Survival Pantry: The Prepper's Guide To Food Storage, Water Storage, Canning And Preserving

Survival Pantry: The Prepper's Guide To Food Storage, Water Storage, Canning And Preserving

Ben Night

Language: English

Pages: 74

ISBN: B00FOXWV7S

Format: PDF / Kindle (mobi) / ePub

Survival Pantry: The Prepper's Guide To Food Storage, Water Storage, Canning And Preserving

Ben Night

Language: English

Pages: 74

ISBN: B00FOXWV7S

Format: PDF / Kindle (mobi) / ePub


Survival Pantry

The Prepper's Guide To Food Storage, Water Storage, Canning And Preserving

* Over 5500 copies downloaded! Join the crowd and download now!

Our world is becoming more volatile each and everyday.  Large scale natural disasters, economic collapse, and terrorism are real world situations that threaten our way of life.  Preppers are prepared for any type of disaster, ranging from common natural disasters to unlikely large scale events. By being prepared to survive in an environment where our every necessity is scarce, preppers understand how to take action. How much you decide to prep is up to you, but having an understanding of this information and being able to utilize these techniques could mean the difference between life and death. This book covers food storage and techniques that could determine you or your family's survival should a disaster occur.

This Book Will Cover:

  • Why everyone should have a food storage system in place
  • Common mistakes to avoid
  • Different ways to store survival food
  • Comprehensive list of food you should stockpile
  • The pros and cons of different survival foods
  • Water storage and filtration
  • Food storage for those who lack space

Download this crucial guide today and learn how you can start your own food storage system even if you are on a budget or lacking space.  Join the crowd and download now!

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cannot have any of those things, ever. Second, you need a room free from risks of flooding, overheating or exposure to outside elements. Your survival pantry should not be in basements that get cold, damp or flooded. Nor should food get stored in uninsulated attic spaces prone to overheating in summer months. With those concerns to the safety and security of your food in mind, we can begin filling the vessels and stocking the shelves. Important to note, building up a survival pantry is a

little bit of smoke. Sugaring fruits that have been dried ensures a consistency of taste and longer shelf life. Additionally, the process of preserving fruit in jellies or jams is based on boiling the fruit with sugar to release pectin that creates a gel. That gel and the sugar suspended in it makes microbial infestation impossible. Water remains the most vital aspect of the survival pantry preparedness. Storing water is the first priority. Second are means of collecting, treating and filtering

survival dwindle to nothing without enough water. Water controls your body temperature and passes on supplements and oxygen to your cells among numerous different capacities. When you get to be extremely dried out, your pulse drops and your body starts shutting down. When you are searching for water for survival, realize that even the clearest looking water is not safe for people to drink it. Untreated water can contain microscopic pestilence that could lead to infection and other types of

or salted. The most common fish that is preserved in such a fashion is cod. The traditional means of preparing salt cod began by surrounding a filet of cod in salt. After two days, the fish was removed from the salt, rinsed, patted dry and set out to dry in the sun and wind. For meats the process was similar. Thin strips of beef can be treated with salt on both sides and then set out to dry to make jerky. Marinating the beef strips will infuse the meat with different flavors. Pork can also

is low, slow cooking. The fat in which the bird will cook and be stored should not top 185 degrees Fahrenheit. So set your oven as low as it will go. 200 degrees at the highest. Then rinse the chicken while reserving the woody herbs and garlic. Spices and fat go into a cast iron baking vessel. Add salt and pepper, whole peppercorns are a nice traditional touch, and then the chicken. Top with enough olive oil to submerge the chicken. Into the oven it goes, and there it will stay for at least ten

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