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Invest in a Kerosene Stove and Some Lanterns
You can buy a sturdy little camp stove that runs on a canister of kerosene for as little as $30, but if you spend a bit more than that, you can get a double burner stove that will get you through even a long power outage quite nicely. If you throw a couple of kerosene lanterns into the bargain, you’ll have light to read by in the evenings too. |
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Stock a Well-Planned Emergency Pantry
Canned and dry-packaged foods that can be opened and heated or reconstituted with water and heat are best. Some examples include canned beans, canned soups and stews, dry and canned milk, canned fruits and vegetables, granola bars, granola (store dry goods in tightly sealed jars to prevent bug infestation), pastas, pasta sauces, canned meats like tuna and chicken, dry mashed potatoes, nuts and chocolate. |
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Cook Freezer Contents in Order of Perishability.
An unopened refrigerator will keep foods cold for a couple of hours. An unopened freezer will keep foods cold for about 24 hours (up to 48 if the freezer is packed full and you never open it). If it looks like your power will be out for longer than 24 hours, move refrigerator and freezer contents to a cooler packed with ice, (If you can get ice). Perishable food has to be stored at below 40 degrees to be safe to eat. Eat the most perishable items first (meat, ice cream, milk) and throw out any leftovers, meats, or fish that attain room temperature for more than an hour. Another measure you can take is to place a chunk of dry ice in your freezer during a prolonged outage. Dry ice will keep freezer contents cold for up to four days. |
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Cook in Foil Packets.
Almost anything can be tucked into a foil packet and cooked on the side of an open fire or over a grill. Good survival cooking will involve getting creative with the ingredients that you have available to you. Some examples of good combinations include:
- Potatoes, onions, butter and cheese.
- Apples, walnuts, brown sugar and butter.
- Slices of canned ham with canned sweet potatoes, brown sugar, and butter.
To make the packet, layer the contents in the center of a 12 by 12 inch square of foil, fold the sides up and down to form and envelope, then roll the ends up tight to seal it all in. Cook right in the fire. |
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