast most commonly available to noncommercial bakers, as well as the yeast of choice for situations where long travel or uncontrolled storage conditions are likely.
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs.
~~~~~~~~~
http://foodstoragemadeeasy.net/
The ingredients in Step 7 are all the necessary fats, oils, sugars, milk, and miscellaneous that you need to put food storage meals and recipes together.
Purchasing these items when on sale, then rotating through your stored supplies can save you time and money.
Find ways to use these ingredients in your everyday cooking, start learning how to make things from scratch.
Determine the quantities of each food item you will need to store.
Fats and Oils:
Salad Dressings can be store bought and stored, or you can make your own oil and vinegar-based, or mayonnaise-based dressings with items you have on hand in your food storage. Be aware of expiration dates on store bought salad dressings.
Cooking Oil such as canola, or vegetable oil can be used in most bread recipes. Unless they have been specially treated, *unopened* cooking oils have a shelf life of about a year.
Shortening has a longer shelf life than oils, it is reasonable to expect an unopened metal can of shortening to have a shelf life of eight to ten years if kept reasonably cool, particularly if it has preservatives in it.
Mayonnaise can be used in baked dishes, pasta salads, salad dressings, and much more. Although it isn’t necessary to sustain life, it sure makes things taste better. Mayonnaise has a shelf life of 2-3 months.
Peanut Butter provides protein and monounsaturated fats (the good fat). Peanut butter has a shelf life of 6-9 months.
Sugars:
Powdered Fruit Drink comes in many different flavors and can be used in daily use and in times of emergency as stored water can have a funny taste. Powdered drink mixes can be stored for up to 3 years if unopened.
Brown Sugar can be used in many baked goods and even some bread recipes. It can be stored up to 6 months. Be careful to seal it tightly between uses if you have opened your sugar .
Molasses and Corn Syrup are used as sweeteners in many recipes. Store according to your families needs. Molasses may be something you have never used, nor ever will use. If this is the case, don’t feel the need to store it.
Flavored Gelatin is used in molded desserts and salads and to thicken cold soups.
Granulated Sugar is used in almost all food storage recipes and is very important to store. Sugar has a shelf life of 20+years.
Honey is another sweetener found in a lot of food storage recipes. Honey is more expensive then sugar and usually acts as a substitute for sugar in breads. Some people feel it is healthier to use honey than sugar.
Milk:
Nonfat Dry Milk is much cheaper then regular milk. To make your nonfat milk taste better, try adding 1 tsp of sugar, and 1 tsp of vanilla to a gallon.
Evaporated Milk can be stored in cans, or made from nonfat dry milk. To make a 12 oz can of evaporated milk from dry milk, mix 1-1/2 C. Water and 1/2 C. + 1 T. Dry Powdered Milk and blend very well.
Miscellaneous:
Baking Soda, Salt and Baking Powder are used in most recipes and if unopened have indefinite shelf lives.
Active dry yeast is the form of yeast most commonly available to noncommercial bakers, as well as the yeast of choice for situations where long travel or uncontrolled storage conditions are likely.
Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs.
~~~~~~~~~
http://foodstoragemadeeasy.net/
Monday, August 17, 2009
Seven Day Challenge
What is the Seven Day Challenge?
The Seven Day Challenge is going to be a mock disaster that lasts 7 Days in which the bloggers at http://foodstoragemadeeasy.net/ will be initiating an emergency “fire drill”. Participants will have a chance to test their level of preparedness in a simulated emergency environment. Each day during the Seven Day Challenge participants will receive an email informing them which of their utilities and/or food they will have access to. At the conclusion of the Seven Day Challenge participants will have means to share, discuss, and give feedback on how they could have been “better” prepared.
How to sign up?
You can sign-up online at the Seven Day Challenge page on FoodStorageMadeEasy.NET.
What’s in it for me?
· Opportunity to win a WonderMill Hand Mill for joining and by telling friends
· Participant prizes for completing the challenge
· Tons of learning
· Peace of mind from being prepared
How will I be prepared in time?
Follow the blog http://foodstoragemadeeasy.net and through-out the summer as they will be doing a summer crash course helping you get ready. You can also sign up for FREE CHECKLISTS that get emailed to you every 2 weeks with “to do” items, and “to purchase” lists!
P.S. When signing up, make sure you give credit to Carolyn that passed this along to you by entering his/her name in the referrer field J. Doing so will give you AND them an entry for the Wonder Junior Deluxe Giveaway!
Monday, August 10, 2009
Bean Storage
Beans, peas and lentils are the richest source of vegetable protein and are a good source of both soluble and insoluble dietary fiber.
When legumes are eaten with grains, nuts or seeds, a complete protein can be formed which can suitably replace meat, fish, poultry, eggs or dairy.
Legumes aren’t just used for soups. There are many different ways of using beans, including grinding bean flour for baking (more to come!)
Generally, legumes will keep indefinitely when stored in a cool, dry place.
Determine the quantities of each food item you will need to store.
Since the bulk of the recommended legume storage is beans, here is a basic summary of Do’s and Don’ts.
BEAN DO’S:
Store dry beans in a cool, dry place.
Lightly rinse packaged dry beans; sort through them and remove any pebbles, seed pods, leaves or twigs.
Soak your beans! It reduces cooking time by about one half, and saves vitamins, minerals and proteins which can be lost during prolonged heating — exceptions are lentils, split peas and black-eyed peas which may be cooked from their dry state.
Soak beans in plenty of water. Use a 3:1 or 4:1 ratio of water to beans (see chart for soaking times).
Place presoaked beans in a pot and cover with fresh, cold water. Bring to a boil, reduce heat, partially cover and simmer them for the indicated length of time until they are soft and tender.
BEAN DON’TS:
Store dry beans in the refrigerator.
Add baking soda to hasten soaking or cooking time as it will decrease the nutritional content of the beans.
Add salt or any product high in calcium, magnesium or acid to the soaking or cooking water or beans will not soften (products with these elements should be added to cooking water or any recipe calling for partially cooked beans only after beans have reached desired tenderness).
Use microwave to cook dry beans - microwaving is fine for reheating beans that are already cooked, but dry beans need to be simmered slowly in lots of water to soften, tenderize and rehydrate properly.
When legumes are eaten with grains, nuts or seeds, a complete protein can be formed which can suitably replace meat, fish, poultry, eggs or dairy.
Legumes aren’t just used for soups. There are many different ways of using beans, including grinding bean flour for baking (more to come!)
Generally, legumes will keep indefinitely when stored in a cool, dry place.
Determine the quantities of each food item you will need to store.
Since the bulk of the recommended legume storage is beans, here is a basic summary of Do’s and Don’ts.
BEAN DO’S:
Store dry beans in a cool, dry place.
Lightly rinse packaged dry beans; sort through them and remove any pebbles, seed pods, leaves or twigs.
Soak your beans! It reduces cooking time by about one half, and saves vitamins, minerals and proteins which can be lost during prolonged heating — exceptions are lentils, split peas and black-eyed peas which may be cooked from their dry state.
Soak beans in plenty of water. Use a 3:1 or 4:1 ratio of water to beans (see chart for soaking times).
Place presoaked beans in a pot and cover with fresh, cold water. Bring to a boil, reduce heat, partially cover and simmer them for the indicated length of time until they are soft and tender.
BEAN DON’TS:
Store dry beans in the refrigerator.
Add baking soda to hasten soaking or cooking time as it will decrease the nutritional content of the beans.
Add salt or any product high in calcium, magnesium or acid to the soaking or cooking water or beans will not soften (products with these elements should be added to cooking water or any recipe calling for partially cooked beans only after beans have reached desired tenderness).
Use microwave to cook dry beans - microwaving is fine for reheating beans that are already cooked, but dry beans need to be simmered slowly in lots of water to soften, tenderize and rehydrate properly.
Friday, July 17, 2009
Seven Day Challenge
What is the Seven Day Challenge?
The Seven Day Challenge is going to be a mock disaster that lasts 7 Days in which the bloggers at http://foodstoragemadeeasy.net will be initiating an emergency “fire drill”. Participants will have a chance to test their level of preparedness in a simulated emergency environment. Each day during the Seven Day Challenge participants will receive an email informing them which of their utilities and/or food they will have access to. At the conclusion of the Seven Day Challenge participants will have means to share, discuss, and give feedback on how they could have been “better” prepared.
How to sign up?
You can sign-up online at the Seven Day Challenge page on FoodStorageMadeEasy.NET.
What’s in it for me?
· Opportunity to win a WonderMill Hand Mill for joining and by telling friends
· Participant prizes for completing the challenge
· Tons of learning
· Peace of mind from being prepared
How will I be prepared in time?
Follow the blog http://foodstoragemadeeasy.net and through-out the summer as they will be doing a summer crash course helping you get ready. You can also sign up for FREE CHECKLISTS that get emailed to you every 2 weeks with “to do” items, and “to purchase” lists!
P.S. When signing up, make sure you give credit to Carolyn that passed this along to you by entering her name in the referrer field J. Doing so will give you AND them an entry for the Wonder Junior Deluxe Giveaway!
Friday, July 10, 2009
Grain Storage
Key Points:
Grains are used to create the foundation, and a wide variety of foods in your long-term food storage.
It is recommended that half your daily grain intake be WHOLE grains due to the high nutritional value and protein levels (examples include: whole wheat, oats, brown rice, etc).
Accumulate recipes that include grains. Using your grains will help you rotate through them, and get your family used to eating them.
Even though we talk about each grain separately, we find that WHEAT GRINDING is the major hang up for most people! Learn why NOT to be intimidated by wheat grinders by checking out our wheat grinder article and how-to video. Don’t use this as an excuse to not start this step!
When you are ready to purchase a wheat grinder, view our WonderMill Grain Mill page to see how we have become authorized dealers in order to get you the best possible price available.
Determine the quantities of each food item you will need to store.
Rolled Oats:
Uses - Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types - Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage - If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses - Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types - Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage - If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses - As a main course, in casseroles, in soups.
Types - You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage - If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses - Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types - Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable.
Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses - Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses - Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage - If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses - Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage - If unopened, optimum shelf life is 8 years. If opened will last 18 months.
~~~~~~~~~~~~~
http://foodstoragemadeeasy.net/
Grains are used to create the foundation, and a wide variety of foods in your long-term food storage.
It is recommended that half your daily grain intake be WHOLE grains due to the high nutritional value and protein levels (examples include: whole wheat, oats, brown rice, etc).
Accumulate recipes that include grains. Using your grains will help you rotate through them, and get your family used to eating them.
Even though we talk about each grain separately, we find that WHEAT GRINDING is the major hang up for most people! Learn why NOT to be intimidated by wheat grinders by checking out our wheat grinder article and how-to video. Don’t use this as an excuse to not start this step!
When you are ready to purchase a wheat grinder, view our WonderMill Grain Mill page to see how we have become authorized dealers in order to get you the best possible price available.
Determine the quantities of each food item you will need to store.
Rolled Oats:
Uses - Breakfasts, granola, cookies, filler in meat loafs or casseroles, thickener for soups/stews.
Types - Quick rolled oats or regular rolled oats. Quick oats cook faster but regular oats retain flavor and nutrition better.
Storage - If unopened, optimum shelf life is up to 8 years. If opened should be used within 1 year. We recommend storing large amounts in an airtight plastic container and pulling out a smaller amount every few months for your actual usage/rotation.
Wheat:
Uses - Wheat grass, appetizers, desserts, breakfast cereals, crackers, brownies, tortillas, breads, pancakes, muffins, cakes, snacks, in salads, to make vegetarian meat/protein, and any other baking item you would use flour for.
Types - Spring or winter, hard or soft, red or white. Hard varieties have higher gluten (protein) and are better for making breads. Soft varieties have lower protein and nutrients but are better for pastries, pastas, and breakfast cereals. Red wheats are typically hard and whites are typically soft. However if you prefer the flavor of one over the other you can find soft red and hard white. Experiment with different varieties in your recipes to find out what works best for you.
Storage - If unopened, optimum shelf life is 12 years or more. If opened will last about 3 years. However, once ground into flour, wheat loses most of its nutrients within a few days so only grind small amounts at a time. You can add oxygen absorbers, bay leaves, or dry ice to help keep critters out of your wheat.
Spaghetti or Macaroni:
Uses - As a main course, in casseroles, in soups.
Types - You can store any type of pasta you like to use, the main ones sold in bulk are macaroni and spaghetti so they are convenient for long-term storage.
Storage - If unopened, optimum shelf life is 8-10 years. If opened will last about 2 years. If you buy it in plastic bags we recommend transferring your pasta to airtight plastic containers for better storage.
Cornmeal:
Uses - Grits, cornbread/muffins, mush, jonnycake, hushpuppies, breading on fried items.
Types - Steel ground or stone ground. Most common is steel ground, it has husk and germ almost all removed. Loses flavor and nutrients but has a long shelf life. This is what you will find at the grocery store. Stone ground retains more of the husk and germ but is more perishable.
Cornmeal can be found in white, yellow, red, and blue varieties. Yellow and white are the most common.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 1 year.
Enriched White Flour:
Uses - Cakes, biscuits, pie crusts, pastries, gravy, thickener, puddings.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been treated with chlorine, while unbleached is aged and bleached naturally by oxygen in the air.
Storage - If unopened, optimum shelf life is 5 years. If opened will last about 6-8 months.
Enriched White Rice:
Uses - Rice pudding, cereal, casseroles, side dishes.
Types - Bleached or unbleached. Both have had their bran and germ portions removed and are “enriched” by adding back some of the lost nutrients. Bleached has been chemically bleached while unbleached goes through a natural bleaching process.
Storage - If unopened, optimum shelf life is 30 years. If opened will last indefinitely.
Pearled Barley:
Uses - Thickener in soups and stews, in sides or casseroles similar to how you would use rice.
Types - You can buy pot barley which retains more of the nutritious germ and brand, but it has a shorter shelf life. Pearled barley is recommended for long-term food storage.
Storage - If unopened, optimum shelf life is 8 years. If opened will last 18 months.
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http://foodstoragemadeeasy.net/
Monday, June 22, 2009
IDC for June 2009
IDC for June 2009
Plant Something:
* Spinach in Bucket Garden
Harvest Something:
*Harvest Spinach
*Harvest Radish
*Harvest Lettuce
*Harvest Radish
*Harvest Lettuce
Preserve Something:
Can
*Strawberry Jam- 8 pints
* Grape Jelly- 4 pints and 4 Jelly Jars
Frozen
*6 Quarts Strawberries
*Strawberry Jam- 8 pints
* Grape Jelly- 4 pints and 4 Jelly Jars
Frozen
*6 Quarts Strawberries
Reduce, Reuse, Recycle:
*Recycling
*Rain Harvesting
*Meal Planning
*Got Pressure Canner tested. Replacing seals and valves
*Got Pressure Canner tested. Replacing seals and valves
Preparation & Storage:
* Stocking, rotating and replenishing Food Storage Supplies
* Purchased OTC Meds and Hand Sanitizer for Survival Supplies
* Matt purchased another Jet Boil Stove for our Bug Out Bags
* Purchased OTC Meds and Hand Sanitizer for Survival Supplies
* Matt purchased another Jet Boil Stove for our Bug Out Bags
Eat the Food:
* Stocking, rotating and replenishing Food Storage Supplies
*Making our own Bread
* Eating Food from our Garden
Learn Something:
*Canning Class- Jams and Jellies
*Matt is attending HAM Radio Classes
* Eating Food from our Garden
Learn Something:
*Canning Class- Jams and Jellies
*Matt is attending HAM Radio Classes
Wednesday, June 17, 2009
Seven Day Challenge
What is the Seven Day Challenge?
The Seven Day Challenge is going to be a mock disaster that lasts 7 Days in which the bloggers at http://foodstoragemadeeasy.net will be initiating an emergency “fire drill”. Participants will have a chance to test their level of preparedness in a simulated emergency environment. Each day during the Seven Day Challenge participants will receive an email informing them which of their utilities and/or food they will have access to. At the conclusion of the Seven Day Challenge participants will have means to share, discuss, and give feedback on how they could have been “better” prepared.
How to sign up?
You can sign-up online at the Seven Day Challenge page on FoodStorageMadeEasy.NET.
What’s in it for me?
· Opportunity to win a WonderMill Hand Mill for joining and by telling friends
· Participant prizes for completing the challenge
· Tons of learning
· Peace of mind from being prepared
How will I be prepared in time?
Follow the blog http://foodstoragemadeeasy.net and through-out the summer as they will be doing a summer crash course helping you get ready. You can also sign up for FREE CHECKLISTS that get emailed to you every 2 weeks with “to do” items, and “to purchase” lists!
P.S. When signing up, make sure you give credit to Carolyn that passed this along to you by entering her name in the referrer field J. Doing so will give you AND them an entry for the Wonder Junior Deluxe Giveaway!
Thursday, June 11, 2009
Long Term Food Storage
The following are things to consider while learning about, planning, and using your long-term food storage:
Store what you eat, Eat what you store. This will ease the transition in case of an emergency
Start small. Work on a full 3 month supply, then move onto a 6 month, then eventually a year supply
Understand the basic recommended long-term foods and how to use them.
Use food storage books and sites to learn ways to use your long-term food storage on a regular basis. I recommend "The Essential Food Storage Cookbook" by Tami Ciroberger and Carol Peterson
Talk to experts in the field by going to preparedness store classes or to local church seminars.
Talk to your friends and family members about how they use their long-term food storage.
Determine the quantities you will need by:
1. Obtaining a basic food storage goal report at http://www.trackmyfoodstorage.com/
2.Use quick online calculators
3.Use books, pamphlets or resources you have on hand
4.Track what you eat and figure it out based on your own consumption
Store what you eat, Eat what you store. This will ease the transition in case of an emergency
Start small. Work on a full 3 month supply, then move onto a 6 month, then eventually a year supply
Understand the basic recommended long-term foods and how to use them.
Use food storage books and sites to learn ways to use your long-term food storage on a regular basis. I recommend "The Essential Food Storage Cookbook" by Tami Ciroberger and Carol Peterson
Talk to experts in the field by going to preparedness store classes or to local church seminars.
Talk to your friends and family members about how they use their long-term food storage.
Determine the quantities you will need by:
1. Obtaining a basic food storage goal report at http://www.trackmyfoodstorage.com/
2.Use quick online calculators
3.Use books, pamphlets or resources you have on hand
4.Track what you eat and figure it out based on your own consumption
Tuesday, June 2, 2009
What's for Dinner- Crazy Whole Wheat Muffins
I was reading my new cookbookThe Essential Food Storage Cookbook
by Tami Cirsberger and Carol Peterson
and came across this recipe:
1/2 cup oil
1 cup brown sugar
1 cup applesauce
1 tsp baking soda
1 1/2 cups whole wheat flour
1 tsp cinnamon
Bake at 375 for 20 minutes
With nothing better to do, I thought I would whip up a batch.
It was really quick and easy and I had
all the ingredients right there in my Pantry
I made them in mini loaves cause that's what Hubs likes.
Let me tell you......they smelled great while they were baking
And look how moist they are.
Gotta have one..........
Can't talk now.......mouth full.
These are YUMMY!
Thursday, May 28, 2009
Evacuation Lists
Matt and I took the time to make a list of items that we would take with us if we had to evacuate the house. Being the stockpilers and survivalist that we are, we have stuff all around the house. On this list we made sure to list the item and where it is found in the house.
This is our list.
5 Minutes until Evacuation
Wallet
Purse
Cell Phones
Cell Phone Charger
Shoes/ Boots
Prescriptions
Matt Bag
Carolyn Bag
Pet Emergency Kit
Dog Crates
Dogs
10 minute until Evacuation items: * add to 5 minute items
Case of Bottled Water
Sleeping Bags
Blankets/Towels
Tent
Batteries
Crank Radio
Cold Weather Clothing- if applicable
30 minutes Evacuation List * add to above items
Hard Drive
Documents
Pillows
Walkie Talkie
Fire Extinguisher
Rain Gear
If you have a few hours or days, add these items to the above
5 Gallon Containers of Gas
Canned Food Supply for 7 Days
Clothing- 7 Days Supply
Survival Books
Chain Saw
Grill
Charcoal
Cooking Utensils and Pans
Air Mattress
This is our list.
5 Minutes until Evacuation
Wallet
Purse
Cell Phones
Cell Phone Charger
Shoes/ Boots
Prescriptions
Matt Bag
Carolyn Bag
Pet Emergency Kit
Dog Crates
Dogs
10 minute until Evacuation items: * add to 5 minute items
Case of Bottled Water
Sleeping Bags
Blankets/Towels
Tent
Batteries
Crank Radio
Cold Weather Clothing- if applicable
30 minutes Evacuation List * add to above items
Hard Drive
Documents
Pillows
Walkie Talkie
Fire Extinguisher
Rain Gear
If you have a few hours or days, add these items to the above
5 Gallon Containers of Gas
Canned Food Supply for 7 Days
Clothing- 7 Days Supply
Survival Books
Chain Saw
Grill
Charcoal
Cooking Utensils and Pans
Air Mattress
Thursday, May 21, 2009
Portable Dog Crates
You know that Hubs and I are all about Emergency Preparedness and Planning.
We got started talking the other day about what we would do with the Dogs if we needed to evacuate the House either on a short term or long term situation.
With 4 Dogs you have to plan a little. We can't just scoop all 4 and go.
We have to think about traveling and containment for the Dogs.
We have to think about traveling and containment for the Dogs.
We needed something that would be easy to store, easy to move, easy to assemble
So we did a little Internet shopping and found these:
The Canine Camper Day Tripper.As you can see from the above picture, It folds for easy storage.
Then with just a few flips and zips, you have a Dog Crate.
And here is Molly testing out the new Crate.
Thanks Molly!
Wednesday, May 6, 2009
Friday, May 1, 2009
Pandemic Preparedness
We’re all concerned about the news headlines. But the best way to protect yourself and your family’s health isn’t to panic—it’s to get prepared.
Click on the link below for important tips to keep your family healthy, watch our video and find out how to put together an emergency preparedness kit for your home:
http://www.redcross.org/pandemicflu
Prepping an emergency preparedness kit for your home is important all year long, but it’s particularly important in outbreak situations like the swine flu. Luckily, there’s a lot you can do right now to prepare in case the worst happens in your area. If the illness becomes widespread, you should limit your exposure to it by staying close to home. That means stocking up on food, water, and other necessary supplies.
3 Month Food Plan
Make a list of foods you eat on a regular basis, and determine how much you would go through in three months.Gradually purchase these foods in bulk as they go on sale.
Use and rotate these foods in all your daily cooking.
Constantly replenish the stocks of these foods as they go on sale again.Don’t forget to include non-food items in this step as well.
Get a 3 month supply of NECESSITIES such as diapers, medications, toilet paper, toiletries, etc.
Benefits include: saving money by buying foods on sale and having foods you normally eat in times of economic or any other type of hardship.
Our 3 Month Food Storage saved us when we had a few months of no income from me. We were able to make some basic meals and didn't have to spend alot of money at the Grocery Store at that time. We only had to buy milk and eggs for the most part.
I always try and catch meat when it goes on sale.
(I forgot to take a picture of our full Freezer. It is a little weird but it gives me joy to have a full Freezer.
We are slowly getting our 3 Month Food Supply all stocked up again. I am still working on getting our stockpile built up from that time. I buy 2 or 3 of most stuff when I go to the Store now.
Sunday, April 19, 2009
The New Truck
Our New Truck
A Dodge Ram 1500 with a Hemi and Ram Boxes.
Matt has been wanting a truck for a while. As it turns out the Tahoe was just not as utilitarian has he had hoped it would be. We traded in the Tahoe and will be turning in the Saturn when the lease is up. We will operate with 1 vehicle and see how that goes. I think it will be fine. With me working from Home, having a second car is just not as critcal as it used to be.
Matt is in LOVE with our Truck. He spends hours with it out in the Garage. He is getting it all set up the way he wants and accessorizing it with all his gadgets. Boys and their Toys!
Seriously though...... I think I am going to do a post on how he has everything set up. He is Mr. Preparedness and has all kinds of stuff in the Ram Boxes. Survival Stuff as well as roadside emergencies. It is kind of amazing the way his mind works!
Friday, April 10, 2009
Water Storage
Most sources recommend 1 gallon of water per person, PER day, for 14 days.
Store water in “FOOD GRADE” or PETE plastic containers (stay away from milk jugs- soda bottles are suitable).
Store water away from too much light or heat.
Clean, sanitize, and rinse all containers prior to use.
Do not use containers previously used to store non-food products.
Do not store water containers directly on concrete. Place on cardboard, block of wood, or other materials.
Non-chlorinated water (most municipal water is chlorinated) should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water.
Boiling is the safest way to clean water, however you can use household liquid bleach to kill microorganisms. Make sure you use regular bleach, not the scented ones.
~~~~~~~~~
Baby Step #2 from http://foodstoragemadeeasy.net
Store water in “FOOD GRADE” or PETE plastic containers (stay away from milk jugs- soda bottles are suitable).
Store water away from too much light or heat.
Clean, sanitize, and rinse all containers prior to use.
Do not use containers previously used to store non-food products.
Do not store water containers directly on concrete. Place on cardboard, block of wood, or other materials.
Non-chlorinated water (most municipal water is chlorinated) should be treated with bleach. Add 1/8 of a teaspoon (8 drops) of liquid household chlorine bleach (5 to 6% sodium hypochlorite) for every gallon (4 liters) of water.
Boiling is the safest way to clean water, however you can use household liquid bleach to kill microorganisms. Make sure you use regular bleach, not the scented ones.
~~~~~~~~~
Baby Step #2 from http://foodstoragemadeeasy.net
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