Apr
15
2010
The 5 Gallon Bucket Food Storage Project – Part 1-B
This second half of the first video of an on going project where we are going to build two 5 gallon buckets of long term storage items. During the project we will choose more items, keep track of the nutritional profile and discuss vacuum sealing, mylar bags and oxygen absorbers. The first video went a bit long because I explained the total project and went over the first five items so watch part 1-A before this one.. The first items in the bucket are 2 packages each of Garbanzo Beans, Lentils, Elbow Marconi, Cranberry Beans and one large Box of Minute Rice.
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By vention4wh, January 28, 2010 @ 2:24 am
Awesome as usual Jack. I assume this vid will be in the msb area?
I have one suggestion that I’d like to stress and I’d love to hear it mentioned in a podcast one of these days.
I can cook beans for 2 hours (or a stew for 5 hours) using only about 5 minutes of propane. I think that’s a huge advantage in a SHTF situation. I use an insulated cooker. I have no style but I’ve demonstrated it in one of my videos last year. A link to one several brands is on my more info area
watch?v=BxfOapNt0NY
By revisualize, January 28, 2010 @ 2:30 am
Good video series thanks for the info.
By joebuck49, January 28, 2010 @ 2:43 am
I did this for Y2K {Cheap Insurance}, I did several 5-Gal buckets. Each one had a portion of Beans & Rice about 8# ea. each bucket had Salt broke into 1/2# bags I then toped of the Bucket with pasta dry soups and spices. I think ea. had some of the butter i’d canned. I eventually gave the buckets to family that were going through hard times. All the items were put in barrier bags. and I used Dry Ice to drive out the O2, they were then heat sealed with O2 absorbers. Good Job. JoeSlow
By Gorntz, January 28, 2010 @ 2:52 am
Thanks again Jack. For doing the hard part.. Hope we can fit some donuts in the fat bucket.
By stump182, January 28, 2010 @ 2:54 am
Throw a can of Yoder’s bacon in there and BANG – fat and protein.
By Navyguy0023, January 28, 2010 @ 3:22 am
Awesome, definitely following this video series!
By steelhorses2004, January 28, 2010 @ 9:09 am
SPAM!!!
By btigtime2, January 28, 2010 @ 2:40 pm
You are doing a great Job… Hope you get a chance to go mainstream with your Radio Show and your politics.
I have bought 20 Bags a Oxygen absorbers and am thinking about Soy Beans, whole Wheat, and Whole Oats.
50 lbs of
Soy – 17.50
Wheat – 7.50
Oats – 11.50
How does that sound?
By btigtime2, January 28, 2010 @ 2:50 pm
also You need to tell people to stop buying things from Wal-mart (referring to Aquarium video). I have found 30 5 gallon Food buckets behind Chinese Restaurants.
2 fish Aquariums in the front of houses to be thrown away,
garage sales for most everything you need.
Savaging is also a skill needed to be practiced as important as Marksmanship and Food Prep.
Wal-mart is as bad as Monsanto.
By denebrock, January 28, 2010 @ 5:56 pm
Great info.. I had found a list online at another website on putting together buckets and discovered that while the young ladies did a great job of coming up with some good ideas for long term storage, they had overlooked the caloric, protein and carb needs. This video addresses all of the elements – from price, space considerations, shelf life, calories, protein/carb/fat needs. VERY well done, Jack.
By nkey01, January 28, 2010 @ 6:18 pm
Thats a really good point on fats, thank you for making your vids.
I take omega-3 capsules everyday which is a Essential fatty acid. I dont take Omega 6 or 9, its worth having some of them capsules even if I dont take them in normal times.
By SgtBooker44, January 29, 2010 @ 1:27 am
Way to go Jack, you put things into perspective. Cost, nutrition and storeability.
By pshinspections, January 29, 2010 @ 2:17 am
Agree on instant rice. When your cooking fuel is at a premium, five minutes rules over half an hour.
Search YT for Wendy Dewitt’s food storage. It’s storing real food.
Financial priorities must be balanced in prep. Don’t spejnd all your $ on food when you don’t have a fresh source of water. Water comes first.
By DandDskeeto, January 30, 2010 @ 1:16 am
Great Video ! You knocked another one out of the park. Especially for your timing, since we were putting up our very first buckets this weekend anyway.
Take a bow.
By nagromrepus, February 11, 2010 @ 2:14 pm
It is important to stress how long these things take to cook, we will be limited to how much fuel we will have. And if we cook outdoors- how many very hungry people will be smelling that food and how many of them will be coming your way.
Many fuels produce toxic fumes but if you use rubbing alcohol (70%) it can cook food within a small tent without any toxic fumes. I hope you will be getting into this idea as well.
By survivalpodcasting, February 11, 2010 @ 2:20 pm
@nagromrepus
Watch the full series especially part 2. Also this is already addressed even by this point. Hence minute rice, lentils and pasta along with the beans.
Lentils unlike many dry legumes cook in about 15 minutes. Also with something like an old cooler you can cook beans with only a few minutes of flame. Bring to a boil, cover and put in a cooler or wrap in a blanket. 4 hours later best beans you ever ate! Still an issue with prep time but not fuel needs.
By bosbat7, February 12, 2010 @ 9:30 pm
Hi Jack, I added wheat berries to my buckets because they can be sprouted along with the lentils and beans to provide vitamins. The bean sprouts need to be steamed slightly to incapacitate some enzymes that aren’t good for us. Noble
By musicimprovedme, February 19, 2010 @ 6:08 pm
A couple suggestions from a nutrient standpoint, look into quinoa, it is one of the only vegetable based complete proteins. It is a grain, and calorie dense.
Also your minute rice makes sense but you can get brown minute rice which is nutritionally the same as long cook minute rice and is better for you with fiber and such. Tastes better too.
Another super grain: Barley.
By clearlyme2u, March 13, 2010 @ 12:18 pm
A word on rice…
Proper preparation of rice…
Rinse rice thouroughly (about 3 times)
Measure water and rice just a little heavy on water. Bring ther rice to a boil until water bubbles at the top of the rice, cover and kill the heat. This will be ABOUT 5 minutes or so. Wait about 10 minutes and the rice will be ready to go.
I have lived all over Asia for about 2 decades. I’ve seen and cooked rice this way for almost as long.
Great video, its a good thing what you are doing.