Bug Out -1- Food/Water Storage & Prep

When I was a kid, my mom had us make bug out bags that we kept regularly stocked with up to date items. We would periodically, and at unknown times to us, "bug out". My mom would tell us that we had 15 minutes to create a bug out bag that she would then grade based on what we put inside. She usually laughed at some of the things I put in mine. One however she was always impressed with was me grabbing my old pair of glasses. If you are in an emergency situation and you break your current glasses or if you wear contacts it's best to have a back up plan. Even if you can't see the best out of them, it's better than being essentially blind! So no matter how you think the world will end: in flames, series of tornadoes, hurricane, zombie apocalypse- you will still need a backup plan. So I've started a new series of "bug out". This will be a multi part series that I will regularly be adding too, based on the things I learn. I'll share some of the best advice I have and that I can find with the most accurate information! 

In this edition we are covering food/water storage & prep. 

List Of Dry Goods That Last The Longest:

• White Rice- Lasts 15+ years if stored properly. Some places online say that white rice will last indefinitely if stored properly. (closed in airtight containers & not wet)
• Wheat- Hard red, hard white, soft white,spelt, and kamut- 100+ years if stored properly
• Oats- Whole Oat Groats- 30+ years, rolled oats- 6 months, steel cut oats 6 months.
• All other grains- barley, rye, buckwheat, millet, quinoa, amaranth, etc, 30+ years.
• Unpopped popcorn- up to 30 years.
• Beans 3-5 years, other sources say 30+ if stored correctly. 
• Powdered milk- 100+ years if placed in glass airtight containers.
• Milk, eggs, sour cream, butter, 2-3 years.
• Dried fruits and vegetables 2-3 years.
• Freeze Dried Foods- 25 years.
• SAF yeast- 10 years if packaged.
• Chocolate- Milk 2 years, Dark 3 years. 
• Corn Starch
• Corn Syrup
• Hard Liquor
• Hard Tack
• Honey
• Soy sauce
• salt 
• sugar
• vanilla extract
• white vinegar
• Dried pasta- 8-30 years.
• Powdered eggs- up to 7 years. 
• Coffee & Tea- 10+ years.

   

This is just a very basic list. Most of this information is easy to find online but these are some staple items. I would also highly advise that you buy seeds or keep some from your own garden. Make sure to store them in a container that pests can't get into! Also, place damp rid or some other absorbing product in the same container! You do not want your seeds to get wet/damp. 

*ANY of the foods that are in bold/underlined here will last indefinitely if stored properly. 

Breaking the Canned Food Myth:

Guess what? Canned foods were designed to last essentially, forever. You may be wondering how I figured this out or how it could be possible. Let's break it down as simple as possible. 

Canned foods are sterilized by heating its contents with steam at temperatures from 116 to 121-degrees Celsius. By exposing food to highly pressurized steam, microorganisms are destroyed and inhibited from re-populating its interior. Cans are then sealed to make them ‘airtight’, which preserves its sterile environment. Unless punctured, its contents remain in suspended animation, awaiting the day to be cooked and enjoyed.

So basically, just check your canned goods for dents or punctures, and you're good to go! Which is why we don't throw stuff out! This also means that they are a good idea to add to food storage. 

Storing food to make it last:

One great way to ensure that your food is sealed and that it won’t develop mold over time is to use Mylar storage bags and oxygen absorbers. The Mylar bags are great as they are crucial to long-term food storage by limiting the factors that affect foods such as heat, light, moisture, oxygen, and of course those pesky mice and rats (if you have them around). Most preppers place Mylar bagged foods inside of sealed buckets with lids.
Exceptions: sugar and salt don’t need O2 absorbers. Salt is a preservative in itself and sugar will solidify. Both will last a very long time as long as you seal and store them properly.
Make sure you store all food items in a cool dark place.
Rotate your stockpile! Make sure you are eating and replacing items in your stockpile. That way you don't just have food/hygiene items, etc just going bad in your basement.
I also recommend having more than one location to store foods. Have a second location in case you have to leave your home during an emergency. Having all your eggs in one basket is a bad idea.

Make sure that you label your foods/water with dates! You need to know when you acquired it or when you canned/bagged it, etc. Permanent marker is your friend!

Water Storage:

Now that we have somewhat tackled the food prep/storage basics on to water! There are so many ways to store it. So I'll try to keep the information to a minimum! 

**Water storage has to be rotated out just like food – it won’t keep forever. Make sure you label the dates on your water containers. Tap water will keep for about half a year. Always check the water first no matter what to ensure it looks clean. Rotate properly stored water once a year.

Rainwater collection tank-

Collecting rainwater is a viable solution. There are various ways to do it. One is to tie a tarp between four trees for collection or dig a large hole and line it with plastic or a tarp. You can collect and store it as the tarp fills. You can use your present down spouts to collect rainwater, but make sure you filter it before drinking it. Store the water in black 50 gallon or larger barrels to minimize the growth of algae.

Bottled water-

This is your best option. It's easy but you do have to buy water. I personally would buy the bigger bottled water containers. The 5+ gallon water bottles. You can buy individual water bottles as well. Make sure that just like any of the other storage that you rotate it out & keep cool and from direct sunlight. 

Underground water cisterns- 

Underground water tanks might be ideal for those living cold climates where water might freeze if stored above ground, or in places outside interference or tampering may be an issue. Underground water tanks must be accessed via pump.

Horizontal and low-profile tank-

Horizontal leg tanks are practical for transporting water to an emergency or disaster site. Its low profile and sturdy legs prevent tipping and could be easily placed on the bed of a truck. Ribs in the design prevent sloshing from excessive movement and allow for rope or bands to be tied and secured.

LARGE VERTICAL WATER TANKS FOR RESERVE SUPPLY-

Larger, above-ground, vertical water tanks can be used for much longer-term storage or as a back-up supply for an entire household. The larger vertical tanks can even be used to support small communities is rural areas.

Portable Water Tanks for Emergency Situations-

When mobility is essential, having a smaller, more portable means of containing water will eliminate the burden of transporting a heavier container. Consider weight as a factor when choosing a portable container as a full 5-gallon container can weight about 40 lbs.

Here are some more options with links for purchase on Amazon! Where to Buy-water storage

Emergency disinfection of water:

• Boil water, if you do not have bottled water. Boiling is sufficient to kill pathogenic bacteria, viruses and protozoa (WHO, 2015).
• If water is cloudy, let it settle and filter it through a clean cloth, paperboiling water towel, or coffee filter.
• Bring water to a rolling boil for at least one minute. At altitudes above 5,000 feet (1,000 meters), boil water for three minutes.
• Let water cool naturally and store it in clean containers with covers.
• To improve the flat taste of boiled water, add one pinch of salt to each quart or liter of water, or pour the water from one clean container to another several times.
• Disinfect water using household bleach, if you can’t boil water. Only use regular, unscented chlorine bleach products that are suitable for disinfection and sanitization as indicated on the label. The label may say that the active ingredient contains 6 or 8.25% of sodium hypochlorite. Do not use scented, color safe, or bleaches with added cleaners.If water is cloudy, let it settle and filter it through a clean cloth, paper towel, or coffee filter.
• Locate a clean dropper from your medicine cabinet or emergency supply kit.
• Locate a fresh liquid chlorine bleach or liquid chlorine bleach that is stored at room temperatures for less than one year.
• Use the table below as a guide to decide the amount of bleach you should add to the water, for example, 8 drops of 6% bleach, or 6 drops of 8.25% bleach, to each gallon of water. Double the amount of bleach if the water is cloudy, colored, or very cold.
• Stir and let stand for 30 minutes. The water should have a slight chlorine odor. If it doesn’t, repeat the dosage and let stand for another 15 minutes before use.
• If the chlorine taste is too strong, pour the water from one clean container to another and let it stand for a few hours before use.

Here is a quick chart. I would print this out & get it laminated to keep for emergencies! 

*If you don’t have liquid bleach, you can use one of the other disinfection methods described below.

• Granular calcium hypochlorite. The first step is to make a chlorine solution that you will use to disinfect your water. For your safety, do it in a ventilated area and wear eye protection. Add one heaping teaspoon (approximately ¼ ounce) of high-test granular calcium hypochlorite (HTH) to two gallons of water and stir until the particles have dissolved. The mixture will produce a chlorine solution of approximately 500 milligrams per liter. To disinfect water, add one part of the chlorine solution to each 100 parts of water you are treating. This is about the same as adding 1 pint (16 ounces) of the chlorine solution to 12.5 gallons of water. If the chlorine taste is too strong, pour the water from one clean container to another and let it stand for a few hours before use. CAUTION: HTH is a very powerful oxidant. Follow the instructions on the label for safe handling and storage of this chemical.

• Common household iodine (or “tincture of iodine”). You may have iodine in your medicine cabinet or first aid kit. Add five drops of 2% tincture of iodine to each quart or liter of water that you are disinfecting. If the water is cloudy or colored, add 10 drops of iodine. Stir and let the water stand for at least 30 minutes before use.

• Water disinfection tablets. You can disinfect water with tablets that contain chlorine, iodine, chlorine dioxide, or other disinfecting agents. These tablets are available online or at pharmacies and sporting goods stores. Follow the instructions on the product label as each product may have a different strength.

Additional tips for water: 

• Look for other sources of water in and around your home. Although bottled water is your best choice, you may be able to find other sources of water by melting ice cubes or draining your hot water tank or pipes. You can also use river or lake water. It is generally better to use flowing water than still, stagnant water. However, do not use water with floating material in it or water that has a dark color or questionable odor. Regardless of the source, treat the water by following the instructions on the main page above. If you have a well on your property that has been flooded, make sure to disinfect and test the well water after the flood. 
• Consider how the water looks and how to filter it if needed. Disinfection does not work as well when water is cloudy or colored. If water is cloudy, let it settle. Then filter the water through a clean cloth, paper towel, or coffee filter. Store the settled and filtered water in clean containers with covers.

As I find more information I will share it with you guys! For now, I'm going to wrap this up! More to come in this series! :) Make sure you leave us comments and let us know what you want to see!