Tag Archives: freeze dried

Developing a survival food list

(Survival manual/3. Food & Water/Developing a survival food list)


The Rules of 3:
In any survival situation, prioritize your activities to protect yourself from the closest, most pressing element in the Rules of Three. If you are in an area with extreme temps seek to protect your core temp then look for water, if you have adequate temps/shelter and water, look for food…

Rules of Three table

3 minutes You can only live about 3 minutes without air/breathing.
3 hours You can live only about 3 hours exposed and unprotected to extreme temperatures. Hyperthermia (body core rises to about 103F-106F, and usually is slower to kill). Hypothemia  (body core declines to 87F-90F, can occur quickly if the body/clothing is wet freezing rain or submersion, then exposed to freezing or near freezing air temperatures).
3 days You can only live about 3 days without safe water.
3 weeks You can live only about 3 weeks without food.
3 months Death may follow without socialization after about 3 months.
3 years Apathy/Disinterested: May only live 3 years without an interest or goal in life


How Much Food do you Need?
1.  A good rule of thumb for calorie intake is the same rule used by athletes when losing or maintaining weight; check your weight then multiply it by ten. (example, my weight 162 lbs. x 10 = 1,600 cal per day). If you weigh 200 pounds, this means you will need at least 2,000 calories just for your body to remain healthy in an inactive state. If constantly active (which is likely) you will need more than 2,000 calories to remain in good health. Never scoff at calorie counting, it may save your life. For home storage, I recommend at minimum, a one year supply of food. Stocking more, especially for trade, is preferable.
2.  The second  answer: You can never have too much food stored away for hard times.
How much is the minimum for you is an answer you’ll have to come up with after reviewing your thoughts about the future. Will three days of food be enough, as many suggest? Or do you need a year’s worth? It is suggested that two weeks or more is the minimum for anyone in any potential survival situation. One to three months? Now you’re talking. A year? Let’s hope you never need it. A year may be excessive for most, but then, better safe than sorry.
Why should you stock up on so much food if the worst you’re planning to prepare for is a heavy winter storm? Several reasons:
•   It may take a while for store shelves to be replenished. Think back to the heavy storms that hit the East Coast in the winter of 1995.
• 96. 30 inches in cities such as Washington, D.C., and Philadelphia shut the city down for more than a week. And the trucks carrying supplies were stranded on the side of an interstate highway somewhere in the Midwest.
•  You may be asked to feed friends or neighbors. Think how you’d feel if on the sixth day of the storm you and your family were enjoying a delicious, rich, beef stew while poor old Mrs. Frugal next door was down to a used tea bag and the bread crusts she usually gives the birds? Or what if friends were visiting for the weekend and unable to return home because of the inclement weather, earthquake or other emergency?
•  Food rarely goes down in price. What you buy now will be an investment in the future. If you shop carefully over time, you can lay in stores of goods on sale or at warehouse club prices.
•  You will be protected from price gouging. Do you really think the last load of milk and bread into the store before the storm hits will be discounted? Shelves are often cleared out right before a blizzard or hurricane is set to hit. And food isn’t the only item likely to be in short supply; one grocery chain reported that when storm warnings went out, they sold more rolls of toilet paper than there were people in the city. Batteries, bottled water, candles and other staples are also going to be in short supply.
• You will be prepared for a crippling blow to our food supply system. As I write this, many are predicting our food supply is tottering on its last legs. Whether it’s a drought (like we saw in 1996 in Texas and Oklahoma), a wheat blight, the destruction of traditional honey bees necessary for crop fertilization or simply the world’s exploding population, they will tell you our food system is falling apart.

The dry matter of food
The Utah State University Cooperative Extension recommends storing one pound of dry matter per person per day as part of a long term food storage plan. “Dry matter” consists of most food products you would store, including rice, legumes, dried milk, flour, pasta and sugar, among other items. One pound of dry matter will provide approximately 1,600 calories. The way your food supply is packaged will greatly affect the length of time it will remain a safe and viable energy source. For example, dried milk and freeze-dried fruits and vegetables should be stored in nitrogen packed cans for maximum preservation. Your entire food supply should be stored in a cool, dark and dry environment in secure packaging to prevent spoilage and pest infestation.
Remember, 1 pound dry food contain about 1600 calories= 1 lb/person/day.

Food not only nourishes our bodies, but can also nourish our mood and spirits. Therefore, it’s important to include flavors and foods that are familiar so they can provide a source of morale and comfort during stressful or emergency situations. Most cooking oils, spices and seasonings will last several years if stored properly. Dried coffee, tea and cocoa will also have extensive shelf lives when kept well.

Other Items to Consider
In addition to food and water, you’ll also need supplies and tools to be able to prepare and serve meals. Don’t forget to include pots, pans, utensils, a can opener, a grain mill, plates, bowls, glasses and a some sort of cooking implement such as a grill or camp stove. Fuel for your cooking implement will also need to be readily available or stored. Vitamin and mineral supplements will ensure that each person will receive proper nutrition, particularly if part of your food supply becomes contaminated and unusable.
Lastly, be sure to store food and additional water for family pets.

General Shelf Life of Foods for Storage
Use within six months:
Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)

Items that may be stored (almost)  indefinitely (in proper containers and conditions):
Vegetable oils
Baking powder
Instant coffee, tea
Vitamin C and cocoa
Noncarbonated soft drinks
White rice
Bouillon products
Dry pasta
Powdered milk (in nitrogen-packed cans)

Use within one year:
Canned condensed meat and vegetable soups
Canned fruits, fruit juices and vegetables
Ready-to-eat cereals and uncooked instant cereals (in metal containers)
Peanut butter
Hard candy, chocolate bars and canned nuts

An easy approach to long-term food storage:
1.  Build up your everyday stock of canned goods until you have a two-week to one-month surplus. Rotate it periodically to maintain a supply of common foods that will not require special preparation, water or cooking.
2.  Buy a supply of the bulk staples listed above.
3.  From a camping equipment store or on-line business, buy commercially packaged, freeze-dried or dehydrated foods. Although costly, this will be your best form of stored meat– buy accordingly. Remember the ditty:  ‘A case if you can, a can if you can’t.’  Buy long term nitrogen packed foods by the ‘case’ if you can afford them, or  stock up with canned goods if you can’t.

Survival foods discussion
Analysis of historical data from selected US cities during the 1918 pandemic suggests that duration of implementation of non-pharmaceutical interventions are associated with mortality rates. Pandemic waves may average about 6-8 weeks; however, an extended wave may occur; communities should be prepared to sustain themselves for up to 12 weeks in a Category 4 or 5 pandemic.
Previously, Federal guidance called for three days of food and water for emergency situations. In response to pandemic flu, two weeks of food is probably the minimum for anyone in any potential survival situation. A stockpile of one to three months is probably a more realistic inventory for prolonged social distancing in response to pandemic flu. A year? Let’s hope you never need it. A year may be excessive for almost any purposes. This food reserve should not include food in your refrigerator or freezer, because you cannot count on those items remaining edible for more than a day (fridge) or three (freezer), at most.

You can survive over a week without food, but only 3 days without water. Roughly 70% of the adult human body is made up of water. FEMA suggests storing at least one gallon of water per person per day. A normally active person needs at least one-half gallon of water daily just for drinking. A two-week supply of water would be sufficient to deal with a worst case scenario in which there was a temporary interruption of the municipal water supply. Otherwise, tap water is safe to drink and poses no risk of transmission of flu virus.

General food storage: concepts & guidelines
a)  According to the Food and Drug Administration (FDA), food can be safe forever from a food borne-illness standpoint – but if shelf-stable food has been on the shelf for an extended period of time, you might not want to eat it because the quality may not be good. In this case, the “best if used by” date on the label of the product is an indication whether or not the quality of the food is good.
b)  Food quality deals with the taste, texture, and nutritional value of food.
“Shelf-life” is the length of time food will retain most of its nutrition and flavor. Food that may still be safe to eat may have lost much of its nutrition, if stored past its shelf life. Things that cause food to go bad are moisture, oxygen, insects, and animals getting into the food.
c)  Cans of food from the super market make good storage foods, but you should use the oldest ones first and replace them. This is called “rotating” your food. The easiest way to do this is to put the date that you bought the food on the top of the can with a magic marker. This makes it easy to use the oldest first. Canned foods will keep for at least one year, if kept in a cool, dry place and not allowed to freeze.
d)  Some foods, such as canned foods, have a product code stamped on the bottom or top of each container providing information such as “best quality date” or “use by date,” the name of the plant where the food was manufactured, and the lot number. The code number may not be consistent from one manufacturer to another. For instance, food manufacturers may indicate the “use by date” as month and year (APR00) stamped on top of the can. APR00 means the food should be consumed by April of 2000. The first letter and number (corresponding to month and year) of the stamped code also may indicate “use by dates.
e)  When in doubt throw it out! Never taste food to determine its safety! Check canned goods to see whether any are sticky on the outside. This may indicate a leak. You will have to evaluate each item separately. Food may be spoiled without a detectable off-odor.
f)  Food that is temperature abused will spoil rapidly as evidenced by off-odors, off-flavors, off-color, and/or soft texture.
g)  Dried fruits have a long shelf-life because moisture has been removed from the product. Unopened dried fruits may be stored for 6 months at room temperature.
h)  Canned vegetables can be stored in a cool, dry area below 85°F (optimum 50°F to 70°F) for up to one year. After one year, canned vegetables may still be consumed. However, overall quality and nutritional value may have diminished. Discard badly dented, swollen, and/or rusty cans.
i)  Dry milk may be stored at cool temperatures (50°F to 60°F) in airtight containers for one year. Opened containers of dry milk, especially whole milk products, should be stored at cold temperatures to reduce off-flavors. Reconstituted milk should be handled like fluid milk and stored at refrigeration temperatures if not immediately used.
j)  Canned evaporated milk and sweetened condensed milk may be stored at room temperature for 12 to 23 months. Opened canned milk should be refrigerated and consumed within 8 to 20 days.
k)  Rice Dream is rice milk in boxes, similar to juice box packaging. They come in 8 ounce, 32 ounce and 64 ounce sizes. It tastes great with cereal, and for use in cream based soups. You can even fix yourself of chocolate milk using Rice Dream. Rice Dream has a long shelf life, generally the date stamped is one year ahead from the day you purchase it. However once you open it, it needs to be refrigerated and it tastes freshest if used within 4 or 5 days. The manufacturer says it will stay fresh in the refrigerator for 7 – 10 days, however the 5 day mark is the longest period time it retains its full freshness.
l)  Commercial bottled water has an extended shelf-life of one to two years due to extensive water treatment (filtration, demineralization, and ozonation) and strict environmental controls during manufacturing and packaging. Bottled water should be stored in a cool, dry place in the absence of sunlight. Household tap water has a limited shelf-life of only a few days due to the growth of microorganisms during storage.


Bulk Staples:
Grains, beans and rice, cornmeal, baking soda, legumes, salt, honey,  sugar,  flour, yeast, pasta, dehydrated dairy products and eggs.

Ways to Supplement Your Long-Term Stockpile
Bulk staples offer a limited menu, but you can supplement them with commercially packed air-dried or freeze-dried foods and supermarket goods. Rice, popcorn and varieties of beans are nutritious and long-lasting. The more supplements you include, the more expensive your stockpile will be.

Bulk food storage
A half a cup of dried rice, a little less than half a pound, is equal to roughly 1½ cups of cooked rice. That is a lot of rice per person, so no one should be very hungry. Rice and beans twice a day for a month will provide almost all the nutrients a body needs.
The question is, “How much beans are needed?” Figure one half of a 15-16 oz can of beans/ person per day. (1 can/2 people/day) It’ll keep you alive, but you won’t thrive.
If you get dried beans, figure ¾ cup dried volume per meal, or 22 cups/month (1 gallon=16 cups), hence, a 5 gallon container would hold a volume of dry beans to feed one person 3-1/2 months.
The drawback to dried beans is that they have to be soaked for 24 hours, so you will have to start soaking beans 24 hours in advance of each meal which is a pain.

How much rice & beans to store:
(Equivalents: ½ cup dry rice = 1/2 lb. dry rice= 1-1/2 cups cooked rice)
•  1 person x 0.5 lb rice (1/2 cup) /meal x 2 meals/day = 1 lb (1 cup) dry rice/person/day
•  1 lb (1 cup) rice/person/day = 30 lbs (30 cups) rice/month
•  30 lbs (30 cups) rice/person/month divided by 16 cups/gallon = 2 gallon volume dry rice consumed per month
•  A 5 gallon plastic bucket holds  80 lbs (80 cups) rice which is 2-1/2 months (80 days) for one person; or almost 1-1/3 months (40 days) food for two people. (if that’s all you had to eat)

A year’s supply of rice:
•  1 person on a 100% rice diet would need 350 lbs rice per year, 5 each 5 gallon buckets filled with dry rice).
•  On a 1/2 rice and 1/2 bean diet one would require an annual supply of  175 lbs rice (2-1/2 each 5 gal buckets) per person. Same volumes for combinations of rice, dry beans, legumes and peas.
•  2 persons 700 lbs rice or 10  each 5 gallon buckets, at half fare 350 lbs or 5  each 5 gallon buckets. Same volumes for combinations of rice, dry beans, legumes and peas.

For each volume of dry rice you should have a similar volume of a combination of beans, legumes or peas; a 1 gallon volume of dry rice goes with a 1 gallon volume of dried beans.

Dry bean storage
•  Equivalents:  For most beans: 1 pound dried beans = 2  cups dried, which yields  4 to 5 cups cooked beans.
•  1 lb dry beans/peas=5 cups cooked=5 days food as a rice accompaniment.
•  6 lbs dry beans/peas=1 month supply/ person as rice accompaniment.

Canned beans storage (15-16 oz can)
•  1 person ½ can/day or 15 cans/person/mo
•  2 persons need one can/day, 30 cans month

Beans & Rice priced during ‘good times’ at TheReadyStore.com, Saratoga Farms brand:
•  Long grain white rice value bucket, 47 lbs,  packaged in a 6 gallon sealed plastic storage bucket, containing 384 each ¼ cup servings, with a 20 to 30 year shelf life, $92.49.
•  Bean Sampler case of 6 each #10 (gallon size) cans with: 2 cans pinto beans, and one each kidney beans, navy beans, black beans, refried beans,  $88.25.
The 6 gallons each of dry rice and beans provide 1 person with 3 months of bland, basic food. As Crocodile Dundee said, Yeah, you can live on it

Traditional & inherently long-lasting food items for storage
Did you know that with proper storage techniques, you can have a lifetime supply of certain foods?  Certain foods can stand the test of time, and continue being a lifeline to the families that stored it.  Knowing which foods last indefinitely and how to store them are you keys to success.
The best way to store food for the long-term is by using a multi-barrier system.  This system protects the food from natural elements such as moisture and sunlight, as well as from insect infestations.
Typically, those who store bulk foods look for inexpensive items that have multi-purposes and will last the long term.  Listed below are 11 food items that are not only multi-purpose preps, but they can last a lifetime!
•  Honey: Honey never really goes bad.  In a tomb in Egypt 3,000 years ago, honey was found and was still edible.  If there are temperature fluctuations and sunlight, then the consistency and color can change.  Many honey harvesters say that when honey crystallizes, then it can be re-heated and used just like fresh honey.  Because of honey’s low water content, microorganisms do not like the environment.
Uses: curing, baking, medicinal, wine (mead)
•  Salt: Although salt is prone to absorbing moisture, it’s shelf life is indefinite.  This indispensable mineral will be a valuable commodity in a long-term disaster and will be an essential bartering item.
Uses: curing, preservative, cooking, cleaning, medicinal, tanning hides
•  Sugar: Life would be so boring without sugar.  Much like salt, sugar is also prone to absorbing moisture, but this problem can be eradicated by adding some rice granules into the storage container.
Uses: sweetener for beverages, breads, cakes, preservative, curing, gardening, insecticide (equal parts of sugar and baking powder will kill cockroaches).
•  Wheat: Wheat is a major part of the diet for over 1/3 of the world.  This popular staple supplies 20% of daily calories to a majority of the world population.  Besides being a high carbohydrate food, wheat contains valuable protein, minerals, and vita¬mins. Wheat protein, when balanced by other foods that supply certain amino acids such as lysine, is an efficient source of protein.
Uses: baking, making alcohol, livestock feed, leavening agent
•  Dried corn: Essentially, dried corn can be substituted for any recipe that calls for fresh corn.  Our ancestors began drying corn because of it’s short lived season.  To extend the shelf life of corn, it has to be preserved by drying it out so it can be used later in the year.
Uses: soups, cornmeal, livestock feed, hominy and grits, heating source (do a search for corn burning fireplaces).
•  Baking soda: This multi-purpose prep is a must have for long-term storage.
Uses: teeth cleaner, household cleaner, dish cleaner, laundry detergent booster, leavening agent for baked goods, tarnish remover.
•  Instant coffee, tea, and cocoa: Adding these to your long-term storage will not only add a variety to just drinking water, but will also lift morale.  Instant coffee is high vacuum freeze-dried.  So, as long as it is not introduced to moisture, then it will last.  Storage life for all teas and cocoas can be extended by using desiccant packets or oxygen absorbing packets, and by repackaging the items with a vacuum sealing.
Uses: beverages, flavor additions to baked goods
•  Non-carbonated soft drinks: Although many of us prefer carbonated beverages, over time the sugars break down and the drink flavor is altered.  Non-carbonated beverages stand a longer test of time.  And, as long as the bottles are stored in optimum conditions, they will last.  Non-carbonated beverages include: vitamin water, Gatorade, juices, bottled water.
Uses: beverages, flavor additions to baked goods.
•  White rice: White rice is a major staple item that preppers like to put away because it’s a great source for calories, cheap and has a long shelf life.  If properly stored this popular food staple can last 30 years or more.
Uses: breakfast meal, addition to soups, side dishes, alternative to wheat flour
•  Bouillon products: Because bouillon products contain large amounts of salt, the product is preserved.  However, over time, the taste of the bouillon could be altered.  If storing bouillon cubes, it would be best repackage them using a food sealer or sealed in mylar bags.
Uses: flavoring dishes
•  Powdered milk – in nitrogen packed cans: Powdered milk can last indefinitely, however, it is advised to prolong it’s shelf life by either repackaging it for longer term storage, or placing it in the freezer.  If the powdered milk develops an odor or has turned a yellowish tint, it’s time to discard.
Uses: beverage, dessert, ingredient for certain breads, addition to soup and baked goods.

Comparing the various food storage processes
The main difference between commercially prepared foods sold in grocery stores and specially prepared “survival” foods is the shelf storage. You can’t store grocery store items for five to ten years, as you can with specially freeze-dried or sealed foods packed in nitrogen or vacuum sealed. As a result, if you go with a larder full of grocery items, you can’t develop your food stash and walk away. You need to rotate your stock, either on an ongoing basis or every two to three months. This will ensure you have fresh food (if you can consider canned and dry food “fresh”) and do not waste your food and money.
Advantages of canned vs dehydrated foods:  Canned goods are less expensive – Canned goods bought in bulk are roughly, pound-per-pound of finished product, about 25% of the cost of the same product offered in freeze-dried or dehydrated form. Canned foods seem to take up a little more storage area. That’s a small sacrifice when you think about the amount of money you’ll be saving.
Canned goods generally have more calories – It’s difficult to make a direct caloric comparison between freeze-dried/dehydrated foods and canned foods, but it is generally true that canned goods contain more calories in the form of fats than freeze-dried foods. Published food values support this contention.
Canned goods already have water for preparation in the can. Freeze-dried/dehydrated foods have no water content. This means that on top of the drinking water you’ll need to store, you will have to store extra water for your food preparation if you have freeze-dried or dehydrated foods.
Other advantages – Canned foods have a good shelf life, they’re available at virtually every market, and you are already familiar with the preparation since these are foods you frequently eat.
Meals Ready to Eat:  Certain items such as MRE’s are excellent for emergency situations, because they come out of the package ready to eat, with no cooking needed. MREs do not provide as much roughage as you need, which can lead to digestive problems after a week or two of eating nothing else. MRE entrees are excellent supplements, because prepared sets of #10 cans are primarily vegetables, pasta and grains, while MRE entrees are usually meat-based. You may also want to add a few special items, such as hard candy or deserts, to reward yourself or for quick energy. And don’t forget to add vitamins and mineral supplements.
Freeze dried vs. dehydrated: Many people are unsure about the differences between Mountain House freeze-dried foods and dehydrated foods. Both foods are perfect for long term storage, offering about the same (30 year) shelf life when packed in #10 cans. The real differences are detailed below:
Taste: Dehydrated foods are without any seasoning or additional ingredients. Dehydrated foods require cooking and seasoning. Most dehydrated foods will benefit from added seasons. You can add any ingredients or topping to dehydrated foods. Seasoning is recommended simply for taste.
Most freeze-dried foods are contain a multitude of ingredients and seasonings. Nothing more is needed, just a little time in hot water to rehydrated them and have them ready to eat. They are pre-seasoned, pre-cooked and pre-mixed with other ingredients, making them the fastest, easiest and tastiest foods available.
Cooking:  Cooking is very simple. Measure out the amount of ingredients you wish to make (depending on the number of servings you want) and dump into hot water. Cooking time is usually around 10 – 15 minutes for most foods. This applies to all the Mountain House freeze-dried foods.
Ingredients:  Freeze dried food is usually an “entree”, containing multiple items for a complete meal. Most dishes have several items included within them and you don’t need to do any other cooking or adding ingredients to make a complete meal. Because it’s freeze-dried, you simply add hot water, or add the product to hot water and cook for about 10 minutes. This rehydrates the food completely and it’s ready to eat!
Dehydrated foods are usually single ingredients. You can mix any dehydrated food with any other food product for a combination of tastes, textures and varieties.
Freeze dried food are the easiest and tastiest food made for long-term storage. If you don’t like to cook and want great food with a great taste, freeze-dried foods are the hands down winner.
Shelf Life:  Freeze dried foods advertise a 25 year shelf life. Store your food storage in a cold (or cool) dark place out of direct sunlight, preferably at a constant temperature. Dehydrated foods in #10 cans will store about the same length of time.
Space Requirements:  Storable foods, whether freeze-dried or dehydrated foods, are very compact, way more compact then canned foods. There is no excess water or fancy packaging, no empty air spaces. An entire years supply can be fit into a 2 ft x 3 ft area, stacked 5 ft high. Or under the bed, in a closet, in the pantry, in the basement. These foods are concentrated, because the water has been removed before packaging. A single can contains 8 to 16 servings.

With Mountain House freeze dried products and a one-burner stove, or candle to heat water (cold water can be used in a pinch), you can still enjoy a hot, satisfying meal in less than 10 minutes.

Just-In-Case: The complete 7-Day food supply for one person, in one box  Mountain House Brand quality freeze-dried foods.
•  28 Mountain House freeze-dried food pouches.
•  17 kinds of Mountain House freeze-dried foods in the kit.
•  Three full meals per day, in easy-to-serve pouches.
•  Breakfast, lunch, and dinner items in the same box.
•  Freeze-dried flavor & nutrition in foil pouches with a 5-year storage!
•  No cooking required. Just add water, and presto! These one-week supply kits are Freeze Dried, and that means that an entire week’s food supply weighs only 9 pounds!

The 7 day Just-in-case boxed supply kit contents:

–  4    Granola with Milk and Blueberries
–  3    Scrambled Eggs with Bacon
–  3    Garden Green Peas
–  4    Whole Kernel Corn
Lunch (16 oz Pro-Pack)
–  1    Rice and Chicken
–  2    Spaghetti with Meat Sauce
–  1    Hearty Stew with Beef
–  1    Chili Mac with Beef
–  1    Pasta Primavera
–  1    Beef Stroganoff with Sauce & Noodles
Dinner (20 oz Entrees)
–  1    Noodles and Chicken
–  1    Chicken Stew
–  1    Mexican-style Chicken and Rice
–  1    Lasagna with Meat Sauce
–  1    Macaroni and Cheese
–  1    Turkey Tetrazzini
–  1    Sweet and Sour Pork
Mountain House JUST-IN-CASE (one week food supply). Price: $109.95 (Retail price $125 – A $145.65 value;  May 2011)

The #10 Cans (gallon size) of freeze-dried foods have the longest shelf life available up to 25 years! Each can is coated with a protective enamel inside and out for double protection, including the lid. The can’s contents are protected until you are ready to open and use them. After opening, use the contents with a week for best results and taste; using the convenient resealable plastic lid between uses. Treat any leftover food as you would fresh food. Mountain House freeze-dried foods are packed in airtight NITROGEN PACKED #10 cans or pouches. Up to 98% of the residual oxygen has been removed. The unique Mountain House canning process uses both vacuum oxygen removal and nitrogen flushing.


1.  Stocking up made simple: Buy what you can afford. Buy the kinds of foods or entrees that  you’re familiar with.
•  Buy foods on special, from warehouse stores, feed and grain supply stores, name brand packages from on-line distributors.
•  Organize your buying for 3-month increments.
2.  Rough guide to developing a deep storage plan (one year supply per person):
•  300 pounds hard red winter wheat (you’ll need a grain mill)
•  100 pounds of legumes
•  75 pounds of other grains (rice, corn, millet,  buckwheat, etc.)
•  35 lbs. cereal: whole rolled oats, grits, quinoa and similar dry grains processed for making gruel or hot cereal will last much longer
•  35 pounds pastas (lasagna, egg noodles, spaghetti, wheat, veggie)
•  100 pounds of dried and canned fruits and vegetables
•  50 pounds of dried/ canned milk, and freeze dry/dehydrated cheese and butter
•  50+ pounds of canned fish and freeze-dried beef, turkey & chicken
•  Eggs, 25 dozen powdered and/or freeze-dried
•  25 pounds of honey
•  25 pounds of salt for cooking / preserving
•  25 pounds of cooking oils
•  5 pounds each of baking powder / soda and yeast
•  Multiple vitamin and mineral supplements and extra vitamin C
• Treats; chocolate, coffee, nuts, dried fruit
3.  Developing a workable food supply list
The following survival food list will help determine what  to have on hand in the event of a widespread disaster or upheaval. The easiest way to get these foods is to order pre-measured long-term storage food. This food will be packaged based on the amount of people that need to eat.
(# = pounds per person per year)

Beans (pinto, red, navy, black, white, lentils, split peas): 200#
Rice (brown, white): 50#
Barley: 50#
Quinoa: 50#
Oatmeal: 25#
Corn (whole kernel): 25#
Cornmeal: 25#

Cooking oil: 2 gal
Shortening: 6#
Flour: 25#
Baking soda: 10#
Baking powder: 5#
Vanilla extract: 3 oz/person/year
Canned Yeast: 5#
Powdered Milk: 50#

Sugar (white, brown): 75#
Honey: 35#
Dried fruit (raisins, dates, prunes, figs, etc): 25#
Fruit preserves/jams/jellies: 6#

Iodized salt: 5#
Black pepper: 5#
Minced onion: 10#
Minced garlic: 5#
Garlic powder: 2#
Plain salt: 100# (useful for preserving, toothpaste, saline solution, throat gargle)
Bouillon cubes: 50/person/year

Peanut butter: 5#
White Vinegar: 2 gal (preserving, cleaning and health)
Apple Cider Vinegar: 2 gal (multiple uses)
Household bleach 2 gal.
Packaged Foods
Pasta boxed dinners (Mac’n’cheese/Hamburger Helper): 25 boxes
Ramen noodles: 48 packages

Drink Mixes
Tea (black, green, herb): 1000 bags/person/year
Coffee: 25#
Kool-Aid: 50 pkgs
Hot cocoa mix: 100 single-serving packs
Apple Cider mix: 100 single-serving packs

Canned Foods
Vegetables: 100 cans
Fruit: 100 cans
Meat (tuna, spam, chicken, meat spread): 75 cans
Soup: 50 cans
Milk: 25 cans

Joseph in Egypt (ca 1900 BC)
Relating the decline in global grain storage volumes with the Biblical story of Joseph in Egypt (more likely Im-Ho-Temp):
Joseph found himself standing in front of the most powerful man in that region, who knew about him and his reputation; when it came to dream interpretations. The Egyptian ruler asked Joseph a question: “I had a dream, and no one can interpret it. But I have heard it said of you that when you hear a dream you can interpret it?”  — Joseph remembers to stay humble stating: “I cannot do it, but God will give Pharaoh the answer he desires.”
After Pharaoh had heard Joseph’s reply, he began to tell him about his dreams: “In my dream I was standing on the bank of the Nile, when out of the river there came up seven cows, fat and sleek, and they grazed among the reeds. After them, seven other cows came up — scrawny and very ugly and lean.
“I had never seen such ugly cows in all the land of Egypt. The lean ugly cows ate up the seven fat cows that came up first. But even after they had ate them, no one could tell that they had done so; so they looked just as ugly as before. Then I woke up.
“In my dreams I also saw seven heads of grain, full and good, growing on a single stalk. After them, seven other heads sprouted, withered and thin and scorched by the east wind. The thin heads of grain swallowed up the seven good heads. I told this to the magicians, but none could explain it to me.”
After Joseph had heard about the dreams, he gives his interpretation: “The dreams of Pharaoh are one and the same. God has revealed to Pharaoh what he is about to do. The seven good cows are seven years, and the seven good heads of grain are seven years; it is one and the same dream.
“The seven lean, ugly cows that came up afterward are seven years, and so are the seven worthless heads of grain scorched by the east wind: They are seven years of famine. It is just as I said to Pharaoh: God has shown Pharaoh what He is about do. Seven years  of great abundance are coming throughout the land of Egypt, but seven years of famine will follow them.
“Then all the abundance in Egypt will be forgotten, and the famine will ravage the land. The abundance in the land will not be remembered, because the famine that follows it will be so severe.
“The reason the dream was given to Pharaoh in two forms is that the matter has been firmly decided by God, and God will do it soon. And now let Pharaoh look for a discerning and wise man and put him charge of the land of Egypt.  “Let Pharaoh appoint commissioners over the land to take a fifth of the harvest of Egypt during the seven years of abundance. They should collect all the food of these good years that are coming and store up the grain under the authority of Pharaoh, to be kept in the cities for food.  “This food should be held in reserve for the country, to be used during the seven years of famine that will come upon Egypt, so that the country may not be ruined by the famine.” (Genesis 41:25-36)

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Long term power outage

(Survival Manual/1. Disaster/Long term power outage)

(The power’s out! At minimum, the regional grid is down.
Now what? What chain of events could happen?

 Engineers used to talk about guarding against the “single point of failure” when designing critical systems like aircraft control systems or nuclear power plants. But rarely does a single mistake or event result in a catastrophe. As we’ve seen from the March 2011 Japanese earthquake-tsunami-nuclear power plant events, disaster is usually a function of multiple mistakes and a string of bad luck, often called an ‘event cascade [1]’.
Many of the scenarios discussed in the DISASTER section of Survival Manual could result in a power outage of indeterminate length. In a disaster situation, watch for an event cascade to rapidly envelope regions–the effects would be initially seen in food and/or water shortages, there will be broad public
fear, regions of inhospitable climatic exposure, hardship and disease might follow in the mid-term.

The following paragraphs describe the impact of a major long-term electrical power outage:

A.  Main Street Infrastructure
1.  Homes
Water: Individuals can only survive for three or four days without access to clean drinking water.

  • Without electricity to power the city water pumps and water purification plants, many individuals may lose access to clean drinking water. Lack of clean drinking water may become a critical issue during an  extended power blackout lasting weeks and months.
  • Some large cities use lakes and reservoirs to hold drinking water supplies at elevated heights.  These systems will be fairly resistant to extended power outages. (In New York City, approximately 95% of the total water supply is delivered to the consumer by gravity. Only about  5% of the water is regularly pumped to maintain the desired pressure.)
  • Cities that use large water pumps, water treatment plants, elevated water tanks or reservoirs located below the city’s elevation may be vulnerable to extended power outages. During an electrical blackout, the pump stations that pull, move and elevate water and the water treatment plants that filter and purify the water may become inoperative due to loss of electricity. But some water plants have standby engine-generators installed to provide emergency power.
  • Many rural homes use well water or spring water. They may be severely affected unless they have portable electrical generators to power their well pumps.
  • The Northeast Blackout of 14 August 2003 (not triggered by a solar storm) affected 50 million people in Northeastern and Midwestern United States and Ontario, Canada. Many areas lost water pressure causing potential contamination of city water supplies. Cleveland, Ohio and Detroit, Michigan issued boil water orders affecting approximately 8 million people during this crisis.

_ Sewage: City waste treatment facilities depend upon electricity for operations.

  • If waste treatment facilities become inoperative due to a loss of electricity, then the untreated waste stream can either flow into rivers, streams or lakes or back up into homes and businesses. If raw sewage is allowed to overflow, it can contaminate important potential drinking water supplies.
  • Newer communities have mandated installation of check valves in sewer lines to prevent sewage from backing up into homes. But in older communities before these standards were adopted, the waste can back up into homes turning basements into cesspool.
  • Some waste treatment plants may overcome the loss of electricity and stay in operation during an extended power outage. For example, the waste treatment plant serving Akron, Ohio in the 1960’s was designed to capture and store the methane released as a byproduct of the treatment process. This methane was then used to fuel electrical power generators that powered the treatment plant and large furnaces that were used to burn the solid waste during the final phase of waste processing.
    The methane capture process provided approximately 60% of the plants fuel needs. These systems are more robust and may provide continuous operations during this type of crisis. Other waste treatment plants may have standby engine-generators installed to provide emergency power.
  • Without water, human waste cannot be flushed down the toilet. The stench from unflushed toilets may become overpowering and force people from their homes.
  • In rural communities, many individuals have septic tank systems. These are natural self-contained waste treatment systems that require no electricity for operation. These units should operate normally during a power blackout provided individuals haul water and manually flush toilets using buckets of water.
  • During the Northeast Blackout of 14 August 2003, Cleveland, Ohio; Kingston, Ontario and New York experienced major sewage spills into waterways.

_ Refrigeration: Without electricity most freezers and refrigerators will no longer operate. Food in freezers will begin to thaw out after a day or two and this food will quickly spoil. For an average family, this can be a fairly significant monetary loss.

_ Lighting: Rooms without natural lighting (windows and skylights) will be dark during the day. At night the entire house will be as dark as a cave. This will limit functionality of several rooms within the home.

_ Heating: Most furnaces (electric, gas and fuel oil) will be inoperative during an electrical power outage. Gas and fuel oil furnaces will not work because electronic ignition systems, thermostats and blower motors all require electricity for operations. In the winter, the lack of heat can make it difficult to stay warm and to keep sufficient heat within the house to prevent water pipes from freezing.

_ Cooling: Most air conditioners require electrical power to operate. In the hot humid summer, the lack of air conditioning and fans can make it difficult to stay cool and to exhaust the humidity from the house.

_ Cooking: Most ranges and ovens will be inoperative during an electrical power outage. This includes many gas ranges. Most new gas ranges currently available employ one of 3 basic gas ignition systems; pilot ignition, hot surface ignition system, or a spark ignition system. All three systems require electricity for operations. Without ranges and ovens, cooking meals and boiling water due to boil water orders and advisories will be difficult.

2.  Transportation

  • Automobiles, buses and trucking will be significantly affected by an extended electrical power outage. Stop lights will stop functioning. At major intersections the loss of stop lights will lead to major gridlock. Lack of street lights will produce darkened roadways and intersections.
    Gasoline pumps in service stations are driven by electricity.
  • Without electrical power, gasoline and diesel fuel will not be available to motorist and truckers. Generally the majority of service stations do not have emergency generators.
  • Airlines can be significantly affected by an extended major electrical power outage compounded by other solar storm effects. Without their navigational radars, no flights could land or takeoff until electrical power is restored. A blackout will disrupt the airline ticketing system. It can
    affect crash alarm/sirens and rescue and firefighting emergency response. Lack of electrical power can also affect Navaid, visual aids, runway lighting, ARFF station door operation, TSA screening equipment, lighting, baggage loading, loading bridge operation, airport air-conditioning, and refueling operations. A powerful solar storm can also jam air control radio frequencies between the aircraft and ground control. Most airports are equipped with large emergency generator systems that can provide functionality to some of their most critical systems.
  • Railway train and subway systems can be affected by inducted current from the solar storm. The tracks are long metal conductors that can pick up large inducted currents. The inducted currents can bleed over into control systems and signaling systems damaging equipment. In the past, induced currents were sufficient to turn the railroad signals red and to ignite fires in railroad control stations. Metro and subway systems are driven directly from electrical power. They will become inoperative during an electrical blackout stranding passengers.
  • Traffic signals and public transit are only part of the transportation facilities that depend on electricity. Other systems include tunnel lights and ventilation; intelligent transportation systems (ITS) equipment such as cameras, loop detectors, variable message signs, and electronic toll collection equipment; and pumps to control flooding in depressed roadways.

3.  Banking
A major electrical blackout will produce a loss of access to funds. Credit card processing, bank transactions, ATM withdrawals, check validation, payroll disbursement and even cash registers are dependent on the availability of electrical power. This problem can be compounded by the loss of key
satellites that form part of the conduit for transmitting financial data.

4.  Commerce and Industry
Commerce and industry will be plagued by the same problems impacting homes during a major electrical power blackout including potential interruption of water, sewage, lighting, heating and air conditioning. Add to this list other problems associated with electrical outages such as banking, computers and networks, transportation, shipping and receiving, payroll, and employee absenteeism.

  • I (article author) experienced the great San Fernando Valley earthquake of 9 February 1971 first hand. The earthquake knocked out power in several areas. At one major intersection, it took over an hour to travel through it because the stoplight was dead. At the time, thousand of stop lights were dead and the police were spread very thin. The only way the logjam was cleared from that intersection was when private individuals went out into the street and began directing traffic. Many emergency vehicles were tied up in these traffic jams unable to respond to true emergencies.
  • Beginning in the 1960s, engineers and architects began sealing off building from the outdoors, constructing mechanical environments solely controlled by electric power. An electrical blackout will affect many modern buildings due to poor natural ventilation and lighting. Our commerce today is also very reliance on computers and telecommunications. Loss of this infrastructure will take a heavy toll.

5. Other Impacts

  • At the onset of an electrical blackout, people will be trapped in elevators, in underground mines, on roller coasters (some dangling  from rides in midair), and inside commuter trains. (Some of these commuters  will need to be evacuated from trains stopped in tunnels and between stations.
    It can take more than 2 hours for transit workers and emergency personnel to
    reach some of these trains. Those stranded in tunnels may be in pitch blackness
    and very frightened.)
  • At the onset of an electrical blackout, most individuals  will want to return home before nightfall. In general, commuter trains and subways will be down. Automobile traffic in cities will be gridlocked due to inoperative traffic lights. Ferries, buses and taxis will continue to run but expect erratic service, very long lines, crowds and chaos. In large cities, many commuters will simply walk home with some traveling over 160 city blocks.
  • In some large cities at the onset of the blackout, tunnel managers will make several key  decisions. One decision is to close down some traffic lanes within tunnels. Generally, facilities’ ventilation systems require an excessive amount of electrical power and as a result many are not
    connected to electrical backup system. Therefore, tunnel operators will have to reduce the number of cars allowed through at any given time in order to minimize the carbon monoxide threat. Some bridge and tunnel operators will reverse one lane of traffic. This will create three lanes for traffic leaving the downtown area and one lane for vehicles returning downtown.
  • Most individuals will be keenly interested in the extent of the outage, the cause of the outage (natural or terrorist) and a prognosis of when power will be restored. At the onset of the blackout, almost all of the FM radio stations will be initially knocked off the air. Many of these stations will return over the next hour as emergency backup generators kick in. Portable radios and car radios are key in communicating an early assessment of the blackout.
  • Laptop computers with dial-up connections will generally continue to operate in an electrical blackout at least until their computer batteries drain down. Amateur radio will play a critical role in transmitting emergency communications.
  • At the onset of the blackout, many home improvement stores (e.g. Home-Depot and Lowe’s) will continue to remain open because they have some flexibility in powering limited store operations using portable emergency generators. These stores can provide much-needed supplies such as flashlights, batteries, portable power generators, etc. Some restaurants will
    remain open because gas-powered brick ovens, gas ranges and fryers will not be affected by the outage.
  • At clogged intersections, private individuals will step forward and direct traffic in order to relieve traffic congestion. In some cases, passing police officers will distribute fluorescent jackets to these noble individuals. Drivers and pedestrians will generally follow the instructions from them even though they are not traffic police officers.
  • Even if cell phone service is not physically disrupted, the heavy increase in traffic can quickly overload circuits. Text messaging appears to continue to work on overloaded cell phone networks during the onset of a power outage. In many cases, mobile cell phone towers only have emergency backup power for a few hours. Cell phones will also die as their batteries
    drain down.
  • Landline telephones run off of the small DC current that the phone company sends through the lines. But modern phones have so many gadgets that most need a separate AC adapter to run them. Unfortunately many modern phones are so poorly designed that they cannot operate at all when there is no AC current. For example, most household portable phones are useless without power to their base set.
  • Tall buildings will be particularly vulnerable to the effects of an electrical blackout. Elevators will not work. The lack of natural lighting in hallways and stairwells will make them pitch black. Even stairwells equipped with emergency lighting will go dark after about an hour as the batteries drain down. Climbing stairs in the dark can be very risky and dangerous. The water tank on the roof will quickly empty and not be refilled because the buildings water pumps will shut down. As a result, individuals will be unable to flush toilets. The air conditioner will be inoperative. Climbing long flights of stairs will be strenuous and hauling supplies of food and water back to rooms or apartments will be hard work. The buildings will be more susceptible to fire hazards because automatic fire suppression sprinklers will no longer have available water.
  • An electrical blackout will produce many displaced individuals. Individuals will be stranded in airports, train and subway systems (relatives may drive into clogged cities in an attempt to pick up their loved ones). Many stranded travelers will be forced to sleep in hotel lobbies, airport terminals or out in the streets in parks or at the steps of public buildings turning them into bivouac areas.
  • Elderly community members and those requiring electrical medical equipment (life support systems) are more severely impacted by a power blackout than the younger population. Hospitals will have limited emergency power, often not providing air conditioning.
  • Electronic security may lock up due to loss of electricity. This can affect electronic gates in parking garages, card keyed doors, turnpike and toll bridge gates and for most individuals their garage door openers. These devices will need to be manually operated.
  • As the days pass, many workers will find it difficult to go to work because power will be out in their homes, gasoline stations will be closed, and schools and child care centers will be shut.

B. Oil and Gas Pipelines
Geomagnetic induced currents affect oil and gas pipelines. In pipelines, GIC and the associated pipe-to-soil voltages can increase the rate of corrosion in pipelines especially in high latitude regions. Damage resulting from corrosion is cumulative in nature and can eventually lead to pipeline integrity failures and major fuel leaks. As an example, GICs reaching 57 amps were measured in a Finnish natural gas pipeline in November 1998. Solar storms may have had a hand in the gas pipeline rupture and explosion on 4 June 1989 that demolished part of the Trans-Siberian Railway, engulfing two passenger trains in flames and killing 500 people, many of these were school children heading off on a vacation in the Urals.
The induce currents can also affect the flowmeters that transmit the flow rate of oil/gas in the pipeline producing false readings.
Pipelines that incorporate insulating flanges can be more vulnerable to damaging GIC currents. The flanges are meant to interrupt current flow; however, it was discovered that the flanges create an additional site where the electric potential can build up and force the current flow to ground. As a result these flanges lead to increased risk for corrosion. The length of the pipeline also adds to its vulnerability due to the increased potential for corrosion.

C. Long Distant Communication Line
Geomagnetic storms can induce current on long conductive wires used as communication cables. These cables include telegraph lines, telephone land lines and undersea cables. The induced current can damage transmission lines and produce large electrical arcs and thermal heating in equipment tied to those lines. In the past, this induced current has resulted in damaged equipment, equipment fires and individuals receiving severe electrical shock.
In the geomagnetic storm of March 25, 1940, telephone landlines designed for 48 volts were subjected to 600 volt surges and many transmission lines were destroyed. The undersea Atlantic cable between Newfoundland and Scotland saw voltages up to 2,600 volts.[The New York Times & The Washington Post]
New forms of cables (e.g. coaxial cables, fiber optic cables) have replaced many earlier forms of communication cables. This has allowed the bandwidth of communication systems to increase but many long cables now require repeater  amplifiers along their length. These amplifiers compensate for the loss of signal strength over distance and are connected in series with the center conductor of the cable. Amplifiers are powered by a direct current supplied from terminal stations at either ends of the cable. The varying magnetic field that occurs during a geomagnetic storm induces a voltage into the center of the coaxial cable increasing or decreasing the voltage coming from the cable power supply. The induced voltage experienced during a geomagnetic storm can produce an overload of electricity on the cable system, and in turn, cause power supply failure knocking the repeaters off-line. For example, the solar storm that occurred on 2 August 1972 produced a voltage surge of 60 volts on AT&T’s coaxial telephone cables between Chicago and Nebraska.
Submarine cables now use fiber optic cables to carry communication signals; however, there is still a long metallic conductor along the length of the cable that carries power to the repeaters and as a result is susceptible to induced currents.
Geomagnetic storm induced electrical currents in long wires have caused damage to transmission lines, caused electrical arcing on telegraph equipment, caused thermal heating that resulted in electrical equipment fires, caused several  telegraph operators to receive a very severe electrical shock, caused
switchboards in telegraph offices to be set on fire and sending keys to melt, caused telegraph bells to automatically go off, caused very strange sounds on telephones like several sirens slowly increasing in pitch until it produced a loud  screech, and caused incandescent resistance lamps” in telegraph circuits to light.

See also the 4dtraveler posts:
Survival manual/1. Disasters/War, EMP
Survival manual/1. Disasters/EMP–Solar Flare
Survival manual/3. Food and Water/Develop A Survival Food List
Mr. Larry

[1]  Beginning on 11 March 2011 with a massive 9.0 earthquake as the triggering event and spreading outward in the weeks that followed: There occurred the strongest earthquake NE Japan experienced in 1200 years, followed by a massive tsunami that washed  inland along the coast destroying cities and completely washing away villages; a nuclear power plant was knocked off line and partially destroyed, cutting electric power to the region; radioactive outgassing forced evacuation; many thousands of dead corpses were intermingled amongst the tsunami debris piles; survivors in northern parts of island cleaned out supermarket shelves, while road damage limited shelf restocking; water service for many areas was damaged by the earthquake while the widespread power outages cut service to others; rolling ‘brown outs’ spread across the nation as power companies tried to ration electric use; multiple international corporations in the affected region closed for weeks threatening future supply bottlenecks; many thousands of foreign workers and students returned to their countries; snow fell on the region- while a million people were without electric power; a volcano in the southern part of the country became active; Japanese investors began selling equities, bonds and other investments in order to raise cash, thus depressing prices and reducing demand; the Japanese reduced purchases of US Treasury bonds, causing US treasury to incestuously sell more bonds to our own Federal Reserve.

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Freeze Dried Foods

(Survival manual/3. Food & Water/Freeze dried foods)

Product and cost examples of freeze dried, long term emergency foods in nitrogen packed, #10 cans.

Why store food?
Keeping food on hand for emergencies protects you the same way insurance on your home, or auto does. With Mountain House freeze-dried foods in your food reserve, you’ll be ready for just about any unexpected crisis. In today’s turbulent times of uncertainty (i.e. frequency of natural and man-made disasters and more), there has never been a better time to get a ‘food insurance policy’ of long storing foods and preparedness supplies. In fact, the investment you make today may become one of the most important and valuable investments you will ever make!

Imagine what a life saver these foods will be when your electric power is knocked out for several days by a severe storm. With Mountain House on hand and a one burner stove or candle to heat water (cold water can be used in a pinch), you can enjoy a hot delicious gourmet tasting meal in less that 10 minutes. Having your own private food reserve makes a lot of sense–now more than ever before. The peace-of-mind and security that comes from having your food reserve is potentially priceless!

Could you survive a food shortage?
If food supplies were interrupted for any variety of reasons ( i.e. crashes of grocery store computers or computerized delivery systems, a natural disaster, civil unrest riots, trucker strike, etc.), existing store supplies would disappear within hours. No amount of money in the bank could put food on your table…for sure not the kind you enjoy today. And how about those credit cards and ATM cards–if the power is out or computer lines are down you’ll be on your own. This does not need to ever happen to you or your family. All you need to do is simply take a few prudent steps today and get prepared with your own food reserves.

A partial list of Mountain House Freeze Dried Food in #10 Can (cost/can as of July 2011)
#10 cans have a volume of 1 gallon.

– Diced Chicken, $48.39
– Seafood Chowder, $38.49
– Beef Stroganoff, $26.99
– Beef Teriyaki, $33.90
– Chicken Stew, $35.99
– Chicken Teriyaki, $29.99
– Chili Mac w/Beef, $25.49
– Hearty Stew w/Beef, $33.49
– Lasagna w/ Meat & Sauce, $34.49
– Macaroni & Cheese, $28.99
– Noodles & Chicken, $31.79
– Oriental Spicy Chicken, $35.29.
– Rice & Chicken, $22.99
– Spaghetti w/ Meat, $23.99
– Sweet & Sour Pork w/Rice, $38.79
– Turkey Tetrazzini, $35.91
– Vegetable Stew w/Beef, $28.99
– Chicken a la King, $35.99
– Wild Rice Mushroom Pilaf, $30.49
– Super Sweet Corn, $21.49
– Pasta Primavera, $31.99
– Diced Chicken, $48.39
– Diced Beef, $51.25
– Breakfast Skillet, $33.99
– Granola w/Blueberries & Milk, $38.29
– Precooked Eggs w/ Bacon, $31.89
– Blueberry Cheesecake, $24.19
– Raspberry Crumble, $23.59 Out of stock..
– Sliced Bananas,$25.69
– Sliced Strawberries, $29.49
– Pilot Bread Crackers,$20.29
Fruits and Vegetables 
– Super Sweet Corn, $21.49
– Tender Cut Green Beans, $23.69
– Tender Sweet Green Peas, $20.99
– White Rice, $17.99

‘Ultimate’ Year Supply of Food Storage in #10 CANS.
Price: $3,499.95
Item Usually Ships in 1-2 Weeks

Site Advertisement:
If you’re going to prepare for an emergency, you might as well do it right. And there is no better way to stock up on your food storage than by ordering The Ready Store’s Ultimate Year Supply of Freeze-Dried Food. This product has every essential that you will need to fulfill all your nutrition needs during a disaster. If you want a 100% complete year’s worth of gourmet-tasting foods, then you’re going to want the full 3 meals per day as well as the vegetables, fruits, breakfast foods, and other goods this package has to offer!
Not only does it have some of every main course entrée available, but this Ultimate Year Supply is also composed of the best food freeze-drying technology can make. This means that you won’t have to waste time cooking when you could be doing more important things during a disaster. Freeze-dried foods also mean that your food storage will remain fresh up to 30 years, giving you peace of mind and real, tangible security. Since this is the longest lasting of all our year-supply packages, you and your family can enjoy knowing that you are ready for whatever life could throw at you. And since all 144 #10 cans are packed into 24 easy-to-store cases, you won’t have to worry about not having enough room to store them all the time.

Breakfast (18 Cans | 485 Servings) A variety of the following entrees:
Scrambled Eggs
Scrambled Eggs & Sausage Crumbles
Granola with Blueberries & Milk
Strawberry Flavored Fortified Instant Breakfast
Chocolate Flavored Fortified Instant Breakfast
Apple Cinnamon Granola
Maple & Brown Sugar Creamy Wheat Cereal
Peaches & Cream Oatmeal

Lunch & Dinner Entrees (48 Cans | 788 Servings)  A variety of the following entrees:
Beef Stew
Chicken A La King
Noodles & Chicken
Chicken Teriyaki
Long Grain & Wild Rice Pilaf
Rice & Chicken
Beef Stroganoff
Chili Mac with Beef
Spaghetti with Meat Sauce
Chicken Fettuccine Alfredo
Hearty Beef Rotini
Bacon Potato Chowder
Creamy Tortilla Soup
Broccoli Cheddar Soup
Mountain Man Stew
Oriental Sweet & Sour
Santa Fe Chili
Shanghai Teriyaki
Macaroni & Cheese
Pasta Primavera
Pasta Parmesan

Vegetables (18 Cans | 432 Servings) A variety of the following entrees:
6 Cans Super Sweet Corn
6 Cans Garden Green Peas
6 Cans Green Beans

Fruit (12 Cans | 248 Servings) A variety of the following entrees:
2 Cans Diced Cinnamon Apples
2 Cans Strawberry Slices
2 Cans Banana Slices
2 Cans Diced Peaches
2 Cans Mango Chunks
2 Cans Diced Apples

Sides (6 Cans | 144 Servings):
6 Cans Instant White Rice

Snacks (12 Cans | 840 Servings):
12 Cans Pilot Crackers

Drinks (30 Cans | 2,640 Servings):
12 Cans Instant Orange Drink Mix
12 Cans Instant Apple Drink Mix
6 Cans Instant Peach Drink Mix

Occasionally Items may be substituted with similar items of equal or greater value due to availability. Calorie and serving count may vary plus or minus 5% depending on substituted items.

Total Items: 144
Weight (lbs): 430
Free Shipping: Yes
Supply Type: Shelter-in-Place
Supply Duration: 1-Year, 1 person
Needs Supplied: Food & Nutrition
Estimated Shelf Life: 20-30 Years
Brand: Saratoga Farms & Mountain House
Calories/Day: 1,866
Dimensions: 19 x 12 x 8
Estimated Shelf Life (Opened Container): 6-12 Months
Total Calories: 681,032
Allergen & Specialty: Shellfish Free
Water Required (gal): 281
Packaging: #10 Can
Food Type: Long-Term Supply Kits
Storage Requirements: To achieve maximum shelf life, store in an environment with a temperature of 60°F or lower and humidity of 10% or less. Shelf life statements are based on industry standards and relevant studies from reliable sources. The Ready Store disclaims any liability or warranty as actual shelf life results may vary depending on individual storage conditions.
Total Servings: 5,493


Filed under __3. Food & Water