The question I get asked most often is –
I want to be prepared, but where and how do I start?
Well, I have the answer…
Get Started With Food Storage!
I know… you were expecting something sexy and exciting like saving the world with Jack Bauer – but the scary truth is most people in the United States will run out of food in about 3 days, because that’s what the average person has stored away. So even though other areas of preparedness may seem like more fun – food storage is where it needs to begin.
If you are ready to get started and need help – I have good news for you, Angela Paskett wrote an entire book that will hold your hand through the entire process – or if it helps, you can pretend Jack Bauer is holding your hand instead (that’s what I did ;)
Food Storage for Self-Sufficiency and Survival, is a book I would recommend to EVERYONE – whether you care about food storage or not. She doesn’t miss a single detail and the best part is you learn how you can use your food storage in your everyday life – not just when a disaster strikes.
Food Storage For Self-Sufficiency and Survival
I’ve never had to use my food storage for a large disaster… or live through a power outage that has lasted longer than two days. So has storing food been a waste of time and resources? Absolutely not. What I found is that storing food is so much more than an emergency plan. It is a means by which my family can be self-sufficient every day of the year, regardless of whether we have to deal with an emergency situation or not. – Angela Paskett
I couldn’t agree more! I personally feel if you aren’t benefitting from your food storage now – you’re doing it all wrong. Don’t worry, if you need some fresh ideas and a new start this book can help get you on the right track!
Here are some things you’ll learn about…
Food For 72-Hour Emergency Kits
Having food for an emergency is a must and FEMA recommends having at least 3 days worth . She helps explain how to put an emergency kit together so you are ready at anytime. I appreciated her practical advice like – actually testing every food you include to see if you enjoy it, and considering how you might carry your child, your kit, and your child’s kit if you need to leave in a hurry.
I learned a lot about water options and alternative cooking methods in this chapter too. The Dakota Fire Hole was especially interesting! I’ll definitely be experimenting with that method of cooking soon!
Food For Short-Term Emergencies: Two Weeks to Three Months
Food Storage is definitely not a one-size fits all approach and Angela realizes that. She details different methods you can use and even outlines menus and scenarios to consider.
Food for Long-Term Emergencies: Three Months or Longer
This chapter dives into the 4 traditional long-term food storage items everyone should have and all the different ways to use them. I never realized these 4 foods were the basis of almost any meal and contain the nutrition a body needs for survival.
Storing Water
FEMA recommends having at least a 2 week supply of 14 gallons of water per person, but most people use much more. Angela dives into the many options of storing water and the pros and cons of each. She also discusses how to rotate your water, find natural sources, and purification options.
Preserving Your Own Food
There are so many benefits to know how to preserve your own food – you can stalk-up, save big, buy in bulk, and keep foods from going bad as quickly. Angela goes in-depth about how to preserve your favorite foods through canning, dehydrating, & freezing
Packing Dry Foods For Long-Term Storage
This is an excellent chapter on keeping the common enemies of your food away, and knowing how to correctly package your food in either #10 cans, buckets, mylar bags, jars, or bottles. There really isn’t any food you can’t preserve for an extra 3-30 years – you just need to know what method to use.
Buying Food
One of the biggest obstacles people have when obtaining food storage is – finding the money! This chapter has some great tips and suggestions for purchasing your food storage so anyone can make it happen!
Maintaining Balance and Variety
I already know my family will get tired of wheat and beans real fast, so this chapter was definitely my favorite! She discusses how to add your favorite foods into your storage by teaching you how to store meat, eggs, peanut butter, milk, yogurt, cheese, fruits, vegetables, grains, gluten-free alternatives, oils, sweets, chocolate and so much more.
Sustainable Food Storage
So what happens when your food runs out? That’s where knowing how to garden, keep animals, hunt, fish, trap, and forage for food all come into play. I learned the most from this section and it even has me contemplating raising my own rabbits now!
Organizing and Storing Your Food Storage
I was really excited to see that she added a section on organizing your food storage, because it’s necessary if you ever want to effectively use and rotate your food. You can expect to get some great ideas on organizing your food, keeping an inventory, and securing your food storage when you finish this chapter!
Using Your Food Storage
What good is it to have a bunch of food if you never use it? Personally, I think that’s the one difference between being prepared and being a hoarder. If you are using your food and supplies in your everyday life it can benefit you NOW – not just when a disaster strikes.
She discusses how to convert your recipes into food storage, powerless cooking options, and has some great tips for keeping it rotated. And no matter how much you’ve heard this phrase, it still is some of the best advice around…
Store what you eat and eat what you store!
Prepared Housewives is in Print ;)
I was in shock when I was going through the references and worksheets at the back of the book and saw my website listed as one of the General Preparedness Blogs! I had no idea – seriously!
I was very flattered, but don’t worry, I didn’t let it influence my review of this book in any way – I was already blown away by the content and information way before I got to the end!
Meet the Author – Angela Paskett
Angela Paskett writes the blog Food Storage and Survival and hosts a weekly Food Storage and Survival Radio Show focusing on family preparedness. She has been actively storing and eating food with her family for over fifteen years. She teaches workshops on family preparedness and storing and preserving food to anyone who will listen, including preparedness fairs, civic groups, churches, and online. Angela lives in rural Utah with her husband, four children, animal menagerie, garden, and food storage.
Win A Copy!!! – Contest Closed
Ready to Win a Copy of Food Storage For Self-Sufficiency and Survival for yourself? I hope you are as excited about this book as I am!
***ENTER TO WIN – Just to prove this book has all the answers go ahead and let me know one question you have about Food Storage and I’ll let you know what page you can find the answer on (and if I have time I’ll try and help answer it too ;)!
DETAILS:
- The winner will be chosen at random using random.org.
- Giveaway ends on Saturday, May 17, 2014 at 10PM Central Time.
- The winner will be notified by email and will have 48 hours to respond before a new winner is chosen.
- You may enter if you are outside of the US, but must pay all applicable shipping charges.
Congrats to #49 our Winner!!!
I have a great supply of pasta, rice, canned goods, water, paper goods. I don’t have protein other than peanut butter. I know I can can meat but I don’t know how to can it or how to use it? Where do I start?
She has numerous ways to store protein – pg 117-120.
Some options are you can freeze meat, dry it, buy it canned, bottle it yourself, purchase freeze-dried, or keep livestock. You can also get protein in the source of eggs, beans and nuts!
Once you have your protein, you should be able to use it almost the same way you would use it regularly when cooking.
Here’s how to can chicken – http://prepared-housewives.com/diy-canned-chicken-pressure-canner/
I was wondering how do you can corn on the cob you see alot about canning corn but not corn on the cob when i was young my dad was in the air force and we was over in england so everything was shipped to us from the states ,anyway we use to get corn on the corb that was canned and I would love to have that in my food storage
She explains how to can corn on pg. 80
She recommends cutting the corn from the cob, probably so you don’t waste jar space, but you could probably follow the same guidelines if you decide to keep the corn on the cob.
Not totally sure though, I never realized people canned corn that way. Great question.
i know how to can corn i wanted to be able to do corn on the cobi know that it takes up alot of room but we love corn on the cob so wanted to see how to do that do i do it the same way as corn if something happens it would be nice to have some i know you can do it in num 10 cans just wanted to see how to do it in jars would be easy on me
I asked a few canning experts I know, but you’re right, I can’t find anything on how to can corn on the cob without cutting the corn off of it first.
Do the pump-out air vacuum bags work?
Pages 93-107 go into depth about the different options for packaging foods.
She discusses the pros and cons of using the vacuum sealer bags and other options you might want to consider. It really depends on what you are packaging and where you plan on storing it.
No questions, would certainly like a copy of your book!
That works too ;)
Maybe you could share some advice and tips with us!
I am a baby at this, and have much to learn. Rest assured, once this book arrives at my door, I will be in full time study!
As a person new to prepping, I know storing water is important. Should I be concerned about the quality of the water stored? Bottled water leached BPA, how do I keep my family safe?
Fabulous question – she answers that on pg 62
You do need to take into consideration where you are getting your water so you know whether or not you need to filter or purify it. Also the containers that you store them in need to be clean and safe too. She discussed storing bottled water, but didn’t talk about any concerns with leached BPA.
Jamie, I have recently become interested in dehydrating meats for a protein source. Is it possible to can beef strips after dehydrating or how would one prepare meats for long term storage?
pg. 118
Jerky has a shelf-life of about 6-18 months depending on how it’s packaged. One of the best ways would be to probably vacuum seal them into bags.
She recommends that you can also preserve meat by smoking or curing it, but I don’t think you can bottle beef strips after dehydrating them. That would change the texture and taste dramatically.
I have never canned, but want to start learning this year. Is water bath canning better, pressure canning, or do they each have things they are meant to/better at canning?
pg 71-82
They both serve different purposes, so they are great depending on what you want to preserve.
Water Bath canner is a great place to start when first beginning. It’s mainly for processing foods high in acid – like fruits, pickles and most tomato products.
Steam Pressure Canner are used for low-acid foods like meats and non-pickled vegetables.
No question but appreciate the opportunity to win.
You’re entered! Thanks for participating!
I would like to more about long-term storage of oils & fats.
pg 129
She talks all about storing oils in this section and recommendations for what you can do. If stored properly they can last up to 5 years.
hi! I cannot afford the spending freeze dried stuff. It would be really great is there a way to store my own yogurt cheese sour cream eggs and other dairy products. Does the book have hints on that? Thanks! Good luck to everyone in the win A book contest :-)
pg 119-126
Yes! That was actually one of my favorite parts of the book. She has lots of great tips and hints!
She has a recipe to make yogurt, and many other options besides freeze dried for the other things you mentioned! Very helpful!!!
Thank you!
I love to can and am getting more into dehydrating. I am in a wheelchair and it is getting harder to do things. Do you have any suggestions? I live in a mobile home with my mother and brother who are also in wheelchairs. So it is a little crowded at the dinner table. lol. We plan to stay put if and when TSHTF. Have been doing some prepping but need more room also. Any suggestions?
pg 159-164
Sorry to hear about how crowded and difficult things are for you.
She does have some tips for storage locations. It can be tough finding extra room in a mobile home, but you might be able to use some of the hidden spaces she mentions (like behind the couch, under beds, utilize kitchen space well), or even consider the garage for non-perishable items and maybe rent a storage unit.
hi Valerie! I know various folks who are in wheelchairs for different reasons. Is it at all feasible for you to store things under your bed? I have found that by doing so it gave me exponentially more room for food storage. also, in tight spaces, I have done things like stack my food storage and throw a table cloth over it to make a side table or bed stand. what about pushing the table up against the wall, so that there are three sides still available for you each to sit at? Food could be stacked and pushed against the wall under the table and still leave room for your feet :-) Finally, I have a hunch that cost maybe an especially important issue for you folks. See if there are any Gleaners programs in the area or programs where you can buy in bulk direct from the farm. Its already picked and boxed. It is often much cheaper to buy food this way. Good luck!
Thanks Drew! Great ideas and tips! I ditto everything you just said ;)
Also, I just did this post on creative storage solutions that may give you some ideas – http://prepared-housewives.com/creative-storage-solutions/
Home dehydrated powdered eggs, how long can you store these for if they are sealed properly?
I had no idea you could even dehydrate your own eggs – have you tried it? Does it work well for you?
This is the only thing I’ve seen so far about dehydrating eggs, and it scared me off from even trying – http://www.theprairiehomestead.com/2011/12/how-to-dehydrate-eggs-or-not.html#sthash.5jSP4QiH.dpbs
Jaimie, yes I have done it many times in the past. I have done the cooked egg method and the wet method. Overall taste, the wet method works best. Once I dehydrate them, we put them in the food processor and turn it into a powder and then seal up about 8 eggs worth of powder into a food sealer bag and seal them up air tight. I have used them up to 2 years after with no ill effects and they taste fine. I have heard they will last up to 10 years. I have read comments on doing it on both sides of the fence but I just know how it has worked for us.
Thanks for teaching me a thing or two!
I did look into my storage info charts and it does show that powdered eggs last 10 years. So a long as you are dehydrating them and packaging them properly you should be fine.
My question is this, about water, we have an inground pool in the backyard, is there a safe way to use that as a source? I would think it would be safer than a pond, ect? Just purify the water or just use for bathing?
pg 61
She doesn’t recommend using pool water to drink, but use it for other purposes during an emergency instead – like bathing, washing dishes, etc.
Safe water to drink from your home could be from your – water heater, pipes, ice cube trays.
How much food should be prepped for say two years? How would I save it and prepare it to keep it from going bad?
That’s a big question ;) I think the entire book is needed to answer that one!
She does have a basic 1 year food supply chart for one person on pg. 55. – but each person is so different.
I have a basic chart in this post – http://prepared-housewives.com/november-get-your-basics/
As for preserving it she has 2 amazing sections that goes over keeping your food from going bad pg 71-107.
You can also read more here – http://prepared-housewives.com/category/food-storage-2/preserve-food-storage/
How do you can wild hog? Thanks!
pg 80
She explains how to can meat(chicken, pork, beef, game meats) – it’s all about the same process.
how much water to store for a family of 4?
pg 57
56 gallons of water minimum – that is just for drinking for 2 weeks. Definitely store more if you want water for a longer amount of time or for other purposes.
Are the vacuum sealing systems or dehydrators a better choice for a beginner?
It really just depends. If you need to vacuum seal the foods you dehydrate then you might need both. If you are just vacuum sealing food to put in the freezer then you would just need that one.
She goes into depth about all the different options for preserving food, so really it’s just what you would use the most. We enjoy making jerky so we got a dehydrator first!
Hi, I am getting started with dehydrating but I am also looking into buying FReeze dried food.I know there is a difference but what are they. Thanks for the chance and for all the help.
Marie
pg 82
Great question. A quick answer is dehydrating removes the moisture – but also changes the shape and amount of nutrients left.
With freeze-dried it removes the moisture – but keeps the shape & most nutrients. Usually freeze-dried lasts much longer too.
I have heard that you can possibly store water in mylar bags, is that true? Would I need to wash them out? How long will they last?
I’ve never heard of people doing that. I’m sure you could though, you would just need to get thick mylar bags and if they are new you don’t need to worry about washing them out. It really depends on what you are trying to do with them and how practical it would be.
Here’s a video I found on it that might help – https://www.youtube.com/watch?v=nk21JDfu5Ug
What is the best way to store chocolate long term ?
pg 106 she explains how to do this.
One of the ways I like to do it is to vacuum-seal it into jars – http://prepared-housewives.com/canning-chocolate-and-much-more/
People have also stored bags in #10 cans and sealed them up .
I’m a single woman and wonder how much food storage I should have for me and what should be the first thing I start with.
pg 43
I always like to start with water, and then work on your 3 month supply of food.
If you are just preparing for yourself, then you are free to buy whatever you like ;) My favorite way to figure out how much food I need is to make a menu plan and then buy the ingredients off that. Just try and make sure when you make your menu you use small portions since it would be just you and you can’t always rely on storing leftovers.
Thanks for the opportunity to enter a contest AND have a question answered! When I look for powdered milk to store there are two different kinds – Instant and Non-instant. Which kind would be the best for food storage? Do you need some kind of special blender or something for the non-instant? I hope you can answer this question for me!
I don’t have an answer to your question, but, if you ever took any advice, only buy instant. I have purchased long term storage items in the past, both instant and non instant, (if that is a word), the only milk I had any degree of satisfaction with is the instant.
If you are shooting for storage of up to a year or two, try Gossner’s milk. It is whole milk that is shelf stable (no refrigeration needed). Sometimes you can catch it at the Dollar Tree for $1 a quart. You can buy it directly from the manufacture, but there is transportation. They have whole milk, 2%, 1%, flavored, and that wonderful sweet whipping cream for the coffee when the crap hits. I love their products.
pg 121
Thanks John! You said it better than I could!
Yes, instant powdered milk tastes better and mixes easier than non-instant.
Non-instant is usually cheaper, but more difficult to mix.
It really depends on if your planning to cook with it, or drink-it.
For the non-instant to help mix it – mix with warm water, whisk it, use a blender if you need too, mix with about 1/4 of the total water before adding the rest of the water.
Thanks for the advice!
I would like to put more food into storage, but it gets up to 110 degrees here every summer and I don’t have air conditioning or a basement. Any suggestions? Thank you, Mary
pg 157
I have the same problem here in Texas. This is when you need to start getting creative on where you store things. She has some fabulous suggestions in her section – organizing and storing your food storage.
What type of foods can be stored in 2 liter soda pop bottles and how long will they keep?
pg. 106-107
You can store most dry good in these as long as you seal it up properly. She explains how to do this and the pros and cons of it.
How do I store and/or prepare meat appropriately myself for the long term, yet be cost effective?
pg 117-119
Probably the most cost-effective way would be to can your own meat. You have a bigger initial investment, but after that it’s not so bad. You can also freeze meat.
Freeze-dried meat is good too, but it’s more expensive, the nice thing is it lasts 25+ years.
Thanks for the chance to win the book. It sounds great!! My question: How do you make homemade noodles with powdered eggs? Thanks, appreciate all of your help
Wow, you’re pretty advanced Larene :)
She doesn’t go over noodle making, but that is something that would be good to experiment and practice with your powdered eggs before hand.
Here is a fun video that compares making noodles with real eggs vs powdered eggs – https://www.youtube.com/watch?v=3ImLKd7LFMY
I have been canning meats, soups, and veggies for the past year.. It helps a lot when the money is tight and to always have it on hand… My question is, How would you can items over an fire pit. Looking forward to getting the book.. Love your site
Awesome Lynda!
As far as canning, if you don’t have access to your kitchen stove, the next best option would be to can your food over a camp stove.
A fire would probably be too inconsistent to be able to keep the temperature stable and keep the pressure up
you always have wonderful, informative articles. my question is , when buying pasta and rice in bulk, is it going to be safe storing it in mylar bags,sealed with oxygen absorbers and placed into 5 gallon buckets and sealed with gamma seal lids ? we have some from 2 years ago we have not opened yet. they are stored in a dark air conditioned room.
I think you did it perfect!
Sounds like you followed all the rules that are recommended for preserving food in buckets! http://prepared-housewives.com/supersizing-food-storage-with-buckets/
Wow! I’d love to check out this book! I think my question would be: what are some things that are often forgotten when prepping for small children?
pg 17
Great question Andrea! I didn’t even think of this but she mentioned maybe considering having something to help haul your kids (and their junk) around if you had to leave in a hurry – like bike trailers, wagons, etc.
Also, make sure they like the food you packed in their 72 hour kits.
We have a basement that would be great to store things in, but our house is very old and the basement is not 100% dry. Would I be able to store food down there if it were packaged in certain ways? We have shelves so nothing would be directly in water – just cool, dark, damp air that is constantly being dehumidified, especially when we get major storms with lots of rain. :)
Of course ideally you would like everything to be as dry and cool as possible, but yes, I think if you store your food properly you should be fine. Storing in buckets/mylar bags would help give you the protection you need. There are also many other suggestions she outlines in her book that I think would work too!
are oxygen absorbers really necessary?
thanks.
Great question! Depending on how long you plan on storing your food they can really help benefit you in the long-run – I don’t think companies would waste them time and money in putting them in their food/products if they didn’t help too.
With food it helps get rid of the oxygen and helps make an environment where bugs and other things can’t survive on your food.
I have a small amount of food storage, mostly canned goods, I really need this book to learn how to have long term storage. Thank you for the opportunity!
Absolutely! I think it will definitely help you out!
What is the best way to preserve potatoes in the PNW no cold storage room?
pg. 82 & 89 she discusses how to can and dehydrate potatoes.
Good question – you might have to wait for the advanced food storage book to come out ;)
I have been wanting to start food storage but do not know where to begin. This book would be perfect for me!
It’s an EXCELLENT book for helping people begin! Good luck!
I don’t have a question, just wanted to tell you how much I enjoy your blog and to thank you for the opportunity to win this awesome book. Good luck everyone.
Thanks Kris! Good luck to you too!
I have some Sam Andy dehydrated food I purchased in the mid 70’s. Upon opening a can, they smell Ok. They look Ok. I rehydrated some and it tasted OK. My question is, is there any nutrition left in a 30 some year old can of dehydrated food that was nitrogen packed?
All I can say is impressive! I would have to do some more research to answer that question. Not many people are eating 30 year old food, but I think there would be some nutrition left, just not sure how much.
I have three choices. Eat it myself. Feed it to my critters. Feed it to the people that will come knocking when the crap hits. Maybe do some bartering.
I always hear that if you store wheat you should eat it regularly because if you don’t, when you do it will make you sick. Is this true?
She doesn’t cover this in her book, but that is a great question. I hear that all the time too! We actually discussed this in the comments section of this post – http://prepared-housewives.com/need-an-excuse-to-not-get-food-storage-here-are-10-2/
I’ve heard of people getting very sick and even hospitalized, but this is definitely something I want to look into more!
This is how Geni explained it – For some wondering why this is on the list, if all you have is wheat your diet won’t be balanced. You will experience food fatigue (you will starve rather than eat) You will have a huge amount of fiber in your meals which will lead to abdominal cramping, bloating and diarrhea. Diarrhea can lead to dehydration. All this can be avoided if you start incorporating wheat in your daily diet so your body becomes used to it. Also store other foods besides the wheat.
How can I encourage my spouse to be a better prepper?
Great question, I know for my husband I tried to make it fun for him (gave him a shopping list he would enjoy) and would point out different situations as they would arise in the world/economy about WHY it’s good to be prepared.
Take a look at more suggestions here – http://prepared-housewives.com/prepper-love-find-spouse-preps/
All this equipment needed can get so expensive-especially a large pressure canner. Check with friends and family and share equipment to lower costs. Also getting together to can and preserve foods can be fun making the task a little easier.
Fabulous idea! Pressure canners can be expensive, but if you split it with 4 friends it’s $50 instead of $200, and it’s not something you’re probably using everyday anyways.
What is the shelf life of home canned foods?
I always hear the best nutritional value is within 1 year, but as long as it’s canned properly and bacteria and other things can’t grow on your food it can usually last much longer!!!
Thanks for the info! :0)
I’m just now looking into long term food storage. I’m stuck. I don’t know where to start. Help!
This book would be perfect then – she just takes it one step at a time. The best thing to do is just start. The way I started is first came up with a list of meals I wouldn’t mind eating – http://prepared-housewives.com/extreme-menu-planning/
Does the book answer which foods are best for which containers? Like is corn better in buckets or #10 cans? Which has the longest shelf life?
It’s actually pretty similar whether you use a bucket or #10 can. The main thing you need to consider is when you open the container you want to try and finish the contents within a year. So if you aren’t going to finish an entire 5 gallon bucket of corn within a year, you may want to stick with a #10 can.
The book looks awesome! What a fun surprise to see your website in PRINT in her book. You ROCK Jamie! Keep up the good work.
Thanks! I was pretty excited to see it ;)
Do those little oxygen absorbers really work? If so, where is the best place to buy them?
I usually get my online either at bayteccontainers.com or amazon.com.
Depending on how long you plan on storing your food they can really help benefit you in the long-run – Also, I don’t think companies would waste time and money in putting them in their food/products if they didn’t help.
With food it helps get rid of the oxygen and helps make an environment where bugs and other things can’t survive in your food.
I am concerned with storing my home canned foods without air conditioning or a cool basement. How long will my jars last in a closet, or even under the beds in boxes?
The closet and under the bed are great places to store when cool basements aren’t an option.
I always hear the best nutritional value is within 1 year, but as long as it’s canned properly and bacteria and other things can’t grow on your food it can usually last much longer!!! I’ve known people to eat their canned food 10+ year later.
Thank you for the great information!!
P.S. Loved your egg experiment!
I have a food vacuum sealer. If I use it to seal dry goods such as black beans, pinto beans, white rice into gallon size bags and then put the bags into 5 gallon buckets do I really need oxygen absorbers in the buckets? How long of a shelf live should they have. The buckets are stored in a dry cool basement. Also if these items were put into glass jars and vacuum sealer used to seal the jars how long of a shelf live?
Great questions – she covers the pros and cons of each of these methods in her book. She also talks about vacuum sealing food in jars.
If you seal the dry good I don’t see why you would need an oxygen absorber. The main issue you have with vacuum sealing food is the bags are clear, but if you’re putting into a non-clear bucket I don’t think that would be an issue.
I have trouble with food ration. I can dehydrate carrots when on sale, but carrots are readily available fresh all year, so I’d prefer to serve them fresh rather than using from storage. I can also can tomatoes in the Summer but the reality is that it’s cheaper for me to buy canned tomatoes rather than buying during the Summer and canning them myself. Does she cover any suggestions for these issues?
She does discuss at the end of the book how to organize and rotate your food.
One thing I do for some of the fresh foods I need for my storage is buy the freeze-dried options and only plan to use for emergencies.