I think you’ll agree with me when i say:
Stockpiling food is not an easy job for an emergency…. You have so many options and you can only chose and make few items.
So In this post I’ll show you different easy and mouth watering Foods & recipes.
So firstly Let me explain few important things.
In this article...
Food preservation is the technique of preserving food from getting spoiled by the micro organisms. And oxidation of fats that cause rancidity. It can be done by controlling or preventing growth of microorganisms. And production of unwanted chemical changes in foods such as rancidity due to oxidation of fats over time.
Food contamination is generally defined as the spoilage or tainting of food due to the presence of toxic substances or microorganisms, such as bacteria and parasites, in the food. It can be chemical, biological or physical in nature. Contaminated food is unfit for consumption and causes many food borne diseases. Check about Food Contamination In detail
The World Health Organization (WHO) has recognized food contamination as a worldwide challenge. Therefore, you should take proper care while storing any food for long term storage. An improper canned food is very dangerous and can cause death in extreme cases.
There are a ton of tips and techniques on National Care for Home Preservation. If you follow their techniques perfectly, no food-borne pathogens can survive your canning process. Learning is very vital to ensuring your safety. If you doubt the safety of any preserved foods, throw it out.
This is especially important if the food has the following signs, which indicate contamination:
- Bulging, leaking, or swollen cans
- Damaged or cracked containers
- If the can sprays liquid or foam when opened
- If the food is moldy, looks off colored, or smells bad
Botulism is a rare poisoning caused by toxins produced by the Clostridium botulinum bacteria. Botulism is a very serious illness and requires emergency medical care. Check botulism in Detail here
The toxin causes slow paralysis and death. In 2015, the US saw the biggest outbreak of botulism in 40 years due to improper home canned potatoes that were shared in potluck meals. It is a very serious problem for home canning because the botulism spores or the bacteria itself is very hard to kill.
This is because botulism spores may be able to survive in the center of the can, where they grow and produce toxins. The signs and symptoms of botulism include nausea, vomiting, and diarrhea followed by constipation, abdominal distention, weakness and difficulty breathing. Normally it appeared between 18 and 36 hours after consuming the contaminated food, but this can vary between 3 hours and 8 days.
Food Grade plastic
First Step you should follow is to identify Food Grade plastic For stockpiling Food. Below are the types of food grade plastic: If you are going to stockpile food for the long term food storage, you definitely need lots of containers. The most common type of food storage that are being used today is mainly glass and plastic.
Both of these materials offers a good food safety and do not change the chemistry of your food. While choosing glass containers for food is not a problem. But when it comes to choosing a plastic container you have to have a good knowledge of specific food grade plastic containers.
With the increase in different forms of plastic Food and Drugs Administration(FDA) has set some standards. To make sure that the plastic that are being used for food storage and packaging are safe.
Therefore plastic industry has come up with a seven-point system of labeling food-grade plastics.
1. PETE or PET (Recycling no. 1)
Polyethylene terephthalate is clear, tough and lightweight, rigid food grade plastic. It is impact resistant and offers a good barrier against moisture and gases. Therefore it is mainly used for storing carbonated beverages, single-serve water, ketchup, salad dressing, vitamins, vegetables etc.
2. HDPE (Recycling no. 2)
High density polyethylene is hard , opaque lightweight plastic with a good structural strength. Due to its properties, it is mainly used for storing milk, juice, water containers, squeeze butter, vinegar bottles, chocolate syrup etc. However, every HDPE container is not food safe. Look for ‘food safe’ label on the container to ensure that it is food grade plastic and don’t harm your food in any way.
3. PVC (Recycling no. 3)
Vinyl or polyvinyl chloride is a common type of clear plastic that is biologically and chemically resistant. It can breathe enough to be ideal for packaging fresh meats that require oxygen to ensure a bright red surface. While still protecting the food from contamination. It is mainly used as shrink wraps, film wraps, packaging for tamper-resistant over-the-counter medications. It is food safe but be sure to check before using it.
4. LDPE (Recycling no. 4)
Low-density polyethylene is a clear and flexible plastic. It is thinner than other plastic resins and offers a high heat resilience. Because it is strong and tough, it is used as a film to make grocery bags and garbage bags, shrink and stretch film, and coating for milk cartons. It is food safe but be sure to check before using it.
5. PP (Recycling no. 5)
Polypropylene has a high tensile strength, it is stiff but not as brittle as other plastics. Having a high tensile strength makes it suitable for, use in caps and lids to hold tightly onto threaded opening. It generally have a high melting point making it suitable for food products that will be used in microwaves and cleaning in the dishwasher. Although it is food safe but be sure to check before use.
6. PS (Recycling no. 6)
Polystyrene is a colorless and a hard plastic without any flexibility. It can be easily formed and molded into different shapes when manufacturing and have an insulating properties. It is mainly used to make hot cups, plastic cutlery, bakery trays, fast food containers and lids, and egg cartons.
7. Others (Recycling no. 7)
This type of plastic is made from resins other than 6 resins that are mentioned above. For example the packaging could be made with polycarbonate or the bioplastic polylactide (PLA). This type of plastic is used to make water cooler, five-gallon jugs. And some citrus juice and ketchup bottles as well as cups, coffee lids and clamshell containers. Before using it, please make sure that it is labelled as food safe. NOTE: If a food grade bucket has been used to store non-food items like chemicals, paint, or detergent, it is no longer food grade.
Here are some ways for stocking food for survival and preppers: I have included Recipes also so make sure to try it once.
1. Preserving food with dry ice
This method of long term food storage is very simple and quite effective in storing food in large quantities. The science here is very simple.The dry ice is a solidified form of carbon dioxide (CO2) and it changes its state from solid to gas, skipping the liquid state, when it gets warmed up. When you use dry ice for this method, it will first sink and then rise from the bottom as carbon dioxide is heavier than air.This will replace the oxygen from the buckets and create a vacuum inside. Thus preventing microorganisms from spoiling stored food.
- 1 Bucket
- 1 Lid for bucket with rubber lining
- 1-2 ounce dry ice
- Something to break dry ice
- Gloves to handle dry ice
- Weighing machine (optional)
- Break the dry ice into small pieces and pour 1 or 2 ounce in the bucket.
- If you wish, you can cover the dry ice with a thin paper and fill the bucket with food material, leaving ½ inch space for head room on the top.
- Place the lid on the bucket lightly and let the dry ice to heat up. Don’t put the lid too tightly on the bucket. Otherwise the pressure inside will burst the lid open and you will end up with food all over your place.
- Let the dry ice to sit for a while and wait for it to completely turned into gas. It will take around a half to a full day for it to fully sublime into gas.
- After the ice is completely turned into gas, seal the bucket with the lid tightly. Give it some time if you see any signs of gas still trapped inside the bucket.
- Due to the pressure inside the bucket, the walls may sunk-in but that is completely normal.
Note: Use dry ice within 5 to 6 hours after buying it from the store offer wise it will dissipate into CO2 even if you store it in deep freezer.
2. Magic Mix
Magic mix is the one recipe that is very well known in the prepping community. There are different variations of this recipe. Each version consists of a combination of butter, flour and instant non fatty milk powder. It is a good healthy substitute over other unhealthy ingredients in many recipes. With this simple mix, you can make all kinds of delicious recipe like gravies, white sauces, condense soups and puddings. It makes family cooking much easier and cheaper as it is the base for many common convenience food mixes.
- Measuring cup
- Mason jar/lid
- 2 ⅓ powdered milk
- 1 cup all-purpose flour
- 1 cup butter at room temperature
- Mix powdered milk, all purpose flour and butter in the bowl.
- Mix it thoroughly until it breaks up into small bits. It can take a while so be patient and mix it well.
- Keep this mixture covered tightly in the refrigerator. It can last for about 2 month if you keep it in a cool and dry place.
3. Making Butter From Powdered Milk
Making butter from powdered milk is commonly practiced by preppers. Because butter is hard to store for a long time. This recipe is also useful for those who are having an excess amount of milk powder lying around in the house. It is very easy and only takes a couple of minutes to make. However, the taste and texture is not exactly identical. But close enough to enjoy it in place of butter
- Measuring cup
- Large bowl
- ¾ cup powdered milk
- ⅓ cup water
- ¼ cup oil (you can use any oil)
- Add powdered milk, oil and water in a large bowl.
- Pour this mixture into a blender and blend it well. Use pulse mode to blend it correctly.
- Check the mixture while blending for thickness. It will take very long and you get butter from powdered milk.
- If you want you can also add salt to the butter.
4. Candies from Honey and Vinegar
Candies are one of the best emergency foods. In a catastrophic disaster where food is limited, a bite of candy can give a good lift. This recipe for candy making is very easy and does not need hard labour. And if you have a sweet tooth, you don’t have to worry about your health
- Parchment paper
- Baking sheet
- 1 cup honey
- ¼ cup apple cider vinegar
- ½ teaspoon pure vanilla extract (optional)
- Mix honey and vinegar in the saucepan.
- Place the saucepan on medium heat. Heat the mixture until it started to boil.
- Adjust the heat if necessary and boil the mixture until it reaches a temperature of 400°F, which is all known as hard crack stage.
- As soon as the mixture reaches the required temperature transfer it to parchment paper on top of baking sheet.
- If you like you can also add pure vanilla extract to the mixture before transferring it to the baking sheet.
- Put the baking sheet into the refrigerator and let it cool down.
- Once it is properly cooled down, cut it into small pieces and store it in the freezer.
5. Oven Canning
Oven canning is a simple method for food storage. As we all know that microorganisms need moisture and anaerobic conditions to survival. In this method, we will heat the jars consists of food material at high-temperature, and then seal the jars.
The high temperature will ensure that there is no moisture left inside jars. And also kill any worms or microorganisms in the food material. Also, air expands when heated. Therefore, when the jars will cool down it will contract thus creating a vacuum inside. The advantage of this food storage method is that you are not storing food in a jar in big quantities.
So once you open the jar, you will be able to finish it in a short time and don’t have to seal it again.
- Canning jars
- Canning lids and screw bands
- Wide mouth funnel
- Dried food that you want to store
- Wet towel
- Sterilize your canning jars and fill it with dried food material that you want to store. Do not put the lid on at this point of time.
- Preheat your oven to 200°F. Do not set the temperature above 200 otherwise you will end up cooking the food inside the jar.
- Place your canning jars inside the oven and heat them for about 1 hour.
- Remove them from the oven and quickly wipe the rim of the jar with a wet towel (not the dripping towel).
- Place the lid on the jars and screw metal band on tightly.
- Check for any loose seal and keep these jars in a cool and dry place.
6. Vacuum sealing Mylar bags
Mylar bags are a great choice for long term food storage. They help to protect against moisture or bugs from damaging your food. The opacity of the bag helps against nutrient loss by preventing sunlight from coming inside. But vacuum sealing a mylar bag is very difficult.
Almost every consumer grade vacuum sealer collapses during sealing a mylar bag. This is because the inside of a mylar bag is smooth, whereas a food storage plastic bag has ridges inside. Ridges allow air to freely flow out of the bag with the sides pressed together.
This method will allow you to vacuum seal your food in a mylar bag without having to buy a special vacuum sealer for mylar bags.
- Mylar Bag
- Any consumer vacuum sealer
- Strip of food storage plastic bag or coroplast
- Mylar Impulse sealer or iron and small board as long as the bag is wide. (If needed)
- Fill your mylar bag with the food material and leave some space for the sealer to close around the mouth of the bag.
- Insert the strips of plastic bag or coroplast into the bag ensuring that one end of the strip is past the seal and into the vacuum chamber. If you use coroplast, ensure that the corrugated strips run along the length.
- Start the vacuum sealer and start the process according to the instructions for your machine.
- If you vacuum sealer is not strong enough to make a reliable seal with a thick Mylar bag. You will either need to use an impulse sealer between your machine and the bag, or you can place a board under the bag and seal it with an iron.
7. Canning whole Grapes
Canning whole grapes is a great way to store grapes for long term storage. It is also an easy introduction to water bath canning. Home canned grapes are delicious and have a wine-like flavor. There are many different ways to use these canned grapes. They can be used over yogurts and ice creams. Or can be used in many dishes like salads or mixed fruit cocktails. You can also use this method to can different fruits as well.
- Measuring cup
- Canning funnel
- Sterile canning jars, lids, and rings
- Water bath canner
- Canning jar lifter
- Slightly unripe, tight-skinned, green seedless grapes are preferred
- Remove stem from the grapes. Wash them carefully and drain well.
- Wash the canning jars along with their lids and rings in a very hot soapy water.
- Rinse them well and let them air dry.
- Sterilize your jars and lids according to your boiling water canner with water to a level that is approximately 1 inch over the top of the jar.
- Prepare the sugar syrup by mixing water and sugar, and heating to a boil.
- Fill the jar with grapes and hot syrup leaving about 1 inch head-space from the top.
- Wipe the top with a towel. Place lids and rings tightly.
- Place filled jars in the boiling water of your canner, taking care to put them in upright position.
- Leave them in the boiling for about 25 minutes.
- When they’re done, turn off the heat and remove them carefully with your canning jar lifter.
8. Collecting Yeast
Yeast is the vital component in many staple food products like bread, vinegar or alcohol. But local yeast always doesn’t have the uniform result. So, you either have to buy commercial yeast or harvest a single batch of wild yeast and then cultivate it to use over and over.
The best option is to harvest it yourself. It is both cost effective and generally yields the same results. The process is pretty simple and does not require much effort. If you take good care of your yeast, it can last you for a long time.
- Measuring cup
- Mixing bowl
- Clean towel
- Mason jar and lid
- 3 cups of boiled or distilled water
- 3 cups all-purpose flour
- Warm 2 cups of water for the yeast upto the room temperature. Make sure water is sterilised properly to prevent growth of any organism other than yeast. Also, water should be dechlorinated.
- Add 2 cups of flour, yeast and warm water in a bowl. Mix it well and make sure to incorporate some air into the mixture.
- Cover it with a muslin cloth and let it sit. Don’t cover it with any other than cloth like plastic wrap or any kind of lid, because we don’t want to cut the supply of air.
- Place the bowl in a warm area. Over the next day, stir every 3 or 4 hours to incorporate more air.
- After 24 hours, if the mixture have bubbles then, you are done with the mixture. If there is no bubbling then, wipe the mixture again and let it sit for another day. Time will depend upon the quality of the wild yeast.
- Now, add another cup of flour and water at 85°F to feed the yeast.
- Store this mixture in a jar with a loose lid.
9. Making Ghee (Clarified Butter)
Ghee is a type of clarified butter. It is produced after removing milk solids and water from unsalted butter by heating. You can store it in an airtight container without a refrigerator for months. It has a higher smoking point than most cooking oils like grapeseed, canola, and coconut oil. And it tastes really good.
- Cheesecloth/rubber band
- Canning funnel
- Sterile pint mason jar/lid and ring
- 1 lb unsalted butter
- Melt the butter in a saucepan and heat it until it foams at the surface of the melted butter over medium heat.
- Once butter boils, reduce heat. The butter foam will subside. As the melted butter clarifies, it will again form foam for the second time.
- Ghee is done when the second foam forms large bubbles and the butter turns golden.
- Strain the brown milk solids that are sitting in the bottom of pan with the help of drape cheesecloth over the mouth of the funnel and hold in place with a rubber band.
- Store it in an airtight container.
- Pressure canning bacon
10. Pressure Canning Bacon
Pressure canning bacon is a good way to increase the life of pork. Making your own bacon is very simple and easy. If you get a great deal on bacon end pieces, it cost you a lot cheaper than buying it from the store. Also, store bought bacon is not suitable for long term storage as it doesn’t have high salt content
- Parchment paper (if you are canning slices)
- Sterile wide-mouth quart mason jar, lids and rings (1 per pound of sliced bacon)
- Canning tongs
- Pressure canner
- Take a piece of parchment paper about two feet long.
- Lay the slices of bacon very close to each other without overlap them. You can adjust the quantity of bacon according to the size of your jar. A quart jar will hold a pound of bacon.
- Place another piece of parchment sheet over the bacon.
- Use yardstick as a guide to fold the bacon slices in half over themselves.
- Roll the bacon sheet tight enough to be able to fit it inside your jar.
- Place the roll inside the jar in such a way that the open end faces downwards.
- Put the lid on and process it in a pressure canner at 10 pounds of pressure for 90 minutes.