Skip to comments.5 easy survival food preps
Posted on 08/17/2012 8:16:52 PM PDT by Kartographer
Dont want to stockpile 1,000 pounds of dried rice and beans? Want something that taste a little better then MREs? Want something that you dont have to worry about rotating out?
One of the main problems with stockpiling survival food preps, is that people sometimes stockpile what they do not normally eat. So the food stocks sit in a closet, expire, and have to be thrown out. In the long run its easier to stockpile what your family normally eats so rotation is handled in a natural manner.
(Excerpt) Read more at survivalistboards.com ...
Good grief..Have you never made a typo?
This might explain it:
Grammar sticklers may have OCD
I admit my BP rises when I see “loose” used for “lose”.
Nice thread, Kartogpher
I wonder if OCD is contagious off the internet?
benn seeing a lot mor grammar nazis lately.
back to the thread, I just picked up five more 6 cans of Augason farms yesterday at my local Walmart, they had nearly a full aisle two months ago, now the stock is almost gone and they have not been re-stocking.
And over in the sporting goods area they have the same sized gallon cans of Mountain House meals, more than twice the price of the Augason Farms, and with only ten servings per can I passed up on the Mountain House.
I love Ramen noodles and I can supplement them with the Augason soy beef or chicken substitute if I chose, I usually use tuna.
I may very well be the largest buyer of the Augason farms emergency meals locally, I’m not bragging for ego and since I’m not posting where I live I can say I know have 65 number six cans. I have no idea how long that will last for one person, I think one month.
Of this, I am 100% sure.
See Post # 31 this thread.
Good alternatives Bump
Thanks, and may God guide us.
I’ve heard the same thing from multiple sources. Canned food really doesn’t lose any flavor or nutritional value in long-term storage.
I rotate my stocks of everything else, but leave the cans alone, for the most part.
I sometimes think I may have gotten a bit too compulsive buying as much stock of the freeze dried emergency foods, where I live even in the winter it would be hard to go hungry what with moose all over the place in rural Alaska.
But on a side note if it did go all to hell and people are going hungry then at the least I have something most people will barter immediately for, except maybe ammunition.
What concerns me is that locally at my Walmart they sold these quite well, but no re-stocking, either the profit margin was small or the supply is restricted. But then again they have had Mountain House cans and pouches for many years, but they are over priced and don’t sell very much.
I had a lot of those Korean C’s in the late sixties. Problem with the cigarettes is they tasted like Chicklets.
We had a can of pineapple bits blow a year or so ago. Really foul.
Notice the ‘galvanize’ looking finish on the inside of pineapple cans.?
Must be some reaction of pineapple and the usual ‘tin can’ construction.
yikes! My AVG just blocked a threat from that site: Exploit Rogue Scanner (type 1927).
The Walton Feed food is from almost every food group. I planned meals for a month, then ordered enough to last for my chosen amount of months. Foods that last forever on their own, I bought at grocery, like salt, sugar, honey, etc.. If TSHTF, I have stored grocery food to start using first and when that is gone, go to the Walton food.
For me, I found that planning meals helped me get the right amount of varied foods. Yes, there are a lot of Walton beans and I have various seasonings to use with those so they don't taste the same every time. I have a way to cook dried beans that doesn't take boiling them for hours and that saves fuel. I have rice to add to those beans to make a complete protein.
I have studied since 1998 to be able to be self sufficient so I don't have to depend on someone else to keep me alive. I have written numerous articles to help people begin to prepare. Those articles are on Survival Podcast website.
About the Augason Farms 30 day packages from Walmart:
30 Day Emergency Pail = $99.88
1 Month Emergency Food Pack = $174.88
Why does the box cost twice as much as the pail. Sure, there’s some dried onions and bacon bits and such in the box but I can’t see the price being to much higher. I’m probably missing something by reading it online at the Walmart site since there’s none in the stores within a 100 miles of me. I don’t much care about variety in a shtf situation and with a tight budget I’d rather go with the cheaper one but I’d like some input from someone who experience with the products.
I’m also not understanding the $174 box which states 540 servings. That’s way over 3 meals x 30 days = 90 meals. Or are they saying a sprinkle of dried onions or bacon bits as a flavor enhancement is a serving?
What is your preference for taste v. price for various brands?
I have read that canned tomato products are the worst offenders for going bad with tomato paste being the worst.
It was the cooking of the dried beans that I was getting to.
I wanted to make the point that everyone needs to be prepared to cook those dried items with minimal fuel use.
Every prepper needs a pressure cooker, and a pressure canner, and all the canning materials, as almost a starting point of their (long term) preparedness.
Dried beans and wheat are the foundation of a true melt down scenario that would throw us into a starvation situation, but facing two hours of cooking time, for each meal, is of course impractical for most of us, actually all of us, because even those living in timber, don’t need the unnecessary physical effort of hand cutting firewood that they are wasting with excessive cooking.
It is imperative that people get those pressure cookers, and learn how to can dried beans while allowing the canning process to do the cooking for instance, which means that one complicated fuel gathering and cooking session can produce many quarts of canned beans for the shelf.
They need to learn that you can bring your beans, or wheat berries to a boil in a pressure cooker, turn off the fuel, and that the beans/wheat will cook on their own.
Learning thermos cooking is useful also.
My tomato sauce is all dated, best by 8/2010, but my tomato sauce never goes bad, my old tomato paste though, gets where it kind of explodes when I puncture the can to open it, after throwing a few of those away, I started using them anyway, and it didn’t hurt me, but I am curious what the explosive spitting is about.
That’s exactly why I built one of these:
My Ammo Can Rocket Stove:
Yes and no. Our stores are to buy us time, that's all.
We have made preps to acquire small game, mostly squires and rabbits; however, any small mammal will do. Fishing will also produce protein. Large game (deer and bear) will disappear quickly.
We've become adequate at gardening and have been planting fruit trees for the last few years, some of which are no starting to produce for us.
Also, there are many farms in my area and we've made arrangements with several to trade animals for security and labor.
No plan is perfect. All one can do is to try and anticipate what will come to pass.
I have been concerned about that, too, that people buy gobs of dried beans and would run out of fuel or water to prepare them. Dried food takes water and fuel, it doesn't prepare itself. For a short time emergency, like 5 or so days without power due to a hurricane or other weather event, I have canned beans and instant rice along with other open the can and heat items like canned creamed soups with meat in it (those are Progresso soups and are delicious). Also have canned fruit for those times.
So, I have a short term emergency way to heat and eat using very little fuel. I have numerous ways to cook for a long term emergency and have way to have good water for as long as necessary. I'm sort of a Plan A/B/C/D person to accomplish a task so I can live as well as possible under dire circumstances.
Thank you for that great graphic!
I do like those, and everyone should be prepared with some type of wood stove for cooking.
Whichever stove you use to cook your food with, make sure that you have the pressure cooker, and the pressure canner, and canning supplies.
Among my 15 or so various stoves are the ZZstove, which gives one a somewhat controlled burner, and uses a AA battery, I have rechargeables and a couple of small solar chargers.
I also have their discontinued, non battery stove which is a backpackers version of the one you built, there are a number of models of those passive, twig burning stoves, that help make the flame more similar to a burner.
Regular kitchen type cooking with fire (not grilling, but boiling and simmering) would be quite an eye opener for most people, it wouldn’t hurt for preppers to try it a couple of times if they are not experienced in it.
Costco has 50 pound bags of rice or bread flour for $17. Hat alone will keep an adult male going for a month. (Yes, nutrition is lacking but it will get you the calories needed to get nutrition.)
Even some customers don’t realize it. When I was a cashier there were a couple of times I refused to ring something up because it was swollen, I’d send my bagger to find a good one. I remember the looks on my customers’ faces when they realized they’d picked something up without really looking at it and were about to poison themselves.
Canned fruit is more acidic than canned veggies or beans so they have a shorter shelf life. The acid will eat away at the can and bacteria will get in. The human stomach will kill all kinds of nasties but this guy is nuts.
I always wash purchased greens, even the bags marked triple washed. Last week I opened a bag of triple washed baby spinach and a little grasshopper jumped out.
I grow most of my own greens, so it's not an issue for me, but if I use store bought, I use a 50ppm chlorine soak on anything eaten raw. I don't have a spleen anymore (misplaced it on a mountain a while back), and shigella is BAD NEWS(tm) with a compromised immune system.
It's commonly spread by 3rd world workers in the field without sanitation facilites. Fecal splashing, I believe, is the technical term.
I’ve been thinking of writing up a rather long vanity about prepping; I used to have a blog (it probably still exists somewhere, I should check) but just have not the time to add to it. A few people here (I think probably all on your list) wanted me to tell them when my blog was fixed up. I’ll ping you if I do this, I really want to (time is a problem) to just give my own ideas and experiences, some of which may help a few others.
Having been in the prepping mode pretty seriously for about 7 years (?) or so, I’ve learned a lot, and we are increasingly poorer and poorer to the point where we don’t have enough for property tax even if we don’t spend one more penny until November (when taxes are due). So I have a lot of experience at prepping and having no money.
I agree with the absolute necessity of rotating; but would add this - rather than buying what one normally eats and rotating, learn to eat very cheap long shelf life foods and then rotate. That way if income dwindles (or shuts off!) a person will not go into shock at having to eat “icky” food they’re not used to, or not have enough stocked up for hard times.
I am sure, IDontlike, that you have never, ever, EVER made a slight grammar or spelling mistake in your whole life!
Would you like a nice gold star?
Then you can work on not being rude!
Yes there is supposed to be one of those liners. Please help yourself to those cans which are in doubt. I’ll focus on the food I know is safe.
In a survival situation the grammar nazi’s are the first ones tossed to the zombies.
You must have a really top notch pressure cooker. When I cook pintos, for example, I soak them overnight or until they are all swollen and non-wrinkly, rinse well, and then bring to pressure (mine is not fancy, doesn’t have any gauges), then put on low for about 40 minutes. Any less time and then are not done.
Different beans take less time; pintos seem to take the longest. Soaking is essential. I use a lot of quicker cooking legumes like split peas, lentils and mung beans. I soak them all, esp. the mung (24 hours).
I assume you mean the zombi’es.
If there is a bug in vegetables, then there couldn’t be a lot of pesticides in them.
Yum. Can’t wait to go home and fix a great big salad
“I’ve read that undented canned food can last a decade or more.”
I’m just rotating-out some Campbell’s Chicken Noodle, Vegetable, Chicken Rice, Split Pea and Tomato Soups which have *2006* stamped on them - I’ve been *prepping* since 9-11 - and they’re just fine. Same with Saltines and Ritz Crackers. As long as the can isn’t dented, kept dry and cool, it’ll (probably) last longer than the mfgr’s dreaded expiration date. (Contents may settle in shipment and your mileage may vary.)
If you look into it you will see that the soaking isn’t necessary, in fact that is how I cooked a batch of beans so quick that I didn’t get to add the salt until they were almost done.
I put them my pressure cooker, fired it up, and after it came to a boil and high pressure, I turned it off to let them (quick) soak for a few minutes, when I remembered them later, they were either cooked, or almost cooked.
Pre-soaking can save time, but isn’t needed.
People should also remember using their coffee thermos for cooking foods like wheat berries, it works on many things.
You didn’t mention salt so I guess that like me, you salt your beans before cooking, there is a myth that one shouldn’t salt before they are soft.
I don’t know; I’ve cooked beans without pressure cookers for 40 years and with a pressure cooker for 11 years, and if I don’t cook ‘em a while they don’t get done.
Just for kicks and giggles, I’ll try bringing them to pressure and then turning it off and see what happens.
Can I mail them to you for you to sample?
PS - About salt, I usually add a pinch when I toss them in the pressure cooker; if cooking without the pressure (like split peas and lentils), I add when 1/2 way done.
You haven’t noticed that the noodles in the chicken noodle soup get a little denser, less pleasant?
In my experience canned food lasts for many years, but that the ones with pasta in them don’t age well, they are totally safe, and eatable, but less palatable.
I think of that as Stalingrad level food store, where they were peeling the wall paper off to eat the flour paste glue.
Having plenty of rice and beans and flour gives you food, and I would rather be having to scrounge for plants and insects and rabbits, to keep me alive, than to have the weeds and grass and occasional rabbits, but no bulk foods.
I use crumbled Saltines in my soups for a little added 'crunch texture', so the noodles aren't a focal point. Next can of CNS I open, I'll try wo/ Saltines, and see specifically how the pasta has held-up over time.
The rice and veg soups are just as tender, as when new, it seems to me. I have some various 5-yr old dumpling soups that I'm going to sample, now that you've mentioned this. If they're getting 'starchy', I'll rotate them out and get more consommé and broth varieties for replacements.
Thanks for the tip.
The point was never that one shouldn’t adjust the cooking time to that particular batch of beans, but that the pressure cooker saves valuable time and fuel.
I know that if I am short of fuel, that I don’t need 40 minutes of cooking, and I sure don’t need 90 to 120 minutes.
Try bringing them to high pressure for 10 minutes or so, and then turn them off and leave alone for an hour or two, and see what the result is.
I hope you bring it up on these threads, it should be mentioned frequently until the word gets out, of course it doesn’t mean anything for the normal 2 or 3 year rotation.
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