Sound Advice

A generation or two ago, families had the good sense to always maintain a good food storage program because they understood that bad things can happen to food supplies. At some point, America became complacent and assumed that there would never be a time when we couldn’t get in the car, drive to the grocery store or restaurant, and find exactly what we wanted in bountiful quantities at cheap prices. That is not a good assumption. Now things are starting to return to a more sane idea that every family should have their own secure food storage plan. Food storage is still viewed as a somewhat quirky, semi-paranoid idea, but anyone reading The Southern Agrarian understands that it is a very wise move.
These are some notes compiled by a relative who spent forty days living entirely off of stored food supplies. I have known him for my entire life. He is a physician, and looks at this from a very analytical and physiological standpoint. I found myself modifying our family’s own food storage program after following his experience during those forty days.

• CANNED GOODS—Canned goods have a limited shelf life and should not be part of a survival food program unless they are rotated as part of one’s regular eating. Older foods may not make a person sick, but they taste funny and stress the digestion.
• FREEZE-DRIED FOODS—Freeze-dried foods have a very long shelf life and are quite palatable and satisfying, both the vegetables and the meats.
• OILS—Oils are not sold as part of a survival package. They must be acquired separately. They are needed for cooking, palatability, and calories. Vegetable oils probably have important essential fatty acid nutrients, too.
• NUTS—Easy to store, and a satisfying supplement to many foods.
• GRAINS—RICE, RICE, RICE. Easy to prepare, easy to store, goes well with other foods. More palatable than freeze-dried potatoes, easier to prepare than breads. (If I had it to do over, I would have bought more rice and less wheat. THIS WAS ONE OF THE BIG LESSONS OF MY EXPERIENCE.)
• LEGUMES—Easy to store, easy to cook, satisfying. (Legumes, along with rice, became the staples to which I added other things.)
• SEASONINGS—Seasonings are critical to making legumes palatable. They are sold as packets in grocery stores next to the legumes (dried beans).
• DIETARY SUPPLEMENTS—Fish oil caps, and hard-coat (i.e. oxygenation-resistant) vitamin pills. Just in case something is missing from the other foods.
• BULK SUPPLEMENTS—Fiber supplements and perhaps mag citrate. Under survival conditions they can make it so you have one less thing to worry about.
• PRESERVATION—Many foods come in large containers and once opened, unused portions are susceptible to spoilage unless properly stored. I use mason jars and evacuate air with a vacuum pump. (Completely filling the mason jar is another way to minimize the amount of oxygen in the jar, too.) Weevils can destroy grain supplies if grains are exposed to oxygen.
• MISC—Salt; sugar; anything you use for cooking. Tincture of iodine, to make drinking water safe. (Think of other supplies.)
• PRACTICE—If you are not experienced, you will neglect supplies that are important and overstock supplies that are unimportant.
• PRESERVATION II—Light, heat, moisture, oxygen. To maximize shelf-life, keep these to a minimum.

The first few paragraphs are probably the best that I've seen that express my sentiments towards food storage. I know that my Grandparents always had a deep solid pantry from which to eat from, and my parents did as well. A cook that I used to work with had a pretty solid theory that "women don't know how to cook until they are in their 30's."

Most of my generation has lost the ability to cook at home, and/or the prudence to have a few weeks worth of food in their home. What do you think?


Taken verbatim from  http://www.southernagrarian.com/food-storage-wisdom/   additional information  by clicking the link.

Keep Right On Prepping - K

Power Outages and Food Timeframes

Things you can do now: 

• If you have any chronically empty space in your freezer, then make some blocks of ice. It will improve your efficiency of your freezer and you'll have ice for your cooler.
• Make sure you have (and know how to use) an alternative cooking appliance. A propane grill or camp stove are my two favorites. I cannot emphasize enough the dangers of toxic gases or risk of fire. KNOW HOW TO PROPERLY USE AND MAINTAIN YOUR EQUIPMENT.
• Purchase a food thermometer and calibrate it.
• Know your Danger Zones for bacteria ( 42 degrees F to 140 degrees F ).

Hour 0:

• Call your energy provider and report the power outage. It gives you a timeline for the expected grid-down situation.
• Stay out of your freezer and refrigerator if at all possible.
• Access situation: security, safety, health, etc...

Hour 4:

• If you have a generator, now is the time to run it and cool your refrigerator and freezer. Reset the stop watch to zero and repeat every four hours. Stay on this step as long as you are able.
• Otherwise continue...
• The USDA considers this time to be when the refrigerator is no longer within the safe zone. If it is cold outside (under 42 degrees) then move your products outside or into a cooler. If it is hot outside, then put as many critical items into a cooler with the ice from the freezer. 
• Eat as much as possible of the thawed foods, better to eat it than throw it away.

Hour 7:

• Time to eat. Now is the time to cook any raw products. Invite neighbors over for a BBQ or potluck. Discuss helping one another.

Hour 8:

• Any items that have been within the Danger Zone for bacteria for FOUR hours or more are now considered unsafe for public restaurant sales. These items should be discarded. Do not place your family or self at risk to save a few dollars.
• Some people are at higher risk for developing foodborne illness. These include pregnant women and their unborn babies, newborns, young children, older adults, and people with weakened immune systems.
  If you — or someone you care for — are in one of these at-risk groups, it's important to pay extra attention to handling food safely. For more on those most at risk, visit www.fsis.usda.gov.

Hour 12:

• The freezer should still ( on average ) be okay and under 42 degrees.
• If a cooler is being used, then check to make sure ice is still in it. Sometimes shaking the cooler and listening is a good indicator. Still prevent unnecessary openings.

Hour 16:

•  If a cooler is being used, then check to make sure ice is still in it. Continue to prevent any unnecessary openings.

Hour 24:

• On average, the freezer is now approaching the Danger Zone for bacterial growth.
• Ideally, you'll have another cooler for meat products because you don't want to cross contaminate any of your other food. Start at Hour 4 with the freezer items.
• Again, consider cooking the previously frozen items and eating them. Waste not, Want not.

Day 2:

• Hopefully, you still have some ice or able to acquire some.
• Some foods will be edible for a day at room temperature such as eggs and hard cheeses.
• Here is a link to one of the best sites for bacterial growth requirements. Bacteria Needs for Growth.

Day 3:

• Assess all of your previously refrigerated foods. An old kitchen motto says, "When in doubt, throw it out."
• At this point you will be starting to get into your pantry supply.
• Minimize leftovers so that you don't have to worry about food poisoning.
• Feed any appropriate scraps to your pets to reduce waste.
• Sanitation is even more important now. Paper plates were a good investment now.
• Increase security concerns, if applicable. 
• Most grocery stores only carry three days supply.
• Statically speaking, neighbors have started to run out of food.

Week 2 and beyond:

• Depending on the situation, start accessing if a garden would be necessary and take appropriate actions. Hunting skills/Raising Farm Animals also are starting to look even more appealing.
• Continue using pantry items and fill gaps with the long term preparation food items. That is why you bought them.

Eventually: 

• Your stored food will run out and you will have to forage, hunt, and farm. Start learning these skills now.

SHTF and Coffee

We forgot to run the dishwasher last night, and it had all of our coffee stuff in it. It was either wash the coffee pot, or conduct an experiment. I chose the experiment without my wife's knowledge. I've always suspected that my wife is a supertaster, because she can detect tastes that mere mortal humans shouldn't be able to detect.

I followed the directions as indicated on the package of Folgers coffee singles. I bought these about 5 years ago for a backpacking trip, and I periodically have a cup to see how long it remains "good".

 

I haven't taken any special precautions for the storage, and they have been in the pantry for the entire time.

Sweetheart didn't notice any difference in the taste. My only complaint is that I probably should have let it steep for a little longer for a stronger cup of coffee. This might be the only noticeable difference between new and my old coffee singles.

So, there you have it. Folgers coffee singles can provide a person with their morning cup(s) of coffee four years and 4 months past the best if used by date without any special storage techniques.

Keep Right On Prepping - K

Small Things & My Thoughts on Coffee, Shelf life, and the SHTF.

The people that regularly read my blog know that I enjoy doing the grocery shopping for our home. It gives me the chance to be on the lookout for any new foods that might prove useful for backpacking, or prepping.  

A person can have the very basic food stuffs to survive a snowstorm, electrical outage, or even a long term emergency situation and be fine. I'm thinking that I'd like to have at least some small luxuries while "surviving" the situation.

I'm positive that my boys would like chocolate powder for their milk and butter [ghee] for their homemade bread in a crisis event.

Heck, sugar for some sweet tea would go a long way in brightening up a long day. It will be the small luxuries that can change an intolerable situation to a little better one. A book to read by the candlelight when the power goes out....I could give numerous examples of the "small things".

......

I noticed at the store that various packaging of coffee lasts longer than others. Not a big deal in itself nor groundbreaking research, but an observation none the less. I visited three stores an averaged the shelf life of various packaging techniques of coffee. I only looked at ground coffee, since grinding the beans might be an issue if there wasn't any power.

The expiration dates on coffee only represents the date in which the company will stand behind it for taste and quality. In my experience, I have had coffee that "expired" over a year ago, and it was still good.

Ground coffee

Non-vacuum packed bags about 2-8 months out

Plastic/paper containers about  8-14 months on average

Metal rounds, vacuum packed mylar brick bags about 18-26 months out. Note: A chicory blend was included that shortened the mean average. I don't know if the blend is a poor seller or if the blend doesn't store well. Either way, expect close to 2 years with non-blends.

Keep Right On Prepping - K

What "small things" do you stock to make bad situations a little better? Comments are welcomed.

Fundamental Change

I've always advocated watching the news, and using it as an early warning system. The internet can be a double edged sword at times. It can provide false flags, and news outside the usual mainstream media. This article, in conjunction with already known rainfall totals, hay shortages, previous food cost increases, and livestock slaughtering (because of grain prices) has me wanting to further increase our food reserves. I won't even digress on the subject of corn ethanol production.

In previous theory based disaster scenarios, I talked about the effects of global warming and the food supply. A series of droughts can (and will) cause social upheaval and this article is just a warning light for future food increases. The farmers are also more likely to switch to a more drought resistant tolerant crops for financial reasons, putting a further squeeze on supply.

We can prepare now for the increases, mainly by increasing our storehouse of food. You have to admit, food savings is beating the interest on your savings account! Before making some purchases, I would think long and hard about crops that would be more sensitive to high heat, and low water. This strategy will maximize your dollar and potential savings.

These are some of the foods that require a lot of water: rice, cucumbers, dates, olives, wheat, coffee, chocolate, corn, peach, and cane sugar. (PDF here) While some of these crops are imported, you get the idea of foods that may see greater price increases compared to others.

Look at the map, find out what crops are grown there, and buy accordingly for the next 12 months. Corn looks like it will take a major hit in Nebraska , and corn is in virtually every processed food today.

What foods do you think will see the biggest increases and why? I look forward to any further ideas, and with that : The comment line is open.

Keep Right On Prepping- K

Another New Page

I've added another "How to" pictorial on the top tabs about storing food in canning jars with oxygen eaters.

Check it out, and feel free to leave a comment.

Keep Right On Prepping - K

Meat For The Pantry & A Trip to China-mart

I made a trip to China-mart to do some Christmas shopping and to check out the ammo/gun supply. I had heard that ammo was getting hard to find, so I swung by the sports department, and sure enough, all of the .223 was gone. A lot of the other calibers were also empty, except for the higher priced stuff. The AR15 style weapons were also pulled, I don't know if they were sold out, or voluntarily pulled from the shelves.

I'm always on the look out for new products, especially in the canned meat department. Cheese is also another long term storage problem, but that's another post. If my long time readers recall, I did a MRE Monday on Sloppy Joes (link provided) and it was an 8 oz pouch for $2.75. I found this new product from Hormel called Sandwich makers and it was a 7.5 oz. sloppy joe barbecue sauce with beef tray. They also had two other new products, one was pulled pork, and the other was meatballs in a marina sauce.

 

It recommends the best buy date of 3-14-14 which is around 15 months. I am really excited to do a review on this entree and to be able to compare it to the MRE. It also costs $1.98, which is a good sized savings compared to the MRE. 

I'll be doing a review soon, but it may be after my oral surgery. I'm having oral surgery on Thursday, so I might be blogging on pain meds...beware. These wisdom teeth need to be taken care of before the end of the year. I don't think things are going to get better, and any elective surgery for the long haul is a good preparation.

Anyone tried these Hormel Sandwich Makers? What do you think of them? The comment line is open...you know what to do.

Keep Right On Prepping - K