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16 Comments

  1. The most underused storage space is the bed space. Simply remove the box spring and discard. Build a plywood box with a hinged or removable top to which the head board and foot board can be screwed to from within. Stain or paint appropriately and staple a bed skirt around the box sides. Be sure to place a support running down the middle of the box top to hold the lid up in the middle. Place bed mattress on top and make up the bed usual. For long term storage simply screw the lid down at the corners to keep kids and guest from knowing the contents. Do not tell the kids what is in the box. Each bed in the house can be made to hold food and would be appropriate in any size apartment or home. Cool Dry Discrete.

    1. I should note that the bed frame and box spring are eliminated in this build. The plywood box should be made of hefty 3/4″ thick plywood and the head board and foot board are to be screwed to the box from inside the box. Box height should be as close to normal bed height as possible which should allow a 5 or 6 gallon pales to be stored inside. The length of the storage box should be about an inch longer than the mattress to allow blankets to fall naturally. Four walls and a lid for the box.

  2. Stan and Holly Deyo wrote a book Dare To Prepare that has lots of good ideas on food storage and a lot of the items are purchased in your local area. I first checked it out at the local library and then later purchased it for myself as I felt is was so good. I write the date that I purchased items on the tops in permanent marker and sometimes what is in the can or package. I makes rotating easier and also inventory. The dates on packages are usually sell-by dates and the items will be good for much longer than initially thought. We have a throw away society. Accessibility is something to consider because if you can’t get to it without a lot of hassle, odds are you won’t use and rotate it. But it’s better to have it than not. A point to remember is to have a way to cook and heat food without electricity. As the east coast is being hit by severe weather I can’t help but wonder if anyone there has prepared and only hope they all make it ok.

  3. I would also add 3 seconds without thinking, like a massive stroke or blunt truama to head like a baseball bat. As well as 3 months without hope, like lost at sea or being imprisoned.

  4. Not just the # of meals, the key is the number of calories per day. The more active you are; more calories that are being used
    Fats have a shorter life span than I would like and are a very important in the diet. Long term survival without fat in the calorie mix is questionable. You may want to look up rabbit starvation.

    1. This is not a perfect solution but, I buy 8 quarts of vegetable oil at my local Winco each year and rotate out the 9 quarts in my food storage that I bought last year. I give the old 8 quarts to a food bank.

      1. I’ve heard of people freezing olive oil with success, but I haven’t tried it. Freezing butter works well for me. Of course, freezing requires electricity. I use vegetable oil, as well, but I’ve had to throw away oil which became rancid. It seems wasteful, but I agree with you – there isn’t a perfect solution.

          1. I have hesitated to comment on this topic because it is so controversial. Because of Obamacare raising insurance prices out the roof, we went with a Healthshare program, since we “HAD” to have insurance. This program requires me to check in every month with a health coach, and this health coach has been trying to get me to believe the usual medical establishment myth that says that animal fat of any kind is bad and vegetable oil is healthy. I’ve been checking in for a year now, and in that year, I’ve been milking a cow and drinking my fill of raw milk and cream. And I’ve lost 40 pounds. Our lifestyle is very close to how we would live if we would have to survive just off the land. I eat very little “junk food.” So I understand the precise meaning of “the fat of the land.” There is a reason it was historically a sacred food. It is precious. And as it is the “fat of the land,” not the oil from the factory, it is healthy. My philosophy tends to be, if I can produce it with simple means and simple processes from the food I can naturally produce, it is probably healthy. If I have to be dependent on “the food industry” and “the medical establishment,” it is probably not healthy, because they care more about money than they do my health.

            Incidentally, saturated fat (butter, lard, tallow, coconut oil) is much more shelf stable if it is handled correctly. It can sit on the shelf for many, many years and not go rancid. With tallow or lard, it helps to can it. Coconut oil doesn’t require canning. I have canned butter, but I prefer it frozen. Vegetable oil will go rancid within a year, no matter how you handle it. It’s yet another way the establishment tries to make us more dependent on them.

        1. Teacher Mom, I store oil that has turned [rancid] in the cellar to use for homemade lamps. I just keep extra wicks along with the oil, but you can make your own from scrap cotton material from clothes you are discarding anyway. I always have a few chipped mason jars, and just keep old lids and rings that have started rusting to make the lamps. I put a bit of oil around the inside of the ring to keep it from “sealing” to the jar. Just poke a few air holes around the edge of the lid before putting it all together. I keep it all together in a plastic tub so I can grab it quickly if needed. Great way to store extra ways to light without spending money. There are examples online with pictures.

    2. Many prepackaged foods in a pouch claim that they are one or two servings — don’t confuse servings with a meal! You may need 3 or 4 servings for a filling meal. Plus, many of these meals are mostly carbs — pasta, pancakes, cereals, and other grains. Very little fats and proteins because they tend to be expensive or have shorter shelf lives. To compensate, mix your food storage from many sources: long term storage foods, canned foods from the grocery store, dried beans from club stores, home pressure canned, stuff you grow or raise, etc.

  5. After planning a 30 day menu, make sure you test your menu for a week to see:if you can actually prepare the food,is it reasonably tasteful and filling, how do you feel after eating this way for a week.

  6. I figure also by the calories. My family of 5 with 2 adults and 3 small kids needs a minimum of 3 million calories a year. With God’s grace we are finally there!

  7. One more in the “rule of threes” to add to the list: Three hours without shelter. Don’t forget the need to maintain a warm and dry living space or all the other preps may be for naught.

  8. Rather than give old rancid oil away (might it make the next user sick as it would you?), consider using it as fire starter or fuel. A little goes a long way an makes a big difference in rainy conditions or if your wood is wet. I poured some in a squirt bottle to better control aim and flow. Just a few trigger squeezes perks up that fire real fine.

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