In recent years, there’s been a lot of buzz among preppers on social media about a new kitchen gadget. People have been curious about whether it’s worth the price and how well it works for the average prepper.
There is a unique satisfaction in cultivating and preserving our own crops, serving as a reminder that the convenience of supermarkets falls short of its promises. After dedicating our time and effort throughout spring and summer to grow our own food, it would be a shame not to fully utilize the harvest.
As a child, my family lived in a rural area without the convenience of deep-freezers powered by electricity. This meant that my mom and grandma had to can food out of necessity, including my mom’s prized creation of home-canned chicken. Canning chicken is an economical and reliable way for those who raise chickens to make use of surplus meat.
When my husband and I decided to create a food storage plan for the long run, we initially focused on stocking up on white rice. We calculated the amount of rice we would need if it was the only food we had to consume for a whole year, and then purchased that quantity. However, I would not recommend this approach to others. Not only did we end up with an excessive amount of rice, but we also failed to consider the importance of a well-rounded diet.
Native Americans have lived on the land that is now known as the United States for thousands of years, and their survival has been dependent on their ability to find food in their environment.
Plant-based oils, produced from seeds, nuts, and occasionally fruits, have been a staple of the human diet since 6000 BCE. Just like your ancestors, you can implement a small-scale seed and nut oil production at home.
Modern survival foods include MREs and emergency ration bars. These bug-out-friendly items can be stored for extended periods of time and provide sustaining nutrition, which are two critical requirements for survival food.
People in this great country of ours are storing and even hoarding food in case a disaster strikes, and going to the grocery store is no longer an option. Many folks who stockpile food just load a pantry with rice, beans, and canned items and call it a day. However, that’s not the smartest way, and there’s more to prepping your pantry than just storing rice and beans.
You’ll need to preserve the results of your labor if you want to make wonderful meals all year. But you don’t want to plant ten pounds of carrots and let them go bad, or can a few dozen Mason jars of wild strawberry preserves without a place to keep them.
Long before refrigeration kept our food fresh, people depended upon root cellars to secure their food for the long winters. Although they’re not as common now, in a time when panic shopping can clear a grocery store, this is just when you could use one.
Now that it’s the peak of the summer growing season and you can find watermelons, cantaloupes, and honeydew melons at nearly all supermarkets, curb markets, and roadside stands, you can pig out on the juicy delights. And each taste is made a little sweeter by the realization that within a few weeks, there will be no more melons for months and months.
Scientists now agree that cartoonist E.C. Segar chose spinach as Popeye’s secret weapon not because it was high in iron—as most of us thought—but because it was high in vitamin A. To be fair, spinach is higher in iron than most vegetables, although plant-based iron is not well absorbed by the body.
One of the most versatile of root crops, carrots (Daucus carota ssp. sativus) are delicious raw or cooked and deliver an impressive list of nutrients, especially beta-carotene, in colorful packages—from the familiar orange to purple, crimson, pink, white, and yellow as well as two-tones such as purple with an orange core.