Category: Food Storage & Cooking

Grow Food in Summer That Lasts All Winter – Part 1, by J.T.

Gardeners: You can grow crops in your summer garden that will feed your family during the non-growing season. It’s all about the proper timing for starting your seeds and knowing which plants can make it through the winter. When summer comes to an end and you no longer have those wonderful veggies that came from your garden, what are your options? Well, for many of us gardeners, we are at the mercy of shopping for produce at Safeway from November until next year’s summer crop which won’t become available until June or July. Therefore, through winter and spring you will …


Plant-Based Diets For Preppers, by H.E.S.

Intro: I’m 73 years old, pragmatic, conservative on most issues, Purple Heart Vietnam veteran, and a prepper for ten years. That’s me. — After retiring from flying a news helicopter eight years ago, I decided to move to a rural, more prepper-friendly area and subsequently bought an off-grid log home in a very remote area. There is no mail or package delivery, trash pickup, or even cell service up here. Two sides of my property adjoin National Forest. You do get beaucoup more property for your money when you move out of the big city. I’ll admit that I’m a …


Shortages, a 7-Year Food Supply, and Beating Inflation – Part 4, by SaraSue

(Continued from Part 3. This concludes the article.) As discussed previously, I followed two important principles in achieving a 7-year food supply using basic foods. First, let “everything from scratch” be your motto, avoiding processed and genetically modified foods. Second, buy in bulk. These two principles together will contribute to good health and definitely get you ahead of the steep inflation curve. Take the time to read the book, Nourishing Traditions, that I refer to as the “food Bible”. It will help you understand the real nutritional needs (“nutrient dense foods”) of adults and children, give you recipes, and help …


Shortages, a 7-Year Food Supply, and Beating Inflation – Part 3, by SaraSue

(Continued from Part 2.) Food Basics In 6 months, I was able to stock up on basic, healthy, foods for a single person relatively inexpensively. You won’t necessarily have to take what I did and multiply it by the number of people in your household because it depends upon food needs and tastes. I avoid “emergency food supplies”, which are basically either dehydrated or freeze-dried foods at a premium price, because the budget matters to me. I avoid processed foods unless I see an exceptionally good sale, and know that these items will be good for the purposes of bartering …


Shortages, a 7-Year Food Supply, and Beating Inflation – Part 2, by SaraSue

(Continued from Part 1.) For many of us, the following are well-known concepts that we try to implement in our day-to-day living. I share my spin on them. I don’t cover OPSEC in this series because there are individuals with far more security experience than I, who can speak to it. Suffice it to say, I have implemented layers of security. The Basics: Water, Shelter, Tools, Energy, and Food Water: If you live in an urban or suburban area, your sources of water are very limited. However, you can get smart about water storage, storage containers, water filtration, and even …


Shortages, a 7-Year Food Supply, and Beating Inflation – Part 1, by SaraSue

Having a seven-year supply of healthy foods and saving money sounds like an oxymoron, but I want to explain how I did it in hopes it will help others. First, “7 years” is arbitrary. I had just finished reading the biblical story of Joseph and how God directed him to store up grain for 7 years because famine would come upon the land. Because of his obedience to God, he was rewarded both professionally by the Egyptian Pharaoh, and personally as the Lord brought his estranged family to him in need of grain. The story struck a chord in my …


Can You Survive Without Meat When The SHTF?, by Ken Gallender

I’d like to start this article with saying that I am not a tree hugger. I love meat, eggs, cheese and fish. I’m not trying to convince anyone to quit hunting and fishing. I have been an outdoorsman my entire life. I drive and use 4×4 trucks and ATVs every week. I just want to impart what has profoundly changed my life. I have given a lot of thought to how we would survive and provide the protein requirements for my family if suddenly we were faced with the prospect of having no supermarket or source of meat and dairy …


Food Shortages – The Hype and The Reality – Part 2, by SaraSue

(Continued from Part 1. This concludes the article.) In Part I, we discussed a bit about where the real food shortages are and some solutions. The primary advice was: buy in bulk if possible, buy single ingredient whole foods, identify alternative food sources, cook from scratch, grow your own, and avoid processed foods wherever possible. It’s pretty straightforward stuff, right? Then why is the “prepping community” “stacking it to the rafters” if there’s plenty of food? What’s going on underneath the surface? What’s not so obvious, generally? Why are people, seemingly, panicking about access to food? Conspiracy Theories Let’s get …


Food Shortages – The Hype and The Reality – Part 1, by SaraSue

If you watch YouTube videos, alternative media, and even mainstream media, there is a tremendous amount of hype about food shortages. A common phrase among Preppers is “stack it to the rafters”. I can imagine the amount of stress this puts on families who don’t have a lot of extra cash. I was there once, so I have deep compassion for those worried about food security, not to mention gasoline and heating cost concerns — the basics. I’ll give a few tips to address that in this article. But first, are there really food shortages in the United States of …


The Joys of Canning, by St. Funogas

It was one of those intolerably hot and muggy days of August. My sister in the Redoubt called to say they could see the smoke from the big fires in California and the Northwest and how hot the weather had gotten even near the Tetons. She said in no uncertain terms, “Only a fool would be trying to get any work done today instead of lounging in a hammock with some lemonade!” And there I was slaving over a hot stove canning three-bean salad before the beans got overripe, the steam making the muggy day even muggier. And yet, I …


Food: The Ultimate Weapon, by MacHam

Never before in the history of mankind has a generation of people been so distant from their food sources, both in geography and in knowledge of how they are created. Those who are intent on doing evil have used withholding food as a weapon of war for thousands of years. Unlike modern weapons of war that leave great environmental damage, starvation is a silent albeit slow killer. This leaves a populace malnourished and the people are hence easily led, unable to resist the commands of leaders. Depopulation follows, leaving all wealth and infrastructure in place. It truly is the perfect …


Food Storage: Prepping by the Numbers, by R.M.

Some years ago, I felt the need to begin prepping and I wondered how my skill set would be beneficial during a Schumer Hits The Fan (SHTF) situation. For a long time, I felt as if I had nothing to offer. You see I am a bookkeeper, and I was sure that practically everyone would have skills more preferable than mine. I mean after all, when you’re lost in the woods with nothing to eat, what good is a bookkeeper? I guess you could count the days until you starve to death. I was a soldier many years ago and …


For the Love of Bread, by Autumn D.

I grew up in the kitchen, with both parents very capable in the kitchen and spending time with my dad in the restaurant he worked in for much of my life. Though my mom did not “love” me doing my own thing in “her” kitchen, she was always happy with me helping, which taught me a lot. Once I had my own kitchen, I would experiment with many a variety of dishes for breakfast (homemade waffles and apple turnovers), lunch (homemade vegetable sushi), dinner (eggplant, parmesan, and chili), and dessert (homemade cheesecake and cookies). Though I felt comfortable with all …


The Science: Reusing Canning Jar Lids – Part 2, by St. Funogas

(Continued from Part 1. This concludes the article.) #4. “Tempered less than Mason jars.” Nearly every book, website, and blog discussing this subject insists that Mason jars are tempered. They’re definitely, absolutely, NOT tempered. Glass has three basic hardening options: tempering, heat strengthening, and annealing. All commercial and home-canning jars are annealed, not tempered. Annealing is a process where jars are cooled down very slowly after production to make them more consistent and to minimize stresses. Whenever glass breaks into the sharp jagged pieces seen when we break a jar or window it’s merely annealed, not tempered or heat strengthened. …


The Science: Reusing Canning Jar Lids – Part 1, by St. Funogas

I’ve been on an incredible journey since submitting my last article Reusing Canning Jar Lids to SurvivalBlog. That article was based on my personal experience reusing 1,000+ canning jar lids. Many other home canners bear similar testimony about successfully reusing lids. My article specifically mentioned ignoring all the blogs, the USDA Complete Guide to Home Canning, and even my own experience mentioned in the article. Since the best teacher is personal experience, I then challenged the reader to do a simple test themselves by canning some water with used canning jar lids. In this follow-up article, I have researched and …