Posted on 04/03/2013 4:48:49 PM PDT by Kartographer
1. Canned fruits, vegetables, meats, and soups 2. Dried legumes (beans, lentils, peas) 3. Crackers 4. Nuts 5. Pasta sauce 6. Peanut butter 7. Pasta 8. Flour (white, whole wheat) 9. Seasonings (vanilla, salt, pepper, paprika, cinnamon, pepper, taco seasoning, etc.) 10. Sugar 11. Bouillon cubes or granules (chicken, vegetable, beef) 12. Kitchen staples (baking soda, baking powder, yeast, vinegar) 13. Honey 14. Unsweetened cocoa powder 15. Jell-O or pudding mixes 16. Whole grains (barley, bulgur, cornmeal, couscous, oats, quinoa, rice, wheat berries) 17. Nonfat dried milk 18. Plant-based oil (corn oil, vegetable oil, coconut oil, olive oil) 19. Cereals 20. Seeds for eating and sprouting 21. Popcorn (not the microwavable kind) 22. Instant potato flakes Instant potato flakes 23. Packaged meals (macaroni and cheese, hamburger helper, Ramen noodles, etc.) 24. Purified drinking water 25. Fruit juices, teas, coffee, drink mixes
(Excerpt) Read more at readynutrition.com ...
don’t need anything but cases of MREs!
Kart, you are correct about the canned goods on the Bertrand. And I have been there, seen what was recovered. Years ago I worked for the Iowa Dept of Agriculture in the State Chem Lab...and during the Iowa State Fair we had to help man the Dept of Ag booth at the Fair. We had home canned good on display that were 100 years old...some had been tested and were ok.
Proper home canning results in edible food stuffs for longer than most of us will need them. And they are healthy, nutritious, if we were careful about the origins of what we canned. If there is a problem with anything you have canned, you will know, it will explode and make a mess in your storage panty.
Store bought canned goods will keep a whole lot longer than the ‘expiration dates’ on the cans. That is there to protect the source. Put ‘em on your storage shelf, and be glad they are there when the shth and you need them.
They have a couple hybrids I think but for the most part it isn’t. Same with most beans, you can buy a pound of most any bean and eat it or plant it.
I think because they are minor crops and it isn’t worth it to do all the work it would take to hybridize them.
I’ve seen the milk, the chocolate is actually pretty good.
As for water, just keep it rotated and there shouldn’t be a problem.
I’m in Alabama, so I’d store the Dak under the bed before I put it in the attic, but that’s just me.
What, no jerky? It’s easy and fun to make, and lasts longer than it will ever stay around!
When your favorite meat comes on sale, buy a bunch and spend a day making jerky. Personally I like to use London broil or full cut round steak as they are lean, but any meat will do. Trim away the fat, soak it in any solution with salt in it to prevent bacteria growth. Soy sauce works fine, but you can use all kinds of condiments. I usually rinse out any bottles of ketchup, mustard, steak or BBQ sauce etc. that only have a little left. Then dry in a smoker, dehydrator, or just hanging on your oven racks with the door ajar and on as low as possible. When its leathery all the way through it’s done. I’ve had jerky last up to six months or so. It would last a lot longer, but I always eat it by then.
I think I've had some of that at the movie theater.
Stored food enemies are light and heat. So no a hot attic is not a good place. I would even recommend storing bottled water especially if in plastic as the heat would cause a lot more ‘leeching’ of the bottles material into the water. Cool and dark is best.
If you are short storage space look this over:
Space Cramp Where do I Store it in my Preparedness Manual.
Great post. I was just a little kid when the Bertrand was found, and at least locally, it was a very big deal. My dad took us up there when they were still excavating it. I remember it well. Over the years my family went to view the collection many times, and I’m grateful that they were able to save it.
The small bags are useful, I just found I didn't use as many of them as I had anticipated.
I tend to store bulk products like rice, pasta, wheat in larger batches using the larger bags in 5 or 6 gallon buckets. I can fit more into a bucket than if I use multiple small bags.
I used the smaller bags more for items like spices, packets of mixes, dried milk, etc.
>>26. Beer
27. Beer
28. Beer<<
When I was caught in the Northridge quake, having beer on hand was a great comfort.
Also, MUI Whiskey and other hard spirits may become a better barter medium...
Amen.
A stockpile of the tiny booze bottles - easier than trying to measure out a jigger...
PS...all the preps and storage in the world won’t help if you don’t have the means and the will to defend them.
I just saw what a brick of rimfires was selling for on Cheaperthandirt.com....Unbelievable!!!
The only place I could find any in Western PA....100round limit per week per FAMILY. UGH.
Popcorn can be ground for cornmeal. I have done it many times.
I have put away several cases of pint and half pint bottles of whiskey and vodka.
Excellent barter items. In addition to other obvious benefits.
You should have seen the look on my local guy's face when I ordered a case of pints of vodka and a case of half pints.
I had to tell him it was for a big party and they were part of some gag gifts and party favors.
Vacuum sealed aluminized Mylar bags with O2 absorber(s) inside. At the very least, empty contents into a 1/2 gallon mason jar and vac seal with O2 absorber and a bay leaf inside. Cut the cooking directions off of the box and seal with contents.
I use 1/2 gallon mason jars vac sealed. That way you can access the product for what you need and then reseal easily.
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