Some basic prep tips

1. Plastics are NOT for long term storage. O2 molecules will migrate directly through the plastic resulting in water loss over time. Mylar or glass for storage over 2 years is much better
2. Glass jars with canning lids can be substituted for Mylar when storing dry goods with O2 absorbers. The jars will seal as if canned and the contents are visible
3. Some things store better than others. Pilot bread, for example is as inert as rock and years later is still viable. Pretzels on the other hand store for less than a year before going rancid. As soon as the color turns light throw them out. Other crackers will last a while, but any made with vegetable oil go rancid in under a year, Good quality crackers made with lard will last 3 years plus at least when in Mylar with O2 absorbers. For some reason, Bran cereal out lasts every other kind of cereal by a factor of years. Oatmeal, especially rolled and cut is an easy 10 years plus life span
4. Don’t forget good old fashioned grains with a long shelf life. Barley,faro, millet etc. are all readily available Quick barley is exceptionally easy to cook and use and store like regular barley
5. Canned goods will last many years past their expiration date. There can be color and taste changes, but the goods are safe if the cans are intact and unswollen. A/C adds shelf life to everything
6. Bega canned cheese, no expiration date. Starting to get expensive but still available at Pleasant hill grain
7. B&M canned Brown bread. Raisin has not been available for years but the regular has an exceptional shelf life. Cut it 3/4 ” thick and fry it in butter
8. Convert your butter to ghee. Ghee is shelf shelf stable and lasts indefinitely when canned. Ghee can be rendered on the stove or in an insta pot
9. All of your garden/crop seeds have a relatively short shelf life. Always renew your supply periodaclly.When breeding your own always introduce fresh genes into your pool. Some plants, especially corn are susceptible to damage from inbreeding
10. Try to rotate your prep supplies and keep them as part of your normal pantry. Be prepared to be breaking large quantities down into usable portions, Once again, canning jars with O2 absorbers.
11. Learn how to ferment. Fermenting is an age old process for food preservation. Jarred fermented foods have a year plus shelf life. Canning said foods puts them into the indefinite category, but kills the beneficial bacteria. Get whole raw milk from a clean local dairy, sterilize a 1 gallon glass jar, fill with milk, cover with cheese cloth and let it sit in a closet or similar for about 10 days until the clear whey rises to the top. Temp should be 72 to 78 degrees. What is left over is yogurt
12. Learn how to ferment alcohol. Sparkling apple cider is great and runs about 11% alcohol when done with Champagne yeast. A Glass carboy is the best and BE STERILE with every single aspect of what you do. Boil every ingredient, the only thing alive in there will be your yeast. A basic recipe is 3 gallons of apple juice, two frozen packages of concentrated apple juice and 1 cup of brown sugar with a packet of red star champagne yeast. A few tries and you will make stuff that exceeds anything sold in stores.
13. PREP WARNING!! WARNING!! Do not bottle ferment cider in your your living room under the table on the wood floors. Even high quality fermenting bottles will explode if you add too much yeast for your secondary and will definetlely roll the wife out of bed.
    • I am out for now. Off to the Rabbits and garden