24 Food Items To Hoard

Fergus Mason
By Fergus Mason December 1, 2017 10:18

24 Food Items To Hoard

The classic prepper way to build up a long-term food source is to stockpile bulk staples like rice, pasta and dried beans. This is cost-effective and works well, but it can leave you facing a pretty boring diet. That’s not good for morale, and while well-chosen staples should minimize the risk of malnutrition you’ll quickly find there are things you miss.

Now for some good news: There’s a whole range of things you can easily add to your stockpile to make it more interesting, tasty and nutritious. Unlike buying rice in 50 pound sacks, you can also build up an emergency reserve by just picking up a couple of extra items every week when you do your regular grocery shopping. Here’s our list of the top 24 foods to hoard:

#1 – Meat

Fresh meat is a non-starter for emergency supplies, because it can’t be stored long-term without a freezer – and you can’t rely on your freezer surviving the apocalypse. It’s worth looking for alternatives though, because meat is the best source of protein. Canned fish and meat will last for years, is easy to prepare – in an emergency you can eat it straight out of the tin – and makes pasta or rice dishes a lot more interesting. Jerky is also good – it can be soaked and added to meals, or eaten as a snack.

#2 – Eggs

Eggs are another great source of protein, and they’re very versatile. The trouble is, they’re perishable. In fact you can preserve eggs for between nine months and a year, by coating them in a thin layer of beeswax or baby oil then storing them in a cool, dark place, but there are also some processed egg products that will safely last for years. Freeze-dried egg powders can replace fresh eggs for most uses – baking or scrambled eggs, for example.

Related: How to Keep Eggs Fresh for a Year with Isinglass

Protein-Powder-24 Food Items To Hoard#3 – Whey powder

Cheese makers separate curdled milk into curds – the thick part that ends up as cheese – and whey. Fresh whey is a cloudy, watery liquid that’s low in fat but rich in proteins. In fact whey is the base of most protein supplements. Add powdered whey to your food store; it dissolves easily and can be used to make protein-rich drinks, soups and sauces.

#4 –Cheese

If you like cheese, it’s one of those foods you’re really going to miss when it’s gone. Luckily, there are ways to store cheese long-term without refrigeration. Canned processed cheese has a shelf life of at least two years, and usually much longer. Wax-coated cheese will also stay good for years if properly stored – parmesan can last 25 years or more!

#5 – Fats

If you’re following our survival food advice you’ve already stored plenty of oil, to add a basic source of fats to your diet. Supplementing that with some other fats will let you vary tastes and add more energy. Try canned butter, ghee, lard – yes, that turns out to be healthy – and Crisco. Olive oil is good too, but it only lasts a couple of years before going rancid.

#6 – Breakfast cereal

Even in the worst of times, a bowl of your favorite breakfast cereal will get the day off to a familiar, reassuring start. Cereal can also be surprisingly nutritious. Wholegrain-based ones like shredded wheat have a lot of fiber; even popular sugary ones are a great source of energy. Hot oatmeal is a real boost in cold weather.

Related: What is Your Favorite Food to Stockpile?

#7 – Dried milk

You can’t have cereal without milk, so stock up on powdered milk too. It can be stored for several years, and has lots of uses. You’ll usually get the best shelf life – and the best value for money – if you buy #10 cans.

#8 – Potato flakes

If you have potato flakes and hot water, you can make mashed potatoes. These aren’t just a tasty addition to a meal – they’re also a great source of carbs (which means energy). You can also add potato flakes to stews and soups to add some extra body.

Related: How To Make Potato Flakes With 5 Years Shelf Life (without refrigeration)

#9 – Potato flour

More potatoes! But then, why not? Potato flour is made from whole potatoes (skin and all), so it’s quite nutritious. It makes a great thickener and you can bake with it, too. Potato flour is also useful if you’re gluten intolerant.

cornbread 24 Food Items To Hoard#10 – Cornmeal

Corn has more energy than wheat and more protein than rice. Cornmeal can be stored for two years or more, and you can turn it into cornbread, pancakes, grits or polenta.

Related: My Famine Food Storage Menu

#11 – Cider vinegar

Vinegar is practically a magic potion – it has a whole range of uses around the home and in an emergency. Apple cider vinegar tastes great, too; mixed with oil and seasonings it’s a good simple dressing, and it make a huge difference to sauces.

#12 – Chocolate

Compact, long-lasting, loaded with healthy antioxidants and energy dense, dark chocolate is a perfect survival food supplement. It also tastes amazing, which doesn’t hurt. Buy quality chocolate; avoid cheaper brands that contain hydrogenated vegetable oil, which is bad for your heart.

 #13 – Baking soda

If you have flour in your stores, or you manage to get some crops coming in and grind your own, you’ll need leavening agents to make bread rise. Baking soda lasts longer than yeast, because it’s a chemical and not a living organism.

Related: Baking Soda – 112 Uses (WWII Series)

#14 – Honey

You probably already have sugar in your stores, but add some honey too. It lasts practically forever, tastes great and contains natural antibiotics – in an emergency you can put it on a would to prevent infection. Cover it with a dressing to stop dirt sticking to it.

Molasses-24 Food Items To Hoard#15 – Molasses

Like honey, molasses is packed with energy. You can use it for baking, or add a big spoonful to chili or stews.

#16 – Pickling salt

Normal iodized table salt isn’t suitable for canning or pickling – it has too many added chemicals to fortify it or keep it flowing freely. If you plan on preserving your own produce, store the right salt.

#17 – Dried fruit

Raisins, fruit strips and other dried fruit products have most of the nutrients and energy of fresh fruit, but they last for years and don’t take up much space. Avoid over-processed products and stick with all-natural ones. Best of all, if you have a dehydrator and vacuum sealer you can make your own.

#18 – Jelly and jam

If you’re making bread, you’ll want something to put on it. You can also use jelly to make simple puddings – stir a spoonful into a bowl of cooked, sweetened cornmeal for a quick and tasty option.

#19 – Peanut butter

This is also great on bread, with or without jelly, but it can make some great sauces too. You can make a basic satay sauce with peanut butter, sugar and soy sauce; it goes well with chicken.

coconut milk 24 Food Items To Hoard#20 – Coconut milk

If you like Indian or Thai food, coconut milk is a big help in creating tasty sauces. It has lots of energy, is a good source of healthy fats, and contains several essential nutrients. Like most canned goods, it should last at least two years but is generally fine as long as the can isn’t leaking, rusted or swollen.

#21 – Powdered drink mixes

Staying hydrated is the top survival priority – but drinking plain water for weeks on end gets dull, and some people get nauseated by it. Add variety with hot and cold drink mixes. Hot chocolate and bouillon are excellent in cold weather; Tang or Gatorade are good for cold drinks.

#22 – Seltzer water

Canned seltzer water lasts pretty much forever and adds variety to your drinking routine. It can also help treat constipation.

#23 – Protein bars

If you need to bug out in a hurry you’ll need compact, high-energy food to take with you. Grab your chocolate, but some protein bars are good, too. They’ll make your diet a bit more balanced, and keep your stamina up.

Related: How to Make 2400 Calorie Emergency Ration Bars Designed to Feed You for a Full Day

#24 – Seasonings

Whatever you’re eating, the right seasonings will make it a lot more pleasant – and that makes a difference. Weeks of eating bland food is depressing. You should already have salt stockpiled; as well as pepper add some of your favorite herbs and spices – garlic powder, ground paprika, cayenne pepper, chili powder, dried oregano and even a bottle of soy sauce.

Any food that can be safely stored will make a useful addition to your reserves, so keep a lookout for special offers that could have a place on your store shelves. If you have any other suggestions for foods that should be hoarded, join in the comments below!

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Fergus Mason
By Fergus Mason December 1, 2017 10:18
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  1. Pj December 1, 15:51

    Thanks for this great information.

    Reply to this comment
  2. Rowanwood December 1, 15:54

    This article mentions honey and molasses and not sorghum? Sorghum syrup is a sweetener with actual nutritional value. In the past sorghum was used as a daily multi vitamin! Not only does it have a long shelf life but it will grow almost anywhere with a warm growing season. Easy to grow and the seed head can be used as grain and ground for flour. Honey is great. I wouldn’t waste shelf space on molasses. But I wouldn’t think I was prepared at all without sorghum!

    Reply to this comment
  3. vbofmj December 1, 17:16

    I must say, your advice makes more sense than 99% of all the other prep sights I have subscribed to. Keep giving useful, real life, down to earth, honest advice on what we really need in a crisis situation and I will keep coming back for more. After all, lives are at stake. Good advice is essential. Thank you!

    Reply to this comment
  4. akl December 1, 17:27

    ACV also good for marinade/tenderizing meats. Cornmeal goes rancid after a year or so — BUT store popcorn (which is non-GMO!!!) and grind for cornmeal as needed. Very delicious. Popcorn will last indefinitely!!

    Reply to this comment
    • barry December 2, 14:47

      what is acv?

      Reply to this comment
      • Miss Lou December 2, 16:29


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        • Lucy December 4, 23:44

          Vinegars of all sorts keep without refrigeration forever. Most soy sauce (but not the low salt ones, that I’ve seen) and cooking wines (salt added) keep, too. And we need so little of it to perk up soups, stews, even a bowl of plain pasta in a pinch.

          Reply to this comment
    • Arlene December 2, 15:20

      Cornmeal will keep longer if it is stored in the freezer for as long as we have use of freezers. I have also stored it in sealed buckets successfully. ( more than ten years)

      Reply to this comment
      • Homesteader December 14, 09:30

        Like akl, I highly recommend storing popcorn. It can be ground into cornmeal or used it for popcorn. That way there’s no worry about the need for refrigeration of any kind. One other good thing about popcorn is that it’s non-GMO. When they tried to genetically modify it, it wouldn’t pop so all they had was just more GMO corn. I know there’s going to those who say there’s no difference between GMO and non, but that’s OK, that’s their opinion. I just happen to think differently.

        Reply to this comment
  5. Marilee December 1, 18:20

    Fergus, Thank you this is an excellent article. I did not know about using Whey or beeswax/oil for eggs. I am wondering if you have tried any other Freeze Dried foods? I am an independent consultant for Thrive Life Foods and use some FD foods everyday in my cooking at home. A survival situation is not the time to learn how to use food you are unfamiliar with. Thrive has an awesome line of meats, fruits & veggies, baking items, even 5 kinds of FD Cheese that just need some water to refresh. Open cans last up to 1 year on the shelf with no refrigeration required, making them perfect for camping or a survival situation. When making spaghetti sauce or a stew I just scoop out some beef, sausage or chicken, add it to my recipe and put it back on the shelf. Unopened the cans last up to 25 years. They have a motto of “Store what you Eat and Eat what you Store.” I would love to send you some samples to try if you aren’t familiar with this company. My website is mlonsber.thrivelife.com They are not the “Patch” weight loss company.

    Reply to this comment
    • Marilee December 1, 18:23

      The website above is incorrect, it should be: mlonsberg.thrivelife.com

      Reply to this comment
    • Terressa December 1, 19:51

      Another good food source is 4 Patriots. They have variety of levels you can choose from from 72 hour for people who want to try it, to 1 year storage packages.

      The one I will not recommend is Wise. The packages I got were punctuated; they were not packaged in Mylar bags, or at least not very reliable ones, it was extremely bland, and loaded with salt.

      Reply to this comment
      • Sheena December 1, 20:49

        Another website I really like is Emergency Essentials (beprepared.com.) They not only have entrees & sides but individual ingredients as well.

        I totally agree with you regarding Wise food. The sample I received from them wasn’t hustle bland but tasted so bad not even the dog would eat it.

        Reply to this comment
      • Armin December 2, 05:15

        And for Canadians interested in getting the exact same products go to totalprepare.ca. It’s basically the Canadian version of food4patriots. And they accept PayPal. I find their products expensive but if you want a food supply that is supposed to last for 25 years it may be the choice of last resort to pull your butt out of the fire if someone’s finger lingers over the button too long. Remember an effective way to defend that food supply. Nothing more dangerous than starving people. Loose lips sink ships.

        Reply to this comment
        • Marilee December 2, 08:52

          Thrive Life Foods is also very big in Canada too. I’ve noticed a lot of sodium and preservatives are added to the Food4Patriots & the Mtn Home products at EE. Thrive has no GMO’s, no preservatives or additives…They also have reward points for your future orders and business opportunities.

          Reply to this comment
          • Homesteader December 3, 00:52

            We bought some Thrive products when we first started prepping. We were greatly disappointed when we opened the cans. They were only 1/4 to 1/3 full and these were #10 cans. We were so glad we decided to try them before storing them away. We used what we had bought of that stuff. Since we had opened the cans, we couldn’t return them even though they were nearly empty. Now we stick with Emergency Essentials and Mountain House, or can and dry our own. At least with EE and MH, we don’t have to worry about getting cans full of air.

            Reply to this comment
            • Armin December 3, 03:24

              The equivalent Canadian company doesn’t use cans. It uses sealed mylar packaging and it is quite full. I tried their white bean chili and basically it tasted like crap. You definitely have to add your own seasoning and maybe throw in some extra items to spice it up. Wouldn’t want to eat it for the long term unless I absolutely had to. It definitely is survival food until you can get a garden going and hone your hunting skills.

              Reply to this comment
              • Homesteader December 3, 04:18

                If you don’t know how to garden and if you don’t already have one going by the time an SHTF event comes around, you’re going to be out of luck. The same goes for hunting. The time to hone those skills is now.

                Reply to this comment
            • Marilee December 5, 06:27

              Sorry to hear about that. personally I have never experienced that. Did you contact customer service? They are really good about making orders correct and have a satisfaction guarantee.

              Reply to this comment
              • Homesteader December 5, 14:04

                Even though they had only a little in them since we had opened the cans, we were told nothing could be done. We’ve even talked to Thrive reps at gun shows. They didn’t seem one bit surprised at what we found when we opened the cans so we figured that it was a common practice for Thrive. Now we simply stay away from Thrive products, don’t recommend them, and warn others about what we found.

                Reply to this comment
                • Homesteader December 11, 05:40

                  They probably had to improve their customer service or go out of business. Either way, they lost a customer that they will never get back.

                  Reply to this comment
      • Armin December 2, 05:18

        The Canadian equivalent to food4patriots is totalprepare.ca and they also accept PayPal.

        Reply to this comment
    • narvo December 10, 05:53

      nice comment

      Reply to this comment
  6. Alan December 1, 18:43

    To enrich powdered milk, add Coffee Mate and it tastes more like regular milk

    Reply to this comment
  7. linda December 1, 18:55

    .I never received the world war water plans.I share my Po.box775 with my daughter holly sanders Is that why? I am truly disappointed,you still have the money.

    Reply to this comment
  8. Chuck December 1, 21:27

    In my opinion, the BEST oil you can have is Coconut Oil. It comes in a 56 Fl. Ounce clear plastic (PETE) container. You can cook with it and it’s is a really good skin care product and can be used in the hair. It is gluten-Free and non-hydrogenated. It will keep for more than two years if unopened. It is a solid under 76°F and a liquid over that temperature.

    Reply to this comment
  9. Drake Savage December 1, 21:55

    Instant coffee (unopened) stored in the freezer will keep indefinitely. I know it’s not a food item, but in a survival situation, do you really want to be going through caffeine withdrawal? You will probably have armed sentry’s patrolling or at static posts. I would personally see to it that every “shooter”, man or woman is offered hot coffee, because we all know “friendly fire… isn’t”

    Reply to this comment
    • Armin December 14, 02:38

      That’s not a bad idea, Drake. A cup of hot coffee goes a long way in a survival situation. Also with things like coffee and chocolate you need barter items. A person may have 1000 ounces of gold stashed away but it’s difficult to digest so you need things to barter with. Chocolate, coffee, sugar, tobacco, etc. All the things that don’t grow naturally in a colder climate. Remember barter items.

      Reply to this comment
  10. GLBScruffy66 December 1, 22:09


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  11. DanJSX December 2, 00:20

    Meets and poultry can be pressure canned and put on the shelf. We minimize what we keep in the freezer.

    Reply to this comment
    • DanJSX December 2, 00:21

      Meats – sorry – challenged typing this out on cell phone. Really good list and helps get the thought process going.

      Reply to this comment
    • nrsmarsha December 5, 17:34

      I pressure can most meats…they last a year maybe longer …we just use them in that time….makes really quick meals. and easy to do…also counts as heat in the house on cool fall mornings…

      Reply to this comment
  12. Armin December 2, 04:47

    Good ideas, Fergus. You mentioned eggs. I just thought of kind of an unusual method to store eggs but I don’t know much about it. What about pickling a bunch of eggs? Storing them in large mason jars and whenever you want a tasty snack just fish one or two out. Vinegar is supposed to be good for you also. The problem is I don’t know how long they last like that. A month or two ago I pickled about a dozen eggs as an experiment, Used vinegar and leftover pickle juice. They are much more tasty than the ones at a bar and they haven’t made me sick yet. So far the experiment is a success. Fingers crossed. I suggest we all try to make friends with the farmers in our area. If the proverbial SHTF scenario happens I’m sure we could trade the farmer something he might need for one or two hens and then get eggs that way. Eggs are problematic at the best of times but they’re soooo good. Let me know. Thanks again.

    Reply to this comment
    • Lucy December 4, 23:35

      Pickled eggs, yum! If you do the experiment again, will you keep us posted on how long they lasted? If you can keep them long enough to know, that is!

      Reply to this comment
      • Armin December 5, 05:52

        For sure, Lucy. Was checking the internet for some pickled egg recipes and there are more ways to do pickled eggs than Carter has little liver pills. I found one on you tube that claims to make the best bar-style pickled eggs. For my taste he seemed to be putting in too much salt. I’m basically on the right track. I also added pickling spices to the vinegar besides using some pickle juice instead of pure white vinegar. I just bought a whole whack of ACV and for the next experiment I’ll be using that. Should give a wonderful interesting taste. I’ll reduce the salt and add some sugar to counter the tartness so almost end up with something like sweet/sour eggs. To me that sends like a bit of heaven. Mum always used to make sweet/sour stuff especially with red cabbage. As far as I understand, if you cover the eggs completely with the vinegar mixture and keep them in the fridge they should last forever. Once you put them in the jar they’re ready to eat in about 2 weeks. My next project. Even this first batch that I made are quite yummy and I really didn’t know what I was doing. It was just an experiment. I really don’t think you can do much to mess them up. I think I got myself hooked on pickled eggs. Only used to get them at a bar when I was younger and I’m not willing to do that anymore if I can make them myself at home. Will keep you apprised. 🙂

        Reply to this comment
      • Armin December 14, 02:47

        I’ve almost finished them and they caused me no problems whatsoever. I don’t think you can go far wrong pickling eggs. Eggs, vinegar, little salt, pickling spices and whatever other spices you want to put in there. The video I saw on youtube, Lucy, it looked like the guy put in waaaayyyy too much salt. A little salt goes a long ways. So my next batch I’ll cut down on the salt (I do my own cooking so I know how powerful salt is) and add some sugar to taste. Sugar is also a preservative so it will end up being sweet/sour eggs and to me that sounds really yummy. My mum used to make all kinds of sweet/sour stuff. Especially when she made red cabbage. Plus a couple of cloves thrown in. Absolutely delicious.

        Reply to this comment
  13. AmericanPatriot55.. December 2, 05:29

    No. 25 should be beef bullion and chicken bullion cubes. No.26 should be beef and chicken ramen noodles. All of which would also be good additions to a bug out bag (BOB). OF course bugging out is the absolute last thing you should do unless it’s a flight-or loss-of-life situation.

    Reply to this comment
  14. Armin December 2, 05:34

    Canned fish and meat are also an excellent idea as a good source of protein and still available at your local Walmart for a reasonable price. I’ve tried both and frankly canned meat makes me gag but it’s your personal preference. Canned salmon is quite delicious and very versatile.

    Reply to this comment
    • Wannabe December 2, 20:42

      If you ever get a chance one summer to go to Alaska, fish on the river that salmon come up and get a couple coolers, bring them home and pressure can them yourself. You will have about two thousand dollars worth of fresh salmon. I guarantee you will not want to return to the store bought salmon.

      Reply to this comment
      • Armin December 5, 06:16

        I understand that completely. There is nothing quite so good as either fresh veggies out of your own garden or freshly caught fish that you prepare as soon as you pull them out of the water. Getting to Alaska might be problematic. That is one long walk for me. LOL! Right now, as a retired senior, my focus is on making as much extra cash as I can and then buying a piece of land so that I can get out of Dodge just in case the proverbial S does HTF. I don’t think it’s a done deal yet. I think that unless someone is VERY careless or stupid a little thing called survival instinct and self-preservation comes into play. We all know it’s a big game being played with both sides in on the action. But from a practical standpoint I’d still like to have that piece of property as soon as I can. Two points everyone needs to know, especially us Canadians, which may well turn out to be game changers. Firstly, at current consumption rates, there is about 150 years worth of known recoverable reserves of oil left in the ground and while there is, the oil companies will not so easily give up their positions. Secondly, and this is more germane to Canadians. In Canada, at current consumption rates, we have; at the most, about 20 years worth of known natural gas reserves left. Right now we here in Canada are living in the golden age of natural gas. Once those reserves start running out I would think that natural gas prices would start to spike sharply because then Canada would become a net importer of natural gas. Nobody is saying much about it and natural gas appliances are still flying off the shelves at record rates. Hence my desire for a piece of property, WITH A WOOD LOT, just in case the SHTF. I want to end up as far away from the big population centres as is practical. I’m sorry to have gotten so far off topic but this is important stuff. Freshly caught fish, in pristine waters. Yummy!

        Reply to this comment
  15. Clergylady December 2, 07:39

    We Like canned tuna, corned beef, canned chili, and cannot salmon. Something family members like sardines but I cant stand them. Canned chicken might be edable but I really don’t like it. Still there are a lot of good choices available compared to just a few years ago.
    I grow corn and grind my own meal. Dry corn will keep a long time compared to ground cornmeal. Also since it is heirloom corn the dry corn is also seed corn. I grow several old family favorites and save seeds from year to year. I even grow triticale from WW II era saved seeds my critters love the greens from sprouts to dry hay and I use the seed as seed and flour for baking. Some hay even keeps strawberry plants over winter.
    I grow steavia for sweetening to supplement honey and molasses. I try to keep pots of herbs on a window sill most winters but that is just saved plants from my garden and I also have lots of dried herbs, teas, and mixtures.

    Reply to this comment
    • Armin December 2, 22:55

      You’re a smart person, ClergyLady. I have to be in the mood for sardines. How do you grind your own meal? You’re very lucky with the triticale. All this GMO stuff is killing us or at the very least making us more sick. We haven’t gotten to the point yet where we’re smart enough to intelligently and responsibly manipulate DNA. I’ve never heard of steavia. Will have to look that one up. If I had a choice I would have bee hives going. Herbs from the garden overwintering on the widow sills is also a good idea. Once I get the garden a little more organized and the fruit trees put in then I’ll have to save a couple of small plots for herbs or just grow them around the outside of the garden. If I do the latter will help to keep those pesky rabbits away. If they’re not careful they’ll end up in my stew pot. The best place for rabbits. LOL!

      Reply to this comment
      • Clergylady December 5, 16:18

        I have old family heirloom hand cranked meat grinders and a flour grinder. I also have a new one of each. Craigslist is a source. The dent corn and triticale are soft enough to grind in a blender half a cup at a time.

        Reply to this comment
    • Lucy December 4, 23:23

      Oh! Clergylady, your post mentions that your critters love the greens from sprouts, which reminded me of another super addition to our storage: Mung beans for sprouting! Sprouting adds vitamins and minerals to our diet, not to mention their delicious fresh crunchiness for a little salad in the middle of dark winter with some onion or garlic and soy sauce. And — I admit this with some embarrassment — they keep for YEARS in a dry, dark, cool place. I found a 20-ounce jar of them from 1997 in the back of a bunch of spices in my cool cellar, and tried sprouting them, just to see if anything would happen. I soaked them overnight, as we do for normal sprouting, then put them in a jar with a perforated lid as usual, and rinsed them with warm-ish water (a little cooler than my wrist) twice a day, kept under the sink in the dark. Their germination was slow and sporadic, maybe 15%, but that any at all sprouted after so long was amazing. Fresh anything might be hard to come by in tough times.

      Reply to this comment
    • Lucy December 4, 23:28

      Love your ideas. One caution: The aftertaste of stevia is really unpleasant to some people, so you might want to buy a small bottle or packet before you invest the time and energy to grow it. It is supposed to be 200 times sweeter than sugar, so a little goes a long way. I like it a lot, and dried, it takes up almost no space.

      Reply to this comment
  16. Lucy December 4, 23:40

    Somewhere I heard the expression: “We stockpile in times of plenty; hoarding is done in times of scarcity.” Hoarding implies being a hog. Another saying: “Pigs get fat; hogs get butchered.”

    Reply to this comment
    • Armin December 5, 06:25

      So what you’re trying to say, Lucy, is that we’re all stockpiling. In the West the good times just keep rolling on. For those with the money to buy. In other parts of the world not so much. We in North America are living in a prosperity bubble of unprecedented proportions. Worldwide there are almost a billion people without even access to clean drinking water. We here should consider all of us very fortunate and very blessed and give thanks every day for all that we have and never, ever take it for granted. Life can change either way in an instant.

      Reply to this comment
  17. Lucy December 5, 00:03

    This is an EXCELLENT article, Fergus! It keeps bubbling on the back burner of my brain, and makes me keep thinking of more additions. Really well written, too.

    One thing I have a different experience with, and that’s olive oil. Two years and it goes rancid? I wonder why we have such different experiences. Maybe it’s the difference in climate? I keep my bottles, and once in a while a big can, of it in my cool cellar, which is about 54 degrees. They come from Spain, Italy, Greece, Turkey, Lebanon, and California. I always use the oldest one; as of now the older ones were bought in 2010. I love olive oil, and don’t do rancid. Rancid doesn’t just taste bad, it’s seriously bad for us! Lets loose the free radicals.

    So, what do you suppose the difference is? Temperature? Light? Origin?

    Reply to this comment
    • Teddy December 14, 00:34

      I agree with you, Lucy. I have olive oil which is about 10 to 12 years old. It’s fine. I live in a humid, subtropical climate. We have air conditioning. Because of water tables close to the surface, basements, root cellars and the like are not doable hers, unless you want to create a tall dirt pad first. My food stuffs go in the pantry or on a shelf, and the olive oil is keeping fine so far. I accidentally overstocked and using it up.

      Reply to this comment
    • Teddy December 14, 00:39

      I agree with you, Lucy. I have olive oil which is about 10 to 12 years old. It’s fine. I live in a humid, subtropical climate. We have air conditioning. Because of water tables close to the surface, basements, root cellars and the like are not doable here, unless you want to create a tall dirt pad first. My food stuffs go in the pantry or on a shelf, and the olive oil is keeping fine so far. I accidentally overstocked and am using it up.

      Reply to this comment
  18. narvo December 10, 05:56

    Thank you for being so generous with your info.! May God give more customers this year then the last 2 years,Amen.

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  19. Lorraine December 13, 19:40

    My friend started me on some Thrive Freeze Dried Food and I couldn’t believe how good it is. So I ordered a bunch and just started prepping. My husband and I use the Thrive everyday so I am learning how to make scrumptious meals. Now, so many of my friends, like me, who never thought of prepping are interested in it when they saw how I am using it for most of our meals. I signed up about two weeks ago to be a consultant. I get 5% return on everything I buy, and plus, a % on anything my family or friends buy. This company is incredible! You should check out their web site and youtube cooking video’s. So Cool!!

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  20. Teddy December 14, 00:48

    Love everyone’s suggestions! Some terrific ideas, which I intend to utilize. Some items were reminders, like sprouting seeds. I always preferred alfalfa sprouts to much bean sprouts. Just make sure to get human consumption alfalfa seeds so there is no chemical treatment for planting the seeds.
    I was given a jar of pickled eggs. Thanks to Armin’s and Lucy’s comments, I am almost brave enough to try one lol.
    Many thanks to everyone for contributing.

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    • Armin December 14, 03:02

      Just take one out, Teddy, and have a little nibble of it if you want to be cautious. You can’t really go wrong with pickled eggs. I wouldn’t know how to screw them up. Other than putting in the wrong spices but that wouldn’t hurt you. Just take one out. Give it a sniff and just take a little tiny bite of it. Your taste buds will tell you if it’s good or not and if you think they’ve gone “bad” for some reason then just spit it out. Rinse your mouth. Then just tell your friend that gave you the jar thank you very much but that they just don’t agree with you. Which would basically be the truth without hurting that person’s feelings. But mine were awesome! Next time with apple cider vinegar and now I have an idea how long to cook them so they’re not overdone. Because you don’t just make one or two at a time. You make a whole batch. Next time I’ll make (3) of the 18 egg cartons worth. Whenever they come on special again. Aaaarrrrgghh! LOL!

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      • Teddy December 14, 04:52

        Armin, honestly, I am more concerned about how the eggs taste. You and Lucy are the only people I know who really like pickled eggs. If I like them when I try them, I will try your ideas for pickling them as they sound delicious! Thank you!

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  21. Teddy December 14, 01:01

    Also, I am working on multiple oils for consumption. They are necessary for proper brain and neurological function, and help our skin, hair and nails. My favorites are coconut and olive oils. I love butter, and would love to acquire that in a long-term container. In my experience, Crisco lasts maybe a year if I am lucky once the container is opened. Since I seldom use it, I don’t plan to purchase any.

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    • Armin December 14, 03:26

      You’re talking about multiple oils for proper brain function. You may be overthinking it, Teddy. I’m just a simple fool and I like to keep things simple and abide by the KISS principle. Peanut butter will provide you with all the oil and nutrients to keep your noggin limber. And it lasts forever in a sealed container if you keep it out of direct sun and reasonably cool. And while I remember I think it was Drake talking about storing instant coffee in a freezer. That may be overkill. I have a little instant coffee and it comes vacuum packed from the store. Every once in a while I’ll open one up and you hear that satisfying pop letting you know that the seal is intact and there’s nothing wrong with it. Some of it is more than ten years old. Back to your oil concerns. I also like butter, especially for making scrambled eggs. Nothing quite like the taste of eggs fried in butter. H’mm. H’mm. Yummy. There is such a thing as canned butter and it would last almost forever. You may be able to get it at Walmart or you may have to look around a bit. At this moment I don’t know. Crisco isn’t one of my favourite things unless you’re making a lot of pies. I haven’t quite got the knack of pie making yet. Every one I talk to says it’s sooooooo simple. Thanks. But you should keep a couple of tins of Crisco around and some candle wicks. In an emergency you can make candles out of Crisco or maybe even use it as a fire starter with the cotton balls and the petroleum jelly that I’ve heard some people use. You might be able to use Crisco and cotton balls as a fire starter. I don’t know. I haven’t tried it yet. If it comes down to it and we are stuck with a SHTF situation then we have to be very smart and creative to survive. I pray to god it never comes to that. It might take us a thousand years to recover depending upon how bad it potentially could be.

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      • Teddy December 14, 05:22

        Armin, one of the reasons I mentioned what oils are important for is that many people do not know this and they think they are helping themselves be healthy with little oil. I agree, eggs cooked in butter is yummm, and also cooked in bacon grease! I’m not too keen on peanut butter, but almond butter is a different story 🙂 Different oils have different advantages for us. I must remember to look for canned butter. I’ve found ghee in jars, but it is pricey. Better to make n can one’s own.
        Agreed on pie making. The filing is easy. Crust is not, but I think that a good scratch pie crust is a gift.
        I like the idea of Crisco candles. That would be worth buying a small can to try it out. Before wicks were commercially available, people used string or cord or whatever they had. I’ve made candles, it’s fun. Occasionally, I run across beeswax in blocks. I agree with your last comments too. May next year be better for us all!

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    • Homesteader December 14, 09:54

      Red Feather is one brand of canned butter. There are others. Emergency Essentials (beprepared.com) has some, I think. You can do a search for canned butter to find several sources. Also, ghee, or clarified butter, comes canned. The only problem I have found with them is very little flavor, but then I’m used to fresh butter, so they’re going to taste different.

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      • Teddy December 14, 12:57

        Thank you, Honesteader! I will look. I have made ghee, very simple, and delicious in certain applications. Appreciate the brand names.

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  22. Armin December 14, 03:32

    While I remember and it looks like things are just going to get busier from here on in I sincerely wish you all a great Christmas and a very happy and safe New Year! I pray that the world leaders come to their senses before they travel down a path from which there is no turning back. MERRY CHRISTMAS EVERYONE!

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