(This is the first part of a three part series.)
Food storage is a very important part of any preparedness, and thoughts on food storage vary widely. Some people store buckets of wheat, corn, beans, and rice. For many people, they would only know what to do with maybe the rice. With the prepper/survivalist fad right now many companies are selling long term storage (LTS) food.
Some of these LTS foods are just as is, so to speak, like beans or wheat. Some are dehydrated, and some are freeze dried. And of course, some is your standard canned goods. Advice commonly given is ‘store what you eat and eat what you store.’ That is very sound advice. What they mean is buy stuff that you normally eat and then always eat the oldest item first, so you rotate through your stored food supply.
The great thing about storing food for survival is that it is easy to start, and not expensive. Cans of vegetables can often be purchased on sale for about fifty cents per can. Most people have an extra buck so they could buy two cans for storage. You don’t have to buy a whole year’s supply all at once. You buy a little extra each week. Like when you are planning on eating spaghetti soon, so you buy a box of the pasta, just buy an extra box. Pasta has a long storage life and it is very reasonable to purchase. Start slow and just buy extra of the regular foods you always buy.
So if you eat canned green beans and you buy twenty cans when it is on sale then store it with the oldest cans to the front, so that is what you use first. And the next time they are on sale again buy more but put the new cans in back behind the older cans. This way you rotate your stock of food. And you are only storing food that you will actually eat.
Continue reading“Budget Food and Sundries Storage – Pt. 1, by Pete Thorsen”