Survival and Cooking with Long-Term Storage Food

Below is an article exerpt from “Backwoods Home Magazine” by Jackie Clay, one of my favorite writers on homesteading and self reliance.

It’s about cooking with long-term storage food, and it include some recipes, too. Jackie says it better than I could.

There is one tip she gives in particular, which I think is excellent advice. Start experimenting regularly with recipes using storage food ingredients. That way, in a time when storage food is all you have, you’ll be ready. Your family will know what to expect, and you’ll be able to fix something that’s not so bland.

It’s like gardening. You’ll have a few failures, but the experience you pick up now will really help out later.

Cooking from long-term
food storage

By Jackie Clay

All self-reliant families know they should have at least a year’s worth of food and essential supplies stored up in a large pantry. Unfortunately, actually eating from long-term food storage conjures up images of consuming endless tedious, tasteless meals of boiled rice and beans. You know—“survival” food.

But this is not how my household works. If I were to serve such meals, there would be total rebellion. After all, we’ve had at least two years’ food stored for twenty years, and we eat daily from this food. We are not martyrs, and we do not eat tasteless food in order to be “healthy.” Instead, we eat three meals a day from good tasting, comforting, healthy food, much of it home-raised, home-grown or harvested from the wild.

Read the whole article here:

Excerpt used with permission of Backwoods Home Magazine. (541)247-8900.

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Author: John Wesley Smith

John Wesley Smith writes and podcasts from his home in Central Missouri. His goal is to help preppers as he continues along his own preparedness journey.