Augason Farms has grown into one of the most popular choices in the US for survival food and ingredients that can be stored long-term. They’re based in Utah, which is home to many Mormons and survivalists – two categories of people that are huge buyers of food for long-term storage. The Mormon Church requires all families to maintain a year’s worth of emergency food, so it makes sense that a company producing tasty, nutritious survival food would be able to thrive in this state. With four decades in business, Augason Farms as long-since turned into a national brand with hundreds of different . . . Read More
Beans and rice is a food combination long known for being a low-cost and nutritionally potent. For both of those reasons, it’s a combo you see very often in long-term food storage products marketed toward preppers, campers, and survivalists. Augason Farms and Legacy Food Storage are two of today’s leading brans for long-term food storage products. I recently reviewed several beans . . . Read More
It may sound gross, but fermentation is actually among the safest, healthiest way to preserve food, before or after SHTF. Whether you’re already a fan, or a beginner just looking to make your first batch of home-brew, we have found the perfect books to get you started. We have even included some newcomers for 2018 that are soon to become staples on the fermenter’s bookshelf. Why Ferment? Unlike canning, which has only been around since Napoleon, fermentation has been used by our ancestors since the Neolithic age. Archeology has revealed that, in what is now China, ancient humans were already mixing rice, honey, and some kind of fruit (probably hawthorns or grapes) to create a fermented . . . Read More
Making and smoking your own sausage at home is an art in itself. There is nothing like it but it does take some patience and the ability to keep up with the process. Meat safety should always be a concern Some types of meat have different safety issues than others. There are a variety of food borne nasties that you have to watch out for. It is not hard to avoid all of this if you just follow some basic rules. 1. Make sausage from freshest meat possible. For the sake of quality, it pays to get the freshest meat you can. Grocery store meats sometimes have been frozen and unfrozen several times before they make it to you. If possible get your meat directly from a farm or butcher. Direct from farm and buying in bulk is usually the best deal for your money. My husband . . . Read More
Pressure canners are important for any prepper that wants to preserve their own foods. For meats they are wonderful because you can have very tender meat from tough cuts and a long shelf life without refrigeration. Anyone can pressure can! Pressure canners are important for any prepper that wants to preserve their own foods. For meats they are wonderful because you can have very tender meat from tough cuts and a long shelf life without refrigeration. Anyone can pressure can! Addressing pressure canning fears When I first started canning I was warned by my grandma and others that I would have to be careful, they were dangerous and I was going to blow myself up. The basis for this was that a lot of the older pressure canners did not have safety pressure releases. Some very . . . Read More
Two of the largest names in Emergency Preparedness Food are Wise Company and Mountain House. How do you shop for emergency food when you have two or more quality brands from which to choose products? In my house, we always start with the label whether we are buying MRE's for the next disaster or groceries for dinner tonight. In this blog, we take a closer look at the labels of similar standard emergency food . . . Read More
Editor's Note: This is a special contribution from longtime BDS reader Donna. Since it's flu season, we resurfaced this one! Making real homemade bone broth is a fantastic way to stay healthy and boost the immune system during food shortages or calamity. Broth, Stock, Bone Broth, whatever you want to call it is the trending item for health right now. Our grandmothers trusted its healing benefits for their families and taught their daughters the art of making a nutritious bone broth. Ounce for ounce good homemade broth is one of the most nutrient packed foods available and is a staple in ethnic diets around the world. It is versatile, travels well and is available in liquid or powder form. It’s good for what ails you, giving the old immune system a power . . . Read More
Editors Note: This is a great post "From the Vault" that has been updated and amended. I have never met a potato I did not like. Seriously. There was period during the 80s that I refer to as my potato years. I shunned meats of any kind and pretty much subsisted for weeks at a time on baked potatoes, asiago cheese, and apples. That, plus my morning latte was it. I would go weeks and weeks on a steady diet of potatoes and little else. Somewhere along the line, I gave up such foolishness and started eating a bit more normally. Well, maybe not normally but certainly with a lot more in the way of variety and protein foods. I wrote about my teensy weensy garden in Getting Prepared Week 6: . . . Read More
Part of great cooking is using herbs to accentuate flavors in meats, pastas, vegetables and soups. Many home chefs have a gardens filled with a variety of fresh herbs. Dehydrating herbs preserves the harvest. Whether you have grown too much to use right now or need to collect everything before winter’s frost takes control, dehydrating herbs gives you a supply of flavorful herbs to use and share with others.
The history of herb dehydrating is simple: people needed to preserve all fresh cooking ingredients before winter came. In dry climates, hanging herbs upside-down either in windows or even basements easily does this. For those in more humid climates, this task becomes more challenging as the humidity can yield mold and mildew, ruining the . . . Read More
In your search for an electric grain mill, you inevitably see two front runners: the medium-priced, quick, and powerful , and the . Both are great for households, will deal with any grain, and make enough flour for a loaf of bread quite quickly. But which is the best? Let’s find out.
Why have an electric mill in the first place? If you have a back-up source of electricity, like a generator, then milling your own flour can be quite convenient when the power goes out. Whole wheat berries can store much longer than flour. So, preparing for bread when SHTF can be as easy as stockpiling wheat berries or other unmilled grain, buying a mill, and forgetting about it.
There are also nutritional benefits from using freshly ground flour. . . . Read More
Yogurt has a lot of health benefits and is quite easy to make. Here are some of the advantages of doing it yourself followed up with how to do it and how to turn it into delicious yogurt cheese. It’s easy It takes very little time make yogurt so you can fit it in a very busy schedule. It is something you can start in the evening and have under control before you go to work the next day. If you forget until you get home, unless it is extremely hot in your house, chances are the yogurt is fine. This is not something that is going to spoil if you leave it outside the fridge for a few extra hours if it has a lid on it. Cost Savings I can find organic whole milk that is set to expire in a day or two for $3 per gallon. If you don’t care about organic then you can sometimes get regular whole . . . Read More
If you have the skill to make bread at home you’ll reap benefits in cost, taste, and health. But, for most preppers the key benefit is having access to this staple food even when the grocery store isn’t open. Needless to say, we’re also preparing for a time when the bread-machine won’t be functioning. During a SHTF event, having warm fresh bread can be a huge morale booster, never mind a way to get calories, warm calories, in your belly. Bread will combine well with essentially anything else you’re eating. And, if you have leftovers, you can do what people used to do with tough bread: make croutons, bread pudding, crumb toppings, or throw it into a soup. Plus, unmilled grain will keep in your storage room for a long, long time. If you’d prefer not to mill your grain, a few bags . . . Read More