Food Storage

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National Center for Home Food Preservation. Long-Term Food Storage. Use Your Food Pantry: Make 5 Alternative Flours. Part of my research to become self-reliant is learning how to use the items I have on hand and adapt my cooking style to reflect those changes.

A question that has pondered me lately is what would I do when my wheat stores are depleted. How will I make bread and baked goods without wheat? Well, here’s the zinger – you don’t need wheat to make baked goods. Those who have gluten-free diets have proved that. I have plenty of dry goods on hand – oats, popping corn, rice and beans that can serve this purpose. Now, I’m not going to jump on the gluten free diet bandwagon just yet.

Not All Flours Are Create Equal Alternative flours have different textures or what I like to call “personalities.” For an all-purpose flour you typically want to combine 40% whole grains (oats, quinoa, corn, brown rice flour, etc.) and 60% starches (potato, rice, corn starch, tapioca flour, etc.) What To Use in Place of Gluten Make Use of Your Grinder 1. 2. Instant Refried Beans Allow water or stock to come to a boil. Butter Substitute For Food Storage. How To Make Pemmican - Better Than MREs. Invented by the natives of North America, pemmican is the original MRE.

Pemmican was used by indian scouts as well as early western explorers as an instant, ready-to-eat, high-energy food. It was light, compact and high in protein, good carbohydrates, and sustaining fats. Given the incredible amount of concentrated nutrients and calories, pemmican would be a fantastic addition to any bug-out bag During my college years, my friend and I would use this (in addition to any wild edibles we found) as a primary trail food when doing extended “survival trips” during our southern-Utah explorations. As an embarrassing side note, most of those times were spent barefoot while wearing only loin cloths (yeah, I know…we were indian wannabes at the time). So anyways, back to pemmican… Based on personal experience, pemmican is very sustaining and I found it far superior to any MRE or other trail food out there.

In this article, I’ll be showing you how you can make your own pemmican How to make pemmican. Dehydrated-to-Death Chili. Image by trekkyandy I tried a new chili recipe recently and decided to play around with it a bit.

I dehydrated the tomato sauce, kidney beans, added a few seasonings and stored it in my pantry for about a month. When I decided one night to make one of my family’s favorite meals, Chili and Rice, I added four cups of water to the dehydrated chili mixture and was amazed! I think it was one of the best pots of chili I’ve ever made! Give it a try. 2 cans tomato sauce 2 cans kidney beans, drained 1/4 c. chopped yellow onion* 1 T. chili powder 1 t. cumin 1/2 t. salt 1/4 t. garlic powder 1/8 t. ground black pepper In a food dehydrator, dehydrate the tomato sauce, kidney beans and chopped onions. To store, combine the sauce, beans, onion and seasonings in a jar with a tight-fitting lid, a Food Saver bag or even a Zip-Loc bag, depending on how long you wish to store it.