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Food Storage, Lessons Learned and Recommendations

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  • Tue, Jun 02, 2009 - 02:33am

    #71
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    Re: Food Storage, Lessons Learned and Recomendations

 Hi Aussie, I like the link you sent and have printed out the information on sprouting chia seeds.  Those folks are a wealth of information.  I really do want to try to do sprouts now that I’ve read more about it.  Thank you for giving me their web address.  It’s nice having a friend from down under!

Juli, it was unusually cool here last night too and there was frost farther north, which is odd.  The farmers up there must be on pins and needles.  Tomorrow the high is supposed to be 80; quite a temperature roller coaster lately.  I live below NY state.

Plickety those big white buckets look familiar; Walton Feed maybe?  You have a bit of work ahead of you.  That’s a lot to put away but you’ll be glad you have it.  What all did you buy?

  • Tue, Jun 02, 2009 - 02:42am

    #72
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    Re: One Year for Two Adults

There is not way I am going to sneak that into my basement so my wife doesn’t see it!

So far my basement menu is benign-looking… small amounts of tuna, chocolate, soup, pb and j, popcorn, oatmeal. I am sneaking in sardines and some closeout canned turkey I located nearby, both of which my wife would probably throw at me if discovered.

Lucky she doesn’t know ammo is down there also…

 

SG

  • Tue, Jun 02, 2009 - 11:50am

    #73
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    Re: Food Storage, Lessons Learned and Recomendations

I just wanted to thank everyone for their tips on making beans and lentils more digestible.  This is a great thread and I really appreciate it and everyone contributing.  I am going to try them out and see what works best for my irascable tummy.  My furry and feathered and other assorted housemates also grateful

Have a great day!

Denise

  • Tue, Jun 02, 2009 - 12:37pm

    #74
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    Re: Food Storage, Lessons Learned and Recomendations

Aussie and nigel, welcome to the site.

Everyone, thank you for all of the information, learning a lot from all of you.  Grandma and Plickety Cat you two sure are a wealth of information, thank you!

joemanc, Dogs and I keep the pantry full, but we don’t keep track of what is in there.  The rotating the cans got old fast.  We starting buying things in cases and keep them in another part of the house.  We leave the food in the cases.  Dogs puts everything on a spreadsheet, including expiration dates.  So a year prior to expiration, we will pull whatever that particular case is and replace it.  For us this is easier than rotating what is in the pantry.

Cat

 

 

  • Tue, Jun 02, 2009 - 04:31pm

    #75
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    Re: Food Storage, Lessons Learned and Recomendations

Nope, don’t think this food order could be sneaked in and hidden away 

Since I enjoy cooking from scratch, we both have food allergies, and variety is the spice of life, we purchased ingredients rather than pre-packaged meals (although we’ll probably get some MREs & freeze-dried meals for "quickies" and travel).

Real canned meat and dairy from ReadyDepot  (my tummy doesn’t like TVP or FD meat so much)

  • 1 – Yoders Chicken Chunks – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Turkey Chunks – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Beef Chunks – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Hamburger – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Pork Chunks – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Pork Sausage – case of 12 #2.5 cans (28oz each)
  • 1 – Yoders Bacon – case of 12 9oz cans
  • 1 – Red Feather Creamery Butter – case of 24 12oz cans
  • 1 – Bega Cheddar Cheese – case of 48 8oz cans

The rest was from Walton Feed

  • Dried Legumes (hard beans)
  • 1 – Beans-Black Turtle Beans 25# bag
  • 1 – Beans-Great Northern Beans 25# bag
  • 1 – Beans-Kidney Beans 25# bag
  • 1 – Beans-Lentils 25# bag
  • 1 – Beans-Pinto 25# bag
  • 1 – Beans-Small Red Beans 25# bag
  • 1 – Peas-Split Green 25# bag
  • 1 – Peas-Green Whole 25# bag (for soups and stews)
  • Grains (including breakfast cereal and pasta)
  • 1 – Barley-Pearl 25# bag
  • 1 – Buckwheat-Hulled 25# bag
  • 1 – Flax-Brown 25# bag
  • 1 – Millet-Hulled 50# bag
  • 1 – Rye-1 bushel 56# bag
  • 1 – Wheat-Hard Red Paper 50# bag
  • 1 – Corn-Whole Yellow dent 50# bag (for grinding)
  • 1 – Popcorn-Yellow 50# bag
  • 2 – Rice-White long 25# bag
  • 2 – Rice-Brown long 25# bag
  • 1 – Oats-Reg. Rolled 50# bag
  • 1 – Germade-Cream of Wheat 50# bag
  • 1 – Granola-Super Nutty 25# box
  • 1 – Pasta-Macaroni-Elbow 20# box
  • 1 – Pasta-Egg Noodle Med 10# box
  • 1 – Pasta-Spaghetti-10in long 20# box
  • Dehydrated Vegetables & Fruit
  • 1 – Celery slices-6 gal 8# RB
  • 1 – Mushroom-Slices 6 #10 cans
  • 1 – Peppers-Mixed 6 #10 cans
  • 0 – Spinach-Flakes 6 #10 cans  (they’re sold out until Sept, so I’ll have to re-order)
  • 1 – Beans-Green 35# box
  • 1 – Broccoli Florets-35# box
  • 1 – Corn-Super Sweet 50# box
  • 1 – Carrot-Dices 50# box
  • 1 – Onion-Chopped 40# box
  • 1 – Peas-Garden Sweet 44# box
  • 1 – Potato-Dices 45# bag
  • 1 – Potato-Granules 50# bag
  • 1 – Tomato-Powder 55# box
  • 1 – Cabbage-35# box
  • 4 – Banana Slices 14# box
  • Dairy
  • 1 – Eggs-Whole 50# box (about 1800 eggs)
  • 1 – Cheese-Blend Powder 50# bag
  • 1 – Sour Cream-Powder 6 #2.5 cans
  • 1 – Milk-Regular non fat 50# bag (makes about 63 gal)
  • 1 – Milk-Instant non fat 50# bag  (makes about 65 gal)
  • Cooking Essentials & Misc
  • 1 – Peanut Butter-Powder 6 #10 cans
  • 1 – Shortening-Powder 6 #10 cans
  • 1 – Baking Powder-Rumford 80oz #10 can
  • 1 – Baking Soda 50# bag
  • 1 – Yeast-Saf instant 1 case 20 pkt
  • 1 – Salt-Iodized 25# bag (this is regular table salt)
  • 1 – Salt-Real Natural 25# bag (this is fully mineralized sea salt)
  • 2 – Sugar-White 25# bag
  • 1 – Sugar-Brown 50# bag
  • 1 – Honey-45# Grade A clover
  • 1 – Bouillon-Beef no MSG 50# bag
  • 1 – Bouillon-Chicken no MSG 50# bag
  • 1 – Imitation-Ham Flavored 25# box (normally I hate TVP, but this works good in soups and baked beans)
  • 10 – Lids-Plastic for #10 cans
  • 10 – Lids-Plastic for #2.5 cans

We got our buckets from Container and Packaging Supply (they have automatic online discounts for bulk orders; but *call them* for even better pricing on large bulk orders)

  • 72 – 6 gal white food-safe buckets
  • 24 – gamma seal lids (for things we’ll open frequently)
  • 48 – regular gasketed lids (for things we don’t have to open frequently)
  • 14 – 5 gal green buckets with lids (these are for our composting toilet)
  • 2 – lid lifter/bung nut openers (for opening buckets without damaging rims or fingers — highly recommend!)

We got our mylar and O2 absorbers from Sorbent Systems

  • 100 – 7.5 mil 20×30 foodgrade mylar liners for 5-6 gal buckets
  • 100 – 2000cc oxygen absorbers for 5-6 gal buckets

We’re also ordering some bulk dried fruit, (edible) seeds, nuts and goodies from OhNuts. (They have good quality, good variety, and great automatic online bulk discounts; but *call them* for even better pricing if you’re ordering a big)

Oh, forgot to add that we’re also going to be ordering some bulk spices from Penzey’s — when we costed it out, they’re even less expensive than buying at Costco/Sam’s (even with the shipping).

  • Tue, Jun 02, 2009 - 05:04pm

    #76
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    Re: Food Storage, Lessons Learned and Recomendations

Just a teeny note about the above order… we have 50-100 lbs more in each group (except meat & fruit) than the LDS recommendations for 2 adults. Partly, this is because of the available sizes of economical packaging; but also because we will be living in a very cold climate doing lots of hard labor so we needed the extra calories. This order would easily support 2 adults and a child (or survival level for a family of 4, or 3 adults) in a temperate climate with less physical exertion. We also didn’t factor in any fresh veg or fruit from the garden or forage, or meat from hunting or fishing since we can’t guarantee any of those the first year we’ll be in Alaska.  

Using the stats on Nutrional Data, I figured the above order (with the fruit & nuts we’ll be ordering) will provide 3000-4000 calories a day for my husband, 2000-2500 calories for me, 70-100g of protein a day for both of us, and an average ratio of 40% protein, 30% carbs & 20% fat. (Normally, our ideal ratio is 50, 20, 30… but we need the extra starchy carbs to combat the cold & exertion). 

I can’t eat wheat (maybe a tiny bit of pasta now and then), so that’s why we have less wheat than recommended and a lot more of the other grains. Hubby doesn’t tolerate soy very well, so that’s another reason why we don’t have much TVP.

YMMV – so, when you’re deciding what foods you need to order… keep in mind: climate, exertion level, availability of supplemental food sources, optimal macronutrient ratio, adequate variety to provide micronutrients and stave off food boredom, any food allergies/sensitivities, and any food preferences/aversions (like Dogs and his loathed lima beans, and my extreme dependence on cheese). Yeah – and if you don’t really know how to cook or get creative in the kitchen, you better learn now or spend the extra money to get pre-package

  • Tue, Jun 02, 2009 - 05:08pm

    #77
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    Re: Food Storage, Lessons Learned and Recomendations

freaky multi-post

  • Tue, Jun 02, 2009 - 05:09pm

    #78
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    Re: Food Storage, Lessons Learned and Recomendations

freaky multi-post

  • Tue, Jun 02, 2009 - 05:10pm

    #79
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    Re: Food Storage, Lessons Learned and Recomendations

freaky muli-post

  • Tue, Jun 02, 2009 - 05:13pm

    #86
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    Re: Food Storage, Lessons Learned and Recomendations

freaky multi-post

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