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Pantry Primer: How to Build a One Year Supply of Food in 3 months

Pantry Primer: How to Build a One Year Supply of Food in 3 months / The DayOne Gear BlogDid you ever stop to think about what you would do if all of your preps were gone?  Heaven forbid such a misfortune might happen, but what if your pantry was wiped out in a fire or flood?  If you had to start over, how would you go about it?

As many of you know, my daughter and I have recently moved across the continent, from the easternmost part of Ontario to the Pacific Northwestern US.  Because we were crossing the border, driving through extreme heat, and then storing our belongings in a trailer for a month, I couldn’t bring our food supplies.  We still have our tools and equipment, but we are starting over as far as our pantry is concerned.  As well, we only brought a small trailer, so we are also starting from scratch for goods like toilet paper and laundry soap.

Being without my one-year supply of food makes me feel uncomfortable and very vulnerable, given the economic circumstances in the US today.  To make matters worse, because of the timing of the move, I won’t have a garden to rely on this year aside from a couple of tomato and pepper plants that my friend kindly allowed me to plant in her own garden.

We are fortunate enough to be staying with friends while waiting for our new home to become available, and much to our anticipation, we’ll be moving in this week.  I’ve gotten away from blogging about the day-to-day stuff, but I thought that it might be interesting, especially to new preppers, to see how we rebuild our food supply and get our little farm going on a very tight budget. (That move was expensive!)

Why do you need a one year food supply?

Simple. A one year food supply means freedom.  It means that you are less subject to the whims of the economy. You can handle small disasters with aplomb.  You aren’t reliant on the government if a crisis strikes.

Food is a control mechanism and has been for centuries.  I wrote an article recently about how governments around the world have used food as a way to subjugate people and bend them to the will of tyrannical leaders.

Here we are, just like at other times in history, right on the verge of losing freedoms to the government machine.  In question is our right to bear arms, our economy, our choices in health care and taxation without representation (via the Obamacare bill).  The offerings at the grocery stores are not just poor, they’re toxic, but growing your own food is frowned upon and made difficult.  Many people believe martial law is close at hand, and there is discussion in the US Congress about microchipping people and about requiring global ID cards.

We are being spied on, taxed, and silenced.  The sheeple don’t care – they just want that next refill on the EBT card, or the next paycheck that will go to pay the minimum payment on their maxed-out credit card. There will be different levels of resistance before it gets to the point of starving people into submission.

First, there are the liberal left-wingers, who don’t require persuasion or bribery – they are giving away their freedom with both hands for the greater good.

Then, you have the dumbed-down population on assistance by choice.  It would be an easy thing to persuade them to take a microchip or hand over their guns.  In fact, we’re seeing just that with the buy-back programs, where folks are trading guns for gift cards.

As times get more desperate (and they will, you can count on it) regular everyday people, like the ones you work with, will give up what seems like a tiny amount of freedom in order to have the “privilege” of putting more food on the table or keeping a roof over the head of their families for another month or two.

That’s when the real crackdown will begin.  When the majority of people are subjugated, tagged and inventoried, even more than they are now,  that’s when the rest of us will be targeted.  Suddenly, without an ID chip, we won’t be able to access our bank accounts.  This would mean that we can’t buy necessities or pay our bills.  If we won’t surrender our weapons, we won’t be able to send our kids to school or access our money to buy food.  Our children won’t be able to see a doctor if they’re sick.  The plan will be to make us so desperate that we will opt for subjugation over freedom.  And they’ll use food to do it.

But you can avoid all of this…simply by being self reliant. And that starts with a pantry full of food.

The Plan

The goal is to rebuild a healthy one-year food supply over the next three months.  I plan to do that using the following methods:

  • Shopping the sales
  • Buying in bulk
  • Buying from local farmers and preserving the harvest
  • Getting a fall garden going

Our budget isn’t big.  We are starting at square one – our cupboards are absolutely empty. Our journey is comparable to that of a family with a week-to-week budget who is just beginning to build a pantry.  Because we are concurrently shopping for groceries and all of those odds and ends which arise when you move into a new home, I won’t be able to blow an entire weeks’ grocery money on a 100 pound bag of sugar and a 100 pound bag of wheat berries – I have to also keep us fed, healthy, and in clean clothing. After a few weeks of building the pantry, I’ll be able to forgo a weekly shopping trip and put that money towards some large purchases.

pantry now 300x209 Pantry Primer: How to Build a One Year Supply of Food in 3 months

Today’s Shopping Trip

Today we took a small shopping trip to Big Lots and found some good sales.  Please keep in mind that the foods I purchased can probably be found cheaper than what I paid. However, I opt for organic and chemical free whenever possible. The good health we enjoy from our careful eating habits is well worth the added expense to me.

  • 2 boxes of organic granola $1.95 ea
  • 1 box of organic puffed wheat cereal $1.50
  • 1 box of couscous $2
  • 4 pounds of organic brown rice $2.80
  • 1 box of organic instant oatmeal packs (cringe) $2.50
  • 2 pound bag of sea salt $2
  • 2 cans of organic pasta fagioli soup $1.50 ea
  • 5 containers of spices $8
  • 1 bottle of extra virgin olive oil $6.50

Total with tax:  $33.72

Except for the olive oil, half of the above items will be repackaged and moved to the pantry for storage.  We also purchased

  • 60 rolls of toilet paper $15.00
  • 2 pump bottles of hand soap $1 ea.
  • 1 jug of laundry soap $4
  • 2 bottles of dish soap $1 ea

The laundry soap will last us until we gather the supplies to make our own homemade soap in a couple of weeks.

The dried beans and the peanut butter weren’t a good price, so I’m still on the lookout for those.  We’ll require some fresh items once we get moved in this week: fruit, vegetables, meat, and dairy products, and I plan to pick most of those up at the farmer’s market on Friday.

If you’re new at this…

Please don’t be discouraged when you see all of the doom and gloom out there.  You can take the most important step today…the step of getting started.  I invite you to take this journey with me – we’ll both have a year’s supply of food in no time at all!

Please take a moment and read the original article HERE The Organic Prepper

This article can also be viewed at Simply-Living-Simply

Can Do!

You actually filled your deer tags this year.  Your fishing trip gifts you with more fish than you can eat.  You have found a great deal on farm chickens.  What do you do with all that meat?  Have you ever considered canning it?

It is not something most people think of when they are looking to preserve meat, poultry or fish.  Yet there is nothing more simple than just grabbing a jar and cooking.  Why rifle through the freezer and risk freezer burned meat that has been stored a tad bit too long.

To make sure that your meat, poultry and fish are canned safely, it is important that you follow tried and true methods.  All meats are canned using high temperature, or 240 degrees Fahrenheit, to destroy food borne pathogens.  This ensures that your meat can be stored without worry for up to a year.

The first necessity for canning low acid foods like meat is a pressure canner that heats jars to 240 degrees F.  The method of canning using boiling water do not reach temperatures high enough.  To can meat by this method would be unsafe.  Most canners hold 7 quart or 9 pint jars.

Plan to have 1 pint jar for every 2 pounds of meat.  You will need cleaned and sanitized Mason-type jars with new lids and good quality bands.

No matter what type of meat you are cooking make sure that it is a high quality cut that is free from blemishes, bruises, gristle or excessive fat.  The fresher the meat, the better the product.

When canning chicken and rabbit use the freshest you can find.  Mine goes from my rabbit house to the kitchen which is about as fresh as you can get   Soak the rabbit in brine for an hour and then rinse.  Chill chicken for 6-12 hours before canning.  Remove excess fat as this will help prevent your meat from going rancid quickly.  Cut it into suitable sizes for canning.  You can pack them with or without bones.  You can use 2 methods of packing, hot pack or raw pack.

In the hot pack method you must boil, steam or bake the meat until it is about 2/3 done.  Add 1 tsp of salt per quart jar.  Fill the jars with meat and hot broth or water leaving 1 inch of space.  The raw pack method involves simply adding your tsp of salt to your jar with the meat and leaving out the liquid.  I have never used the raw method but it certainly is an option for those who don’t want the broth.

Process in your pressure canner according to it’s instructions  Processing times will vary so a reference chart will be later.

When canning ground meats always begin with fresh beef, lamb, pork, sausage, veal, or venison.  When using venison add one part of pork fat before grinding.  Shape chopped meat into patties and cook until lightly browned.  Remove excess fat.  Fill the jars with meat and 1 tsp salt then add your broth or water leaving one inch of space.

When canning your meats cubed always begin with chilled cuts.  If you are packing a strong flavored wild meat then let it soak for an hour in a salt brine before chilling.  If you are using the hot pack method cook your meat until it is considered rare.

You may also use the meat drippings or any discarded parts of your animals to create a broth for canning and using later in soups and stews.  Simply boil bones and discards until meat is tender and can be picked off the bones.  Let it cool and skim off the fat.  Add the meat back to the stock and reheat to boiling.  Fill jars leaving 1 inch of space.

For all fish except tuna the prep is the same.  Use fresh catches.  Remove the head, tail and fins.  Wash the fish carefully removing all blood.  Split the fish lengthwise and cut into chunks and pack tightly into jars.  Add your 1 tsp salt and water leaving 1 inch space.  Tuna can be packed precooked or raw.  Precooking removes most of the oil but also a lot of the health benefit.  If you choose to precook bake your fish at 225-250 degrees for 2 1/2 to 4 hours depending on fish size.  Make sure that the internal temperature reaches 165-175 degrees.  Refrigerate fish overnight to firm the meat.  Place into the jars with your water, salt and 1 tbsp of vegetable oil per half pint jar.  If canning raw, filet the fish and remove the skin.  Remove blood vessels or any discolored flesh.  Cut meat into quarters and pack tightly.  As with the raw canning method there is no need to use water.

Processing times for meats can be anywhere from 60-90 minutes depending on what you have packed.  You need to be vigilant while they are being heated making sure your canner holds its temperature throughout the recommended time.

TYPE OF MEAT                        PACK TYPE               PROCESS MINUTES

Chicken or Rabbit w/bones   hot or raw            pints 65, quarts 75

Chicken or Rabbit                   hot or raw            pints 75, quarts 90

Ground and chopped meat         hot                   pints 75, quarts 90

Meat cubed, strips, chunks   hot or raw            pints 75, quarts 90

Meat stock                                    hot                   pints 20, quarts 25

Fish                                               raw                   pints 100

Tuna                                         raw/precooked    pints/ 1/2 pints 100

*All PSI will be 10 from 0-1,000 feet and 15 for above 1,000 feet

Refresher Course:

Pour 4-5 inches of hot water in the canner.  Place filled jars in the rack and fasten the      canner lid tightly.  Leave the weight of the vent port.  Heat at the highest setting until steam pours from the vent port.  Exhaust the steam for 10 minutes then place the weight on the vent port.  The canner will pressurize during the next 3-5 minutes.  Start the timing process when you reach proper pressure.  Regulate the heat to maintain a proper pressure.  If your pressure falls below the target pressure, reset your timer and restart your process.  When the timing is done turn off the heat and remove the canner from the source if possible.  Let it depressurize.  After the pressure returns to zero remove the weight from the vent port.  Wait 2 minutes and unfasten the lid.  Remove the jars with the jar lifter and place on a cooling rack.  Cool for 12-24 hours.  Check your seals before storing.  If you find one that is faulty refrigerate the contents and use within 2 weeks.  Store the rest for up to 1 year!

Good luck and good canning!

 Can also be viewed here:  www.modernhomesteaders.net