By Gaye Levy – Backdoor Survival
Coming to terms with a realistic food storage strategy can be tough. Everyone seems to have an opinion whether it is to focus primarily on store-bought canned goods, commercially packaged freeze-dried products, or food that is preserved at home using a pressure canner. Each has advantages and disadvantage in terms of space, cost, portability, and convenience.
Regardless of your stand on food storage, there is a common thread among all preppers. We want our food storage to remain viable and nutritious for the longest period possible. The very last thing we want is to be in a situation where our stored food is no longer palatable or worse, spoiled.
About the author:
Gaye Levy started Backdoor Survival so that she could share her angst and concern about our deteriorating economy and its impact on ordinary, middle-class folks. She also wanted to become a prepper of the highest order and to share her knowledge as she learned it along the way. On Backdoor Survival you will find survival and preparedness tools and tips for creating a self-reliant lifestyle through thoughtful prepping and optimism.
To read more from Gaye, visit her website, Backdoor Survival. You can also follow Gaye on Facebook, Twitter, Google+ and Pinterest or purchase her eBook, The Prepper’s Guide to Food Storage on Amazon.com.