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Would you mind sharing how/what you stock? I know many people enjoy canning, but I don't think my wife would go for canned meats or other things you don't typically see. From my understanding, not everything can be safely or successfully canned, but I'm sure people would argue otherwise.
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We have at least 2 years of food on hand.
Zero freeze dried or pouched or anything like that.
Would you mind sharing how/what you stock? I know many people enjoy canning, but I don't think my wife would go for canned meats or other things you don't typically see. From my understanding, not everything can be safely or successfully canned, but I'm sure people would argue otherwise.
We stock what we eat, we cook with basic ingredients. This lets us have a large amount of the same things, but it allows us to make a large number of dishes.
We buy meat by the animal. We have 3 chest freezers STUFFED full, plus 3 fridge/freezers that always have full freezers and whatever produce is in season in the fridge sections.
We have a root cellar that is 8x10 and has only a narrow walkway, otherwise stuffed floor to ceiling with food. Down in the root cellar is also the LTS pile (Long Term Storage), where we have mylar packed items such as beans, rice, sugar, powdered milk, etc. That is the last ditch effort food supply.
We actually have very little canned. We don't like canned almost anything. Its fresh, frozen, or shelf stable for 95% of our food.
We may or may not have 4) 55 gallon barrels full of whole wheat and oats.
Spices are vital. We buy spices by the gallon bag.
Now, since we rely heavily on the freezers, we have 4 generators and enough gas to keep the freezers cold for weeks at minimum. We also have canning supplies on hand (and yes, canning experience) and other methods ready as well to take the meat out of the freezers and preserve them in other ways should the need arise.