Category: Food Storage & Cooking

Dear Friends, I read the submissions regarding seasoning cast iron with interest. Many years ago I was fortunate to buy a new Wagner Dutch oven that must have sat on the shelf for an appreciable amount of time; the price was under $20. Inside it had the instructions from Wagner for seasoning. The instructions called for the use of peanut oil in an oven at 375 degrees F. for one to two hours. The only reason there is peanut oil in our house is for seasoning cast iron. Seasoning is not a once-and-done procedure, rather it needs to be built …

Referencing Three Letters Re: A Science Based Technique for Seasoning Cast Iron Dear HJL, As a grower of canola, I would like to point out the “ola” in its name is for oil. It was bred the old fashioned way in the 1970’s, long before genetic modification, at the university of Manitoba. Outside of North America, it’s called Rape, Oilseed Rape, or Rapeseed. Now, as to whether or not the Canola oil you buy at the store is GMO or not? I would say, just like corn and soybean products, it’s 95% likely to be GMO. However, I have no …

Others have mentioned Azure Standard as a source for bulk grains, as well as a variety of other goods, and I second their favorable endorsements. Those living in or near agricultural areas may find they can connect with grain farmers in their area and purchase grains in very large quantities directly. These purchasers may need to provide their own containers, but it’s common to have to repackage bulk grains from other sources for long term storage anyway. Local growers may also have “feed grade” grains, so called because they have some amount of weed seed and other material in them …

HJL, S.B. talks about the high levels of sodium in freeze dried commercial meals. As a hobby backpacker and working in the outdoor industry for some time, I know why. It is because they are designed for high activity situations, where you exceed your normal calorie consumption and have expended large amounts of sweat. Just like those working out will take some sort of beverage, like Gatorade, to replenish salts and other minerals, freeze dried meals are designed to do the same for backpackers. They will be good for those who are required to do heavy manual labor; they are …

Hugh, I was saddened to see that HercuGlass went out of business. Do you know of any other companies that sell hardened canning jars? – C.V.

Maple syrup is a gift of nature. Like all good gifts, it must be received. That happens in late winter and early spring in the New England and the Great Lakes regions. Since autumn, temperatures below 45 degrees have caused the trees to store sugar as starch. Around the end of February and into March, the sun begins to warm the maple trees even while the nights remain quite cold– below freezing. This fluctuation in temperature begins a pumping action in the sugar maple trees, which I interrupt by gathering sap. The Tree Sugar Maple (also known as Rock Maple …

I read with interest DDR’s article “The Joy of Canning”. Most of her advice is spot-on and an excellent primer for new canners. I commend her for such a comprehensive article for novice canners. However, she includes some potentially dangerous advice that can invite the risk of botulism. For example, she correctly writes, “Vegetables and meats are considered low-acid and should always be processed in your pressure canner. This is also true of your soups, chilis, and most sauces. I find that it’s a good idea, when in doubt, to pressure can just to be safe.” Then, she contradicts this …

Dear Editor, When I was in college we had a history class which we re-enacted the civil war battle at Pea Ridge, Arkansas. We actually dressed in period clothing and ate food the solders would eat. Hard tack was one on the meals we had. Another staple was beans, I found if you put the hard tack down and had the beans on top it was a little easier to eat. If this was all I had to eat I would go looking for something better for supper. FYI the hard tack works well as a hammer. – K. —– …

As desert-based urban preppers, my wife and I have invested a lot of research, time, and expenses building up a substantial supply of food, water, household supplies, medications, fuel, alternative power, and home defense resources. We’ve studied, we’ve trained, we’ve networked with like-minded families, and we’ve done our best to be ready for what increasingly seems to be the inevitable. And then things changed. Roughly four years ago I began experiencing unexplained episodes of debilitating vertigo, ear ringing, hyper sensitivity to sound, hearing loss, and fullness in my left ear, similar to that feeling you get when you’ve been swimming …

Hugh, Seasoned readers of Survivalblog may remember a letter on May 28, 2012 referring to “Optimized Corn” presented by ShepherdFarmerGeek. This is a very important article, since it discusses how to transform corn (generally regarded as nutritionally inferior) into a really great source of nutrients. This gringo had no clue what this was all about, but I did “know” corn was Baaaaaad. It is not so, however. The process is called nixtamalization (or liming) and was practiced by early Mexican cultures, but was omitted by Europeans in their preparation of the grain. This mistake was the root cause of Pellagra …

Welcome Hugh, Walmart is carrying Augason Farms in their store and has carried it in our local store for a couple of years. The excellent thing about Augason Farms is their large selection of Certified Gluten Free items, for those of us who need to look for those items. Walmart does not carry many of those in their stores, but they can be ordered through Walmart/Sams. Costco also offers some items online and in stores, often with free shipping. If you sign up at Augason Farm’s website or “friend” them on social media, you’ll see they have a lot of …

Dear HJL, Three quick comments about your cast iron seasoning techniques: 1. I don’t think you are abusing your pans. 2. I would suggest not using Canola Oil, since it is the result of genetic modification and “big food” marketing (Canada Oil Low Acid or “CanOLA“. 3. To re-season my cast iron, I generally just cook up a big batch of bacon. Thanks – Mike

With the changes at the LDS canneries, I wanted to share some other sources for bulk wheat and grains. For folks who live and around SW Montana don’t forget that Wheat Montana has it’s own retail store where one can buy 50lb bags or wheat berries and flour. It is located in Three Forks, MT which is in SW part of the state.. Wheat Montana is also the wheat berry supplier for WalMart if you’ve never heard of them. They also sell pre-package six-gallon buckets for long term storage, as well as the buckets, gamma lids, and oxygen absorbers for …

Food preservation through canning is a skill still practiced extensively in the rural areas of the United States, but people who live in the cities rarely consider canning because it is no longer a part of the urban culture. Most city dwellers wouldn’t have the first idea about how to start canning, much less how to develop a viable food storage program through processing their own food. Canning is a skill that is not only important to our lives right now, but it will become even more important in the event of TEOTWAWKI, because there will likely be no more …

Dear Editor, We are all aware of hard tack as a long term storage food supply. A pound of flour can make a large quantity of hard tack, which (correctly made and stored) can last for a decade if not more. I would think that whole wheat flour would improve the nutritional qualities of the hard tack, but there are some online references that state that the fat found more so in whole wheat flour may go rancid with time. It leads you to wonder if there was white flour in Civil War times or in sailing ships? Or if …