Food storage recipes
Recipes
Food you can make from what's on the shelf: meals from cans and dry goods, trail food that keeps, and the ways to cure and preserve what you have. Each one has exact amounts, the steps in order, and how long it keeps.
14 recipes6 free8 with membership
Meals from the pantry
Dinner from cans, jars and dry goods.
Meals from the pantryFood Storage Chili (Canned Beef and Beans)One-pot chili recipe made from canned ground beef, canned beans and tomatoes, and dried spices, with fresh substitutions.
All ingredients in one pot
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Meals from the pantryOatmeal Packets for Long-Term Food Storage (3 Recipes)Three dry oatmeal packet recipes to vacuum seal in pouches or Mylar, with cooking steps and shelf life for each ingredient.
cook with 2 cups water
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Meals from the pantryTurkey Shepherd's Pie with Keystone Canned TurkeyShepherd's pie recipe built on one 28 oz can of Keystone turkey, canned corn and green beans, beef tallow gravy and a mashed potato topping.
One 28 oz can Keystone turkeybake at 400°F for 25 minutes
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Meals from the pantryOatmeal Packets for Long-Term Food Storage (3 Recipes)Three dry oatmeal packet recipes to vacuum seal in pouches or Mylar, with cooking steps and shelf life for each ingredient.
cook with 2 cups water
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Meals from the pantryTurkey Shepherd's Pie with Keystone Canned TurkeyShepherd's pie recipe built on one 28 oz can of Keystone turkey, canned corn and green beans, beef tallow gravy and a mashed potato topping.
One 28 oz can Keystone turkeybake at 400°F for 25 minutes
FreeOpen Trail and snack food
Dense food that travels and keeps.
Trail and snack foodPemmican: Beef, Apple and Tallow BarsHow to make pemmican bars from equal weights of beef powder, apple powder and tallow: the 1:1:1 recipe, safe meat drying, nutrition per bar, and how long it keeps in every kind of storage.
Ratio: 1 : 1 : 1 by weightBar: 40 g, about 215 calYield: 36 bars
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Trail and snack food · Book recipe 12.2Fruit Leather with Ascorbic Acid to Prevent BrowningFruit leather turns a short-lived harvest into lightweight, shelf-stable food you can store for months without refrigeration or canning equipment.
MemberOpen Preserving
Keeping eggs, vegetables and dry goods without a freezer.
Preserving · Book recipe 8.1Water Glassing Eggs with Hydrated Lime (Long-Term Egg Storage)Before refrigeration existed, water glassing was how families kept eggs edible for over a year.
Ratio: 1 oz lime / quartPer gallon: 4 oz (≈28-32 eggs)Submerge: 2 in on top
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Preserving · Book recipe 37.3Preserving Dry Foods in HoneyHoney holds so little free water that microbes struggle to grow in it, so dry food tucked under the surface keeps without a fridge. Jars of honey have turned up sealed in ancient tombs, which is the same idea at work: sealed and dry, honey does not spoil.
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Preserving · Book recipe 13.8Quick-Pickle & Fermentation BrineTwo brines, two methods: a vinegar brine for fast refrigerator pickles, and a salt brine that lets vegetables ferment themselves into tangy, long-keeping food.
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Curing meat
Cures you weigh, with the temperatures and times.
Curing meat · Book recipe 27.1Meat Curing with Pink Curing SaltSaltpeter cures meat only after bacteria turn it into nitrite, and it is the nitrite that does the work: it blocks the deadly botulism bacteria, fixes the pink cured color, and holds off rancidity.
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Curing meat · Book recipe 35.2Meat Preservation by Salt Curing (Dry Method)Salt preserves meat by pulling water out until there is too little left for bacteria to live on. It is the oldest method there is and it still works, but it works on a schedule: cold enough, salted long enough, and dried far enough, with a scale to prove it.
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Curing meat · Book recipe 28.1Traditional Meat Curing Salt BlendSodium nitrate is the slow half of a cure: bacteria turn it into nitrite over weeks, and it is the nitrite that guards the meat, which is why nitrate suits long dry-aged hams and salami rather than quick cures.
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Kitchen basics
The small things a recipe needs when the store is closed.
Kitchen basics · Book recipe 9.18Baking Soda Leavening and Baking Powder SubstituteCommercial baking powder is just baking soda mixed with an acid and a stabilizer, and it loses potency within 1 to 2 years.
Fresh: 1 soda : 2 cream of tartarJar mix: add 1 part starchRises: with acid present
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Kitchen basics · Book recipe 32.2Cornstarch Thickener for Emergency CookingCornstarch turns thin, watery broth into a hearty, spoon-coating meal. Stirred into a hot liquid it swells and sets into a smooth gel, so a spoonful can stretch a thin soup into something that fills you up.
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Drinks
Made from what keeps.
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