Simple & Easy – Emergency Preparedness
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Prepared #2 – Storing Food – Fundamentals (Preparedness Series)

LDS - Emergency Preparedness

Rick: Hi, this is Rick and today I’m going to be talking about the basics of preparedness food storage.

Intro: This is a series of videos introducing people to the concept of preparedness and planning ahead in order to protect themselves and their loved ones in times of crisis or disaster.

Rick: Storing food – it’s a relatively straight forward principle but there are good ways and bad ways to going about it. And I’m hoping I can touch into some of those ideas in this video. Now, stocking up on food in the event of an emergency is always a good idea. Things that come in tins are a pretty safe bet. You can buy them cheaply, you store them away somewhere and they’re generally there on hand if you need them.

Tins have a long shelf life – as long as they’re stored correctly and that generally involves keeping them out of the heat. Now, there is a golden rule for storing food for preparedness. And that is – Eat what you store and store what you eat. Essentially, if you have a small store of baked beans – first of all, you bought these because this is what you eat ordinarily. So, here are your cans of baked beans and what you do is you stock them in rotation order. So the oldest stock, you eat first. You actually eat it, but after you eat it, you replace it with replacement tins; you bring them to the front so you got a constant rotating system going.

Ideally, what you need to go for is a good mix of carbohydrates, proteins and fats. And you can get that – for your carbohydrates you can use pasta, baked beans, spaghetti, things that obviously have a lot of energy in them – are high in carbohydrates. Then you need proteins: good ways of storing protein is in the form of things like tuna, ham, spam, corned beef – these all have extremely long shelf lives and they are packet with protein.

Peanut butter is also another good one. This is particularly good as it has a lot of energy in it and it has a high protein count. And again, its shelf life is good for over a year, as long as it’s stored in the right conditions, which is cool and under the light. Those are the general rules that go for carbohydrates, proteins and fat. You can really start getting into this and start buying grains and milling your own flour and baking bread and things like that. That’s more advanced – right now what I’m concerned about is getting started on food stocks. This is kind of a beginner’s guide.

As long as you have your carbohydrates, proteins and your fats, you can stock, obviously, as much or as little as you feel is appropriate. Now, the only exception I would say to the rule of “Stock what you eat and eat what you stock” is that if you find food stuffs that are particularly cheap – let me give you this example: This is a bottle of curry sauce. I actually like curry sauce, I use it quite often. It doesn’t taste too bad at all. The thing is, a bottle like this – this is a 440 gram bottle, this costs 9 pence. These are 9 pence so literally you buy a whole case for a little over a pound. It’s worth doing even if it’s perhaps something you’d ordinarily do. If the foods is extremely cheap, it doesn’t hurt so much if you come to the end of its shelf life and you think “Well, I didn’t use it, I don’t fancy using it” – you can chuck it away and get some more and you haven’t lost much in the way of money. Or you can give it away if it’s still in date.

But these are the only times I would actually buy food that I normally wouldn’t eat. Another one is noodles – are extremely cheap to buy. Again, a pack of noodles – there’s a meal in there. You got lots of carbohydrates, you’ve got fat and you have a good portion of protein in just one little curry snack here – 9 pence. Again, it’s well worth getting a big stock of this stuff because, like I said, if you get to the end of the shelf life and you decide “Okay, I didn’t eat them, I didn’t need them” – it’s not a problem to throw them away.

Now you don’t need to go out and sort of buy trolley-full of food right now. Right now food is readily available, it’s quite cheap so it doesn’t hurt that every time you go to the supermarket to get your normal, everyday shop – just to get a few extra tins and bottles and items and start to build up a stock, slowly. That’s the way a lot of people get into storing their own food. And then you’ve always got a small amount in reserve.

Now in times of crisis, you’re going to be in a lot of stress. As humans, we like sort of comfort foods – we need to feel comfortable – so having things like bars like chocolate, especially if you have kids – candy bars, chocolate sweets – things that they enjoy eating: very important if you perhaps don’t like sweets too much, don’t forget things like tea and coffee. These are essential to your state of mind.

So that was a fairly fast video today. All I meant to do is touch on the basics of food storage and the one message is that “You store what you eat and you eat what you store” and hopefully, this is gonna help whoever is watching this video to make some decisions about what they’re gonna do regarding building up a small stock of food. To really get into it, go to Google and look up “emergency preparedness” “food storage” and there’s a ton of information out there and you can take it as far to the extreme as you want.

Like I said, I try to sort of keep it moderate, sensible, 72 hours worth of food is, I would say, essential and then obviously if you can do a week or a month’s supply to have as backup – if nothing else it brings you peace of mind but it also means that you are covered for a month, if anything were to go wrong – you’re covered for that period of time.

So I hope this vide was useful for someone. Thanks for watching and I will see you in the next episode.

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