This seems to be the new preppers million dollar question...
When you're just starting out, buying a years worth of freeze-dried food isn't financially feasible and learning to extreme coupon is going to take you a year or two to master. Most new preppers don't have the preservation skills to get ready in a timely fashion, so what to do in the mean time? I'll briefly cover some strategy then go into some basic recommendations. Begin by breaking your food down into basic categories: Perishable, Non Perishable and Staples. When we say perishable, we mean it requires an active power source to maintain its edibility like meat, milk and eggs. Non perishable think dry boxed goods and cans and staples being bulk rice and beans that can be stored for years if sealed properly.
- 3 days of perishable food in the fridge or freezer
- 3 weeks of non perishable food in the pantry
- 6 months of staple foods -or-
- 1 cup of rice AND beans a day -or- 90lbs of rice and 90lbs of beans
- 2 gallons a day (that's cooking, drinking and hygiene), or 360 gallons (yeah right! But that's how much you'll need!). This is almost universally where people fall short....
- Canning and pickling
- Local Foraging
- Vacuum sealing
CRISIS APPLICATION GROUP
Last modified onThursday, 20 April 2017 06:31
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