Real Food

Real Food

Genesis 41: 32-36

32 And the doubling of Pharaoh’s dream means that the thing is fixed by God, and God will shortly bring it about. 33 Now therefore let Pharaoh select a discerning and wise man, and set him over the land of Egypt. 34 Let Pharaoh proceed to appoint overseers over the land and take one-fifth of the produce of the land of Egypt during the seven plentiful years. 35 And let them gather all the food of these good years that are coming and store up grain under the authority of Pharaoh for food in the cities, and let them keep it. 36 That food shall be a reserve for the land against the seven years of famine that are to occur in the land of Egypt, so that the land may not perish through the famine.”

Caloric Needs

Your Basal Metabolic Rate (BMR) is the rate that your body burns calories while resting and can be determined by multiplying against your height, weight and age.

  • Men: (12.7 x height in inches) + (6.25 x weight in pounds) + (6.8 x age in years) + 66
  • Women: (4.7 x height in inches) + (4.35 x weight in pounds) + (4.7 x age in years) + 655

If you are an active individual, you should take into account that you are going to need calories to replenish those burnt from activities.

Drinkable Water

Drinking water is arguably the single most important resource known to man, and anyone who disagrees may find themselves thirsty during a crisis.  There are however some considerations to take when planning to store water.  If you decide to store water in a container such as a rain barrel, you will not be able to drink it until it has been treated.  Many people believe that if they boil their water, then it is sufficiently treated for drinking, others believe that it need only be filtered with a nice filter, but both are only half correct.

The chemical to water ratio is:

  • 1/8 teaspoon or 8 drops of Unscented Bleach to 1 gallon of Water.
  • Iodine to Water ratios are as vast as the types of iodine and should be researched.
  • Food Grade Hydrogen Peroxide to Water is much more involved than other methods, but it has the best water purifying additive for multiple reasons.  That being said, you should dilute your 35% food grade hydrogen peroxide down to 3%.

The steps to making sure your water is drinkable:

  1. Filter the water through a cloth or sand.
  2. Add a chemical such as iodine, bleach or for best results use hydrogen peroxide.
  3. Filter again, with charcoal for best results.
  4. Boil the water for 2-5 minutes.

Knowing this process will make the ability to store water much more efficient, as it will mean that you can store water that can be made drinkable.  Stored water is very important, as it will allow for you to flush your toilet in the event that there is no public water service available.  Be sure that whatever water you store is not in direct contact with sunlight.

 

Storable Food

There are many types of storable foods, but the method and location in which you store it can be the difference between it lasting weeks and years.  Keeping the containers out of direct sunlight, in a comfortable room temperature, airtight and dry are some of the ways you can extend the shelf life of things such as grains, beans, pasta, dried fruits, vegetables and meats.  When preparing a container for storage, make sure that it is clean and completely dry.  Moisture in a container that it then put into storage is a recipe for mold.

Storing canned goods is much easier to store, but you lose a great deal of nutritional value in most canned goods.  Also, some grains such as bleached rice (white rice) have almost no nutritional value, where grains such as brown rice, oats and beans have all the nutritional value that a human requires to survive.

Beans and grains such as rice and oats are also very easily stored, but separating it into multiple one to five gallon airtight containers would be a wise method of making sure that you don’t put all of your eggs in one basket.  Mason jars are another favorite container type.  Freezing for a period of at least one week will kill any weevils that may have gotten into the grain prior to purchase.  Placing bay leaves or cloves in the containers will help keep any future weevils out.  Placing oxygen absorbers in the container will help increase the number of years to the shelf life.  Properly stored grains and beans can have a shelf life ranging from ten to twenty years.

 

Renewable Food

A renewable food source would be anything that produces sustenance on a recurring basis.  This could range from the produce of a garden using non-genetically modified seeds to milk and meat from cows and goats.  When treated, water can also be considered a renewable source of sustenance.

Beekeeping is a skill that produces a Real Food a Real Need and strengthens the health of your garden and orchard.  As a Real Food, honey can be used as a sweetener and a reviver of energy. As a Real Need, honey can be used for medicinal reasons.  Another Real Need that can be capitalized on by beekeeping would be found in the wax that the bees produce, which can be transformed into items such as candles.

Rabbits could also be considered renewable because of their exceptionally high rate of reproduction, but you should only eat rabbits that were slaughtered in the colder months, due to a worm that lives in their neck during the warmer months.

Chickens and other poultry are probably the most common form of renewable food sources.  They are even becoming popular in residential and city homes, though you will have to check with your city ordinances and home owners association guidelines.  They are simple creatures to take care of, and they provide eggs and meat.  Also, chickens and rabbits tolerate each other well, and can be kept in the same enclosure providing both creatures’ individual needs are being met (chickens need a perch, rabbits need a den).

 

Extending the Life of Renewable Food

The http://USDA.gov has multiple documents that give specific methods and recipes for preparing meat for storage, i.e. canning, smoking and dehydrating.  The USDA states that commercially packaged jerky can last up to 12 months, but that home prepared jerky should be used within 1-2 months.

Pickling is a fantastic method of extending the life of everything from cucumbers and peppers, pears and peaches, to fish and eggs.  There are as many recipes as there are personal preferences and I would encourage you to have a little fun finding your personal favorites.

Pickled cucumbers can have different shelf lives, depending on the method in which you prepare them.  Dill weed is a very common seasoning used in the pickle liquors, but you can add everything from garlic and onions to beat juice depending on the flavor you prefer.  Lime will help make your pickles stiffer and crisper without significantly altering the taste.

Pickled peaches can be a sweat treat that can be stored for more than a year if prepared appropriately.  Instead of dill weed or garlic, try using a stick of cinnamon for flavoring!

Pickled eggs are able to be stored between 3 and 4 months according to the National Center for Home Food Preservation.  Like cucumbers, there are multiple ways of seasoning pickled eggs which is one of the reasons that they are growing in popularity amongst preppers.

Root Cellaring should be a strong consideration if you are gardening.

Canning

Jarring

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