Category: Food Storage & Cooking

Get Ready for Tariff War 2 or World War 3

This brief essay serves as a reminder, for the new year. As we enter 2025, both geopolitics and global economics are displaying some profound changes.  The Ukraine war, the fall of Assad’s government in Syria, and the ongoing civil wars in Burma (aka Myanmar), Yemen, Sudan, South Sudan, and Ethiopia all have the potential to spill over into wider conflicts. Ditto for potential invasions in Taiwan and South Korea. Meanwhile, the rise of the BRICS trade bloc, the out-of-control U.S. National Debt, global debt as a whole, and the run-up of precious metals prices are all evidence of deep-seated economic …


Anevay Frontier Stove, by Thomas Christianson

Originally designed for use in humanitarian aid and disaster relief efforts, the Anevay Frontier Stove provides a simple, rugged, and reliable wood-fueled cooking and heating solution that is safer and more energy efficient than an open fire (Anevay indicates that the Frontier Stove is 8 to 10 times more efficient than an open fire). The stove is easy to assemble, easy to ignite, and easy to operate. Suitable for use in tents, huts, yurts, and the open air, the stove can be quickly and easily disassembled into a compact package suitable for transport by vehicle or pack animal. The stove …


Editors’ Prepping Progress

To be prepared for a crisis, every Prepper must establish goals and make both long-term and short-term plans. In this column, the SurvivalBlog editors review their week’s prep activities and planned prep activities for the coming week. These range from healthcare and gear purchases to gardening, ranch improvements, bug-out bag fine-tuning, and food storage. This is something akin to our Retreat Owner Profiles, but written incrementally and in detail, throughout the year.  We always welcome you to share your own successes and wisdom in your e-mailed letters. We post many of those — or excerpts thereof — in the Odds …


Post-TEOTWAWKI Refrigeration, by 3AD Scout

My Amish neighbor, who recently moved into the neighborhood, was telling me that he was going to build an ice house from a kit.  I told him to let me know when he was going to assemble it and I would give him a hand.  I have some historical knowledge of how ice used to be harvested, stored, delivered, and used before modern refrigeration, so I was very interested in how the Amish store and use their ice today. The Component kit The ice house kit consisted of 14 large pieces of styrofoam that were one foot thick.  The kit …


Why I Still Have Dairy Cows, by SaraSue

I have been a milkmaid now three, going on four, years.  Of all the things I’ve tried on the farm, the dairy cow is one I hope to have until I am so old I can’t carry a bucket of milk.  I don’t have any cows “in milk” right now, as a planned winter break.  I have two cows pregnant with Spring calves, and one heifer (a young cow who has not yet been bred back or calved).  This is the first time I’ve taken a milking break in three years and I’m having dairy withdrawals.  I tried purchasing milk …


Thoughts on Retreats: History and Land – Part 1, by Single Farmer

Editor’s Introductory Note: This is part one of a multi-part article series on retreats written by a Christian farmer who is praying and searching for a wife. Please prayerfully consider all of the topics that he will discuss. — Preparedness Terminology History My family preparedness history goes back generations. Before the term “prepper” was used, people who were into preparedness were known as “survivalists” and even before then people were known as “retreaters.” Our survival library is very extensive covering preparedness-related subjects including original civil defense publications from the 1950s until today. I have spent many hours reading the articles …


Making Dosa the Old School Way, by E.P.

I have been making dosa — an unleavened fermented Indian bread — for more than 30 years. It has been a staple part of my diet. Years ago my sister-in-law, who lives in India, brought me two wet grinders that she purchased in India. Back in 2020 I wrote an article for SurvivalBlog explaining how these work and how to make dosa dough using them: Making Dosa – Indian Fermented Bread, by E.P. Since they have an electric motor, and because of the way they are designed, they are not usable without electricity. I began to think about a way …


Lessons From Hurricane Helene – Part 3, by A.F.

(Continued from Part 2.) Other than cutting the fallen trees off of our state road to gain access to the greater community, the only additional sawing we did was to clear the brush from our access to the larger hen house. Seeing that a massive white oak was bearing down on the fair-sized pine resting on the chicken run, I used two adjacent stacks of 12-inch block tied together with lumber and ratchet straps to pick up the load until I could remove the tree.   I want to give a huge shoutout and thanks to Thomas Christianson for his …


Just-In-Time Food Storage – Part 5, by St. Funogas

(Continued from Part 4. This concludes the article.) Canned Vegetables – 52 15-oz Cans For variety with meals. Peanut Butter – 12 40-oz jars Twelve jars of peanut butter sounds like a boat load to some people but again, our daily menus after the SHTF will change greatly from what they are now with so many processed and or refrigerated/frozen foods. Of course, peanut butter will work as a food-storage item for some people but not others. With the same money you can get another 48 cans of canned tuna and/or chicken, or other food items, but all will have …


Just-In-Time Food Storage – Part 4, by St. Funogas

(Continued from Part 3.) Flour – 150 lbs Flour has 1,520 calories per pound. For just-in-time food prepping, whole wheat kernels (wheat berries) are impractical for most people. They require grinding before making flour and most people don’t have a wheat grinder on hand. For a JIT shopping list, flour is the best way to go. When stored properly, store-bought refined white flour can last 10+ years. I can personally vouch for 5+ years in a gasketed food-storage bucket without oxygen absorbers. I now add white flour to my food storage instead of adding more wheat. Flour isn’t just about …


Just-In-Time Food Storage – Part 3, by St. Funogas

(Continued from Part 2.) Priorities in Food Selection For a JIT Food-Storage Program The following list is a one-year supply for one person so multiply it by however many people you’re buying for. If a year’s worth doesn’t seem practical divide it by how many months you want to prepare for. Any kind of food-storage program should be primarily based on daily calories. For those without much money to spend, you want the most calories each dollar can provide you with. High-calorie foods also take up less storage space than low-calorie foods. Calorie information is provided on my list. For …


Just-In-Time Food Storage – Part 2, by St. Funogas

(Continued from Part 1.) Repackaging vs Keeping Original Packaging Whether we’re using freezer or mylar bags for our SOP food storage, we’ll need to know what needs repackaging and what doesn’t. Leaving in Original Packaging – Pest-wise, some of the items on our shopping list can be left in the original packaging if the packaging is good enough or if the food doesn’t attract pests. Sugar can be left in its original paper bag. If it clumps inside the bag before opening, a few raps on a countertop will break up the lumps. The powdered milk I use comes in …


Just-In-Time Food Storage – Part 1, by St. Funogas

This article describes a just-In-time food storage plan for preppers. These are some of the biggest reasons/excuses why some preppers don’t currently have much food storage: 1. I’ll probably never need it. 2. It’s too complicated to figure all the techniques out. 3. It’s too expensive. 4. Where am I going to store it all? 5. It would be much too embarrassing if my family and friends found out! This article is about taking probabilities into account as things heat up in the world and putting together a last-minute food-storage shopping list to be prepared just in case. Some of …


Recipe of the Week: Storage Foods Granola

The following recipe for Storage Foods Granola is from SurvivalBlog reader Angie T..  She notes:  “This for making up bulk quantities of granola. The basic recipe makes 14 cups+ of granola, which is more than 5 pounds. But this recipe can easily be doubled or tripled, if need be.” Note that this recipe is gluten-free, if you use certified gluten-free rolled oats. (Any oats by themselves are gluten-free, but they must come from a facility that has no cross-contamination.) DRY BASE Ingredients 8 cups rolled oats (I use the gluten-free type) 1 cup chopped almonds 1/2 cup flax seeds 1/2 …


Our Hurricane Experience in South Carolina, by K.U.

We live in a rural county about 60 miles from Augusta, Georgia. The night of September 26th, 2024 was one we never thought we’d experience so far inland. A full-blown hurricane was upon us (winds were recorded at 80-100mph in our county). We awoke early on the 27th to no power and 1 bar of very spotty cell service. We built our house on a hill and made sure that no trees were nearby, so our house had minimal damage. We had some water come in and down a wall from the chimney, but plan to fix that with a …