Food and Water

This category contains 14 posts

How To Use Salt And Smoke To Cure Meat And Fish

Ever wonder how that huge, bone-in, Virginia ham can last for a year, swinging from the rafters at room temperature? The biggest reason for this impressive example of food preservation is salt. Salt draws out moisture and creates a less hospitable environment for bacteria and fungus to deteriorate our preserved foods. Another handy method of … Continue reading

Recommendations for Emergency Food Supplies

This handout was given during our food class to show what types of food to have and how much to store. Food Recommendations B.O.B. Supplies Recommended: 3 days supply of food.  Freeze dried foods are the best tasting, have a 25-year shelf life and are light weight.   MRE’s are good to have if you can’t … Continue reading

Storage Life of Dried Foods

Introduction Four Factors That Effect Food Storage •Temperature •Moisture Content •Container Atmosphere •Storage Container Storage Life Notes About Specific Foods •The Soft Grains •Hard Grains •Beans •Dehydrated Vegetables •Dehydrated Dairy Products •Flours and Other Products Made From Cracked Seed •Pasta •Dehydrated Fruit •Honey, Salt and Sugar •Peanut Butter Powder •Brown and White Rice •Garden and … Continue reading

Home Canning Guide: Learn How to Can Your Own Food

Mother Earth News Why Do We Can? We looked to our readers to find out why home canning is experiencing a  modern revival. Their answer: Canning produces flavorful, high-quality food that  saves money, builds self-reliance and creates lifelong memories. Check out some  of their responses and get inspired to start stocking your pantry with  home-canned … Continue reading

Non-GMO Shopping Guide

Five Different Shelf Life Studies

Two on Canned Food and Three on Dry Food The following brief summaries are for fair use and educational purposes only. Canned Food Study One A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand. Following is a brief … Continue reading

How to Avoid Genetically Modified Food

The average supermarket is full of genetically modified foods.  Here’s how you can avoid those products. October/November 2012 By Robin Mather In the United States, 70 percent or more of the foods in your supermarket directly or indirectly contain genetically modified (GM) ingredients. The illustration below shows how prevalent GM foods have become on grocery store shelves. The … Continue reading

Building a Root Cellar

We’re starting to think about how to safely preserve the summer harvest to sustain us in the long winter months – or in a food shortage. It takes about two days of power outage for everything in your spare freezer to go bad. Root cellars, a normal feature of old homesteads, keep root vegetables and … Continue reading

How To Build a Solar Food Dehydrator

Apr 16th, 2012 | By Andrew at Off the Grid News Enjoying fresh food from a healthy source is one of the most enjoyable, and important, aspects of living off the grid. Unfortunately, not every food is in season throughout the year. Of course, there are a variety of solutions for this. Canned foods provide great … Continue reading

A Refrigerator that Runs Without Electricity

by Craig Mackintosh PRI Editor Sometimes there are simple solutions to universal needs that don’t require coal fired electricity, fossil fuels, or even solar panels or wind turbines. Around a third of the world’s population have no access to electricity. If you’re like me, you’ve spent your entire life being able to plug in. Do … Continue reading

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