Category: Long-Term Food Storage

I came across this post on a Grain Grinder (includes a video) from FiveGallonIdeas.com and thought that’s a really neat way to grind wheat directly into a five gallon bucket. The post is about the L’EQUIP Nutrimill Grain Mill. Of course, it needs electricity to operate and may not always be the best way to grind…

Here we are three months in and I’m still surprised these eggs are holding up. Anyway, here’s the most recent mineral oil egg (didn’t float or smell funny): And here it is being cooked up (didn’t smell after being cracked, though the membrane did seem to break down on this one): I ate the egg alone…

Things are looking up again this week, at least with respect to eggs that is. Here we are in week 11 and the egg I used today looked real good. As usual, the egg didn’t float: After cracking the egg I tried smelling it and didn’t notice anything funny and immediately snapped this pic: As…

Another week past, who would have guessed these eggs made it 10 weeks thus far! I think we’ve had a small change but maybe not a big deal. For starters, the mineral oil egg didn’t float (like normal) and didn’t smell funny either: I then cracked the egg and began cooking it. As you can…

We’ve all heard the “rule”- the human body can survive for roughly thirty days without food.  Our individual metabolism and body fat percentages can cause a shift of a few days in either direction, but at some point a caloric deficit will lead to the shutting down of organ systems and death.  Given that fact,…

I can hardly believe I’m halfway through this experiment already! As you might remember from last week I choose to discard the control eggs since they were not going to be used or tested, so all I have left to show are the mineral oil eggs. There isn’t much to update this week as everything…

If you’re unaware, I didn’t have a chance to do my egg experiment last week due to being out of town, so I just choose to postpone it a week. Here’s where it stands… This is the mineral oil egg (they’re the same as they’ve always been… doesn’t float, didn’t smell, yolks look fine, etc):…

The other day I mentioned that I’d run across a thread that mentioned retort canning. Since this seemed like something new, I was intrigued. After all, I’ve obviously heard of water bath canning and pressure canning, why not retort canning? So, I quickly looked it up. I found out that retort canning is the same…

Not much has changed from last week. Here’s the mineral oil egg (it didn’t float, smelled fine, tasted fine): …and here’s it cooking on the stove: This is the control egg (it floated, didn’t really smell funny at all either before or after being cracked): What should be my next experiment? I feel like Saturday’s…