We need balance.
Food Prep. Emergency Kits. Crisis Planning. BOBs.
I've spent a LOT of time reading about prepared pantries, pantry design, emergency planning, etc.
Though I see the value in "prepping," I'm maintaining my determination to remain balanced.
So, what is a prepared pantry? How much is too much?
I want to be prepared.
So, let's strike a balance.
I want to challenge you to take a look at the supplies you have in your home, which I'm betting is very sparse, and evaluate just how prepared you really are for a crisis…whether it be an act of God like a winter storm, hurricane, flood, or an every day crisis like the loss of income through job loss or cut backs.
No one expects a crisis to come.
The balance comes when we trust God to take care of us while we prepare on our end – to be ready for a crisis.
We don't fret. We don't overdo it.
We don't imagine disaster around every corner.
We prepare using our common sense using whatever resources we have available.
Then we go live our life. We don't focus on disaster.
We focus on living.
That said, I believe it to be a good idea to prepare our home in the event of crisis.
My goal is to have 30 days of a food and water set aside. Just in case.
Chef Tess Bakeresse is a food prep website.
Here is one of her meals in a jar – recipe, cooking instructions, and pictures.
Chef Tess Taco Soup Mix
2 cups quick cook red beans
1 cup Taco TVP
1/2 cup dehydrated sliced onion
1/3 cup freeze dried bell peppers
3/4 cup freeze dried corn
1/2 cup tomato powder
1T homemade taco seasoning
When you get to the tomato powder, just shake the jar so it works its way into the cracks.
Add an oxygen packet. Seal. Good on the shelf in a cool place up to 5-7 years.
To prepare taco soup: place contents of jar in a gallon pot in a solar oven or on the stove. Add 2 quarts of water and simmer 20-30 minutes until veggies are tender. Serve with nacho chips, sour cream and salsa if desired.
Have you considered putting up food in case of a food shortage or crisis?
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