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Originally posted by psycospyder
I work at a restaurant and a week ago I ordered a 50 pound bag of rice...just in case
Originally posted by argentus
2) If you live in a relatively warm climate, grains, flour, dried pasta will develop flour wevils. They don't "find" your goods, their eggs are shipped with the goods. It's a by-product of manufacture and milling. Worry not, the eggs -- and the adult bugs, for that matter -- are just miniscule protein. However, wevils running rampant throughout your flour can foul it. To stop this process, freeze these goods for at least 24-hours, then seal them in a ziplock or other positive seal container. It'll never be a problem after that.
3) We rarely think of herbs and spices as survival goods, but ask anyone who has eaten the same dish over and over again, and they will tell you that spices matter. Plus they keep for a long time.
Originally posted by argentus
4) Unless you live by the sea or in northern Utah and have mastered the art of salt manufacture, salt is going to make a significant difference. Places of high humidity will cause the salt to clump, and the paper container to degrade. Ziplock.
7) Learn to can (actually bottle..... why is it called canning?) You can preserve meats, butter, cheese.... nearly everything, and once the jars, lids, rings, equipment are purchased, you'll be able to customize your favorite meals. Bottled MREs that actually have flavor.