I was re-reading some of my earlier posts about canned food and storage food. While we can all agree that pre-packaged food is often not the healthiest thing for you to eat, I think that we can also agree that when you haven’t eaten if three day you’re probably gong to be a little more forgiving of some MSG or high fructose corn syrup in whatever it is you’ve stumbled across to eat.
Making anything ‘from scratch’ using long-life, shelf-stable food is challenging. Yes, you can open a jar of spaghetti sauce, crack open a can of ground beef, and pull some spaghetti out of a box. Presto – dinner is served. But for anything more complex than that, with more than three or four ingredients, you really have to do some careful menu planning.
This website has been one of my favorites since I found it. It is dormant and hasn’t been updated in years, but theres a pretty lengthy list of recipes, with pictures, for all sortsa meal using genuine long-term, shelf-stable stuff. I highly recommend viewing it: Safely Gathered In . And, yup, its from the LDS/Mormons…naturally. I’mm posting about it because although I’ve mentioned it in the past, there’s always a bunch of recent readers who may not have been around when I last linked to it.
I’ve long thought there needs to be some genuine ‘cooking with storage/stored food’ cookbook. Something that wasn’t just theory, but something with actual hands-on cooking, lotsa photos, and solid metrics about quantities, calories, and fuel consumption. I’ve read a few books that tried to be that, and I thought they failed miserably. Mostly because at some point in the recipe, a fresh ingredient was called for. No, I think a cookbook for using nothing but literal sits-on-a-shelf ingredients would fill a void in the preparedness marketplace. It wouldnt make anone rich, but it’d be nice to have.