What’s the fatal flaw in your food storage? Water. She explains why in the video below, but the short answer is that many freeze dried foods take far more water to rehydrate than most folks realize, and if you’re only storing a gallon per person per day (as the “experts” recommend) for emergency preparedness then you could be utilizing a good portion of a most precious resource–water–when you shouldn’t be.
[FYI: I suggest storing a minimum of two gallons of water per person per day for at least two weeks. If you can store five gallons per person for a month then that would be best. For a family of four, for example, that works out to be roughly 600 gallons of water which stores rather nicely in two IBC totes. And if you’d like to know precisely which foods to store, read my book on the topic.]
The takeaway from the video is this: store a variety of food options (e.g., freeze dried, dehydrated, home canned, store-bought canned, etc.), have backup water sources besides city water (e.g., rainwater, well water), and store more water than you think you’ll need because it’s used for so many purposes and crucial to your survival. And, of course, it never hurts to have a good water filter (see below the video for recommendations).
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