Self-sufficient Living
Is self-sufficient living practiced year-round or only during times of emergency? No matter the instance, however, a plan for self-sufficient living must cover two tenants: food and water. For those that live a self-sufficient lifestyle, fully away from the grid, food is often grown and then dehydrated or canned for later use. Water, similarly, comes from a pump connected to an aquifer or well. But what if your well goes dry or you don't have enough food for the full season? Part of self-sufficient living is also having a backup plan.
The average individual uses roughly 110 gallons of water per day, and while self-sufficient living involves using less and making-do with more, do you have a backup supply? A water storage tank is necessary for having usable water at a later date. To build up your supply, occasionally keep water you pump in the tank or collect it in a rain barrel to add later. A water storage tank, specifically, is made out of blue high-density food-grade polyethylene and holds from 15 to several thousand gallons. To have a usable water supply, keep the tank away from sunlight and support it with a non-porous barrier. In winter, make sure only 90 percent of the tank is full to prevent cracking.
Water from a pump or rain, however, is not in a drinkable state. To make it healthy enough for use, purify and filter it. Various methods can be used, but to prepare for emergency instances, your purification and filtration systems need to be both portable and efficient in removing microorganisms and pollutants.
Food storage, on the other hand, is slightly more complicated. To have enough to feed yourself and your family, build up a supply that will last a year. Not all items should be purchased at once. Because emergency preparedness is part of self-sufficient living, regularly add basic items to your food storage, including grains, beans, powdered milk, sugar, salt, seeds, and oil.
These basic items, however, don't allow for much variety. For having a varied diet in times of emergency, include a food kit from Mountain House, Wise Foods, AlpineAire, or Provident Pantry. Containing enough freeze-dried and dehydrated items to last from a few months to a year, such food kits supplement your storage and allow you to have vegetables, fruits, and protein with limited resources.
How do you prepare these items? While each has different cooking directions, all involve a similar approach: add water (hot or cold) or a serving of food, and allow it to hydrate. Within minutes, the food is ready to eat. Some brands include already-prepared entrees and breakfast items, while others are primarily pouches or cans of individual fruits, vegetables, grains, proteins, or dairy. To cook as you normally would, rehydrate a serving of each individual item, and heat them in a pot or pan.
Light and moisture significantly affect freeze-dried and dehydrated foods, and to keep your supply as long as possible, create an ideal storage area. The space should be dark and dry and consistently between 50°F and 60°F. A basement, crawlspace, or closet is ideal. No chemicals should be in the area, and food should not be kept in a trashcan or liner.
While cans of emergency foods can last up to 25 years when unopened, remaining servings in a large #10 can need to be stored appropriately for future use. Essentially, all leftovers need to be kept in an airtight container, and one of the following options can be used: freeze the leftovers, store them in an airtight bag or container, or use a re-sealer to fully close the can.
