Tag Archive: meal preparation

Must-Have Canned Foods You may not Know Exist

14 Must-Have Canned Foods You Didn’t Know Existed

There’s a reason preppers and even just people who like a well-stocked pantry purchase canned goods. They hold up for a long time, years even. They’re generally easy to prepare, many items requiring no more preparation than a quick warming in order to make sure the food is free from harmful microorganisms. Cans also come ready to store, no extra prep needed to sock them away for long-term storage.

Plenty of staples like beans, soup, veggies, fruit, and pasta are commonly found in the average family’s pantry, and found in great quantities in preppers’ stores. Those staples would get boring quickly, though. If you’re looking to add some unique and exotic foods to your food storage for either variety in your diet or for trading, read on for a look at the following canned goods you didn’t know existed.

canned-brown-bread image

Bread- Canned bread is totally a thing, and it’s available in several different varieties. While it’s likely more practical to store ingredients to make your own bread for the long-term, canned bread could be a tasty, quick way to a full belly and to get some carbohydrates into your system. You can find Original and Raisin Brown Bread by B & M in many stores or online.

(B&M Brown Bread – plain and also B&M Brown Bread Raisin)

There is no cholesterol in this classic bread. While there’s no need to cook, you can slice it, toast it, bake it, microwave it*, or
use it for sandwiches with cheese and luncheon meats! You can also drop the can in boiling water after putting a hole in the can, and serve with butter. Made with water, whole wheat flour salt and corn oil, you’ll enjoy Brown Bread in a Can the New England way with the classic brick oven Boston baked beans.

Related: How to Make AmishSweet Bread


canned butter

Butter- Would you miss butter if you suddenly didn’t have access to the supermarket? No big deal, you can get that canned, too. There are a few brands of canned butter available, (canned butter) and it’s rather expensive since it’s not canned in the US. However, it’d be a lovely treat in a SHTF situation, and fat is a crucial part of the diet. For a less expensive canned butter, opt for powdered butter, instead.

     Related: Making Butter at Home,Like Our Grandparents


canned pudding image

Pudding- Canned pudding is more often found in Europe, but you can find it in stores in the US, too, as any buffet or cafeteria worker attest. Whatever your favorite type of pudding, it’s likely available in a can.  (Chocolate Pudding, Vanilla Pudding, Butterscotch Pudding)


canned cakeimageimage

Cake- A pudding in the European sense that refers more to a desert dish in general, you can get canned Spotted Dick made by Simpson’s. It’s essentially a sponge cake with spices and raisins. While it doesn’t quite fit into what we think of as a cake in everyday life, I bet it’d be an incredible birthday treat in a SHTF situation.                                                               


canned bacon

Bacon- Very few people don’t like bacon, so it’s great that Yoder makes it in a can for long-term storage. It’s salty, fatty, and flavorful, which makes it great for spicing up boring food made from more traditional prepper food items. You don’t need much of it to transform a pot of soup or some powdered eggs.


canned cheese

Cheese- While making your own cheese isn’t rocket science, there is a lot of actual science involved, and the raw materials needed may not be easy to come by. So, there’s canned cheese.While it’s not quite like what we think of as ‘real’ cheese, canned cheese has plenty of fat and flavor to be a worthwhile addition to your prepper’s pantry. Check out Kraft’s Prepared Pasteurized Cheddar cheese or Heinz’s Macaroni Cheese for reasonably priced options.  (Also Bega canned cheese when available)

canned hamburger imageimageimageimageimageimageimageimageimage

Hamburger and other meats – Generally, people think of canned hamburger being home-canned. However, it’s available in cans from both Yoders and Keystone. There are even pre-seasoned canned hamburger products available, like the taco meat by Yoders.  (Ground Beef, turkey, pork, roast beef, pulled pork, chicken breast, chicken)

Related: Pressure-Canning Hamburger Meat for Long Term Preservation


canned chicken

Whole Chicken- Canned whole chicken, like those available from Sweet Sue, are good for more than just the meat. When the entire chicken is canned, all the gelatin and fat is preserved, allowing you to make a fantastic chicken soup. 

Related:  How To Can Chicken(Step By Step Guide With Pictures)



Sandwiches- Also known as the Candwich, these canned sandwiches will be available in several different flavors. They haven’t quite hit the open market yet, but they’re coming! They come in a can about the size of a soda can with a peel off top. They’re perfect for on-the-go eating. 


canned potato salad

Potato Salad- Who knew this traditional, delicious picnic side was available in a can? Canned potato salad would be a good way to add a little flavor into your preps, and it can be eaten warm or chilled, making it a more versatile side dish than you’d possibly realized.                                

Related: How To Can Potatoes for Long Term Preservation



Tamales- We’re talking whole tamales here. Simply heat these canned tamales up, maybe add some fresh veggies or canned cheese to them, and voila! You’ve created an entire meal by simply opening the can. These provide a ready-made meal in a solid form, which can have profound positive psychological impacts. While canned soup is great for filling you up and providing a decent balance, it’s simply not the most satisfying food out there. 


canned cheeseburgerimage

Cheeseburger- Made in Switzerland, these rather expensive canned cheeseburgers aren’t very practical, but they’re a fun addition to your preps. You simply boil the whole can and open for a tasty (that’s subjective, of course) cheeseburger.




Escargot- Even if you don’t care much for fancy seafood, there are plenty of canned sea food items that could be great for bartering. Apart from escargot, you can find crab, lobster, clam, oysters, and other shellfish canned for long-term storage. 



canned duck confit

Duck Confit- Popular in France, canned duck with fat doesn’t seem terribly popular in the US. However, the high fat content in this canned dish could prove to be helpful in a SHTF situation. It’s great for soups and stews, and it adds a sumptuous touch that you won’t often find in the world of canned goods. 






Peanut Butter- Peanut butter powder is a product that’s made by pressing roasted peanuts to remove most of the natural oils, and the remaining peanut “particles” are ground into a fine powder. Out with the oil/fat go many of the calories. You can reconstitute the powdered product to create lower-calorie, less-fat peanut butter, but the texture is not as smooth and creamy.



Whatever you goals, consider adding some non-conventional canned goods to your stores. Variety, after all, is the spice of life. We need a variety of foods to stay at our healthiest, and because of this, people generally want a bit of variety in their diet. The humor factor that many of the above items bring to the table shouldn’t be discounted, either. Psychological health will be remarkable important if society collapses or any disaster, as well, so attending to our psychological needs shouldn’t be overlooked. As is always the case with canned good storage, be sure you’re properly storing cans and rotating your stock as necessary.


Want more exotic foods? check out this list. From possum and rattlesnake to pork brains.


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via:  askaprepper, happypreppers,

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Expiration Dates Explained

When dealing with with food storage, we always check expiration dates and try to get the furthest expiration date possible.  But product dates can get confusing, as various descriptions appear in different types of food.

Difference between “Best By,”  “Sell by,” “Use by” or just plain “Expiration Date”

Here’s a handy infographic from Kitchen Sanity (www.kitchensanity.com) that helps sort it out:

For more information on expiration dates, check out these articles:

 Is Expired Food Safe to Eat?

Is Expired Bottled Water Safe to Drink?

Read this Before You Toss Out Expired Medications

There are definitely a lot of considerations when it comes to deciding whether to keep or toss.   I’ve also seen foods, especially dairy that have gone bad even before the expiration date is reached.  If you see, smell, taste food that seems bad, just get rid of it.  I prefer to be cautious in this regard.  “When in doubt, throw it out.” is a safe bet.

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Via: apartmentprepper

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10 Survival Uses for Blackberries

Summer is here, and so are the blackberries!

These dark berries are like sweet little gems from the wild. They are a delicious and nutritious source of food that we can forage almost anywhere, since they are found around the Northern Hemisphere. But there’s more to these berries than just a snack. Here are ten ways these plants can help you survive when times get tough.

1. Leaf tea

Blackberry leaves are a common herbal tea ingredient (particularly for the Celestial Seasonings company). Steep one teaspoon of dried leaf in one cup of hot water for 10 minutes, sweeten (if you have sweetener) and enjoy. This can boost morale, warm the belly and hide the flavor of an “off” water source.

2. Diarrhea remedy

The leaf tea can also be drunk repeatedly to help diminish the symptoms of diarrhea. Steep two teaspoons of dried leaf per cup of hot water. Start with half a cup every hour, and continue until the ailment improves. And if the leaf tea isn’t getting the job done, steep one ounce of fresh blackberry root in a cup of hot water and drink half of a cup per hour.

3. Flower petals

The fragrant white petals can be added to salads and other dishes. They don’t contain many calories, but they can make those bitter wild greens taste much better.

4. Perimeter alarm

Carefully tie up the thorn-covered strands of blackberry stalk to block the trails at night. This can give you a perimeter alarm around your camp. When any two-legged and tender-skinned predators hit the thorns in the dark, they’ll have a hard time staying silent.

5. Trap guidance 

Need to funnel a game animal into your snare noose or foothold? A wall or carpet of prickly blackberry stalks can direct their movement and guide them into the trap.

6. Pemmican ingredient

Dried berries are an ancient and traditional ingredient in Native American pemmican recipes. These “meatballs” are typically a blend of powdered jerky, dried berries and rendered fat. Rolled into balls and eaten as trail food, pemmican provides a massive amount of calories (thanks to the fat), and it supplies protein and carbohydrates, too.

7. Hand drill spindle

Need to make a friction fire? While de-thorned blackberry stalks aren’t the best hand drill spindle, they’re not the worst either. If it’s the best you can find, give it a try.

8. Juice

No food or water? You shouldn’t eat when you have nothing to drink, but you can squeeze blackberries in a cloth and drink the juice. This provides hydration, sugars, vitamins and minerals. It’s like nature’s Gatorade! You can even turn it into wine.

9. Fishing

Small slivers of blackberry stalk with the thorns still attached can be turned into emergency fish gorges, a hook style that works then the fish swallows a sharp object that sticks in their throat. Land them gently with a dip net, as it’s easy for fish to shake these “hooks” out.

10. Eat them

Eaten by the handful or bucketful, blackberries are good food and good for you.

Start now to make sure you are staying prepared.

Via: outdoorlife

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How to Make Cheese from Powdered Milk

As a prepper you may have buckets and buckets of powdered milk stored. Many of us hate the taste of powdered milk. It’s cheaper to buy this bulk and store it in a 5 gallon bucket, then you can not only make milk, you can make cheese too.

It’s really easy to do and tastes pretty good too. If SHTF, I guess any cheese would be better than no cheese. This also gives you something else to use your powdered milk for other than drinking. As we all know powdered milk isn’t the best tasting drink in the world!

You can try making this from a small box of powdered milk which will cost you about 3 bucks. Then you can see how tasty this actually is without spending a fortune.

Here’s another recipe I wanted to test out that puts to use the buckets of powdered milk I have stored. Remember if you are constantly rotating your stored food (especially the 3-month food supply) not only will you greatly reduce the chance of anything going bad, but you’ll actually be learning to use your bulk-stored food and eating what you store — some of the most important rules in food storage.

To make cheese from powdered milk is an easy process (unexpected since I never had any experience making cheese before this). Here’s how it works:

What You’ll Need

  • Powdered Milk
  • Water
  • Cooking Pot
  • White Vinegar or Lemon Juice
  • Cheesecloth or Clean Cotton T-Shirt

    How to Make Cheese from Powdered Milk

  • I used a small amount of ingredients so I could test it out first before using the full recipe. The full recipe calls for:
  • 3 cups powdered milk
  • 6 cups water
  • 1/2 cup plain white vinegar
  • In my instructions I quartered this recipe as follows:
    Step 1: Mix together 3/4 cups of powdered milk with 1 1/2 cups of cold water in a cooking pot. Stir until dissolved.
    Step 2: Stir milk over a medium-low to medium temperature until it becomes hot to the touch but not scalding (this should be around 140º if you’ve got a cooking thermometer)
    Step 3: Maintaining the same temperature, stir in 1 tablespoon of white vinegar or lemon juice. You should immediately begin to see the curds separating from the whey.
    Step 4: Continue cooking to allow the curds to separate from the whey. After a few minutes there should be large globs (if that’s a real word :)) of curds in an amber pool of whey. If it’s still too milky, add another tablespoon of vinegar, stir and cook it on medium to medium-low heat until the curds completely separate from the whey.
    Step 5: Pour the curds and whey into a colander lined with a clean cloth, cotton t-shirt or cheesecloth to drain off the whey (this sweet liquid can be used in the place of water in other baking recipes so drain it into a bowl if desired).
    Step 6: Taking the cloth or cheesecloth (a t-shirt in my example) squeeze the curds to press out any remaining whey.
    Step 7: Rinse the curdswhich is essentially ricotta cheese (I’ve been informed that this is more a paneer style cheese and not ricotta. Ricotta is made by further processing the poured-off whey. For more instructions into this, check out the links in some of the comments below) at this pointunder cool water and eat fresh or store in the fridge.


    What you should be left with is about the same amount of curds as you measured out in powdered milk.

    Since I used 3/4 cup of powdered milk in the above recipe, it resulted in about 3/4 cup of curds — so plan your recipes accordingly.

    I was really excited when learning this, since I love lasagna. Pasta as well as tomato sauce — in the form of canned tomatoes (or powdered tomatoes) — stores very well, but fresh cheese doesn’t. Now that I know how to make fresh cheese easily from my stored powdered milk, even lasagna can be enjoyed during the end of the world.

    The cheese you make here is more of a paneer style cheese not a ricotta. Ricotta is actually made from the whey. So you could go on to make ricotta from the left over whey you got here and then get more use from your milk by having the nice cheese you made plus ricotta.

    This link to guide anyone who is interested on how to make ricotta.


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    Via: tacticalintelligence

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How To Make Homemade Masa & Corn Tortillas

This is the second half of my two-part series addressing the trend in survival circles of grinding popcorn for cornmeal and nutritional concerns about cornmeal, in general. In part one, I outlined how corn must be processed before eating in order to free up the nutrients. Skipping this step can result in a terrible vitamin deficiency known as pellagra.

If you’ve stocked up on popcorn, planning to grind it, skip the grinding. Just go ahead and pop it. Eat it lightly salted, and relish the joy that comes from knowing that you are eating popcorn the way it was meant to be eaten.

But popcorn is only part of the story. It’s not the only whole grain corn available on the open market. Honeyville Grain, for example, sells yellowwhite, and blue corn in bulk. From this, you can make homemade masa, the key ingredient of many tasty food items, such as tortillas, tamales, and pupusas.

Corn was developed by the ancient American peoples to make specific foods unique to their culture. Corn was a staple in the Americas long before the Europeans arrived on the scene, but they never contracted pellagra. However, the Europeans using the same became quite ill. They were using this new grain to make foods that they were already used to eating, namely bread (cornbread) and porridge (grits/ polenta). In other words, they were using a New World ingredient to make Old World food, and it didn’t entirely translate. They were missing something crucial: nixtamal! To get out of corn everything that it has to offer, you can’t use it in a European way. You have to use it in a Native American way.

Homemade Masa and Corn Tortillas

Disclaimer: this takes a lot more preparation and effort than merely grinding it in your Nutrimill. However, I’m confident that once you try real, homemade tortillas from real, homemade masa, you will never want to go back.


2 cups whole dent corn
2 Tbsp calcium hydroxide (also called cal, or pickling lime – sometimes found in the canning aisle at the supermarket)
6 cups water
1 tsp salt


Food processor
Tortilla press
Plastic wrap


Rinse your corn and put it in a saucepan over medium heat with the calcium hydroxide/pickling lime and water. Slowly bring it to a boil over a period of 20 minutes or so. Let it continue to boil for 10-15 minutes, then remove from heat. Let it sit undisturbed overnight or for at least 8 hours. This is when the magic happens — the chemical reaction that changes the nutrients in the corn so that they can be absorbed by the human digestive tract.

When the allotted time has past, the pericarp, the outside bit of the corn, will have loosened considerably. Put the corn in a colander and rinse with cool running water as you rub the corn with your hands. Keep rubbing and rinsing the corn until all traces of lime and pericarp are washed away.

Place the corn, now technically nixtamal, in the food processor with the salt. Process on High until the corn is at the proper consistency – it should be chopped up finely enough that it can be formed into balls. Sometimes I have to add as much as 3-4 tablespoons of additional water to get it the proper consistency.

Ta-da! You have made masa. This can be used for humble corn tortillas, tamales, and also pupusas, which are a kind of stuffed tortilla.

Homemade blue masa

Here’s a picture of some masa I made. You may notice it is blue. No food coloring was added. That is the real, actual, non-photo shopped color. That is because I have a lot of blue corn in my food storage. I chose blue corn for two reasons:

1) Why bother with boring yellow corn when it can be blue?

2) Blue corn is higher in protein.

Also, there does not currently exist any GMO blue corn on the market. You can be guaranteed a non-GMO product when purchasing blue corn, if that is something that is important to you.

Making homemade corn tortillas

To turn your masa into tortillas, first line your tortilla press with plastic wrap to keep the masa from sticking. Place a small portion (about 2-3 tablespoons worth) in the tortilla press. Cook about 1 minute on each side on a HOT griddle or skillet.

I adore homemade masa and corn tortillas, and I love making them from scratch. They are immensely popular with my family, including the picky toddler.

I hope you will look at corn a little differently from now on. It is an extremely versatile food and full of nutrition when prepared correctly. Grinding unpopped popcorn into cornmeal, while it might sound like a good idea, is not an efficient use of food resources, but that doesn’t mean you should forget about corn as a food storage item. Popcorn can be popped, and dent corn can be made into masa to make tortillas. If you haven’t already included corn in your emergency preparedness, do so today!


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Via: thesurvivalmom

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Homemade Yogurt from Powdered Milk

We must, all of us, be honest. How many of you really enjoy drinking reconstituted powdered milk? Not me!

On the occasions when I have had to drink it, it was with the deepest loathing. It has that stale “powdered milk” taste, and leaves the uncomfortable feeling I am really drinking white water. I think I speak for the majority of us when I say, Ick!

I have a much better use for powdered milk, turning it into homemade yogurt!

I bet some of you are thinking, “Ugh, that sounds pretty complicated. I’m sure it’s not for me.” Don’t despair! While some advocate carefully monitoring the temperature of your milk through the whole process, using special equipment, I am much more laid back. I have been making yogurt on a regular basis for a few years now and have had great success.

The end product is smooth, tasty and completely devoid of all the characteristics I so hate about powdered milk. Once you try this, you will want to make it all the time! This recipe makes eight cups.


You will need:

1/2 cup yogurt (your “starter”) – This needs to be yogurt with LIVE bacterial cultures. It can be plain grocery store yogurt or 1/2 cup of yogurt from your own last batch. If using your own yogurt, it will have to be less than two weeks old. Any older than that and the cultures die off and the old yogurt will not properly inoculate your milk to turn it into new yogurt. As an alternative to actual yogurt, cheese supply companies sell powdered bacterial cultures that are specifically formulated for yogurt-making. These will keep in your freezer for up to a year.

Enough milk powder to make eight cups when reconstituted – A quick word here about what kind of powdered milk to use: There are many different brands on the market. I’ve tried several different kinds and some work better than others.

To make sure your yogurt is smooth and creamy instead of grainy or chunky, use a brand that is smooth and fine in texture while it is still in powdered form, similar to powdered sugar or white flour. Grainy milk powder will make grainy yogurt. I use a non-name brand that says to use 3 Tbsp of powder for every cup of water. When making yogurt, I round it up a bit and use 1 1/2 cups of powder for my yogurt recipe.

Eight cups of water

A crock pot – If you have a yogurt maker, you can also use it. You may also be able to find online tutorials that use an electric heating pad or a dehydrator. I understand that these methods also work well. I have always used a crock pot and have never gone wrong, so this tutorial will discuss that method.

A whisk

A food thermometer


1) Put eight cups of water in your crock pot and then add your milk powder and whisk it vigorously until all lumps are gone. If you miss a teeny little lump or two, it’s not a big deal. Put the cover on your crock pot and leave it on low heat for three hours, after which your milk should be in the neighborhood of 180 degrees F.

2) When your milk has come up to temperature and /or has spent the appropriate amount of time in your crock pot, turn off the heat and unplug it. (Unplugging it is very important if you live in a house with little children who live for toggling knobs and pushing buttons that should not be pushed.) Leave it to cool down for about 2 hrs and 45 minutes, when it is at around 110 degrees. Do use a food thermometer at each step to make sure it’s at the correct temperature.

3) Now, take one cup of warm milk from your crock pot and put it in a bowl with your yogurt starter, to temper your inoculant. Whisk it together until it is smooth, pour it all back into the crock pot and stir it together.

4) Cover the crock pot with a beach towel to hold in the heat and let it sit for about 6-8 hours. You might think that a measly little towel isn’t enough to keep it warm – trust me, it is. If you peek under the crock pot lid after a couple of hours, you will be greeted by a warm, slightly sour yogurty smell that will tell you that the live bacteria are doing their little microscopic jobs.

5) After your yogurt has sat on the counter under the towel for the prescribed amount of time, move the crock into the fridge overnight. You might be tempted to stir it a bit at this point, but this is not recommended. In fact, this is a good way to get grainy yogurt. For best results, don’t disturb the gel until it has completely cooled.

Great! Now What Do I Do With Half A Gallon Of Homemade Yogurt?

My children love this stuff and have been known to go through a whole batch in less than four days. One of my sons prefers it with homemade jam, and the other likes it with a bit of vanilla extract and some sugar for sweetening. I also use it to make naan, a variety of Indian flat bread. It can be drained in cheesecloth to make Greek yogurt or even yogurt cheese.

I want to emphasize that none of these instructions are hard and fast rules. I have sometimes left the milk warming in the crock pot for four hours instead of three, and one more than one occasion I have left the crock pot on the counter overnight! It still has turned out fine


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Via :  thesurvivalmom


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How to make and use dehydrated or freeze-dried food to prepare meals in a jar

Guest post by Jacquelyn F


How much easier would it be to have a meal ready to cook by only adding water, or adding some meat and maybe some canned tomatoes?  There are many books on the market for making meals in a jar for meat eaters and vegetarians plus dehydrated meals for hikers and campers.  If using dehydrated or freeze dried meat, the only item necessary to add is water.  You can make your own MRE’s at a fraction of the price.  If properly sealed, meals in a jar or Mylar pouch will last easily 7-10 years!  So let’s get started.

The first thing I did was to learn how to make mixes for baking and soups, etc. by reading and by watching youtube.com.  I have several links at the bottom that will introduce recipes; but more important, basic skills to learn.  Improperly sealed jars or pouches means food goes to waste to soon.

The first process I go through in developing a mix or a recipe is to identify which recipes I use that are adaptable to storing in a jar.  I look for those with a majority of dry ingredients.  I lean toward recipes with lots of dried veggies including beans.  You will see a video later on how to treat beans if you want to use them in your meals in a jar.  Pasta in any form is great.  As a Vegan, I do not use real meat, but there are many meat substitutes out there many with beef or chicken flavorings.

I am now buying dehydrated veggies plus my dehydrator s are at work drying the important items: onions, celery, carrots cut in various shapes, cabbage (prepackaged cole slaw mix on sale), broccoli heads and broccoli sticks, mushrooms, potatoes sliced, diced, and shredded, and corn.  I keep a variety of flours in the freezer, instant beans, and dried fruit; particularly, raisins.  Now let’s talk recipes.  First step I did in learning was to learn to make dry mixes for baking.  They can be stored in individual pouches or in large mason jars.

My favorite Vegan snack/dessert is Pineapple Bars.  I computed each ingredient times 10.  Ten cakes 9 x 13 serve the needs of family members visiting for a couple of months.  The mix is stored in 2 half-gallon mason jars with a little left over in a pint jar.  The reason I consider this an ideal mix is the dry ingredients are put in a bowl and all I need to do is mix in a handful of coconut if I want to use it and open a can (2 small or 1 larger) of crushed pineapple with flavoring added to the pineapple.

I stir the wet ingredients into the dry until moistened, pour into a 9 x 13 pan sprayed with something like Pam, and then bake.  I serve it warm most of the time, but it is also good for breakfast hot or cold.  This is my bulk recipe:

Pineapple Bars-10 batches cut into squares to serve

  • 20 cups white whole-wheat flour
  • 5 cups sugar or Splenda/Stevia
  • 20 t baking powder
  • 10 t baking soda
  • For each batch use 2.5 cups mix plus
  • 2 small cans or 1 large can of crushed pineapple
  • 1 t coconut flavoring
  • A handful of coconut (optional)
  • 9 x 13 cake pan sprayed with oil. Bake at 350 degrees for 19-24 minutes or until golden on top.

If the mix is to be kept in storage long term, either put an oxygen absorber in each jar before putting on the lid or vacuum seal the jar.  Individual packages for each cake can be made using Mylar or vacuum seal bags.

Here is a variation that came to me while asleep.  Change flavoring to vanilla, add a little cinnamon to taste, a cup of rehydrated diced apples, and then add enough unsweetened applesauce to moisten.

This is another recipe I like which is also Vegan:

Blueberry Loaf Cake-8 batches of 12 muffins or bread loaves

20 cups of whole-wheat pastry flour

10 tea cinnamon

5 tea ground ginger

10 tea baking powder

5 tea baking soda

5 cups brown sugar (I use Splenda or dry Stevia)

For each batch use 2.5 cups of mix plus

.5 cups applesauce

1 tea vanilla

1 cup milk

1 cup frozen blueberries (wild or tame)

Use a 9-inch bread pan and bake at 350 degrees for 30-35 minutes. Muffins bake about 20 minutes.

Other good recipes for mixes are pancakes, biscuits, muffins, cakes, and cookies.  Some commercial mixes include the shortening/butter in the mix.  The inclusion shortens the shelf life so I prefer to add the fat when putting the liquids into the dry ingredients.

The supplies needed to begin storing meals in a jar are dried onions, garlic, celery, carrots, flours, sugars, dried milk/buttermilk, dried butter, dried eggs, and dried cheese.  If not filling individual jars, a very large bowl is necessary for mixing the ingredients thoroughly.  Clean tools and surface is absolutely mandatory.  A calculator helps with multiplying out the numbers of desired portions.

Go to Amazon.com and search meals in a jar to see what is available.  Some are better than others.  I use my own cookbooks plus books and cookbooks like The Preppers Cookbook by Tess Pennington and Meals in a Jar by Julie Languille.  One of my favorite resources is YouTube.  Type in Meals in a Jar or Meals in a Jar recipes.

Your best source is youtube.com.  Below, I list some of my favorite chefs and then a sample of their recipes.

This is a list of chef’s to study for various techniques and recipes.



Linda’s Pantry

Honeyville Grain

Chef Tess


Here is a selection of videos with recipes and cooking instructions:

Linda’s Pantry

Meal in a Jar Soup Starters  (I would vacuum pack or use oxygen absorber to extend shelf life)



How to Make ‘Quick Cook’ Dry Beans (This video is critical to view as many of our meals will include beans.)



Meals in a Jar-Pasta Three Different Ways



Meals in a Jar: Cream Soup with Multiple Uses


Linda’s Pantry

How to Make Meals in a Jar-Pouch Rosemary Chicken & Rice


Chef Tess

Honeyville Personal-Sized Meals in a Jar (Noodle Base Recipe) with Chef Tess



Chef Tess

Honeyville Meals in a Jar (Hawaiian-Style Teriyaki Beff & Vegetable with Chef Tess




Meals in a jar using food storage! Great for Preppers, Hunters and Camping (This is an 11 day food supply for four people packed in a 6 gallon bucket with other items added.)


Remember, when the SHTF, we will be very busy and just may be low on fuel.  Most of these recipes can be ready in less than 20 minutes saving that fuel and the jars or pouches will make the storage area more efficient.  Good luck.  Experiment and have fun.



Start now to make sure you are staying prepared.


Via :  thesurvivalistblog

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DYI MREs – Bug Out Bag Meals

Guest post by Bam Bam

I got a food saver yesterday and I have wasted no time putting it to use. The first project was to seal up 25 lbs. of NY Strip that I bought on sale.

The second project, the subject of this article, was to put together some shelf stable meals for our BOBs. The requirements were that the meals had to be nutritiously balanced and significantly cheaper than MREs. And I wanted the foods to be as close to our ordinary diet as possible so we don’t suffer digestive shock.

I got the inexpensive part down—the meals averaged out to about $3.33 per meal (for one person) with the dinners being slightly more expensive than breakfasts or lunches. The nutritious part still needs work. The inexpensive part was achieved largely by shopping at the dollar store and buying things from Publix BOGO.

For example, I purchased Monet crackers at the dollar store for less than half the price of our grocery store—same brand, same size, half price. To improve upon the nutritious part I plan on replacing the processed food with food from my garden that I dehydrate myself. This is going to be my next big step in meal planning—to take the meals in a jar idea to an all-new level.

(It is absolutely true that there is a learning curve to prepping. You start out by buying stuff that you will need. Then you refine your inventory and get into long-term food storage items. Then you actually learn to make/grow the stuff yourself and how to process it for long-term storage.)

I came up with some ideas that are worth sharing. The best breakfast idea I came up with is to put our regular cereal (Honey Bunches of Oats) into a food saver bag, and add dehydrated banana chips (another dollar store find) and two tablespoons of powdered milk. We can just add water to the bag, stir and eat right from the bag. (What I really want to do is learn to make my own granola from Mormon oatmeal, and then make my own trail mix and food saver that.)


The other important breakfast idea was to include Emergen-C Super Orange electrolyte replacement packets. You pour the packets into a cup of water and drink. I live in Florida and it is very easy to get dehydrated and loose electrolytes. I have also included salt and sugar packets in each meal. (This combo is known as “poor man’s Gatoraid.)

Lunch was more of a challenge. I opted to go with foil packs of premade tuna or chicken salad. (I got these on sale at Publix.) Then I placed individual servings of crackers in food saver bags and sealed them up. (Note: If you have a Food Saver you don’t have to buy the expensive pilot crackers for Emergency Essentials—you can buy cheap dollar store crackers and seal them up—no oxygen, no going stale.) The other lunch option was Top Ramen and canned chicken. I would like to get some freeze-dried veggies to add to the mix. (My dehydrator will be going full speed this year.)

For dinners I planned either Bear Creek chili with crackers or Korr Sides. The Korr sides are somewhat nutritious (they at least have green specks that resemble broccoli) but they take 15 minutes to cook. I am thinking that I can improve upon the Korr Sides by dehydrating my own veggies and adding minute rice and a bouillon cube. I have planned on supplementing the Korr Sides with canned chicken.

In the future, I would like to dehydrate my own chicken. I think this would give me more versatility. I have 80 lbs. of Zaycon Food boneless, skinless chicken breast (antibiotic free and hormone free) on the way (for $1.79 lb. – Whoot! Whoot!). I want to try my hand at cooking and dehydrating my own chicken.


Each meal is individually vacuum sealed so as to save space. Each meal contains eating utensils, extra napkins, salt and pepper, a drink mix packet and an individually wrapped wet wipe. I have added to the calorie count of meals by adding granola bars, power bars and Cliff bars. The lunches and dinners also have desserts: cookies, candy, chocolate bars, and brownies. I have not included gum in any of the meal bags, as we have gum packed in our BOBs already.

In terms of calories, I have tried to make each meal at least 800 calories. If we do have to bug out (hopefully in the vehicles so we don’t have to carry all this food on our backs), we will likely be under considerable stress. Having plenty of food is a good idea. It is very likely that we will encounter good Christian folk who need help; so having a little extra will be a good thing.

These meals will be supplemented with boxes of water and we have Berkey Sport water filters. If we are traveling by vehicle, we will have cases of water.

A central problem with this meal plan is cooking planning or rather fuel planning. (If we can remain at home, our preferred option, cooking will not be an issue as we have a gas stove and a propane camping stove with extra propane tanks (and the converter necessary to run a camping stove from a large tank of propane). And we have a forest behind our house for long term cooking needs.) If we bug out, cooking will be an issue. I can warm water for the coffee, oatmeal and grits using a candle and a camp cup. I have some fire bricks for cooking that are supposed to last half an hour. But I have not tested these yet. Another possibility is the cat food container stove fueled by alcohol. If we are forced to bug out, I need to come up with a better way to cook the Korr Sides.

Do you all have any recommendations?

Below are the meal bags I have put together: breakfast, lunch and dinner for three days for the two of us. Since diversity is essential, I would love to hear your ideas. What food items do you have in your BOB? How do you plan to cook these items?

Since getting my hands on a food saver, I have come to an appreciation of a whole new level of prepping. Before I got the food saver, our BOBs contained mostly snack foods—peanuts, jerky, granola bars, etc. But I would not want to be around myself if I hadn’t eaten a meal in three days. I don’t think my family would want to be around me either. So my new focus will be on improving the nutrition of our BOB meals. It would be nice to reduce some of the weight as well. I would estimate that our meal bag weighs 25 lbs. I have some 5-gallon buckets that I am going to clean out. I will put our BOB meals in easy-to-carry buckets.

The next step in meal planning will be to pack meals for our dog and our four cats. I think we are going to need a separate BOB for our pets. That is on the “To Do List” for next week. Check list: canned cat food, dry cat food, dog food, dog cookies, and catnip to keep my cats totally stoned out of their minds. LOL

What do you think?


Day 1

  • Oatmeal (3 packets)
  • Granola Bar
  • Yogurt Bar
  • Coffee (Folgers Singles)
  • Sugar packets
  • Electrolyte replacement drink packet (Emergen-C)

Hard candy

Day 2

  • Grits (3 packets)
  • Granola Bar
  • Yogurt Bar
  • Coffee
  • Sugar packets
  • Electrolyte replacement drink packet
  • Hard candy

Day 3

  • Cereal (with banana chips and milk powder)
  • Granola Bar
  • Yogurt Bar
  • Coffee
  • Sugar packets
  • Electrolyte replacement drink packet
  • Hard candy


Day 1

  • Tuna salad foil pack
  • Crackers
  • Chicken Noodle Soup (packet)
  • Power bar
  • Raspberry tea packet
  • Hard candy
  • Fun sized chocolate bars

Day 2

  • Chicken salad foil pack
  • Crackers
  • Chicken noodle soup (packet)
  • Power bar
  • Raspberry tea packet
  • Hard candy
  • Fun sized chocolate bars

Day 3

  • Tuna salad foil pack
  • Crackers
  • Top Ramen
  • Lemon aid packet
  • Freeze dried pineapple
  • Power bar
  • Hard candy
  • Fun sized chocolate bars


Day 1

  • Korr Sides: Rice and Broccoli
  • Canned chicken
  • Crackers
  • Raspberry tea
  • Fun sized chocolate bars
  • Cookies

Day 2

  • Bear Creek Chili
  • Crackers
  • Beef jerky
  • Raspberry tea packet
  • Fun sized chocolate bars
  • Cookies

Day 3

  • Korr Sides: Noodles and Broccoli
  • Canned chicken
  • Crackers
  • Raspberry tea packet
  • Fun sized chocolate bars
  • Brownies


Start now to make sure you are staying prepared.


Via :  thesurvivalistblog

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BREAD with No Grinding, No Kneading, No Electricity, No Problem!

Guest post from our friends at http://foodstoragemadeeasy.net

During our annual 7 Day Challenge last month one of the days we were practicing living without electricity and had to make bread. I knew I had a busy day ahead of me but I still wanted to accomplish the task, so I decided to try an experiment. I researched some no knead bread recipes and found that most of them depended on cooking at a high temperature in order to achieve a thick, crunchy “artisan” crust. I decided to tweak a few of these and make them my own and cook it in the Sun Oven. So here is how it went!

No Knead Bread Recipe

3 cups of all-purpose flour
1/2 teaspoon instant or rapid rise yeast
1 3/4 teaspoon kosher salt
1 1/2 cups cool tap water


Stir together all ingredients with a fork in large bowl. It will be very sticky.

Let stand covered in Saran Wrap for 12-18 hours. It will get very large!

Use a spatula or bread scraper and remove from bowl onto a floured surface. Shape into a large ball with floured hands. Place on wax paper and let stand for 30 minutes.

Place a 3 quart pot into your sun oven while the oven warms up. Bring inside and place the wax paper and dough right in the pot, put the lid on and place in the sun oven.

Cook for about an hour and a half or until done.

The bread won’t get that dark crusty look like a traditional artisan loaf but it is a great consistency with a thin crispy-ish crust. So delicious!



Start now to make sure you are staying prepared.



Via:  foodstoragemadeeasy

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Make a super cocoa mix from storage foods – Improve your memory

Hot cocoa seems to taste better in an artisan cup.


Hot cocoa is a definite comfort food for many of us. Here’s how to make a cocoa mix from storage food, and tweak the recipe to make it a more healthy drink.

I love it when a scientific study re-enforces something I’d like to believe.

That’s what happened when I came across a Harvard Medical Study that suggests drinking two cups of cocoa per day significantly increases memory in older adults.

According to the study, drinking two cups of hot chocolate a day may keep the brain healthy and prevent memory decline in older people by preserving blood flow in working areas of the brain.

Farzaneh A. Sorond, lead author and member of the American Academy of Neurology, told the press:

“As different areas of the brain need more energy to complete their tasks, they also need greater blood flow. This relationship, called neurovascular coupling, may play an important role in diseases such as Alzheimer’s.” (Click on Harvard study to read the complete article.)

Regardless of the potential health benefits, there’s nothing like hot cocoa after a day of skiing, snowshoeing or working outside in cold weather. Mix these dry ingredients, measure it into one cup mixes, and carry in a sandwich bag. When you’re ready for a hot drink, just add it to hot water.

Here’s a cocoa recipe that makes use of your storage foods.

Instant Cocoa mix

4 cups bakers cocoa mix

8 quarts dry instant powdered milk

2 cups coffee creamer

3 cups powdered sugar

In a large container, mix all ingredients and cover with a tight fitting lid.

To serve, bring one cup of water to a boil, stir in 1/4 to 1/3 cup of instant cocoa mix, stir and serve hot. For a vanilla flavored cocoa, add 4 tablespoons vanilla powder. From “Jan’s Fabulous Food Storage Recipes: Converting Stored Foods into Useable Meals” by Jan LeBaron.

To make the drink healthier add cinnamon, which reportedly moderates blood pressure and peppermint, which aids in digestion. Chili powder is said to calm arthritis, may ease headaches and helps with insulin control. Start by adding 1/8 to 1/4 teaspoon of each to every cup of cocoa and adjust the seasonings to your personal preferences.


Start now to make sure you are staying prepared.



Via: survivalcommonsense


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