Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

I am reading through this thread and am only about 1/8 of the way through... we have a local farmer who grows organic row crops (he also has orchards and vineyards but that’s the norm here in California). Anyway, my raw foods group coordinator says he is having a really hard time getting heritage seeds these days, that he is afraid he won’t be able to get enough to reliably run his farm. She said Monsanto is buying up seeds and we think they are patenting them so they can control the food supply in the future.

Have you (or anyone) heard anything about this? I am going to search further to learn more.

He has about 12 houses on a 13 acre park with no new ones allowed. We just lucked out this time buying the house when we did. That flat spot out to the north of the house looks like a good spot for a garden, now that I’m looking at the picture again.<<<

You are very lucky to have found such a wonderful place to live.

Yes, I have a view from here, 18 miles across a flat valley to the Black Mountains, with the sun setting behind them, it is a sight to see, black and jagged, brightest possible sunsets.

The Cerbat mountains are a mile behind me, but are rather boring.

Could this be done intentionally, then package the bread in plastic bags or whatever? I know you can somewhat reconstitute it by steaming it for a bit.<<<

This I have not tried.

I do not think that I would want to dry the loaf as a single piece.

You might dry bread slices, but how would you get it soft again? Steaming maybe.

I have worked in cafes that saved all the old bread and donuts and used them for bread puddings and dressing, in fact I have done the same.

LOL, my sister won’t eat my bread puddings, she found out it was old bread in them...and I thought that was the main reason to make them.

If I wanted a supply of bread, already baked, there is hard tack, some place in this thread is the recipe and also crackers, in the last week or so I posted several cracker recipes.

I think I also posted, some time back odd breads from India that were pretty well dried out, a flat bread, I remember reading the recipe.

Keep in mind that you can make corn bread batter, a little thinner than you do for baking and fry it, fantastic on a camp fire, fried in bacon drippings.

Yes, it is almost a pancake.

Biscuits can be fried also.

Do you have a dehydrator ? You could attempt drying a few slices of bread and see if you get a cracker that is edible.

If you using store bought bread, then beware, as I have noticed that the breads today have so much preservative in them that they almost do not spoil.

To prove my point, I left out samples and after a year the cinnamon roll in the individual wrapper, was soft enough to eat.

Well, for instance, I have had tortillas that got pretty stiff.

And simply steaming them for ten or fifteen minutes brings them totally back and they were fine.

I was thinking mainly about like a whole, uncut french bread. Just let it get hard as a rock.

I mean even the times I have done it unintentionally, with say a third of a french bread and it dries, after it dries, it never gets mold or anything else on it. Simply not enough moisture left in it to mold up.

I’m gonna try it! Will report back on the results, but a good test will take at least a month, let it dry for a week, save it for three or so, then try to re-steam it back to life.

Ramona was during my garden club days, it was great.

Laugh, as that sounds so haughty, and it was not, we had regular Ladies/Gents meetings, but the ones that stick in my mind were the days we went to someones garden, made cuttings, potted plants, etc to sell for raising money to send seeds and garden tools all over the world.

And every year, we made fantastic wreaths for shut ins and the military hospitals....worked on them all year in Nelson Brown’s barn, LOL, complete with a wood stove in the winter.

We drilled the nuts and seed pods, sprayed? or did we dip them in something, as I remember them being shiny and made our bows....and wreath frames.

Men were welcome, husbands came to help us and we did a hundred wreaths or so every year.

My kids thought that I had a crystal ball, as I always knew if they had done something after school.

Nelson was retired, he would sit on his front porch and watch the kids, and if they got out of line, took chances or did not go straight home, he would call the parents, so we would know.

When I left there in 1967, it was a town of 5,000. Now it is a city and I never went to see the new city.

We had a charming home on 3 acres, near Third and H streets, it was built on a knoll, with lovely trees and gardens, which of course I added to.

Thank you for the wonderful posts, they are perfect and I should copy and save them.

How nice to find new posts that I had not read before.

The energy is low, so I am not getting far with posting.

I am so glad you joined in on the thread.

She said Monsanto is buying up seeds and we think they are patenting them so they can control the food supply in the future.<<<

I don’t have any knowledge on the true facts, only a couple of ideas.

This past year, there are many many people growing gardens, that did not do so in the past, enough all of a sudden when the rice shortage scare hit, to affect the market supply of seeds.

This sudden interest in food supply, happened all over the world.

And when I don my tinfoil hat, my first thought on Monsanto and seeds is “Yes, they are buying up our heritage seeds, but not to patent them, but rather to get them off the market, so we will be forced to buy their seeds!!!”

Sorry, I am not a Monsanto fan and I cannot tell myself that I am going to be healthy on a tomato with fish dna in it.

Freak foods are fine for freaks, not for me.

LOL, then I hear Dr. Bill Wattenberg, reminding us, that all the plants we have, are from cross breeding. Mother Nature did it.

I guess that I think that Mother Nature, with God’s guidance, will know better which crosses should be made, and not some scientist, who has to keep creating odd stuff, or be out of a job.

OK, you can have the soapbox.

I’m gonna try it! Will report back on the results, but a good test will take at least a month, let it dry for a week, save it for three or so, then try to re-steam it back to life.<<<

Yes, I will be very curious as to what you think of it.

You might go faster with slices.

LOL, at the least, you will have bread crumbs for recipes.

Thank you Granny, I would like to continue contributing if you don’t think I’m trying to take over the thread or something. This topic is brand new to me and I want to learn all I can. I won’t survive more than a week or two in an emergency because of my need for dialysis, but I would like to set up the house so my son and husband could survive for some time if need be.

I write and typeset technical documents for a living and I do know how to create indexes and tables of contents. This thread is a wealth of information and I’m thinking of creating an ongoing index for others using Microsoft Word. I have documents that are hundreds of pages long that I’ve created indexes for, and it’a a bit technical to do it.

By the way, I went over to the San Diego scanner website and listened for a minute... wow, that is an eye-opener of a conversation. When you drive through SD you know it’s a city with bad crime areas etc., but most folks don’t think about it very long. They go down to the harbor, the Gaslamp district, Seaworld or the Zoo, or Seaport Village. I’m sure 95% of them are unaware of the danger just down the street.

Interesting that Fresno is nowhere to be found on the scan list that Matt maintains for the Central Valley. I will have to search and see if anyone has the police feed online.

They have had to do a big gang crackdown in the last two years, which has lowered the crime rate dramatically. The crime really bothers my husband. He grew up here and hates seeing his beloved hometown trashed by people who’d gladly slit your throat if you look at them wrong. It’ll be good to be back on the mountain.

Does Bill Wattenberg have a website, or a radio show? He sounds like an interesting guy. Thanks.

Research by BYU professors sheds new light on the shelf life of food storage.

Wheat in the hands of Deseret Mill manager Bill Dutton will be canned at the Kaysville, Utah, plant as part of a Church program to help members build up their food storage. Members can buy a starter kit that includes long-term food storage to go along with short-term supplies and financial reserves.

Photo by Jeffrey D. Allred, Deseret Morning News

Professors in the Department of Nutrition, Dietetics and Food Science at BYU found that when canned and stored properly, food such as wheat and rice can last more than 30 years.
In December of 2001, Oscar Pike, a BYU professor of food science, and his colleagues requested in a Church News article that Church members send samples from their food storage to BYU for testing.
"We knew that there were many members of the Church who had stored food and were now asking if it was still good," he said.
Their team tested the sensory quality and nutritional value of low-moisture foods including wheat, white rice, corn meal, pinto beans, apple slices, macaroni pasta, rolled oats, potato flakes and powdered milk. All samples were packaged in #10 cans with low oxygen levels and had been stored at room temperature or below.
"Generally speaking, the foods retained their sensory and nutritional quality and they could be stored for an emergency for a much longer period than previously thought," he said.

As part of preparedness effort, Church is now offering beans, oats, wheat and rice in cases of pre-packaged #10 cans.

Photo by Jeffrey D.Allred/Deseret Morning News

Powdered milk stored up to 20 years was still acceptable for use in an emergency. Wheat stored for 30 years and made into bread was only slightly lower in quality than bread made from unstored wheat. The other foods tested had a shelf life of around 30 years.
However, he added, one component of food storage that does not lend itself to long-term storage is fats and oils. Items such as vegetable oil and shortening must be rotated every few years before they go rancid.
Brother Pike said the date consumers see on a food is a "best if used by" date. In an emergency situation, however, it can be assumed that a lower quality would be acceptable. Thus, the estimates regarding how long such food can be stored are based on a revised definition of shelf life. It takes into account that such foods are stored for the purpose of sustaining life. "It won't be necessarily the kind of quality you are used to," he said.
The research impacts the conventional approach to food storage, where people store food that they try to rotate every few years, he said. Inasmuch as the previous shelf lifes were much shorter, people thought they needed to rotate the food more frequently. In light of this research, low moisture foods stored in a low oxygen and low temperature environment can be stored long-term. This simplifies food storage, he explained.
However, Brother Pike said, it is best if people use the food enough to know how to prepare it. It is also important to consider nonfood items such as a can opener and wheat grinder, he said.
Food must also be packaged and stored properly. The acronym HALT is one way to remember four things that will prolong the shelf-life of dry food: minimize their exposure to humidity, air, light and temperature, he said.
Foods stored at higher temperatures, such as in garages or attics, have a much shorter shelf life. Dehydrated carrots, for example, have a 10-year shelf life when stored at room temperature or below. When stored just 10 degrees higher, dehydrated carrots are inedible after just a few months.
Although the study did not include sugar, salt or baking soda, Brother Pike said these items also have a very long shelf life and are useful for longer-term storage efforts. Baking soda, for example, is important to store because with time, beans get hard and need to be softened by including baking soda in the soak water.

LONGER-TERM SUPPLY: For longer-term needs, and where permitted, gradually build a supply of food that will last a long time.
FINANCIAL RESERVE: Establish a financial reserve by saving a little money each week.
DRINKING WATER: Store drinking water for circumstances in which the water supply might be polluted or disrupted.
THREE-MONTH SUPPLY: Build a small supply of food that is part of a normal, daily diet.

Photo by Jeffrey D.Allred/Deseret Morning News

For more information on longer-term food storage, Brother Pike said Church members can go to the Church's Provident Living web site, www.providentliving.org.

E-mail to: sarah@desnews.com

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Food Marketing Institute Guidelines

Food	Refrigerator	Pantry	Freezer	Special


Angel Food cake			2 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Apples	3 weeks	1 -2 days	Cooked, 8 months	Do not wash. Store in crisper or moisture resistant wrap. Wash individual apples before eating.

Apricots	2 to 3 days		Do not freeze

Artichokes, whole	1 to 2 weeks		Do not freeze

Artificial sweetener		2 years		Close tightly.

Asparagus	3 to 4 days		8 months	Keep in crisper

Avocados	3 to 4 days		Do not freeze

Baby food, jars or can	2-3 days

Bacon bits, Imitation

Bacon(opened)	5 to 7 days		Not recommended.	Keep wrapped. Store in coldest part of refrigerator or in meat keeper.

Bacon(unopened)	1weeks	If frozen	one month	Keep wrapped. Stored in coldest part of refrigerator or in meat keeper.

Bagels	1 to 2 weeks		2 months

Baking powder (opened)

Baking powder (unopened)		6 months

Baking soda (opened)

Baking soda (unopened)

Bananas	Only when fully ripe., 2 days		Whole peeled, 1 month

Barbecue sauce, bottled	4 months

Beans, green or wax	3-4 days		8 months

Beef casseroles			3 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Beef chops	3 to 5 days		4 to 12 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Beef sausage	2 to 3 days		1 to 2 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Beef steaks	2 to 3 days		1 to 2 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Beef stew meat	1 to 2 days		6 to 9 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Beets	7 to 10 days		6-8 months	Remove leafy tops. Keep in crisper.

Berries	1 to 2 days		4 months	Store opened.

Bibb lettuce	1 to 2 days

Biscuit mix		15 months		Keep cool and dry.

Bok Choy	2 to 3 days		10 to 12 months

Bottled salad dressings (opened)		3 months		Refrigerate after opening or preparing.

Bottled salad dressings (unopened)		10 to 12 months

Bread, commercial	7 to 14 days	2 to 4 days	3 months

Breaded			3 months	Keep purchased frozen fish in original wrap, thaw and follow cooking directions on package.

Breaded dough, commercial	After baking 4 to 7 days		Use by date

Broccoli, raab, rapini	3 to 5 days		10 to 12 months

Broth (leftover)	2 days		1 month

Brown sugar		4 months		Put in airtight container.

Brownie mix		9 months		Keep cool and dry.

Brussels sprouts	3 to 5 days		10 to 12 months

Burritos, sandwiches (frozen)	3-4 days		2 months

Butter	1 to 3 months		6 to 9 months

Buttermilk	1 - 2 weeks		3 months

Cabbage	1 to 2 weeks		10-12 months

Cakes, frosted			8 to 12 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Cakes, purchased		1 to 2 days		If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Canned baby foods	2 to 3 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned fish and shellfish	2 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned food (opened)				Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned food all types (unopened)		12 months		Keep cool.

Canned fruit	1 week			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned ham (unopened)	6 months			Freezing cured meat not recommended.

Canned juices	After opening, 5-7 days	12 to 18 months

Canned meats	2 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned poultry	2 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned sauce (tomato)	5 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Canned vegetables	3 days			Transfer all opened canned foods to plastic or glass containers before refrigerating.

Carrots	3 weeks		10 to 12 months

Catsup		12 months		Refrigeration recommended after opening.

Cauliflower	3 to 5 days		10 to 12 months

Caviar	1 to 4 weeks; 2 days open		Doesn't freeze well

Celery	1 to 2 weeks		10-12 months	Keep in crisper or moisture proof wrapper.

Cereal

Cheese cake	1 week		2 to 3 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate

Cheese, (parmesan, shredded)	1 month opened		3-4 months

Cheese, hard (such as cheddar, swiss, block parmesan)	6 months (unopened), 3-4 months (opened)		6 months

Cheese, processes slices	1-2 months		Doesn't freeze well

Cherries	1 to 2 days		4 months	Do not wash. Store in crisper or moisture resistant wrap. Wash before eating.

Chicken livers	1 to 2 days		3 months

Chicken nuggets, patties	1-2 days		1-3 months

Chicken TV Dinners			6 months

Chicken, whole	1 to 2 days		12 months

Chiffon sponge cake			2 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Chili or cocktail sauce (unopened)		12 months		Refrigeration recommended after opening.

Chili powder		6 months

Chocolate cake			4 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Chocolate syrup (opened)		6 months		Cover tightly and refrigerate.

Chocolate syrup (unopened)		2 years

Chocolate, unsweetened and semi-sweet, solid

Chutney	1-2 months

Citrus fruit	1 to 2 weeks		Do not freeze

Citrus fruit (dried)		6 months		Keep cool in airtight container.

Citrus fruit (sections)			6 months

Citrus juices	6 days		6 months

Cocoa mixes		indefintely;after opening, 1 year		Cover tightly.

Coconuts, fresh	2 to 3 weeks		Shredded 6 months

Coffee lightener, dry (opened)		6 months		Keep tightly closed.

Coffee lightener, dry (unopened)		9 months

Coffee, cans (opened)	2 weeks			Refrigerate after opening. Keep tightly closed. Use dry measuring spoon.

Coffee, cans (unopened)	2 weeks	2 years		Refrigerate after opening. Keep tightly closed. Use dry measuring spoon.

Concentrated juices	6 days		12 months

Condensed or evaporated milk (opened)	4 to 5 days

Condensed or evaporated milk (unopened)		9 months		Invert can every 2 months.

Confectioners sugar		18 months		Put in airtight container.

Cooked fish	3 to 4 days		1 to 2 months

Cooked meats (after home cooking)	3-4 days		2-3 months

Cooked shellfish	3-4 Days		3 Months

Cookie dough	Use by date		2 months

Cookies, homemade	2 months	2 to 3 weeks	8 to 12 months	Put in airtight container.

Cookies, packaged		2 months	8 to 12 months	Keep box tightly closed.

Corn	1 to 2 days in husks		8 months

Corn on the cob	1 to 2 days		8 months

Corned beef	5 to 7 days		1 month	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Cornmeal	After opening, 12 months	6 to 12 months		Keep tightly closed (in refrigerator, especially in summer).

Cornstarch		18 months		Keep tightly closed.

Cottage cheese	10 to 30 days			Keep all cheese tightly packaged in moisture proof wrap.

Cottage Cheese, Ricotta	1 week		Doesn't freeze well

Crab, in shell	2 days

Crackers (unopened)		8 months	3 to 4 months	Keep box tightly closed.

Cream cheese (opened)	2 weeks		Doesn't freeze well	Keep all cheese tightly packaged in moisture proof wrap.

Cream prepared from mix	3 days			Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Cream, coffee lightener (liquid)	10 days		No.	Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Cream, Half & half	3-4 days		4 months	Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Croissants, butter	1 week	1 day	2 months

Cucumbers	4 to 5 days		Do not freeze

Dehydrated vegetables, flakes		6 months

Diet powder mixes

Dips, sour cream based	2 weeks		Do not freeze

Doughnuts, dairy cream filled	3-4 days

Doughnuts, glazed or cake	1 week	1-2 days	1 month

Dried beans		12 months		Keep in crisper or moisture proof wrap.

Dried beef	10 to 12 days			Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Dried peas		12 months		Store in cool dry place in airtight container.

Dried vegetables		1 year		If possible, refrigerate.

Dry cream		12 months

Dry yeast		Expiration date on package		Keep cool and dry.

Duck, whole	2 days		6 months

Eclairs, dairy cream filled	3-4 days

Egg Substitutes	10 Days		Do not freeze

Egg whites	2 to 5 days		12 months

Egg yolks	3 days		12 months	Yolks will thicken when frozen.

Eggnog, commercial	3-5 days		6 months

Eggplant	3 to 4 days		6 to 8 months

Eggs, in shell	3 to 5 weeks		No.

Extracts, vanilla, lemon, etc.

Fatty fish (bluefish, perch, mackerel, salmon)	1 to 2 days		2 to 3 months	Freeze in original wrap for up to 2 weeks. For longer periods wrap suitable freezer wrap.

Flavored or herb rice		6 months		Keep tightly closed, cool and dry.

Flour, white (opened)

Flour, white (unopened)		6-12 months

Fresh milk	5 days		1 month

Fresh shrimp (uncooked)	1 day

Fresh, white potatoes		2 to 3 months		Keep dry and away from sun. For longer storage keep about 50° F. Don't refrigerate potatoes.

Fried chiken	3-4 days		4 months

Frosting, canned	After opening, 1 week	10 months		Store leftover in refrigerator.

Frosting, mix			8 months	Store leftover in refrigerator

Frozen cream topping (after thawed)	2 weeks			Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Frozen shrimp			12 months

Frozen vegetables	3-4 days		8 months

Fruit cake			12 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Fruit, cut	Packaged date; 2 days after opening		2 to 3 months

Fruit, dried	6 months	6 months (unopened), 1 months (opened)

Garlic, chopped	use by date on jar	18 months

Gelatin all types		18 months

Giblets	1-2 days		3-4 months

Ginger root	1 to 2 weeks		1 month

Granulated sugar		2 years		Close tightly.

Grapes	1 week		1 month

Gravy (left over)	2 days		1 month

Green or wax beans	3 to 4 days		8 months	Keep in crisper or moisture proof wrap.

Greens	1 to 2 days		10-12 months

Ground beef	1 to 2 days		2 to 3 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Ground lamb	1 to 2 days		2 to 3 months

Ground pork	1 to 2 days		1 to 2 months	Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap.

Ground spices		6 months		Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat.

Ground veal	1 to 2 days		2 to 3 months	Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Guacamole	3-4 days		3-4 months

Ham TV dinner			3 months

Ham, fully cooked, whole	1 week		1-2 months

Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (opened)	3 to 4 weeks			Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing.

Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (sliced)	2 weeks			Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing.

Hard and Wax Coated Cheese, Cheddar, Edam, Gouda, Swiss, brick, etc. (unopened)	3 to 6 months			Keep all cheese tightly packaged. In moisture proof wrap. If outside gets somewhat moldy, trim off 1/2 inch. The cheese may become crumbly after freezing.

Hardcooked eggs	1 week

Herb/spice blends		6 months		Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat.

Herbs	7 to 10 days	6 months	1 to 2 months	Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat.

Herring	3-4 days		2 months

Home frozen cake			3 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Home frozen vegetables			10 months

Honey		12 months		If crystals form, heat in pan of water.

Horseradish, in a jar	3-4 months

Hot cereals (require cooking)		6 months

Hot dogs, sealed in package	2 weeks		1-2 months

Hot roll mix		18 months

Ice cream, ice milk			2 to 4 months

In shell clams	2 days

Instant potatoes		6 to 12 months		Keep in airtight package.

Instant tea		3 years		Cover tightly.

Jams, Jellies (unopened)	After opening, 6 months	12 months		Cover tightly. Storage-life lengthened if refrigerated after opening.

Jerky, commercially dried	2-3 months

Jerky, homemade	2-3 months

Juice concentrates	7-10 days		6-12 months

Kefir	1 week after date; opened 1 to 2 days		Do not freeze

Ketchup, coktail or chili sauce	6 months

King Crab			10 months	Keep in original wrap.

Kiwi fruit	3 to 4 days		Do not freeze

Lamb roasts	2 to 4 days		3 to 4 months

Lamb steak and chops	2 to 3 days		3 to 4 months

Lamb stew meat	1 to 2 days		3 to 4 months

Lean fish (cod, flounder, haddock, sole)	1 to 2 days		6 to 8 months	Freeze in original wrap for up to 2 weeks. For longer periods wrap with suitable freezer wrap.

Lean fish (pollock, ocean perch, rockfish, sea trout)	1-2 days		2-3 months

Leeks	1 to 2 weeks		10 to 12 months

Lentils, dried

Lettuce head (unwashed)	5 to 7 days

Lettuce head (washed, thoroughly drained)	3 to 5 days

Light heavy cream	10 days		No.	Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Lima beans(unshelled)	3 to 5 days		8 months	Keep in crisper or moisture proof wrap.

Lobster (Live)	1-2 Days		2-3 Months

Lobster tails	2 days in shell		6 months

Loose tea		2 years		Put in airtight container.

Lunch meats	3 to 5 days	No.	1 to 2 months

Margarine	6 months		12 months

Marshmallow cream		2 to 4 months		Cover tightly. Refrigerate after opening to extend storage-life. Use at room temperature.

Marshmallows		2 to 4 months		Keep in airtight container.

Mayonnaise (unopened)	after opening, 2 months	2 to 3 months		Refrigerate after opening.

Meat substitutes, textured protein products (e.g. imitation bacon bits)		4 months		Keep tightly closed. For longer storage, refrigerate.

Melon	1 week

Melons	3 to 4 days		balls, 1 month

Metered-caloric products, instant breakfast		6 months		Keep in can, closed jars, or original packets.

Milk, canned evaporated	4-5 days

Miso	3 months		Do not freeze

Molasses (opened)		6 months		Keep tightly closed. Refrigerate to extend storage life.

Molasses (unopened)		12 months

Muffins	1 week	1-2 days	2 months

Mushrooms	2 to 3 days		10 to 12 months

Mustard	12 months; after opening	12 months unopened; 1 month after opening

Neufchatel (opened)	2 weeks			Keep all cheese tightly packaged in moisture proof wrap.

Noodles, dry egg

Nutmeats (opened)		2 weeks		Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted.

Nutmeats, packaged in other packaging (unopened)		3 months		Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted.

Nutmeats, packaged in vacuum can (unopened)		1 year		Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted.

Nuts in shell (unopened)		4 months		Refrigerate after opening. Freeze for longer life. Unsalted and blanched nuts keep longer than salted.

Okra	2 to 3 days		10 to 12 months

Olis, olive or vegetable	4 months

Olives	2 weeks		Do not freeze

Onions	2 to 3 weeks	3 to 4 weeks	10-12 months	Keep dry and away from sun.

Onions, dry	2 months		10 to 12 months

Onions, spring or green	1 to 2 weeks		10 to 12 months

Other vanilla-type extracts (opened)		12 months		Keep tightly closed; volatile oils escape.

Oysters	1 day		4 months

Pancake mix		6 to 9 months		Once opened, store in airtight container.

Pancakes, waffles (frozen)	3-4 days		2 months

Papaya, mango	1 week		Do not freeze

Paprika, red pepper		6 months		Best stored in refrigerator.

Parmesan, Romano cheese (opened)		2 to 3 months		If it picks up moisture it will develop mold.

Parmesan, Romano cheese (unopened)	2 months	10 months		If it picks up moisture it will develop mold.

Parsley, cilantro	1 week		1 to 2 months

Partially baked rolls	Expiration date on label		2 to 3 months	Do not store in refrigerator door; temperature fluctuation and jarring lowers quality.

Pasta (fresh)	1 to 2 days or use by date on package		2 months

Pasta (spaghetti, pasta, etc.)		2 years

Pastries	1 week	1-2 days	2 months

Peaches (ripe)	3 to 4 days		sliced, lemon juice & sugar, 2 months

Peanut butter (opened)		2 to 3 months		Keeps longer if refrigerated.

Peanut butter (unopened)		6 to 9 months

Pears (ripe)	3-4 days	1 week	Do not freeze

Peas			8 months

Pectin, liquid (opened)			1 month	Recap and refrigerate.

Peppers, bell or chile	4 to5 days		6 to 8 months

Pesto or Salsa	Date on carton; 3 days after opening		1 to 2 months

Pickles	1-2 weeks	12 months unopened		Transfer all opened canned foods to plastic or glass containers before refrigerating.

Pie crust (ready to make)	Use by date		2 months

Pies and pastries		2 to 3 days		Refrigerate whipped cream, custard and chiffon fillings.

Pies and pastries, baked			1 to 2 months	Refrigerate whipped cream, custard and chiffon fillings.

Pies and pastries, fruit unbaked			8 months	Refrigerate whipped cream, custard and chiffon fillings.

Pineapple	1 week		12 months

Popcorn (unpopped)		2 years		Store in airtight container.

Pork chops	2 to 3 days		2 to 3 months	Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap.

Pork Roast	2 to 4 days		3 to 6 months	Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap.

Pork steaks	2 to 3 days		2 to 3 months	Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap.

Pork TV dinners			3 months	Original wrap up to 2 weeks. For longer period rewrap in suitable freezer wrap.

Potato chips		2 months (unopened), 1-2 weeks (opened)

Potatoes	1 to 2 weeks		Cooked and mashes, 10 to 12 months

Potatoes, instant

Premelted chocolate		12 months		Keep cool.

Process cheese food products	3 to 4 weeks		4 months	Refrigerate after opening. Keep tightly closed.

Pudding	1 to 2 days after opening		Do not freeze

Pudding mixes		12 months		Keep cool and dry.

Purchased frozen vegetables			8 months

Quiche	3-4 days	2 hours	2 months

Quick baked bread			3 to 6 months

Radishes	10 to 14 days		Do not freeze

Ready-to-eat cereals (opened)		2 to 3 months		Refold package liner tightly.

Ready-to-eat cereals (unopened)		6 to 12 months

Rice mixes		6 months		Keep tightly closed, cool and dry.

Rice, white or wild	6 months

Ricotta cheese	5 days		No.

Roast beef	2 to 4 days		6 to 12 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Rolls, yeast, baked	1 week	3-4 days	2 months

Rotisserie chicken	3-4 days		4 months

Rutabagas	2 weeks	1 week	8 to 10 months

Salad dressings made from mix		2 weeks

Salad oils (opened)		1 to 3 months

Salad oils (unopened)		6 months

Salads containing meat, fish, poultry or eggs	3-4 days		Do not freeze

Salmon, whitefish, cold smoked	5-8 days		2 months

Salmon, whitefish, hot smoked	14 days or date on vacuum package		6 months in vacuum package

Salted nuts			6 to 8 months	Package tightly in suitable freezer wrap.

Sauces and gravy mixes		6 to 12 months		Keep cool and dry.

Sausage, raw, bulk type	1-2 days		1-2 months

Sausage, smoked links, patties	1 week		1-2 months

Scallops	1 day		3 months

Semi-sweet chocolate		2 years		Keep cool.

Sherbet			2 to 4 months

Shortenings, solid		8 months		Refrigeration not needed.

Shrimp TV Dinners			3 months

Shucked clams	1 day		3 months

Soda, carbonated cola drinks, mixers	2-3 days

Soup mixes		12 months		Keep cool and dry.

Sour cream	7 to 21 days		Doesn't freeze well	Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

Soy or rice beverage	7 to 10 days		Do not freeze

Spaghetti sauce, jar	4 days

Spices, ground		2-3 years

Spices, whole		2-4 years

Spinach	1 to 2 days		10 to 12 months

Squash	4 to 5 days in summer; 2 weeks in winter		10 to 12 months

Sugar, brown		4 months

Sugar, granulated		2 years

Surimi	3 to 4 days or packaged date		9 months

Sweet potatoes		2 to 3 weeks		Keep dry and away from sun. For longer storage keep about 50° F. Don't refrigerate potatoes.

Syrup		12 months		Keep tightly closed. Refrigerate to extend life.

Tapioca		12 months

Tea bags		18 months		Put in airtight container.

Toaster pastries		6 months		Keep in airtight packet.

Tofu	1 week or package date		5 months

Tomatoes	2 to 3 days		2 months

Turkey	2 days		12 months

Turkey TV Dinner			6 months

Turnips	2 weeks		10 to 12 months

TV dinners with beef			6 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Unsalted nuts			9 to 12 months	Package tightly in suitable freezer wrap.

Unshelled peas	3 to 5 days			Store in cool dry place in airtight container.

Unsweetened chocolate		18 months		Keep cool.

Vanilla (opened)		12 months		Keep tightly closed; volatile oils escape.

Vanilla (unopened)		2 years

Varieties of beef (heart, liver, etc.)	1 day		1 to 2 months	Freeze two weeks in original wrapper. Use suitable wrap for longer periods.

Varieties of lamb meats	1 day		2 to 3 months

Varieties of veal meat	1 day			Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Veal chops	2 to 3 days		3 to 4 months	Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Veal roasts	2 to 4 days			Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Veal steaks	2 to 3 days		3 to 4 months	Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Veal stew meat	1 to 2 days			Check for holes in trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Venison and game birds			8 to 12 months	Check for holes is trays and plastic wrap of fresh meat. If none, freeze in this wrap up to 2 weeks. For longer storage, wrap with suitable freezer wrap.

Vinegar (opened)		12 months		Keep tightly closed. Slightly cloudy appearance doesn't affect quality. Distilled vinegar keeps longer.

Vinegar (unopened)		2 years

Water, bottled		1-2 years		Refrigerate open jars.

Whipped cream topping in aerosol can	3 months			Cover tightly. To prevent bacteria from spreading to leftover cream, don't return unused cream to original container. Keep covered.

White flour		6 to 8 months		Keep in airtight container.

White rice		2 years		Keep tightly closed, cool and dry.

Whole ham	1 week			Freezing cured meat not recommended.

Whole spices		1 to 2 years		Spices and herbs keep longer if refrigerated or frozen. Store in airtight containers in a dry place away from sunlight and heat.

Whole-wheat flour	6-8 months	1 month		Keep in airtight container.

Worchestershire sauce		1 year

Yeast bread (baked)			1 month

Yeast bread (unbaked)	Check expiration date on label.

Yeast rolls, baked			3 to 6 months

Yellow pound cake			6 months	If butter cream, whipped cream, cream or custard frosting filling refrigerate.

Yogurt	7 to 14 days check date on package		1 to 2 months

General Information

Proper food storage starts as soon as you select it at the store. Then the food must be handled carefully and safely at home. Check the product dating on the foods you purchase and use.

Filling Your Cart

Shop for shelf-stable items such as canned and dry goods first.
Buy refrigerated and frozen foods and hot deli items last -- right before checkout.
Don't choose meat, fish, poultry or dairy products that feel warm to the touch or have a damaged or torn package.
Place leaking packages in plastic bags.
Choose only pasteurized dairy products.
Choose only refrigerated eggs and make sure that they are not cracked or dirty.
Check "sell-by" and use by dates on packages.
Buy intact cans that are not bulging, leaking or dented on the seam or rim.

Handling Food Safely at Home

Many cases of food poisoning occur each year due to improper handling of foods in the home. Once you purchase food, go directly home. If this is not possible, keep a cooler in the car to transport perishable items. Immediately put cold perishables into the refrigerator or freezer.

Hot perishable foods picked up from the deli department need to be kept warm and consumed within two hours. If you purchase hot deli foods to eat at a later time, place the food in small portions in shallow containers in small portions and refrigerate or freeze as soon as possible. Perishable foods should be kept at room temperature no longer than two hours.

Bacteria multiply rapidly at temperatures between 40 degrees farenheit and 140 degrees farenheit. Unfortunately, the harmful bacteria that cause most cases of food poisoning cannot be seen, smelled or tasted. Therefore, it's important to:

Keep cold foods cold (40 degrees farneheit or below) and Hot foods hot (above 140 degrees farenheit) and follow these other rules for handling food safely:

Keep everything clean -- hands, utensils, counters, cutting boards and sinks.
Always wash hands thoroughly in hot soapy water before preparing foods and after handling raw meat, poultry or seafood.
Don't let raw juices from meat, poultry or seafood touch ready-to-eat foods either in the refrigerator or during preparation.

Food Product Dating

Dates are printed on many food products. After the date expires, must you discard that food? In most cases, no. A calendar date may be stamped on a product's package to help the store determine how long to display the product for sale. It is not a safety date.

Product dating is not required by Federal regulations although dating of some foods is required by more than 20 states. Calendar dates are found primarily on perishable foods such as dairy products, eggs, meat and poultry. Coded dates might appear on shelf-stable products such as cans and boxes of food.

There are several types of dates:

"Sell-by" date - tells the store how long to display the product for sale. You should buy the product before the date expires.
"Best if Used By (or Before)" - recommended for best flavor or quality. It is not a purchase or safety date.
"Use-By" - the last date recommended for the use of product while at peak quality. The date has been determined by the manufacturer of the product.
"Closed or Coded Dates" - packing numbers for use by the manufacturer in tracking their products. This enables manufacturers to rotate their stock as well as locate their products in the event of a recall.

Baby Food

Do not buy or use infant formula and baby food past its "use-by" date. Federal regulations require a date on those products.

Expired Dates

As long as a product is wholesome, a retailer may legally sell fresh or processed meat and poultry products beyond the expiration date on the package.

Shelf Stable Foods

Before opening, shelf stable foods should be safe unless the can or packaging has been damaged. After opening, store products in tightly closed containers. The storage of many shelf stable items at room temperature is a quality issue - unless the product is contaminated (bugs in flour, for example). Some foods must be refrigerated after opening, such as tuna or chili.

Foods Purchased Frozen

When shopping, place frozen foods in the cart last, immediately before checking out. Take the foods directly home and place in freezer.

Foods Purchased Refrigerated

Refrigerate foods to maintain quality as well as to keep them safe. Some bacteria grow and multiply - although very slowly - at refrigerator temperatures. There is a limit to the time various foods will stay fresh and safe in the refrigerator. Food kept continuously frozen at 0º F will always be safe but the quality suffers with lengthy freezer storage.

NOTE: Storage time are from date of purchase unless specified on the chart. It is not important if a date expires after food is frozen.

Bakery Items

Bakery items containing custards, meat or vegetables, and frostings made of cream cheese, whipped cream or eggs must be kept refrigerated. Bread products not containing these ingredients are safe kept at room temperature, but eventually they will mold and become unsafe to eat.

Fresh Produce

Raw fruits are safe at room temperature, but after ripening, will mold and rot quickly. For best quality, store ripe fruit in the refrigerator or prepare and freeze.
Some dense raw vegetables such as potatoes and onions can be stored at cool room temperatures. Refrigerate other raw vegetables for optimum quality and to prevent rotting. After cooking, all vegetables must be refrigerated or frozen within two hours.

Refrigerating Food

We keep food in the refrigerator to preserve its freshness and keep it safe. Cold temperatures keep food fresh and inhibit the growth of most bacteria. However, food spoilage microorganisms can still grow and multiply slowly over time, so there is a limit to the length of time various foods will stay fresh in the refrigerator. Eventually food will begin to look or smell bad and should be thrown out. Use the following temperature and storage tips to help keep perishable food safe.

Temperature

Set the refrigerator to maintain a temperature of 40°F or below. Keep a refrigerator thermometer in the unit or check the temperature periodically. The control may need to be adjusted seasonally. For example, a refrigerator set for 40°F in the summer may be too cold for the winter, resulting in frozen lettuce or milk. Don't overload the refrigerator. Air must circulate freely to cool all foods evenly.

Storage

Leave meat and poultry products in the store wrap before using, since repeated handling can introduce bacteria into the product or spread bacteria around the kitchen. Store opened food in foil, leakproof plastic bags or airtight containers to keep food from drying out. Place meat, poultry and fish in the coldest part of the refrigerator. Store eggs in their original carton on a shelf, not in the door.

Defrost frozen meats or marinate meats in the refrigerator where they will remain safe -- never on the kitchen counter. Clean the refrigerator regularly to remove spoiled foods so that bacteria can't be passed to other foods.

Freezing Food

Foods frozen at peak quality will taste better than foods frozen near the end of their useful life, so quickly freeze items you don't plan to use in the next day or two.

Packaging

Proper packaging helps maintain quality and prevent "freezer burn." It is safe to freeze foods in their supermarket wrappings. Use them within a month or two. Many supermarket wrappings are air permeable. So, for longer storage, overwrap packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place packages inside a plastic bag. Date packages and use the oldest items first.

Freezer Burn

If frozen food gets "freezer burn," it is still safe to eat, it is merely dry in spots. Cut freezer-burned portions away either before or after cooking the food.

Defrosting

Freezing to 0 degrees farenheit inactivates but does not destroy microbes -- bacteria, yeasts and molds -- present in food. Once thawed, however, these microbes can again become active, multiplying under the right conditions to levels that can lead to foodborne illness. Never defrost foods outdoors, in a cold room in the house such as the basement, or on the kitchen counter. These methods encourage growth of harmful bacteria that may be present.

There are three safe ways to defrost food: in the refrigerator, in cold running water and in the microwave. Food thawed in the refrigerator is safe to refreeze without cooking. It is important to plan ahead because food takes longer to thaw in the refrigerator.

Pantry Storage

Shelf stable foods such as canned goods, cereal, baking mixes, pasta, dry beans, mustard and ketchup can be kept safely at room temperature.

To keep these foods at their best quality, store in clean, dry, cool (below 85 degrees farenheit) cabinets away from the stove or the refrigerator's exhaust.

Extremely hot (over 100 degrees farenheit) and cold temperatures are harmful to canned goods.

Never use food from cans that are leaking, bulging, badly dented, or with a foul odor; cracked jars or jars with loose or bulging lids; or any container that spurts liquid when you open it. Never taste such foods. Throw out any food you suspect is spoiled.

In general, most canned foods have a long "health life," and when properly stored, are safe to eat for several years:

Low-acid canned goods -- 2 to 5 years (canned meat and poultry, stews, soups except tomato, pasta products, potatoes, corn, carrots, spinach, beans, beets, peas and pumpkin)
High-acid canned goods -- 12 to 18 months (tomato products, fruits, sauerkraut and foods in vinegar-based sauces or dressings)
Some canned hams are shelf stable. But do not store ham or any foods labeled "keep refrigerated" in the pantry. Such foods must be stored in the refrigerator.

See what this website will teach you. Click Here!

The Quick-Start Prep Guide
(for the COMPLETELY Unprepared)

You are going to put together a basic 72-hour kit, or Bug-Out Bag (BOB).
You are going to do this using materials you should already have in your house.
Don’t go out and buy anything as part of this exercise: just use what you have around your house.

True preparedness will help protect you from the side effects from many major emergencies .
Just as importantly, it will also help guard you from the minor emergencies which are bound to come your way.
Being prepared is not a one-time thing: it is a way of life.

The crisis which strikes you might not be as newsworthy as Hurricane Katrina,
but when it hits, it will impact you with almost the same force.

When you are prepared, you feel peace of mind.

This website covers four basic parts to preparedness:

The 72-hour kit, or Bug Out Bag
Long-term Food and Water Storage
Skills for Self-Reliance
Preparations for Specific Disasters

~ ~ ~ ~ ~ ~

Survival Guidebook.com LINK

Survival Center.com LINK

F.E.M.A. Independent Study Program Classes link

Useful Links and Books LIST

12 Step Emergency Preparedness Plan

Read Article

Choose one hour each month to complete the designated activity and write it on your planning calendar.

http://www.freerepublic.com/focus/chat/2131124/posts?page=7

We had everything we needed during Great Depression
Country Today ^ | 11-12-08 | Marcie Leitzke

Posted on Wednesday, November 12, 2008 6:13:33 PM by SJackson

Miscellaneous Preparedness Tips

HARD CANDY, CANNED MEAT
Consider a supply of hard candy, especially the “sour” kind that has ascorbic acid (Vitamin C) to provide energy without your having to use up your more valuable protein foods for body fuel.

Small cans of Libby’s Vienna Sausage have long expiration dates, and are not expensive. Neither are small cans of sardines, and they have a good storage life as well; the ones packed in oil would probably be a better choice than those packed in sauce. A recent telephone call to Hormel Foods revealed that their SPAM AND OTHER HORMEL CANNED PRODUCTS HAVE A SHELF LIFE OF FOUR TO SIX YEARS because they are cooked in the can. Again, consider these items for 72 hr. packs.

Peanut Butter
Surely, you have opened a jar of peanut butter and left it in the cupboard for a close to a year at some point; it kept pretty well, didn’t it? It’s inexpensive enough to buy several jars. Ordinary canned vegetables (but not all fruits) are generally edible for about two years.

Oils
My own experience with everyday cooking oils has been that after opening, they were still quite usable two years later. Some olive oil I opened was good three years after I opened it. A manufacturer of vegetable shortening has told me that their product has an indefinite shelf life if left unopened.

GROW POTATOES VERTICALLY!!
Potatoes can be planted in the early Spring using this method:
Loosen the soil; .....lay a car tire on top of it.... put a layer of leaf mulch down on the ground inside the tire, then lay your potato ‘seed’ on top. Then apply another layer of leaf or straw mulch, and then a layer of soil.

Roots will begin to grow even before it gets warm outside, because the mulch is breaking down & producing heat - plus the black rubber of the tire absorbs the sun’s heat and protects the ‘seed.’

Come late spring your above ground growing takes place and you have an early, well-established plant. THEN: you keep adding soil and mulch around the bottom of the plant as it gets taller, covering the bottom inches of the plant but always leaving 7 - 8 inches of green potato leaves growing up top; and you keep stacking more tires on top. Eventually you have a modest “tower of tires” with the green part of the plant still growing out the top one.

To harvest: just knock over the tire tower. You’ll find many dozens of beautiful big potatoes. My kids thought this was the neatest trick.

PLANTING POTATOES (in garden)

If you are planting regular white (not sweet potatoes or yams) potatoes, you need to have potatoes that have begun to sprout from the “eyes”. It is better (but not necessary) to get these sprouted “seed” potatoes from a commercial source, to ensure they are free of disease, growth retardants, etc. I have used potatoes that sprouted under the sink in our potato bin as well as “store-bought” seed potatoes and haven’t experienced problems.

At any rate, plow your ground well and break up all dirt clods. Make rows about 3-4 feet apart. Create a trench in each row about 6 inches deep by raking or hoeing dirt out to each side. Put fertilizer in trench and mix into soil very well. Cut each sprouted potato so you have a chunk with at least one good sprout (usually a one- or two-inch piece). Put in trench SPROUT SIDE UP and cover with two to three inches loose soil. Potatoes will sprout in next two to three weeks.

As the plants grow, you need to rake soil at sides of trench up to cover the growing plant. BE SURE to leave at least four inches of potato plant above ground. Many people also use well-rotted composting materials, leaves, straw and grass clippings to cover the potatoes. As the plant grows, it forms the potato under the soil and mulch. By applying layers of loose soil, mulch, etc., you protect the growing potatoes and provide a place for more to grow!!

You can begin to dig potatoes after the plant blooms. Most people wait to harvest potatoes until the vine (potato plant) has died and withered. If you intend to store your potatoes, spread them out and allow to dry and cure in an airy place for several days before storing.

DRY POTATOES
I found this in my dehydrater book.
Preparation; Peel, wash and slice 1/4 to 3/8 inch thick or shoestring 3/16 inch thick , or grate or dice depending on how the dried potato is to be used.
Pretreatment: Steam blanch over water containing 1 tsp. sodium bisulfite per cup of water 4 to 6 min or until translucent but still firm.
Rinse well in cold water to remove gelled starch.
Drying Temperature: 160F for 1 to 2 hours, or until done.
How to use: Grate slices and rehydreate for hash brown potatoes.

DEHYDRATING STEAMED POTATOES
Too many extra potatoes?? I peeled them, cut into fry size and steamed them til they were done. I have a steamer that I bought at ShopKp many years ago, but you could use a double boiler/steamer. After I steamed them til they were fork tender, I dehydrated them! Takes about 12 hours at 135* in my dehydrator. 5 lbs of potatoes will fit nicely into 2 and ½ gallon ziplock bags. To use them, I can fry them, bake them or toss a few into a soup or stew. I can also re-hydrate them and use in casseroles.

POP BOTTLE GREEN HOUSE
You can cut some of your empty soda bottles in half, put dirt in the bottoms, plant wheat seeds, and put them on the dashboard of your vehicle, and park so that the windshield faces south and acts as a greenhouse; you can even push the bottoms back into the tops (with the caps off, for ventilation) to make individual greenhouses and put them on the roof or hood of your vehicle if you have no more room on your dashboard! Just make sure you secure them by surrounding them with rocks or tying them together so that the wind does not blow them over.

My own experience with greenhouses is that how cold your plants get at night is not nearly so critical as whether it gets warm enough during the day, and if the sun is shining, the interior of a vehicle is much warmer than outside. If growing some wheat for greens seems like a good idea, also store garden seeds and use the same method to plant Swiss Chard, a fast-growing leafy vegetable whose leaves you can keep harvesting over a period of months. But wouldn’t it be a good idea to try this method out now?

We all know that garlic cloves keep well for months; they will grow into plants when planted small end up; the green shoots are edible and garlic is beneficial for health.

If these last two paragraphs on sprouting and growing inside a vehicle seem far-fetched, consider the psychological benefits of causing something to grow that can be eaten, instead of just living off dwindling stored supplies. And if you have to move your vehicle again, your sprouters and planters are portable!

I once heard a nutritionist on the radio say that when you eat white rice instead of brown rice, YOU THROW AWAY FORTY NUTRIENTS. I guess a good analogy would be eating white-flour products instead of whole-wheat products

USING RAINWATER
Rain is funneled from the roof into gutters and from there into a holding tank (a cistern). The water will keep best if it’s underground (cool & out of the sun) — even so, the first couple minutes of a rain should be channeled away from the tank so that the roof can be washed off, and clean water enter the tank. Filtration can take place right at your sink with a portable camp filter or a more elaborate (non electric!) system. Clothes washing and showers can be done without filtration, as long as the water smells okay and looks clear — any water that touches food or your hands should go through the filter.

In our area, the best rainwater is spring and fall waters; summer water is considered pretty poor, easily goes moldy, and tastes bad — something to do with the bacteria and heat. If you have reasonable rain during the cooler seasons, you can store excess water (chlorine bleach comes in handy) for the dry seasons.

If you store water in an underground tank, you’ll need a simple hand-pump to draw it up — they run around $50 here. Alternatively, you could just lower a (clean) bucket into the water by rope and haul it up.

Anyway, the system will work! You’ll probably have more water available by this cistern system than you realize. Plus, it’s relatively cheap to set up.

PLASTIC FOOD/WATER CONTAINERS

The company is United States Plastic Crop. out of Ohio. Their phone number is 1-800-537-9724. They have some great deals on plastic buckets & drums.

All FDA approved. In addition, if you buy in larger lots you can get discounts up to 15%.

WATERBEDS FOR STORAGE

You can use a water bed for water storage. Use Clorox at 1 tsp. per 10 gal h2o to keep bacteria down. There are algaecides sold to prevent algae growth in waterbeds: but we have use a waterbed for over 20 yrs and never added anything but water, and never had a problem. You might want to check the sites on long-term water storage (Emergency Essentials, Watertanks, etc.—and others have this kind of info).

A lot of the flexible watertanks are made out of the same basic material as waterbed mattresses; in fact, the watertanks.com “bag in a box” bag is made by a waterbed manufacturer. Use the water supply from the waterbed mattress for washing water.

The basic plan is to store the “main” water in flexible tanks like the above, using chlorine, boil and filter the water before it’s used .

WATER BOTTLES & DRUMS (for thermal heating)

The 2 liter bottles are great as a thermal mass for your house, too. Put them against a south wall, and they’ll absorb heat during the day and radiate it back out during the night. The fact that you can use the water, if you’ve put a little bleach in them before you sealed them up, is like a bonus.

55 gal. plastic barrels (second hand, previously used for shipping a detergent, $5 a piece) which you could re-use indefinitely in catching rainwater.

EMERGENCY WARMTH

Here is a roundup of the ideas thus far about emergency/expedient/improvised thoughts for keeping warm:

+ Buddy Burner http://www.justpeace.org/buddyburner.htm
+ use newspapers over windows for insulation; use strips of cardboard and small nails, duct-tape.
+ newspapers as insulation for beds and floors. They can also be wrapped around legs, arms, and torso underneath clothing for extra insulation (often used by homeless people)
+ bundle the humans, numerous layers of clothing.
+ seek refuge in a basement (in many areas, underground rooms keep a more constant temperature
+ barrels of water painted black in sunny areas during the day, absorb heat from the sun, radiate it at night.
+ use concrete blocks or bricks with propane/kerosene heaters to absorb heat and then radiate it when the heat is turned off. (Note there are many concerns with using propane and kerosene inside, make sure whatever it is you are doing is well ventilated.)
+ close off parts of the house, concentrate the people and whatever heat is available in a smaller areas, but here again, allow for plenty of ventilation — people have died in cold emergencies from the fumes of improperly vented heaters. NEVER use charcoal inside.

Pinecone Firestarters

Materials
Medium-size pinecones
water
Double boiler
Knife
Paraffin
Old saucepan or large tin can
newspaper
red or green crayon (optional)
old muffin tin
scissors
candle wicking or heavy cord.

1. select cones that will fit in muffin cups, if cones are still partially closed, they can be made to open completely by baking them on a old cookie sheet at 200 degrees for 30 minutes.

2. Put water in bottom of a double boiler and bring to a boil; reduce heat to a simmer. With a knife grate paraffin into a old saucepan and set inside the top of double boiler.

3. When the paraffin has melted, dip each pinecone to coat completely. Remove and cool on paper.

4. melt more paraffin as needed. When all the cones have been dipped, add red or green crayon to the melted wax to tint.

5. Pour melted paraffin ½ inch deep into each of the muffin cups. Cut wicking or cord into 2 inch lengths. Place one wick in each cup, placing it to one side with at least an inch extending above the paraffin.

6. Allow paraffin to partially harden, then press a pinecone into each cup, let harden completely. Run hot water into the sink and dip the bottom of the muffin pan into it to loosen the starters, lift each one out. Use to start a fire in your fire place.

Disaster Preparedness Recipe & Tip Sources:

Watch this video ~ The Future of Food
http://www.mercola.com/future-of-food/index.htm

http://homecooking.about.com/library/weekly/aa091399.htm
http://busycooks.about.com/cs/seasonalcooking/a/disastercooking.htm
http://www.naturalmeals.com/ArkChart.html

Yes, he is on Sat. and Sun nights at either 10 or 11pm, the time change this year messed me up.

He is a real scientist, he has a web page at kgo.com and a fan had a site, pushback.com that he has built over the years for Dr. Bill Wattenberg.

kgo.com is 810 on the am dial of the radio.

LOL, Dr. Bill gets more plain speaking each year and can put a Freeper to shame, when he thinks something needs freeped, he is heard all over the world.

The liberals have wanted him gone for many years, but I heard one of the liberal hosts say that Dr. Bill had a rating that was higher than anyone else’s, for listeners.

He must come on at llpm, as it is 10 for me and only 9 pm for you.

He loves kids and teaching them, note how careful he is with the young ones that call him.

He has been a Professor at Berkeley and Chico Universities, invented parts of the space ships and nuclear weapons.

He is a trouble shooter for the Gov. During New Orleans disaster, he figured out how to fill and drop bottles of water in the flooded areas, so they would float.

He also watched, from a Military Base in England, when Saddam gassed the village, so was not sorry to see the end of Saddam...When I found the photos, I understood the rage in his voice when he talked of it.

I have gotten away from talk radio while I listen to the scanners.

Ongoing Thanksgiving recipe thread on FreeRepublic:

Thanksgiving Recipes

Thank you Granny, I would like to continue contributing if you don’t think I’m trying to take over the thread or something. This topic is brand new to me and I want to learn all I can. I won’t survive more than a week or two in an emergency because of my need for dialysis, but I would like to set up the house so my son and husband could survive for some time if need be.<<<

No, you are not taking over the thread, and I had been thinking of storage food the last couple weeks.

Yes, PLEASE keep posting, it gets boring talking to myself, and this thread is the kind that no matter where you look, on any subject, you will find more than you can post.

I learned the basics at birth, as sharecroppers, got paid once a year and you never got enough to last for a year, so it was make do and do without, or grow your own.

Both of my parents, were savers of stuff, so my junk is honest junk.

It tickled me to tell Scott yesterday, that I had seen an ad begging for Pringles cans, on the Freecycle group, since that was one of the items, thought of as my junk, by the family.

LOL, they are useful storage, for crafts and will make a good soap mold, if you want round bars, pour it, cure it and tear it off, and slice.

Soap, makes me think of big cookies, I in the past used cookie dough that I made and froze. If one packed the dough in a plastic bag in the can, and pulled it out, it would make big cookies, or in quarters, for triangles and would be fine in the freezer.

Your work sounds interesting, I am glad that it was something that you could keep doing, while being sick.

Nor will I last long, if a disaster hits, but the family knows what is here, if they need it.

I am not suggesting in any way that you alter your dialysis.
But have you checked into other herbal ways to help, if you are in a spot, that the dialysis stops?

It is something that I know nothing about, so haven’t a clue as to what I am talking about.

My breathing meds are so expensive that I don’t have a supply ahead of time, but I get some help from Oregano and Lavender Essential Oils, and use it still when the meds don’t do the job.

LOL, guess that I should not be surprised that the doctor who took over when the good one died in an accident, hates to see me coming....I won’t take all the things he dreams up, as he pushes pills and not cures. And he starts frowning when I tell him I use E. Oils.....last time I suggested he do some research, as they are now doing honest tests on them and proving they work, and not just by the E. Oil folks.

Oregano E. Oil kills germs and Lavender is better than any tranquilizer or sleeping pill.....and all I do is smell it, not drink it.

http://www.scannerfeeds.us/

Check the above link for scanners in towns you are interested in.

I listen a lot to the Big Bear scanner at Http://www.bigbearscanner.com

They work well on my dial up, I hear a wide variety of incidents.

As a rule, I listen to Denver and Las Vegas, and the shootings and arson fires are shocking, I am also picking up arson at Big Bear, is the world insane?

Denver and Las Vegas have a lot of kidnapping going on.

Powdered milk stored up to 20 years was still acceptable for use in an emergency. Wheat stored for 30 years and made into bread was only slightly lower in quality than bread made from unstored wheat. The other foods tested had a shelf life of around 30 years.<<<

That is exactly what I was working with, when I used the cans that Montai had given me for the animals.

Some things were not good, granola was awful, other items, some were bad and others just as the day they were canned.

I learned with the very old cans to open, put cheesecloth over the top and let them set for a couple days, then to put a pinch of baking soda in the water when cooking and they were fine.

At least with the dehydrated food, you stand a chance, with regular grocery store foods, I am seeing bulging cans here in a year or less.