A prudent person foresees the danger ahead and takes precautions. The simpleton goes blindly on and suffers the consequences. Proverbs 27:12
Remember having a deep pantry isn’t just about having extra food on hand. It is also about having the means to survive in an emergency situation, having all the extra food isn’t going to do you much good if you can’t cook it when the power is out.
Don’t forget to share what you were able to do this past week to have a deep pantry/food storage. Let’s encourage each other. And if you have a question feel free to ask or if you have the answer to a question feel free to answer. If you have a tip or idea you can share that also. As I said let’s make this a place where we can share and encourage others to get that deep pantry.
50 Pounds Wheat or Flour/ Canned Vegetables
Wheat/ Flour, Wal-Mart has 26-pound buckets of wheat for 15.28. If you have a flour mill you might check and see if they sell wheat. You can also use seed wheat just make sure it isn’t treated. If possible freeze it before you store it. I like to get mine in the fall then store it in buckets in the shed in the winter have never had a problem with it getting bugs. If that isn’t possible and you don’t buy it already sealed be sure to store in airtight containers with oxygen absorbers.
If you don’t have a grinder then get flour, store the same as you would wheat.
Canned vegetables, again get what your family will eat. Wal-Mart has cans for 50 cents a can.
Keep working on your alternate cooking sources. There are so many options from Solar, wonder oven, bbq grill, rocket stove, even on your wood stove if you have one, to name a few. As soon as the wind settles down (hopefully it will someday) I am going to get my solar oven out. I am so excited to start learning how to use it.
Have you learned anything about canning or found someone who can teach you? If you don’t know anyone there is a lot of information on the web. And I would be more than glad to answer any questions anyone may have. Here is an Altitude chart for canning.
When canning with a water bath or pressure canning you have to base your pressure and timing on your altitude. If you are unsure as to what your altitude is you can call your local extension office and they will be able to tell you. Most canning recipes are for sea level to 1000 ft. You will need to make the adjustments according to your altitude.
For water bath canning
At 1,001-3,000 ft add 5 minutes
At 3,001-6,000 ft add 10 minutes
At 6,001-8,000 ft add 15 minutes
At 8,001- 10,000 ft add 20 minutes
For Pressure Canning
At 0-1,000 ft 11 lbs
At 1,001-2,000 ft 11 lbs
At 2,001-4,000 ft 12 lbs
At 4,001-6,000 ft 13 lbs
At 6,001-8,000 ft 14 lbs
At 8,001-10,000 ft 15 lbs
You should take your lid in once a year to test the pressure of your canner. Your local extension office will test them for free. It is very important to use the correct pressure and times for your altitude or you may have food spoilage.
Add some more to your water, either fill your own containers or buy some gallon jugs of water.
Put a little more into your money stash.