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Preface, 17
Acknowledgments, 17
Introduction, 18
Why PROJECT: READINESS?, 18
Part One
Emergency and Disaster Planning
1. Effective Planning for Disaster Readiness, 19
The Phases of Disaster, 19
Threat Phase, 19
The Assessment, 20
The Plan, 20
Implementation: A Planning Checklist, 21
Flight Kit (often called the 72-hour Kit), 23
Practice, 25
Warning Phase, 25
Impact, 26
Inventory, 27
The Rescue Phase, 28
The Remedy Phase, 28
The Recovery Phase, 28
2. Planning for Commonly Occurring Disasters, 30
Snow Storm or Blizzard, 30
Earthquake, 31
Epidemic, 33
Fire, 33
Flood, 36
Hurricane, 38
Tornado, 40
Riot, 41
War and Atomic Blast, 41
Drought and Famine, 42
Part Two
FOOD STORAGE
3. What To Store, 43
An Introductory Note, 43
Long-term Storage, 44
Rotation Storage, 44
Combination Plan, 45
Some Tips on Storage, 45
Food Storage Plans, 46
Food Pyramid, 47
A Suggested Storage Plan Based on Wheat, Honey, Salt, and Powdered Milk, 47
A Suggested Food Storage Plan Using Dehydrated Foods, 48
One Year's Supply of Low-Moisture Foods, 48
Four Month's Supply of Low-Moisture Foods for a Family of Five, 49
My Personal Storage Plan for One Year, 50
Suggested Food Items Suitable for Storage, 54
4. Storage Conditions, 57
Temperature, 57
Moisture, 57
Ventilation, 58
Light, 58
Odors, 58
5. Where to Store, 59
Containers, 59
Attics, 59
Basements, 59
Garages, 59
Root Cellars and Pits, 60
Freezer, 60
Crawl Space, 60
Under Beds, 60
In "Tables", 61
Chests, Trunks, Cabinets, and Shelves, 61
6. Where to Obtain Storage Items, 64
Group-Buying Plans, 64
Group Purchases and Grocery Co-ops, 64
Freight Salvage Outlets, 64
Grain Mills and Feed Stores, 64
Wholesale Grocers, 64
Farmers, 65
Warehouse Stores, 65
How to Locate Manufacturers and Suppliers of Storage Items, 65
Thomas Registers, 66
List Your Sources Here, 66
7. Inventory Control, 69
8. How to Store, 70
Some General Information, 70
Ascorbic Acid Compounds for Use in Canning, 70
Baking Powder, Baking Soda, 70
Beans, Peas, Lentils, Rice, Soybeans, 70
Bouillon Cubes, Soup Mixes, Gravy Mixes, 71
Canned Foods (except meat), 71
Fruits and Vegetables, 72
Canned Soups, 73
Canned Juices, 73
Cereals and Cereal Products, 73
Cheese, 77
Cocoa and Chocolate, 78
Corn Syrup, Molasses and Maple Syrup, 78
Dried Foods, 79
Dry Yeast, 79
Dried Eggs, 80
Fresh Eggs, 80
Liquid Egg Substitute, 81
Evaporated Milk, Canned Liquid Baby Formulas and Condensed Milk, 81
Fats, Shortening and Peanut Butter, 81
Fresh Fruits and Vegetables, 82
Gelatin Dessert and Pudding Mixes, 84
Honey, 84
Jam and Jelly, 85
Low-Moisture Foods, 85
Margarine or Butter, 87
Meats, 87
Chart: Length of Storage for Frozen Meat, 88
Pectin, 89
Powdered Milk, 89
Salt, 90
Spices, Condiments and Flavorings, 90
Sugar, 91
Vinegar, 91
Storing Vegetables And Fruits In Basements And Pits, 92
Ripening Fruits, 94
Chart: Recommended Replacement Periods for Foods Stored, 95
Chart: Approximate Shelf Life for Typical Dehydrated Foods
and Related Items, 96
9. Emergency Water Supplies, 98
Sources of Water, 98
How to Store Water, 99
Water Purification, 100
10. Techniques for Home Food Preservation, 102
Chart: Approximate Yields of a Bushel, 102
Home Canning, 103
Water-Bath Canner, 103
The Boiling Water Bath, 103
The Steam-Pressure Canner, 103
High Altitude Adjustments for Pressure Canning, 104
High Altitude Adjustments for Boiling Water
Bath Processing, 104
Glass Canning Jars, 104
Lids, 104
Cleaning and Sterilizing the Lids and Jars, 105
Cooling Canned Food, 105
Testing the Seal, 105
Sugar Svrups, 106
Honey Syrup, 106
How to Can Fruits, 106
Raw Pack, 106
Hot Pack, 106
Chart: Processing Time for Fruits in Boiling Water Bath, 107
Some Hints, 107
Directions for Specific Vegetables, 108
Preparing Acidified Vegetables, 111
Processing Time for Acidified Vegetables, 112
Processing Procedure for Acidified Vegetables, 113
Pickling and Brining Vegetables, 114
Pickling, 114
Brining, 115
General Directions, 115
Dry-Salting Without Fermentation:
(No acid added at the start of brining), 116
Dry-Salting With Fermentation, 116
Procedures for Pickling and Brining, 117
High-Salt Brining, 117
Low-Salt-Sour Brining, 117
Dry-Salt Brining, 118
Salting and Brining Charts, 119
Sauerkraut, 119
Processing Salted or Brined Vegetables, 120
Common Causes of Spoilage in Brined or Pickled Vegetables, 121
Home Canning of Meats, 121
General Directions for Raw Pack, 121
General Directions for Hot Pack, 122
A Note of Caution, 123
Smoking, Brining and Curing Meats, 123
Pork, 123
Dry Curing, 124
Prevent Oversaltiness, 125
Sweet Pickle Curing, 125
Preparing for Smoking, 125
Smokehouses, 126
Smoking Cured Pork, 128
Wrapping and Storing Smoked Meat, 129
Skipper Flies, 129
Refrigerated Storage, 130
Mold Growth, 130
Aged or Smithfield-Style Pork, 130
Recipe for Smoked Sausage, 130
Recipe for Bologna Sausage, 131
Beef, 132
Corned Beef, 132
Dried Beef, 132
Smoking Beef, 133
Vegetables, 133
Fruits, 134
Sulfuring, 134
Hot-Syrup Blanch, 135
Steam Blanching, 136
Tips on Freezing, 137
Defrosting, 137
Selecting and Buying Frozen Foods, 137
Judging Quality of Frozen Foods, 138
In Case Of Power Failure, 138
A Word of Caution, 139
11. Detecting Spoilage, 140
General Precautions, 140
Some Causes of Spoilage, 141
The Imps of Spoilage, 142
Testing Smoked Meat for Spoilage, 142
Change of Color in Canned Foods, 143
12. Keeping Food Safe From Pests, 144
Control of Insects in Food, 144
Methods for Eliminating Insects, 144
Control of Insects in Storage Areas, 146
Control of Rodents, 147
13. Producing Your Own Food, 148
Seeds for Planting and Sprouting, 148
Chart: Viability of Vegetable Seed, 148
Sprouting in Your Kitchen, 149
How to Sprout, 149
Lard Rendering, 151
14. How to Use Stored Food, 153
A Table of Equivalents, 153
What to Do When You Run Out, 155
Six Weeks Suggested Food Storage, 156
Index to Starred Recipes, 163
Soybeans, 164
Recipes Using Soybeans, 167
Recipes Using Bean Flours, 169
Recipes for Soups, 170
Recipes Using Canned Roast Beef or Beef Chunks, 171
Recipes Using Canned Chicken, 172
Recipe Using Salmon, 173
Recipes Using Canned Luncheon Meat, 173
Recipes Using Ground Beef and
Textured Vegetable Protein (TVP), 174
Recipes Using Ham, 177
Recipes Using Tuna, 177
Making Beef Jerky, 178
Recipes Using Pasta, 179
Sourdough Recipes, 179
Cereal Recipes, 180
Recipes Using Powdered Milk, 181
Recipes Using Powdered Eggs, 183
Recipes Using Quick Mixes, 184
Recipes for Syrups, Sauces, and Spreads, 186
Basic Directions for Making Yeast Breads, 187
Quick Breads, 191
Cooking With Honey, 193
Fruit Leather, 193
Miscellaneous Recipes, 194
Part Three
STORING NON-FOOD ITEMS
15. What and How to Store, 196
Suggested List of Non-Food Storage Items, 196
How to Store Non-Food Items, 199
Part Four
OTHER ASPECTS OF EMERGENCY PREPARATION
16. Emergency Cooking, Heating and Lighting, 203
Emergency Cooking and Heating Facilities, 203
Portable Stoves, 203
Wood or Coal-Burning Stoves, 203
How to Use Your Stove, 205
Tools To Use With Your Stove, 208
Fuel, 208
Chart: Woods Ranked by Heat Value of Oven-dried Wood, 209
Makeshift Stoves, 211
Kerosene Lamps, 213
Dutch Oven Cooking, 213
Chart: Fuel Consumption and Burning Time, 213
17. Clothing and Bedding, 214
Making Do for Prolonged Emergencies Such as Unemployment, 214
Pattern No. 1 Hostess Gown, Dress or Blouse, 216
Pattern No. 2 Gown, Dress, Robe, Tunic or Shirt, 218
Pattern No. 3 Robe, Gown, Dress or Coat, 220
Pattern No. 4 Jumper or Dress With Yoke, 221
Pattern No. 5 Bunting, 226
Pattern No. 6 Mittens, 227
Pattern No. 7 Hat, 228
Pattern No. 8 Pants, 229
Leather Work, 237
Tools and Equipment Needed for Leather, 237
Moccasins, 237
18. Emergency Sanitation, 240
Emergency Sewage Disposal, 240
Disposal of Garbage and Rubbish, 242
Sanitation and Disease Prevention, 243
Making Soap, 243
Tips on Soapmaking, 245
Making Cleaning Products, 246
19. Preparation for the Care of the Sick, 249
Nursing and First Aid Manuals, 249
Medications, 249
Basic First Aid Skills, 249
20. Emergency Baby Care, 251
Feeding, 251
Clothing and Bedding, 253
21. Entertainment and Recreation, 225
Appendix I--A Readiness Library, 256
Index, 259
About the Author, 270
List of Charts and Tables
A Planning Checklist for Disaster Preparedness, 21
The Flight Kit, 23
How to Extinguish a Fire, 23
The Food Pyramid, 47
Storage Plan A: Wheat, Honey, Salt, Powdered Milk, 47
Storage Plan B: Dehydrated Foods, 48
Storage Plan C: Low-moisture Foods, 48
Storage Plan D: Four Month's Supply of Low-moisture Foods
for a Family of Five, 49
Storage Plan E: Mv Personal Storage Plan for One Year, 50
Suggested Food Items Suitable for Storage, 54
Kinds of Beans and Their Common Uses, 71
Length of Storage for Frozen Meat, 88
Types of Sugar, 91
Types of Vinegars, 92
Recommended Replacement Periods for Foods Stored, 95
Approximate Shelf Life for Typical Dehydrated Foods and Related Items, 96
Water Purification With Bleach, 100
Approximate Yields of a Bushel, 102
Sugar and Honey Syrups, 106
Processing Time for Fruits in Boiling Water Bath, 107
Acid Needed to Preserve Non-Acid Vegetables, 112
Processing Procedure for Acidified Vegetables, 112
Salt Required to Make 1 Gallon of Brine of Different Strengths, 119
Salt Equivalents, 119
Processing Time in Minutes at 10 Pounds Pressure, 122
Sulfuring Time, 134
Blanching Time, 136
Viability of Vegetable Seed, 148
Sprout Lengths, 150
A Table of Equivalents, 153
Substitutions for Recipes, 154
Six Weeks Suggested Food Storage Menus, 156
Index to Starred Recipes, 163
Suggested List of Non-Food Storage Items, 196
Woods Ranked by Heat Value of Oven-Dried Wood, 209
Burning Characteristics of Various Kinds of Woods, 209
Fuel Consumption and Burning Time, 213
List of Illustrations
Shelves for Canned Goods Storage, 62
Inventory Control (Sample Card), 69
Wheat Dispenser, 76
Cone-Shaped Pit Showing Details of Construction, 93
Water Bath Canner, 103
Barrel for Smoking, 126
Smokehouse: Drawings and Bill of Materials, 127
Sulfuring Box, 135
Basic Fire, 205
Oil Drum Stove, 211
Tin Can Stove, 212
Out-of-Doors Cooking, 212
Neck Pattern A, 214
Neck Pattern B, 215
Neck Pattern C, 215
Neck Pattern D, 216
Hostess Gown Pattern, 217, 218
Gown, Dress, Robe, Tunic or Shirt Patterns, 218, 219
Robe, Gown, Dress or Coat, 220
Jumper or Dress With Yoke, 221, 222, 223, 224, 225
Mittens, 227, 228
Hat, 228, 229
Pants, 230, 231, 232, 233. 234, 235, 236
Moccasins, 238, 239
Privy, 241 |
