View Full Version : The everything about food thread.
jerrymrc
02-04-2010, 18:01
When thinking of being prepared food is always a fun topic. Being prepared for a couple of months is no more than keeping more of what you already have on hand.
For many members this is a good idea and is not difficult to achieve. Having a bunch of stuff that nobody in the household will eat is no fun. So look at your canned goods. What is it you use, what could you expand on?
Couple of thoughts about canned goods. Always check the dates when you buy. I have seen the same item on the shelf with a 10 month difference in expiration dates. Always rotate your stock. When I buy canned goods they first go to the downstairs pantry. As the small pantry in the kitchen needs stocked I pull from the front of the stock and then replenish downstairs. I also use a sharpie to date the cans on the label to see the date at a glance. Do not forget about keeping some canned meats on hand as well. A few canned hams and some chicken and beef will help allot.
Speaking of expiration dates. Canned goods will last many moons past the date. 30 years ago there were no dates on most canned goods. As long as they are stored correctly there is no need to just pitch something because the date has passed. I will try and find a chart that I used to have from the various manufactures stating how long after the expiration date THEY recommend.
Dry goods. Always a good idea to have a good stock of pasta and rice on hand. Having some instant potatoes is also good but you have to use it and rotate it out. Rice transferred to a more suitable container is good for a couple of years. Long term storage is another topic for another day. Those pouches of instant potatoes are kind of nice as well.
Gravy's and sauces. I keep both in bulk on hand. Couple them with some of the items above and easy one-dish meals. A bag of salt, a bag of sugar and spices. I keep lot's of spices on hand.
MRE's. Having lived off of them for up to 7 months at a time I have a love/hate relationship. Yes they are long term. Many around here have them as I do but they are a little pricey but they can be stretched and added to to make a meal. Having a few on hand is never a bad thing and I also use them in the car/truck kits we keep.
Perishables. I keep powdered milk on hand. This might be one item that buying a #10 can of from a vendor might be a good thing along with some butter powder unless you use it all the time. Eggs. The Ova-easy powdered eggs are nice to have a can on hand as well. All the above you can get from the links above. bread. You do bake right? If not learn. keeping 25 lbs of flour on hand is cheap. 25lbs will make 30 loaves of bread. Keeping a jar of yeast in the freezer is cheap as well and each 4oz jar is good for 16 loaves.
Everything I have touched on is aimed at getting one started for being prepared for the short term. going a month or two without supplies can be cheap and easy and everyone has to start somewhere.
Enjoy.
theGinsue
02-04-2010, 22:23
Good points Jerry. I often forget about the powdered milk, butter, and eggs!
Very good suggestions to add to the standard fare of canned veggies, fruits and meats.
Along this line, how much food do you think you need to store? Six months, a year? Longer? What I am wondering is how long do you need to survive to outlast 90% of the population? It's like the old joke about how fast do you need to be in order to outrun a bear?
I think a year would be sufficient. This would allow a few things to take place. The population would shrink dramatically, and also, this would be enough time for other food sources to be developed.
Maybe this isn't enough time. How long is enough??
SA Friday
02-05-2010, 13:58
Learning how to make bread is literally a chemistry lab experiment. You are going to botch a few learning how to do it. Don't buy a bread maker and a big mixing machine. Learn how to make bread in an oven and hand mixed. Expect to make a couple of very large hockey pucks when learning, especially at altitude. You have to adjust your mixtures to get the bread right at altitudes over about 3500 feet. Start out with a basic receipe, nothing fancy. I recommend a baking stone instead of a cookie sheet to cook on in the oven. It seems to cook more evenly for me.
Once you get the basic receipe down, then start to experiment with alternative receipes with different ingredients and expand your understanding of the process. For example, some breads can be made with baking soda and baking powder instead of yeast. Mixing and cooking with baking soda and powder is a different ball game compared to yeast, but may be easier to find if things go bad. Then give unleaven breads a shot after you get a good handle on baking sodas and powders.
Of all the potential foods you might be able to make if things go bad, bread requires very few ingredients and can feed an army as long as you have the grain to grind.
A few hints if you are going to give this a shot; you must keep the yeast in the bread warm and moist to get it to rise. I boil water in the microwave and then put the dough in the microwave with it covered with a hot wet cloth for rising. I repeatedly reheat the water during the two rising cycles to keep it warm and moist. 80-110 degrees F is the target zone. This is the hardest part of making loaven bread. Baking soda and baking powder is very different. Heat and moisture don't matter as much, but I add them very late in the mixture as they react very fast in the mixture. If you take too long after mixing to get it into the oven and set, it will fall.
jerrymrc
02-05-2010, 14:07
Once ya get it down it is very easy. My home made dinner rolls.
Hard wheat, honey, salt, powdered milk.
About 50% of the nutrition of wheat is lost in 2-3 weeks after it is made into flour. So you need a non-electric way to grind it. A 5 gallon bucket will hold enough of the fab 4 to keep a family of 4 going for about a week or so. Add canned meat, fruit and veggies and you can stretch it to a month easily. Add a one a day multi-vitamin and you can survive, in good health, for years.
Try making some campfire biscuits using the fab 4 BEFORE you may need to for real. They actually taste pretty good.
If you have a dog, make sure to keep a month worth of food for them.
Troublco
02-06-2010, 21:56
There are outfits online where you can order whole menus of dried canned goods. You can get weeks, months, or years worth of assorted items to make a well balanced diet. If you have that, and can supplement with garden grown veggies and some meat, you could make it for quite a while.
That's one thing I haven't heard anyone mention. If you're planning on growing some of your food in a garden, you might want to stock up on seeds. You can vacuum seal them and put them in the freezer to extend their usefulness. If you have a certain variety of stuff you like, you could just exchange them each spring when you went to do your planting.
jerrymrc
02-06-2010, 22:16
There are outfits online where you can order whole menus of dried canned goods. You can get weeks, months, or years worth of assorted items to make a well balanced diet. If you have that, and can supplement with garden grown veggies and some meat, you could make it for quite a while.
That's one thing I haven't heard anyone mention. If you're planning on growing some of your food in a garden, you might want to stock up on seeds. You can vacuum seal them and put them in the freezer to extend their usefulness. If you have a certain variety of stuff you like, you could just exchange them each spring when you went to do your planting.
Ya mean like this stack of #10 cans in the boxes? I also have a bunch of seeds put away. The garden last year did OK but here in CO it can be hit or miss and that is just the hail storms.
One thing I want to point out is not to put all your eggs in one basket. I started this thread small hoping to build on it. Soon we will get to putting your own stuff up in Mylar for long term storage along with those #10 cans. A few teasers.
looks like I need to practice making bread sometime in the near future!
Does wheat really lose that much nutritional value after it has been ground? I have a fair amount of flour stored, but have not stored wheat yet because then it would involve buying a mill. I guess I should do some research, but it looks like I need to bite the bullet and buy a mill and some hard wheat.
ChunkyMonkey
02-07-2010, 13:17
Yay... CO-AR15 bread baking class! [ROFL1]
In all seriousness, I agree! [Tooth]
Yay... CO-AR15 bread baking class! [ROFL1]
In all seriousness, I agree! [Tooth]
I definitely wasn't one of the kids who paid attention in Home ec. class! I was busy sneaking out and going to the tech lab or to the art room to play with exactos![NoEvil]
jerrymrc
02-17-2010, 18:11
Speaking of classes I am thinking about having a "long term food storage" Mylar session at my place in March. Many items you can store yourself saving $$$ on buying #10 cans.
Items like rice, pasta, sugar, beans, spices can all be packed right in the home. If there is enough interest I will see about picking up the bags and 02 absorbers. I am low on bags but if there is interest please post here. I have the heat sealer.
Each bag will hold about the same quantity as a #10 can. Bags can be cut in half to make two smaller ones. See the middle pic in the post above. I would have to break it down but I think each bag+ absorber would be about 70 cents or so.
Beprepared
02-17-2010, 19:37
On the topic of wheat. The "Prairie Gold" out of Montana is amazing stuff. My sister-in-law has a wheat business in Oklahoma. Electric mill can be expensive ($100-800) and manual mills are quite labor intensive and still expensive (5-15min per cup of flour). I have heard in the survival situation, think stone age grinding methods. But let us keep the granite out of our teeth(native american stone Matata). One tool can be made from a metal pipe. Cut the pipe into 3 equal sections maybe 1'-3'? in length and bind them together. The end can be used to pound grain to flour with an up down vertical action. Laborious and who knows how pretty of a loaf you'd get out of it, but there it is. [Tooth]
jerrymrc
02-19-2010, 17:27
For those of you living under a rock King Soopers has cans of tuna on for 44 cents each with no limit. The "best by" date was 10/09/13 This is a good deal on something everyone likes and will keep for a long time.
KevDen2005
02-19-2010, 18:10
Excuse me for being the dumb bachelor about cooking and foods. I usually eat whats in my house in a timely manner while mainly keeping a stock of canned foods. My question is, how long will frozen meats last? Frozen Steak, Frozen ground beef, frozen chicken breast, etc? I have usually never kept them longer than a couple of months before thawing, cooking, and eating.
jerrymrc
02-19-2010, 18:42
Excuse me for being the dumb bachelor about cooking and foods. I usually eat whats in my house in a timely manner while mainly keeping a stock of canned foods. My question is, how long will frozen meats last? Frozen Steak, Frozen ground beef, frozen chicken breast, etc? I have usually never kept them longer than a couple of months before thawing, cooking, and eating.
* Bacon or sausage: one to two months
* Ham, hot dogs or cold cuts: two to three months
* Raw roasts, steaks or chops: four to twelve months
* Raw ground meat: three to four months
* Cooked meat: two to three months
* Raw, whole poultry: one to two months
* Raw poultry parts: nine months
* Cooked poultry: four months
* Raw, wild game: eight to twelve months
You need to re-wrap most items to prevent freezer burn. I can attest to the life of Bacon. I bought a bulk pack once and all was fine for the first 3-4 months. Then I pulled some out at the 6 month mark and had to throw it away.
KevDen2005
02-19-2010, 19:39
* Raw roasts, steaks or chops: four to twelve months
Why such a large range?
* Raw ground meat: three to four months
Does this include ground deer meat or is that wild game?
* Raw poultry parts: nine months
Does this mean chicken breast? Wings?
jerrymrc
02-21-2010, 12:14
Why such a large range?
Does this include ground deer meat or is that wild game?
Does this mean chicken breast? Wings?
Depends on the cut and packaging
I believe so. You can add a little to it (time) but ground meat of any kind has a short life.
Yes
KevDen2005
02-22-2010, 21:57
Speaking of food storage, and thank you Jerry for the info, what about Mountain House? I was looking today and have never tried it. Is it good? How long does it last? I was just browsing around at Gander Mountain today and was looking at the cans there. One can did not take up that much space, was light weight, and had 16 servings.
Your thoughts?
jerrymrc
02-22-2010, 22:03
Speaking of food storage, and thank you Jerry for the info, what about Mountain House? I was looking today and have never tried it. Is it good? How long does it last? I was just browsing around at Gander Mountain today and was looking at the cans there. One can did not take up that much space, was light weight, and had 16 servings.
Your thoughts?
It's good, It's expensive. Now if you just want a variety of stuff that everyone will eat for the short term then OK. There may be a vendor in the links that sells it by the case. Used to offer group buys on the files a couple of years ago.
KevDen2005
02-22-2010, 22:18
It's good, It's expensive. Now if you just want a variety of stuff that everyone will eat for the short term then OK. There may be a vendor in the links that sells it by the case. Used to offer group buys on the files a couple of years ago.
I did notice that it was pretty expensive and was planning on shopping around for the best price. I was certainly thinking short term or bug out with these items. My thought is that I would continue to keep normal canned and dried goods that I bought at the store for long term.
Batteriesnare
02-22-2010, 22:54
Speaking of food storage, and thank you Jerry for the info, what about Mountain House? I was looking today and have never tried it. Is it good? How long does it last? I was just browsing around at Gander Mountain today and was looking at the cans there. One can did not take up that much space, was light weight, and had 16 servings.
Your thoughts?
Its good stuff, decently tasty, kinda pricy. One big downside that I see is they require boiled water for most entrees. This means you have to have some capacity to boil water (I like the MSR Pocket Rocket, $40 at REI plus fuel. Great little stove, downside is shorter fuel cell life.) I'f you're looking for something that is size and weigh efficient and (in my mind a big plus) self contained (cooking ect) I like military (not civilian) MREs. Similar concept, but they come ready to cook with the materials necessary, some extras (tp ect), have similar shelf life and are more cost effective. Just my .02.
KevDen2005
02-22-2010, 23:22
Its good stuff, decently tasty, kinda pricy. One big downside that I see is they require boiled water for most entrees. This means you have to have some capacity to boil water (I like the MSR Pocket Rocket, $40 at REI plus fuel. Great little stove, downside is shorter fuel cell life.) I'f you're looking for something that is size and weigh efficient and (in my mind a big plus) self contained (cooking ect) I like military (not civilian) MREs. Similar concept, but they come ready to cook with the materials necessary, some extras (tp ect), have similar shelf life and are more cost effective. Just my .02.
I used to have a number of real MRE's. The ones that didn't get eaten got thrown away. I was advised by some people whom I think are experts on the matter that if they go through many temperature changes they will go bad...and they had gone through quite a lot of severe changes just from moving all over and having to store things differently.
I actually have three different back-packing stoves. One I bought runs on gasoline, kerosine, or white gas. I looked a lot of different ones that could run on more than one fuel, this was one of the best I thought. A friend of mine had one in the army that he would run Diesel Fuel through, which I thought was pretty neat because we were so close to a lot of diesel trucks...but I haven't been able to find one that will run off of diesel
cowboykjohnson
02-22-2010, 23:28
How does the food saver vacuum sealer compare to sealing in mylar?
KevDen2005
02-23-2010, 01:20
You need to re-wrap most items to prevent freezer burn. I can attest to the life of Bacon. I bought a bulk pack once and all was fine for the first 3-4 months. Then I pulled some out at the 6 month mark and had to throw it away.
Jerry, forgot to ask, what are your thoughts on storing and freezing home made soups and sauces?
Anyone else can answer to, Jerry is the only one that has thus far.
jerrymrc
02-23-2010, 07:15
How does the food saver vacuum sealer compare to sealing in mylar?
For short term it is ok. almost any plastic will pass 02 at an alarming rate. The thicker the mylar the better. There is a reason that MRE's last as long as they do.
jerrymrc
02-23-2010, 07:16
Jerry, forgot to ask, what are your thoughts on storing and freezing home made soups and sauces?
Anyone else can answer to, Jerry is the only one that has thus far.
This is one area where home canning shines. Soup's and prepaired foods 30-60 days in the freezer.
Seamonkey
02-28-2010, 07:36
Hard wheat, honey, salt, powdered milk.
About 50% of the nutrition of wheat is lost in 2-3 weeks after it is made into flour. So you need a non-electric way to grind it. A 5 gallon bucket will hold enough of the fab 4 to keep a family of 4 going for about a week or so. Add canned meat, fruit and veggies and you can stretch it to a month easily. Add a one a day multi-vitamin and you can survive, in good health, for years.
Try making some campfire biscuits using the fab 4 BEFORE you may need to for real. They actually taste pretty good.
If you have a dog, make sure to keep a month worth of food for them.
Honey, honey and more honey!
Glad you mentioned the nectar of the gods! Great as a sweetener, natural sugar boost, good for long term storage, antiseptic, antibacterial, sore throats, coughs and, if you're the last one standing, use some to make mead!
http://en.wikipedia.org/wiki/Honey
And I kept my dogs for the other other white meat... shh, don't tell them that
KevDen2005
02-28-2010, 14:26
Honey, honey and more honey!
Glad you mentioned the nectar of the gods! Great as a sweetener, natural sugar boost, good for long term storage, antiseptic, antibacterial, sore throats, coughs and, if you're the last one standing, use some to make mead!
http://en.wikipedia.org/wiki/Honey
And I kept my dogs for the other other white meat... shh, don't tell them that
I got a Need for Mead!!!!
And I kept my dogs for the other other white meat... shh, don't tell them that
But dogs aren't white me...uhh...never mind. :D
tmsand338
03-05-2010, 08:04
Check out this website to learn how to dehydrate food, www.dehydrate2store.com. It's much cheaper to build your food supply this way then to buy freeze dried food in #10 cans.
My thoughts are that many think too Much about food. there is alot out there to eat but it hasn't been the norm for many. I am not going to tote around a 200# pack of so called needed things and a wagon full of dehydrated food. You need to learn to live light live fast and then you will LIVE.
* Bacon or sausage: one to two months
* Ham, hot dogs or cold cuts: two to three months
* Raw roasts, steaks or chops: four to twelve months
* Raw ground meat: three to four months
* Cooked meat: two to three months
* Raw, whole poultry: one to two months
* Raw poultry parts: nine months
* Cooked poultry: four months
* Raw, wild game: eight to twelve months
You need to re-wrap most items to prevent freezer burn. I can attest to the life of Bacon. I bought a bulk pack once and all was fine for the first 3-4 months. Then I pulled some out at the 6 month mark and had to throw it away.
The life of any frozen food can be extended almost indefinitely by coating it in water, vacuum packing or paying to have it cryovaced at the butchers. Cryovac's are basically shrink wrap bags that also vacuum pack, i've got bison that's 3+ years old that hasn't freezer burnt at all. Vacuum packers work well and are available at wal mart.
The cheapest way to do it is put the meat in a ziplock and add some water then set it in the freezer over night, then open the ziplock and add some more water and lay it on the other side in the freezer so it will be coated in ice. The ice will freezer burn, not the meat.
jerrymrc
03-06-2010, 21:18
The life of any frozen food can be extended almost indefinitely by coating it in water, vacuum packing or paying to have it cryovaced at the butchers. Cryovac's are basically shrink wrap bags that also vacuum pack, i've got bison that's 3+ years old that hasn't freezer burnt at all. Vacuum packers work well and are available at wal mart.
The cheapest way to do it is put the meat in a ziplock and add some water then set it in the freezer over night, then open the ziplock and add some more water and lay it on the other side in the freezer so it will be coated in ice. The ice will freezer burn, not the meat.
And while I will agree unless one has a large freezer and the means to keep it going.... Myself while I do vac-pac some items I just try and rotate between sales. I only have a 9cf freezer. Now that the kids are gone I watch it closer since we do not go through the food near as fast.
keeping up with the canned meats and goods is hard enough.;)
jason303
03-11-2010, 15:21
For those of us stocking up on the cheap, keep your eye on Rancho Liborio http://www.liborio.com/ which is a Latin oriented supermarket in the area. They often have 5# bags of white rice for $2 and bulk pinto beans for $0.50 a pound. (The pinto beans are that price right now)
Buy your laundry soap in the big plastic bucket and when it's empty wash it out real good. Pack it with bulk food, use a little block of dry ice to displace the oxygen, and seal it with the lid for long term storage.
Check out http://www.fcs.uga.edu/pubs/current/FDNS-E-34-1.html for a short list of basic storage tips.
funkfool
05-03-2010, 20:10
Well - I read One Second After and I finally figured I'd better get started on having some food stocked up. So I took the wife to Sams and got the following:
50lb bag of rice
25lb bag of pinto beans
25lb bag of salt
25lb bag of sugar
25lb bag of flour
60oz bottle of baking powder
35oz bottle cornstarch
2 lb of instant dry yeast
450 count multi-vitamins
4lbs of powdered Tang! drink mix
1 case of ramen noodles
2 cases of water (plus 5 gal and many other large bottles stored in fridge/freezer.
2 - 40oz jars of peanut butter
http://i911.photobucket.com/albums/ac313/funkfoolery/misc%20sale/mail.jpg
So.... now I need to read up on how to properly store all this stuff and remember to rotate...
funkfool
05-03-2010, 20:14
Jerry - let me know if you are going to do another get together/class on storage...
jerrymrc
05-03-2010, 20:57
Jerry - let me know if you are going to do another get together/class on storage...
Will do. We can do a Mylar party anytime. Just need to get some more bags and 02 absorbers. And put the yeast in the freezer. It will last almost forever. Put the other stuff in the basement and remind me at the end of the month. You get another batch of dry goods by then and save some med boxes (20X20X20) to put the finished items in.
jerrymrc
05-25-2010, 20:45
Will do. We can do a Mylar party anytime. Just need to get some more bags and 02 absorbers. And put the yeast in the freezer. It will last almost forever. Put the other stuff in the basement and remind me at the end of the month. You get another batch of dry goods by then and save some med boxes (20X20X20) to put the finished items in.
Going to order bags and absorbers. Should be here next week.
funkfool
05-26-2010, 09:19
Going to order bags and absorbers. Should be here next week.
Let me know - I'll pitch in for what you think I might need.
jerrymrc
06-26-2010, 10:26
Just spent 2 weeks out in Oregon. They have a store called Winco that sells bulk items. So I stocked up again on dehydrated items and gravy's that one would have to buy from Walton feed.
Most of this is going into long term Mylar. Some is for some other members.
funkfool, Mylar is here. ;)
The Safeway at 84th and Federal just rearranged their shelves and took some old product and marked it down. They have a bunch of 5lb bags of self rising floor and 2lb bags of Natural Cane Sugar for only .67 cents each.
The Safeway at 84th and Federal just rearranged their shelves and took some old product and marked it down. They have a bunch of 5lb bags of self rising floor and 2lb bags of Natural Cane Sugar for only .67 cents each.
I didn't know Safeway sold self rising floor. Is that like a magic carpet but even better since it's the entire floor?
StagLefty
07-02-2010, 16:19
I didn't know Safeway sold self rising floor. Is that like a magic carpet but even better since it's the entire floor?
That's why they had to rearrange the shelves to begin with. Jeeez [ROFL1]
Oops.
It is Gold Medal Self-rising Floor.
Very handy in the event of a sink hole.
Batteriesnare
08-09-2010, 10:55
Well - I read One Second After and I finally figured I'd better get started on having some food stocked up. So I took the wife to Sams and got the following:
Good book! I also recommend "Patriots" by James Westly Rawles, great survival book, and intimately appropriate to our current economic situation.
funkfool
08-09-2010, 15:08
Thanks for your help Jerry...
Glad to get to know you a little better...
Little pic of the party... and feet.
jerrymrc
08-28-2010, 09:18
King Soopers has Green Beans on sale for 88 cents. I know it is not the 50 cents of two years ago but it is still cheaper than buying at 70 cents a can.
For me I can Pts and get the net of 1-1/2 can of green beans per Pt. I also have control over what goes into the jar. Here are the current crop. Good looking fresh beans.
jerrymrc
08-28-2010, 09:23
I will not bore you with the progress so here are a few pictures from years past. I hope to put up 40 Pts or so.
solomon751
08-31-2010, 19:38
My thoughts are that many think too Much about food. there is alot out there to eat but it hasn't been the norm for many. I am not going to tote around a 200# pack of so called needed things and a wagon full of dehydrated food. You need to learn to live light live fast and then you will LIVE.
Mtn.man hit the nail on the head. You all ever think about humping that stuff around? Either you stay put and deal with what comes or you head to high ground where you can hunt, protect your brood, and maybe even thrive. Me, all I care about it enough to last the family for a few days. That having been said, I have thought about setting up a cache consisting of a 55 gal plastic drum full of ammo, water, and some basic high calorie food. Other than that light and mobile is the key... Anyone else see things this way?
Sure, if you've got some where to go. Otherwise, you'll be just like the other 55 million people who say "I'm going to go up to the mountains and kill deer!"
gnihcraes
08-31-2010, 20:09
http://paul.kedrosky.com/WindowsLiveWriter/TrafficJamsOutofNewOrleans_B9B3/neworleans_2.png
Exactly, that times about 1000.
mangyhyena
09-19-2010, 12:18
Mt.man made a good point. You've got to figure out what your plans are and stock food appropriately. If you're going to be traveling on foot, it makes sense that you would want to carry light food. Caching food along your route would probably be a good idea as well. For bugging in, weight isn't as big a factor.
I'm leaning towards making a purchase of either Wise Foods or Legacy Foods. both are freeze dried and have a 25 year shelf life. Just wondering if anybody has had any experience with either of these companies.
Are there any foods that can be purchased in a grocery store that have a long shelf life?
their portions are wrong because they have such high salt content.
there's plenty of stuff at the grocery that'll last 5 years as is. plenty more if you're willing to put in some work.
Which one or do both of them have a high salt content
pretty much every long term pre packaged food is high in salt, it's a preservative.
Wise does, mountain house etc.
I'll pick on Wise since the link is handy
http://www.emergencyfoodwarehouse.com/wise-food-nutrition.html
the lowest salt content is 33% of the daily value for a one cup serving. Most everyone who's gotten a sample said the entire entree (4 servings) was barely enough for one person. Meaning in one meal you're getting 133% dv of salt. Over salt can have serious consequences for your body.
The salt is bad but what's worse is the servings. Naturally they purposefully try to confused people by having servings sizes that looks like a month or two months or three months of food, but if you look at the calories in said servings they are crazy low. They taste ok though. Personally I'd buy a bunch of on sale canned goods. Cheaper, more variety and much, much easier to make. Only downer is you gotta have the space for it.
The salt is bad but what's worse is the servings. Naturally they purposefully try to confused people by having servings sizes that looks like a month or two months or three months of food, but if you look at the calories in said servings they are crazy low. They taste ok though. Personally I'd buy a bunch of on sale canned goods. Cheaper, more variety and much, much easier to make. Only downer is you gotta have the space for it.
Agreed, lost a huge post where I broke this all down.
If you want something with weight and space savings get life boat rations.
Inconel710
05-21-2012, 13:40
If you want long shelf life food, give this a look - http://www.shelfreliance.com/
I tried some of it at the Self Reliance Expo and the taste was awesome. The best/worst part is you're buying ingredients, not ready to eat meals. You can mix things up more, but you're losing the convenince of Mountain House.
Great idea Wulf202...I've got some lifeboat rations on order.
BushMasterBoy
05-21-2012, 15:11
I like large bags of rice! Goes good with rabbit, grouse, fish etc. Stores fairly easily and is a great provider of carbohydrates. Large bags of oats is good too! Oats is a quick easy breakfast.
Does anyone know if it's practical to set up a home freeze drying operation, or is it even possible?
Does anyone know if it's practical to set up a home freeze drying operation, or is it even possible?
yes to both. ill post some links later.
basically you need a vacuum pump. and a chest freezer
Sled_Dog
05-22-2012, 13:11
yes to both. ill post some links later.
basically you need a vacuum pump. and a chest freezer
Bump, very interested in this.
http://www.youtube.com/watch?v=mlywGYcY-tA
I've messed around with this a bit. He does an excellent job of explaining this in layman terms with basic equipment.
You can find higher quality vacuum pumps on craigslist along with pressure gauges. If you want help making the copper bits let me know.
Sled_Dog
05-23-2012, 21:59
Thanks for posting this, I didn't even realize it could be done as a practical matter. I'm trying to think of how to scale this to home use. Also, when and how much heat to apply seems to be as much art as science.
From other projects i've read about the dry ice/alcohol/water cooler isn't necessary for most foods, you can simply put it in a very cold chest freezer with the space reduced and the thermostat tripped out.
Also it would be easier to double up the copper tubing and be able to valve one out and turn the other on for thawing also preventing loss of vacuum.
As far as applying heat; there is formula to it. Check out the charts here
https://256.makerslocal.org/wiki/DIY_Freeze_Dryer
http://science.howstuffworks.com/innovation/edible-innovations/freeze-drying2.htm
Before I get too much farther into it i need a new meter for my thermo couples actually 2 meters and I'd like to find a way to get a hygrometer into the food.
jerrymrc
05-29-2012, 16:42
Bringing this back up and doing a little cleaning as well. BTW speaking of food and preps Wally world has the big cans of chicken on sale for $1.88 each and the expiration date is 2015 so that means that in a basement they are good for at least 4-5 years. [Beer]
I havent read through but I didnt see the LDS Cannery in Aurora mentioned.
Address: 3263 Fraser St, Aurora, CO 80011 » Map
(303) 371-1000
Price List:
http://www.providentliving.org/pfw/multimedia/files/pfw/pdf/123141_HSC_OrderFormUS_EngNov2011_pdf.pdf
You dont have to be a member of the church to shop there but do give them a call and see how they run it as I have never been to the one here and some of them have people on hand to can it as you purchase and some just have it canned up and ready to go. It sounds a little odd but part of the LDS doctrine is preparedness and they recommend that each family be prepped for a year.
jerrymrc
05-29-2012, 20:02
I havent read through but I didnt see the LDS Cannery in Aurora mentioned.
Address: 3263 Fraser St, Aurora, CO 80011 » Map
(303) 371-1000
Price List:
http://www.providentliving.org/pfw/multimedia/files/pfw/pdf/123141_HSC_OrderFormUS_EngNov2011_pdf.pdf
You dont have to be a member of the church to shop there but do give them a call and see how they run it as I have never been to the one here and some of them have people on hand to can it as you purchase and some just have it canned up and ready to go. It sounds a little odd but part of the LDS doctrine is preparedness and they recommend that each family be prepped for a year.
It got deleted in the crash. [Bang]
Glad I could help out by bringing it back
Bringing this back up and doing a little cleaning as well. BTW speaking of food and preps Wally world has the big cans of chicken on sale for $1.88 each and the expiration date is 2015 so that means that in a basement they are good for at least 4-5 years. [Beer]
How many ounces is that?
jerrymrc
05-30-2012, 15:16
How many ounces is that?
12.5 Oz. Not a bad price for it already canned. Use by date was 02/15/2015
Works out to $2.40 per lb for boneless chicken breast. I save a little when I can at $1.49-$1.69 per Lb but this is a great deal for those that do not can.
I bought one case of 12 and going to get another. The last I bought at Sam's club was $2.10 per can.(same size)
Does anyone have a good recipe for strawberry jam using less sugar? I made a batch last year using the ball recipe that turned out great, but using more sugar than strawberries just seems wrong. I am looking for a recipe for canning, not freezer jam.
jerrymrc
08-06-2012, 20:36
So I was in wally world today and saw that they still have chicken @ $1.98 but with a new twist. http://i884.photobucket.com/albums/ac44/jerrymrc/toys/IMG_1151.jpg
The "best by date" was 06/15 so it is good for 4 years in prime shape and more to still be useable. I hope to try these and see how they fit in.
How well does dried pasta hold up over time? Right now they have 16 oz packages for 49 cents if you buy 10 or more.
Also Spaghetti o's with meatballs $1 per 14.75 oz can, although I already cleaned out the store down by ft carson.
Great-Kazoo
08-17-2012, 17:39
So I was in wally world today and saw that they still have chicken @ $1.98 but with a new twist. http://i884.photobucket.com/albums/ac44/jerrymrc/toys/IMG_1151.jpg
The "best by date" was 06/15 so it is good for 4 years in prime shape and more to still be useable. I hope to try these and see how they fit in.
Check the label. I am very wary of any from, packaged, made, in china Food item.
jerrymrc
08-17-2012, 19:57
Check the label. I am very wary of any from, packaged, made, in china Food item.
Has a USDA label on it. Did not know China did chicken. Does not say made in china. I understand about the china thing but I think this was made here.
I see that starting in 2011 chicken was allowed to be imported from china by the WTO.
jerrymrc
08-17-2012, 20:05
How well does dried pasta hold up over time? Right now they have 16 oz packages for 49 cents if you buy 10 or more.
Also Spaghetti o's with meatballs $1 per 14.75 oz can, although I already cleaned out the store down by ft carson.
Out in the open 2-3 years if stored right. In Mylar 10-15 years. $1 per can is ok but they had a sale 6 months ago for 88 cents. I bought 30 cans. $1 per can has been everywhere for the last few months on all CBOD products.
I am wanting tuna to get to 50 cents a can again. Down to 30 cans left. [Flower]
And stay outta my store. ;)
Any Great Value product that does not list the country of origination on the packaging is manufactured and produced in the United States. Super secret walmart code, this chicken is made here. Ironically they'd sell more if they put the made in the usa sticker on it.
jerrymrc
08-17-2012, 21:04
Any Great Value product that does not list the country of origination on the packaging is manufactured and produced in the United States. Super secret walmart code, this chicken is made here. Ironically they'd sell more if they put the made in the usa sticker on it.
Thanks for the clarification. And I agree they would sell more with the flag on it. [Flower]
And by the way, the smoke flavor is very mild and nice. Wife says the lemon is strong but I did not see it that way.
Sun dried tomato is next. Might try it this weekend. [Beer]
Out in the open 2-3 years if stored right. In Mylar 10-15 years. $1 per can is ok but they had a sale 6 months ago for 88 cents. I bought 30 cans. $1 per can has been everywhere for the last few months on all CBOD products.
I am wanting tuna to get to 50 cents a can again. Down to 30 cans left. [Flower]
And stay outta my store. ;)
Thanks, 5 minutes from my house, that is my store as well [Beer] we have probably seen one another. CBOD is always on sale but I really like Franco American.
jerrymrc
08-18-2012, 11:03
Thanks, 5 minutes from my house, that is my store as well [Beer] we have probably seen one another. CBOD is always on sale but I really like Franco American.
Funkfool is also within 5 min of the store. :) I am on Hampton in the ghetto. [Coffee]
Funkfool is also within 5 min of the store. :) I am on Hampton in the ghetto. [Coffee]
That's as close to it as you will come in Colorado Springs anyway :)
We have a grape vine in the back yard. There are grapes, lots of them. What do we do with them?
ChunkyMonkey
08-28-2012, 22:10
Put on a toga and have your soon to be wife feed you grape julius caesar style!
hollohas
08-29-2012, 08:55
We have a grape vine in the back yard. There are grapes, lots of them. What do we do with them?
I am sure you already thought this, but enough to make some wine? It won't likely taste like anything like you buy in a bottle but you don't have to get fancy. my Dad and I made wine out of dandelions once. You like to experiment...
what kind of grapes? concord make excellent jellies
hollohas
08-29-2012, 09:33
what kind of grapes? concord make excellent jellies
Ah, great idea!
Has anyone bought Red Feather Creamery Butter lately. I tried going to Nazars Market on Parker a couple of times and the guy behind the counter had no idea what I was talking about when I asked him.
what kind of grapes? concord make excellent jellies
Sorry guys, I didn't see this until now. I have no idea what kind of grapes. They were mostly green. Guess we'll have to try something next year. A lot of people wanted to use them to make wine, but no one ever did.
ChunkyMonkey
10-30-2012, 09:00
Has anyone bought Red Feather Creamery Butter lately. I tried going to Nazars Market on Parker a couple of times and the guy behind the counter had no idea what I was talking about when I asked him.
They never do know what they have - seems like you have to speak arabic to communicate w/ them. You have to walk the isle to find them. I found them at H Mart at higher price. Nazar usually carries them though.
Maybe I am doing something wrong. I went to Nazar's yesterday and searched all of the shelves and didn't see any. I will try H Mart this weekend.
I have a cousin in Montrose that grows concord grapes. She juiced them and filtered the juice then gave each family member a pint of it. I made jelly with mine using low sugar pectin and about half the sugar regular pectin needs. Turned out great. I also went to Costco and picked up a big bag of organic blueberries and made jam out of them. Between the strawberry, strawberry rhubarb, mixed berry, grape, and blueberry jam I should be good until next spring.
Robert217
11-20-2012, 11:17
I went to Nazars several times looking for it. Asked them, walked back and forth through every isle, they must have thought I was crazy. I even showed them this thread. I ended up buying it on eBay.
jerrymrc
11-28-2012, 19:33
Done! Yes I know it is not thanksgiving but like I have said before they only come on sale once a year. 16lb bird was $8 and should give us 8 pints of canned turkey. A pint is more than enough for the 2 of us for a turkey dinner. So Littletex (the wife) will de-bone him tomorrow and I will can him up tomorrow night. Like chicken I can turkey covered in a mix of broth/chicken bullion and water. He almost looks too good to can. http://i884.photobucket.com/albums/ac44/jerrymrc/Picture570Medium.jpg
Damn, Jerry. Someday I hope to grow up and be as awesome as you are. I bought two extra turkeys last Thanksgiving so I could try this and they are still sitting in the deep freeze. I guess I should throw them out and wait for the next sale.
BTW - That turkey looks damn good.
Great-Kazoo
11-28-2012, 21:06
Done! Yes I know it is not thanksgiving but like I have said before they only come on sale once a year. 16lb bird was $8 and should give us 8 pints of canned turkey. A pint is more than enough for the 2 of us for a turkey dinner. So Littletex (the wife) will de-bone him tomorrow and I will can him up tomorrow night. Like chicken I can turkey covered in a mix of broth/chicken bullion and water. He almost looks too good to can. http://i884.photobucket.com/albums/ac44/jerrymrc/Picture570Medium.jpg
You use the carcass to make the broth? Any time we do a whole bird in a pot goes the bones & such, fills the spaces in freezer nice.
jerrymrc
11-28-2012, 22:01
You use the carcass to make the broth? Any time we do a whole bird in a pot goes the bones & such, fills the spaces in freezer nice. The wife will put it in a pot and finish it off some but we are prone to making soup from it. I add water to the pan and in the cavity's as the bird cooks to increase the broth but still like some chicken thrown in for canning.
Now I find that for canning I cook the turkey straight up but for thanksgiving I brine the bird. Depending on my mood the brine can make the turkey great but the resulting gravy um [Puke] [Coffee]
ChunkyMonkey
11-29-2012, 17:48
Use the brine leftover to cook rise... yummmmmmmmmmmmmmmmmmmmmmm
jerrymrc
11-29-2012, 20:36
Done. 8 Pints like I thought. I am trying out a couple of those re-usable lids and seals (the two in the rear) and have noticed that they do go concave when they draw down but right after I pulled them out a thought occurred to me. If they are re-useable where the #$@* do you write what and when the stuff has been canned on? Just a thought. 16267
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