Prepping is such a personal thing that we cannot just take someone else’s list and think it will work for our needs. But like I said, prepping is a personal thing, so you need to pick and choose what items on these lists apply to you and create your own list.
I’ll leave a few links below where you can find some great lists and also a worksheet that you can use to start a list that works for you along with a few other free downloads that will help you create that list. As you start your list you should keep in mind what event or disaster you are preparing for, how you are going to keep those supplies organized and rotated and what supplies can be designated multi use supplies.
These free downloads will give you a better idea  about where to start and how to keep your preps even, organized and rotated without putting yourself in the hole. You have to start somewhere and starting with storing what your family actually eats is a good place to start. Once you have figured out your short term needs it’s time to move on to bigger and better things. A while back I wrote an article about 10 ways to reduce debt and went into how this budget tracker works.
Building your supply list take a little more effort than just downloading someone else’s list. Organizing and rotating your preps is not only important to help you keep track of what you have and keep your preps even, it also help you use the items you have stored before they expire. We have also put together a prepping 101 course for anyone just getting started in preparing and self reliance.
Filed Under: Featured Posts, Prepping Skills, Prepping Techniques About DaleSurvival and being prepared should not only be a passion, it should be a lifestyle. I don't believe that the end of the world will be the "end of the world" I believe it will be the end of the world as we know it now. Enter your email address to subscribe to Survivalist Prepper and receive notifications of new posts by email. When I started prepping I was the guy with 1 month of storage of food on shelves in the basement and what amounted to 2 days worth of water for my family to go along side of it.
Check out this video for more ideas on water storage, or post your experiences in the comment section below. There are actual water brick storage kits made specifically for stacking, the containers are 3.5 gallons each. The legume family, of which all beans, peas, lentils, and peanuts are a part, is one of the largest in the plant kingdom.
Also known as “cowpeas” or “field peas” there are many varieties of these peas eaten across the Southern United States, Mexico, and Africa with black-eyed peas being the most commonly known in the U.S.
Also known as the “garbanzo bean” or “cecci pea” (or bean), they tend to be a creamy or tan color, rather lumpily roundish and larger than dried garden peas. A large white bean about twice the size of navy beans they are typically bean flavored and are frequently favored for soups, salads, casseroles, and baked beans. Best known here in the States in their sprouted form, they are quite common in Indian and other Asian cuisines cuisines and are a close relative of the field peas (cowpeas).
Smaller than Great Northerns these petite sized beans are also sometimes knows as pea beans. The soybean is by far the legume with the highest protein content in large scale commercial production and it’s amino acid profile is the most nearly complete for human nutrition. By Dale 6 Comments We all love lists, there are big out bag lists, food storage lists, lists for fuel storage and supplies, lists for different disasters and so on. We need to develop a plan and have supplies that work for us given our needs and unique situation. Absolutely not, these lists are a great way of getting some ideas about something you had never thought about. Because before we start a list of supplies we need to take a look at our personal situation and decide what supplies we might need.

Getting started prepping is one thing, knowing how to continue without getting overwhelmed is another. Supplies for survival: These supplies are probably the most important, these items include but are not limited to water storage, food storage, electricity, light, cooking and shelter.
Supplies for bartering: These are my lowest priority but it never hurts to have a little extra of something that could be useful for bartering in the future. An example of a multi-use tool is a canteen, a metal canteen can be used to store water, to boil water and to cook in as well. We all basically know what we are preparing for but this worksheet might give you some ideas for multi use items to start stocking.
There are sample items on this list, but you can double click that cell and replace it with what you want. I also did a video about how to use it because it’s an excel file and excel can be a little tricky the first time you use it. But we can take all that information we find and create our own list that works for our preparedness needs. Sometimes it can be hard keeping track of all the different areas you have supplies stored and this worksheet might help with that.
The definition of a prepper is "An individual or group that prepares or makes preparations in advance of, or prior to, any change in normal circumstances, without substantial resources from outside sources" Like the Government, police etc. The bare minimum recommendation of a beans & legumes portion of an overall 1-year food storage inventory is 60-pounds (90-pounds preferred) per adult. Well known in Cuban black bean soup and commonly used in Central and South America and in China. The coloring of field-peas is as varied as the rest of the legume family, with black-eyed peas being small, oval shaped with an overall creamy color and, of course, their distinctive black-eye. They may be white, mottled or a light or dark red color with their distinctive kidney shape. Limas are one of the most common legumes, found in this country in all manner of preservation from the young small beans to the large fully mature type. They are the stars of Navy and Senate Bean Soups, favored for many baked bean dishes, and are most often chosen for use in commercial pork and beans. The yellow variety has become somewhat uncommon but has a milder flavor than the green types which well lends them to blending inconspicuously into other foods. If we live in an urban area our needs will be different than someone who lives on a farm,we might feel the need to have a bug out plan in place while others plan on staying put. When the SHTF we are going to be stressed enough as it is so having some supplies like coffee and sweets will help take the edge off, at least until you become more accustomed to the new lifestyle that was forced upon you. Learning new skills will help you become more self reliant and gives you a reason to have these supplies. This budget tracker works great for me because I don’t like my information all over the internet. You can either print this worksheet out or simply fill it out and save it to your computer. We already had one for our BOB’s but it makes me realize we need good ones for food beyond just going through the pantry every 6 months and replacing. We purchased some of those heavy duty shelving units to store food and water since we have a very small place and I calculated how much weight we could put on the shelves according to the manufacturers recommendations.
I was a little concerned about the center placement of the cap and hence spigot as it looks like if we were to use the containers in the fridge and on the counter it might be difficult to actually easily empty them without having to tip them up. They tend to bleed darkly when cooked so they are not well suited to being combined with other beans, lest they give the entire pot a muddy appearance.
They are the prime ingredient in hummus and falafel and are one of the oldest cultivated legume species known, going back as far as 5400 B.C.
This is one of the oldest legume species in European cultivation, but it does require more effort to consume.

Milled into meal these mild flavored beans can be included in many baked goods as a protein booster or used to thicken soups and stews. Their shape is different from other legumes being roundish little discs with colors ranging from muddy brown, to green to a rather bright orangish-red.
The are both often favored for use in chili and widely used across the American Southwest, Mexico, and Latin America. The beans themselves are small, round, and with a multitude of different shades though tan seems to be the most common that I’ve seen. A second and more important reason for multiple varieties is that most of us can’t store a lifetime supply of food.
You might not have the room to store hundreds of gallons of fuel or water, so you might want to stockpile supplies that take up less room like batteries, lighters or water purification tablets that can be used to barter with in the future. We need additional for security (ammo, firearms), fuel (white gas for coleman, kindling for BioLite, hardwood for indoor stove), water (we only store about 5 cases of bottled but it does need to rotate. The skins of black beans also slip off easily so for this reason they are generally not recommended for pressure cooking for fear of clogging the vent. The hull of the bean is tough and not conducive to being tenderized by cooking so is often peeled away. Their shape is rather flat and broad with colors ranging from pale green to speckled cream and purple. Because of their high oil content, they are more sensitive to oxygen exposure than other legumes and precautions should be taken accordingly if they are to be kept for more than a year in storage, especially if they are to be processed for soymilk or tofu. Also we found out the hard way that the 2.5 gallon store bought water does not hold up well on the shelf.
Chickpeas tend to remain firmer when cooked than other legumes and can add a pleasant texture to many foods. When ground together with great northern or navy beans they make my favorite homemade version of falafel.
We have access to a 120,000 gallon swimming pool and can distill that or we have access to what we firmly believe is a spring fed creek below us, that runs 365 days a year, rain or not. I like them in red spaghetti sauces in particular and they are often used in Spanish cuisine in a tomato based sauce.
A small number of people with Mediterranean ancestry have a genetic sensitivity to the blossom pollens and undercooked beans, a condition known as “favism” so should avoid consuming them. Next to mung beans they make excellent sprouts though their peppery flavor tends to strengthen somewhat so are best mixed with milder sprouts. They are one of the two legume species commonly grown for oilseed in this country, and are also used for peanut butter, and boiled or roasted peanuts. When milled into a meal pintos will cook in mere minutes, making a near instant form of refried beans.
Peanut butter (without excessive added sweeteners) can add body and flavor to sauces, gravies, soups, and stews. Because splitting damages the pea, this more processed form does not keep for as long as whole peas unless given special packaging. Many Central and South American, African, Chinese, and Thai dishes incorporate peanuts so they are useful for much more than just a snack food or cooking oil.
I plan to combine them all into one giant workbook kept up to date on a USB key and kept protected in my Faraday. Soybean products range from soymilk to tofu, to tempeh, to textured vegetable protein (TVP) and hundreds of other forms. They don’t lend themselves well to merely being boiled until done then eaten the way other beans and peas do.

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