This is it right here, being prepared is a lifestyle change, not just the act of buying a bunch of stuff. If you stock flour, what will you use it for? We stock flour, but also stock yeast and bake our own bread......You won't know what to do with your surplus if you don't form a plan and enact parts of it now...Could you go to the kitchen and bake a loaf of bread right now? What about if you have to use the fireplace and a dutch oven to bake it? Another point mentioned that fits in with what I'm saying perfectly is to store what you use and use what you store......This helps with rotation, practice, and not getting sick of the same meal repeatedly in case of an event....Another staple we keep plenty of on hand is bisquik, that stuff is way easy to use and can be used for lots of different things with just water...or milk....or milk plus an egg...etc.....Rice, pasta and other grains (barley, millet, etc) are great sources of carbs that can make a small amount of veggies and meat go a long way, while beans will provide protein when meat isn't avail....Form a plan and start to live it now. Oh, I almost forgot, stock the seasonings you commonly use too or food will get really boring really fast when you run out of the jar on the shelf...We stock what we use.
What do you use now?
Filling a bunker with beans and rice is gonna start to suck after about the 4th day of your SHTF if you're not used to cooking with it.
Don't think of it as storing, think of it as a better prepared lifestyle.
BTW, we have rice, beans, corn, wheat berries, oats, quinoa, peanuts, cashews, salt, peppercorns, baking soda, cinnimon, yeast etc.
Home canned meats, veggies, fruits, and a few freezers full of meat, veggies, and fruit.
Store your noodles in the freezer and they won't stale, soak your dried meat before yo use it to lighten the salty flavor, or buy canned meat. I stock tuna and some chicken but you can also get beef. I have even seen completely cooked hamburger in the pouches (not freeze dried), spam, vienna wieners, or even can your own meat in mason jars. As far as recipes go, there should really be no reason to stray from the ones you currently use other than to alter cooking time based on the method being used.....Spend part of the summer preparing meals on the grill (not just burgers, brats and steaks), it simulates cooking over an open fire/coals pretty darn well since that's basically what it is...I am looking to provide for 7 people in my house and I would like to have a food surplus for 12 months we have started talking about foods and we get stuck on meals has anyone got receipes for dooms day meals. I looked into things but bagged noodles say 10 to 14 months and drying meat I have tried turned out salty and a little rough I have googled certain foods and just wandering if my real life brothern have a good method already thxs for your time. ingos is a great thing
mre, mre, mre, mre, mre, water, exlax (if your body isnt used to them on a regular basis)
i think ill be buying some gravy packets now to lol.Remember what Uncle Sam taught us....if it is warm blooded, and fur bearing, it is fit to eat. Boggles the mind eh? I'd eat my neighborhoods cats before I'd submit myself to a steady flow of MRE. My advice, lots of brown gravy packets, and instant potatoes.
werlingandsons.com is a great site to purchase canned meats online. 12 28 oz cans for around 65 bucks compared to the 85 you will spend going through someone else, and u can mix and match between many different meats plus theres other things like taco meat and beef chunks in gravy . i kno ill be placing an order with them this weekend. they also use no preservatives and its low fat no refridgeration required
I myself have choosen the dehyrated food path. We store peas, carrots, potatos,broccoli, even fruits. Stored in vaccume sealed mason jars. Dont forget things like salt, pepper,and the other seasonings needed to prepare meals. powdered milk, cheese and eggs should also be included in your larder.
I will say it again, store what you eat, eat what you store. Dont lay up a ton of beans and rice, if they are not what you would normally eat. Most important thing is, you are thinking of doing something, that puts you ahead of a lot of folks. Keep asking questions!
this. i have perennial herbs (rosemary, oregano, marjoram, chives, etc.) planted around the house. also have a stock of annual herb seeds- i always let some go to seed to be set for next spring. also get some jars of chicken and beef base. shelf stable without refrigeration, and goes a long way in improving rice, beans, etc. much better than bullion cubes imo.Please don't forget whole spices. Bland food's a killer. Look at spice blends you use and buy the whole spices/dried herbs to make them with. Also remember to stock some herb seeds to grow. Your taste buds will thank you for it.