No Fear Preps
The following information and links (Used with Permission) are from NoFearPreps.com. I highly recommend her website.
“If ye are prepared, ye shall not fear…”
Tips for storing food. In this section you will learn:
Tip #1: Plan for three types of storage.
Tip #2: Buy Freeze Dried vs. Dehydrated.
Tip #3: Learn how to Sprout your grains!
Tip #4: Save containers for preserving, storing and serving.
Tip #5: Grow herbs for medicine. Get a pdf copy for free in the download library!
President Harold B. Lee – “If you knew what I knew, you would pile it up (referring to food storage) in the middle of the floor, throw a cloth over it and walk around it!”
Tip #1: Plan for three types of storage. 1) is for long term, 2) is for short-term use and 3) is for emergency.
Long Term – This is for grains and proteins in large bulk quantities like wheat, corn, beans, honey and rice. This supply should be for a duration of 1 year per person. Packaged properly these will last 15-25 years. Plan to feed others who are looking for food during times of famine or for bartering. Plan to store this food in multiple places to avoid losing everything in a calamity, riot or government raid. Plan to package for portability and for rodent/insect control. America has not faced food shortages or famine, but prophecies tell us this is coming. Plastic buckets store more and use less packaging material than cans and do not rust.
Short Term – These foods have a short shelf life, often referred to as “wet foods”. These are canned goods, oil and pre-packaged foods. These should be rotated yearly. These are expensive per serving, and should be rotated to avoid spoilage. These foods are not usually nutritious and loose value over time. Rule of thumb: rotate, rotate, rotate.
What to do with spoiled food? Set up a “red herring” location. When someone tries to rob you for your food, take them to this location and give them all the food they can take.
Emergency Food – This food is “only water needed” to cook the food. It can be bought in prepackaged servings or bulk. It is perfect for storms, outages, calamities, etc., when stores are not accessible for 72 hours or more. If you are collecting food storage for your married children, be sure to put one of these emergency buckets at their home. Store in RV or bug-out vehicle for on the road meals.
If you are looking for how much food, for how long, for how many, please go to the LDS website: https://www.lds.org/topics/food-storage for specifics. Rule of thumb: You never have enough.
If you would like a free inventory sheet, click here for Free 350 page Prepper Manual, in the download area.
Tip #2: Buy Freeze Dried vs. Dehydrated.
Freeze dried is a relatively new technology and has made significant advances to preserving the nutrients in foods for long term use. However, it is extremely expensive and still lacks the nutrients of whole grains and legumes.
Dehydrated foods is still a good option when freeze-dried is not available. It too can be expensive and should be reserved for meats, fruits or vegetables. Gardens are really the ultimate alternative. Store enough to get you through a gardening season and then dehydrate the excess in your gardens. When gardens are not available, sprouting is an excellent resource to garner the necessary vitamins and proteins needed.
Tip #3: Learn how to Sprout your grains!
Sprouted grains, legumes, and seeds turn into super foods. When sprouted they are 400% more protein than meat. They then become an extremely sound source of protein, fiber, and vitamin B.
The amazing fact is that sprouts are a food — very easily available to all sections of society, and yet the biggest storehouse of all nutrients.
All edible grains, legumes, and seeds can be sprouted. The following are generally used for sprouting:
Grains: Wheat (wheat grass is the sprouted form of wheat. It must be juiced. Soak hard wheat grains for 12 hours and then grow in soil. It will be ready in 12 days’ time), maize, ragi, barley, bajra.
Seeds: Alfalfa seeds (sensitive to heat, ready in seven days), sesame seeds, radish seeds, fenugreek seeds (bitter in taste. To be mixed with milder sprouts to tone it down, ready in 9 days’ time), coriander seeds, pumpkin seeds, and musk melon seeds, groundnut.
Legumes: Green gram, Bengal gram, chickpea, kidney beans, dried peas.
Oats: (oat groats) to be used — ready in 3 to 4 days), buckwheat, quinoa are foods which are lesser known as sprouts, but are at the same time, highly nutritious. They should be sprouted and consumed if readily available.
Alfalfa is called the ‘father of all foods’ or the ‘king of sprouts’. It is highly rich in minerals like manganese and is also a rich source of vitamins A, B, C, E, and K. It also contains all the essential amino acids. Alfalfa contains most of the essential amino acids and has a higher concentration of calcium than milk. The lesser explored sesame seed sprouts are also said to be a great source of nutrients. They too, contain most of the essential amino acids and are high in vitamin E and vitamin B complex, as well as other nutrients.
Read more: Sprouts The Living Super Food
Tip #4: Save containers for preserving, storing and serving.
When you need to preserve your food during famine years or during fuel shortages, you will not be able to run to the store for supplies. You will also want to break down your bulk storage into smaller containers when you are handing food to others to help.
Tip #5: Grow herbs for medicine. Get a pdf copy for free in the download library or click here to view.
