Posted: 2/9/2014 5:03:52 PM EDT
|
Those on this forum that are not mormons..
Do you have a food storage fort for emergencies? I am talking about the 25 year shelf life freeze dried/ready meals. I was looking into it for a family of 4, 2 adults, 2 kids. Its a pretty expensive outlay of cash ~ $6000-$9000 for a balanced menu with snacks/drinks etc for 6 month supply 2000 calories per day. Where is the best place to start, what should you watch out for and is it really that important to have more than 1 month supply? |
|
Start by signing up for SNAP. Think of it as "extra" money.
Then, your primary money can be used to stock up on the freeze dried stuff. Think of it as, going to your own good cause. I suspect that a lot of folks have gone this route. 
Not sayin' that I would though. Aloha, Mark |
|
Check out a thing called scotch broth. I found it a few years back and sealed up a bunch of it in extra thick mylar bags with oxygen absorbers in it. It supposedly has a years worth of food for a family of four, but I found out its really like 1000-1200 calories/day. For no more than $400 for everything and a lot of mixing/measuring its not a bad intro to emergency food storage. Its just a bunch of dehydrated stuff, so no ready made freeze dried meal, but its not too bad either. The key is to add different things to it like meats, other veggies, and spices. Heres a link
scotch broth The other bit of advice id give you is to take it step by step. Unless you have unlimited resources you'll need to get things systematically. You'll need water, food, maybe medical or other shit. You probably cant get them all at once so just get them once a month or something. Set aside like $50 or $300 a month to get essential items. Over time your supplies will build up and you'll be better prepared in case SHTF. Oh yeah, and research what you're buying (Im sure you would have anyway). Good luck OP. |
|
Quoted:
A good start is have shelves of can goods. Buy a lot of food that you normally eat and rotate. You could last several months on that. Second that motion. We have adequate shelf storage space, and keep 90 day supply of canned goods and nonperishables. We do this as a result of buying in quantity when sale prices. Byproduct is 'survival' stock. Important point is to rotate stock. FIFO |
|
We have shelves full of canned goods and take 5gallon buckets and put a few pounds of dried beans,rice,canned ham,salt,pepper,dark brown sugar, Tabasco, and some coolaid packs and seal them up and date them.
Also have some of the larger plastic storage tubs full of freeze dried meals and cases of bottled water along with gallon jugs of springer and distilled. Some of my other buckets have oats and other grains and I'm always adding more as I go through it in rotation. I have canned some beef and chicken but need to add more protein but I feel semi comfortable with what I have stocked away. |