How are you calculating your preps?

How do you guys work out how much of everything you need?  I've seen that a few people go to the mormons' site and follow their recommendations, but it seemss to me that these are quite inaccurate.  For example, they recommend vast quantitiies of salt.  They also probably don't takae into account the need for anything but grains and beans and sugar (honey), or the existence of modern canned goods.

We do something similar HC - other than some beans & rice & canned meat we just have lots of extra "every day" food.  Basically we have a huge pantry in the basement 

I know it's enough for a couple months if we are unable to restock/replenish. 

I'm not figuring it out at all yet - I need to get on the ball. I just keep buying and buying stuff. I guess I'll do somehting like this - one meal = 2 cans of beef stew, one can of peas, 2 cups rice, serving of juice. Then I know that for 30 meals I'll need 60 cans of stew, 30 cans of peas, 60 cups rice, 60 8 oz. servings of juice. Ditto for a chicken and noodle dinner - 60 cans chicken, 30 cans green beans or carrots, however many cups of dried pasta. Wow, Just tying this out has made me realize I still have a lot of shopping to do. Thanks for asking!

Something that I have done is to inventory by pre cooked weight or measured amounts in cups what I use in a week, everything from salt to TP. Then inventory what you have. The math will tell you how long you can maintain the same standards of consumtion and make it easier to set goals for prepping. The hardest part for me is we eat alot of fresh foods. Most canned foods are = to about 2 cups of fresh. It is helpful to use food groups or you will end up with a lot of snacks that are hard to make a meal from. Also pick up a few antique cook books and get the staples that many of us don't use much of anymore or are dusty in the back of the pantry. learn how to make the gravies and puddings and so many soup ideas that can stretch a meal.

Also learn all that you can about food storage. This is why the mormans use so much salt and lard.   I am used to planning my winter stock and I also plan my next garden each fall to fill in my weakness's. I have saved lots of money for years doing this. Once you have made the changes from just-in-time inventory to buying this week what you will eat in 4 to six months you can start getting the best buys as they go on sale during the different seasons. Like waiting untill after newyears to buy cheep hams and turkeys or harvest season to buy canned goods( should be anytime now to get the best buy on them).  Learning the trends of grocery stores based on seasonal influence can make your prepping dollars go further. I know alot of you are prepping hoping that you can return to your old ways once this thing is behind us. Learn from what you are doing now and you will be ready for the next war, bf, storm or hard times that fall on us.   It really will cost less to keep a full two seasons worth of supplies when you add up the sale and bulk savings that you get. Even if Bf fears are not your motivator learning how to best buy food and household supplies can be a great investment of your time.  

 

Wow timber! you sound like this is a way of life for you. Why did you begin prepping like this?And, if you don't mind what part of the world do you live in?

For us, I buy canned goods ( fruits,veggies,pickled ) that have  expiration dates as far out as posible. I canned butter, bought 10 cans of canned hamburger from the internert grocer plus the same amount of cheese.

On my last minute list i plan to buy  50lb. of flour and sugar at Cosco. We basically do what has been suggested re: buy what you eat and eat what you buy so I don't know how to calculate how long it will last. I estimate we have enough for 2 months but can't help but buy more every time i go tho the store. my walk-in closet doesn't have much room anymore on the floor. I will have to buy some shelves to organise everything. Thanks for all the advice I get on here! I feel the need to pickle more!

 

Thanks,timber. I just made my first two batches of blackberry jam this summer. It was a family event as we went to the nearby wetlands to pick them--and they were free and super sweet! I didn't realize the word "ouch" could come out in so many different ways from my sons!! I am serious abou pickling more. I make a great spaghetti sauce from scratch with sausage and hamburger that i will need onions for. I found a recipe recently. I am finding I really like doing things reminiscent of the old ways. Plus, I have always been independent. I feel sad for you that your cupboard actually went bare but at least you had a place to go. Many don't. Thanks again!

This is the where I went to help me calculate amounts for my family. You just put in the number of family members and hit calculate. Keep in mind these amounts are for one year. They have the vegetables and fruits listed in lbs also. So I had to do some converting there and decided to use servings. So based on the USDA recommended number of servings for adults and children, I figured up what I needed to put back.   

http://www.thefoodguys.com/foodcalc.html

I am doing mine by meals. Mostly just buying extras of what we already eat, but also getting some things we like but don't normally buy because they are more expensive than what I want to pay, like tamales, beefaroni, spaghetti/meatballs etc. DH and DD love this type stuff and I don't normally buy it, because it is more expensive than making a meal from something else. So they are excited about all the food they don't normally get, and I have just been rotating it as they eat it, then I also have gotten alot of canned fruit, where we normally eat fresh. I have been purchasing items by the meal. At first I was getting a case of veggies, a case of fruit, etc. To me it is easier to buy the exact amount of what you need for a meal, then I know it is a complete meal/day and I don't have to go piecing it together nfrom all over the house. I am also packing it together as a meal when I am storing it so I have everything together for the meal and not have to go to the pantry for a can of veggies, the cupboard in the bedroom for a can of fruit, etc.

Penham, I like your idea. I may start doing it that way.