Category: Food Storage & Cooking

Maximizing Food Storage Life, by R.E.M.

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 …


Letter Re: Advice on Storage Foods Not Requiring Cooking

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 …


Letter Re: Corn for Food Storage Programs?

Hello Mr. Rawles : I must say I love your blog and writings as they provide an invaluable service for like minded folks on preparedness!This email is in regards to the absence of dry corn or any corn other than popping corn in your excellent “Rawles Gets You Ready” preparedness course, I am wondering if corn is a viable storage food and if not, why? would it be because of short storage life or unsuitable packing methods to retain nutritive value? Or any other reason that I can’t imagine? While looking at the Provident Living site of the LDS they …


Two Letters Re: Canned Coffee Beans

Jim: [Regarding A.P.’s letter posted on August 26th] I’m one of those guys who drinks coffee from dawn to dusk, so I was most interested in the thread on coffee storage. I keep 36 large cans of Maxwell House in my cool-storage pantry (60 degrees in the summer, 40 degrees in the winter). I cycle through the supply on a regular basis, taking about a year to go thru entire stock. In a worst-case scenario, I’d cut back to a can a month and would thus have a 3-year stash. Yeah, I know… the Starbucks sippers turn their nose up …


Letter Re: Do It Yourself Meat Preservation Methods

Jim: For years, "Abigail" and I have been canning vegetables from the garden along with beef, fish, venison and bear. Friends or ours were wanting to learn how to can themselves. Last week Kathy and Jeff came over and we processed a bushel of Roma tomatoes into spaghetti sauce. The next evening we canned up the sauce. Since then Kathy on her own has canned up 10 lbs (dry weight) of navy beans and is getting ready to do some hamburger noodle soup. She told me that she had no idea how easy it is to use a pressure cooker …


Letter Re: Canned Coffee Beans

Mr. Rawles: The way to store coffee long-term is by purchasing green beans and roasting them yourself as you need them. Green beans (whole beans) stay “fresh” for up to a year in a normal container, like a tin or glass jar or foil lined bag. If you completely seal them off from light and oxygen and maybe even nitrogen purge them then they should stay “fresh” indefinitely, well for several years anyway. See the Terroir site below for how they store their green beans. The thing about roasting coffee beans is that they go stale within two weeks after …


Letter Re: Do It Yourself Meat Preservation Methods

Jim, Have there been any writings different methods of preserving meats, such as canning, drying, smoking or any other methods? I was going to try canning. Is that what you’d recommend? Any other instructions on safe methods? Thanks, – Greg in Michigan JWR Replies: The topic has been briefly discussed in SurvivalBlog, but we ought to encourage more extensive discussion. The Memsahib and I have made lots of jerky over the years, but have never tried canning meats. Canning meat makes sense for a fixed location retreat. But for “Get out of Dodge” use, jerky is preferable. (Less weight and …


Letter Re: Canned Coffee Beans

Hi Jim I have gone through the “Rawles Gets You Ready” preparedness course twice now and find it to be very good data and will be using it extensively in my preps. Since I am a coffee drinker, I started thinking about how I could store coffee and where I could purchase whole beans in cans. I then thought of a friend of mine that owns a espresso cafe that I go to daily and it turns out that for her espresso and espresso drinks, she uses Illy coffee from Italy. Illy is about as good as it gets and …


Letter Re: The “GM” Diet

Dear Jim: Whether you might need or want to lose some weight, I find the logic behind the “General Motors Diet” (which GM reportedly had a nutritionist develop) absolutely fascinating. I think this understanding could have beneficial survival advantages to your readers. It’s the HOW and WHY it works which is so interesting, and I’ll tell you, it does work. Here are the two versions of it I am aware of: Version 1 (With meat) Version 2 (No meat) Most readers here have probably heard the adage: “Store what you eat and eat what you store.” I think we all …


Three Letters Re: Clarification on Calcium Hypochlorite for Water Purification

Jim, It has been almost 20 years since I had a chemistry class, so you may want to check this with a chemist. Wanderer posted the following comment: “I stopped at the local Big Box lumber yard and they had Calcium Hypochlorite, (a.k.a. Pool Shock) it was concerning as it states 50% Calcium Hypochlorite and 50% Other Ingredients. Making it a 50% available Chlorine. In common language, … is this adequate? It does not seem to be of the 70% goal you mentioned on your earlier post.” He was referring to the EPA web site comment: “… since the calcium …


Letter Re: Long Term Storage Survival Food Buckets at Costco

Jim: I just came from a Costco in Coeur d’Alene Idaho. I spotted an interesting item on the end cap near the bread isle, 275 servings of individual food packs in a white plastic bucket. 20 year shelf life. Just boil in water for 20 minute. It has the same packaging that you’d expect from a vendor like Ready Made Resources. This from a food packaging company out of Orem, Utah. The price for 275 servings is $109.99. It is labeled ‘Survival Food’, item #104893 so you may want to inquire at your Costco. In each bucket there are 55 …



Two Letters Re: Preparedness Course Errata: Vitamin B Versus Vitamin D

Jim: Just wanted to give you a little clarification on vitamins and livers. It’s not Vitamin D that has the problem with overdosing by eating livers. It’s Vitamin A, which builds up primarily in polar animal livers (not just Polar Bears- there was even a case of people overdosing from eating their sled dogs) because animals in polar regions tend to eat a lot of high fat fish. Most bear livers won’t be a problem. I imagine that if you get a black/brown bear liver at the end of the Salmon run, and eat a lot of the liver that …


Preparedness Course Errata: Vitamin B Versus Vitamin D

My apologies for not catching an error in the “Rawles Gets You Ready” preparedness course. On page 14, there were references to Vitamin B being fat soluble. Either I mis-spoke, or the transcriber misheard me. Either way, my apologies! To clarify: Vitamin B and Vitamin C are water soluble, so they cannot be over-dosed. The human body just sheds what is not needed, through urination. In contrast, Vitamins A,D, E, and K are fat soluble. The greatest risk of overdosing is with Vitamin D-3. Vitamin D over-dosing happens most often with over-anxious young mothers that mistakenly assume that if one …


Letter Re: The Importance of Storing Salt for Preparedness

Hello, I noticed folks talking a bit about salt lately…what I didn’t notice is whether or not anyone has talked about mineral needs? If folks are going to buy a bunch of salt, they might want to remember that iodized salt would be a good idea. Iodine is one of those necessary minerals, that has become deficient in our soils across the nation. Normally, we could get it through the plants we eat. However, if it’s deficient in the soil were you live, you won’t get enough. Yes, you can also get it from seafood. However, if your retreat is …