Summer Book Festival and Giveaway: Meals In A Jar by Julie Languille

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Today I share the next author interview and book giveaway in the Backdoor Survival Summer Book Festival. Julie Languille, the author of the fabulous book, Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes, is back to answer a couple of new questions and to provide one of my readers with a free copy of her newest book.

You might remember Julie as Anne Lang, the author of The Prepper’s Pantry: Building and Thriving with Food Storage.

meals in a jar gaye

In this new book, you will find all sorts of easy and economical recipes for creating your own “meals in a jar” which are far healthier and tastier than traditional MREs.  Many of the recipes can be packaged in a FoodSaver or Mylar bag as well – making the meals quite portable.  In addition to the recipes, there is a section on canning and dehydrating plus a chapter discussing ingredients, equipment and supplies.

Before we begin, I would like to announce the winner of last week’s giveaway.

“Brian” has won a copy of The Wayward Journey. Congratulations! I have contacted you by email with instructions for claiming your book. Here is how Brian answered the question:  “If you were an elected official, what is the one thing you would do to help prepare your community for a natural disaster?”.

I would organize a committee whose main focus was on disaster preparedness. They’d have to have a public community meeting once a month to educate citizens on their findings.

Be sure to check out the details of this week’s giveaway below.

AN ENCORE INTERVIEW WITH JULIE LANGUILLE

1. Given your background and knowledge, what do you feel are the three most important survival or prepping skills?

1. Physical – I think physical fitness and a healthy lifestyle are really important.

2. Mental – an outlook of vigilance, and the ability to think on your feet and adapt to your circumstances quickly.

3. Continuous improvement – always be adding to your preps and your preparedness skillset.

2. As an author in the survival and/or prepping niche, what are you personally preparing for?

I think the most likely scenario is a widespread power outage due to either natural or manmade circumstances which would change everything.

Note:  You can read about Julie (aka Anne Lange) in her first interview: Anne Lang and The Prepper’s Pantry.

THE BOOK GIVEAWAY

A copy of Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes has been reserved for one lucky reader.  Here is this week’s question:

What is your best food storage tip?  This can be something you have been doing for years, something new, or simply something you would like to try soon.

To enter, respond in the comments area at the end of this article. The deadline is 6:00 AM Pacific next Friday. A winner will be selected at random using tools on the random.org website.  In addition, the winner must respond to my email within 72 hours or an alternate winner will be selected.

Note: If you are reading this article in your email client, you must go to the Backdoor Survival website to enter this giveaway in the comments area at the bottom of the article.

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THE FINAL WORD

The entries in last week’s giveaway were fabulous. Most of the ideas were similar in theme and in the manner in which our “elected officials” would bring communities together to learn about preparedness in a positive and non-threatening way.  I will be sharing some of them in an upcoming article and may just package them up to send to my own elected officials. 

Please go back and read more in the comments section of Summer Book Festival and Giveaway: The Wayward Journey by Nathan Hale Jefferson. It will definitely be worth your time.

Enjoy your next adventure through common sense and thoughtful preparation!

Gaye

If you have not done so already, please be sure to like Backdoor Survival on Facebook to be updated every time there is an awesome new article, news byte, or free survival, prepping or homesteading book on Amazon.

In addition, when you sign up to receive email updates you will receive a free, downloadable copy of my e-book The Emergency Food Buyer’s Guide.

Spotlight Item:   Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes

 Stock your pantry with home made meals. Pull it off the shelf. Mix with water. Cook. Serve.  It’s as quick and easy as preparing a box of mac and cheese—but it’s not store-bought junk, it’s your favorite dishes made from scratch. With Meals in a Jar and a little planning, you’ll have your pantry stocked with healthy, delicious ready-to-cook meals.

Meals in a Jar is packed with step-by-step instructions for natural breakfasts, lunches, dinners and desserts that allow even the most inexperienced chefs to make scrumptious, nutritious dishes. Not only are the recipes in this book perfect for carry-along camping fare, rushed weeknight dinners and meals for Dad (or even a teenager) to prepare, they can also be life-savers in times of disasters like fires, blackouts or hurricanes.


Bargain Bin: Listed below are all of the books in the Backdoor Survival Summer Reading List. There are both fiction and non-fiction titles and a bit of something for everyone. Also, some of these books are Kindle e-books but you do not need a Kindle to read Kindle e-books. Simply download the free Kindle app from the Amazon site and you are good to go.

owl reading book

THE BACKDOOR SURVIVAL SUMMER READING LIST – NON-FICTION

The Unofficial Hunger Games Wilderness Survival Guide
The Mini Farming Guide to Composting
Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipe
Fight, Flight, or Hide. The Guide to Surviving a Mass Shooting
Don’t Be A Victim!: An Officer’s Advice on Preventing Crime
Emergency Air for Shelter-in-Place Preppers and Home-Built Bunkers
Real Time Machines: The Future is an APP
Survival Medicine Handbook
Getting Home
Staying Home
Guns Across the Border: How and Why the US Government Smuggled Guns into Mexico
Spiraling Downward: Thinking About and Planning for Economic Collapse

THE BACKDOOR SURVIVAL SUMMER READING LIST – FICTION

Holding Their Own IV: The Ascent
Apocalypse Drift
299 Days: The Visitors
The Western Front (Parts 1,2,3 – The Complete Collection)
The Wayward Journey


Emergency Essential Corn Bread 013Shop the Emergency Essentials Monthly Specials

This month all Mountain House cans are 25% off with some at 29% off.  For my own food storage, I ordered the Mountain House Chili Mac at $18.97 for a #10 tin.

I also ordered some Provident Pantry Corn Muffin Mix which I cooked up as corn bread in my cast iron skillet.  Oh my gosh – it was better than anything boxed that I have ever purchased and as good as home made.  The best part is that all I had to add was water!  I am thrilled with this mix which is currently on sale for $9.99.


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11 Steps to Living a Strategic Life: This little book will provide you with the motivation to get started or stay on track with a self-reliant life. 11 Steps to Living a Strategic Life, co-authored with my long time pal, George Ure (www.urbansurvival.com), and can purchased from Amazon.




Comments

Summer Book Festival and Giveaway: Meals In A Jar by Julie Languille — 70 Comments

  1. Start small…buy a little each time you go grocery shopping. Make sure you buy what you regularly eat since you probably don’t want to try something for the first time in a SHTF situation…although in that situation you’ll eat what you can!

  2. I would love to receive & experiment with “Meals In A Jar”. I put all my garden dehydrated vegs. in jars & vacuum pack with a food savor. My question is – What is the best way to pack, store & what foods are the best to store in a cache? Cache being a barrel ( plastic or metal) to have on the BOB
    trail. My next project.

    • I would bury a bucket lined with a Mylar bag. In the Mylar bag I would include additional sealed bags of bulk foods such as the proverbial beans and rice plus condiments that don’t take up a lot of room. You may not be able to seal up the larger bag lining the bucket but it would add an additional layer of protection. Add the lid and you are done.

      You could pretty much pick and chose what goes inside. Personally, I would not bury canned goods but that is an option and of course, they are easy to eat – no cooking involved. Don’t forget the can opener.

      This would make a great topic for another giveaway! Backdoor Survival readers probably will have some good suggestions.

  3. I write the purchase/made on date on items stored. This helps me keep the first in/first out cycle going for myself and my family. We are working to make this habit sustainable.

  4. My best food storage tip is to invest in a FoodSaver food vac along with the jar attachments. It works wonderful for keeping food fresh longer in the freezer. Whenever meat is on sale I try to buy as much extra as I can afford and package it up in the bags and vacuum seal them. I use the jar attachments for keeping things in mason jars I want to protect from air or humidity. It’s a really good way to store some of your dry good prepps that you want to be able to easily rotate. I currently have minute rice, instant potatoes, quinoa, and beans in mine. When my supply runs out in the cupboard I grab one of these jars and put it in my kitchen for use and purchase a new supply to refill the emptied jars with. It even works great to fill mason jars an inch from the top with leftover homemade soup, vacuum seal the lids down and place them in the freezer.

  5. The most important items to have in a food storage environment is water, food, and shelter. My advice is not to put all your eggs in one basket. Have more than one way to provide the essentials. Water- have your water storage, but have something else. A well on your property, a lake or pond, or rain barrels.
    Food- have your #10 cans of dehydrated or freeze dried ‘store bought’ foods, but have something else. Defiantly be able to garden. Be able to preserve your garden harvest (can, dehydrate). Store extra cans of food that you use daily.
    Shelter- Part of your shelter is being able to cook your food. Have more than your rocket stove. Have a solar oven (store bought or home made), propane (most people in Ky have a 500 gallon tank). 500 gallons will get you through the first year of living off grid. Have wood to burn in that rocket stove, or just a tri-pod with a chain hook to hang over a campfire to cook with your cast iron pots.
    Gaye. Let the people that are donating their books, to try to get people to know of them and buy them that it is working. I just received my latest shipment from Amazon. My first read is “Clara’s Kitchen”. Yet to be read is “Make the bread, buy the butter”, “Mix-A-Meal Cookbook”, and last but not least “Meals in a Jar, Quick and easy”. Show Julie it works….John R

    • I actually have quite a few books I purchase myself as well. Clara’s is one of them as is “Make the Bread, Buy the Butter”. I plan to feature that latter soon,

      I will definitely pass the word on the Julie. You are going to love this book!

  6. Just get started. Buy canned and bagged food items you like when they are on sale. Rotate your stock. You can always find inexpensive shelves to help with the storage. Just get started. You won’t regret it.

    Don’t forget water, tp and other common use items.

    Read and learn as much as you can. Keep learning, growing and applying. One day you will be glad you did.

  7. This is my favorite everyday life “survival” tip. Saves lots of time and money so you have more to spend on survival storage.

    Buy ground beef in bulk on sale. Brown it all, drain, and freeze in small packets. I put inside a small plastic baggie, and then inside a larger freezer bag. When you are ready to make spaghetti, chili, soup, or a myriad of recipes that usually call for ground beef, it saves so much time!!!! Thaws in a jiffy and you only have the mess of the greasey cooking one time. I have used meat that has been frozen 2 years and it was as good as ever. The secret to good freezing is to double bag and get the air out. To keep it simple, I try to buy the meat in a somewhat even poundage. If it’s 4 lbs, then, I just divide the cooked amt into 4 parts to freeze. I find most recipes with ground beef don’t have to be exact anyway, so I don’t measure.

  8. Don’t go into debt for this These days it is so hard to get out….it is important to have ideas to make meals from dried ingredients things that taste right to your palate, and adjust seasoning if necessary

  9. My tip is…. Don’t make “panic” or impulse purchases!!! Just because you see a good sale on something, make sure you really need it!!! Keep an UP TO DATE inventory of your food storage and make sure you have the correct ratio of each type of food for the number of people you’re cooking for. You don’t want to have a ton of rice, but very little fruit or veggies!!! Balance is key to your success!!!

  10. My best food storage tip even though I just started about 3 or 4 months ago is every time you go grocery shopping spend just an extra $10 to $20 on rice, bagged beans, oatmeal or other items that have a LONG storage life. In no time you will have quite a lot. 🙂
    Susie

  11. Each time I go to the store I buy something for “my hoard”. I browse the clearance isles and I buy things on sale. Our local grocery store is good about having sales on everything. I stock up when things go on sale I may go 3 or 4 times in one week for the same items.

  12. My best food storage tips is: don’t be overwhelmed. have a year or more supply of food may be the goal, but start with 3 days supply. then build up to a week, the a month and so on until you have the full supply you would like.

  13. Living a condo, storage space is a premium. We have an almost 5 foot crawl space that we have started using for our long term bucket cold storage and one of the bedrooms has been turned into a pantry. We purchased storage racks from Costco, 8x6x2, and are using them for our food storage also. Generally wait for the case lot sales to stock up. We also have binder going to keep track of what we have and might need to replenish,

  14. Rotate your perishable items, keep an accurate inventory (total fail for me), and be comfortable using your water pump/sun oven/volcano grill, etc. before you need to depend upon them.

  15. I dehydrate EVERYTHING — veggies, fruit, cooked meat (including ground beef), spices — you name it, and I will dry it and save it! I have an Excalibur 8 tray dehydrator (which I absolutely adore!), but I also use other – FREE – methods to dehydrate, too. I have accumulated some trays from those cheap round dehydrators — I take them, put my food to be dehydrated on them, just like I would for an electric dehydrator, and then I stack them inside one of those white mesh laundry bags you use to keep things safe in your washing machine. THEN, (here’s the cool part!) I use the hot weather to do my dehydrating for me — I either hang it from a hook in my greenhouse or hang it in my hot car then, I just let the sun do it’s work! The mesh bag keeps insects out, and things dry pretty quickly — just be sure to check often to test dryness level, but it is honestly hard to screw up too badly.

    After I dehydrate things, I split up into normal portions, pack in zip lock bags (squeeze air out) and then use my vacuum sealer to seal a bunch of those smaller bags into one larger package. Very easily stored on a shelf, and I can re-use the big outer bag many times by cutting close to the seal and resealing it again. Also, sometimes use the attachment for my sealer that lets me seal up mason jars — they work great for bulk spices, etc. and are very easy to re-seal.

  16. I have a Black & Decker foodsaver that is underused. I want to buy the canning jar attachment to vacuum seal staples including pasta, sugar, salt, etc. This book would be a perfect companion to that! Thanks for all you do!

  17. For successful long term food storage be sure to consider temperature, humidity, and light control of the storage space. And don’t forget ‘critter control’ too.

  18. When prepping dry items.. I have been taking the #10 cans & repackaging into mason jars as meals with oxygen absorbers. I have 16 people in our group which means I can’t cook something everytime someone gets hungry. So, I make up dehydrated meals that, if 2 or 3 people come in late they can make their own meal with just a jar of dehydrated items & some boiling water. You can also cook in an oven with your mason jars. You can use small or large jars so that even the kids can make a mac & cheese or hot oatmeal. I also have a checklist with all the items people remove from the pantry. We don’t store everything in one place so this makes up my “grocery list” to pick up & replenish the pantry. This also helps me decide what is used more often & then I can make up the meals that are used more then others. Remember, just because you have something to eat it may never be used because people don’t like the taste. This will also limit the amount of open cans that may go stale if not used right away. We practice this system even now to decide what we like & not like.

  19. I read this tip recently, you just begin with one thing. And then add another, and then another. And before you know it, you have a large supply of storage. I can say, this is how I built mine. One thing or two at a time…

  20. Currently I am living in a room at someone else’s home, so my food storage is the pantry with store bought foods in cans. That is going to change soon when I move. My plans include both canning and dehydrating, and I have been downloading a lot of free, and cheap e-books from Amazon and other places. I am also collecting information from Instructables, as well as other DIY and prepper sites like this one, for learning how to be self sufficient before the SHTP. I probably won’t be totally off grid, but I’ll be at the point that I’ll be able to survive if the power gets cut off, or an emergency happens.

  21. I would suggest obtaining as many canning jars as you can. These can be found at garage sales, thrift stores and Craig’s list. My daughter lives in a small farming town and put an ad on their radio where you can call in on things you want to buy or sell. She was able to get boxes of jars from elderly women. Some were as low as ten cents each. These can be used for canning, storing dehydrated foods, vacuum sealing with a Food Saver, etc.

  22. I to am relearning canning. Also have a food saver system. A thought, was talking to a guy at the local gun store, he brought up the point about silverware. IE something to eat with. Sam’s club has a box of 200 packets with a fork, spoon, knife, napkin, salt and pepper pretty cheap. Just a thought.

    • My best food storage tip is that most times when I shop I will buy two cans, bags or boxes of things I would usually only buy one of and I always try to buy cans with pull top tabs. These do not need a can opener, except one’s fingers, and come in brand name tuna packed in olive oil, heart healthy soups, chili, sardines and a host of other items which I will use and rotate out as usual.

  23. the trick is to start slow so you don’t get overwhelmed with the magnitude of the chore at hand. if your normal month usage is six cans then increase it to seven or twelve etc.. and do this with all your normal use items.then once a month go to a website like harmony house.( great for some items like tomato’s ) or emergency essentials and buy one of their specials that you would use.. either one can or a case in a years time you would have twelve cases of assorted goods.. along with another years storage of canned goods. remember to rotate I use can rotation shelf organizers.. which are cheap and easy to assemble. made out of cardboard they can be gotten here http://www.thecanorganizer.com/index.html

  24. My food storage tip is one that I haven’t been able to follow yet. Get or make a food dehydrator. Especially for those short on space. It’s amazing how much smaller the packages of dehydrated food is compared to canned. It’s next on my gotta have list.

  25. My advice is to learn how to do the same thing using different methods. One example is the making of jam, you can preserve your jam using the water-bath method, you can seal the jars using your oven or you can use a steamer-canner. do not lock in only one kind of knowledge, be flexible. learn from different resources. from youtube I learned another way to use the lids after canning. After the lid has been used in making jam i will scratch an X on top that way i know it has already been used once. However I reuse the lids with the Xs to store beans and rice in jars with the FoodSaver. In a book by Paylie Roberts, called Bugging Out to Nowhere I learned a good way to judge how much food you really use. Put some tape on your bag of coffee, dog food, salt ect. Mark the start date, then mark the end date. in doing so you will know how fast you use an item and how much to store. You can also go to your local historical society or the agricultural department at your local university. With the flexibility that knowledge gives you, you will be better able to over come obstacles.

    • I love the idea about marking the used lids! I always get the used and not used mixed up. Even if the lids were only used with the FoodSaver, I would not want to take a chance and use them canning.

      Your tip is one of those “now why didn’t I think of that” ideas!

  26. My best food storage tip would have to be keep educating yourself on food storage. That is what I do so I can continue to have a variety of food items stored. For example, I started with the obvious of storing canned items bought from a store. Then grew my own and started freezing. Now I am starting to dehydrate and I am very interested in the meals in a jar. So continue to educate on food storage possibilities.

  27. Best tip? Make a good list of the most common meals you and your family enjoy and be sure to stock up on the ingredients to make them. If you are like most people you will usually find that you will come up with a very manageable list of basics. If you have those basics on hand you can fix meals that will provide extra comfort in times of stress because they will be familiar foods. Isn’t that what the term “comfort food” is all about?

  28. my best tip is one that is not used alot i believe and that is dating all your material,s. i learned this tip from gaye a while back and it really helps with keeping up on your stocks.

  29. What I found to do that helped relieve some anxiety was to print off a list provided by many sights of the top 100 items needed for when SHTF. I was surprised after crossing off all the items I had on hand at the amount of items I already had from these lists. I then prioritize the items left that I needed to get and took the list with me whenever I went to the store. Depending on what funds I had available at the time I would pick up maybe one item or more until I had everything on the list purchased.

  30. My newest find is to no be afraid to can meat. It stores without the worrying about the power going out and since it is fully cooked it makes for a quick dinner whenever needed.

  31. I am fairly new to prepping. I would love to win this book because I am learning to can meats and veggies. I am on disability and so I need to be able to prepare my meals as easily as possible without a lot of expense involved. My tip would be to start small, say buy an extra can of whatever you already planned to buy. I buy items on sale. Instead of one pound of rice or beans,buy 2. Or go to Costco and buy 25 pounds of rice and beans and seal them in mylar bags with oxygen absorbers and put in 5 gallon buckets.You can buy the buckets and lids at Home Depot or Lowe’s. Also dont forget deodorants, toothpaste and brushes, can also be stocked up on. I buy both spray and stick deodorant. A lot of focus is on food and water storage , we often forget about the other items we will need.Medicines,toiletries,paper goods.

  32. What a great give away! Thank you.
    Try not to let prepping overwhelm you. Even if you have this internal urgency where you feel like you have to try to get as much done as soon as possible. Stay within your budget. Before making any equipment, costly type purchases, do some research on the item. Read the reviews. Make sure it will fit your needs. Just because something has lots of bells and whistles doesn’t make it a good match for you or your family. Also, try to find out if they might be on sale during a particular time of year. I was able to buy my All American canner (921) for about $65 off the normal price. Also check thrift stores and Good Will stores for items. Go to estate and yard sales. Just got a cast iron Dutch oven for about $20 at an estate sale.

  33. There are so many excellent tips here! My tip pales in comparison but I make sure I have at least a small amount of “treat” items. I believe our mental state is vitally important so I store a few things that are great moral boosters. Things like popcorn, hard candy, caramels, gum, even peppermints.

  34. I would love to win this delicious sounding book! I just buy extra cans and things as I shop. It accumulates quickly. I do not like the pull top cans because they do not keep as well long term. They are not sealed as well. I was very disappointed when my grocery store switched to pull tab vegetables.

  35. The main thing I do is buy a little extra each time I go to the store. The idea of the MRE in a jar is fascinating, though, because I’ve tried some MREs. There are a couple that are not too bad, but most of them are nasty and leave a taste in your mouth that doesn’t go away; I’d rather eat the bark off trees in some cases. Very interested to read this book!

  36. My local grocery store sells produce that is a little old but still good at reduced prices. I try to buy some each time I shop and it goes on my dehydrator and them sealed jars using my food saver.

  37. I have been canning, freezing and dehydrating my fresh veges. Would love to learn a new way to preserve food. Sounds fascinating.

  38. My tip, and what I use, is to pick up one or two things every paycheck. I either order a #10 can of something, or I pick up $10-20 worth of extras during a shopping trip. I’m increasing the amount with my next paycheck so that my stash will begin increasing – so either 2 #10 cans or and extra $10-15 at the store. By doing it that way, it doesn’t seem so overwhelming either on the budget or in what we have to do.

  39. My favorite tip right now is canning. During the summer there is so much great produce. Not only is it great for food storage, but canning is a great skill to have and practice.

  40. I don’t have any tips because I am new to this. But I have been buying freeze dried and dehydrated foods for a while now just so I could put away meals to eat at a later date. Would love to have this book.

  41. I store all my dry items either in two liter soda bottles (for larger amounts) or in mason jars (for smaller amounts) Having all the items in the same kind of container helps to make the most efficient use of the space you have for your stored food.

    I would love a copy of the book! Have a great day!

  42. my best tip would be to remember to buy foods that your family likes, it’s not a good prep if it’s a cheap buy that no one really likes, better to spend a little more and buy foods that your family will during the regular times as well as the wtshtf times.
    and i would love a copy of the book! have a great day!

  43. My best food storage tip would be to watch the sale flyers and the clearance isles. I have found awesome prices for meat, veggies and fruit in the sale flyers then bring it home and preserve it. Has to be better than the prepackaged stuff.

  44. I dehydrate alot of what I grow, and build my stockpile as I can. I wish it were easier planning around a Celiac kid, but I will”git r dun!” 🙂

  45. Meals in a Jar sounds like a great book! I have read that you can store water by canning it in your empty canning jars. Would like to try this.

  46. Invest in both a quality Dehydrator and a small food processor. By dehydrating and processing the dried foods down into a powder form you not only maximize the storage space, but also the shelf life. I use tomato powder instead of storing cans/jars of tomato paste, tomato sauce, pizza sauce, spaghetti sauce, bbq sauce, catsup, etc. I use it in soup, sauces, breads, spreads, and all kinds of other things. I dehydrate, pulverize, and store all kinds of superfoods such as Kale, Ginger, Apples, Spinach, Broccoli, Bananas…etc. This is ideal whether you want to maximize space in your long term food storage, easily carry a virtually weightless smoothie mix of superfood sustenance in your hiking bag/emergency car kit, or simply want to make amazing tasting smoothie to enjoy right now.

  47. Dehydrating is what I want to start doing. I freeze a lot now, but I like to get into dehydrating and then learn how to can. We are so use to just buying everything from the store as needed. Easy, economical, healthier, tastier – these FOUR words describing this book, really caught my attention.

  48. Thanks to all of you for all the great ideas! I’ve been dehydrating like crazy lately, having come into
    3 dehydrators for free recently. We’ve been making our own oxygen absorbers. This book sounds like a great extension of the prepping plan.

  49. Thank you for this site of helpful information.
    Date the expiration date on the front of the package.
    Cleanse containers for sharing and store.

  50. This books looks awesome! I would like to learn how to do that. It is such a great idea. I am new to your site and I am trying to learn what I can while I can. Thank you for all your help and tips, they are helping me so much 🙂

  51. I have been keeping my pantry stocked with enough food for our family for 4 wks without having to go to the store. I keep powdered milk and powdered eggs and freeze dried tomato on hand to compliment my pantry storage. Then, a 6 month supply of freeze dried food is kept everywhere imaginable in my home for just in case. Love your web site and am learning much from your posts. Thanks. I’ve always wanted to learn to do the meals in a jar for those many times when I just don’t feel like cooking. Hope I win this book.
    Thanks.

  52. I use the egg shells of our chickens, crush them good, and apply to certain herbs in the garden for mulch. All the inner parts (lol….the actual eggs) I scramble then dehydrate, put in a jar, label, date, and save for hard times or just plain convenience, like when the girls aren’t laying as much, or when I need to rotate my supply, or we’re having a crowd for breakfast.

  53. I’m about to purchase a dehydrator that I plan to use for as many foods as I can. Then use the Foodsaver to pack and seal. I also freeze a lot of excess from cooked meals, fresh fruits/veggies, etc., that has been packed with my Foodsaver.

  54. Canning, pickling and fermenting are some of my favorite ways for food storage. Weather I grow it in my garden or get fruit from eastern Washington or can meat that I have hunted. everyone’s “stored food” will run out at some point, canning allows me to have another way to be self sufficient for a long term problem if necessary. Bill B

  55. We take bulk dried food and place it mylar bags with an oxygen absorber. This makes the food easier to handle. And the smaller bags contain only enough of the food item for several meals. Keeps things fresher longer.

  56. Break up the large bags of beans and rice into smaller more convenient packages for use in individual meals. I admit I haven’t put a lot of thought into long term storage, more than a few weeks, so I’m not certain my “plan” is good for that.

  57. I find the hardest thing for me to remember to do, but what I feel is most important, is dumping and refilling my water storage on a regular basis. I shoot for every 6 months. This way I have confidence in my stored water and don’t feel the need to start filtering until I have an unreliable water source. Thank you for all your hard work and great information!

  58. In Prepper’s Food Storage, I noticed that you say vegetable oil should be stored in #10 cans with an oxygen absorber. Won’t the oil soak into the absorber rendering it pretty much useless?

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