Posted on 10/01/2012 12:20:57 PM PDT by djf
Thanks. It gets a little better each week with every food shopping trip. Lots of in-store specials to take advantage of.
I read to NOT use oxygen absorbers on sugar. makes it hard as a rock
I’ve cracked open from the shell almonds that I picked more than 8 years ago.
I ate them.
Guess what?
they taste like almonds...
;-)
It is certainly important to be aware of shelf life spans, etc. But think about it.
If SHTF, then looking out two years or so, if by that time we are not growing/farming/hunting for 95 percent of what we eat, then plainly put, we are dead.
So I see food storage as part of a transitional plan, not a long term guarantee.
Every year I save seeds from my garden and literally have pounds of them now. I know they are fertile and I know they came from plants that grew well in my location. That’s all I need to know.
“I’m also interested in learning how best to store salt, sugar, and spices, for long term storage.”
I leave salt and sugar in their package (I buy smaller packages so I don’t have to open a big one when I need that product), put them in a gallon plastic bag, press the air out, and store them in the house.
Spices are difficult. Can’t put them in the fridge or freezer as they will pick up moisture. In the dark and cool is where mine are. Crushed leaves will go bad before whole leaves. If the leaf has turned gray, it’s time is over. I did get hermetically sealed Italian seasoning from Walton as that one is important for me for soups and sauce for pasta and other dishes. Wanted to be sure I had that.
Good quality military MRE’S are great too as if it gets really bad cooking all of those dry items will not be so easy.
Buy calcium hypo chlorite pool shock. get the highest percent possible. At least 58% or higher. put heaping half teaspoon into one gal of water. wait 4-5 hours. will purifiy 100 gallobs of water.
one bag does 10,000 gallons. i bought 10 bags. also look up cheaper than dirt .. monolithic dome purifies water. was 39.00
Bump.
12 Cans/Case of Yoder’s fresh REAL Canned Pork Chunks
http://www.mredepot.com/servlet/the-262/GLUTEN-FREE-Canned-Can/Detail
“Canned sweet potatoes.”
Look at the vitamins listed on a can of sweet potatoes - it’s amazing. I have cans for that reason - they are also a source of fiber. Heat them with a little brown sugar and cinnamon on them, and they are swell.
Thanks! Much appreciated.
“...but I don’t know the best way clean up water so that it’s safe to drink.”
A Big Burkey is the best water purifier. Look it up on the web and read.
Spam is actually an excellent product.
It can be fried like bacon, or used in a sandwich in place of bacon, or to make soups, pork and beans, or as an ingredient in a salad.
WOW.
>> “KIDNEY BEANS (and other large beans) SHOULD NOT BE SPROUTED - THEY ARE TOXIC!!” <<
.
Actually all beans are toxic, as are most seeds, because they contain enzyme inhibitors for self preservation that shut down your digestive enzymes. A small amout of sprouted beans or seeds are ok, but sprouts in general are not particularly healthy, although washing will help.
There's a reason soldiers carried chocolate and nylons in their pockets.
Go to these two links.
You will find a wealth of helpful information here:
How to Survive Hard Times
(http://www.grandpappy.info/indexhar.htm)
And here:
Nestle Quick has come in pvc jars since 2007, and keeps well in those jars. I buy the 85 serving size at Costco and Sam’s Club.
Yes, putting veg oil in the fridge helps to prolong it’s life. It won’t go rancid as quickly. I’ve never frozen it but don’t know why it wouldn’t work even better than the fridge. Try a bottle in the fridge for a week and then thaw it to see if it thaws correctly. It should if it’s 100% veg oil without any other additives.
I also keep Crisco in the fridge for forever. Crisco lasts longer than liquid oil. However, now that it’s in those cardboard containers rather than the all metal cans, it will begin to leech out if it gets warm.
>> “Anyone have ideas for storing cooking oils?” <<
.
Stick with virgin cold pressed coconut oil, and wrap the jars in foil to keep the light out for any kind of oil. Cold storage is best of course.
You can home can your own pork.
I’ve never heard of plain pork in a pot of beans. I always use a ham bone, bacon, salt pork or bits of ham that I’ve frozen from the Christmas or Easter ham specifically for a pot of beans later.
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