Category: Food Storage & Cooking

One of the problems with stored food is the inevitable deterioration of the vitamin content. You don’t have to worry about the mineral content going anywhere but vitamins are notoriously fragile. While many have asked for the best kind of multi-vitamin supplement for long term storage, the answer for the survival community is simpler. Many of us have buckets of wheat stored. So make wheat sprouts and wheatgrass juice. Vitamins increase substantially during the sprouting process. In regards to wheat, vitamin B-12 quadruples, other B vitamins increase from 3 to 12 times and the vitamin E content triples. Vitamins A, …

Hi, If food for long term storage is put in a plastic five gallon bucket with silica gel and a mylar bag, how much does it matter how humid the outside air is after it is completely packed? For instance, if the only place to store the food is in a shed outside will humidity in the air get into the bucket? How important is dry storage air to the time the food can be successfully stored. Thanks, – C.N. in North Carolina JWR Replies: Food grade plastic food storage buckets are designed to be air and moisture tight when …

Mr R.: To follow up on B.B.’s article, the following piece may be from Kurt Saxon, or another brilliant reality-based mind like that. I apologize in advance for not having ironclad attribution on this. Awesome info in any case. The small stainless steel cookers/cups ( Thermos “Thermax” model ) will do the same thing on a smaller scale. Once again SurvivalBlog nails it with great information. – M.P. SAVING MONEY WITH A THERMOS BOTTLE First the thermos. There are three kinds but only one is practical. Forget the cheap, plastic ones lined with Styrofoam. These might cook oatmeal and white …

How long would you survive if you could never buy groceries again? Now consider how much worse that scenario would be if everyone you know was faced with the same question. It may have more relevance than you think. The food distribution system in industrialized nations has a complexity which baffles the mind. Thousands of suppliers coordinate with thousands of distributors to send food to millions of retailers for billions of consumers. But is there enough redundancy in the system to ensure the continued viability of commercially delivered food to your table? What if that incredibly complex system bottlenecked or …

When young and adventurous, we enjoyed family tent camping. We sneered at the “wimps” who used trailers—even including those who used camping trailers. We were purists. One year, a friend loaned us a few days of relaxation in his 16 foot travel trailer. A revelation! This was living! We learned that deprivation was not nearly as much fun as it was to be camping with all the amenities. It was made even more clear as we watched the folks in the next campsite while they stood around in a drizzle waiting for their Coleman stove to heat up water for …

Hello Mr. Rawles, I was wondering if you could give me and your readers more info on whole kernel corn storage/nutritive value after storage and storage life given packing and conditions (weather)? I was also going to inquire about the different wheat’s and their differences but you have answered that already thanks, I would however like to know which mylar bags to use for better protection against the humid and high temp weather in my area (4 mil versus 8 mil thickness) if it matters at all? I don’t think the plastic bag route mentioned in your excellent “Rawles Gets …

Jim, As you know, I live near Niagara Falls. I grew up on a farm, mostly growing ‘row crops’. Wheat, oats, corn, buckwheat, and soybeans have become a big crop in the area of late. The wheat we grow around here is [soft] ‘white’ wheat, not the hard red [winter] wheat that is grown in the mid-west. I have wondered what the difference really is, and have never really found out. Can someone out there straighten me out on this? It seems most bread is made from the red, from what I hear. Can’t bread be made from the white …

You should plan to be dependent on stored food until your second crop comes in. Wheat is the least expensive and longest-lasting and most nutritious of the basic foods and should be the backbone of your stored foods. Figure on a pound per person per day, thus about 700 pounds per adult-size person over the two-year storage plan. This is about a loaf of bread per day, which will nicely supplement the other stored foods in your larder. You want “thrice-cleaned, Turkey-red Hard Winter Wheat”, with moisture content at less than 10%. Store it in food-grade plastic buckets; treat it …

Jim: Just a note in regards to www.PrepareTV.com, one of your newest advertisers, and their superior customer service. I had an issue with my order. Markus took care of it so fast. that it made my head swim! I’m very satisfied with my experience. Good folks. They should be an asset to your site. Best Regards, – Bob C.

My thanks to R.E.M. for his hard-earned experience on rotating food stocks. Perhaps I can ease his frustration a bit about not reading the packing date of USGI MREs – there is indeed a numbered code packing date on every MRE case, the outside of the newer USGI MRE retort packages and best of all, every individual item in each MRE package. You can go to the www.mreinfo.com web site for the whole story, but to condense the code for you, say you have a four-digit or longer number on the outside of the package – take the first number …

DAK hams were mentioned in a recent article as a good canned meat to store. I agree with this 110%….I’ve actually called and talked to the supervisor of DAK hams in the USA. His name is Ole he is very nice and wonderful to talk too I recommend it… Ole has told me repeatedly that DAK hams will store for at least 5 years at normal room temperatures. Ole also told me how to read the date code on the can. its format is XXXX H or generally that way the first 2 digits are the DAY of the year …

Well, I guess it is safe to say that we have successfully dodged the Y2K bullet (still not completely sure though), which means that a lot of us that implemented food storage programs in its anticipation in 1998 and 1999 are now looking at rotating stock. This, coupled with current events, has me refocused on restocking. I have some tips to share that may be of value to readers that find themselves in a similar position. First, when evaluating how to go about restocking food supplies, consult the Excel spreadsheet that you created when you first started to get serious …

Dear James, My wife and I work long hours and hardly ever cook. We would like to store food but don’t want to rely on anything that has to be cooked. Any suggestions? Thank you, – M.P., Fort Lauderdale, Florida JWR Replies: Although their per ounce/per calorie cost is higher, there are a couple of approaches that I can suggest for your situation: retort packaged cooked entrees (including U.S. military”Meal Ready to Eat (MRE) entrees, and freeze dried Mountain House entrees. Neither require cooking. The retort packaged entrees are “heat and eat.”, while the freeze dried entrees are “just add …