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Top 20 Food Storage Mistakes
Prudence Not Paranoia ^ | 12/13/12 | Kellene Bishop

Posted on 12/14/2012 4:37:48 AM PST by Kartographer

1. The Food Storage Mentality
2. Food Rotation
3. Production
4. Inventory Evaluation
5. Experience!
6. Food Storage Conditions and Containers
7. Food Nutrition
8. Not Enough Water
9. Appetite Fatigue
10. Comfort Food
11. Paying Too Much for Food
12. Making Food from Scratch
13. Prepare to Share Your Food
14. Throwing Food Out Too Soon
15. Rely on Your Own Research
16. Failure to Remember the Tools
17. Fall Into the Pigeon Hole
18: Failure to PLAN to Conserve Physical Energy
19: Special Diet Considerations
20: Protect the Investment

(Excerpt) Read more at prudence-not-paranoia.com ...


TOPICS: Food
KEYWORDS: foodstorage; foodstoragemistakes; preparedness; preppermistakes; preppers; recipes; wind500watts
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So good stuff from people who were preppers before prepping was cool. ;-)
1 posted on 12/14/2012 4:37:53 AM PST by Kartographer
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To: appalachian_dweller; OldPossum; DuncanWaring; VirginiaMom; CodeToad; goosie; kalee; ...

Please consider this our Weekly Preppers’Thread to post progress, good buys, DIY ...

To start things off I picked up this neat little 12V Rechargeable flashlight at Home Depot for $4.95 120 minutes on a full charge. Bright 12 lumens LED bulb.


2 posted on 12/14/2012 4:49:43 AM PST by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer

Menard’s has a solar panel to recharge that flashlight.They also have a 500 watt wind turbine for under 500 bucks.


3 posted on 12/14/2012 5:09:56 AM PST by Farmer Dean (stop worrying about what they want to do to you,start thinking about what you want to do to them)
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To: Kartographer

BJs has 2 fire extinguishers for $24.99. I found a Brothers LS2250PRW manual sewing machine with treadle (10 lbs.)on Amazon for $99. Amazon also has manual washing machines (plunger type) for $22.95. Also, TigerDirect.com has 2-way radio for $19.99.

Any comments on these items? Christmas is almost here and I expect one (or all) of these under the tree.

Wonder what the wife will think if I buy her the sewing machine.


4 posted on 12/14/2012 5:34:05 AM PST by NTHockey (Rules of engagement #1: Take no prisoners)
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To: Kartographer

Good website.


5 posted on 12/14/2012 5:40:02 AM PST by Former Proud Canadian (Obamanomics-We don't need your stinking tar sands oil, we'll just grow algae.)
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To: Kartographer

That woman is superwoman!


6 posted on 12/14/2012 5:40:48 AM PST by patriot08 (NATIVE TEXAN (girl type))
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To: NTHockey

BJs has 2 fire extinguishers for $24.99.
*****************************************
Fire Extinguishers are free ,, just visit any abandoned commercial building.


7 posted on 12/14/2012 6:47:37 AM PST by Neidermeyer
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To: Kartographer
Comfort food - sweet: I'm going to post some recipes I would use in an emergency situation for sweet food to combat food fatigue. I'm posting one here to see if it is printed right on the thread (not all run together like a paragraph).

Cherokee bread served hot with honey or syrup
1 cup flour
1/2 tsp. salt
2 tsp. baking powder
3/4 cup milk
Mix ingredients adding more flour if necessary to make a stiff dough. Roll out the dough on a floured board till very thin. Cut into strips 2 X 3 inches and drop in hot cooking oil. Brown on both sides. Serve hot with honey or syrup.

8 posted on 12/14/2012 8:51:33 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: patriot08; ChocChipCookie; Marcella

We have ‘Super Women’ of our own!

Checkout our own ChocChipCookie: http://thesurvivalmom.com/

Also there’s our own Marcella who writes a survival blog and great source of prepper information as well.


9 posted on 12/14/2012 8:57:38 AM PST by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer
OK, that recipe posted correctly. Here are some other sweet foods to combat food fatigue - all are made on top of stove. These use food storage ingredients. If it says “egg”, use powdered egg or egg replacer powder. Use instant milk or powdered milk, for butter use butter flavored Crisco.

Easy Fry Bread
4 cups white flour
1/2 teaspoon salt
1 tablespoon baking powder
Combine all ingredients. Add about 1 1/2 cups lukewarm water and knead until dough is soft but not sticky. Shape dough into balls the size of a small peach. Shape into patties by hand; dough should be about l/2 inch thick. Make a small hole in the center of the round.
Fry in about l inch of hot lard or shortening in a heavy pan. Brown on both sides. Drain on paper towels and serve hot with honey or jam.

Funnel Cake
1 egg
2/3 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
Directions:
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
5. Sprinkle with powdered sugar and serve.

Skillet Cobbler
Biscuit mix (if don’t have biscuit mix such as Bisquick, use any recipe to make up as much biscuit dough as you want and add as much sugar as you want)
Sugar
Canned pie filling
Oil or Crisco
Cream if available
Prepare biscuit mix per directions on box. Add enough sugar to sweeten as desired. Fry spoonfuls of dough in skillet. Heat pie filling in pot. Serve over warm, fried biscuits and drizzle cream on top, if have.

Quick Rice and Raisin Pudding
1 cup uncooked instant rice
1 cup milk or water
1/4 cup raisins
3 tablespoons granulated sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon or nutmeg
Mix all ingredients in 2-quart saucepan. Heat to boiling, stirring constantly. Remove from heat. Cover and let stand 5 minutes.

This is from Quaker Oats Company:
3-Minute No-Bake Cookies
2 cups granulated sugar
8 tablespoons (1 stick) margarine or butter (or butter flavor Crisco)
1/2 cup low-fat milk
1/3 cup baking cocoa
3 cups Quaker® Oats (quick or old fashioned, uncooked)
In large saucepan, combine sugar, margarine, milk and cocoa. Bring to boil over medium heat, stirring frequently. Continue boiling 3 minutes, stirring frequently.
Remove from heat. Stir in oats. Drop by tablespoonfuls onto waxed paper. Let stand until firm. Store tightly covered. If using old fashioned oats, cool mixture in saucepan 5 minutes before dropping onto waxed paper.

Toppings for any canned fruit pie filling
Heat pie filling. Distribute to dishes. Toppings:
Crushed or larger pieces graham crackers
Any granola cereal (I’d use mainly oats based) or crushed up granola bars
Crumbled gingersnaps from box

If have none of the above toppings, here’s a crisp topping to make. Double recipe for more:
Crisp Topping
3 Tbl. Butter or butter flavor Crisco
½ cup nut pieces
1/3 cup rolled oats
¼ cup brown sugar
Melt butter in a medium nonstick sauté pan over medium high heat. Stir in the nuts, oats and sugar. Cook while stirring constantly for 3-4 minutes. Pour the mixture onto a sheet of parchment paper. Spread evenly to create a single layer and set aside to cool.

10 posted on 12/14/2012 9:02:49 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Marcella; patriot08

What did I tell you! ;-)


11 posted on 12/14/2012 9:04:51 AM PST by Kartographer ("We mutually pledge to each other our lives, our fortunes and our sacred honor.")
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To: Kartographer

I store cans and cans of different fruit pie filling. Not only does one get fruit, it tastes wonderful and sweet. There is also canned fruit pie filling without sugar.

Another food I store is boxed instant chocolate pudding. Add powdered milk and stir and you have chocolate pudding. There are also other flavors. Store brands are cheaper than Jello brands. Just make sure it’s “instant” and not the cooking type.


12 posted on 12/14/2012 9:20:54 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Kartographer
When I snag ground beef at a killer price of only 88 cents a pound, I bring it home, can it, and put it on my shelf. Then, when I take it off of my shelf 2 years later, it’s STILL only 88 cents a pound—a phenomenon that is not likely to happen with your food costs any other way

No, it isn't. There is the cost of canning and storing it. Fine, you had canning jars on the shelf but those had to be bought at some point and you have to clean them and replace those broken. Then there are the lids. Your storage area had to be built. You have to maintain the temperature. You have to pay taxes on on a larger house and out buildings you've built to put your preps. While the costs might spread out over the years, the meat is not 88 cents. You might consider your time free but it isn't. I'm all on board with home canning but don't tell me it doesn't add to the cost. And forget that optimal temperature of 70. She obviously hasn't lived through Texas summers with over 100 days of over 100 degrees and 100 days of not a drop of rain. I don't care how many dehumidifiers she has going. Ok, so this week's preps. Picked up a few clearance foods from the store. And ya know, it doesn't matter that I got the sweet and tangy flavor of bbq rather than the original flavor because if you're hungry, you'll eat it. This kitchen doesn't put up with the author's picky 4 or 44 year olds. Also, the freeze came through so the garden had to be picked clean. Dried beans went into the pantry. Greens, peppers and tomatoes went into the freezer. The hot peppers will be strung and dried. No, I didn't home can the tomatoes because they were mainly little cheeries so wasn't about to waste my time peeling them. Just sliced 'em in half and into freezer bags for soups later. Of course, seeds saved for next season which begins Christmas when tomatoes and peppers need to be started inside. I'm excited to try the new heirloom varieties I got a few days ago.

13 posted on 12/14/2012 9:26:37 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: Kartographer

Here are easy breads to make on top of stove (whatever emergency stove you are using). I went back to our American Indians for some of these. Hoe cakes were made by our pioneers actually using a hoe to hold over the fire.

Hoe-Cakes plain or as breakfast with syrup
2 cups corn meal
1 teaspoon salt
2 cups boiling water
oil/shortening for frying
In a large bowl combine the corn meal and salt. Pour the boiling water over the cornmeal and stir until combined. The cornmeal will swell up, absorbing the water, making a very thick mash. Heat 4-5 tablespoons of oil or shortening in a large skillet over medium high heat.

As soon as the mush is cool enough to handle, scoop up a little of the cornmeal mush (about 1/4-cup) and shape it into a patty. Place patty into the hot fat. Continue until the pan is full. When the underside is crispy brown, turn them and cook the other side.

When both sides are crispy and brown, transfer them to a plate to keep warm, and start another batch. This recipe makes about 12 hoe cakes. Serve Hoe Cakes as a bread with a meal, or by themselves for breakfast with syrup.

Corn Tortillas
3/4 cup cornmeal
1-1/4 cups white flour
1 teaspoon salt
2 tablespoons vegetable shortening or oil
1 cup boiling water
Waxed paper
In a bowl, combine the cornmeal, flour and salt. Stir it up while the water is coming to a boil. Place the shortening in the bowl with the cornmeal and flour. Pour the boiling water over everything and stir it up with a fork. Stir and stir because it will lump up quite a bit before it turns into dough. Allow the mixture to cool.

Divide the dough into 10 lumps about the size of golf balls. Use tortilla press or roll each ball out very thinly between sheets of waxed paper. Loosen and remove the top sheet of paper, and lay the tortilla down on a hot dry skillet, with the bottom sheet of waxed paper still attached, and now on top. After the tortilla cooks for a few seconds, the remaining sheet of waxed paper will easily loosen for removal. When the underside of the tortilla is dry with a few brown spots, turn it and cook the other side. This recipe makes 10 corn tortillas.

Flour Tortillas
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons to 1 tablespoon shortening
1 cup or less lukewarm water
Combine flour, salt and baking powder. Cut shortening in with fingers. Add lukewarm water gradually and mix evenly with fingers until dough is soft and pliable (not sticky or tough). Let rest for 5 minutes.

Pinch off 8 to 12 balls of dough. Use tortilla press, or pat flat, then roll on unfloured board. Roll from center out, concentrating on the thickest edge and flipping the tortilla about 1/4 turn with each roll and keeping hold of one edge or side, holding it firmly and slightly off the board. Roll and stretch until thin.

Heat a skillet or griddle as hot as possible. Fry tortilla quickly, flipping once. The faster you fry them, and the hotter, the softer and more tender tortilla. Place fried tortillas on towel. Cover and repeat until all are done. Let tortillas cool slightly, then place all of the tortillas in a plastic bag. Makes 8 to 12.

Indian Pumpkin Fry Bread
2 cps. all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 can pumpkin for making pie (not solid can of pumpkin)
¾ cup brown sugar
Oil/shortening for frying
Mix all ingredients together. Cut dough into 6 parts. Roll thin and fry in hot oil until golden. Note: if you use a solid can of pumpkin, mix in enough egg substitute for 1 egg (or use regular egg if you have it), ¼ tsp. cinnamon, ¼ tsp. nutmeg or allspice, ¼ tsp. vanilla.

Creek Indian Bread – to make buttermilk, add 1 tablespoon vinegar to 1 cup milk (regular or instant or powdered)
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour, salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Hot Water Cornbread
The cornbread is shaped into little cakes and fried. They are served with maple syrup over them.
Serves six:
Prep time 5 min, cook time less than 10,
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon white sugar
1-1 1/2 teaspoon shortening
1/4 cup and 2 tablespoons boiling water
In medium bowl, combine cornmeal, salt, and sugar.
Add boiling water and shortening; stir until shortening melts.
Pour oil to a depth of 1/2 inch in a large skillet and heat to 375 degrees.
Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or hone

Indian Pumpkin Fry Bread
2 cps. all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 can pumpkin for making pie (not solid can of pumpkin)
¾ cup brown sugar
Oil/shortening for frying
Mix all ingredients together. Cut dough into 6 parts. Roll thin and fry in hot oil until golden. Note: if you use a solid can of pumpkin, mix in enough egg substitute for 1 egg (or use regular egg if you have it), ¼ tsp. cinnamon, ¼ tsp. nutmeg or allspice, ¼ tsp. vanilla.

Creek Indian Bread – to make buttermilk, add 1 tablespoon vinegar to 1 cup milk (regular or instant or powdered)
2 cups flour
1 cup buttermilk
1 tbsp. baking powder
1/4 tsp. salt
Sift flour, salt and baking powder then add milk and more flour to make dough stiff. Roll out onto floured bread board and cut into 4 X 4 squares with a slit in the center. Fry in hot cooking oil until golden brown. Drain on plate with paper towels.

Hot Water Cornbread
The cornbread is shaped into little cakes and fried. They are served with maple syrup over them.
Serves six:
Prep time 5 min, cook time less than 10,
1/2 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon white sugar
1-1 1/2 teaspoon shortening
1/4 cup and 2 tablespoons boiling water
In medium bowl, combine cornmeal, salt, and sugar.
Add boiling water and shortening; stir until shortening melts.

Pour oil to a depth of 1/2 inch in a large skillet and heat to 375 degrees. Shape cornmeal mixture into flattened balls using a heaping tablespoon as a measuring guide. Fry each in hot oil, turning once, until crisp and golden brown, about 5 minutes. Drain on paper towels. Serve at once with maple syrup or honey.


14 posted on 12/14/2012 9:42:56 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Marcella
Another food I store is boxed instant chocolate pudding. Add powdered milk and stir and you have chocolate pudding. There are also other flavors. Store brands are cheaper than Jello brands. Just make sure it’s “instant” and not the cooking type.

Great idea.

How do you store it - ie., in mylar with oxygen absorbers? Do you know what its shelf-life is?
15 posted on 12/14/2012 9:49:20 AM PST by CottonBall
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To: Marcella

Nice recipes.

I just realized I wasn’t storing enough sugar. I rather overlooked that we’d get sick of grains and beans and would miss something sweet.

Where is your blog, Marcella?


16 posted on 12/14/2012 10:02:00 AM PST by CottonBall
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To: Marcella

Similar to your fry bread is:

Flour tortillas.

4 C any type flour or combination of flours
1/2 t salt
1/3 C shortening
1 C water
1 t baking powder optional

Combine. Divide into 12 balls. Rolls balls out to 6 inches. Fry in dry skillet (no oil). Flipping when browned. Takes just seconds so be watchful.

Instead of the usual burritos or tacos, use the made tortillas for dessert aka bunuelos. Cut into quarters. Fry in just a touch of oil until crisp. Again, takes seconds so be watchful. Remove from skillet and sprinkle with sugar and cinnamon.

Another dessert use of tortillas is to put fruit inside and roll them up. Use whatever seasonings you wish. Brush with butter and place on grill to warm. This is similar to:

Crepes

3 eggs
1/2 C milk
1/2 C water
3 T butter, melted
1 C flour
pinch salt
1 T sugar

The drawback to crepes is they require more ingredients.

Combine and let rest for 30 minutes. Heat 6” skillet that has been lightly coated with butter. Pour in 1/4 C batter. When lightly browned, flip. Takes seconds so be watchful. Remove from heat and fill with fruit.

Sopapillas

4 C flour
4 T shortening
2 t baking powder
1 1/2 C warm water
1 t salt

This one takes a lot of oil which might not be available during crunch times.

Combine. Cover and let rest a half hour. Roll out to 1/4” and cut into whatever 3” shape you wish. Heat enough oil in skillet to cover the pieces. Fry until golden and puffed. Dust with cinnamon and sugar or serve with honey stirred into butter.

Hoe Cakes

2 C boiling water
2 C corn meal
1 t salt
1/4 C veg oil

Heat the oil in a skillet. Combine the remaining ingredients to form a paste. Scoop small handfuls of dough and form patties (about 12). Fry in the oil. Serve with syrup, jelly or honey.

What is great about most fry breads is their versitility. They can go from main dish to dessert to a pocket snack (not crepes). They can be filled with meats or veggies or fruit depending on what you have on hand. They can go from the stove top to the oven to the grill.


17 posted on 12/14/2012 10:15:44 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: bgill

A quick stir fry uses little time and energy in an emergency. Here’s a wrap recipe I use for mu shu pork:

Mandarin Pancakes (an Asian wrap like a burrito)

2 1/4 C flour
1 C boiling water
sesame oil (use any oil in a shtf)

Combine flour and water to a nice dough. Let sit for 10 minutes. Divide into 12 balls. Roll ball out to 6” and with a pastry brush or the back of a spoon, lightly coat with sesame oil. Fry each in a dry skillet (no oil) until lightly browned and flip. Do it assembly line style - roll out, coat with oil, fry, while frying roll another out, flip prior one, sesame oil, take first out second in... Again, mere seconds to cook so be watchful.

Fill with whatever Asian meat or veggies.


18 posted on 12/14/2012 10:33:00 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: Marcella

If you don’t make the dough tight and you have an oven, you will have biscuits.

Pour honey on them. That’s a Sunday treat for my kids.


19 posted on 12/14/2012 10:48:32 AM PST by EQAndyBuzz (You cant bring something to its knees that refuses to stand on its own)
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To: CottonBall
"How do you store it - Do you know what its shelf-life is?" I have some so old I don't remember when I got it and it has a “Best when used by March, 2013”. Since it is “Best when used date” that means it's still good after that time. So there is no expiration date. I just store it in the box as it is in a cool pantry.

The sugar free chocolate one is made from cornstarch, cocoa, modified cornstarch and salt plus a bit of sweetener. That box is going to last for years. My husband had diabetes, so I didn't have trouble with rotating it. He ate it a lot.

I have the sugar one also and it has the same ingredients except it has skim milk, sugar and hydrogenated vegetable oil. According to the info. I got, the bit of vegetable oil helps preserve the skim milk.

So the answer is, I didn't note the date I bought them and I'm not concerned they would go bad. It's so easy to fix, eat them now for a sweet treat and buy more to replace those. If you need to control sugar intake, use the sugar free.

20 posted on 12/14/2012 10:55:35 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: bgill

Anyone storing salt cod? How does it hold up? I know it’s light, after rehydrating I might be able to leech out the salt and reuse it and it is a good source of protein.


21 posted on 12/14/2012 10:57:24 AM PST by EQAndyBuzz (You cant bring something to its knees that refuses to stand on its own)
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To: CottonBall

“Where is your blog, Marcella?”

I’ll send you a Freepmail with the url. I post on Survival Podcast and it’s not my website so I don’t think that would be a blog, but I don’t know the exact definition as to what is a blog. ???


22 posted on 12/14/2012 11:04:05 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Kartographer

A very good article.

One thing that I believe though, for serious preppers, is to have the deep, apocalyptic, put away and forgotten, reserves of bare Mad Max survival.

To some degree, depending on income and storage, it is nice that underneath all of the rotating and massive food stocks and balanced diets and food fatigue worries, is something like a locked away gold vault of nitrogen packed hard wheat and beans, and white rice and white flour and salt and sugar.

It would be nice to have something left to survive on if all else gets used up, or plans go awry. I say put them away and don’t bother rotating them because one, they are expensive when packed for permanence, and two, who wants to adopt a permanent lifestyle of using many years old wheat and beans by rotating them?
Just buy some #10 cans, or nitrogen packed five gallon buckets, and put them away for good, let the kids have them when you die, they will be a deep, deep, reserve of last ditch desperation ‘survival’ food, and they are always available for trade or even negotiations, if that came up.


23 posted on 12/14/2012 12:59:28 PM PST by ansel12 (A.Coulter2005(truncated)Romney will never recover from his Court's create of a right to gay marriage)
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To: Kartographer

12 Lumens?

Say, that’s a mighty bright light....


24 posted on 12/14/2012 1:28:55 PM PST by Vendome (Don't take life so seriously, you won't live through it anyway)
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To: Kartographer

http://www.youtube.com/watch?v=h4eUorrfsYM

The worlds smallest rocket stove

http://www.youtube.com/watch?v=gNgc98odLrc&playnext=1&list=PLA232706B7302A769&feature=results_main

rocket stove mass heater UK.

Because warmth is and means survival and sterility plus cauterization ....


25 posted on 12/14/2012 1:30:52 PM PST by ATOMIC_PUNK (100% voted Obama in precincts in Ohio ? NOPE i don't believe it ! someone CHEATED !)
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To: Kartographer

http://sustainablog.org/2011/09/how-to-build-a-rocket-stove/

How to Build a Rocket Stove: 6 Plans


26 posted on 12/14/2012 1:34:25 PM PST by ATOMIC_PUNK (100% voted Obama in precincts in Ohio ? NOPE i don't believe it ! someone CHEATED !)
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To: Kartographer

That is an excellent article, Kart! thanks! I went to the link on cheese wax, and was glad to learn about what she had to say about that!

My focus has been to try to obtain as much knowledge as I can possibly can about a lot of different things. I’ve been doing some research over past several months on edible wild plants in our area. Some are actually not wild, but are surprising (at least to me) in being edible.

Here are only some of the links I’ve found and might be a place to start if one is interested in learning this type of information.

This area of interest ties in with my other area of interest which is herbal medicine. (Note: I do not at all claim to be an expert on plants! Be sure to do your own research and BE SURE YOU KNOW WHAT YOU ARE DOING BEFORE YOU EAT SOMETHING WITH WHICH YOU ARE UNFAMILIAR!)

FOODS:
Chicory
http://www.outsidepride.com/seed/flower-seed/chicory-wildflower-seed.html

Crabgrass
http://www.eattheweeds.com/crabgrass-digitaria-sanguinalis-2/

http://en.wikipedia.org/wiki/Digitaria_sanguinalis

Daylilies
http://honest-food.net/2010/06/29/dining-on-daylilies/

Elm
http://www.eattheweeds.com/chinese-elm-a-tree-that-doesnt-go-dutch-2/

Hackberries
http://www.survivaliq.com/survival/edible-and-medicinal-plants-hackberry.htm
http://wildedibletexas.wordpress.com/2010/09/22/hackberry-jam/

Jerusalem Artichokes
http://homecooking.about.com/od/soups/r/blss36.htm

http://www.motherearthnews.com/print-article.aspx?id=2147490463

In the comment section following the article at this link there is a discussion on Jersusalem Artichokes:
http://www.shtfplan.com/charlie-mcgrath/mcgrath-there-is-a-disaster-coming-get-ready-for-it_11132012

Maple (seeds!)
http://folkwaysnotebook.blogspot.com/2012/04/eating-maple-tree-seeds.html
http://www.eattheweeds.com/maples-how-sweet-it-is-2/

WEB SITES of Interest to this topic (in no particular order):
A good place to start: http://www.superfoods-for-superhealth.com/wild-edible-greens.html

http://artofmanliness.com/2010/10/06/surviving-in-the-wild-19-common-edible-plants/

http://www.ediblewildfood.com/list-edible-plants-1.aspx

http://landscape-america.com/problems/weeds/edible.html

http://thecozynest.com/index/jan.htm

http://www.okwildcrafting.com/

http://edibleyards.com/

http://www.foragingtexas.com/2007/07/hackberry.html

http://www.uwyo.edu/ces/wyoweed/wyoweed.htm

http://crabappleherbs.com/blog/2008/04/11/eat-your-lawn-wild-greens-salad/

http://www.ehow.com/list_6113449_native-edible-plants-oklahoma.html
BOOKS:
http://www.futurnamics.com/garden.php (Daxton Brown’s book on survival gardening)

Victory Garden Cookbook by Marian Morash (Alfred A. Knopf)
http://erclk.about.com/?zi=7/3dp

Wholesome Harvest by Carol Gelles (Little Brown & Co)
http://erclk.about.com

The Wild Vegetarian Cookbook by “Wildman” Steve Brill (Harvard Common Press)
http://erclk.about.com


27 posted on 12/14/2012 3:48:16 PM PST by TEXOKIE (We must surrender only to our Holy God and never to the evil that has befallen us.)
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To: Kartographer

You can buy glow sticks at the dollar stores and they come 4 or 5 to a pack.


28 posted on 12/14/2012 4:16:52 PM PST by Melian ("Where will wants not, a way opens.")
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To: EQAndyBuzz

They are still digging up salt cod the Romans were eating. And it’s still edible.


29 posted on 12/14/2012 4:30:15 PM PST by Lurker (Violence is rarely the answer. But when it is it is the only answer.)
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To: CottonBall

When you add more sugar to your supplies you can add some cans of sweetened condensed milk. As long as the can is in good condition it will last for years beyond the date. It actually turns into caramel as it ages. Good to eat just plain but can be added to other food or drinks. I get mine at Aldi’s so I can afford to get more for both using now and for storage.


30 posted on 12/14/2012 6:01:48 PM PST by CARDINALRULES (Tough times never last -Tough people do. DK57 -- 6-22-02)
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To: Kartographer

How to make your own chocolate bar:
http://www.youtube.com/watch?v=bvGXslu2dxE

You can also use lard or even beeswax for the shortening. Beeswax works well for molded candies. I’d recommend against using butter, the moisture in it would mess up the chocolate.

For a while I was experimenting with cocoa substitutes that could be grown up here, but I’m afraid that project has been relegated to the “maybe, someday” list. I think the nutlets from the linden tree showed promise, if anyone wants to pick up where I left off. Some trees bear only tiny ones, while others have big enough ones to be worth picking.

After I get my greenhouse I might try growing a cocao tree, just for fun.


31 posted on 12/14/2012 6:34:15 PM PST by Ellendra (http://www.ustrendy.com/ellendra-nauriel/portfolio/18423/concealed-couture/)
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To: Kartographer

I have been using the VAC seal bag machine to suck all the air out of the bag and heat seal it before I freeze it, for about 10 years now..

It keeps the food from freezer burning.


32 posted on 12/14/2012 8:42:56 PM PST by sickoflibs (Dems know how to win. Rs know how to whine.)
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To: sauropod

mark


33 posted on 12/14/2012 8:51:36 PM PST by sauropod (I will not comply)
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To: Kartographer; Marcella

Some of my books came in the mail this week. I am enjoying reading Eating off the Grid; storing and cooking foods without electricity and the SAS surivival hand book.

The article makes some good points but as I read through it, I was thinking “duh” more often than I would like. Maybe I am just crabby today, but I started cooking on a grill in the cafe when I was just 6 years old, and used to help Granny make lots of stuff including Bread, Churned Butter, jellies etc.

I might mention that none of our stores have ever had a loaf of bread that cost $4.00. The most expensive are about $2.00 and the cheap white stuff is around 70 cents.

We started gardening in earnest in 2009 mainly to ensure the safety and nutrition of our food. Fresh produce that I grow year round are lettuce, spinach, carrots, tomatoes, peppers, garlic, onions and various herbs.

Appetite fatigue is kinda a lack of imagination issue to me. I prepare beans at least 14 different ways so that the flavors are different enough to avoid this by use of spices and herbs.

Also combining the beans with 2 other side dishes gives an entirely different experience that just eating beans every day or beans with the same sides all the time.

Anyhow I have always bought extra when there are sales, and especially load up on the stuff we really like. So a lot of this article was kinda self evident to me.


34 posted on 12/14/2012 9:44:04 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: Marcella

Great sounding recipes!


35 posted on 12/14/2012 9:50:58 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: CottonBall

Salt and sugar can play a role in preserving foods, and barter, as well as making comfort foods. Besides, stock up a lot in case the libs decide to outlaw sugar and salt.lol


36 posted on 12/14/2012 9:54:57 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes
“Appetite fatigue is kinda a lack of imagination issue to me. I prepare beans at least 14 different ways so that the flavors are different enough to avoid this by use of spices and herbs.”

Yes, it is “lack of imagination” but many people can't improvise and have to have concrete recipe instructions or they end up with beans the same way forever.

I have long term storage beans from Walton Feed, good for 25 years. I set about getting every kind of seasoning I could to make those beans taste differently many ways and I had no recipe to go by - I just knew what to do. Then, thought of every kind of soup I could think of to put beans in and have the ingredients for those soups.

In past years, I was sort of a soup person, making up soups. When I made soup, my step-son always wanted me to call him so he could come get soup for his family.

I don't use water in soup as water has no taste. I use canned broth, chicken or beef or veggie according to the soup. If no cans of broth, use bouillon added to water.

37 posted on 12/14/2012 10:03:00 PM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Kartographer

Very informative post.


38 posted on 12/14/2012 10:05:44 PM PST by TADSLOS (No need to watch the movie "Idiocracy". We're living it.)
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To: Marcella
I don't use water in soup as water has no taste. I use canned broth, chicken or beef or veggie according to the soup. If no cans of broth, use bouillon added to water.

*****************************************************
I agree. I too have used bullion. One of the things that my other Granny used at her restaurant was soup base. Very satisfactory results, and I always keep a year's supply on hand. Have you ever tried it? It is not liquid or paste, it has been dehydrated.

39 posted on 12/14/2012 10:11:59 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes

No, have not had soup base. Is it a powder? I may have seen that at Sams - think I saw a bottle that said soup base or something like that.


40 posted on 12/14/2012 10:21:33 PM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Marcella

Yes, it is kind of a powder - cross between powder and brown sugar when it comes to the way it looks. Of course it is not sweet, it’s salty, like bullion.

Orrington Farms is the brand we have here. Not quite as good as the brand she got from the wholesalers, but still I think it dissolves better and has a little richer taste than bullion.


41 posted on 12/14/2012 10:33:30 PM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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To: greeneyes

“Yes, it is kind of a powder.”

I’ll check Sams and see what they have and get some. Thanks,


42 posted on 12/14/2012 10:38:15 PM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Marcella; bgill
I just made a batch of the hoe cakes for breakfast - easy and very nice! One suggestion for these recipes, which experts like you probably already follow in some way but still should be mentioned: Preppers should store paper versions of SHTF recipe ideas with the food or with the SHTF cooking utensils. Having your post bookmarked online is not going to help those with stored flour and corn meal if they have to replicate these ideas without electricity, without recipe.com, and without that set of cooking DVDs.

I have a dozen bean and rice recipes with my beans and rice, a dozen dutch oven fruit dessert recipes with my canned fruit, and a similar variety for every other class of stored food. I could feed my family for a year without electricity, without supplementing by hunting, gathering, or growing food, and without repeating a meal in any month. For us, the issue is water, and we do have access to water and the means to make it potable.

43 posted on 12/15/2012 4:57:49 AM PST by Pollster1 (Freedom is never more than one generation away from extinction. - Ronald Reagan)
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To: Pollster1

True. Having paper copies of How To projects is important. And go with the most basic ones with the least number of steps because people won’t have an entire general store in their basement.


44 posted on 12/15/2012 6:33:53 AM PST by bgill (We've passed the point of no return. Welcome to Al Amerika.)
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To: Marcella

“I don’t use water in soup as water has no taste. I use canned broth, chicken or beef or veggie according to the soup. If no cans of broth, use bouillon added to water.”

Diluted tomato juice is a great base for many soups


45 posted on 12/15/2012 7:11:42 AM PST by dervish (either the vote was corrupt or the electorate is)
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To: dervish

“Diluted tomato juice is a great base for many soups.”

Yes, that’s good plus I use canned diced tomatoes with basil, garlic, etc. in it. Plus, I use Rotel tomatoes when it’s a soup that’s better with “heat” in it. Then, I have long term stored tomato powder.


46 posted on 12/15/2012 7:42:24 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Pollster1

“Preppers should store paper versions of SHTF recipe ideas.”

I noticed late yesterday, that in one post where I posted recipes, it double posted. I don’t know how I managed to do that.

Whenever I put a recipe on my computer, I print it off and the recipes are in a stack. I don’t like complicated recipes and don’t do them.

Glad your hoe cakes came out well. Our American pioneers only had basic food stuffs and that’s why I searched to find their recipes and found they also used Indian recipes. Any recipes the Indians had or settlers had, would be the ones best suited for no power. If they could do it in their circumstances, surely we can do it, too.


47 posted on 12/15/2012 7:53:38 AM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Marcella

Thank you so much!!
Recipes printed and saved in my prep binder!


48 posted on 12/15/2012 7:13:33 PM PST by mom3boys
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To: mom3boys

“Thank you so much!! Recipes printed and saved in my prep binder!”

You’re welcome. I spent time researching to find the best old time recipes since it was the old timers that had to have basic food that was easy to do.


49 posted on 12/15/2012 7:22:27 PM PST by Marcella (Prepping can save your life today. Galt is freedom.)
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To: Kartographer; Marcella

As I was reserching today, I ran across this discussion of alternative methods of refrigeration. In addition to the ceramic pots that Marcella discussed on one of the other threads, it talks about 2 others.

Interestingly the solar cooker can be used at night to cool stuff. It can also under certain conditions make ice (not in the heat of summer, but cooler like spring and fall I think).

Any how, I thought it was interesting reading and thought I’d share.

http://www.provident-living-today.com/Alternative-Refrigeration.html


50 posted on 12/16/2012 12:18:32 AM PST by greeneyes (Moderation in defense of your country is NO virtue. Let Freedom Ring.)
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