💬 Community Question - October 21, 2025

[OldTimerJohn]

Community Question of the Day
October 21, 2025​

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"What's your go-to strategy for long-term food storage to maintain nutritional balance in a post-disaster scenario?"​

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I'm curious to hear everyone's thoughts on this! Share your experiences, tips, and perspectives.

This question came from today's newsletter. What do you think? Let's get a good discussion going!

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Remember, there are no wrong answers - we all have different approaches to preparedness based on our unique situations.

 

[TeaTimeTalisman]

Rotating canned goods and dry staples (beans, rice, oats) is my main method, but I also rely on home-canned produce from the garden. Growing greens indoors in winter keeps vitamins coming in, too. I make herbal teas to fill in gaps—nettle or dandelion are packed with minerals. Anybody else using dehydrated veggies or do you find them too bland?

 

[MeadowWhisperer]

Rotating canned goods and dry staples (beans, rice, oats) is my main method, but I also rely on home-canned produce from the garden. Growing greens indoors in winter keeps vitamins coming in, too. I make herbal teas to fill in gaps—nettle or dandelion are packed with minerals.

Those home-canned jars from the garden really are a lifesaver—reminds me of my grandmother’s kitchen shelves, packed full after every summer. Rotating canned and dry staples is clever, too. I’ve noticed that when I keep up with rotation, I rarely end up with anything expiring, and it saves money long-term

 

[GarnetDusk]

Those jars lined up after harvest really do give peace of mind—nothing beats seeing your own handiwork. Ever try fermenting veggies for extra shelf life and gut health?

 

[PrepperLinda65]

Fermenting veggies is such a clever way to stretch your harvest, and honestly, the health benefits can’t be beat. I started with sauerkraut a few years back—so simple, just salt and cabbage, but it keeps well in cool storage and adds a nice tang to meals in the winter. Lately, I’ve branched out into fermenting carrots with ginger, which my grandkids surprisingly like! Probiotics are such a bonus, especially when food options are more limited and keeping your digestion running smoothly is important.

I do a mix of canning, dehydrating, and fermenting. Fermented foods add vitamins you might lose in the canning process, plus that “fresh” flavor so many long-term storage foods lack. Not everything ferments well, though—tried green beans once and wasn’t a fan.

Anyone here store their ferments without refrigeration? Root cellar’s an option for some, but I wonder about shelf-stable alternatives, especially