Today we are going to talk about the possibility of the recession becoming worse and turning into a full blown depression. If you look back at 1929 and the machinations of the FED then and now and the results I fear the depression we are heading into will be longer and deeper than the great depression. I recommend we all take a few steps so put some food away in every single blog or history I have read of people surviving in Argentina or even after Katrina the thing people say every single time is I wish we had more food, every single time. So today I want to talk about food and storing food. I fear you may not have a great deal of time to prepare and most of us do not have a lot of extra cash laying around. So I am planning on discussing the cheapest and fastest way to get food that will keep and have the most nutrition the best bang for your buck shall we say..
Here is a quick summery of what to do, the details all follow. Buy strong trash cans and large food grade plastic storage bags, get some drywall scraps, cut drywall into 1" chucks spread on cookie sheet and bake for 20 mins at 350. Select a cool location out of the way, garage, coat closet etc. under bed storage boxes could be used as well. Place trash can in selected location line with plastic bag, dump in approx. 200 lbs beans, rice, or wheat berries set a bowl containing baked drywall cubes on top close bag with hand suck out air and tie securely closed. Put lid on trash can and place a square of plywood on top and another trash can on that one, repeat, I put pinto beans on top of pinto beans for ease of access. Suggested amounts to store 150 lbs of wheat will feed 1 adult for a year. I would guess that less lbs of beans would be needed as they expand 4 times when rehydrated. Also 1 gallon of water per person per day, more if you will be cooking beans and wheat with some. Bleach can be used to sanitize water keep an extra gallon on hand, buy salt, oil ,and honey, baking soda and baking powder. Dry nonfat milk should also be kept. A decent sized coat closet should hold enough food to help a family of 4 survive a year. open pollinated seeds should also be purchased and placed in a canning jar with baked drywall cubes.
Wheat is the cornerstone of any emergency storage supply. Approximately 150 lbs will supply an adult for one year. A three-week emergency supply is approximately 5-10 lbs per adult. Children under 8 years old would need half those amounts. Wheat has been separated into several commercial classes based on color, hardness of the kernel, and growing season. The hard wheat classes are produced in areas that have dry-temperate climates. The kernels are usually small, red, and have a hard texture. The white wheat classes are usually produced in areas where winters are relatively mild and there is adequate moisture. White wheat kernels are more plump and larger than red wheat kernels and have a softer texture than hard wheat. Wheat kernels are also known as wheat "berries". Gluten is a wheat protein that giving flours the ability to retain gases produced by bread yeast to permit dough leavening. The hard red wheat varieties are high in gluten and make the best bread flour. Gluten will degrade during storage and lose half its raising power after several years of storage. Gluten can be purchased and added to poor quality flour in order to produce better quality bread.
Quality and Purchase. Whole wheat berries can be purchased from a producer (farmer). These grains are almost always not cleaned and may have been bulk stored for many months. Grains may also be purchased from a processor. In this case they may have been cleaned and packaged. Do not purchase "seed" wheat for storage, since these products may have toxic chemical treatments. Lastly, grains may be purchased cleaned and packaged from a retailer. Please call your local county Cooperative Extension Office for local outlets to purchase grains for storage. Packaging. Store wheat in moisture-proof, food-grade packaging, such as Mylar-type bags, polyethylene bags, plastic buckets, or #10 cans. Be aware that rodents can chew through plastic bags. Wheat stored in ~10 pound bags is easy to manipulate, facilitates rotation, allows easy inspection of the grain, and compartmentalizes the grain so contamination of one lot does not expose large quantities of stored grain to contamination. Several bags can be placed inside a 5-gallon plastic bucket. It is not necessary to store wheat in the absence of oxygen unless insects are present.
Storage Conditions. Storage at 40-60°F is optimal for most home stored grains but is usually impractical in most homes except during winter months. Freezing or sub-zero temperatures do not damage stored grains. Storage at temperatures above 60°F causes a more rapid decline in seed viability (ability to germinate) but only a slightly faster loss in food value. A moisture level over 12% encourages mold growth and chemical degradation of all grains (barley, corn, millets, oats, rice, rye, sorghum, triticale, and wheat). Moisture above 12% may allow grains to start to respire causing chemical degradation. Moisture above 15% will allow molds to grow. When the moisture reaches 20% some bacteria can start to grow. The result is spoiled grain unfit for use. Store containers off the floor-- especially off concrete floors. Concrete can wick moisture to stored containers very easily. Inspect grain often for insect activity. Treat for insects (see below) or discard affected lots.
BEANS
Legume (Bean) varieties such as: Adzuki, Black, Black-eyed, Black Turtle, Garbanzo, Great Northern, Kidney, Lentils, Lima, Mung, Navy, Pink, Pinto, Small Red, Soy, and Split-pea can all be dried and stored.
 
Packaging. Like most stored foods, beans are best stored in the absence of oxygen and light. Oxygen can lead to rancidity of bean oils and light will quickly fade bean color. The packaging choices are #10 cans or Mylar-type bags. Canning jars are suitable for smaller quantities providing the jars are stored in a dark place. Oxygen absorbers should be used to remove oxygen from the packages to extend shelf life and minimize off-flavors.
I have eaten beans stored with the cubed baked drywall storage method over 10 yrs old and they are perfect, hard to tell from fresh. My food storage system is heavier on Beans than wheat.
Storage Conditions. Beans in normal polyethylene (food-grade) bags have a shelf life of 1 year or more. Like most stored foods, colder storage temperatures will increase shelf life. When packaged in #10 cans or Mylar-type bags, with the oxygen removed, they have a shelf life of 10 or more years. A 1B.Y.U. study indicated that pinto beans did experience a slight loss of quality during storage. However, samples that had been stored up to 30 years had greater than 80% acceptance by a consumer taste panel for emergency food use. The study concluded that pinto beans should be considered acceptable for use in long-term food storage efforts.
Dry beans average about 22% protein in the seed, the highest protein content of any seed crop. They contain all essential amino acids, except methionine. Methionine can be obtained from corn, rice, or meat. Beans are an excellent source of fiber, starch, minerals and some vitamins.
Shelf life. Scientific studies on vitamin loss in dried beans during prolonged storage could not be found. The loss would be expected to follow similar patterns as other long term stored foods where vitamin degradation occurs after 2-3 years and most vitamins are no longer present after approximately 5 years. Storage at warm temperatures will accelerate vitamin degradation. The other nutritional components (proteins, carbohydrates, minerals, etc) should remain unchanged during long term storage.
Use from storage. All dried beans, except lentils and split peas, require soaking in water for rehydration. Typically, 3 cups of water is needed for every 1 cup of dried beans. Allow beans to soak overnight and then rinse them in clean water. To cook beans, cover rehydrated beans with water in a stock pot. Simmer for 2-4 hours until beans are tender. Once tender they can be spiced and used in cooking recipes. As dried beans age the seeds become harder. This results in longer rehydration and cooking times. At some point, the seeds will no longer rehydrate and in that case must be ground as bean flour. One study found that small amounts of baking soda can help soften beans during soaking. Note: There is a quick soak method that boils dry beans for 1 minute then leaves them soak for several hours as they cool.
Non-fat dried milk (NFDM) is suitable for short and long term emergency food storage. It is made from non-fat, grade A, milk that has been dried by spraying into hot air or heated on a drum. The process removes nearly all of the water prohibiting the growth of microorganisms. Dried whole milk and dried buttermilk have milk fat and are not suitable for long term storage. Start with top quality product. Some NFDM is "instantized", a process that makes it easier to reconstitute. "Extra-grade" is higher quality and some manufacturers supplement dried milk with vitamins A and D. A product meeting all three of these options would be the best for storage. Evaluate several brands of dried milk before purchasing any large quantity for emergency storage. A 3B.Y.U. study in 2002 concluded there is wide variation in the quality of dried milk products available for long-term storage.
Packaging. Dried milk must be stored free of moisture and oxygen. Mylar-type bags and #10 cans make good containers for large quantities. Canning jars are suitable for smaller quantities provided light is prevented from reaching the dried milk. Other plastic containers are less suitable, e.g. food-grade buckets. Oxygen absorbers should be used to remove oxygen from containers to extend shelf life and minimize off-flavors. A 2U.S.U. study concluded that after 4-yr storage, NFDM samples stored in plastic bags (not Mylar-type) were statistically less acceptable than samples stored in cans. The form of milk (instant or regular) did not affect the length of time NFDM could be stored. Unacceptability of samples in the study was due to an oxidized/stale flavor.
Storage conditions. The shelf life of packaged, NFDM ranges from 3 months to 3-5 years. The main factor is storage temperature. At cool to cold temperatures the shelf life is 3-5 years. At hot temperatures the shelf life can be as little as 3 months. A 2U.S.U. research study demonstrated NFDM held at 32°C (90°F) for 6 mo began to develop off-flavors and by 24 mo was considered unacceptable by a trained sensory panel. After 4-yr storage, NFDM samples stored at 21°C (70°F) were rated unacceptable by the panelists. Storage at 10°C (50°F) resulted in minimal flavor changes in 52 mo.
Sugars are simple carbohydrates that provide an excellent source of calories for energy. Sugars also add the sweet taste to many of our most delicious foods. Sugar can be stored in dry form (crystals) or in a liquid form (syrup –including maple syrup). Sugar from beets or sugarcane (sucrose), corn (dextrose), and honey (fructose) are most commonly used for long term food storage.

Quality & Purchase. Pure cane or beet granulated sucrose stores the best. Purchase top quality refined sugar from trusted commercial sources. Raw sugars and honey are less "pure" and will have a shorter shelf life. Commercial, filtered liquid honey will last the longest in storage. Select filtered, top quality syrups or honey for storage. Comb honey, unfiltered honey, or raw sugar syrups do not store well. Brown sugars have natural moisture and do not store as well for long term storage.
Packaging. Storage containers should be opaque, airtight, and moisture/ odor-proof. The typical retail paper package for crystal sugars is not suitable for long term storage. Polyethylene bags, Mylar-type bags, food-grade plastic buckets, glass canning jars, and #10 cans are all suitable for dry sugar storage. Glass canning jars and #10 cans work best for liquid syrups and honey. Removing oxygen for long term sugar and honey storage is not required and not recommended. (why?). Honey is slightly acidic. It will cause rust in metal containers or on metal lids. Always use lined, food-grade metal containers or lids when storing any food, including honey.
Storage Conditions. Store sugar in a cool, dry location (not the refrigerator). Moisture makes granulated sugar hard and lumpy. Once this happens, it creates problems in usage and there is no easy method to restore lumpy sugar. Always store all sugars in an odor free area. Sugar can absorb strong odors – even through plastic packaging. Sugar syrups should not be allowed to get too hot or freeze – this will encourage crystallization. Heat will also darken color and alter flavor in sugar syrups and honey.
Some essentials are needed to cook with the main food staples in long term food storage. These mostly are used to make breads from stored grains. The cooking essentials include salt, baking powder, baking soda, and yeast.
Quality & Purchase. Purchase plain iodized salt, canned baking powder, boxed baking soda, and yeast in foil-lined sachets. Baking powder should be the double- acting version. It will have two acid salts to cause dough to rise immediately, then again when heated.
Packaging. Store baking powder in its original sealed can. Store salt, baking soda, and yeast packets in their original containers placed inside another stronger packaging. Mylar-type bags work well for this use. Seal food packages inside bags using oxygen absorbers. Salt can be poured into a canning jar and sealed with oxygen absorbers. Yeast sachets can also be placed into canning jars and sealed without oxygen absorbers. Most yeast is packaged in nitrogen flushed Mylar-type sachets that is free of oxygen and moisture.
Storage Conditions. Moisture can rapidly deteriorate all of these cooking essentials. Salt will cake, baking powder and baking soda will react and chemically change with moisture and yeast will lose viability. Temperature extreme will have less of a negative impact compared to moisture. These food items can freeze without harm. Excessive heat may lead to deterioration.
 
White rice, more commonly known as polished rice is a main food source for over half of the world’s population. Rice is an excellent addition to home food storage because it’s versatile, high caloric value, and long shelf life. Families should store about 300 lbs of grains per person in a one-year supply. Depending on personal preference, about 25 to 60 lbs of rice should be stored per person. Separate from brown rice, there are three types of white rice in the United States: long, medium, and short. In addition, there are several types of specialty rice available.
I have brown rice stored and it has been fine!? I buy a sweet brown rice and it seems to have stored fine by my method.

Long Grain. long grain polished rice is about three times longer than it is wide. After cooking it is firm and fluffy (not sticky) .
Medium Grain. medium grain polished rice is between 2-3 times longer than it is wide. Cooked U.S. medium grain rice is soft, moist and sticky in texture.
Short Grain. short grain Rice is less than two times longer than it is wide. Short grain rice is very sticky and sometimes called sushi rice.
Specialty varieties include Arborio, Basmati, Della or Dellmont, Japanese premium, Jasmine, Toro, and Waxy. Analyses on which variety stores best have not been done. Raw rice is made of three layers: the hull, bran, and kernel. Polishing removes the hull and bran layers from the polished rice kernel. Before milling, raw rice may be parboiled, a process of soaking in water and steaming under intense pressure, which pushes the natural vitamins and minerals from the rice bran layer to the kernel.

Quality & Purchase. Purchase quality rice grains from a trusted source. Inspect rice for insects or discoloration[Bj4] , prior to preparing for home storage. Do not buy rice infested with insects.

Packaging. Store rice in a tightly sealed container. Food safe plastics (PETE) containers, glass jars, #10 cans (commercial size) lined with a food-grade enamel lining and Mylar®-type bags work best for long-term storage. Use food-safe oxygen absorbers [Bj5] available from food storage supply stores to preserve rice quality, and protect from insect infestation. #10 cans will hold approximate 5.7 lbs (2.6 kgs) of polished rice.

Storage Conditions. The best temperature to store grains, including rice, is 40°F or below; however, rice stored at a constant 70° F with oxygen absorbers will store well for up to 10 years. In cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A B.Y.U. study sampling polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.
These prices are from http://www.azurestandard.com/ often they can be purchased for less locally and save on shipping these are given as a guide.

wheat hard winter 50 lbs.: $32.65 200 lbs 130.60
pinto beans 100 lbs 79.95 200 lbs 159.90
small red beans organic 25 lbs.: $23.85
black beans 25 lbs.: $22.55
garbonzo beans chick peas 25 lbs.: $20.00
small white navy beans 25 lbs.: $24.35
 green slpit peas 25 lbs.: $10.45
sea salt 50 lbs.: $12.25
rolled oats 50 lbs 22.95
raisins flame 30 lbs 41.85

I will be updating this blog soon so check back.