Hard tack and long shelf life foods

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ToroidalBoat dijo:
I use the "natural" kind that just has peanuts, sugar, palm oil, salt, and molasses. Even that kind of peanut butter is fluorescent in the color of dark mustard in UV light.

(Anything that's not fluorescent nor black usually looks violet in UV light.)
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Our grocery store got a machine a couple years ago that grinds up peanuts into fresh peanut butter on demand. Haven't had to buy the shit with seed oils since.
 
I guess it depends on how long a "long shelf life" you want. Hard tack is traditionally the king of preparable, long term, highly compact rations. It also sucks to eat.

Modern freeze dried and sealed foods have become good enough to challenge it though. A standard MRE will last 5 years without degrading, and still be edible for 10 years with proper storage. But those are expensive, bulky, and usually can't be prepared at home because of the industrial processes required. The modern king of long term storage is probably Mountain House #10 cans, which stack easily and have a 25 year shelf life. But again, expensive and not replicable at home.

If you're going the hard tack route, you're going to want to invest in really good storage. Even the slightest moisture will ruin it.
 
Obligatory Townsends video

Novelty / historical value aside, hard tack is by far one of the worst long term foods you could store. Extremely poor nutritional content and if you fuck up making it it can rot or mold. The reason hard tack was used as field rations is because it has no moisture content which inhibits rot.

It would make much more sense to just store something like flour or dry pasta in mylar bags with oxygen absorbers in food grade buckets with gaskets.
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Also see thread
2d6

Tema 'Emergency / Prepper foods'

I've been thinking of making a little emergency stock of food given current events in the world and the US, what brands/types of food would you all recommend that keeps well for a few years as well as taste decent? Preferably foodstuffs you could find at the local supermarket; MREs and other related "survival" products aren't an option for me given how inflated their prices have been since the coof started.
Reacciones:Me gusta x 3 Late x 1 Autistic x 1
 

This is completely pointless to make these days except as a novelty but I believe it fits the spirit of this. Many shelf-stable foods can last up to twenty years or longer if kept in the proper conditions. They'll have an off taste but won't kill you. Food preservation is nuts.
 
Aero the Alcoholic Bat dijo:
https://youtube.com/watch?v=T1aKLJO4j-U
Saw this video quite some time ago, and when searching for it again, there's a lot of similar videos with the same theme, likely all ai-slop.

But how much truth is there to it, that cured meats were far superior and longer lasting back then than they are now?
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Didnt watch the ai slop video. Nothing that was historically done to cure meats is out of reach for us now. But we also have refrigeration and sheer endless supplies of fresh meat, which consumers much prefer. Also modern long shelf life meat would probably come in a can
 
A-Stump dijo:

This is completely pointless to make these days except as a novelty but I believe it fits the spirit of this. Many shelf-stable foods can last up to twenty years or longer if kept in the proper conditions. They'll have an off taste but won't kill you. Food preservation is nuts.
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I want to know the story of the first crazy guy who figured out this process.

"No, dear, that lump of jellied beef on the broken pot shard isn't garbage, I'm trying something out!"
 
drfuzzyballs dijo:
I just baked it today so I'll see if it's even soft enough to eat without dissolving it first. In old times the hard tack was way to hard to eat when it was dry.
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Try looking up Tarhana and Kashk. They're fermented and dried porridge/soup base. It's like porridge made into hardtack that you can rehydrate into a normal bowl of porridge. Keeps for months. Tarhana is dried porridge base alaready made and Kashk is strained yogurt/buttermilk/sour milk that's dried into little balls or cubes for storage. You let it soak in warm water for a few minutes until the dried mass breaks apart into yogurt again.
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CryptoHermit dijo:
Try looking up Tarhana and Kashk. They're fermented and dried porridge/soup base. It's like porridge made into hardtack that you can rehydrate into a normal bowl of porridge. Keeps for months. Tarhana is dried porridge base alaready made and Kashk is strained yogurt/buttermilk/sour milk that's dried into little balls or cubes for storage. You let it soak in warm water for a few minutes until the dried mass breaks apart into yogurt again.
Ver archivo adjunto 8852285Ver archivo adjunto 8852287
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If it's for porridge I would just make granola for oatmeal, which is also a good choice for shelf stable food from scratch.
 
888Flux dijo:
Obligatory Townsends video
https://youtube.com/watch?v=FyjcJUGuFVg
Novelty / historical value aside, hard tack is by far one of the worst long term foods you could store. Extremely poor nutritional content and if you fuck up making it it can rot or mold. The reason hard tack was used as field rations is because it has no moisture content which inhibits rot.

It would make much more sense to just store something like flour or dry pasta in mylar bags with oxygen absorbers in food grade buckets with gaskets.
Ver archivo adjunto 8851172Ver archivo adjunto 8851173

Also see thread
2d6

Tema 'Emergency / Prepper foods'

I've been thinking of making a little emergency stock of food given current events in the world and the US, what brands/types of food would you all recommend that keeps well for a few years as well as taste decent? Preferably foodstuffs you could find at the local supermarket; MREs and other related "survival" products aren't an option for me given how inflated their prices have been since the coof started.
Reacciones:Me gusta x 3 Late x 1 Autistic x 1
Presiona para expandir...
A good trick I learned from Mormons was to drop a lump of dry ice into the bucket. after it's been filled with foodstuffs and let it sublime into gaseous CO2 before you seal it up airtight... It helps prevent insect infestation and rancidity, and since CO2 is heavier than air, it won't rise out of the bucket as long as you aren't jostling it about like a retard or a Parkinson's patient. Or a retard with Parkinson's.
 
Speaking of Townsends, cheese is a very old food preservation technique. At its heart it is a pretty simple process (curdle milk, cook down curds, salt, press, salt, and age). If you're going for a specific taste then things get complicated.

I've been working on a thread for cheesemaking at home, if there's any interest maybe I'll expedite.

I've only done canned salsa (water bath) but the shelf life for my jars has been really good. I still have some cans from a bumper crop 7 years ago that are holding up - no botulism so far lol
 
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