Winter Book Festival and Giveaway: Anne Lang and The Prepper’s Pantry

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books library (Custom)Today I share the next author interview in the Backdoor Survival Winter Book Festival.  Anne Lang, the author of The Prepper’s Pantry: Building and Thriving with Food Storage shares her answers to my questions and is also providing one of my readers with a free copy of her book.

AND THE WINNERS ARE . . .

Before we begin, I would like to announce the winner of some of the recent giveaways. “Helen”  has won a copy of James Talmadge Stevens Making the Best of Basics – Family Preparedness Handbook.  Her question for me was”:

“Have you begun cooking with your long-term storage food yet? I have been buying monthly for 1 1/2 years, but have not started to use any of it. My concern is that when the SHTF I won’t know how to use what I am storing up. It kind of scares me.”

I plan to answer all of the questions that were asked but Helen’s was especially timely given today’s interview.  Here is my answer:

Yes, absolutely. I do cook with my long term storage food items. Some products I use day to day (the butter powder and the freeze dried ground beef especially) while others I try out then reseal in a Mylar bag with a fresh oxygen absorber. Of course most of my long term food storage investment is in bulk and canned foods – items I cook with an consume frequently such as beans, rice, oatmeal, and canned fruits and veggies.

But there is more.  “Julia” has one a copy of George Ure’s How to Live on $10,000 a Year – Or Less.  Her question for George (which will be answered in a subsequent email is this:

“I’m new to all this and feeling a bit overwhelmed by all the stuff out there. One thing I do have is combat boots, I’m a medic.

I don’t have a lot of money and I never will, so money and a good lawyer aren’t really possible. Here’s my question: If the shit really hits what are the odds that anybody will be worried about house, land, car payments? If the infrastructure falls apart will things like this even matter?”

Congratulations! I have contacted each of you by email with instructions for claiming your prize.  Stayed tuned for the names of some additional giveaway winners next week.

preppers pantry bookAN INTERVIEW WITH ANNE LANG

Tell me about your book, The Prepper’s Pantry. What is it about?

The Prepper’s Pantry is half how-to set up a long term food storage and half cookbook with over 200 recipes which can be made from food storage.

What type of research did you have to do while writing The Prepper’s Pantry?

I researched the shelf life of various foods, the best ways to store food, and the best and most economical ways to build a long term food storage pantry. I also created a collection of really delicious recipes for families to enjoy together in times of plenty or of want.

How long did it take to write?

About a year.

Every book, fiction and non-fiction, includes a message. What message do you hope my readers will take with them after reading The Prepper’s Pantry?

I want people to have the information they need to figure out how much food they want to store and the best and most economical way to do that. I also want them to be able to have delicious food on hand to feed themselves in case of crisis.

You know, commercially prepared meals usually only plan about 1200-1800 calories per person per day, and for active men and teens, that is not enough calories to fuel their bodies. Also, some of the commercially available foods to buy are at great prices and quality and others are MLM schemes. I hope they plan to buy what they really need and don’t pay more than they have to.

Can you tell us a little bit more about yourself?

Sure, I live in the Pacific Northwest with my husband and daughter. I have a grown son and we are considering adopting another older child from foster care. I have an online dinner planning website. I work in IT and participate actively in my church. I love teaching people about preparedness and food storage.

I have another book due to be published in March of 2013, and a third book in-process which will be 101 Easy Steps for a Fully Prepared Pantry. I am loving the new book which breaks food storage in manageable steps anyone can do. I know the topic can be overwhelming so it provides a clear roadmap. My book to be published shortly is all about Meals In A Jar. It is full of recipes for both dehydrated meals as well as pressure canned braised dishes which are big on flavor and wonderful to have on hand.

Do you have plans for another book?

Yes! I have The Preppers Pantry now. Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes will be available in March. Next up is the 101 Easy Steps to a Fully Prepared Pantry, which I have to hurry and finish, because I have my next idea and I am really excited to get started

Is there anything else you would like to share with my readers?

Just my sincere hope that they will create a food storage pantry for their families so when disaster strikes, either small or large, they will know they can feed their families. I wish them that peace.

THE BOOK GIVEAWAY

owl reading bookA copy of Anne Lang’s book, The Prepper’s Pantry has been reserved for one lucky reader.  You know how I like to make things easy so all you need to do to win is reply below in the comments area with one of two things:

  1. A favorite recipe using food storage items, or
  2. A recipe request

The deadline is 6:00 AM Pacific next Friday. A winner will be selected next Friday at random using tools on the random.org website.

THE FINAL WORD

You are going to love this book. As you know, I love to eat and I love to cook so finding new ways to cook my stored food items has become a fun hobby.  In closing this week, I echo Anne’s sentiments.  It is my sincere hope that all of my readers will create a food storage pantry for their families so when disaster strikes, either small or large, they will know they can feed their families.

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:   The Prepper’s Pantry explains the “what” and “how-to” of food storage from root cellars to Mylar bags, and also includes over 200 recipes for preparing hot, delicious meals from food storage including fresh baked bread. No matter what the disaster; job loss, earthquake, pandemic, power outage, terrorist attack, the end of the world as we know it, you can be prepared to feed your family.

Also look for Meals in a Jar: Quick and Easy, Just-Add-Water, Homemade Recipes.  Using this book you can stock your pantry with homemade meals – with real food, made from scratch.  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 as well as for times of disasters like fires, blackouts or hurricanes.

Bargain Bin: Listed below are all of the books in the Backdoor Survival Winter 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.

The Backdoor Survival Winter Reading List – Non-Fiction

The Prepper Next Door: A Practical Guide For Disaster And Emergency Planning (Author Charlie Palmer)

Rapid Fire!: Tactics for High Threat, Protection and Combat Operations (Author Max Velocity)

Lanterns, Lamps and Candles (Author Ron Brown)

An Operations Manual For Humankind – The Complete Compendium Of Natural Health: (Author: Paul Patrick Robinson)

Understanding the Use of Handguns for Self-Defense (Author David Nash)

Where There Is No Doctor (Authors David Werner, Jane Maxwell, Carol Thuman)

Making the Best of Basics – Family Preparedness Handbook: (Author James Talmadge Stevens)

How to Live on $10,000 a Year – Or Less – Newly Revised for 2013 (Author George Ure)

Barbed Wire, Barricades, and Bunkers: The Free Citizen’s Guide to Fortifying the Home Retreat (Author F.J. Bohan)

The Prepper’s Pantry: Building and Thriving with Food Storage (Author Anne Lang)

The Truth About Simple Unhooked Living (Author Estar Holmes)

The Backdoor Survival Winter Reading List – Fiction

Preppers Road March (Author Ron Foster)

BUG OUT! Preppers on the move! (Author Ron Foster)

The Light In The Lake: The Survival Lake Retreat (Author Ron Foster)

Patriot Dawn: The Resistance Rises: (Author Max Velocity)

Holding Their Own: A Story of Survival (Author Joe Nobody)


Shop the Emergency Essentials Monthly Specials: The monthly specials at Emergency Essentials feature discounts of up to 35% off sometimes a bit more.

Fruit ComboI eat a lot of fruit (usually three whole fruits a night as a bedtime snack) and in a SHTF situation, fruits will be something I will really miss. The Freeze-Dried Fruit Favorites Combo from Emergency Essentials is something I use all year round. With the grocery store a 20 mile round trip journey, I like the thought of being able to rehydrate my own fruit, in the quantity I want, at a moments notice.

The selection includes Apple Dices, Bananas, Peaches, Pineapple Dices, Blueberries and Strawberries.

But not to be left out, there are veggies too. The deluxe supply of Freeze Dried Vegetables includes 18 #10 tins of the following veggies in various quantities: Broccoli, Cauliflower, Sweet Corn, Green Beans, Green Peppers, Green Peas, Mushrooms, Potato Dices, Spinach, and White Onions.


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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.


140x140-survivalwoman2 (Custom)Shelf Reliance Virtual Party: Are you a fan of Shelf Reliance and Thrive products? Backdoor Survival hosts a virtual, online Shelf Reliance party with discounted party prices and some special packages not normally found at the Shelf Reliance site.

As a matter of fact, all of the packages you see available at Costco.com are available at my party and at better prices too!




Comments

Winter Book Festival and Giveaway: Anne Lang and The Prepper’s Pantry — 31 Comments

  1. The Prepper’s Pantry would be a useful book to have on hand. I am new to prepping and am reading everything I can on the subject. Love your blog! 🙂

  2. Hi I have a request for a recipe. I’d like to know what is your favorite recipe that can not only be prepared from food storage but also cooked with more primitive cooking methods ie. open campfire, rocket stove etc. Thanks for all you do and all the time you spend helping us be better prepared for whatever may come.

  3. I am just trying to figure out how to go about building my food storage. I only have some extras from my grocery shopping trips as of now. I would love to know what are a few of the most versatile foods to store and recipes to use them.

  4. I am interested in the high calorie food Pemmican. Recipes on different ways to make it would be interesting. We have lard canned in jars in our root cellar. Bannock recipes would also be interesting especially for primitive cooking. I also ended up with two 1 gallon cans of butterbeans. Suggestion on how to divide the big cans and some recipes for these beans.

  5. Cheesy chicken broccoli dinner
    2 cups freeze-dried broccoli (reconstitute in 4 cups warm water; drain)
    1 T oil
    2 cups freeze-dried chicken (or use canned chicken)
    1 can broccoli cheese soup, undiluted
    2T + 2t instant milk (reconstitute with 1/4 cup + 2T water)
    dash pepper
    1/4 cup freeze dried cheddar cheese (reconstituted) (I didn’t have this, so I used regular cheese)
    1/2 c french fried onions
    Serve with 6 cups hot rice

    1. In skillet, stir broccoli in oil for 2 minutes
    2. Stir in checken, soup, milk, and pepper
    3. Bring to boil; reduce heat, cover, and simmer 5 minutes
    4. Top with cheese and onions
    5. Remove from heat
    6. Cover and let stand 2 minutes til cheese is melted

  6. Gaye, thanks for another great book interview, and for entering me in the contest. Here is my recipe. It can be made in a simple pot using any kind of heat from backyard fire to sterno cans.
    HIGH-PROTEIN COCONUT RICE PUDDING WITH PEACHES AND NUTS
    Add 1 can coconut milk to a pot on low heat. As it slowly heats, crumble in 2-3 large handfuls of leftover white rice. Open a can of peaches, and strain the juice into the pot. Then slice the peach slices into smaller pieces and add to the pot. Next, open a cardboard container of shelf-stable tofu. Crumble this into the pot. Add a handful of almonds or other chopped nut. Stir all ingredients and add cinnamon if desired. As the mixture begins to slowly bubble, add water if needed to thin the consistensy. After the rice starts to a soften and absorb the liquids, you will have a high-protein dessert or breakfast, made entirely of shelf-stable foods.

  7. My favorite recipe from food storage is Southwest Chicken Soup.
    2 large cans chicken breast meat, 1 8 oz can tomato sauce, 1/2 of a 6 oz can tomato paste, 2 15 oz cans corn, 2 15 oz cans black beans, 2 15 oz cans kidney beans, 2 14.5 oz cans Mexican Stewed Tomatoes, and 1 taco seasoning packet
    Place all ingredients in large saucepan and cook at medium heat until heated through. Serve with sour cream and/or shredded cheese (if available)

  8. One of my favorite receipes is Whole Wheat Bread that has been soaked and the phytic acid removed befoe milling and baking. Can add 1/4 cup of flaz and chia seeds for extra omegas.

    Whole Wheat Bread

    Mill 12 C grain, a combination of:

    ■6 cups Wheat
    ■3 cups Kamut
    ■3 cups Spelt
    ■5½ cups moderately hot water, 110°

    Pour water into your Bosch bowl.

    Add:
    ■6 cups of the freshly milled flour
    ■2/3 cup olive oil
    ■2/3 cup honey
    ■2 tablespoons SAF yeast

    Mix well & let sponge (sit) for 20 minutes while the yeast dissolves & gets active. Then add:
    ■2 tablespoons salt
    ■2 tablespoons dough enhancer
    ■All but about 1cup of the fresh flour

    Add enough flour until it starts to clean the sides of the bowl and the dough is tacky to touch. As it mixes, the dough will stiffen, so don’t add too much flour. (You can add water if you have too much flour) Let your Bosch run on speed 2 until the gluten is developed. If you used just Prairie Gold, this will take about 7 minutes. If you used spelt or kamut, this will only take about 3 minutes. Test a ball of dough to see if it stretches like bubble gum. Then it is ready for bread pans. Preheat your oven to 200°, about 5 minutes then turn off your oven. Divide your dough into 5 loaves or form into cinnamon rolls or pizza crusts or dinner rolls or hamburger buns. Let them rise in the warm oven for 20 minutes, then bake at 350° for 25 minutes. If your loaf reaches 180°, then you know it’s done.

    To make cinnamon rolls, melt butter & stir in enough brown sugar to make a ’syrup’ & add cinnamon. Roll out your dough on an oiled surface. Pour on the sweet mixture, add any nuts or dried fruit you wish, roll up, cut with dental floss or knife. Pour some sweet stuff in the bottom of your baking pan (I like to use a pie plate), let rise or freeze. Bake at 350° for about 20 minutes.

    To make a pizza crust, add some garlic, Italian seasoning, & parmesan cheese to the dough.

  9. I don’t have a recipe, but a question or a recipe request. I recently learned that I need to cut gluten from my diet and I need to cut out the processed foods. So I’m looking for recipes that will work in my food storage that fit gluten free recipes and what to store without using processed foods with many additives. Any help will be greatly appreciated. Thanks! Karen

  10. I just found this article on Pinterest. I’m new to prepping and looking for ways to store what we eat so we can cook what we store. Checking out the rest of your site. It looks pretty cool so far!

  11. I hav been trying to prep buying canned goods and items from the grocery store. I also garden, can and dehydate foods in the summertime and fall. I have not been able to afford to buy freeze dried foods or dehyrated foods from a web site yet. I am trying to gather medical supplies and take an EMT course so when the SHTF someone can take charge and take care of the family and anyone else who needs medical care. Wish me luck!

  12. i have a request for a recipe:I have a small (2) child- do you have a simple recipe (ie few ingredients) that does not have noodles but is easy to eat. Thanks

  13. Request Recipe: I’ve looked for an ultra simple bread recipe — one that would be useful for bad times, but also one that the family likes and will eat. So far no luck. Can you help?

  14. One way to really know you have a gluten problem is to try soaking grains and removing the phytic acid from all the grain. Also you may have a problem with GMO grains. Try two things, go online or health food store and purchase grains that are organic, non-gmo. I suggest soaking the grains yourself (you know it has been done). It is a little bit more work but the results are wonderful. The proof is always in the eating. It is actually more nutritious. You will get all nutrition from it and it has not been stipped of it nutrition. Your body will let you know if you have a Gluten problem. I live in AK and here is the website to where I purchase my grains and she explains how and why to soak all grains. http://www.wholyliving.com/ I also belong to a co-op from Oregan and they have wonderful prices. You will have to setup an account if you want to view their prices. http://www.azurestandard.com/ They will help connect you to a co-op. Another website is http://www.wheatmontana.com/. I recommend you reading the story of “The Little Red Hen.” The extra work is well worth the benefit. If you do not have the tools for home processing grains then a health food store should be able to assist you. One reason people have flatulent problems with beans really has to do with the phytic acid. Presoaking the beans will remove it and make it more digestible. I must add that there is such a sense of accomplishment knowing that you have given your family the best and taking excellent care of youself. Blessings!

  15. bummer, I typed this in a couple days ago, but I think my internet connection failed before it published, so trying again. 😉

    Recipe and recipe request
    I make these chewy granola bars all the time for my kids. Having raw milk is great because I get cream to make butter…remember your production animals also count as food storage. 🙂
    Preheat oven to 325
    1 c. Butter, softened
    1 c. Honey
    4 1/2 c. Rolled oats
    1 1/2 c. Whole wheat or spelt flour
    1 tsp vanilla
    1 tsp baking soda
    2 c. Add-ins: chocolate chips, dried fruit, chopped nuts, sunflower kernels, flaked coconut, et.

    lightly butter 13x9x2 baking pan or large rimmed cookie sheet.
    Beat butter, honey and vanilla together until creamed.
    Add in oats, flour and baking soda, mix well. Stir in add-ins.
    Press into baking pan, hard.
    Bake 325 for 15-22min or until you see the edges turning a light golden brown. They will not look done, but they are. Let sit 10 min then cut into squares or bars. Let sit until completely cooled.
    I also plan to experiment with sorghum molasses and peanut and almond butters. 🙂

    My request is for a oat/honey granola, like the kind you’d add to cereal or yogurt, also a crunchy granola bar, like Nature Valley makes.
    Thanks!

  16. How to Soak Grains

    About a year ago, I reluctantly decided to try soaking my grains before making bread. I was astounded at the results! Over the years, several people tried to convince me it was a healthier, more digestible method, but I am stubborn. I already mill them myself, isn’t that good enough. ‘I don’t have time.’ (I don’t want to take the time!) Soaking just sounded so complicated and time consuming, I did not want to try it. Well, Gay Ward explained her method & it seemed easy enough, so I did it, just once! I found my bread softer and spongier for 4 or 5 days, very easy on the digestive tract, and more delicious than ever! Investing just a few minutes, makes a huge difference! I never plan to go back to ‘straight from the pail’ bread again!

    Here’s the method I use for bread grains, all purpose grains, brown rice, and beans. I soak my 12 cups of bread grains in a gallon jar, filling the far with plain tap water. Let sit for 8 – 12 hours. Rinse them with clear water in a colander, and spread on dehydrator trays. (if you need a colander with mesh bottom, we have a wonderful collapsible one) Set the temp to 120 and dehydrate for 8-10 hours. Our Filter Pro dehydrator does it so well in 8 hours. Just be certain the grains are crispy! I dump each tray into my largest bowl, and then scoop this batch back into my gallon jar. When I start another batch of bread, I start soaking the next batch of grains. I always have a batch staged in the cupboard. I do the same for ‘all purpose’ grains & beans. One caution, leave plenty of room in the jar for your grains or beans to expand. If the jar is too full, they will compact and take A LOT more time to pour them out into the colander to rinse! Brown rice needs some acidulated liquid, like lemon juice or good yogurt, to release the phytic acid.

  17. Why Soak Your Grains?

    Glad you asked! Soaking releases the phytic acid, the ‘peel’ of the grain. This is the preserver that locks in the nutrients and flavor. It also adversely affects some folks’ digestion. Many folks who experience bloating after consuming whole grains, thoroughly love soaked grain bread. Their body handles it well! Some people think they need to eat gluten free, they feel better. Try soaked grain bread. It is much more delicious, economical, and nutritious than typical GF food! Unless you are truly celiac, soaked grain may just be the answer to your digestion woes!

  18. If our world turns to neverland, I would like to know how to bake bread outside on a fire pit or BBQ. I know I could make cornbread in a cast iron pan, but what about regular white or wheat bread?

  19. Nice interview. Looks like a great addition to any prepper library. I have stored loads of beans and rice since reading that togeher they form a complete protein. I need more recipies that include both. Thanks for your help.

  20. I would love to win this book, I am kinda new to prepping, so I need all the helpful information I can get. I do alot of research online, but love to set down with hands on book. I could use recipes for all my food storage in ways I’m sure I don’t know about. Thanks for a chance to win!!!

  21. I have yet to do a whole meal from storage. But I have a few recipes put away. I also figured we have always been good at just coming up with meals. I have wanted to figure out more to do. I’m also a little afraid I guess to use some of it. Knowing more probably would help out a lot with that. The one thing I worry about the most is the freeze dried eggs. Any good ways to use them?

  22. Thank you. “Prepper’s Pantry” is certainly a great book. I use it all the time, as a learning reference. I am now learning how much I don’t know about this vast subject. Very humbling!

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