Green County aviation fuel has a 5 year shelf life. It's what I run at 32 to1 mixed in all of my 2 cycle equipment. I never have gumed up carbs

We grow a large garden and can. We raise rabbits, chickens and dairy goats. We supply 7 famines a year with fresh products with weekend deliveries. I have traps, guns, ammo, tools and skills. But without power and water will still have a rough time if over a week.

I have been wanting one of the largest harvest right freeze dryers. Seal our produce and finished cooking, eggs, and milk, in mylar bags with oxygen absorbers and inro food grade buckets and they will be 25 year shelf life and be lighter than caned goods to carry. It requires electricity but if I have a garden season or two I could get a lot of months of food preparation.

I have been looking at whole house generators thar run off lp. But thet 500 gal lp tank woul only last a week and half if full.

Transportation and communication will be important. Gas could get into short supply, rationed or unavailable. Roads Mya not be passable with down trees, washed out roads, or roads closed with abandoned vehicles. So may not be passable or even if they are they may not be safe for travel . People will be hungry scared and basically wild animals. So to get from point a to be staying off the roads may be the best choice. That most likely means on foot or if you are lucky horses. I'm moving towards getting a few horses currently.


Ham radio will be a good source of communication and if I ever return time with everything else I will look into and learn about that.

As stated it could be something as simple as a storm, earth quake, or rven a job loss. No matter how prepared you think you are will be things you over look or come up. But having a few basics covered is a good piece of mind and will help you if an emergency happens.
I know when I had a job loss 20 yeaes ago not having to buy food for several months eases some of the financial strain.

Also don't over looked medical. From first aid to having extra needed prescriptions on hand. That also includes female products for the ladeys in your family.
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Start small and build tell you get to your personal comfort level. For some that will be a bunker with years of supplies for others it will be 3 days of food in the house.

As long as there are people looking for food to eat, there will be food to eat.

Is that light meat or dark meat?

I want to be sure I have enough marinara or alfredo sauce stocked away.

Don't forget to put back a few jugs of your favorite "beverage" there Lefty.I always make sure I have a few jugs on "standby"

Better stock both red and white.

Av gas lasts a lot longer than 5 years. So does regular gas if its stored out of the sun. I've used regular gas with no issues that had been in a drum stored inside for 12 years. I store a lot of fuel for my lodge and trapline business. Its all stored in drums out of direct sunlight. AV gas will last a lot longer than reg fuel.

I like to think I’m pretty well prepared. Hygiene, sanitation and prescriptions are very important and overlooked by most. Getting home is also overlooked. If something happens or you get stranded a get home bag is a life saver. I don’t go anywhere without one.

We're ready for whatever comes our way.

We will survive.

A good supply of corn cobs serves two purposes. Keeps good hygiene and when recycled they provide some BTU's in the wood stove. A case of wet wipes just for emergencies when you feel like you were in the saddle too long that day.

We are covered pretty well with pantry goods, dry beans, salted meat, lots of bobcat and beaver meat at the ready. Salt, Sugar and dried milk along with a good supply of bottled water. Buckwheat, Wheat Flour and yeast will keep a trapper going with fiber for quite a while.

thinking about actual refrigeration needs
how much can you do with how little

if you can pick your time to butcher and wait for sub 40*f weather you need none , just a place in the shade to hang
when you can't pick your time to butcher because you have an injured animal , I found a 8 foot chest freezer works fairly well the last cow I had to put down had issue calving and the calf dead and still inside mostly the vet couldn't get it out for a reasonable sum of money and the butcher wouldn't take her in that state.
it was 90*f and right after a nasty thunderstorm had passed , it was hot and humid at least hot by WI standards.
guessing she was 12-1400# standing
got her in that freezer on a big sheet of plastic sheeting and she cooled fine
the ideal thing would be to have racks built so that you could lay each 1/4 not touching the next and wrap each 1/4 in a clean cotton sheet then lay it in and have a small fan to circulate air
as far as cost , availability and use all the time 8 foot chest freezers have a lot of uses

you really don't need to get freezing , just sub 40 , long enough to cool the meat through is all you need

I was recently reading about a dried meat that doesn't even require you get it chilled first
https://en.wikipedia.org/wiki/Biltong
start cutting right away and make strips they are rolled in the salt and spice then hung on something as simple as a fence wire to dry in the sun
it would definitely help to have a very dry climate like south Africa where this was a traditional method of drying meat.

once fully dry it really only needs to stay dry to keep a year

I have never tried Biltong but have done jerky and left a bag of it in the console of my van from one deer season to the next and it was perfectly fine even with staying in the hot van all summer once it is dry it only needs to stay dry

on a much more common north American meat preservation , my grandma and great aunt and great uncle who all grew up on an island in the great lakes there dad was a commercial fisherman so they ate a lot of chubs ,white fish and whitefish livers while they were catching they raised a few pigs and shot deer. yes spring deer also , they canned the meat as stews to keep lots of ready to eat meals , they talk about shelves on every wall of the cellar , the shelves no longer there the cellar is about 15x20 feet and was dug after the house had been built which makes for some interesting walls they dug inside the original foundation kept the house supported then put up new walls.

hundreds of jars is what they said

all hot water bath which I know is a no-no in modern canning , but the youngest one of them to die was 79 and he had cancer my grandma made 95 and my great aunt turns 90 this year so it must not have been too much of an issue.

You can pour a half can of sea-foam into a 5 gallon can of 91 octane gasoline and I'll bet it will be good in 10 years if left out of the heat and sun.

4 sure...because they will take what the preppers have stored up.

Plan for the worst, hope for the best.

good to know

I don't really have a good way to store longer than a few months and other things are going to run out at or before a few months.
there is a limit to the time money and effort one can afford to put into being ready.

I may look into AV gas we have a small grass strip air port near by that I think has fuel. but mostly I just buy 91 octane E-free at the pump and store it in poly cans with ez-pour hard caps or spouts

most of my stuff calls for a 50 to 1 so that is what I have been mixing

Yep

You’re gonna starve to death thinking like that.

lol

someone explain this prepping thing to me, please..

Marty what part of it do you want explained?