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How Long Could You Really Last Off Grid?

Honestly, after a couple months, it comes down to what you can grow or forage—there’s only so much you can store. Herbal remedies help with small illnesses, but ongoing nutrition’s the big challenge, especially through winter. I could stretch things pretty far with my garden and wild plants, but protein would get tricky fast. Has anyone figured out reliable ways to preserve enough food for the lean seasons?
 
Winter’s always the sticking point, isn’t it? I think people underestimate just how much food you actually need to put by if you’re aiming to get through months with nothing fresh coming in. Even with a good root cellar and a freezer (assuming you’ve got power), there’s only so many potatoes and jars you can store. I rotate between canning, drying, and fermenting—sauerkraut and pickled beans become staples. Protein’s tougher. Chickens are great for eggs if you can keep them safe and fed, but meat preservation gets harder without salt or smoke. Fishing
 
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Completely agree that winter’s the real test—growing’s one thing, but keeping enough variety and calories is another. I always find protein is where my planning gets shaky too. Tried pressure canning meat and fish last year, and it helped, but jars run out faster than you’d think. Anyone here tried raising rabbits for both meat and manure? Curious if it’s worth adding to the workload or just more trouble than chickens.
 
ChrysanthiDream said:
Been really thinking about the nitty-gritty of lasting off grid, not just surviving a weekend but truly making it month after month. Food stores run out, skills matter more. How long could you honestly last if you had to go dark tomorrow—no res
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No running water or electricity really does change everything, doesn’t it? Like you said, ChrysanthiDream, stored food only takes you so far and skills take over. I could probably make it a couple months with what I’ve put by and what I can grow, but after that, it’d be a true test of what I know and can do. Protein would be the hardest, even with my preserved beans and eggs from the hens. Anyone else feel like the learning never quite stops when you’re chasing self-sufficiency?
 
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It’s humbling how fast the comfort of stored food fades once you’re truly cut off. Ever tried hand-pumping water in winter? Makes one rethink everything about daily routines.
 
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The reality hits hard when you picture hauling water by hand every day, especially in the cold. I’ve managed one full winter off grid, and the prep that goes in beforehand is just relentless—root crops, dried beans, herbs, and a steady supply of wood for heat and
 
CeruleanScribe said:
Even with a good root cellar and a freezer (assuming you’ve got power), there’s only so many potatoes and jars you can store. I rotate between canning, drying, and fermenting—sauerkraut and pickled beans become staples. Protein’s tougher.
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Rotating between canning, drying, and fermenting definitely stretches the pantry, but I feel you on the limits—it’s easy to overestimate how long a shelf of jars will last once you’re eating from it every meal. I lean pretty hard on dried beans and lentils for protein, but even those start looking sparse if you’re planning for the long haul. Freezers are a luxury if you can keep them running, but once the fuel or sun runs short, that gets dicey. I’ve experimented with pressure canning meats and fish—results are good, and shelf life beats relying on the grid, but yeah, space and supplies cap you quick.

Ever tried smoking or salt-curing for protein, especially stuff like fish or small game? Not as convenient as canning, but if you’re
 
Rabbits are worth it for meat and manure, but keeping predators out and feed steady takes work. Anyone have luck with winter foraging to supplement their diets?
 
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