Baked goods? High energy bars? : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

Are baked goods a good idea for food storage? Is it possible to make some type of high energy bars good for bug out bags?

-- y2k dave (, July 12, 1999



I doubt if you would be pleased with home-baked goods after being stored - IMHO. I highly recommend "Power Bars" for the bug-out bag. You can find cases of 24 for around $20 and exp. dates are into 2000 now (I know because we go through them quickly here - my hubby is a triathlete). They really work! They are a tried and true food, created for people going through stress (think Ironman). Pick one up (I like chocolate, peanut butter, mocha) and read the label - impressive. Hope this helps!

-- Kristi (, July 12, 1999.

Some recipes for high energy bars are at:

Don't know how well they'd keep. Suspect they'd have to be fairly hard/dry to keep away the green or white fuzzies.

Those cake/bread in a jar recipes that are flying around the net--there is controversy as to whether or not they're OK for shelf storage. Lots of anecdotal stories that they are; clear advice against it at several net places I've seen, including the site. Don't know the exact page URL, but I believe that's where I last read not to store homemade breads in jars anywhere but in the fridge or freezer. (BTW, that is an excellent site for home canning and other food safety info.) Sounds like the jury may still be out on cake in a jar, and you'd have to make your own judgement call.

B&M (Burnham & Morrill, makers of canned baked beans) makes a canned brown bread (plain and raisin styles) that is shelf-stable for 3 years from date of manufacture. The can code on top starts with a letter and then a number. The letter is the months of the year, A=Jan. to L=Dec. The number is the last digit of the year it was made. For example, C8 would have been canned in March 1998, and the bread would be good for 3 years from that date. You can find this canned bread in a supermarket, either near the canned fruit or with the baking products. It's a red and blue can about 6-7" tall. Their info # is 1-800-325-7130. (The co. is owned by Pillsbury.) I think the bread costs around $1.70, plus or minus? Can't remember exactly.

-- --- (That's@ll.Iknow), July 12, 1999.

Y2K Dave....

You might be interested in the 'baked' survival bars offered by MayDay Industries. This company has been providing products for the marine marketplace for many years and you can check them out @

-- Barry (, July 12, 1999.

Check the thread on Logan bread at particularly my notes about canning it in jars.

My wife is a recently certified canning advisor for the county. She says this should be a good long term storage solution. When you want to eat them, open a jar at a time and transfer to baggies or whatever.

-- bw (home@puget.sound), July 12, 1999.

I started making hard tack/pilot bread a couple of weeks back, but it doesn't store very good...we like it so well that we eat it within a day or two! If I were to try to store it, I would want to put it into sealed containers almost out of the oven. But hard tack is so easy to make that I would more likely store ingredients rather than the finished product.

-- Mad Monk (, July 12, 1999.

Mad Monk! Where'd you find a hard tack recipe? I can't even find anyone around here who knows what it is! (we've been reduced to eating Wasa instead. It's not baaaad... but I miss the real stuff!)

Could you share it?

-- Arewyn (, July 13, 1999.

Hardtack Biscuit Recipe from (they've got lotsa great recipes there!)

Probably the one, first, and most requested recipie on the net, in the discussion groups, or anywhere ACW enthusiasts get together, is for hardtack (also known as 'tack, ironplate biscuits, army bread, and other colorful names). OK, out of the 1862 US Army book of receipts, is one that is guaranteed to keep your dentist happy with bridge and upper plate work, and not satisfy your culinary hunger. But these actually work and stay fresh for eons.

5 Cups Flour (unbleached) 1 Tablespoon Baking Powder 1 Tablespoon Salt 1-1 1/4 cups Water Preheated Oven to 450

In a bowl, combine the ingredients to form a stiff, but not dry dough. The dough should be pliable, but not stick a lot to your hands.

Take this mound of dough, and flatten it out onto a greased cookee sheet (the ones with a small lip around the a real shallow pan...), and roll the dough into a flat sheet aprx. 1/2 inch thick.

Using a breadknife, divide the dough into 3x3 squares. taking a 10- penny nail, put a 3x3 matrix of holes into the surface of the dough, all the way thru, at even intervals (Village tinsmithing works sells a cutter that does all of great!).

Bake in the oven for aprx 20 Min., till lightly browned. Take out and let cool.

Do this the day before your go on the field, and your will have enough tack to fill your haversack. It will be somewhat soft on Saturday morning, but, by Sunday, you should soak it in your coffee before eating, else you will have a hard time chewing.

-- yerfdog (, July 13, 1999.

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