Healthy Food Storage Basic Storage for one person for one year, by BUSMC94
I have finished up my Family Herbalist course and am now awaiting the Nutritional Herbalist course. I hope this course will educate me on herbs I can collect in the field for preparing meals in the field to help keep us going. I will find out shortly. In the mean time I have a food storage list from the FH course. I can’t remember if I sent it or not, but I will include it here. I’m sure most of us have food storage lists. This focuses on wholesome, healthy food. I also included recommended herbs for a year.
300lbs Organic wheat (kamut, spelt)
155lbs A combination of organic grains (brown rice, buckwheat, oat groats, millet, quinoa, barley, corn, triticale, spelt, kamut, etc.)
50lbs Raw nuts (25lbs almonds, 5lbs, of additional favorites such as walnuts, cashews, pecans, pine nuts, etc.). Can use almonds to make nut milk.
20lbs Raw seeds (flak, sunflower, pumpkin, sesame, chia, etc.)
75lbs Organic beans (pinto, black, red, white, garbanzo, lentils, mung beans, peas, soybeans, etc.)
60lbs Raw honey (also store some black strap molasses and agave)
20lbs Oils (Olive, coconut, and wheat germ)
10lbs Salt (vegetable potassium based or sea salt)
60lbs Sprout mix (2 parts wheat, 1 part of the following: triticale, lentils, adzuki beans, mung beans, peas, then add 2 cups of fenugreek to the 60lbs bucket)
5lbs Seed sprout mix (alfalfa, radish, and red clover)
Garden seeds (A good variety)
Spice (different flavors)
Recipes for sprouting, live bread crackers, raw meals, etc.
Extract
Powdered 1 lbs
Ointment
Extract
Cut 1 lbs
Whole cloves in vinegar or bulbs hung
Garlic oil 2-2 oz
Super Garlic Immune* ANTI-PLAGUE
Complete Tissue & Bone* & COMFREY
Powdered 1 lbs
Cut 1 lbs
Ointment
Cut 1 lbs
Cut 1 lbs
Cut 1 lbs
Cut 1 lbs
Mullein oil
Powdered 1 lbs
Powder 1 lbs
Powdered 1 lbs
Ointment 4 oz
Cut 1 lbs
Powdered 1 lbs & extract
X-Ceptic*
Extract
Extract
Extract
Cut 1 lbs
Lower Bowel Formula*
Liver/Gall Bladder Formula*
Kidney Formula*
Blood Stream Formula*
Vital Herbs*
Jurassic Green*
Kiddie Formulas*
Extract
Powder 1 lbs
Powder 1 lbs
Cut 1 lbs
Extract
Cut 1 lbs
Powdered 1 lbs
Extract
Eye cup
Powdered 1 lbs
Capsules
Oil
Ointment
Additional items
Raw honey
Wheat germ oil
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6 Comments
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Not a bad base to build on. You need far more salt. I use almost 10 pounds of salt in a year for fermenting kimchee and pickles WITH A working electrical grid and refrigeration. Once the grid gets unreliable even MORE Salt needed to process meats as well as fermented foods.
Also salt useful for a poor mans rehydration use and wound irrigation with boiled and cooled salt water. Useful for mouth issues also like gums and canker sores. Also useful for foot fungus issues as well as crotch and arm pit fungus issues. Can sting but works.
Roman Soldiers were often PAID in Salt, Wars were fought over salt mines. The phrase “Not worth his salt” come to mind?
That’s quite the list. And I need Salt and Spices.
I store mine in big 5 gallon buckets in mylar. Ones not in use have a normal lid while the one in use has a gamma lid.
Roger that on all counts. Also, I love your taste in Fall Music. More Punk Rock please.
I was thinking of purchasing those massive 1 pound things of McCormick spices. Taco Seasonings, Chicken, Montreal Steak.
Lemon Pepper Squirrel is good right? Never tried it.
It doesn’t need to last 25 years. 5 years is good enough. Just enough to make it to the next phase of this war. Plus, if everything is OK, I will use this stuff anyway.
For $208 I purchased 1,000 pounds of Yellow Dent Corn. You can Roast it in a pan with some salt, it tastes like “Corn Nuts”. It’s pretty damn good. If you like pop corn and Fritos, you like parched dent corn.
https://www.youtube.com/watch?v=1CmRUxqxG7Q
Good stuff. Try it. It’s GOOOOOOD stuff. Just the right salty. And sometimes the dent corn “pops”.
Where do you take these course at?
How to store these items? Specifically, how to store all those nuts without setting yourself up for death by botulism. I’ve read never to store nuts in vacuum-packed containers nor use oxygen absorbers with them because of botulism. Left on a shelf, nuts go rancid and are then inedible. What to do?