Tag Archive: bread

How To Store 1 Year Worth Of Food

A primary concern of most preppers, food storage seems easy. But have you tried living for a year on the stuff that you stored in your pantry? Survival food storage is actually somewhat of a science because you need to store the right amount of calories and have sources of protein, carbs, fiber and fat. Having a year worth of food is like an insurance policy and I don’t know about you, but it makes me sleep really, really well.

You need to calculate your calorie needs. You will need to do the calculations for each family member and take into account their preferences, as well as any allergies that they may have.

When figuring out how many weeks or months worth of food you have stored, you need to make sure you include “calories per person” in you calculations. Different members of your family have different calorie needs. Although the traditional recommendation from the FDA is the 2000 calorie diet, it is likely that it does not fit the needs of any of your family members precisely. Younger children will need fewer calories and people who do physical work will need more. Overweight people can handle a reduced calorie intake to lose weight and a slightly higher one to maintain their health weight.

You don’t have to have the full amount of calories you need every day.  People can survive weeks without food. However, you do need to know your limits and your family members’ limits. Going without sufficient food for too long will cause dizziness, headaches, stomach aches and, ultimately, malnutrition. A starved organism eventually begins to break apart the fat tissue to fuel itself. When all of that is gone, it will move on to the rest of the tissue types. A starved human body has to be slowly returned to the normal amount of food. Try to not dip below 1200 calories per family member to avoid crashing and debilitating effects of malnutrition.

To figure out how many calories your family needs daily (and subsequently to figure out how much food to store), you can use 2 methods. You can either estimate the calories at, say, 1500 calories across the board per family member and multiply that by the number of family members or you can calculate the needed calories scientifically by using what is called the Mifflin-St Jeor Equation. The equation calculates the basal metabolic rate, which means that it is assumed that the person stays at rest the entire day. Keep in mind that these rates are just the basis and add calories for each family member based on the amount of energy they exert. The equations for men and women are below. Keep in mind that you need to express weight in kilograms, height in centimeters an age in years to arrive at the correct answer.

For men: (9.99 x weight) + (6.25 x height) – (4.92 x age) + 5

For women: (9.99 x weight) + (6.25 x height) – (4.92 x age) – 161

To convert inches to centimeters, go here: http://www.convertunits.com/from/inches/to/cm

To convert pounds to kilograms, go here: http://www.convertunits.com/from/pounds/to/kg

When figuring out how much food to stock, keep in mind that when it comes to nutrition, it is not just the number of calories that counts, but where the calories are coming from. For example, you don’t want to stock only noodles and oil, despite the fact that they come with a high number of calories. Good nutrition involves a balance of protein, and complex carbs, with a little bit of simple carbs (or simple sugars). You also want to make sure that you provide your family with a diet that offers at least the minimal necessary amount of fiber, vitamins and minerals.

Try using both estimation and calculation to figure out how many calories your family needs daily. How many calories worth of provisions will you need in your first year?


Based on my experience, you will spend about $1000 per person for a year’s worth of food for approximately 1900 calories per day. It may be higher or lower depending on how many calories you want to provide and what sources you choose to use to provide them.

Below is the list of top items to store. They have high caloric and nutritional value.

  1. Long grain white rice provides 1500 calories per pound and has better caloric value than brown rice.
  2. Enriched pasta noodles provides approximately 1700 calories per pound, although this number fluctuates depending on the brand.
  3. Dry beans provide about 1300 calories per pound and are rich in protein and fiber. Buy a variety of dry beans: pinto, black, kidney, lima, northern.
  4. Cornmeal contains approximately 1600 calories per pound and is great for all sorts of good stuff, especially breakfast.
  5. White flour has near 1500 calories per pound and is also very versatile.
  6. Oatmeal provides 1700 calories per pound.

These are your basic “filling”, “carby” foods. By all means, feel free to add brown rice, dry potatoes and other dry cereal types to the mix. Keep in mind that whole wheat flower does not store for very long.

Next are the other necessities, like sugar, salt, yeast and oil, as well as meats and canned, dehydrated or freeze dried produce.
Sugar and salt are important preservatives and I recommend you store 50 pounds of sugar per person (that’s more than you need for a year by the way) and always have 20 pounds of salt on hand (you can buy rock salt in bulk and grind you own. It is great for preserving meat, and will be useful in an extended disaster scenario.

The easiest way to store 1 year worth of food without breaking the bank:

  1. Obtain storage supplies: Mylar bags or Mylar wrap, 5 gallon buckets, other jars and containers.
  2. Buy a few bulk bags of rice and beans.
  3. Buy rock salt and sugar.
  4. Watch the sales and obtain other survival foods when they are sold at significant discounts. For example, grocery stores will frequently sell baking supplies at deep discounts around the holidays; spices and marshmallows are cheaper during the grilling season, etc. Each time you shop, try to buy 1 week worth of certain food group for survival needs.

Use the caloric values I provided to figure out how much rice, beans and noodles your family needs to cover its caloric needs for 1 year and begin obtaining these products.


Also check out:


A Year of Supplemental Food Storage for $300 for a family of FOUR !

A Famine Menu — A Bare-Bones Food Storage Plan

11 Emergency Food Items That Can Last a Lifetime

Lentils: Superfood to Stock Up

Essential Items for a Long Term Food Supply

Surprisingly Great Emergency Flour Tortilla Recipe

Food Storage Restaurant-Style Tortillas

How to make chicken fajitas with storage foods



Start now to make sure you are staying prepared.

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When Man Becomes Zombie

I must have watched this video about 10 times in a row. It terrifies me every single time, but I still watch it. I can`t help it. You don`t get to see people acting like starving wolves every day. It`s shocking, like an exotic disease that us, Americans, can only see on Discovery Channel. But the truth is… this has happened here, in USA, a million times. And it will happen more and more often, as soon as the food crisis ravages stores and supermarkets and food prices hit new records.

This is what happened in Haiti, after the 2010 earthquake, when trucks came loaded with food and started handing it out to hungry residents.

It`s not a matter of if, but of how soon? And I`ll show you exactly why.

It all started with an article I read on shtfplan.com, “Zombie Entertainment: A Lesson in Cognitive Dissonance and the Red Pill”. Sounds very complicated, but the idea behind it is very simple: in extreme situations, people forget how to be people and become animals. Zombies, if you like, since it`s fashionable.

It`s a proven scientific fact: when confronted with uncomfortable, surprising situations, people are more likely to engage into immoral, violent behaviour. According to Kimberly Paxton, the author of the article, this is called “cognitive dissonance“, one of Dr. Festinger`s behavioral theories.

It can be described as a powerful mental discomfort when a person is caught between two opposite (or different) values: the reality that requires a behaviour society would normally reject… and his/her moral belief system.

Want to guess which one of these two completely vanishes? It`s the moral system, because it gets in the way of survival. Unconsciously, your mind blocks your principles, your values, your education… and unleashes an animalic behaviour that will help you survive. How scary is that? Imagine that, in half a second, everything you knew about yourself disappears and Dr. Jekyll suddenly turns to Mr. Hyde.

Something like this:

[youtube http://www.youtube.com/watch?v=rivL5KYeBvk?rel=0&w=560&h=315]

The classic Black Friday compilation. Starts off alright, people laughing and having fun, waiting to get in the store and buy lots of stuff they don`t need… and then… hell breaks loose. Men, women, children, elders… they all fight, bite, swear, yell and threaten each other. And all for a few useless items on sale. Can you imagine what these people would do if they had NO food, NO water and NO power?

They take over YOUR town.

New Orleans was kneed down by looters after Katrina had already ravaged the city. People who once were friends and neighbors started breaking into each other’s homes and looted like there was no tomorrow.

Right now, you might not be able to picture just how easy it is to turn from a respectable human being to an animal blinded by hate. But, as it has been proved over and over again for centuries… all it takes is a frantic mob, the feeling you`re under pressure and someone to start a fight or break a window… and there you go! Chaos sets in.

And it doesn`t even have to get that tragic for the fight to begin… People start acting like beasts the minute they`re pulled out of their comfort zone. And Hurricane Sandy showed us that, better than ever. Just look at what happens right here, in the U.S, when gas becomes rare and precious:

[youtube http://www.youtube.com/watch?v=yqSGgBzpHEY?rel=0&w=560&h=315]


That was filmed about a month and a half ago. Not during Medieval times. Not for the movie Fight Club. And it`s not some candid camera kind of prank, either. It`s for real. Somewhere, at a gas station in New York, people were attacking each other like mad men, because they were frustrated from sitting in line for gas!

So why are we even surprised when we read something like…

“As the small amount of food ran out, the survivors debated whether they should eat the pilot (who had previously died from a head injury).

We thought about the pilot, I don’t know how to say it … to feed ourselves from him. We thought about this, but some people were not in agreement because the situation was already so extreme,” Suazo said.”

That sounds absolutely gruesome, doesn`t it? And it`s remarkably similar to that plane crash in 1972, when members of an Uruguayan rugby team actually fed on their friends and teammates to stay alive. When I first heard of this, many years ago, I was disgusted and couldn`t even imagine what kind of monsters would do that for their own survival. And then, in 2008, I read the news on the Chilean plane crash… and somehow, the picture became clearer.

I realised people will never be people when dealing with disasters or crises. Not ever! Not because humanity isn `t evolving, but because there`s a stronger urge deep down that takes over like a demon, to make sure we survive.

Unfortunately, this is a burden we have to bear. And, to keep it under the surface, we must prepare for the coming crisis, before we find ourselves losing control. There`s no need to fight the demon. You just have to lock it inside.

Via: myfamilysurvivalplan

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Ways to Naturally Make Yeast

Where would we be without the discovery of yeast? Fresh, puffy bread would be non-existent, and need I not mention the fact that beer, wine and alcohol products would cease to exist. Of course, all yeasts were not created equal. Some yeasts are made for making bread and baked goods, and some yeasts are made for distilling spirits.

Knowing ways of making this essential prep would be beneficial to anyone trying to live off of the food supply they have. Grains, vegetables and fruits are three of the easiest ways to find yeast. Some have even used herbs to get their yeast.

How Does It Work?

Did you know that yeast is actually alive on plants? As long as it has warmth, moisture, and food to grow, it will stay alive. Fruits, vegetables, herbs, and all edible sources have yeast living on it’s surface.

As a result, using different produce will add to the flavor of the bread you make. Simply by soaking the produce in water, you can separate the yeast and use the water it is floating in. The water and yeast actually start the fermentation process that when mixed with flours creates that desirable baked good we love so much. This fermented concoction is also called a bread starter by some.

By using this method, however much water the recipe calls for is how much water to soak the fruit, vegetable, herb or grain in. Those that have used this method rave about raisins as being one of the best fruits to use for acquiring yeast.


In the book, The Little House Cookbook, Ma Ingalls explains how she ferments her bread dough using what she has on hand,”You start it by putting some flour and warm water in a jar and letting it stand till it sours…”Then you use it, always a little. And put in the scraps of biscuit dough…and add warm water, and cover it and just set it in a warm place.”

Because yeast is already present on grains, when combined with water, the yeast will separate from the grain. As a result of the soaking process, the combination will begin to ferment.

To create this starter you will need:

1 1/4 unbleached all-purpose white flour

1 cup of warm water

Glass jar with lid or piece of cheesecloth

Mix flour and water in the jar and let stand until the batter bubbles and rises. This may take anywhere

from overnight to a week!


Wild yeast naturally lives on potatoes as well, making this a popular choice for making alchols, such as vodka. According to the article,”Home Made Yeast: Making and Using Yeast For Bread,” the author states that using potatoes to make yeast starters dates back to 4,000 B.C.!

Yeast Starter 1

one medium potato (peeled)

4 cups water

1 tsp. salt

1 tsp. sugar

Boil potato in the unsalted water until done. Drain, but save the water. Mash potato then add sugar and salt. Cool to lukewarm, add enough potato water to make one quart of mixture. Cover and set in a warm place and let ferment. If you like, you can add a package of store bought yeast to speed up the process, but it will be just as good if allowed to ferment without the yeast. This recipe is about right for a large family requiring more than one loaf at a baking.

Yeast Starter 2

one potato (about the size of a large hen egg)

3/4 cup potato water

2 Tbsp. sugar


Boil potato, drain and save potato water (unsalted). Mash potato well, and then add potato water, sugar and enough flour to make a fairly stiff batter or soft dough. Keep in a warm place until well fermented.

Then put in a wide mouth jar and cover loosely–never use a tight fitting lid. In about five or six days it should be ready. Old-fashioned Light Bread from Everlasting Yeast Starter. In order to make bread from the starter first set the sponge. To do this, use the following ingredients:

Yeast Starter 3

1-1/2 cups potato water or sweet milk

1 Tbsp. sugar


Get a large bowl and put the starter, potato water or sweet milk (heated to a little more than lukewarm), sugar and enough flour to make a stiff batter. Beat well, cover loosely and set over night in a warm place.

The next morning the mixture should be nice and bubbly. If it isn’t, no use going any further. You’ll have a flop!

If the sponge is bubbly, take out of this mixture the starter you want to keep for the next time you make bread. Put it in a wide mouth jar and Put in refrigerator. You’ll probably want a lid on it because the odor will transfer to other foods but don’t put it on too tightly.

Fruit Yeasts

Many fruits can be used to make yeast for bread. Oranges, apples, grapefruits, grapes and even dried raisins all have traces of yeast on them. Using yeasts from fruits will create different flavors to the breads that you make. Skins of fruit can be used as well as cores of apples and even tomatoes. The only fruits that should be avoided are kiwi, pineapple and papaya. These fruits contain actinidin, an enzyme that breaks the dough down and it creates a sticky mess.

3-4 tbls. raisins (or any fresh or dried fruit), bottled water, clean jar

Place raisins in clean jar and pour bottled water into the jar until it is 80% full. Loosely cover the jar and leave at room temperature. This process should take a few days. You will notice small bubbles and “activity” occurring inside the jar. At this point, all the raisins should be floating at the top. The jar should smell like wine. Once it is done, store in the refrigerator.

Tip: Adding 1-2 tbls. of honey or sugar to your mixture speeds up the fermenting process and leads to a better result.

Potato Flake Sourdough Starter

This sourdough recipe is similar to the Amish Friendship Bread and is a really yummy starter that you feed like you do other sourdough. (For those of you who have the Dining on a Dime Cookbook, you can find this recipe on page 88.) These starters are fun to start and I have done them off and on over the years but, I must warn you, you must not become emotionally attached to them!

I’m afraid I treated mine too much like a family member. I even called him Herman. I got quite stressed if I forgot to feed him. Then, if I didn’t get a chance to bake him I felt so guilty if I had to throw part of him away. When I really couldn’t use him anymore, what was I to do with him? Should I let him die a slow death in the fridge or throw him in the trash to die an even more cruel death. I really was torn. : ) : )

Ever since I had to kill my first Herman, I haven’t had many others. It was too emotionally exhausting for me. Now you know I have gone off the deep end.

This recipe can be used to make not only bread and cinnamon rolls but also dinner rolls and pizza dough.


1 pkg. or 1 Tbsp. yeast
1 cup warm water (110°-115°)
1/2 cup sugar
3 Tbsp. instant potato flakes

To make starter:

Mix starter ingredients in a glass jar or container. Cover loosely and let stand 24 hours at room temperature. Put in the refrigerator for three to five days. On the fourth day, feed it with 1/2 cup sugar, 3 tablespoons potato flakes and 1 cup water. Stir and keep at room temperature for 24 hours. You will use 1 cup of the starter to make the bread. Store remaining starter in the refrigerator and feed every four days. (If you don’t make bread, discard 1 cup starter at each feeding.)


1/3 cup sugar
1/2 cup oil
1 1/2 cups warm water (110°-115°)
1 Tbsp. salt
1 cup starter
6 cups flour

To make bread:

Stir together all the ingredients except flour in a 4-quart mixing bowl. Add flour a little at a time to the other ingredients, mixing well. Knead 5 minutes. Put dough into a large, greased bowl. Turn dough to grease the top. Cover bowl with aluminum foil. Let rise at room temperature overnight for at least 8 hours. Punch dough down. Turn out onto a floured board and knead. Divide into 3 parts and shape into loaves. Put into 3 greased loaf pans*. Brush tops with oil. Cover with a paper towel and let rise 4-5 hours longer. Bake at 350° for 30-40 minutes. Brush with butter and remove from pan. Cool and keep covered. Cinnamon rolls, pizza dough and rolls can also be made with this dough. Makes 3 loaves.

*If you don’t have 3 loaf pans, place in 2 pans and make the rest of the dough into rolls or cinnamon rolls.

Without yeast, our lives would be void of many of our day-to-day products. Getting back to the basics and learning how to make yeast yourself will give you an invaluable skill to hold onto and share with others. Using different produce such as oranges, potatoes, herbs and grains is not only a great science experiment, but a way for you to play around with the flavors of your favorite bread recipes.

via:  readynutrition

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Food Scarcity: A Ticking Time Bomb

According to the United Nations, world grain reserves are so dangerously low that severe weather in the United States or other food-exporting countries could trigger a major hunger crisis.

Check the labels on the food you buy the next time you’re in the supermarket; you’ll see that it has traveled a long way to get to you. The sad truth is that the majority of food products we buy are not produced locally. They came from countries such as China, Taiwan, Mexico, Brazil, Peru and Italy. This has significant consequences for us because it makes us dependent on these foreign countries.

If we don’t purchase our food locally, then we must rely on the world’s economic stability and the food transport chain sustaining us. As the price of fuel goes up, the price of food goes up along with it. Wages don’t go up at the same rate as inflation, so people must sacrifice in other areas just to buy food.

An alarming 17.2 million households are on food stamps right now. What good are food stamps if there is no food to purchase? These food shortages will be so extreme that the government won’t be able to bail out anyone. The food simply will not be available.

We Have Hunger in America

Fourteen million children in the United States already go to bed hungry every night. Families can’t pay their bills, and they have stopped spending money. This causes a domino effect in which businesses will be forced to lay off workers. Without enough jobs, food will be the greatest currency we have. If we have bulk food stored away, we can barter with it if necessary. In a time of crisis, food will be more important than money.

When the shortages hit our hometown grocery stores and we are paying double or triple for food, we will wish we had listened and squirreled away some extra food for hard times. This is why it is so extremely important to obtain a stockpile of bulk food. We can rely only on our own stockpiles.

Prepare For The Coming Food Shortage By Stockpiling Food

Grow your own food: You can do this in a very small space. I have heard of people growing enough food to feed their families on their balcony in an apartment. You need to get non-GMO seeds (those that are not genetically modified) so you can grow your own food and save the seeds each year. Learn how to bottle, dehydrate and preserve the food that you grow.

Buy locally grown food: We all need to know where we can get locally grown food. If you support local farmers, then they will not be forced to export their food to other countries in order to survive. Having good relationships with food suppliers is an asset in hard times. You can add to your own garden food by purchasing extra items from the farmers.

Stock up on food: You absolutely must start to stockpile reserves of food for your family. Fall is a great time to stock up on extra food because there are case lot sales going on in the supermarkets. Fresh apples, potatoes, onions, carrots and winter squash are available and can be purchased to stock up for the winter. Store these fresh foods in a cool place so they keep well.

The most important foods you should stockpile are things that have a long shelf life.

Foods That Store Well

  • Canned foods such as vegetables, fruits, meats, soups, juices.
  • Whole grains and rice (non-GMO).
  • Dried beans and legumes.
  • Pastas and cereals.
  • Dried foods such as powdered milk, dried eggs and dried cheese.
  • Dried fruits and vegetables.
  • Herbs, spices and seasonings.
  • Honey and other sweeteners.
  • Baking items like baking powder, soda, yeast and salt.
  • Olive oil stores the longest.
  • Water (1-gallon per person per day).

Non-Food Items To Store

Ready-To-Eat Meals (Just Add Water)

An emergency could last from three days to three months. I believe we need to have quick, easy meals that don’t require much effort to make. There are several companies selling premade meals. Meals that have all the ingredients in them and you just add water and cook them for 15 minutes. I especially like the ones called Go Foods. The name stands for On The Go Foods for families. The things I like the most about these meals are that they are healthy, quick to fix (15 minutes), and the shelf life is 15 to 25 years. There are no chemicals, additives, preservatives, dyes, trans fats, hydrogenated oils, GMO foods or MSG in their meals or food items.

Via: personalliberty

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Top 5 Reasons Why Cast Iron Is The Greenest Choice For Non-Stick Cooking

Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly.

When my friend was a bride, her Granny gave her two of her cast iron skillets. A tiny, 6 inch one for making cornbread for two; and a 12 inch skillet for everything else. She told her all she’d ever need to be a good cook was those two skillets, a sauce pan, a stock pot and a casserole dish. And in a pinch, she said, she didn’t really even need the casserole.

Cast iron has been around for hundreds of years. Before fancy teflon cookware was even a notion, cast iron was the standard for good cooks everywhere. Dependable, that’s what cast iron is. It will last for centuries if properly cared for, and it has a natural non-stick surface that’s eco-friendly. You can bake a pan of cornbread, scramble some eggs, make your favorite vegetarian black bean chili or sear a perfect steak. Cast iron cookware is the definition of all-purpose.

If you don’t already have a cast iron skillet, here are a few reasons to go to your nearest resale shop or garage sale and begin looking for one. You won’t regret it.

Top 5 Reasons Why Cast Iron Cookware Is So Green…

Cast iron is naturally non-stick.
Properly seasoned (see below) nothing will stick to it. Cast iron eliminates the need for the costly, toxic chemicals used to create the non-stick surfaces in modern cookware.

Eco-easy clean up. All cast iron cookware requires for clean up is hot water and a stiff brush, so you avoid any harmful chemicals in detergent or solvents.

Cast iron can take the heat.
It can withstand much hotter temperatures and will distribute the heat more evenly than traditional cookware. And since it holds heat well, you can use less energy to cook. Plus it’s perfect for outdoor cooking. Just remember that cast iron gets hot. so use an oven mitt when handling a hot pan.

It’s a great upcycling opportunity.
Don’t ever worry about buying a cast iron skillet or other cast iron cooking vessel—like a dutch oven—from a resale shop or garage sale. Even if it looks rusty and dirty, it can be cleaned and re-seasoned and continue on cooking, forever.

It’s good for you. Cast iron cookware leaches small amounts of iron into food, so you get a little extra iron each time you use it.  Almost anyone, especially women in their child bearing years, will benefit from this.

How To Properly Season Cast Iron Cookware

First, wash your cast iron cookware. This is the only time you will need soap to clean it, but you want to be sure you remove any dust or dirt. If you have a brand new cast iron piece, you will need to do this to remove the wax coating that is on it to keep it from rusting until it’s seasoned.

Coat your piece in some type of oil.
Cast iron has a porous surface. The seasoning process will fill and smooth the surface to make it non-stick. Some type of oil is used to facilitate this process. I use Crisco vegetable shortening. Traditionalists would use lard. You can use plain old cooking oil, too, but you will get better results with Crisco. You want to coat the entire cooking surface with the shortening.  Don’t glob it on, but every nook and cranny should have a nice, medium layer of shortening. Use about as much as you would use to coat a cake pan for baking.

Bake it in the oven.
Next, you just pre-heat your oven to 350 degrees and put your cast iron pan in for an hour or so.  After heating, turn off the oven and let it cool completely while still in the oven. Then it’s ready to go!

Heating the cookware creates the oxidation that prevents rust and makes the surface non-stick. Some cast iron users advocate heating the pan slightly before applying the Crisco to ensure that the pan is completely dry and to open the pores of the pan before seasoning. Not a bad idea, but remember cast iron gets HOT.  Use oven mitts.

Newly seasoned cast iron will take on a dark brown coating. After long use, it will become glossy black. The non-stick properties of the pan will increase with time and use, so use your cast iron often. Remember, seasoning is a process. Even though cast iron can be used immediately after the first seasoning, your cookware will get better and better over time.

How do I re-season a used cast iron piece? If you buy a cast iron piece second hand, the process is still basically the same to re-season it, with one exception. First wash it in hot soapy water, as above. Then I put it in my oven on the highest setting (or on the self-cleaning setting if you have one) and let it bake for a few hours without any oil or shortening. This will remove any rust and the old seasoning. Let it cool, then follow the steps above to re-season.

Caring For Your Cast Iron Cookware

After each use, clean your piece with very hot water and scrub with a stiff brush to remove any particles left behind.  Don’t use soap, it will remove the seasoning.  After you scrub the pan, give it a light coating with some Crisco or vegetable oil and store it in the oven.  Why?  Because the oven will have less moisture, this will help keep your cast iron from ever rusting.  Plus, each time you use your oven is an opportunity to further season your pan.  Even if you take your cast iron pan out while using your oven, give it a light coating of shortening before putting it back in the warm oven.  Especially if it’s a new piece, this will help develop the seasoning further.

Via: greenopolis

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The Top 100 Items to Disappear First During an Event.

You could also call this “The Top 100 Things you should start stocking up on.

” Even if you don’t need more than 2 (you should always have 2 of everything) each item on this list will be great for bartering.

No Particular Order.

  1. Generators (Good ones cost dearly. Gas storage, risky. Noisy…target of thieves; maintenance etc.)
    2. Water Filters/Purifiers
    3. Portable Toilets
    4. Seasoned Firewood. Wood takes about 6 – 12 months to become dried, for home uses.
    5. Lamp Oil, Wicks, Lamps (First Choice: Buy CLEAR oil. If scarce, stockpile ANY!)
    6. Coleman Fuel. Impossible to stockpile too much.
    7. Guns, Ammunition, Pepper Spray, Knives, Clubs, Bats & Slingshots.
    8. Hand-can openers, & hand egg beaters, whisks.
    9. Honey/Syrups/white, brown sugar
    10. Rice – Beans – Wheat
    11. Vegetable Oil (for cooking) Without it food burns/must be boiled etc.,)
    12. Charcoal, Lighter Fluid (Will become scarce suddenly)
    13. Water Containers (Urgent Item to obtain.) Any size. Small: HARD CLEAR PLASTIC ONLY – note – food grade if for drinking.
    14. Mini Heater head (Propane) (Without this item, propane won’t heat a room.)
    15. Grain Grinder (Non-electric)
    16. Propane Cylinders (Urgent: Definite shortages will occur.
    17. Survival Guide Book.
    18. Mantles: Aladdin, Coleman, etc. (Without this item, longer-term lighting is difficult.)
    19. Baby Supplies: Diapers/formula. ointments/aspirin, etc.
    20. Washboards, Mop Bucket w/wringer (for Laundry)
    21. Cookstoves (Propane, Coleman & Kerosene)
    22. Vitamins
    23. Propane Cylinder Handle-Holder (Urgent: Small canister use is dangerous without this item)
    24. Feminine Hygiene/Haircare/Skin products.
    25. Thermal underwear (Tops & Bottoms)
    26. Bow saws, axes and hatchets, Wedges (also, honing oil)
    27. Aluminum Foil Reg. & Heavy Duty (Great Cooking and Barter Item)
    28. Gasoline Containers (Plastic & Metal)
    29. Garbage Bags (Impossible To Have Too Many).
    30. Toilet Paper, Kleenex, Paper Towels
    31. Milk – Powdered & Condensed (Shake Liquid every 3 to 4 months)
    32. Garden Seeds (Non-Hybrid) (A MUST)
    33. Clothes pins/line/hangers (A MUST)
    34. Coleman’s Pump Repair Kit
    35. Tuna Fish (in oil)
    36. Fire Extinguishers (or..large box of Baking Soda in every room)
    37. First aid kits
    38. Batteries (all sizes…buy furthest-out for Expiration Dates)
    39. Garlic, spices & vinegar, baking supplies
    40. Big Dogs (and plenty of dog food)
    41. Flour, yeast & salt
    42. Matches. {“Strike Anywhere” preferred.) Boxed, wooden matches will go first
    43. Writing paper/pads/pencils, solar calculators
    44. Insulated ice chests (good for keeping items from freezing in Wintertime.)
    45. Workboots, belts, Levis & durable shirts
    46. Flashlights/LIGHTSTICKS & torches, “No. 76 Dietz” Lanterns
    47. Journals, Diaries & Scrapbooks (jot down ideas, feelings, experience; Historic Times)
    48. Garbage cans Plastic (great for storage, water, transporting – if with wheels)
    49. Men’s Hygiene: Shampoo, Toothbrush/paste, Mouthwash/floss, nail clippers, etc
    50. Cast iron cookware (sturdy, efficient)
    51. Fishing supplies/tools
    52. Mosquito coils/repellent, sprays/creams
    53. Duct Tape
    54. Tarps/stakes/twine/nails/rope/spikes/

    Paracord / bailing wire
    55. Candles
    56. Laundry Detergent (liquid)
    57. Backpacks, Duffel Bags
    58. Garden tools & supplies
    59. Scissors, fabrics & sewing supplies
    60. Canned Fruits, Veggies, Soups, stews, etc.
    61. Bleach (plain, NOT scented: 4 to 6% sodium hypochlorite)
    62. Canning supplies, (Jars/lids/wax)
    63. Knives & Sharpening tools: files, stones, steel
    64. Bicycles…Tires/tubes/pumps/chains, etc
    65. Sleeping Bags & blankets/pillows/mats
    66. Carbon Monoxide Alarm (battery powered)
    67. Board Games, Cards, Dice
    68. d-con Rat poison, MOUSE PRUFE II, Roach Killer
    69. Mousetraps, Ant traps & cockroach magnets
    70. Paper plates/cups/utensils (stock up, folks)
    71. Baby wipes, oils, waterless & Antibacterial soap (saves a lot of water)
    72. Rain gear, rubberized boots, etc.
    73. Shaving supplies (razors & creams, talc, after shave)
    74. Hand pumps & siphons (for water and for fuels)
    75. Soysauce, vinegar, bullions/gravy/soupbase
    76. Reading glasses
    77. Chocolate/Cocoa/Tang/Punch (water enhancers)
    78. “Survival-in-a-Can”
    79. Woolen clothing, scarves/ear-muffs/mittens
    80. Boy Scout Handbook, / also Leaders Catalog
    81. Roll-on Window Insulation Kit (MANCO)
    82. Graham crackers, saltines, pretzels, Trail mix/Jerky
    83. Popcorn, Peanut Butter, Nuts
    84. Socks, Underwear, T-shirts, etc. (extras)
    85. Lumber (all types)
    86. Wagons & carts (for transport to and from)
    87. Cots & Inflatable mattress’s
    88. Gloves: Work/warming/gardening, etc.
    89. Lantern Hangers
    90. Screen Patches, glue, nails, screws,, nuts & bolts
    91. Teas
    92. Coffee
    93. Cigarettes
    94. Wine/Liquors (for bribes, medicinal, etc,)
    95. Paraffin wax
    96. Glue, nails, nuts, bolts, screws, etc.
    97. Chewing gum/candies
    98. Atomizers (for cooling/bathing)
    99. Hats & cotton neckerchiefs
    100. Goats/chickens

From a Sarajevo War Survivor:
Experiencing horrible things that can happen in a war – death of parents and
friends, hunger and malnutrition, endless freezing cold, fear, sniper attacks.

1. Stockpiling helps. but you never no how long trouble will last, so locate near renewable food sources.

2. Living near a well with a manual pump is like being in Eden.

3. After awhile, even gold can lose its luster. But there is no luxury in war quite like toilet paper. Its surplus value is greater than gold’s.

4. If you had to go without one utility, lose electricity – it’s the easiest to do without (unless you’re in a very nice climate with no need for heat.)

5. Canned foods are awesome, especially if their contents are tasty without heating. One of the best things to stockpile is canned gravy – it makes a lot of  the dry unappetizing things you find to eat in war somewhat edible. Only needs enough heat to “warm”, not to cook. It’s cheap too, especially if you buy it in bulk.

6. Bring some books – escapist ones like romance or mysteries become more valuable as the war continues. Sure, it’s great to have a lot of survival guides, but you’ll figure most of that out on your own anyway – trust me, you’ll have a lot of time on your hands.

7. The feeling that you’re human can fade pretty fast. I can’t tell you how manypeople I knew who would have traded a much needed meal for just a little bit of toothpaste, rouge, soap or cologne. Not much point in fighting if you have to lose your humanity. These things are morale-builders like nothing else.

8. Slow burning candles and matches, matches, matches

Via: forgesurvivalsupply, survivalcache, thepowerhour

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Simple Flour Based Recipes For Your Survival Kit

Good, practical recipes can help you make the most efficient use of basic food staples in a survival situation!

Here is some great info from: Leon Pantenburg


One my best learning experiences was serving a year in Volunteers In Service To America on the Omaha Indian Reservation in Macy, Nebraska.

My Omaha friends and I delighted in our cultural differences, but when it came to food, we all loved the traditional Omaha dishes of corn soup, beans and fry bread.

Here’s the story I was told about the food: As the Omahas were forced onto reservations in the late 1870s, they were also forced into survival mode.  The people would be issued monthly rations of flour, beans, parched corn or cornmeal and, if they were lucky, a few cattle.  That would be it until the next distribution.

So the Omahas and other tribes created recipes to use the government-issued food.  Beans were simmered with salt pork.  Parched corn became the basis of corn soup, along with some sort of meat.  Fry bread only had three ingredients.

My friend, Norma Leigh Dixon, made the best fry bread. She laughed when I asked for the recipe.

“What recipe?” she said. “You just mix flour, baking powder and water and fry it. That’s why it’s called fry bread!

Some useful recipes should be included in any prepper/survival/Bug Out backpack. It’s one thing to have staples, such as flour, but another to be able to consume them.  What happens during a survival situation, when you end up with a bag of flour, some baking powder, a campfire and hungry children?

One way to make the best use of basic food staples is to have good recipes!  Here are a couple of suggestions to make flour and water into a more tasty survival ration.

Bannock is the traditional bread of Canada and the Northwest. Native people had no access to flour prior to the arrival of European traders, although some flour substitutes existed, like wild turnips or corn, dried and ground to a powder.

Bannock actually originated in Scotland. Because bannock could be quickly prepared from readily available ingredients, and because these ingredients lasted a long time without spoiling, bannock became a staple of European fur traders and subsequently, the native people also.

Bannock recipe

1 c flour

4 tsp double-acting baking powder

2 Tbs powdered skim milk

Stir ingredients together; stir in water to make dough moist. Knead dough until smooth.  Place in greased cast iron skillet or Dutch oven and bake it about five to ten minutes over the campfire or on coals until it is brown on the bottom, then flip it, and brown the other side.

A handy way to prepare for a backpacking or hiking trip is to mix all the dry ingredients in a Ziplock bag.   Just add 1/2 cup water and knead in the bag. Then take out the dough, finish kneading and spread it in the pan.

(Practice baking the bannock by the campfire.  Put the dough in a greased skillet, and place it near the campfire, propped at about a 60-degree angle with a stick. When the side nearest the fire browns, flip the bread and brown the other side. In a pinch you could bake it on a plank!)

Fry Bread

To quote my friend Norma Leigh: “What recipe?” Use essentially the same combination of ingredients as for bannock, and fry in hot oil in a Dutch oven or skillet.  Brown on both sides and serve hot.


Hardtack is one of the original trail and emergency foods. Hardtack is simple to make, transports easily and will last a reasonably long time if stored in plastic bags or containers. The disadvantage is the bland taste, and traditional toughness.

(It only takes a few additional ingredients to turbocharge the nutritional value of hardtack. To each cup of flour in the recipe, add one tablespoon of soy flour, one teaspoon of wheat germ and one teaspoon of powdered milk. There is no difference in the taste, and these ingredients combine to make the bread a complete protein.)

Hardtack Recipe


4 cups flour (preferably whole wheat)
4 teaspoons salt
Water (about 2 cups)

Pre-heat oven to 375° F
Makes about 10 pieces

Mix the flour and salt together in a bowl. Add just enough water (less than two cups) so that the mixture will stick together, producing a dough that won’t stick to hands, rolling pin or pan. Mix the dough by hand. Roll the dough out, shaping it roughly into a rectangle. Cut into the dough into squares about 3 x 3 inches and ½ inch thick.

After cutting the squares, press a pattern of four rows of four holes into each square, using a nail or other such object. Do not punch through the dough. The appearance you want is similar to that of a modern saltine cracker. Turn each square over and do the same thing to the other side.

Place the squares on an ungreased cookie sheet in the oven and bake for 30 minutes. Turn each piece over and bake for another 30 minutes. The crackers should be slightly brown on both sides.

The fresh crackers are easily broken, but as they dry, they harden

Via: americanpreppersnetwork

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Homemade Nutella

I am kind of freaking out at the moment. In a good way. Freaking out because I have a ton of posts lined up, and I want to show them all to you NOW. I sat at my computer this morning, downing coffee and staring at all of my unpublished image folders, contemplating which one to choose. Should I sneak some syrup from one of the three shrubs that are steeping in my pantry at the moment, and photograph it before the season has passed for its star fruit? Or should I snap some pictures of the recently bottled homemade version of everyone’s favorite spicy sauce? They were all so tempting, but this nutella won out in the end. And that’s because there’s a follow-up post. One that involves nutella contained within something. And pumpkin. And maybe also the words “doughnut” and “muffin.” OH YES. Pumpkin fever is upon us, and I’m ready to embrace the madness. So please, join me — let’s loosen our belts, hide our scales, and ready…set…TREATS!

Was nutella something that you grew up with? I didn’t even know it existed until I visited Germany the summer before my sophomore year of college. At the time, I was vegetarian. And my friend Fabian’s mother was pretty much mystified. (I remember she’d bought me this block of cheese filled with vegetables — I think it horrified both me and her equally.) So for the two weeks I was there, I lived off of yogurt (that came from a room-temperature cabinet), strawberries, grey bread, veggie-free cheese, and nutella. When I returned, I excitedly recounted tales of this delicious nutty chocolate spread in a white-labeled jar with red letters, until someone finally realized what I was talking about and said, “uh, yeah, we have that here too.” Really? It’s here? Where do I get it? The grocery store?! Seriously?!? TAKE ME THERE AT ONCE.

I bought a jar the next chance I had. As soon as I got back from the store, I popped it open, spread a healthy dollop over a slice of bread, took a bite, and…it wasn’t as good. I didn’t understand. Why was it not as amazing as I’d remembered? Was their nutella different in Germany? Did it simply seem delicious in comparison to scary vegetable cheese? And then I realized, it was the bread. Sturdy, hearty, slightly sour grey bread. That’s what was missing.

UPDATE: A reader has since informed me that American Nutella is, in fact, different from European Nutella! (This is good news, because I remember being very confused when I bought the American version in a plastic container, when I could have sworn what I was eating in Germany was in a glass jar.) Read more about the difference here, and find a history and side-by-side comparison here. And, if you’re looking to get your hands on the real thing, buy it here! (Thank you again, Robi!)

With the excitement suddenly crushed by unexpected disappointment, nutella and I parted ways. I just couldn’t deal. But then, over the past few years, I’d seen recipes for homemade versions popping up on various food blogs. My intrigue returned. I’d bought hazelnuts for a batch of bitters, and when I realized I had far more than I needed, the obvious choice for the leftovers was nutella. I was excited! But I was also lacking ingredients (mainly, semisweet/bittersweet chocolate), and I couldn’t be bothered with running to the store. So I googled, “homemade nutella cocoa powder,” and found this recipe from The Kitchn. Alas, I had no canola oil. But then I realized I had something better: coconut oil. This was going to be the best pantry-friendly nutella EVER. And it almost was. Almost.

The hazelnuts were peeled and toasted with relative ease (thanks to this neat trick). Into the food processor they went, followed by the rest of the ingredients. I blended everything up, and it was looking great. I excitedly removed the lid of the food processor, stuck my finger a nice clean spoon in, tasted the end result, and…oh god…why did it taste like bitter chocolate chalk paste? What in the world did I do?? I frantically looked around at all of my ingredients, until my eyes settled on the jar of white, powdery stuff that I’d assumed was confectionery sugar. I unscrewed the cap, took a small taste, and yep…cornstarch. Awesome.

Despite the horrible, unsweetened chalkiness, I could taste the potential. Soon enough, I had more hazelnuts, a bag of confectionery sugar, and I was ready for round two. And this time, it was good. So good. I really think that the coconut oil plays a big role in taking this stuff to the next level. Oh and BONUS ALERT: It’s vegan! (Provided you can find vegan powdered sugar, which shouldn’t be too difficult to come by in any natural foods store, and possibly even in some grocery stores. Look for evaporated cane juice. If you can’t find a powdered version, you can always buy granulated and pulse it in your food processor to make it finer.) Just a note about consistency: This nutella has a tendency to become pretty solid in the fridge, but rather liquid-y if left at room temperature for too long. To get it to the perfect, spreadable consistency, I leave it out at room temp for around an hour, then give it a good stir.

Homemade Nutella
(slightly adapted from The Kitchn)

makes: 6 ounces

  • 1 cup of hazelnuts, peeled and toasted
  • 1/4 cup of unsweetened cocoa powder (high quality cocoa powder is key! I used Valrhona)
  • 1/2 cup of powdered sugar
  • 3/4 tsp vanilla extract
  • 1/4 tsp kosher salt
  • 4 tbsp coconut oil

Place hazelnuts in the food processor and blend continuously until a smooth butter forms (around 3 minutes). Add the rest of the ingredients and continue blending until the mixture is smooth and creamy.

Store for up to 2 weeks in the fridge. (I actually think it’s possible this could last longer, considering that there’s no dairy. But best to err on the side of caution.)

Enjoy on toast, waffles, spoons, fingers, etc.

Via: reclaimingprovincial


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Alternate Flour Sources

Wheat allergies are among the top 8 food allergens that people suffer from in the United States.  The allergy is mainly due to the gluten.  People with this allergy are looking at different sources to grains to get around this problem.

Wheat Alternatives

Most wheat alternatives are gluten free with the exception of barley and rye.  The list below are both wheat and gluten free.  Note: flours that do not have gluten will cause breads not to rise.  Unleavened breads can still be made.

  • Arrowroot Flour- This type of flour is ground from the root of the Arrowroot plant.  It is tasteless and ideal to use as a thickener.
  • Brown Rice Flour – Brown rice flour has a higher nutritional base compared to white rice flour.  It is much heavier in comparison to white rice flour.  And is suggested not to buy this in bulk as it is better used when it is fresh.
  • Buckwheat Flour – The small seeds of the rhubarb plant are ground to make this flour type.  It has a strong nutty flavor that tends to overpower itself in the recipes.
  • Corn Flour – Corn is ground into a very fine powder. It has a bland taste and is therefore good to use for multiple recipes.
  • Corn Meal – Cornmeal is much heavier and courser than corn flour.
  • Nut Meals – Such as almonds, hazelnuts or walnuts can provide rich flavor as well as a good flour substitute for cookies and cakes.  Their shelf life is brief and should be stored correctly.  Most nut meals require a bonding agent such as eggs.  Note: chestnut flour has a longer shelf life.
  • Potato Flour – potato flour is not potato starch flour.  It does have a stronger flavor compared to other wheat alternatives.  Due to the heaviness, a little can go a long way.  The shelf life for this type of flour is not very long, so long term storage could be a problem.
  • Potato Starch Powder – This has a lighter potato flavor which is hardly detectable in recipes.  This type of flour keeps very well.
  • Quinoa Flour – “The Mother Seed” as the Incas call this has a large variety of vitamins and is high in protein.  Quinoa flour is not readily available in many stores, so locating this could pose a problem.
  • Soy Flour – This flour is a fine powder ground from soy beans.  It adds a pleasant texture to different recipes and is also high in protein and a good vitamin source.
  • Tampioca Flour – Tapioca flour adds chewiness to baking and is a good thickening agency.  It also stores well.
  • White Rice Flour –  this type flour does not have a high nutritional value.  The taste is bland and ideal for recipes that require light texture.  The shelf life is adequate as long as it is stored properly.

via:     wheat-free.org


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Make sandwich bread in a tin can.

Bread-In-A-Can Recipes
Believe it or not, there are a few recipes specifically for baking inside of a can.

Banana Bread
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter
¾ cup brown sugar or turbinado sugar
2 eggs, beaten
1 teaspoon vanilla
2 1/3 cup mashed bananas

Preheat oven to 350°.  Lightly grease 4 soup or vegetable tin cans with cooking spray.  In a large bowl combine flour, baking soda, and salt; stir.  In a separate bowl, cream together butter and brown sugar.  Stir in eggs, vanilla, and mashed bananas until well blended.  Stir banana mixture into flour mixture, until just moistened.  Pour batter evenly into 4 greased soup or vegetable tin cans.  Bake for 30-35 minutes or until skewer inserted in middle comes out clean.  Allow bread to cool in cans.  After cooling, pour bread out of the can, slice, smear with butter (optional), eat, and enjoy.  Or wrap and give away.  (If not giving away the same day as having baked, you will need to store in a sealed container or bag in the refrigerator to maintain freshness.  Can store up to 3 days in refrigerator or 2 weeks in the freezer.  If placing in freezer, take bread out of can to freeze and return to cleaned can when presenting.)

There is also a recipe for tin can sandwich bread:

Tin Can Sandwich Bread


Dough/Bread machine
1 cup warm water
1 tablespoon olive oil
1 egg, slightly beaten
salt to taste
1/4 cup finely minced sun-dried tomato
1/3 cup finely grated Parmesan cheese
1 cup whole wheat flour
2 cups all purpose flour
1 package (or 1 tablespoon) yeast

Mix all ingredients to create dough
Spray insides of two tall tomato-juice-size cans
Divide dough and place in cans
Cover cans and let rise for an hour
Place cans in cold oven
Turn oven on to 400 degrees and allow bread to heat inside oven for 15 minutes
After 15 minutes, turn oven down to 350
Let bake for 15 more minutes at 350
Let cool and enjoy!

Via: thereadystore

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