Queen's Edge Farm: A Year's Food, Medical and Other Supplies For Your Family

Sunday, November 16, 2008

A Year's Food, Medical and Other Supplies For Your Family

Mountain House Foods (this is a friend's emergency food storage)
I don't store much of MH as I find it more cost effective to store the food that we eat.
That IS one of the suggestions, "STORE WHAT YOU EAT, EAT WHAT YOU STORE".
ROTATE, ROTATE, ROTATE

THIS LIST WILL POSTED IN THE SIDE COLUMN UNDER LINKS IF YOU EVER WANT TO COME BACK AND FIND IT.

Taken from Emergency Preparedness and Survival Guide published by Backwoods Home magazine.

This is a sample list that is good for a family of three adults. For four increase by 25%, 6 by 50% and so on.

GRAINS

300 lbs of hard wheat or in combo with 150 lbs of wheat and 150 lbs of flour
50 lbs of dry corn to grind for cornmeal
50 lbs of soft wheat
50 lbs of white rice
50 lbs of brown rice
25 lbs of corn flour (for tortillas or tamales)

PASTA

15 lbs spaghetti
6 lbs assorted noodles
6 lbs lasagna

LEGUMES

50 lbs of pinto beans
50 lbs of combined other beans (navy, kidney)
20 lbs of split peas
20 lbs of lentils

DAIRY

18 #10 cans dry milk or in combo with boxes of store-bought dry milk
2 #10 cans cheese powder
5 #10 cans dehydrated eggs
3 #10 cans butter or margarine

SUGAR

50 lbs white sugar
10 lbs brown sugar
10 lbs powdered sugar
*you can also add honey to store

OILS

10 3# cans shortening/lard
5 48 fl oz bottles veg oil
2 16 fl oz bottles olive oil (more if you make your own medicinals)

SALT

10 lbs iodized table salt
(add more if you preserve your own meat on a regular basis, my goal is to have 100 lbs of salt)

VEGETABLES

104 cans/pints of green beans
104 cans/pints of sweet corn
104 cans/pints of carrots
104 quarts of tomatoes
104 pints of tomato sauce
104 quarts of potatoes
22 lbs instant potatoes
26 cans/quarts of squash or pumpkin
26 pints of beets (or alternate veggie of your choice)
2 #10 cans dehydrated sweet corn
4 #10 cans dehydrated peas
1 #10 cans dehydrated onions
2 #10 cans dehydrated broccoli

FRUITS

52 pints/cans peaches
52 pints apples sauce
52 pints fruit cocktail
52 quarts apples
104 pints misc. fruits
1 #10 can raisins
1#10 can dehydrated strawberries
1 #10 can dehydrated apple slices
2 #10 cans dehydrated banana slices
*I also like to add about 12 each of canned pie fillings (apple, peach, cherry) to make pies

MEAT

52 pints lean beef/venison roast
52 pints chicken/turkey
52 pints ham/fish/misc
52 cans tuna
52 cans chicken
52 cans Spam (optional)
52 pints home canned hamburger for tacos, casseroles, etc.
1 #10 can ea. TVP, bacon, chicken

SEEDS

a heavy selection of garden seeds

MISC

1 lb baking soda
1 lb baking powder
1 lb dry yeast
spices
25 dozen canning jars with lids
coffee
tea
cocoa
powdered drink mixes
grain mill
Amish or other cooking with basics cookbook
1 gallon pancake syrup (we use way more syrup)
Assorted treats (pickles, jams, preserves, steak sauces, condiments, nuts, choc. chips)
104 cans of chicken noodle soup
104 cans of tomato soup
104 cans of vegetable soup
104 cans cream of chicken soup (or mushroom if you prefer)

*I also like to add the Watkins soup mixes to my prep supplies. I don't tell you this because I sell Watkins but because I find it easy to make a big pot of soup.)

SUPPLIES TO STORE

25 lbs laundry soap
12 28 oz dish soap
73 rolls of toilet paper
sanitary napkins in sufficient quantity (if needed)
8 gallons bleach (used for sanitation as well as laundry)
12 bars hand soap
6 24 oz bottles shampoo
personal products (toothpaste, deodorant)
chain saw oil
pet foods (unless you feed table scraps)
livestock feed
55 gallons kerosene
25 gallons Coleman fuel

MEDICAL KIT

A good first aid book
thermometer
daily prescription meds for all
antibiotics (herbal and prescription)
ointments for the eye, fungus and cuts
anti diarrheal medication
pain and anti-inflammatory medication such as aspirin, tylenol, ibuprofen (some of each)
burn treatment, such as Burn Free
Iodine/Betadine
Alcohol
Peroxide
Oral electrolytes
cold remedies
cough meds
cough drops
bandages
gauze
cotton
surgical tape
scissors
hemostats
tweezers
needles to remove slivers
a dental kit

STAY AT HOME EMERGENCIES

-food and water for family, pets and livestock for at least 14 days;
55 gallons of fresh water will last a family of four for over seven days
-daily meds for family for 14 days
-alternative heat source and fuel
-alternative cooking source and fuel
-alternative lighting source and fuel
-flashlights and batteries
-transistor, crank or solar radio
-medical kit
-matches
-butane lighters
-magnesium, flint and steel fire starter

No comments:

Grandma's Yummy Cinnamon Rolls

2 pkgs active dry yeast or 5 tsps if using bulk yeast
1/2 cup warm water (not too hot)
1/3 cup sugar
1/3 cup shortening, butter, margarine
2 tsps salt
2 cups milk, scalded
1 1/2 cups cold water
10 to 12 cups flour (white or whole wheat)

Yield: 4 loaves

Soften yeast in warm water, springkle in a tsp of the sugar
In LARGE mixing bowl blend sugar, shortening, salt and milk until shortening is melted. Add cold water, cool to luke-warm. Stir in yeast. Gradually add flour to form a stiff dough. Knead on floured surface until smooth and satiny, 5 to 10 minutes. Place in greased bowl, turning dough to grease all sides. Cover with foil or damp towel. Let rise in warm place (85 to 90 deg) until light and doubled in volume about two hours. Punch dough down by plunging fist in center. Knead dough for about 5 minutes.

Roll out one fourth of dough to a 16 X 12 inch rectangle. Brush with 2 TBSP of melted butter. Combine 1/3 cup firmly packed brown sugar, 1/3 cup sugar and 1 1/2 tsp of cinnamon (or more to taste). Sprinkle mixture over dough. Starting with 16 inch side, roll jellyroll fashion. Either cut into 16 1 inch slices or leave as a whole loaf. Place on a greased pan, cover and let rise in warm place until light, about 30 to 45 minutes. Bake at 375 degrees about 25 to 30 minutes or until golden brown.

Mix one box 10X sugar with 2 tbsps water. If too stiff, add more water until icing consistency, add a drop of vanilla too. Spread on baked bread while bread is still warm.

2010 Homestead Stats

Laundry Soap

Homemade Laundry Soap:
1/3 bar Fels Naptha or other type of soap, as listed above
½ cup washing soda
½ cup borax powder
~You will also need a small washpan or bowl that holds about 2 gallons.

Grate the soap and put it in a sauce pan. Add 6 cups water and heat it until the soap melts. Add the washing soda and the borax and stir until it is dissolved. Remove from heat. Pour 4 cups hot water into the washpan. Now add your soap mixture and stir. Now add 1 gallon plus 6 cups of water and stir. Transfer soap (using a funnel if necessary) into empty plastic laundry holders, milk containers (I use my empty glass milk bottles and old Fab containers) Let the soap sit for about 24 hours and it will gel. You use ½ cup per load.

Wild Mustang Grape Jelly

Wild Mustang Grape Jelly

5 cups grape juice (about 3 1/2 pounds of ripe grapes)1 (1 3/4 ounce) box of sure-jel pectin7 cups sugarBefore getting started it is best to clean the entire kitchen, making sure the sink is empty. Bleach the sink and all utensils used in making jelly (I do this as I sell my grape jelly as part of my homesteading business.)

Wash the canning jars in warm soapy water, and rinse well. Set off to side.

Place a large pan of water on the stove to heat. Once it starts steaming, place lids and rings in the bottom, and 2-3 jars (depending on if you use actual jelly jars or pints) to sterilize.

Next make the grape juice using clean washed grapes (make sure you use rubber gloves when picking or washing wild grapes)To 3 1/2 pounds of clean grapes (6 cups of grapes) add 1 1/2 cups water.Bring to a boil and simmer covered for 10 minutes.Strain and squeeze out all of the juice with cheese cloth (see paragraph below)
I didn't have cheese cloth, so I poured the grape mixture into a large spaghetti strainer with a large pan underneath. I had to stir it around some as the skins and seeds would sink to the bottom, and clog the colander up. Stirring allowed the liquid to drain out. I then used a large metal spoon and squished it some to get more of the juice out.

In a very big pan, put 5 cups of the juice (it’s okay to add no more than ½ cup water to even out amount)Add the fruit pectin to the juice.Mix well.On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
Remove jelly from heat, skim off foam
Use a large spoon inserted inside the jar to lift CAREFULLY out of the water. DO NOT TOUCH THE INSIDE OF THE JAR OR THE RIM WITH YOUR HANDS.
Ladle jelly into hot jars, place a lid and ring onto jar (do not tighten yet).
Set jars to the side. After a while you should start hearing “pings” as the jar seals.
When jars are completely cool, tighten rings and store on pantry shelf.**SIDE NOTE: Wild Mustang Grapes are normally ready the end of June, so be prepared. Keep an eye open for vines on the side of the road, or any that friends and family may have growing in their yard. Many people just let them grow and don’t do anything with them, so it shouldn’t be hard to find a good supply. Also, the more you pick off the vine, the more the vine produces new grapes, so you probably won’t EVER run out of grapes to use until the vine dies or you get sick of making jelly. Good luck and feel free to contact me at queensedgefarm@yahoo.com for questions.