Yeah I saw that, but i'm not out to assemble several years worth of food, just enough to survive for a few months. Purchased stuff is way better than hours of work in a small apartment. and its portable too.
If I had a home I could play full out survivalist. Better yet, I should have married a farm gal who knows canning.
But I'm not psychic enough to foretell when its all gonna hit the fan. I will likely stumble into the realization at the last minute.
Living alone in an apartment, I'm pretty sure maintenance will search/loot my place when i am gone. These freeze dried packets can be hidden in a lot of places. A rental storage unit might be the ticket. I certainly won't be doing a whole lot of aromatic cooking in such a crisis, cold water can reconstitute a meal just as good as boiling water. I'm stocking up on rice instead of wheat kernels for just that reason, baking bread is a "Come and get it" beacon for anyone with a nose.
I'm thinking of getting a bean bag chair just to hide my freeze dried stash.
Don't forget to keep a hand hammered wok and stand on hand. In a pinch when no electricity one can cook anything in these baby's. If you have dehydrated food and no way to cook it the food is useless.
Many campers I know use the Wok as their only pan, I met a woman baking bread in one. Her family had to dig a small fire pit, thrown in dead wood and when the flames died down she put the stand into the hot ashes and could boil water, fry, bake, you name it. To clean the Wok she turned it upside down over the stand and the fire cleaned the pot. No dishes or utensils, they ate with fingers from the Wok itself.
You have a small apartment, a small dehydrator and a vaccum food saver takes up little room, can be stored under a bed or sofa when not in use. As far as time preparing the food, much can be placed in a dehydrator at night and forget about it until the next day as it will take a day or so to dry timing depending on the food.
If you have just 2 hours a week for hands on drying, preparation and packageing, in 4-6 weeks you can put up a month or so of food.
At this time I have Water Mellon drying, I did salt the Mellon as it seems to boost the sweetness, I do not rehydrate the Mellon, eat like beef jerkey.
Next project will be drying left over fried rice and left over take out Chinese food.
