As preppers we need sheving for our preps and here is a cheap and easy way build those even if you’re not a great carpenter…
Salt will be a great prepping item to start with because not only can you flavor food with it, it can be used to treat sore throats by adding it to warm water and gargling. Salt and baking soda can make a homemade toothpaste mixing equal parts and shaking.
The next prepping item to keep on a budget is rice. Rice will give you calories for quick energy aka simple sugar so if you’re hypoglycemic make sure to eat with protein. If stored properly can store for 20 + years. If you put rice at the bottom of your salt it will pull moisture out of the salt and absorb it. If you fill a sock or make a pillow you can fill in with rice and use as a heating pad or ice pack by either freezing in the freezer or heating in the microwave. In a shtf you can boil water and drop the bag/sock of rice in for a few minutes and wrap in a towel to use as a heating pad. Remember with injuries to treat with cold or ice first to reduce swelling for the first few days and then heat. If prone to injuries while working/exercising apply heat to increase flexibility before working/exercising.
This morning I was in the mood for pancakes and suggested to my wife (aka Bam Bam) that we head for Waffle House. Instead, she pulled out a can of Augason Farms Pancake Mix that she’d won in the writing contest and proceeded to whip up giant stacks of fluffy pancakes. We sat down and poured hot maple syrup and butter over our servings. They were absolutely the best pancakes we’ve ever had. She prepared the entire 15-ounce can of pancake mix and we cleared our plates. (Yes, we are stuffed little piggies right now.) All she had to do was add water, stir the mix-up and throw it on the griddle. Within minutes, our breakfast was on the table complete with glasses of fresh orange juice.
I would definitely recommend including Augason Farms Pancake Mix in your food storage. After our breakfast this morning we’ve determined we need at least 50 more cans.
As I write this, we are in the middle of Winter Storm Jonas. There is 13″ of snow in the yard and the closest paved road is five miles away. I haven’t been off the property in five days and did not make a trip to the store to stock up for this storm. Doom and gloom time? Not really. The power was out for about 12 hours this morning. We had coffee, bacon, eggs and toast for breakfast courtesy of the propane camp stove. If necessary, we could wait here happily for the next week or two eating a variety of foods with or without electricity. I always wonder how it would be if we ever had to put our preps to actual use. So far I’m pretty pleased with how we have handled the little mini-crises we have had.
What is the best way to handle emergency food storage? The answer is different based on your situation. Your budget, your family size, your storage area, your special dietary needs, and your location all affect how you handle emergency food storage. But there are some common ideas that everyone can use.
OK, we all hear that to be a good prepper we need to store a lot of dried beans – LOTS of dried beans. Being a good prepper (at least, I think I am) I have stored lots of dried beans in a variety of types. I have kidney beans, pinto beans, white (navy) beans, red beans, black beans, lentils, chickpeas (garbanzo beans), split peas and lima beans. With all these beans you will need a lot of recipes to cook them. Here again, I have lots of recipes for all the different kinds of beans except for the lima bean. For the lima I only have one recipe.
Cook 2 lb hamburger, drain, and return to the skillet.
Add the following:
- 2 c catsup
- 3 Tb sugar
- 3 Tb vinegar
- 2 tsp chili powder
- 1 tsp dry mustard
- 3 tsp worcestershire sauce
Cook while stirring for a couple of minutes to blend flavors.
I came across a video by the inventor, Paul Elkins. I am a fan of his but I haven’t watched his entire catalog of videos. The one that really got my gears turning was his experiments with tea candles for the purposes of cooking or heating water.
Pauls trials were what I would call moderately successful. I thought I could make something that would work better at capturing the heat that a tea candle puts off.
I made a tea candle stove and I designed it around a thin gauge metal pot with a lid. After several experiments and even more, attempts at fine tuning and tweaking,I was able to cook a stew over the candles in less than 3 hours. It actually got far hotter than I wanted it to and I had to blow out 5 of the 9 candles I started the stew with.
We’ve only two adults in the household these days (not counting pets of any age) and here’s a few ideas I use for ‘down sizing’ & trying to manage the food rotation. All just a few basic ideas, humble opinions, etc., that I’m happy to share with any & all that may be interested.
I’m a firm believer in redundancy or the old adage,” one is none and two is one”. Over the last few months, I’ve put a lot of time and effort into experimenting with different methods of boiling water and cooking off grid. While I haven’t tested them all by any means, I’ve tested several and I have come to some interesting conclusions. Who knows, maybe my experiments will save you some time or perhaps cause you to reconsider an option for cooking that you have put in your preps, that might not work as good as you thought.