Image source: Pixabay.com
Stockpiling food can be expensive. But there is some good news for those of us on a tight budget – you don’t have to spend a fortune to be prepared.
You may not have all the food you want, but you’ll have food to keep your family alive. After all, isn’t that what it’s all about?
The most expensive part of any food stockpile is meat. While I’m a carnivore, I do recognize that I can survive without it. I also recognize that of all the types of food in our diet, meat might be the easiest to come up with in the wake of a disaster. You can hunt for meat, but last I checked, you can’t hunt for a loaf of bread.
With that in mind, here are my top foods for stockpiling, based on the nutritional bang you get for your buck:
1. Dry beans
On a worldwide basis, beans are one of the most common sources of protein. If you spend any time in Mexico, you’ll find that you get beans with pretty much every meal. That’s because beans pack a lot of nutrition into a small space, and there are a lot of different types of beans. They also store very well, if you can keep moisture and bugs away.
Image source: Pixabay.com
Maybe beans aren’t your family favorite; that’s OK. A lot can be done to doctor up the flavor of them, especially by using spices. Chili con carne and soup are both excellent places to hide your beans and actually get your family to eat them.
Rice is also a staple in many parts of the world. I’ve spent a fair amount of time in Colombia, and rice is also typically served with every meal. Beans and rice are a common dish in many countries and territories, such as Puerto Rico.
As with any food, the more processed rice is, the more nutrition is lost. Brown rice can be mixed with just about anything and fried, making your own version of fried rice. But many survivalists prefer white rice because it stores longer.
3. Whole grains
We normally think of wheat when we think of grains, mostly because that’s what we usually use to make bread here in the U.S. But just about any type of grain can be used. When you buy some specialty breads, such as rye bread, you’re buying a bread that is made of a mixture of rye flour and wheat flour. When you buy “seven-grain bread,” it’s literally a mixture of seven different types of grains.
Having a stock of grains, especially a mixed stock, will allow you to experiment and break up the monotony of your diet. You’ll also have more nutritious bread, as wheat flour isn’t the most nutritious grain you can use.
You’re better off buying whole grain, rather than flour, as it will keep longer. Keep in mind, however, that if you buy whole grain you will need a mill to prepare it.
4. Cooking oil
In order to use those grains, you’re going to need to have cooking oil. Fortunately, it’s inexpensive unless you buy pure olive oil or something similar. Oil keeps well for prolonged periods of time as long as it is sealed. There is little risk of insects or bacterial forming in it.
5. Peanut butter
As an inexpensive source of protein, it’s hard to beat peanut butter. Besides, what American child hasn’t grown up eating peanut butter sandwiches? That makes it a good comfort food as well. Peanut butter keeps well, is inexpensive and provides a lot of nutrition – so stock up.
Pasta, like rice, is a good source of carbohydrates. The nice thing about it is that there are so many different things you can do with it. Besides throwing some sauce on it and having spaghetti, pasta forms a good base ingredient for many types of soups and casseroles. You can mix pretty much anything with it and turn it into a tasty dish.
Bouillon is your basic dehydrated or freeze-dried soup stock. If you buy it in the grocery store, it’s rather expensive. But if you buy it packaged for use in restaurants, it’s very cheap. With bouillon and pasta to start, you can turn most any food into a flavorful pot of soup.
Salt is necessary for your health. While doctors talk about not eating too much salt (to avoid high blood pressure and other health issues), a lack of salt prevents your body from retaining enough water.
More than that, salt is the main preservative used for meat. If you happen to kill a deer or even a cow, you’re going to need to preserve a lot of the meat. Whether you decide to smoke it or dehydrate it, you’re going to need salt … and lots of it.
Don’t buy your salt in the one-pound containers you see in the grocery store. Instead, buy it in 25-pound bags. You’ll get it for about one-eighth the cost per pound. Considering that you want to have a couple of hundred pounds of it on hand, that’s a nice savings.
Sugar is more than a sweet treat. For example, it works as a preservative for fruits and helps bread dough rise so you can bake a nice, fluffy loaf.
Like salt, sugar will keep forever. The only problem is keeping moisture and ants out of it. Store it in a five-gallon, food-grade bucket and you should be able to keep it without any problem.
10. Powdered milk
Milk is one of nature’s most complete foods. It’s also needed for most baking. Unfortunately, in liquid form it doesn’t keep well and that’s why stockpiling powdered milk is wise. While powdered milk might not taste as good as regular milk, you’ll get used it and be glad to have it. Plus, powdered milk is very inexpensive.
Admittedly, seeds really aren’t food. But they grow into food, and that makes them the best single food item you can stockpile. Eventually – no matter how many bags of beans, rice and other foods you stockpile – you are going to run out and will need to grow your own food. Stocking up on seeds is a great way to ensure your long-term survival.
What low-cost foods would you add to this list? Share your ideas in the section below:
This Article Was Originally Posted On offthegridnews.com Read the Original Article here
NYC Adds Nearly 4,000 People Who Never Tested Positive To Coronavirus Death Tolls
New York City added nearly 4,000 people who never tested positive for the coronavirus to its death toll Tuesday, bringing coronavirus-related deaths in the city to around 10,000 people.
The city decided to add 3,700 people to its death tolls, who they “presumed” to have died from the virus, according to a report from The New York Times. The additions increased the death toll in the U.S. by 17%, according to the Times report, and included people who were suffering from symptoms of the virus, such as intense coughing and a fever.
The report stated that Democratic New York City Mayor Bill de Blasio decided over the weekend to change the way the city is counting deaths.
“In the heat of battle, our primary focus has been on saving lives,” de Blasio press secretary Freddi Goldstein told the Times.“As soon as the issue was raised, the mayor immediately moved to release the data.”
How To Make Lacto-Fermented Sauerkraut In A Mason Jar
The thing about homesteading is you get to create your own ingredient right from scratch! Cheese, yogurt, butter and now sauerkraut, a delightfully sour and crunchy ingredient you can use on your meals — or consume by itself — while on a homestead, or while facing this health crisis!
This homemade sauerkraut is a great meal because it has a long shelf life. You can either make plain sauerkraut or mix it with herbs and spices. In this tutorial let us make Lacto-fermented sauerkraut that preserves all the good probiotics in a jar, good for your guts.
So how to make sauerkraut in a mason jar?
Delicious Sauerkraut Recipe Every Homesteader Should Know
Why Make Sauerkraut?
Not only does sauerkraut spoil a long time, but it is also a meal in itself, and it is also easy to make! You don’t need to be an expert cook, all you need to do is follow these simple steps.
So let us get started. Here are the steps in making sauerkraut in a mason jar.
- 1 head of cabbage or 2 1/2 lbs cabbage
- 1 tablespoon of salt
- mason jar
- smaller jar
- rubber band
Step 1: Wash & Clean the Tools & Ingredients
Wash all the equipment and utensils you need. Wash your hands too.
You don’t want to mix your sauerkraut with bad bacteria, anything that is going to make you sick.
Next, remove the faded leaves from your cabbage. Cut off the roots and the parts that don’t seem fresh.
Step 2: Cut the Cabbage Into Quarters & Slice Into Strips
Cut your cabbage into quarters and remove the core. Then, slice it into strips.
Step 3: Place in a Bowl & Sprinkle With Salt
Put the stripped cabbage into a bowl. Sprinkle the cabbage with 1 tablespoon of salt.
TIP: Use canning salt or sea salt. Iodized salt will make it taste different and may not ferment the cabbage.
RELATED: Homemade Yogurt Recipe
Step 4: Massage the Cabbage
Massage the cabbage for five minutes or more to get the juice out.
TIP: You’ll know it’s ready when you see a bit of juice at the bottom of the bowl and will look similar to coleslaw.
Step 5: Press Cabbage Into the Mason Jar
Add the cabbage to the mason jar gradually. Press it in hard to allow the juice to come out. Do this every time you add about a handful of cabbage.
IMPORTANT: Food should be covered by the liquid to promote fermentation. Add any excess liquid from the bowl to the jar.
Step 6: Press a Smaller Jar Into the Mason Jar
You want to squeeze every ounce of that juice from the cabbage. To do this place the mason jar in a bowl and get a smaller jar.
Fill it with water or marble to make it heavy. Press it into the bigger mason jar. Allow any juices to rise to the surface.
Step 7: Cover the Jars With Cloth & Tie With Rubber Band
Leave the small jar on. To keep your jars clean from annoying insects and irritating debris, cover your jars with a clean cloth. Then, use a rubber band to tie the cloth and the jars together, putting them in place.
Step 8: Set Aside & Check Daily
Set it aside in a cool dry place, away from direct sunlight. Check the water level daily. It should always be above the cabbage.
Step 9: Taste Your Sauerkraut & Keep at Cool Temperatures
After about five days, you can taste your sauerkraut. If the taste is to your liking, tightly cover it with the lid and store in the fridge or cellar.
NOTE: If after five days it’s still not your desired taste, leave it for a few more days. This will allow the fermentation process to continue.
You can now enjoy your sauerkraut in a mason jar. Enjoy its goodness! You can use it as a side dish or mix it with your favorite sandwich.
Things to Remember in Making Sauerkraut
- Store away from direct sunlight and drafts.
- Colder weather will make the process longer. Spring is the best time to make them since the warmth helps activate the fermentation.
- Always make sure that the cabbage is below the water level during the entire fermentation process.
- If the water level decreases during the fermentation process, you can make a brine and add it.
Let us watch this video from Kristina Seleshanko on how to make delicious Lacto-fermented sauerkraut in a mason jar!
So there you have it! Making Lacto-fermented sauerkraut in a mason jar is as easy as slicing the cabbage into strips. Remember that as long it remains unopened, your sauerkraut can last for months. Best of all, you can partner this sauerkraut in many recipes.
What do you think of this homemade recipe? Share your best sauerkraut recipe in the comments section below!
Fellow homesteaders, do you want to help others learn from your journey by becoming one of our original contributors? Write for us!
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This Article Was Found On pioneersettler.com Read the Original Article
9 SPRING VEGETABLES FOR YOUR GARDEN
Having plants in the house will bring peace to people. Having a little garden with vegetables is even better! You can grow these vegetables in your backyard garden easily as well!
RELATED: Microgreens Growing Guide
In this article:
Growing veggies in your garden will give you an opportunity to understand what you eat and value it more. Early spring is when most vegetables are being planted. Keep reading to learn about 9 spring vegetables that anyone can grow in their garden!
Tomato is the most popular garden vegetable in the States! There are different varieties to choose from. Tomatoes need to be planted in early spring because they won’t survive a frost.
Because tomatoes are consumed daily, try adding them to your garden! They’re not difficult to grow either.
Eggplants are known to have low-calorie, vitamins, minerals, and nutrients. Plus, they are delicious! So why not plant them in your garden?
Eggplants shouldn’t be planted too early because they won’t be able to survive a frost. So you could consult an expert in your area before you plant your eggplants.
Beets are known to be a superfood for its various health benefits. They’re easier to grow in the garden, usually around late March or early April.
If the weather is always cool, beets will keep getting bigger and bigger. Once the weather starts to warm up, you’ll need to harvest them, or they’ll go to waste.
Spinach is a delicious early spring veggie, and it’s also very beneficial for health. And it’s not difficult to grow spinach in your garden!
Spinach needs cold weather to grow. Getting spinach to grow is easy, but keeping it growing will require some extra care.
Peas are usually planted in late April. Peas will die in freezing temperatures, but they also won’t survive the heat either. So make sure you plant your peas in early spring.
Peas are widely used in many different ways, and there are different types of peas. The soil you’ll be planting your peas should be suitable for them, so make sure you ask while buying seeds.
There are different types of carrots, but regardless of their size and color, it’s a fact that carrots are both delicious and rich in vitamins.
They’re root vegetables, so with proper sun and watering, they can be picked up as baby carrots as well.
A radish is an excellent option for beginners because it doesn’t require too much care. Radish is easy to harvest.
Radish grows fast, so it’s better to keep an eye on it after a few weeks. Radish usually is grown pest-free, but there’s always the chance of unwanted guests, so watch out for worms. Radish can be eaten raw or can be added to garnish recipes.
Cauliflower isn’t the easiest vegetable to grow at home, but it is very popular.
Cauliflower grows better in colder weather, so before you plant it, consider the climate of your garden. Cauliflower can be eaten raw or cooked, and it is known to be very beneficial for health.
Freshly picked, tender asparagus is very delicious!
Asparagus plants get more productive with each harvest, and mature asparagus harvest can last for months! Make sure you plant them at the correct time, or else they might go to waste.
All the vegetables listed above are great for your healthy diet, and it’s fun to watch them grow. So don’t miss out on the opportunity to grow your own veggies and eat healthy this spring!
So tell us which veggies will you be growing this spring? Tell us in the comments section!
- 50 Gardening Tips And Tricks To Become A Successful Homesteader
- 10 Vegetables To Grow Indoors For A Productive Garden
- Self-Sustaining Ideas For Living The Homesteader’s Dream
This Article Was Found On pioneersettler.com Read the Original Article
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