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NNPG List Of Forums => Food Preservation, Storage and Recipes => Topic started by: TWP on January 10, 2016, 11:35:50 AM
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This is a
two four multi-part article on SurvivalBlog.com which gives a very good review of what foods
we are (or are not) storing in our preps.
Please take the time to read both four all parts and compare your own food stores...
Part 1: http://survivalblog.com/whats-for-dinner-part-1-by-j-r/ (http://survivalblog.com/whats-for-dinner-part-1-by-j-r/)
Part 2: http://survivalblog.com/whats-for-dinner-part-2-by-j-r/ (http://survivalblog.com/whats-for-dinner-part-2-by-j-r/)
Part 3: https://survivalblog.com/whats-for-dinner-part-3-by-j-r/ (https://survivalblog.com/whats-for-dinner-part-3-by-j-r/)
A Reply to Part 3 discusses Potatoes and Butulism :
https://survivalblog.com/letter-re-whats-for-dinner-3/ (https://survivalblog.com/letter-re-whats-for-dinner-3/)
Part 4: https://survivalblog.com/whats-for-dinner-part-4-by-j-r/ (https://survivalblog.com/whats-for-dinner-part-4-by-j-r/)
Part 5: https://survivalblog.com/whats-for-dinner-part-5-by-j-r/ (https://survivalblog.com/whats-for-dinner-part-5-by-j-r/)
Part 6: https://survivalblog.com/whats-for-dinner-part-6-by-j-r/ (https://survivalblog.com/whats-for-dinner-part-6-by-j-r/)
I wish we could say we have the "recommended" amounts in storage, but we are far from those amounts.
I note particularly the discussion of Salt and how much is really needed. Remember, our current diet of prepared and canned foods contain a lot of salt Part of that salt will need to be replaced from your stores if we face a situation where "store-bought" foods are not available.
I don't know how many parts will be included in this series, so check back here, or read Rawles' site for more.