When you’re living small and running out of space in your home, anything you buy raises the same big question: where am I going to store it?
A lot of people live in small spaces, and still buy a lot of everything, even if most of it finally goes to waste. Let’s be smart and buy what you really need and use, in or outside the kitchen. Think about how to use in multiple ways everything you buy, including food.
In other words, choose versatile food as much as you opt for multipurpose items when building your reserves. In the end, its about money, but also about space and resources.
Here’s what I chose!
First, there are a lot of grains that you can use to make flour at home: wheat, barley, rye, spelt, corn, oats, buckwheat, millet, quinoa, nuts (such as almonds, hazelnuts, cashews, pecans, macadamias, and walnuts), seeds (such as sunflowers, hemp, pumpkin, amaranth and flax), potatoes, arrowroot, tapioca, coconut, soybean and others.
You have undoubtedly heard of cornmeal and possibly even almond meal, but what’s the difference between a meal and flour? Meals are ground more coarsely. To make meal, just don’t grind your product as long. When it starts to get a crumbly texture, you’re done. Compare it mentally to cornmeal.
Meals are great for several different uses because they add a heartier flavor and more texture to your goods. They’re bad, though, if you’re shooting for something nice and light to make a cake with.
Then you have pasta, and all those tasty dishes based on them: lasagna, spaghetti, macaroni and cheese or simple yet delicious rustic dishes made only from the ingredients in your garden. You won’t need many ingredients: flour, eggs (optionally) and salt. Some people like to add oil, but it’s not essential to making basic pasta.
All-purpose flour is just fine for a basic pasta mix. If you want to add texture and a bit of hardiness to your pasta, you can add some semolina flour to the mix. If you want silkier pasta for a more refined noodle, add some cake flour, or 00 flour.
Milk is packed with calcium and protein and is also a necessary ingredient in many recipes.
It’s something that you’ll want to have on hand in a survival situation.
Milk doesn’t keep long, but there are different ways to preserve it for later use. Read this Survivopedia article to find out more about how to preserve milk.
Also, there are about a million different cheese recipes out there that you can make depending upon your personal preferences and the type of milk (goat or cow) that you’re using.
Cheese is a lot easier to make than you’d think and you can keep it forever without refrigeration.
Coat the cheese in wax to preserve it. You’ll need a special cheese wax because paraffin wax will crack as it dries. Waxed cheese will last up to 25 years but remember that it will age and become sharper so if you plan to store it for an extended period of time, start with a mild cheese.
Another idea is to make butter or buttermilk. Or if you’d like, you can also make yogurt (here are a few recipes you might use for making yogurt), sour cream or cottage cheese but storage methods for those are just simple refrigeration. It will extend the life of the milk for a couple of weeks, though. And I’ve also heard rumors of canning buttermilk.
Let’s talk multipurpose! The main purpose of salt for most people is to add a bit more taste to their food. However, salt can be so much more useful in the kitchen and around the house, thanks to the many applications it has.
Salt keeps well in cool, dry places and you can prevent it from clumping by dropping a few grains of rice at the bottom of the shaker.
In addition to tasting delicious in tea and in baklava, honey has some pretty nifty health benefits. When you eat local honey, it’s said to help with allergies, which is great. The real use in an emergency though lies in the antibacterial, antimicrobial and emollient properties. It also has a ton of practical uses:
Did you know that honey was found in Egyptian pharaohs’ tombs and it was still as good as new?
It only needs to be kept in a sealed container in a cool, dry place and it will last a lifetime. And don’t fret if your honey has crystalized; just place the jar in some warm water (without letting water enter the jar) and it will be smooth and good as new in no time.
Some of us throw away a ton of food scraps on a regular basis, but did you know that you can repurpose much of it? You can, of course, start a compost pile, but there are also many uses of kitchen scraps, and they would make your life easier if you are prepping or just homesteading.
First, use them to grow more food. In most of the cases, the roots will regrow if you plant them in the soil, just like bulbs of flowers do.
You can also use some of the scraps for filtering water. For example, grind the corn husk into dust and mix it with coffee grounds and clay. Add enough water to make it “clay-like” and shape it into a bowl. Allow to dry in the sun, then put your water in it and place it over another vessel. The water will soak through the bowl and into the other vessel, leaving contaminants behind. Rinse the corn husk bowl and reuse.
Onion peels, apple peels and banana peels also help removing pollutants from water. They attract and capture ions and pollutants because they’re adsorbent. This won’t purify the water or remove biohazards but it will help remove some of the dangerous pollutants.
And here are a few more examples on what kitchen scraps can help:
Add few more items to this list, and you’ll have a practical “To Buy” list for your kitchen, and your stockpile too. Less means more, and people living small can confirm that. Not to mention how easy and convenient is to carry a smaller bag when you are on the run for survival.
This article has been written by Gabrielle Ray for Survivopedia.
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