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the 1st thing a family/grp needs to do in food storage is to make a plan, how much can you spend on your food preps either all at once ,or in weekly or monthly buys.you need to find a place to store it ,out of sight in a cool dry place.and make sure your family/grp understands rule #1 in prepping NEVER EVER TELL ANYONE about your preps.
whether you stockup on freeze dried, dehydrated, or canned foods they ALL will store for over 20 yrs only if they are stored properly. this means in a dry area at temp. below 60 degrees or lower but not freezeing. the colder they are kept the longer they will store. most ppl cant store them at temp of below 60 degrees but you can store them at room temp 72-75 for over 10 yrs with no problems. the dates on cann goods is a psy-ops on the public, to make you think if its past that date you must throw it away and buy new.i have had canned foods that was dated over 30 yrs old and nothing was wrong with it. it tasted the same as 1 yr old canned food.
in planning on what your going to stock up on. have everyone in your family make a list of 14-16 simple to make meals that they are willing to eat. once you got this list next you need to list all ingredients and each amount to make each meal. next you need to do is combined each of the ingredients to see just how much of each ingredient you need inorder to make all 14 meals example: you may need a total of 1/2lb flour,1/4lb of beans,3 cans of tomato sauce...ect to make several of the meals on everyones list.
once you know exactly how much of each ingredients you need for 14 meals now you know just how much you need to make 2 meals per day for 7 days (1 week) of food that your family will be happy to eat. it will do you no good to stock up $500 worth of food if no1 in your family is willing to eat it.rule #2 in prepping :eat what you store and store what you eat. now you need to deside just how many weeks you want to stock up for. lets say 13 weeks (3 months) you look at an ingredient multiply it by 13. example: 1/2lb flour x 13weeks = 6 1/2 lb of flour is what is required,1/4lb beans x 13 weeks = 3 1/4 lb of beans,3 cans of sauce x 13 weeks = 39 cans of sauce...ect if you want 6 months worth just multiply it by 26, for 1 yr mutiply by 52.
storage of dry goods for long term storage.(6 or more years) its a good idea to place items in mylar with oxygen absorbers and sealed then place the package in a 5 gallon bucket with more absorbers.however for short term storage this isnt a have to thing to do specially if you rotate your foods to keep things fresh as possable. if you dont allow your food to get no older than 3-5 yrd old (many items can get older and be just fine) you can just put them in ziplocks and placed in a 5 gal bucket some put oz abosorbers in the bucket some ppl dont.for long term storage you really need to store your supplies in a dry and very cool area. 40-60 degrees is prefered the lower the temp the longer it will store.if you are stocking up for a short term then room temp.'s will be ok.
when putting your dry goods in a bucket many ppl will tell you to put all of one ingredient in 1 bucket example 1,5gal bucket of flour,another bucket of rice another of beans...ect. this is fine if your a family /grp is 6 ppl or more,but if your family /grp is 4 ppl less i suggest that you put a little bit in each bucket example: 2lb flour, 5lb rice,5lb beans...ect. by doing this you only need to open 1 bucket up at a time instead of breaking the seal of 5 buckets to make 1 meal.also dont forget to date each bucket ,if possable it would help to put a list of whats in it on the outside of the bucket.
here is a good video on 5 gal. storage there are several more posted on you tube
the best place i have found to get free buckets is in the bakery section of my local grocery store.some grocery stores will give them to you free others will charge you a dollar or two. when i get my buckets i always try to get them with lids that have the rubber gasket in the lid. it will create a 2nd barrier for keeping air out :thumb:
some ppl buy #10 cans of freeze dried which is fine,but do you know how to use them to make a meal?. i think this idea in this video is a good idea of makeing homemade MRE's
to save money you can dehydrate your veggie's that you grow in your garden and more. here is a good link on dehydrateing your own foods http://www.survivalistboards.com/showthread.php?t=147658&highlight=dehydrator
dont forget to stock up on herbs & spices, food is really bland if you dont have seasonings to help it out :thumb:
whether you stockup on freeze dried, dehydrated, or canned foods they ALL will store for over 20 yrs only if they are stored properly. this means in a dry area at temp. below 60 degrees or lower but not freezeing. the colder they are kept the longer they will store. most ppl cant store them at temp of below 60 degrees but you can store them at room temp 72-75 for over 10 yrs with no problems. the dates on cann goods is a psy-ops on the public, to make you think if its past that date you must throw it away and buy new.i have had canned foods that was dated over 30 yrs old and nothing was wrong with it. it tasted the same as 1 yr old canned food.
in planning on what your going to stock up on. have everyone in your family make a list of 14-16 simple to make meals that they are willing to eat. once you got this list next you need to list all ingredients and each amount to make each meal. next you need to do is combined each of the ingredients to see just how much of each ingredient you need inorder to make all 14 meals example: you may need a total of 1/2lb flour,1/4lb of beans,3 cans of tomato sauce...ect to make several of the meals on everyones list.
once you know exactly how much of each ingredients you need for 14 meals now you know just how much you need to make 2 meals per day for 7 days (1 week) of food that your family will be happy to eat. it will do you no good to stock up $500 worth of food if no1 in your family is willing to eat it.rule #2 in prepping :eat what you store and store what you eat. now you need to deside just how many weeks you want to stock up for. lets say 13 weeks (3 months) you look at an ingredient multiply it by 13. example: 1/2lb flour x 13weeks = 6 1/2 lb of flour is what is required,1/4lb beans x 13 weeks = 3 1/4 lb of beans,3 cans of sauce x 13 weeks = 39 cans of sauce...ect if you want 6 months worth just multiply it by 26, for 1 yr mutiply by 52.
storage of dry goods for long term storage.(6 or more years) its a good idea to place items in mylar with oxygen absorbers and sealed then place the package in a 5 gallon bucket with more absorbers.however for short term storage this isnt a have to thing to do specially if you rotate your foods to keep things fresh as possable. if you dont allow your food to get no older than 3-5 yrd old (many items can get older and be just fine) you can just put them in ziplocks and placed in a 5 gal bucket some put oz abosorbers in the bucket some ppl dont.for long term storage you really need to store your supplies in a dry and very cool area. 40-60 degrees is prefered the lower the temp the longer it will store.if you are stocking up for a short term then room temp.'s will be ok.
when putting your dry goods in a bucket many ppl will tell you to put all of one ingredient in 1 bucket example 1,5gal bucket of flour,another bucket of rice another of beans...ect. this is fine if your a family /grp is 6 ppl or more,but if your family /grp is 4 ppl less i suggest that you put a little bit in each bucket example: 2lb flour, 5lb rice,5lb beans...ect. by doing this you only need to open 1 bucket up at a time instead of breaking the seal of 5 buckets to make 1 meal.also dont forget to date each bucket ,if possable it would help to put a list of whats in it on the outside of the bucket.
here is a good video on 5 gal. storage there are several more posted on you tube
the best place i have found to get free buckets is in the bakery section of my local grocery store.some grocery stores will give them to you free others will charge you a dollar or two. when i get my buckets i always try to get them with lids that have the rubber gasket in the lid. it will create a 2nd barrier for keeping air out :thumb:
some ppl buy #10 cans of freeze dried which is fine,but do you know how to use them to make a meal?. i think this idea in this video is a good idea of makeing homemade MRE's
dont forget to stock up on herbs & spices, food is really bland if you dont have seasonings to help it out :thumb:
