Category: Food Storage & Cooking

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 …


Pressure Cooker Lessons Learned – Part 2, by St. Funogas

(Continued from Part 1.) I took the pressure cooker back into the house and washed and checked everything again. Pressure cooker knocked over in use – Next, I wanted to know if a pressure cooker got tipped over or knocked off the stove, what would happen? I was expecting a steam release, but how much? I set up the stove and pressure cooker on a stump in my north 40. This time I just used water. I placed an old sleeping bag next to the stump to avoid damage to the pressure cooker when I pushed it over after attaining …


Pressure Cooker Lessons Learned – Part 1, by St. Funogas

This article refers to what happens if you break all the rules while using a pressure cooker. It refers only to stove-top models, not electric models such as Instant Pot which I have no experience with. My First Pressure Cooker Many people don’t own a pressure cooker because… Who wants a bomb in the kitchen? I worried about the same thing the first time I ever used one. I warned my family ahead of time that I was taking the new pressure cooker on a trial run. I instructed them to be on alert and if they heard me yell, …


The Final Countdown: Last-Minute Readiness Checks – Part 2, by Michael X.

(Continued from Part 1. This concludes the article.) Water List This is an item for the first three days. This is super important and needs to be one of the first items confirmed. Check locations and condition of water sources: Bottled Water/Stored water containers Well water (power dependent) Lake water – are there containers to carry and larger containers to store lake water? Is there a rainwater collection option available? Is the Berkey/Filtered water system ready? Can the tub be successfully filled with water from the system before the power goes out or the line pressure is gone? Can I …


The Final Countdown: Last-Minute Readiness Checks – Part 1, by Michael X.

Hypothetically, (of course), assume for a moment that the proverbial fan has been hit. Now you have three days….or two weeks….or two months…until the consequences of the event hit where you are. Good luck guessing how long it takes to hit you. Are you as ready as you can be? Are you sure? How do you know? How and when it hits you, whatever it may be, may be based on three key things: the type/cause of disaster, your proximity to the disaster or populated areas, and the stability of your systems (electricity, water, fuel, and human support systems). THE …


Growing and Preparing Dried Beans – Part 2, by A.F.

(Continued from Part 1. This concludes the article.) When the time to cook arrives, the first step is to sort through the beans and remove any detritus or shriveled beans. In commercial products, it isn’t uncommon to find small rocks that were collected by the combine at harvest mixed in with the beans. Your next step is deciding if you are going to pre-soak or not. I tend to pre-soak dried peas but skip the pre-soak for beans. In both cases, I prefer cooking in a crock pot over using a pot on the stovetop. The common belief is that …