Food List For "Around The Ball"
Fresh and Short Term
Bread
Butter
Wraps
Cheese
Onions
Potatoes
Fresh Meat
Fresh Fruit
Farm Fresh Eggs
Fresh Vegetables
Long Term Storage in Alphabetical Order
Baking Powder
Baking Soda
Barley
Black Beans
Bone Broth
Bouillon cubes
Canned Butter – Ghee
Canned Chicken
Canned Coconut Milk
Canned Meat
Canned Potatoes
Canned Tomatoes
Chia Seeds
Chickpeas
Coconut Oil
Corn Meal & Corn Starch
Crackers
Dark chocolate
Dehydrated Onions and Garlic
Dehydrated Potato Flakes
Dried & Canned Fruit
Dried Meat – Jerky
Flour
Freeze Dried Egg Powder
Garlic
Granola bars
Hard Candy
Honey
Ketchup
Kidney Beans
Lentils
Liquor
Maple Syrup
Mayonnaise
Mung Beans for sprouting
Mustard – Regular & Dijon
Navy Beans
Nuts
Olive Oil
Olives
Pasta
Peanut Butter
Pepper
Pickles
Pinto Beans
Popcorn
Powdered Milk
Rice
Rolled Oats
Salt
Stevia
Sugar – White & Brown
Sun Dried Tomatoes
Tomato Paste
Vinegar – White & Balsamic
Yeast
Spices and Seasonings for Cooking in Alphabetical Order
A-1 Steak sauce
Allspice
Basil
Black Peppercorns
Cayenne Pepper
Celery Seed
Chili Powder
Cinnamon
Cloves
Cumin
Curry Powder
Dill Weed
Garlic Powder
Ginger
Mustard Seed
Molasses
Nutmeg
Onion Powder
Oregano
Paprika
Red Pepper Flakes
Rosemary
Sage
Soy Sauce
Tarragon
Vanilla Extract
Worcestershire Sauce
Pasta can be cooked using half clean sea water and half fresh water. Food can be steamed using clean sea water.
All the seafood you can catch.
Most items can be stored in wide mouth pint, quart or half gallon mason jars to keep fresh and dry.
Buy a one week long term storage from https://mypatriotsupply.com for less them $100.00 … Just in case.
2 Foods to consider making for long term storage
Hardtack –
INGREDIENTS
4 -5 cups flour
2 cups water
3 teaspoons salt
DIRECTIONS
- Mix the flour, water and salt together, and make sure the mixture is fairly dry.
- Then roll it out to about 1/2 inch thickness, and shape it into a rectangle. Cut it into 3×3 inch squares, and poke holes in both sides.
- Place on an un-greased cookie or baking sheet, and cook for 30 minutes per side at 375? (Or 350? if you have a convection oven).
- When it’s done, you’ll want to let it dry and harden for a few days, just out in the open. When it has the consistency of a brick, it’s fully cured. Then simply store it in an airtight container or bucket. To prepare for eating, soak it in water or milk for about 15 minutes, and then fry in a buttered skillet. You can eat it with cheese, soup or just plain with a little salt added. Any way you do it, it’s delicious!
Pemmican – a mixture of tallow, dried meat, and sometimes dried berries. See Video Here