Food preperation and storage for the long haul...

This blog is for discussion and general information on food storage, general nutrition etc. It is basicly an add on for my survival blog but any and all are welcome to join in, makes no difference if you are vegan, carnivore, omnivore or any other food consumer. If you have information, please feel free to share. If you have a question, ask.

The only thing I ask is please, PLEASE, no food politics. Everyone is entitled to their beliefs and I know for some it is a touchy issue. Just remember that this is mainly focused on food STORAGE and preservation.

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Comment by ♥ Peace & Hippie~Angel ♥ on October 26, 2011 at 5:31am

gr8 blog dear 2Birds !!!


has anyone of u ever made sourkraut? it is rich in vitamin c and good for winter month storage when fresh vegie's are rare. if anyone is interested, i will post a recipe on how to make it and what tools u need.


sprouting lentils and other beans is also good for the winter month nutrition.


im using AMARANTH for about 30 years, it has a lot of good nutrients/vitamins/minerals. here in germany the grain get's puffed for cereal breakfast and chocolate bars...yummy

read more about it @


Comment by Two Birds on October 25, 2011 at 12:42pm

Biscotti      This recipe make good tasting not very sweet old style Italian Biscotti, that dry hard as a rock , will probably store longer than we  Good snacks but you'll need coffee/ tea to dip them in unless you have steel teeth.  Also a great survival food.


Lemon Pistacio Biscotti



1 1/2 cups unsalted pistacio nuts

juice from 1 lemon

fine zest from 1 lemon

3 xl eggs

1 t  almond extract

2 t   vanilla

3 cups flour

1 cup sugar

2 t baking powder

1 t baking soda



Combine all dry ingredients in a bowl.  In another bowl, add eggs, juice, zest, almond extract, vanilla, beat.  Add to dry ingerdients and mix thouroughly until a dough starts to form.  If too dry, add another beaten egg.  When dough is formed, on a floured surface, shape into 2 logs, aprox 3 in wide.

When logs are formed place on a baking sheet with parchment paper under them OR on a very lightly greases/ floured baking sheet. Bake in a pre heated oven at 350 for 30 min or until turning lightly brown. Remove  and place the logs on cooling rack for 10 min. LOWER the temp in oven to 300.

After 10 min resting time, cut the logs into 1/2 in wide strips, place cut side down on baking sheet. Return to oven for 5 min. Then flip all slices over and repeat. Remove from oven, place on cooling rack. Make a fresh pot of coffee and try em out.


To long term store these, layer em in an air tight plastic container with parchment paper between layers, seal em tight.

Comment by Two Birds on October 25, 2011 at 6:38am
Trying a new vegan friendly biscotti recipe today. If it comes out worth a damn, I will post it here.
Comment by Morgan on October 24, 2011 at 5:55am
Thank you Echo. Good tip.
Comment by Two Birds on October 24, 2011 at 1:50am
Thanks Echo, That is good to know.
Comment by Echo on October 23, 2011 at 9:47pm
Dried beans that have gotten old and do not soften when cooked make a nutritious flour when ground.  Could be good for cookies and baked goods that don't need to rise.  I've never tried this, but it may make a denser product.
Comment by Morgan on October 23, 2011 at 9:51am
A little Uncle Frank is always appropro. Thanks for that.
Comment by Two Birds on October 23, 2011 at 9:24am

Just for a laugh, thought old Uncle Frank might be appropriate

Comment by Two Birds on October 23, 2011 at 2:54am

Want a way to store flour based food that is yummy, nutritious and will store longer than we will? Also a VERY addictive snack? Try this recipe for biscotti......if made VERY dry and in airtight plastic, will store damn near forever.

Just as an aside, other stuff can be added to them to increase the nutrition and taste...dried cranbrries work well as do other fruits.

Comment by Morgan on October 22, 2011 at 6:18pm

Heh- dehumidifier... mebbe he meant dehydrator. You'd think he'd know the difference by now.


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