Categorized | uncatagorized

Food Storage: part 1

canning-storage


This post is in support of the great necessity of food storage.

As I previously insisted, it seems impossible to be able to create some of the basic necessities of life through one lonely person’s own abilities. I believe the closest we can get to having what we like and are used to, is to preserve what we have access to now.

I could live with having to wipe my posterior with leaves instead of toilet paper, but I don’t know where to find salt (I don’t live near a salt-lick or an ocean)….say… maybe I should move.cooking-ingredients

In the meantime I’m just going to buy salt. I’ll put it in a dry environment. It not only has a flavour I’m addicted to, but it contains idine that’s, incidentally, also valuable too (without iodine babies can be born with lower IQ’s and it curbs some diseases/conditions). Table salt is heavily processed to eliminate minerals and usually contains an additive to prevent clumping. It’s a preservative for pickles and meat and other foods. Some find Sea Salt with its remaining minerals and less additives more attractive.

It’s good to keep on hand for household and cleaning uses. Interestingly, it works in several ways for laundering purposes, whitening yellowed garment (boil 1 hour in salt and baking soda solution),removing perspiration contains (sponge  on 1/4 cup of salt to 1 quart water) and brightening colors, etc.

 It’s the cheapest of the most essential items that a good storage requires. Start with that. Start with enough for food consumption and the for curing needs. Then consider cleaning volumes.

I always refer to the sites/books published by the Church of Jesus Christ of Latter-Day Saints. They have  the most updated and informative information on storage requirements. They say:

“Build a small supply of food that is part of your normal, daily diet. One way to do this is to purchase a few extra items each week to build a one-week supply of food. Then you can gradually increase your supply until it is sufficient for three months. These items should be rotated regularly to avoid spoilage.”

sea-salt-in-the-sauerkraut

Sea salt in the Sauerkraut

 

 


 

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