Ragnar's Urban Survival by Ragnar Benson

Author:Ragnar Benson [Benson, Ragnar]
Language: eng
Format: epub
ISBN: 1581600593
Published: 2009-11-25T10:02:00+00:00

Chapter 7

Survival Food Preservation

Quick, why do commercial potato farmers often leave the equivalent of fifty 100-pound bags of potatoes per acre lying in the field to waste? Fully understanding this concept is central to understanding the means and necessity of survival food preservation.

No matter if it is a tiny city survivors garden plot or a 40,000- acre Iowa corn farm, edible food matures and comes rushing in over a very short time span. Harvest doesn't happen all at once, but almost. Potato farmers, worried about 450-bags-to-the-acre yields, won't give a rip for tiny potatoes-worth, at most, a penny a pound-that fall through the sorting chain.

It's all a Golden Rule of Food Production, of which most long-term city residents are completely unaware: Provisions must be made, both in the survivor's thinking and his emergency supplies, to handle rush harvests. Nine times out of 10, harvests happen quickly, often under great duress. Think of it as suddenly being given a 1,200 pound steer that is only yours if you can process it. Also saying that temperatures are in the 90s adds realism to the example.

What are you going to do with the critter? Eat one or two steaks or a pound of burger? That would be nice, but it doesn't work that way. To eat one steak you either have to eat it all or fig ure some way to preserve the remainder. Russian quartermasters, for example, delivered live cattle to the soldiers on the Eastern Front during World War I as their daily food ration. Russian quartermasters didn't fuss with MREs. One cow reportedly was issued for every 600 soldiers. Soldiers butchered the critters right there on the front line and ate it all immediately.

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