LDS Preparedness Manual
Author: Christopher M. Parrett
Date: 2011-11-18T17:26:01+00:00

LDS Preparedness

Manual

The prudent see danger and take refuge,
but the simple keep going and suffer for it. Proverbs 27:12

V5.03, January 1st, 2011

“Member Edition”

The degree of our preparation
will be equal to the extent of our obedience,
which will determine the measure of our peace of mind.

“ Neil H. Leash”

“The greatest events that have been spoken of by all the

Holy Prophets will come along so naturally as the consequences of
certain causes, that unless our eyes are enlightened by the Spirit of

God, and the spirit of revelation rests upon us, we will fail to see that
these are the events predicted by the Holy Prophets.”

George Q. Cannon

While this manual has been prepared for,
and is intended to be read primarily by the active members of

The Church of Jesus Christ of Latter-day Saints.

All contents are fully applicable to other parties who are interested in meaningful preparation.

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Please Note:

The contents of this booklet are intended to assist individuals and families in coping
with emergency preparations. However, fi nal decisions on preparation for actions
taken during an emergency are the sole responsibility of individuals. No one knows
your needs or can take care of you better than you can-nor does anyone else have
that responsibility. Information and examples contained within this booklet are
provided for illustration and advice only. Therefore, no liability is assumed by the

Editor or any of the Authors for the use or misuse of any information or products
contained in this publication.

This publication has not been endorsed or produced by The Church of Jesus

Christ of Latter-day Saints, and its contents and the opinions it expresses are those of the Editor and the separate authors.

W h i l e i t s h o u l d n o t b e c o n s t r u e d a s a n o f f i c i a l c h u r c h p u b l i c a t i o n , s i g n i f i c a n t e f f o r t h a s b e e n m a d e t o e n s u r e t h a t a l l m a t e r i a l s a r e i n a c c o rd a n c e w i t h g e n e r a l c h u rc h g u i d e l i n e s o n f o o d s t o r a g e a n d f a m i l y preparedness. A special “LDS Authorized” edition of this book is available to Stakes and Wards upon written request from the Stake President or Ward Bishop that contains signifi cant additional LDS copyrighted material not contained in this public version.

This book is NOT an original work.

Rather, it is a compilation of many diff erent author’s works that have been gathered from the public domain of the Internet over the course of many years. These articles have been bound together and are presented here to simplify your access to them.

A FREE electronic version of this manual can be downloaded from

WWW.ABYSMAL.COM
or at my online LDS Preparedness forums at

WWW.LDSAVOW.COM

Questions, Comments or requests for additional copies of this manual should be directed to its compiler

Brother Christopher M. Parrett, “chris@ldsavow.com”.

This manual may be freely re-printed and distributed so long as
all of the copyrights of the original authors are respected, and such reproduction is

NEVER DONE FOR COMMERCIAL GAIN!.

You may be asked to contribute up to $8.00 per copy to cover the actual costs of Printing &

Binding. Anyone charging you over $8.00 is in violation of this agreement!!

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Preface

The Lord Warns and Forewarns

‘’In mercy the Lord warns and forewarns. He sees the coming storm, knows the forces operating to produce it, and calls aloud through His prophets, advises, counsels, exhorts, even commands—
that we prepare for what is about to befall and take shelter while yet there is time. But we go our several ways, feasting and making merry, consoling conscience with the easy fancy of ‘time enough’ and in idle hope that the tempest will pass us by, or that, when it begins to gather thick and black about us we can turn back and fi nd shelter.’’

- James E Talmage, The Parables of James E. Talmage, p. 50

The Lord Holds Us Accountable

“Then whosoever heareth the sound of the trumpet, and taketh not warning; if the sword come, and take him away, his blood shall be upon his own head. He heard the sound of the trumpet, and took not warning; his blood shall be upon him. But he that taketh warning shall deliver his soul. But if
the watchman see the sword come, and blow not the trumpet, and the people be not warned; if
the sword come, and take [any] person from among them, he is taken away in his iniquity; but
his blood will I require at the watchman’s hand.” Ezekiel 33:4

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Index

THINKING ABOUT GETTING STARTED

3 Preface

6

Book of Gomer Parable, Author Unknown

8

Preparing for a repeat of Haun’s Mill, By Roger K. Young

16

Preparedness Test, by One Heart Inc.

17

Deluxe 96 Hour Kit, By Glenn A. Anderson

FOOD STORAGE

20

Food Storage, by Chris Parrett

22

BARE-MINIMUM Food Storage Requirements , by Chris Parrett

23

Do you Really have a Year’s Supply?? , By Chris Parrett

24

Basic Food List, Lynette B. Crockett

28

Monthly Food Storage Purchasing Calendar, by Andrea Chapman

32

The Seven Major Mistakes in Food Storage, By Vickie Tate

34

Common Storage Foods, By Alan T. Hagan

35

Grains & Flours, By Alan T. Hagan

45 Legume

Varieties, By Alan T. Hagan T. Hagan

47

Availability of Grains & Legumes, , By Alan T. Hagan Alan T. Hagan

50

Moisture Content in Grains & Legumes, By Alan T. Hagan

52 Dairy

Products,

By Alan T. Hagan

55

Canned Fluid Milks and Cremes, Butter, Cheese, Eggs , By Alan T. Hagan

58

Sugar, Honey and Sweeteners, By Alan T. Hagan

63

Fats and Oils, By Alan T. Hagan

65 Cooking

Adjuncts, By Alan T. Hagan

69 Infant

Formula, By Alan T. Hagan

71

Growing and Using Sprouts , by Al Durtschi

73

Pros & Cons of Freeze-Dried, Dehydrated, MRE, etc.., by Skipper Clark

74

MREs, Meal Ready to Eat, By Alan T. Hagan

81 Storage

Containers, By Alan T. Hagan

93 Oxygen

Absorbers, By Alan T. Hagan

93

Moisture

Control, By Alan T. Hagan

99 Spoilage, By Alan T. Hagan

105 Storage Lives of Dehydrated Food, By Al Durtschi 4

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111 Water, by Paton Turner

124 Master Food List, by Chris Parrett

128 Master Seed List, by Chris Parrett

TEMPORAL PREPARATION

129 OK, But what do I prepare for?, by Capt. Dave

132 Surviving in the City, Edited by Chris Parrett

142 Money,

Edited by Chris Parrett

145 Defence,

Edited by Chris Parrett

147 Clothing, Edited by Chris Parrett

148 Emergency Heating & Cooking, by Greg Pope

150 Emergency Light, by Robert Roskind & Brandon Mansfield

158 Emergency

Shelter, by Larry Bethers

159 Master Preparedness List, by Chris Parrett

173 Space Cramp, Where do I Put it all?? by Kim Hicken

175 Emergency

Sanitation,
by Greg Pope.

176 Emergency Toilets & Garbage Disposal, by Alan T. Hagan

178 Emergency

Generators , By Steve Dunlop

184 Thoughts on Disaster Survival, post Katrina , By Anonymous

TERRORISM

193 Protecting Yourself From Terrorism , By Kenneth B. Moravec

197 Homeland Security Advisory System , By Kenneth B. Moravec

199 Preparing for a Pandemic , By Kenneth B. Moravec

200 Fact about Avian Flu , By Kenneth B. Moravec

204

Quarentine , By Kenneth B. Moravec

205 Quarentining for Epidemics , By Kenneth B. Moravec

207 Biological and Chemical Agent Dispersion , By Kenneth B. Moravec

211 Common Biological and Chemical Agents

213 Nuclear - Chemical Decontamination Kit , By Kenneth B. Moravec

215 Nuclear Disaster and Warfare , By Kenneth B. Moravec

219 What to do After a Nuclear Attack , By Kenneth B. Moravec

221 What to do Before a Nuclear Attack , By Kenneth B. Moravec

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BOOK OF GOMER PARABLE

These are the generations of Gomer, son of Homer, son of Omer. And in the days of Gomer, Noah, the Prophet, went unto the people saying, “Prepare ye for the flood which is to come, yea, build yourselves a boat, that ye may not perish.”

Now, Gomer was a member of the Church, and taught Sunday School and played, yea, even on the ward softball team. And Gomer’s wife said unto him, “Come, let us build unto ourselves a boat as the Prophet commandeth, that we may not perish in the flood.” But behold, Gomer saith unto his wife,

“Worry not, dear wife, for if the flood comes the government will provide boats for us.” And Gomer did not build a boat. And Gomer’s wife went unto Noah and she returned saying, “Behold, Honey, the Prophet saith unto us, “Build a boat, that we may preserve ourselves, for the government pays men not to grow trees, wherefore the government hath not the lumber to build for you a boat.” 6

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And Gomer answered saying, “Fear not, oh wife, for am I not the star pitcher on the ward softball team? Wherefore, the Church will provide for us a boat, that we will perish not.” And Gomer’s wife went again unto Noah, and she returned unto Gomer, saying, “Behold, mine husband, the Prophet saith that the Church hath not enough lumber to build a boat for everyone, wherefore, mine husband, build for us a boat that we might not perish in the flood.” And Gomer answered her saying, “Behold, if we build a boat, when the flood cometh, will not our neighbors overpower us and take from us our boat; wherefore, what doth it profit a man to build a boat?” And Gomer’s wife went again unto Noah and she returned, saying, “Behold, the Prophet saith, build unto yourselves a boat, and have faith, for if ye do the Lord’s bidding, He will preserve your boat for you.” But Gomer answered his wife, saying, “Behold, with this inflation, the price of wood has gone sky high, and if we wait awhile, perhaps the price will go down again. And then I will build for us a boat.” And Gomer’s wife went again unto Noah, and she returned saying, “Thus saith the Prophet, build for yourselves a boat RIGHT NOW, for the price of wood will not go down, but will continue to go up.

Wherefore, oh husband, build for ourselves a boat, that we may perish not.” But Gomer answered his wife, saying, “Behold, for 120 years Noah hath told us to build a boat, to preserve us from the flood, but hath the flood come? Yea, I say, nay. Wherefore, perhaps the flood will not come for another hundred and twenty years.

And Gomer’s wife went again unto Noah and returned saying, “The Prophet saith, he knows it has been 120 years, but nevertheless, the flood will come, wherefore, build unto yourselves a boat.” And Gomer answered her saying, “Wherewith shall we get the money to build ourselves a boat, for are we not now making monthly payments on our snazzy new four horsepower chariot? Wherefore, when our payments end, perhaps we shall build ourselves a boat.”

And Gomer’s wife went again unto Noah and returned saying, “Behold, the Prophet saith that we should cut down on our recreation, and our vacations, and even give each other lumber for Christmas, that we might thereby get enough lumber to build a boat.”

But Gomer saith unto her, “What a drag! Are we to cease enjoying life, just because we must build a boat?”

Wherefore, Gomer built not a boat. But behold, one afternoon Gomer heard thunder in the sky, and he feared exceedingly and he ran, yea, even to the lumber yard to buy lumber. But behold, the lumber store was crowded with great multitudes, all seeking to buy lumber, and there was not enough lumber to be found for the multitudes.

And on the same day were all the fountains of the deep opened, and the windows of heaven were broken up, and the floods came — and behold, Gomer had no boat. And as the water rose above Gomer’s waist, his wife saith unto him, “Behold, Honey, I told thee so!”

–

Author

Unknown

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GETTING SET FOR A POSSIBLE

MODERN DAY REPEAT OF HAUN’S MILL

We all know the tragic story of Haun’s mill.

Joseph Smith had counseled all of the Church members living around Far West to drop everything and come into Far West for safety. It wasn’t a commandment…it was simply a request and counsel. Almost all the members of the Church immediately followed the counsel of the prophet. However, brother Jacob Haun, upon hearing this counsel, came and argued with the Prophet about the counsel at least 3 times during one day. Brother Haun’s point was that he did not see the reason for it and he felt that he and his people could defend themselves if necessary.

According to John Lee who was present for the conversations, on 26 October 1838 The Prophet said,

“Move in, by all means, if you wish to save your lives.” Haun replied that if the settlers left their homes all of their property would be lost and the Gentiles would burn their houses and other buildings. Joseph replied, “You had better lose your property than your lives, but there is no danger of losing either if you will do as you are commanded.”

Again, brother Haun thought he and his neighbors could protect and defend themselves, and Smith fi nally gave them permission to remain, and is recorded as saying;

“they would consider him a tyrant if he forced them to leave and abandon their property and come to Far West.”

Years later, on 8 June 1867 John Lee reaffi rmed in his diary that;

“Jos. permitted Haun to gather the Brethren and defend their Mill but stated at the same time that they would be massacred & sure enough it was done.”1

Four years later after the incident Joseph himself recounted:

“Up to this day God had given me wisdom to save the people who took Council. None had ever been killed who abode by my Council. At Haun’s Mill the brethren went contrary to my Council; if they had not, their lives would have been spared.” 2

The lesson here for us to learn from is that brother Haun, the righteous local leader of a group of good saints…felt he knew better than to obey all of the counsel of the living prophet. After all, Joseph hadn’t made it an enforced commandment…he phrased it as counsel and advice. In fact, it is important to note that Joseph REFUSED to make it a COMMANDMENT and force the people to gather, even though he knew it would save their lives. Many of the good and righteous people who trusted in their own wisdom and their local leader and refused to give full heed to the words of the prophet, sadly, paid the terrible price four days later. That they were good people who were righteous and had great faith is not disputed as some of them performed miracles later even in the very day of their distress. But it was to help alleviate some of the suffering their disobedient actions had brought down upon them.

The problem was they thought it was a little more important to try and save their material positions in the world, than to obey the suggestions of a living prophet. This brings up another point of discussion.

LABORING UNDER A FALSE DOCTRINE

Does personal spiritual righteousness and gospel zeal guarantee the temporal protection of the Lord and excuse an individual from obeying counsel of the Prophets and Apostles?

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On the face of it the answer would seem obvious…absolutely not. We must obey all of the counsel of the Lord’s anointed…all of the time. We can’t pick and choose without facing the resulting consequences. But throughout history and even today many of the saints and their local leaders believe, work under and teach this false doctrine in an important aspect of their lives.

Let me rephrase this question in another way. Can a member or a leader be trying so hard in so many areas and be doing a tremendous amount of good while yet at the same time ignore counsel given again and again by prophets…

and then suffer terrible consequences because of his lack of obedience in something very small he personally did not see the benefi t of?

The answer is of course…yes. Let me use one more famous historical example of this very issue. The Martin and Willey handcart experience is again, like Haun’s mill, a story of a group of good, righteous individuals and their local leaders ignoring counsel from Prophets and Apostles and suffering the consequences. They specifi cally, and falsely, applied the idea that their personal righteousness would protect them in their disregard for following the counsel of the Apostles. In fact they actually used as an excuse their gospel enthusiasm, zeal, faith and obedience as some of the primary reasons in their arguments to disobey the advice of the brethren.3 After all, it wasn’t a commandment that was enforced…it was just counsel. Again, history proved them to be tragically wrong.

“The decision to send out the Willie and Martin companies so late in the season was extremely reckless and based upon false doctrine. That decision cost the lives of nearly one-fourth of the entire group; about 220 people died before the rescue party sent by President Young could reach them.” 4

Of course we have the story of those who survived the Willie and Martin experience who drew closer to the Lord.

But, according to Brigham Young, it wasn’t what the Lord wanted:

“In mid-November President Brigham Young angrily reproved those who had authorized the late start or who had not ordered the several parties back to Florence when they still had the opportunity, charging “ignorance,” “mismanagement,” and “misconduct.” Though terrible, the suffering could have been far worse. Had the rescue effort not been launched immediately—well before the storm struck—the handcart companies would probably have been totally destroyed.”5

SETTING UP A MODERN DAY REPEAT

Are too many of us as members and local leaders setting ourselves up for another Haun’s Mill and Willie and Martin handcart disaster…only on a tremendously much larger scale?

I can’t tell you how many times I have talked with people who are wonderful, faithful members of the Church, some even who are ward and stake leaders, who don’t have enough food storage to last more than a week or so.

Often this is because they have been well blessed in material possessions and income. In our discussions about how the counsel for food storage has been repeated by every prophet for over 60 years they commonly respond that with all of the other issues that they are dealing with, it just isn’t very high on the priority list. Temple work, family history, missionary work are all much more important than food storage. However, some explain that if the Prophet made it a commandment, like they did with the Word of Wisdom by including it on the temple recommend interview, instead of just counsel, then they would move it up on the priority list.

These people, and I am convinced they represent a very large portion of the membership of the Church, believe the very same false doctrines as did the members of the two ill fated groups mentioned above. First, they falsely believe that their personal righteousness will save them. After all, they are busy going to the temple, fulfi lling Church callings, sending missionaries out, etc. in other words…doing the works of the righteous. Surely, the Lord will be merciful to them and take care of them despite their lack of attention to this small item. They discount

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what president Benson taught on this point:

“Should the Lord decide at this time to cleanse the Church—and the need for that cleansing seems to be increasing—a famine in this land of one year’s duration could wipe out a large percentage of slothful members, including some ward and stake offi cers. Yet we cannot say we have not been warned.”6

Additionally, they commonly believe and have heard it actually taught over the pulpit by others that those terrible things that have been prophesied won’t happen to the righteous and so they need not prepare for them. Many prophets, including President Lee and President Kimball addressed this terribly false notion, but President Benson said it best in his “Rue The Day” statement:

“Too often we bask in our comfortable complacency and rationalize that the ravages of war, economic disaster, famine, and earthquake cannot happen here. Those who believe this are either not acquainted with the revelations of the Lord, or they do not believe them. Those who smugly think
these calamities will not happen, that they somehow will be set aside because of the righteousness
of the Saints, are deceived and will rue the day they harbored such a delusion. The Lord has warned and forewarned us against a day of great tribulation and given us counsel, through His servants, on how we can be prepared for these diffi cult times. Have we heeded His counsel?7

It is hard for me to understand why or how so many good and wonderful people can discount what the prophets have said, again, and again, and again, and again concerning what will suddenly happen to the world in the future.

President Benson said:

“The revelation to produce and store food may be as essential to our temporal welfare today as boarding the ark was to the people in the days of Noah.”8

It is important to note that the people who didn’t get on the ark, suffered and died by the very calamity that for 300 years had been prophesied would come upon them. People, including members of the Church, have always had a habit of believing that things won’t change drastically, or that terrible things could happen to them. It is a part of human nature.

However, the scriptures are very clear that these terrible cataclysmic events, some perhaps 20-30 years prior to the actual return of the Savior in power and great glory, will come suddenly upon the heart of the Church, and then be poured out upon the rest of the world.

“Behold, vengeance cometh speedily upon the inhabitants of the earth, a day of wrath, a day of burning, a day of desolation, of weeping, of mourning, and of lamentation; and as a whirlwind it shall come upon all the face of the earth, saith the Lord.

“And upon my house shall it begin, and from my house shall it go forth, saith the Lord;

“First among those among you, saith the Lord, who have professed to know my name and have not known me, and have blasphemed against me in the midst of my house, saith the Lord.” 9

It is noteworthy that President Hinckley quoted from this scripture in his famous Sunday morning talk given in General conference following the September 11, 2001 terrorist attack and subsequent beginning of the war in Iraq.

Additionally, this scripture was supposed to have been discussed in great detail recently throughout the Church as it was contained in the Priesthood/Relief Society manuals when we studied Joseph F. Smith. A few quotes from that lesson:

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“The many eruptions, earthquakes and tidal waves which have occurred…are signs which the Savior declared would foreshadow his second coming, although he said his advent should be as thief in the night…The wise and prudent will heed the warning and prepare themselves that they be not taken unawares.”

“I…testify, that [the Latter-Day Saints]…will be the fi rst to fall beneath the judgments of the Almighty, for his judgments will begin at his own house. ”10

Wilford Woodruff commented that he believed that the dreadful calamities described in the second half of the third Chapter of Isaiah is a direct description of some of the aftermath of this and other unpleasant prophetic fulfi llments specifi cally upon the Church members because of their participation in the fashions of Babylon which showed where their hearts really were:

“There are some prophecies pertaining to these latter days that are unpleasant to contemplate.

President Young has been calling upon the daughters of Zion day after day, now, for years, to lay aside these Babylonish fashions. I have been reading the third chapter of Isaiah, and I have been hoping, all the days of my ministry, that the sayings contained in that chapter would never apply to the daughters of Zion in our day; but I believe they will, and inasmuch as they will not listen to President Young and to the prophets, apostles and elders of Israel with regard to throwing off these nonsensical things, I hope they will hasten the lengthening out of their skirts and drag them in the streets; that they will increase their round tires like the moon, increase their hoops, and their headbands, increase their Grecian bends at once and carry it out until they get through with it, so that we can turn to the Lord as a people. Some of the daughters of Zion do not seem willing to forsake the fashions of Babylon. I to such would say hasten it, and let the woe that is threatened on this account come, that we may get through with it, then we can go on and build up the Zion of God on the earth.”11

Imagine what he would say if he saw the fashions of today that include the nose rings, the leg ornaments, the tinkling ornaments about the feet that were not present during his day, but are now very prevalent in ours, even among many of our members?

BUT WHAT ABOUT A YEARS SUPPLY OF BASIC FOOD STORAGE?

I believe that every prophet over the last 60 years has talked about having the Church members get a bare minimum of at least a one year’s supply of basic food items. Though it is not addressed directly in every conference, it is published in a tremendous amount of Church literature, pamphlets, Church handbook of instructions, monthly messages for home teachers and visiting teachers, instruction manuals, etc.

Again, after 9/11, in the following October General Conference, President Hinckley talked about food storage.

“We cannot provide against every contingency. But we can provide against many contingencies.

Let the present situation remind us that this we should do. As we have been continuously counseled for more than 60 years, let us have some food set aside that would sustain us for a time in case of need. But let us not panic nor go to extremes. Let us be prudent in every respect.”12

Three months later, the First Presidency then took the unprecedented step of issuing a special letter (January 20, 2002) clarifying his remarks so that there would be no misunderstanding, asking that food storage preparation, specifi cally concerning having minimally a one year supply for every member in the world where ever possible,

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be taught in every branch, ward, district and stake in the Church. In it, for the fi rst time, it outlined the minimum of basic food items to be included in such storage. Unfortunately, it is estimated that 25% of the membership in North America, still have never even heard of the letter because it was not taught to them by their local leaders.

Quoting from the letter (underlining is mine):

“Priesthood and Relief Society leaders should teach the importance of home storage and securing a fi nancial reserve. These principles may be taught in ward councils or on a fi fth Sunday in priesthood and Relief Society meetings.

“Church members can begin their home storage by storing the basic foods that would be required to keep them alive if they did not have anything else to eat. Depending on where members live, those basics might include water, wheat or other grains, legumes, salt, honey or sugar, powdered milk, and cooking oil. … When members have stored enough of these essentials to meet the needs of their family for one year, they may decide to add other items that they are accustomed to using day to day.

“Some members do not have the money or space for such storage, and some are prohibited by law from storing a year’s supply of food. These members should store as much as their circumstances allow. Families who do not have the resources to acquire a year’s supply can begin their storage by obtaining supplies to last for a few months. Members should be prudent and not panic or go to extremes in this effort. Through careful planning, most Church members can, over time, establish both a fi nancial reserve and a year’s supply of essentials.”13

Following this, the Church made a major change at the Bishops storehouses, creating monthly survival food storage boxes for one person at tremendously low prices. A person could purchase 12 of these boxes and have a years supply of food storage…allowing the step by step completion of President Hinckley’s counsel by almost any member.

The preparedness message was also echoed by other Church leaders as well. In a Jan 31, 2002 letter by President Packer, acting President of the Quorum of the Twelve, to General Authorities, Area Authority Seventies, Stake, Mission and District Presidents part of the emphasis for 2002 stake conference training was “please instruct members of the importance of reducing debt, living within their means, and storing food and other essentials that enable them to remain self-reliant in times of need.”

A year later to reemphasize the importance of obtaining a years supply of food storage, it was the main topic for the visiting teaching message for January 2003, “If ye are prepared ye shall not fear.” And so we get to the heart of the matter:

ARE TOO MANY MEMBERS, INCLUDING LOCAL AND STAKE LEADERS, IGNORING THE

COUNSEL TO TEACH AND ENCOURAGE THAT EVERY MEMBER SHOULD HAVE AT LEAST A 1

YEAR SUPPLY OF BASICS?

Is there a chance that because of their lack of attention in this one small area…that they and their trusting members might one day in the future suffer terrible consequences such as watching their families and friends slowly starve to death? President Kimball said:

“How often do Church members arise early in the morning to do the will of the Lord?…

How often do we say, “Yes, I will obey the commandment to store food and to help others, but just now I have neither the time nor the money to spare; I will obey later”? Oh, foolish people! While we procrastinate, the harvest will be over and we will not be saved. Now is the time to follow Abraham’s example; now is the time to repent; now is the time for prompt obedience to 12

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God’s will.”14

It is important to note that many of the prophets, including President Kimball in the preceding quote, call it THE

COMMANDMENT to store food.

As one reads the scriptures, the talks, the manuals and all that has been said upon the subject, it isn’t a matter of IF the famine comes, it is a matter of only WHEN the famine comes. President Benson stated:

“Not only should we have strong spiritual homes, but we should have strong temporal homes. We should avoid bondage by getting out of debt as soon as we can, pay as we go, and live within our incomes. There is wisdom in having on hand a year’s supply of food, clothing, fuel (if possible), and in being prepared to defend our families and our possessions and to take care of ourselves. I believe a man should prepare for the worst while working for the best.

Some people prepare and don’t work, while others work but don’t prepare. Both are needed if we would be of maximum service to our God, our family, and our country.”

“We must do more to get our people prepared for the diffi cult days we face in the future.

Our major concern should be their spiritual preparation so they will respond with faith and not fear. “If ye are prepared, ye shall not fear” (D&C 38:21). Our next concern should be for their temporal preparation. When the economies of nations fail, when famine and other disasters prevent people from buying food in stores, the Saints must be prepared to handle these emergencies. This is a matter of concern for area, region, and stake councils.”15

What do we do after we have a basic year’s supply of food for ourselves and our family? Simply, we have been counseled to think about going beyond just the basics of food and extend the principle to clothing, fuel, seeds, tools, shelters (tents) and other items necessary to sustain ourselves and our families for a year.

“A man should not only be prepared to protect himself physically, but he should also have on hand suffi cient supplies to sustain himself and his family in an emergency. For many years the leaders of the Mormon Church have recommended, with instructions, that every family have on hand at least a year’s supply of basic food, clothing, fuel (where possible), and provisions for shelter. This has been most helpful to families suffering temporary reverses. It can and will be useful in many circumstances in the days ahead. We also need to get out of fi nancial bondage, to be debt-free.”16

Some believe falsely that when things get bad…the Church has stored enough for all of the members. The Church leadership has been very clear on this issue:

“Our bishop’s storehouses are not intended to stock enough commodities to care for all the members of the Church. Storehouses are only established to care for the poor and the needy.

For this reason, members of the Church have been instructed to personally store a year’s supply of food, clothing, and, where possible, fuel. By following this counsel, most members will be prepared and able to care for themselves and their family members, and be able to share with others as may be needed.” 17

Finally, in summary:

“You do not need to go into debt to obtain a year’s supply. Plan to build up your food supply just as you would a savings account. Save a little for storage each paycheck. Can or bottle fruit and vegetables from your gardens and orchards. Learn how to preserve food through drying and possibly freezing. Make your storage a part of your budget. Store seeds and have suffi cient tools on hand to

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13

do the job. If you are saving and planning for a second car or a television set or some item which merely adds to your comfort or pleasure, you may need to change your priorities. We urge you to do this prayerfully and do it now. I speak with a feeling of great urgency.”18

“When we really get into hard times,” said President J. Reuben Clark, Jr., “where food is scarce or there is none at all, and so with clothing and shelter, money may be no good for there may be nothing to buy, and you cannot eat money, you cannot get enough of it together to burn to keep warm, and you cannot wear it.”19

“For more than a hundred years, Church leaders have taught the members to store grain and other essentials that would sustain life in times of drought or famine. The current guidelines for home storage are intended to apply internationally. They include having a supply of food, clothing, and, where possible, the fuel necessary to sustain life for one year. Church guidance states, “We have never laid down an exact formula for what anybody should store. Perhaps if we think not in terms of a year’s supply of what we ordinarily would use, and think more in terms of what it would take to keep us alive in case we didn’t have anything else to eat, that last would be very easy to put in storage for a year”.”20

President Joseph Fielding Smith said:

“The distress and perplexity, bloodshed and terror, selfi sh ambition of despotic rulers, such as the world has never before seen, all indicate that the great and dreadful day of the Lord is very near, even at our doors. We have been warned by the prophets from the beginning of time. They have declared, by revelation from the Lord, that in this present day, confusion, bloodshed, misery, plague, famine, earthquake, and other calamities, would cover the face of the earth. The Lord told his disciples of these dreadful scenes and said men’s hearts would fail them because of these things coming upon the earth… .”21

“President Wilford Woodruff and the Prophet Joseph Smith declare that it was their duty and should be the duty of every righteous man to raise the warning voice and proclaim the fact that these calamities are at our doors, and I have been condemned because I have done that. I heard one good man say, “There are too many good things to think about without talking about these troubles, these plagues, or worrying about the coming of the Lord.” Here is what the Lord says in Section 45 of the Doctrine and Covenants, verses 39 to 43.

“And it shall come to pass that he that feareth me shall be looking forth for the great day of the Lord to come, even for the signs of the coming of the Son of Man.

“And they shall see signs and wonders, for they shall be shown forth in the heavens above, and in the earth beneath.

“And they shall behold blood, and fi re, and vapors of smoke.”

“Now, when the Lord says that, don’t you think I am justifi ed in raising my voice and do you think I am doing wrong when I am…watching the signs of the times and these calamities and troubles that are coming? Am I doing wrong? And yet one good brother said that. Too many things to do.

We haven’t time to worry about the coming of Christ. I hope he is here. Now, here is something from President Brigham Young.

“Do you think there is calamity abroad now among the people?…All we have yet heard and all we have experienced is scarcely a preface to the sermon that is going to be preached. When the testimony of the Elders ceases to be given, and the Lord says to them, ‘come home; I will now preach My own sermons to the nations of the earth,’ all you now know can scarcely be called a preface to the 14

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sermon that will be preached with fi re and sword, tempests, earthquakes, hail, rain, thunders, and lightnings and fearful destruction. What matters the destruction of a few railway cars? You will hear of magnifi cent cities, now idolized by the people, sinking in the earth, entombing the inhabitants.

The sea will heave itself beyond its bounds, engulfi ng mighty cities. Famine will spread over the nations, and nation will rise up against nation, kingdom against kingdom, and states against states, in our own country and in foreign lands; and they will destroy each other, caring not for the blood and lives of their neighbors, of their families, or for their own lives. They will be like the Jaredites who preceded the Nephites upon this continent, and will destroy each other to the last man, through the anger that the devil will place in their hearts, because they have rejected the words of life and are given over to Satan to do whatever he listeth to do with them. You may think that the little you hear of now is grievous; yet the faithful of God’s people will see days that will cause them to close their eyes because of the sorrow that will come upon the wicked nations. The hearts of the faithful will be fi lled with pain and anguish for them.”

“Why is the Lord angry? Why are all these things coming upon the world? President Young said in this article that I read and the Lord says in the revelations I have read to you, it is because they have turned away from the Gospel of Jesus Christ, because they have rebelled against God, and because they have refused to hear the testimony of those who have been sent to preach the Gospel to them. That is why. They have rejected the message. The nations are full of iniquity. ”

“Now, there is our danger. We must not forsake God. If we are not on His side, you may be sure He is not going to be on our side. He will leave us to ourselves. Now, these calamities are here.

They are upon us. The whole world is in commotion. I have had to leave unsaid about two-thirds of what I have prepared to say, but next week, which will be the concluding talk, I am going to turn to these Scriptures and show you what the old prophets have said in regard to our day. I have told you now what the Lord said and what the prophets of our own day have said. I have shown you the fulfi llment of the prediction by President Wilford Woodruff, that the angels are sent forth to reap the earth. They are on that mission. This I have presented to you tonight, and we will get the other things next time.” 22

“If ye are prepared ye shall not fear.” 23

(Footnotes)

1 Regional Studies, Missouri, Benson—Haun’s Mill, p.107

2Ehat & Cook, Words, Manuscript History of the Church: 29 August 1842 (Monday Morning), p.127–129

3 See B. H. Roberts, Comprehensive History of the Church, Vol.4, Ch.98, p.91

4Encyclopedia of Mormonism, Vol.2, HANDCART COMPANIES

5Ibid

6Teachings of Ezra Taft Benson, p.265

7Teachings of Ezra Taft Benson, p.706

8 (CR October 1980, Ensign 10 [November 1980]: 33.) Teachings of Ezra Taft Benson, p.266

9 D&C 112:24-26

10 President Joseph F. Smith quotes from Lesson 44 Preparing For The Second Coming of Christ, page 393

11The Discourses of Wilford Woodruff, p.226 - p.227

12 Oct 6, 2002 Sunday morning Session, President Hinckley

13Jan 20, 2002 First Presidency Letter

14The Teachings of Spencer W. Kimball, p.174

15 Teachings of Ezra Taft Benson, p.264

16 President Benson, God, Family, Country, p. 331.)

17Teachings of Ezra Taft Benson, p.263-264, 267

18 President Benson, CR October 1980, Ensign 10 [November 1980]: 33.) 19Teachings of Ezra Taft Benson, p.268

20Encyclopedia of Mormonism, Vol.2, EMERGENCY PREPAREDNESS

21Joseph Fielding Smith Jr., Doctrines of Salvation, Vol.3, p.19

22 Joseph Fielding Smith, The Signs of the Times, p.124-137

23D&C

38:30

Copyright

2005,

Roger

K.

Young

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15

PREPAREDNESS

TEST

1. Has your family rehearsed fi re escape routes from your home?

YES - NO

2. Does your family know what to do before, during, and after an earthquake or YES - NO
other emergency situation?

3. Do you have heavy objects hanging over beds that can fall during an earthquake? YES - NO

4. Do you have access to an operational fl ashlight in every occupied bedroom?

(use of candles is not recommended unless you are sure there is no leaking gas) YES - NO

5. Do you keep shoes near your bed to protect your feet against broken glass?

YES - NO

6. If a water line was ruptured during an earthquake, do you know how to shut off the main
water
line
to
your
house?

YES

-

NO

7. Can this water valve be turned off by hand without the use of a tool?

Do you have a tool if one is needed?

YES - NO

8. Do you know where the main gas shut-off valve to your house is located?

YES - NO

9. If you smell gas, do you know how and would you be able to shut off this valve?

YES - NO

10. Gas valves usually cannot be turned off by hand. Is there a tool near your valve?

YES - NO

11. Would you be able to safely restart your furnace when gas is safely available?

YES - NO

12. Do you have working smoke alarms in the proper places to warn you of fi re?

YES - NO

13. In case of a minor fi re, do you have a fi re extinguisher that you know how to use? YES - NO

14. Do you have duplicate keys and copies of important insurance and other papers stored
outside
your
home?

YES

-

No

15. Do you have a functional emergency radio to receive emergency information?

YES - NO

16. If your family had to evacuate your home, have you identifi ed a meeting place?

YES - NO

IF AN EMERGENCY LASTED FOR THREE DAYS ( 72 HOURS) BEFORE HELP WAS AVAILABLE

TO YOU AND YOUR FAMILY………………………………..

17. Would you have suffi

cient
food?

YES

-

NO

18. Would you have the means to cook food without gas and electricity?

YES - NO

19. Would you have suffi
cient water for drinking, cooking, and sanitary needs?

YES - NO

20. Do you have access to a 72 hour evacuation kit?

YES - NO

21. Would you be able to carry or transport these kits?

YES - NO

22. Have you established an out-of-state contact?

YES - NO

23. Do you have a fi rst aid kit in your home and in each car?

YES - NO

24. Do you have work gloves and some tools for minor rescue and clean up?

YES - NO

25. Do you have emergency cash on hand? (During emergencies banks and ATMs are closed) YES

-

NO

26. Without electricity and gas do you have a way to heat at least part of your house? YES - NO

27. If you need medications, do you have a month’s supply on hand?

YES - NO

28. Do you have a plan for toilet facilities if there is an extended water shortage?

YES - NO

29. Do you have a supply of food, clothing, and fuel where appropriate: For

6
months?

For
a
year?

YES

-

NO

These are all questions that need answers if you are to be safe in an emergency.

If you answered ‘No’ to any of them, its now time to work on getting those items done.

Copyright 2001 One Heart, Inc. - All Rights Reserved

16

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

DELUXE “96”

HOUR KIT

In emergency preparedness, a 72 hour kit is widely considered the fi rst step in becoming prepared. Sitting in a closet or some other area close to the front door, it can be grabbed in a moment’s notice, should you have to depart your home with little or no warning. Two days ago, only a block from my house, a neighbor’s home caught fi re at 3 AM. After getting everyone out, the fi re hastily spread and quickly destroyed this family’s home.

Everything inside it was totally destroyed. What did they have left? Only the pajamas on their backs. They lost literally everything. They didn’t even have shoes on their feet. They wish they’d had a good 96 hour kit. Fortunately, the whole community is pulling together for them. But not everyone is this lucky. Sometimes, whole communities are aff ected at the same time. This same tiny farming village back in 1978 had to be immediately evacuated for several days because of derailed and leaking butane cars. Before that, everyone here thought this was a place where disasters ‘never happened.’ Seventy-two hour kits would have been really handy then as well. It’s not necessary that you live in a tornado or hurricane alley to need a 96 hour kit. Every family needs one for the unexpected.

A deluxe “96” hour kit should contain all the essential things your family would need to take you through 4
days of being on your own. There’s a reason behind the length of time the kit’s contents should last. It generally takes the disaster relief agencies at least 3-4 days to move in and set up before off ering assistance. Generally speaking, you’re on your own during this time. Depending on how bad the situation is, it could even be longer.

Whether you start with our kit or put one together yourself from scratch, it’s important for your family’s welfare to have one. In any type of disaster things will be bad. Not having the necessities to sustain your life and the lives of your family members could turn an otherwise manageable problem into a personal cataclysm you could never recover from. Prepare now for life’s surprises.

First Aid

Preventative Aid

 Personal First Aid Kit

 Foot
powder

 Family First Aid Kit

 Body powder, medicated

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17

Light, Heat, Fire making

Cooking Equipment

 Pack
lantern

 Frying pan, folding

 Spare lantern mantles

 Cook set, nesting

 Flash light

 Can opener, P-38

 Spare bulb, batteries

 Eating utensil set

 Candle lantern

 Book matches, water proof

 Spare plumbers candles

 Pack stove

 Glow sticks

 Windscreen

 Match safe & matches

 Fuel bottles

 Magnesium block

 Condiments

 Magnifying glass

 Salt & Pepper

 Lighter

 Sugar

 Spare fl ints

 Flour

 Honey

Navigation

 Milk, dry, instant

 Map case

 Maps

Personal Hygiene & Sanitation

 Map measure

 Toilet trowel

 Pedometer

 Toilet tissue, biodegradable

 Compass

 Feminine hygiene items

 Altimeter

 Shampoo

 Global positioning system (GPS)

 Comb and brush

 Eye drops

Tools and Repair Kits

 Tooth brush & tooth paste

 Leatherman.Gerber tool

 Shaving gear

 Sven saw

 Deodorant

 Hatchet/Boys axe w/sheath

 Soap & soap dish

 8 inch mill fi le

 Bath towel

 Spare parts: pack, stove, lantern

 Tent/ Pack patch kit: ripstop tape

Personal Items

 Copper wire, spool

 Camera, lenses, fl ash and fi lm

 Binoculars

Fishing Equipment

 Swiss Pocket knife

 Pack rod case

 Sharpening stones and oil

 Pack rod, spin -fl y combination

 Wallet

 Ultra lite spinning reel

 Extra house and car keys

 Ultra lite fl y reel

 Copy of important papers such as titles

 15 lb test Spiderwire monofi lament
etc.

 7DTF fl y line

 Handkerchief

 Fly line leaders, various lb test

 Watch

 Tackle boxes, small double sided (2)

 Sun & prescription glasses

 Hooks, size 8, 10, 12

 Pencil and note pad

 Fly assortment

 Scriptures

 Sinkers, split shot

 Chigger powder

 Spinners

 Mosquito repellent

 Spoons

 Lip balm

 Small plugs, poppers, bugs

 Sun block

 Fanny Pack.

 Body powder, medicated

 Corn starch

 Hand lotion

18

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Emergency Gear

Clean Up

 Signal fl ares, night

 Scouring pads, soap fi lled

 Signal smoke, day

 Sanitary tablets & dunking bag

 Signal die, water

 Dish towel

 Signal mirror

 Strobe light

Pack and Pack Frame

 Whistle

 Pack

 Space blanket

 Frame

 Hand warmers

 Clevis pins

 Stuff bags

Clothing Maintenance and Repair

 Compression straps

 Sewing Kit

 Plastic garbage bags

 Spare shoelaces

 Twist ties



Food

Biodegradable
detergent





Woolite

Personal daily rations



 Energy bars, tablets

Small scrub brush



 Trail snacks

Clothes
pins

Shelter

Cash

 Tent





Tent
fl y

$100 in small bills



 Tent poles

$10 in Quarters



 Tent pegs

Credit

Cards



 Ground cloth

Debit

Card



 Ultra light weight tarp

A few blank Checks

 Visk clamps

 Nylon line, 50 ft. 2 ea

Communication

Clothing

 Pocket radio, battery/solar power

Hiking boots

 Cell phone … or

 Trail sneakers

 Two way radio: CB, GMRS, FRS

 Socks

 Spare NiCad batteries

 Underclothing

 Solar battery charger

 Thermal underwear

 Shirts, short sleeve

Bedding

 Shirts, long sleeve

 Foam pad, closed cell

 Shorts, hiking

 Sleeping bag

 Trousers, long

 Air pillow

 Belt and buckle

Water

 Sweater

 Poly canteens, 1 quart

 Vest

 Sierra cup

 Jacket

 Water purifi cation tablets

 Parka

 Water purifi er & extra fi lters

 Poncho

 Water bag, nylon

 Gloves, leather

 Water bag liners, plastic

 Mittens, wool

 Solar still

 Scarf

 Rubber surgical tubing

 Balaclava

 Bandanna, large

 Hat

 Moleskins

 Swimsuit

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

19

Food Storage

“…and he will have his eyes fi xed on the signs of the times,
and that day will not overtake him unawares.” - JD 7:189.

We do seem to be undergoing a quickening of the times and that may be an important indication for each of us to evaluate our personal and family storage needs again.

As members of the Church we have been counseled for many many years to prepare and keep on hand at least a one-year supply of food. In the early days of our church the Saints were admonished to have a 7 year food supply. Then, for many years there was a time when a two-year supply was recommended, (and it undoubtedly would be a good idea for each of us to still keep a two-year supply if at all possible as this will allow us to share with others). But in the meantime it is imperative that we heed the current counsel to obtain and maintain at least a one-year minimum emergency food supply.

According to fi gures gathered by one of the food storage manufacturing fi rms, less than 6% of the members of the Church have an adequate emergency program. Where do you fi t into this fi gure?

Let’s enjoy life as much as we can - but let’s also be prepared. As we have recently seen, an unexpected disaster or loss of income can strike every s-o-o quickly.

“When the emergency is upon us,
the time of preparation has passed.”

20

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Our food supply is fragile

Grocery stores don’t stock weeks of food anymore. Most keep only 72 hours of food on the shelves. They re-stock based on just-in-time delivery of food supplies. If the trucks stop rolling in your part of the country during a crisis, the store shelves will be emptied almost immediately. In fact, expect a shortage of mainstay items like milk and bread to occur similar to what happens before an approaching hurricane hits. Those who are aware of the problem but who haven’t already made preparations will engage in a last-minute rush to buy a few extra supplies.

Transportation is the key to food

Without transportation, farmers can’t get their crops to the wholesalers or food processing facilities. Food is heavy, generally speaking, and it requires trucks and trains to move it around — a literal ARMY of trucks and trains, weaving their way from city to city, optimized and prioritized by computers. If the computers freeze, the whole transportation infrastructure will shut down.

Transportation also depends heavily on fuel, which means the oil-producing countries in the Middle East have to be able to produce the oil that gets refi ned into diesel fuel here in America. So, in other words, your food supply depends on Saudi Arabia being alive and well. Do you trust the people in charge in Saudi Arabia, Iraq, Iran, and Kuwait with your life? If you don’t make preparations now, you’re trusting them by default.

Cities depend entirely on rural land

Did you know cities would be ghost towns without the supporting imports of food from the country? We should all thank the farmers a little more, because they literally keep us all alive. Cities are like concrete islands. You might think a city is self-sustaining until you really think about it, but underneath it all, that city is a ghost town without the people in the country supporting it.

You may already know that city people and country people have very diff erent views on politics and life in general. Country people tend to be more religious and more conservative. City people tend to be more liberal. So there’s more than a little animosity between country people and city people. When a crisis hits, and the country people fi nd they are without electricity and fuel, they will still survive, for the most part, because they’re used to surviving. But do you think they will really put “saving city people” high on their list of priorities? I don’t think so. Any food that’s harvested from the fi elds will be kept and stored by the farmers themselves. They will NOT be shipping this stuff to the cities unless they have excess goods and can fi nd a transportation method that still works (and has fuel). Unfortunately, if some emergency powers acts are signed into place by the President, the Federal Emergency Management Association will have the legal power to actually confi scate and redistribute food. This makes it all the more likely that farmers will harvest it and HIDE IT in order to keep it. And that means even less food making it to the cities. Bottom line? Cities where food can’t be delivered will eventually be gutted, looted, evacuated and likely burned to the ground.

You need to start stocking food

You can do a lot if you start early. Unfortunately, “early” might have been yesterday. Now we’re way past early, and you need a reasonable plan to get food supplies that will store well and don’t cost too much.

You’ve probably already realized that buying up extra cans of soup at the grocery store is a really stupid way to spend your preparedness money. You need a better plan. Every $10 you spend at the store might feed a person for a few days. You need more leverage, where you can spend $10 and feed a person for a few weeks.

Buy extra, use FIFO

Go ahead and buy more food than normal when you’re out shopping, and set it aside. Use the “fi rst in, fi rst out” rule to eat your older supplies fi rst. Keep rotating your supplies so you never abandon food “way in the back.” Buy ingredients, not prepared foods

Ingredients such as salt, honey, oatmeal and wheat will last a lot longer than prepared foods like TV dinners, cereals, and food mixes.

Naturally, as you purchase food ingredients, you’ll want to practice actually using them! And remember the basics. For example, if you purchase a bag of wheat, how exactly do you plan to make fl our out of it? I’ve personally seen plans in a survival book that described throwing some wheat in a coff ee can and pounding it into fl our with a blunt stick. You can make a few cups of fl our after ten of fi fteen minutes of noisemaking.

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21

BARE-MINIMUM LDS Church Food storage requirements for

1 adult male for 1 year Appx. 2,300 calories per day. (only 695lbs total) This will keep you fed, but leave you hungry. TOTAL FOOD PER DAY = 24.65 Ounces Grains (400lbs)

Unless your family already eats 100% whole wheat homemade bread, white fl our should be used in the transition process to whole wheat. Adding rye fl our (10%) helps make wheat bread a more complete protein. Dent corn is used to make tortillas.

Beans & Legumes (90lbs) {minimum reduced to only 60lbs in 2002}

Black beans cook quickly, make a good salad complement with a vinaigrette dressing over them. Soybeans can be used to make soy milk and tofu, a protein food you should be prepared to make. Fa-miliarize yourself with sprouting techniques. Learn how to make wheat grass juice - the best vitamin supplement you can use.

Milk-Dair products (75lbs) {minimum reduced to only 16lbs in 2002}

Milk powder can be used to make cottage cheese, cream cheese and hard cheeses. Ideally your milk should be fortifi ed with Vitamins A & D. When reconstituting aerate to improve fl avor (special mixing pitchers can accomplish this). Whole eggs are the best all-purpose egg product. Powdered sour cream has a limited shelf life unless frozen.

Meats / Meat substitute (20lbs) {minimum reduced to only 0lbs in 2002}

Use meat in soups, stews and beans for fl avor. Freeze dried is the best option for real meat. Textured Vegetable protein is the main alternative to freeze dried meats.

Fats / Oils (20lbs)

This group can boost the calories one is getting from food storage products, and supply essential fatty acids.

Sugars (60lbs)

Store your honey in 5 gallon pails. Candy and other sweets can help with appetite fatigue.

Fruits / Vegetables (90lbs) {minimum reduced to only zero lbs in 2002}

Some fruits and vegetables are best dehydrated, others freeze dried (strawberries & blueberries).

Fruits are a nice addition to hot cereal, muffi ns, pancakes and breads.

Auxiliary foods (weight varies)

Vanilla extract improves the fl avor of powdered milk. The production of tofu requires a precipitator such as nigari, epsom salt, calcium chloride or calcium sulfi de (good calcium source). Learn how to make and use wheat gluten (liquid smoke adds good fl avor). Chocolate syrup and powdered drink mixes help with appetite fatigue. Vitamins and protein powders will boost the nutrition levels of foods that may have suffered losses during processing.

Note:

For an average adult Female - multiply the weight by 0.75

For children ages 1-3 multiply by 0.3, 4-6 multiply by 0.5, 7-9 multiply by 0.75

For adults engaged in manual labor multiply by 1.25-1.50

22

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Do you REALLY have a year’s supply?

Just how big is a Year’s Supply of food? As explained on the previous page, our Church is suggesting the following minimums for each adult:

400 lbs.

Grains

(17.5oz

/
day)

60 lbs.

Beans

(2.6oz

/
day)

10 quarts

Cooking oil

(0.87oz / day)

60 lbs.

Honey

(2.63oz

/
day)

8 lbs.

Salt

(0.35oz

/
day)

16 lbs

Powdered milk

(0.70oz / day)

14 gallons of drinking water (for 2 weeks)

So, just how much is this?

Two 5 gallon buckets will hold about 75lbs of wheat, rice or other grains.

This means you need 11 buckets of grain for each person in your family.

If you store all your grains in #10 cans…

Wheat, Rice, Corn, etc..

You would need 64 cans or 10.5 cases per person.

Pasta

You would need 32 cans or 5.25 cases per person.

Rolled oats

These are lighter but bulkier, so they require more storage containers and space.

You would need 124 cans or 21 cases person.

Beans

A 25 lb bag of beans will about fi t in a single 5 gallon bucket, with a little space over, so 2 buckets would hold a one person supply, or 12 -13 # 10 cans or about 2 cases.

Daily Food

Dividing 400lbs by 365days, equals out to 1.09589lbs, or just over 1 lb of grain, per person, per day. That is approximately 2 cups of unground grain to cover your breakfast lunch and dinner.

Dividing 60lbs by 365, this works out to 0.16 lbs of beans per day, or 2.6 oz—approximately 3/4 cup.

The other foods listed would also need to be used in limited amounts.

This is not much food, folks. Get the basics, then immediately begin to add more kinds of grain, soup mix, canned and/or dehydrated vegetables and fruit, etc to add variety and provide more than the minimal survival diet.

As an example, the minimum recommended amount of grain, when ground and prepared will yield about 6
small biscuits or a plateful of pancakes. Its enough to keep you alive, but a far cry from being satisfi ed and not hungry.

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

23

Basic Food Storage List

GRAINS = 400 lbs per adult

JUICES/BEVERAGES = 25 lbs

_____ Barley

_____ Apple juice

_____ Cereal

_____ Apricot nectar

_____ Corn (meal or Dent)

_____ Baby strained juices

_____ Cous Cous

_____ Cocoa drink mix(4lb/can)

_____ Flour (4lb/can)

_____ Cranberry juice

_____ Millet

_____ Dried juice mix(6lb/can)

_____ Multi grain soup mix(5lb/can)

_____ Grapefruit juice

_____ Oats, rolled quick(3lb/can)

_____ Grape juice

_____ Oats, rolled regular(3lb/can)

_____ Kool-aid

_____ Popcorn

_____ Lemonaid

_____ Rye

_____ Orange juice

_____ Sprouting Seeds

_____ Pineapple juice

_____ Wheat(6lb/can)

_____ Plum juice

_____ White Rice(6lb/can)

_____ Prune juice

_____ Punch crystals

Pastas

_____ Soft drink mixes

_____ Macaroni(3lb/can)

_____ Soft drinks

_____ Noodles

_____ Tomato juice

_____ Spaghetti(4lb/can)

_____ V-8 juice

MILK / DAIRY = 75 lbs per adult

FATS / OILS = 20 lbs per adult

_____ Brick cheese

_____ Butter

_____ Canned Milk

_____ Cooking oil

_____ Canned sour cream

_____ Lard

_____ Cheese spreads

_____ Margarine

_____ Condensed milk

_____ Mayonnaise

_____ Dried cheese

_____ Olive Oil (extra virgin)

_____ Dried eggs

_____ Peanut butter

_____ Infant formula

_____ Powdered butter

_____ Non-dairy creamer

_____ Powdered margarine

_____ Non-fat dry milk(4lb/can)

_____ Powdered shortening

_____ Powdered cheese

_____ Salad dressing

_____ Powdered sour cream

_____ Shortening

BOLD ITALIC items are generally available from the LDS cannery 24

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

CANNED or DRIED MEATS

AUXILIARY FOODS

(20 lbs per adult)

_____ Baking powder

_____ Bacon

_____ Baking soda

_____ Beef

_____ Cake mixes

_____ Beef jerky

_____ Calcium supplement

_____ Chicken

_____ Casserole mixes

_____ Clams

_____ Chow mein noodles

_____ Corned beef

_____ Cookies

_____ Crabmeat

_____ Cookie mixes

_____ Deviled meats

_____ Cornstarch

_____ Fish

_____ Crackers

_____ Ham

_____ Cream of tartar

_____ Hamburger

_____ Hot roll mixes

_____ Lamb

_____ Hydrated lime (for tortillas)

_____ Lunch meats

_____ Instant breakfast

_____ Mutton

_____ Instant yeast

_____ Pepperoni

_____ Iron supplement

_____ Pork

_____ Marshmallows

_____ Tuna

_____ MREs

_____ Salmon

_____ Muffi
n mixes

_____ Sandwich spreads

_____ Non perishable pet foods

_____ Sardines

_____ Pancake mixes

_____ Sausage

_____ Pastry mixes

_____ Shrimp

_____ Pectin

_____ Spam

_____ Pie crust mixes

_____ Treet

_____ Pie fi llings

_____ Turkey

_____ Pizza mixes

_____ TVP- Textured vegi Protein

_____ Plain gelatin

_____ Veal

_____ Rennin tablets

_____ Venison jerky

_____ Salt

_____ Vienna sausage

_____ Sourdough starter

_____ Survival bars

_____ Tofu Solidifi er

_____ Vitamins and minerals

_____ Whipped topping mixes

BOLD ITALIC items are available from the LDS cannery

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

25

FRUITS and VEGETABLES

Vegetables

90 lbs Dried, 370qts canned, 370Lbs

_____ Artichoke hearts
fresh

_____ Asparagus

Fruits

_____ Beans

_____ Apples (2lb/can)

_____ Beets

_____ Applesauce

_____ Broccoli

_____ Apricots

_____ Brussels sprouts

_____ Peaches

_____ Carrots (3lb/can)

_____ Berries

_____ Caulifl ower

_____ Cherries

_____ Celery

_____ Coconut

_____ Corn-sweet

_____ Currants

_____ Green beans

_____ Figs

_____ Hominy

_____ Fruit cocktail

_____ Mushrooms

_____ Grapefruit

_____ Okra

_____ Grapes

_____ Onions (2lb/can)

_____ Mandarin oranges

_____ Parsnips

_____ Nectarines

_____ Peas

_____ Olives

_____ Peppers

_____ Pears

_____ Pickles

_____ Peaches

_____ Potatoes, fl akes (1.5lb/can)

_____ Pineapples

_____ Potatoes, pearls (3lb/can)

_____ Plums

_____ Pumpkins

_____ Prunes

_____ Rhubarb

_____ Raisins

_____ Rutabagas

_____ Tomatoes

_____ Salsify

_____ Sauerkraut

BEANS & LEGUMES

_____ Soups

(90 lbs per adult)

_____ Spinach

_____ Beans, pink(5lb/can)

_____ Squash

_____ Beans, pinto(5lb/can)

_____ Sweet potatoes (yams)

_____ Beans, white(5lb/can)

_____ Tomatos

_____ Lentils

_____ Tomato powder

_____ Nuts

_____ Turnips

_____ Peas

_____ Water chestnuts

_____ Sprouting beans and seeds

_____ Soybeans

BOLD ITALIC items are available from the LDS cannery 26

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

SPICES / CONDIMENTS

_____ Oregano

_____ Almond extract

_____ Paprika

_____ Allspice

_____ Pepper

_____ Baking chocolate

_____ Poultry Seasoning

_____ Basil

_____ protein supplement

_____ BBQ sauce

_____ Sage

_____ Bouillon cubes / granules

_____ Salad dressings

Beef, chicken, onion, vegetable fl avors

_____ Salt (5 lbs per adult)

_____ Cayenne pepper

_____ Sauce mixes

_____ Celery salt

_____ Seasoned salt

_____ Chili powder

_____ Spaghetti sauce

_____ Chives

_____ Soy sauce

_____ Chocolate chips

_____ Steak sauce

_____ Chocolate syrup

_____ Tarragon

_____ Cinnamon

_____ Thyme

_____ Cloves

_____ Cocoa

_____ Turmeric

_____ Coriander

_____ Vanilla extract

_____ Cumin

_____ Vinegar

_____ Curry

_____ Worcestershire sauce

_____ Dill weed

_____ Garlic salt

SUGARS = 60 lbs per adult

_____ Ginger

_____ Corn syrup

_____ Gravy mixes

_____ Hard candy

_____ Herbs

_____ Honey

_____ Ketchup

_____ Jello

_____ Lemon extract

_____ Jelly or jam

_____ Lemon / lime juice

_____ Maple syrup

_____ Liquid smoke

_____ Molasses

_____ Majoram

_____ Pudding, chocolate (5lb/can)

_____ Maple extract

_____ Pudding, vanilla (5lb/can)

_____ Nutmeg

_____ Sugar (6lb/can)

_____ Onion fl akes

_____ Onion salt

_____ Orange peel

BOLD ITALIC items are available from the LDS cannery

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

27

Monthly Food Storage Purchasing Calendar

Compiled by Andrea Chapman

If you are just starting out, this calendar can be used any year.

Just start with the current month’s items.

We have tried to keep the costs down to between $40 and $50 per week. This might seem rather costly, but if you want to build a good food storage in only one year, it will cost you more each week than if you spread out acquiring it over several years. Be certain to buy only items your family will use, and rotate and use the items in your storage throughout the year. Milk is an expensive item and prices keep soaring, so you might need to invest in a bit higher food storage bill to buy it right now.

* The items in the fi rst few months are basic essentials and are the most important to purchase and store.

It is vital to get WATER - STORAGE . If you don’t have water, you will not be able to use many of the foods you have that are dehydrated or require water to cook. Many times in natural disasters, the electricity goes down and you will not be able to access your water. Sometimes the water is contaminated from fl ooding and cross-contamination from sewage. You will need water, at very least, you will need 3 days worth.

___________________________________________________________________

January

Week #1

1 case canned fruit

2

#10
cans
instant
potatoes

Week #2

3

#10
cans
dry
milk

Week #3

3

#10
cans
dry
milk

Week #4

9
pounds
yeast

Week #5

Anything you have missed from above

___________________________________________________________________

February

Week #1

Water Storage Containers-buy either 55 gallon drums, 5 gallon water containers (available at all emergency preparedness stores and some super markets) and spigot, or start to save water in pop bottles and plastic juice containers. Also purchase 100 lbs. hard white wheat and three plastic storage buckets with tight fi tting lids. Check out the local mills in your area for best prices.

Week #2

25 lbs of sugar or 20 lbs of honey

5
lbs
salt per person
bucket
opener

Week #3

4

#10
cans shortening or 4 - 48 oz bottles oil

2

#10
cans
of
dry instant milk

Week #4

2
case
canned beans (like refried pinto, black, kidney, white, pink etc.) or 25
lbs
dry beans (preferable) and bucket to store them in.

50
lbs
dried
corn or popcorn

(about $10.00 from a mill or food storage company) and a bucket to store it in.

(Can be ground into cornmeal as well as for popcorn.)

( All grains and beans can be put into #10 cans at the LDS cannery.) (If not, the buckets work well.)

March

( please note that many of these items are repeats because we want to be SURE you have enough of the essentials!) 28

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Week #1

Enough
water containers for 14 gallons per person in the family.

(This was mentioned last month-but we want to be sure you have this) ( Water is your most important item!)

If you didn’t get enough containers last month, you can get them this month.

White

Rice, at least 15 pounds per person in the family and if possible buckets to store it.

( Brown Rice goes rancid faster.)

Week #2

2 jars mayonnaise

1
gallon
oil

2
tubs
shortening

Week #3

25 pounds sugar

1-

25
pound
bag
of legumes (pinto, lentils, white, pink etc.)

Week #4

Salt 5 more lbs

2
bottles
of bleach

1 #10 can or 1 box of dry milk.

Week #5

Check your list for the last 8 weeks and purchase any items you fell short on.

These items are essential ones and you will need to be sure you have enough.

___________________________________________________________________

April

Week #1

100 pounds wheat

10
lbs. brown sugar

Week #2

2 #10 size cans dried fruit or 1 case canned fruit

1
pound yeast

Week #3

1 case tuna or salmon

2

#10
cans milk

3
lbs
sprouting seeds

1 80 oz can Rumsford baking powder

Week #4

2 large jars peanut butter or

1

#10
can
peanut butter powder (last longer)

2
cans dried whole egg (keep in a cool dry place)

___________________________________________________________________

May

Week #1

2 to 3 bottles of multi-vitamins

2

#10
cans
of
rolled oats

(if #10 cans are not available in your area, buy the largest packages available) (in your local store, and also purchase a small bucket to store it in.) Week #2

100 lbs. of wheat

3
buckets

Week #3

#10 can margarine powder - or shortening if marg. powder is unavailable 2

#10
cans
rolled oats

(or equivalent, and a storage bucket)

Week #4

4 #10 cans instant potatoes

1
bottle black pepper

June

Week #1

2 cans dry milk, 2 boxes of Rennet

(used for making cottage cheese and other dairy products from dry milk.)

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

29

1
bottle
lemon juice,

1
bottle
vinegar. (also used in making dairy products from dry milk Week #2

100 lbs wheat

25
lbs.

white fl our

Week #3

Baking soda (try to buy in bulk in places like Sam’s Club or Cosco) Buy about 10 lbs.

25
lbs.

or
legumes (choose those you are willing to eat.

Remember you can sprout legumes and almost quadruple the nutritional value of them.

Buy one large box Knox or other gelatin to be used in place of eggs in baking.

Week #4

Tomato products (try to buy them by the case in normal size cans. Spaghetti sauce, tomato sauce, and whole and chopped tomatoes. Buy a combination of fl avored and not fl avored tomatoes.

Buy paste if you can get a good deal on it. It is less expensive to add water to paste to make sauce than it is just to buy sauce sometimes. Buy three cases if possible.) Week #5

Be on the look out for garden seeds that are NON- Hybrid.

That way you can use the seeds from the plants you grow to grow a garden the next season.

A good price for them is about $18-20 per can with about 10 varieties per can.

___________________________________________________________________

July

Week #1

200# wheat

(buckets to store it in if needed)

[keep
fi lling pop bottles, Gallon syrup containers, etc. with water - basically no cost to this) Week #2

20 lbs. Peanut butter

[keep
fi lling those water containers]

Week #3

4 #10 cans shortening

2

#

10
cans
dry milk

[keep
fi lling water containers - make this a habit - when you empty something worthy of water storage, wash it and fi ll it right away]

Week #4

6 #10 cans dry milk

[more water!]

___________________________________________________________________

August

Week #1

25# rice

25#
sugar

1

#

10
can
instant potatoes

5
lbs.

salt

Week #2

1 case tuna or salmon or other meat

2

#

10
cans
dry milk

Week #3

2 #10 cans dry milk

2
cans
shortening

1

#10
can
instant potatoes

Week #4

Note* In late August and early September, many stores have sales on canned fruits and vegetables.

Ask your local store when these sales will be, and switch the weeks of this calendar as needed.

2
cases
fruit

5
lbs.

salt

Week #5

2 cases canned fruit

1
case
misc.

vegetables (green beans, peas, carrots, etc.)

___________________________________________________________________

30

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

September

Week # 1September 5 - 12 cases canned fruit

1
case
misc.

vegetables

Week # 2

2 cases canned fruit

2
cans
shortening

Week #3

2 cases fruit

1
case
vegetables

Week #4

2 cans shortening

25#
rice

buckets to store rice if it did not come in #10 cans

___________________________________________________________________

October

Week #1

100 lbs. wheat and 3 buckets

Week #2

1 case tuna or other meat

Week #3

25 lbs. Sugar

2
large
cans fruit juice powder

Week #4

3 #10 cans dry milk

Week #5

9 #10 cans potato fl akes

___________________________________________________________________

November

Week #1

4 large jars peanut butter

Week #2

1 case canned fruit

15
pounds
rice

Week #3

7 #10 cans shortening

Week #4

50 pounds rice and buckets to store

___________________________________________________________________

December

Week #1

100
lbs.

wheat and 3 buckets

Week #2

1 large can fruit juice powder

3
large
jars
peanut butter

Week #3

3 #10 cans dry milk

Week #4

50 pounds of rice, oats, or barley
buckets
to
store

Copyright 2001 One Heart, Inc. - All Rights Reserved

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

31

The Seven Major Mistakes in Food Storage

By Vickie Tate

A month or two ago I met a cute little gal who was talk-
creative things with your grains and beans. Without
ing to me about her newly begun food storage. “You
them you are severely limited. One of the best sug-
know,” she began, “I’ve dreaded doing my food storage
gestions I can give you is
for years, its seems so blah, but the way national events
buy a good food storage
are going my husband and I decided we couldn’t put it off
cookbook. Go through it and see what your family
would really eat. Notice the ingredients as you do it.

anymore. And, do you know, it really hasn’t been hard.

This will help you more than anything else to know

We just bought 20 bags of wheat, my husband found a
what items to store.

place to get 60 pound cans of honey, and now all we have
to do is get a couple of cases of powdered milk. Could
you tell me where to get the milk?” After I suggested

2.)

several distributors, I asked, “Do you know how to cook

EXTENDED STAPLES -
with your wheat?” “Oh,” she laughed, “if we ever need it

Few people get beyond storing the four basic items,
but it is extremely important that you do so.

I’ll learn how. My kids only like white bread and I don’t

Never put
have a wheat grinder.” She had just made every major
all your eggs in one basket. Store dehydrated and/
mistake in storing food (other than not storing anything
or freeze-dried foods as well as home canned and
store bought canned goods. Make sure you add cook-
at all.) But she’s not alone. Through 14 years of helping
ing oil, shortening, baking powder, soda, yeast and
people prepare, I found most people’s storage starts out
powdered eggs. You can’t cook even the most basic
looking just like hers. So what’s wrong with this storage
recipes without these items. Because of limited space
plan? There are seven serious problems that may occur

I won’t list all the items that should be included in a
trying to live on these basics:

well-balanced storage program. They are all included
in the The New Cookin With Home Storage cookbook,
as well as information on how much to store, and where

1.) VARIETY -
to purchase it.

Most people don’t have enough variety in their stor-
age. 95% of the people I’ve worked with only stored the

4 basic items we mentioned earlier: wheat, milk, honey,

3.) VITAMINS -
and salt. Statistics show most of us won’t survive on such a diet for several reasons. a.)

Vitamins are important, especially if you have

Many people are allergic
children, since children do not store body reserves of
to wheat and may not be aware of it until they are eating
nutrients as adults do.

it meal after meal. b.)

A good quality multi-vitamin and

Wheat is too harsh for young
vitamin C are the most vital. Others may be added as
children. They can tolerate it in small amounts but not
your budget permits.

as their main staple. c.) We get tired of eating the same
foods over and over and many times prefer not to eat than
to sample that particular food again. This is called appetite 4.) QUICK AND EASY AND PSYCHOLOGICAL
fatigue. Young children and older people are particularly susceptible to it. Store

FOODS -
less wheat than is generally sug-

Quick and easy foods help you through times when
gest and put the difference into a variety of other grains,
you are psychologically or physically unable to pre-
particularly ones your family likes to eat. Also store a
pare your basic storage items.

variety of beans. This will add variety of color, texture

No cook foods such
and fl avor.

as freeze-dried are wonderful since they require

Variety is the key to a successful storage
little preparation. MRE’s (Meals Ready to Eat), such
program. It is essential that you store fl avorings such as as many preparedness outlets carry, canned goods,
tomato, bouilion, cheese, and onion.

etc. are also very good. Psychological Foods are the
goodies - Jello, pudding, candy, etc. - you should add

Also, include a good supply of the spices you like to cook to your storage.

with. These fl avorings and spices allow you to do many

These may sound frivolous, but through the years

32

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

I’ve talked with many people who have lived entirely
while there’s still time to make corrections.” This makes
on their storage for extended periods of time. Nearly
a lot more sense.

all of them say these were the most helpful items in
their storage to normalize their situations and make it

If you’re one who needs to make some adjustments, that’s
more bearable. These are especially important if you
okay. Look at these suggestions and add the things you’re
have children.

missing. It’s easy to take a basic storage and add the essen-
tials to make it liveable, but it needs to be done. As I did
the research for my cookbook I wanted to include recipes

5.) BALANCE -
that gave help to families no matter what they had stored.

Time and time again I’ve seen families buy all of their

As I put the material together it was fascinating to discover
wheat, then buy all of another item, and so on. Don’t
what the pioneers ate is the type of things we store. But if
do that. It’s important to keep well-balanced as you
you have stored only the 4 basics, there’s very, very little
build your storage. Buy several items, rather than a
you can do with it. By adding even just a few things it
large quantity of one item. If something happens and
greatly increases your options, and the prospect of your
you have to live on your present storage, you’’ll fare
family surviving on it. As I studied how the pioneers lived
much better having a one-month supply of a variety of
and ate, my whole feeling for food changed. I realized our
items than a year’s supply of two to three items.

storage is what most of the world has always lived on. If
it’s put together the right way we’ll be returning to good
basic living with a few goodies thrown in.

6.) CONTAINERS -

Always store your bulk foods in food storage con-
tainers. I have seen literally tons and tons of food
thrown away because they were left in sacks, where
they became highly susceptible to moisture, insects and
rodents. If you are using plastic buckets make sure they
are lined with a food grade plastic liner available from
companies that carry packaging supplies. Never use
trash can liners as these are treated with pesticides.

Don’t stack them too high. In an earthquake they may
topple, the lids pop open, or they may crack. A better
container is the #10 tin can which most preparedness
companies use when they package their foods.

7.) USE YOUR STORAGE -

In all the years I’ve worked with preparedness one of
the biggest problems I’ve seen is people storing food
and not knowing what to do with it. It’s vital that you
and your family become familiar with the things you
are storing. You need to know how to prepare these
foods. This is not something you want to learn under
stress. Your family needs to be used to eating these
foods. A stressful period is not a good time to totally
change your diet. Get a food storage cookbook and
learn to use these foods!

It’s easy to solve these food storage problems once
you know what they are. The lady I talked about at
the fi rst of the article left realizing what she had stored
was a good beginning, but not enough. As she said,

“It’s better to fi nd out the mistakes I’ve made now

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

33

COMMON STORAGE FOODS

Herein is covered a range of foods suited for incorpo-
ration into home storage programs.

Times of crisis produce stress - possibly physical, but

As you review them there are several considerations
always mental. If you are suddenly forced to eat a diet
you should keep in mind when deciding on what foods
both alien and monotonous, it is going to add that much
you want to include.

more stress on top of what you are already dealing with.

If your planning includes the elderly, young children, and/

The fi rst is variety in the diet. This is of great impor-or infants there is a signifi cant risk they will quit eating or
tance but many do not give it adequate thought. Some
refuse to eat suffi cient amounts of the right foods leaving
simply buy however much wheat, corn, rice, or beans
them unable to survive. This is not a trivial problem and
they think is necessary to meet their needs and leave
should be given serious consideration. When it’s wheat,
it at that. Others rely on prepackaged decisions made
day in and day out, wheat’s going to start becoming un-
for them by their storage food retailer who put together
popular fast. Far better to have a variety of foods on hand
a “year’s supply of food” to buy all at once. Either
to forestall appetite fatigue and, more importantly, to use
decision could possibly be a mistake.

those storable foods in your everyday diet so that you’ll
be accustomed to eating them. In his book, Making the

There are many food storage plans one may use as

Best of Basics, James Stevens mentions a post-WWII a guide. Some are based on the so-called “Mormon
study by Dr. Norman Wright, of the British Food Minis-

Four” of wheat, milk, honey and salt, with as many
try, which found the people of England and Europe were
additional foods as the planner found desirable. This
more likely to reject unfamiliar or distasteful foods during
plan was developed in the 1930’s and we’ve learned a
times of stress than under normal conditions. Consider
great deal about workable food storage in the decades
the positive aspects of adding variety and comfort foods
hence. Among which are the food allergies that an un-
to your storage program.

fortunate number of people in our society develop.

A last thought that I want to give for ALL foods you

One of the more common food allergens is wheat. Even
might put into your program. Unless you are already
more unfortunate is the fact that many who have such
familiar with and eating a particular type and brand of
an allergy are unaware of it. They won’t become aware
food do not put large quantities of it into your pantry
until they try to live with whole grain wheat as a large
until you – preferably everyone who will be depending
part of their diet and their latent allergy reveals itself.

on that food – have eaten some of it fi rst. It’s not always

Another thing we have learned is that many adults
as easy to pick up a new food as it may fi rst appear. Dif-
suffer from an intolerance to the milk sugar lactose,
ferences between brands of foods alone can sometimes
especially those of certain ethnic backgrounds. For
be enough to disappoint you when consumed. You’d hate
these reasons and more you should always make it a
to discover that you cannot abide a particular food item
practice to store what you eat AND TO eat what you
after you’ve brought home a case of Brand X. Seriously
store, so that ugly surprises such as these do not arise
relying on any food that you are not already familiar with
after it’s too late to easily avoid them.

is making a fools bet.

A second reason to think about storing a wide variety

Copyright © 2003.

of foods is appetite fatigue. There are those who think

Alan T. Hagan. All rights reserved.

providing variety in the diet is relatively unimportant
and that if and when the time comes they’ll eat what
they’ve got and that will be that. For healthy, well
adjusted adults under ordinary circumstances or for
those who have the vital survival mindset this might
be possible without too much diffi culty. However, the
reason for having a home food storage program in the
fi rst place is for when circumstances aren’t ordinary.

34

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

GRAINS AND LEGUMES

ABOUT GLUTEN:

As you read through the grain descriptions below you
white, highly processed pearl barley with much of its
will come across frequent mention of “gluten”. Gluten
bran and germ milled off along with its hull. It is the
is a combination of proteins found in some grains which
least nutritious form of barley. The second offering is
enables the dough made from them to rise by trapping
called pot or hulled barley and it has been subjected
the gases produced by yeast fermentation or chemical
to the same milling process as pearled, but with fewer
reaction of baking powder or soda. The amount of these
trips through the polisher. Because of this, it retains
proteins varies depending on the species of grain and
more of the nutritious germ and bran, but does not keep
varieties within a species. Some grains such as rice have
as well as the more refi ned product without special
virtually no gluten at all and will not produce a raised
packaging. Unless you are prepared to try to get the
loaf by itself while others like hard winter wheat have a
hulls off I don’t recommend buying unhulled barley.

great deal and make excellent raised bread. As a general

Although it can be milled into fl our, barley’s low gluten
rule yeast raised breads need a fair amount of gluten to
content will not make a good loaf of raised bread. It can
attain good dough volumes while non-yeast raised breads
be combined with other fl ours that do have suffi cient
may need little or none at all. Whether gluten content is
gluten to make leavened bread or used in fl at breads.

of importance to you will depend upon the end uses you

Barley fl our and fl akes have a light nutty fl avor that
intend for your grain.

is enhanced by toasting. Whole barley is commonly
used to add thickness to soups and stews.

Some of the common and relatively uncommon types of
grains are listed below.

Recently, a hull-less form has become available on
the market through a few suppliers. This is whole

AMARANTH:

grain barley with all of its bran and germ intact and

Amaranth is not a true cereal grain at all, but is a rela-
should have the most nutrients of any form of this
tive of the pigweeds and the ornamental fl owers we call
grain available. I don’t know yet how suitable it is for

“cockscomb”. It’s grown not only for its seed, but for its
long term storage.

leaves that can be cooked and eaten as greens. The seed is
high in protein, particularly the amino acid lysine which is

BUCKWHEAT:

limited in the true cereal grains. It can be milled as-is, or

Buckwheat is another of those seeds commonly con-
toasted to provide more fl avor. The fl our lacks gluten, so
sidered to be a grain, but which is not a true cereal.

is not suited for raised breads by itself, but can be made

It is, in fact, a close relative to the docks and sorrels.

into any of a number of fl at breads. Some varieties can be

The “grain” itself is a dark, three cornered seed re-
popped like popcorn, boiled and eaten as a cereal, used
sembling a tiny beechnut. It has a hard, fi brous hull
in soups, granolas, and the like. Toasted or untoasted, it
requiring a special buckwheat huller to remove. Here
blends well with other grain fl ours.

in the U.S., buckwheat is most often used in pancakes,
biscuits and muffi ns. In Eastern Europe and Russia it

NOTE: Like some other edible seeds, raw amaranth con-is known in its toasted form as kasha. In the Far East,
tains biological factors that can inhibit proper absorption
it’s often made into soba or noodles. It’s also a good
of some nutrients. For this reason amaranth seeds or fl our
bee plant, producing a dark, strongly fl avored honey.

should always be cooked before consumption, whether

The fl our is light or dark depending on how much of
for human food or animal feed.

the hull has been removed before grinding. Dark fl our
is much more strongly fl avored than lighter fl our, but

BARLEY:

because of the high fi ber and tannin content of its hull,

Barley is thought by some to be the fi rst grain intentionally
which can interfere with nutrient absorption, it is not
cultivated by man. It has short, stubby kernels with a hull
necessarily more nutritious. Buckwheat is one of those
that is diffi cult to remove. Excluding barley intended for
foods with no middle ground in peoples opinions —
malting or animal feed, this grain is generally consumed
they either love it or they hate it. Like amaranth, it’s
directly by humans in two forms. Most common is the
high in lysine, an amino acid commonly lacking in the

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

35

true cereal grains.

not be used for any great quantity. All other manual and
electric mills that I am aware of will mill popcorn without

CORN (maize):

problem.

Corn is the largest grain crop in the U.S., but is mostly
consumed indirectly as animal feed or even industrial

Once you’ve decided on your preferred corn type you
feedstock rather than directly as food. As one of the
may also be able to choose your preferred color. There

Three Sisters (maize, squash and beans) corn was the
are yellow, white, blue, red, and multicolored varieties.

staple grain of nearly all of the indigenous peoples of

The yellow and whites are the most common by far with
the American continents before the advent of European
the blues, reds, and parti-colored varieties mostly being
colonization. This American grain has an amazing va-
relegated to curiosities, though the blue and red corns
riety of forms. Major classes are the fl int, dent, fl our,
have been gaining in popularity these last few years.

and popcorns. To a certain extent, they’re all inter-

These would be worth investigating if you can fi nd a good
changeable for milling into meal (sometimes known
source. It should be kept in mind that white corn does
as polenta meal) or fl our (very fi nely ground corn, not
not have the carotene content (converts into vitamin A)

cornstarch). The varieties intended to be eaten as sweet
of yellow corn. As vitamin A is one of the major limiting
corn (fresh green corn) are high in sugar content so
nutrients in long term food storage, any possible source
do not dry or store well relative to the other corns but
of it should be utilized. For this reason I suggest storing
instead are usually preserved as a vegetable. There
yellow rather than white corn. Additionally, much of the
are a number of lesser corn varieties with specialized
niacin content of corn is chemically bound up in a form
uses that do not lend themselves to direct food use, but
not available for human nutrition unless it has been treated
these are seldom found in the open market.

with an alkali. This is really of importance only if most of
your sustained daily calorie intake will come from corn,

As a general rule of thumb, the fl int varieties make
but grits, hominy (posolé) or corn masa (for tortillas and
better meal as they have a grittier texture than most
tamales) are traditional uses of this grain and can go a
other corns. If meal, hominy and hominy grits (com-
long way toward increasing the number of recipes you
monly called just “grits”) are what you are interested
can make with corn. Give them a try, they’re quite good.

in then use the fl int type if you can fi nd a source. If
you intend to make corn masa for tortillas and tama-

Any grain as widely grown as corn is naturally going to
les, then the fl our corns are what you want, but these
be processed into many products. Here are a few suited
are fairly uncommon on the commercial market so
for use in home storage programs.

the dent corns are next best. Yellow dent seems to
be the most commonly available and will work for

Corn Meal (polenta meal): This is simply dry corn
almost any purpose except popping.

ground into a meal. Corn meal intended for polenta may
be found in either a coarse or a fi ne grind. In the U.S.

Popcorn is for snacks or used as a cold cereal after
corn meal for making corn bread and most other uses is
popping or can be ground into quite acceptable meal. In
typically ground to a fairly fi ne meal. Very fi nely milled
my experience I have found it diffi cult to hull popcorn
corn is often used for breading foods to be fried and is
with alkali treatment for making hominy (posolé, nix-
known as corn fl our to distinguish it from coarser meals.

tamal) though your mileage may vary. Popcorn is one

This sometimes causes confusion because corn starch (see
form of a whole grain available to nearly everyone in
below)is also known as corn fl our in Great Britain - a very
the U.S. It is so common a snack food, particularly at
different product and not really interchangeable.

movie theaters, fairs, and ball games, that the smallest
of towns will often have at least one business selling it

The germ of the corn kernel contains about twice the oil
cleaned, dried, and ready to pop in twenty-fi ve or fi fty
content of wheat and is highly susceptible to rancidity
pound bags. Popcorn is harder than other varieties of
once the kernel is broken in the milling process. Because
corn so if your mill is not of the heavy duty sort you
of this most commercially available corn meal will have
may want to consider cracking the kernels into coarse
had the germ and hull removed to extend shelf-life then
pieces fi rst then grinding into fi ner textured meal. The
nutritionally enriched to make up for some of the vitamins

Family Grain Mill states that it should not be used to
and minerals lost with the grain germ. This is desirable
mill popcorn at all and the Back To Basics mill should
for the miller and the grocer, but for the diner it comes

36

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

at a cost of fl avor and some of the nutrition of the whole
nixtamal. Dry posole’ can be found in Latin American
grain. Some grocers may offer a whole grain corn meal
groceries or ordered from the Internet in nearly any
that keeps the grain germ and bran which gives a superior
color that corn offers. There’s a world of things that can
fl avored product and retains the full nutrition of the grain
be done with hominy other than simply heating it up
but makes for a more perishable commodity. If you go
and serving with butter and salt. A few minutes spent
this route be sure of your product’s freshness then store
searching the Internet will produce dozens of recipes
it in your refrigerator or freezer.

using hominy as a major ingredient. It’s an excellent
ingredient in hearty soups and stews.

The grocer’s corn meal is mostly milled from yellow or
white corn, but some suppliers are now offering blue or

Hominy Grits: Usually just called “grits” this coarsely
even red corn meals. The fl avor of the degerminated yel-
ground meal can be either simple whole corn ground
low and white meals are largely indistinguishable from
coarse or corn that has been hulled in a process using
each other, but blue and red corns are interestingly differ-
a form of lye to make hominy then dried and coarsely
ent. Might be worth investigating if you can fi nd them.

ground. Grits produced from lye peeled corn typically
cook faster, have a longer shelf life, and presents a

Storage life of degerminated corn meal is about one year
different, possibly superior, nutritional profi le than
in average conditions in store packaging and a good deal
the whole grain product. Grits produced from whole
longer if you repackage it for long term storage. Whole
corn take much longer to cook, have a short shelf life
grain meal is good for about four weeks on the shelf,

if not refrigerated or put up in special packaging, a
months in the refrigerator, and several years in the freezer
superior fl avor to the lye peeled product, and retains
or if carefully put up in oxygen free packaging. If you
the nutrition of the whole grain. Very coarsely ground
have a grain mill I recommend storing your corn meal
grits is also known as samp.

in the form of whole corn and milling it as needed. This
is what we do, milling a few weeks worth of meal at a

Hominy grits in the U.S. must be enriched like many
time then keeping it in the freezer until needed. The fresh
other refi ned grain products and are now typically
whole grain meal has a much fuller corn fl avor than the
industrially produced. They are usually what you will
degerminated meal from the grocery store.

fi nd at your local grocers. Whole grain grits are pri-
marily the product of grist mills making stone ground

Hominy (posolé’): This is corn with the hull, and possibly products and are often found in living history demon-the germ, removed. Hominy cooks faster than unhulled
strations, heritage fairs, pioneer day celebrations, and
whole corn, is easier to digest, and in some circumstances
so on. Both yellow and white corns are commonly
the alkali peeled varieties can present a superior nutri-
milled for grits and which one you should buy prob-
tional profi le to whole corn. There are two methods of
ably depends on what you ate growing up. If you’re
producing hominy: Mechanical dehulling in a wet milling
indifferent as to the color of your grits then I suggest
process or by treating with one of a number of various
buying yellow corn grits as the beta carotene content
alkalis such as industrial lye (sodium hydroxide), wood
of yellow corn can be converted by our bodies into
ash lye (mostly potassium hydroxides) or by using some

Vitamin A whereas white corn has none.

form of lime (calcium hydroxide).

Masa Harina: In Spanish “masa” means “dough” and

Dry lye peeled hominy is now seldom found for sale, but

“harina” means “fl our” which is a straight forward
canned white or yellow hominy is still common across the
description of what masa harina is: A lime peeled

Southern U.S. and many other areas as well as in Latin
corn that has been dried and milled into meal to be

American groceries. Generally speaking hominy pro-
made into tortilla dough. It’s fl avor is distinctively
duced using lime is known by its Spanish name – posole’

different from either corn meal or hominy grits and

– but this will not always be clear on labels. I have seen
is used in making tortillas, tamales, and many other
can labels of lime peeled hominy simply called hominy.

Southwestern, Mexican, Central and South American

Whether this is important to you depends on the particular
dishes. Can often be found in mainstream grocery
fl avor you are trying to achieve in the dish you are prepar-
stores and grocers catering to a Latin American trade.

ing. Freshly hulled corn using the lime process that is to

Will store on the shelf for about a year and even longer
be ground to make masa (dough) for corn tortillas is called
if refrigerated or put up in good storage packaging.

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

37

If you have a mind to try making your own tortillas
moved. They are not often found in this form, but can
you will save yourself much time and effort by using
sometimes be had from natural food stores and some
a tortilla press. These can be found in some groceries
storage food dealers. Oats are not the easiest thing to
catering to a Latin American clientèle or ordered over
obtain a consistent grind from so producing your own oat
the Internet.

fl our takes a bit of experience. If you have a roller mill
or attachment you can produce your own oatmeal using

Corn Starch: A common starch used as a thickener.

whole oat groats.

Made by a roller milling process removing the hull
and germ leaving behind a nearly pure starch. Storage

Steel cut oats: Also known as Irish, pinhead or porridge
life is indefi nite if kept dry. In the United Kingdom
oats. They are oat groats cut into chunks with steel blades.

and some other areas it is known as corn fl our which

They’re not rolled and look like coarse bits of grain. Steel
occasionally causes confusion with very fi nely milled
cut oats can be found in many supermarkets and natural
corn also known as corn fl our here in the States. The
food stores. They take longer to cook than rolled oats, but
two products are largely not interchangeable.

retain more texture. They need oxygen free packaging to
be kept at their best for long term storage.

MILLET:

Millet is an important staple grain in North China and

Rolled oats: These are also commonly called old fash-

India, but is little known in the U.S, where we mostly
ioned, thick cut or porridge oats. To produce them, oat
use it as bird feed. The grain kernels are very small,
groats are steamed and then rolled to fl atten. They can
round, and usually ivory colored or yellow, though
generally be found wherever oats are sold. They take
some varieties are darker. A lack of gluten and a rather
slightly longer to cook than do the quick cooking oats,
bland fl avor may account for the anonymity of this
but they retain more fl avor, texture and nutrition. This is
cereal. Millet has a more alkaline pH (and a higher
what most people will call to mind when they think of
iron content) than other grains which makes it very
oatmeal.

easy to digest. A major advantage of millet is that it
swells a great deal when cooked and supplies more

Quick cooking rolled oats: These are just steamed oat
servings per pound than any other grain. When cooked
groats rolled thinner than the old fashioned kind above
like rice millet makes an excellent breakfast cereal. It
so that they will cook faster. They can usually be found
has little gluten of its own, but mixes well with other
right next to the thicker rolled oats.

fl ours. Adding whole millet kernels to the dough can
add a pleasant crunch to your home made breads.

Instant rolled oats: These are the “just add hot water”

or microwave type of oat cereals and are not particularly

OATS:

suited for a storage program. They do, however, have uses

Though the Scots and the Irish have made a cuisine
in “bug out” and 72 hour food kits for short term crises.

of oats, it is mostly thought of in the U.S. as a bland
breakfast food. Seldom found as a whole grain, it’s

Whole oats: This is with the hulls still on. They are sold usually sold processed in one form or another. Much
in feed & seed stores and sometimes straight from the
like barley, the oat is a diffi cult grain to separate from
farmer who grew them. Unless you have some means of
its hull. Besides its longtime role as a breakfast food,
getting the hulls off, I don’t recommend buying oats in
oats make an excellent thickener of soups and stews
this form. If you do buy from a seed supplier, make certain
and a fi ller in meat loafs and casseroles. Probably
that they have not been treated with any chemicals that
the second most common use for oats in America is
are toxic to humans.

in cookies and granolas. A little creative thought can
really increase their culinary range.

QUINOA:

Quinoa is yet another of the grains that is not a true cereal.

Listed below are the forms of oats found in the U.S.

It’s botanical name is Chenopodium quinoa (pronounced

Rolled and cut oats retain both their bran and their

“keen-wah”), and is a relative of the common weed Lamb-
germ.

squarter. The individual kernels are about 1.5-2 mm in size
and are shaped rather like small fl attened spheres. When

Oat groats: These are whole oats with the hulls re-
quinoa is cooked, the germ of the grain coils into a small

38

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

“tail” that lends a pleasant crunch when eaten. Some forms

Converted rice: Converted rice starts as whole rice
of this grain have a bitter tasting water soluble component
still in the hull which undergoes a process of soaking
that should be removed by a thorough washing unless this
and steaming until it is partially cooked. It is then dried,
was already done by the processor as most of the quinoa
hulled and polished to remove the bran and germ. The
sold in the U.S. apparently has. There are several variet-
steaming process drives some of the vitamins and min-
ies of quinoa that have color ranging from near white to
erals from the outer layers into the white inner layers.

a dark brown. The larger white varieties are considered

This makes it more nutritious than polished white rice,
superior and are the most common.

but also makes it more expensive. Its storage life is the
same as regular white rice.

RICE:

Rice is the most widely consumed food grain in the world

White rice: This is raw rice that has had its outer lay-
with the U.S. being the leading exporter of this important
ers milled off, taking with it about 10% of its protein,
staple, though we actually only produce about 1% of the

85% of its fat and 70% of its mineral content. Because
global supply. The majority of the world’s rice is eaten
so much of the nutrition is lost, white rice sold in the
within fi ve miles of where it was grown.

U.S. has to be “enriched” with vitamins to partially
replace what was removed. It stores very well and is

Much like wheat and corn, rice comes in a num-
generally the cheapest form of rice to be found in the
ber of varieties, each with different characteris-
market place making it a very common storage food.

tics. They are typically divided into classes by the
length of their kernel grains; short, medium and long.

Instant rice: The type of rice is fully cooked and then
dehydrated needing nothing more than the addition of

Short grain rice: The short grain variety is a little softer water to reconstitute it. In a pinch, it’s not even neces-and bit moister when it cooks and tends to stick together
sary to use hot water. It’s not particularly suitable for
more than the longer rices. It has a sweeter, somewhat
inclusion in storage programs, but may have a place in
stronger fl avor than long grain rice.

“seventy-two hour” and other short-term emergency

Medium grain rice: The medium grain variety is not very
kits. The white variety is by far the most common, but
common in the States. It has fl avor like the short variety,
in the last few years instant brown rice has made an
but with a texture more like long.

appearance on the market.

Long grain rice: The long grain variety cooks up into

RYE:

a drier, fl akier dish than the shorter types and the fl avor

Rye is well known as a bread grain in the U.S. It has
tends to be blander. It is the most commonly found size
dark brown kernels longer and thinner than wheat, but
of rice on American grocery shelves.

less gluten. Rye fl ours can be found in varying stages

Each of the above may be processed into brown, white,
of refi nement from dark whole grain fl our to semi-
parboiled or converted, and instant rice. Below is a short
refi ned medium to pale fully refi ned offerings. Bread
discussion of the differences between the various types.

made from this grain tends to be dense unless gluten is
added (often in the form of a lot of wheat fl our). Ger-

Brown rice: This is whole grain rice with only the hull
man pumpernickels and Russian black breads, made
removed. It retains all of the nutrition and has a pleasant
with unrefi ned rye fl our and molasses, are two of the
nutty fl avor. From a nutritional standpoint it is by far the
darkest, densest forms of rye bread. Many sourdoughs
best, but it has one fl aw: The essential oil in the germ
are built upon a rye base with a resulting interesting,
is very susceptible to oxidation and soon goes rancid.

intense fl avor.

As a result, brown rice has a shelf life of only about six
months unless given special packaging or storage. Freez-

SORGHUM:

ing or refrigeration will greatly extend this. It’s possible

Sorghum is probably more widely known here in
to purchase brown rice from long term food suppliers
the States for the syrup made from the sweet juice
already specially packaged in air tight containers with
squeezed from the stalks of some varieties of this grain.

an inert nitrogen atmosphere or you can do it yourself.

Also known as “milo”, it is one of the principle cereal

In this kind of packaging, (if properly done), the storage
grains of Africa. Its seeds are somewhat round, a little
life can be extended for several years.

smaller than peppercorns, of an overall brown color

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

39

with a bit of red and yellow mixed in. The varieties
growing season, hardness of kernel, and color of their bran
called “yellow endosperm sorghum” are considered
layers - spring or winter, hard or soft, red or white.

to have a better taste. It is a major feed grain in the

Southwestern U.S. and is where the vast majority of

The hard wheats have kernels that tend to be small, hard
the national production goes. Like most of the other
in texture, and with high protein (primarily gluten) con-
grains, sorghum is low in gluten, but the seeds can be
tents. As a general rule, hard varieties have more protein
milled into fl our and mixed with higher gluten fl ours or
than soft varieties. Yeast raised breads that need a lot of
made into fl at breads, pancakes or cookies. In the Far
gluten are where it’s at for the hard wheats.

East, it is cooked and eaten like rice, while in Africa
it is ground into meal for porridge. It’s also fermented

The soft wheats have kernels tending to be larger, plumper
for alcoholic beverages.

and softer in texture than hard wheats. As their gluten con-
tent is lower they are primarily used in biscuits, pastries,

TEFF:

quick breads, some pastas, and breakfast cereals where

Easily the smallest of the grains, teff kernels are only
a higher gluten content would contribute an undesirable
about 1/32nd inch in diameter. The name itself means
tougher texture. Soft wheats do not produce as fi ne a loaf

“lost” because if dropped on the ground, it’s too small
of yeast raised bread as high gluten hard wheat, though
to recover. It’s been very little known until recently,
it can still be used for yeast breads by combining with
but has been a staple grain in Ethiopia for nearly fi ve
higher gluten fl ours or using methods suitable for its pro-
millennia. Small amounts are now being grown in
tein level. Many traditional European yeast raised breads

South Africa and the United States. This grain ranges
are made with lower protein fl ours.

in color from reddish brown to near white. It has a
protein content in the 10-12% range, good calcium and

Durum wheat also has a very hard kernel and a high
a useful source of iron. It is traditionally used in mak-
protein content, but of a somewhat different nature than
ing the Ethiopian fl at bread “injera”, but has no gluten
the other hard wheats. Durum is not primarily used for
content of its own. It’ll combine well with wheat fl our
breads but is instead consumed mostly in the manufacture
though and has something of a sweetish fl avor.

of pasta where it lends its characteristic yellowish color to
the fi nished product. There are some specialty breads that

TRITICALE:

call for durum/semolina fl our so it can be used for bread

Triticale is not a creation sprung from the smooth
making even if it’s not best suited to the task.

brows of Star Trek script writers. It is, in fact, a cross
between durum wheat and rye. This youngest of grains

Winter wheats are planted in the Fall, over winter in the
combines the productivity of wheat with the rugged-
fi eld, grow through the Spring and are harvested early
ness of rye and has a high nutrition value. The kernels
the next Summer. Spring wheats are planted in the early
are gray-brown, oval shaped larger-than-wheat and

Spring and are harvested the following Fall. Red wheats
plumper than rye. It can be used in much the same way
comprise most of the hard varieties while white wheats
as either of its two parents. It will make a raised bread
comprise most of the soft. Recently, hard white wheats
like wheat does, but its gluten is a bit weak so wheat
have been developed that are very suitable for yeast raised
fl our is frequently added to strengthen it. Because of
bread making. Some feel the hard white varieties make a
the delicate nature of its gluten, excessive kneading
better tasting whole wheat bread than the hard reds and
must be avoided.

I am inclined to agree. When milled, whole grain hard
white wheat fl our looks somewhat like unbleached refi ned

WHEAT:

white fl our in appearance.

The most widely consumed grain in the United States
and along with rice and corn one of the three most

The hard red varieties, either spring or winter, are com-
widely grown in the world. Wheat is also one of the
monly chosen for storage programs because of their high
most intensively processed to turn into food of all the
protein content which should be no less than 12% with
grains. It comes in a number of different varieties each

14% or more being excellent. The hard white spring
more suitable for some purposes than others based on
wheats are still relatively new and not yet as widespread
its particular characteristics. The most common classi-
but are steadily growing in popularity. They have the same
fi cations of these varieties are based on their respective
excellent storage characteristics as the hard red wheats

40

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

and should be selected with the same protein contents
given project as a fl our milled with that particular use
as well.

in mind. The lower protein all-purpose fl ours sold in
the Southern U.S. will produce a more tender biscuit,

With so many different varieties of wheat it should come
cake, or pie crust than the higher protein all-purpose
as no surprise that there are a number of different types
fl ours of the Northern U.S. and Canada, but unless
of wheat fl our offered to the home baker. Distinguishing
you use some special techniques (like how true French
between the array of products available through both retail
bread is made) it won’t produce a very satisfying loaf
grocery stores and commercial supply houses catering to
of yeast bread. The fl ours in 10-11% range try to strike
bakers nearly requires the knowledge of a professional
a happy medium between the two, but still won’t serve
baker or a cereal chemist and would take up page after
as well as fl our produced specifi cally with a given end
page to explain it all. Instead I will briefl y cover only
use in mind. If you want to limit the number of types
those fl ours or fl our products that one can usually fi nd
of fl our you put into your storage program I’d recom-
in supermarkets in the U.S. and elsewhere. If you need
mend going with the 10-11% fl ours and either plan on
more advanced knowledge in order to purchase through
adding gluten as needed to make the best yeast raised
commercial or institutional food channels I recommend
breads or cornstarch to produce more tender cakes
taking your questions to the Usenet newsgroups rec.food.

and pie crusts.

baking, sci.bio.food-science, or alt.bread.recipes where
you may be able to get answers from professionals in

In the United Kingdom and Canada all-purpose fl our is
the fi eld.

oft times labeled as “plain fl our”, “top patent”, “general
purpose”, or “family fl our.”

All Purpose Flour: Of all the fl ours in the retail market all-purpose fl our is the one most subject to major differ-Bread Flour: A refi ned white fl our with a higher
ences between brands, regions of the U.S., and/or other
protein (gluten) content than most all-purpose fl ours
nations. This refi ned fl our is typically made from a blend
to achieve better performance in making yeast raised
of hard and soft wheats with a protein content that can
breads. Protein levels should be at least 12% with 13-
range from as low as 8% to as high as 12%. The regional

14% better still.

brands of the Southern U.S. have traditionally been on
the lower end of the protein scale. This is due to the

As this is a refi ned fl our in the U.S. it will be enriched
fact that historically only soft wheats were grown in the
with added vitamins and iron, and can be found ei-

South and the resulting fl our was best used is in making
ther bleached or unbleached. Because it is intended
biscuits and other types of non-yeast raised breads that
primarily for use in yeast raised breads this fl our will
did not require high gluten levels. The regional brands of
usually have other additives such as small amounts
the Northern U.S., and Canada are typically at the high
of malt to improve yeast performance and vitamin C
end of the protein scale at or approaching 12%. This is

(ascorbic acid) to improve dough volume and texture.

because hard wheats are primarily northern grown and

Some bread fl ours may also be treated with potassium
are well suited to making yeast raised breads which need
bromate to improve gluten qualities, but concerns
higher gluten levels as were customarily made there. The
over possible toxicity of this additive is leading to its
national brands either differ by region or are in the 10-11%
diminished use.

range in an effort to try to satisfy all markets.

A high gluten refi ned bread fl our is commonly added
to whole wheat doughs to strengthen them which can

In the U.S. all-purpose fl our is enriched and can be had
improve loaf rises and volume. Bread fl our is most
either bleached or unbleached and may possibly have
commonly used in the production of yeast raised
small quantities of malt added as well (see below about
breads, pizza crusts, and some specialty baked goods.

enrichment, bleaching and malting).

In Great Britain bread fl our is often labeled as “Strong

Flour” meaning it has a high protein content.

As the name implies all-purpose is meant to serve as a
general all-around fl our from which you can make any-

Whole Wheat Flour: Real whole wheat fl our should
thing from cakes and pie crusts to sandwich bread. So
include 100% of the bran and germ so read your ingre-
far as it goes you can, but it’s a lot like one-size-fi ts-all
dient labels carefully to be sure this is so. This fl our is
clothing in that chances are it won’t work as well for a
mostly milled from hard red wheats, but whole grain

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41

hard white fl our is available from some mills and will

Vital Wheat Gluten: Sometimes labeled as simply
produce a bread that looks closer to refi ned white bread

“wheat gluten.” This is the purifi ed gluten of hard wheat
if that is what you are accustomed to eating. Protein
extracted from fl our. It is generally 75-80% protein and is
contents can vary, but as most whole wheat fl our is
used to strengthen weak or whole grain fl ours for making
used in yeast bread making it should be at least 12%
yeast raised breads or made into “seitan” a wheat protein
with 13-14% being better still. This is good because
meat substitute. Somewhat confusing the issue is “High
the bran and the germ can interfere with good gluten

Gluten Flour” which is available in some markets. Care-
development as the dough is mixed and kneaded.

ful investigation is needed here because this fl our can

Some do not mind this while others strengthen their
range from a mere high gluten bread fl our (approx 14%)

fl our by adding vital wheat gluten or high protein re-
to a gluten enriched fl our typically 40%+) all the way
fi ned bread fl ours to achieve the rise and volume they
up to purifi ed wheat gluten (75%+). Be clear as to what
are accustomed to in yeast breads. Approximately
it is you’re buying and if you’re not certain contact the

90% of the total protein of a kernel of wheat is gluten
manufacturer. If your whole wheat bread is not rising
with the remaining 10% other proteins being mostly
for you as much as you’d like then an addition of a few
found in the grain germ. Refi ned fl ours have had the
spoonfuls of gluten or some high gluten fl our may perk
germ removed so a statement of protein content can
it up a bit.

be taken as an indication of that fl our’s suitability for
making raised yeast breads. With whole wheat fl ours

Cake Flour: Typically the lowest protein content (6-8%)

one must remember that ten percent of non-gluten
fl our available to the home baker. This highly processed
germ proteins and judge that fl our’s protein content
fl our will make the tenderest cakes, cookies, and biscuits
accordingly. Whole wheat fl our milled from lower
but performs poorly for yeasted breads. The fl our is nearly
protein soft wheats may be offered as “whole wheat
always bleached (chlorinated) both to give it a bright
pastry fl our” so be sure of what you are buying. Some
whiteness and to improve its moisture holding capacity
whole-wheat fl ours are also enriched.

for cakes calling for a high ratio of sugars or fats. Unless
you make a lot of cakes this is a rather specialized item

Whole wheat fl our may also be called “Graham Flour”,
to store.

sometimes simply “Stone Ground Wheat Flour” and in

Great Britain, Canada, and Australia may be known as

Pastry Flour: Similar to cake flour, but generally

“Whole Meal Flour.” In Britain there is also a “Brown
slightly higher in protein, not chlorinated, and may be

Flour” which is midway between whole meal and
found bleached or unbleached. Used to produce tender
white fl our in that it retains about 85% of the wheat
pie crusts, biscuits, etc. Very similar to the regional all-
kernel rather than only the 72-75% that is typical of
purpose fl ours of the Southern U.S. Can also sometimes be
refi ned white fl ours.

found in a whole-wheat version as well. In Great Britain,

Canada, and Australia may be known as “soft fl our.”

The real disadvantage to storing whole wheat fl our is
that like other processed grain products that includes

Semolina/Durum: Produced from durum wheat this
the oil rich germ it wants to go rancid. How fast this can
fl our is typically high in protein, 12% or more, enriched,
happen depends upon temperature, moisture, etc, but
unbleached with a distinctive pale yellow color. Texture
four to six weeks is generally enough time for rancid-
depends largely on brand and can range from fairly coarse
ity to become noticeable. One can, of course, package
to bread fl our fi ne. Most commonly used in the produc-
the fl our in good containers with oxygen absorbers and
tion of pastas, noodles, and couscous, but some specialty
the like, but better still would be to buy the fl our in the
bread types call for semolina fl our. May also be known
form of whole wheat berries and mill them yourself.

as “alimentary fl our”, “macaroni fl our”, or “pasta fl our.”

This is exactly what I and many other folks with food

Farina, a coarse meal used as a breakfast cereal, is made
storage programs do. Baking with fresh, whole wheat
from durum wheat.

fl our is something of an art so the time to get good
with it is right NOW while you can toss your failures

Self-Rising Flour: This is ordinary refi ned and enriched
to the chickens rather than having to eat them regard-
all-purpose fl our to which approximately 1.5 teaspoons of
less because you can’t afford to waste the food.

baking powder and 0.5 teaspoons of salt have been added
to each cup of fl our. This fl our has its fans, but it’s not

42

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well suited to long storage as the baking powder wants
naturally by itself were the refi ned fl our allowed to sit
to go fl at over time even with special packaging. Nor is
around for several months, but it’s an uneven process
it suited to making yeast raised breads. Most self-rising
and time is money to the milling companies who can-
fl ours are in the mid to low end of the protein scale (8-
not afford to have large stocks of product sitting around

10%) because this is where chemically leavened quick
in their warehouses for long periods of time.

breads perform best to achieve good rises and textures.

You can make your own self-rising fl our by adding in the

Beyond making naturally off-white fl our snowy in
requisite amount of double acting baking powder and salt
appearance bleaching can perform several other func-
mentioned above which is what I recommend doing rather
tions which the individual baker must decide if they
than trying to store the ready-made product. Self-rising
are important to his needs. Until fairly recently much
fl our is sometimes known as phosphated fl our (for the
refi ned fl our was also “bromated” using potassium
baking powder used in it) and in Great Britain, Canada,
bromate both to lighten the color, and to improve the
and Australia may be known as “self-raising fl our” or
qualities of the gluten. Concerns over the toxicity of

“raising fl our.”

this chemical has led to its gradual decline or outright
ban on its use. Other bleaching agents are now used

Instant Flour: This specialized fl our product is also
such as chlorine gas, chlorine dioxide, benzoyl perox-
sometimes known as “shaker fl our” for the shaker can in
ide and possibly others as well. Flours treated in this
which it’s usually found This is a low-protein fl our in a
fashion will often exhibit improved loaf volume, fi ner
granular form processed for easy and rapid dissolution
grain, and look better in the fi nished product.

into hot or cold liquids for making sauces, gravies, and
batters. A fairly specialized item which any worthy cook

Cake fl our is generally chlorinated not only whiten but
can use ordinary fl our to replace.

also to improve its moisture holding ability when used
in cakes with a high ratio of sugar and fat to fl our. This

FLOUR TREATMENTS AND ADDITIVES
bleaching also further tempers the already low gluten

Flour milling companies (and home bakers) use a variety
of the fl our to produce the tenderest possible texture.

of additives and treatments in their fl ours to improve or
suppress a particular quality in their product. If you read

For the folks who do not care to buy bleached fl ours,
the package labels carefully you can discern quite a lot
small amounts of ascorbic acid (vitamin C) are often
about what has and has not been done. Here are a few of
added as a dough conditioner and yeast nutrient. Home
the more common:

bakers often add their own vitamin C to their breads
when they make them for the same reasons. A mere

Enrichment: U.S. law (and some other nations) requires

1/8 tsp of ascorbic acid per cup of fl our is all that is
that refi ned fl ours which have had their bran and germ
necessary.

portions removed to be “enriched” by adding back a
portion of the niacin, thiamin, ribofl avin, folic acid, and

All bleached fl ours must be so labeled in the U.S.

iron that were lost in the refi ning process. Some milling
companies go even further by adding vitamins A & D as

Malting: Many bread fl ours and some all-purpose
well. There are various opinions about the value of this
fl ours will have small amounts of malt, malted barley
enrichment, but it’s there. It has no affect on the taste,
fl our, malt fl our, or diastatic malt added to them. This
color, texture, caloric value, or baking qualities of the
additive improves the performance of the yeast by
fl our. Outside of the U.S. refi ned white fl ours may or may
providing enzymes which speed the conversion of
not be enriched so study your package labels carefully if
some of the fl our starches into the digestible sugars
this concerns you.

the yeast use as fuel which can improve both the rise
of the dough and the fl avor of the fi nished product.

Bleaching: White bread and white cakes come by their

The malt can also serve to improve the appearance of
snowy beauty thanks to bleaching. This is a process by
the bread when baked and lengthen its shelf life. You
which the yellowish carotenoid pigments that naturally
can add your own diastatic malt in the ratio of about
occur in wheat are bleached white in order to improve

0.5-1.0 teaspoons for every three cups of fl our.

the appearance of the fl our and perhaps to change some
of its physical characteristics as well. This would occur

Organic: This is fl our produced and processed under

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

43

the guidelines of the U.S. Department of Agriculture’s
months to a year at room temperatures. Sealed containers

Organic foods program. Most of the basic fl our types
in the refrigerator or freezer will last for at least several

(all-purpose, bread, pastry, etc.) can be found in or-
years. If you want your white fl our to stay at its best for
ganic forms though you may have to search a bit to
the longest possible time then package it in Mylar bags,
fi nd them.

glass jars, or metal cans air tight with oxygen absorbers.

At a decent storage temperature sealed in a low oxygen

Pre-Sifted: This is fl our sifted at the mill before it was environment you should easily achieve fi ve years of shelf
packaged. Supposedly this means you do not need to
life or more.

sift it again at home, but many feel that due to settling
during transport and storage if the recipe calls for sifted

Copyright © 2003. Alan T. Hagan. All rights reserved.

fl our it should be done again.

Other Additives: There are many other potential ad-
ditives that you may potentially come across in fl our
which would require more space than is possible here
to cover them. Most are for use within the commercial/
industrial baking fi elds and you would need to contact
the supplier to determine precisely what it is they can
do for you.

STORING FLOUR PRODUCTS

As already mentioned above whole wheat fl our wants
to go rancid rather quickly after it has been milled.

Once ground it will stay fresh for about four to six
weeks sitting on your room temperature kitchen shelf.

In a sealed container in the refrigerator the fl our will
stay good for a year or so. In the freezer it will keep
for years. Personally, I think it best to store your whole
wheat fl our in the form of wheat berries and only mill
as much fl our as you will use in a week or two and
keep that in the refrigerator or freezer until you do.

If for some reason you cannot do this then buy the
freshest product you can and package it well in Mylar
bags, glass jars, or metal cans with oxygen absorbers.

Due to the fi ne texture of fl our it will not gas fl ush
very well at all.

Even the refi ned white fl ours have limited shelf-lives.

In spite of what some would have you believe they are
not “dead foods.” The bran and germ may have been
removed, but a minute portion of the germ oils will re-
main as well as the naturally occurring enzymes found
in the grain. Refi ned white fl our won’t noticeably go
off on you the way whole wheat fl our will, but given
suffi cient time and exposure to heat and atmospheric
humidity the protein content of the fl our will slowly
breakdown. Your fi rst indications of trouble may be
a slowly developing musty smell or degraded dough
performance – poor rises and bad loaf volumes. In a
sealed, air tight container you should easily achieve six

44

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LEGUME VARIETIES

If you’re willing to spend what it takes on preserved meats
black bean soup and commonly used in Central and
and dairy products it’s not necessary to store legumes

South America and in China. They tend to bleed darkly
at all. But most people do choose to keep a selection of
when cooked so they are not well suited to being com-
beans, peas, and lentils in their larders either for reasons
bined with other beans, lest they give the entire pot
of economy, because they like them, or both. There are
a muddy appearance. The skins of black beans also
few non-animal foods that contain the amount of protein
slip off easily so for this reason they are generally not
to be found in legumes with the varieties commonly avail-
recommended for pressure cooking for fear of clog-
able in the U.S. ranging from 20%-35%. As with most
ging the vent. This can be lessened by not presoaking
non-animal proteins, they are not complete in themselves
before cooking.

for purposes of human nutrition, but become so when
they are combined with the incomplete proteins found

BLACK-EYED PEAS:

in grains. This is why grains and legumes are so often

Also known as “cowpeas” or “fi eld peas” there are
served together the world around.

many varieties these peas eaten across the Southern

United States, Mexico, and Africa with black-eyed

The legume family, of which all beans, peas, lentils,
peas being the most commonly known in the U.S. The
and peanuts are a part, is one of the largest in the plant
coloring of fi eld-peas is as varied as the rest of the
kingdom. Because of this and the many thousands of
legume family, with black-eyed peas being small, oval
years of cultivation and development that man has given
shaped with an overall creamy color and, of course,
them on several continents the variety of edible legumes
their distinctive black-eye. Dried fi eld-peas cook very
available to us is huge. Both their appearance and their
quickly and combine very tastily with either rice or
names are colorful and varied. They range from “adzuki
cornbread and are often eaten as Hoppin’ John every
beans”, a type of soybean from the Orient, to “zipper

New Years for luck. They’re also reputed to produce
peas”, a common fi eld-pea here in the Southern U.S.

less fl atulence than many other beans.

Their color can range from a clean white, to deep red,
dull green to fl at black with thousands of mixtures and

CHICKPEAS:

patterns in between.

Also known as the “garbanzo bean” or “cecci pea”

(or bean), they tend to be a creamy or tan color, rather

In spite of this incredible variety, many legumes are
lumpily roundish and larger than dried garden peas.

largely interchangeable in cooking, although some dishes

Many have eaten the nutty fl avored chick-pea, even
just wouldn’t be the same if a different type were used.

if they’ve never seen a whole one. They are the prime

Below is a partial list of common legumes.

ingredient in hummus and falafel and are one of the
oldest cultivated legume species known, going back

ADZUKI BEANS:

as far as 5400 B.C. in the Near East. Chickpeas tend

These small, deep red beans are very popular in Japan,
to remain fi rmer when cooked than other legumes

China and other Asian nations, but are not as well known
and can add a pleasant texture to many foods. I like
in the U.S. They are actually a cousin of the soybean and
them in red spaghetti sauces in particular and they are
are commonly used in producing sweet bean paste for
often used in Spanish cuisine in a tomato based sauce.

Chinese buns and other dishes. Pressure cooking will

Roasted brown then ground they have also served as
sometimes impart a bitter fl avor so they are best presoaked
a coffee substitute.

then boiled in the conventional fashion. Their fl avor is
somewhat milder than kidney or small red beans, but they

FAVA BEANS:

can serve as an adequate substitute for either in chili and

Not as well known in the U.S. as in Europe and the
other dishes in which those beans are commonly used.

Mediterranean favas are also known as “broad beans”

or “horse beans” being broad in shape, fl at and reddish

BLACK BEANS:

brown in color. This is one of the oldest legume spe-

Also known as “turtle beans”, they are small, dark
cies in European cultivation, but it does require more
brownish-black and oval-shaped. Well known in Cuban
effort to consume. The hull of the bean is tough and not

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45

conducive to being tenderized by cooking so is often
sines and are a close relative of the fi eld peas (cowpeas).

peeled away. The skinless bean falls apart so is made

Their shape is generally round, fairly small with color
into a puree. A small number of people with Mediterra-
ranging from a medium green to so dark as to be nearly
nean ancestry have a genetic sensitivity to the blossom
black. They cook quickly and presoaking is not gener-
pollens and undercooked beans, a condition known as
ally needed.

“favism” so should avoid consuming them.

NAVY BEANS:

GREAT NORTHERN BEANS:

Smaller than Great Northerns these petite sized beans are

A large white bean about twice the size of navy beans
also sometimes knows as pea beans. They are the stars of
they are typically bean fl avored and are frequently

Navy and Senate Bean Soups, favored for many baked
favored for soups, salads, casseroles, and baked beans.

bean dishes, and are most often chosen for use in com-

One of the more commonly eaten in the U.S. Milled
mercial pork and beans. They retain their shape well when
into meal these mild fl avored beans can be included
cooked. Ground into meal they can be added to many
in many baked goods as a protein booster or used to
soups and stews without overpowering them.

thicken soups and stews.

PEANUTS (Groundnuts):

KIDNEY BEANS:

The peanut is not actually a nut at all, but a legume. They

Like the rest of the family, kidney beans can be found
are another odd species not much like the more familiar
in wide variety. They may be white, mottled or a light
beans and peas. Peanuts have a high protein percentage
or dark red color with their distinctive kidney shape.

and even more fat. Whatever their classifi cation peanuts

Probably best known here in the U.S. for their use
are certainly not unfamiliar to U.S. eaters. They are one
in chili and bean salads, they fi gure prominently in
of the two legume species commonly grown for oilseed in

Mexican, Brazilian and Chinese cuisine.

this country, and are also used for peanut butter, and boiled
or roasted peanuts. Peanut butter (without excessive added

LENTILS:

sweeteners) can add body and fl avor to sauces, gravies,

Lentils are an odd lot. They don’t fi t in with either the
soups, and stews. Many Central and South American,
beans or the peas and occupy a place by themselves.

African, Chinese, and Thai dishes incorporate peanuts

Their shape is different from other legumes being
so they are useful for much more than just a snack food
roundish little discs with colors ranging from muddy
or cooking oil.

brown, to green to a rather bright orangish-red. They
cook very quickly and have a distinctive mildly pep-

PEAS, GREEN OR YELLOW:

pery fl avor. They are much used in Far Eastern cuisine

More often found as split peas though whole peas can
from India to China. Next to mung beans they make
sometimes be had. The yellow variety has become some-
excellent sprouts though their peppery fl avor tends to
what uncommon but has a milder fl avor than the green
strengthen somewhat so are best mixed with milder
types which well lends them to blending inconspicuously
sprouts.

into other foods. Probably best known in split pea soup,
particularly with a smoky chunk of ham added. They are

LIMA BEANS:

also used in Indian cuisine, especially dals. Whole peas

In the Southern U.S., they are also commonly called
need soaking, but split peas can be cooked as is. Split

“butter beans”. Limas are one of the most common
peas and pea meal makes an excellent thickener for soups
legumes, found in this country in all manner of pres-
and stews. Because splitting damages the pea, this more
ervation from the young small beans to the large fully
processed form does not keep for as long as whole peas
mature type. Their fl avor is pleasant, but a little bland.

unless given special packaging.

Their shape is rather fl at and broad with colors ranging
from pale green to speckled cream and purple. They

PINK AND RED BEANS:

combine very well with rice.

Related to the kidney bean these are smaller in size but
similar in fl avor. The pink bean has a more delicate fl avor

MUNG BEANS:

than the red. The are both often favored for use in chili and

Best known here in the States in their sprouted form,
widely used across the American Southwest, Mexico, and
they are quite common in Indian and other Asian cui-

Latin America. They can add nicely to the color variety

46

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in multi-bean soups.

PINTO BEANS:

Anyone who has eaten Tex-Mex food has likely had
the pinto bean. It is probably the most widely consumed
legume in the U.S., particularly in the Southwestern por-
tion of the country. Stereotypically bean shaped, it has
a dappled pattern of tans and browns on its shell. Pintos
have a fl avor that blends well with many foods. When
ground together with great northern or navy beans they
make my favorite homemade version of falafel. When
milled into a meal pintos will cook in mere minutes,
making a near instant form of refried beans.

SOYBEANS:

The soybean is by far the legume with the highest protein
content in large scale commercial production and it’s
amino acid profi le is the most nearly complete for human
nutrition. Alongside the peanut it is the other common
legume oilseed. 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. Because of their
high oil content, they are more sensitive to oxygen expo-
sure 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. Although the U.S. grows a large percentage of the
global supply, we consume virtually none of them directly.

Most go into cattle feed, are used by industry, or exported.

What does get eaten directly has usually been intensively
processed. Soybean products range from soymilk to tofu,
to tempeh, to textured vegetable protein (TVP) and hun-
dreds of other forms. They don’t lend themselves well to
merely being boiled until done then eaten the way other
beans and peas do. For this reason, if you plan on keeping
some as a part of your storage program you would be well
served to begin to learn how to process and prepare them
now while you’re not under pressure to produce. This way
you can throw out your failures and order pizza, rather
than having to choke them down, regardless.

Copyright © 2003. Alan T. Hagan. All rights reserved.

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

47

AVAILABILITY OF GRAINS AND LEGUMES

Grains and legumes of all types may be purchased in a
fi nd your product fi eld-run which simply means that
number of different ways depending largely on where
it’s been harvested and sold shortly thereafter. It will
you live and the time of year. The following will cover
not have been given any cleaning or processing and is
the various steps of the processing chain starting with
likely to be rather dirty depending upon the conditions
the forms most immediately suitable for storage and
under which it was grown and harvested.

progressing all the way back to the farmer.

A second form called fi eld-run from storage is product
that has been harvested then put into storage for a

Each type of availability has its good and bad points.

time. It will have the dirt and debris of fi eld run grain

As you might expect, the more processing a product
and whatever it may have picked up from the grain
receives, the higher its price is likely to be. The further
elevator as well.

back along the processing chain you go the cheaper a
product should become in terms of purchase price. It

IMPORTANT NOTE: If you have purchased
will, however, cost you more in time and effort to get it
your grains and legumes from a foods dealer then
ready for storage.

you needn’t worry about hidden mold infections,
fungicides or insecticides that are unsafe for human

The easiest and simplest way to incorporate grains and
consumption. In the U.S., the products will have been
legumes into your storage program is to purchase your
checked several times by Federal and State agriculture
items pre-cleaned and prepackaged. These are prod-
departments and probably by the major foods dealers
ucts that have been harvested, passed through fans and
as well, to ensure its quality.

screens to remove chaff, smut balls, insect parts, mouse
droppings and other debris, then put up in retail sized

This is not necessarily the case when you purchase
bags or other containers - possibly even going so far
your grains or legumes directly from the farmer or
as to already be packaged for long-term storage. This
elevator operator as fi eld-run or fi eld-run from storage
would be either from your local grocer or a storage food
grain. Nor is it necessarily the case if you’ve made
dealer. If you don’t live in the area where what you want
the decision to utilize grains marketed as animal feed.

is grown it may be your only option.

Inspection procedures vary from nation to nation, so if
you buy outside of the U.S. inquire of your supplier.

If you want to purchase in bulk then you may be able to
fi nd pre-cleaned but not yet packaged products. These

If you are buying your grains and legumes from some
sources would be commercial or institutional food sup-
place other than a foods dealer, you need to know the
pliers, food co-ops, warehouse grocers like Sam’s Club
history of what you are buying. There is the remote
or Costco, local food companies that package their own
possibility that fi eld-run from storage or any grade
product lines, and the like. If what you want is not al-
of grain not specifi cally sold for human consumption
ready in 50-100 lb bags you may have to provide your
may have had fumigants, fungicides or insecticides
own container and there may be minimum purchase
not certifi ed as safe for human foods added while it
amounts as well. If the moisture content is in the right
was in the bin. It is important to know what it has
range then nothing will need to be done other than to put
been treated with before you buy it.

it up in your own storage packaging. If you don’t buy it
from some sort of foods dealer then be certain read the

Straight fi eld-run grain, other than being dirty, is
cautionary text below.

not likely to have had anything added that would
make it undesirable for human consumption. There

Should you happen to live in the area where the type of
is, however, the also remote possibility it may have
grain or legume that you are interested in purchasing
been infected with fungi that would make it unsafe
is grown you may be able to purchase direct from the
for eating.

producer or distributor.

If you are interested in doing this, it may be possible to

One of these fungal infections of grain is called “er-

48

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got”. This fungal disease affects the fl owering parts of
some members of the grass family, mostly confi ned to

If you do purchase fi eld-run grain of any sort, exam-
rye. Consuming the fungus causes a nervous disorder
ine it closely for contamination and moldy grain. Ask
known as St. Anthony’s Fire. When eaten in large
the farmer or distributor whether it has been tested
quantities the ergot alkaloids may cause constriction of
for mold or mycotoxin (fungal toxin) content. This is
the blood vessels, particularly in the extremities. The
especially the case if you are buying fi eld-run CORN,
effects of ergot poisoning are cumulative and lead to

RYE, SOYBEANS or RICE. When you purchase
numbness of the limbs and other, frequently serious,
direct from the fi eld, you may be getting it before it
symptoms.

has been checked. Be certain of what it is that you are
buying and ask questions if you choose to go this route.

The fungus bodies are hard, spur like, purple-black

Know who you are dealing with. Unless you just can’t
structures that replace the kernel in the grain head. The
fi nd any other source, I don’t recommend using animal
ergot bodies can vary in size from the length of the
feed or seed grains for human food use.

kernel to as much as several times as long. They don’t
crush as easily as smut bodies of other funguses. When

Copyright © 2003. Alan T. Hagan. All rights re-
they are cracked open, the inner broken faces can be
served.

off-white, yellow, or tan. The infected grain looks very
different from ordinary, healthy rye grains and can be
spotted easily. Ergot only rarely affects other grains
and will generally affl ict rye only when the growing
conditions were damp. If you purchase fi eld run rye,
you should closely examine it fi rst for the presence of
ergot bodies. If you fi nd more than a very, very few
pass up that grain and look elsewhere.

Ergot is typically not a problem in the U.S and is
easily spotted when it does occur. Other grain fungi,
however, are much harder to spot and also have serious
consequences should they be consumed. The various
species of Aspergillus and Fusarium molds can be a
problem almost anywhere.

Animal feed grains or seed grain/legumes are widely
available and there are those who want to consider
using these sources. Keep in mind that animal feeds
are typically dirtier than food grains and may have
a higher contaminant level than what is permissible
for human consumption. The USDA allows the sale
of grain or legumes for animal feed that could not be
sold for direct human food use. It may even be mixed
varieties of one grain and not all one type. In the case
of feed wheat it may have an acceptable protein content
but still make miserable raised bread so try milling and
baking with a small amount before you put a lot of it
away. Seed grains, in particular, must be investigated
carefully to fi nd out what they may have been treated
with. It is quite common for seed to be coated with
fungicides, and possibly other chemicals as well. Once
treated, they are no longer safe for human or animal
consumption. Be sure to inquire of your supplier.

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49

MOISTURE CONTENT

The moisture content of the grain or legume you want to put by has a major impact on how long you will be able to profi tably keep it in storage. Some of the available literature states that grain with a moisture content as high as 13% can be safely put up, but there is a risk to keeping it at that level that should be understood.

The outside of every kernel of grain and bean you buy or grow hosts thousands of fungi spores and bacteria. This is all perfectly natural and is not a cause for alarm. The problem is that at moisture levels between 13.5% to 15% some fungal species are able to grow and reproduce. Aerobic bacteria (needing free oxygen to survive) require moisture in the 20% range. If you have grain with a moisture content as high as 13% you are perilously close to having enough moisture to enable mold growth which could lead to the spoilage and loss of your product. For this reason, I suggest you keep all grains and legumes to a moisture content of no more than 10%. An exception to this is raw peanuts which are particularly susceptible to an Aspergillus mold growth that produces afl atoxin (a type of mycotoxin) so should be stored with an 8% moisture content or less.

If you do not have a clue as to what the moisture level of your grain is here are several methods to determine it. The fi rst method is quick, simple and will usually give you a close enough idea to work with of how much moisture there is in your grain or legume. The last two require a great deal more time and effort, but give more precise results.

METHOD ONE

This is the method I use myself. It’s quick and dirty requiring nothing more than crushing a kernel of grain or a bean between two solid objects like a hammer and a brick. You don’t have to hit it like you’re driving spikes, just give it a sharp rap. If the grain shatters nicely into powdery debris or many small bits then the moisture level ought to be in the right range and you can package as-is. If the kernel just mashes fl at or only reluctantly breaks into pieces it probably has too much moisture. If you’re not sure of what you’re seeing try drying a small amount overnight at only a warm temperature (100º Fahrenheit) such as you’d get from the pilot light in a gas oven. The next day take another sample from the same container and rinse in warm water for a few seconds, rub dry on a towel and let sit for about ten minutes. Now try the crush test on both samples. One should give you a good result and the other should be much different. Any seed with a high fat content such as soybeans and peanuts will not work well with this method.

COMMON TO METHODS TWO AND THREE

The more precise moisture content measurements require more time and effort. Nevertheless, you can make useful determinations with home equipment and I include them here for those who fi nd Method One to be unsatisfactory.

You’ll need some way to measure weight with a fair degree of accuracy. The better the scale you use, the more reliability you’ll have in your determinations. Provided that it will weigh accurately to the half-ounce or less, any scale that can be calibrated with a known check weight will do. Postal scales can be made to serve if they are carefully calibrated against a known weight. Many individuals interested in starting storage programs may have grain weight scales used in ammunition reloading that might serve well.

Also necessary is a thermometer capable of withstanding and accurately measuring oven temperatures. As many bakers can tell you, home oven thermostats are often notoriously inaccurate so it is better to rely on a decent thermometer. Most kitchen supply stores can supply one that is oven safe and will accurately measure to the degree Fahrenheit or Celsius.

Proper technique calls for preheating the oven for a half- hour or more before starting the dehydrating process so that it will be of a uniform heat throughout. The sample pan should be placed on the middle rack as close to the vertical and horizontal center of the oven as possible. The bulb or dial of the thermometer should be placed next to the pan.

METHOD TWO

This method is for measuring moisture content in whole grains and legumes. Grain fl ours or meals, milk powders and any other fi nely textured foods should use Method Three detailed below.

To be done prior to measuring — choose a shallow heat resistant container that has a close fi tting lid. Clean it thoroughly and dry completely in your oven for 10-15 minutes. Allow it to cool and then weigh it carefully. This will give you the tare weight or what your container weighs empty.

Depending on how your scale is calibrated you can use a smaller sample size than what is indicated below. Using the twenty-ounce sample mentioned in the following text will allow for fairly accurate readings with the average postal scale. A scale that will measure to the gram could use as small a sample as 20 grams. A powder scale could use even less, but the smaller your sample size becomes the more fi nicky care you must exercise not to allow error to creep in. Keep your sample size large enough to easily work with.

Allowing for the weight of the sample pan, measure out a weighed twenty-ounce representative sample of the grain or legumes in question.

Ideally, you should thoroughly mix the entire lot immediately before removing the sample, but if this is not possible then take it from the middle center of the container. It is important that you use care in this measurement since it will affect all following determinations. Put 50

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the sample in the container making sure it is not more than an inch deep. Place it in the oven with the lid off and allow to heat. Below is a table giving the oven temperatures and times per grain or legume type: Time and Temperature Settings for Determining Moisture Contents of Whole Seeds Seed

Oven Temperature ° Fahrenheit* Oven Temperature °Celsius*

Oven Heating Time

Barley

266

130

20

Beans

217

103

72

Corn

217

103

72

Oats

266

130

22

Rye

266

130

16

Sorghum,
millet

266

130

18

Soybeans,
peanuts 217

103

72

Wheat,
rice

266

130

19

*No home oven that I am aware of will allow for such precise temperature control. Try to keep the temperature within ten degrees either way of what is listed and you will still achieve useful results.

When the dehydration period is over place the close fi tting lid on the sample pan and allow to cool in the oven with the door closed.

Remove and carefully weigh the pan. A one ounce loss in weight indicates your grain has a roughly fi ve percent moisture content, 2
ounces indicates that it has a 10% moisture content, etc., etc. You might even be able to cut it as fi ne as a half-ounce loss, but I wouldn’t try to take it further than that. Obviously, this is only a rough measure, but it works and can be done with postal or dietetic scales that are available virtually everywhere. As I mentioned above, if you have a scale with a fi ner calibration it is possible to use a smaller sample size and achieve the same result.

METHOD THREE

This method is much faster to use than the fi rst, but greater care must be taken to prevent error. It can be used to determine moisture contents of whole grains and legumes, fl ours, meals and various food powders.

The same equipment as was used in Method Two will be required here as well as a low-RPM grain mill or some other device that can reduce a quantity of the grain to a meal consistency with only minimal heating of the sample. If the food to be tested is already at a meal consistency or fi ner then it can be used as-is. Grind a quantity of product from which you want to measure the moisture content. Take care to grind the sample slowly enough to keep friction heat build up to a minimum (should not be more than mildly warm) or else moisture will be lost due to heat evaporation before it can be weighed.

Immediately upon fi nishing the grinding, weigh out your sample so as to minimize unmeasured moisture loss.

Place the sample in the oven and dehydrate in the manner used in Method Two for a period of two hours at a temperature setting of 275º

F (135º C). When the heating period is fi nished cover with the tight-fi tting lid and allow to cool in the oven. Remove and weigh carefully.

Moisture determination is the same as above. If anyone has a better way of measuring moisture levels which can be done without a lab or special equipment I’d surely like to hear from you.

CLEANING IT YOURSELF

If you’ve chosen to purchase fi eld-run grain or if the pre-cleaned product you’ve bought isn’t clean enough to suit you it can be given further cleaning. The fastest and easiest method is “fanning”, a form of winnowing. This is done by pouring the grain slowly through the air stream of a fan or blower into a clean, deep container such as a cardboard box or trash can. The wind blowing through the falling grain will blow out most of the broken kernels, chaff, smut balls, mouse droppings, etc. If you’re losing too much good grain, try turning the fan down or moving it further back from the container. The deep container will cut down on the amount of kernels that bounce out. Repeat fanning as necessary until the grain is clean enough to suit or you’ve blown all of the lighter contaminants out.

If the fanning didn’t get the grain clean enough it can be further cleaned by running it through a screen or sieve. This should be made with holes just big enough to pass an average sized grain of what it is you’re cleaning. Obviously, the size of the holes will necessarily vary depending upon the kernel size of the grain.

Should the kernels still not be clean enough to suit then you’ll just have to resort to hand picking out the offending particles. I’d strongly suggest doing this just prior to grinding where it can be done in small batches rather than trying to do your entire storage all at once. It’s much easier to do a few pounds at a time than fi fty or a hundred. If you have it in mind to wash the grain, this should not be done prior to storage, but rather just before use. After rinsing, dry the grain immediately in an oven heated to 150º F (117 º C) for an hour in a layer no deeper than 1/2 inch deep stirring often.

Copyright © 2003. Alan T. Hagan. All rights reserved.

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51

DAIRY PRODUCTS

Got milk? Butter? Cheese? In the refrigerator, right?

yogurt, cheese and most any cultured dairy product that

Dairy products are a great source of essential amino
does not require a high fat content. Several of the ways
acids, vitamin D, and calcium, but in their usual forms
that we use dry milk powder is in making grits, oatmeal,
found in the refrigerator case of your local supermarkets
and our favorite whole wheat bread. A few tablespoons
are perishable commodities. Fortunately, there are a
of dry milk greatly improves the amino acid composition
number of dairy products that lend themselves to food
of any grain product.

storage.

FLAVORED NONFAT:

DRY MILKS

This may be found packaged in a variety of forms from a
low calorie diet drink (artifi cially sweetened) to the other

Dry, powdered milk is available in nearly as many
end of the scale, as cocoa mix or malted milk. The key
varieties as the fresh fl uid product. Most can be found
ingredient is the dry milk so buy and store these products
on the shelves of your local supermarket while a
accordingly.

few may have to come from rather more specialized
suppliers. Skillfully and knowledgeably used they

WHOLE MILK:

can vastly improve the quality of your food storage
program.

This is whole dry milk with all of its fat content (roughly

28% milkfat) and therefore has a shorter shelf life than

NONFAT (skim):

nonfat. Other than that, it may be reconstituted and used
in exactly the same way as nonfat dry milk. Dry whole

This is pasteurized skim milk reduced to a powdered
milk can sometimes be found in the Hispanic foods area
concentrate and is found in two forms - regular and
of grocery stores (Nido and Klim by Nestlé are the two
instant. They are both made from the same type of
brands I know), natural or health food stores, and some
milk, but the instant variety has been given further
storage food suppliers carry it as well as institutional
processing to make it more easily soluble in water
and restaurant foods businesses. It can also sometimes
than regular dry milk. Both types have essentially
be found where camping and outback supplies are sold.

the same nutrient composition. The regular variety

Because of the high fat content this form of dry milk
is more compact, requires less storage space than the
really needs to be either vacuum sealed or packaged with
instantized variety, usually costs somewhat less, but
oxygen absorbers in gas impermeable containers such as
is a little more diffi cult to reconstitute. Instant dry
canning jars, Mylar bags, etc. Rotate and use dry whole
milk is commonly available in nearly any grocery
milk within two years, less if not packaged for long-term
store. The regular type generally has to be sought
storage.

out from baking and restaurant suppliers or storage
food dealers. There is a retail brand by the name of

BUTTERMILK:

“Milkman” that has a bit of fat content that makes it
similar to 1% milk. The fat content means it should

Dry buttermilk is for use in recipes calling for buttermilk.

be stored like whole milk, described below.

It can be reconstituted into liquid buttermilk, but it’s not
much like the fresh liquid product and is best used in

It takes 3.2 oz or about 3 tablespoons of instant nonfat
baked goods. Since it has a slightly higher fat content
dry milk added to 32 oz of water to make 1 quart
than nonfat dry milk, it generally does not keep as long.

of milk you can drink or cook with like fresh milk.

If properly packaged it should keep for several years.

Combining the dry milk with water at least several
hours before you plan to use it gives it time to dissolve

SOUR CREAM:

fully and to develop a fresher fl avor. Shaking the fl uid

Made from cultured sweet cream like the fresh product
milk vigorously will incorporate air and will also help
then dried and processed into a powder. Like the real
to improve fl avor. Add the powder to baked goods,
thing it has a high milkfat content (25-28%) and should
gravies, smoothies, hot cereals, casseroles and meat
be stored like whole milk using vacuum sealing and/or
loaf as a nutrition booster. It can also be used to make

52

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oxygen absorbers and kept in a cool place. Mixed with
local grocery store is the Extra Grade, even the
the proper amount of cold water it can be reconstituted
generic store brand. This, too, may vary outside
into a rich, thick product much like fresh sour cream and
of the States.

can be used in a similar manner or just used as a powder
to add a tangy richness to many foods. Properly stored in

(d) - If you’ll be buying your milk in bulk from
oxygen free packaging and kept in a cool environment it
businesses such as restaurant and institutional foods
is possible to achieve about a three year shelf life.

suppliers be sure to specify “low-temperature spray
process” dry milk. The high-temperature process

MILK SUBSTITUTES:

dry milks will not give you a very desirable product
unless you intend to use it solely for baking.

There are a number of products on the market that purport
to take the place of cow or goats milk. They range from

(e) - Try to buy your dried milk in containers of a
soy “milk”, rice or other grain “milks”, and beverages
size that makes sense for the level of consumption
based on milk components such as whey. If there is not
in the household. Once it is opened, powdered milk
a substantial fat content they may all be stored as you
has a short shelf life before undesirable changes in
would nonfat dry milk. Those products with a signifi cant
fl avor and nutrient content occurs. If you buy large
fat content (above 1% by weight) should be stored as
packages and do not use much at one time, consider
you would whole dry milk. Do keep in mind that nearly
breaking it down and repackaging into smaller
all of these products DO NOT have the same nutritional
containers at the time of purchase. I vacuum seal
composition as either nonfat or whole milk. In storage
mine in glass canning jars.

food programs dairy products serve as important sources
of high quality complete proteins, calcium, vitamin D

(f) - As with any storage food you buy, try to
and possibly vitamin A. If the milk substitute you’re
deal only with reputable dealers. It is particularly
considering does not you’ll need to fi nd another adequate
important to do this with dry milk because of its
source of these important nutrients.

short shelf life and sensitivity to storage conditions.

Check expiration dates, then date and rotate

B U Y I N G D R Y M I L K
packages.

PRODUCTS

STORING DRY MILKS

(a) - Be sure the dry milk you are buying has been

fortifi ed with vitamins A and D. All of the whole and

Dry milk products are highly sensitive to environmental
nonfat dry milks I’ve seen come fortifi ed with these
conditions, particularly temperature and moisture.

two vitamins. The dry buttermilk does not come this

Their vitamins A and D are also photosensitive and
way, at least the SACO brand does not. The fl avored
break down rapidly if exposed to light.

dry milks vary by manufacturer.

The area where your dry milk is stored should be kept as

(b) - There should be no artifi cial colors or fl avors.

cool as possible. Air-conditioning or even refrigeration

I believe it is illegal to add preservatives to any dry
can greatly extend the nutrient shelf life.

milk sold in the U.S. so a claim of “no preservatives”

on the label is of no consequence. Other nations may

If the storage container is transparent or translucent
be different, however.

then it should be put into a second container opaque
to light or stored in a dark room.

(c) - “Extra Grade” on the label indicates the
manufacturer has held to higher processing and

Dry milk will absorb moisture and odors from the air
quality standards and the milk is somewhat lower in
so storage containers should be impervious to both
fat, moisture and bacterial content, is more soluble,
air and moisture. The drier it can be kept, the better
and has fewer scorched particles.

it will keep which makes the use of desiccants is an
excellent idea. Oxygen also speeds decomposition so

There are still some manufacturers of dry milk that
vacuum sealing or oxygen absorbers will decrease the
sell ordinary Grade A product, but they are becoming
available oxygen. Because of its fi ne powdery texture
fewer. Every brand of instant powdered milk in my
gas fl ushing with nitrogen or carbon dioxide generally

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53

yields poor results.

of purchase.

If the dry milk you purchased was not packaged

After opening a package of dry milk, transfer the powder to a
for long term storage then it should be repackaged
tightly covered glass or metal container (dry milk can pick up
right away.

odors from plastic containers) and keep it in the refrigerator.

Unsealed nonfat dry milk keeps for a few months; dry whole

I purchase the instant variety of dry skim, whole
milk for a few weeks.

milk, and sometimes buttermilk powder at my
local grocery and repack it at home. The method

I now use is to pour the powder into clean, dry

Copyright © 2003. Alan T. Hagan. All rights reserved.

canning jars then vacuum seal them with my Tilia

Foodsaver using the jar adapter then storing in the
ubiquitous cool, dark place. They must be guarded
against breakage, but they offer the advantage of
not holding odors, thus allowing for reuse after
cleaning. Since the glass is transparent they must
be protected against light.

Clean, sound plastic one and two liter soda bottles
can also be used, but probably should be used just
once since the plastic is somewhat permeable and
will hold odors.

If you have access to a can sealer, #10 cans
make wonderful storage containers for dry milk,
particularly if used in conjunction with O2
absorbers.

SHELF LIFE OF DRY MILKS

From: SacoFoods@aol.com (Amy Thompson)

To: Dunross@dkeep.com (Alan Hagan)

Subj: SACO Mix’nDrink Instant Pure Skim Milk

Date: May 9, 1996

Dear Mr. Hagan:

Thank you for your e-mail today and for your
interest in SACO Mix’nDrink Pure Skim Milk.

Our Mix’n Drink will keep its nutrition value for
up to about two years if kept cool and dry, and the
only vitamins that actually decrease over time are
the vitamins A and D. These are not shelf-stable
vitamins and are sensitive to heat and light. A good
rule of thumb to follow is that the vitamins A and

D will dissipate at a rate of about 20% every year
if stored properly. The less heat and moisture the
milk is exposed to, the better the vitamins will keep.

A freezer could extend the shelf life, as long as the
powder does not get moisture in it. If you had to
put a time limit on the Mix’nDrink, for rotation
purposes, I would date it at two years after the date

54

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CANNED FLUID MILKS AND CREAMS

Preserved liquid milk comes in a number of forms, none

SWEETENED CONDENSED MILK: A less
of which are very similar to each other. The most common
processed product than evaporated milk. It starts with
are as follows:

pasteurized milk combined with a sugar solution. The
water is then extracted until the mixture is less than

CANNED MILKS: These are commonly called UHT
half its original weight. It is not heated because the
milks (Ultra High Temperature) for the packaging
high sugar content prevents spoilage. It’s very rich
technique used to preserve them. They come in the same
as well: 8 oz contains 980 calories. Obviously with a
varieties as fresh liquid milks: Whole, 2%, 1% and skim.

greatly reduced water content and a high sugar level

I’ve even found whipping cream in UHT packaging
it won’t taste like fresh milk but it does have many

(Grand Chef - Parmalat), though this may be offered
uses in cooking. Some use condensed milk to cream
only in the commercial and restaurant trade. In the U.S.

their coffee. This type too is available in whole and
they all have vitamin D added. The lesser fat content
skim varieties.

milks do not keep as long as whole milk and their use
by dates are correspondingly shorter term. This milk is

A fairly new entry into the sweetened condensed milk
packaged in aseptic laminated paper cartons. It has the
fi eld is Dulce de Leche a popular dessert item in Latin
same composition as fresh milk of the same type, and

America. It’s basically sweetened condensed milk that
can be stored at room temperature because of the special
has been heated to the point that the sugar begins to
pasteurizing process used. The milk has a boiled fl avor,
brown which produces a rich tasting caramel dessert.

but less so than evaporated milk. The dates are usually

In the past you had to make it yourself, but now it can
for approximately six months. The milk is still usable
be purchased ready made in the can. I have seen it in
past its date, but the fl avor soon begins to go stale and
the canned/dry milk areas or the Hispanic/ethnic foods
the cream separates.

areas of many grocery stores here in Florida.

With a six-month shelf life this type of canned milk

Although it is often hard to fi nd, the condensed milk
naturally requires a much faster rotation cycle than other
can label should have a stamped date code which
types. Several companies sell fl avored milks (chocolate,
indicates the date by which it should be consumed.

etc.) in this packaging, usually in the smaller single-

Condensed milk may thicken and darken as it ages,
serving sizes. UHT milk makes excellent yogurt, losing
but it is still edible.

the boiled fl avor.

CANNED CREAM: So far as I have found here in

EVAPORATED MILK: Made from fresh, unpasteurized
the U.S. only the Nestlé company produces canned
milk using a vacuum-heating process that removes 60% of
creams, both being imports. One is “Media Crema”

the water, the concentrate is heated, homogenized, and in
produced in Mexico with a pull-top can and the other
the States, vitamin D is added. It is then sealed in cans and
is “Table Cream” produced in Australia in a standard
heated again to sterilize the contents. Some brands may

(as in use an opener) can. There is a slight difference
have other nutrients and/or chemical stabilizers added
in preservatives and thickeners, but basically both are
so read can labels closely. A mixture of one part water
a shelf stable light cream which can be used in any
and one part evaporated milk will have about the same
way that you would use fresh light cream. I haven’t
nutritional value as an equal amount of fresh milk. It does
yet determined a shelf-life for these products, but
not taste like fresh milk but many do not fi nd the fl avor
it seems to be in excess of two years in any decent
to be disagreeable. Both whole and skim milk varieties
storage environment. Like the Dulce de Leche above
are available with the higher fat content type having the

I found them either in the dry/canned milk areas or
best storage life. The typical recommended storage time
the Hispanic/ethnic areas of my local grocery stores.

is six months. There is generally no date or use by code

Would be worth looking or asking for in your local
on evaporated milk.

markets.

Some grocers along with health food stores carry canned,
evaporated goat’s milk, in a similar concentration.

BUTTER

Butter can be found in several forms each with their

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55

particular strengths and weaknesses.

that are suited for storage programs. Each of them have
particular strengths or weaknesses for given uses. The

BUTTER POWDER: Probably the easiest to fi nd of
basic forms storage cheeses can take are:

the shelf-stable butters the powder is a moisture free
product consisting of butter fat condensed on milk

CANNED CHEESE: Actually, it’s “Pasteurized
solids generally with added antioxidants. It can be

Processed Cheddar Cheese Product” but it’s the closest
reconstituted by mixing with water to make a spread
thing to a shelf-stable real cheese that I’ve yet found.

similar to whipped butter, but it cannot be used for

It’s another one of those products produced for use in
frying or other applications requiring high heat that
countries where home refrigeration is scarcer than it is
would burn the milk solids. Most butter powders have
here in the U.S. The only brand available in the States
something of a milky taste due to the additional milk
that I know of at this time is made by Kraft’s Australian
solids necessary to create the powder, but many do not
division whose product most resembles a mild white
fi nd this objectionable. Because it is a powder (lots
cheddar or perhaps an American cheese. The only U.S.

of surface area) with a high fat content it needs good
source for this cheese that I have found thus far is again
packaging to keep it at its best. Vacuum sealing and/

Bruce Hopkin’s Internet Grocer (http://www.internet-
or oxygen absorbers will work well if you are doing
grocer.com). It comes in an eight ounce can and the
your own packaging.

manufacturer claims it will keep “indefi nitely” at any
reasonable storage temperature.

CLARIFIED BUTTER (GHEE): Another form of
butter suitable for storage programs is clarifi ed butter

DRIED GRATED CHEESES: These are the familiar
or ghee as it is known in India. This is fresh, unsalted
grated dry Parmesan and Romano cheeses, possibly others
butter gently heated to drive off the moisture with the
as well. They’re generally a coarse dry powder, low or
remaining fat poured off of the butter solids. It can be
nonfat, and often with a fair amount of salt. Kept dry,
purchased commercially but most choose to make it
cool, and dark they’ll keep as they come from the store
themselves. As it’s essentially pure butterfat with no
for several years though to get the maximum possible
water there is little to spoil so will keep for years in a
shelf life you should vacuum seal them in glass. Usually
glass jar protected from oxygen, heat, and light. A good
fairly expensive for the amount you get but as they’re also
source of fat calories and useful in cooking, but maybe
strongly fl avored a little will go a long way.

not something you’d want to spread on a biscuit.

CHEESE SAUCES AND SOUPS: These are products

CANNED BUTTER: For those whom only the real
such as Cheez Whiz, Campbell’s Cheddar Cheese Soup,
thing will do it’s now possible to fi nd shelf stable real
chip dips and related. They’re not really cheese, but a
butter. It seems mostly to be sold in those nations where
mixture of cheese, milk, fl our, and other ingredients.

home refrigeration is not as common as it is here in

Depending on what your end uses may be they can provide
the U.S. As a rule I do not single out suppliers for any
a cheese fl avor, calories, and a degree of protein, fat, and
given product but at the time of this writing (11/2003)

calcium. In any decent storage conditions they’ll keep for
the only U.S. importer of shelf stable canned butter I’ve
several years at least. Aerosol cheese is an abomination
been able to fi nd is Bruce Hopkin’s Internet Grocer
that will not be discussed here.

(http://www.internet-grocer.com). His product is Red

Feather brand canned butter from New Zealand. It is

POWDERED CHEESE: Used in products such as boxed
salted though not as heavily as most salted butter in
macaroni and cheese, au gratin potatoes, snacks, and the
the U.S. The manufacturer claims an eighteen month
like, this is basically cheese that has had its moisture
shelf-stable storage life though they do advise keeping
removed leaving behind mostly protein, fat, a fair amount
it in a cool, dry place. Like all butter it will liquefy it
of calcium and various fl avoring and coloring compounds
allowed to warm too much. Each can contains twelve

(naturally occurring or added) along with a fair amount of
ounces (equivalent to about three sticks of butter) and
salt. It can’t really be melted, but it can add a nice cheese
once opened should be handled like any other butter.

fl avor where a real cheese texture is not needed.

There are also cheese powder blends, typically a mixture

CHEESE
of cheese powder, food starch, whey, milk solids and other
non-cheese ingredients. It has less fat than true cheese

There are a number of shelf-stable cheese products
powder, about the same protein, but less calcium. You can

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make it yourself with dry milk and cornstarch so there’s

EGG WHITES: Nearly pure protein, egg white
little point in not getting real cheese powder.

powder can add a high-protein boost to anything you
put it in. The powder itself is whitish in color and

Cheese powder will keep for many years in sealed metal
not as clumpy as whole egg powder. When properly
cans kept at cool temperatures. You’ll probably have to
reconstituted it will whip into meringue like fresh egg
get it from restaurant foods suppliers or order it from
whites and can be used in producing angel food and
storage foods dealers. It’s high fat content means that it
sponge cakes. Dry egg whites are often found in the
needs low-oxygen packaging.

baking section of many supermarkets. The brand name

I have seen is “Just Whites” by Deb El. Powdered

EGGS
egg whites are also available from many mail order
suppliers.

The noble fruit of the hen, eggs play an important role
in the kitchen arts. Unfortunately, outside of regular runs

EGG YOLKS: High protein, high fat, and a source of
to the store to buy fresh eggs or keeping your own hens
lecithin (a natural emulsifi er). Egg yolk powder can

(which is what I do) they’re problematical to store. There
add richness and fl avor to any number of foods, used to
are two basic ways to keep eggs for those times when fresh
make custards, sauces, noodles, even mayonnaise. Not
eggs may be hard to come by. One is to preserve them in
generally as easy to fi nd as whole eggs and whites, but
the shell, a process which must be done at home as there
can be mail ordered. Being pure yolks this powder has
are no commercial sources of preserved shell eggs that I
a high fat content and most be appropriately packaged
know of. The second is to buy dry, or powdered, eggs. I
to achieve a good shelf life.

may address home shell egg preservation in a future FAQ
update but for now I will concentrate on dry eggs which

EGG MIX OR SCRAMBLING MIX: Typically a
anyone can buy.

mix of whole egg powder, nonfat milk powder, oil,
and salt. Used for making scrambled eggs, omelets,

DRY EGGS
or general egg cookery. This mix does offer a degree

Dry eggs are generally available in four different forms
of convenience but you can easily make it yourself

– whole eggs, egg whites, egg yolks, and as a mix for
and save the trouble of having to store it as a separate
making scrambled eggs and omelets. Which you should
product.

buy depends on how you expect to use them. As a general
rule I fi nd dry eggs reconstitute more easily when mixed

STORING DRY EGGS
with warm (not hot) water. Mixing the dry powder with

All dry egg products are exceedingly sensitive to
other dry ingredients before adding liquids also increases
moisture and will go off quickly if allowed to become
the ease by which they can be reconstituted. Allowing the
the least bit damp. Whole eggs, egg yolks, and egg
eggs to sit a few minutes before using improves water
mix have high fat contents which make them very
adsorption.

sensitive to oxygen. I highly recommend vacuum
sealing in glass jars or using oxygen absorbers in

WHOLE EGGS: This is everything but the shell and the
conjunction with some other form of high barrier
water. Usually found in the form of a somewhat clumpy,
property packaging to keep these products at their
eggy smelling yellow powder. Typically one tablespoon of
best. If you bought quality products, packaged them
whole egg powder mixed with two tablespoons of water
well in oxygen free packaging, and put them away in a
will equal one large fresh egg. Can be used to make most
good storage environment then whole eggs, egg yolks,
anything you’d make with fresh eggs though personally
and egg mix should be able to achieve at least a three

I prefer to use them in baking rather than as scrambled
year shelf life, possibly more. Egg whites will easily
eggs or omelets. Whole egg powder is commonly used
achieve fi ve years. Naturally, if you’re packaging your
in baking mixes of all kinds, but I’ve never seen plain
eggs in any sort of transparent or translucent packaging
powdered eggs for sale in any grocery. Fortunately,
then they should be stored in a dark place.

they’re easy to come by from mail order suppliers. A #10
can of powdered eggs is quite a lot so give some thought
as to how fast you might use them and either order smaller
cans, repackage an opened can into smaller containers,
or plan on eating eggs often.

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57

SUGAR, HONEY AND OTHER SWEETENERS

There are a wide number of sugars to be found for
usually add a small amount of cornstarch to prevent
purposes of sweetening foods. Fructose is the primary
caking which will make it undesirable for use in sugar
sugar in fruit and honey; maltose is one of the sugars
syrups or solutions where clarity is needed.

in malted grains; pimentose is found in olives, and
sucrose is what we know as granulated or table sugar.

Powdered sugar is as inert as granulated sugar, but it is

Sucrose is a highly refi ned product made primarily
even more hygroscopic and will adsorb any moisture
from sugar cane though sugar beets still contribute a
present. If it soaks up more than a little it will cake and
fair amount of the world supply. Modern table sugar
become hard. It’s diffi cult to reclaim hardened powdered
is now so highly refi ned as to be virtually 100% pure
sugar, but it can still be used like granulated sugar where
and nearly indestructible if protected from moisture.

clarity in solution (syrups) is not important.

Powdered sugar and brown sugar are simple variations

BROWN, LIGHT & DARK:

on granulated sugar and share its long life.

In the United States brown sugar is generally refi ned

Liquid sweeteners do not have quite the longevity of
white sugar that has had a bit of molasses or sugar syrup
dry sugars. Honey, cane syrup, molasses, corn syrup
and caramel coloring added to it. Dark brown sugar has
and maple syrup may crystallize or mold during long
more molasses which gives it a stronger fl avor, a darker
storage. These syrups are chemically not as simple
color and makes it damp. Light brown sugar has less
as table sugar and therefore lose fl avor and otherwise
molasses which gives it a milder fl avor, a blonder color
break down over time.

and is slightly dryer than the dark variety. Light brown
sugar can be made by combining one fourth to one third

GRANULATED SUGARS:

white sugar to the remainder dark brown sugar and blend
thoroughly.

Buying refi ned sugar is a simple matter. Select a brand
you know you can trust, be certain the package is clean,

Both varieties need to be protected from drying out, or
dry and has no insect infestation. There’s little that can
they will become hard and diffi cult to deal with. Nor do
go wrong with it.

you want to allow them to become damper than what
they already are.

GRANULATED:

There are dry granulated and liquid brown sugars

Granulated sugar does not spoil, but if it gets damp it
available, but they don’t have the same cooking qualities
will grow lumpy or turn into a sugar rock. If it does,
as ordinary brown sugars. They also don’t dry out and
it can be pulverized into smaller pieces and used.

harden quite so readily either.

Granulated sugar can be found in varying textures,
coarser or finer. “Castor/caster sugar” is a finer

RAW, NATURAL, TURBINADO & OTHERS:

granulation than what is commonly sold as table sugar
in the U.S. and is more closely equivalent to our super

In recent years, refi ners have realized there is a market
fi ne or berry sugar.

for less processed forms of cane sugar in the U.S. so have
begun to sell these under various names and packaging.

POWDERED, CONFECTIONERS, ICING:

None of them are actually raw sugar as it is illegal to
sell in the States due to the high impurities level in the

All names refer to the same kind of sugar, that is white
truly raw product. All will have been processed to some
granulated sugar very fi nely ground. For commercial
degree, perhaps to remove the sticky surface molasses
use there is a range of textures from coarse to ultra-
or to lighten the color, but will not have been subjected
fi ne. For home consumption, what is generally found
to the full refi ning and whitening processes of ordinary
is either Very Fine (6X) or Ultra-Fine (10X), but this
white table sugar. This leaves some of the natural hue
can vary from nation to nation. Not all manufacturers
and a strength of fl avor that deepens with the color. All
will indicate the grind on the package. Sugar refi ners
of these less refi ned sugars may be stored and handled

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like brown sugar.

per teaspoon compared to granulated sugar’s sixteen.

There are also trivial amounts of minerals and vitamins

Outside of the United States it is possible to buy cane
in the bee product while white sugar has none. Honey
sugars from the truly raw product with all of the detritus
is not a direct substitute for table sugar however, its
remaining from the cane juice extraction process up
use in recipes may call for a bit of alteration to make
through various stages of refi nement much like we have
them to turn out right.

here in the United States. Many can be found with names
such as “muscavado”, “jaggery” (usually a raw palm or

Although the chance is remote, raw honey may also
date sugar), “demerara”, “succanat,” and others. Colors
contain minute quantities of Clostridium botulinum
will range from quite dark to blonde and may or may not
spores so should not be fed to children under one year
be sticky with molasses. Generally the darker the color the
of age. PLEASE READ THE POST FROM GERI
stronger the fl avor will be. In spite of any impurities they

GUIDETTI CONCERNING THIS BELOW. Raw
can be stored like brown sugar since their sugar content is
honey is OK for older children and adults.

high enough to inhibit most microbial growth. Recently I
have found demerara sugar for sale here in the U.S.

Honey comes in a number of forms in the retail
market and all with somewhat different storage

STORING GRANULATED SUGARS
characteristics:

All granulated sugars have basically the same storage
requirements. They need to be kept in air tight, insect and

WHOLE-COMB:

moisture proof containers. For powdered, and granulated

This is the bee product straight from the hive. It is the
sugar you might want to consider using some desiccant
most unprocessed form of honey, being large pieces
in the storage container if your local climate is damp.

of waxy comb fl oating in raw honey. The comb itself

Since brown sugars and raw sugars are supposed to be
will contain many unopened honey cells.

moist, they do not need desiccants. Shelf life is indefi nite
if kept dry, but anything you intend to eat really should

RAW:

be rotated occasionally. Time has a way of affecting even
the most durable of foods.

This is unheated honey that has been removed from
the comb. It may contain bits of wax and other small

I’ve used brown sugar that was six years old at the time
particles.

it was removed from storage and, other than the molasses
settling somewhat toward the bottom, it was fi ne. A friend

FILTERED:

to whom I gave a bucket of the brown sugar fi nished it

This is raw honey that has been warmed slightly
off three years later which was nine years after it was
to make it easier to filter out small particles and
packaged and it, too, was fi ne.

impurities. Other than being somewhat cleaner than
raw honey it is essentially the same. Most of the trace

HONEY
amounts of nutrients remain intact.

Honey may be the oldest sweetener known to man - its

LIQUID/PURE:

use predates recorded history. Remains of honey have
been found in the Egyptian pyramids. This product of

This is honey that has been heated to higher
honeybees is typically sweeter than granulated sugar by
temperatures to allow for easier fi ltering and to kill
a factor of 25%-40% depending upon the specifi c fl owers
any microorganisms. Usually lighter in color, this form
from which the bees gathered their nectar. This means a
is milder in fl avor, resists crystallization and generally
smaller amount of honey can give the same amount of
clearer. It stores the best of the various forms of honey.

sweetening as sugar. The source fl owers also dictate the

Much of the trace amounts of vitamins, however, are
fl avor and the color as well. Honey color can range from
lost.

very dark (nearly black) to almost colorless. As a general
rule, the lighter the color and the more delicate the fl avor,

SPUN, CRYSTALLIZED or CREAMED:

the greater the price the honey will bring. As you might

This honey has had some of its moisture content
expect, since honey is sweeter than table sugar, it also
removed to make a creamy spread. It is the most
has more calories as well — an average of twenty two
processed form of honey. It keeps quite well. Also

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59

available in various fl avors.

you intend to keep in storage or it may ferment.

BUYING HONEY

Avoid storing honey near heat sources or petroleum

Much of the honey sold in supermarkets has been
products (including gasoline/diesel engines), chemicals
blended from a variety of different honeys and some
or any other odor-producing products which may infuse
may have even had other sweeteners added as well.

through plastic packaging.

Like anything involving humans, buying honey can be
a tricky business. It pays to deal with individuals and

RAW HONEY AND BOTULISM
brands you know you can trust. In the United States

From: Geri Guidetti arkinst@concentric.net
you should buy products labeled U.S. GRADE A or

Duane Miles wrote:

U.S. FANCY if buying in retail outlets. However, be
aware there are no federal labeling laws governing the

If I recall correctly, honey contains very, very
sale of honey, so only honey labeled pure is entirely
small amounts of the bacteria that cause botulism.

honey and not blended with other sweeteners. Honey

For adults, this seldom causes problems. Our
grading is a matter of voluntary compliance which
immune system is capable of dealing with small
means some producers may be lax in their practices.

numbers of even nasty bacteria, they do it all the

Some may also use words like “organic”, “raw”,
time. The problem is when we get large numbers

“uncooked” and “unfi ltered” on their labels, possibly
of bacteria, or when our immune system is damaged or
to mislead. Fortunately, most honey producers are quite
not yet developed.

honest in their product labeling so if you’re not certain
of who to deal with, it is worthwhile to ask around to

That is where the problem with honey comes in.

fi nd out who produces a good product.

Some people used to use honey to sweeten milk
o r o t h e r f o o d s f o r i n f a n t s . I n f a n t s i m m u n e Honey may also contain trace amounts of drugs used
systems sometimes cannot handle the bacteria that
in treating various bee ailments, including antibiotics.

cause botulism, and, of course, those infants became

If this is a concern to you, then it would be wise to

seriously ill. So pediatricians now advise strongly against
investigate with your local honey producer what they
using honey for children under a certain age.

may have used.

Yes, raw honey can contain the temperature resistant

STORING HONEY
spores of Clostridium botulinum, the bacterium that

Honey is much easier to store than to select and buy.

causes botulism. The organism is a strict anaerobe,

Pure honey won’t mold, but may crystallize over time.

meaning that it only grows in the absence of molecular

Exposure to air and moisture may cause color to darken,
oxygen. The problem with infants and honey is that the
fl avor to intensify and may speed crystallization as
small, intestinal tract of an infant apparently is suffi ciently
well. Comb honey doesn’t store as well liquid honey
anaerobic to allow the spores to germinate into actively
so you should not expect it to last as long.

growing C. botulinum organisms. Essentially, the infant
serves the same role as a sealed, airtight, contaminated

Storage temperature is not as important for honey,
can of beans as far as the organisms are concerned. There
but it should not be allowed to freeze or exposed
in the infant’s body the bacteria secrete the dangerous
to high temperatures if possible. Either can cause
toxin that causes the symptoms of botulism. There have
crystallization and heat may cause fl avor to strengthen
been quite a few documented infant deaths due to honey.

undesirably.

As I recall, the studies identifying honey as the source

Filtered liquid honey will last the longest in storage.

were done in the ’80s. Most pediatricians recommend no

Storage containers should be opaque, airtight, moisture
honey for the fi rst year. It is probably best to check with
and odor-proof. Like any other stored food, honey
your own for even later updates…Geri Guidetti, The Ark
should be rotated through the storage cycle and

Institute
replaced with fresh product.

EDITOR’S NOTE: The advice not to give raw honey or

If crystallization does occur, honey can be reliquifi ed
foods containing raw honey to infants under one year of
by placing the container in a larger container of hot
age still stands. Do please understand, though, that honey
water until it has melted. Avoid adding water to honey
is not the only means by which infants can suffer from

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botulism, in many of which cases no certain source of
supermarket, but more often is found in the same types
contagion could ever be determined. The actual chances
of places as genuine sugar cane syrup.

of any infant being stricken is very, very small and keeping
the child’s colon open, active and healthy can reduce it

TREACLE:

still more. Breast-fed children seem to be more resistant

This sweetener comes in varying colors from a rather
as well.

dark version, similar to, but not quite the same as
blackstrap molasses, to paler versions more similar to

HONEY OUTGASSING
golden syrup. If you cannot fi nd it in your store’s syrup

Q: My can of honey is bulging. Is it safe to use?

area check in their imported foods section.

A: Honey can react with the can lining to release a gas

All of the above syrups are generally dark with a rich,
especially when stored over a long period of time. Honey’s
heavy fl avor.

high sugar content prevents bacteria growth. If there is
no sign of mold growth, it is safe to eat. FREQUENTLY

GOLDEN SYRUP:

ASKED FOOD QUESTIONS, FN250

This syrup is both lighter and paler in color than any
of the above four, more similar to what we would call

CANE SYRUPS
a table syrup here in the U.S. Can usually be found in
the same areas as treacle above.

CANE SYRUP:

Seldom found in supermarkets pure cane syrup is a sweet

TABLE SYRUP:

symbol of the U.S. Deep South. Produced by boiling down

There are many table syrups sold in supermarkets,
the extracted juice of the sugarcane in much the same
some with fl avorings of one sort or another such as
fashion as sorghum and maple syrups are produced. The
maple, various fruits, butter, etc. A close examination
best syrup is clear with a dark amber color and a smooth
of the ingredients list will reveal mixtures usually of
intense fl avor. Cane syrup usually has to be purchased
cane syrup, cane sugar syrup or corn syrup along with
from roadside stands, living history recreations, farm
preservatives, colorings and other additives. Table
festivals, or state and county fairs. Some syrup makers
syrup usually has a much less pronounced fl avor than
will add small quantities of lemon juice or corn syrup to
molasses, cane or sorghum syrup or the darker treacles.

deter crystallization. Flavored cane syrups can sometimes

Any syrup containing corn syrup should be stored as
be found, but are usually a sign of inferior syrup.

corn syrup.

MOLASSES:

STORING CANE SYRUPS

All of the above syrups, except for those having

A by-product of sugar refi ning, molasses is generally
corn syrup in their makeup, have the same storage
composed of sugars such as glucose that are resistant
characteristics. They can be stored on the shelf for
to crystallization, browning reaction products resulting
about two years and up to a year after opening. Once
from the syrup reduction process, and small amounts
they are opened, they are best kept in the refrigerator
of minerals. Flavor can vary between brands, but is
to retard mold growth. If mold growth does occur, the
usually strong and the color dark and opaque. Sulfured
syrup should be discarded. The outside of the bottle
molasses can sometimes be found but its intense fl avor
should be cleaned of drips after each use. Some pure
is unappealing to most. Brands labeled as ‘blackstrap
cane and sorghum syrups may crystallize in storage,
molasses’ are intensely fl avored.

but this causes no harm and they can be reliquifi ed

SORGHUM SYRUP:

using the same method as for honey. Molasses or other
sugar refi ning by-products won’t usually crystallize,

This is produced in the same manner as cane syrup, but
but will dry into an unmanageable tar unless kept
sweet sorghum cane, rather than sugar cane, is used.

sealed.

Sorghum tends to have a thinner, slightly sourer taste
than cane syrup. Good syrup should be a clear dark amber

CORN SYRUP
with a smooth fl avor. It can sometimes be found in the

Corn syrup is a liquid sweetener made by breaking
down cornstarch into its constituent sugars through

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61

an enzyme reaction. Available in both a light and
a dark form, the darker variety has a fl avor similar
to molasses and contains refi ners syrup (a by-
product of sugar refi ning). Both types often contain
fl avorings and preservatives. It is commonly used
in baking and candy making because it does not
crystallize when heated. Corn syrup is common in
the U.S., but less so elsewhere.

Corn syrup stores poorly compared to other
sweeteners and because of this it often has a best
if used by date on the bottle. It should be stored
in its original bottle, tightly capped, in a cool, dry
place. New unopened bottles can be expected to
keep about six months past the date on the label
and sometimes longer.

After opening, keep the corn syrup four to six
months. These syrups are prone to mold and to
fermentation so be on the lookout for bubbling or
a mold haze. If these present themselves, throw the
syrup out. You should wipe off any drips from the
bottle after every use.

MAPLE SYRUP

Maple syrup is produced by boiling down the sap
of the maple tree (and a lot of it too) collected at
certain times in the early Spring until it reaches a
syrup consistency. This native American sweetener
is slightly sweeter than table sugar and is judged
by much the same criteria as honey: Lightness of
color, clarity and taste. Making the syrup is energy
and labor intensive so pure maple is generally
expensive. Maple flavored pancake syrups are
usually mixtures of corn and cane sugar syrups with
either natural or artifi cial fl avorings and should be
kept and stored as corn syrups.

New unopened bottles of maple syrup may be
kept on a cool, dark, shelf for up to two years. The
sweetener may darken and the fl avor get stronger,
but it is still usable.

After the bottle has been opened, it should be
refrigerated. It will last about a year. Be careful to
look out for mold growth. If mold occurs, discard
the syrup.

Copyright © 2003. Alan T. Hagan. All rights re-
served.

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FATS AND OILS

All oils are fats, but not all fats are oils. They are similar
our perception of taste and texture and their absence
to each other in their chemical makeup, but what makes
would make many foods more diffi cult to prepare and
one an oil and another a fat is the percentage of hydrogen
consume. Furthermore, a small amount of dietary fat is
saturation in the fatty acids of which they are composed.

necessary for our bodies to properly absorb fat soluble

The fats which are available to us for culinary purposes
vitamins like A,D,E and K.

are actually mixtures of differing fatty acids so for
practical purposes we’ll say saturated fats are solid at

Long term storage of fats may be problematical, but it
room temperature (70ºF, 21º C) and the unsaturated fats
is not impossible. There are some general rules you can
we call oils are liquid at room temperature. For dietary
follow to get the most life out of your stored cooking
and nutrition purposes fats are generally classifi ed as
oils and fats.

saturated, monounsaturated and polyunsaturated, which

#1 - Exposure to oxygen, light and heat are the
is a further refi nement of the amount of saturation of the
greatest factors to rancidity. If you can, refrigerate
particular compositions of fatty acids in the fats.

your stored oil, particularly after it’s been opened.

If possible, buy your oils in opaque, airtight

BUYING AND STORING OILS AND FATS

There is a problem with storing oils and fats for the
containers. If you purchase it in plastic, particularly
long term and that is they want to go rancid. Rancid fats
clear plastic, then transfer it to a gas impermeable
have been implicated in increased rates of heart disease,
glass or metal container that can be sealed airtight.

arteriosclerosis and are carcinogenic (cancer causing) so

If you have a means of doing so, vacuum sealing
are best avoided whenever possible.

the storage container is an excellent idea as it
removes most of the air remaining inside, taking

Oxygen is eight times more soluble in fat than in water
much of the oxygen with it. Transparent glass and
and it is the oxidation resulting from this exposure that is
plastic containers should be stored in the dark,
the primary cause of rancidity. The less saturated a fat is,
such as in a box or cabinet. Regardless of the
the faster it will go off. This may not, at fi rst, be readily
storage container, it should be stored at as cool a
apparent because vegetable oils have to become several
temperature as possible and rotated as fast as is
times more rancid than animal fats before our noses can
practical. All other considerations being equal,
easily detect it. An extreme example of rancidity is the
oils and fats with preservatives will have a greater
linseed oil (fl axseed) that we use as a wood fi nish and a
shelf life than those without, provided they are
base for oil paints. In a matter of hours the oil oxidizes
fresh when purchased.

into a solid polymer. This is very desirable for wood and
paint, very undesirable for food.

#2 - Unless they have been specially treated, most
unopened cooking oils have a shelf life of about a

Because of this diffi culty in storing fats and oils for any
year to a year and a half, depending upon the above
long period of time many books and articles on the subject
conditions. Some specialty oils such as sesame and
of food storage make only passing mention of them, if
fl ax seed have shorter usable lives. If you don’t
they say anything at all. This is unfortunate because fat
use a lot, try to not buy your fats in big containers.

contains nine calories to the gram compared to the four This way you won’t be exposing a large quantity
calories contained by either carbohydrates or protein.

to the air after opening, to grow old and possibly

This makes fat a valuable source of concentrated calories
rancid, before you can use it all up. Once opened,
that could be of real importance if faced with a diet
it is an excellent idea to refrigerate cooking fats.

consisting largely of unrefi ned grains and legumes. For

If it turns cloudy or solid, the fat is still perfectly
small children, infants, nursing mothers, and the elderly,
usable and will return to its normal liquid, clear
they may not be able to consume the volume of food that
state after it has warmed to room temperature. Left
would be necessary in the course of a day to get all of the
at room temperatures, opened bottles of cooking
calories they would need to avoid weight loss and possible
oils can begin to rancid in anywhere from a week
malnutrition. Additionally, fats play an important role in
to a couple of months, though it may take several

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63

more months to reach such a point of rancidity that

HT in grains OIL

BHT in milligrams
it can be noticeably smelled.

0.1 grain

1 fl

oz

5.3
mg

#3 - Although darker colored oils have more fl avor

0.7 grain

8 fl oz (1 cup)

42.4 mg
than paler colored, the agents that contribute to that

1.3 grain

16 fl oz (1 pint)

84.8 mg
fl avor and color also contribute to faster rancidity.

2.6 grain

32 fl oz (1 quart)

169.6 mg

For maximum shelf life buy paler colored oils.

5.2 grain

64 fl oz (1/2 gal)

339.2 mg

10.3 grain

128 fl oz (1 gallon)

678.4 mg

E X T E N D I N G S H E L F L I F E B Y NOTE: The grain weight measurements have been rounded ADDING ANTI-OXIDANTS
up to the nearest tenth grain since most powder scales will not I take no position on doing this, but if obtaining the
accurately measure less than one-tenth of a grain. IMPORTANT
maximum possible shelf life in your cooking fats is

NOTE: If you are using a reloading powder scale, be sure the important to you, it is possible to add antioxidant
balance pan is clean and the balance has been calibrated
preservatives to the fat you have purchased. Used in
recently with a reliable set of check weights.

conjunction with a gas impermeable container, either
opaque in color or stored in a dark place, and cool

Remove the BHT crystals from their gelatin capsules
storage temperatures (70º F 21ºC or less) then shelf life
and weigh them, if you’re going to. Once you have the
can be extended to about fi ve years, possibly longer.

appropriate amount, add the crystals to a pint or so of the
oil, shaking vigorously. It may take several hours for the

The antioxidant in question is Butylated HydroxyToluene
preservative to dissolve completely. Bringing the oil up to

(BHT). It is often used in the food industry to slow
a warm, NOT HOT, temperature will speed the process.

the development of off-flavors, odors and color

Once completely dissolved, pour the antioxidant laden oil
changes caused by oxidation, mostly in foods with
into the rest of the oil and mix thoroughly. Once mixed,
signifi cant fat contents. BHT is on the U.S. Food and
the oil can then be poured into its storage containers

Drug Administration’s Generally Recognized As Safe
leaving approximately 1/2 inch of headspace. If you have

(GRAS) list as a common preservative. The FDA limits
a vacuum sealer the jars or cans may be vacuum sealed to
the use of BHT to 0.02% or 200 parts per million
remove most of the oxygen laden air from the container,

(ppm) of the oil or fat content of a food product. The
otherwise just seal the lid. Store in a cool place and if
directions that I give below will be for the FDA limit.

using transparent jars, be certain to put them in a larger

BHT is available over the counter in the retail trade,
container such as a box to keep the contents in the dark.

typically found in health or natural foods stores or

Don’t forget to label and date the jars.

vitamin and nutritional supplement suppliers. It may
also be found from various suppliers on the Internet.

Before I close out this section on fats and oils, please
allow me to reemphasize that no amount of preservatives

To get the best results you will need the freshest oil you
that can be added to your stored fats will substitute for
can fi nd. Purchasing from a large, busy supermarket
proper storage and rotation. Don’t sit on your oil supply
will usually suffi ce. You’ll also need containers that
for years without rotating it. A little bit rancid is a little
are gas impermeable such as glass jars, or metal
bit poisonous. ‘Nuff said.

cans. There may be plastic containers with high gas
barrier properties that will also serve, but I cannot
knowledgeably say about this. It is important that your
containers be food grade, clean, dry and dust-free. In
keeping with the FDA’s GRAS guidelines you want
to add 5.3mg of BHT crystals per fl uid ounce of oil or
fat. If you’re using a scale calibrated in grains, such as
a reloading powder scale, you may use the following
table.

64

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COOKING ADJUNCTS

BAKING POWDER

Baking powder is a combination of an acid and an alkali
for storage but refrigeration or freezing is even better.

with starch added to keep the other two ingredients stable

What ever you do they should be kept away from heat
and dry. The powder reacts with liquid by foaming and sources. It is common for the household spice cabinet the resulting bubbles of carbon dioxide can aerate and or shelf to be located over the stove, but this is really raise dough. Almost all baking powder now on the market
about the worst possible place to keep herbs and spices
is double acting, meaning it has one acid that bubbles at
even if it is convenient. Dark opaque glass is best for
room temperature and another acid which only reacts at
storage, but failing that, keeping a tightly sealed glass
oven temperatures. Unless a recipe specifi es otherwise,
container in a dark place is next best. The cellophane
this is the type to use.

packets some products come in won’t do. Tightly
sealed metal containers will work as well. Even dense

Don’t expose baking powder to steam, humid air, wet plastic will do, but glass is best.

spoons, or other moisture. Store in a tightly lidded
container for no more than a year. Even when kept bone

Where possible, buy spices whole. Whole nutmegs
dry it will eventually loses its potency. To test its strength,
will keep their fl avor far longer than ground nutmeg,
measure 1 tsp powder into 1/3 cup hot water. The mixture
the same for other seeds and roots. You’ll have to use
should fi zz and bubble furiously. If it doesn’t, throw it a grater, grinder or whatever, but the difference in out.

fl avor is worth it.

For those folks concerned with aluminum in the diet, the

If you buy spices in bulk containers (which is certainly

Rumford brand has none and there may be others.

cheaper) consider transferring some into smaller
containers and keeping the larger one tightly sealed

BAKING SODA
in a cool, dark place. This will prevent unwanted light

This gritty powder is sodium bicarbonate also known as
and air from continually getting in and playing havoc.

sodium acid bicarbonate (NaHCO3), a mild alkali. When

My large jars of reserve spices are kept in vacuum
combined with an acid ingredient such as buttermilk it is
sealed jars with smaller jars of ready spices kept in
used in baking to leaven quick breads and other baked the kitchen.

foods working in the same manner as baking powder. It
can also be used to make hominy. When combined with an

There are many mail order or online suppliers of
acid ingredient, the bicarbonate reacts to give off carbon
bulk herbs and spices. My personal favorite is
dioxide bubbles which causes the baked good to rise. If

Penzey’s (http://www.penzeys.com). Their products
kept well sealed in an air- and moisture-proof container
have been consistently excellent with good prices.

its storage life is indefi nite. If kept in the cardboard box it

It’s worth investigating some of these companies as
usually comes in, it will keep for about eighteen months.

they can really take the sting out of purchasing large

Do keep in mind that baking soda is a wonderful odor quantities.

absorber. If you don’t want your baked goods tasting of
whatever smells it absorbed then keeping it in an airtight

SALT

Storage life for salt is indefi nite. So long as you do
container is a good idea.

not let it become contaminated with dirt or whatever,

HERBS AND SPICES
it will never go bad. Over time, iodized salt may turn

It is diffi cult to give exact instructions on how best to yellow, but this is harmless and can still be used. Salt store culinary herbs and spices because there are dozens
is rather hygroscopic and will adsorb moisture from
of different seeds, leaves, roots, barks, etc., we call an the air if not sealed in an airtight container. If it does herb or a spice. There are, however, some general rules
cake up, it can be dried in the oven and then pulverized
that may be followed to best preserve their fl avors. All
again with no harm done.

spices, particularly dried, are especially sensitive to heat,

All salt, however, is not the same. Salt comes in a
air, moisture, and light. Room temperature is satisfactory

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65

number of different varieties, and very little of what is
caking agent but unlike other anti-caking agents it does
produced in the U.S. is intended for use in food. The
not cause cloudiness in solution. Morton even gives a
rest of it, about 98%, has other uses. Therefore, it is
kosher dill pickle recipe on the box.

important to be certain the salt you have is intended
for human consumption. Once you are satisfi ed it is,

Whether fl aked or in its unaltered crystal form, kosher salt
you should then determine its appropriateness for the
takes up more volume for an equivalent amount of mass
tasks to which you might want to set it to. Below is a
than does canning salt. If it is important to get a precise
list of some of the available salts
amount of salt in your pickling or curing recipe you may
want to weigh the salt to get the correct amount.

TABLE SALT: This is by far the most widely known
type of salt. It comes in two varieties; iodized and

SEA SALT: This type of salt comes in about as many
non-iodized. There is an ingredient added to adsorb
different varieties as coffee and from many different
moisture so the salt will stay free fl owing in damp
places around the world. The “gourmet” versions can be
weather. This non-caking agent does not dissolve
rather expensive. In general, the types sold in grocery
in water and can cause cloudiness in solutions if
stores, natural food markets and gourmet shops have
suffi ciently large quantities are used. In canning this
been purifi ed enough to use in food. It’s not suitable for
won’t cause a problem since little per jar is used. For
food preservation, though, because the mineral content
pickling, though, it would be noticeable. If you are
it contains (other than the sodium chloride) may cause
storing salt for this purpose, you should be sure to
discoloration of the food.

choose plain pickling salt, or other food grade pure

ROCK or ICE CREAM SALT: This salt comes in large
salt such as kosher salt. In the iodized varieties, the
chunky crystals and is intended primarily for use in home
iodine can cause discoloration or darkening of pickled
ice cream churns to lower the temperature of the ice
foods. For folks in areas that are historically iodine
fi lled water in which the churn sits. It’s also sometimes
defi cient a store of iodized salt for table consumption
used in icing down beer kegs or watermelons. It is used
should be kept.

in food preservation by some, but none of the brands I
have been able to fi nd label it as food grade nor do they

CANNING SALT: This is pure salt and nothing but
salt. It can usually be found in the canning supplies
specifi cally mention its use in foods so I would not use
section of most grocery stores. This is the preferred
it for this purpose.

salt for most food preservation or storage uses. It is

SOLAR SALT: This is also sometimes confusingly called
generally about the same grain size as table salt.

“sea salt”. It is not, however, the same thing as the sea
salt found in food stores. Most importantly, it is not food

KOSHER SALT: This salt is not really, in itself,
kosher, but is used in “kashering” meat to make the
grade. It’s main purpose is for use in water softeners.

fl esh kosher for eating. This involves fi rst soaking

The reason it is called “solar” and sometimes “sea salt”

the meat then rubbing it with the salt to draw out the
is that it is produced by evaporation of sea water in large
blood which is not-kosher and is subsequently washed
ponds in various arid areas of the world. This salt type is
off along with the salt. The cleansed meat is then
not purifi ed and still contains the desiccated remains of
kosher. What makes it of interest for food storage and
whatever aquatic life might have been trapped in it. Those
preservation is that it is generally pure salt suitable
organic remains might react with the proteins in the foods
for canning, pickling and meat curing. It is of a larger
you are attempting to preserve and cause it to spoil.

grain size than table or canning salt, and usually rolled

HALITE: For those of us fortunate enough to live where
to fl ake the grains for easier dissolving. Frequently it
it is warm, halite is the salt that is used on roads to melt
is slightly cheaper than canning salt and usually easier
snow and ice. It, too, is not food grade and should not
to fi nd in urban/suburban areas.

be used in food preservation. This form of salt is also
frequently called rock salt, like the rock salt above, but

NOTE: Not all brands of kosher salt are exactly alike.

neither are suitable for food use.

Diamond Crystal Kosher Salt is the only brand that

I’m aware of that is not fl aked, but still in its unaltered

SALT SUBSTITUTES: These are other kinds of metal
crystal form. The Morton brand of Coarse Kosher
salts such as potassium chloride used to substitute for

Salt has “yellow prussiate of soda” added as an anti-
the ordinary sodium chloride (NaCl) salt we are familiar

66

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with. They have their uses, but should not be used in foods
genus ( Saccharomyces or sugar fungi), but several
undergoing a heated preservation processing, as they can
different species or strains within species have evolved
cause the product to taste bad. Even the heat from normal
and some are more suitable for a particular task than
cooking is sometimes suffi cient to cause this.

others. It’s entirely possible to use grocery store bread
yeast to brew beer or ferment wine, but the fl avor may

VINEGAR
leave a great deal to be desired. It’s also possible to use

There is vinegar and then there is vinegar and it is not all
yeast from ale brewing to make bread. From my limited
alike. The active ingredient in all vinegars is acetic acid, experience with trying it myself the results were pretty
but how the sour stuff was made can vary widely. The
much indistinguishable from bread yeast.

most common vinegar is white distilled which is actually
diluted distilled acetic acid and not true vinegar at all. It

Types of Baking Yeasts
keeps pretty much indefi nitely if tightly sealed in a plastic

Leaving aside the brewing and vintning yeasts that are
or glass bottle with a plastic cap. The enamel coated metal
outside the scope of this FAQ I am going to concentrate
caps always seem to get eaten by the acid over time. It is
on bread yeast. It comes in two generally available
usually about 5-6% acetic acid and for pickling it is the
forms; compressed or fresh yeast and dried yeast which type most often called for.

is further broken down into active dry yeast and rapid acting also known as rapid rise or bread machine The next most common is apple cider vinegar which is
yeasts. Although both of the dry yeasts are in the same
available in two varieties. A cider fl avored distilled acetic species they come from different genetic strains with
acid type and a true cider vinegar fermented from hard
different performance characteristics and are processed
cider. Either will store indefi nitely at room temperature
somewhat differently from each other.

until a sediment begins to appear on the bottom. Non-
distilled vinegar will sometimes develop a cloudy

COMPRESSED (FRESH) YEAST: Compressed
substance. This is called a mother of vinegar and it is
yeast is only partly dried (about 70% moisture),
harmless. As long as the liquid does not begin to smell
requires refrigeration and keeps even better in a deep
foul it can be fi ltered out through cheesecloth or a coffee
freezer. If kept in an air- and moisture-tight container
fi lter and rebottled in a clean container. The mother can
to prevent desiccation this type of yeast will keep for a
even be used to make more vinegar. If it begins to smell
year in the freezer (0ºF, –17ºC or less), but only about
bad, however, it’s gone over and should be tossed out.

two weeks in the refrigerator. Unless your kitchen
is quite chilly it will not keep on the shelf. It should

The more exotic wine, balsalmic, malt, rice and other
not have a mottled color or a sour odor. Compressed
vinegars can be stored like cider vinegar. Age and

Yeast is generally available in 0.6-ounce and 2-ounce
exposure to light and air, however, eventually begin to
foil-wrapped cakes. For traditional baking, dissolve
take their toll on their delicate fl avors. Tightly capped
compressed yeast in warm (90°-95°F, 32º-35ºC )

in a cool, dark cabinet or refrigerator is best for their
liquids. A 0.6-ounce cake will leaven up to 4 cups of
storage.

fl our (about a pound). A 2-ounce cake will leaven about

12 cups or roughly three pounds of fl our.

YEAST

Yeast is just not a product you can stow away and forget

ACTIVE DRY YEAST: A granular powder with about
about until you need it in a few years. After all, this single
an 8% moisture content, active dry yeast can be found
celled microscopic fungus is a living organism so if it’s
in either single use foil packets or vacuum packed
not alive at the time you need it, you‘ll get no action.

foil covered one pound ‘bricks’. In general bread

When we incorporate yeast into our bread dough, beer
making active dry yeast is typically dissolved in water
wort or fruit juice it begins to ferment madly (we hope)

(105º-115ºF, 40º-46ºC) along with an equal amount of
and produce several by-products. If you’re baking, the by-
sugar to give it time to resuscitate and actively begin
product you want is carbon dioxide which is trapped by
growing before being mixed into the dry ingredients.

the dough and subsequently causes it to rise. In brewing

Bread machines, however, are often different in this
or vintning what is wanted is the ethyl alcohol and, if the
regard and you should follow the directions your
drink is to be carbonated, the carbon dioxide as well.

particular machine’s manufacturer gives. Mine calls
for putting the dry yeast atop the other dry ingredients

Almost all yeasts used for these purposes are in the same
completely out of contact with the liquid ingredients

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67

until the machine mixes them together. One envelope
necessary anymore if you are concerned that your yeast

(roughly 2 ¼ teaspoons) is suffi cient to leaven about
may be dead due to age or poor storage conditions any
four cups or roughly one pound of fl our.

type of yeast can be tested for viability by proofi ng. This is nothing more than mixing a small amount of the yeast

RAPID ACTING & BREAD MACHINE YEAST: A
with an equal amount of sugar in warm water 105º-115ºF,
more fi nely granulated powder with a lower moisture

40º-46ºC for dried; 90°-95°F, 32º-35ºC for fresh. Within
content than standard active dry yeast the rapid
about fi ve to ten minutes active yeast will become bubbly
acting version is designed to raise bread as much
and begin to expand (at normal room temperature). Yeast
as fi fty percent faster. This lends it to the ‘quick’ or
which only slowly becomes active can still be used, but

‘rapid’ cycles of many bread machines that eliminate
you will have to use more. If there is no activity at all, the
one rise cycle of the bread dough to facilitate faster
yeast is dead and should be tossed. If you’ve stored your
production. This form of yeast is also generally mixed
yeast in half-way decent conditions, or better yet in the
with a small amount of ascorbic acid which acts as a
freezer, proofi ng will usually not be necessary.

dough conditioner to give improved rise performance.

Rapid Acting yeasts often perform poorly in recipes

NOTE: Rapid Acting yeast loses its fast rising capabilities calling for long fermentation periods. Because of its
if dissolved in liquid for proofi ng, and will require two
fi ner granulation it does not need to be dissolved in
complete rises like standard active dry yeast.

liquid fi rst and should be added to the dry ingredients
instead. In the case of bread machines follow the

STORING YEAST: All of the dry yeasts will last for
manufacturer’s directions. One envelope (roughly 2
months on the shelf, until the expiration date which

¼ teaspoons) is suffi cient to leaven about four cups
should be clearly stamped on the package. If packaged
or roughly one pound of fl our.

in an air/moisture tight container and kept in the freezer
it may last for several years though one year is the

Interchanging Yeast Types
general recommendation most often found among various

Can fresh, active dry, and rapid acting yeasts be used
authorities. I’m presently (12/2003) using yeast stored in
interchangeably?

my refrigerator freezer in a tightly sealed canning jar with
a “Best Used By” date of June, 1998 that is still going

Yes, to a certain extent.

strong. The larger packs of yeast should be transferred

To substitute Rapid Acting yeasts for Active Dry yeasts
to an air and moisture tight container after opening. A
reduce the amount of Rapid Acting used by 25% from
canning jar with a decent lid will suffi ce.

the amount of Active Dry the recipe calls for then add

There is another means of providing leavening for breads
the dry yeast to the dry ingredients before mixing.

besides buying yeast from a grocery store and that is by

To substitute Active Dry for Rapid Acting increase the
using a sourdough starter. I’m not going to address it
amount of Active Dry by 25% over what the recipe
here, but I will point out that it has a Usenet newsgroup
calls for of Rapid Acting yeast and dissolve in warm
all its own ( rec.food.sourdough) which has several FAQ’s
water (105º-115ºF, 40º-46ºC) with an equal amount of
devoted to it. You can fi nd addresses for these FAQs in
sugar before mixing in with the dry ingredients.

the Resources section. Drop in and read for awhile and
you’ll learn more than you thought you could ever want

Once 0.6 ounce cake of fresh, compressed yeast is
to know.

roughly equivalent to one pack of active dry yeast (2

1/4 teaspoons) or to about 1 3/4 teaspoons of Rapid

Acting yeast.

NOTE: Substituting one yeast type for another can be
done, but will oft times require a bit of tweaking. If at
all possible use the yeast type specifi ed in the recipe.

If you can’t be prepared to make adjustments where
necessary.

PROOFING YEAST: Although it’s generally not

68

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INFANT FORMULA

While not universal, it’s safe to say that most folks
put them away. You never know who you might come
interested in food storage are planning for families, real
across who’ll desperately such information should
or as yet hypothetical. Many of these families include
there come a Fall.

children (or hope to) under the age of two. Very young
children such as this have nutritional requirements that

ALTERNATIVES TO BREASTFEEDING
are different from adults and require somewhat different

If breastfeeding should not be a viable option you’ll
preparations than adults or even older children.

need to find another source of infant nutrition. I

STRONGLY RECOMMEND AGAINST USING

If at all possible, it’s best for children up to the age of six

HOME-MADE INFANT FORMULAS AS A SOLE
months to be breast fed by their mothers and up to the

SOURCE OF NUTRITION FOR A BABY. If you
age of one year breast milk should contribute a signifi cant
know you’re going to have a nursing infant on your
portion of the child’s nutritional intake. Indeed, breast
hands, if and when the balloon should go up, you
feeding can supplement a child’s diet in an important way
should take steps in advance of the crisis to put away
until age two. Even the American Academy of Pediatrics
a suitable food supply for the child. Young children
now recognizes and recommends this. There are those
have nutritional needs that are different from those of
who nurse even longer, but I mention this only as an
adults or even older children. Lacking human breast
observation, not necessarily as a recommendation. For the
milk, you should put by a store of commercially made
preparedness-minded breast feeding makes particularly
infant formula. Evaporated milk, dry milk, sweetened
good sense as mama can consume a far wider range of
condensed milk, goat’s milk and all the rest can be an
storable foods than a baby can, and she can produce
important supplement for children over the age of six
from those foods a nutrition source perfectly suited to
months, particularly over one year of age. For children
her child.

under six months of age these products simply do not
contain suffi cient amounts of the appropriate nutrients

To promote this end here is the contact information for the
to provide adequate nutrition when used as the sole
largest and best known breast feeding support group.

source of sustenance.

La Leche League International 1400 N. Meacham Road

As for soy milk, there are considerable important

Schaumburg, IL (USA) 60173-4809
differences in soy nutritional content compared to

Phone (847) 519-7730 or 1-800-LALACHE (US) Fax
cow’s milk which is to say nothing of human milk.

(847) 519-0035 E-mail: LLLHQ@llli.orgWeb: http://

Soy milk alone is simply not nutritious enough to
www.lalecheleague.org
serve as a sole source of nutrition for children under
the age of six months and should not be used as more

They can help you to fi nd local chapters of the League
than a
in your area and point out useful books and sources of
supplement for children over six months of age.

This does not apply to commercially made
information. When our daughter was born my wife has
soy protein
attended a number of our local chapter’s meetings and
infant formula which is a very different product than
soy milk.

borrowed books with which to educate ourselves.

Also in this same line, there is a useful document put
out by the World Health Organization titled How to

S E L E C T I N G A N D F E E D I N G

Breastfeed During an Emergency. It apparently is no
longer hosted on any WHO sites so I have taken the liberty

AN INFANT FORMULA

If the child you’re concerned with is already on the
of hosting it myself at:

scene then you probably already know which formula
http://athagan.members.atlantic.net/PFSFAQ/
you need to put away. Unless instructed against doing

Breastfeeding_in_an_emergency.html
so by your doctor, my only suggestion here is to make
sure the formula has iron in it. The problems of iron

It would be an excellent idea to print out a few copies and
in formulas from the nineteen fi fties and sixties have

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69

long ago been solved and young children very much
expires. There’s too much valuable high quality nutrition in
need this nutrient.

infant formula to allow it to go to waste.

If you feel the need to store formula in advance
for a child not yet on the scene (or who is only a

Copyright © 2003. Alan T. Hagan. All rights reserved.

contingency to plan against) I suggest storing one
of the cow’s milk based lactose-free formulas. Two
brand names that will work well are “Lactofree”

from Mead Johnson and “Similac Lactose Free”

from Ross Laboratories. Lactose is the sugar found
in milk and an inability to properly digest lactose
is the most common source of infant formula
feeding problems. Of course, there is the remote
chance the child could have a true allergy to cow’s
milk protein, but the child could be allergic to soy
protein too. It’s been known to happen for a child
to be allergic to both at the same time. There is no
absolute certainty in preparedness, but you can plan
for the most likely problems which is why I suggest
storing lactose free cow’s milk formula.

Unless you store only disposable bottles and

“ready to feed” formula, don’t forget that both
reconstituting formula from dry powder or liquid
concentrates and washing feeding equipment
requires the use of clean, safe drinking water. You’ll
need to carefully examine your water storage in
this regard.

S TO R I N G I N FA N T F O R M U L A S

AND BABY FOODS

Storing infant formula and baby food is easy.

Infant foods are one of the few areas in which
the (US) Federal government regulates shelf life
labeling. All containers of infant formula and
baby food should have a clear “best used by” or
similar date somewhere on the container which
is generally longer than a child will require such
food. Unopened containers of formula should be
stored the same way you would keep dry milk, in
a dark, cool, dry place and used before the date on
the container is reached. Opened containers of dry
formula powder should be used within one month
of opening and the contents should be kept bone
dry, cool and in the dark.

If it hasn’t been needed by the time the expiration
date begins to near it’s an excellent idea to donate
the infant formula to a nursing infant or organization
like a food bank that can put it to use before it

70

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Growing and Using Sprouts

Sprouts are great to eat for everyday living and especially Growing Sprouts:

so in an emergency situation. Typical foods set aside for storage are traditionally low or nonexistent in vitamin C and many of the Sprouts are easy to produce and require no special

B vitamins. Yet it is exciting to know the seeds from those same
equipment or knowledge. All that is required to produce sprouts
storage foods can be sprouted to give a rich source of these important is seeds, moisture, warmth, darkness and maybe 10 minutes of
nutrients. Sprouts are an excellent source of vitamin C and also
your time every day. Methods vary from high tech production to
contain many good B vitamins. And you probably won’t fi nd a less something as simple as quart jar or a cloth covered pan. Perhaps
expensive way to get these vitamins than from low calorie sprouts.

the simplest method is to take your seeds, place them in a quart

Green leafy sprouts are also a good source of vitamin A. Sprouts are a jar, and cover them with water to start the process.

good source of fi ber, protein, and contain enzymes that aid digestion.

In addition, sprouting destroys the seed’s natural preservative

Seed amounts to use per quart jar:

enzymes that inhibit digestion.

1/2 Cup Seeds: Wheat, All Beans, Rye, Oats, Rice, Sunfl ower, Different kinds of seeds you can sprout: (This list gives the Lentil, Hulled Buckwheat, and Garbanzo Beans.

popularly sprouted seeds and is not all enclusive as you can sprout 2 Tablespoons: Alfalfa, radish, clover, cabbage.

almost any kind of seed.)

Be aware that seeds soak up 2 or 3 times their dry volume

Generally eaten raw:

in water. After they have absorbed all the water they are going

Alfalfa, radish, mung bean, sunfl ower, clover, cabbage.

to absorb (2-12 hours depending on the size of the seed), drain

Generally cooked:

the water off , rinse them, and put them in a dark, warm place,

Kidney, Pinto and other miscellaneous beans.

with the bottle upside down and tipped up against a corner so

Eaten raw or cooked:

water can drip out. Of course you need to put something under

Lentils, Soy beans, green peas and wheat. (In addition, all the sprouts the bottle to catch the dripping water. Use a lid that permits air that are generally eaten raw can be easily cooked.)

to move in and out of the jar. You can use a thin cloth, a nylon

Alfalfa: Alfalfa, one of the most popular sprouts, is a good source stocking, or anything you have that’s handy. Fasten it down
of vitamins A, B, C, D, E, F, and K and is rich in many minerals, as around the opening of the jar using an elastic or bottle ring. After well as many enzymes needed for digestion.

the seeds have stopped draining, if you are sprouting very small

Radish sprouts are high in vitamin C and potassium and have a seeds like alfalfa, cabbage or radish seeds, roll the bottle, coating rich fl avor.

the outer wall of the bottle with seeds. Leave the bottle on it’s Wheat is high in Vitamins B, C, and E and has three times the vitamin side in the dark. Room temperature is best for growing sprouts,

E of dry wheat. Wheat also has many minerals.

around 70 degrees F. Rinse the seeds twice a day, being sure to

Mung Beans:

drain them well. (Do not neglect to rinse them. They will

These sprouts should be sprouted under pressure to produce long and
sour and be useless.) Within two days your seeds should juicy sprouts. Mung bean sprouts are an excellent source of protein, begin sprouting.

vitamin C, A and E, along with many minerals.

Green Pea sprouts are rich in many of the B vitamins and vitamin For sprouts you are going to cook, let the sprout grow

C. Green pea sprouts make a rich addition to any green salad.

only as long as the seed. For sprouts you will eat raw (except

Soybeans:

wheat) let them grow up to 2-3 inches. Expose mature alfalfa,

An extremely rich source of protein and vitamins A, B, C and E.

wheatgrass, buckwheat or sunfl ower sprouts to indirect sunlight

Soybeans are rich in minerals and lecithin. They can be sprouted
for 4-5 hours. As they turn dark green their vitamin A content
under pressure like mung beans.

dramatically increases. (This is an important step, for if you don’t, Kidney beans, pinto beans and miscellaneous beans:

your sprouts will have only about 1 percent of this vitamin’s

They are a good source of vitamin C, many of the B vitamins and

RDA. Don’t expose bean sprouts to sunlight as this will give
many minerals. Sprouting these beans also changes their indigestible them an unpleasant bitter taste.) When your sprouts have grown
carbohydrates to digestible carbohydrates thereby greatly reducing to the desired length, rinse them again, then put them in a sealed the intestinal gas they otherwise cause.

container with something to absorb the water on the bottom and

Lentils:

store them in the refrigerator.

Rich in protein, vitamin C and the B vitamins. They have a mild
ground pepper fl avor.

Buckwheat:

Makes a great salad green. High in vitamins A, B, C and D.

Sprouting mung beans under pressure

Sunfl ower: Rich in vitamins B, D, and E, many minerals, and Linoleic Acid, the W6 EFA.

Place soaked beans in a small colander inside another container.

Do Not eat tomato, peppers or potato sprouts as they are

Place several layers of burlap over the top of the seeds, then
poisonous.

place a 3-5 pound bag of marbles or small stones on top of this.

Water every two or three hours to ensure adequate moisture (this

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71

prevents the root systems from over developing in their search
for water). Keep them in the dark at all times or they will turn

It is suggested that if you plan to get all your vitamins from sprouts bitter as they begin to green. When they are 2 to 3 inches long,
alone, that you store up to 125 lbs of a variety of seeds per year per remove them from the colander and refrigerate.

person. If you have other sources for your vitamins, it is suggested you have 30 lbs of seeds set aside for sprouts to be eaten raw, and 30
lbs of sprouts intended to be cooked per year per person.

Using your sprouts

Many specialty companies exist that deal exclusively in sprout seed. Usually these seeds cost several times more than other seeds After sprouts reach their peak, they immediately begin
of the same type. One study shows that mung beans sold exclusively to loose their vitamin C. Because of this, don’t attempt to store for sprouting cost 4.5 times more than regular mung beans. Yet 99
sprouts longer than a week. Only grow small quantities of sprouts percent of the time the cheaper seed will sprout and grow as quickly that can be used in a short period of time. If you plan on getting as the more expensive seed. It is the web page author’s opinion that it many of your vitamins from sprouts, it would be a good idea to
is a waste of money to buy ‘sprouting seed’ over regular seed. Before have one or two small batches of sprouts growing all the time.

purchasing a large amount of storage seed intended for sprouting, purchase a small amount and test it to see if it sprouts well.

Cook sprouted beans using the same recipes you normally
use. Sprouted beans cook in 2/3rds the time of unsprouted beans.

Do not attempt to store your sprouting seed for more than 5

Heat kills a percentage of the vitamins and enzymes gained by
years unless it is stored in a cool (at least 60-65 degrees F) dry place. If sprouting, so simmer or steam slowly depending on your recipe,
you are storing large seed, it may be packed in the absence of oxygen.

and don’t cook longer than necessary.

Seed may last up to 15 years stored in this way. As your seeds get old they will take longer to sprout, and you will progressively get more You can sprout a mixture of seeds to make great green
seeds that won’t sprout. The key again is rotate, rotate, rotate.

salads all by themselves. You can also use raw sprouts in just
about anything:

Use several diff erent kinds of sprouts to fi nd what you like before Blended in drinks.

purchasing a large quantity of seed. Do not purchase seeds intended Added to bean or lettuce salads.

for anything except human consumption. Many seeds processed

Mixed with already cooked breakfast cereals.

by farmers and gardeners for planting have been treated with

Wrapped in tortilla or taco shells and smothered in your
fungicide and or insecticide agents and are very poisonous.

favorite sauce.

These seeds are usually, but not always dyed red. If in doubt, ask.

Added to soups and stews just before eating.

Sprout fi lled Won Tons.

All contents copyright (C) 1996, Al Durtschi.

Put into sandwiches.

Raw sprouts are so versatile that they can also be thrown into just about anything then cooked, such as:

Breads and biscuits.

Soups.

Pancakes.

Eggs and omelets.

Oatmeal or cracked wheat.

Sauces.

Mexican or Chinese foods.

Potato Patties.

Casseroles.

Dips.

Meatloaf.

Any vegetable.

Stir fried all by themselves.

Even desserts. Really, the sky’s the limit.

When cooking sprouts, it is better to steam or stir fry them than to boil them and discard the water. You only lose 20-30
percent of the vitamin C compared to 60 percent.

H o w m u c h s p r o u t i n g s e e d
you should store and tips on
purchasing.

72

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Pros and Cons of Freeze-Dried, Dehydrated,

MRE, Food Bars, & Basic Commodities.

Pros Cons

Freeze-Dried / Instant

Very low moisture

Most expensive food storage option

Very lightweight

Most items require water to prepare

Long shelf life

Items are bulkier than if dehydrated

Reconstitutes quickly

Retains original shape, texture, color after resonstitution

Best way to dry meat items

Dehydrated (most items)

Low moisture

Requires water to prepare

Lightweight

Some items take a long time to reconstitute

Long shelf life

Some items loose taste after recontitution

No waste

Dehydration process can aff ect nutritional value

Not easily spoiled

Some items have poor visual appeal

MRE (Meal Ready to Eat)

Can be eaten right from pouch without preparation

Taste of MREs considered poor by some

Requires no water to prepare

Artifi cial additives added in many recipes

Can be heated for hot meal by many methods

Expensive considering actual food received

Convenient to use

Many entrees more like sauces & require additional Familiar
foods available
quality carbohydrates for a fi lling meal

No mixing or blending required

Entrees alone will not supply adequate nutritional value

Because of foil pouch, they are susceptable to puncture

Can be heavy if larger quantities need to be

transportated

Emergency food bars

Compact - convenient

Limited nutritional value

Low cost

Not a satisfying substitute for a hot meal

5 year shelf life

Not adequate for prolonged use

Can take exposure to high heat

Grains, Beans, Basic Commodities

Very familiar

Not generally appropriate for shorter term emergencies

Low cost

Very heavy weight

Long storage life

Requires large quantities of water and fuel to prepare

Traditional basic foods

More time consuming to prepare

Good nutritional value

Time is required to adapt to basic comodity oriented diet

Many sproutable seeds, grains, and beans increase

For higher calorie requirements a fairly large quantity of
nutritional value
grains/beans must be consumed when eaten
exclusively.

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73

MREs: MEALS, READY TO EAT
vary among menus and include both Mexican
and white rice, fruits, bakery items, crackers,

This category includes more than the modern day military
spreads, beverages, snacks, candy, hot sauce,
rations known by the above acronym, but also their
and chow mein noodles for the pork chow
civilian equivalents which are marketed by two of the
mein entrée. The fruits may be applesauce,
major U.S. military MRE contractors, and a number of
pears, peaches, pineapple, or strawberry. The
other products on the civilian market that fi t better into
bakery items include a fudge brownie, cookies,
this category than any other. Over the last several years
fruit bars, a toaster pastry, and pound cake in
the number of self-contained meals available in either the
fl avors of lemon, vanilla, orange, pineapple,
new style fl exible pouches or old fashioned metal cans has
and chocolate mint. Each meal also contains
greatly increased. I can’t cover them all in detail so for
an accessory packet. The contents of one
this section I will cover only those meals that also include

MRE meal bag provides an average of 1250
some form of self-contained heating device to warm the
kilocalories (13 % protein, 36 % fat, and 51
food to serving temperature. This allows one to have a

% carbohydrates). It also provides 1/3 of the
hot meal yet needing no equipment other than a spoon to

Military Recommended Daily Allowance of
eat with. Whether you buy self-heating meals or supply
vitamins and minerals determined essential by
the heat yourself to non-self heating meals you should
the Surgeon General of the United States.

investigate the offerings your local grocer may now be
carrying. They have great potential for those situations

All of which is then placed inside of a heavy plastic
where cooking food would be diffi cult or impossible.

pouch and sealed. Being fi eld rations they had to be
designed to take considerable punishment in packs, air

U.S. MILITARY MREs
drops, and other forms of abuse remaining safely intact

The Meal, Ready to Eat (MRE) is the current U.S. military
until consumed. By and large they do just that.

fi eld ration for those times when troops are out of contact
with their regular mess facilities. In the early 1980’s they

All of this sounds rather attractive to the person
replaced the older C & K-rations that had honorably
interested in emergency preparedness and they are.

served since the Second World War. These new rations

So much so, in fact, that several years ago the U.S.

represented a major leap forward in food preservation
military fi nally said “enough!” to the continuing losses
technology by disposing of the heavy, unwieldy metal
of their rations to the civilian market and banned any
can and replacing it with the much lighter, flexible
further civilian sale. All new MRE complete ration

“retort pouch.” These pouches are the beefi er cousins
packs now bear the words “U.S. Government Property.

of the aluminized Mylar bag much used in long-term

Commercial Resale Is Unlawful.”

food storage and are basically constructed the same

This did slow the loss rate somewhat, but anyone that
way. A thick outer layer of tough polyester fi lm, a thin
wants the real thing can still get them from military
middle layer of aluminum foil for its excellent gas barrier
personnel they may know, at gun shows, some military
properties, and an inner layer of food safe polypropylene
surplus shops, or via E-Bay. Whether you should do
fi lm to allow heat sealing. Food is placed in the pouch
this is up to you, but I will give a couple of cautions
then specially heat processed for preservation which
here:

renders it microbiologically shelf-stable, fully cooked,
and ready to eat.

#1 – Being a back channel acquisition chances
are you have no way of knowing the storage

What’s in an MRE?

history of what you’re buying. Maybe it’s been

From the Defense Logistics Agency Subsistence web
sitting in some nice cool warehouse since it
site (http://www.dscp.dla.mil/subs/rations/meals/mres.

was produced or maybe it bounced around in
htm) we fi nd this:

the back of a deuce-and-a-half in the Nevada
desert for a month last summer. If you don’t

The twenty-four different varieties of meals
know where it’s been how can you estimate
can be seen in the menu table. Components are
how much useful shelf-life it may have left?

selected to complement each entrée as well as

#2 – Make sure what you’re buying really is
provide necessary nutrition. The components

74

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a military MRE or MRE component. Some

(3) years at 80 degrees F. However, the shelf life can
of the civilian commercial products can look
be extended through the use of cold storage facilities
remarkably similar, but are not quite the same.

prior to distribution.” Of course, that’s at 80° Fahrenheit

Know what you’re looking at and make it clear

(27°C). What if your storage temperature is different?

with the person you’re buying from that you

Then you need the storage life chart that was developed
want genuine military issue (if that’s what you
by the U.S. Army’s NATIC Research Laboratories which
want).

basically says that at a given storage temperature an MRE
will remain palatable for so many months as illustrated

MRE Heaters: These devices will either come with
below:

your MRE at the time of purchase or they can be
bought separately. They contain a small amount of

Storage Temperature

Shelf Life
salt, magnesium, and iron and when you add a small
amount of water they undergo a fl ameless chemical

120° F (49°C)

1 month
reaction that will heat an 8 oz MRE entrée by roughly

110° F (43°C)

5

100° Fahrenheit (37°C) in about ten minutes. As water
months
is what starts the reaction it is imperative the heaters be

100° F (37°C)

2

2
kept dry until used. If stored in an area of high humidity
months
the heaters can undergo a slow reaction leading to

90° F (32°C)

5

5
degraded performance later or even complete failure
months
over time. As a part of the chemical reaction the

80° F (27°C)

7

6
heaters release small amounts of hydrogen gas which
months
is generally harmless but large numbers of heaters in

70° F (21°C)

1

0

0
a damp, sealed storage area could conceivably present
months
a danger. This is unlikely unless you’re storing many

60° F (15°C)

130 months +
cases of heaters. In such an event keep them in an air
tight storage container with some desiccant.

Note: As with any other stored food, time and temperature
have a cumulative effect. For example, storage at 100° F.

While any MRE can be eaten cold these heaters can
for 11 months moved to 70°F(21°C) would lose one half
certainly improve the palatability of the food. Lacking
of the 70°F. storage.

a heater you can simply boil the individual retort
pouches in water for a few minutes, lay them in the

A complete shelf-life chart for all U.S. military rations
sun to warm, or tuck them in your shirt. The one thing
may be found here:

you should not do is expose them to direct fl ame.

http://www.dscp.dla.mil/subs/subsbo/qapubs/table.pdf

For more detailed information on U.S. military,
civilian, some foreign military MREs, and other rations

U . S . C I V I L I A N M R E s ( W O R N I C K ,
please see the excellent MRE Info website at http://

SOPAKCO, OTHERS?)

www.mreinfo.com/index.html

Except for contract overruns on individual components

U.S. MILITARY MRE SHELF LIFE

actual military MREs, especially complete MRE ration

Much discussion has gone into how long one should
packs, are not legal for sale on the civilian market.

keep MREs on hand before rotating them out of stock.

Recognizing there was a civilian market for such rations

In this regard they’re no different than any other type
both Wornick and Sopakco through its Crown Point,
of preserved food. The longer you keep them on hand
limited, subsidiary brought out similar products for
the more unpalatable and non-nutritious they will
commercial sale. Their complete civilian ration packs
become with heat playing a large role in shortening
are not precisely the same as their military cousins, but
their useful lifespan.

the individual components are usually produced on the
same production lines.

The short answer to the shelf-life question (from
http://www.dscp.dla.mil/subs/rations/meals/mres.

Because there are no legal restrictions on their sale
htm) is simply “The shelf life of the MRE is three
these civilian MREs are easier to fi nd and are generally

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75

available in three basic forms –individual components,
environment. Storage at temperatures higher
complete ration packs, and multi-serving tray packs meant
than 85F (85 degrees Fahrenheit) may shorten
for group feeding. Exact menus vary over time, usually
the shelf life of MRE-type food products. On the
being a subset of whatever the companies are producing
other hand, lowering the storage temperature
for the military at the time of their production so I’m not
will help extend the products’ shelf life. This
going to try to address specifi c menus.

effect is common to most processed food
products.

Some of the typical differences between military and
civilian MREs are:

The shelf life fi gures given below for MRE’s are
based on studies conducted by the U.S. Army’s

Menu choice. Military MREs presently have

NATIC Research Laboratories. This study was
twenty four different menu choices. Their civilian
conducted by NATIC without participation of
equivalents are currently limited to twelve.

the MRE manufacturers. As such, SOPAKCO

Packaging cannot verify the test procedures

Ration heaters. These are standard with military

MREs, but you may have to pay extra to get them
used by the NATIC labs, nor do we adopt these
with the civilian equivalents.

shelf life fi gures as a guarantee of any sort. The
data is useful, though, as a general indication

Total amount of food. Many of the civilian
of the effects of storage temperatures on the
offerings contain less total food than military
shelf life of MRE-type food products.

MREs, typically in the form of fewer side items.

One notable difference is that fewer of the civilian

Temperature (Fahrenheit): 100º 90º 85º 80º
rations contain the little Tabasco packets than their

75º 70º 60º
military counterparts.

Storage Life in Months: 22 55 60 76 88 100

130+

The spoon. The spoons in the civilian packets are
not the same as in the military rations. The civilian

The above storage data and time periods were
spoon is white plastic while the military spoon
based on “acceptable taste” measures, which
is brown and of a longer length which makes it
is a subjective standard that may vary among
easier to get to the bottom of the pouches without
each individual. Test participants were asked
getting food on your fi ngers. This strikes me as
to indicate which products they were presented
particularly chintzy on the manufacturer’s part.

would be rated to still be of “acceptable taste”.

Responses were noted, and average values

For more detailed information on U.S. military, civilian,
were calculated to yield the data above.

and some foreign military MREs, and other rations
please see the excellent MRE Info website at http://www.

The above data does not indicate the maximum
mreinfo.com/index.html
useful life of MRE food products. The NATIC
study noted that nutritional value and product

U.S. CIVILIAN MRE SHELF LIVES

One would think that the shelf lives of U.S. military and
safety value of the products often extended far
civilian MREs would be the same, but are they? If you
beyond these time points.

look at the manufacturer’s websites for what they say

Again, SOPAKCO Packaging in no way adopts
about their civilian equivalent rations we fi nd:

the NATIC shelf life fi gures as any form of
express or implied guarantee of the actual shelf

Crown Point, Ltd (SOPAKCO)

life of its MRE food products. This information

From http://www.crownpt.com/Q&As.htm
is provided as a general indication of the

How long will these products last? < /p>
effects of storage temperature on MRE-type

SOPAKCO Packaging uses an estimated shelf
packaged foods.

life fi gure of “3-5 years, plus or minus” for its

Long Life Food Depot (The Wornick

MRE-type pouched food products. Actual shelf life

Company’s civilian sales agent)

may vary from this estimate. A key factor effecting
actual shelf life is the temperature of the storage

76

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From http://www7.mailordercentral.com/

The main thing we have to work with is the shelf life
longlifefood/Faq.asp#heaterpouches
chart (shown below) compiled by the Army’s Natick

Research labs. This gives a very good overview and

How long do MRE products last - what is
summary of all the fi ndings gathered from all the
their Shelf Life
testing of MRE products. However, it leaves many
questions unanswered. Here are additional facts and

We guarantee our MRE products to last 5 years
observations we have gathered about MRE shelf
from the date of sale, in a room temperature
life:

environment (70 deg. F), no matter what the
production date.

1) The shelf life ratings shown in the chart below
were determined by taste panels, panels of “average”

Of course, the production date is visible on all
people, mostly offi ce personnel at the Natick labs.

our entrees and on most side dishes, desserts,

Their opinions were combined to determine when a
and other components.

particular component or, in this case, the entire MRE

The production date is a four digit number
ration, was no longer acceptable.

(date code) on each item, example “2156.”

2) The shelf life determinations were made solely on

In this example the 2 represents the year 2002
the basis of taste, as it was discovered that acceptable

(a “3” would represent 2003, etc.), the 156
nutritional content and basic product safety would
represents the 156th day of the year. See the
extend way beyond the point where taste degradation
top of the individual box or look on pouch for
would occur. This means that MREs would be safe
the Date Code.

and give a high degree of food value long after the

At this time nearly all of our MRE products
offi cial expiration of the products as determined by
were manufactured between 2002 and 2003
taste.

and have always been kept in a climate-

3) MRE pouches have been tested and redesigned
controlled warehouse to ensure freshness.

where necessary according to standards much

The offi cial MRE Shelf Life Chart, created
more strict than for commercial food. They must
by the Army’s Natick Research Lab, gives the
be able to stand up to abuse tests such as obstacle
whole picture and explains why we are prepared
course traversals in fi eld clothing pockets, storage
to guarantee our products for 5 years from date
outdoors anywhere in the world, shipping under
of sale. It is clear that the wholesomeness of
extremely rough circumstances, 100% survival of
the products extends well beyond 5 years. To
parachute drops, 75% survival of free-fall air drops,
see this chart and a more complete discussion
severe repetitive vibration (1 hour at 1 G vibration),
of MRE Shelf LIfe, click here.

7,920 individual pouch drops from 20 inches, and
individual pouches being subjected to a static load

Which takes you to the text below
of 200 lbs for 3 minutes.

h t t p : / / w w w. l o n g l i f e f o o d . c o m / m r e .

4) Freezing an MRE retort pouch does not destroy
html#Shelfl ife
the food inside, but repeated freezing increases the
chances that the stretching and stressing of the pouch

MRE Shelf Life:

will cause a break in a layer of the laminated pouch.

A main concern in the development and testing

These pouches are made to withstand 1,000 fl exes,
of rations for our armed forces has always
but repetitive freezing does increase the failure rate
been SHELF LIFE. An amazing amount of
by a small fraction of a percent.

research has been done in the development of
the retort pouch and the MRE to determine the

MRE Storage Life Chart A graphic of the chart I
exact length of time and the exact conditions
have reproduced above.

under which it is safe to store the entrees and

As we can see both company’s refer to the NATIC shelf-
the side dishes.

life chart then give qualifi ers “The NATIC study noted that
nutritional value and product safety value of the products

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77

often extended far beyond these time points.” and “This As one might expect once the bugs were worked out of
means that MREs would be safe and give a high degree
retort pouch and fl ameless ration heater technologies
of food value long after the offi cial expiration of the
the manufacturing companies that produce them
products as determined by taste.” Neither state how
would try them on the civilian market. This has been
much or what kinds of nutrition would remain once the
a little slow in coming, mostly because in the modern
food goes beyond it’s recommended shelf life, but it can
day ‘fresh is best and refrigeration is cheap’ world
be safely assumed the most sensitive nutrients (notably
their market segment is somewhat small, but they are
vitamins A and C among others) will have signifi cantly
arriving. At the time of this writing there are several
declined. Old food is not likely to be attractive food, nor
products now available, some of them quite new.

will it give long term nutrition, but if it’s all you’ve got
it’ll still be safe to eat it.

HEATERMEALS

HeaterMeals are a type of MRE in casual clothing.

BRITISH/CANADIAN MREs

Like the rations above they are a retort pouch preserved

These are basically MREs little different in form than the
meal with its own built in heater. The heater itself is

American made product but made by companies in these
the same technology as the MRE heaters (the company
respective nations. Shelf-life is the same. Menu choices
makes them for the military), but a little different in
reflect British/Canadian tastes, of course. Company
form, to include having its own self-contained water to
contact information can be found in the Suppliers
start the heating reaction. The meals themselves aren’t

Section.

packaged with the idea of rough handling in mind, but
they’ll keep well on the shelf.

One minor difference seems to be with the Hot Pack
company of U.K./Canada in that they claim their ration

The meals themselves come in two basic forms:

heaters are somewhat larger than the ones packaged with

U.S. MREs

An entrée pack with the heater, seasoning packet and
cutlery

From the company’s web site:

A complete meal pack with the heater, entrée, seasoning

Will defrost ice or snow for drinking water.

packet, cutlery, side items like fruit, snack, and dessert,

Will heat 300 g (10.6 oz.) of food or water from
and a bottle of water to drink.

room temperature to 80°C (178°F) in 12 minutes.

If you’re not having to use them under rough fi eld

Will provide a source of heat for up to forty fi ve
conditions they represent a self-heating, completely
minutes after activation.

self contained meal.

Is sometimes reusable for a limited heat cycle

These meals can be ordered from the manufacturer,

(dependent on how much of the heating element
a number of dealers which are listed on the company
was exhausted in the fi rst cycle).

website, or you can often fi nd them at truck stops,

The chemical reaction is totally safe. When water
some supermarkets, sporting goods stores, and other
is added to the heater, the mixture bubbling away
such businesses.

inside the sleeve (magnesium hydroxide) is a

Shelf life info for HeaterMeals was found at: http://
pharmaceutical chemical used by doctors to treat
www.heatermeals.com/faq.html#shelfl ife
stomach acidity.

Food grade ingredients are used in the

What is the shelf-life of HeaterMeals and HeaterMeals
manufacturing of the heater.

Plus Meals?

O n c e a c t i v a t e d , t h e h e a t e r w i l l k e e p HeaterMeals are a high quality canned food, so
hot for approximately 45 minutes.

storage is easy.

It can be used as a body warmer or to heat a drink

HeaterMeals Dinner entrees do not require
after heating the meal.

refrigeration, and are shelf-stable for approximately

O T H E R S E L F - H E A T I N G R E A D Y 2 years. HeaterMeals entrees come with a “Please use TO EAT TYPE PRODUCTS
by” date stamped on each box. This date is two years

78

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after we package the meals, as this is the optimum time
near future. They’re rather pricey at a suggested retail of
to eat your HeaterMeals.

$8.95 for a mere 240 calories worth of vegetarian food.

Still, it’s a start and with time they may both lower the

The HeaterMeals Breakfast “Pancakes, Syrup &
price and increase the menu choices.

Sausage Links” and all HeaterMeals Plus meals have
a one year shelf-life.

Alpineaire advises an eighteen month shelf life for this
particular product line. They may be ordered directly from

HeaterMeals dinner entrees are designed to safely

AlpineAire or through their many stocking dealers.

store (at 80 degrees Fahrenheit) for at least two years;
three years or more, if stored at a temperature of 60ºF

MOUNTAIN HOUSE MOUNTAIN OVEN
or cooler. The shelf-life of HeaterMeals can be even

Mountain House isn’t really offering a true Meal, Ready
longer; and the unique packaging of the entree and
to Eat since you still have to add water to their freeze
water pouch permits freezing for unlimited storage.

dried/dehydrated food, but I’m including it here since it’s
close. Basically, what they’re offering is their own version

HOT CANS – UNITED KINGDOM
of a fl ameless ration heater and some new packaging of

In the United Kingdom there is another entry in the
a few of their entrees that allows the pouches to be put
self-heating meal fi eld. This is the Hot Can from Hot
into their heaters to be warmed. They call their heater a

Can UK, Limited. It’s an interesting blend of old and

“Mountain Oven” though they really don’t bake anything,
different new tech in that the food itself is contained in
just warms things up.

a run-of-the-mill pop-top metal can, but the food can
is contained in a sealed larger can fi lled with calcium

To use their heater you dissolve one of the furnished salt
oxide (quicklime) and a separate water capsule. When
tablets in a plastic bottle that comes in the kit. Place a
needed the self-contained water capsule is pierced with

“heat activation pad” in the bottom of the insulated over
the provided tool allowing moisture to seep into the dry
pouch then pour the salt water on it. Open up the food
quicklime below and the food can pop-top is removed.

pouch, pour in the required amount of water then put the

In twelve to fi fteen minutes the can will have heated
pouch inside the insulated bag and zip it closed (the outer
to 65°-70° Celsius and remains at that temperature for
bag is vented). Twenty minutes later the food should be
roughly forty fi ve minutes which means once you’ve
about 100° F. (38°C) hotter than when you started.

fi nished the food inside you can quickly rinse the can
and heat something else, perhaps a beverage.

Each Mountain Oven kit is good for fi ve uses. At a
suggested retail of $11.99 per kit that’s about $2.40 per

There are a variety of meals available from the
use which makes it rather pricey compared to the ordinary
company, each weighing about 400 grams (roughly

MRE heaters already on the market which can usually be

14 ozs). Shelf life is “Three years from manufacturing
purchased for about a buck apiece or less. Still, like the
date, or as indicated on printed bottom end of can.”

AlpineAire entry it’s a start and with time they may come

The heater itself releases no harmful or dangerous
down in price and perhaps be easier to use as well.

gasses and if for some reason you should break one
open and spill some of the quicklime on yourself it can

The Mountain Oven kits can be ordered from Mountain
simply be washed off again with water.

House directly or purchased from one of their many
dealers as they are distributed.

Company contact information can be found in the

Suppliers Section. Hot Cans are probably also available

RATION BARS
through retail dealers in the U.K. and elsewhere.

U.S. Coast Guard approved lifeboat ration bars are not
common storage foods. Nevertheless they have a specifi c

A L P I N E A I R E I N S T A N T use important enough to warrant inclusion in personal

– SELF HEATING MEALS
preparedness programs.

New on the market from AlpineAire is their entry into
the self-heating meal arena. Uses the same retort and

As many involved with emergency preparedness discover,
fl ameless heater technology as MREs but in different
fi nding foods capable of being stored for long periods
packaging. Snap the bottom of the package and in eight
of time under harsh conditions that will remain both
minutes your entrée is hot and ready to go. As I write
palatable and nutritious is a real undertaking. This is
this there are only two entrees with more coming in the
especially a problem with vehicle emergency kits where

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79

interior temperatures in the Spring, Summer, or Fall

The Mainstay rations are lemon fl avored and available
may exceed 120°F (50°C) for hours at a time each day.

in 1200, 2400, and 3600 calorie packages. The Datrex

Very little in the way of anything usefully edible will
rations are coconut fl avored and available in 2400 (red
survive such sustained temperatures for long before it
or white ration) or 3600 (blue ration) calorie packages.

breaks down, becomes unpalatable, with most or all of

As per regulations both have a fi ve year shelf life. Each
its nutrients damaged or destroyed.

package from either company has been tabletized and
subpackaged to make it easier to serve them out in

This is a problem not only for those of us trying to build
controlled portions.

vehicle emergency kits but also for mariners needing to
provision life boats that might be exposed to anything from

Both are primarily composed of complex carbohydrates,
desert temperatures to artic climates. In reaction to this and
fairly low protein, enriched with extra vitamins and
a number of other marine emergency preparedness needs
minerals then vacuum sealed in heavy aluminized
most of the world’s maritime nations met to develop the
plastic pouches similar to military MREs. Flavors

Safety Of Life At Sea (SOLAS) conventions, one of which
are noted above, textures are similar to a fairly dense
concerns itself with emergency provisions for lifeboats.

pound cake. I’ve sampled both and while I wouldn’t

In the United States responsibility for implementing the
care to eat them for a week straight for the relative few

SOLAS regulations falls to the U.S. Coast Guard and they
days a vehicle or similar emergency kit is intended
have developed guidelines by which manufacturers must
to get you through they’ll get the job done and not
abide in order to become Coast Guard approved suppliers
turn into something nasty after a few months of hot
of life boat rations.

weather. In the cool times of the year when vehicle
interiors do not climb into oven temperature ranges

Among the guideline requirements are:

food options increase considerably with some form

 Lifeboat rations must be capable of withstanding
of military or civilian-equivalent MRE being well
long periods of high temperatures or sub freezing
suited to the task.

weather without signifi cant deterioration;

Something to consider if you’re building emergency

 must not increase bodily water needs with high kits or bug-out bags.

protein or salt levels yet provide suffi cient calories

Copyright © 2003. Alan T. Hagan. All rights re-
to keep the body from burning its fat reserves
served.

which also increases bodily water needs;

 be compact in size and lightweight;

 be sufficiently palatable that injured or ill
passengers would be able to eat them;

 not constipate nor cause diarrhea;

 use packaging that is sufficiently durable to
withstand rough conditions.

Those manufacturers that meet these guidelines can
submit their products for approval to be placed on the

U.S. Coast Guard Equipment List 160.046 - Emergency

Provisions for Merchant Vessels which may be found here:

http://www.uscg.mil/hq/g-m/mse/equiplists/160046.pdf

Each of these companies produces lifeboat rations. In the

U.S. the two most commonly available product lines are
the Mainstay Emergency Food Ration and the Datrex Red

(or White) or Blue ration.

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STORAGE CONTAINERS

Virtually all containers used in home food preservation
involving exposure to high temperatures are made of

WHAT IS FOOD GRADE PACKAGING?

glass or metal, with the exception of some specialized

“heat & seal” type of plastic bags. Glass can be used

Q: OK, I’m ready to start my storage program. What
with any food type providing it is clean and in sound
should I put the food in?

condition but the lids, particularly the liner inside

A: You should use food grade packaging for storing
the lid, may not be so you’ll need to investigate
anything you intend to eat. A food grade container is one
suitability.

that will not transfer noxious or toxic substances into the

Metal cans are more specialized. They must be
food it is holding. If you are uncertain whether a package
intended for food use and must also have a lining or
type is food grade you can contact the manufacturer. Ask
coating of the inside that is suitable for the pH level
if that particular container is (US) FDA approved meaning
of the food it will be in contact with.

that it is safe for food use. When inquiring be sure to
specify the characteristics of the food you are storing;

If the foods are not subjected to some form of heat
wet, dry, strongly acidic or alkaline, alcoholic or a high
processing before or after packaging your selection
fat content. A container that is approved for one of the
of container types for home use is a great deal larger.

above types of food may not be approved for another.

Virtually any kind of clean, sound glass jar can be
used and many types of new metal containers. Several

The major functions of a food storage container
sorts of plastics have become popular. These various
are to:

kinds of plastics are each suited for different purposes,
making selection a more complex task.

#1. Protect its contents from outside environmental
infl uences such as moisture, and oxygen, but
possibly also heat or cold, light, insects and/or

W H E R E D O I F I N D F O O D
rodents as well.

GRADE CONTAINERS?

Food grade packaging is everywhere. Every time you

#2. Prevent damage during handling and
go into the grocery store you are surrounded by it.

shipping.

Many well known companies such as Tupperware and

Rubbermaid manufacture and sell empty packaging for

#3. Establish and/or maintain microbiological
the express purpose of containing repackaged foods.

stability. The container should not allow

The kinds of containers you are interested in and the
microorganisms such as fungi and bacteria from
types of foods you want to put in those containers
outside the container to come into contact with
will dictate where you need to look for a particular
its contents. This is of critical importance to wet-
packaging system.

pack foods such as canned vegetables, fruits and
meats.

For food storage purposes most folks are usually
interested in fi ve and six gallon plastic pails, certain

#4. Withstand the temperatures and pressures
recycled plastic containers such as soda or juice
it will be exposed to. This is necessary if the
bottles, glass jars from half pint to gallon sizes,
contents are to be pasteurized or sterilized,
metal containers such as the institutional sized #10
either immediately before or after fi lling. It must
cans, and Mylar or other high barrier property plastic
not have any structural failures nor release any
bags. Those are the containers most often used, but
noxious or toxic breakdown chemicals into the
virtually anything that can protect foods from outside
food it contains. This is the reason why purpose
environmental infl uences, safely contain something
built canning jars are recommended for home
you’re going to later eat and have a volume capacity
canning and mayonnaise jars aren’t. The former
large enough to be worthwhile may be used.

are made heavier to withstand high temperatures
and handling whereas the latter are not and have

A number of food storage retailers such as those
an increased risk of breakage if used for that
listed in the Resources section sell plastic buckets,
purpose.

Mylar bags and a few even sell new #10 cans with
lids. It may also be possible to purchase #10 cans

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

81

through the LDS Family Canneries and dealers such
sauce, honey and other liquid food. If they come with a
as Lehman’s Hardware, Cumberland General Store
cap that will seal air tight they would be well suited for
or Home Canning Specialty and Supply. On the local
bulk storage of grains and legumes, particularly if they
scene, plastic fi ve gallon buckets are widely available,
come in a four to six gallon size.

but only if you purchase them through a company
catering to a food related trade will you likely be able

Pick up your local phone book, log on to your favorite
to tell if they’re safe to keep food in. If you can locate
search engine or head to your local public library and
a customer service number for the manufacturer of a
explore the possibilities. Make it clear that what you want
container that interests you call them and ask. Many
must be FDA approved and be up front about how many
times manufacturers will make products that are FDA
you need or can deal with. If one company won’t deal with
approved and sell them as general purpose containers,
you, try another. You’ll eventually get what you want.

but you need to ask to be sure.

PLASTIC PACKAGING

Packaging supply houses have large FDA approved

Before we can discuss plastic packaging it is necessary to
packaging lines. Several such companies are listed
understand what is the substance we call “plastic.” Plastics
in the Resources section and a bit of detective work
are produced from basic polymers called “resins”, each of
will certainly turn up more. Some require minimum
which have differing physical properties. Additives may
orders and others don’t. The cost of shipping the
be blended in for color or to modify particular properties
containers will probably play a major role in your
such as moldability, structural rigidity, resistance to
decision making. If you are going to package a great
light or heat or oxidation. Additionally, it is common for
deal of food all at once, perhaps for a group, some of
several different kinds of plastic to be laminated together
the companies that require minimum purchases may
each performing a particular desired task. One might
save you a fair amount of money and supply packaging
offer structural rigidity and the other might be more
you might otherwise have a diffi cult time fi nding.

impermeable to the transfer of gasses and odors. When

Some time spent searching the Thomas Register,
bonded together a rigid, gas impermeable package can
available both online (http://www.thomasregister.com)

be made.

and in library reference sections, might turn up some
valuable leads.

Whether that package is safe for food use will depend on
the exact nature of the additives blended into the plastic.

For glass jars, don’t overlook fl ea markets, yard sales,

Some of them, notably plasticizers and dyes, can migrate thrift shops and similar places. Canning jars can
from the packaging material into the food it’s containing.

sometimes be had for very little. Delicatessens, sub

This may be exacerbated by the food it’s in contact with
shops and restaurants of all sorts can be a source of one
especially if it is high in fat, strongly acidic, or alcoholic in gallon glass jars formerly containing pickles, peppers,
nature. Time and temperature may also play a prominent
etc. If the lids are still in good condition, they are well
role in the migration of plastic additives into food. For
suited to bulk storage and can be reused over and over.

this reason, the (US) FDA assesses the safety of packaging

When I need new buckets I go to a neighboring town
materials for food contact and conducts toxicological
to buy them from a beekeeping supply house which
studies to establish safety standards. Only plastics that
sells them for bulk honey storage. A bit of looking will
are FDA approved for a particular food type should be
turn up other potential sources as well.

used for direct contact with that food.

Metal cans, by and large, are not reusable for food

Being FDA approved, however, may not be all of the story.

storage, but some companies might be able to sell

It must still be determined whether the particular plastic
you new cans. The traditional single use #10 can is
in question has the physical properties that would make
only the beginning of what might be available with a

it desirable for your purpose.

little looking. Gallon sized or larger cans with double
friction lids (like paint comes in) make excellent storage

As mentioned above each base resin has somewhat
containers and some companies make them food safe.

differing physical properties that may be modifi ed with

One gallon and larger cans with wide diameter screw
additives or combined by laminating with another plastic
caps are available from some companies as well. You
or even completely unrelated materials such as metal foils.

might have seen some of these holding edible oils, soy

An example of this is “Mylar”, a type of polyester fi lm.

82

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By itself, it has moderate barrier resistance to moisture
system in itself. About the only drawbacks to PETE
and oxygen. When laminated together with aluminum
plastics are that they are nearly always transparent
foil it has very high resistance and makes an excellent
to light, container volumes typically are limited to
material for creating long term food storage packaging.

a gallon or less, and when used in conjunction with

One or more other kinds of plastic with low melting points
oxygen absorbers the sides will fl ex suffi ciently to
and good fl ow characteristics are typically bonded on the
make stacking diffi cult though you could simply lay
opposite side of the foil to act as a sealant ply so that the
them on their sides.

aluminized Mylar can be fashioned into bags or sealed
across container openings. The combined materials have

There are other plastics and plastic laminates with
properties that make them useful for long term storage
good oxygen and moisture barrier properties that are
that each separately do not have.

suited for long term food storage, but they are not as
easy to fi nd, though some used containers might be

The most common plastic that raises suitability questions
available for reuse.

is High Density PolyEthylene (HDPE). It’s used in a
wide array of packaging and is the material from which

HOW DO I GET THE ODOR OUT
most plastic fi ve and six gallon buckets are made. It has a

OF PICKLE BUCKETS?

moderate rigidity, a good resistance to fats, oils, moisture

I’ve had fairly good luck doing it in the following
and impacts, a fair resistance to acids, but is a relatively
way. As vinegar is the primary smell in pickles and it’s
poor barrier to oxygen.

acidic in nature, we use a base to counteract it. First
we scrubbed the bucket well, inside and out, with dish

Whether it is suitable for your purpose depends on
detergent, most any sort will do. Then we fi lled the
how sensitive to oxygen your product is and how long
buckets with hot water and dissolved a cup of baking
you need it to stay in optimal condition. Foods such as
soda in each. Stir well, get the bucket as full as you
whole grains are not particularly delicate in nature and
can and put the top on. Put the bucket in the sun to
will easily keep for years in nothing more than a tightly
keep it warm so the plastic pores stay open as much
sealed HDPE bucket. Most legumes are the same way,
as possible. In a couple of days come back and empty
but those that have high fat contents such as peanuts and
the buckets. Rinse them out, fi ll with warm water again
soybeans are more sensitive to O . Other foods such as

2
and add about a cup of bleach and reseal. Put back in
dry milk powder might only go a year before deleterious
the sun for another couple of days. Empty out and let
changes are noticed. If that milk were sealed in an air-tight
dry with the tops off. We completely eliminated the
aluminized Mylar bag with the oxygen inside removed,
vinegar smell this way. It might be possible to cut the
the milk would keep for much longer. Better still would
time down a lot, but we haven’t experimented that
be to seal the milk in a metal can or glass jar. HDPE alone
much.

can be used for long term storage with one or more of the
following precautions to keep a high food quality: The

METAL CANS
food should either be put on a shorter rotation cycle than

Metal cans and glass jars being heat resistant, can both
packaging also using a second gas barrier such as Mylar;
be used for heat processed, wet-pack foods and for
be periodically opened and re-purged or fresh absorbers
non-heat treated dry pack canning. Relative to glass
should be inserted.

jars though, metal cans have several disadvantages for
the do-it-yourselfer. They are hard to come by, and

Another common plastic used in food storage is
they need specialized equipment to seal them that can
polyethylene terephthalate commonly known as PETE
be diffi cult to locate. The greatest fl aw which makes
or PET plastic. Used to make soda, juice, and some
them unpopular for home canning is they can only
water bottles among other products it is available for
be used once. As the commercial canning industry is
recycling into food storage containers in nearly every
not interested in reusing the containers, metal cans
home. Properly cleaned and with intact screw-on lids
make great sense for their purposes. The cans are both

PETE plastic containers will serve for keeping nearly
cheaper (for them) and lighter than glass jars. This adds
any kind of food providing the containers are stored in a
to the economy of scale that makes canned foods as
dark location. PETE has good barrier properties against
cheap as they are in the grocery store.

oxygen and moisture and when used in combination with
oxygen absorbers presents a complete dry-pack canning

For home canning, glass jars are better because even

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83

the smallest of towns will usually have at least one
use is capable of making an air-tight seal, otherwise you
business that carries pressure and boiling water canners
should stick with carbon dioxide fumigation.

along with jars, rings and lids. With metal cans a sealer
is also necessary which usually has to be ordered from

POOLING RESOURCES:

the manufacturer or a mail-order distributor. A few of

THE CHURCH OF JESUS CHRIST OF LATTER
which are listed in the Resources section.

DAY SAINTS — THE MORMONS

Although the purchase of a can sealer and metal cans

Tin cans are not really made of tin. They’re actually
for home use is not generally economically feasible
steel cans with a tin coating on the inside and outside.

for most people there is one method by which it can be

Some kinds of strongly colored acidic foods will fade
made practical. This is by pooling community resources
from long exposure to tin so an enamel liner called
to purchase the equipment and supplies. It may even not

“R-enamel” is used to forestall this. Certain other kinds
be necessary to form your own community to do this. If
of food that are high in sulfur or that are close to neutral
you live in the right area your local Latter Day Saints
in pH will also discolor from prolonged contact with
church may have facilities they will allow you to use.

tin. For those foods, cans with “C-enamel” are used.

They may even have suitable food products to sell you.

This is an offshoot of the church’s welfare programs and

The excellent food preservation book, Putting Food
is done in their Family Canneries also known as Home

By Chapter 6 (see reference list) has a section on the

Storage Centers. Rather than using plastic buckets they
use of metal cans for wet packed foods as does the
have gone over to using metal cans and aluminized Mylar

Ball Blue Book.

bags church-wide for dry-pack canning. By sharing the

Probably the most common use of metal containers
cost of the equipment and purchasing the cans in bulk
is the #10 cans such as are used by the LDS Family
quantities, they are able to enjoy the advantages of metal

Canneries discussed below. This is not the only way
cans and professional equipment over plastic containers
metal containers may be used though. It will probably
while minimizing the disadvantages of cost.

take a bit of searching, but there are various food grade

Any food products you want to have sealed in cans
metal containers available of suffi cient volume to
or pouches will need to fall within the LDS cannery
make them useful for food storage. They usually have
guidelines of suitability for that type of packaging.

double friction lids similar to paint cans or screw caps

This is for reasons of spoilage control as many types
like jars that can achieve an air-tight seal. If you can
of foods aren’t suitable for simply being sealed into a
fi nd them with a suffi cient volume capacity they can
container without further processing. If you purchase
be of real use for storing bulky foods such as grains,
food products from them, they will already be within
legumes and sugar. Smaller cans of a gallon or less
those guidelines.

would be useful for storing items like dry milks. If
properly sealed, metal cans have a far higher barrier

Once you have your foodstuffs on hand, either supplying
resistance to gasses such as oxygen, CO , and nitrogen

2
your own or by purchasing them from the cannery
than any plastic.

you’re ready to package them. It is here that using some
forethought concerning your packaging system can save

Although they can hardly be considered portable
you much time and aggravation.

the use of clean metal drums (not garbage or trash
cans), either themselves food grade or used with food

IMPORTANT NOTE: Please keep in mind that the
grade liners, is also a possibility. A fi fty fi ve gallon
individuals responsible for the family canneries are all
drum of grain will weigh several hundred pounds,
volunteers with demands on their time from many areas.

but may make for a much easier storage solution

Be courteous when speaking with them and, if there are
than multiple buckets. The advantage of using such
facilities for use, fl exible in making arrangements to use
a large container is that a great amount of a single
them. You will, of course, have to pay for the supplies that
product can be kept in a smaller amount of space and
you use, cans and lids at the least, and any food products
fumigating or purging the storage atmosphere would
you get from them. As a general rule they cannot put your
be simpler. The disadvantages are the diffi culties of
food in storage for you. Be ready to pay for your purchases
moving it and rotating the stock in the drum. If using
in advance. They do not take credit cards and probably
oxygen absorbers make sure the drum you want to
cannot make change so take a check with you.

84

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The following is a list of suggestions to make the most
to use the equipment too.

effi cient use of your access time:

#8 - Always keep in the back of your mind how

#1 - Make your appointment well in advance.

much volume and weight your vehicle can haul.

Possibly you may be able to go with another

You’d hate to fi nd you had canned more than
church member if you cannot go for yourself
you could carry home.

alone. Many people may be trying to make use
of the canneries so making advanced reservations

P R E V E N T I N G E X T E R I O R
is a must.

CORROSION OF CANNED GOODS

Some areas have diffi culty storing metal canned goods

#2 - Have enough people to set up an assembly
for long periods of time. This is usually caused by high
line type operation. Make sure each of your people
humidity or exposure to salt in a marine environment.

knows what they need to do and how to do it. At

If this is a problem, it is possible to extend the life of
least four people for any serious amount of food
metal cans by coating their outsides. I’ve seen this used
is a good number. Ask the cannery volunteer to go
on boats here in Florida, especially when loading for
over the process with you and your crew.

a long trip. There are at least fi ve methods that can be
used to do this, but for cans that require a can opener

#3 - Make sure you have enough muscular helpers
to do the heavy lifting so you don’t wear yourself
only the paraffi n or mineral oil methods should be
out or hurt your back. Some of the supplies you
used.

will be working with, such as wheat, come in fi fty

PARAFFIN METHOD: Using a double boiler,
pound bags and a box of #10 cans or pouches full
paraffi n is melted and brushed on the clean, unrusted
of sugar or other weighty food is heavy.

cans. Be certain to get a good coat on all seams,
particularly the joints. If the can is small enough, it can

#4 - Make labels in advance for any foods you
bring with you to pack that the cannery does not
be dipped directly into the wax. Care must be taken to
carry. This will save time and possibly much
not cause the labels to separate from the cans. Do not
confusion after the cans or pouches are fi lled.

leave in long enough for the can contents to warm.

Once sealed one anonymous looking can or pouch

MINERAL OIL METHOD: Use only food grade
looks like another.

or drug store (medicinal) mineral oil. Wipe down
the outside of each can with only enough oil to leave

#5 - Take out only as many as oxygen absorbers as
you will use in fi fteen minutes. They use most of
a barely visible sheen. Paper labels will have to be
their adsorptive capacity within two to three hours
removed to wipe underneath with the contents written
depending on temperature and humidity so you
on the outside beforehand with a marker or leave the
don’t want to waste any by soaking up the oxygen
under label areas uncoated. Even with a barely visible
in the room. The ones you don’t use right away
sheen of oil the cans will tend to attract dust so you will
should be tightly sealed in a gas proof container.

need to wipe off the can tops before opening.

#6 - Save powdery food items such as dry milk

PASTE WAX METHOD: Combine 2-3 oz. of paste
powder, pudding mixes, grain fl ours and meals
or jelly wax with a quart of mineral spirits. Warm the
till last. They can be messy to can and this will
mixture CAREFULLY in its container by immersing
keep them out of your other foods. Dust masks
it in a larger container of hot water. DO NOT HEAT
may not be a bad idea.

OVER AN OPEN FLAME! Stir the wax/spirits
thoroughly until it is well mixed and dissolved. Paint

#7 - Leave time to clean up after yourself. The
the cans with a brush in the same manner as above.

cannery is doing you the courtesy of allowing you

Place the cans on a wire rack until dry.

to use their equipment and selling you the supplies
at cost. You should return the favor by leaving the

B: A light coating of ordinary spray silicone may be
place
used to deter rust. Spray lightly, allow to dry, wipe
at least as clean as you found it. If they give
you a set amount of time to work in then
gently with a clean cloth to remove excess silicone.

fi nished
or not honor that time slot. Others may be waiting

CLEAR COATING: A clear type of spray or brush

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85

on coating such as Rustoleum may be applied. This
way. Breaking the food down into smaller units allows
is best suited for larger resealable cans, but will keep
for easier handling and exposes a smaller quantity to
them protected from corrosion for years.

oxygen and moisture before it can be eaten. Of course,
packaging used for doing this can be made of many

GLASS JARS
different materials, but glass is often the easiest and most

Compared to metal cans, glass jars are very stable,
convenient to acquire and use. Used containers are often
although they obviously don’t take being banged
free or of little cost. One source of gallon sized glass
around well. Fortunately the cardboard boxes most
jars are sandwich shops and restaurants that use pickles,
jars come in are well designed to cushion them from
peppers and other sandwich condiments. There are also
shocks. The box also has the added bonus of keeping
half-gallon canning jars, though they are sometimes
damaging light away from food.

diffi cult to fi nd. Both Ball and Kerr make these jars and

The major advantage of glass jars is they are reusable.

I have a local Ace hardware order mine.

For wet-pack canning the lids should be replaced, but

MYLAR BAGS
the rings can be reused until they fi nally rust away or

The word “Mylar” is a trademark of the DuPont
become too dented to use. For dry pack canning even
corporation for a special type of polyester fi lm. Typically
the lids may be reused nearly indefi nitely if you’re
made in thin sheets, it has a high tensile strength and is
careful in removing them. In my personal experience
used in a wide variety of industrial settings.

I’ve grown to prefer Ball lids rather than Kerr,
especially for vacuum sealed dry pack canning. The

In food storage, particularly for the long term, it is
red sealing compound Ball uses seems to more reliably
commonly found as a laminate with Mylar as the top
achieve a seal than the gray compound Kerr uses.

layer, a very thin aluminum foil in the middle and one
or more other types of plastic fi lms on the bottom acting

When you get right down to the bottom line, it is seldom
as sealant plies. This laminate combination possesses a
practical strictly in terms of dollars and cents to wet-
high resistance to the passage of oxygen, carbon dioxide,
pack your own food in jars. When you count the cost
nitrogen, other gasses, water vapor, and light which is
of your equipment, including the jars, rings, lids and
what makes it valuable for our purposes. Unfortunately,
all the rest, along with a not inconsiderable amount of
it has a poor puncture resistance so must be used as an
your personal time, the cost of purchasing or growing
interior liner for more puncture resistant containers rather
your produce, you’ll almost always come out ahead to
than as a stand-alone package.

buy food canned for you by the commercial canning
industry. That said, forget about the strict bottom line

Food grade aluminized Mylar complies with US FDA
and examine more closely why you want to put up
requirements and is safe to be in contact with all food
your own food. For many, gardening is a pleasure
types except alcoholic.

and they have to have something to do with the food
they’ve grown! There’s also the fact that for many, you

For food use, Mylar is most commonly available as pre-
simply cannot buy the quality of the food you can put
made bags of various sizes. Flat sheets or rolls of the
up for yourself. The canning industry tries to appeal
material might also be found from which bags could be
to a broad spectrum of the general public while you
fashioned as well.

can put up food to your own family’s specifi c tastes.

Home canning is not so much about saving money as

When Mylar bags are used by the storage food industry
it is about satisfaction. You get what you pay for.

they are generally for products sealed in plastic buckets.

The reason for doing this is the High Density PolyEthylene

If home canning appeals to you, please allow me to

(HDPE) from which the pails are made is somewhat
point you toward the rec.food.preserving FAQ where
porous to gasses. This means that small molecules, such as
much good information about methods and techniques
oxygen (O ), can slowly pass through the plastic and come

2
may be found.

into contact with the food inside. The problem is further
compounded if oxygen absorbers are used, as the result of

Dry-pack canning using glass jars, on the other hand,
their absorbing action is to lower the air pressure inside the
may well make a great deal of economic sense. It is
container unless it has fi rst been carefully fl ushed with an
usually far cheaper per pound to purchase dry foods
inert gas such as nitrogen. How fast this migration activity
in bulk quantities, but often unsuitable to store it that

86

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will occur is a function of the specifi c plastic formulation,
commonly used in. That extra material is
its wall thickness and the air pressure inside the container.

necessary though if you are to have enough

In order to gain the maximum possible shelf life a second
bag material left over after fi lling to be able to
gas barrier, the Mylar bag, is used inside the pail.

work with. Unless you are sure of what you are
doing, don’t trim off any material until after the

Whether the use of these bags is necessary for your home
sealing operation is completed.

packaged storage foods depends on how oxygen sensitive
the food item is and how long you want it to stay at its best.

#2 - Place the bag inside the outer container

If the container is made of a gas impervious material such
and fi ll with the food product. Resist fi lling
as metal or glass then a second gas barrier inside is not
it all the way to the top. You need at least an
needed. If it is HDPE or a plastic with similar properties
inch or so below the bucket rim left open to
and you want to get the longest possible storage life (say
get the lid to seat completely. If you’ll be using

10+ yrs for grain) then Mylar is a good idea. If you’re
desiccants and oxygen absorbers together place
going to use the grain in four to fi ve years or less then
the desiccant on the bottom of the bag before
it is not needed. Provided the oxygen has been purged
fi lling.

from the container in the fi rst place, either with a proper
fl ushing technique, or by absorption, there will not have

#3 - When the pail seems to be full, gently
been suffi cient O infi ltration to seriously impact the
thump it on the fl oor a few times to pack

2
food. Particularly oxygen sensitive foods such as dry
the product and reduce air pockets. Add any
milk powders that are to be kept in plastic containers for
makeup food necessary to bring level back to
more than two years would benefi t from the use of Mylar.

where it should be.

Naturally, storage temperature and moisture content is

#4 - Take the bag by the corners and pull out
going to play a major role as well.

any slack in the material so that all sides can

There is also the question of the seal integrity of the outer
be pulled together evenly. Place your oxygen
container. If you are using thin walled plastic buckets in
absorbers inside if you are going to use them.

conjunction with oxygen absorbers the resulting drop in

Now place a board over the top of the bucket
air pressure inside the pail may cause the walls to buckle.

and fold the bag end down over it keeping it

If this should occur, there would be a risk of losing seal
straight and even. Place a piece of thin cotton
integrity, particularly if the buckets are stacked two or
fabric such as sheet or t-shirt material over the
more deep. If the food was packed in Mylar bags with
edge of the bag mouth. Using a clothes iron set
the absorbers inside this would keep the vacuum from
on the cotton, wool or high setting run it over
seriously stressing the container walls. Better still would
the cloth-covered Mylar about a half-inch from
be not to have the problem at all by either using containers
the edge for about twenty seconds or so until
of suffi cient wall thickness or fl ushing with inert gas
it seals. You’ll probably have to do the bag in
before sealing. Heavy wall thickness is one reason why
sections. Temperature settings on irons vary so
the six gallon Super Pails have become so widespread.

experimenting on a left-over strip to fi nd the

It should be noted that Mylar is not strongly resistant to
right setting is a good idea.

insect penetration and not resistant at all to rodents. If

#5 - When you’ve done the entire bag allow
mice chew through your buckets, they’ll go right through
it to cool then try to pull the mouth of the bag
the bags.

open. If moderate pressure doesn’t open it, fold
the bag down into the pail until you feel the

HOW DO I USE MYLAR BAGS?

trapped air pillowing up against the material

Sealing food in Mylar bags is a straight-forward affair,
and wait to see if it defl ates. If it stays buoyant,
but it may take a bit of practice to get it right, so purchase
your seal is good. You can seal on the bucket lid
one or two more bags than you think you’ll need in case
at this point or take the further step to vacuum
you don’t immediately get the hang of it.

or gas fl ush the bag.

#1 - The bags typically sold by storage food

Once a seal has been obtained the bags can be left as-
dealers look rather large when you compare
is, vacuum sealed or gas fl ushed. To obtain the most
them to the fi ve or six gallons buckets they are
effi cient oxygen removal the bags can be fi rst drawn

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87

down with a vacuum pump and then purged using an
in doing this.

inert gas.

#1. Do not use containers that have previously

Vacuum Sealing Mylar Bags
contained products other than food. There are

Once you have obtained a good seal on the bag, pulling
two risks this can expose you to. The fi rst is that
a vacuum on the contents is straight forward.

the particular package type may not have been
tested for food use and may allow the transfer

First you’ll need something to make a vacuum with.

of chemicals from the packaging into your food.

This can be either a regular vacuum pump, a vacuum

The second is that all plastics are porous to some
sealer such as the Tilia Food Saver or even the suction
degree. Small amounts of the previous contents
end of your household vacuum cleaner. The end to be
may have been absorbed by the packaging material
inserted into the bag will need to be of fairly small
only to be released into your food, particularly if
diameter in order to keep the hole in the Mylar from
it is wet, oily or alcoholic.

being any larger than necessary. This means that if
you use a vacuum cleaner you’ll need to fashion some

#2. Previously used containers should only be
form of reduction fi tting. One such that I’ve seen is a
used with foods of a similar nature and exposed
plastic fi lm canister with a hole drilled in the bottom
to similar processes. This means that if a container
and a piece of plastic tubing epoxied in place.

previously held a material high in fat, such as
cooking oil, then it should not be used to store a

Cut a hole into the Mylar bag on a corner, making
strong acid such as vinegar. Nor should a container
the opening only just large enough to admit the
be exposed to extreme conditions, such as heat, if
vacuum probe. Insert the nozzle and using a sponge,
the original use of the package did not subject it to
or something similar, push down on the material over
that treatment. An exception to this is glass which
the probe to make a seal. Now draw down a vacuum
is covered below. Generally speaking, dry, non-
on the bag. When it’s drawn down as much as possible,
oily, non-acidic or alkaline, non-alcoholic foods
run a hot iron diagonally across the cut corner resealing
may be safely contained in any food safe container.

the bag.

An example of this is keeping grains and legumes
in HDPE buckets formerly containing pickles.

Gas Flushing Mylar Bags

Flushing with inert gas works essentially like vacuum

#3. Glass may be used to store any food provided
sealing except that you’re putting more gas into the
it is in sound condition and has only been used to
bag rather than taking it out. You’ll want to keep the
store food previously. The lid or cap, however,
entry hole small, but don’t make a seal around it as
that seals the jar is subject to the cautions given
above. Beyond that, follow the directions as given in
above. Glass jars not specifi cally made for home

Section III.B.2 - CO and Nitrogen. When you feel

2
canning, either boiling water bath or pressure
that the bag has been suffi ciently fl ushed, run the iron
canning, have a signifi cant risk of breakage if used
across the corner as above to seal.

for that purpose.

Flushing with dry ice can also be done, but it is

#4. Porous packaging materials such as paper,
important to wait until the frozen carbon dioxide has
cardboard and Styrofoam should not be reused.

completely sublimated into gas before making the

Their open texture can trap food particles and are
fi nal seal otherwise the bag will burst like an overfi lled
diffi cult to adequately clean. Packaging formerly
balloon.

holding raw meats, seafoods, or egg products are
particularly at risk.

R E U S I N G O R R E C Y C L I N G

PACKAGING

#5. Containers previously holding odorous foods

In an effort to save money or because new packaging
may trap those odors and transfer them to foods
may be hard to come by, it is common for many people
later stored. Pickle fl avored milk leaves a lot to
to want to re-use previously used containers. There
be desired. Foods such as dry milk powders, fats
is nothing wrong with this, but it is sometimes more
and oils, fl ours and meals will absorb any odors
complicated than using new containers would be.

seeping from your container material. Be sure to

Here are some general rules if you have an interest
get the smell out before you fi ll them.

88

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CARBON DIOXIDE AND NITROGEN

A less common, but important use for carbon dioxide

Carbon dioxide (CO ) and nitrogen (N ) are commonly
is fumigation. This is killing or retarding insect life

2

2
used in packaging both fresh and shelf-stable foods, in
contained in a product. Many chemical fumigants are
order to extend their shelf lives. Fresh foods are outside
available to do this but are not thought desirable by
the scope of this work so attention shall be focused on
many who have foodstuffs they want to put into storage.

those foods suitable for use in storage programs.

CO is not as certain as the more toxic fumigants, but

2
it can be made to work and will not leave potentially

The most common use of these gasses is for excluding
harmful residues behind. It is possible for nitrogen to
oxygen (O ) from the atmosphere contained inside of

2
work in a similar manner, but it must be in a head gas
a storage container (called head gas). When head gas
concentration of 99%+ whereas carbon dioxide can be
oxygen levels can be dropped below 2% the amount of
effective over time at levels as low as 3%. The precise
undesirable oxidation reactions in stored foods can be
amount of time necessary for the gas to do its work
greatly decreased resulting in longer shelf lives. Actually
will vary according to the specifi c insect species and its
achieving this is not a simple matter when limited to
growth stage along with the temperature and humidity
the equipment and facilities typically available in the
level of the product being fumigated. In general, the
home. Still, with careful technique and proper packaging
more active the growth stage and the warmer the
materials it is possible to achieve useful results.

temperature the more effective CO is in killing weevil

2
infestations. The gas also exhibits bacterial and fungal

In order for either gas to be used most effectively it
inhibiting properties, but for our purposes this will be
is should be contained inside of packaging with high
of little moment since all foods should be too dry to
barrier properties to prevent outward diffusion over time
support such growth in the fi rst place.

or allowing oxygen to infuse in. Examples of this kind
of packaging are aluminized Mylar or other high barrier

The procedure for fumigating foodstuffs with carbon
property plastics, metal cans or glass jars. Buckets made
dioxide is precisely the same as the one used in purging
of HDPE plastic are relatively poor gas barriers and will,
oxygen from storage containers mentioned below.

over time, allow oxygen to infuse into the container. In

The only change is that for the fastest effectiveness
order for foods to be kept for their maximum shelf lives
the sealed container should be left in a warm place
the containers would need to be re-purged every three to
for a week or so before moving it into its final
four years. Foods that are particularly oxygen sensitive,
storage location. The gas is still effective at cooler
such as dry milk powders, should not be stored in HDPE
temperatures, but because insect life is slowed by
without a secondary gas barrier. It is possible to use HDPE
lower temperatures the carbon dioxide takes longer
buckets alone when gas purging if a shorter rotation period
to complete its mission.

is used. An example would be using wheat in four to fi ve
years instead of the eight to ten that would be achievable

NOTE: Both Mitsubishi Gas-Chemical, maker of
if a high barrier container were used.

the Ageless line of oxygen absorbers, and Multisorb,
manufacturer of the FreshPax D 750 absorbers, state

Purging effi ciency can be greatly improved when used
the their products should not be used in a high carbon
with a vacuum device. By fi rst drawing down the head
dioxide environment. There are absorbers that will
gas of the container and then fl ooding with the purging
work well in high carbon dioxide atmospheres but they
gas much more oxygen can be removed. Repeating the
require an external moisture source which would make
process once more will improve removal effi ciency even
them diffi cult to use for our purposes.

more. If a true vacuum pump is not available, the suction
end of a home vacuum-cleaner can be made to serve

DRY ICE
and still achieve useful results. With careful technique,

Using dry ice to displace oxygen from food storage
oxygen levels can be dropped to between 0.5-2%. Finely
containers is straightforward. To get the best results
textured materials such as grain fl ours and meals, dry milk
it is recommended that all foodstuffs and packaging
powders, dry eggs, and similar textured foods will purge
materials be put in a warm location for a few hours
poorly and are better packaged with oxygen absorbers.

before beginning the purging process. The reason

Instructions for vacuum usage are given in A.5.1 Using
for this is that the cold CO sublimating from the dry

2

Mylar Bags. Instructions for gas purging are given below
ice will be denser than the warmer, lighter oxygen
in B.1 Dry Ice and B.2 Compressed Nitrogen.

containing air. The cold gas will tend to stay on the

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89

bottom, gradually fi lling the container and pushing
the warm air out the top.

atmosphere with high levels of the gas. This will result in
a drop in head space air pressure much like using oxygen

When you first pick up your dry ice from the
absorbers will cause as they absorb oxygen. Precautions
supplier, put it in a moisture proof container so
should be taken in thin walled containers against buckling
that air humidity will be less able to condense and
and possible loss of seal integrity. When the food products
freeze on it. The sublimating gas will prevent you
are removed from the container they will release the
from achieving a tight seal, but you can slow down
adsorbed CO and suffer no harm.

2
the water ice accumulation.

WARNING: Dry ice is extremely cold (about –110°

Gather your containers and any interior packaging
degrees F.) and can cause burns to the skin with prolonged
materials. Break off a piece of dry ice of suffi cient
contact. Because of this you should wear gloves whenever
size for the volume to be purged. One pound of
handling it. Also, dry ice evaporates into carbon dioxide
dry ice will produce about 8.3 cubic feet of carbon
gas, which is why we want it. CO is not inherently

2
dioxide gas so approximately two ounces per fi ve
dangerous, we breath it out with every breath we exhale,
gallon bucket will do. Wipe off any accumulated
but you should make sure the area where you are packing
water frost which should look whiter than the
your storage containers is adequately ventilated so the
somewhat bluish frozen gas. Wrap in a paper towel
escaping gas will not build to a level dangerous enough to
to keep foodstuffs out of direct contact. Place in the
asphyxiate you. If you must pack your containers in a coat
bottom of the container that will actually contain
closet, leave the door open <grin>.

the food, i.e. the bag. Fill the package with the food
product, shaking and vibrating while doing so to

IMPORTANT NOTE: Because dry ice is very cold, if
achieve the maximum packing density.

there is much moisture (humidity) in the air trapped in the
container with your food, it will condense. Try to pack your

If a vacuum process is not to be used then place
containers on a day when the relative humidity is low or in
the lid on the container, but do not fully seal. If a
an area with low humidity, such as in an air-conditioned
liner bag is being used then gather the top together
house. Use of a desiccant package when using dry ice to
or heat seal and cut off a small corner. This is to
purge storage containers may be a good idea.

allow the air being purged to escape as it is pushed
upward by the expanding gas from the dry ice.

DRY ICE SUPPLIERS

Dry ice may be found at ice houses, welding supply shops,

Do not move or shake the container while the ice
some ice cream stores, meat packers or you could look in
is sublimating so as to minimize turbulence and
your local phone book under the headings “ice”, “dry ice”

mixing. After about two hours feel the bottom of
or “gasses”. If you are still unable to locate a source, contact
the container immediately below where you put
your local hospital and ask to speak to the laboratory
the ice. If it’s not still icy cold complete the seal.

manager. Ask where the hospital gets the dry ice they use

Check the container every fi fteen minutes or so to
to ship biological specimens. You may be able to use the
be sure that a pressure build up is not occurring.

same source.

A small amount of positive pressure is OK, but do
not allow the container to bulge.

You may also want to check out Dry Ice Info.com (http://
www.dryiceinfo.com) and click on the directory link to fi nd

If a vacuum process is used then cut off a corner of
a dry ice retailer in your area. While you’re there check
the bag and insert the probe or place the container
out some of the other uses for dry ice on the site. It’s an
in the vacuum chamber. Draw a vacuum and when
interesting place.

it has reached the desired point shut it off, but do
not allow air back inside. When the dry ice has

Copyright © 2003. Alan T. Hagan. All rights reserved
fi nished sublimating seal the container. If a slightly
larger piece of dry ice is used this process may be
repeated once more to improve oxygen removal.

Watch for pressure signs as above.

NOTE: It is natural for some grains and legumes
to adsorb carbon dioxide when stored in an

90

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OXYGEN ABSORBERS

WHAT IS AN OXYGEN ABSORBER?

possibly longer, without oxygen absorbers if kept

Oxygen absorbers are a relatively recent food storage
dry and protected from weevils. Dry milk, dry
tool whose arrival has been a real boon to the person
eggs, dry meats, and many kinds of dehydrated
wanting to put up oxygen sensitive dry foods at home.

foods and any kind of freeze dried foods would

The packets absorb free oxygen from the air around
benefi t from oxygen absorbers. Foods with an
them and chemically bind it by oxidizing fi nely divided
easily transferable fat content should not be used
iron into iron oxide. This removes oxygen from being
with oxygen absorbers, nor should they be used
available for other purposes such as oxidative rancidity
with foods that are high in moisture or with free
and respiration by insects, fungi or aerobic bacteria.

liquids in the storage container. These should be

The practical upshot of all this is that by removing
preserved using pressure or boiling water bath
the free oxygen from your storage containers, you can
canning as appropriate.

extend the storage life of the foods inside. Not all foods

#2 – Will the packaging I want to use seal air-tight
are particularly oxygen sensitive but for those that are
and is the packaging material itself a good gas
the absorbers truly simplify getting the job done.

barrier? Obviously if the container won’t seal

The absorbers themselves have only a relatively short
air tight you’re wasting your time trying to use
life span, roughly about six months from the time
oxygen absorbers but the barrier properties of a
they were manufactured for the types that do not need
container stump many folks. Canning jars with
an external moisture source. They don’t suddenly
good lids, properly sealed #10 (or other size) cans,
become ineffective all at once, it’s just at that point
properly sealed Mylar bags, PETE plastics with
you will begin to notice (if you can measure it) that
appropriate lids or caps, military surplus ammo
the absorbers no longer soak up as much as they would
cans with good gaskets, and many other types of
when they were new. Better to use them while they’re
packaging will seal air-tight and provide good
fresh.

barrier properties against oxygen infusing through
the packaging material. Non-laminated fl exible

H O W A R E O X Y G E N
plastic packaging (bags, sheets, etc.), HDPE
plastic buckets and any kind of non-laminated

ABSORBERS USED?

In order to make the best use of your absorbers you
paper or cardboard container have poor gas barrier
need to know three things:

properties. “Poor” is a relative term, though, and
if you’re going to use the food up in two or three

#1 – Is the food I want to put by particularly
years, even oxygen sensitive foods can be kept in
oxygen sensitive for the time I want to keep it
unlined HDPE buckets if you use an appropriately
in storage? Whole grains that have not been
sized absorber and make sure the bucket is well
polished or hulled such as wheat, corn, and
sealed. You’ll be using the food before suffi cient
rye are not especially oxygen sensitive. If you
oxygen has been able to infuse through the walls
intend to use them up in fi ve years or so, there’s
of the container to make a signifi cant impact.

no great advantage to using oxygen absorbers,
unless used to deter weevil infestations. The

#3 – What is the volume of the container and
same for most beans and peas. Processed
how much air volume remains after I’ve fi lled it
or high fat grains and legumes such as oats,
with food? This is important to know if you want
barley, brown rice, soybeans, peanuts and split
to make the most effi cient use of your absorbers
peas would benefi t from their use if they are
and be certain your food is adequately protected.

to be kept for more than a year. Whole grain

Taking the question in two parts, here is how to
products such as whole wheat fl our and rolled
determine the answer:

oats would as well. Refi ned grain products

A. Absorber capacity is rated by the
such as white rice, white fl our, degerminated
amount of oxygen in milliliters that each
cornmeal will keep fine for a year or so,
will absorb so you’ll need to know what

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91

the volume of your container is in milliliters. The table below gives conversions between common U.S. container sizes and their milliliter equivalents.

Pint jar

(16 fl oz)

475 milliliters

Quart jar

(32 fl oz)

950 milliliters

Half-gallon jar

(64 fl oz)

1,900 milliliters

#10 can

(112 fl oz)

3,300 milliliters

One gallon jar

(128 fl oz)

3,800 milliliters

Five gallon pail

(640 fl oz)

19,000 milliliters

Six gallon pail

(768 fl oz)

22,800 milliliters

Fifty-fi ve gallon drum

(7,040 fl oz)

209,175 milliliters

Fluid ounces x 29.57 = milliliters = cubic centimeters

Now multiply the volume of your container times the 21% (0.21) of the atmosphere that oxygen constitutes and you’ll come up with the volume of oxygen, in milliliters, that your container holds when it’s empty.

An example: A quart jar (32 ozs) is approximately 950 milliliters in volume. Multiply 950 x 0.21

(21%) and you get 199.5 milliliters of oxygen in an empty quart jar. This leads to the second half of the above question.

B. Determining remaining air volume in a container that has been fi lled can be diffi cult. Foods vary widely in their density and porosity from fl our, which will pack tightly to elbow macaroni which is mostly air even if you pack it to just short of crushing. The following are three rough and ready rules that can be used and will work.

i> Foods that have a lot of open space between the food particles (called intersitial space) such as macaroni, pasta, instant dry milk, instant potato fl akes, many coarsely chunky dehydrated foods, cold cereals, etc. should use one half the container volume as the remaining air space. Using the example above with the quart jar, there would be approximately 100
milliliters of oxygen remaining.

ii> Foods that pack more densely such as non-instant milk, dry eggs, fl ours and meals, grains with small kernels, dehydrated foods with fi ne particles and the like should use one-third the container volume as the remaining air space. Using the example above, there would be 66 milliliters of oxygen remaining.

iii> Alternatively, you could do what many of the commercial storage food packagers do and use the entire container volume. This is not as effi cient as more closely determining remaining air volume but it does add certainty that your absorbers will soak up all available free oxygen and still leave some capacity to deal with any microscopic leaks or infusion through the packaging material.

NOTES: #1 — Both Multisorb and Mitsubishi corporations advise that their oxygen absorbers should not be used in a high carbon dioxide environment. This is apparently for reasons that the absorbers will also absorb carbon dioxide as well as oxygen and may run out of capacity before all of the oxygen in the container has been absorbed.

#2 — If you do choose to use oxygen absorbers in packing your food give some consideration to the sturdiness of your containers. In doing its job the absorber is going be removing the 21% of the atmosphere that oxygen constitutes. Since nothing is replacing the absorbed gas this will leave the storage container with a lower atmospheric pressure inside than outside. If the container is suffi ciently sturdy this pressure differential will be of 92

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little consequence. For containers with thinner walls

MOISTURE IN PACKAGING AND
the pressure drop could cause them partially collapse
or buckle, particularly if other containers are stacked

FOOD STORAGE
upon them. Should this occur the entire stack could
fall causing one or more to burst. Metal cans and glass

WHY MOISTURE IS IMPORTANT

Moisture in inappropriate amounts and places is damaging
jars should have no problems, but some plastic buckets
to food. Because of this, much effort is put into reducing
made of HDPE have relatively thin walls which can
the water content of dry foods in order to prolong their
buckle when the internal air pressure drops. To deter
shelf lives. Once it is reduced to the desired level the
this, a liner bag of Mylar or other high gas barrier
product can then be packaged for storage. Unfortunately,
plastic should used. Heavier walled buckets won’t need
merely reducing moisture content is not always suffi cient.

a liner unless you’re trying to achieve the maximum

Environmental conditions can play a role as well.

possible shelf life. Seal the absorbers inside of the liner
bag so that the pressure drop with not stress the walls

There are four mechanisms by which environmental
of the container. Other containers should probably be
conditions may cause a moisture problem in your food
tested or fi rst fl ushed with an inert gas (N2) before the
storage:

absorber is sealed in.

1. - The air trapped in the container with the

#3 — If the pack of absorbers you need to open
food may have held suffi cient humidity to raise
contains more than you are going to use in fi fteen
the moisture content of the food to undesirable
minutes or so, you should minimize exposure of the
levels.

remaining packets. This can be done by heat sealing
the bag they came in with an iron after expelling as

2. - Even if the water vapor content wasn’t too
much air as possible or better yet by vacuum sealing
high, a falling temperature level may cause the
the bag. You can also put the remaining absorbers in as
trapped humidity to reach its dew point causing
small a jar or metal can as they will fi t in and closing
water to be squeezed out of the air to condense on
with an air tight lid.

your food much the same way as dew forms on
your lawn on cool mornings after a warm, humid

#4 — The chemical reaction that absorbs the oxygen
night. This can be a particular problem if the
releases minor amounts of heat. This heat release is
condensation is localized – say, only the portion
trivial in an individual packet but if they are piled one
of the food next to the walls of the container –
atop another as you’re using them they can warm each
resulting in excessive moisture in that local area
other and speed the absorptive reaction. This costs you
even though the contents as a whole would be at
capacity lost to open room air so it’s best to spread
a satisfactorily low moisture level.

the packets in immediate use out on a tray so they lay
atop each other.

3. - The seal of the container may not be
suffi ciently tight enough to prevent moisture laden

#5 — If absorbers are sealed in a package with
air from leaking in.

desiccants some thought should be given to how low
the relative humidity will become. Silica gel will

4. - The packaging material itself may be porous
reduce humidity to approximately 40% which should
to water vapor to one degree or another. All paper,
not interfere with the absorbers oxidation reaction.

wood and cardboard has this fault. Depending

Other desiccants, however, are capable of reducing
upon their particular physical properties some
relative humidity to very low levels. This might
plastics do as well. Metal and glass containers
adversely affect your absorber’s ability to carry out
have excellent barrier properties though their
its mission by removing moisture from the absorber
seals may not.

package that is necessary to sustain the oxidation
reaction. If you do use desiccants and oxygen absorbers

The solution for moisture problems is multi-faceted.

in the same package, place the desiccant on the bottom,

1 - Make sure the product to be stored is at an
fi ll the package and then place the oxygen absorber on
appropriate water content for that particular
top of the food before sealing.

foodstuff. Beans and grains store well at a 10%
moisture level, but milk powders, dried eggs

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93

and dehydrated or freeze dried foods should be
drum to be certain the product there is not
lower for best results. As a general rule, nearly
getting damp from the moisture escaping
any dry food will store well at moisture contents
other areas. Stirring occasionally may
between 3%-10% with the lower the better. Don’t
be necessary. I’ve seen this done with
get carried away with this though. Extreme low
an old, drum style vacuum cleaner that
moisture levels (below 3%) can make some foods
put off fairly warm exhaust air and it
diffi cult or impossible to reconstitute and damage
worked pretty well. Do be sure to clean
the viability of seeds.

the vacuum thoroughly so you don’t blow
the grain full of dust.

Ideally, the dry foodstuffs you have on hand will
have no more than a 10% moisture content. If they

C - If the above methods won’t do or
do not then you will need to reduce moisture to
you have powdery foods to dry, you
a level appropriate for the kind of food you are
can put the food and a large quantity
storing.

of desiccant (see below) in a storage
container. The desiccant should be in

One of the following methods might be of use in
its own container placed on top of the
lowering moisture content.

food and the container lid sealed on.

After about a week, unseal and check the

A - The least involved is to wait until
the driest time of year for your location
desiccant. If it’s saturated, change it out
making sure there is plenty of free air
with dry desiccant and reseal. Continue to
circulation around the food product.

do this until the contents are suffi ciently

If this doesn’t suit, then turn your air
dry. If it doesn’t become saturated the fi rst
conditioning on a little high. Bring in your
time, change it anyway before sealing the
buckets, lids, and the storage food. Let
bucket permanently to deter saturation in
everything sit in a well-ventilated place
storage.

where it’s going to get plenty of cool, dry

If your food products are suffi ciently dry you
air from the A/C (avoid anywhere near the
can pack them in storage containers using the
kitchen or bathroom areas, as they put out
packaging method of your choice and have a
a lot of moisture). Stir the food frequently
reasonable expectation of your food staying in
to maximize moisture loss. A few days of
good condition. Whether you will need to use a
cool, constant air fl ow and low humidity
desiccant will be dependent upon the conditions
ought to dry things out. Due to its odor
discussed below.

absorptive nature, I would not do this with
any dried milk products or other powdered

2 - Try to package your goods in a dry atmosphere
foods, fl ours or meals . This method works
and do not allow extreme temperature swings
best with coarse particles such as grain,
in storage areas. Warm temperatures and a high
legumes and dried foods.

relative humidity when a container is sealed
means the air trapped inside the container

B - Warm, dry air can also be used to
will have a high dew point. This will lead to
lower moisture content and works well
condensation should storage temperatures fall
if you have large quantities of grains and
below that dew point. An example of this would
legumes. This is similar to what is used on
be a container sealed on a day that was 70º F
farms for drying harvested grain. You’ll
and 40% relative humidity. At that temperature
need a source of forced, warm, not hot,
the relative humidity would be quite reasonable
air. Place the grain in a drum or barrel and
for all but the most moisture sensitive food.

blow the heat from the bottom so that the

However, should the temperature fall to 44º F
warm and the moisture it will carry can
the capacity of the air to hold water vapor would
exit from the top. It’s important to not
have dropped to the point that it could not contain
let the bottom product get too hot. You
what was sealed in at 77º F and the excess would
should also monitor the top, center of the
be squeezed out to condense on the food, i.e. - it

94

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will grow moister. Possibly the food will be
desiccant you can put inside your storage packaging will
able to adsorb this moisture without harm and
do for you what should have been done before the food
then again, it may not.

was put by. Desiccants can be used for lowering food
moisture content, but this will involve rotating packages

3 - Use appropriate packaging materials and
of desiccant in and out of the foodstuff until the desired
make certain it is sealed correctly. If you are
moisture content has been reached. Once the package is
going to consume them in four to fi ve years,
sealed any desiccant you leave inside should be there to
storing grains, beans and peas in unlined HDPE
control moisture fl uctuations or to guard against moisture
buckets at normal humidities is fi ne. If you
infi ltration from the outside.

want to keep them at their best for many years
beyond that, the plastic the pail is made of is

WHAT IS A DESICCANT?

too porous to water vapor for best results and

A desiccant is a substance with strong hygroscopic
should have an interior liner of a material with
properties, meaning it will soak up water vapor from the
better barrier properties. Dry milk powders
surrounding air. A number of different substances are
should not be kept for more than a year in
capable of doing this, but only a relative few of them are
unlined HDPE, but can be kept for much
of practical use and fewer still are going to be readily
longer in #10 metal cans, glass jars or Mylar
available to the average person. Before elaborating on the
bags. Naturally, even the most highly resistant
different types that might be useful for our purposes it’s
packaging material is useless if its seal isn’t
necessary to explain how to choose a desiccant.

good so be sure you use good technique when
making closures.

The U.S. military has done much of the best research
on the use of desiccants in packaging and have largely

Lastly, you may wish to consider using a desiccant if
set the standards by which they are judged. Each type of
good humidity control at the time of packing is diffi cult
desiccant has temperature and humidity ranges where
or if the storage area is in a high humidity environment
it performs best and particular physical and chemical
or if the packaging material does not have suffi ciently
characteristics that may need to be considered in relation
high barrier properties.

to what you propose to do with them.

NOTE: There has been some confusion in the past

The most applicable standard for home food storage
over the appropriate use of desiccants in food storage
defi nes a unit of desiccant as the amount of desiccant
which I would like to address here. Any desiccants that will adsorb at least 6 grams of water vapor at 40%
you may seal in your storage containers (if you use relative humidity at 77º F (25º C).

them) are not for lowering the moisture content of the
foods therein, but for moderating any shifts in moisture

Desiccant Needed to Adsorb 6 Grams of Water
levels caused by those factors I mention above. If the

Vapor
food you want to put up is too high in moisture for Desiccant Type Mass (weight) of Desiccant
good storage this needs to be dealt with BEFORE you

Needed
seal the packaging. An example of what I’m trying to
communicate here would be 10lbs of wheat with a Silica

Gel

15
grams

15% moisture content. That’s too high for safe storage

Indicating Silica Gel

75 grams1
and needs to be lowered, preferably to 10% or less. Montmorillonite Clay

24
grams

To lower the moisture content of that grain to 10% Calcium Oxide (quicklime) 21.5 grams
you need to remove the 5% excess. 5% of 10lbs is Calcium Sulfate (gypsum, Drierite) 60 grams eight ounces of water. Good dry silica gel (one of the

Wood

43
grams

1
most common desiccants) will hold 40% of its mass
in moisture so to soak up that extra water you would

1See desiccant descriptions for clarifi cation.

need 20 ounces of silica gel – quite a large amount –
all to remove that 5% excess moisture in ten pounds

In order to maximize surface area to obtain optimal
of grain. Fifty pounds of grain at that same moisture
adsorption, desiccants are manufactured in granular or
level would require 100 ounces or six and a quarter powder forms. This presents a problem of keeping the pounds of silica gel. Clearly no practical amount of

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95

desiccant, which may not be safe for direct contact with
into anything edible.

food, out of the product while still allowing suffi cient air
fl ow for it to carry out its task. Manufacturers call this

The indicating silica gel will still adsorb up to 40%

“dusting” and deal with it by packaging the adsorbent in
of its weight in water vapor like the non-indicating
materials such as uncoated Tyvek, a spunbonded high-
type will but once it has gone past the 8% level and
density polyethylene material produced by the Dupont
the crystals have turned pink there is no way to tell
corporation. Unfortunately, I have not yet been able to
how close it is to saturation. This isn’t necessarily a
locate a retail source of uncoated Tyvek, just the coated
problem, you’ll just have to treat like the other non-
variety such as is used in postal envelopes. Second best,
indicating desiccants and either weigh it to determine
and what I use, is two or more layers of coffee fi lter paper
adsorption or use a humidity indicator card. These
securely sealed over the mouth of the container holding
cards are made to show various humidity ranges
the desiccant. I’ve also made “cartridges” of fi lter paper
and can be had from many desiccant and packaging
for use in narrow necked containers such as two-liter
suppliers.

bottles. For this I used ordinary white glue. Getting a good

When saturated, both varieties of silica gel can be
seal all the way around requires some care in execution.

dried out and used again. This is done by heating the

Brown Kraft (butcher paper) may be used as well.

crystals in an oven at a temperature of no more than

For coarse granular materials tightly woven fabrics

300° F (149° C) for approximately three hours or
might serve the purpose providing the seams are tightly
until the crystals turn blue. Dehydrating the desiccant
stitched.

may also be accomplished by heating in a microwave
oven. Using a 900 watt oven heat the crystals for three

TYPES OF DESICCANTS
minute intervals until the color change occurs. The
exact amount of time necessary will depend upon the

SILICA GEL
oven wattage. Spreading the desiccant in a broad pan

The most commonly known and used desiccant is silica
in a shallow layer will speed the process. Heating to
gel which is a form of silica dioxide (SiO ), a naturally

2

325° F (149° C) or more, or using a microwave oven
occurring mineral. It will work from below freezing to
over 900 watts can damage the gel and render it unable
past the boiling point of water, but performs best at room
to adsorb moisture.

temperatures (70-90º F) and high humidity (60-90%).

Its performance begins to drop off over 100º F, but will

If your desiccant is packaged in Tyvek, do not heat
continue to work until approximately 220º F. It will lower
above 250° F (121° C) or you could damage the
the relative humidity in a container to around 40% at any
material. This leaves a fairly narrow temperature
temperature in its range until it is saturated. Silica gel will
window since silica gel will not begin to desorb
absorb up to 40% of its weight in moisture. Some forms
moisture below 220° F (104° C). It’s a good idea to
are approved by the FDA for direct food use (check with
use a reliable oven thermometer to check your oven
your supplier to be sure). It recharges easily (see below
temperature as the thermostats in home ovens are
in the indicating silica gel text) and does not swell in size
often off by more than twenty fi ve degrees. Start with
as it adsorbs moisture.

the packets in a cold oven and raise the temperature
to 245° F (118° C), keeping it there for twenty four

INDICATING SILICA GEL
hours. Spread the packets so they are not touching and

In the retail trade, the most common form of silica gel
keep them at least 16 inches from any heating elements
is indicating silica gel composed of small white crystals
or fl ames so that radiant heat does not damage the
looking much like granulated sugar with pink or blue
packaging. Tyvek should not be microwaved.

colored crystals scattered throughout. This is ordinary
silica gel with the colored specks being coated with cobalt
chloride, a heavy metal salt. When the gel has absorbed

HOW DO I USE DESICCANTS?

approximately eight percent of its weight in water the

Before you get to this point you should have already
colored crystals will turn from blue to pink making an easy
used the charts above and determined how much of the
visual indicator of whether the gel has become saturated
particular desiccant you’re interested in you need for
with moisture. Because cobalt is a heavy metal, indicating
the size of the storage containers you’ll be using. Once
silica gel is not food safe and should be kept from spilling you know that you’re ready to put them it into use.

96

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Although they perform different functions, desiccants
gel (has small blue or pink specks in it) is not edible so
and oxygen absorbers are used in a similar fashion.

you want to use care when putting together your desiccant

They both begin to adsorb their respective targets as
package to insure that is does not spill into your food.

soon as they are exposed to them so you want to only
keep out in the open air as much desiccant as you are

WHERE DO I FIND DESICCANTS?

going to use up in fi fteen minutes or so. If you’ll be

I buy indicating silica gel at Wal-Mart in their dry fl ower
using oxygen absorbers in the same package, place the
section where it is sold in one and fi ve pound cans for
desiccant on the bottom of the package and the oxygen
fl ower drying. I’ve seen it sold the same way in crafts
absorber on the top. This is to keep the desiccants from
stores and other department type stores that carry fl ower-
robbing needed moisture from your oxygen absorbers
arranging supplies. You can also buy it from many other
which will hinder their operation.

businesses already prepackaged in one form or another
to be used as an adsorbent. All of the desiccant that I’ve

If your desiccant is pre-packaged, that’s all there is
found packaged this way has been rather expensive (to
to it, put it in the package and seal it up. If you have
me) so shop carefully. There are a number of Internet
purchased bulk desiccant you’ll fi rst need to make
sources available which will probably provide your best
your own containers.

route for fi nding what you want.

I use indicating silica gel for practically everything.

Businesses carrying packaging supplies sometimes also

My usual procedure is to save or scrounge clear plastic
sell desiccants. Some businesses commonly receive
pill bottles, such as aspirin bottles or small plastic jars.

packets or bags of desiccants packaged along with the

Fill the bottle with the desiccant (remember to dry the
products they receive. I’ve seen montmorillonite clay in
gel fi rst) and then use a double thickness of coffee fi lter
bags as large as a pound shipped with pianos coming in
paper carefully and securely tied around the neck of
from Japan. Small packets of silica gel seem to be packed
the bottle to keep any from leaking out (remember
in nearly everything. Naturally, any salvaged or recycled
the indicating type of silica gel is not food safe). The
desiccant should be of a type appropriate for use with the
paper is permeable to moisture, but it’s tight enough
product you want to package.

not to let the crystals out. I use several winds of plain
cotton string for this as both adhesive tapes and rubber

It is possible to make your own desiccants using gypsum
bands have a way of going bad over time which might
from drywall and maybe Plaster of Paris. Calcium oxide
allow the cap to come off spilling the desiccant into
can also be produced from limestone (calcium carbonate)

the food.

or slaked or pickling lime (calcium hydroxide) by roasting
to drive off the adsorbed water and carbon dioxide. I

For containers that have openings too narrow to use a
don’t have any clear instructions, as of yet, on how to
desiccant container such as described above you can
go about this. Please do keep in mind that calcium oxide
make desiccant packets with the same fi lter paper.

(quicklime) is caustic in nature and is hazardous if handled

The easiest way I’ve found is to wrap at least a double
incorrectly.

layer of paper around the barrel of a marker pen and
use a thin bead of white glue to seal. Slide the packet

DIATOMACEOUS EARTH
off the pen and allow to dry. When ready, fi ll with the
necessary amount of desiccant. You can then fold the

WHAT IS DIATOMACEOUS EARTH?

top over twice and tie with string or staple closed.

Diatomaceous earth is a naturally occurring substance

Take care that the top is closed securely enough not to
partially comprised of the fossilized remains of diatoms.

allow any desiccant to leak out. Virgin (not recycled)

Diatoms are microscopic sized hard shelled creatures
brown Kraft paper can be used to make the packets
found in both marine and fresh waters. The diatom shells
with as well.

are covered in sharp spines that make them dangerous
to exoskeletal insects, but not to animals with internal

The above method will also work other desiccants,
skeletons. The spines of the diatom skeletons pierce the
subject to whatever precautions the individual type
soft body tissues of insects between their hard exoskeletal
may have.

plates and it is through these numerous microscopic
wounds that the insect loses bodily moisture to the point

IMPORTANT NOTE: The indicating form of silica
of desiccating and dying. Creatures with internal skeletons

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97

such as humans, cattle and pets have means of resisting
ordering yours from suppliers who will guarantee their
such damage and are not harmed. Thus, it is possible
product is food grade as stipulated by the US FDA. This
to mix a small amount of DE into your stored grains
will insure you receive a product that has no deleterious
and beans to deter insect infestations without having
contaminants and is safe to use.

to remove the dust again before you consume them.

Diatomaceous earth works in a purely physical, not

HOW DO I USE D.E. IN FOOD STORAGE?

chemical, manner thus has no chemical toxicity.

To use, you should mix thoroughly one cup (8 fl ozs)

As neat as this sounds, in the limited number of
of DE to every forty pounds of grain, grain products or
controlled studies that I have been able to fi nd it
legumes. This works out to approximately one cup of
seems that DE is not as effective in controlling food

DE to every fi ve gallon bucket of food you want to treat.

storage insects as properly used freezing techniques,

You need to make certain that every kernel is coated so
fumigation with carbon dioxide (dry ice) or sealing
it is better to do the mixing in small batches where you
in air-tight containers with oxygen absorbers. This
can insure more even coating. Both the grain and the DE
is primarily for reasons that most of the insects that
should be quite dry when doing the mixing otherwise
cause a problem in grain storage are hard-shelled
you’ll get an uneven distribution.

weevils which have only a limited amount of soft tissue

WARNING: DE is a powdery dust which you need to
exposure. I now mostly use DE for controlling ants and
take steps to keep out of your lungs and eyes. A paint or
roaches in areas where I feed my animals and bedding
hardware store fi lter mask and a pair of goggles will do the
areas. Still, some folks want to use DE in their food
job. It’s a good idea to do the actual mixing outside in a
storage so the following information is provided.

slight breeze otherwise you’ll get DE all over everything.

Even whole wheat fl our dust can cause lung irritation if

WHERE DO I FIND D.E. AND WHAT TYPE
you breathe in a suffi cient amount.

SHOULD I BUY?

Being inactive and usually covered in a hard shell,

IMPORTANT NOTE: There are two kinds of
diatomaceous earth to be found on the market and

DE works poorly on insect eggs or pupae. It has more
only one of them is suitable for use as an insecticide
effectiveness on larvae and adult insects with a fair
in your stored grains.

amount of soft tissue exposure.

The type you DO NOT WANT

FOR FOOD USE is sold by swimming pool suppliers
as a fi ltering agent. DE to be used for fi ltering has Copyright © 2003. Alan T. Hagan. All rights reserved
been subjected to a heat treatment that dramatically
increases it’s crystalline silicate content which
makes it unsuitable for use with your foodstuffs. The
diatomaceous earth that is needed for use in food
storage has not been heat treated and has a crystalline
silica content of no more than 1-1.5%. It is commonly
sold in hardware and garden stores as an “organic
pesticide” and is available from a number of storage
food dealers. A few of these suppliers are listed in the

Resources section.

I have always purchased my DE from my local
hardware store and have had no concerns about its
safety. However, a number of correspondents have
reported to me that their local suppliers keep their

DE in the same area as their chemical pesticides. This
causes some concern about possible contamination and

I no longer recommend using DE from these sources.

Since the actual amount of DE (by weight) that is
necessary to protect grains is fairly small I recommend

98

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SPOILAGE
can harbor fl our beetles.

INSECT INFESTATIONS

C

O

N

T

R

O

L

O

F

P E S T S O F S T O R E D G R A I N S , INSECT INFESTATIONS

LEGUMES AND DRY FOODSTUFFS

Should you fi nd that in spite of buying fresh products

Insect infestations can occur in a wide variety of foodstuffs
and using careful packaging techniques you have an
such as fl ours, meals, pastas, dried fruits or vegetables,
insect infestation, you can try some of the following
nuts, sweets, whole grains, beans, sugars, TVP, jerky, bird
steps:

seed and pet foods.

1. If the food is too heavily infested to try

Naturally, the best way to deal with an insect infestation
to save it should be disposed of as soon as
is not to have one in the fi rst place. Try to purchase your
possible. Remove from the kitchen or food
goods from suppliers who are clean and who turn over
storage area immediately so as to not infest
their inventory quickly so the products you purchase will
other foods.

be less likely to have bugs.

2. Large bugs can be sifted or winnowed out

When you buy foodstuffs examine them closely to be sure
if the food’s not too heavily infested and you
they are insect free. Check for any packaging or use by
want to try to save it. Then treat by placing
dates to insure their freshness. Don’t shake the package,
into a deep freezer at 0º F (-18º C) for three
most adult insects will be found in the top couple of inches
to seven days depending upon the size of the
of the product and shaking the package will mix them into
package. Refrigerator freezers usually do not
the contents disguising their appearance. If the package
freeze low enough to effectively kill all of the
does turn out to be infested, return it for replacement.

life stages of insects, but if left there, will slow
their development. If freezing is not workable

If not already packaged for storage when you buy them
then the product could be spread on baking
transfer your foods into air- and moisture-tight containers
sheets and heated to 150º F for fi fteen to twenty
so they cannot be invaded after you have brought them
minutes, cooled and repackaged. This will
home. With suffi cient time, some adult and larval insect
shorten shelf life so heat treated foods should
forms can penetrate paper, cardboard and thin plastic
be consumed shortly thereafter.

packaging. Storage containers should be glass, metal, or
heavy plastic with tight fi tting lids. As with everything in

3. The surface areas where the food containers
food storage, you should use older packages before newer
are stored can be treated with an insecticide.

ones and opened packages before unopened ones.

This is not a replacement for clean storage
habits and good containers, but is rather

Storage areas should be kept clean. Don’t allow grain,
a supplement. This will not control insect
flour, beans, bits of pasta or other food particles to
infestations already in your stored foods.

accumulate on shelves or fl oors. Cracks and crevices
should be sealed or otherwise blocked. Except for sticky

Spray the shelf surface with 0.5% chlorpyrifos
spills, vacuuming is the best method of cleaning as soap

(Dursban), 1% propoxur (Baygon), 0.5 percent
and water can wash food particles into cracks.

diazinon, or 0.25 percent resmethrin. You can
fi nd any of these in the hardware store in ready

Insects may also get their start in chairs, sofas and carpets
to apply packages. If a sprayer isn’t feasible
where food is dropped and not cleaned up. Don’t forget
then they can be applied with a paint brush.

to replace the fi lter bag on the vacuum as some insects

Allow the solution to dry thoroughly. Cover
can survive and reproduce in the bag.

the shelves with clean, untreated shelf paper

Bags of dry pet food and bird seed can harbor insect
then put properly packaged foods back on
infestation. Decorative foodstuffs such as ears of colorful
shelves. READ THE PRODUCT LABEL FOR

Indian corn, colored beans and hard squashes can carry

SAFETY INFORMATION CONCERNING
insects that may infest your edible food. Even poison baits

CHILDREN AND PETS.

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99

Household bleach, Lysol and other sterilizers will not
a mycotoxin known as afl atoxin, but there are other
control insect infestation, though they can be used for
dangerous fungi as well, such as the Fusarium molds.

mold, mildew and algae.

Both of the above affect grains and some legumes. See

B.3 Molds In Grains and Legumes.

You may continue to fi nd some insects after the cleanup
is fi nished. This could be for several reasons. It may be

IMPORTANT NOTE: In wet pack foods such as your
they escaped from the packages they were infesting and
home canned goodies, molds can do something else as
did not get cleaned up. There may be more packages
well, possibly with lethal consequences. If they fi nd their
infested than were originally found or, there may be
way into wet pack acid foods canned by the boiling water
hiding places in the storage area that need attention.

bath method, whether by reasons of improper procedure or

Once you have carefully eliminated all food sources,
contamination after the fact, they can consume the natural
the bugs should disappear in a few weeks.

acids present in the food. The effect of this is to raise the
pH of the food in the container, perhaps to the point that

MOLDS IN FOOD
it becomes possible for spores of Clostridium botulinum,

Molds are fungi like mushrooms and yeast. Also like
better known as botulism, to become active and reproduce.

mushrooms, they reproduce by releasing spores into

For this reason, moldy wet pack foods should be safely
the air that land on everything, including your food
discarded. This most deadly kind of food poisoning has
and food storage containers. If those spores begin
an entry of its own in the bacterial spoilage section.

to grow, they create thin threads that spread through
their growing medium. These threads are the roots

Molds in low acid foods canned by the pressure canning
of the mold fungus, called mycelium. The stalk of a
method are equally dangerous and should also be
mold fungus is the portion above or on the surface of
discarded in a safe manner.

the food. It produces the spores and gives the mold
its color. We’ve all seen examples of this when we

MINIMIZING MOLDS
discover a dish of something or other left too long

You can do a number of things to minimize unwanted
in the refrigerator only to become covered in a mold
mold growth in your kitchen, food storage areas and
fuzz.

refrigerators. If your kitchen is at all like mine, it is the
refrigerator that is going to collect the most fungal growth.

Molds can grow anywhere they have a growing

This can be dealt with by washing the inside every couple
medium (their food), suffi cient moisture and warmth.

of months with a tablespoon of baking soda dissolved

Some can even grow at refrigerator temperatures,
in a quart of warm water. Rinse clean and allow to dry.

albeit more slowly than they would if it were warmer.

The black mildew that grows on the rubber door gaskets

These fungi can also withstand more salt and sugar
and other places can be dealt with by wiping down with
than bacteria, which is why you sometimes fi nd mold
a solution of three tablespoons of household bleach in a
in jellies and jams with their high sugar content and
quart of water. I generally use a soft bristle brush for this.

on dry cured products like ham or bacon with their

A really bad case will not bleach back to a white color, at
high salt content.

least it won’t for me, but will instead turn pink or red after
the bleach has carried out its disinfection mission.

In the past, a slight amount of mold was commonly
felt to be harmless and the food consumed anyway. For

The rest of the kitchen can be kept mold free by keeping
molds that were intentionally introduced, such as the
the area clean, dry, and spraying occasionally with a
mold in bleu cheese, this is fi ne. For the unintentional
product such as Lysol. Patches of mold can be eliminated
molds, it could possibly be a serious error in judgment.

with the bleach solution used on the refrigerator doors.

These unwanted molds could be producing toxic
substances called

Try not to purchase more fresh food than you’ll be able
mycotoxins which can be very bad
indeed. Mycotoxins are produced around the root or
to eat in a short period of time. This will keep you from
mycelium of molds and these mold roots can penetrate
having to deal with the moldy remains that didn’t get
deeply into the food. Mycotoxins can survive for a
eaten. If food does go moldy, don’t sniff it. This is a good
long time and most are not destroyed by cooking. The
way to give yourself respiratory diffi culties if you are at
molds probably best known for this dangerous spoilage
all susceptible to mold allergies. Moldy food should be
are the various
disposed in such a manner that your animals and children

Aspergillus species which produces

100

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won’t be able to get into it. Mycotoxins are every bit as
bad for your animals as they are for you.

MOLDS IN CANNED GOODS

Obviously, you don’t have to throw out everything that

If good equipment and proper technique are used, it
shows a spot of mold on it. Some foods can be safely
is unlikely you will ever have mold growth in your
dealt with and still partially saved if they show signs
unopened canned goods. If you do have such, there
of fungal growth. Below is a set of guideline from M.

was either a fl aw in the procedure used, or something

Susan Brewer, Ph.D., R.D., a specialist in food safety.

affected the jar or can after the fact to break its seal. In

Her articles and works are found in many state university
any event, once the food has molded, it is past saving
extension services publications lists.

and should be discarded in such a way that children
and animals will not be able to get into it. The most

If the food shows even a tiny mold spot, follow these
likely home canned products to show mold growth are
guidelines:

jams and jellies sealed with paraffi n wax.

1. Hard or fi rm foods with tiny mold spots can

There are a number of points in the canning process
be trimmed; cut away the area around the mold
where this can occur:

(at least an inch) and rewrap in clean wrap. Make
sure that knife does not touch the mold.

(1) In the time after the jar is taken out of its
boiling water bath, but before it is fi lled.

TRIM:

(2) In the time between when the jar is fi lled

Hard Cheese (Cheddar, Swiss, etc.)

and covered with the melted wax.

Bell Peppers, Carrots, Cabbage

(3) When the wax cools, if it pulls away from

Brocco l i , C a u l i f l o w e r ,
the side of the jar, leaving an opening for the

Brussels Sprouts
mold to get in.

(4) If bubbles form in the

Garlic, Onions

paraffi n, which break and leave holes.

Potatoes, Turnips

Zucchini

For these reasons most canning authorities no longer

Apples, Pears
recommend using this technique. If you must do so,
the jars should be boiled for at least 10 minutes before

2. Soft foods such as cheese slices, cream cheese,
the jelly is poured. The fi lled and wax capped jars
sour cream and yogurt should be thrown away.

should then be covered with some sort of protective lid.

TOSS:

The book, Putting Food By has excellent instructions

S o f t C h e e s e s ,
on this or see the applicable section of the rec.food.

(Mozzarella, Brie, etc.)

preserving FAQ.

Sour Cream, Yogurt, Cottage cheese

B a c o n , H o t
d
ogs, Sliced lunch meats

MOLDS IN GRAINS AND LEGUMES

Meat pies

It has long been known that eating moldy grain is bad

Opened canned ham
for your health with the ugly consequences of eating

Most left-over food
ergot-infected rye being a well known example. It has

Bread, Cakes, rolls, fl our, pastry

only been about thirty years, though, that intensive

Peanut butter
study has been carried out on other species of grain

Juices, berries
fungi and their respective mycotoxins. Fortunately,

Jam, Jellies, Syrups
for those of us in the U.S., the USDA and the various

Cucumbers, Tomatoes
state departments of agriculture go to a great deal of

S p i n a c h , L e t t u c e , o t h e r
trouble to detect grain and legumes infected with these
leafy vegetables

toxic fungi. In some of the less developed countries, the

Bananas, Peaches, Melons

citizenry are not so lucky. It is good to have something

Corn-on-the-cob
of an understanding of what one should do to prevent

Stored nuts, whole grains, rice
mold growth in ones stored grains and to have an idea

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101

of what to look for and ask about when purchasing
little water for fungi to grow.

grains and legumes.

BACTERIAL SPOILAGE

The one fungal group that has caused the most

Like the fungi, bacteria are everywhere, in the water, soil,
commotion in recent history are the various Aspergillus
air, on you, your food and your food storage containers.

species of molds. Under certain conditions with

Fortunately, the vast majority of the bacteria we encounter
certain grains, legumes, and to a lesser extent, nuts,
are relatively harmless or even benign and only a few
they can produce a mycotoxin called afl atoxin. This
represent a danger to us and our stored foods.

is a serious problem in some parts of the world, most
especially in peanuts, occasionally in corn. I am not

Bacteria can be much more diffi cult to kill than molds
aware of any documented deaths in the United States
and insects. Some are capable of continued growth at
from afl atoxicity, but other nations have not been so
temperatures that would kill other spoilage organisms.

fortunate. What makes afl atoxin worrisome in this

When conditions are such that they are unable to grow,
country is that it is also a potent carcinogen (cancer
some bacteria can go dormant and form spores. These
causing agent).

spores can be quite hardy, even to the point of surviving
boiling water temperatures.

In addition to the Aspergillus molds, there is also a
large family of molds known as Fusarium which can

In order to grow, bacteria must have water, some
produce mycotoxins of their own, none of which do
species needing as little as a 20% moisture. For properly
you want to be eating directly or feeding to your food
packaged dry grains, legumes, powdered milk and other
animals where you will get the toxins back indirectly
low moisture foodstuffs bacterial spoilage will never be
when the animal is slaughtered and eaten.

a problem as their moisture levels should be too scant to
support growth.

The Federal and state governments continuously
monitor food and forage crops entering the marketplace.

WARNING: It is in wet pack canned goods (where the

Those products found to be contaminated with mold or
container has free liquid in it) and fresh foods we must
mycotoxins are not allowed to be sold for food. Once
be the most concerned about spoilage bacteria. It is here
purchased however, the responsibility is yours to keep
that a little bad luck and a moment’s inattention to what
your food safe from mold growth. If you have already
you are doing could kill or seriously injure you or some
found mold growth in your whole grains, meals, fl ours
other person who eats the foods you’ve put by. In both
or other grain products, they should be discarded.

home-canned and commercially-canned goods, IF THE

Most mycotoxins are not broken down or destroyed

CAN IS BULGING, LEAKING, SMELLS BAD, OR
by cooking temperatures and there is no safe way to

SPEWS LIQUID WHEN YOU OPEN IT THEN THROW
salvage grain that has molded.

IT OUT! But, throw it out safely so that children and
animals cannot get into it.

PREVENTING MOLD GROWTH IN

STORED GRAINS AND LEGUMES

BOTULISM

The easiest method to prevent mold growth in your

Clostridium botulinum is one of the oldest life forms on
stored grains and legumes is to keep them too dry
this planet dating from a time before the Earth had an
for mold to grow. The
abundant oxygen atmosphere. Like the gangrene bacteria,

Aspergillus and Fusarium
molds require moisture contents of 18% and above
it is an anaerobic organism meaning it lives and grows
to reproduce. This is subject to some variability, but
only in the absence of free oxygen. When conditions are
in all grains and soybeans, they must have a moisture
not suitable for growth the bacteria can form durable seed
content of that level. If you are storing raw (not
like spores which are commonly found in the soil. This
roasted) peanuts, in the shell or shelled, you want to
means that C. botulinum can be brought into your life
get the moisture content to less than 8% as peanuts
on raw produce, tools, hands or anything else that came
are particularly susceptible to mold growth. The
into contact with dirt. To further complicate matters,
recommended moisture content for all other grain
botulinum spores are extremely heat-hardy. The bacteria
and legume storage is no more than 10%. Please see
itself can be killed by a short exposure to boiling water

part

(212º F AT SEA LEVEL PRESSURE), but its spores can

Grains and Legumes for a method to determine
moisture content. At 10% moisture, there is simply too
not. To kill them, the food product and container must

102

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be exposed to temperatures of 240º F (AGAIN AT SEA

I strongly recommend that you read the rec.food.

LEVEL PRESSURE) for a long enough period of time to
preserving FAQ, the Ball Blue Book or most especially allow all of the food in each container to come completely
the book Putting Food By for in depth information on
up to the proper temperature. Only a pressure-canner can
this subject.

reach the necessary temperature.

E N Z Y M A T I C A C T I O N I N

It’s not the bacteria or its spores which are directly deadly,

FOOD SPOILAGE
but the toxin the bacteria creates when it grows and Every living organism uses enzymes of many sorts reproduces. In its pure form, botulism toxin is so potent
in its bodily functions as part of its normal life cycle.

that a mere teaspoon would be enough to provide a fatal

Enzymes are used in creating life. After death, enzymes
dose to hundreds of thousands of people. It is this lethality
play a role in the decomposition of once living tissue.

that is why every responsible book on home canning, food

The enzymes in a tomato help it to ripen and enzymes
preservation, and food storage hammers constantly on the
produced by the tomato and whatever fungal and
need for care in technique and method and why spoilage
bacterial spoilers are on it cause it to decay.

must be taken seriously.

Fortunately, slowing down or stopping the action

Like any other life form Clostridium botulinum must of a food’s enzymes is much easier than slowing or have suitable conditions for its growth to become a stopping some of the bacterial spoilers mentioned danger. One of the most important of these is water - the
above. Enzymes are most active in a temperature range
botulism bacterium needs moisture in the 35% range to
between 85-120º F and begin to be destroyed when the
grow making it a danger only in improperly processed temperature goes above 140º F. Cold also slows down high moisture foods. Another requirement is suitable pH,
the action of enzymes, which is why fresh tomatoes last
which is the measure of acidity or alkalinity in a substance
longer in the refrigerator than they do on the kitchen
and is measured on a scale of 1-14. Anything above 7 is
table. Most enzymatic action also requires moisture to
considered alkaline and everything below 7 is considered
occur. In foods stored at 10% moisture or less, there is
acid. If the acidity of your wet pack food is BELOW pH4.6
not enough moisture for most enzymes to be active.

then C. botulinum is unable to grow. Keep in mind that
in foods pH is not necessarily stable and could possibly

Copyright © 2003. Alan T. Hagan. All rights re-
change if other spoilers like mold are able to grow. If the
served
product should change to a lesser acidity than pH4.6 your
previously botulinum proof food may start allowing the
lethal spoiler to grow (see molds in canned goods). This
is why it is vital to use proper technique, even for acid
foods like tomatoes. It has been found that when this
pH shift occurs allowing C. botulinum to become active
producing its lethal toxin the bacterium also produces
minute amounts of acid which can lower the pH of the
poisoned food back into what should have been the safe
zone had the pH not jumped up and allowed the bacteria
to grow. Again and again — use good technique and pay
attention to what you are doing.

Unlike fungal mycotoxins Botulinum toxin can be
destroyed by boiling food briskly in an open vessel for
fi fteen minutes. Because of this, if your canned food shows
any safety problems you should follow this procedure. If
the food shows even the slightest mold growth, keep in
mind that mycotoxins are not for the most part broken
down by heat and dispose of the food safely.

I won’t go into the hows of home canning here. For that

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103

RECOMMENDED FOOD STORAGE TIMES

FOOD

At 70° F.

Keep
the
product:

STORAGE

TIPS

Baking powder

Till can date

Sealed & bone dry

Baking
soda

2
years

Sealed

&
dry

Biscuit, brownie, muffi n mix

9 months

Sealed, cool, dry, weevil proofed

Bouillon, cubes or granules

2 years

Sealed, cool and dry

Cake mixes,
regular

9 months

Sealed,cool, dry, weevil proofed

angel
food

1
year

Sealed,
cool,
dry,
weevil
proofed

Canned food:

metal can, Non-Acidic

2 years

Cool & Dry

Metal

Can,

Acidic 12-18months

Cool

&

Dry

Glass
jars 2-3
years Dark,

Cool

&

Dry

Chocolate, semi-sweet or unsweetened, bars or chips

18 months

Cool and dark

Chocolate
syrup

2
years

Cool

&
tightly
sealed

Cocoa,
powder or mixes

8 months

Sealed and cool

Coffee creamers, powdered

9 months

Sealed and cool

Cornmeal

1
year

Keep
dry

&
weevil
proofed

Cornstarch

18
months

Keep
dry

Crackers

3
months Keep
dry

&
weevil
proofed

Flour,
refi ned white

8-12 months

Dry & weevil proofed,

whole
wheat

4-6
weeks refrigerate/freeze
for
longer
shelf
life

Frostings,

canned

3
months

Cool

Mix

8
months Dry
and
cool

Fruits,
dried

6-12
months

Cool,
sealed,
weevil
proofed

Gelatin,
all
types

18
months

Protect
from
moisture

Grains,
whole

2
years

Dry
and
weevil
proofed

Hominy, hominy grits, masa harina

1 year

Dry and weevil proofed

Honey

2
years

Cool,
tightly
sealed,
dark

Jellies, jams, preserves

2 years

Dark, cool, tightly sealed.

Molasses

&
syrups 2
years

Tightly
sealed

Mayonnaise

6
months Cool

&
dark

Milk,
condensed or evaporated

1 year

Turn over every 2 months

non-fat dry

6 months

Bone dry and cool

Nuts,

vacuum
canned

1
year

Cool
and

Dark

other
packaging

3
months Cool and dark – better Refrigerated

in
shell

4
months Cool, dry & dark, better refrigerated
or frozen

Pancake mix

6-9 months

Dry and weevil proofed

Pastas (macaroni, noodles, etc)

2 years

Dry and weevil proofed

Peanut
butter

6-9
months

Sealed,
cool,
dark

Peas and beans, dry (not soybeans)

2 years

Dry and weevil proofed

Potatoes,
instant

6-12
months

Dry
and
weevil
proofed

Pudding
mixes

1
year

Cool
and
very
dry

Rice,
white

2+ years

Dry and weevil proofed
brown

3-6
months

Dry & weevil proofed, better refrigerated or frozen

fl avored or herb

6 months

Sealed, dry and weevil proofed

Salad dressings

10-12 months

Sealed, dark, cool. Better refrigerated

Salad oils

6 months

Sealed, dark, cool. Better refrigerated

Sauce and gravy mixes

6-12 months

Cool and dry

Shortening,
solid

1
year

Cool,
dark,
tightly
sealed.

Soup
mixes

1
year

Cool,
dry,
and
weevil
proofed

Sugar,
brown

2
years

Tightly
sealed,

Dry.

confectioners

18
months

Tightly
sealed,

Dry.

granulated

2+years

Dry

Syrups (corn syrup based)

8-12 months

Sealed and cool

Vegetables,
dried

1
year

Cool,
dark,
dry,
weevil
proofed

Vinegar

2+
years

Sealed

104

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Storage Life of Dehydrated Foods

Determining the storage life of foods is at best an

About a year ago we got an unopened paper bag of
inexact science as there are so many variables.

white fl our which had been stored at 70 degrees F, in a

These range from the condition your food was
dry climate. It had been sitting for 3 years in a closet. It
in when you fi rst purchased it and includes
made fi ne looking bread but had such an ‘old’ and bad
many other factors. This page was written
fl avor that it was diffi
cult to eat. For another example,
with input by Mr. Stephen Portela who has
a couple of years ago in the Puget Sound area we were
over 30 years of professional food storage
given a 4 gallon can of wheat that had been stored up high
experience. This information should be used
in a garage for about 30 years. This part of the country
as a general guide only, and should not be
is not as hot as some places, yet in the summers the
followed “as the gospel truth” because your
average garage still gets up into the 90’s. Even though
results may be different.

wheat will store for 30+ years under good conditions,
the bread from this particular wheat was very bad tasting
and after a few batches we ended up throwing the wheat

Four Factors that effect food storage:

away (something I always dislike doing).

Counter these stories with several examples told by Mr.

Factor #1: The Temperature:

Stephen Portela, Walton Feed’s manager: He stores

Temperature has more to do with how long well dried
his long term food storage in his basement where the
foods store than anything else. The USDA states,
temperature hovers around 60 degrees F. The experts

“Each 5.6 C. (10.09F) drop in temperature
give brown rice a 6 month storage life because of all the
doubles the storage life of the seeds.”

oils in it that go rancid. Yet, Mr. Portela has been eating

Obviously, there is a limit as to how far this statement
from a supply of brown rice that has been in his basement
can be taken. However I expect it basically holds true
over 10 years. It is still wholesome! In another example,
from room temperature down to freezing. No doubt,
there is a family living near him who purchased a supply
the inverse could also be considered true. “Each
of food in #10 cans 30 years ago. Their basement hovers

5.6C. (10.09F) rise in temperature halves the
around 58 degrees F. After 28 years, Mr. Portela took a
storage life of seeds.” This theory holds true for sample of many of these items to the Benson Institute
non-garden seeds as well.

at BYU to have it tested. The results can be seen at the
bottom of Mr. Portela’s welcome page. You will see

Storage Life Differences
everything tested had a ‘good’ to ‘satisfactory’ rating

Depending on Temperature
except for the eggs which had a ‘minimum passing’

Constant Storage Storage life
rating. After 28 years I think it is most interesting that it

Temp in degrees F In Years
passed at all. Mr. Portela tells me as 30 years have now

———————— ——————
passed, their storage is still in very good condition.

39.76 - - - 40

49.84 - - - 30

The bottom line is even with the very best packaging

59.92 - - - 20

70.00 - - - 10
methods, if you are planning on storing your food in

80.09 - - - 5
a warm environment, it will only last a fraction of the

90.16 - - - 2.5
time it would last if stored in a cool, dry place. You can

100.24 - - 1.25
expect good storage life if your storage temperature is

Note: the above chart is not for a specifi c
at 60 degrees F or below. Optimum storage temperature
food but shows the relationship between
is at 40 degrees F or less. It is important you also fi nd a
temperature and storage life.

place where the temperature remains constant. Frequent
temperature changes shorten storage life. If you don’t
have a cool place for your food storage, plan on rotating

Lets look at a couple of real life examples of
your storage quickly enough to prevent food loss.

good and poor food storage practices:

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105

Factor #2: Product moisture content:

Obviously, your product won’t be oxygen free under

By looking at the USDA nutritional tables, dry beans,
these circumstances.

grains, and fl ours contain an average of 10% moisture.

Although it is very diffi
cult and unnecessary to remove

Seeds store better in nitrogen. On the other hand,
all moisture from dry foods, it is imperative that any
seeds you plan on sprouting, such as garden seed, or
food be stored as dry as possible. Foods with excess
seeds set aside for growing your own sprouts store
moisture can spoil right in their containers. This is an
better in air. For this reason Walton cans their garden
important consideration when packing food with dry ice
seed packs in air.

as moisture condenses and freezes on the outer surface

Oxygen absorbers also contain a minute amount of
of the dry ice. For long term storage, grains should
moisture to activate the absorber. Sometimes, with
have a moisture content of 10% or less. It is diffi
cult
the heat generated by the absorber, they can cause
to accurately measure this without special equipment.

sweating if you use glass bottles or tupperware type

See the misc.survivalism faqs for a quick and easy way
containers.

of getting a rough estimate of the water content in your
foods. It is also important to know that you can not

Factor #4: The container the product is
dehydrate foods at home that reach these levels. Food
stored in:

that is dried to a moisture level of 10% moisture crisply

To get the best storage life out of your product it must
snap when bent. Those of you who dehydrate foods at
have a hermetic (air tight) seal. Containers that do this
home know dehydrated foods from your dehydrator are
well are:

quite pliable when bent, especially fruits. These will not

·#10 Cans (Use only cans that are enamel lined,
store well long term.

otherwise your food fl avor will be tainted by the steel
it comes in contact with. An enamel lined can also

Factor #3: Atmosphere the product is
prevents the inside of the can from rusting.)

·Sealable food storage buckets
stored in:

·Sealable food quality metal (lined) or plastic drums.

Foods packed in air don’t store as well as in oxygen

Whatever container you use, be sure it is food grade
free gasses. This is because air contains oxygen which
as your product can be tainted with whatever the
oxidizes many of the compounds in food. Bacteria, one
container is made from. Plastic sacks are not good
of several agents which make food go rancid also needs
air tight containers, for even if they are sealed, the
oxygen to grow. Food storage companies have a couple
relatively thin plastic ‘breathes,’ allowing air to pass
of diff erent processes for removing the oxygen:

through. Paper sacks are of course even worse.

There is some concern as to how good a seal is made

·Displacing the oxygen: This is done by purging
by the lids on plastic buckets used by food storage
out all the air in the product with an inert gas. Nitrogen
companies. Manufacturer studies show an extremely
is almost always used because it is the most inert gas
small amount of air transfer. This amount is so small,
known. People doing their own packing occasionally use
however, that it can be considered a hermetic seal. It
dry ice which gives off carbon dioxide gas, and probably
has also been found that the lids can be re-used several
works just about as well.

times without dramatically degrading the performance
of the seal.

·Absorb the oxygen: Oxygen absorber packets do

People who purchase products from food storage
just that. Air contains about 78% nitrogen and 21%
providers are often concerned about receiving
oxygen, leaving about 1% for the other gasses. If the
their buckets bulging or with one side collapsed in.

oxygen is absorbed, what remains is 99% pure nitrogen

Collapsed buckets occasionally occur when ordering
in a partial vacuum.

from Walton’s as the elevation of their packing facility

If oxygen absorber packets are used, care must be
is above 6,000 feet. As the buckets are shipped to a
taken to use a storage container that can stand some
lower elevation, the increased ambient air pressure can
vacuum. If it’s not air tight, air will be sucked into your
sometimes push in one side. If a side is popped in, it is
container as the oxygen is absorbed, reintroducing more
a great indication that the bucket is indeed sealed. And
oxygen that must be absorbed. Before long, the oxygen
this also holds true for buckets that might be under a
absorbers will have absorbed all the oxygen they can.

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slight amount of pressure. If either condition concerns

Storage Life Notes About
you, crack the lid to equalize the air pressure. You can
do this without seriously degrading the storageability

Specifi c Foods:

of the product within the bucket. Remember to re-seal
the lid after doing this.

The Soft Grains

Bulging cans:

Barley Hulled or Pearled, Oat Groats, Rolled

Some bulging cans have been returned to Waltons. In

Oats, Quinoa Rye.

almost every case, these cans held mixes that contained

Soft Grains have softer outer shells which don’t
baking powder or soda. It is believed that occasionally
protect the seed interior as well as hard shelled seeds
the extremely small amount of moisture found in the
and therefore won’t store as long. Hermetically sealed
product interacts over time with the baking powder
in the absence of oxygen, plan on a storage life of 8
or soda and creates a small amount of carbon dioxide
years at a stable temperature of 70 degrees F. They
gas. Oxyten absorbers can also react with the baking
should keep proportionately longer if stored at cooler
powder causing the cans to buldge. These cans have
temperatures.

been sent off for bacteria analysis and and in each case
came back negative.

The Hard Grains

Buckwheat, Corn, Dry Flax, Kamut, Millet,

Durum wheat, Hard red wheat, Hard white
wheat, Soft wheat, Special bake wheat, Spelt,

Triticale.

The Hard Grains all store well because of their hard outer
shell which is nature’s near perfect container. Remove
that container and the contents rapidly deteriorate.

Wheat, probably nature’s longest storing seed, has been
known to be edible after scores of years when stored
in a cool dry place. As a general rule for hard grains,
hermetically sealed in the absence of oxygen, plan on a
storage life of 15-20 years at a stable temperature of 70
degrees F. They should keep proportionately longer if
stored at cooler temperatures.

Beans

Adzuki Beans, Blackeye Beans, Black Turtle

Beans, Garbanzo Beans, Great Northern, Kidney

Beans, Lentils, Lima Beans, Mung Beans, Pink

Beans, Pinto Beans, Small Red Beans, Soy

Beans.

As beans age they lose their oils, resist
water absorbtion and won’t swell. Worst case, they must
be ground to be used. Storing beans in nitrogenhelps
prolong the loss of these oils as does cool temperatures.

Hermetically sealed in the absence of oxygen, plan on
a storage life of 8-10 years ata stable temperature of 70
degrees F. They should keep proportionately longer if
stored 10-20 degree F cooler temperatures.

Dehydrated Vegitables

Broccoli, Cabbage, Carrots, Celery, Onions,

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107

Peppers, Potatoes.

Hermetically sealed in the absence of oxygen, plan on

Dehydrated vegetables store well if hermetically sealed
a storage life of 10-15 years at a stable temperature of
in the absence of oxygen. Plan on a storage life of 8-10

70 degrees F. They should keep proportionately longer
years at a stable temperature of 70 degrees F. They
if stored at cooler temperatures.

should keep proportionately longer if stored at cooler
temperatures.

Honey, Salt and Sugar

Honey, Salt and Sugar should keep indefi nitely if

Dehydrated Dairy Products
stored free of moisture. Watch out for additives in

Cheese Powder, Cocoa Powder, Powdered
the honey. It is possible to buy honey with water and

Eggs, Butter/margarine Powder, Powdered
sugar added. This honey generally doesn’t crystallize

Milk, Morning Moo, Whey Powder.

like pure 100% honey does when stored for a long

Dehydrated Dairy Products generally store very well
time. If there are additives, there is no saying how
if stored dry in hermetically sealed containers with the
long it will last.

oxygen removed. Plan on a storage life of 5 to 10 years
if stored at a stable temperature of 70 degrees F. They
should keep, probably 5 years longer, if stored at cooler

Peanut Butter Powder
temperatures. One exception is Morning Moo. As a

Peanut Butter Powder will not store as long as wheat
new whey based product, it hasn’t been tested for long
fl our. Hermetically sealed in the absence of oxygen,
term storage. Plan on rotating this product after 5 years.

plan on a storage life of 4-5 years at a stable temperature

Our dairy powders (excluding our sour cream powder)

of 70 degrees F. It should keep proportionately longer
contain no fat, an agent that markedly decreases the
if stored at cooler temperatures.

storage life of dairy products.

Brown and White Rices

Flours and Other Products made from

Brown and white rices store very diff erently. Brown

Cracked / Ground Seed.

rice is only expected to store for 6 months under

All Purpose Flour, Bakers Flour, Unbleached
average conditions. This is because of the essential

Flour, White Flour, Whole Wheat Flour, Cornmeal,
fatty acids in brown rice. These oils quickly go rancid

Mixes, Refried Beans, Cracked wheat, Germade,
as they oxidize. It will store much longer if refrigerated.

Gluten, Wheat fl akes.

White rice has the outer shell removed along with those

After seeds are broken open their outer shells can no
fats. Because of this, white rice isn’t nearly as good
longer protect the seed contents and seed nutrients start to
for you, but will store longer. Hermetically sealed
degrade. Don’t try to store unprotected fl ours longer than
in the absence of oxygen, plan on a storage life for
a year. Hermetically sealed in the absence of oxygen,
white rice of 8-10 years at a stable temperature of 70
plan on a storage life of 5 years at a stable temperature of
degrees F. It should keep proportionately longer if

70 degrees F. They should keep proportionately longer
stored at cooler temperatures. Stored in the absence
if stored at cooler temperatures.Note: Granola is not a
of oxygen, brown rice will last longer than if it was
long storing food because of the nuts. They contain high
stored in air. Plan on 1 to 2 years. It is very important
concentrations of oil which go rancid over the short term.

to store brown rice as cool as possible, for if you can

Expect granola to last about 6-9 months.

get the temperature down another ten degrees, it will
double the storage life again.

Pasta

Garden Seedor Sprouting Seed

Macaroni, Noodles, Ribbons, Spaghetti.

Pasta will store longer than fl our if kept dry. Hermetically

All viable seeds are hibernating tiny living plants that
sealed in the absence of oxygen, plan on a storage life
only need moisture and warmth to sprout. And much
of 10 - 15 years at a stable temperature of 70 degrees
like a chick in an egg, all the nutrients this little life

F. Pasta should keep proportionately longer if stored at
needs to spring into existence is contained within it’s
cooler temperatures.

shell. Like boiling an egg, heating a seed will kill that
little life within it. However, unlike an egg, a seed can

Dehydrated Fruit
withstand cold temperatures. As seeds usually remain

Fruit doesn’t keep as well as many dehydrated items.

edible after the life within it dies, we must use diff erent

108

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criteria when determining sproutable seed storage life.

And again the big deciding factor is temperature. Plan
on a storage life of 2 to 3 years at a stable temperature of

70 degrees F. They should keep proportionately longer
if stored at cooler temperatures. And remember, you
want to store all of these seeds in air. Packed in nitrogen,
the viability of some seeds will last longer than others.

This is still to a large degree an unexplored science, and
therefore we recommend you store all the seeds you plan
on sprouting in air. Alfalfa is a unique seed as it actually
germinates better if the seed is 2 or 3 years old. Most any
sample of alfalfa contains ‘hard’ seed and ‘soft’ seed.

Soft seed germinates within two days while hard seed
germinates in about a week. The problem is, by the time
the soft seed sprouts are ready to harvest, the hard seed
may not have germinated yet. As storage time draws on,
the hard seed turns into soft seed. Older seed germinates
closer together. Stored in cool conditions, alfalfa seed
should have a good percentage of germination up until
it is 8 years old.

Total Vegetable Protein

Total Vegetable Protein, made from soy beans, has an
unusually long storage life. Hermetically sealed in the
absence of oxygen, plan on a storage life of 15-20 years
at a stable temperature of 70 degrees F. meat substitute
should keep proportionately longer if stored at cooler
temperatures.

Yeast

Yeast, a living organism, has a relatively short storage life.

Keep yeast in the original metal foil storage containers.

If the seal remains intact, yeast should last 2 years at 70
degrees F. However it is strongly recommended that you
refrigerate it, which should give you a storage life of 5
years. Frozen yeast should store for a long time.

copyright (C) 1996, Al Durtschi.

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109

Water Treatment

Water Collection

Wells

Water can only be moved by suction for an equivalent

Water Storage
head of about 20’. After this cavitation occurs, that is the
water boils off in tiny bubbles in the vacuum created by

Quantity
the pump rather than being lifted by the pump. At best

A water ration of as little as a pint per day has allowed
no water is pumped, at worst the pump is destroyed.

life raft survivors to live for weeks, but a more realistic

Well pumps in wells deeper than this work on one of the
fi gure is 1 gallon per person per day for survival. 4 following principles: gallons per person/day will allow personal hygiene,
washing of dishes, counter tops, etc. 5 to 12 gallons 1) The pump can be submerged in the well, this is usually per day would be needed for a conventional toilet, or
the case for deep well pumps. Submersible pumps are

1/2 to two gallons for a pour fl ush latrine. For short-
available for depths up 1000 feet.

term emergencies, it will probably be more practical
to store paper plates and utensils, and minimize food

2) The pump can be located at the surface of the well, and preparation, than to attempt to store more water.

two pipes go down the well: one carrying water down,
and one returning it. A jet fi xture called an ejector on the

In addition to stored water, there is quite a bit of water
bottom of the two hoses causes well water to be lifted up
trapped in the piping of the average home. If the the well with the returning pumped water. These pumps municipal water system was not contaminated before
must have an effi cient foot valve as there is no way for
you shut the water off to your house, this water is still
them to self-prime. These are commonly used in shallow
fi t for consumption without treatment. To collect this
wells, but can go as deep as 350 feet. Some pumps use
water, open the lowest faucet in the system, and allow
the annular space between one pipe and the well casing as
air into the system from a second faucet. Depending on
the second pipe this requires a packer (seal) at the ejector
the diameter of the piping, you may want to open every
and at the top of the casing.

other faucet, to make sure all of the water is drained.

This procedure will usually only drain the cold water

3) The pump cylinder can be located in the well, and the
side, the hot-water side will have to be drained from
power source located above the well. This is the method
the water heater. Again, open all of the faucets to let air
used by windmills and most hand pumps. A few hand
into the system, and be prepared to collect any water
pumps pump the water from very shallow wells using
that comes out when the fi rst faucet is opened. Toilet
an aboveground pump and suction line. A variety of
tanks (not the bowls) represent another source of water
primitive, but ingenious, pump designs also exist. One
if a toilet bowl cleaner is not used in the tank.

uses a chain with buckets to lift the water up. Another
design uses a continuous loop rope dropping in the well

Some people have plumbed old water heaters or other
and returning up a small diameter pipe. Sealing washers
tanks in line with their cold water supply to add an are located along the rope, such that water is pulled up always rotated source of water. Two cautions are in the pipe with the rope. An ancient Chinese design used
order: 1) make sure the tanks can handle the pressure
knots, but modern designs designed for village level

(50 psi min.), and 2) if the tanks are in series with
maintenance in Africa use rubber washers made from
the house plumbing, this method is susceptible to
tires, and will work to a much greater depth.

contamination of the municipal water system. The
system can be fed off the water lines with a shutoff Obviously a bucket can be lowered down the well if the valve (and a second drain line), preventing the water
well is big enough, but this won’t work with a modern
from being contaminated as long as the valve was drilled well. A better idea for a drilled well is to use a 2’

closed at the time of contamination.

length or so of galvanized pipe with end caps of a diameter
that will fi t in the well casing. The upper cap is drilled for

Water can only be realistically stored for short-term
a screw eye, and a small hole for ventilation. The lower
emergencies, after that some emergency supply of
end is drilled with a hole about half the diameter of the
water needs to be developed
pipe, and on the inside a piece of rigid plastic or rubber
is used as a fl apper valve. This will allow water to enter

110

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the pipe, but not exit it. The whole assembly is lowered

1) aesthetic considerations
in the well casing, the weight of the pipe will cause it to
fi ll with water, and it can then be lifted to the surface.

2) solids may contain heavy metals, pathogens

The top pipe cap is there mostly to prevent the pipe from
or other contaminants,
catching as it is lifted.

3) turbidity decreases the effectiveness of
water treatment techniques by shielding

Springs
pathogens from chemical or thermal damage,

Springs or artesian wells are ideal sources of water.

or in the case of UV treatment, absorbing the

Like a conventional well, the water should be tested

UV light itself.

for pathogens, VOCs (Volatile Organic Compounds
such as fuel oil or benzene), pesticides and any other

Organic compounds
contaminants found in your area. If the source is a Water can be contaminated by a number of organic
spring it is very important to seal it in a spring box to
compound such as chloroform, gasoline, pesticides,
prevent the water from becoming contaminated as it
and herbicides. These contaminants must be identifi ed
reaches the surface. It is also important to divert surface
in a lab test. It is unlikely ground water will suddenly
runoff around the spring box. As with a well, you will
become contaminated unless a quantity of chemicals is
want to periodically treat the spring box with chlorine,
allowed to enter a well or penetrating the aquifer. One
particularly if the spring is slow moving. The spring may
exception is when the aquifer is located in limestone.

also be used for keeping food cool if a spring-house is

Not only will water fl ow faster through limestone,
built. If this is the case, it is still recommended to build a
but the rock is prone to forming vertical channels or
spring box inside the house to obtain potable water.

sinkholes that will rapidly allow contamination from
surface water. Surface water may show great swings in

Surface water
chemical levels due to differences in rainfall, seasonal

Most US residents served by municipal water systems
crop cultivation, and industrial effl uent levels
supplied with surface water, and many residents of
underdeveloped countries rely on surface water. While

Pathogens
surface water will almost always need to be treated, a
lot of the risk can be reduced by properly collecting

Protozoa
the water. Ideal sources of water are fast fl owing creeks Protozoa cysts are the largest pathogens in drinking
and rivers which don’t have large sources of pollution in
water, and are responsible for many of the waterborne
their watershed. With the small amounts of water needed
disease cases in the US. Protozoa cysts range is size
by a family or small group, the most practical way to
from 2 to 15 μm (a micron is one millionth of a
collect the water is though an infi ltration gallery or well.

meter), but can squeeze through smaller openings. In

Either method reduces the turbidity of the collected water
order to insure cyst fi ltration, fi lters with a absolute
making it easy for later treatment.

pore size of 1μm or less should be used. The two most
common protozoa pathogens are Giardia lamblia

Water Purifi cation

(Giardia) and Cryptosporidium (Crypto). Both
organisms have caused numerous deaths in recent

Heavy Metals
years in the US, the deaths occurring in the young

Heavy metals are only a problem is certain areas of the
and elderly, and the sick and immune compromised.

country. The best way to identify their presence is by a

Many deaths were a result of more than one of these
lab test of the water or by speaking with your county
conditions. Neither disease is likely to be fatal to
health department. Unless you are down stream of mining
a healthy adult, even if untreated. For example in
trailings or a factory, the problem will probably affect

Milwaukee in April of 1993, of 400,000 who were
the whole county or region. Heavy metals are unlikely
diagnosed with Crypto, only 54 deaths were linked
to be present in suffi cient levels to cause problems with
to the outbreak, 84% of whom were AIDS patients.

short-term use.

Outside of the US and other developed countries,

Turbidity
protozoa are responsible for many cases of amoebic

Turbidity refers to suspended solids, i.e. muddy water, is
dysentery, but so far this has not been a problem in
very turbid. Turbidity is undesirable for 3 reasons:

the US, due to better wastewater treatment. This could

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111

change during a survival situation. Tests have found

African aid agencies fi gure it takes 1 kg of wood to boil

Giardia and/or Crypto in up to 5% of vertical wells

1 liter of water. Hardwoods and effi cient stoves would and 26% of springs in the US.

improve on this.

Bacteria

Water can also be treated at below boiling temperatures,

Bacteria are smaller than protozoa and are responsible
if contact time is increased. A commercial unit has been
for many diseases such as typhoid fever, cholera,
developed that treats 500 gals of water per day at an
diarrhea, and dysentery. Pathogenic bacteria range
estimated cost of $1/1000 gallons for the energy. The
in size from 0.2 to 0.6 μm, and a 0.2 μm fi lter is
process is similar to milk pasteurization, and holds
necessary to prevent transmission. Contamination of
the water at 161° F for 15 seconds. Heat exchangers
water supplies by bacteria is blamed for the cholera
recover most of the energy used to warm the water. Solar
epidemics which devastate undeveloped countries
pasteurizers have also been built that would heat three
from time to time. Even in the US, E. coli is frequently gallons of water to 65° C and hold the temperature for
found to contaminate water supplies. Fortunately E.

an hour. A higher temperature could be reached if the
coli is relatively harmless as pathogens go, and the
device was rotated east to west during the day to follow
problem isn’t so much with E. coli found, but the fear
the sunlight.

that other bacteria may have contaminated the water as

Regardless of the method, heat treatment does not leave
well. Never the less, dehydration from diarrhea caused
any form of residual to keep the water free of pathogens
by E. coli has resulted in fatalities.

in storage.

Viruses

Viruses are the 2nd most problematic pathogen, behind

Reverse Osmosis

Reverse osmosis forces water, under pressure, through
protozoa. As with protozoa, most waterborne viral
a membrane that is impermeable to most contaminants.

diseases don’t present a lethal hazard to a healthy

The most common use is aboard boats to produce fresh
adult. Waterborne pathogenic viruses range in size
water from salt water.

from 0.020-0.030 μm, and are too small to be fi ltered

The membrane is somewhat better
out by a mechanical fi lter. All waterborne enteric
at rejecting salts than it is at rejecting non-ionized
viruses affecting humans occur solely in humans, thus
weak acids and bases and smaller organic molecules
animal waste doesn’t present much of a viral threat.

(molecular weight below 200). In the latter category are undissociated weak organic acids, amines, phenols,

At the present viruses don’t present a major hazard to
chlorinated hydrocarbons, some pesticides and low
people drinking surface water in the US, but this could
molecular weight alcohols.

change in a survival situation as the level of human

Larger organic molecules,
sanitation is reduced. Viruses do tend to show up even
and all pathogens are rejected. Of course it is possible to have a imperfection in the membrane that could allow
in remote areas, so case can be made for eliminating
molecules or whole pathogens to pass through.

them now.

Using reverse osmosis to desalinate seawater requires

Physical Treatment
considerable pressure (1000 psi) to operate, and for a long
time only electric models were available. Competing for

Heat Treatment
a contract to build a hand powered model for the Navy,

Boiling is one guaranteed way to purify water of all

Recovery Engineering designed a model that could
pathogens. Most experts feel that if the water reaches a
operate by hand, using the waste water (90 percent of the
rolling boil it is safe. A few still hold out for maintaining
water is waste water, only 10% passes through the fi lter)

the boiling for some length of time, commonly 5 or 10
to pressurize the back side of the piston. The design was
minutes, plus an extra minute for every 1000 feet of
later acquired by PUR. While there is little question that
elevation. If one wishes to do this, a pressure cooker
the devices work well, the considerable effort required
would allow the water to be kept at boiling with out
to operate one has been questioned by some survival
loosing the heat to evaporation. One reason for the
experts such as Michael Greenwald, himself a survivor
long period of boiling may be to inactivate bacterial
of a shipwreck. On the other hand the people who have
spores (which can survive boiling), but these spore are
actually used them on a life raft credit the availability of
unlikely to be waterborne pathogens.

water from their PUR watermaker for their survival.

112

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PUR manual watermakers are available in two models:

if possible). FEMA suggests that, in an emergency,

The Survivor 06 ($500) produces 2 pints per hour,
a hand towel can be used to collect steam above a
and the Survivor 35 ($1350) produces 1.4 gal/hr. The
container of boiling water. More effi cient distillations
latter model is also available as the Power Survivor 35
plants use a vapor compression cycle where the water

($1700), which produces the same water volume from 4
is boiled off at atmospheric pressure, the steam is

Amps of 12 VDC, and can be disconnected and used as
compressed, and the condenser condenses the steam
a hand held unit. A number of manufactures, including
above the boiling point of the water in the boiler,

PUR, make DC powered models for shipboard use. PUR
returning the heat of fusion to the boiling water. The
recommends replacing the O rings every 600 hours on its
hot condensed water is run through a second heat
handheld units, and a kit is available to do this. Estimates
exchanger which heats up the water feeding into
for membrane life vary, but units designed for production
the boiler. These plants normally use an internal
use may last a year or more. Every precaution should be
combustion engine to run the compressor. Waste
taken to prevent petroleum products from contacting
heat from the engine, including the exhaust, is used
the membrane as they will damage or destroy the
to start the process and make up any heat loss. This
membrane. The prefi lter must also be regularly changed, is the method used in most commercial and military
and the membrane may need to be treated with a biocide
desalinization plants
occasionally

Infl atable solar stills are available from marine supply

Reverse osmosis fi lter are also available that will use
stores, but avoid the WW2 surplus models, as those
normal municipal or private water pressure to remove
who have used them have had a extremely high failure
contaminates from water, as long as they aren’t present
rate. Even new infl atable solar stills may only produce
in the levels found in sea water.

from 30-16 oz under actual conditions, compared to a
rating of 48 oz/day under optimum conditions.

The water produced by reverse osmosis, like distilled
water, will be close to pure H O. Therefore mineral intake

Jade Mountain also offers the following portable

2
may need to be increased to compensate for the normal
models in travel cases:

mineral content of water in much of the world.

Traveler (WC106) 1 gpd, 23 lb., 24x26x10 folded $

Distillation

695

Distillation is the evaporation and condensation of water
to purify water.

Base Camp (WC107) 2 gpd, 51 lb., 48x48x4 folded

Distillation has two disadvantages: 1) A

$ 895
large energy input is required and 2) If simple distillation
is used, chemical contaminants with boiling points below

Safari (WC109) 48x48x5 $1095 A ruggedized version
water will be condensed along with the water. Distillation of the Base Camp above.

is most commonly used to remove dissolved minerals and
salts from water.

Microfi lters

Microfi lters are small-scale fi lters designed to remove

The simplest form of a distillation is a solar still. A solar
cysts, suspended solids, protozoa, and in some cases
still uses solar radiation to evaporate water below the
bacteria from water. Most fi lters use a ceramic or fi ber
boiling point, and the cooler ambient air to condense the
element that can be cleaned to restore performance
vapor. The water can be extracted from the soil, vegetation
as the units are used. Most units and almost all
piled in the still, or contaminated water (such as radiator
made for camping use a hand pump to force the
fl uid or salt water) can be added to the still. While per still
water through the fi lter. Others use gravity, either by
output is low, they are an important technique if water is
placing the water to be fi ltered above the fi lter (e.g.

in short supply
the Katadyn drip fi lter), or by placing the fi lter in the

Other forms of distillation require a concentrated heat
water, and running a siphon hose to a collection vessel
source to boil water which is then condensed. Simple stills
located below the fi lter (e.g. Katadyn siphon fi lter).

use a coiling coil to return this heat to the environment.

Microfi lters are the only method, other than boiling,

These can be improvised with a boiler and tight fi tting lid
to remove Cryptosporidia. Microfi lters do not remove
and some copper tubing (Avoid using lead soldered tubing
viruses, which many experts do not consider to be a
problem in North America. Despite this the Katadyn

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113

microfi lter has seen considerable use around the world

General Ecology- First Need Deluxe ($70/$30, 20 oz) by NATO-member militaries, WHO, UNHCR, and

This fi lter uses a structured matrix micro strainer, though
other aid organizations. Microfi lters share a problem

General Ecology won’t reveal what the structure is. It
with charcoal fi lter in having bacteria grow on the
has survived independent lab tests, and fi lters particles
fi lter medium. Some handle this by impregnating the
to 4 μm, while actually removing viruses (the only fi lter
fi lter element with silver such as the Katadyn, others
capable of doing this) through electrostatic attraction.

advise against storage of a fi lter element after it has

The fi lter cartridges can’t be cleaned (other than by
been used. The Sweetwater Guardian suggests using
back fl ushing), but are good for 100 gallons. Pump
a freezer for short-term storage
design isn’t the best. Other models are available from
the manufacturer.

Many microfi lters may include silt prefi lters, activated
charcoal stages, or an iodine resin. Most fi lters come

Katadyn PF ($295/$145, 22.7 oz). The original
with a stainless steel prefi lter, but other purchased or
microfi lter using a 0.2 μm silver impregnated ceramic
improvised fi lters can be added to reduce the loading
candle. An extremely thick fi lter allows it to be cleaned
on the main fi lter element. Allowing time for solids to
many times for up to 14,000 gallons capacity. While
settle, and/or prefi ltering with a coffee fi lter will also
the Katadyn seems well made, one reader of this list
extend fi lter life. Iodine matrix fi lters will kill viruses reported breaking the candle, and Backpacker Magazine
that will pass through the fi lter, and if a charcoal stage
broke the case during a fi eld test. The pump, while
is used it will remove much of the iodine from the
probably indestructible, is somewhat slow and hard to
water. Charcoal fi lters will also remove other dissolved
use, requiring 20 lbs. of force on a small handle. The PF
natural or manmade contaminates. Both the iodine and
also lacks a output hose as the Katadyn engineers felt if
the charcoal stages do not indicate when they reach
would be a source of contamination.

their useful life, which is much shorter than the fi lter
element. If you are depending on the stage for fi ltering

Katadyn Combi ($185/$75 (ceramic)/$19 (carbon), 29 oz) the water you will have to keep up with how much

A cheaper version of the PF incorporating both ceramic
water passes through it.

and carbon stages. Much faster fi lter than the PF.

New designs seem to be coming out every month. The

Katadyn Minifi lter ($139/$59, 8.3 oz) A smaller and best selling brands seem to be the PUR
cheaper version of the PF, easier to pump, but generally

, and Sweetwater

Guardian. The Katadyn doesn’t sell as well to outdoor
not well received. Good for 200 gallons.

enthusiasts due to its high cost, but for years it was state

Katadyn Expedition ($680/$77, 13 lb.) Similar fi lter to of the art for water purifi cation and still has a loyal
the PF (exact same cartridge as the Drip Filter Below),
following, especially among professionals in relief
but designed for much higher production, stainless steel
work. Below is the data on a few of the more common
case with spade type D handle, produces 0.75 gpm. Filter
units, for a excellent fi eld test of some common units,
good for 26,000 gallons.

see the December 96 issue of Backpacker magazine.

Katadyn Drip Style Filter ($240, $77, 12.5 lb.) Filter Note that the fi rst price is for the fi lter, the second for the elements similar to those in the PF are mounted vertically
replacement fi lter. The weight is from manufacturer’s
in top 3 gallon plastic bucket, water drips through fi lters
literature if it was not listed in the Backpacker article.

into second 3 gallon bucket with faucet. 1 qt, per hour

Filter life is from manufacturer’s literature and should
with the 2 fi lters included, a third fi lter can be added to
be taken with a grain of salt.

increase rate 50%. Each fi lter good for 13,000 gallons.

[Alan’s note: These prices are now several years out of

The mounting hardware for the fi lters is available for $10
date. You’ll need to investigate current pricing]

to allow you to make your own fi lter of what ever size
is needed. Each mounting kit requires a ½” hole in the

Basic Designs Ceramic Filter Pump ($29/$15, 8 oz.) bottom of the raw water container.

Cheap fl imsy fi lter, claimed to fi lter up to 500 gallons
with a 0.9 μm ceramic fi lter. Not EPA rated, may not

Katadyn Siphon Filter ($92, 2 lb.) Similar design to PF
have passed independent lab tests, prone to damage,
fi lter element, but a siphon hose replaces the pump, fi lters
fi lter element must be submerged in water.

1-2 quarts per hour (allow 1 hour for the fi lter to “prime”

itself via capillary action), but multiple fi lters can be used

114

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

in the same container. Collection vessel must be lower Usually pressure is required to achieve a reasonable than raw water container. Good for13,000 gallons.

fl ow rate. A DE fi lter will remove turbidity as well as
pathogens larger than 1 um.

MSR Miniworks ($59/$30, 14 oz) MSR’s smaller fi lter, using a 0.3 μm ceramic element. Pump is well designed,

[Alan’s note: This type of diatomaceous earth is NOT
and easy to use. Main drawback is that the clean water the type you want for food storage. Don’t get them discharge is from the bottom of the fi lter, and no hose is
confused.

provided. While the bottom is threaded for a Nalgene
bottle, it is a pain in the butt to fi ll a canteen or 2 liter bottle.

Slow Sand Filter

Claimed to fi lter 100 gallons, Backpacker Magazine Slow sand fi lters pass water slowly through a bed of feels this may be one of the few fi lters without a grossly
sand. Pathogens and turbidity are removed by natural
infl ated rating.

die-off, biological action, and fi ltering. Typically the
fi lter will consist of 24 inches of sand, then a gravel

MSR Waterworks ($140/$30/$30, 17 oz) MSR’s fi rst fi lter layer in which the drain pipe is embedded. The gravel
with a 0.2 μ ceramic and membrane stage and a carbon
doesn’t touch the walls of the fi lter so that water can’t
stage. Other wise similar to the Miniworks.

run quickly down the wall of the fi lter and into the
gravel. Building the walls with a rough surface also

PUR Pioneer ($30/$4, 8 oz), newly introduced low-end helps. A typical loading rate for the fi lter is 0.2 meters/
microfi lter. 0.5 μm, 1 lpm fi lter rate, 12 gallon capacity
hour day (the same as .2 m^3/m^2 of surface area).

PUR Hiker ($50/$20, 12 oz) PUR’s microfi lter only The fi lter can be cleaned several times before the sand
design, fi lters to .5 μm. Well liked, as are the other PUR
has to be replaced.

fi lters. Very compact. 200 gallon capacity

Slow sand fi lter construction information:

PUR Scout ($70/$35/$15, 12 oz) Combines a iodine resin Slow sand fi lters should only be used for continuous
stage, a 1.0 μm fi lter, and a activated charcoal fi lter. 200
water treatment. If a continuous supply of raw water
gallon capacity
can’t be insured (say using a holding tank), then
another method should be chosen. It is also important

PUR Explorer ($130/$45, 22 oz) PUR’s top of the line for the water to have as low turbidity (suspended
model. Bulky, but well made, with a high output (1.4 lpm,
solids) as possible. Turbidity can be reduced by
faster than any of the hand held models listed and one of
changing the method of collection (for example,
the easiest to pump) Has a 1.0 μm fi lter plus a iodine resin
building an infi ltration gallery, rather than taking water
stage, 300 gallon capacity
directly from a creek), allowing time for the material
to settle out (using a raw water tank), prefi ltering or

Sweetwater Walkabout ($35/$13, 8.5 oz.) Sweetwater’s low end fi lter, 0.2 μm, .7 lpm, 100 gal capacity
fl occulation (adding a chemical such as alum to cause
the suspended material to fl oc together.)

Sweetwater Guardian ($60/$20, 11 oz) Uses a glass fi ber and carbon fi lter, fi lters to .2 μm, claimed to last for The SSF fi lter itself is a large box, at least 1.5 meters

200 gallons. An iodine resin stage can be added that will
high. The walls should be as rough as possible to
kill viruses, and will last for 90 gallons. Pump is well reduce the tendency for water to run down the walls of designed, but it takes a few seconds to pull a captive pin
the fi lter, bypassing the sand. The bottom layer of the
to fold for storage. Available in white or OD.

fi lter is a gravel bed in which a slotted pipe is placed
to drain off the fi ltered water. The slots or the gravel

Timberline Eagle ($20/$13, 8 oz) At 1 μm, this fi lter only should be no closer than 20 cm to the walls. again to
does protozoa, but is much easier to pump, lighter, and prevent the water from bypassing the sand.

cheaper. Filter is attached to pump, and must rest (but
doesn’t have to be submerged) in water to be purifi ed.

The sand for a SSF needs to be clean and uniform, and

Looks fl imsy, but seems to hold up. Claimed to last for of the correct size. The sand can be cleaned in clean 100 gallons.

running water, even if it is in a creek. The ideal specs
on sand are effective size (sieve size through which

It is also possible to build your own microfi lter using

10% of the sand passes) between 0.15 and 0.35 mm,
diatomaceous earth, sold for swimming pool fi lters (DE).

uniformity coeffi cient (ratio of sieve sizes through

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

115

which 60% pass and through which 10% pass) of less
chemical treatment. The chemical (iodine or chlorine)

than 3, Maximum size of 3 mm, and minimum size
will kill the pathogens, while the carbon fi lter will remove
of 0.1 mm.

the treatment chemicals. In this case, as the fi lter reaches
its capacity, a distinctive chlorine or iodine taste will be

The sand is added to a SSF to a minimum depth of 0.6
noted.

meters. Additional thickness will allow more cleanings
before the sand must be replaced. 0.3 to 0.5 meters of

Activated charcoal can be made at home, though
extra sand will allow the fi lter to work for 3-4 years.

the product will be of varying quality compared to

An improved design uses a geotextile layer on top of commercial products. Either purchased or homemade
the sand to reduce the frequency of cleaning. The outlet
charcoal can be recycled by burning off the molecules
of a SSF must be above the sand level, and below the
adsorbed by the carbon (This won’t work with heavy
water level. The water must be maintained at a constant
metals of course.)

level to insure an even fl ow rate throughout the fi lter.

The fl ow rate can be increased by lowering the outlet

The more activated charcoal in a fi lter, the longer it will
pipe, or increasing the water level. One common idea
last. The bed of carbon must be deep enough for adequate
for maintaining the water level is to use a elevated raw
contact with the water. Production designs use granulated
water tank or pump, and a ball valve from a toilet.

activated charcoal (effective size or 0.6 to 0.9 mm for
maximum fl ow rate. Home or fi eld models can also use a

While the SSF will begin to work at once, optimum
compressed carbon block or powered activated charcoal
treatment for pathogens will take a week or more.

(effective size 0.01) to increase contact area. Powered

During this time the water should be chlorinated if
charcoal can also be mixed with water and fi ltered out
at all possible (iodine can be substituted). After the
later. As far as life of the fi lter is concerned, carbon block
fi lter has stabilized, the water should be safe to drink,
fi lters will last the longest for a given size, simply due
but chlorinating of the output is still a good idea,
to their greater mass of carbon. A source of pressure is
particularly to prevent recontamination.

usually needed with carbon block fi lters to achieve a
reasonable fl ow rate.

As the fl ow rate slows down the fi lter will have to be
cleaned by draining and removing the top few inches

Sol-Air Water Treatment
of sand. If a geotextile fi lter is used, only the top ½”

If sufficient dissolved oxygen is available, sunlight
may have to be removed. As the fi lter is refi lled, it
will cause the temporary formation of reactive forms
will take a few days for the biological processes to
of oxygen such as hydrogen peroxide and oxygen free
reestablish themselves.

radicals. This form of water treatment is called solar
photooxidative disinfection or sol-air water treatment.

Activated Charcoal Filter

Sol-Air water treatment has been shown to dramatically

Activated charcoal fi lters water through adsorption,
reduce the level of fecal coliform bacteria. There is
chemicals and some heavy metals are attracted to the
some evidence that other bacteria and viruses may be
surface of the charcoal, and are attached to it. Charcoal
affected also. While not as reliable as other methods, it
fi lters will fi lter some pathogens though they will
does offer a low-tech solution in emergencies. Sol-Air
quickly use up the fi lter adsorptive ability, and can even
treatment requires bright sunlight, and has been shown to
contribute to contamination as the charcoal provides an
be effective when ever the sun causes a distinct shadow
excellent breeding ground for bacteria and algae. Some
to be cast. Exposure to 4.5 hours of bright sunlight has
charcoal fi lters are available impregnated with silver
been shown to cause a thousand fold reduction in fecal
to prevent this, though current research concludes that
coliforms in lab tests.

the bacteria growing on the fi lter are harmless, even
if the water wasn’t disinfected before contacting the

In order for Sol-Air to be effective, oxygen must be
fi lter. The only fi lter I know of that uses only activated
present. Experiments have shown that shaking a bottle
charcoal, and doesn’t required pressurized water is
fi lled 3/4 with air will restore oxygen levels to near
the Water Washer ($59). Available from the Survival
saturation. As the treatment continues, some of the

Center.

oxygen will come out of solution, while other oxygen
will be consumed by the killed pathogens, so the shaking

Activated charcoal can be used in conjunction with
should be repeated every few hours. Data shows that

116

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

maximum activity occurs when the water temperature is

1) Perforate the bottom of a 5 gallon bucket, or
above 50° C (122° F), so this method may be unsuitable in
similar container with a dozen nail holes even
colder climates unless special solar collectors are used.

spread over a 4” diameter circle in the center
of the container.

Either glass or plastic bottles may be used. Plastic
bottles will allow short wave ultraviolet radiation to

2) Place a 1.5” layer of small stones or pebbles
pass, increasing the rate of microbial inactivation, but
in the bottom of the can. If pebbles aren’t
may yellow with age, reducing light transmission, and
available, marbles, clean bottle caps, twisted
may leach plasticizers into the water at the elevated
coat hangers or clean twigs can be used.

temperatures that will occur. The leaching of plasticizers
can be reduced by using bottles of PET (polyethlyene

3) Cover the pebbles with one thickness of
terephtalate) rather than PVC. Glass bottles on the other
terrycloth towel, burlap sackcloth, or other
hand are more durable. Research has used bottles with
porous cloth. Curl the cloth in a roughly

2 liters of capacity, but if the water is free of turbidity,
circular shape about three inches larger then
larger containers can be used. Plastic bags, or some sort
the diameter of the can.

of fl at glass container represent the ideal container as

4) Take soil containing some clay (pure clay
this maximizes the solar energy received per ounce of
isn’t porous enough, pure sand is too porous)

water.

from at least 4” below the surface of the ground

Bottles should be fi led 3/4 full in the early morning with

(nearly all fallout particles remain near the
water as free of turbidity as possible. After capping the
surface except after disposition on sand or
bottles should be shaken vigorously for a few minutes
gravel.)

then placed upright in the sun, where they will be not be

5) Pulverize the soil, then gently press it in
shaded later in the day. The shaking should be repeated
layers over the cloth that covers the pebbles, so
at least three times during the day. At the end of the day
that the cloth is held snugly against the walls
the water should be reasonably freed of bacteria, though
of the can. The soil should be 6-7” thick.

it is most practical to let the water cool for consumption
the following day. Each day a new batch should be treated

6) Completely cover the surface of the soil
due to the lack of a residual disinfected.

layer with one thickness of fabric as porous as
a bath towel. This is to keep the soil from being

After consumption of the water the bottle should be air
eroded as water is being poured into the fi lter.

dried to prevent algae growth with continual use.

A dozen small stones placed on the cloth near
it’s edges will secure it adequately.

Improvised Mechanical Filter

If the materials aren’t available to build a slow sand fi lter,

7) Support the fi lter on rocks or sticks placed
or some other means of water treatment is preferred, it
across the top of a container that is larger then
may still be advantageous to mechanically fi lter the water
the fi lter can (such as a dishpan)

before treating it with chemicals or passing through a
microfi lter. Generally the idea is to allow the water to

The contaminated water should be poured into the fi lter
fl ow as slowly as possible through a bed of sand. In a
can, preferably after allowing it to settle as described
municipal water treatment plant this is called a rapid sand
below. The fi ltered water should be disinfected by
fi lter. The particular design below is included, because
some method.

the designer, a research engineer at Oak Ridge National

Laboratories, found it particularly effective at removing

If the 6 or 7 inches of fi ltering soil is a sandy clay loam,
fallout from water. The fi lter will do little or nothing to
the fi lter will initially deliver about 6 quarts/hour. If the
remove pathogens, though removing suspended solids
fi lter is any faster than this then the fabric layer needs to
allow others water treatment methods to work more
be removed and the soil compressed more. The fi ltering
effectively.

rate will drop over time as the fi lter begins to clog up.

When this happens the top 1/2” of soil can be removed

Expedient water fi lter, from Nuclear War
to increase the fi ltering rate. After 50 or so quarts, the

Survival Skills, Cresson Kearny, ORNL
fi lter will need to be rebuilt with fresh soil.

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

117

As with any filter, optimum performance will be

One solution is superchlorination, the addition of far
achieved if sediment in the water will be allowed to
more chlorine than is needed. This must again be fi ltered
settle out before passing the water through the fi lter
through activated charcoal to remove the large amounts
of chlorine, or hydrogen peroxide can be added to drive

If the water is contaminated with fallout, clay can be
the chlorine off. Either way there is no residual chlorine
added to help the fallout particles to settle out. The
left to prevent recontamination. This isn’t a problem if
procedure is as follows:

the water is to be used at once.

Fill a bucket or other deep container 3/4 full

Chlorine is sensitive to both the pH and temperature of
with contaminated water.

the treated water. Temperature slows the reaction for any Dig pulverized clay or clayey soil from a depth
chemical treatment, but chlorine treatment is particularly
of four or more inches below ground surface
susceptible to variations in the pH as at lower pHs,
and stir it into the water.

hypochlorous acid is formed, while at higher pHs, it will
tend to dissociate into hydrogen and chlorite ions, which

Use about 1 inch of dry clay or clayey soil for
are less effective as a disinfectant. As a result, chlorine
every 4” depth of water. Stir until practically
effectiveness drops off when the pH is greater than 8.

all of the clay particles are suspended in the
water.

Chlorine, like iodine, will not kill Cryptosporidia.

Let the clay settle for at least 6 hours. This

Methods of chlorine treatment:

will carry the fallout particles to the bottom
and cover them. Carefully dip out or siphon

Bleach: Ordinary household bleach (such as Clorox) in
the clear water and disinfect it.

the US contains 5.25% sodium hypochlorite (NaOCL)

and can be used to purify water if it contains no other

Chemical Treatment
active ingredients, scents, or colorings. Bleach is far
from an ideal source due to its bulkiness (only 5% active
ingredient), and the instability over time of the chlorine

Chlorine: Chlorine is familiar to most Americans as
it is used to treat virtually all municipal water systems
content in bleach. Chlorine loss is farther increased by
in the United States. For a long time chlorine, in the
agitation or exposure to air. One source claims chlorine
form of Halazone tablets, was used to purify small
loss from a 5% solution at 10% over 6 months if stored
batches of water for campers and military troops.

at 70° F. Nevertheless, this may be the only chemical

Later questions emerged about the effectiveness of
means available to purify water, and it is far better than

Halazone, and in 1989, Abbot labs pulled it off the
nothing. Normal dosage is 8 drops (0.4 ml) per gallon.

market. If Halazone tablets are encountered outside

Allow the treated water to sit for 30 min., and if there
the US, the nominal shelf life is 6 months, and the
isn’t a slight chlorine smell, retreat. Note: USP standard dosage is 2 tabs per liter. Until recently, there was no
medicine droppers are designed to dispense 0.045-0.055
chlorine product designed for wilderness/survival use
ml per drop. Use of other solvents or some chemicals
available in the US.

can change this. The dropper can be calibrated against a
graduated cylinder for greater accuracy.

Chlorine has a number of problems when used for fi eld
treatment of water. When chlorine reacts with organic

Some small treatment plants in Africa produce their own
material, it attaches itself to nitrogen containing
sodium hypochlorite on site from the electrolysis of
compounds (ammonium ions and amino acids),
brine. Power demands range from 1.7 to 4 kWh per lb.

leaving less free chlorine to continue disinfection.

of NaOCL. 2 to 3.5 lbs. of salt are needed for each pound

Carcinogenic trihalomethanes are also produced,
of NaOCL. These units are fairly simple and are made
though this is only a problem with long-term exposure.

in both the US and the UK. Another system, designed

Trihalomethanes can also be fi ltered out with a charcoal
for China, where the suitable raw materials were mined
fi lter, though it is more effi cient to use the same fi lter
or manufactured locally, used a reaction between salt,
to remove organics before the water is chlorinated.

manganese dioxide, and sulfuric acid to produce chlorine
gas. The gas was then allowed to react with slaked lime

Unless free chlorine is measured, disinfection can
to produce a bleaching powder that could then be used
not be guaranteed with moderate doses of chlorine.

118

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

to treat water. A heat source is required to speed the for a replacement for Halazone tablets. Iodine was
reaction up.

found to be in many ways superior to chlorine for
use in treating small batches of water. Iodine is less AquaCure: Designed for the South African military,
sensitive to the pH and organic content of water, and is
these tablets contain chlorine and alum. The alum causes
effective in lower doses. Some individuals are allergic
the suspended solids to fl occulate and the chlorine adds
to iodine, and there is some question about long term

8 PPM chlorine. This is a great way to treat turbid water,
use of iodine. The safety of long-term exposure to low
though it will leave a lot of chlorine in clear water (The
levels of iodine was proven when inmates of three
one tablet/liter could be halved for clear water.)

Florida prisons were given water disinfected with 0.5
to 1.0 PPM iodine for 15 years. No effects on the health

The US distributor for Aqua Cure is:

or thyroid function of previously healthy inmates was

Safesport Manufacturing, Box 11811, Denver, CO 80211
observed. Of 101 infants born to prisoners drinking

1 800 433 6506
the water for 122- 270 days, none showed detectable
thyroid enlargement. However 4 individuals with

Bleaching Powder (Chlorinated Lime): Can also
preexisting cases of hyperthyroidism became more
be purchased and used as a purifi cation means if nothing
symptomatic while consuming the water.

else is available. Bleaching powder is 33-37% chlorine
when produced, but losses its chlorine rapidly, particularly

Nevertheless experts are reluctant to recommend iodine
when exposed to air, light or moisture.

for long term use. Average American iodine intake is
estimated at 0.24 to 0.74 mg/day, higher than the RDA

Calcium Hypochlorite: Also known as High Test
of 0.4 mg/day. Due to a recent National Academy of

Hypochlorite (HTH). Supplied in crystal form, it is Science recommendation that iodine consumption nearly 70% available chlorine. One product, the Sanitizer
be reduced to the RDA, the EPA discourages the use

(formally the Sierra Water Purifi er) uses these crystals of iodized salt in areas where iodine is used to treat to superchlorinate the water to insure pathogens were drinking water.

killed off, then hydrogen peroxide is added to drive off

Iodine is normally used in doses of 8 PPM to treat clear
the residual chlorine. This is the most effective method water for a 10 minute contact time. The effectiveness of fi eld chlorine treatment. The US military and most of this dose has been shown in numerous studies.

aid agencies also use HTH to treat their water, though a

Cloudy water needs twice as much iodine or twice as
test kit, rather than superchlorination, is used to insure much contact time. In cold water (Below 41° F or 5°
enough chlorine is added. This is preferable for large-

C) the dose or time must also be doubled. In any case
scale systems as the residual chlorine will prevent doubling the treatment time will allow the use of half recontamination.

as much iodine

Usually bulk water treatment plants fi rst dilute to HTH to

These doses are calculated to remove all pathogens
make a 1% working solution at the rate of 14g HTH per

(other than cryptosporida) from the water. Of these,
liter of water. While testing to determine exact chlorine
giardia cysts are the hardest to kill, and are what
needs are preferable, the solution can be used at the
requires the high level of iodine. If the cysts are fi ltered
dose rate of 8 drops/gallon, or for larger quantities, 1
out with a microfi lter (any model will do since the
part of 1% solution to 10,000 parts clear water. Either cysts are 6 μm), only 0.5 PPM is needed to treat the
of these doses will result in 1 PPM chlorine and may resulting water.

need to be increased if the water wasn’t already fi ltered
by other means.

Water treated with iodine can have any objectionable
taste removed by treating the water with vitamin C

When test kits are available, the WHO standard is a (ascorbic acid), but it must be added after the water
residual chlorine level of 0.2 to 0.5 mg/l after a 30 min.

has stood for the correct treatment time. Flavored contact time. The may require as much as 5 mg/l of beverages containing vitamin C will accomplish the chlorine to be added to the raw water.

same thing. Sodium thiosulfate can also be used to
combine with free iodine, and either of these chemicals

Iodine: Iodine’s use as a water purifi cation method
emerged after WW2, when the US military was looking
will also help remove the taste of chlorine as well.

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

119

Usually elemental iodine can’t be tasted below 1 PPM,
but the Polar Pure incorporates a collar into the neck of
and below 2 PPM the taste isn’t objectionable. Iodine
the bottle to help prevent this. Another disadvantage to
ions have an even higher taste threshold of 5 PPM.

this method is that the saturated iodine solution must be

Note that removing the iodine taste does not reduce
kept in glass bottles, and is subject to freezing, but this is
the dose of iodine ingested by the body.

hardly an insurmountable problem. Freezing, of course,
doesn’t affect the crystals.

Sources of Iodine:

This is the method I use, but I do use the commercial

Tincture of Iodine: USP tincture of iodine contains 2%

Polar Pure bottle, and refi ll it as necessary with USP
iodine and 2.4% sodium iodide dissolved in 50% ethyl
crystals. During a crisis, or extended camping trips I
alcohol. For water purifi cation use, the sodium iodide
would microfi lter the water fi rst, so a much lower dose
has no purifi cation effect, but contributes to the total
of iodine is needed.

iodine dose. Thus it is not a preferred source of iodine,
but can be used if other sources are not available. 0.4

With the Polar Pure bottle, dosage information is
cc’s (or 8 drops) of USP tincture (2% iodine) added to
provided. Otherwise a 1 oz bottle can be used to carry
a liter of water will give the 8 mg/l (same as 8 PPM).

the solution. The bottle is fi lled with water after use. At

If the iodine tincture isn’t compounded to USP specs,
the next use, 1/2 of the supernate (15 cc) is poured off
then you will have to calculate an equal dose based on
into a liter of water. At 68° F, this will yield a dose of 9
the iodine concentration.

mg/l. To use this method with a microfi lter to get a 0.5

PPM concentration, either large batches of water need to

Lugol’s solution: Contains 5% iodine and 10%
be treated (1/2 oz to 4.5 gallons would be 0.5 PPM), or a
potassium iodide. 0.15 cc (3 drops) can be added per

TB syringe or medicine dropper can be used to measure
liter of water, but 3 times more iodine is consumed
doses. A USP medicine dropper should give 20 drops
compared to sources without iodide.

per ml.

Betadyne (povidone iodine): Some have

Iodine can also be dissolved in alcohol to make a
recommended 8 drops of 10% povidone iodine per
solution of known concentration. I am not aware of any
liter of water as a water treatment method, claiming
commercial products, but a pharmacy could compound
that at low concentrations povidone iodine can be
one for you, or you could do it your self. One suggested
regarded as a solution of iodine. One study indicated
formula is 8g iodine/100 cc ethyl alcohol which yields
that at 1:10,000 dilution (2 drops/liter), there was 2
enough solution to disinfect 250 gallons of water. At the

PPM iodine, while another study resulted in confl icting
rate of 0.1 cc (2 drops)/liter to give a concentration of
results. However, at 8 drops/liter, there is little doubt

8 mg/l.

that there is an antimicrobial effect. The manufacturer

Tetraglycine hydroperiodide (e.g. Potable Aqua): This
hasn’t spent the money on testing this product against
is the form of iodine used by the US military for fi eld

EPA standard tests, but in other countries it has been
treatment of water in canteen sized batches. Usual dose
sold for use in fi eld water treatment.

in one tablet per quart of water to give a concentration
of 8 mg/l. Two tablets are used in cloudy or cold water

Kahn-Vassher solution: By adding a sufficient
amount of iodine crystals to a small bottle, an almost
or contact time is doubled. The major downside of this
unlimited supply of saturated iodine solution can be
product is that the product will loose its iodine rapidly
produced. As long as crystals remain in the bottle,
when exposed to the air. According to the manufacturer, the solution is saturated. Concentration of the iodine
they have a near indefi nite life when sealed in the original
is dependent of temperature, either condition at
bottle, but probably should be discarded within a few
ambient temperature can be assumed, or commercial
months of opening. The tablets will change color from
models such as Polar Pure incorporate a liquid crystal
gun metal gray to brown as they lose the iodine, and you
thermometer to determine dose.

should see a brown tint to the water after treating.

One criticism of this method is the chance of decanting

Iodine Resin Filter: Some commercial microfi lters
iodine crystals into the water being treated. This isn’t
incorporate an iodine resin stage to kill viruses and
that much of a problem as iodine is very weakly toxic,
bacteria, with out putting as much iodine in the water as

120

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

if it had been added to the raw water. A few products rely
tablet/5qts 62.5 gal
exclusively on an iodine resin stage. Downside of these
fi lters are their fragile nature, dependency of effectiveness

Micropur Fluid
on fl ow rate and the inability to identify when they need to
be discarded. If you are going to use one where the water

MF 75 10 drops/gal 75 gals
is known to be contaminated with viruses, then one of

MF250 10 drops/gal 250 gals
the better known brands such as the PUR or Sweetwater

Micropur Crystal

Viraguard is recommended. More than one pass through
the fi lter may be necessary in cold weather.

MC250 1 packet/gal 250 gal

MC 2500 1 spoon/25 gal 2500

Resins do have the advantage of producing less iodine
gal MC12500 1 spoon/250 gal
in the water for the same antimicrobial effect as for the

12500 gal
most part, they only release iodine when contacted by a
microbe. The downside is that physical contact between

Potassium Permanganate: Potassium Permanganate
the microbe and the resin is needed.

is no longer commonly used in the developed world to
kill pathogens. It is much weaker than the alternatives,

Silver: Silver has been suggested by some for water
more expensive, and leaves a objectionable pink or
treatment and may still be available outside the US. Its use
brown color. If it must be used, 1 gram per liter would
is currently out of favor due to the EPA’s establishment
probably be suffi cient against bacteria and viruses (no
of a 50 ppb MCL (Maximum Contaminate Level) limit
data is available on it effectiveness against protozoan
on silver in drinking water. This limit is set to avoid cysts.

argyrosis, a cosmetic blue/gray staining of the skin, eyes, and mucous membranes. As the disease requires a

Hydrogen Peroxide: Hydrogen Peroxide can be used
net accumulation of 1 g of silver in the body, one expert
to purify water if nothing else is available. Studies
calculated that you could drink water treated at 50 ppb have shown of 99 percent inactivation of poliovirus for 27 years before accumulating 1 g. Silver has only be
in 6 hr with 0.3 percent hydrogen peroxide and a 99%
proven to be effective against bacteria and protozoan inactivation of rhinovirus with a 1.5% solution in 24
cysts, though it is quite likely also effective against minutes. Hydrogen Peroxide is more effective against viruses.

bacteria, though Fe+2 or Cu+2 needs to be present
as a catalyst to get a reasonable concentration-time

Silver can be used in the form of a silver salt, commonly
product.

silver nitrate, a colloidal suspension, or a bed of metallic
silver. Electrolysis can also be used to add metallic silver

Coagulation/Flocculation agents: While fl occulation
to a solution.

doesn’t kill pathogens, it will reduce their levels along
with removing particles that could shield the pathogens

Some evidence has suggested that silver deposited on from chemical or thermal destruction, and organic carbon block fi lters can kill pathogens without adding as
matter that could tie up chlorine added for purifi cation.

much silver to the water.

60-98% of coliform bacteria, 65-99% of viruses, and

60-90% of giardia will be removed from the water,

Katadyn markets a silver based water treatment
along with organic matter and heavy metals.

product called Micropur. The manufacturer
recommends a 2 hr contact time at a dose of 1

Some of the advantages of coagulation/fl occulation
tab per liter and states the product is “For the
can be obtained by allowing the particles to settle
disinfection and storage of clear water. Reliably
out of the water with time (sedimentation), but it will
kills bacterial agents of enteric diseases, but not
take a while for them to do so. Adding coagulation
worm eggs, ameba, or viruses. Neutral to taste…

chemicals such as alum will increase the rate at which
insure protection against reinfection for 1-6
the suspended particles settle out by combining many
months.”; The following forms are available:

smaller particles into larger fl oc which will settle
out faster. The usual dose for alum is 10-30 mg/liter

Micropur Tablets
of water. This dose must be rapidly mixed with the
water, then the water must be agitated for 5 minutes to

MT1 1 tablets/qt 25 gal MT2 1

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

121

destroyed by many commercial UV treatment units.

Fortunately these are the easiest pathogens to fi lter out
encourage the particles to form fl ocs. After this at least
with a mechanical fi lter.

30 minutes of settling time is need for the fl ocs to fall
to the bottom, and them the clear water above the fl ocs

The effi cacy of UV treatment is very dependent on the
may be poured off. Most of the fl occulation agent is
turbidity of the water. The more opaque the water is,
removed with the fl oc, nevertheless some question the
the less light that will be transmitted through it. The
safety of using alum due to the toxicity of the aluminum
treatment units must be run at the designed fl ow rate to
in it. There is little to no scientifi c evidence to back
insure suffi cient exposure, as well as insure turbulent fl ow
this up. Virtually all municipal plants in the US dose
rather than plug fl ow.

the water with alum.

Another problem with UV treatment is that the damage

In bulk water treatment, the alum dose can be varied
done to the pathogens with UV light can be reversed if
until the idea dose is found. The needed dose varies
the water is exposed to visible light (specifi cally 330-500
with the pH of the water and the size of the particles.

nm) through a process known as photoreactivation.

Increase turbidity makes the fl ocs easier to produce
not harder, due to the increased number of collisions

UV treatment, like ozone or mechanical fi ltering leaves
between particles.

no residual component in the water to insure its continued
disinfection. Any purchased UV fi lter should be checked

Treatments requiring electricity:

to insure it at least complies with the 1966 HEW standard
of 16 mW.s/cm^2 with a maximum water depth of 7.5

Ozone: Ozone is used extensively in Europe to purify
cm. ANSI/NSF require 38 mWs/cm^2 for primary water
water. Ozone, a molecule composed of 3 atoms of
treatment systems. This level was chosen to give better
oxygen rather than two, is formed by exposing air or
than 3 log (99.9%) inactivation of Bacillus subtillis. This
oxygen to a high voltage electric arc. Ozone is much
level is of little use against Giardia, and of no use against
more effective as a disinfectant than chlorine, but no

Crypto.

residual levels of disinfectant exist after ozone turns
back into O2. (one source quotes a half life of only 120

The US EPA explored UV light for small scale water
minutes in distilled water at 20° C). Ozone is expected
treatment plants and found it compared unfavorably with
to see increased use in the US as a way to avoid the
chlorine due to 1) higher costs, 2) lower reliability, and
production of trihalomethanes. While ozone does

3) lack of a residual disinfectant.

break down organic molecules, sometimes this can be
a disadvantage as ozone treatment can produce higher
levels of smaller molecules that provide an energy
source for microorganisms. If no residual disinfectant
is present (as would happen if ozone were used as the
only treatment method), these microorganisms will
cause the water quality to deteriorate in storage.

Questionable or Dangerous methods

Ozone also changes the surface charges of dissolved
of water treatment
organics and colloidially suspended particles. This
causes microfl occulation of the dissolved organics and

Aerobic 07: Also sold as Aerobic Oxygen. The company
coagulation of the colloidal particles.

refuses to release the disinfectant. It maybe chlorine
dioxide, a well known, if somewhat unstable, disinfectant.

UV light: Ultraviolet light has been known to kill

The company has shown company sponsored tests
pathogens for a long time. A low pressure mercury
showing effectiveness against viruses and bacteria (but
bulb emits between 30 to 90 % of its energy at a wave
not against Giardia). No independent testing has been
length of 253.7 nm, right in the middle of the UV
performed, nor has anybody provided concentration-time
band. If water is exposed to enough light, pathogens
data for the product.

will be killed. The problem is that some pathogens are
hundreds of times less sensitive to UV light than others.

Survival Straw: This product claims to destroy and

The least sensitive pathogens to UV are protozoan
eliminate impurities including bacteria, protozoa. fungi,
cysts. Several studies show that Giardia will not be
chemicals and heavy metals using a matrix of metal

122

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

alloy. The manufacturer claims the product’s media meets

EPA and FDA specs, which is no indication of the fi lter’s
effectiveness. The fi lter violates a number of laws of physics
since it claims that it destroys heavy metals and pathogens
without fi ltering them.

Copyright © 2003. Patton Turner. All rights reserved

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

123

Long Term Storage

___BEE POLLEN

___Bouillon, Beef

___Bouillon, Chicken

MASTER FOOD LIST

___BROCCOLI, DEHYDRATED

___BUCK WHEAT, HULLED,

___6 GRAIN PANCAKE MIX

___BURDOCK ROOT CUT

___6 WAY ROLLED GRAIN, 6 TYPES OF GRAIN

___BUTTER POWDER,

___9 GRAIN CRACKED CEREAL

___BUTTERMILK POWDER

___ALFALFA FOR SPROUTING

___CABBAGE

___ALFALFA, POWDER

___CABBAGE SEED,

___ALFALFA, CUT

___CAJUN SPICE BLEND, GROUND

___ Almonds, Raw

___CAKE MIX, GINGERBREAD (ADD WATER)

___ALLSPICE (JAMAICAN) POWDER

___CAKE MIX, BROWNIE (ADD WATER)

___ALLSPICE (JAMAICAN) WHOLE

___CAKE MIX, CARROT (ADD WATER)

___Amaranth, Organic

___CAKE MIX, DEVIL’S FOOD

___ANISE (STAR), WHOLE

___CAKE MIX, LEMON

___ANISE SEED, WHOLE

___CAKE MIX, POUND CAKE (ADD WATER)

___APPLE FLAKES, PEACH FLAVOR, DEHYDRATED

___CAKE MIX, SPICE

___APPLE FLAKES, STRAWBERRY FLAVOR

___CAKE MIX, SWISS CHOC (ADD WATER)

___APPLE SLICES,

___CAKE MIX, WHITE

___APPLESAUCE, DEHYDRATED

___CAKE MIX, YELLOW

___ARROWROOT POWDER

___CAKE, FUNNEL (ADD WATER)

___BAKING POWDER,

___CARAWAY SEED

___BAKING SODA,

___CARDAMOM (DECORTICATED) WHOLE

___BANANA SLICES, DEHYDRATED,

___CARDAMOM (WHOLE GREEN PODS)

___BARBECUE SPICE BLEND - GROUND

___CARDAMOM (GROUND)

___BARLEY FLAKES

___CAROB (ROASTED), POWDERED

___BARLEY FOR SPROUTING

___CARROT DICES, DEHYDRATED,

___BARLEY, HULLED,

___CAYENNE (40 HEAT UNIT) DOMESTIC

___Barley, Hulless Waxy

___CAYENNE (60 HEAT UNIT) IMPORTED

___BARLEY, PEARL

___CAYENNE (90 HEAT UNIT)

___BASIL (EGYPTIAN) - CUT

___CELERY

___BASIL (SWEET CALIFORNIA), CUT

___CELERY SEED - GROUND

___BAY LEAVES, CUT

___CELERY SEED - WHOLE

___BAY LEAVES, WHOLE

___CHAMOMILE TEA BAGS

___BEANS, BLACK, BULK, FREEZE DRIED

___CHEESE SAUCE, DEHYDRATED, BULK

___BEANS, 10-BEAN MIX,

___CHEESE, CHEDDAR, DEHYDRATED, BAG

___ Anasazi Beans

___CHIA SEEDS (FOR SPROUTING)

___BEANS, AUZZUKIE

___CHICKWEED

___BEANS, BABY LIMAS,

___CHILI BLEND, GROUND

___BEANS, BLACK EYED,

___CHILI PEPPERS, GROUND

___BEANS, BLACK TURTLE,

___CHILI, CRUSHED

___BEANS, GARBANZO,

___CHINESE FIVE SPICE,

___BEANS, GREAT NORTHERN WHITE,

___CHIVES, CUT

___BEANS, GREEN, DEHYDRATED,

___CHOCOLATE CHIPS, MILK CHOCOLATE

___BEANS, KIDNEY,

___CHOCOLATE CHIPS, SEMI SWEET

___BEANS, LARGE LIMA,

___CILANTRO CUT

___BEANS, MUNG,

___CINNAMON CHIPS, SMALL CUT

___BEANS, NAVY, BULK, DEHYDRATED,

___CINNAMON POWDER

___BEANS, PINK,

___CINNAMON STICKS, 1 INCH,

___BEANS, PINTO,

___CLOVES (SMALL VERY FRAGRANT)

___ Refried Beans

___CLOVES POWDER

___ Refried Beans w/corn oil

___Cocoa Mix

___BEANS, SMALL RED

___Cocoa Mix Chocolate Mint Truffl
e

___BEANS, SMALL WHITE, NAVY

___Cocoa Mix Mint

___BEANS, SOY,

___Cocoa Mix, Orange Creme

___BEANS, SPROUTING, AUZZUKIE,

___COCOA FOR COOKING,

___BEANS, SPROUTING, GARBANZO,

___COCONUT (UNSWEETENED) - MEDIUM

___BEANS, SPROUTING, MUNG,

___CORIANDER SEED, GROUND

___BEANS, SPROUTING, SOY,

___CORIANDER SEED, WHOLE

124

___CORN MEAL, BAG

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

___CORN, SWEET, DEHYDRATED

___ GARLIC MINCED

___CORN, WHOLE YELLOW, PAPER BAG

___ G EL CAPS -00-

___ Corn, Yellow Grit-hominy polenta

___ GELATIN, CHERRY,

___CORNSTARCH

___ GELATIN, LEMON,

___ Corn Syrup Solids

___ GELATIN, LIME,

___CREAM OF TARTAR

___ GELATIN, ORANGE,

___CUMIN SEED, GROUND

___ GELATIN, PEACH,

___CUMIN SEED, WHOLE

___ GELATIN, RASPBERRY,

___CURRY POWDER, HOT BLEND

___ GELATIN, STRAWBERRY,

___CURRY POWDER, REGULAR BLEND

___ GERMADE,

___DILL SEED, WHOLE

___ GINGER ROOT PIECES, 1/4 IN PIECES

___DILL WEED, (DOMESTIC) CUT

___ GINGER ROOT POWDER

___DOUGH ENHANCER, NATURAL

___ GINSENG POWDER

___DRESSING, 1000 ISLAND

___ GOTU KOLA POWDER

___DRESSING, BLEU CHEESE,

___ GRANOLA, 25 LB BAG

___DRESSING, OUR HOUSE DRESSING

___ GRAVY MIX, BROWN,

___DRINK BASE, APPLE CIDER, INSTANT,

___ GRAVY MIX, CHICKEN,

___DRINK MIX, APPLE, DEHYDRATED,

___ GRAVY MIX, TURKEY,

___DRINK MIX, CHERRY,

___ GRAVY, COUNTRY STYLE,

___DRINK MIX, Fruit Punch

___GREEK SEASONING, GROUND

___DRINK MIX, GRAPE,

___HERB MIX (SALT SUBSTITUTE)

___DRINK MIX, HOT CIDER,

___HONEY, Clover

___DRINK MIX, LEMONADE,

___HONEY, Creamy Whipped

___DRINK MIX, ORANGE,

___HONEY, COX’S (CREAMED)

___DRINK MIX, Peach

___ITALIAN SEASONING, CUT

___DRINK MIX, PINK LEMONADE,

___ITALIAN SEASONING, GROUND

___DRINK MIX, STRAWBERRY,

___KELP POWDER

___DRINK MIX. Tofu

___Kamut

___DRINK, APPLE, W/FRUIT JUICE

___LECITHIN GRANULES

___DRINK, PEACH, DEHYDRATED, BG

___LEMON GRANULES

___EGG MIX, DEHYDRATED,

___LEMON JUICE POWDER (INSTANT)

___EGG WHITES, DEHYDRATED,

___LEMON PEEL CUT

___EGGS, Whole

___LEMON PEPPER BLEND, GROUND

___FAJITA SEASONING,

___LENTILS, 100 LB BAG

___FENNEL SEED, POWDER

___LICORICE MINT BLEND (TEA) NO CAFFEINE

___FENNEL SEED, WHOLE

___LICORICE ROOT POWDER

___FENUGREEK SEED, WHOLE

___LICORICE SPICE BLEND (TEA) CAFFEINE FREE

___ FLAVOR CRYSTALS, MAPLE, NATURAL & ART

___LICORICE STICKS

___ FLAVOR CRYSTALS, VANILLA, NATURAL & AR

___MACE, GROUND

___ FLAVOR CRYSTALS, WALNUT, NATURAL & AR

___Macaroni & Cheese

___ FLAX SEED,

___MAPLE LEAF

___ FLOUR, ALL PURPOSE,

___MARGARINE POWDER,

___ FLOUR, BAKERS BLEND high protein

___MARJORAM, CUT

___ FLOUR, Whole Wheat

___MEAT TENDERIZER, SEASONED,

___ FLOUR, Whole Wheat Red

___MEAT TENDERIZER, UNSEASONED,

___ FLOUR, UNBLEACHED,

___MICROWAVE POPCORN CINCH BUTTER

___ FLOUR, UNBLEACHED, Hard White

___MILK, INSTANT, NON FAT DRY,

___ FLOUR, UNBLEACHED-Red

___MILK, REGULAR, NON FAT DRY,

___ FLOUR, UNBLEACHED-White

___MILLET,

___ FRANKINCENSE

___MILLET, HULLED,

___ FROSTING MIX, CHOCOLATE

___MIX, BELGIAN WAFFLE

___ FROSTING MIX, FUDGE

___MIX, BLUEBERRY MUFFIN

___ FRUCTOSE,

___MIX, BROWNIE

___ FRUIT BLEND (TASTY TEA) NO CAFFEINE

___MIX, BUTTERMILK BISCUIT

___ FRUIT BLEND TEA BAG

___MIX, Cheasecake

___ FRUIT GALAXY, DEHYDRATED BAG

___MIX, CHOCOLATE CHIP COOKIE

___ FRUIT WHIRLS

___MIX, COOKIE, CHOCOLATE CHIP

___ GARLIC (DOMESTIC),

___MIX, Fudge Brownie

___ GARLIC GRANULES (CALIFORNIA)

___MIX, Honeywheat Bread & Roll

___ GARLIC POWDER (DOMESTIC)

___MIX,Scones

___MIX, WHITE FROSTING,

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

125

___MOLASSES, HOME MADE,

___PANCAKE MIX, Blueberry

___MRE, COMPLETE MEAL,

___PANCAKE MIX, BUTTERMILK,

___MRE, Applesauce

___PANCAKE OLD FASHIONED,

___MRE, Beef Frankfurters

___PAPRIKA GROUND

___MRE, Beef Ravioli

___PARSLEY FLAKES (CALIFORNIA)

___MRE, Beef Steak (chunked & formed)

___PARSLEY HERB POWDER

___MRE, Beef Teriyaki

___PASTA, EGG NOODLES,

___MRE, Cheese Spread

___PASTA, LASAGNA, WIDE CUT,

___MRE, Cheese Tortellini

___PASTA, MACARONI, JUMBO SHELL,

___MRE, Cherry Beverage Powder

___PASTA, MACARONI, LARGE SHELL,

___MRE, Solid Chicken Breast Patties

___PASTA, MACARONI, ELBOW,

___MRE, Chicken Noodle

___PASTA, MACARONI, SALAD,

___MRE, Chicken Salsa

___PASTA, MACARONI, SMALL ELBOW

___MRE, Chili Macaroni

___PASTA, MACARONI, SMALL SHELL,

___MRE, Chocolate covered cookies

___PASTA, MACARONI, Whole Wheat

___MRE, Cocoa

___Pasta-Pizza Sauce Mix

___MRE, Crackers

___PASTA, SPAGHETTI,

___MRE, Ham Slices

___Peach Slices

___MRE, Lemon Pound Cake

___ peach Flavor Apple Slices

___MRE, Meat Loaf W/Brown Onion Gravy

___PEANUT BUTTER POWDER, DEHYDRATED

___MRE, Mexican Rice

___PEAS, Alaskan

___MRE, Oatmeal Cookie Bar

___PEAS, BLACK EYED,

___MRE, Pasta Vegetable

___PEAS, SPLIT GREEN,

___MRE, Pasta & Vegetable Alfredo Sauce

___PEAS, SPLIT YELLOW,

___MRE, Peanut Butter

___PEAS, SWEET GARDEN, DEHYDRATED

___MRE, Pork w/Rice

___PEAS, WHOLE GREEN,

___MRE, Pork Chow Mein

___PEPPER (BLACK) 1/4 CRACKED

___MRE, Escalloped Potato W/Ham

___PEPPER (BLACK) TABLE GRIND

___MRE, Potato Sticks

___PEPPER (WHITE), FINE GROUND

___MRE, Spaghetti

___PEPPERCORNS (BLACK), WHOLE

___MRE, Grilled Turkey Breast & Potatoes

___PEPPERMINT, DOMESTIC

___MRE, Turkey Breast & Potatoes

___PEPPERMINT TEA BAGS

___MRE, Western Beans

___PEPPERS (GREEN BELL)

___MRE, White Rice

___PICKLING SPICE BLEND, WHOLE

___MUFFIN, BLUEBERRY

___POPCORN, RABBIT EARS,

___MUFFIN, CORN,

___POPPY SEED

___MUNG BEANS (FOR SPROUTING)

___POPPY SEED, (BLUE), WHOLE

___MUSHROOM SLICES, DEHYDRATED,

___POTATO DICES, DEHYDRATED

___MUSTARD SEED (BROWN) WHOLE

___POTATO FLAKES, DEHYDRATED,

___MUSTARD SEED (YELLOW) POWDER

___POTATO GRANULES,

___MUSTARD SEED (YELLOW) WHOLE

___POTATO SLICES, DEHYDRATED,

___MYRRH GUM PCS

___POTATO, HASHBROWNS, DEHYDRATED,

___Noodles, Egg

___POULTRY SEASONING, GROUND

___NUTMEG, GROUND

___PSYLLIUM HUSKS

___NUTMEG, WHOLE

___PUDDING, BANANA, ADD MILK/INST

___OAT BRAN,

___PUDDING, BUTTERSCOTCH, MILK/INS *

___OAT GROATS,

___PUDDING, Custard

___OATS

___PUDDING, CHOCOLATE, MILK/COOK *

___OIL, 100% CANOLA FRYING OIL,

___PUDDING, CHOCOLATE, MILK/INST *

___ONION, CHOPPED

___PUDDING, COCONUT, MILK/INST *

___ONION, GRANULES

___PUDDING, LEMON, MILK/INST *

___ONION, POWDER, DOMESTIC

___PUDDING, Tapioca

___ORANGE PEEL GRANULES

___PUDDING, VANILLA, ADD MILK/INST *

___ORANGE SPICE

___PUDDING, VANILLA, MILK/COOK

___OREGANO (GREEK), CUT

___PUMPKIN PIE SPICE,

___OREGANO (MEXICAN), CUT

___PUMPKIN SEEDS, SHELLED

___OREGANO (MEXICAN), GROUND

___Quinoa,

___OREGANO (MEXICAN), WHOLE,

___RADISH SEED,

___PAN D’ARCO (CUT)

___RADISH SEED, (FOR SPROUTING)

___PANCAKE MIX, 6 Grain

___RAISINS, Select

126

___RAISINS, Golden

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

___RASPBERRY LEAF

___SUGAR, BROWN,

___RED CLOVER SEEDS (FOR SPROUTING)

___SUGAR, POWDERED,

___ RICE, Basmati Brown-Organic

___SUGAR, WHITE

___RICE, BROWN, LONG GRAIN

___SUNFLOWER SEED, RAW,

___RICE, Par Boiled

___Sweet Potato

___RICE, WHITE, LONG GRAIN

___SYRUP, APRICOT,

___ROSE HIP POWDER

___SYRUP, BLUEBERRY,

___ROSEMARY, CUT

___SYRUP, BOYSENBERRY,

___ROSEMARY, GROUND

___SYRUP, NATURAL BUTTER FLAVOR,

___ROSEMARY, WHOLE

___SYRUP, STRAWBERRY,

___RYE FLAKES, PAPER BAG

___SYRUP, LIGHT CORN,

___RYE, PAPER BAG

___T.V.P. BACON FLAVORED,

___SAGE, FINE POWDER

___T.V.P. BEEF FLAVORED, DEHYDRATED

___SAGE, RUBBED

___T.V.P. CHICKEN FLAVORED,

___SAGE, WHOLE

___T.V.P. IMAGIC BARBECUE MIX

___SALAD SUPREME SEASONING

___T.V.P. IMAGIC BBQ FLAVOR,

___SALT

___T.V.P. IMAGIC SLOPPY JOE MIX

___SAUCE, AU JUS INSTANT

___T.V.P. IMITATION HAM FLAVOR CHIPLETS

___SAUSAGE SEASONING,

___T.V.P. PEPPERONI, IMITATION FLAVOR

___SESAME SEED (NATURAL) WHOLE

___T.V.P. SAUSAGE FLAVOR

___SHEPHERDS PURSE

___T.V.P. TACO BEEF FLAVOR

___SHORTENING POWDER, DEHYDRATED

___T.V.P. ULTRA-SOY, MINCED, NATURAL FLAVOR

___SLIPPERY ELM POWDER

___TACO SEASONING, GROUND

___SOUP BASE, BEEF FLAVOR

___TAPIOCA PEARLS (MEDIUM) WHOLE

___SOUP BASE, CHICKEN FLAVOR,

___TARRAGON (CALIFORNIA), CUT

___SOUP BASE, CREAM, NON DAIRY

___TEA STRAINER(S)

___SOUP MIX, ABC,

___THYME, GROUND

___SOUP MIX, BEEF BARLEY

___THYME LEAVES

___SOUP MIX, OLD FASHIONED,

___TOMATO POWDER, DEHYDRATED,

___SOUP, AU-JUS SAUCE

___TUMERIC POWDER

___SOUP, BEEF, BARLEY, VEGETABLE

___VALERIAN ROOT CUT

___SOUP, BEEF Noodle

___VALERIAN ROOT POWDER

___SOUP, BEEF Flovored Stew

___VANILLA EXTRACT

___SOUP, CHICKEN NOODLE, (GREAT FLAVOR)

___VEGETABLE FLAKES, MIXED

___SOUP, CORN CHOWDER BASE, MAKES

___VEGETABLE SOUP BLEND

___SOUP, CREAM OF CHICKEN, MAKES

___VEGETABLE STEW BLEND

___SOUP, CREAM OF MUSHROOM, MAKES

___WHEAT BRAN, PAPER BAG

___SOUP, CREAM PEA CHOWDER, MAKES

___WHEAT FLAKES, WHITE,

___SOUP, CREAMY CHEDDAR CHWD,

___WHEAT GERM

___SOUP, Creamy Potato

___WHEAT, CRACKED,

___SOUP, FRENCH ONION SOUP,

___WHEAT, GOLDEN 86,

___SOUP, ITALIAN TOMATO/VEG,

___WHEAT, HARD RED STORAGE,

___SOUP, MINESTRONE,

___WHEAT, HARD WHITE,

___SOUP, Mountain Stew Blend

___WHEAT, SOFT WHEAT,

___SOUP, NE CHOWDER BASE,

___WHEAT, VITAL GLUTEN,

___SOUP, OLD FASHIONED SOUP MIX

___WHEAT, WHITE, GOLDEN 86,

___SOUP, ORIGINAL CREAM SOUP BASE

___WHEY,

___SOUP, VEGETABLE BEEF #

___WHITE CREAM SAUCE

___Sour Cream Powder

___WHITE PEPPER, WHOLE

___SOUTHERN BUTTERMILK BISCUIT MIX

___YEAST, INSTANT

___SOUTHERN CORNBREAD II (YELLOW)

___SOY SAUCE,

___SPEARMINT SPICE BLEND (TEA) NO CAFFEIN

___SPELT, (ORGANIC)

___SPINACH FLAKES

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127

SEED LIST

Eventually you will need to start raising your own food. To do this, you will need seeds, but not the kind of seeds you buy at the store. Why? Because those are hybrid seeds, and most hybrid seeds have no capacity to reproduce.

Hybrid seeds are a cruel trick played out on humanity. Seeds are God’s gift to mankind, and for corporations and marketing people to purposely create seeds that can’t produce offspring seems criminal. Yet this is exactly what goes on every day, all over the world. It’s all about protecting patents and “profi ts.” Well, those profi ts might get you killed if you’re dumb enough to go along with the mainstream and buy hybrid seeds.

You need non-hybrid seeds. These are genetically-pure seeds, grown for hundreds or thousands of years, that consistently produce viable offspring. There’s only one place I know of to get a complete garden-package of non-hybrid seeds at an affordable price: the Ark Institute. Buy their non-hybrid seed package and store it away as if it were gold. If civilization breaks down, these seeds may be the key to your survival and prosperity. While everyone else is scratching their heads wondering why their green beans won’t sprout, you’ll be reaping a huge harvest of self-proliferating, non-hybrid fruits and vegetables.

When you buy the non-hybrid seed package from the Ark Institute, you’ll receive these seeds:

 Asparagus

 Spanish Onions

 Green Bush Beans

 Red Onions

 Yellow Bush Beans

 Yellow Onions

 Red Kidney Beans

 Scallions

 White Navy Beans

 Green/Red Sweet Pepper

 Pinto Beans

 Long Yellow Sweet Peppers

 Sweet Green Peas

 Cayenne Hot Pepper

 Snow Peas

 Pie Pumpkins

 Red Beets

 Giant Radish

 White Sweet Corn

 Spinach

 Yellow Sweet Corn

 Canning/Catsup Tomato

 Spring Broccoli

 Yellow Summer Squash

 Fall Broccoli

 Zucchini Summer Squash

 Red Cabbage for Salads

 Butternut Squash

 Cabbage for coleslaw/kraut

 Acorn Winter Squash

 Early Carrots

 Solid Salad/Canning Tomato

 Mid-Season/Late Carrots

 Italian Plum Tomato

 Salad Cucumbers

 Large Salad Tomato

 Pickling Cucumbers

 Heirloom Slicing Tomato

 Eggplants

 Flour/Meal Corn

 Butterhead Lettuce

 Wheat

 Red Lettuce

 Drought-resistant Cantaloupe

 Mildew-resistant Cantaloupe

 Romaine Lettuce

 Summer Oak Leaf Lettuce

 Parsley

 Basil

128

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OK, But What Do I Prepare For?

Before you can prepare, you must determine what you are preparing to survive and how each disaster threatens you, your safety and survival. That will give you the parameters necessary for the following steps.

This initial exercise isn’t tough, it only takes a few minutes of thought. We suggest you jot notes or switch into your word processor while you work.

But fi rst, it’s important to realize that you cannot prepare for everything — only the army tries to do that, and we’ve yet to meet anyone with their resources. Captain Dave suggests you prepare only for those potential disasters that are likely to occur within the next fi ve years. Sure, you may wait seven years for the next earthquake, but remember the survivalists creed: better safe than sorry.

What’s going to happen in the next fi ve years? If we knew, our web page would look diff erent. You’ll have to extrapolate, evaluate trends, read the newspaper, conduct your own research. At the very least, take a few minutes and consider your location. Pull out a map and look what’s within a two-mile, fi ve-mile 10-mile and 25-mile radius of your home and place of work. Put on your pessimist hat and consider what might go wrong that could directly impact you. Decide if that’s something you want to prepare for (see questions one and two, below).

For example, if you live a “safe” distance outside of a fl ood plain, your house might still gets fl ooded in the 100-year fl ood, should you prepare for it? We would, but it’s your call. It’s your ass on the line, so you have to decide.

That nuclear plant 20 miles away has an excellent safety record. Should a nuclear disaster be on your list?

Again, you make the call.

Are you worried about a meteorite crashing into your house? Well, it has happened, but it’s probably not worth preparing for.

Finally, if you’ve been afraid of something since you were a child — whether it’s a raging fi re or nuclear war —
prepare for it. At the very least, you’ll sleep better at nights knowing you have done all you can.

Here are some questions to ask yourself:

What natural disasters or extreme conditions am I (we) l likely to face in the next fi ve years?

Make a list and rank them in order of most to least likely to impact you. Your list might look like this: Natural Disasters

Weather-related

Hurricanes

Tornadoes

Heavy
thunder
storms

Flash
fl ooding

Flooding

Mud/rock slides

High
winds

Hail

Severe
winter
weather

Avalanche

Extreme high heat

Drought

Wildfi re

Non Weather-related

Earthquake

Volcano eruption

Tidal wave/Tsunami

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129

Man-made Disasters

War

( conventional, biological, chemical or nuclear)

Toxic material emission or spill ( from a train, semi-truck or nearby plant) Riot or other civil disorder

Nuclear plant melt down or other nuclear disaster

Terrorism

Fire

Government action against you

Stock market crash Sever depression

Other

Plague or disease outbreak Comet strike or giant meteor

Personal Emergencies

Kidnapping

Mugging, robbery or other criminal attack

Unemployment
fi nancial disaster

Death in family

Home destroyed by fi re

Random acts of violence

What are the ramifi cations of each item on my list.??

Now, take your list and create a second column. Put the ramifi cations of each disaster in the second column.

What do we mean by ramifi cation? How the disaster or emergency situation could aff ect you. Think this one through very carefully, as everyone’s situation is diff erent. For example, families with children have diff erent concerns than those without or singles.

Potential Disaster Ramifi cations

Thunder storm with electrical outage for 2 (average) to 48 hours (severe) Food spoilage possible

Lack of air conditioning/furnace

Damage to house or car from nearby trees

Possible local fl ooding (see below)

Local transportation impaired by fallen trees, wires

Lightning
damage/fi re potential

Severe winter weather, Electrical power outage for 4hrs (average) to 72 hours (severe) Would aff ect furnace operation

Exposure
problems

Frozen
pipes

Disruption of travel, transportation

Self or family members possibly stranded away from home

Possible food shortages and empty shelves at local markets

Nearby fl ash fl ooding Local transportation disrupted

Danger while traveling in car or by foot

Possible loss of some utilities

Nearby train derailment Possible leak or spill of chemicals

Short-term exposure problem

Long-term cancer concerns

Evacuation may be necessary

Riot or other civil disorder Disruption of commute (ala Los Angeles) 130

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Stranded in car or offi
ce while family is at home and/or school

Danger of riot spreading to my neighborhood

Danger of local kids/low lives taking advantage of situation

Attack or threat to personal safety

Looting and rampaging by otherwise lawful citizens

Fire with potentially no response by authorities

Police are overwhelmed, cannot protect law-abiding citizens

Nuclear plant problems

Reactor vessel damage could result in release of radioactive chemicals to atmosphere Evacuation
necessary

Terrorism Threat to safety at work and during business travel

Disruption of commerce, travel

Less personal freedom, privacy as a result of government reaction to terrorism Once you’ve created a chart like the one above, you know what situations you are most likely to face and can prepare your survival plan

Copyright 2005, Capt. Dave

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131

Surviving in the City

The four most serious ones are 1. the collapse of social
order (riots), 2. the failure of the water treatment and

Introduction
delivery systems, 3. the depletion of food supplies 4. the

While we all want to do our best to prepare for a com-
failure of the power grid and 5. you may be quarantined.

ing crisis, and many Saints realize the city is perhaps

While not every situation will appear in every city, every
the worst place to live, very few of us are really pre-
situation will most certainly appear in some cities. Will
pared to pack up the old Winnebago and head for the
that include yours?

hills. Most American Saints, whether they’re aware or

We’ll tackle these one at a time:

not, are going to stay in the cities.

1. The Collapse of Social Order

This is not a hasty decision for most Saints. Most of us

“Social order” is a delicate thing, and it exists as a psy-
depend on the city for our livelihood, and we can be
chological barrier that could easily collapse under the
better prepared by continuing to live in the city, earn
right conditions. We all saw this during the L.A. Riots
a good income, and make preparations for exiting the
following the Rodney King trial verdict as citizens of
city at the appropriate time – or by staying in the city

L.A. set fi re to their own town, yanked people from
and living off existing supplies.

vehicles and beat them literally to death, and even fi red
guns at fi remen attempting to save their buildings! More

This special report explains some of the most critical
recently we were all witness to the looting, violence and
dangers of living in a city and presents some solutions
total breakdown of society following Huricane Katrina
to surviving them. If you are one of the Saints who
in New Orleans.

has decided to stay in the city, you’ll benefi t greatly
from this information.

What allowed this to happen? Simple: the simultaneous
melting away of the psychological barrier of “order.”

Cities are artifi cial

Once people realized 911 couldn’t handle the load, or

Every city is an artifi cial construct. Cities formed as
was offl
ine, that the local police were helpless or had
people came together to conduct business, participate
simply abondoned their posts, “Law and Order” ceased
in social interaction, and benefi t from effi
ciencies in
to exist in their minds. They then conducted their lives
public services (such as schools, sewers, water, etc.)

in the way they always wanted to, but couldn’t because
and a common defense. Yet cities cannot survive alone.

of the police. That is, they ran out to the local stores and

They need resources from the country; most notably,
just took whatever they wanted (looting). They took our
food, water and electricity. While electricity and water
their racial frustration on innocent victims who happened
can sometimes be created or found within city limits,
to be driving through the area, and they let loose on a
the acreage requirements of food dictate that no city
path of destruction that only stopped when men with
could possibly feed its own people.

rifl es (the National Guard) were called in to settle things
down. In other words, only the threat of immediate

Read that last phrase carefully: “No city can feed its
death stopped the looting and violence. Rifl es work
own people.” Not one. Cities are, by their very nature,
wonders.

dependent on the importation of food. The advent of
just-in-time delivery systems to our grocery stores

Imagine store owners lying prone on the roofs of their
means that most cities would run out of food within a
stores with AK-47’s, fi ring at anyone who approached.

week if supplies were for some reason disrupted.

This is exactly what happened in Los Angeles. But worse,
imagine the lawless horde fi ring at the rescue copters try-

Remember, cities are not self-suffi
cient. Although they
ing to bring in supplies to the desperate masses in New
may seem to be in 2005, they have for a long time

Orleans.

been entirely dependent on the American farmer for
their support – something almost all Americans take

The National Guard eventually got things under control.

for granted (except the farmer, of course…)

This event was isolated, however, to one city. Imagine a
hundred cities experiencing the same thing. Will the Na-

Risks in the City
tional Guard be able to handle the load? Not likely. What
about local police? They aren’t fools; if things look bad

The city presents some serious risks during a crisis.

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enough, they’ll grab their families and head for the hills,
will happen when the water stops fl owing (or if it is
just like they did in New Orleans. No pension is worth
fl owing, but it’s not drinkable). As you are probably
getting killed for. A few U.S. cities could be transformed aware, while people can live without food for long
into literal warzones overnight. It would require all-out
periods of time (2-3 weeks), water is needed on a
martial law and military force to have any chance what-
daily basis. You can go 2-3 days without it, at most,
soever of bringing order to these streets. And the reality
but beyond that, you’ll quickly turn to dust.

is that there are not enough military in the USA to secure
all of the cities if this happens.

That means people will do anything to get water,
because to not have it means death. And guess

This collapse of social order is perhaps the greatest risk
where it’s going to be the most diffi
cult to actually get
of staying in the city during a crisis. What, exactly, would
water? You guessed it: in the cities. During the fi rst
cause this collapse of social order? Lack of three things:

day of the water crisis, many people still won’t fi gure
food, water, and money. When people run out of food,
out what’s going on. They’ll fi gure it’s a temporary
some will begin ransacking their neighborhood, search-
breakage of a water main and the government will get
ing for something to eat. (Remember that in a city, a
it fi xed within hours. As those hours stretch into the

“neighbor” does not mean the same thing as a “neighbor”

next day, these people will get very worried.

in the country. They are not necessarily your friends.) It
won’t take long, then, for violence to take over in some

By the second day, more and more people will realize
cities. While certain regions will certainly manage to
the water isn’t coming. At that point, you could eas-
keep things under control and people will form lines at
ily see a breakdown of social order, as described in
the local (depleted) Red Cross shelter, other cities will
the previous section (as you can see, these things all
see an explosion of violence. Imagine the gang-infested
tend to cause each other…). People will begin their
regions of L.A., Chicago, New York, St. Louis & New

“search for water,” and the fi rst place they’re likely

Orleans. Do you think those people are going to stand in
to go is where they always go for liquids: the grocery
line and wait? They already have guns; now they fi nally
store, the local Walmart, the 7-11. The shelves will
get to use them. Pent-up racial tensions & hostilities will
be cleaned out rather quickly.

simply serve as justifi cation for shooting people of the
same or other color in order to get their food.

Beyond that (because those liquids aren’t going to last
long), you’re going to see people engaged in a mass-

Even if the food somehow gets into the cities, lack of
exodus from the cities. They’ll take the gas they have
money (due to the government not sending out checks)

left in their tanks and they’ll leave the city in search of
could cause the same thing. Eventually, lack of money
water. Some will go to “Grandma’s house” out in the
results in looting and mass theft. As the stealing balloons,
country where they might at least fi nd a pond or stream
it also results in a collapse of social order. Water; the
to drink from. Others will simply go on an expanded
same thing (but faster).

looting mission, stopping at any house they see and

The collapse of social order is also very dangerous be-
asking the residents (with a gun in their face, likely)

cause it doesn’t require any “actual” collapse of the power
if they have any water to “donate.”

grid, telecommunications, transportation or banking.

Social order is a psychological artifact. It is a frame of

As a result of all this, if water stops fl owing, here
mind, and any global panic can quickly remove the mental
are the events you can expect to see in some of the
barrier that right now keeps people basically “lawful.”

worse-off cities:

 Looting of all the grocery stores by the sec-

2. The Failure of Water Treatment and Delivery
ond or third day (remember New Orleans?)

Systems

 Minor outbreaks of violence during the loot-

Will the water treatment facilities fail during a crisis?

ing. Shop owners, for example, may attempt

Many will. Some won’t. The problem lies in fi guring out
to defend their shops with fi rearms (ala L.A.

whether yours will. Certainly, they depend on electricity,

Riots)

and if the power goes down, so will the water.

 Mass exodus of residents from the city in
search of water

The most important question here, though, is about what

 Ransacking of any houses or farms within

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133

a gas-tank radius of the city, presumably by
that, with all local supplies depleted and no hope on the
desperate people with guns
horizon, they leave the city and start ransacking nearby

 Mass traffi c jams on the outbound highways
homes. Some will hunt in nearby forests, but most city-
as people run out of gas and abandon their
dwellers don’t know how to hunt. In any case, anyone
vehicles (if bad enough, this could actually
with the means to leave the city will likely do so soon
block the highways and trap people in the
after their food shortage begins.

cities)

(Remember Huricane Rita?)

4. The Failure of the Power Grid

 Mass outbreak of water-borne diseases as

Nothing is as suddenly obvious – nor has such a gigantic
people use streams and rivers as both a water
psychological impact – as the failure of the power grid.

fountain and a bathroom. People crapping

When the electricity stops, almost everybody knows it at
upstream are going to infect the people
the same instant (unless it happens at night).

drinking downstream. Very few have any
kind of water fi ltration device

Naturally, during the fi rst few hours of the power failure,

.

if it occurs, people will assume it’s a temporary situa-

That last point is really critical. Once the water
tion. Maybe a tree fell on some power lines, or perhaps a
fl ow stops, disease is going to strike.

transformer blew up somewhere nearby. They’ll sit tight
and wait for the power to come back on.

3. The Depletion of Food Supplies

The food supplies will likely dwindle quickly as we

What if it doesn’t? Then the city faces a severe problem.

approach a possible crisis due to people stocking up

Without power, obviously, everything shuts down. Within
just in case. Once the crisis actually hits, expect to see
hours, the looting begins in the more crime-ridden cities
breakdowns in the transportation sector that will result

(we saw this in New York a few decades ago…). The lon-
in major delays in food delivery. This means food may
ger the power stays off , the worse the social disorder.

arrive in sporadic fashion in some cities (if at all).

The loss of power will bring the entire city to a halt.

Once this happens, food suddenly becomes really valu-

While vehicles may get around for a few more days (us-
able to people (even though they take it for granted
ing whatever fuel they have left), businesses obviously
today). And that means any small shipment of food that
won’t be operating. Houses that depend on electricity
arrives will be quickly grabbed and eaten or stored. It
for heat will quickly reach winter temperatures, freezing
only takes one week without food to remind people
many occupants to death. While those that depend on
how much they actually need it, so expect the atmo-
electricity for Air Conditioning will just as quickly reach
sphere to be that of a “near panic” if food is delayed

Summer temperatures, resulting in death from heat stroke.

by as little as three days. The level of panic will vary

Hospitals and police stations may have generators on
from city to city. Some cities or towns may experience
hand, with a few days’ worth of fuel, but in short order,
very little diffi
culty receiving food. Others may face
that will be depleted, too.

near-starvation circumstances.

But the water treatment plant will almost certainly be

Remember, the cities depend entirely on food shipped
off -line without power, causing all the events mentioned
in from the farms and food processing companies.

in the water section, above. Let’s face it, the power is

Also, note that if there’s a water problem as mentioned
the worst thing to be without in the city. If you have
in the previous section, and the mass exodus begins,
power, you can survive a food shortage, perhaps even a
the highways may be jammed up at critical locations,
short water shortage. But without power, all bets are off .

causing gridlock for the trucking industry. If we’re

If you have a “bug-out” vehicle stocked and ready to go
lucky, some trucks will continue to roll. If we’re not,

(see below), this might be the time to bail.

assume that nothing gets through.

5. Quarantine, Marshal Law or city has been

A shortage of food ultimately results in the same be-
sealed off.

havior as a shortage of water. First, people eat what’s

A new threat that manifest itself in the aftermath of Hu-
in the pantry, then they loot the grocery stores. After
rican Katrina is the possibility that the government will

134

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Quarantine or Seal off the exits of a city to keep all of
not make it. But heading for Grandma’s house or some
the residents contained within its boundaries so as not to
known, safe place could be a very good plan indeed,
allow them to fl ee or leave. This could be done for purely
depending on whether Grandma is ready, willing and
noble reasons like controling an outbreak of disease/
able to accept you!

plauge from spreading to nearby communities or for more
diabolical reasons like exerting control over population

For these reasons (and more), staying and defending
centers by stopping the free movement of people. If you
your house is sometimes the only reasonable course of
lived in New Orleans, the only time you could leave was
action, even if it seems dangerous. For the most part,
before and during the Huricane. Afterwards you were
looters and people looking for food are going to have
trapped and could only leave when and where you were
plenty of easy victims, so if you show a little willing-
permitted. Countless people tried to walk out of the city
ness to use force to defend your property, you’ll likely
and were turned back at gunpoint by the National Guard
send people on to the next house.

only to be sent back into the hell hole until they could be

“outprocessed” and evacuated. Regardless of why, the

That is, until the next house is already empty and
issue is that should you choose to remain in the city, you
you appear to be the last house on the block with any
may not have the option of leaving once the disaster
food and water left. If you’re in a bad enough area,
responce begins..

your neighbors may “gang up” on you and demand
your supplies or your life. This is truly a worst-case

Solutions in the City
scenario, and unless you literally have a house full of

Okay, so you’re stuck in the city. You’ve made the deci-
battle rifl es and people trained to use them (and the
sion to stay. You’ve read the problems above, you believe
willingness to shoot your neighbors), you’re sunk.

they make sense, and you’re intelligently frightened.

This is why the best situation by far is to keep your

What now?

neighbors informed and help them get prepared.

You really have two strategies. You can:

Then you (both your member and non-member neigh-

 Stay and defend your house
bors) can act as a group, defending your neighborhood

 Bug out (leave the city and head for the hills)

and sharing the supplies you have with anyone willing
to help defend you. (And don’t think for a second that

Important! This is not an either/or situation. You can
your non-member neighbors won’t remember all that
begin by staying in your house and assessing the situ-
food storage in your garage!)

ation. You’ll want to have a “bug-out” vehicle stocked
and ready, just in case, if you can aff ord one, but you

When you have this kind of situation going, your
may never actually choose to bug out. You’ll have to be
neighbors realize you are their lifeline. You supply
the ultimate judge of this. Just remember that when you
them with food and water, and they will help support
bug out, you face major risks and disadvantages. Among
you because they are, in eff ect, supporting their own
these:

lives. The best situation is when your neighbors and

 1. You’re severely limited in how much you can
other ward members have their own food and water
carry
supplies. That way, they aren’t depleting yours, and

 2. You have limited range due to fuel
they have a strong motivation for getting together

 3. You expose yourself to social chaos, road-
with you defend your neighborhood. (More on this
blocks, random violence, etc.

below…)

 4. Your house will certainly be looted while
you’re gone

Storing (and Hiding) Your Food

 5. You run the risk of mechanical breakdowns

Storing food is just as important in the city as in the
of your vehicle
country, but hiding it is far more important. That’s

 6. You must have a place to go that you know is
because in the worst areas, marauders will be going
in better shape than where you currently are.

from house to house, demanding your food or your life.

If you’re dumb enough to put everything you own in

In general, unless you have a specifi c, known safe place
the obvious places, you might as well not buy it in the
as your fi nal destination, I don’t advise people to bug out.

fi rst place. They will fi nd it. To count on having any

Just “heading for the hills” is a very poor plan. You might
amount of food left over after the marauders break in,

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135

you’ll need to hide your food.

 Relocate all of it as soon as you recognize a
major disaster is in progress

One alternative is to plan on defending your home

with force. If you have enough gun-wise people in
the house, and enough fi rearms and ammo, you can

An alternative to burying that would be faster and easier-
probably pull this off . But most Saints aren’t nearly
would be to simply build a false wall in your garage and
as experienced with fi rearms as the gang members. A
seal up your food behind the false wall. Sure, you might
better alternitive might be to plan on bringing your
loose 2-3 feet of useable space in your garage, but the
supplies to your ward/stake building where all of the
tradeoff is knowing everything is safe and sound.

Saints can both pool and defend their resources. This
of course will depend greatly on your local Bishop

Storing Extra Water
and Stake President.

Water can be stored in exactly the same way, although you
might want to bury the barrel before you actually fi ll it

Back to hiding: the best way to hide your food is to
with water. Make sure you treat your storage water, rotate
bury it. You’ll need airtight containers, long-term food
it or have fi lters on hand when you get ready to use it.

that won’t rot and you’ll need to plan ahead. Bury your
food at night so nobody will notice, and make sure you

If you don’t have a yard, or it’s not practical to bury your
don’t leave the map on the refrigerator door! (Better
water, you’ll have to store water inside your house. This
to memorize it!) Try to get the ground to look normal
can get very tricky because water takes up a lot of space
after you’re all fi nished. You’ll want to bury your food
and it’s very diffi
cult to conceal. It’s best to get containers
as early as possible because it gives the grass time to
made for long-term storage, but in a pinch, use what you
regrow over the spot. If you’re in an area that snows,
can fi nd, just make sure its clean and food grade mate-
you’ll have a great concealment blanket! Most food
rial. But a lot of these containers will deteriorate quickly,
marauders won’t go to the trouble to dig up food, es-
and they may break easily. Also, consider what happens
pecially if you insist you don’t have any.

if your water may be subjected to freezing. Will your
containers survive? Be sure to leave enough air space to

Best plan: Have some smaller amount of food stashed
handle the expansion.

around the house, letting them fi nd something. Better
to give them something and send them on their way.

In order to prepare yourself for the water shortage, as-

The art of hiding your food is an ancient one. You’ve
suming you’re going to stay in the city, stock at least six
got to get creative. Use the walls, the fl oors, and the
months of water at a minimum two gallons a day per
structure of the house.

person. That’s nearly 400 gallons of water if you have
two people.

If hiding your food is simply not an available alterna-
tive, then try not to advertise it. Keep it put away in

Of course, even with the best in-house preparations, you
your house or garage in as descreet a manner as pos-
may fi nd yourself depleted of water supplies. In this situ-
sible. Don’t make a point of telling people that you
ation, one of your best defenses is to have a really good
have a years supply (or more). Word gets around fast
water fi lter (like the Katadyn fi lter) that can remove para-
that Bro. Jones has a ton of food in his garage. Boxes
sites and bacteria from the water. You can also treat your
of food fi t nicely under beds, behind furniture, in the
water in other ways (iodine, distillation, silver solution,
attic, etc.. Be Creative!!

bleach, etc.). Armed with these items, you can safely use
stream or river water (or even pond water) for drinking.

To sum up the food storage, you really have three
strategies here:

WATER WELLS

 Store it all in your house and plan on defend-

By far, the best solution for obtaining long-term water
ing it by force.

supplies is to drill a well. Buy the best-quality hand-pump

 Bury it in your yard in case you get overrun
available (cast-iron pumps available from Lehman’s)

by looters.

and a good cylinder. They will last a lifetime if installed

 Store part of it in your house, and hide the
properly. With this setup, you’ll have a near-unlimited
bulk of it.

supply of water.

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The guard dog is certainly a welcome addition to

The total cost of doing this, depending on where you live,
any family trying to defend their house. Although he
ranges from about $4000 - $6000. Is it worth it? If you’ve
probably eats a lot of food, the investment is worth if.

got the money, I think so. However, many cities simply

Dogs also tend to sleep light, so let them sleep right
don’t allow the drilling of wells, so you may not be able
next to the food storage areas, and make sure you sleep
to get one drilled even if you want to.

within earshot. If the dog barks, don’t consider it an
annoyance, consider it an INTRUSION.

The deeper your well, the more expensive it gets. Most
well drilling companies charge by the foot. When water is

Pepper spray is a great alternative to the fi rearm. It
deeper, you also need a bigger pump and a more powerful
will incapacitate people and certainly give them a
cylinder, so the costs tend to really grow the deeper you
painful experience to remember. On the downside
go. If you can fi nd water at 20’, you’re very lucky and it

(potentially), it might just remind them that next time
might not cost you even $2000. If you have to go down
they come back for food, they better kill you fi rst. So
to 200’, it might cost you $7500, and you’re at the depth
understand the limitations of pepper spray.

limit of hand-powered pumps anyway.

Firearms are useful for obvious reasons. In the worst-

Defending Your Life and Property
case scenario, when looting is rampant, you may have

Let’s talk about force. No doubt, there are plenty of nice
to actually shoot someone to protect yourself or your
people in this country, and I think that in small towns and
family. If you’re squeamish about pulling the trigger
rural areas, people are going to fi nd ways to cooperate
under these circumstances, don’t plan to stay in the
and get along. I also think, however, that some cities will
city. Use the “bug out” plan instead.

suff er complete social breakdown and violence will rule.

If you happen to be stuck in one of these cities, you’re

Smoke bombs can be useful for covering a planned
going to need to use force to defend your house. The sec-
escape from your house. You can purchase high-
tion that follows discusses what I consider to be extreme
volume smoke bombs that will quickly fi ll up any
responses to violence in the most dire situations. Hope-
house with an unbreathable cloud of military-grade
fully, you won’t fi nd yourself in these circumstances, but
white smoke.

if you do, the information below may be valuable.

Trip wires are great perimeter defenses. You can buy

Important: Do not use your lights at night. If you are stock-
them from Cheaper Than Dirt (they run a few hundred
ing propane-powered lanterns, solar-powered fl ashlights,
dollars). They will give you early warning if someone
or other unusual supplies, using them at night will an-
is approaching. You can connect the tripwires to fl ares,
nounce to everyone within line of sight that you have more
shotgun shells, lightsticks or other warning devices.

than the “usual” supplies. Expect them to come knocking

This way, you can have an audible or visible alert,
in your door. At most, let a fi re burn in the fi replace, but
your choice.

in general, avoid drawing attention to your house.

In addition to these devices, you can make signifi cant

Defending your house is a crucial element on your stay-
fortifi cation-style improvements to your home. While
in-the-city plan. Make your house your fortress, and hold
none of these are very aff ordable, they certainly help
drills to help other family members practice some of
defend your home:

the more common activities such as hiding, defending,

 Replace glass windows with non-breakable
evacuating, etc.

plexiglass

Some useful items for home defense include:

 Add steel bars to the windows

 A guard dog

 Replace all outside door locks with heavy-

 Pepper spray
duty deadbolts

 Firearms

 Replace all outside doors with steel doors,

 Smoke bombs (military-grade)

preferably without windows

 Trip wires

 Remove bushes and other shrubs where
people might hide

Let’s go over these:

 Black out the windows entirely to avoid light

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137

escaping at night (similar to what residents of
wood logs.

London did during the WWII bombing raids)

 Build secret hiding places for food, coins, or

It takes a lot of extra research to fi nd out how to get them
even people

(took me a few weeks of asking around), but you can fi nd

 Create escape hatches or passageways
a source if you look hard enough. Or you can usually get

 Rig pepper-spray booby traps
a permit to go out and cut your own. The eff ort is worth
it, because this will give you a ready-to-go source of heat

These aren’t as absurd as they might at fi rst sound.

and fuel that cannot be easily stolen.

Many Saints living in rough cities already have steel
bars covering their windows, and removing extra

The catch, of course, is that you’ll need equipment to cut
bushes and shrubs is a well-known tactic for making
and chop the wood. A chainsaw is REALLY nice in this
your home a safer place.

way, but it requires fuel. Fortunately, chain saws don’t
use much fuel, so if you have a way to store as little as 50

LIGHT
gallons or so, you’ve got enough to power your chainsaw

To light your home when there’s no electricity, try
for a few years (at least!). You’ll need fuel stabilizers,
the following:

too, which you can buy at your local Walmart. (Be sure

 Use LED fl ashlights and rechargeable solar-
to buy extra chains for your chainsaw, too.)

charged batteries. You can buy all these
items from the Real Goods catalog.

You’ll also need splitting hardware. You can buy log

 Use propane-powered lanterns. You can fi nd
splitters or just buy an axe, a wedge, and a sledgehammer.

these in the camping section of your local

Better yet, buy all four so you have a choice of what to

Walmart. Be sure to purchase extra mantles
use. And remember, wood splits much better when it’s
and store lots of propane.

frozen, too, so you might just wait until the cold hits in

 Purchase quality oil lamps from Lehman’s

Winter to start splitting your wood. Only split a little at
and stock up on oil. You can also purchase
a time, because you don’t want to end up with a big pile
cheap kerosene lamps from the Sportman’s
of nicely-split wood sitting out in your yard. It will invite

Guide or Walmart, then simply purchase and
theft from people who don’t have any. If you already have
store extra kerosene.

trees on your property, you’re all set. Cut down about 4-5

 Buy extra candles.

cords right now, so they can start drying out, then chop

 Purchase lots of olive oil. Not only can you
them as you need ‘em.

cook with it (and besides, it’s a lot healthier
than corn or vegetable oil), olive oil also

A “cord” of wood, by the way, is a volume measurement.

burns as a clean candle fuel. You can fl oat a

It’s 8’ x 4’ x 4’, or 128 cubic feet of wood (stacked). Some
wick in a jar half-full of olive oil and light
people that sell wood will try to rip you off , so make sure
the wick. Viola, a home-made candle. Olive
you know what you’re buying. If you purchase logs, it’s
oil is a fantastic item for your storage any-
better to get a price per linear foot, based on the diameter
way because even if you purchase all the
of the log. For example, you might ask for logs that are
grains in the world, you’ll still need cooking
an average of 10” in diameter, and you’ll ask how much
oil, and you obviously can’t buy powdered
the charge per linear foot would be. Something in the
cooking oil. Well-stored olive oil can last for
range of $1 - $2 would be great.

thousands of years.

Relations With Neighbors

I’ve already mentioned the importance of getting along

STAYING WARM
with your neighbors. It really is crucial to your city-based

Did you know that people won’t steal giant logs?

survival plan. The best situation to be in, as mentioned

Although they may easily steal wood you’ve already
before, is to have neighbors & other church members who
chopped, most people won’t have any way of stealing
are aware of the issue and who are getting ready for it by
logs. They’re too heavy, and the vehicles won’t have
stocking their own food, water, and other supplies. Every
any gas left. For this reason, your best bet in regards to
neighbor & member that becomes self-reliant is one less
stocking fuel for your house is to stock up on UNCUT
neighbor or member you’ll have to support.

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people voting for gun-control laws, but in the mean

The range of neighbor situations, from best to worst, is
time, millions of people are going to have to resort to
as follows:

breaking the law in order to protect their families. And

 Best case: your neighbor is current Recomend
yes, you too will have to resort to breaking the law if
holder, is aware of and both temporaly & Spiri-
you are to acquire a fi rearm in an area where guns are
tualy prepared for an emergency with their own
entirely banned from private citizens (like New York,
supplies and training.

Los Angeles, etc.).

 Good case: your neighbor is aware of a poten-
tial crisis, and even though they don’t have their

After the disaster hits, if the rioting gets really bad,
own supplies, they’re willing to help defend
we’re going to see local police begging law-abiding
yours as long as you share
citizens for help. Your fi rearm will be a welcome ad-

 Bad case: your neighbor is a non-member that
dition to the force of law and order, believe me. No
didn’t prepare for it, fi guring they would just
local cop is going to mind you having a handgun if
steal from you if things got bad. They are aware
you’re manning a roadblock protecting a neighborhood
of YOUR supplies but don’t have their own.

of families with children. Act responsibly, tell them

 Worst case: your neighbor isn’t aware of any-
what you’re doing, and they’ll probably give you a big
thing, he is anti-mormon and he’s a violent,
thanks. But if you’re carrying a gun while you smash
angry neighbor just released from prison. He
a window of the Walmart and walk off with a stereo;
is going to be caught off guard by the ensuing
well that’s a diff erent story. Be prepare to get shot.

events and will likely attempt to use violence to
get what he needs or wants.

See, cops don’t mind private ownership nearly as much
as we’ve all been led to believe. I know, I work with

Your decision on whether to stay in the city may depend
law enforcement offi
cers in a small town, and I ask
greatly on the quality and quantity of your neighbors. If
them about topics like this. When the crisis hits, they’ll
you do live in a bad neighborhood, do what you can to
be more than happy to have your cooperation. We’re
relocate. If you live in a good neighborhood, do the best
all going to need as many law-abiding gun-toting
you can to educate and inform your neighbors. This might
citizens as possible in order to fend off the criminals
well be the most important missionary work you ever
and establish some degree of order.

do for your own temporal salvation!

One More Reason To Move Out

Gun Control in the Cities

If you really feel you need a fi rearm to protect your-

No matter how you felt or thought about gun control in
self and your family, your best bet may be to move to
the past, it’s time to face disaster-induced reality. The
a city or state where people are a lot more accepting
gun-control politicians (and the people who supported
of fi rearms. You’d be surprised what a diff erence the
them) have placed Americans in a situation where not
locale makes. Check the gun laws in any state you’re
only can the police not protect us in a timely manner, but
considering moving to. Obviously, “cowboy” states
we cannot lawfully defend ourselves. Criminals unlaw-
like Arizona, Texas and Wyoming will have fewer
fully have fi rearms; citizens lawfully don’t. Intention-
restrictions on fi rearms (and, interestingly, they have
ally or otherwise, gun-control supporters have created a
less of a problem with gun violence). States where
situation where an unfortunate number of innocent men,
the population is more dense (like Florida, California,
women and children are going to be in danger during a

New York) tend to have much greater restrictions on
crisis simply because they could not obtain the tools of
private ownership of fi rearms.

self-defense.

Bugging Out

It also happens that the cities where the rioting will likely

Suppose it’s July 14, 2006, and you’ve changed your
be the worst are precisely the cities where fi rearms are
mind about this city thing. You happened to be right
most likely to be banned from lawful ownership (and
smack in the middle of one of the worst-hit cities in
where criminals may wield near-absolute power for a
the country. The looting is getting worse, the power
while…). Perhaps when society recovers from it, we can
has been out for two weeks, and your water supplies
review the fallacy in the cause / eff ect logic that keeps
are running low. You still have enough gas in your

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139

truck to make it out of town… if you can get past
it will be a mild event, which I suppose is also a credible
the gangs, that is. You’ve decided to BUG OUT!

possibility. In that case, surviving in the city will be quite
feasible, especially if you have neighbors that can support

Some basic pointers:

your eff orts and you don’t live in a dangerous city with

 Don’t try to bug out in a Chevy Geo. You
high racial tensions. However, the very nature of a major
will likely need a big heavy 4x4 truck in
disaster means that if only one or two major infrastructure
order to go off -road and around stalled ve-
components goes down, the ripple eff ect will quickly
hicles
create a much worse scenario. It seems there is very little

 Get something that can carry at least 1000
room for “mild” eff ects unless they are miniscule. The
pounds of supplies. A big 4x4 pickup will
most likely scenario at this point clearly points to massive
do nicely! Yes, it requires more fuel, but you
disruptions, severe shortages in food and water, loss of
can carry the fuel as cargo.

power in some areas, and a breakdown of social order in

 Don’t bug out unless you can have some-
certain areas where the population density is high.

one ride shotgun, literally. You will need an
armed passenger in case you run into not-so-

But you can survive anything with good planning, an open
nice people
mind, and plenty of practice. Why not start now?

WHAT TO TAKE

Ahh, the bug-out supply list. All this will fi t in your
truck. Here’s what you should take if you’re prepar-
ing to bug out with two people:

 Your 96 hour kits for each person in the
vehicle

 20 gallons of water

 40 gallons of extra fuel or more (and a full
gas tank)

WHERE TO GO

As mentioned earlier, if you have a designated place
of refuge (Grandma’s house, a cabin in the woods,
etc.), head straight for it. If not, you’re basically driv-
ing anywhere you can go, so try to head for an area
that forested and near a creek or river where you can
get some water.

Conclusion

Choosing to remain in the city is a rational choice for
many Saints in many situations. However, as you have
seen from the dangers described here, the further away
you can get from the population centers in general, the
better your chances of surviving.

Most Saints, perhaps yourself included, have a diffi
cult
time actually accepting that a major disaster is going
to be as bad as described in this report. And after all, if
you leave the city, sell out, quit your job, and move to
the country – and then nothing bad happens – you will
have disrupted your life, and you may fi nd yourself
broke, jobless, and homeless. You COULD assume

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141

Money
light years away from $7 trillion, which is the total
value of the entire U.S. economy. Note that if the total

The fi rst thing to understand is that nearly all of the

U.S. economy is worth $7 trillion but that only $460
current money supply is in the form of electronic
billion of that total exists as physical cash (and only
data entries on computers rather than in cash. Most

$17.9 billion is circulating within our borders), then
of the wealth of the world is in promises to pay
the vast majority of the wealth of America is obvi-

(credit) rather than in cash. Of the approximately
ously only electronic, credit money. After a major

$460 billion U.S. money supply, only about 4%,
disaster or fi nancial crash, no banks or no electricity

$17.9 billion, in cash is currently circulating in
or no oil or coal or no trains means no electronic
the U.S. (according to the St. Louis Fed fi gures
wealth. We’re back to an all-cash economy.

for June, 1998). The rest is held by individuals,
companies, banks and governments in foreign
countries. When a disaster hits and the computers

Cash For Survival
in the banks or ATMs go down, or if there are bank

The answer to the money question is a simple one:

runs, all that electronic wealth could evaporate

Have Cash—coins and green pieces of paper with
overnight. In the event of a national disaster, the
pictures of dead presidents on them. Start convert-
total money supply could shrink by 96%.

ing some of your credit investments and electronic
forms of money into cash. If you have cash after the

Most people (Saints and non-members alike)

disaster, you will be one of the few wealthy people
currently thought of as wealthy have their wealth
in the world. Not only will you be able to survive the
tied up in credit-related investments of one kind
disastrous times, you will be able to use your cash to
or another—the stock market, bonds, CD’s, real
build a prosperous future for you and your family.

estate, etc. Almost nobody keeps a big stash of
cash around because there’s been no need for large

A word of warning: you must be very careful to keep
amounts of cash for a long, long time. All these
a low profi le both now and in the future. You want
currently wealthy people could suddenly become
to attract as little attention as possible now while you
poor if a fi nancial crash were to hit us. I don’t
convert to cash and later when you use your cash , for
mean metaphorically poor, I mean really freezing,
two diff erent but equally vital reasons.

starving poor, broke, destitute. All their resources
will be in the wrong form for the new conditions.

First, although you have every right to convert all

Only those who have cash will be wealthy after a
your investments and savings into cash, doing so may
national disaster; survival requires cash.

invite the attention of the government DEA agents
who may think you’re some kind of drug dealer. The

Can’t the government simply print enough paper
drug laws are so powerful regarding the confi scation
money to replace all the electronic money ? The
of suspected drug dealers’ wealth that you could fi nd
answer is no, it’s impossible. The presses at the
yourself in a protracted legal battle to get back the

Bureau of Engraving and Printing are already run-
money that belongs to you. You want to avoid attract-
ning at capacity 24 hours a day just to replace the
ing the attention of bank tellers or branch managers
paper money that wears out each year. To replace
who might report to the DEA that you are withdraw-
just the $17.9 billion of paper currency currently
ing large sums of cash.

circulating would take 2 years at the current BEP
printing capacity. It would take several decades to

Secondly, when everyone around you is impoverished
replace the entire $460 billion.

and hungry, it’s very prudent to keep your own wealth
out of sight. A desperate man will go to extremes to

It has been reported that the Fed has been printing
feed his family and keep them sheltered and warm;
and stockpiling cash in case of a bank run, and they
a hungry man will do what is necessary to procure
will have an extra $50 billion on hand along with
food. Someone who fl ashes a lot of cash is courting

$150 billion they have apparently been secretly
danger.

stockpiling for years. This makes a possible total of

$218 billion just in case. Even if this is true, $218

Get your cash in tens and twenties and a few fi fties.

billion is a long, long way from $460 billion and

If you receive any crisp new bills, stop off at a conve-

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nience store and buy a candy bar or something, hand
to having them.

the clerk a new bill and you will receive older, worn
bills in change. Afterwards, anyone with brand new

You pay a higher premium for silver dollars than
money may invite envy as a hoarder or may become
you do for silver dimes and quarters but it would
a target for robbers. You want to avoid attracting at-
be wise to have some silver dollars on hand as
tention to yourself both now and then.

part of your survival plan. They are bigger and
more impressive looking than dimes and quar-

You will need ones and fi ves after a disaster, but it’s
ters; even though a silver dollar may have the
too noticeable to cash a large check and ask for a lot
same metal content as ten silver dimes or four
of very small bills.

silver quarters, it justs looks more valuable. The
alternative is to buy brand new American Silver

Eagles. These are current manufacture pure Sil-

Coins
ver coins from the US Mint. Though not com-

You will also need coins. Gold and silver might be
monly seen in circulation, they are legal tender
useful during the rebuilding stage several years after
and worth far more than their face value.

the crisis, but for the fi rst couple of years, ordinary
dimes and quarters, nickels and pennies will be the

Gold
most easily traded form of money. In a massive de-

Gold coins are the most desirable, most valuable,
fl ation, which is what a fi nancial crash would create,
form of real, hard money. Gold is scarce, it does
real hard money becomes far more valuable. A loaf
not rust or corrode, it’s very beautiful to look at,
of bread that costs $1.25 today may cost 5 cents after-
it’s highly desirable as jewelry, it has industrial
wards assuming there’s any bread to be had. People
uses, and a long, long monetary history in many
are completely used to ordinary pocket change coins,
cultures worldwide. It’s the real deal.

so that’s what they will most readily accept for local
transactions—and I believe nearly all transactions will

Right now the price of gold is higher than it’s been
be local after a major national disaster.

for 25 years, which should warn us that infl ation
is on the way (Infl ation or the threat of infl ation

You need to start saving up a coin stash. Once a
causes an immediate rise in the price of gold).

month or so, take a few $20 bills to a bank in which
you do not have an account and trade them for rolls

The best gold coins are American coins in one
of quarters or dollar coins. Any bank will exchange
oz., 1/2 oz., 1/4 oz. and 1/10 oz. denominations.

paper for coins without question.

People have no experience with real gold money
and they will probably more readily accept U.S.

gold coins than foreign coins. Although the U.S. 1

Gold And Silver
oz. Liberty coin is slightly more expensive to buy

Gold and silver coins are real money, based on their
than the South African Kruger Rand, for example,
standard precious metal content; they have always
when you go to spend gold, you’ll fi nd it easier to
been a historical refuge in times of crisis and because
move the American coins.

of increased public awareness about a possible disas-

Get more smaller denomination gold coins than
ters, gold and silver coins are becoming more desire-
larger ones. In other words, buy more 1/10 oz.

able to have. You are not interested in nusmismatic
coins than 1/4 oz. coins, and more 1/4 oz. coins
collectible coins; you’re only interested in gold and
than 1/2 oz. coins, etc. The reason for this is that
silver coins for their precious metal content.

gold is an immense store of value for its size and

The cheapest way to hold silver coins is to buy pre-
weight. You will not be able to go into a local

1965 junk silver dimes and quarters. No one knows
fl ea market or general store with a one oz. gold
the future value ratio of silver coins to copper-clad
coin and be able to buy a few loaves of bread and
coins (our currently circulating ones) after a disaster,
some local cheese. How will the store owner make
but there’s no doubt that silver coins will be worth
change for such a high value coin? You will use
considerably more than clads once people get used
the fraying paper money, followed by clad coins
and then silver coins before you’ll place any gold

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143

on the counter. Gold is for large purchases so a
small gold coin will be of far greater use on most
occasions than a larger one. Save your 1 oz. gold
coins to purchase major items.

Storing Cash

Now you need to fi nd a safe place to hide your
cash. First, tell no one that you have a load of
cash, except possibly your spouse, and don’t tell
your spouse unless you’re absolutely certain of
the strength of your marriage. I’m not kidding.

Hard times drive people to do things they would
not do ordinarily, and if the hammer hits hard as
it may well do, these will be the hardest times in
our country’s history. If your spouse is a full and
completely trustworthy celestial partner in your
life, consider yourself fortunate and keep no se-
crets; otherwise, be careful.

If you plan to hide your cash somewhere in your
house, you want to make sure to protect it from fi re,
so go to a Walmart or a similar discount store and
buy a fi reproof storage box. You should be able
to get one for under $40. It will protect your cash
from burning for a half hour of direct fl ame. Put
your paper money and your gold and silver in the
box. If you fi ll it up, buy another one and fi ll that
one up too. As you begin changing some of your
electronic credit wealth into cash, gold and silver,
your money is fully under your control. As long as
you keep it safe, it will always be there for you.

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harsh new rules. When the fundamental order of a

Defense
society changes and new rules arise, those who fail

“People who live in delightful, well-mannered suburbs,
to understand the new rules suff er the most.

who never have to contest for their lives and prop-
erty, often fail to grasp the subtle logic of violence. It

There’s a reason for the information in the above
is a mistake seldom made by hardened criminals.”

paragraphs: It may save your life. Why? Because

James Dale Davidson and Lord William Rees-Mogg in
it’s not just having a weapon that’s important, or

THE GREAT RECKONING
even knowing how to use one; it’s knowing full

In a massive social collapse, most people will be able
well why you need to use it and therefore not hesi-
to keep only that which they can defend. This includes
tating to use it when needed. A gun in your hand
their lives, their homes, their food, their money, and
is totally worthless against an assailant unless
if they’re male, even their wives and perhaps their
you’re fully willing to use it to defend yourself.

children. This is a thought that may disturb many

You must understand that the new rules
people who are doing serious emergency planning;
brought on by a major disaster may require
many members of our church do not have a “survival-
you to defend your life personally.

ist” background or mindset and they’ve never had any

The information here meant for the average Saint;
reason to think about physically defending that which
it’s essentially one average Saint speaking to an-
is precious to them. A major disaster may change all
other. Most of us are not survivalists and we have
that, just as it may change nearly everything else in
not had much experience with guns. We have no
the world for those living through it.

particular interest in, and precious little time to

In an orderly, productive society with a stable division
learn about, exotic weapons with foreign sound-
of labor, the harsh realities of life are not so obvious.

ing names. We need basic information about basic

You have laws that most people obey and you have
weapons that work dependably and don’t cost a
professional police who enforce those laws. It’s their
fortune.

job to defend the lives and property of the average

In a bad scenario, it is not likely that things will
citizen; if there’s any violence to be done in that
deteriorate into some kind of violent chaos. The
defense, the police handle that. The average person
more likely worst case scenario is one in which
never has to consider defending what is his unless
there may be unrest and martial law in the urban
he is personally threatened by a criminal. The threat
areas and far less order than we’re accustomed to
of force by the police keeps order in the society and
everywhere (more akin to New Orleans) but noth-
tends to discourage aggressive criminal behavior (not
ing that resembles the Future War in The Termina-
always very well in today’s world I’ll admit). It also
tor. Desperate people take desperate chances, the
tends to hide a basic truth about the nature of human
more base emotions become prominent in many
relations.

people’s behavior, and hunger, cold, lust, greed

In a massive social collapse, law and public order
and fear take charge of people’s actions. You
break down and the truth about human rights is re-
probably won’t have to worry about roving gangs;
vealed: An individual has rights only as long as he
but your concern will be with one or two people
can defend them. This is the subtle logic of violence.

breaking into your house for food or whatever may

It has always been true but it’s something to which
be available, stealing vegetables from your garden
most of us have never given a moment’s thought. It’s
or fi rewood from your woodpile, etc. This is what
also a concept that makes some Saints uncomfortable
you’ll need to defend against and this is something
because it contradicts much of the illusions by which
you can handle.

we have lived all of our lives. However, unless you

The best weapon for home defense is a shotgun
understand and accept this basic fact of life, you may
with a short barrel. There are three reasons why this
not survive the coming challenges.

is true. First, there is nothing scarier than looking

If a disaster crashes down hard upon us, it will destroy
at that big black hole at the end of the barrel of a
all the illusions and most of the rules we have lived
shotgun when it’s pointed at you. Second, when
by for the past hundred years or more. It will create
you fi re a shotgun at close range it’s impossible

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145

to miss; you’re going to hit what you’re aiming at.

No matter which guns you get, be sure to get lots of

Third, when you hit someone with a shotgun, he
ammunition. Any ammo you don’t use or need could
doesn’t get up and come at you. A short barrel gun
be a great trade item after a disaster. Walmart gener-
is easier to handle than one with a long barrel.

ally has good prices on ammunition. Gun shows are
always a good place to shop for ammo deals.

There are several good basic shotguns on the
market. One of the best is a 12 gauge Remington

If you know someone who has a good bit of knowl-
pump 870 Express Magnum with an 18” barrel.

edge and experience with guns, get him to teach you

It’s not fancy and it’s not pretty but it will do the
how to shoot safely. It is a terrible mistake to have
job. As someone told me not long ago, just hear-
a gun and not know anything about proper shooting
ing the unmistakable click of a pump shotgun
and gun safety. If there is a gun course off ered in your
being cocked will scare off most intruders. The
area, take it; ask about this at your local gun shop.

Remington costs about $250 new. Mossberg also
makes a good pump 12 gauge, along with several

Be sure to keep your guns away from your children!

other manufacturers. If there is a good gun shop

Put them where you can get to them quickly if needed
in your area, stop by and look at what’s available.

but in a place to which they don’t have access. There

Ask questions; most gun shop employees are very
are lockable gun boxes on the market that are quick to
knowledgable and willing to share that knowledge
get into if you know how, but impossible for a child
with you.

to open; again, ask at the gun shop.

The other useful weapon for home or personal

Finally, there is a cardinal rule about guns that should
defense is a handgun. Although an automatic
always be kept in mind:

shoots faster and loads quicker than a revolver, it

Never point a gun at someone unless you are
is a more complex mechanism and may jam oc-
completely willing to shoot.

casionally, whereas a revolver almost never jams.

Also for a novice, a revolver is less intimidating

If your assailant senses hesitancy, he’ll move quickly
to hold and shoot. Maybe it’s all those Roy Rogers
and take the gun away from you. Your life may de-
and Gene Autry movies, but somehow a revolver
pend upon this so it’s essential to accept it completely.

just seems more familiar to someone who is not

Go back and read the opening paragraphs above.

used to guns.

In a disaster the rules have changed; under-

The best revolver to have is a .357 magnum with
stand that and you will survive; fail to under-
a 4 inch barrel. It can fi re both .38 and .357 shells
stand that and you will perish.

(use the .38 ammo for practice because it’s cheaper
than the .357). A .357 is powerful enough to kill

or seriously injure an assailant and it’s common
enough to be aff ordable. I’d stick to a well-known
brand such as a Smith & Wesson. Taurus makes a
good handgun that is less expensive than the very
top names. Again, ask at the gun shop.

If the gun is for a small female, the .357 may be
too heavy and awkward to use eff ectively. In that
case a .38 or even a .32 may be a better choice.

Remember that a smaller caliber weapon does not
have the stopping power of a larger one, so if you
have to shoot someone to defend yourself, keep
shooting until you empty the gun. Once you’ve
wounded someone, he’s going to try to kill you
if he possibly can, so you don’t want to infl ict a
minor wound; you must stop him!

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Clothing
his outgrown shirts and pants to both younger brothers
and sisters. Five pairs of underpants and undershirts,

Clothing is something that is not considered often enough
fi ve pairs of socks, two sweaters, a jacket and a heavy
by Latter Day Saints in planning for a disaster. You’ll fi nd
coat per child should be the minimum. A few dresses
many chat room and discussion board references to food,
and skirts for the girls would be nice. As I said, you
water, housing, etc., but very few references to clothes.

already have most of this. The only diff erence from
your normal clothing concerns is the fact that you will

Yet fi nding suitable clothing will be a very real concern
need to buy clothes for growing children now instead
in a long term disaster..

of next year and the year after.

Clothes wear out or your kids grow out of them. In these nor-

There may not be much joy in your children’s lives for
mal times, you just drive to the mall or Walmart or wherever
a few years—things will be so terribly diff erent from
and buy what you need. There’s always plenty available. This
what they’re used to—so have a few nice things tucked
might not be true after a major disaster. It takes factories to
away for them, particularly for daughters. Kids are still
make clothes; it takes international trade, a reliable banking
kids and they love an attractive surprise. There may be
system, dependable distribution systems, accurate billing
some local social events in your area they’d like to look
systems, sophisticated telecommunications, the power grid,
nice for so plan ahead for this, which means don’t take
computers, computers, computers! Even in a less than worst
them clothes shopping with you.

case scenario, there will defi nitely be problems in some or all
of these areas. If you want to have clothes for your family in

Shoes may be the worst clothing problem we have.

2006 or later, you will need to get them now.

Unless there is a cobbler in your area, which is very
rare these days, there will be no way to repair shoes or

If you have children, this will take some thought. Will the
resole them when they’re worn out. The shoe purchase
clothes your oldest child wears become too small before they
procedure is the same as with your other clothing con-
can be worn out, which means they can be handed down to
cerns: fi gure out what each child will need for two or
younger siblings, or has your oldest essentially fi nished grow-
three years, allowing for growth, buy it now and put it
ing? Do you have boys or girls or both? Boys tend to wear out
away. Each child will need several pairs of everyday
their clothes sooner than girls. Do you live in a cool northern
shoes to play in (or work in if things get really bad),
area or a warmer southern one? The best way to fi gure out
plus a pair of nicer shoes for church or whatever social
your family’s clothing needs is to pretend they have nothing
occasions may occur and some sturdy boots for winter
whatsoever to wear and you have been given the job of out-
snows.

fi tting the entire family from underwear to topcoat. Actually
you have been given this job, just not all at once. A disaster

Buy in a similar manner for you and your spouse or
changes all that as it changes so many things. The bright side is any other adults in the family. You don’t have to buy
that you can forget about getting them what’s fashionable this
everything new for adults or children; go to thrift shops
year. No one will have the slightest interest in fashion after a
or yard sales and stock up. If you fi nd a good source of
disaster ; we’ll all be too concerned with getting enough food
inexpensive clothes, buy lots of things in all the aver-
and keeping warm.

age sizes. Remember that most people will not be at
all prepared for a crash so any clothes you don’t need

We don’t know how long the really nasty times will be. I’m
will be excellent barter items.

planning on at least 1 year of chaos followed by a couple years
of rebuilding. This seems reasonable to me based on what I’ve
learned about a large scale disaster. If you agree with this estimate, you’ll need to have at least two full years of clothes for your family. I’m thinking in terms of three years of clothes just to be sure. Since you already have clothes for everyone, you
have part of this job done. You may have three years worth of
clothes for your family in your house right now. The only really
tricky part is allowing for growth if you have children.

Make a list with each family member on it and write down
what each one needs, beginning with the oldest child. If the
oldest still has some growing to do, fi gure that there will be
hand-me-downs available to younger siblings. Allow at least
fi ve long sleeve and fi ve short sleeve shirts per child and fi ve pairs of pants also. The oldest male can always hand down

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147

Emergency Heating & Cooking

HEATING

Coal stores well if kept in a dark place and away

Four of these logs will burn about 1 hour.

from moving air. Air speeds deterioration and
breakdown, causing it to burn more rapidly. Coal may

Propane is another excellent fuel for indoor use. Like
be stored in a plastic-lined pit or in sheds, bags, boxes,
kerosene, it produces carbon dioxide as it burns and is
or barrels and should be kept away from circulating
therefore not poisonous. It does consume oxygen so be
air, light, and moisture. Cover it to lend protection
sure to crack a window when burning propane.

from weather and sun.

Propane stores indefi nitely, having no known shelf

Wood. Hardwoods such as apple, cherry, and other
life. Propane stoves and small portable heaters are very
fruit woods are slow burning and sustain coals.

economical, simple to use, and come the closest to

Hardwoods are more diffi
cult to burn than softer
approximating the type of convenience most of us are
woods, thus requiring a supply of kindling. Soft woods
accustomed to using on a daily basis.

such as pine and cedar are light in weight and burn
very rapidly, leaving ash and few coals for cooking. If

The storage of propane is governed by strict local laws.

you have a fi replace or a wood/coal burning stove, you

In this area you may store up to 1 gallon inside a building
will want to store several cords of fi rewood. Firewood
and up to 60 gallons stored outside. If you store more
is usually sold by the cord which is a neat pile that
than these amounts, you will need a special permit from
totals 128 cubic feet. This pile is four feet wide, four
the fi re marshal.

feet high, and eight feet long. Some dealers sell wood
by the ton. As a general rule of thumb, a standard

The primary hazard in using propane is that it is
cord of air dried dense hardwood weighs about two
heavier than air and if a leak occurs it may “pool” which
tons and provides as much heat as one ton of coal. Be
can create an explosive atmosphere. Furthermore,
suspicious of any alleged cord delivered in a 1/2 or
basement natural gas heating units CANNOT be legally

3/4 ton pickup truck.

converted for propane use. Again, the vapors are heavier
than air and form “pockets.” Ignition sources such as water

For best results, wood should be seasoned (dried)

heaters and electrical sources can cause an explosion.

properly, usually at east a year. A plastic tarp, wood
planks, or other plastic or metal sheeting over the

White gas (Coleman fuel). Many families have camp
woodpile is useful in keeping the wood dry. Other
stoves which burn Coleman Fuel or white gasoline. These
types of fuels are more practical to store and use than
stoves are fairly easy to use and produce a great amount
wood or coal.

of heat. However, they, like charcoal, produce vast
amounts of carbon monoxide. NEVER use a Coleman

Newspaper logs make a good and inexpensive source

Fuel stove indoors. It could be a fatal mistake to your
of fuel. You may prepare the logs in the following
entire family.

manner:

Never store fuels in the house or near a heater.

Use about eight pages of newspaper and open fl at.

Use a metal store cabinet which is vented on top and

Spread the stack, alternating the cut sides and folded
bottom and can be locked.

sides.



Place a 1” wood dowel or metal rod across

Kerosene (also known as Range Oil No. 1) is the
one end and roll the paper around the rod very tightly.

cheapest of all the storage fuels and is also very forgiving

Roll it until there are 6-8 inches left to roll, then slip
if you make a mistake. Kerosene is not as explosive as
another 8 pages underneath the roll. Continue this
gasoline and Coleman fuel. Kerosene stores well for long
procedure until you have a roll 4-6 inches in
periods of time and by introducing some fuel additives
diameter. With a fi ne wire, tie the roll on both ends.

it can be made to store even longer. However, do not

Withdraw the rod. Your newspaper log is ready to use.

store it in metal containers for extended time periods

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unless they are porcelain lined because the moisture in

To conserve your cooking fuel storage needs always
the kerosene will rust through the container causing the
do your emergency cooking in the most effi
cient
kerosene to leak out.

manner possible. Don’t boil more water than you need,
extinguish the fi re as soon as you fi nished, plan your

Most hardware stores and home improvement centers sell
meals ahead of time to consolidate as much cooking
kerosene in fi ve gallon plastic containers which store for
as possible, during the winter cook on top of your
many years. A 55 gallon drum stores in the back yard, or
heating unit while heating your home, and cook in
ten 5 gallon plastic containers will provide fuel enough
a pressure cooker or other fuel effi
cient container as
to last an entire winter if used sparingly.

much as possible. Keep enough fuel to provide outdoor
cooking for at least 7-10 days.

Caution: To burn kerosene you will need a kerosene
heater. There are many models and sizes to choose from

It is even possible to cook without using fuel at all.

but remember that you are not trying to heat your entire

For example, to cook dry beans you can place them
home. The larger the heater the more fuel you will have
inside a pressure cooker with the proper amount of
to store. Most families should be able to get by on a
water and other ingredients needed and place it on
heater that produces about 9,600 BTUs of heat, though
your heat source until it comes up to pressure. Then
kerosene heaters are made that will produce up to 25,000
turn off the heat, remove the pressure cooker and place
to 30,000 BTUs. If you have the storage space to store
inside a large box fi lled with newspapers, blankets, or
the fuel required by these larger heaters they are excellent
other insulating materials. Leave it for two and a half
investments, but for most families the smaller heaters are
hours and then open it, your meal will be done, having
more than adequate. When selecting a kerosene heater be
cooked for two and a half hours with no heat. If you
sure to get one that can double as a cooking surface and
don’t have a large box in which to place the pressure
source of light. Then when you are forced to use it be
cooker, simply wrap it in several blankets and place
sure to plan your meals so that they can be cooked when
it in the corner.

you are using the heater for heat rather than wasting fuel
used for cooking only.

Store matches in waterproof airtight tin with each piece
of equipment that must be lit with a fl ame.

When kerosene burns it requires very little oxygen,
compared to charcoal. You must crack a window about

Sterno fuel, a jellied petroleum product, is an

1/4 inch to allow enough oxygen to enter the room to
excellent source of fuel for inclusion in your back
prevent asphyxiation. During combustion, kerosene is not
pack as part of your 72 hour kit. Sterno is very light
poisonous and is safe to use indoors. To prevent possible
weight and easily ignited with a match or a spark from
fi res you should always fi ll it outside. The momentary
fl int and steel but is not explosive. It is also safe for
incomplete combustion during lighting and extinguishing
use indoors. A Sterno stove can be purchased at any
of kerosene heaters can cause some unpleasant odors. To
sporting goods store and will retail between $3 and $8,
prevent these odors from lingering in your home always
depending upon the model you choose. They fold up
light and extinguish the heater out of doors. During normal
into a very small, compact unit ideal for carrying in a
operation a kerosene heater is practically odorless.

pack. The fuel is readily available at all sporting goods
stores and many drug stores. One can of Sterno fuel,

Charcoal. Never use a charcoal burning device indoors.

about the diameter of a can of tuna fi sh and twice as

When charcoal burns it is a voracious consumer of oxygen
high, will allow you to cook six meals if used frugally.

and will quickly deplete the oxygen supply in your

Chafi ng dishes and fondue pots can also be used with
little “home within a home.” Furthermore, as it burns it

Sterno.

produces vast amounts of carbon monoxide which is a
deadly poison. If you make the mistake of trying to heat

Sterno is not without some problems. It will evaporate
your home by burning charcoal it could prove fatal to your
very easily, even when the lid is securely fastened. If
entire family. Never burn charcoal indoors.

you use Sterno in your 72 hour kit you should check
it every six to eight months to insure that it has not
evaporated beyond the point of usage. Because of this

Cooking
problem it is not a good fuel for long-term storage. It

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149

is a very expensive fuel to use compared to others fuel
small rock under the bottom edge of the can to create a a
available, but is extremely convenient and portable.

good draft. The briquettes will be ready to use in about 20-

30 minutes. When the coals are ready remove the chimney

Coleman fuel (white gas), when used with a
and place them in your cooker. Never place burning

Coleman stove is another excellent and convenient fuel
charcoal directly on concrete or cement because the heat
for cooking. It is not as portable nor as lightweight as
will crack it. A wheelbarrow or old metal garbage can lid

Sterno, but produces a much greater BTU value. Like
makes an excellent container for this type of fi re.

Sterno, Coleman fuel has a tendency to evaporate even
when the container is tightly sealed so it is not a good

One of the nice things about charcoal is that you can
fuel for long-term storage. Unlike Sterno, however,
regulate the heat you will receive from them. Each
it is highly volatile; it will explode under the right
briquette will produce about 40 degrees of heat. If you
conditions and should therefore never be stored in the
are baking bread, for example, and need 400 degrees of
home. Because of its highly fl ammable nature great
heat for your oven, simply use ten briquettes.

care should always be exercised when lighting stoves
and lanterns that use Coleman fuel. Many serious burns

To conserve heat and thereby get the maximum heat
have been caused by carelessness with this product.

value from your charcoal you must learn to funnel the

Always store Coleman fuel in the garage or shed, out
heat where you want it rather than letting it dissipate
of doors.

into the air around you. One excellent way to do this
is to cook inside a cardboard oven. Take a cardboard

Charcoal is the least expensive fuel per BTU that
box, about the size of an orange crate, and cover it with
the average family can store. Remember that it must
aluminum foil inside and out. Be sure that the shiny side
always be used out of doors because of the vast amounts
is visible so that maximum refl ectivity is achieved. Turn
of poisonous carbon monoxide it produces. Charcoal
the box on its side so that the opening is no longer on the
will store for extended period of time if it is stored in
top but is on the side. Place some small bricks or other
air tight containers. It readily absorbs moisture from
noncombustible material inside upon which you can rest
the surrounding air so do not store it in the paper bags
a cookie sheet about two or three inches above the bottom
it comes in for more than a few months or it may be
of the box. Place ten burning charcoal briquettes between
diffi
cult to light. Transfer it to airtight metal or plastic
the bricks (if you need 400 degrees), place the support for
containers and it will keep almost forever.

your cooking vessels, and then place your bread pans or
whatever else you are using on top of the cookie sheet.

Fifty or sixty dollars worth of charcoal will provide

Prop a foil-covered cardboard lid over the open side,
all the cooking fuel a family will need for an entire
leaving a large crack for air to get in (charcoal needs a
year if used sparingly. The best time to buy briquettes
lot of air to burn) and bake your bread, cake, cookies, etc.

inexpensively is at the end of the summer. Broken
just like you would in your regular oven. Your results
or torn bags of briquettes are usually sold at a big
will amaze you.

discount. You will also want to store a small amount
of charcoal lighter fl uid (or kerosene). Newspapers will

To make your own charcoal, select twigs, limbs,
also provide an excellent ignition source for charcoal
and branches of fruit, nut and other hardwood trees; black
when used in a funnel type of lighting device.

walnuts and peach or apricot pits may also be used. Cut
wood into desired size, place in a large can which has a

To light charcoal using newspapers use two or three
few holes punched in it, put a lid on the can and place
sheets, crumpled up, and a #10 tin can. Cut both ends
the can in a hot fi re. When the fl ames from the holes in
out of the can. Punch holes every two inches around
the can turn yellow-red, remove the can from the fi re and
the lower edge of the can with a punch-type can opener
allow it to cool. Store the briquettes in a moisture-proof

(for opening juice cans). Set the can down so the
container. Burn charcoal only in a well-ventilated area.

punches holes are on the bottom. Place the crumpled
newspaper in the bottom of the can and place the

Wood and Coal. Many wood and coal burning stoves
charcoal briquettes on top of the newspaper.

are made with cooking surface. These are excellent to
use indoors during the winter because you may already

Lift the can slightly and light the newspaper. Prop a
be using it to heat the home. In the summer, however,

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they are unbearably hot and are simply not practical
cooking appliances for indoor use. If you choose to build
a campfi re on the ground outside be sure to use caution
and follow all the rules for safety. Little children, and even
many adults, are not aware of the tremendous dangers that
open fi res may pose.

Kerosene. Many kerosene heaters will also double as
a cooking unit. In fact, it is probably a good idea to not
purchase a kerosene heater that cannot be used to cook
on as well. Follow the same precautions for cooking over
kerosene as was discussed under the section on heating
your home with kerosene.

Propane. Many families have propane camp stoves.

These are the most convenient and easy to use of all
emergency cooking appliances available. They may
be used indoors or out. As with other emergency fuel
sources, cook with a pressure cooker whenever possible
to conserve fuel.

By

Greg

Pope.

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151

EMERGENCY
after an earthquake. One of the great dangers after a serious
earthquake is caused by ruptured natural gas lines. If you fl ip

LIGHTING
on a light switch or even turn on a fl ashlight you run the risk
of causing an explosion. Cyalume will not ignite natural gas.

Cyalume sticks are so safe that a baby can even use them for

Should there be a temporary lapse in electrical power,
a teether.

alternative sources of lighting must be stored in advance.

Before the event, this is relatively inexpensive and easy.

Two-Mantle Gas Lantern

After the event, it becomes very diffi
cult, perhaps impos-

A gallon of Coleman-type fuel utilized with a two-mantle
sible.

gas lantern has a burning time of approximately 40 hours.

Light output is approximately the same as a 200W light

In most emergencies with a several day time span (hurri-
bulb. Assuming an operating or burning time of 5 hours
canes, ice storms, etc.) battery operated lighting will often
per day, the following approximate amounts of fuel would
see us through. However, with a major emergency the dura-
be consumed: White gas may be substituted in some camp-
tion can be much greater. There are many products on the
ing equipment, but read and follow the specifi c instructions
market that will serve well for these longer emergencies.

of the equipment manufacturer. A gas lantern gives a high
intensity light and lots of heat, too—though the pressur-

There are now several solar products that can provide light-
ized gas delivery system is quite noisy when operating.

ing, even after cloudy days. There are solar lanterns, solar

Two-Mantle Gas Lantern Fuel Consumption

fl ashlights, even solar battery chargers. The solar walkway
lamps that line outdoor paths are available in home centers.

Period

Fuel Consumed per 5 Hours of use.

These can be brought in at night to provide ambient light-

ing. Solar photovoltaic panels or wind generators, hooked
to batteries, can provide lighting and cost as little as $100

Day,

1 pint.

per light. With solar or wind, once the power is restored,

Week,

1 gallon.

you still have free, non-polluting lighting.

Month,

4 gallons.

Year,

50
gallons.

Kerosene lanterns and gas lanterns are common choices.

With these be sure you have enough fuel stored safely

Kerosene Lanterns
away from the house. Gas lantern are very noisy but give

Given today’s technology, a kerosene lantern seems a bit
off lots of heat. Kerosene lanterns can smell but scented
old-fashioned and out of place! However, a kerosene lantern
fuel is available.

with a 1” wick will burn approximately 45 hours per quart of
kerosene, saving lots of natural resources and utilizing ap-

Candles should not be ruled out. However, common decora-
proximately one-fourth as much fuel as a gas lantern. Kerosene
tive candles have a short life. Emergency candles can have
lanterns are an eff ective and fairly safe lighting source. There up to 100 hours of burn time and an indefi nite shelf life. Be
are now scented lamp oils which replace kerosene. This lamp
sure to have a good quality fi re extinguisher in each room
oil is generally available in retail stores. Make sure the oil is where candles, kerosene and gas are being used. Most of
approved for use in your lamp.

the alternatives require a fi re or fl ame, so use caution. More

There is a diff erence in lighting quantity and quality, as the
home fi res are caused by improper usage of fi res used for
kerosene lantern is quite dim when compared to the two-
light than for any other purpose. Especially use extra cau-
mantle gas lantern. The light output of a kerosene lantern is
tion with children and fl ame. Teach them the proper safety
comparable to a 40W-60W light bulb.As a rule of thumb, the
procedures to follow under emergency conditions. Allow
typical kerosene lantern burns approximately 1 ounce of fuel
them to practice these skills under proper adult supervision
per hour. Burning at the rate of 5 hours each day, the following
now, rather than waiting until an emergency strikes.

approximate amounts of kerosene would be used:

Kerosene Lantern Fuel Consumption

Cyalume sticks are the safest form of indoor lighting

Period

Fuel Consumed per 5 Hr.

available but very few people even know what they are.

Cyalume sticks can be purchased at most sporting goods

Day,

1/ pint.

4
stores for about $2 per stick. They are a plastic stick about

Week,

1 quart.

four inches in length and a half inch in diameter. To activate

Month,

1 gallon.

them, simply bend them until the glass tube inside them

Year,

12 gallons.

breaks, then shake to mix the chemicals inside and it will
glow a bright green light for up to eight hours. Cyalume is

Kerosene lamps are excellent sources of light and will burn for the only form of light that is safe to turn on inside a home
approximately 45 hours on a quart of fuel. They burn bright

152

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and are inexpensive to operate. The main problem with using
utilizing several wicks simultaneously. The other type is a
them is failure to properly trim the wicks and using the wrong
liquid paraffi
n-fi lled bottle with a wick for easy lighting.

size chimney. Wicks should be trimmed in an arch, a “V,” an

The liquid paraffi
n burns without odor or smoke. This

“A” or straight across the top. Failure to properly trim and
candle has a minimum 100-hour burning time and indefi nite
maintain wicks will result in smoke and poor light.

shelf life.

Tallow Candle Burning Rate

Aladdin type lamps that use a circular wick and mantle do not
need trimming and produce much more light (and heat) than

Height Diameter Approximate Burning Time in
conventional kerosene lamps. These lamps, however, produce

Hours
a great amount of heat, getting up to 750 degrees F. If placed

6”

1/ ” 3

2
within 36 inches of any combustible object such as wooden

6” 1” 8
cabinets, walls, etc. charring can occur. Great caution should

9” 2” 48
therefore be exercised to prevent accidental fi res.

Trench candles can be used as fi replace fuel or as

The higher the elevation the taller the chimney should be. Most
a candle for light. To make trench candles:

chimneys that come with kerosene lamps are made for use

1. Place a narrow strip of cloth or twisted string (for a
at sea level. At about 4500 feet above sea level the chimney
wick) on the edge of a stack of 6-10 newspapers.

should be about 18-20 inches high. If your chimney is not as

2. Roll the papers very tightly, leaving about 3/4” of
tall as it should be you can improvise by wrapping aluminum
wick extending at each end.

foil around the top of it and extending it above the top. This

3. Tie the roll firmly with string or wire at 2-4”

will enable the light to still come out of the bottom portion and intervals.

yet provide proper drawing of air for complete combustion. If
the chimney is too short it will result in smoke and poor light.

4. With a small saw, cut about 1” above each tie and

Be sure to store extra wicks, chimneys and mantles.

pull the cut sections into cone shapes. Pull the center

string in each piece toward the top of the cone to serve

Tallow Candles
as a wick.

Tallow candles burn brighter, longer, and are fairly smoke-free

5. Melt paraffi
n in a large saucepan set inside a larger
when compared to wax candles. Tallow candles are generally
pan of hot water. Soak the pieces of candle in the
available in specialty stores only, unless you make your own.

paraffi
n for about 2 minutes.

Wax candles are available almost anywhere housewares are

6. Remove the candles and place on a newspaper to
sold. Store tallow candles in a cool, dry location. Candles stored dry. © Robert Roskind 1998, & Greg Pope 2005
in the freezer will burn slower and without dripping.

Emergency Candles

There are two types of emergency candles available for camp-
ing, storage, and emergency purposes.

Candles. Every family should have a large supply of candles.

Three hundred sixty-fi ve candles, or one per day is not too
many. The larger the better. Fifty-hour candles are available
in both solid and liquid form. White or light colored candles
burn brighter than dark candles. Tallow candles burn brighter,
longer, and are fairly smoke free when compared to wax
candles. Their lighting ability can be increased by placing an
aluminum foil refl ector behind them or by placing them in
front of a mirror. However, candles are extremely dangerous
indoors because of the high fi re danger—especially around
children. For this reason be sure to store several candle lanterns or broad-based candle holders. Be sure to store a goodly supply
of wooden matches

Save your candle ends for emergency use. Votive candles set
in empty jars will burn for up to 15 hours. Non-candles (plastic
dish and paper wicks) and a bottle of salad oil will provide
hundreds of hours of candle light.

The type made of hardened wax in a can has the capability of

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153

Emergency Electric Lighting

Electric lighting has several advantages over other types, and some drawbacks. It’s more portable and safer than fi re based light. It can be extremely light weight and reliable. It’s major drawback is the requirement of a power source. The most portable and available power source we currently have on the market is the traditional battery.

Emergency Lights

Light role

Minimum Recommended

Recommended

EDC

1 per kit

1 per person and kit with spares

Low Level

2 per family

2 per family with spares

Thrower

1 per family

1 per adult

Headlamps

1 per family

1 per adult

Small Lantern

1 per family

2-3 per family

Large Lantern

1 per family

2-3 per family

Note, some lights can serve in more than one role. Especially multi level adjustable lights.

EDC

Short for Every Day Carry. These lights should be small enough that you won’t mind carrying it around everywhere with you. You never know when you might need a light in an emergency. There will likely be no power and having a fl ashlight on you will give you additional fl exibility in where you can go and when. You don’t need to always always have it with you, but it’s nice to have that option. Ideally it will run off a single cell, or two small cells. Having a bright mode is nice, but not essential, it can be just a low mode light, or just a high mode light. This light can also be multi role, act as a low level light and a thrower, maybe even a lantern when standing on it’s tail indoors. There are some nice lights out there but they can get expensive quick. If you use fl ashlights be sure to use krypton or halogen light bulbs in them because they last much longer and give off several times more light than regular fl ashlight bulbs on the same energy consumption. Store at least two or three extra bulbs in a place where they will not be crushed or broken.

Low Level

This light is what you can get away with when traveling through known territory, around camp, through your house, a night trip to the out house/latrine, reading at home base. Conserves batteries, last a long time. Size is probably not important. This is probably the role that will see the most use, this is the easiest to fi nd and is also the most important.

Thrower

This is your big light. You may need it for search and rescue, a security patrol around a camp site, illuminating an area a long distance away (hence the name, it “throws” light far). It probably won’t be in use every day, and it will eat batteries fast so you wouldn’t want to run it all the time anyway. It’s likely to be a larger light and only carried when a need is anticipated. Probably the least important, but when you need it you need it.

Headlamp

This light will be used for night work or work in the dark where you need both hands free. If you’ve ever tried to do the dishes by hand, without power, or any other such similar task you will quickly appreciate what a headlamp can do for you. You may not have the ability to ask someone to hold a fl ashlight for you as you accomplish a task. It should be reasonably small and use small batteries. It is possible to rig up a fl ashlight to perform this role, for example, an EDC and a holder for it in a hat. A lantern can also perform this role to a degree, however, an actual headlamp still is a good idea.

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Small Lantern

Sometimes you need to light up a room to socialize or you need a small light to read by. It mostly gives light to a small group of people. Other possibilities are using a fl ashlight in “candle mode”, which is either with the bezel off the light exposing the lamp or just standing the fl ashlight on it’s tail and letting the light refl ect off the ceiling.

Large Lantern

When more light is required than a small lantern provides, allows a group of people to have light in a small, usually stationary, place. Eating a meal at night, or socializing would be good examples.

Types of lamps for lights

Incandescent/Halogen/Krypton

These are not recommended for general fl ashlight use. They are not very durable, prone to break easily –
especially when dropped. They are ineffi
cient, consume batteries rapidly and generally get dim quite quickly with use. Really they are only suitable for use in a thrower type of light, and even then should probably be avoided due to their fragility.

LED

These are excellent for most all uses, more effi
cient than incandescent/halogen bulbs. Highly durable and only
get more effi
cient as batteries deplete. You get what you pay for with these lights, really nice fl ashlights can be had. Do some research and get what fi ts inside your budget and meets your needs. They are getting better every year. Regulated lights are more effi
cient than the cheaper lights with resisters. As of July 2006, I have in my hands high power production LEDs that are just as effi
cient as Fluorescents (fi nally!). So in 4 to 6 months I
expect them to be on the shelves. Unfortunately they are expensive currently, this will change with time.

Fluorescent

Probably the best choice for large lanterns on a budget. Last a reasonably long time, they are not very expensive so you should own a few. The major drawback is they cannot be dimmed to save power, and don’t work so well in cold weather.

Self Powered Lights

These are generally not recommended for several reasons. They are usually bulky and prone to mechanical failure. This is especially true since they are very cheaply made, making them more of a novelty item than actually useful. If you’re really interested in these, I would recommend a shake light. They appear quite durable, the mechanical part is only a lose magnet that goes back and forth inside a sealed container. Not prone to breakage, though the light level is low. Be aware that there have been reports of shake lights on the market that have coin cell batteries in them, they look nice and bright when you pick them up. Once the batteries dies (a few hours) they run on shake power which is no where near as bright as the batteries were.

Solar lights are nice, but I would fi rst buy a solar battery charger and not have to carry the bulk of a solar cell around with me when using the light. Internally a solar light is going to have a battery anyway.

Self powered lights can probably only fi ll the role of a low level light.

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155

A short course in Battery Chemistries

Primary Cells (single use, disposable cell)

The most common primary cells are Heavy-Duty and Alkaline, Lithium primary cells are also available but they can’t always be used in devices that normally take Alkaline and Heavy-Duty batteries. Pure Lithium battery cells put out 3.0 volts rather than the normal 1.5. This requires either a diff erent bulb or a “dummy” empty cell to be used to keep the overall voltage correct. But there are also new low voltage1.5v Lithium batteries as well.

Rechargeable Cells (multi use cells)

The most common today are probably NiMH cells. NiCd is an older technology. Lithium-ion is a newer technology, though it diff ers signifi cantly from the more common cells.

Cell Type

Shelf Life

Capacity

Sizes Available

Cycles Cold Weather

Heavy-Duty

8+ Years

Low

AAA, AA, C, D, 9V

1

Poor

Alkaline

8+ Years

Medium

AAA, AA, C, D, 9V

1

Poor

Lithium (Primary)

15+ Years

High AAA,

AA, C, D

1

Excellant

NiCd

3 Months

Med-Low

AAA, AA, C, D, 9V

1-2K

Good

NiMH

2 Months

Medium

AAA, AA, C, D, 9V

500-800

Poor

Lithium-ion

6 Months

High

R123A, other related sizes

300-500

Excellant

This table is a quick reference to some general comparisons of various cell types.

Other general notes on various cell types. Shelf Life improves if you store the batteries in a cooler environment.

After a rechargeable battery loses it’s charge due to shelf life, a simple recharge will put you back in business.

Cold weather is defi ned as sub-freezing temperatures, and all cell types that got a “poor” rating can be warmed up in a pocket, put in an appliance and be expected to work again until they get too cold.

Battery cells should be treated like fuel. Take care of them, do not get them wet, do not throw them in fi res, try not to drop them or get them banged up and they should be quite safe. Get water proof carry cases for your kits for them. You probably shouldn’t store cells in devices if they are going to be packed away. If you store quantities of Lithium batteries in a house they should be stored in a fi re proof box with vent holes drilled into a side of the box as a safety precaution (do not place vent holes near fl ammable objects). Do not store them in a tent. Don’t get paranoid about Lithiums, you probably use them every day in devices like a cell phone, but you’ve probably hear a story or two of “exploding” batteries. What they really do is “vent rapidly with fl ame” (quite rare), use caution and don’t buy knock off s.

Primary cells should be in your emergency kits as well as a small reserve for extended on the go emergencies, rechargeable cells will be more useful in a longer term emergency when you can settle down a bit but power still doesn’t exist. AA cells are the most available with the best prices, adapters can also be found to make them fi t into devices that use C and D batteries. AA rechargeable also don’t require nearly as long as D cells to recharge.

Heavy Duty (Single use, Disposable)

Poor, not recommended. Cheap lights come with these batteries, it should also be taken as a sign that the light manufacture has cut every conceivable cost in the production and shipping of his light. Avoid them.

Alkaline (Single use, Disposable)

Good value. Costs are very reasonable, just stay away from poor brands as they are likely to leak and damage your devices and the residue is usually toxic. Duracell, Energizer, Rayovac, and most store-brand names are fi ne (Costco, Rite-aid). Stay away from Western Family and unknown brands.

156

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Lithium (Single use, Disposable)

Expensive, but great cold weather performance for a primary cell, highest energy density. It would be good to have a few of these around for AA devices. Also in cases where weight, size, and capacity is more of an issue than cost.

NiCd (Recharagable)

Most durable type of rechargeable cell. There is a reason that in an era of NiMH and Li-ion batteries power tools and other such items that see regular hard use still use NiCDs. You can expect these cells to give you 5
years of use from the date of manufacture, if you care for them. And they do require care, suck them dry once every month or two and they’ll hold out the longest. For longer term storage, put them in a cool place at about half charge. Not a bad value, good cold weather performance without a high cost. I would have some of these if you plan on using a standard rechargeable. Toxic, please use care when disposing of these cells.

NiMH (Recharagable)

Best value and convenience, an excellent value for what you receive with these batteries. They don’t hold a charge long on the shelf but for regular battery use, they can’t be beat. Some newer cells are available with a low self-discharge property at slightly reduced capacity (see Sanyo Eneloop or Titanium Enduro cells). They don’t like the cold very much, so if it’s cold outside you can put a fl ashlight in your pocket where it’ll be warmer. Expect up to 3 years eff ective use from the date of manufacture, longer is possible but probably at reduced performance as the cell deteriorates.

Lithium-Ion (Recharagable)

Rather exotic and requires special care and attention. Special chargers are required, only really an option when you have a larger power source available to charge off of, like a car or off grid electrical system, or if you know how to build your own solar system to run the charger. Good cold weather performance, good power density (superior to even NiMH). However they deteriorate rapidly with time. Even 1 year will see reduced performance. You’ve probably noticed this with your cell phone and laptop computer batteries. Not the best long term option.

Lead Acid

Lowest self discharge of the rechargeable cells. Also the cheapest per unit of power. However they are also the least portable being the bulkiest. They can work well for area lighting and lanterns. Also for recharging smaller cells.

Once you have a good idea what you want and have acquired a few items. Run a family home evening off your battery devices only. Spend 1, 2, or even 3 days without the grid electric lights, learn what your needs are and use this information to fi ll them.

2005 Brandon Mansfi eld

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157

E
buns freeze, or your toast your buns and your nose freezes—you

MERGENCY SHELTER
just can’t win! In a sleeping bag, however, you can effi
ciently

In survival as in all aspects of life, it is easier to be
maintain body heat.

organized if we prioritize. The priorities, in order,
are shelter, water, heat, food, signal, and utility. You

A good sleeping bag will have the capability to form a hood.

can live 4-6 weeks without food; 3-5 days without

It will have a sizable draft tube along the length of the zipper
water; but hypothermia will kill you in 30 minutes.

to prevent snags. Another important feature is the ability to zip Therefore shelter is the fi rst priority! Shelter may be
two bags together to share body heat or to put a child between
defi ned as anything that protects the human element from
parents. Select a synthetic insulation rather than down. Qualofi ll, nature’s elements. I will not discuss clothing here, other than

Polarguard and some of the new materials recently released are
to say that a good coat can’t be beat, and it is easier to survive excellent. The advantage of synthetic insulation is that when the in the summer with winter clothes than in the winter with
bag gets wet, it can be wrung out and will still keep you warm.

summer clothes.

When down gets wet, the insulation value drops to nearly nothing.

Emergency survival situations rarely occur on warm sunny days,

What You Need
and you can just about bet it will be on a dark, rainy or snowy
night when the world comes apart.

A free-standing dome or A-frame tent is the only
realistic option for a mobile shelter in a short-term emergency

An absolute must in a temperate climate is a sleeping pad.

preparedness kit. There are several things to be aware of in

Ground cold can suck the heat right out of your body, through your selecting a tent. Construction should
sleeping bag. A closed-cell foam pad will provide the insulation
be of good quality, breathable materials. The rain fl y should
required, but will give little if any comfort. An air mattress of extend from the apex of the tent almost to the ground. A small
the type you take to the beach or swimming pool will freeze
rain fl y like those found on many discount shelf specials is
your whole persona during the winter. For true comfort an air
unsuitable, because it means the
mattress such as Thermarest is expensive but worth every cent.

tent walls are made mostly of waterproof material. The human

For economy, a simple 3/4-length closed cell foam pad is all that body passes 1-2 quarts of water vapor daily and if you are in
you need. Avoid open-cell pads because they soak up water just
a waterproof tent for an extended period of time that water
like a sponge.

vapor will condense on the walls. It is for this very reason that tube tents should be avoided like the plague.

In putting together a good short-term preparedness kit, you may
think it necessary to initially purchase items that are of inferior A heavy-duty space blanket is recommended to put under
quality. Perhaps so, but at the fi rst opportunity the higher quality the tent in order to protect the tent fl oor. It is much easier and equipment should be purchased. There is no economy in going
cheaper to replace a $12 space blanket than a $100 tent. Avoid
second class. Tents and sleeping bags are expensive and should
the pocket space blanket—another plague! Their usefulness is
be considered a serious investment. After all, your life and the
limited and they breed a false sense of security. A sleeping
lives of your family are in the balance!

bag is the most critical piece of survival equipment you can By Larry Bethers,
possess, especially in winter. Fires are only 50% eff ective. You

Copyright © 1993 Provident Living Center.

cook your front side while your buns freeze, or your toast your

All rights reserved.

buns and your nose freezes—you just can’t win! In a sleeping
bag, however, you can effi
ciently maintain body heat.

A good sleeping bag will have the capability to form a hood.

It will have a sizable draft tube along the length of the zipper
to prevent snags. Another important feature is the ability to
zip two bags together to share body heat or to put a child
between parents. Select a synthetic insulation rather than
down. Qualofi ll, Polarguard and some of the new materials
recently released are excellent. The advantage of synthetic
insulation is that
when the bag gets wet, it can be wrung out and will still keep
you warm. When down gets wet, the insulation value drops
to nearly nothing. Emergency survival situations rarely occur
on warm sunny days, and you can just about bet it will be on a
dark, rainy or snowy night when the world comes apart.

A sleeping bag is the most critical piece of survival
equipment you can possess, especially in winter. Fires are
only 50% eff ective. You cook your front side while your

158

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THE SUPPLY TABLE (Master Preparedness List)

This list is based on a family of two/three adults and two/three childrent that want to take their preparedness beyond the simple 96 hour kits and become more fully prepared for whatever may come. The items within each category are listed by “Purchase Priority”. The quantities listed are for a 30 day to one-year crisis. Because some items are impossible to store indefi nitely or it would not be cost-eff ective to store the quantities necessary to maintain our current lifestyle, it is assumed that alternate sources or substitutes will be found or changes in lifestyle will occur if the crisis lasts over one year. Quantities could be adjusted for other estimated lengths of crisis.

There are 3 major groupings that are based on the duration of the “Crisis”, 30 Days, 90 Days and 1 Year. ( I know the list looks daunting at fi rst glance, but just focus in on one group at a time). Within each of these three durations, items are prioritized. It should be your goal to Obtain all of the “30 Day” items in sequence from Priority 1 to 3, by April 1st. Then move onto your “90 Day” items in the same manner obtaining them by July 1st, and fi nally onto your “1 Year” items by October 1st. This will allow you to build up your preparedness in stages, 30 Days fi rst (as these items would be needed in EVERY scenario) 90 Days second (as they build on the 30 day list), and fi nally your 1 Year equipment that rounds out your preperations.

The purchase priority is not how important the item is. I believe everything on this list is important. The purchase priority is how soon the item should be purchased to avoid shortages should other people decide to start “stocking up” on the same items. I fi rmly believe that there will be a wake up call for a lot of people. A priority “1” item should be purchased ASAP. A priority “2” item should be purchased before most people fi gure out what is going on. Priority “3” items should be available until later. These are common household items which should be manufactured and shipped right up until the last minute. The purchase date is my guideline of when to make purchases. Items with a “Last minute” listing are perishable and you want as long a shelf life as possible. Signs of shortages or panic should be watched closely to avoid missing out on these items. The fi nal three columns indicate whether I think the item would be necessary for a 1 month, three month, one year to indefi nite crisis.

Clothing

Keep in mind that a crises will likely be during the winter and adjust this list for your climate. Warm, Waterproof, Windproof clothing. Think Wool, Gore-Tex, Polarfl eece, Polypro, Thinsulate. Avoid Cotton!

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Bandanas 24
each

3

(i nexpensive shield face, head cover, wash cloth, bandage, sanitary pad) Blaclava 1/person

3

4-1-11

30

Day

Boots

2/person

2

4-1-11

30 Day

Boots, (insulated)

1/person

2

4-1-11

30 Day

Bra athletic

2/female

3

4-1-11

30 Day

Clothes line

100 ft

3

4-1-11

30 Day

Clothes pins

250

3

4-1-11

30 Day

Clothes Wringer (hand crank)

1

2

7-1-11

90 Day

Coats

1/person

2

4-1-11

30 Day

Hats 1/person

3

7-1-11

90

Day

Iron-on patches.

2 packages

3

4-1-11

30 Day

Laundry detergent

5 (5gal)

3

4-1-11

30 Day

Long sleeve shirt/high collar

5/person

3

4-1-11

30 Day

Long underwear

3/person

2

4-1-11

30 Day

Needles

Assortment

3

7-1-11

90 Day

Non-electric washing machine

1

1

4-1-11

30 Day

Jean Pants

6/person

3

4-1-11

30 Day

Rain Parka/Rain Pants

2/person

2

4-1-11

30 Day

Safety pins

Assortment

3

7-1-11

90 Day

Sewing patterns

Assortment

3

10-1-11

1 Year

Sewing supplies

Assortment

2

4-1-11

30 Day

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159

Shirts

6/person

3

4-1-11

30 Day

Shoelaces

20

3

7-1-11

90 Day

Snow Jacket

1/person

3

4-1-11

30 Day

Socks heavy

12/person

3

4-1-11

30 Day

Stove iron

1

1

7-1-11

90 Day

Sweats/nightclothes 2/person

3 4-1-11

30

Day

Tennis Shoes

2pair/person

3

4-1-11

30 Day

Thread

Assortment

3

7-1-11

90 Day

Underwear

12/person

3

4-1-11

30 Day

Wash board

2

1

7-1-11

90 Day

Wash tub

2

1

7-1-11

90 Day

Winter gloves

1/person

2

4-1-11

30 Day

Work Gloves

3

2

7-1-11

90 Day

Zippers and buttons

Assortment

3

4-1-11

30 Day

Communications

The phone/address books are of friends and family so that you can look them up after the worst has passed. If phones are not working you may have to travel to their home to check on them.

*Keep these items in waterproof containers. Many survival and camping stores sell fl at, water tight pouches. If you have a food vacuum sealer, this is another great use for it!

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Addresses of friends/family

1 set

CB Radio

1

2

4-1-11

30 Day

Cell phone

Frequency lists/books

1

2

7-1-11

90 Day

Map of your local area

2

2

4-1-11

30 Day

Phone numbersof friends/family

1 set

Pre-addressed, stamped postcards

1 set

Radio (hand cranked)

1

1

4-1-11

30 Day

Road Flares

8

3

7-1-11

90 Day

Short-wave Radio

1

1

7-1-11

90 Day

Signal Flares

12

2

7-1-11

90 Day

Signal Mirror

1/person

3

7-1-11

90 Day

Signal Whistle

2/person

3

7-1-11

90 Day

Documents
bank account numbers,

Now

30 & 90 & Year
birth, death, marriage certifi cates and divorce decrees,

Now

30 & 90 & Year
charge card account numbers, “lost or stolen” notifi cation numbers Now

30 & 90 & Year
deeds and contracts,

Now

30 & 90 & Year
house and life insurance policies,

Now

30 & 90 & Year
inventory of valuable household items,

Now

30 & 90 & Year
medical records including immunizations

Now

30 & 90 & Year
passports, where pertinent for each family member

Now

30 & 90 & Year
social security numbers

Now

30 & 90 & Year
stocks and bonds

Now

30 & 90 & Year

Vaccination records

Now

30 & 90 & Year
wills

Now

30 & 90 & Year

Entertainment & Education

Disasters may provide excellent opportunities to share Christ with others so extra scriptures would be a good thing to have.

160

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Bible & scriptures

1/person

3

4-1-11

30 Day

Bibles & BOM

6

1

4-1-11

30 Day

Board Games

1 set

3

4-1-11

30 Day

Books for pleasure reading

Many

3

4-1-11

30 Day

Book on Edible plants

1

3

10-1-11

1 Year

Card game book

1

3

4-1-11

30 Day

Cards

4 sets

3

4-1-11

30 Day

Crayons

2

3

4-1-11

30 Day

Domino game book

1

3

4-1-11

30 Day

Dominoes

1

3

4-1-11

30 Day

Erasers

10

3

4-1-11

30 Day

Home School Curriculum

1/child

2

10-1-11

1 Year

How to books

Many

1

7-1-11

90 Day

Hoyle game rule book

1

3

4-1-11

30 Day

Magnifying Glass

1 each

3

4-1-11

30 Day

Non-electric pencil sharpener

2

3

4-1-11

30 Day

Paper

100 pads

3

4-1-11

30 Day

Paper Clips, assorted sizes

1 box

3

4-1-11

30 Day

Pencils

100

3

4-1-11

30 Day

Pencil Sharpner

2

3

7-1-11

90 Day

Pens

50

3

4-1-11

30 Day

Reference books

1

7-1-11

90 Day

Rubber Bands, assorted sizes

1 box

3

4-1-11

30 Day

Safety Pins, assorted sizes

1 box

3

4-1-11

30 Day

Toys

3

4-1-11

30 Day

First Aid Supplies

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Ace bandage

5

3

4-1-11

30 Day

Band aids

6 large assort

3

4-1-11

30 Day

Band aids Finger tip

1 large box

3

4-1-11

30 Day

Band aids Knuckle

1 large box

3

4-1-11

30 Day

Bandages (Ace) elastic, 4”

2

3

4-1-11

30 Day

Bandages, gauze, 2”, 3”, 4”

4 boxes

3

4-1-11

30 Day

Bandages, gauze, 18” x 36”

1

3

4-1-11

30 Day

Bandages, burns (Second Skin)

1 box

2

4-1-11

30 Day

Bandages Triangular

3

3

4-1-11

30 Day

Birth supply kit

1

3

7-1-11

90 Day

Burn Dressings

Assorted

2

4-1-11

30 Day

( Burn Free)

Butterfl y closures/Leukostrips

1 large box

3

4-1-11

30 Day

Cold/heat Pack, instant

5 each

3

4-1-11

30 Day

Cold/heat Pack, reusable

1

3

4-1-11

30 Day

Cotton Balls

1 box

3

4-1-11

30 Day

Cotton Swabs

1 large box

3

4-1-11

30 Day

Eyedropper 1

3

4-1-11

30

Day

Eye pads

1 large box

3

4-1-11

30 Day

First aid manual

1

3

10-1-11

1 Year

Gauze 2”

5 rolls

3

4-1-11

30 Day

Gauze 3”

5 rolls

3

4-1-11

30 Day

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

161

Latex gloves

1 box

3

4-1-11

30 Day

SAM splint

1

3

10-1-11

1 Year

Scalpel

1 box

3

4-1-11

30 Day

Scissors, Surgical pointed

1

3

10-1-11

1 Year

Shears

2

3

10-1-11

1 Year

Snake bite kit

1

3

7-1-11

90 Day

Space Blankets

4

3

4-1-11

30 Day

Sterile pads 4” x 4”

1 large box

3

4-1-11

30 Day

Sterile pads 5” x 9”

1 large box

3

4-1-11

30 Day

Surgical tape

10 rolls

3

4-1-11

30 Day

Thermometer

4

3

4-1-11

30 Day

Tongue Depressors

6

3

4-1-11

30 Day

Tweezers

4

3

4-1-11

30 Day

First Aid, Perishables

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Alcohol

6

3

7-1-11

90 Day

Alcohol Moist Towelettes

100

3

Last minute

30 Day

Analgesic Cream

1 tube

2

Last minute

30 Day

( Camphophenique)

Antacid

1 box

2

Last minute

30 Day

( Mylanta, Tums, Pepto-Bismal)

Antibiotic

1 set

2

Last minute

30 Day

( Amoxicillin /Erythromycin/Tetracycline for general infections) Anti-Diarrheal

1 box

2

Last minute

30 Day

( Imodium, Diasorb, Lomotil)

Anti-fungal

1 box

2

Last minute

30 Day

( Desenex, Micatin, Tinactin, Lotrimin)

Antihistamine

1 box

2

Last minute

30 Day

( Benadryl, Claratyne)

Antiseptic Ointment

3 tube

2

Last minute

30 Day

( Neosporin)

Aspirin

6 (100)

3

Last minute

90 Day

Bee sting ointment

6 tubes

3

Last minute

30 Day

Bicarbonate of Soda

1 box

2

7-1-11

90 Day

Bronco Dialator

1

2

Last Minute

30 Day

( Primatine Mist)

Burn Ointment

1 tube

2

Last minute

30 Day

( Hydrocortisone, Derm-Aid)

Cold/Flu Tablets ( Nyquil)

1 box

2

Last minute

30 Day

Constipation

1 box

2

Last minute

30 Day

( Ex-Lax, Dulcolax, Durolax)

Cough Syrup

1 bottle

2

Last minute

30 Day

( Robitussen, Dimetap)

Epsom Salts

1 box

2

7-1-11

90 Day

Eye Drops ( Visine)

1 bottle

2

Last minute

30 Day

Eye Wash

1 bottle

2

Last minute

30 Day

Hemorrhoid Relief

1 tube

2

Last minute

30 Day

( Preparation H, Anusol)

Hydrogen peroxide

6 bottles

3

7-1-11

90 Day

Ibuprofen ( Advil, Motrin)

1 box

2

Last minute

30 Day

Itching, Insect/Rash

1 bottle

2

Last minute

30 Day

(Caladril, Calamine)

162

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Itching ( Dibucaine, Lanacane)

1 tube

2

Last minute

30 Day

Lice

1 tube

2

Last minute

30 Day

( Nix or RID Lice Shampoo)

Lip Balm ( ChapStick, Blistex)

1 tube

2

Last minute

30 Day

Lubricant, Water Soluble

1 tube

2

Last minute

90 Day

( K-Y Jelly)

Meat Tenderizer bites & stings

1 bottle

2

7-1-11

90 Day

Nasal Decongestant

1 bottle

2

Last minute

30 Day

( Actifed, Sudafed Sinex)

Nausea, Motion Sickness

1 box

2

Last minute

30 Day

( Kwells, Dramamine, Meclizine)

Non-Aspirin Pain Reliever

1 box

2

Last minute

30 Day

( Tylenol)

Pain, Fever Reducer

1 box

2

Last minute

30 Day

( Panadeine, Mobigesic)

Pain Reliever with Codeine

1 box

2

Last minute

30 Day

( Tylenol 3)

Prescriptions

(as needed)

1

Last minute

30 Day

Petroleum Jelly ( Vaseline)

1 jar

2

Last minute

30 Day

Poison Ivy/Oak ( Neoxyn)

6 bottle

2

Last minute

30 Day

Poison Absorber

1 bottle

2

Last minute

90 Day

( Activated Charcoal)

Soap, liquid, antibacterial

1 bottle

3

Last minute

30 Day

Sunburn Relief ( Solarcaine)

1 can

2

Last minute

30 Day

Sunscreen (SPF 15 at least)

1 bottle

2

Last minute

30 Day

Vomit Inducer ( Ipecac)

1 bottle

2

Last minute

30 Day

Yeast Infection Treatment

1 tube

2

Last minute

30 Day

(Gyne-Lotrimin, Monistat)

Food Preparation

The fi re place insert would ideally be designed to cook on. The fi re grate is for cooking outside over an open fi re. Crisco shortening is listed because it can be stored for a long time.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

1 roll Plastic Wrap

Aluminum foil, Heavy

6 large rolls

3

4-1-11

30 Day

BBQ grill (charcoal/propane)

1

3

7-1-11

90 Day

Boning Knife

2

3

4-1-11

30 Day

Bread Loaf Pan

4

3

4-1-11

30 Day

Butcher Knife

1

3

4-1-11

30 Day

Butter churn

1

2

10-1-11

1 year

Camp Stove

1

2

4-1-11

30 Day

Can opener (hand cranked)

2

3

4-1-11

30 Day

Can Opener, heavy duty

1

3

4-1-11

30 Day

Canning books

1 set

2

7-1-11

90 Day

Cast iron cook set - ( Complete!)

1 set

2

4-1-11

30 Day

Cheesecloth

1 roll

3

4-1-11

30 Day

Cheese press

1

2

10-1-11

1 Year

Coff ee fi lters

100

3

4-1-11

30 Day

Coff e maker, metal

1

3

4-1-11

30 Day

Coleman metal dinner plates

1 set

2

4-1-11

30 Day

Coleman Cooler

2

3

4-1-11

30 Day

Corkscrew

1

3

4-1-11

30 Day

Crock pot, Large

1

1

10-1-11

1 Year

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

163

Cultures

1 set

3

Last Minute

90 Day

Dish Cloths

6

3

4-1-11

30 Day

Dishwashing liquid

5 gal

3

4-1-11

30 Day

Dutch Oven, small with lid

1

2

4-1-11

30 Day

Dutch Oven, large with lid,

1

2

7-1-11

90 Day

Fire grate

1

1

7-1-11

90 Day

Fireplace insert

1

1

4-1-11

30 Day

Grain mill (hand cranked)

1

1

4-1-11

30 Day

Grater

1

3

4-1-11

30 Day

Hot Pad

1 set

3

4-1-11

30 Day

Kettle, huge, for boiling water

1

2

7-1-11

90 Day

Latex disposable gloves

1 box

2

7-1-11

90 Day

Mixing Bowl, Large

1 each

3

4-1-11

30 Day

Mixing Bowl, Small

1 each

3

4-1-11

30 Day

Molds

1 set

3

4-1-11

30 Day

Napkins

10

3

4-1-11

30 Day

Pancake Turners, metal

2

3

4-1-11

30 Day

Paper cups

100

3

4-1-11

30 Day

Paring Knife

1

3

4-1-11

30 Day

Plastic knives, forks, spoons

200

3

4-1-11

30 Day

Pressure cooker

1

2

7-1-11

90 Day

Rennet 1

3

10-1-11

1

Year

Rubber dish gloves

4 Sets

3

4-1-11

30 Day

Sauce Pan, large with lid,

1

3

4-1-11

30 Day

Sauce Pan, small with lid,

1

3

4-1-11

30 Day

Scrub pads

50

3

4-1-11

30 Day

Skillet, large with lid,

1

3

4-1-11

30 Day

Spoons, large metal

2

3

4-1-11

30 Day

Spoons, Wooden

2

3

4-1-11

30 Day

Strainer 1

3

4-1-11

30

Day

Thermos 1/person

2

4-1-11

30

Day

Yeast

1 box

3

Last minute

30 Day

Yogurt culture,

1 box

3

Last Minute

90 Day

Ziploc Bags - Sandwich

100

3

4-1-11

30 Day

Ziploc Bags - Storage

50

3

7-1-11

90 Day

Ziploc Freezer Bags, gallon

2 boxes

3

7-1-11

90 Day

Ziploc Freezer Bags, quart

2 boxes

3

4-1-11

30 Day

Food Storage

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

1 gal. plastic bags

300

3

7-1-11

90 Day

Baskets/crates

24

1

10-1-11

1 year

Boiling canner

1

1

10-1-11

1 year

Bucket opener

2

1

10-1-11

1 year

Canning book

1

1

10-1-11

1 year

Canning jars

100

1

10-1-11

1 year

Canning lids

500

1

10-1-11

1 year

Canning salt

20lb

1

10-1-11

1 year

Canning supplies (Misc)

Assortment

1

10-1-11

1 year

Canning Utensils

Assortment

1

10-1-11

1 year

Colander

1

1

10-1-11

1 year

Desiccants

60 (66gm)

1

4-1-11

30 Day

Food storage buckets

30 (5 gal)

1

7-1-11

90 Day

164

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Jar lifter

1

1

10-1-11

1 year

Jars

Assortment

1

10-1-11

1 year

Lids

Assortment

1

10-1-11

1 year

Mesh bags

24

1

10-1-11

1 year

Oxygen absorbers

50 (500ml)

1

7-1-11

90 Day

Parafi n Wax

5lb

1

10-1-11

1 Year

Pressure canner

1

1

10-1-11

1 year

Saucepan

2

1

10-1-11

1 year

Saucepot

3

1

10-1-11

1 year

Scale

1

1

10-1-11

1 year

Storage/garden books

Assortment

2

10-1-11

1 year

Timer

1

1

10-1-11

1 year

Tongs to remove jars

2

2

4-1-11

30 Day

Water storage

10 (5 gal)

1

4-1-11

30 Day

Water storage

2 (55 gal)

1

4-1-11

30 Day

Wax for canning

Fuel & Power

The amount of fi rewood will depend on your climate and the effi
ciency of your stove or fi replace. The kerosene is for the
lamps under “General Household”. Sta-bil is an additive which allows gasoline to be stored longer than normal. The barrel is to transport gasoline in if it can be purchased.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Barrel (55 gal)

1

1

7-1-11

90 Day

Charcoal

500 lb.

1

4-1-11

30 Day

Fire starters

2

1

7-1-11

90 Day

(jelly, ribbon, tablets, impregnated peat bricks, wax-coated pine cones, magnesium block, fl int) Fire wood

10 cords

2

4-1-11

90 Day

Fuel fi lter for generator

1

2

4-1-11

30 Day

Fuel pump

1

1

4-1-11

30 Day

Gasoline 500
gal

2

10-1-11

1

Year

Gas cans (5 gal)

6

2

4-1-11

30 Day

Kerosene

50 gal

2

7-1-11

90 Day

Kerosene storage barrel

1 (55gal)

2

7-1-11

90 Day

Lighter Fluid

5 cans

2

4-1-11

30 Day

Matches

20 (250)

1

4-1-11

30 Day

Propane

500 gal

2

7-1-11

90 Day

Spark plug for generator

1

2

4-1-11

30 Day

Sta-bil

8 qt

1

4-1-11

30 Day

Starter fl uid

5 gal

1

4-1-11

30 Day

White Gas Coleman (for campstove)

10 (1 gal)

2

4-1-11

30 Day

Gardening

Non-hybrid seeds will reproduce true to the parent plant. Hybrid seeds may reproduce with a recessive gene. The polyethylene is for covering young plants to maintain warmth and moisture. The styrofoam cups are for coverings seedlings during late winter frosts.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Black polyethylene

1

2

10-1-11

1 year

Bleach

5 gal

2

10-1-11

1 year

Clear polyethylene

1

2

10-1-11

1 year

Garden hoses

2

3

4-1-11

30 Day

Herb Seeds

Assorment

2

10-1-11

1 year

Hoe

2

3

7-1-11

90 Day

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

165

Misters for seedlings

2

2

10-1-11

1 year

Miracle Gro

2

10-1-11

1 year

Non-hybrid seeds

Assortment

1

10-1-11

1 year

Organic fertilizers

Assortment

2

10-1-11

1 year

Perennial fl owerseeds

Assortment

3

10-1-11

1 year

Pull wagon

1

3

7-1-11

90 Day

Rototiller 1

2

10-1-11

1
year

Seed starting containers

Assortment

2

10-1-11

1 year

Seed starting medium

Assortment

2

10-1-11

1 year

Thermometers

2

2

10-1-11

1 year

Soil testing equipment.

1

1

10-1-11

1 year

Sprayer/Pumper - 2 gallon size

1

3

7-1-11

90 Day

Styrofoam cups

1000

2

10-1-11

1 year

Watering can

1

2

10-1-11

1 year

Wheel barrel

2

2

10-1-11

1 year

Bug spray. Malathion, Sevin, Dursban and Diazanon. Dursban and Diazanon can have severe side eff ects in humans, for use outside of house, not necessarily on the garden. Fine for fl ower gardens. Sevin is safer to use on the vegetables.

Hardware & Building supplies

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

A few cases of silicone caulk. (If you are like me and your carpentry isn’t perfect.) Bolts

Assortment

3

7-1-11

90 Day

Bricks, rocks

Assortment

3

10-1-11

1 Year

Cable

100 ft

3

7-1-11

90 Day

Cable clamps

8

3

7-1-11

90 Day

Cement

10 bags

3

10-1-11

1 year

Chains and padlocks.

several

3

7-1-11

90 Day

Chicken wire, barbed wire, etc.

2 rolls

3

10-1-11

1 Year

Duct tape

10 rolls

3

4-1-11

30 Day

Extra axe handles

2

3

10-1-11

1 year

Long polls

10

3

10-1-11

1 Year

Fencing material.

Assortment

3

10-1-11

1 year

Lumber Assorted

3

10-1-11

1

Year

Mouse traps

5

3

4-1-11

30 Day

Nails

100 lbs.

3

7-1-11

90 Day

Nuts and bolts

Assorted

3

4-1-11

30 Day

Pipe Assorted

3

4-1-11

30

Day

Plumbing repair supplies

Assorted

3

4-1-11

30 Day

Polyethylene Black

2

3

7-1-11

90 Day

Polyethylene Clear

2

3

7-1-11

90 Day

Pulleys

4

3

7-1-11

90 Day

Rigging book

1

3

7-1-11

90 Day

Rope

Assorted

3

4-1-11

30 Day

Screws

Assorted

3

7-1-11

90 Day

Spare keys to all of your locks.

1 set

2

4-1-11

30 Day

( Better yet, have them all set up to take the same key).

Spare parts for your wheelbarrow

1 set

3

7-1-11

90 Day

Spare toilet parts

1 set

3

7-1-11

90 Day

Tarps

4

3

4-1-11

30 Day

WD-40

1 gal

3

7-1-11

90 Day

Wire

Assorted

3

4-1-11

30 Day

Household Items

166

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

The water fi lter is assuming you have a stream or other reliable source of water. The ni-cad batteries are rechargeable for the radio. Other batteries should be sized according to your needs.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Backpack with Frame (for Hauling)

1/person

2

4-1-11

30 Day

Batteries AA

100

1

Last minute

30 Day

Batteries AA, Ni-Cad

8

1

4-1-11

30 Day

Batteries C

20

1

Last minute

30 Day

Batteries C, Ni-Cad

8

1

4-1-11

30 Day

Batteries D

100

1

Last minute

30 Day

Batteries D, Ni-Cad

8

1

4-1-11

30 Day

Battery Charger, SOLAR

2

1

4-1-11

30 Day

Blankets

10

1

4-1-11

30 Day

Camera 1

3

7-1-11

90

Day

Camera batteries

1 set

3

Last minute

90 Day

Camera fi lm

3 rolls

3

Last minute

90 Day

Candles 10 hour

50

1

4-1-11

30 Day

Candles 36 hour

25

1

4-1-11

30 Day

Candles 100 hour (liquid parafi n)

25

1

4-1-11

30 Day

Candle holders

1 set

2

4-1-11

30 Day

Candle wax/wick

10lbs

2

7-1-11

90 Day
carpet sweeper hand operated

1

3

4-1-11

30 Day

Clocks wind up

3

3

4-1-11

30 Day

Fanny pack for short excursions

1/person

2

4-1-11

30 Day

Fire extinguishers

4

3

4-1-11

30 Day

Flashlights

5

2

4-1-11

30 Day

Flashlight bulbs

2/light

3

4-1-11

30 Day

Handwarmer, lighter fuled

1

3

4-1-11

30 Day

Kerosene Heater

2

1

4-1-11

30 Day

Kerosene lamps

4

1

4-1-11

30 Day

Kerosene lamp wicks

10

1

4-1-11

30 Day

Lighters (disposable)

50

2

4-1-11

30 Day

Light sticks (12 hour)

18

3

4-1-11

30 Day

Matches stick

20 boxes of 250

2

4-1-11

30 Day

Matches, water/windproof

5 boxes of 20

2

7-1-11

90 Day

Mosquito Netting

1 roll

3

7-1-11

90 Day

Paper towels

100

3

4-1-11

30 Day

Pet Food
as needed

3

4-1-11

30 Day

Permanent Ink Makrer

2

3

4-1-11

30 Day

Propane Heater

2

2

4-1-11

30 Day

Sleeping bags

1/person

1

4-1-11

30 Day

Sleeping Bag Mattress Pads

1/person

1

4-1-11

30 Day

Tents (2 person)

2

2

4-1-11

30 Day

Trash bags

10 boxes

3

4-1-11

30 Day

Treadle Sowing Machine

1

2

7-1-11

90 Day

Walkie talkies

1 pair

1

4-1-11

30 Day

Watches

5

3

4-1-11

30 Day

Wool Blankets, heavy

2/person

2

4-1-11

30 Day

Infant Supplies

Baby Food

????

2

Last Minute 30 Day

Baby Clothes

3 sets

1

4-1-11

30 Day

Baby Powder

2 bottles

1

4-1-11

30 Day

Baby Wash

2 bottles

1

4-1-11

30 Day

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

167

Blankets

2 each

1

4-1-11

30 Day

Bottles

3 each

1

4-1-11

30 Day

Diaper Cover

1

4-1-11

30 Day

Diapers, disposable (24 count)

26 boxes

1

4-1-11

30 Day

Diaper Rash Ointment

1 bottle

1

4-1-11

30 Day

Formula

? cans

1

Last Minute 30 Day

Lotion

2 bottles

1

4-1-11 30

Day
nursing bras

1 each

1 4-1-11

30

Day

Nursing pads

4 each

1

4-1-11

30 Day

Teething Ring

1 each

1

4-1-11

30 Day

Towelettes, Pre-moistened

2 boxes

1

4-1-11

30 Day

Toys

As needed

1

4-1-11

30 Day

Miscellaneous

Guns are like tools, it’s diffi
cult to have to many. The quanity and types of guns required will vary tremendously from one person to another. No amount of supplies will do you any good if someone else takes them from you by force. Self defense is an important consideration and, if wild game is in the area, hunting can provide fresh meat. The maps should be very detailing showing back roads in case major highways are closed or clogged. I always wanted a night vision scope, so I threw it in for good measure. The safe is for storing records, documents, cash, and gold or silver. A burn barrel is for disposing of household garbage and a spark arrestor is a grated top to prevent accidental fi res.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

5 gallon emergency toilet

1

2

4-1-11

30 Day

Ant spray concentrate

1

3

4-1-11

30 Day

Binoculars

2

3

4-1-11

30 Day

Book on using compass

1

1

4-1-11

30 Day

Burn barrel

2

3

7-1-11

90 Day

Compass

2

1

4-1-11

30 Day

Fishing tackle

Assortment

3

10-1-11

1 year

Knives

Assortment

1

4-1-11

30 Day

Metal bucket - for charcoals/ashes

1

3

4-1-11

30 Day

Night vision scope

1

1

4-1-11

30 Day

O.D. parachute cord

200ft

3

7-1-11

90 Day

Safe

1

1

4-1-11

30 Day

Spark arrestor

2

3

4-1-11

30 Day

Sponges

10

3

4-1-11

30 Day

Toilet seat

1

3

7-1-11

90 Day

Trash bags - 13 gallon size

1 box

3

4-1-11

30 Day

Trash bags - 33 gallon size

1 box

3

4-1-11

30 Day

Water buckets 5 gal

2

3

4-1-11

30 Day

Glue of various types
several

3

7-1-11

90 Day

( wood glue, super glue, weather stripping adhesive, etc. ) Paint

10 gal

3

10-1-11

1 year

Rolls of 10 mil “Visqueen”

3

3

4-1-11

30 Day

Tape assortment

3

4-1-11

30

Day

( especially duct tape, masking tape, packing tape, etc. ) Window screen.

2 Rolls

3

10-1-11

90 Day

Money

$1000. in cash and change (during times of disaster charge cards and checks will not be honored*

*Money is always hard to tuck away and pretend it isn’t there, but in this instance, it is a necessity. One can’t assume to put expenditures on credit cards during a crisis. Think about it. Whenever you make a purchase, it is always verifi ed by a telephoned authorization number. If phone lines are down and these numbers are not obtainable, chances are your purchase won’t be allowed.

168

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Cash

$1000/person

1

4-1-11

30 Day

Gold

10oz/person

1

10-1-11

1 Year

Silver 100oz/person

1

7-1-11

90

Day

Personal Toiletries

Solar showers use the sun to heat water for bathing. Lime is used to keep down odors from human waste. Quantities are not given for feminine or baby needs because I am not familiar with them.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

Baby wipes

1 box

3

4-1-11

30 Day

Bar soap

100

3

4-1-11

30 Day

Barber scissors

2 pair

3

4-1-11

30 Day

Birth Control

3 boxes

3

7-1-11

90 Day

Brushes

3/person

3

4-1-11

30 Day

Camping Potty

1

2

4-1-0

30 Day

Chapstick

24

3

4-1-11

30 Day

Combs

3/person

3

4-1-11

30 Day

Contact cleaning supplies

1 set

3
last minute

30 Day

Cotton swabs

4 (500)

3

4-1-11

30 Day

Dental fl oss

12

3

4-1-11

30 Day

Deodorant (men’s)

12

3

4-1-11

30 Day

Deodorant (women’s)

12

3

4-1-11

30 Day

Fingernail clippers

1/person

3

4-1-11

30 Day

Fingernail fi le metal

1/person

3

4-1-11

30 Day

Fluoride Rinse

2 bottles

3

7-1-11

90 Day

Glasses

2 pair

2

7-1-11

90 Day

Insect Repellent

4 cans

3

7-1-11

90 Day

Kleenex

50 boxes

3

4-1-11

30 Day

Lime

100 lbs.

3

7-1-11

90 Day

Liquid Hair Shampoo (Adult)

2 bottles

3

4-1-11

30 Day

Liquid Hair Shampoo (Child)

2 bottles

3

4-1-11

30 Day

Liquid Hand Soap (antibacterial)

5 bottles

3

4-1-11

30 Day

Lotion

12

3

4-1-11

30 Day

Mouthwash

2 bottles

3

7-1-11

90 Day

Panty Liners

1 box

3

4-1-11

30 Day

Razor blades (men’s)

30

3

4-1-11

30 Day

Razor blades (women’s)

30

3

4-1-11

30 Day

Sanitary Pads

1 box

3

4-1-11

30 Day

Shampoo

24

3

4-1-11

30 Day

Shaving Cream

2 cans

3

4-1-11

30 Day

Solar Shower

2

1

7-1-11

90 Day

Sunglasses

2/person

3

4-1-11

30 Day

Tampons

1 box

3

4-1-11

30 Day

Toenail clippers

3

3

4-1-11

30 Day

Toilet paper

100 rolls

3

4-1-11

30 Day

Toothbrushes

2

3

4-1-11

30 Day

Toothpaste

5 tubes

3

4-1-11

30 Day

Towelettes, Pre-moistened

2 boxes

3

4-1-11

30 Day

Towels

15

3

4-1-11

30 Day

Tweezers, pointed

2

3

4-1-11

30 Day

Wash Cloths & Towel

4/person

3

4-1-11

30 Day

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

169

Security Supplies

Common Caliber Ammunition. I’ve always felt that common caliber ammunition is the best all-around barter item. Top choices are: .22 long rifl e, .223 Remington (5.56 mm NATO), .309 Winchester (7.62 mm NATO), .30-06, 12 gauge (2-3/4 inch #4 Buckshot), .45 ACP, and 9mm Parabellum Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

.22 shells

1000

2

7-1-11

90 Day

Gun safe

1

1

4-1-11

30 Day

Guns/Ammo

Assortment

1

4-1-11

30 Day
military rifl e bore cleaner

10 1 oz. bottles

2

7-1-11

90 Day

Ammo reloader

1

2

10-1-11

1 Year

Ammo Cans

5

2

4-1-11

30 Day

Gun accessories

1 set/weapon

2

4-1-11

30 Day

Gun cleaning equipment

1 set/weapon

2

4-1-11

30 day

Military web gear

2/person

2

4-1-11

30 Day

( lots of folks may *suddenly* need pistol belts, magazine pouches, et cetera.) Perimeter alarm of some sort

1 set

2

4-1-11

30 Day

Solar powered perimieter Lights

5

3

4-1-11

30 day

Waterproof duffl
ebags (“dry bags”)

1/person

2

4-1-11

30 Day

Tools

The generator is for emergencies and occasional use like pumping water from a well. I do not think it is feasible to store enough fuel to run a generator full time to maintain our current lifestyle. A cant hook is a tool for rolling logs so that you can move them in to position to cut them for fi rewood. This assumes a source of timber to be cut for fi rewood. A list of hand tools could be as long as the rest of the list. At a minimum it should include pliers, wrenches, screwdrivers, and a hammer. The funnels are for transferring fuel and other liquids from bulk storage containers to daily use containers. A come-a-long is a portable cable winch. It could be used for moving heavy objects like dead cars or fallen trees.

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

1 gallon gas can for mixed gas

1

3

4-1-11

30 Day

10” Wire Cutters

1

3

4-1-11

30 Day

2 cycle oil

6

3

7-1-11

90 Day

24” or 30” Bolt Cutters

1

2

7-1-11

90 Day

Axe

1

3

4-1-11

30 Day

Bar oil

1

3

7-1-11

90 Day

Blades Assortment

3

4-1-11

30

Day

Bow saw

2

3

4-1-11

30 Day

Bow saw blades

2

3

4-1-11

30 Day

Bungee Straps (variety of lengths)

6

3

4-1-11

30 Day

Bush or Tree Saw

1

3

7-1-11

90 Day

Caulking gun

1

3

4-1-11

30 Day

Chain

1

3

4-1-11

30 Day

Chainsaw

1

3

7-1-11

90 Day

Chainsaw extra chain

2

3

7-1-11

90 Day

Chimney cleaning brush

1

3

10-1-11

1 year

Chisel/Wedge 1

3

4-1-11

30

Day

CO Detector, battery powered

2

3

4-1-11

30 Day

Come-a-long

1

3

4-1-11

30 Day

Crowbar

1

3

4-1-11

30 day

Drill, Hand-operated

1

3

4-1-11

30 day

Dust Mask

1box

3

4-1-11

30 day

Duct/100 MPH Tape

1 box

3

7-1-11

90 Day

Extra air fi lter

2

3

7-1-11

90 Day

170

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Extra spark plug

2

3

7-1-11

90 Day

Funnels

Assortment

3

4-1-11

30 Day

Garden fork

2

3

7-1-11

90 Day

Generator

1

1

4-1-11

30 Day

Hacksaw 1

3

4-1-11

30
day

Hammer

1

3

4-1-11

30 Day

Hand tools

Assortment

3

4-1-11

30 Day

Hatchet

1

3

4-1-11

30 Day

Ladder 1

3

4-1-11

30

Day

Maul

1

3

4-1-11

30 Day

Oil for generator

12 qt

3

4-1-11

30 Day

Paint brushes

2

3

10-1-11

1 year

Pick

1

3

4-1-11

30 Day

Pins

1 box

3

4-1-11

30 day

Pliers, needle nose

1

3

4-1-11

30 day

Pliers, regular

1

3

4-1-11

30 day

Post Hole Digger, auger type

1

3

4-1-11

30 day

Rope, Nylon

100 feet

3

4-1-11

30 day

Saw horses

2

3

4-1-11

30 day

Scissors

2

3

4-1-11

30 day

Screwdriver, Flat Head

2

3

4-1-11

30 day

Screwdriver, Phillips

2

3

4-1-11

30 day

Sharpening fi les

1

3

4-1-11

30 Day

Sharpening instruments

1 set

3

7-1-11

90 day

Sharpening stone

Assortment

3

4-1-11

30 Day

Shovel, round

2

3

4-1-11

30 Day

Shovel, sharpshooter

2

3

4-1-11

30 Day

Shovel, Snow

1

3

4-1-11

30 Day

Shovel, square

2

3

4-1-11

30 Day

Sledgehammer

1

3

4-1-11

30 Day

Smoke Detector, bettery powered

2

3

4-1-11

30 day

Staple Gun and Staples

1

3

4-1-11

30 day

Swiss Army Knife

1/person

3

4-1-11

30 day

Tin snips

1

3

4-1-11

30 day

Tow Chain/Straps

1

3

4-1-11

30 day

Twine or Heavy String

100feet

3

4-1-11

30 day

Two man tree saw

1

3

10-1-11

1 year

Vice Grips

1

3

4-1-11

30 day

Wedge

1

3

4-1-11

30 Day
welding outfi t

1

3

7-1-11

90 Day

Wench and Cable (come along)

1

3

7-1-11

90 day

Wire Cutters

1

3

4-1-11

30 day

Wood Saw

2

3

7-1-11

90 day

Wood Screws

Assorted

3

4-1-11

30 day

Wrenches Assorted

3

4-1-11

30
day

Transportation

Vehicle maintenance shouldn’t be a problem in the short run or the long run if fuel supplies dry up. A “mid-length” crisis could call for some basic maintenance though. Bicycles should come in hand for short trips and to avoid drawing attention to yourself when most people are walking. An old rebuilt car. No electronic ignition. .

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

171

Item

Quantity

Purchase

Purchase

Planned

Required

Priority
by

Date

Duration

12 volt air compressor

1

3

4-1-11

30 Day

Antifreeze

2 gals

3

4-1-11

30 Day

Bicycle

1/person

3

4-1-11

30 Day

Bicyle chain repair kit

1/bike

3

4-1-11

30 Day
bicycle tire repair kit

1/bike

3

4-1-11

30 Day

Bicycle tube hand air pump

1/bike

3

4-1-11

30 day

Fan belts

1set/auto

3

7-1-11

90 Day

Fuses

1 set

3

4-1-11

30 Day

Handlebar Basket

1/bike

3

4-1-11

30 Day

Hi-Lift Jack

1

3

4-1-11

30 Day

Hoses 1set/auto

3

7-1-11

90

Day

Jacks and stands

1 set

3

4-1-11

30 day

Jumper Cables

1

3

4-1-11

30 Day

Manuals

1 set/auto

3

7-1-11

90 day

Oil fi lter

4

3

7-1-11

90 Day

Oil

24 quarts

3

7-1-11

90 Day

Ramps

1 set

3

7-1-11

90 day

Snow Chains

1set/auto

3

4-1-11

30 day

Spare bicycle tires

2/bike

3

4-1-11

30 Day

Spare bicycle tubes

2/bike

3

4-1-11

30 Day

Spare replacement parts for the car

1 set

3

4-1-11

30 day

Tire pressure gauge

1

3

4-1-11

30 day

Tires and blocks

1/auto

3

4-1-11

30 day

Tire sealer/infl ator (can)

2/auto

3

4-1-11

30 Day

Tire wrench

1/auto

3

4-1-11

30 Day

Tools that your particular car needs

1 set

2

4-1-11

30 day

Torx screwdrivers

1 set

3

4-1-11

30 Day

Tow chain

1

3

4-1-11

30 Day

Tow strap

1

3

4-1-11

30 Day

Tube repair kits

1/bike

3

4-1-11

30 Day

Water

55 gallon water drums

2/person

2

4-1-11

30 day

Bleach - 1 gallon (5.25%)

1

3

4-1-11

30 day

Bung Wrench

Hand pumps for drum

2

2

4-1-11

30 day

Pool tarp - 11 x 16 ft.

1

3

4-1-11

30 day

Pool water testing kit

1

3

4-1-11

30 day

Water bag (collapsible) - 5 gallon

1

3

4-1-11

30 day

Water can - 5 gallon

2

3

4-1-11

30 day

Water chlorinating granules (pool)

1 box

3

7-1-11

90 day

Water Distiller

1

3

10-1-11

1 Year

Water fi lter

1

1

4-1-11

30 Day

Water fi lter, replacement cartridge

1

1

4-1-11

30 Day

Water funnels

2

3

4-1-11

30 day

Water jug bottles, 2qt

2/person

2

4-1-11

30 Day

Water pump

1

1

7-1-11

90 Day

172

THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Space Cramp???

using a basic toy-box type design. She purchased

thick foam rubber, and made cushions to go on top

(er.. cramped space… where to hide all that Food Storage!)

of the boxes. Then she made coordinating pillows to
by Kim Hicken
add more comfort to the couch. The hollow bottoms

Storage space got you down? Do you feel as though you are
have given her lots of extra space.

tripping over your food storage? Never fear - there is a light
at the end of the storage tunnel! Storage space seems to be a

When she moved into the home, the cupboards had
never ending problem these days. Many new homes are built
space above them. She modifi ed them so that now
with terrifi c vaulted ceilings, great views, and NO storage
her kitchen cupboards go all the way to the ceiling.

space!!! Older homes can also have a shortage of space.

No space has been wasted. She completely utilizes

With a little creative thinking, and some planning, Saints can
the space under her stairs. An upstairs bedroom built
have space to store the important things in your life.

into the attic space still has some space (under the
eves) that she utilizes for additional storage.

The fi rst thing that must be done, (and this is the very hard-
est part) is that you must de-junk your home. Saints are all
pack-rats to a certain extent. At a speech regarding the de-

Since she does not care for crawling around in
junking of our homes, the presenter asked how many people
dark places, she built small doors into the wall ap-
present had a watch at home that did not work. Every single
proximately every four feet. When she needs to put
person in the room held up his hand. Do YOU have one of
something in the space or take something out, she
these treasures in your home? (Be honest, now!) We all have
simply reaches in the closest door.

things in our homes that were once priceless treasures, but
have now become a nuisance. Get rid of them! There are

She does not like to move things to vaccuum, so she
probably a million suggestions of ways to de-junk. Choose
puts many shelves on the walls, and up off the fl oor.

one that fi ts with your life style. A book that can help you

By building shelves in this manner, she has moved
with this is Clutter’s Last Stand: It’s time to de-Junk
miscellaneous family items out of prime food-stor-

Your Life by Don Aslett. Check your local library for this, and other books on this subject.

age space, allowing her to store more food. In many
cases, our best food-storage space is full of things

Once you have gotten rid of some of the non-
that could be stored elsewhere.

essentials, you must become creative.

Stand in each room of your home and take a good look

Another Saint who has six children in a modular
home has learned to be creative with her space as
around.


well. She stood in her rooms and looked around,

Is there storage space that is currently not being
and before long, she discovered that there was a hol-
utilized?


low space between two walls. This was not a huge

Is there space that is being used ineffi eciently?


space, but it was enough to provide her some more

Are there shelves that could be built taller?


storage space. She took the paneling off that portion

Are there shelves that are deep that are only
of the wall, and put a cupboard door on. Cupboard
fi lled partially?


doors are not expensive, nor are they diffi cult to

Making effi cient use of the storage space you
install. Now she has a storage closet where non
already have may net you enough new space to
existed originally.

store quite a bit.

 There are a lot of nice, new plastic storage con-

The fl oor in a small bedroom has a trap door in it
tainers on the market that may help you store
that allows her to actually go under her home. There
things more easily, and stack them a bit deeper.

she has found a lot of great space to store things that

Sturdy carboard boxes can also help. Grocery
need to be kept cool. Even in the heat of summer,
stores will generally give you fruit boxes if you
this space is cool. She uses it to store potatoes, and
ask.

foods that are in air-tight containers. She has buck-
ets of honey, buckets of wheat, and buckets of beans

One Saint who is raising four children in a very small
under this room.

turn-of-the-century stone house has come up with some
very creative storage space. She built her own couches

One good trick is to use garbage cans as bedside

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173

tables. This is done by purchasing regular garbage
and elbow grease can go a long way toward providing
cans at a discount store. New ones are recommend-
more storage space in your home. Now roll up those
ed because they have no odd smells or dirt attached!

sleeves and take a good look at YOUR home!

One sheet of plywood is then used to cut two circles
four to fi ve inches bigger in diameter than the top of

Here are a few more ideas sent by Food Storage Editor,
the can. The lids to the garbage cans are not used.

Andrea Chapman:

Let the kids use them as shields when they play.

“I have some ideas for storing in small places. One idea

Place the plywood circles over the top of the gar-
is a little radical, but my husband and I did it and it
bage cans, and then cover your new bedside tables
worked well. We took apart our bed frame and used
with nice round covers (called “table rounds”) that
buckets, about 12-16 to hold up our bed. It was a little
coordinate with your bedspread. Nobody will know
higher than before, but it looked fi ne.

that your lovely bedside tables are actually garbage
cans! This provides wonderful food storage space

I have a friend who used the #10 cans in boxes that the
for some of the items that need to be stored in bulk,
fi t in 6 at a time. She stacked those and used that under
such as beans or wheat.

the bed. Also, you can stack those three high and put
a table cloth over it for a nice little table in the Living

Don’t forget the space under your beds! There

Room or Family room. I have also put food storage in
are lots of food items that can be stored in the small
the boys room, in their closet on the fl oor. Not many
spaces under your beds. Salt, peanut butter, cans of
little kids use all their closet space.”

potato fl akes, canned vegetables, and cans of short-
ening can all be stored easily under the beds. They

Copyright 1999 The Family Connection
are also easily accessible.

Take a look at your closets. Is there room on the
fl oor of the closet? There are many commercial
closet storage systems on the market that can help
you more effi ciently use your space. But you can
also build your own for less expense. Five gallon
buckets can be stored on the fl oor of the closet, and
a board put across the top of them to make a handy
shelf for shoes and boots. Does the space in the top
of the closet go all the way to the ceiling? Five gal-
lon buckets could be stored up there as well, but it
is not recommended to store heavy things in them.

This may be a good place to store tissue, paper
towels, or toilet paper. If you buy your laundry
detergent in big buckets, these make terrifi c storage
containers for such items.

One Saint who struggled with a tiny dining area
solved two problems with one solution. She built
her own benches with hollow bottoms (the toy box
design again). She put colorful cushions on top, and
then used her own dining room table. Benches gen-
erally seat more people than traditional chairs. Now
her entire family can fi t in her small dining area, and
she has extra storage space as well.

Don’t let storage problems scare you! You are
smarter than the things you own! A little creativity

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Emergency Sanitation

Food will keep in home freezer units after they are shut
off for varying periods depending on the amount and kind

Care and Use of Water Supplies
of food, the temperature at which it was kept, and the

If you are asked to shut off the service valve that controls the construction of the freezer. Frozen meats and other frozen
water supply to your home, or if the taps do not fl ow following
foods can be preserved for later use by cooking them soon
a disaster, turn off all the water outlets. These include taps or after they have thawed or by quick refreezing before they
faucets, valves on pipes supplying fl oat-controlled equipment
have completely thawed.

such as fl ush toilets, air cooling equipment, and heating
equipment. Then when the water comes on again your home

Offi
cial instructions regarding food will be issued locally
will not be fl ooded as these fl otation devices sometimes stick
in the event of an emergency. These instructions will tell
after they have been allowed to dry out.

you the type of disaster and its eff ect upon milk and other
foods. Follow offi
cial instructions closely. Don’t listen to

Turn off the gas or electricity that supplies your hot-water
rumors, and don’t pass them on to others.

heater after closing your home water service valve, or
when your water supply is interrupted for any other reason.

Laundry and Cleaning Supplies

Otherwise, if the limited supply of water remaining in your

During times of emergency it is critical that sanitation
hot-water storage tank continues to be heated, an explosion may
be strictly observed in the cleaning of clothing, bedding
occur. Also, if no more water can reach the tank, continued
materials, and all kitchen and food preparation utensils. A
heat will soon muddy its contents through oxidation and make
book entitled Housecleaning on a Shoestring is available the water useless for washing or drinking purposes.

by writing to the Cooperative Extension Service, Utah State

University, Logan, UT 84321. It contains useful recipes

If your water service is cut off following enemy attack or
to make housecleaning products out of basic ingredients
other natural disaster, do not try to telephone or otherwise
found in the home.

communicate with your local water department or water
company. Once service is restored, the water from your faucets
may have a strong chlorine taste. Do not worry about this. It is
a sign that extra precautions are being taken for your safety.

It is especially important to be sanitary in the storing, handling, and eating of food to avoid digestive upsets or other more
serious illnesses.

Be sure to:

Keep all food in covered containers.

Keep cooking and eating utensils clean. Diarrhea may result
from dish soap that is not thoroughly rinsed from dishes.

Keep all garbage in a closed container or dispose of it outside the home when it is safe to go out. If possible, bury it. Avoid
letting garbage or trash accumulate inside the shelter, both for
fi re and sanitation reasons.

Wash hands and utensils frequently.

Prepare only as much food as will be eaten at each meal.

Paper cups and plates, paper towels and napkins are helpful
if the water supply is cut off .

Refrigerators and home freezer units should be kept closed
as much as possible once the services they depend on are cut
off . The food they contain will keep loner if you plan your
meals well in advance so that you won’t have to open the doors
any more than necessary. If the gas or electric service is not
restored within 12 hours, eat or cook the most perishable items
in your refrigerator before they spoil. If foods show signs of
decomposition, discard them before they contaminate other
foods that keep better.

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175

EMERGENCY
disinfect drinking water as it kills all the benefi cial
bacteria in the intestinal tract and thus causes mild

TOILETS & GARBAGE diarrhea. Portable toilet chemicals, both liquid and dry, are available at recreational vehicle (RV) supply

DISPOSAL
stores. These chemicals are designed especially
for toilets which are not connected to sewer lines.

Use according to package directions. Powdered,

What will you do if your toilet stops fl ushing and you
chlorinated lime is available at building supply
can’t get anyone to take your garbage away? If an
stores. It can be used dry. Be sure to get chlorinated
emergency causes your toilets or garbage service to
lime, not quick lime which is highly alkaline and
stop working you MUST fi nd a way to safely dispose
corrosive. Caution: Chlorinated products which of the human waste (sewage) and garbage yourself.

are intended to be mixed with water for use can be

If you don’t, you will soon be spending most
dangerous if used dry. You may also use powdered
of your time and energy treating sick people,
laundry detergent, Lysol, Pinesol, ammonia, or other
including yourself.

household cleaning and disinfecting products

The three most important things to do are:

#2 - If your toilet bowl is not usable, use a fi ve gallon

1. Bury or store all garbage and human waste at
bucket, wooden box or some other container sturdy
least 100 feet away from water wells or open
enough to sit on. Sit the seat from your toilet on the
water.

bucket or make one from layers of heavy cardboard

2. Keep fl ies, roaches and animals out of the
glued together, two boards laid across the top with a gap
sewage and garbage;
between them or cut a seat from plywood. Line with bags

3. Wash or clean your hands whenever you handle
as outlined in #1 above. Dispose of the full bags using
something dirty and BEFORE you handle
the instructions below.

anything that you will be putting into your
mouth or someone else’s mouth.

#3 - If the emergency will only last for a day or two, you
can use “cat holes” outside. These are small, onetime

TOILETS #1 - If the toilet bowl and seat in your home
personal use holes you dig in the ground and squat over.

are still usable (not wrecked) scrub the bowl clean

The hole should be deep enough to cover your waste at
using one part of laundry bleach to ten parts of water
least six inches deep when fi lled. Do not do this any

(10:1). When clean, drain the bowl and dry it. Line
closer than 100 feet from open water or water wells or
the bowl with a plastic or paper bag. Line the inside
the germs in the sewage will get into the water.

of the fi rst bag with a sturdy plastic bag and lay the
toilet seat on it to keep it open. Use the toilet as you

#4 – If the emergency will last more than a week and your
normally do. After every use, sprinkle the waste with
toilet or bucket commode no longer will do the job you
the bleach/water solution mentioned above or cover it
need to make a latrine. Use a shovel or post-hole diggers
with a layer of sawdust, wood shavings, lime, dry dirt,
to dig a pit four to six feet deep and about one foot wide.

grass clippings, etc. Limiting the liquids that go into

Place a bucket, box, barrel or anything with a hole in it
the bowl will make it easier to change the bags. When
that you can sit on over the pit. Whatever you use must
the bag is full or you can’t stand the smell anymore,
cover the pit tightly so that fl ies cannot get in while no
carefully tie the top of the bag tightly closed, remove
one is using it. The seat and box must be cleaned regularly
it and replace with another bag. Dispose of the waste
with the bleach water solution mentioned above and kept
using the instructions below. Other chemicals that
tightly covered when not in use. When the pit fi lls to within
can be used in place of liquid chlorine bleach are:

eighteen inches of the top, fi ll the hole in with clean dirt

HTH (calcium hypochlorite), which is available at
and mound it over. Cover the mound to keep animals from
swimming pool supply stores and is intended to be used
digging it up.

in solution. Following the directions on the package it
can be mixed and stored.

DISPOSING OF WASTES: All wastes must be buried
no closer than 100 feet from the nearest open water

Caution: Do not use calcium hypochlorite to
or water well or the germs will get into the water. Buried

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wastes must be covered with at least eighteen inches of dirt
stored for a longer period of time without developing
and protected from animals digging it up.

an unpleasant odor. After straining, wrap the garbage
in several thicknesses of old newspapers before putting

GARBAGE is trash that has food or anything else in it that it into your container. This will absorb any remaining
would make attract insects, rats and other animals. It should
moisture. A tight-fi tting lid is important to keep out fl ies
not be allowed to accumulate where these pests can get into
and other insects. Final disposal of all stored garbage and
it. If garbage service is expected to resume in a few days
refuse can be accomplished in the following manner,
then dry garbage should be tightly sealed in bags or kept in
provided there is no danger from radioactive fallout:

tightly covered garbage cans. Liquid wastes that don’t have
a lot of fat in them can be poured out outside if kept more

1. All stored garbage should be buried if collection
than 100 feet away from open bodies of water and water
service is not restored and if unpaved yard areas are
wells. Liquids that do have a lot of fat should be buried to
available—keep a shovel handy for this purpose. Dig a
prevent attracting fl ies and roaches.

hole deep enough to cover it with at least 18-24 inches of
dirt, which will prevent insect breeding and discourage

If garbage service is out for more several weeks and you are
animals from digging it up.

unable to store it, then it should be buried. Garbage should be
buried no closer than 100 feet from open water or water

2. Other rubbish may be burned in open yard areas
wells. Crush containers to make them smaller. Garbage must

(if permission is granted by authorities under existing
be covered by at least eighteen inches of dirt. If burial is not
conditions) or left at dumps established by local
possible then it will have to be burned. To burn garbage you
authorities. Can should be fl attened to reduce their bulk.

must use a metal barrel with holes in the bottom and a grate

Do not deposit ashes or rubbish in streets or alley ways
or screen over the top to act as a spark arrester to prevent
without permission. Such material may interfere with
wildfi res. Only dry garbage should be burned. Wet garbage
the movement and operation of fi re-fi ghting and other
should be buried.

emergency equipment.

If you have a baby in your home, it is best to keep an ample
supply of disposable diapers on hand for emergency use. If
these are not available, emergency diaper needs can be met
by lining rubber pants with cleansing tissue, toilet paper,
scraps of cloth, or other absorbent materials. To help insure
proper sanitation it is imperative that you store a suffi
cient
supply of disposable diapers, disposable wipes, and plastic
garbage can liners. Change infants and toddlers regularly
and keep them clean. Dispose of the soiled diapers in the
plastic garbage can liners and keep them tightly sealed
when not in use to help prevent the spread of disease. Be
sure to wash your own hands regularly when working with
infants (especially after each diaper change). Typhoid
fever, amoebic dysentery, diarrhea, infectious hepatitis,
salmonella and giardiasis are diseases that spread rapidly
in times of emergency and threaten all, yet are all diseases
that can easily be controlled by simply following the rules
of good sanitation.

Disposal of Garbage and Rubbish

Garbage may sour or decompose, rubbish (trash) will not,
but off ers disposal problems in an emergency. The following
suggestions will make it easier for you to take care of the
refuse problem.

Garbage should be drained before being placed in storage
containers. If liquids are strained away, garbage may be

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177

Generators

Generator Basics

Generators are shaft-driven machines that produce electric power. Broadly speaking, they range in size and capacity from the tiny devices used as sensors to the extremely large machines used at commercial power plants. The term

“alternator” is also used and means essentially the same thing. The term “generator set” or “genset” is sometimes used to describe a generator along with a gasoline or diesel engine or other power source.

This article covers the use of generators to provide standby power in an emergency for a single family or small group.

Generators are rated in terms of the amount of power they can produce. This is measured in Watts (W) or Kilowatts (kW). A Kilowatt is equal to 1,000 Watts. Some household items list their power requirement in Watts, such as light bulbs and small appliances. Others only list Amperes (abbreviated A or Amps). Most household electrical loads (including all cord-connected appliances that plug into a standard outlet) run on 120 Volts, and since Watts

= Amps X Volts, you can determine Watts by multiplying the amp requirement by 120. Large heating and cooling appliances, and well pumps, sometimes use 240 Volts. This can be determined from the nameplate. For these loads, wattage is determined by multiplying amps by 240.

Generator Types

Commercially available generators useful for small-scale standby power fall into these categories: Type

Wattage

Price

Range

Small portable units marketed primarily for camping

Generally less than 2 kW $400-$600

Midsize
portable
units

3-5
kW.

$400-$2,000

Large trailer-mount units without engines, driven by a tractor PTO15-60 kW

$2,000-$5,000

Large trailer-mount units designed for construction or industrial use10 kW or more..

Large standby units designed for permanent installation.

5-40 kW or more

$4,000-$12,000

Costs vary depending on ruggedness, reliability, and features.

The more expensive units typically include features like:

a. Better quality engines, with pressure lubrication, cast iron cylinder blocks (or cast iron sleeves), oil fi lters, and electronic ignition. The primary benefi t of these is longevity, although the
better engines may be somewhat more reliable.

b. Larger fuel tank for long, unattended runs.

c. Low oil shutdown to prevent engine damage

d. Electric start

e. Built in battery charger for 12V car batteries

f. Quieter design, achieved through better muffl
ers, soundproofi ng, and lower operating RPM

g. Ground fault circuit interrupters (GFCI) for safety

h. Wheels. Even the smaller generators are heavy.

There are a wide variety of brands available. All of them work, and most are adequate for occasional standby use.

The generators that are driven by a farm tractor are a good buy if you already own one or more farm tractors.

Unlike car and truck mount generators, tractor-driven ones produce ample power. Tractors are better suited to continuous, stationary operation than cars and trucks.

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Generator Uses

Generators can be useful in a long-duration power outage by providing power to run essential equipment, such as refrigerators, freezers, lighting, water pumps, sump pumps, and furnaces. They are also useful for providing power w here it is inconvenient, costly, or impossible to bring commercially produced power.

Sizing

Determining the exact size generator required for a household involves adding up the wattage required by each load, including the starting power required by the largest motor and any others that will be started at the same time.

It is diffi
cult to get accurate results since starting current requirements often vary and because nameplate ratings sometimes overstate the power required.

If a generator is too small for its load, the voltage will drop. This can cause damage to the generator, the load, or both. Circuit breakers and thermal protectors may trip and prevent damage, but cannot be relied upon. Do not connect loads to the generator that are too large for its capacity.

If you only want to run a few critical items, you can use this chart as a guide: Generator size

Loads typically supported

1000W or less

Lights, radio, battery chargers, clocks, fax, or computer

1500W

Above items, also small manual defrost freezer or refrigerator

3500W 240V

Same as 1500W, plus ½ H.P. well pump (if 240V)

3500W 120V

Most refrigerators and freezers, clothes washer, gas clothes dryer, sump pump, ½ H.P. furnace blower,

½ H.P. well pump (if 120V), nearly any plug-connected appliance with a standard 120V plug 5000W 240V

Same as 3500W, plus most well pumps up to 2 H.P.

15,000W 240V

Will run all the loads in most households including electric water heaters, dryers, well pumps, and ranges; will run many central air conditioning units. Electric heat systems need to be considered case by case as many larger systems use more power than even a big generator like this produces.

Measuring the Load

Sometimes it helps to measure the amount of power a particular piece of equipment (or an entire household) uses. This may be the only way to determine power requirements accurately if there is no nameplate listing the power required. Clamp-on ammeters are available at most building supply stores for about $50-$100 that will measure the number of amps fl owing through a wire. They usually include an attachment that you can use for cord-and-plug connected devices.

More sophisticated ammeters that measure starting current are available but are costly ($400) and require some expertise to use.

Electrical Hookup

There are three ways to hook up generators:

n

Plug in loads directly, using extension cords if necessary.

n Transfer
switch
n Suicide
wiring

Plugging in loads to the generator’s outlets directly is the simplest and works OK when only a few small loads are used.

This method is used in remote areas and for construction, where no electric wiring is present. It also works in standby situations for running a handful of things, say, a freezer, refrigerator, sump pump, and a couple lights. Generators must be operated outdoors unless specifi cally designed for indoor operation. Those designed for indoor use have an exhaust system that vents outside. Since the generator is usually outside and the load is inside, extension cords are needed. Be sure they’re big enough. Most of the orange extension cords sold use 16 gauge wire and are rated for 13

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179

amps. These are fi ne for a couple of small appliances
and plug for use with portable generators. The cord and
but create a fi re hazard when used for heavier loads.

plug are not normally included with the transfer switch
and must be purchased separately. Welding supply

Transfer switches
companies are a good, inexpensive source for the heavy

Transfer switches allow you to connect a load to either
gauge wire required.

the generator or the commercial power source simply

If you plan to connect the generator to building wiring,
by fl ipping a switch. They are the only reasonable and
consider the transfer switch part of the cost of the
safe alternative for running an entire house from a
generator.

generator . They are also the only way to run equipment

that can’t be unplugged, such as furnace blowers,

Suicide wiring
well pumps, and the like. Diff erent confi gurations

Any method of connecting a generator to a building’s
are available that allow switching of all or part of a
electrical system, other than by using a transfer switch,
household’s electrical circuits. They are expensive a
falls under the category of suicide wiring.

nd must be installed by an electrician or other qualifi ed
person. Some examples:

You can be killed. And you can kill an electric lineman
if you fail to isolate your generator from the power

Transfer switches that have 4-6 diff erent handles, each
company’s lines, by causing electricity to back-feed into
of which switches a single circuit, are available for
the commercial power system. You can also burn up your
around $200 from many retailers that sell generators.

generator or your house. It is also against the law in many

They wire into the house’s breaker or fuse panel.

jurisdictions.

You only hook up the circuits that you will need in
an emergency, which reduces the cost, and you can

Plan ahead. Buy a transfer switch. Get it installed.

switch them one at a time so all the motors don’t start

Don’t use suicide wiring.

at once. Some designs include an ammeter so you can
see how much power you’re using.

Safety

Here’s some basic advice on generator safety. Read the

Some designs, including one from Square D that I have
instructions for your generator or check with a dealer or
seen, use circuit breakers to perform the switching
licensed electrician for authoritative safety rules.

and have an interlock so you can only turn on one

1. Follow the safety instructions that come with the
circuit breaker – either the generator breaker or the
generator.

commercial power breaker. I have seen the se for as

2. Keep the generator outside so you don’t breathe
little as $60 plus the cost of the circuit breakers. Again
carbon monoxide and die. Protected locations, such as
you only hook up the circuits that you think you will
a garage with the garage door open, are helpful if the
need in an emergency. These panels hook up to your
weather is bad.

main breaker panel as a sub-panel.

3. Follow whatever grounding instructions come with
the generator. Generators should be grounded but the

Large transfer switches switch the power to a house
recommendations for how this is done vary depending
or group of buildings and are wired between the meter
on manufacturer.

socket and breaker (or fuse) panel. These cost $300-

4. You can get a bad shock by touching a wet power

$600 depending on capacity. They are costly to install
cord or plug while the generator is running. Shut off the
as well.

engine before fi ddling with the power connections if it
is wet out.

Automatic transfer switches will start the generator

5. Don’t refuel a hot engine. If you refuel at night, use
and switch the load to it without intervention. Some
a source of light that won’t ignite the gas. The cyalume
standby systems have these built in. One catalog I have
sticks work well for this.

lists a 200A model as costing almost $2,000. Telephone

6. Don’t overload extension cords.

companies, hospitals, radio and TV stations, and the

7. Use a transfer switch.

like use larger versions of these.

8. Store gasoline outside, in a safe container.

Transfer switches are wired with a large, fl exible cord

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More accidents happen during power outages than occur
potential for confusion with gasoline. These fuels can
when power is available, particularly fi res. Here are some
be stored 2-3 years before they deteriorate.

general tips for safety during power outages:

Midsize and larger generators designed for permanent

1. Don’t leave candles or oil or gasoline lanterns burning installation and standby use are available for use with
unattended.

LP gas or natural gas. The engines are like gasoline

2. Realize that smoke and carbon monoxide detectors
engines in most respects but replace the carburetor with
will not work without power.

a mixing system designed for LP o r natural gas. LP

3. Have fi re extinguishers at hand.

gas standby generators are widely used in industrial/

4. Have some water drawn up in buckets or pans to use
commercial settings. The chief benefi t is that LP gas
in case the water supply fails.

can be stored indefi nitely without deterioration.

LP gas conversion kits are available for many small

Fuels and Fuel Storage
generators.

Most portable generators run on gasoline. But
gasoline is a poor choice for standby use, because

Readiness
it is unsafe to store in residential areas and is prone

to deterioration when stored for any length of time.

There are no statistics available, but anecdotal
evidence suggests that generators frequently fail to

Gasoline is extremely fl ammable and should not be stored
start when they are needed, even in industrial settings
in any quantity in a house or garage. There is no safe way
where regular maintenance and testing is performed.

to store gasoline in a building. Building and zoning codes,

Electric start generators sometimes fail to start because
and insurance requirements, vary; some municipalities
the battery is dead. Batteries that are continuously
prohibit permanently installed gasoline tanks and limit
trickle-charged may start the engine while being
the size of portable ones.. In the author’s area gasoline
charged but fail when the charger is turned off , as in
suppliers recommend that bulk storage tanks be at least
an actual emergency. Battery terminal s also have a

10’ away from garages and other buildings. Some of the
way of getting corroded. Stale gasoline can contribute
author’s acquaintances store gasoline in 5 gallon ca ns
to starting problems, especially in cold weather. Using
in a little building not much larger than a doghouse, that
starting fl uid will sometimes make up for this.

is used for nothing else and is a long way from all the

other buildings.

Spare parts and supplies should be kept on hand. At a

Gasoline can be stored in full, sealed containers for
minimum, some extra motor oil, suitable starting aids,

1-2 years or more without deterioration, provided that
air and oil fi lters (if used), and a spark plug should
high temperatures are avoided. Air, water, and heat all
be available. You should periodically operate your
contribute to deterioration.

generator, and hook up whatever loads you plan to
use, to make sure that everything is ready if needed.

The author uses a commercial fuel preserving additive in

Once a month is probably often enough to catch most
the gas tank for his generator, but there is no consensus on
problems.

misc.survivalism that such additives materially improve
the storage life of gasoline.

Some, mostly larger, generators are available with diesel
engines. These engines are, as a rule, noisier than gasoline
engines and are more diffi
cult to start in cold weather. For
standby use, they may be worth having because of fuel
storage considerations.

Diesel fuel and kerosene are much safer to store than
gasoline. It is still common to store fuel oil, which has
similar properties, indoors in houses in quantities up to 250
gallons. Again, building and zoning codes and insurance
rules may limit the amount or method of storage. These
products should not be stored in red cans because of the

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181

How Practical Is a Generator?

potential for transmission bearing damage due to extended

The author has had to resort to using the generator
idling, poor fuel economy.

during a couple of long-duration power outages.

Severe weather can be extremely disruptive to power

There are some belt-driven and PTO-driven generators for
systems and the unlucky individuals whose own lines
cars and trucks that have similar problems. In addition, most
are knocked down in a storm end up at the end of the
of these units must be operated at a specifi c speed. Unless the
power company’s list for repairs. Power losses can
vehicle is equipped with an engine governor, this is diffi
cult.

be costly if you stand to loose the contents of your
freezer, or if cold weather and no heat threatens to

Uninterruptable power supplies (UPS) are designed
freeze pipes.

primarily for use with computers and communications
equipment. They generally are designed for short-duration

On the other hand, unless you can aff ord a fully
outages, 15 minutes or less.

automatic, permanently installed system, you had

Solar, hydroelectric, and wind generators are a topic in
better be able-bodied. It’s work to pull out the
their own right and are beyond the scope of this FAQ.

generator and start it and hook it up even if you have

Many products marketed for use with alternative power
a good setup.

systems are also useful for standby use. It might make

Big generators are noisy. Everyone in the neighborhood
sense in some cases to have low- voltage DC wiring
will know that you’re running one.

for lights that can be operated from batteries in an
emergency.

You may wish to consider running the generator during
only part of a 24-hour period. Most refrigerators and

Non-electric Alternatives
freezers will maintain temperature if operated 50% of

There are a number of low-tech techniques that can reduce
the time, depending on ambient temperature, condition
your dependence on electricity. Some are eff ective by
of the door seal, and how often the door is opened.

themselves, and others will reduce the size generator you
need or the hours you need to run it.

Fuel availability is a thorny issue. Gas stations require
electricity to be able to pump gas. The author is

Use something besides electricity for the primary source
fortunate enough to live in a setting where it is possible
of heat. Although any modern central heating system
to store ample quantities of fuel to run the generator
requires some electricity to operate, you can run a
for a week or more. Even the worst power outages are
natural gas, LP gas, or oil-fi red furnace from a generator
ordinarily corrected after a week, two at the most.

of modest size. Electric heat systems can’t be operated

T h o s e o f y o u c o n c e r n e d a b o u t o t h e r except by very large generators.

TEOT WAWKI scenarios should consider other
alternatives that do not rely on fuel availability.

Replace electric appliances with gas. Houses that are
served by a natural gas supplier rarely have gas outages

O t h e r Wa y s t o P r o d u c e and electric outages at the same time (except possibly in earthquake-prone areas). LP gas is stored in tanks and is

Electricity
independent of electrical and other utilities. A gas stove

Several companies sell inverters that produce 120V
can be used without electricity if the burners are lit with
electricity using the power from a car or truck’s battery
a match. Most gas water heaters don’t require electricity
and alternator. These are not suitable for most standby
at all (except for horizontal exhaust and other power-
uses because the output power is too low. The largest
vented units).

car and truck alternators produce no more than 2000
watts, and this only at high engine speeds. The really

Have a wood stove or fi replace insert that is capable of
big inverters – 2000W and over, capable of running a
heating your house. Have enough wood on hand to be
refrigerator – are expensive, big, heavy, and require
able to use it in a power outage.

heavy cabling to the battery. The logistics of ope rating
a vehicle while stationary must also be considered:

A wide variety of non-electric lighting is available.

how do you secure the vehicle, potential for damage

Aladdin lamps, which burn kerosene and produce a
due to low oil or high temperature while unattended,
bright light, are practical and safer to use inside than

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gasoline lanterns. Lamps that operate on LP gas supplied
through pipes are available. They mount permanently to a
wall or ceiling, and are bright, safe, and cheap to operate.

Inexpensive kerosene wick lamps are widely available and
produce more light than candles.

LP gas and kerosene operated refrigerators and freezers
are available. Some will also operate on electricity.

Full-size units are expensive but no more so than a good
generator installation. Smaller refrigerators, such as those
used in RVs, are available too – though some require
a 12V DC power source to operate the controls and
ignition system even when running on LP gas.

By Steve Dunlop.

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Thoughts On Disaster Survival, Post Katrina…

The follow information was provided via several emails by a friend heavily involved in the New Orleans disaster of hurricane Katrina, durring the course of the disaster itself. Many of the comments were LIVE to that moment in time….

I’ve had over 30 people staying with me since Sunday, evacuating from New Orleans and points south in anticipation of Hurricane Katrina. Only two families were my friends they told other friends of theirs that they knew a place where they could hole up, and so a whole bunch arrived here! I didn’t mind, because there were six RV’s and travel trailers, so we had enough accommodation. However, I’ve had the opportunity to see what worked - and what didn’t - in their evacuation plans and bug-out kits, and I thought a few “lessons learned” might be appropriate to share here.

1. Have a bug-out kit ready at all times. Many of these folks packed at the last minute, grabbing whatever they thought they’d need. Needless to say, they forgot some important things (prescription medications, important documents, baby formula, diapers, etc.). Some of these things (e.g. prescriptions) obviously can’t be stocked up against possible emergency need, but you can at least have a list in your bug-out kit of what to grab at the last minute before you leave!

2. Renew supplies in your bug-out kit on a regular basis. Batteries lose their charge. Foods have an expiration date. So do common medications. Clothes can get moldy or dirty unless properly stored. All of these problems were found with the folks who kept backup or bug-out supplies on hand, and caused diffi culties for them.

3. Plan on needing a LOT more supplies than you think. I found myself with over 30 people on hand, many of whom were not well supplied and the stores were swamped with literally thousands of refugees, buying up everything in sight. I had enough supplies to keep myself going for 30 days. Guess what? Those supplies ended up keeping 30-odd people going for two days. I now know that I must plan on providing for not just myself, but others in need. I could have been selfi sh and said “No, these are mine” - but what good would that do in a real disaster? Someone would just try to take them, and then we’d have all the resulting unpleasantness. Far better to have extra supplies to share with others, whilst keeping your own core reserve intact (and, preferably, hidden from prying eyes!).

4. In a real emergency, forget about last-minute purchases. As I said earlier, the stores were swamped by thousands of refugees, as well as locals buying up last-minute supplies. If I hadn’t had my emergency supplies already in store, I would never have been able to buy them at the last minute. If I’d had to hit the road, the situation would have been even worse, as I’d be part of a stream of thousands of refugees, most of whom would be buying (or stealing) what they needed before I got to the store.

5. Make sure your vehicle will carry your essential supplies. Some of the folks who arrived at my place had tried to load up their cars with a humongous amount of stuff, only to fi nd that they didn’t have space for themselves! Pets are a particular problem here, as they have to have air and light, and can’t be crammed into odd corners. If you have to carry a lot of supplies and a number of people, invest in a small luggage trailer or something similar (or a small travel trailer with space for your goodies) - it’ll pay dividends if the S really does HTF.

6. A big bug-out vehicle can be a handicap. Some of the folks arrived here with big pick-ups or SUV’s, towing equally large travel trailers. Guess what? - on some evacuation routes, these huge combinations could not navigate corners very well, and/or were so diffi cult to turn that they ran into things (including other vehicles, which were NOT about to make way in the stress of an evacuation!). This led to hard feelings, harsh words, and at least one fi st-fi ght. It’s not a bad idea to have smaller, more maneuverable vehicles, and a smaller travel trailer, so that one can “squeeze through” in a tight traffi c situation. Another point a big SUV or pickup burns a lot of fuel. This 184

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is bad news when there’s no fuel available! (See point 10 below.) 7. Make sure you have a bug-out place handy. I was fortunate in having enough ground (about 1.8 acres) to provide parking for all these RV’s and trailers, and to accommodate 11 small children in my living-room so that the adults could get some sleep on Sunday night, after many hours on the road in very heavy, slow-moving traffi c.

However, if I hadn’t had space, I would have unhesitatingly told the extra families to fi nd somewhere else - and there wasn’t anywhere else here, that night. Even shops like Wal-Mart and K-Mart had trailers and RV’s backed up in their parking lots (which annoyed the heck out of shoppers trying to make last-minute purchases). Even on my property, I had no trailer sewage connections, so I had to tell the occupants that if they used their onboard toilets and showers, they had to drive their RV’s and trailers somewhere else to empty their waste tanks. If they hadn’t left this morning, they would have joined long, long lines to do this at local trailer parks (some of which were so overloaded by visiting trailers and RV’s that they refused to allow passers-by to use their dumping facilities).

8. Provide entertainment for younger children. Some of these families had young children (ranging from 3 months to 11 years). They had DVD’s, video games, etc. - but no power available in their trailers to show them! They had no coloring books, toys, etc. to keep the kids occupied. This was a bad mistake.

9. Pack essentials fi rst, then luxuries. Many of these folks had packed mattresses off beds, comforters, cushions, bathrobes, etc. As a result, their vehicles were grossly overloaded, but often lacked real essentials like candles, non-perishable foods, etc. One family (both parents are gourmet cooks) packed eighteen (yes, EIGHTEEN!!!) special pots and pans, which they were going to use on a two-burner camp stove… They were horrifi ed by my suggestion that under the circumstances, a nested stainless-steel camping cookware set would be rather more practical. “What? No omelet pan?” Sheesh…

10. Don’t plan on fuel being available en route. A number of my visitors had real problems fi nding gas to fi ll up on the road. With thousands of vehicles jammed nose-to-tail on four lanes of interstate, an awful lot of vehicles needed gas. By the time you got to a gas station, you were highly likely to fi nd it sold out - or charging exorbitant prices, because the owners knew you didn’t have any choice but to pay what they asked. Much better to leave with a full tank of gas, and enough in spare containers to fi ll up on the road, if you have to, in order to reach your destination.

11. Have enough money with you for at least two weeks. Many of those who arrived here had very little in cash, relying on check-books and credit cards to fund their purchases. Guess what? Their small banks down in South Louisiana were all off-line, and their balances, credit authorizations, etc. could not be checked - so many shops refused to accept their checks, and insisted on electronic verifi cation before accepting their credit cards. Local banks also refused (initially) to cash checks for them, since they couldn’t check the status of their accounts on-line. Eventually (and very grudgingly) local banks began allowing them to cash checks for not more than $50-$100, depending on the bank. Fortunately, I have a reasonable amount of cash available at all times, so I was able to help some of them. I’m now going to increase my cash on hand, I think… Another thing - don’t bring only large bills. Many gas stations, convenience stores, etc. won’t accept anything larger than a $20 bill. Some of my guests had plenty of $100 bills, but couldn’t buy anything.

12. Don’t be sure that a disaster will be short-term. My friends have left now, heading south to Baton Rouge. They want to be closer to home for whenever they’re allowed to return. Unfortunately for them, the Governor has just announced the mandatory, complete evacuation of New Orleans, and there’s no word on when they will be allowed back. It will certainly be several weeks, and it might be several months. During that period, what they have with them - essential documents, clothing, etc. - is all they have. They’ll have to fi nd new doctors to renew prescriptions; fi nd a place to live (a FEMA trailer if they’re lucky - thousands of families will be lining up for these trailers); some way to earn a living (their jobs are gone with New Orleans, and I don’t see their employers paying them for not working when the employers aren’t making money either); and so on.

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13. Don’t rely on government-run shelters if at all possible. Your weapons WILL be confi scated (yes, including pocket-knives, kitchen knives, and Leatherman-type tools); you will be crowded into close proximity with anyone and everyone (including some nice folks, but also including drug addicts, released convicts, gang types, and so on); you will be under the authority of the people running the shelter, who WILL call on law enforcement and military personnel to keep order (including stopping you leaving if you want to); and so on. Much, much better to have a place to go to, a plan to get there, and the supplies you need to do so on your own.

14. Warn your friends not to bring others with them!!! I had told two friends to bring themselves and their families to my home. They, unknown to me, told half-a-dozen other families to come too - “He’s a good guy, I’m sure he won’t mind!” Well, I did mind… but since the circumstances weren’t personally dangerous, I allowed them all to hang around. However, if things had been worse, I would have been very nasty indeed to their friends (and even nastier to them, for inviting others without clearing it with me fi rst!). If you are a place of refuge for your friends, make sure they know that this applies to them ONLY, not their other friends. Similarly, if you have someone willing to offer you refuge, don’t presume on his/her hospitality by arriving with others unforewarned.

15. Have account numbers, contact addresses and telephone numbers for all important persons and institutions. My friends will now have to get new postal addresses, and will have to notify others of this their doctors, insurance companies (medical, personal, vehicle and property), bank(s), credit card issuer(s), utility supplier(s), telephone supplier(s), etc. Basically, anyone who sends you bills, or to whom you owe money, or who might owe you money. None of my friends brought all this information with them. Now, when they need to change postal addresses for correspondence, insurance claims, etc., how can they do this when they don’t know their account numbers, what number to call, who and where to write, etc.?

16. Have portable weapons and ammo ready to hand. Only two of my friends were armed, and one of them had only a handgun. The other had a handgun for himself, another for his wife, a shotgun, and an evil black rifl e - MUCH better! I was asked by some of the other families, who’d seen TV reports of looting back in New Orleans, to lend them fi rearms. I refused, as they’d never handled guns before, and thus would have been more of a danger to themselves and other innocent persons than to looters. If they’d stayed a couple of days, so that I could teach them the basics, that would have been different but they wouldn’t, so I didn’t. Another thing -
you don’t have to take your entire arsenal along. Firearms for personal defense come fi rst, then fi rearms for life support through hunting (and don’t forget the skinning knife!). A fi shing outfi t might not be a bad idea either (you can shoot bait! ). Other than that, leave the rest of your guns in the safe (you do have a gun safe, securely bolted to the fl oor, don’t you?), and the bulk ammo supplies too. Bring enough ammo to keep you secure, but no more.

If you really need bulk supplies of guns and ammo, they should be waiting for you at your bug-out location, not occupying space (and taking up a heck of a lot of weight!) in your vehicle. (For those bugging out in my direction, ammo supply will NOT be a problem… )

17. Route selection is very, very important. My friends (and their friends) basically looked at the map, found the shortest route to me (I-10 to Baton Rouge and Lafayette, then up I-49 to Alexandria), and followed it slavishly. This was a VERY bad idea, as something over half-a-million other folks had the same route in mind…

Some of them took over twelve hours for what is usually a four-hour journey. If they’d used their heads, they would have seen (and heard, from radio reports) that going North up I-55 to Mississippi would have been much faster.

There was less traffi c on this route, and they could have turned left and hit Natchez, MS, and then cut across LA on Route 84. This would have taken them no more than fi ve or six hours, even with the heavier evacuation traffi c.

Lesson think outside the box, and don’t assume that the shortest route on the map in terms of distance will also be the shortest route in terms of time.

18. The social implications of a disaster situation. Feedback from my contacts in the LSP and other agencies is very worrying. They keep harping on the fact that the “underclass” that’s doing all the looting is almost 186

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exclusively Black and inner-city in composition. The remarks they’re reporting include such statements as “I’m ENTITLED to this stuff!”, “This is payback time for all Whitey’s done to us”, and “This is reparations for slavery!”.

Also, they’re blaming the present confused disaster-relief situation on racism “Fo sho, if Whitey wuz sittin’ here in tha Dome waitin’ for help, no way would he be waitin’ like we is!” No, I’m not making up these comments… they are as reported by my buddies. This worries me very much. If we have such a divide in consciousness among our city residents, then when we hit a SHTF situation, we’re likely to be accused of racism, paternalism, oppression, and all sorts of other crimes just because we want to preserve law and order. If we, as individuals and families, provide for our own needs in emergency, and won’t share with others (whether they’re of another race or not) because we don’t have enough to go round, we’re likely to be accused of racism rather than pragmatism, and taking things from us can (and probably will) be justifi ed as “Whitey getting his just desserts”. I’m absolutely not a racist, but the racial implications of the present situation are of great concern to me. The likes of Jesse Jackson, Al Sharpton, and the “reparations for slavery” brigade appear to have so polarized inner-city opinion that these folks are (IMHO) no longer capable of rational thought concerning such issues as looting, disaster relief, etc.

19. Implications for security. If one has successfully negotiated the danger zone, one will be in an environment fi lled, to a greater or lesser extent, with other evacuees. How many of them will have provided for their needs?

How many of them will rely on obtaining from others the things they need? In the absence of immediate State or relief-agency assistance, how many of them will feel “entitled” to obtain these necessities any way they have to, up to and including looting, murder and mayhem? Large gathering-places for refugees suddenly look rather less desirable… and being on one’s own, or in an isolated spot with one’s family, also looks less secure. One has to sleep sometime, and while one sleeps, one is vulnerable. Even one’s spouse and children might not be enough…

there are always going to be vulnerabilities. One can hardly remain consciously in Condition Yellow while bathing children, or making love! A team approach might be a viable solution here .

20. Too many chiefs, not enough Indians” in New Orleans at the moment. The mayor has already blown his top about the levee breach: he claims that he had a plan in place to fi x it by yesterday evening, but was overruled by Baton Rouge, who sent in others to do something different. This may or may not be true… My LSP buddies tell me that they’re getting confl icting assignments and/or requests from different organizations and individuals. One will send out a group to check a particular area for survivors but when they get there, they fi nd no-one, and later learn that another group has already checked and cleared the area. Unfortunately, in the absence of centralized command and control, the information is not being shared amongst all recovery teams. Also, there’s alleged to be confl ict between City offi cials and State functionaries, with both sides claiming to be “running things” and some individuals in the Red Cross, FEMA, and other groups appear to be refusing to take instructions from either side, instead (it’s claimed) wanting to run their own shows. This is allegedly producing catastrophic confusion and duplication of effort, and may even be making the loss of life worse, in that some areas in need of rescuers aren’t getting them. (I don’t know if the same problems are occurring in Mississippi and/or Alabama, but I wouldn’t be surprised if they were.) All of this is unoffi cial and off-the-record, but it doesn’t surprise me to hear it. Moral of the story if you want to survive, don’t rely on the government or any government agency (or private relief organization, for that matter) to save you. Your survival is in your own hands - don’t drop it!

21. Long-term vision. This appears to be sadly lacking at present. Everyone is focused on the immediate, short-term objective of rescuing survivors. However, there are monumental problems looming, that need immediate attention, but don’t seem to be getting it right now. For example: the Port of Louisiana is the fi fth-largest in the world, and vital to the economy, but the Coast Guard is saying (on TV) that they won’t be able to get it up and running for three to six months, because their primary focus is on search and rescue, and thereafter, disaster relief.

Why isn’t the Coast Guard pulled off that job now, and put to work right away on something this critical? There are enough Navy, Marine and Air Force units available now to take over rescue missions.

Another example there are over a million refugees from the Greater New Orleans area fl oating around. They need accommodation and food, sure but most of them are now unemployed, and won’t have any income at all for the next

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six to twelve months. There aren’t nearly enough jobs available in this area to absorb this workforce. What is being done to fi nd work for them, even in states remote from the problem areas? The Government for sure won’t provide enough for them in emergency aid to be able to pay their bills. What about mortgages on properties that are now underwater? The occupants both can’t and won’t pay; the mortgage holders will demand payment; and we could end up with massive foreclosures on property that is worthless, leaving a lot of folks neck-deep in debt and without homes (even damaged ones). What is being done to plan for this, and alleviate the problem as much as possible? I would have thought that the State government would have had at least the skeleton of an emergency plan for these sorts of things, and that FEMA would have the same, but this doesn’t seem to be the case. Why weren’t these things considered in the leisurely days pre-disaster, instead of erupting as immediate and unanswered needs post-disaster?

22. Personal emergency planning. This leads me to consider my own emergency planning. I’ve planned to cover an evacuation need, and could probably survive with relative ease for between two weeks and one month but what if I had been caught up in this mess? What would I do about earning a living, paying mortgages, etc.? If I can’t rely on the State, I for darn sure had better be able to rely on myself! I certainly need to re-examine my insurance policies, to ensure that if disaster strikes, my mortgage, major loans, etc. will be paid off (or that I will receive enough money to do this myself). I also need to provide for my physical security, and must ensure that I have supplies, skills and knowledge that will be “marketable” in exchange for hard currency in a post-disaster situation. The idea of a “team” of friends with (or to) whom to bug out, survive, etc. is looking better and better. Some of the team could take on the task of keeping a home maintained (even a camp-type facility), looking after kids, providing base security, etc. Others could be foraging for supplies, trading, etc. Still others could be earning a living for the whole team with their skills. In this way, we’d all contribute to our mutual survival and security in the medium to long term. Life might be a lot less comfortable than prior to the disaster, but hey - we’d still have a life! This bears thinking about, and I might just have to start building “team relationships” with nearby [people of like mind]!

23. The “bank problem.” This bears consideration. I was at my bank this morning, depositing checks I’d been given by my visitors in exchange for cash. The teller warned me bluntly that it might be weeks before these checks could be credited to my account, as there was no way to clear them with their issuing banks, which were now under water and/or without communications facilities. He also told me that there had been an endless stream of folks trying to cash checks on South Louisiana banks, without success. He warned me that some of these local banks will almost certainly fail, as they don’t have a single branch above water, and the customers and businesses they served are also gone - so checks drawn on them will eventually prove worthless. Even some major regional banks had run their Louisiana “hub” out of New Orleans, and now couldn’t access their records. I think it might be a good idea to have a “bug-out bank account” with a national bank, so that funds should be available anywhere they have a branch, rather than keeping all one’s money in a single bank (particularly a local one) or credit union. This is, of course, over and above one’s “bug-out stash” of ready cash.

24. Helping one’s friends is likely to prove expensive. I estimate that I’m out over $1,000 at the moment, partly from having all my supplies consumed, and partly from making cash available to friends who couldn’t cash their checks. I may or may not get some of this back in due course. I don’t mind it - if I were in a similar fi x, I hope I could lean on my friends for help in the same way, after all! - but I hadn’t made allowance for it. I shall have to do so in future, as well as planning to contribute to costs incurred by those who offer me hospitality under similar circumstances.

25. People who were prepared were frequently mobbed/threatened by those who weren’t. This was reported in at least seven incidents, fi ve in Mississippi, two in Louisiana (I suspect that the relative lack of Louisiana incidents was because most of those with any sense got out of Dodge before the storm hit). In each case, the person/family concerned had made preparations for disaster, with supplies, shelter, etc. in good order and ready to go. Several had generators ready and waiting.

However, their neighbors who had not prepared all came running after the disaster, wanting food, water and shelter from them.

When the prepared families refused, on the grounds that they had very little, and that only enough for themselves, there were many incidents of aggression, attempted assault, and theft of their supplies. Some had to use weapons to deter attack, and in some cases, shots were fi red. I understand that in two incidents, attackers/would-be thieves were shot. It’s also reported that in all of these cases, the prepared families now face threats of retribution from their neighbors, who regarded their refusal to share as an act of selfi shness and/or aggression, and are now threatening retaliation. It’s reportedly so bad that most of the 188

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prepared families are considering moving to other neighborhoods so as to start afresh, with different neighbors.

Similar incidents are reported by families who got out in time, prepared to spend several days on their own. When they stopped to eat a picnic meal at a rest stop, or an isolated spot along the highway, they report being approached rather aggressively by others wanting food, or fuel, or other essentials. Sometimes they had to be rather aggressive in their turn to deter these insistent requests. Two families report attempts being made to steal their belongings (in one case, their vehicle) while overnighting in camp stops on their way out of the area. They both instituted armed patrols, with one or more family members patrolling while the others slept, to prevent this. Seems to me to be a good argument to form a “bug-out team” with like-minded, security-conscious friends in your area, so that all concerned can provide mutual security and back-up.

My take I can understand these families being unwilling to share the little they had, particularly in light of not knowing when supplies would once again be available. However, this reinforces the point I made in my “lessons learned” post last week plan on needing much more in the way of supplies than you initially thought! If these families had had some extra food and water in stock, and hidden their main reserve where it would not be seen, they could have given out some help to their neighbors and preserved good relations. Also, a generator, under such circumstances, is a noisy (and bright, if powering your interior lights) invitation saying “This house has supplies - come and get them”. I suspect that kerosene lanterns, candles and fl ashlights might be a more “community-safe” option if one is surrounded by survivors.

26. When help gets there, you may get it whether you like it or not. There are numerous reports of aggressive, overbearing behavior by those rescuers who fi rst arrived at disaster scenes. It’s perhaps best described as “I’m here to rescue you - I’m in charge - do as I say - if you don’t I’ll shoot you”. It appears that mid-level State functionaries and Red Cross personnel (the latter without the “shoot you” aspect, of course) were complained about most often. In one incident, a family who had prepared and survived quite well were ordered, not invited, to get onto a truck, with only the clothes on their backs. When they objected, they were threatened. They had pets, and wanted to know what would happen to them and they report that a uniformed man (agency unknown) began pointing his rifl e at the pets with the words “I’ll fi x that”. The husband then trained his own shotgun on the man and explained to him, in words of approximately one syllable, what was going to happen to him if he fi red a shot. The whole “rescuer” group then left, threatening dire consequences for the family (including threats to come back once they’d evacuated and torch their home). The family were able to make contact with a State Police patrol and report the incident, and are now determined that no matter how much pressure is applied, they will not evacuate. They’ve set up a “shuttle run” so that every few days, two of them go upstate to collect supplies for the rest of the family, who defend the homestead in the meantime.

Another aspect of this is that self-suffi cient, responsible families were often regarded almost with suspicion by rescuers. The latter seemed to believe that if you’d come through the disaster better than your neighbors, it could only have been because you stole what you needed, or somehow gained some sort of unfair advantage over the “average victims” in your area. I’m at a loss to explain this, but it’s probably worth keeping in mind.

27. There seems to be a cumulative psychological effect upon survivors. This is clear even - or perhaps particularly - in those who were prepared for a disaster. During and immediately after the disaster, these folks were at their best, dealing with damage, setting up alternative accommodation, light, food sources, etc. However, after a few days in the heat and debris (perhaps worst of all being the smell of dead bodies nearby), many found their ability to remain positive and “upbeat” being strained to the limit. There are numerous reports of individuals becoming depressed, morose and withdrawn. This seemed to happen to even the strongest personalities. The arrival of rescuers provided a temporary boost, but once evacuated, a sort of “after-action shell-shock” seems to be commonly experienced. I don’t know enough about this to comment further, but I suspect that staying in place has a lot to do with it - there is no challenge to keep moving, fi nd one’s survival needs, and care for the group, and one is surrounded by vivid reminders of the devastation. By staying among the ruins of one’s former life, one may be exposing oneself to a greater risk of psychological deterioration.

28. There is widespread frustration over the lack of communication and empathy by rescuers and local/State government. This is partly due to the absence of electricity, so that TV’s were not available to follow events as they unfolded but it’s also due to an almost deliberate policy of non-communication by rescuers. There are many accounts of evacuees

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wanting to know where the bus or plane was going that they were about to board, only to be told “We don’t know”, or “To a better place than this”. Some have found themselves many States away from their homes. Other families were arbitrarily separated upon rescue and/or evacuation, and are still scattered across two or three States. Their efforts to locate each other are very diffi cult, and when they request to be reunited at a common location, all of those with whom I have contact report a blanket refusal by the Red Cross and State offi cials to even consider the matter at this time. They’re being informed that it will be “looked into” at some future date, and that they may have to pay the costs involved if they want to join up again.

This, to families who are now destitute! I’m very angry about this, but it’s so widespread a problem that I don’t know what can be done about it. I hope that in future, some means will be implemented to prevent it happening again. Lesson learned never, EVER allow yourselves to be separated as a family, even if it means waiting for later rescue and/or evacuation. Insist on this at all costs!

29. Expect rescuers (including law enforcement) to enforce a distinctly un-Constitutional authority in a disaster situation. This is very widely reported, and is very troubling. I hear repeated reports from numerous States that as evacuees arrive at refugee centers, they and their belongings are searched without Constitutional authority, and any personal belongings seen as potentially suspicious (including fi rearms, prescription medication, etc.) are confi scated without recourse to the owner. I can understand the point of view of the receiving authorities, but they are acting illegally, and I suspect there will be lawsuits coming from this practice. Another common practice reported on the ground in the disaster areas is for people to be ordered to evacuate, irrespective of their needs and wishes - even those folks who were well-prepared and have survived in good shape. If they demur, they are often threatened and bullied in an attempt to make them abandon their homes, pets, etc.

Lesson learned in a disaster, don’t expect legal and Constitutional norms to be followed. If you can make it on your own, do so, without relying on an unsympathetic and occasionally overbearing rescue system to control you and your destiny.

30. Don’t believe that rescuers are all knights in shining armor who will respect your property. There have been numerous reports of rescuers casually appropriating small items that took their fancy in houses they were searching. Sometimes this was blatant, right in front of onlookers, and when protests were made, the response was either threatening, or a casual “Who’s going to miss it now?”. Some of our fi eld agents report that this happened right in front of their eyes. Another aspect of this is damage caused to buildings by rescuers. I’ve had reports of them kicking in the front door to a house, or a window, instead of trying to obtain access with as little damage as possible; climbing on clean, highly-polished tables with hobnailed boots in order to get at an attic hatch to check for survivors; etc. When they left the house, often the door or window was left open, almost a standing invitation to looters, instead of being closed and/or secured. When the families concerned get home, they won’t know who caused this damage, but they will certainly be angered by it. I think that if one evacuates one’s home, it might be a good idea to leave a clearly-visible notice that all residents have evacuated, so as to let would-be rescuers know that this house is empty. On the other hand, this might make it easier for looters, so what you gain on the swings, you lose on the round-abouts…

31. If you choose to help, you may be sucked into a bureaucratic and legal nightmare. Example: a local church in the beginning stages of the crisis offered its hall to house evacuees. Local and State offi cials promptly fi lled it up with over 100
people. Their “social skills” proved extremely diffi cult to live with… toilets were blocked, restrooms left fi lthy, graffi ti were scrawled and/or carved on the walls, arguments and disputes were frequent (often escalating to screaming matches, sometimes to physical violence), evacuees roamed the neighborhood (leading to all sorts of reports of petty theft, vandalism, etc.), church workers were subject to aggressive begging and demands, etc. Requests to the authorities to provide better security, administrative assistance, etc. apparently fell on deaf ears - the crisis was so widespread and overwhelming that a small facility such as this seems to have been very low on the priority checklist. After two days of this, with complaints from the neighbors becoming more and more insistent, the church informed local offi cials that it wanted the evacuees removed at once, if not sooner. They were promptly subject to bureaucratic heavy-handedness (including threats to withhold previously-promised reimbursement for their expenses); threats of lawsuits for daring to insinuate that the evacuees were somehow “lower-class” in their conduct, and for alleged racism, slander, and general political incorrectness; and threats of negative publicity, in that offi cials threatened to put out a press release denouncing the church for its “elitist” and “un-co-operative” attitude in a time of crisis. The church initially caved in to this pressure, and allowed the evacuees to stay but within a couple more days, the pressure from neighbors and from its own members became impossible to bear, and they insisted on the evacuees being 190

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removed to a Red Cross shelter. I’m informed that repairs to their hall will cost over $10,000. This is only one example among many I could cite, but it makes the point clear - if you offer your facilities to authorities, you place yourself (to a certain extent) under their control, and you’re potentially liable to a great deal of heavy-handed, insensitive bureaucratic bullying.

Those of you in the same position as this church (i.e. with facilities you could make available) might wish to take note.

32. Law enforcement problems will often be “glossed over” and/or ignored by authorities. In many cities housing evacuees, there have been private reports of a signifi cant increase in crime caused by their presence but you’ll fi nd that virtually all law enforcement authorities publicly deny this and/or gloss over it as a “temporary problem”. This is all very well for publicity, but it ignores the increased risk to local residents. I’ve been tracking crime reports in about a dozen cities, through my contacts with local law enforcement and the Louisiana State Police. All the LEO’s I speak with, without exception, tell me of greatly increased crime, including rape, assault, robbery, shoplifting, vandalism, gang activity, etc. However, you won’t see these reports in the news media, and will often see senior LE fi gures actively denying it. The offi cers with whom I speak are angry and bitter about this, but they daren’t “go public”, as their jobs would be on the line if they did so. They tell me that often they’re instructed not to report certain categories of “incident” at all, so as not to “skew” or “infl ate” the

“offi cial” crime fi gures. I’ve also heard reports from Texas, Alabama and Tennessee of brand-new high-end motor vehicles (e.g. Cadillacs, Lincolns, BMW’s, etc.) with New Orleans dealer tags being driven through various towns, on their way North and West. The drivers were described as “gang-bangers” (and sundry less complimentary terms). However, there have been no reports of stolen vehicles from New Orleans, because there are no workers to check out dealer lots, or report thefts, and no working computers to enter VIN’s, etc. into the NICS database of stolen vehicles - so offi cers have had no choice but to let these vehicles proceed. Draw your own conclusions.

33. Your personal and/or corporate supplies and facilities may be commandeered without warning, receipt or compensation. I’ve had numerous reports from in and near the disaster zone of individuals (e.g. boat-owners, farmers with barns, tractors, etc.) and corporate groups (e.g. companies with heavy equipment, churches with halls, etc.) fi nding an offi cial on their doorstep demanding the use of their facilities or equipment. If they demurred, they were told that this was an

“emergency situation” and that their assistance was being required, not requested. Some of them have lost track of the heavy equipment “borrowed” in this way, and don’t know where it is, whether or not it’s still in good condition, and when (if ever) it will be returned - and in the meantime, they can’t continue their normal operations without this equipment. Others have had their land and facilities effectively confi scated for use by rescue and relief workers, storage of supplies, etc. In some cases, in the absence of their owners, the property of the individuals and groups concerned (e.g. farm gasoline and diesel supplies, the inventory of motor vehicle dealers, suppliers of foodstuffs, tarpaulins, etc.) have been commandeered and used by law enforcement and relief workers, without permission, receipts, reimbursement, etc. Protests have been met with denials, threats of arrest, insinuations of being “uncaring” and “un-co-operative”, etc. Lesson learned if you’ve got what offi cials need in a time of crisis, forget about Constitutional protections of your property! Sure, you can sue after the fact, but if you need your goods and facilities for your own survival, you’re basically SOL. Those of us who stockpile necessities for potential crises like this might want to consider concealing our stockpiles to prevent confi scation and if you need certain equipment for your own day-to-day use (e.g. tractors for farmers, generators, etc.), you might have a hard time retaining possession of these things. This problem applies to relief workers also I’ve had several reports of private relief workers (e.g. those sent in by churches, etc.) having their vehicles and supplies commandeered by “offi cial” relief workers, without compensation or receipt, and being kicked out of the disaster area with warnings not to return. The fact that the “private” workers were accomplishing rather more than the “offi cial” workers was apparently of no importance.

34. If you look like you know what you’re doing, you may be a target of those less prepared. There have been many, many reports of individuals who were more or less prepared for a disaster being preyed upon by those who were not prepared.

Incidents range from theft of supplies, through attempts to bug out with these persons (uninvited), to actual violence. It’s genuinely frightening to hear about these incidents, particularly the attitude of those trying to prey on the prepared they seemed to feel that because you’d taken steps to protect yourself and your loved ones, you had somehow done so at their expense, and they were therefore “entitled” to take from you what they needed. There’s no logical explanation for this attitude, unless it’s bred by the utter dependence of many such people on the State for welfare, Social Security, Medicare/Medicaid, etc.

Since they’ve always been dependent on others, and regarded this as an “entitlement”, in a disaster situation, they seem to

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automatically assume that they’re “entitled” to what you’ve got! In one case, the family’s pet dog was held hostage, with a knife at its throat, until the family handed over money and supplies. In two cases, families were threatened with the rape of their women unless they co-operated with the aggressors. In four cases that I know of, children were held hostage to ensure co-operation. There have also been reports of crimes during the bug-out process. Families sleeping in their cars at highway rest areas were a favorite target, including siphoning of gas from their tanks, assaults, etc. The lessons to be learned from this are obvious. One family can’t secure itself against these threats without great diffi culty. It’s best to be “teamed up” with neighbors to secure your neighborhood as a whole, rather than be the one house with facilities in an area fi lled with those less prepared. If you’re in the latter situation, staying put may not be a safe option, and a bug-out plan may be vital. When bugging out, you’re still not safe from harm, and must maintain constant vigilance.

35. Those who thought themselves safe from the disaster were often not safe from refugees. There have been many reports of smaller towns, farms, etc. on the fringe of the disaster area being overrun with those seeking assistance. In many cases, assistance was demanded rather than requested, and theft, looting and vandalism have been reported. So, even if you think you’re safe from the disaster, you may not be safe from its aftermath.

36. Self-reliance seems to draw suspicion upon you from the authorities. I’ve mentioned this in a previous e-mail, but I’ve had many more reports of it from those who survived or bugged out, and it bears re-emphasizing. For reasons unknown and unfathomable, rescue authorities seem to regard with suspicion those who’ve made provision for their safety and have survived (or bugged out) in good shape. It seems to be a combination of “How could you cope when so many others haven’t?”,

“You must have taken advantage of others to be so well off”, and “We’ve come all this way to help, so how dare you not need our assistance?” I have no idea why this should be the case… but there have been enough reports of it that it seems to be a widespread problem. Any ideas from readers?

37. Relief workers from other regions and States often don’t know local laws. This is a particular problem when it comes to fi rearms. I’ve had many reports of law enforcement offi cers sent to assist in Louisiana from States such as New Jersey, California, etc. trying to confi scate fi rearms on the streets, etc., when in fact the armed citizens were legally armed, under local law. One can’t reason with these offi cers in the heat of the moment, of course, and as a result, a number of people lost their fi rearms, and have still not recovered them (and in the chaos of the immediate post-disaster situation, they may never do so, because I’m not sure that normal procedures such as logging these guns into a property offi ce, etc. were followed).

I understand that in due course, steps were taken to include at least one local law enforcement offi cer in patrols, so that he could advise offi cers from other areas as to what was legal, and what wasn’t. Also, in Louisiana, law enforcement is conducted differently than in some other States, and offi cers from other States who came to assist were sometimes found to be domineering and aggressive in enforcing a law enforcement “authority” that doesn’t normally apply here. So, if you’re in a disaster area and help arrives from elsewhere, you may fi nd that the help doesn’t know (or care) about local laws, norms, etc. Use caution!

38. Relief organizations have their own bureaucratic requirements that may confl ict with your needs. A good example is the Red Cross. In many cases, across three States, I’ve had reports that locals who needed assistance were told that they had to register at a particular Red Cross shelter or facility. The help would not come to them they had to go to it. If they wished to stay on their own property, they were sometimes denied assistance, and told that if they wanted help, they had to move into the shelter to get it. Also, assistance was often provided only to those who came in person. If you left your family at home and went to get food aid, you might be denied aid for your whole family because there was no evidence that they existed - only the number that could be physically counted by relief workers (who would not come to you, but insisted you come to them) would be provided with food. Needless to say, this caused much anger and resentment.

I hope that these “lessons learned” are of use to you. I’m more and more convinced that in the event of a disaster, I must rely on myself, and a few friends, and never count on Government or relief organizations for the help I’ll need. Also, I’m determined to bug out for a fairly long distance from a disaster in my home area, so as to be clear of the post-disaster complications that may arise. Once again (as it has countless times throughout history), we see that to rely on others (let alone Government) for your own safety and security is to invite complications at best, disaster at worst.

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Protec ng Yourself From Terrorism

BEFORE

Learn about the nature of terrorism and how to protect yourself.

1 Terrorists
o en choose targets that off er li le danger to themselves and areas with rela vely easy public
access.

2 Terrorists look for visible targets where they can avoid detec on before or a er an a ack such as airports,
large
ci es, major events, resorts, and high-profi le landmarks.

3 Learn about the diff erent types of terrorist weapons including explosives, kidnaping, highjackings, arson,
shoo ngs, and nuclear, biological and chemical weapons.

4 Prepare to deal with a terrorist incident by adap ng many of the same techniques used to prepare for
other
crises.

5 Be alert and aware of the surrounding area. The very nature of terrorism suggests that there may be
li le or no warning.

6 Take
precau ons when traveling. Be aware of conspicuous or unusual behavior. Do not accept packages from strangers. Do not leave luggage una ended.

7 Learn where emergency exists are located. Think ahead about how to evacuate a building, subway or congested public area in a hurry. Learn where staircases are located.

9 No ce your immediate surroundings. Be aware of heavy or breakable objects that could move, fall or break in an explosion.

Preparing for a Building Explosion

The use of explosives by terrorists can result in collapsed buildings and fi res. People who live or work in a mul -level building can do the following:

A.

Review emergency evacua on procedures.

Know
where
fi re exits are located, in a dark and dusty atmosphere.

B. Keep fi re ex nguishers in working order. Know where they are located, and how to use them.

Learn fi rst aid and become CERT trained.

C. Keep the following items in a designated place on each fl oor of the building: 1 Portable,
ba ery-operated am/fm radio and extra ba eries.

2 Several
fl ashlights and extra ba eries and/or light s cks.

3 First aid kit and manual.

4 Several hard hats, work gloves, whistle, and dust masks.

5 Fluorescent tape to rope off dangerous areas.

6 Extra
water.

7 A gas mask with extra fi lters.

Bomb Threats

If you receive a bomb threat, get as much informa on from the caller as possible. Keep the caller on the line and record everything that is said. No fy the police and the building management.

A er you’ve been no fi ed of a bomb threat, do not touch any suspicious packages. Clear the area around the suspicious package and no fy the police immediately. In evacua ng a building, avoid standing in front of windows or other poten ally hazardous areas. Do not restrict sidewalk or streets to be used by emergency offi
cials. Move out of the way!

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DURING

In a building explosion, get out of the building as quickly and calmly as possible.

If items are falling off of bookshelves or from the ceiling, get under a sturdy table or desk.

If there is a fi re:

A. Stay low to the fl oor and exit the building as quickly as possible.

B. Cover nose and mouth with a damp cloth.

C. When approaching a closed door, use the palm of your hand and forearm to feel the lower, middle and upper parts of the door. If it is not hot, brace yourself against the door and open it slowly. If it is hot to the touch, do not open the door - seek an alternate escape route.

D Heavy smoke and poisonous gases collect fi rst along the ceiling. Stay below the smoke at all mes.

AFTER

1

Remain calm and be pa ent. Think through the consequences of all your ac ons.

2

Follow the advice of local emergency offi
cials.

3

Listen to your radio or television for news and instruc ons.

4

If the disaster occurs near you, check for injuries.

Give
fi rst aid and get help for seriously injured people.

5

Follow procedures for “General Post Emergency and Disaster Response” (see page 2).

6 Confi ne or secure your pets.

If you are trapped in debris:

1 Use
a
fl ashlight or a light s ck. Try to avoid using matches - in case of a gas leak.

2 Stay in your area so that you don’t kick up dust. Cover your mouth with a damp (if available) handkerchief or clothing.

3 Tap on a pipe or wall so that rescuers can hear where you are. Use a whistle if one is available. Shout only as a last resort—shou ng can cause a person to inhale dangerous amounts of dust.

Note:

Untrained persons should not a empt to rescue people who are inside a collapsed building.

Wait for emergency personnel to arrive.

Chemical Agents

A. Chemical agents are poisonous gases, liquids or solids that have toxic eff ects on peoples, animals or plants.

Most chemical agents cause serious injuries or death.

B. Severity of injuries depends on the type and amount of the chemical agent used, and the dura on of exposure.

C. Were a chemical agent a ack to occur, authori es would instruct ci zens to either seek shelter where they are and seal the premises or evacuate immediately. Exposure to chemical agents can be fatal. Leaving the shelter to rescue or assist vic ms can be a deadly decision. There is no assistance that the untrained can off er that would likely be of any value to the vic ms of chemical agents.

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Biological Agents

A. Biological agents are organisms or toxins that have illness-producing eff ects on people, livestock and crops.

B. Because biological agents cannot necessarily be detected and may take me to grow and cause a disease, it is almost impossible to know that a biological a ack has occurred. If government offi cials become aware of
a biological a ack through an informant or warning by terrorists, they would most likely instruct ci zens to either seek shelter where they are and seal the premises or evacuate immediately.

C. A person aff ected by a biological agent requires the immediate a en on of professional medical personnel.

Some agents are contagious, and vic ms may need to be quaran ned. Also, some medical facili es may not receive vic ms for fear of contamina ng the hospital popula on.

D. Quaran ning yourself in your own home might be the best solu on when professional help is unavailable.

other preparedness considera ons

A.

Be prepared—keep a gas mask handy at home, at work (especially in high-rise offi ce buildings where
the mask can help you escape in smoky or dusty condi ons), and in the trunk of your car. A gas mask by your bedside is a good op on.

B.

If you fear you have been exposed to biological agents (Anthrax, plague, Tularemia, Brucellosis, Q
fever, smallpox, viral encephali s, or hemorrhagic fever, etc.) do the following during the one to six day incuba on period before symptoms arise.

NOTE: This is the authors own personal list taken from many sources of good eff ec ve planning and advice for situa ons in which you cannot or do not wish to recur to conven onal an bio c treatment, or when such treatment is not available. Implement these sugges ons at your own risk. The author makes no medical claims or guarantees of eff ec veness. Your success against these agents will vary according to exposure, the prior state of your immune system, and many other factors.

Do NOT begin an bio c treatment un l symptoms appear. Early or excessive use of an bio cs will destroy the natural bacterial fl ora in your intes nal tract and render your immune system less eff ec ve.

A. Stop ea ng your normal, cooked food diet.

B. Begin a very light diet (almost light fas ng) of raw fruits and vegetables and juices (no commercial products with ar fi cial or natural sweeteners).

C. Drink a lot of water, but do not drink water from public water supplies; avoid chlorine or fl uoride. It is recommended installing a water purifying system in your home before a major biological a ack occurs.

Once it does, there will be a run on equipment. Have several bo les of aerobic-type oxygen liquid on hand for water purifi ca on. Oxygen-based purifi ers are far safer and be er than chemicals or bleach.

D. Taking the following natural and herbal an -bacterial and an -viral capsules could help: Œ Natural Vitamin C with bio-fl avanoids—1000 mg every two hours, along with natural juice or fruit. If diarrhea develops, cut dose in half. If symptoms of aches or fever begin, take hourly.

1 Raw garlic (crush into tomato juice)—one small clove every six hours.

2 Colloidal silver solu on—one dropper full or 10 sprays every six hours.

3 Olive leaf extract—one capsule three mes a day.

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195

4 Echinacea—one capsule three mes a day.

5 Grape seed extract (or other high-potency an -oxidant)—one capsule six mes a day.

6 Goldenseal—one capsule three mes a day.

E.

Use melaleuca (Tea Tree Oil) as a salve for all lesions, open wounds, or sores.

1. If you begin to have symptoms, begin an bio c treatment immediately, under the care of a physician, if available. Chances are high that despite government assurances, there may not be enough an bio cs to go around in a major biological a ack, so it is important to live healthily and stockpile natural alterna ves.

Learn to live with alterna ve remedies before your life depends on them since it takes some skill and sensi vity to learn to recognize your own body’s feedback signals giving you hints about what it needs.

Remember, too, that natural solu ons only work well when your body is NOT loaded down with food, especially junk food or cooked food, which have no live enzymes.

2. Leave any area where infec on is growing. Find temporary housing in rural areas. It is best to make arrangements with friends and rela ves beforehand. This is important to avoid con nual exposure even to low levels of contaminants. Wear your gas mask in the car when leaving town. Don’t worry about looking silly—it may save your life.

3. If you can’t leave the area, follow the previous sugges ons for “sheltering in place”. When in public wear a gas mask as long as you can do so without undue stress. You must remove it to eat and drink, unless it has a built in water straw. Remember most gas mask cartridges are good for no more than 24 hours, usually even less that this.

2006, By Kenneth Moravec

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Homeland Security Advisory System

The Homeland Security Advisory System was designed to provide a comprehensive means to disseminate informa on regarding the risk of terrorist acts and other threats to and/or against federal, state, and local authori es and to the American people. This system provides warnings in the form of a set of graduated

“Threat Condi ons” that increase as the risk of the threat increases. At each threat condi on, federal departments and agencies would implement a corresponding set of “Protec ve Measures” to further reduce vulnerability or increase response capability during a period of heightened alert.

Although the Homeland Security Advisory System is binding on the execu ve branch, it is voluntary to other levels of government and the private sector. There are fi ve threat condi ons, each iden fi ed by a descrip on and corresponding color.

The greater the risk of a terrorist a ack, the higher the threat condi on. Risk includes both the probability of an a ack occurring and its poten al gravity.

Threat
condi ons are assigned by the A orney General in consulta on with the Assistant to the President for Homeland Security. Threat condi ons may be assigned for the en re na on, or they may be set for a par cular geographic area or industrial sector. Assigned threat condi ons will be reviewed at regular intervals to determine whether adjustments are warranted.

Threat Condi ons and Associated Protec ve Measures

There is always a risk of a terrorist threat. Each threat condi on assigns a level of alert appropriate to the increasing risk of terrorist a acks. Beneath each threat condi on are some suggested protec ve measures that the government and the public can take, recognizing that the heads of federal departments and agencies are responsible for developing and implemen ng appropriate agency-specifi c Protec ve Measures:

Low Condi on (Green)

This condi on is declared when there is a low risk of terrorist a acks. Members of the public can: 1 Develop a household disaster plan and assemble a disaster supply (72 hour) kit.

2 Develop a years supply of water, food, sanitary need, medical needs and fuel where possible.

3 Become CERT and fi rst aid trained

Guarded Condi on (Blue)

This condi on is declared when there is a general risk of terrorist a acks. Members of the public, in addi on to the ac ons taken for the previous threat condi on, can:

1 Update their disaster supply (72 hour) kit;

2 Review their household disaster plan;

3 Hold a household mee ng to discuss what members would do and how they would communicate in the event of an incident;

4 Develop a more detailed household communica on plan;

5 Apartment residents should discuss with building managers steps to be taken during an emergency; and 6 People with special needs should discuss their emergency plans with friends, family or employers.

Elevated Condi on (Yellow)

An Elevated Condi on is declared when there is a signifi cant risk of terrorist a acks. Members of the public, in addi on to the ac ons taken for the previous threat condi on, can: 1 Be observant of any suspicious ac vity and report it to authori es;

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197

2 Contact neighbors to discuss their plans and needs;

3 Check with school offi
cials to determine their plans for an emergency

HOMELAND

SECURITY
and procedures to reunite children with parents and care-givers; and ADVISORY

SYSTEM

4 Update the household communica on plan.

THREAT

CONDITION

SEVERE

High Condi on (Orange)

Severe
risk
of
terrorist
attack

A High Condi on is declared when there is a high risk of terrorist a acks.

Members of the public, in addi on to the ac ons taken for the previous threat HOMELAND

SECURITY
condi ons, can:

ADVISORY

SYSTEM

1 Review preparedness measures (including evacua on and sheltering) for poten al terrorist ac ons including chemical, biological, and THREAT

CONDITION
radiological or nuclear a acks;

HIGH

2 Avoid high profi le or symbolic loca ons; and

High
risk
of
terrorist
attack

3 Exercise
cau on when traveling.

HOMELAND

SECURITY

ADVISORY

SYSTEM

Severe Condi on (Red)

A Severe Condi on refl ects a severe risk of terrorist a acks. Under most THREAT

CONDITION
circumstances, the protec ve measures for a Severe Condi on are not intended ELEVATED
to be sustained for substan al periods of me. Members of the public, in addi on Significant
risk
of
terrorist
attack
to the ac ons taken for the previous threat condi ons, can:

1 Avoid public gathering places such as sports arenas, holiday gatherings, or other high risk loca ons;

HOMELAND

SECURITY

ADVISORY

SYSTEM

2 Follow
offi
cial instruc ons about restric ons to normal ac vi es;

3 Contact your employer to determine status of work;

THREAT

CONDITION

4 Listen to the radio and TV regularly for possible advisories or warnings; and GUARDED

5 Prepare to take protec ve ac ons such as sheltering-in-place or evacua on if instructed to do so by public offi
cials.

General
risk
of
terrorist
attack

6 This is a good day to take a sick day or vaca on day from work.

HOMELAND

SECURITY

ADVISORY

SYSTEM

THREAT

CONDITION

LOW

Low
risk
of
terrorist
attack

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Preparing for a Pandemic Infl uenza Outbreak

The Self Imposed Reverse Isola on (SIRQ) Plan

1) Protec ng the Family – Building a Safe Haven
a. Protec ng the family from the infl uenza virus is central to the plan.

b.

This requires that families sequester themselves from the outside world in order to avoid infec on.

i. Children should not go to school or play with friends.

i. Parents should work from home as much as possible.

iii. The family should not a end public events (spor ng events, cultural events, religious services, etc.).

iv. If family members do have to leave sequestra on, they must be educated and commi ed to maintaining
protec on.

c.

Parents

i. Must establish their home as a protected cell.

ii. Must understand that as long as their family is sequestered they are safe, but safety is only good AS

LONG AS EVERY FAMILY MEMBER REMAINS SAFE AND DOES NOT BRING THE INFECTION HOME.

iii. Must understand the importance of not allowing children to interact with others outside the family during the me the plan is in place.

iv. Must know how to remain safe when they leave the home:

1.

Protec ve equipment,

2.

Protec ve methods of interac ng in an infec ous environment.

v. Must have their homes prepared for a disrup on in services.

d. Children
v. Are at high risk for transmission of disease because of less than ideal hygiene, close contact with others in closed environments, inadequate hand washing, etc.

vi. Need to be sequestered in family groups.

vii. Need to be isolated from others who are poten ally infected.

viii. Need to be trained in methods of protec ng themselves from infec on at their level.

2) Protec ng the Individual

a. During an infl uenza pandemic, any individual that has to interact with the outside world must consider all they come in contact with as being infected.

b. Individuals must know how to interact in such an environment: i. Need
educa on and training about how to protect themselves.

ii. Need
protec ve equipment to allow them to interact.

3) Protec ng the Community

a. Community leadership must support the SIRQ plan and strongly encourage its implementa on: i. Educa ng leaders, families and individuals about the plan.

i. Implementa on of reverse quaran ne protec on early (BEFORE THE INFECTION HITS THE

COMMUNITY).

ii. Cancella on of schools, mee ngs, public venues, etc. (BEFORE THE INFECTION STARTS) iii. Iden fy key services and individuals essen al to these services: 1. Provide or strongly encourage personal protec on use in all essen al sectors early.

1. Plan on con ngencies
b. Must provide venues for educa on of individuals and families.

a.

Should facilitate obtaining protec ve equipment for individuals or groups.

b.

Must lead by example.

This plan can be implemented without government or community support. A family or individual could use this plan and protect themselves as long as they are willing to keep themselves separate.

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Facts about Avian Infl uenza

Key Facts About Avian Infl uenza (Bird Flu) and Avian Infl uenza A (H5N1) Virus This fact sheet provides general informa on about bird fl u and informa on about one type of bird fl u, called avian infl uenza A (H5N1) that is infec ng birds in Asia and has infected some humans. Also see the Frequently Asked Ques ons (FAQs) on the World Health Organiza on (WHO) website.

What is avian infl uenza (bird fl u)?

Bird fl u is an infec on caused by avian (bird) infl uenza (fl u) viruses. These fl u viruses occur naturally among birds. Wild birds worldwide carry the viruses in their intes nes, but usually do not get sick from them.

However, bird fl u is very contagious among birds and can make some domes cated birds, including chickens, ducks, and turkeys, very sick and kill them.

Do bird fl u viruses infect humans? Bird fl u viruses do not usually infect humans, but several cases of human infec on with bird fl u viruses have occurred since 1997.

How are bird fl u viruses diff erent from human fl u viruses?

There are many diff erent subtypes of type A infl uenza viruses. These subtypes diff er because of certain proteins on the surface of the infl uenza A virus (hemagglu nin [HA] and neuraminidase [NA] proteins). There are 16 diff erent HA subtypes and 9 diff erent NA subtypes of fl u A viruses. Many diff erent combina ons of HA and NA proteins are possible. Each combina on is a diff erent subtype. All known subtypes of fl u A viruses can be found in birds. However, when we talk about “bird fl u” viruses, we are referring to infl uenza A subtypes chiefl y found in birds. They do not usually infect humans, even though we know they can. When we talk about

“human fl u viruses” we are referring to those subtypes that occur widely in humans. There are only three known A subtypes of human fl u viruses (H1N1, H1N2, and H3N2); it is likely that some gene c parts of current human infl uenza A viruses came from birds originally. Infl uenza A viruses are constantly changing, and they might adapt over me to infect and spread among humans.

What are the symptoms of bird fl u in humans?

Symptoms of bird fl u in humans have ranged from typical fl u-like symptoms (fever, cough, sore throat and muscle aches) to eye infec ons, pneumonia, severe respiratory diseases (such as acute respiratory distress), and other severe and life-threatening complica ons. The symptoms of bird fl u may depend on which virus caused the infec on.

How does bird fl u spread?

Infected birds shed fl u virus in their saliva, nasal secre ons, and feces. Suscep ble birds become infected when they have contact with contaminated excre ons or surfaces that are contaminated with excre ons. It is believed that most cases of bird fl u infec on in humans have resulted from contact with infected poultry or contaminated surfaces. The spread of avian infl uenza viruses from one ill person to another has been reported very rarely, and transmission has not been observed to con nue beyond one person.

How is bird fl u in humans treated?

Studies done in laboratories suggest that the prescrip on medicines approved for human fl u viruses should work in preven ng bird fl u infec on in humans. However, fl u viruses can become resistant to these drugs, so these medica ons may not always work. Addi onal studies are needed to prove the eff ec veness of these medicines.

What is the risk to humans from bird fl u?

The risk from bird fl u is generally low to most people because the viruses occur mainly among birds and do not 200

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usually infect humans. However, during an outbreak of bird fl u among poultry (domes cated chicken, ducks, turkeys), there is a possible risk to people who have contact with infected birds or surfaces that have been contaminated with excre ons from infected birds. The current outbreak of avian infl uenza A (H5N1) among poultry in Asia and Europe (see below) is an example of a bird fl u outbreak that has caused human infec ons and deaths. In such situa ons, people should avoid contact with infected birds or contaminated surfaces, and should be careful when handling and cooking poultry. For more informa on about avian infl uenza and food safety issues, visit the World Health Organiza on website. In rare instances, limited human-to-human spread of H5N1 virus has occurred, and transmission has not been observed to con nue beyond one person.

What is an avian infl uenza A (H5N1) virus?

Infl uenza A (H5N1) virus – also called “H5N1 virus” – is an infl uenza A virus subtype that occurs mainly in birds.

Like all bird fl u viruses, H5N1 virus circulates among birds worldwide, is very contagious among birds, and can be deadly.

What is the H5N1 bird fl u that has been reported in Asia and Europe?

Outbreaks of infl uenza H5N1 occurred among poultry in eight countries in Asia (Cambodia, China, Indonesia, Japan, Laos , South Korea , Thailand , and Vietnam) during late 2003 and early 2004. At that me, more than 100 million birds in the aff ected countries either died from the disease or were killed in order to try to control the outbreak. By March 2004, the outbreak was reported to be under control. Beginning in late June 2004, however, new outbreaks of infl uenza H5N1 among poultry were reported by several countries in Asia (Cambodia, China [ Tibet ], Indonesia, Kazakhastan, Malaysia, Mongolia, Russia [ Siberia ], Thailand, and Vietnam). It is believed that these outbreaks are ongoing. Most recently, infl uenza H5N1 has been reported among poultry in Turkey and Romania. Human infec ons of infl uenza A (H5N1) have been reported in Cambodia, Indonesia, Thailand, and Vietnam.

What is the risk to humans from the H5N1 virus in Asia and Europe?

The H5N1 virus does not usually infect humans. In 1997. However, the fi rst case of spread from a bird to a human was seen during an outbreak of bird fl u in poultry in Hong Kong, Special Administra ve Region.

The virus caused severe respiratory illness in 18 people, 6 of whom died. Since that me, there have been other cases of H5N1 infec on among humans. Recent human cases of H5N1 infec on that have occurred in Cambodia, Thailand, and Vietnam have coincided with large H5N1 outbreaks in poultry. The World Health Organiza on (WHO) also has reported human cases in Indonesia. Most of these cases have occurred from contact with infected poultry or contaminated surfaces; however, it is thought that a few cases of human-to-human spread of H5N1 have occurred.

So far, spread of H5N1 virus from person to person has been rare and has not con nued beyond one person.

However, because all infl uenza viruses have the ability to change, scien sts are concerned that the H5N1
virus one day could be able to infect humans and spread easily from one person to another. Because these viruses do not commonly infect humans, there is li le or no immune protec on against them in the human popula on. If the H5N1 virus were able to infect people and spread easily from person to person, an infl uenza pandemic (worldwide outbreak of disease) could begin. No one can predict when a pandemic might occur.

However, experts from around the world are watching the H5N1 situa on in Asia very closely and are preparing for the possibility that the virus may begin to spread more easily and widely from person to person.

How is infec on with H5N1 virus in humans treated?

The H5N1 virus currently infec ng birds in Asia that has caused human illness and death is resistant to amantadine and rimantadine, two an viral medica ons commonly used for infl uenza. Two other an viral medica ons, oseltamavir and zanamavir, would probably work to treat fl u caused by the H5N1 virus, but addi onal studies s ll need to be done to prove their eff ec veness.

Is there a vaccine to protect humans from H5N1 virus?

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201

There currently is no commercially available vaccine to protect humans against the H5N1 virus that is being seen in Asia and Europe . However, vaccine development eff orts are taking place. Research studies to test a vaccine to protect humans against H5N1 virus began in April 2005, and a series of clinical trials is underway.

For more informa on about the H5N1 vaccine development process, visit the Na onal Ins tutes of Health website.

What is the risk to people in the United States from the H5N1 bird fl u outbreak in Asia and Europe ?

The current risk to Americans from the H5N1 bird fl u outbreak in Asia is low. The strain of H5N1 virus found in Asia and Europe has not been found in the United States . There have been no human cases of H5N1 fl u in the United States . It is possible that travelers returning from aff ected countries in Asia could be infected if they were exposed to the virus. Since February 2004, medical and public health personnel have been watching closely to fi nd any such cases.

What does CDC recommend regarding the H5N1 bird fl u outbreak?

In February 2004, CDC provided U.S. health departments with recommenda ons for enhanced surveillance (“detec on”) in the U.S. of avian infl uenza A (H5N1). Follow-up messages, distributed via the Health Alert Network, were sent to the health departments on August 12, 2004 , and February 4, 2005 ; both alerts reminded health departments about how to detect (domes c surveillance), diagnose, and prevent the spread of avian infl uenza A (H5N1). The alerts also recommended measures for laboratory tes ng for H5N1 virus. CDC
currently advises that travelers to countries with known outbreaks of infl uenza A (H5N1) avoid poultry farms, contact with animals in live food markets, and any surfaces that appear to be contaminated with feces from poultry or other animals. CDC does not recommend any travel restric ons to aff ected countries at this me.

For more informa on, visit Travelers’ Health.

What is CDC doing to prepare for a possible H5N1 fl u pandemic?

CDC is taking part in a number of pandemic preven on and preparedness ac vi es, including: Providing leadership to the Na onal Pandemic Infl uenza Preparedness and Response Task Force, created in May 2005 by the Secretary of the U.S. Department of Health and Human Services.

Working with the Associa on of Public Health Laboratories on training workshops for state laboratories on the use of special laboratory (molecular) techniques to iden fy H5 viruses.

Working with the Council of State and Territorial Epidemiologists and others to help states with their pandemic planning eff orts.

Working with other agencies such as the Department of Defense and the Veterans Administra on on an viral stockpile issues.

Working with the World Health Organiza on (WHO) and Vietnamese Ministry of Health to inves gate infl uenza H5N1 in Vietnam and to provide help in laboratory diagnos cs and training to local authori es.

Performing laboratory tes ng of H5N1 viruses.

Star ng a $5.5 million ini a ve to improve infl uenza surveillance in Asia .

Holding or taking part in training sessions to improve local capaci es to conduct surveillance for possible human cases of H5N1 and to detect infl uenza A H5 viruses by using laboratory techniques.

Developing and distribu ng reagents kits to detect the currently circula ng infl uenza A H5N1 viruses.

Working together with WHO and the Na onal Ins tutes of Health (NIH) on safety tes ng of vaccine seed candidates and to develop addi onal vaccine virus seed candidates for infl uenza A (H5N1) and other subtypes of infl uenza A virus.

202

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Recommenda ons for Avian Infl uenza

All pa ents who present to a health-care se ng with fever and respiratory symptoms should be managed according to recommenda ons for Respiratory Hygiene and Cough E que e and ques oned regarding their recent travel history.

Pa ents with a history of travel within 10 days to a country with avian infl uenza ac vity and are hospitalized with a severe febrile respiratory illness, or are otherwise under evalua on for avian infl uenza, should be managed using isola on precau ons iden cal to those recommended for pa ents with known Severe Acute Respiratory Syndrome (SARS). These include:

Standard Precau ons

Pay careful a en on to hand hygiene before and a er all pa ent contact or contact with items poten ally contaminated with respiratory secre ons.

Contact Precau ons

Use gloves and gown for all pa ent contact.

Use dedicated equipment such as stethoscopes, disposable blood pressure cuff s, disposable thermometers, etc.

Eye protec on (i.e., goggles or face shields)

Wear when within 3 feet of the pa ent.

Airborne Precau ons

Place the pa ent in an airborne isola on room (AIR). Such rooms should have monitored nega ve air pressure in rela on to corridor, with 6 to 12 air changes per hour (ACH), and exhaust air directly outside or have recirculated air fi ltered by a high effi
ciency par culate air (HEPA) fi lter. If an AIR is unavailable, contact the health-care facility engineer to assist or use portable HEPA fi lters.

Use a fi t-tested respirator, at least as protec ve as a Na onal Ins tute of Occupa onal Safety and Health (NIOSH)-approved N-95 fi ltering facepiece (i.e., disposable) respirator, when entering the room.

These precau ons should be con nued for 14 days a er onset of symptoms or un l either an alterna ve diagnosis is established or diagnos c test results indicate that the pa ent is not infected with infl uenza A virus.

Pa ents managed as outpa ents or hospitalized pa ents discharged before 14 days with suspected avian infl uenza should be isolated in the home se ng.

Is the world adequately prepared for this pandemic ?

No.

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Quaran ne, Quaran ne, Quaran ne

I have been ask repeatedly on how to quaran ne properly and so this is being wri en to take care of that ques on.

I guess the fi rst thing we need to consider is why we are quaran ning. Remember quaran ne is due to a biological event and not a chemical or nuclear. For these last two you should be sheltering in place.

A proper quaran ne will protect you from what ever it is you are trying to protect against henceforth there will be diff erent stages of quaran ne.

1. The fi rst and most basic stage is to go home lock the doors and stay there. DO NOT try to seal up your home with duct tape and plas c as you will not have enough oxygen to breath within a very short me.

This method is used for chemical events where you need to be indoors for a very short period of me. Most quaran nes will last days if not weeks and months. At this stage you can actually go out in to your front yard or back yard and breathe the air just fi ne just as long as you do not breathe someone else’s air that might be infected with an airborne communicable disease or virus. This could include certain animals and insects all depending on what the biological is. All infected people should remain a good distance (minimum 20 feet) away from you and anyone else sheltering with you. Anyone (again including certain animals) that has been in a possibly infected area should be kept separate (quaran ned separate) from you un l they have sough proper medical a en on (if it is available) and been cleared or they have run the course of wai ng the required length of me to be sure that symptoms will or will not show up. Remember in most biologicals symptoms do not show up for several days.

For mothers and other care givers wishing to a end infected persons, especially children, during this me a full biological protec on mask, gown, and gloves should be used and then disposed of properly. This really should be avoided at all costs but trying to tell a mother she cannot care for her children is some mes near to impossible.

Exposure me should be set at a bare minimum.

The proper shielding garments to be worn would be a disposable non-breathable (Tyvek) suit (available at most paints stores), a ght fi ng (with two straps) N-95 or N-100 dust mask, and latex or rubber gloves.

All of this needs to be disposable. A be er face mask with biological fi lters is suggested.

It is important to remain quaran ned for the suggest length of me that the certain biological requires.

This will vary from biological to biological. This means no going to the store or to work or church or school or . .

. STAY HOME.

2. The second stage is for more serious condi ons where being around certain biologicals, even on the other side of a locked door, posses a more serious problem. Usually at this stage a gas mask with a biological fi lter is needed instead of a simple N-95 dust mask. Be wary of offi cial warnings as when to move to this
level.

3.

The third stage is the most serious and nothing other than a level one suit is required. Again be wary of offi
cial warning as when to move to this level although the common ci zen should never be involved with such procedures that would require this level.

What more can I say about this other than … STAY HOME.

If you prepare now you can do this. It really is not that hard.

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QUARANTINING for Epidemics or Other Biological Problems

FACTS ABOUT THE AVIAN FLU

1-2 days incuba on period

Abrupt onset of fever ( > 101<), chills, myalgia, headache, followed by cough and upper respiratory symptoms.

Abdominal symptoms are not the fl u.

5-6 days of restricted ac vity, 3 days bedridden.

Contagiousness last approx. 6 total days = 1 day before onset and 5 days a er onset Tamifl u and Relenza help a lot, but are diffi
cult to obtain (prescrip on only, and the U.S. is out)

Over 50% of Avian fl u cases thus far have been terminal.

Ge ng a pneumonia shot every 10 years helps you to not have the fl u turn into bacterial pneumonia. Viral pneumonia is not aff ected by the shot, but it is usually not as serious as bacterial pneumonia.

There are between 20,000 and 40,000 deaths in the U.S. annually from the fl u (not Avian).

In some ways, the young and healthy are at just as great or greater risk with the Avian fl u as the elderly and infants. The magnitude of their immune response worsens the symptoms.

A pandemic won’t occur un l the spread becomes person to person. It’s s ll bird to person.

It will probably take 6-8 months a er the onset of a pandemic before a vaccine is available.

In-place sheltering for something like a chemical a ack is extremely short-term (1-2 hours) and requires an absolutely air ght room. This is not the case when the problem is biological. It is extremely unlikely that we will experience a dangerous cloud of biological contamina on blowing our way. More likely is that the problem will be an outbreak of some disease that comes either through contaminated food or water, or via contaminated people.

If this should occur QUARANTINING will be required. This means that you, if you are sure you haven’t been exposed, will stay in your home for the length of the community life of the disease. This could as long as 3+ months — the authori es will tell you when it’s safe to stop the quaran ne. During quaran ning, you can use your tap water, heat and electricity, go out to the wood pile and garage, but you must not come in contact with other people (like neighbors) that you can’t be certain have not been exposed.

If you are sure you have been exposed, call a public health offi
cial about precau ons to take. If you don’t know
whether you’ve been exposed or not, do separate quaran ning of yourself from the rest of your family members

— perhaps in the garage or in a specially set-apart room in your house, un l you are sure one way or the other.

The present threat of an Avian Flu pandemic is an example of an event that could occur requiring us to quaran ne for a longer of me. Below is a list of things that would be wise to have ready in your home in case of such a need.

Note, the Avian Flu is s ll bird to person and won’t become a pandemic un l it crosses the person-to-person barrier.

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The Church has long recommended a year supply be kept on hand; but if that is too much for you to deal with at this me, start with a 3 month supply. If that is too much, do a 1 month supply. The numbers below represent a 3 month supply for 1 adult. Essen al items are listed fi rst and items of lesser importance a erwards. Of course, smaller children require less, and you can es mate for them based on these numbers.

Essen als — 3 month list for 1 adult:

100 total lbs. of grains (wheat, oats, rice, popcorn*, millet, quinoa, barley, rye, pastas…) 15 total lbs. of legumes (split peas, pinto beans, kidney beans, len ls, chili beans…) 2 #10 cans of powdered milk

2 qts. cooking oil or shortening

15 lbs. sugar or honey

1 lb. of salt

25 gal. water (= 2 weeks supply) [Public water shouldn’t be contaminated in a fl u epidemic, so your tap water should s ll be safe, but it can only be intelligent to have water storage on hand for all con ngencies.]

Secondary but important items:

1
lb.

yeast

½ lb. baking powder

½ lb. baking soda

10
lbs.

pasta

1
qt.

vinegar

2 large jars peanut bu er

24
cans
tuna
fi sh & other canned meats (turkey, sardines, salmon, chicken, beef…) 12-24
cans
chili

any other foods or items that you regularly eat and will hope you have on hand if you can’t go to the store for 3 months (canned or dehydrated fruits and vegetables such as peaches, apples, plums, apricots, tomatoes, green beans, onions, corn, alfalfa seeds for sprou ng, sprou ng barley seeds…, spaghe sauce, bu er, frozen orange juice…, condiments… i.e. a 3-MONTH SUPPLY OF THE FOOD YOU EAT!) toilet paper (12-20 rolls)

feminine hygiene and diapers

vitamins, medicines, and 3 months of your prescrip on medica ons laundry soap, hand soap, dish soap, shampoo, condi oner, deodorant, and other toiletries…

½
gal.

Clorox

keep your cars’ gas tanks more than half full at all mes

see if you can work from home, but if you absolutely have to go out, use latex gloves and an N-95 dust mask

keep enough money in your account to be able to pay your bills un l you can return to work

*Popcorn will make much be er cornmeal when ground than whole yellow corn, but you have to have a strong wheat grinder that can grind grains as hard as popcorn. Not all are. Plus, popcorn pops!

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Biological and Chemical Agent Dispersion

Facts About Biological and Chemical Agents

1. Nerve gas and many other deadly gases cannot be sensed.

2. Some of the symptoms of nerve gas poisoning are as follows:

a A feeling of ghtness or constric on in the chest.

b The onset of an unexplained runny nose.

c

Small, pin-point size pupils.

d A drawing, slightly painful sensa on in the eyes or unexplained dim vision.

e Diffi
culty breathing.

f Increased
saliva on and excessive swea ng.

g Nausea,
vomi ng, and abdominal cramps.

h Generalized muscular twitching, jerking, and staggering.

i

Headaches, drowsiness, a sense of confusion, and a possible coma.

j Death.

3. Biological agents are organisms or toxins that can kill or incapacitate people, livestock, and crops. They can be dispersed by aerosols, animal carriers, and food and water contamina on.

4. Chemical agents are poisonous gases, liquids, or solids that have toxic eff ects on people, animals, or plants.

They can be released by bombs, sprayed by aircra and boats, and used to contaminate air, food, and water supplies.

5. In the event of a biological or chemical a ack, you might be instructed to either take immediate shelter where you are and seal the premises or evacuate the area immediately. Follow the Instruc ons !!!

6. Become aware of the DOT warning placards used for in-transit hazardous materials What to do DURING a Biological or Chemical Dispersion 1. What you should do is to evacuate the area for the amount of me that the authori es say. If an offi cial
evacua on is declared, LEAVE IMMEDIATELY !

2. In the event of an industrial accident or terrorist a ack or other similar problem a broadcast might be made on the EAS (Emergency Alert System) following a general alert signal. It will be broadcasted on the radio, television, loudspeakers, and/or wide area broadcast systems. An example message would be as such: “A en on! A en on! A threat of (nerve gas contamina on, radioac ve contamina on, or whatever the threat is) exists!” The direc on of the cloud and the es mated me of arrival and path will be announced along with defensive ac on that each ci zen should take.

3. If you have immediate access to a gas mask or scuba or scba equipment, use it and then proceed to evacuate. If it is not immediately available do not go looking for it. It will be to late. If you can wear you PPE

(Personal Protec ve Equipment) which includes: long-sleeved shirt, long pants, gloves, and a gas mask, so you can be as protected as much as possible.

4.

Take your 72-hour kit. Lock your home or offi
ce.

5.

Use travel routes specifi ed by local authori es—don’t use shortcuts because certain areas may be impassable or dangerous.

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207

6. Listen to local authori es. Your local authori es will provide you with the most accurate informa on specifi c to an event in your area. Staying tuned to local radio and television, and following their instruc ons is your safest choice.

7. There should be no reason to stay behind when an offi
cial evacua on order is announced. But if the
situa on arises that you cannot evacuate, or you are asked to “shelter in place” the following are listed some precau ons that can be made. If you are advised by local offi cials to “shelter in place” .

In-Place Sheltering

Authori es have long recognized that it would be extremely diffi cult to evacuate whole coun es in the event
of a disaster such as a bio-chemical hazard/incident or chemical spill. The popula on is too great with too few exit routes. Evacua on is preferable when possible, but if it isn’t an op on, people can do what is called “in-place sheltering” with some simple prepara on. This means that a person sets up a shelter in their own home un l the air-borne hazard passes, which could be in several hours or many days.

“In place sheltering” involves two types of sheltering.

a Sealing yourself indoors

b Quaran ning yourself indoors

Listen for OFFICIAL informa on to see what kind you need to do.

To seal yourself indoors there are some special considera ons to take other than just locking the doors. IN

ADVANCE, select a room in your home where you would do the in-place sheltering. An upstairs and interior room is best, as some chemical hazards are heavier than air and travel along the ground and will enter basement shelters. Then make a list and keep it handy of what you will keep in that room or put there quickly if you have to shelter there. You will need to have:

Necessary:

a 200
sq.

. (1 roll) plas c shee ng (4 mill is be er than 3 mill but you can use down to 2 mil) b 1 or 2 rolls of duct tape

c A
ba ery powered radio or TV to check for OFFICIAL news

d Important personal medica ons for you and your family

e A
fl ashlight or light s ck - incase you loose power - do not use candles or lanterns that burn valuable
oxygen

Op onal:

a A
port-a-po y, (5 gal. bucket lined with heavy duty lawn/leaf garbage bags and some RV/

holding tank toilet chemical or a pail of dirt and a lid or plas c snap-on toilet seat.

b Books, games, or other diversions (do not count on videos you will be covering your outlets) c

A FRS and/or ham radio to get informa on from local authori es - this does not displace offi cial
informa on sources - REMEMBER rumors are not offi
cial informa on.

d A telephone or cell phone

e Water or something to drink

f

Food to munch on but not salty foods

It’s is be er to have this planned in advance and readily accessible than to have to think it up and fi nd it on the spot. Depending on the distance you are from the bio-chemical hazard/incident you could have as li le a 5 minutes and as much me as an hour but not much more than that. Hazardous fumes, vapors and smoke follow the wind pa erns. In most areas this is 2 - 3 miles per hour except around canyons and seashores then 208

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it can be anywhere from 2 to 40 miles per hour. Most people can walk 2 - 3 miles per hour. SO, if you are not in the immediate path of danger you will have me to get to a place and shelter there. So run - don’t walk. To calculate where a good place is, fi gure any where you can normally, walk to in 5 minutes, realizing that in the event of a incident panic and chaos set in. You will need to plan on been “sealed in” your place for a minimum ONE hour in the absence of offi
cial informa on or longer. Mother nature does a good job of cleaning up chemical hazards/incidents using normal wind pa erns and sunlight. This means that most of the dangerous levels of toxic problems sealed against for about an hour.

NOTE: You may s ll need to stay quaran ned indoors for a much longer me just not “sealed in”. Our homes cannot provide us with suffi
cient oxygen to seal ourselves in for long periods of me. You WILL die of asphyxia on if you try this, so don’t. Besides it is next to impossible to seal an en re house in a reasonable amount of me, so choose a single room large enough with oxygen for all the intended occupants. Side note: full size dogs use twice the amount of oxygen as a full grown adult so you determine if Fido is worth saving.

First:

Turn on a radio or TV for offi
cial informa on.

Second:

You will need to turn off all mechanical or electrical operated air intake or air exchange to your home, business, school, or church, etc., namely your furnace (and gas main shut off ) or air condi oner, chimney fl ue dampers and any fans. Do not take the me to get on your roof to cover vents and/or chimney openings.

Third:

Close, lock and secure your home (windows, doors, animal entries, etc.).

Fourth:

1. Gather your family and any pets you want to save and the listed supplies into your selected room, and using the plas c shee ng and duct tape, make the room as air- ght as possible.

2 Wet some (soaking wet) towels and jam them in the cracks under the doors. Where possible select a room large enough to maximized the amount of oxygen you will have un l it is safe to come out.

3 Cover over windows, heat vents, light switches, power sockets, fi re places, baseboard gaps, light fi xtures, and en re door frames with duct tape and/or plas c. It is best to have these pre-cut, well in advance to cover every opening. You can in advance, caulk some cracks and small air leaks into that room.

4 To determine oxygen needs and occupancy have everyone in the room in a standing posi on stretch their arms out fully. If they can do this with out touching anyone else’s outstretched arms/fi ngers there is enough oxygen for one hour. (i.e. a 8 foot by 6 foot typical bathroom holds enough oxygen for 2 adults and one child under 6 years of age.

5 Then limit ac vity and oxygen usage.

6 If the power goes out do not use lanterns or candles. This uses valuable oxygen. Light s cks or fl ashlights are a be er source of light.

7 Stay inside you sealed shelter un l you are told, offi
cially, it is safe to leave. Realize you may s ll need to stay indoors, quaran ned, for a longer amount of me. In the absence of offi cial informa on you should
leave your shelter a er one hours me if you have only allo ed yourself an hours worth of air.

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209

Note: Sheltering in place a er a nuclear incident is diff erent see the “Nuclear Disaster and Warfare” sec on of this booklet for more details.

Quaran ning yourself includes:

1. Gather your family to your home and lock all doors and window.

2. Turn on a radio or TV for offi
cial informa on.

3. Once you have locked yourself in do NOT open the door un l you get OFFICIAL informa on that it is safe to leave.

4. You must guard yourself from ALL contact from all people and animals and some insects that have become infected. This may include those near and dear to you. Yo may have to put down your pets!

Note:

Quaran ning yourself does not include or involve sealing yourself in with any kind of duct tape or plas c.

WHAT To Do AFTER a Biological or Chemical Dispersion 1. Follow the instruc ons of local and government authori es !

2. If you evacuated, do not return home un l it is determined safe to do so.

3. If you feel or suspect you have been aff ected by the situa on contact the local hospital to see if they are receiving pa ents, if so go get help. Some biological poisonings will require quaran ne. If you are turned away by a hospital or treatment center quaran ne yourself in your home for the me told to you by the authori es.

4. If
you
fi nd that others have been aff ected you may s ll want to quaran ne yourself for 2 weeks or longer depending on the extent of the problem.

2006, By Kenneth Moravec

210

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Common other Biological / Chemical Agents
name
suggested
symptoms / comments

treatment
quaran ne

Afl
atoxin

2
days
liver
cancer

None

Anthrax

14 days
spores - malaise, fa gue, cough, respiratory distress, fever,
an bio cs Ciprofl oxacin

(bacterium)

cyanosis, dyspnea, diaphoresis, stridor, toxemia

tetracycline

Botulinum

0 days

weakness, dizziness, dry mouth nausea, vomi ng,

(toxin)

diffi
culty swallowing and talking, blurred vision, drooping eyelids,
progressive
paralysis,
cyanosis,
respiratory
distress oxygen,
an toxin

Brucellosis

2 days

joint and muscle dysfunc on

Chlorine

2 days

eye and skin burns on contact, broncho-spasm, cyanosis

treat for burns,

CPR,
ar fi cial ven la on

Cholera

6 -7 days toxemia, vomi ng, diarrhea, dehydra
on,
shock
re-hydra on, tetracycline

erythromycin

Clostridium 2
days

Perfi rgems - gaseous ro ng of the fl esh

Plague

90-100 days
bubonic, sep cemia, pneumonic, high fever, chills, toxemia,

an bio c, streptomycin

(bacterium)

headache, pneumonia, hemoptysis, malaise, meningi s, dyspnea, doxycycline stridor,
cyanosis,
respiratory
failure,
death

Chloramphenicol

Ciprofl oxacin

Q-Fever

0 days

fever, chills, headache, severe sweats, malaise, fa gue, skin rash, tetracycline
respiratory
problems doxycycline

Ricin (toxin)

0 days

fever, nausea, vomi ng, bloody diarrhea, abdominal cramps,
therapy for acute lung

diffi
culty breathing, kidney failure, circulatory collapse - paralysis injury and pulmonary

edema,
ac vated

charcoal,
fl uids,

gastric
lavage

Salmonella

2 days

diarrheal illness, headache, abdominal pain, nausea

re-hydra on Ciprofl oxacin

Small Pox

30 days
malaise, fever chills, vomi
ng,
headache,

intravenous
hydra on,

(virus)

2-3
days
later:

fl at red spots change to pus fi lled lesions on skin
nutri on
and
mouth
and
throat
pain
control,

an viral drugs

Staphylococcal

2 days

SEB - fever, chills, shortness of breath, nausea, vomi ng

ar fi cial ven la on

Enterotoxin B

Tularemia 30
days
sep cemia, pneumonic, high fever, chills, headache, hemoptysis,
an bio cs

(bacterium)

malaise,
meningi s, dyspnea, stridor, cyanosis, respiratory failure,
death

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211

Common Nerve, Blood, Chocking and Blister Agents
chemical

comments
treatment

GA

Tabun
atropine,
pralidoxime,

CPR.

remove
vic m
form
area
and
wash
en re body especially
hair
with
soapy
water

GB

Sarin - colorless liquid - evaporates quickly

atropine, pralidoxime, CPR, remove vic m

form
area
and
wash
en re body especially

hair
with
soapy
water

GD

Soman
atropine,
pralidoxime.

CPR,
remove
vic m
form
area
and
wash
en re body especially
hair
with
soapy
water

VX

thick oil like liquid

atropine, pralidoxime, CPR, remove vic m

form
area
and
wash
en re body especially

hair
with
soapy
water

H dis lled nitrogen mustard gas -

irriga on of eyes and skin, CPR

blistering and burning of eyes and skin

HD, HS

mustard gas - blistering and burning of eyes and skin

irriga on of eyes and skin, CPR

HT
phosgene
gas

-

Carbonyl

Chloride
irriga on of eyes and skin, CPR

AC

Hydrogen Cyanide - lighter than air - asphyxia
on CPR,
ar fi cial ven la on

CK

Cyanogen Chloride - heavier than air - asphyxia
on

CPR,
ar fi cial ven la on

MDI

Methyl Isocyanate - heavier than air - respiratory distress,
irriga on of eyes and skin

skin rash, eye irrita
on
induce
vomi ng

212

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Nuclear - Chemical Decontamina on Kit

1

5 or 6 gallon bucket with lid

1 - 2 Spray Bo le (s).

1

Bulb Syringe.

2

Large Bath Towels.

4 - 8 Wash-Cloths

1 pkg. Baby Wipes

1

Small bo le of liquid soap.

1

Small bo le of shampoo.

1 - 4 39 gallon size (1 mil) yard bag(s)

1 - 4 Twist es.

* apart from “Decon Kit” but helpful and maybe necessary.

Before entering your shelter a er a nuclear or chemical incident you need to decontaminate your en re body.

A. Carefully open and arrange your decon kit in such a way that you can reach ev erything and s ll keep all possible contamina on in one localized area.

B. Step into the large basin or 39/55 gallon bag so it can catch all water and decontamina on com ing off of your bod y.

C. Carefully strip off all of your clothes. Yes all of them. This is not a fashion show or a me to worry about modesty rather a me to worry about saving your
life. Put ALL of your clothes in a 39/55 gallon bag. You m ay have to cut your clothes off . Speed is an issue. The faster the be er.

D. Remove ALL jewelry, eyeglasses, and plas c coated pictures, iden fi ca on cards, etc. you may want to save and put them aside. These to will have to be
decontaminated with water so realize you will not be able to save non-plas c coated papers or cloth items.

E. Shower completely with an outside shower or hose.

NOTE: If you do not have and outside shower or hose then do the following: A Open a spray bo le and fi ll it with water and spray your en re body head to toe with emphasis on all the hair on your body, wherev er it is. Your hair must be cleaned well.

B Take one washcloth and blot down (do not wipe the contamina on into your pores) your en re body head to toe, not forge ng the genital areas and orifi ces, then the face then the rest of the body. Place the wash cloth in the 39/55 gallon bag.

C Open the spray bo le again and fi ll it with 2 tablespoons of bleach - If it is a chemical incident. If it is nuclear incident straight water is okay. Spray your en re body again. Be careful around eyes, ears, nose, and mouth not to do this area if you are using the bleach solu on. You do not need bleach in those parts.

D Fill the small basin water and with the liquid soap, shampoo, the remaining water in the spray bo le, and a DIFFERENT wash cloth. Soap up and

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213

scrub your en re body, especially cracks and crevasses, your jewelry and id cards you want to save. You cannot save cloth or paper items.

E Fill up your spray bo le one or more mes and rinse down your body completely.

F. Open the baby-wipes package and use one or more to clean around your eyes, nose, mouth and ears.

G. Dry off completely and step out of the large basin or bag. Place all towels, washcloths, and other cleaning instruments into the 39/55 gallon bag.

H. If it is a nuclear incident, with the Rad meter, take readings over your en re body AWAY from your decontamina on basin and contaminated clothes and
water. You need to bring the radia on level down to 1 R. or less. If the radia on level has not decreased con nue washing un l it does.

I. Repeat the process if necessary using clean towels and washcloths.

J. Seal up the 39/55 gallon plas c bag with the wire e and place as far away from the shelter door as possible with out risking further contamina on.

K. Once you are “clean” you may enter your shelter and put on some clean clothes.

2006, By Kenneth Moravec

214

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Nuclear Disaster and Warfare

Facts about nuclear disasters

1. Radia on
a. Radia on kills and is not percep ble to the human senses.

b. Radia on sickness and radia on poisoning are not contagious.

c. Radia on in perfect circumstances can last more than 20 years.

d. Radia on under normal circumstances decays or dies very fast (about 14 -21 days).

e. The most vulnerable to radia on poisoning are young children, elderly, and sick.

f. Measurement and Time Limita ons

1) Radia on is measured in Roentgens (R.).

2) You receive ½ to 1 R. from the x-rays your den st takes.

3) The human body can receive up to 400 R. and s ll live (see the “Radia on and Contamina on Eff ect Chart” in this sec on) although a er 400 R. will cause serious damage.

2. Explosion
a. Most deaths occur due to being exposed to the explosion (which includes the blast, wind, radia on, heat, and light) or due to collapsed buildings or fi res. The wind caused by the blast is approximately 200 mph or more from the center of the blast out to about 12 miles.

b. Even during the worst possible me for a nuclear device to explode (a week day at noon in the middle of winter), it is es mated that only approximately 2% of the actual popula on would be killed in the explosion. The rest of the casual es would result from radia on sickness and injuries sustained in the days and months to follow.

c.

Never look at an explosion, it will blind you (within about 20 miles). The light “fl ash” can s ll be seen up to 50 miles away. Do not look at it no ma er what the distance.

d. The en re detona on of a nuclear device only lasts a few seconds.

e. Radia on levels for the explosion can reach up to 5000 R. or more.

3. Decontamina on
a. Decontamina on of radia on contaminated objects includes washing everything.

b. Never burn, boil, or dust off contaminated objects. This only puts the radia on back into the air. You cannot get rid of radia on by burning it.

c. Any contaminated object that cannot be washed properly ( i.e. sponges, cakes, breads, berries, and other porous materials, etc.) should be disposed of.

4. Fallout
a. “Fallout” is dust, dirt, or par cles from an explosion that have radia on molecules on or in them.

b. A public fallout shelter is a building or structure designated by the government that is said to provide ample protec on from radia on and also supposedly has enough supplies in it to house, feed, and provide sanitary needs for the amount of persons allowed into the shelter, although most public fallout shelters are not stocked.

c. Fallout shelter building and shielding materials include: (with a protec on factor (PF) of 4 and/or a shielding factor (SF) of .05)

36” of wheat

or

24” of rice

or

18” of wood

or

14” of books or magazines

or

9” of empty concrete blocks
or

7” of dirt, water, or gravel

or

5” of solid bricks or sand

or

4” of concrete, glass, or

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215

aluminum
or

1½” of steel or iron

or

¾” of lead
d. You can fi nd minimal protec on in a full basement of a residen al type home. (SF .5) e.

Food and water are unaff ected by direct radia on, other than being cooked.

However, they can s ll be contaminated by fallout.

1 Fallout-exposed canned or bo led food items are safe and should be washed off before being opened.

2

Fallout-exposed solid foods can be eaten, but the outer ¼ inch should be peeled or cut off and disposed of a er being washed off .

3 Fallout-exposed porous foods should never be consumed.

4

Fallout-exposed water is okay to drink, but it should be fi ltered extensively fi rst (not boiled) to be sure that all fallout par cles are not consumed.

f. Within
the
fi rst two weeks a er the last explosion, protec ve “fallout” clothing should be worn outside at all mes and shed before entering a fallout shelter. Protec ve fallout clothing includes: 1 Headgear or a full brimmed hat with hair completely covered

2 Boots or sturdy shoes

3 Heavy or thick clothing including gloves (long sleeved shirts and long pants) 4 A dust or gas mask or some other form of respiratory protec on to ensure that fallout par cles are not inhaled.

g. A er fi ve weeks it is safe to be outdoors for up to 14 hours a day. There has been no real study that is available to the public that states when a person could be outdoors for up to 24 hours a day but most of us are not outside more than 4-5 hours anyway.

h. A er a nuclear disaster, before plan ng crops again you should wait at least 2½ weeks, scrape off or plow at least 18 inches under the top 3 to 5 inches of top soil, and then plant.

What to do to PREPARE FOR a nuclear disaster

1. Follow procedures for “General Emergency and Disaster Prepara ons” (see page 1).

2. Obtain Thyro-Block tablets or some other form of (KI) potassium-iodide or potassium-iodate.

3. U n d e r s t a n d t h e w a r n i n g s i g n a l s g i v e n b y t h e g o v e r n m e n t a n d l o c a l a u t h o r i t i e s , w h a t t h e y m e a n , a n d h o w t o r e s p o n d t o t h e m .

a. The EMERGENCY ALERT SYSTEM (EAS) is broadcast over sirens, radio, television and the internet and lasts for about 10 seconds. A er you hear or see this turn on your radio or television to get the offi cial message
from your local authori es on what to do and where to go. With this signal or message you will usually have me to evacuate the area or seek adequate shelter. Listen to it !

b. If you live in an area that has a wide area broadcast system - WABS (most major ci es do) a wavering siren will sound. This usually does not give you any instruc ons. A er you hear or see this turn on your radio or television to get the offi
cial message from your local authori es on what
to do and where to go.

c. If you live in an area that does not have a wide area broadcast system or EAS when poli cal tensions begin to rise be a en ve to the radio and television news broadcasts as to what to do. ********REMEMBER
a rumor is not a warning ! ****************

216

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d. If you hear a rumor, do not start packing but rather fi nd offi cial informa on.

4. Nuclear
detona ons create EMP’s (electromagne c pulse) which burn out some electric and most electronic equipment rendering computers, televisions, stereos, ATM machines, most newer vehicles (1970 to present), etc. incapacitated. EMP’s have no direct aff ect on living things. Although it would be diffi cult to protect
everything, there are a few things you can do which will help before (not during) a nuclear detona on.

a. Unplug all electric and electronic equipment.

b. Disconnect all telephones, answering machines, modems, etc.

c. Lower or disconnect all antennas on home, handheld, and vehicle radios, shortwave, CB’s, HAM radios, etc longer than 12”.

What to do DURING a nuclear disaster

1. Remain calm ! Think through the consequences of all your ac ons.

2. Time
limita ons:

a. 24 hours or more: Evacuate and take your family with you BUT only if you have a safe place to go to.

Remember roads will be jam-packed and you will not get far
b. 30 minutes to 24 hours: Evacuate to a shelter nearby or your home, if close by, immediately. Do not wait for your family. Go!

c. 5 minutes to 30 minutes: Do not evacuate. Go to the nearest fallout shelter.

d. 30 seconds to 5 minutes: If you do not have me to fi nd adequate shelter, are at work, school, or church, etc., get under a desk, behind a sturdy wall, to the basement, behind a white wall, or to the center-most part of the building and brace yourself as for an earthquake.

Before you decide to evacuate think and be sure you are able and want to get on the highways with everyone else trying to do the same. You will see massive delays and traffi c.

3. If you are going to evacuate, and have me, remember to turn off all u li es, close your curtains, and lock your house.

4. Do not forget to take your 72-hour kit with you, if you can get to it in me without risking your safety or the safety of others.

5. If you do not have me to go to a shelter and you are at home, follow the instruc ons in this sec on for

“Things To Do At Home In The Event Of A Nuclear A ack” .

6. Do not bring pets into any public shelter. They will not be allowed.

7. Do not bring pets into your own shelter or basement unless you have at least a three week food supply for them and proper sanitary measures. It is usually best to leave most pets and farm animals in a garage, shed, or barn with an ample supply of food and water. They have a tendency to survive radia on exposure much be er than humans. However, do not leave dogs with other dogs or with any other animals or locked inside.

Dogs have a tendency to go wild and will even turn on their own masters under these circumstances.

8. If you are in your vehicle and do not have me to seek proper shelter, stop your vehicle, get out, and lie on the ground face down, preferably in a ditch or culvert or behind or in some other form of protec on.

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217

9. If you are outdoors and do not have me to seek proper shelter and have no form of protec on around you, lie on the ground face down.

10. If you are caught in the open stay down low un l the blast is over, about three seconds. Seek indoor shelter as soon as possible. The blast wave goes out from the center of the explosion and then is sucked back in which causes the mushroom-shaped cloud. So expect two blast waves.

11. Never look at the blast. It will blind you.

12. If you can feel, hear, or see the blast, you are in danger. There may be other blasts.

How to prepare your home basement to act as a fallout shelter

1. First of all this is a minimal protec on fallout shelter and also it is NOT a blast shelter.

2. You will need to start with a full basement home. If you have a half, daylight, or walkout basement you will need to do extra protec on on those exposed walls or parts of walls out of the ground. By star ng with a full basement you use the dirt on the four sides of the basement wall as minimal protec on. The main worry is overhead.

3. By
fi lling up window wells with dirt, sand, books, or other dense materials - this will help. You can do this either from the outside or if you are out of me from the inside - on the window ledges. The glass in the windows off ers no protec on.

4. The next step is to build up the overhead protec on. You can do this by ge ng under a sturdy table, workbench, bookshelves with a door across them, doors leaned against the outer basement wall, etc. and then piling on top of the structure dense materials such as materials listed in the fi rst part (Fallout) of this sec on # 4c. You can do this also to main fl oor over the part of the basement you are in.

5. Be sure when you are done for fying overhead that you for fy around you on all four sides. The fi rst seven hours a er each blast are the most important. This does not mean you can come out of your improvised shelter for long periods of me but if you need to stretch your legs for a minute (emphasis on the minute) you can as long as you stay in the basement.

6. Be sure that you do not seal your self in so ght that you do not have air to breath. This is not where you use duct tape and plas c.

7. Remember you need to stay in your shelter for up to 14 days or longer. You will need both sanita on measures, water and food. The more you can do to prepare before a nuclear event the be er - even if it is just pu ng needed materials and supplies in one place so they are easy to grab and use.

On the next page are a few examples from FEMA manuals on how you can build these expedient shelters. For more details on these pictures contact the author.

2006, By Kenneth Moravec

218

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What to do AFTER a nuclear disaster

1. Begin taking Thyro-Block tablets or some other form or potassium-iodide/iodate according to the instruc ons on the bo le. It is actually best to start this before or as soon as you get an offi cial warning.

2. It is recommended that if you are within the 350 mile “downwind” radius of an explosion that you stay indoors in a fallout shelter or basement for at least two weeks. This, by the way, under most probable scenarios would cover the en re U.S.A.

3. If you are outside the 350 mile “downwind” radius of an explosion, stay indoors at least 5 - 6 days and then venture out only for short periods of me only if needed.

4. As you begin to leave your shelter, do it for short periods of me only to get rid of sewage and trash.

5. As me goes by, you will be able to leave you shelter for longer periods of me. (See the “Radia on Contamina on and Eff ect Table”) Turn on a ba ery-powered radio for offi cial broadcasts on what to do.

6. A er 3 weeks you will need to start your life over again. Remember food produc on and water fi ltra on should most likely be on the top of your priority list.

7. Most likely everything outside of protected areas will need to be washed, cleaned, or peeled. Never burn or dust off items because it only puts the fallout back into the air.

8. Exposed or contaminated dry items stored in paper bags or other dry containers should be placed in uncontaminated containers, if you plan to use them.

9. Exposed washable loose items, such as fruits and vegetables, should be washed, then cut or peel the outer ¼ inch off .

10. Under no circumstance should exposed porous items (i.e. breads, cakes, le uce, broccoli, berries, etc.) be eaten.

11. If you think you have fallout on you, discard your outer garments and wash your skin and hair thoroughly.

12. If you insist on going outside in a fallout-contaminated area, put on your protec ve clothing, as described earlier in this sec on. Make sure your hair is covered well. If you have long hair put it up or chop it off .

13. Gasoline and other petroleum products will most likely be scarce, so save them and use them wisely. Remember, most vehicles will probably not operate without mechanical adjustments due to the EMP.

14. As with any civil disturbance, war, or any other disaster, the “have-nots” will become ever so no ceable. Those who “have-not” usually band together to loot, steal, rape, and kill those who have more than they. The police and other protec ve agencies, if they exist at all, will most likely have their hands full and will not be able to off er very much assistance. Arming yourself might be a wise idea. Self protec on may be a necessity, BUT
in no way is the author of this booklet sugges ng self-appointed mili a or vigilan sm. These groups tend to become just as bad as the bands and mobs of “have nots.” Forming a neighborhood watch is probably your best alterna ve.

- mili as NO - neighborhood watch YES -

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219

Radia on Dosage Table

Animals & Plants

Maximum average amount of radia on dosage (r.)

pig,
dog,
cat

300

goat

350
human

400
monkey,
mouse 450
sheep

540

fi
sh

550
cow,
horse,
rat

630
rabbit

800
chicken 1,000
insect

5,000

+
turtle

5,000

+
bacteria,
virus

100,

000

+
onions

2,000
oats

3,300

barley, rye, wheat, corn

4,300
fruits,
grasses

5,000
potatoes

12,000
cabbage

,
spinach

14,000
tomatoes

15,000

Although fallout shelters that bear signs similar to the one at the right are o en abandoned and not supplied they s ll off er protec on from fallout and radia on sources. If you fi nd that you need to use one you can feel safe in there use but do not depend on them being stocked with any food, water, sanitary or medical supplies.

So do not forget your 72-hour kit and all the food and water you can gather when looking to use a fallout shelter. Don’t forget your sanita on supplies and more water.

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Things to do at home in the event of an imminent nuclear a ack THIS LIST IS IN ORDER OF IMPORTANCE.

If me permits, check all of the things on the list.

If me does not permit, start from the top and work down.

1. Do not panic.

2. Think through the consequences of all your ac ons.

3. Gather your family together.

4. Turn on a television or ba ery powered radio (for offi
cial broadcasts).

5. Begin taking a “Thyroid Blocking Agent (Potassium Iodide - KI)” follow the instruc on on the bo le.

6. Go to the basement or lowest or center-most part of the house or building.

7. Build a shelter. (if one does not already exist) - See preceding pages for sheltering materials.

8. Turn off the gas or propane.

9. Turn off the electricity.

10. Fill all tubs, basins, and empty containers (preferably with lids) with water.

11. Turn off the water.

12. Bring fi lled water containers all non-perishable foods into your shelter (enough for 3 weeks).

13. Bring sanita on measures and items into your shelter.

14. Bring clothing, bedding, and sanitary supplies into your shelter.

15. Close and lock all windows and doors.

16. Fill all basement window wells with sand, dirt, books, or any other dense material. Either from the outside or inside on the window ledge depending on how much me you have.

17. Turn off and cover chimneys, air condi oners, vents, etc. to prevent fallout from coming inside.

18. Close all drapes, curtains and blinds to refl ect the fl ash of the blast and discourage burglars.

19.Go to or send one person to the nearest food store with all available cash to buy all of the non-perishable food that they can, if you do not have a food storage in place.

20. Disconnect or lower all antennas, over 12”, and unplug all electric and electronic equipment.

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21. Bring into your shelter an axe, pry-bars, and shovel (in case you have to dig your way out).

22. Bring into your shelter legal documents.

23. Board up all windows and doors.

24. Prepare your house as if you were preparing for a tornado or hurricane and an earthquake.

25. Pick all ripe (not green) fruit and bring into shelter for immediate consump on.

26. Cover all outside fuel sources (i.e. fi rewood, coal, etc.) with plas c or heavy canvas.

27. Dig a deep hole down-hill from your water sources and future garden spots for waste disposal.

28. Empty and unplug all refrigerators and freezers of food (either discard it or eat it) and leave it open (to prevent mildew, a can of open ground coff ee will help.).

29. Secure all breakables, pictures, water heaters, china closets, vases, etc.

30. Bring in or secure all lawn furniture, toys, and equipment.

31. Fill all cars, trucks, ATV’s, motorbikes, chainsaws, etc., with fuel.

32. Move an lock up cars and trucks into garages or carports, or other secured areas then disconnect and remove the ba ery and any C.B. or HAM radios and bring them inside.

33. Gather together all gardening supplies into one secure place.

34. Cover all furniture, carpets, and rugs with plas c or dust cloths.

35. Take a good bath. It may be your last for a while.

36. Eat a good hot meal. It may also be your last for a while.

37. Recheck food, water, sanitary supplies, bedding, and clothing in your shelter.

2006, By Kenneth Moravec

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THIS MANUAL MAY BE SOLD AT COST ONLY - AND IS NOT TO BE OFFERED FOR RESALE.

Table of Contents

- BOOK OF GOMER PARABLE
- part
- Book on Edible plants
- Book on using compass