This version will only require that you put in the number of people you are planning for, and their ages.
There is a more complicated version but for the average individual, dealing only with family and perhaps a few friends, this one is more than sufficient.
This is one of the best survival books I have in my library. They are difficult to find, but it can be done. If you have this book, and the food storage calculator, you are well on the way to having the knowledge required to start building your long term food storage. There is also a great deal of information in the book on just about every survival topic you can imagine.
The information below on the book comes from Commander Zero and was added after the original posting.
"By the by, here's the link to the LDS Prep manual:
Note that it is NOT sanctioned or endorsed by the LDS. The guy who put it together is the son of the couple that used to run our local LDS cannery. He takes it very seriously and has his own website that might be interesting to read: http://www.ldsavow.com
I've read the book and it is definitely one of the more comprehensive and complete books on the subject. Not perfect, but definitely one of the best so far.
Might wanna put the link in the original post for folks."
As for food storage methodology:
Canned food , stored in a cool and dry place, will last almost indefinitely. Canned food found in a sunken Civil War river steamer which had been covered with sand was found to be perfectly edible 150 years later. I've eaten Navy Beans from my own food storage that had been there for more than 12 years. The texture was a bit degraded but the beans, cooked with bacon, were quite tasty. Most people know the signs of problems with canned food. Bulged cans, rusted cans, or cans that hiss when you open them. Of course, if the food was canned at a significantly lower altitude than you live at, it will hiss anyway. If I have questions about a can of food, I will feed some of the contents to the chickens and wait a day or so. If they are fine, the food is probably fine as well.
Dry goods and dehydrated foods should be stored in mylar bags, and flushed with nitrogen. Then the sealed bag goes into a food grade plastic pail with a gamma lid. I have food in my stash that dates back to a 1999 delivery and it is as good as the day it was put in the pail.
Here's an excerpt of a comment by Dani in South Africa. I never heard of the Bay Leaf idea but she knows her stuff and it would be cheaper than Nitrogen packing.
"Personally, I wouldn't store tinned beans - dry beans last for ages, and, providing you have shoved a sprig of bay leaves in with them that deters any creepy-crawlies from taking up residence :)"
Inger said “Bay leaf works for us too”
Inger said “Bay leaf works for us too”
If you are going to store a lot of red wheat and corn, you need to have a grain mill. This is one of the items you don't want to scrimp on. If you have to save up a while to get one, that's better than getting a cheap grain mill.
Corn and wheat are great for long term storage, but you need to be able to make them into corn meal and flour to use the food. You can do it with a matate, I suppose, but it would sure wear your arms out.
I know I've talked about all this before, but just as a recap, smoked hams are great long term storage food. You can hang them in the sack, without refrigeration, in some cool, dry place and they will keep forever. Since you need protein, and fats, this is a good way to get it. Ham does wonders for beans, rice, potatoes and other foods that by themselves, can get to be boring and unappetizing.
I know fats aren't good for you in normal times, but you do need them to stay healthy. In a crash, where you can't go down and buy food at the grocery store, this is the kind of thing you want stashed away in your basement.
Yoders Bacon has been hard to find in the last few years, as more and more people began to become involved in taking some responsibility for their own well being. Particularly for people who think all there is to it is a few cases of food in the garage, this is a quick answer. It's easier to justify a case of canned meat than it is a pail of nitrogen packed macaroni or apple slices. So demand is high and when you find it, you need to buy as much as you can afford towards your established stocking level.
Don't forget butter and cheese. Yes, I have big number ten cans of cheese and butter powder, and they do alright for cooking. But when you want to put some cheese or butter on a piece of bread, they don't make it. This is Red Feather from New Zealand. You can find it at most survival oriented websites that offer food. I'm told that the market for Red Feather was originally mostly with people who sailed long distances on sail boats. But with the advent of a wider survivalist network, it has proven popular for long term storage. I have gone through a lot of this butter, because I like it better than what I can get at the store. I know it's not cost effective to eat it when I could get something else , but I do believe in using what you store to a point, so you don't wind up buying cases of food that turn out to be unsuitable when you need them.
Red Feather Cheese comes from Australia. It's just as good as the butter, and a few cases of good, tasty cheese and butter in cans gives whoever is doing the cooking a lot more flexibility in creating meals people will eat. This is important , especially with kids. Although I can't provide any historical examples, I have repeatedly read that people under extreme stress will soon tire of foods they are unfamiliar with, or find repetitious, and won't eat. Kids are said to be particularly susceptible to this.
I should also mention that you can get canned cheese of excellent quality from Kraft. It's made in Australia, and comes by the case or can when you order it. I've used a lot of this and it's worth every penny.
Canned bread isn't expensive. I don't like it as well as fresh bread, but I certainly wouldn't turn my nose up at it under emergency circumstances.
I haven't said anything about canning, because although I bought the book on how to do it, I didn't buy a pressure cooker. When I was researching it, I found I could go to our county cannery and have produce canned there for just a fraction of what it would cost to buy the produce and can it myself. Our county just upgraded the public cannery and it has all new equipment and is very efficient, so I have decided to go that route. Also, there is a Mormon cannery near Atlanta, where you can go and buy canned foods all set to pick up. They don't let you can your own anymore unless you are a Mormon, but they will let you buy the stuff at very low prices.
I didn't address root cellars because my one experiment with doing that ended up like my gardening experiment this summer, it just didn't work. I tried storing potatoes in a cool, dry place in boxes, filled with sawdust. My English and Canadian friends tell me this is where I went wrong. Since I don't grow any vegetables, I haven't put any more energy into it. Unfortunately, I will have to at some point because nobody can store enough food , and I will have to grow some if the need arises. I am "weak" in the agricultural department.