Recipes & Meal Prep from Long Term Food Storage

Britesea

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Cinnamon was actually one of the first things I started putting by. If you get whole bark rolls, keep it in an airtight container, with oxy absorbers, it will last for years... since oxygen heat and light are the enemies. I figured out what spices didn't grow here that I really didn't want to be without if shtf for years, and always try to have at least a couple of years' supply (cinnamon, nutmeg, cloves, pepper). I figure after a couple of years of Armageddon (if it happens), trade routes will be opening up again one way or t'other. In the meantime, I haven't had to buy one of those little bitty jars for years; I open the big one, ladle some into a kitchen-sized bottle, and close the big one up again.
 

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