Helpful Guide To Baking Flours

Whether you’re an everyday baker or a seasoned pastry chef, the flour aisle can be overwhelming. Dozens of bags, labels, and protein percentages stare back at you, and choosing the wrong one can make the difference between a fluffy loaf and a dense disaster. This helpful guide to baking flours covers every major type of flour you’ll find in shops and online, explaining what makes each unique, how to use it best, and how to choose the right flour for your recipe.

My daughter and I are working on a bread recipe and using different flours, salt, and yeast to fine-tune the texture. I have always used bread flour, and she has always used all-purpose flour. She uses Fleischmann’s rapid rise yeast, and I use SAF Instant Yeast. This is why I decided to update my readers about the different flours we can use to make bread and other bakery goods.

What Is Flour and Why Does It Matter?

At its most basic, flour is a powder made by grinding grains, nuts, seeds, or legumes. The type of grain used, how finely it is milled, and how much of the original kernel is retained all affect the flour’s flavor, texture, nutritional profile, and baking behavior.

The most important characteristic of any flour is its protein content. Protein, specifically two proteins called glutenin and gliadin, forms gluten when mixed with water. Gluten is the elastic network that traps gas bubbles during fermentation or baking, giving bread its chewy structure. High-protein flours produce more gluten; low-protein flours produce less, which is why they’re used for delicate cakes and pastries.

Understanding Protein Content

Flour protein levels generally range from around 5% (very soft cake flour) to 16% or higher (high-gluten bread flour). As a general rule, the more chewy or structured you want your final product to be, the higher the protein content you need. For light, tender baked goods, choose a lower-protein flour.

Wheat Flours: The Everyday Essentials

Wheat flours form the backbone of most Western baking. They are milled from wheat berries and are available in a huge range of types and protein levels.

All-Purpose Flour

All-purpose flour (also called plain flour in the UK) is the most versatile flour in any kitchen. With a protein content typically between 9% and 12%, it sits comfortably in the middle of the spectrum — not too strong for pastry, not too weak for bread. You can use it for cookies, cakes, muffins, pancakes, sauces, and even basic breads. If a recipe simply says ‘flour,’ it almost always means all-purpose or plain flour.

Bread Flour

Bread flour has a higher protein content than all-purpose flour, typically around 12% to 14%. This extra protein develops a stronger, more elastic gluten network, which is essential for trapping the carbon dioxide produced by yeast during fermentation. The result is a loaf with better rise, chewier crumb, and a more substantial crust. Use it for yeast breads, pizza dough, bagels, and any recipe where structure and chew are desirable.

Cake Flour

Cake flour is milled from soft wheat varieties and has a very low protein content — usually around 5% to 8%. Less gluten means a more tender, delicate crumb, which is exactly what you want in a sponge cake, chiffon cake, or layer cake. Cake flour is also bleached, which slightly acidifies it and helps the starch absorb more liquid, resulting in a finer, softer texture. It’s not ideal for bread, as it lacks the strength to support a proper rise.

Self-Rising Flour

Self-raising flour (or self-rising flour in the US) is all-purpose flour with baking powder and often salt already added. It’s a convenient shortcut for quick breads, scones, pancakes, and certain cake recipes. The key thing to remember is that you can’t substitute self-raising flour 1:1 for plain flour without adjusting your leavening, and vice versa.

Pastry Flour

Pastry flour falls between cake flour and all-purpose flour, with a protein content of roughly 8% to 10%. It gives baked goods a slightly more tender texture than all-purpose flour while still providing enough structure to hold together. It’s perfect for pie crusts, biscuits, cookies, and muffins where you want flakiness and tenderness without going as low as cake flour.

Whole Wheat Flour

Whole wheat flour is milled from the entire wheat kernel, bran, germ, and endosperm rather than just the starchy endosperm. This makes it higher in fibre, vitamins, and minerals than refined white flour. However, the bran and germ also cut through gluten strands, weakening the structure and potentially resulting in denser baked goods. Many bakers use a blend of whole wheat and all-purpose flour to balance nutrition with texture. Look for ‘whole wheat bread flour’ if you want to bake a 100% whole wheat loaf with a reasonable rise. Or buy good wheat berries and grind them yourself. For years, I ground my own wheat into whole wheat flour for my homemade bread. I still have the wheat to grind and the equipment to get it done, but I haven’t actually ground the wheat for some time now.

Spelt Flour

It’s an ancient grain, a relative of modern wheat, and its flour has a sweet, nutty flavour. Spelt flour contains gluten, so it behaves somewhat like all-purpose flour, but the gluten structure is more fragile and less elastic. This means spelt doughs can over-mix more easily, resulting in a crumbly texture if not handled carefully. It works well in pancakes, muffins, cookies, quick breads, and even some yeast breads. Many people who experience mild wheat sensitivity find spelt easier to digest, though it is not safe for those with coeliac disease.

Einkorn Flour

Einkorn is arguably the world’s oldest cultivated grain. Its flour has a warm golden hue and a rich, buttery flavour. Einkorn contains gluten but in a different form than modern wheat, making its dough stickier and weaker. It is best used in flatbreads, pancakes, pasta, and dense loaves rather than airy yeast breads. Nutritionally, einkorn is thought to be higher in certain antioxidants than modern wheat.

Rice Flour

Rice flour, available in both white and brown varieties, is one of the most widely used gluten-free flours. White rice flour is neutral in flavour and fairly fine, making it a good base for gluten-free blends. Brown rice flour retains more bran and has a slightly nuttier taste with more fibre. On its own, rice flour can produce a gritty texture, which is why it’s typically combined with other flours and starches.

Almond Flour

Almond flour (or almond meal, which is slightly coarser) is made from blanched almonds that have been ground. It’s naturally gluten-free, grain-free, and high in protein, healthy fats, and vitamin E. Almond flour produces baked goods with a rich, moist, tender crumb and a subtle nutty flavor. It’s a staple in keto, paleo, and low-carb baking. However, because it contains no starch or gluten, it doesn’t rise or bind in the same way as wheat flour. It works best in cookies, brownies, muffins, tarts, and pancakes.

Coconut Flour

Coconut flour is dried, defatted coconut meat ground into a fine powder. It’s extremely high in fibre and very absorbent; it can soak up many times its weight in liquid. This means you typically need far less coconut flour than other flours in a recipe, and you need to increase the amount of eggs and liquid significantly. It’s popular in keto and paleo baking for its sweetness and fibre content. The high absorption makes it tricky to work with on its own, and it’s usually best in combination with other gluten-free flours.

Oat Flour

Oat flour is simply ground rolled oats. It has a mild, slightly sweet, toasty flavor and works beautifully in cookies, muffins, pancakes, and quick breads. It adds a pleasant chewiness and warmth to baked goods. Oats are naturally gluten-free but are frequently contaminated with wheat during growing or processing, so look for certified gluten-free oat flour if you need to avoid gluten completely.

Buckwheat Flour

Despite its name, buckwheat is not related to wheat — it is actually a seed, making buckwheat flour naturally gluten-free. It has an earthy, robust, slightly bitter flavor that is distinctive in soba noodles, traditional blinis, galettes (French buckwheat crepes), and hearty pancakes. It’s high in nutrients, including rutin, magnesium, and B vitamins. Its strong flavor can be an acquired taste, so it’s often blended with milder flours.

Corn Flour and Cornmeal

These are made from dried maize. Corn flour is used in batters, coatings, and as a thickener, and in Latin American cooking, it forms the basis of tortillas and arepas. Cornmeal gives texture and structure to cornbread, polenta, and johnny cakes. Masa harina, a specially treated corn flour, is specifically used for tamales and tortillas. All corn-based flours are naturally gluten-free.

Millet Flour

Millet flour is milled from millet, a small gluten-free grain common in African and Asian cuisines. It has a mild, slightly sweet flavor and a light, smooth texture, making it one of the more neutral gluten-free flours. It works well in muffins, pancakes, flatbreads, and as part of a gluten-free flour blend. Millet flour is high in magnesium and phosphorus.

Kamut Flour (Khorasan Wheat)

This is the trademarked name for khorasan wheat, a large, hump-backed ancient grain with a rich, buttery, nutty flavor. Kamut flour has a higher protein content than standard wheat, but like spelt, its gluten is less elastic. It produces tender, flavorful baked goods and works well in pasta, bread, and pastry. Some people with wheat sensitivity report tolerating Kamut better than modern wheat, though it’s not appropriate for those with coeliac disease.

Pre-Mixed Gluten-Free Flour Blends

Because no single gluten-free flour perfectly replicates the properties of wheat flour, many manufacturers offer pre-made gluten-free flour blends. These typically combine a base flour (such as rice flour), a starch (such as tapioca or potato starch), and sometimes a binding agent (such as xanthan gum or psyllium husk). Popular brands include Bob’s Red Mill, Doves Farm, and FREEE.

These blends are designed for 1:1 substitution with all-purpose flour in most recipes. While convenient, they can vary significantly between brands, so it may take some trial and error to find a blend that performs well in your favourite recipes.

How to Choose the Right Flour: A Quick Reference

Bread and rolls: Bread flour (strong flour) or all-purpose flour. Add whole wheat for extra nutrition.

Cakes and cupcakes: Cake flour for the most tender crumb; all-purpose flour for a sturdier sponge.

Cookies: All-purpose flour for most styles; bread flour for extra chewy cookies; cake flour for tender, crisp cookies.

Pasta: Semolina or durum flour for firm, traditional pasta; all-purpose flour for softer egg pasta.

Pizza: Bread flour or ’00’ flour (a finely milled Italian flour) for authentic, chewy pizza bases.

Pancakes and waffles: All-purpose, oat flour, or buckwheat flour — each gives a distinctly different result.

Gluten-free baking: Use a blend of rice flour, tapioca starch, and a binder (xanthan gum or psyllium husk), or buy a pre-mixed blend.

Keto and low-carb: Almond flour, coconut flour, or lupin flour.

High-protein: Chickpea flour, lupin flour, or hemp flour.

How to Store Flour Properly

Flour can go stale, rancid, or become home to pantry pests if not stored correctly. Here are the key rules:

White flours (all-purpose, bread, cake, self-raising) have the longest shelf life, usually 1 to 2 years if kept sealed in a cool, dry, dark place.

Wholegrain flours (whole wheat, rye, einkorn) contain more oils from the bran and germ, which can go rancid. Store in an airtight container and use within 3 to 6 months, or refrigerate or freeze for longer storage.

Nut flours (almond, coconut, hemp) are high in fat and go rancid quickly. Keep them in the fridge or freezer and use them within a few months of opening. All flours should be transferred to an airtight container after opening to prevent moisture absorption and infestation.

Final Word

There is no single ‘best’ flour, only the best flour for the job at hand. Understanding the differences between flour types empowers you to make better decisions in the kitchen, adapt recipes with confidence, and experiment with new flavors and textures. Whether you’re reaching for a bag of strong bread flour for a Sunday loaf, almond flour for a keto brownie, or teff flour for nutrient-packed pancakes, knowing your flours is one of the most valuable skills a home baker can have. May God bless this world, Linda

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Why the American Middle Class Might Disappear

From the very beginning, the Founding Fathers believed that a strong republic depended on independent citizens who could stand on their own two feet. They spoke often about liberty, property, and the dignity of honest work.  Thomas Jefferson imagined a nation of landowners who answered to no king and relied on no distant power for their […]

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25 Survival Items for Brand New Preppers

Estimated reading time: 11 minutes

If you're new to the world of survival, it can be tough to know where to start. There are so many different products and gear out there, and it's hard to know which ones are actually worth your money. 

That's why we've put together this list of 25 survival supplies that every beginner should have in their arsenal. From tents and sleeping bags to fire starters and multi-tools, these are the items that will help you stay alive in the event of an emergency.

If you're new to the world of survivalism, it can be a bit overwhelming to know where to start. There are so many different supplies and skills that you need to be aware of, and it's easy to get lost in the sea of information. However, there are a few essential supplies that every beginner should start with. 

1. Water

When it comes to survival, water is key. Without it, you will quickly become dehydrated and your body will start to shut down. That's why, if you're new to the survival game, one of the best supplies you can have on hand is water. 

Here is our guide to emergency water storage.

2. A Stockpile of Food 

We all know that food is an essential part of survival. But when it comes to stockpiling supplies, many people overlook the importance of having a food stockpile. After all, if you're stuck in a survival situation, the last thing you want to worry about is whether or not you have enough food to last. 

So what are the best foods to stockpile for a survival situation? Here are a few ideas:

• Canned goods: Canned goods are a great option for stockpiling because they have a long shelf life and can be easily transported. Just make sure to stock up on canned goods that you actually like to eat – there's nothing worse than being stuck in a survival situation eating canned peas!
• Dried fruit and nuts: Dried fruit and nuts are another great option for stockpiling. They're lightweight, nutritious, and easy to transport. Plus, they have a long shelf life so you don't have to worry about them going bad.
• Jerky: Jerky is another great option for stockpiling because it's high in protein and can be stored for a long time without going bad. Plus, it's easy to transport and doesn't require any cooking, so it's perfect for a survival situation.

Here is our ultimate guide to emergency food storage.

3. First Aid Kit 

From minor scrapes and bruises to more serious injuries, a well-stocked first aid kit can help you get through any situation. Of course, as with any survival gear, it's important to know how to use the items in your kit. 

Some good items to include in your first aid kit include:

• Bandages
• Antiseptic
• Pain relievers
• Tweezers
• Scissors

…and so on. 

4. A Bug Out Bag 

A bug out bag is one of the best survival supplies you can have, especially if you're a beginner. It's packed with everything you need to survive in the event of an emergency, including food, water, and shelter. 

Plus, it's easy to carry, so you can take it with you wherever you go. So if you're ever in a situation where you need to bug out, make sure you have a bug out bag handy. It could just save your life.

Here's how to build the perfect bug out bag.

5. Tarps and Tents

In the event of an emergency, you may need to bug out in a hurry. That's why it's important to have a tent that can be set up quickly and easily. Look for a model that can accommodate all the people in your family or group, as well as any pets. And make sure it has enough ventilation to keep everyone comfortable in hot weather. 

Don't stop with just the tent, either. While a tent is a great idea, a tarp can be an even better item to have on hand in many situations. 

For one, a tarp is much lighter and easier to carry than a tent. It can also be used for a variety of purposes such as shelter, collecting rainwater, or creating shade. Additionally, a tarp can be set up quickly and easily, even in adverse conditions. 

And if you do happen to have a tent, a tarp can be used to create an extra layer of protection against the elements.

6. Solar Oven 

As any experienced survivor will tell you, one of the best survival supplies you can have is a solar oven. Not only does it allow you to cook food without having to build a fire, but it also provides a source of warmth on cold nights.

Furthermore, a solar oven can be used to purify water and sanitize medical supplies. In short, it is a true all-purpose survival tool.  

7. Multipurpose Knife 

A knife is one of the most versatile tools you can carry with you in the wild. It can be used for everything from chopping wood to skinning game. When choosing a knife, look for one with a full-tang blade made from high-carbon steel. The blade should be at least four inches long so it can handle all sorts of tasks.

8. Batteries 

As any survival expert will tell you, batteries are an essential part of any beginner's survival kit. After all, what good is a flashlight if the batteries are dead? Or a radio for that matter?

Having a few batteries on hand can mean the difference between life and death in a survival situation. Of course, there are other survival supplies that are also important, but batteries should definitely be near the top of the list. 

9. Flashlight 

One of the most essential survival supplies is a flashlight. Not only does it provide light in the dark, but it can also be used to signal for help if you become lost. 

10. Rope 

Rope can be used for everything from building shelter to catching food. It's also useful for making repairs, climbing cliffs, and even fashioning a makeshift raft. In short, rope is an essential item for any survival kit. 

However, if you're just starting out, you may be wondering how much rope you need or what kind of rope is best for survival situations. 

The good news is that any rope will do in a pinch, so long as it's strong and durable. In general, it's best to choose a rope made from natural fibers like hemp or jute. These materials are not only strong, but they're also resistant to rot and mold. 

As far as length goes, a good rule of thumb is to choose a rope that's at least 50 feet long. This will give you plenty of material to work with in a variety of situations.

11. Duct Tape 

Any seasoned survivalist will tell you that one of the best supplies to have on hand is duct tape. This versatile material can be used for everything from repairing gear to fashioning a shelter. And while duct tape is an essential item for anyone looking to be prepared for the worst, it's also worth noting that it has a number of other uses. 

For instance, duct tape can be used to make a splint in the event of a broken bone, or to secure a bandage in place. It can also be used to repair ripped clothing.

12. Lighter and Matches 

While there are many ways to start a fire, having a lighter and matches on hand is the easiest and quickest way to get the job done. In addition, lighters and matches are essential for lighting stoves and campfires. As a result, they are an essential part of any survival kit.

13. One-Way NOAA Radio or Two-Way HAM Radio 

A one-way NOAA radio is great for receiving emergency notifications, while a two-way HAM radio can be used for both sending and receiving messages. Either way, having a radio will help you stay informed and connected in an emergency situation.

14. Solar Charger 

A solar charger can provide you with a much-needed source of power when the grid goes down. In addition, it can be used to charge your cell phone or other electronic devices. 

15. Axe 

While there are many different items that can come in handy in a survival situation, one of the best is an axe. An axe can be used for a variety of tasks, including chopping wood for a fire, building shelter, and self-defense.

16. Important Documents

This one is common overlooked. When fleeing a disaster that destroys your home or forces you to relocate, you want to have copies of every important document: birth certificates, marriage certificates, social security cards, property deeds, auto titles, financial documents, medical records, and so forth.

I made copies of everything, put them in plastic sheet protectors, and organized them in a grab-and-go binder that I can take with me when it's time to bug out.

17. Cash

In today's world, it's essential to have cash on hand as a survival supply. While you may never find yourself in a wilderness survival situation, there are plenty of other emergency situations where having cash can make a big difference. 

For example, if you're ever stranded on the side of the road, having some cash can help you to flag down a passing motorist for help. Or if there's a power outage and businesses are closed, having cash can help you buy essentials like food and water from businesses that are still able to accept cash payments. 

18. Water Purification Device

While there are many different items that could be considered essential, one of the most important is a water purification device. Whether you're faced with a natural disaster or an unexpected power outage, having a way to purify water is crucial.

There are a variety of water purification devices on the market, so it's important to choose one that's right for your needs. 

Here are some other ways to purify water.

19. Rocket Stove 

A rocket stove is a small, portable stove that can be used to cook meals and boil water, even in the most challenging conditions. The best part is that it doesn't require any expensive fuel – just some twigs and leaves. 

20. Multi-Tool 

A multi-tool is another versatile piece of gear that every beginner should have in their survival kit. It can come in handy for all sorts of tasks, from tightening screws to cutting rope. Choose one with a variety of tools that will be useful in an emergency situation. Leatherman makes some great models for beginners. 

21. Seeds 

If you're a beginner when it comes to survival supplies, one of the best things you can have on hand is seeds. That way, if the worst happens and you find yourself in a situation where you need to grow your own food, you'll have everything you need to get started.

Of course, it's important to make sure that you have the right kind of seeds – and that you know how to store them properly so they don't go bad. 

Here's how to build a survival seed bank.

22. Camping Gear 

One of the best survival supplies you can have is extra camping gear. A tent, sleeping bag, and camp stove will come in handy in a variety of situations. And if you're really lucky, you might even find a use for that tent pole that's been sitting in your garage for years.

Here's a list of essential camping gear.

23. Paracord

If you're new to the world of survival, there's one piece of gear you need to make sure you have: paracord. Also known as parachute cord, this strong, lightweight rope has a variety of uses, making it an essential part of any survival kit.

Here are just a few of the ways you can use paracord:

• Make a shelter: Paracord can be used to construct a variety of shelters, including pup tents and lean-tos.
• Build a fire: Use paracord to make a fire bow or create a tripwire alarm.
• Collect water: Use paracord to build a solar still or set up a water catchment system.
• Signal for help: Create a signal flag or use paracord to rig up a reflector distress signal.

24. Compass

A compass is one of the most essential survival supplies a beginner can have. It is small, lightweight, and easy to use. Plus, it can help you find your way if you get lost. 

25. Sleeping Bag

A good sleeping bag is essential for surviving a night outdoors. Make sure to choose one that's appropriate for the climate you live in. In general, three-season bags are good for most places, but if you live in a place with very cold winters, you'll need a winter bag that's rated for below-zero temperatures.

Final Thoughts

If you’re just getting started with your prepping journey, remember to keep it simple. Begin by gradually building up your supplies and skills so that you can be prepared for anything. And most importantly, don’t forget the basics. The 25 survival supplies on this list are a great place to start. 

Originally published on Urban Survival Site.

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The post 25 Survival Items for Brand New Preppers appeared first on Homestead Survival Site.

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Ground Beef Fat Ratios Explained

Today, it’s all about ground beef fat ratios explained because I needed to stock some in the freezer. It all started because I saw several people on Instagram showing a ten-pound tube of ground beef you could buy from Costco for $45-50.00. They said it was a 90/10 or 85/15 fat-to-meat ratio. It sounded like a great deal. The pictures showed them slicing off the tube of ground beef into one-pound pieces and bagging them up for the freezer.

Well, I called the Costco near me in Sandy, Utah, and they don’t carry that packaged product. Please note that the meat department doesn’t have a phone you can call; no, you have to go through the front desk. The woman said to call the Salt Lake City store, which I did. Of course, I asked the front desk, and the polite woman said, “Yes, we get it, but not often.” Plus, they sell out as soon as the tubes are filled.

I wrote this article, Why You Should Choose Grass-Fed Beef last year. The meat I purchased today is not grass-fed because it doesn’t say so on the packaging. Here’s the deal: when I was growing up, no one looked for grass-fed beef; it was all grass-fed. It actually tasted like ground beef. Please note that I called Kroger and Smith’s to find out where this ground beef was sourced.

It was produced in the USA, and for my budget, that works. It’s not organic. I personally don’t always trust the term “organic.” Some organic grass-fed beef is shipped into the USA. What are the rules for other countries to call their meat “Organic”? Please check the sources yourself when purchasing meat or produce.

How do we know if the meat we buy in the USA is organic?

Look for the USDA Organic Seal

The most reliable indicator is the official green-and-white USDA Organic seal on the packaging. This seal means the product has been certified by a USDA-accredited certifying agent and meets strict federal standards.

What “USDA Organic” actually requires for beef:

For beef to carry the seal, the cattle must have been raised without antibiotics or added growth hormones, fed 100% organic feed (no GMO crops), given access to pasture during the grazing season, and handled in accordance with welfare standards throughout their lives.

Watch out for misleading labels

“Natural” does NOT mean organic. It’s one of the most confusing labels in the meat case — it only means the product has no artificial ingredients or added color and is minimally processed. It says nothing about how the animal was raised. Similarly, terms like “hormone-free,” “antibiotic-free,” or “humanely raised” are not the same as organic and are not independently verified unless paired with a third-party certification seal.

Third-party certifications to look for

Beyond USDA Organic, seals from organizations like the American Grassfed Association, Animal Welfare Approved, or Certified Humane signal additional verified standards — though these are separate from the organic designation.

Where to buy with confidence

Stores like Whole Foods, Sprouts, and Natural Grocers tend to carry more consistently labeled organic and certified meat. At conventional grocery stores, organic beef is usually in a clearly marked section or labeled on the shelf tag. The short answer: if it doesn’t have the USDA Organic seal, it isn’t certified organic — no matter what else the label says.

Ground Beef Fat Ratios Explained

Whether you’re grilling burgers, making meatballs, or browning beef for a weeknight pasta, the fat-to-meat ratio in your ground beef makes all the difference. This post breaks down every common ground beef ratio, what they mean, how to cook them, and when to use them.

What Does the Ground Beef Ratio Actually Mean?

When you see “80/20” or “90/10” on a package of ground beef, those numbers refer to the lean-to-fat ratio by weight. The first number is the percentage of lean meat; the second is the percentage of fat. So 80/20 ground beef is 80% lean meat and 20% fat.

The USDA requires all ground beef to be labeled with its lean percentage, making it easy to compare options at the store. Ground beef, distinct from grass-fed varieties, comes from conventionally raised cattle and is widely available at every price point.

Fat isn’t just filler. Its flavor, moisture, and texture. The ratio you choose will determine how juicy your burger is, how much your meat shrinks in the pan, and how rich the final dish tastes.

Ground Beef Fat Ratios at a Glance

Label	Lean %	Fat %	Best Use	Flavor Profile
Regular / High-Fat	70%	30%	Smash burgers, meat sauces	Very rich, juicy
Ground Chuck	80%	20%	Classic burgers, meatloaf	Balanced, flavorful
Ground Round	85%	15%	Tacos, casseroles, skillet dishes	Leaner, mild
Ground Sirloin	90%	10%	Stuffed peppers, lean patties	Lean, slightly dry
Extra Lean	93%–96%	4%–7%	Diet cooking, meal prep	Very lean, dense

Breaking Down Each Ground Beef Ratio

70/30 Ground Beef — The High-Fat Option

70% lean / 30% fat

This is the fattiest, most widely available ground beef, and the least commonly found on standard grocery shelves. When you do find it, it’s often labeled simply as “ground beef” without a specific cut designation.

Flavor and texture: Intensely beefy, extremely juicy, and very rich. The high fat content bastes the meat from the inside as it cooks.

How it cooks: Expect significant shrinkage up to 30–35% and a lot of rendered fat in the pan. You’ll need to drain thoroughly for most applications.

Best uses: Smash burgers are the ideal use case here. When you press the patty hard against a screaming-hot griddle, the fat renders quickly, creating an incredible crust. Also great for Bolognese and other long-simmered meat sauces where the fat enriches the entire dish.

Calorie note: Approximately 340–360 calories per 4-oz serving before cooking.

80/20 Ground Beef (Ground Chuck) — The Gold Standard

80% lean / 20% fat

This is the most popular ground beef ratio in the U.S., and for good reason. Ground chuck comes from the shoulder area of the cow, which is naturally well-marbled. It’s the ratio professional chefs and burger enthusiasts reach for first.

Flavor and texture: Rich, juicy, and deeply beefy. The fat keeps the meat moist throughout cooking without making it greasy.

How it cooks: Shrinks about 25% during cooking. Produces some rendered fat, but not an excessive amount. Holds patties and meatballs together well without being sticky.

Best uses: Classic burgers (grilled, pan-seared, or smash-style), meatloaf, meatballs, meat sauce, stuffed peppers, and chili. This is the most versatile ratio on the list.

Calorie note: Approximately 280–290 calories per 4-oz serving before cooking.

85/15 Ground Beef (Ground Round) — The Middle Ground

85% lean / 15% fat

Ground round comes from the rear of the cow, the round primal, which is a leaner, more exercised muscle. It’s a solid middle-ground option for cooks who want something leaner than chuck without sacrificing all the flavor.

Flavor and texture: Noticeably leaner than 80/20, with a slightly firmer texture. Still flavorful but less rich.

How it cooks: Shrinks about 18–20%. Produces less rendered fat. Can dry out slightly if overcooked, especially in burgers.

Best uses: Tacos, burritos, casseroles, pasta sauces, skillet dinners, and dishes where you’re adding plenty of wet ingredients (salsa, tomatoes, broth) to compensate for the lower fat content.

Calorie note: Approximately 240–250 calories per 4-oz serving before cooking.

90/10 Ground Beef (Ground Sirloin) — The Lean Choice

90% lean / 10% fat

Ground sirloin comes from the sirloin region near the back of the cow. It’s a premium, naturally lean cut that’s often priced higher than ground chuck or round. Ten percent fat is enough to give it some flavor and cohesion, but you’ll notice the difference compared to fattier options.

Flavor and texture: Mild, lean, and slightly less juicy. Firmer bite. Can taste a bit “mealy” if overcooked.

How it cooks: Minimal shrinkage (about 15%) and very little rendered fat. Great for applications where you don’t want to drain grease.

Best uses: Stuffed peppers, lean burger patties (use a binding agent like egg and breadcrumbs), Korean-style bulgogi beef bowls, or any dish where you want clean, lean protein without extra grease.

Calorie note: Approximately 200–210 calories per 4-oz serving before cooking.

93/7 and Leaner — Extra Lean Ground Beef

93% lean / 7% fat (and leaner)

At this level, you’re getting into territory where fat is minimal enough to affect texture noticeably. Ground beef labeled 93/7 or leaner is often marketed toward health-conscious consumers or those following specific dietary plans.

Flavor and texture: Lean and dense. Without adequate fat, proteins can contract and turn rubbery or dry quickly. Requires careful cooking or added moisture.

How it cooks: Very little shrinkage and almost no rendered fat. Easy to overcook, watch the temperature closely, and pull it off the heat at 160°F internal.

Best uses: Meal-prep bowls, high-protein diet cooking, dishes with heavy sauces (like shakshuka-style beef), or situations where you’re adding healthy fats separately (like avocado or olive oil).

Pro tip: Add a tablespoon of olive oil or a small amount of butter to the pan when cooking extra-lean ground beef to compensate for the missing fat and prevent sticking.

Calorie note: Approximately 160–175 calories per 4-oz serving before cooking.

Fat Ratio vs. Cooking Method: What Works Best

The fat content of your ground beef should inform how you cook it.

High heat (grilling, smash burgers): Go with 80/20 or 70/30. The fat renders quickly, creating a caramelized, flavorful crust. Leaner beef at high heat dries out fast.

Stovetop browning: 80/20 or 85/15. You’ll render some fat, which can be drained or used to sauté aromatics, before adding the beef back in.

Slow-simmered sauces: 80/20 or 70/30. The long cook time allows the fat to fully integrate into the sauce, building a deep, rich flavor.

Meal prep/batch cooking: 90/10 or 93/7. Less grease means easier storage, less separation when refrigerated, and a cleaner final dish.

Does Fat Percentage Affect Nutrition?

Yes, significantly. Here’s a direct comparison of cooked ground beef per 3-oz serving:

Fat %	Calories	Total Fat	Saturated Fat	Protein
30% fat (70/30)	~218	~14g	~5.5g	~22g
20% fat (80/20)	~196	~11g	~4.5g	~22g
15% fat (85/15)	~170	~8g	~3g	~23g
10% fat (90/10)	~148	~5g	~2g	~23g
7% fat (93/7)	~130	~3.5g	~1.5g	~23g

Note: Values are for cooked beef and will vary by brand, cooking method, and the amount of fat drained.

How to Choose the Right Ratio for Your Recipe

For burgers: Don’t go leaner than 80/20 for a juicy result. 80/20 is the minimum; 70/30 for next-level richness.

For meatloaf or meatballs: 80/20 holds moisture best. The fat helps bind the mixture and keeps everything tender.

Tacos and burritos: 85/15 is ideal, enough flavor without excessive grease pooling in the tortilla.

Pasta sauce (Bolognese, Sunday gravy): 80/20 or a 70/30 blend for maximum flavor depth.

Low-fat or diet cooking: 90/10 or 93/7 with added aromatics and sauce to boost flavor.

Chili: 80/20 is traditional, but 85/15 works well if you’re making a large batch and don’t want to skim fat off the top.

Ground Beef Freshness and Storage Tips

Regardless of fat ratio, freshness matters just as much as fat content for flavor.

Fresh ground beef should be bright red on the outside and may have a purplish-brown center. This is normal and not a sign of spoilage. Ground beef stored properly in the refrigerator should be used within 1–2 days of purchase or frozen immediately.

When freezing, press out as much air as possible before sealing. Ground beef freezes well for up to 3–4 months without significant quality loss.

Frequently Asked Questions About Ground Beef Ratios

Is 80/20 or 90/10 better for burgers? 80/20 is better for burgers. The extra fat keeps patties juicy, especially on a grill where the heat can quickly dry out leaner beef.

What does “ground chuck” mean? Ground chuck specifically refers to beef ground from the chuck primal (shoulder area). It’s naturally around 80/20 and is considered the gold standard for burgers.

Can I mix fat ratios? Absolutely. Many butchers and home cooks blend a leaner grind with a fattier one to hit a custom ratio. Mixing 90/10 with 70/30 gives you an 80/20 blend.

Does fat percentage change after cooking? Yes. Fat renders out during cooking, so the actual fat content per serving decreases. It depends on how you cook it and whether you drain the fat.

Is grain-fed ground beef better than grass-fed for flavor? Conventional grain-fed ground beef generally has a milder, more familiar beefy flavor that most consumers prefer for burgers and everyday cooking. It is also more affordable and widely available.

13 Ways to Use Bacon Grease

Final Word

The fat-to-meat ratio in ground beef isn’t something to overlook. It’s the single biggest driver of how your finished dish will taste, feel, and hold together. For most everyday cooking, 80/20 ground beef (ground chuck) is the sweet spot, enough fat for flavor and moisture, not so much that it becomes greasy or overwhelming.

If you’re cooking for a crowd and want the juiciest burgers possible, step up to 70/30. If you’re watching calories or making a dish with plenty of sauce, step down to 85/15 or 90/10. And for strict diet cooking, extra-lean 93/7 gets the job done with some technique adjustments. Understanding your ratios means better food, every time. May. God bless this world, Linda

The post Ground Beef Fat Ratios Explained appeared first on Food Storage Moms.

from Food Storage Moms

How To Grow A Survival Garden FAST

Estimated reading time: 18 minutes

If you had one year before you knew everything was going to fall apart, how would you address your food supply situation? Would you jump up and run to the store to buy a bunch of canned goods or maybe you would purchase several emergency food buckets?

Neither of those are bad options but two problems arise. You can probably only buy so much food and eventually that food will run out. At the point when you need more food, buying it may not be an option. You need a source of sustainable food and you need it now.

It’s time to put on some work gloves and find your green thumb because today we are going to discuss setting up a survival garden quickly.

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Survival Garden 101

Before you even stick a shovel into the ground there are a few things to keep in mind that will help you get off to a good start and have a successful food supply.

Investment

Unless you already have some of the tools and supplies associated with gardening, there is going to be a bit of an upfront investment. Like any project or hobby, the sky's the limit in terms of what you can spend, but gardening in itself doesn’t have to be expensive. Just remember, what resources you put into a food garden now, will pay huge dividends down the road.

Work and Time

A garden will require your time and energy to set up and maintain. The key, however, is consistency. If you remain disciplined about tending to a garden every single day then you will avoid having to spend hours at a time on one specific task, such as weeding.

Timing

The timing of planting and harvesting is something you also need to be aware of. Dropping some seeds into the ground isn’t going to provide food in a few days. Anything of substance is going to take almost 60 days or more to grow. This is why it is so important to lay down the foundation of a garden long before your main supply of food runs out.

Available space

Before buying any tools or supplies, take a look around your property and figure out the space you have available for gardening. This includes the back, sides, and front of your home. If you have zero outdoor space, you can still have a garden but will have to opt for growing indoors. Keep a sharp eye and utilize any available space.

For more information on garden space-saving tips, click here.

Preservation

It’s important to have methods of preserving the fruits of your labor after harvesting, and this is a two-step process. The first is having methods available to preserve the food itself so that nothing goes to waste, such as using a dehydrator, freezing, or home canning.

Lastly, it’s critical to preserve some seeds after harvesting so that you can replant the next growing season. This will provide you with a truly sustainable source of food. There are various containers for saving seeds such as plain envelopes or even specialized containers. The method that is used to save seeds may be dependent on the type of seed itself.

For more information on how to preserve excess vegetables, click here.

For more information on how to save seeds, click here.

Laying The Foundation

There are many methods in which to grow a garden, such as traditional use of the available land, hydroponics, aquaponics, raised beds, and container gardening. All of these options are fine but for the purpose of this article, we are going to be focusing on raised beds and container gardening. This is because they provide the best overall benefit for beginners wanting to start a garden quickly.

Container Gardening

Instead of growing plants in the ground, container gardening utilizes a vessel, such as a bucket, grow bags, or planting pots for growing. The main pitfalls of container gardening are that you will have to purchase or acquire containers for your plants to grow in and the growing space within the container may be minimal.

But the benefits of this method outweigh the negatives. Because the container is essentially a closed system, you have complete control over what goes into it and thereby what interacts with your food. This means you decide the nutrients the plant gets and what harmful contaminants they don’t get.

Since the containers used in this type of gardening are generally small, any weeding that has to be done is minimal or even non-existent.

Container gardening will also save you a ton with watering. Traditional farming and gardening methods waste a lot of water due to what is known as runoff. Simply put, most of the water used doesn’t get to where it's needed and the excess water also aids in the growth of weeds. With container gardening, you can put the water directly where it needs to go without any waste.

Portability is another great aspect of container gardening, of course, this does depend on the type and size of containers you use. The value of being able to move your plants around depending on the circumstances can’t be understated.

For instance, if you are having a problem with wildlife getting into your plants or there is a bad storm coming into your area, you can simply move the containers to a safe location until the problem has been resolved. Or if you need to leave the area for an extended period, you can load the containers into a vehicle and take your food supply with you.

Container gardening can be used both outdoors or indoors. Although if you are growing indoors you may need a few additional supplies such as a grow light. Container gardening is a great option for someone that doesn’t have any outdoor space to work with, such as an apartment dweller.

For a more in-depth look at container gardening, click here

Raised Beds

Raised beds look similar to a traditional garden because they are outside and utilize a specific area of land. The process of making one is pretty straightforward. Choose the area where you want the garden to be, create a box, or any shape you want, fill it with dirt, and plant your seeds.

The main pitfalls of using raised beds are that they do require some outdoor space and minimal upfront investment to set the framework up and fill it with soil. But just like with container gardening, there are a number of benefits with raised beds. Let’s go over them.

 The soil of a traditional garden needs to be tilled or turned over before planting can occur. This doesn’t have to be done when using raised beds because they will be filled with fresh, loose soil.

The soil in your particular yard may not be suitable for gardening for whatever reasons. Maybe it's too rocky or sandy or there are contaminants you are worried about. Since raised beds are placed on top of that soil, none of those issues matter. By the way, this also applies to container gardening as well. 

Raised beds also bring the work area up to a more comfortable working height for when you have to get down on the ground and get dirty.

The size of the bed can be as big as you want but generally speaking, it’s best not to make it wider than what you need for a few rows of plants. This way you can easily reach anywhere within the garden without having to actually get into the bed itself.

 Just like with container gardening, you can save a lot of water if you install what are called drip lines. Drip lines are hoses with tiny holes in them that allow water to be released slowly and near the plant itself. This gives the plant the water it needs without having to worry about runoff or watering potential weeds.

For a more in-depth tutorial on raised beds, click here.

Best Foods To Grow

Growing a garden can be fun and many view it as a hobby, but when it comes to a survival garden, you need to make smart choices with what you grow. This is because you want the most calories you can get in the area you are growing. Below are a few popular, high-caloric choices.

Arugula

This peppery green is another speed demon in the garden, often harvestable in just 3–4 weeks. It’s not a calorie powerhouse, but it's loaded with nutrients and makes an excellent salad green or cooking green while you're waiting on slower crops.

Tips: Arugula prefers cooler temps and partial shade in the heat of summer. Sow seeds thickly and harvest baby leaves early and often. You can succession plant it every couple of weeks to maintain a continuous harvest.

Beans

Beans come in an array of different varieties and most of them grow well in either raised beds or containers. No matter the variety, most beans provide a good amount of calories given their size.

For example, for every tablespoon of pinto beans you harvest, you will get roughly 40 calories in return. That equates to over 600 calories per cup! Beans can be enjoyed fresh from the stalk or put into many different types of dishes, or they can be dried, which drastically increases their shelf life.

Tips: Beans prefer warm soil and full sun. For bush beans, succession plant every couple of weeks to extend your harvest. For pole beans, provide a sturdy trellis or stake to maximize vertical space and airflow. To help them grow faster, soak seeds overnight before planting to speed up germination. Water deeply once or twice a week rather than shallow daily watering.

Carrots

If you like carrots, they are an excellent addition to your survival garden because they don’t need a lot of horizontal area to grow but they do need some depth. Carrots will take a little over two months to grow time, are packed with a lot of nutrients, and will provide roughly 50 calories per cup of chopped carrots.

Tips: Carrots need loose, well-draining soil with no rocks or clumps—anything blocking the root can cause deformities. Use deep containers or raised beds if your native soil is too compacted. Keep the top layer of soil consistently moist during germination, which can be slow. To save time, choose fast-growing varieties like Nantes or Amsterdam types.

Corn

Due to its size corn is better suited to be grown in raised beds over smaller containers but either way, it's a good crop to learn how to grow. Each average-sized ear of corn will provide around 77 calories, according to the USDA. Corn is a great food to have around as it can be eaten off the ear, stirred into other dishes, or dried and used to make cornmeal or flour.

Tips: Corn is a heavy feeder and does best in full sun with rich, fertile soil. To help it grow quickly, mix compost or aged manure into the soil before planting. Plant in blocks rather than rows to improve pollination, and water consistently, especially when tassels and ears begin to form. A side-dressing of nitrogen-rich fertilizer about 4 weeks in will boost growth.

Green Onions (Scallions)

Green onions are one of the quickest crops to grow, often ready to harvest in 3–4 weeks. Even better, they regrow after cutting if you leave the roots intact.

Tips: For the fastest results, buy a bunch from the store, use the tops, and plant the white root ends in soil or a container with good drainage. Keep them well-watered and in partial sun for rapid regrowth.

Lentils

Lentils are similar to beans and they are another popular garden choice. Like beans, they can be used in a variety of dishes or dried out, increasing their shelf life. Lentils will take around 100 days to grow but you can expect around 230 calories per cup of lentils harvested.

Tips: Lentils prefer cool weather and well-drained, sandy soil. They don’t need a lot of fertilizer as too much nitrogen will delay pod production, so go light. For faster results, pre-sprout seeds indoors before transplanting. Avoid overwatering, as soggy soil can rot the roots. Once pods begin forming, let them dry on the plant as long as possible for easy harvesting.

Lettuce

While lettuce isn’t a calorie-dense food, it grows incredibly fast. In fact, some leaf varieties can be harvested in as little as 30 days, and you can start picking outer leaves even sooner. That makes lettuce a great filler while waiting on longer crops.

Tips: Choose fast-growing varieties like Black Seeded Simpson or Buttercrunch. Start seeds indoors or in containers to control temperature and moisture better. Lettuce prefers cool weather and partial shade in hotter climates. To speed things up, keep soil consistently moist and fertilize lightly with a nitrogen-rich fertilizer.

Peanuts

Like potatoes, peanuts are another plant that is relatively easy to grow and they do well in warm climates. They can be grown in both raised beds or containers but be sure they have enough depth in which to grow.

Peanuts pack a punch in the calorie department because they will provide over 800 calories for every cup that you harvest. Peanuts can be eaten as is or you can put together a plan to press them for their oils.

Tips: Peanuts need a long warm growing season, loose sandy soil, and lots of sun. For best results, plant raw, unsalted peanut seeds with the shell removed. After flowering, the plant will send “pegs” into the ground where the peanuts grow, so make sure the soil stays loose and friable. Mound soil around the base once pegging begins to encourage more nut production.

Potatoes

When you are looking to grow the most calories in the smallest space possible, potatoes are leading the pack as every 5.3 ounces contains roughly 110 calories, according to Potatogoodness.com.

Potatoes are also a popular food among most people because they can be cooked in a variety of ways. They're also extremely easy to grow as they don’t require a lot of attention. Lastly, they grow well in both raised beds and containers and after harvesting, they keep well when they are stored in cool locations.

Tips: To jumpstart your potato crop, chit the seed potatoes (let them sprout) for 1–2 weeks before planting. Use loose, well-draining soil and plant them deep in trenches or containers. As the plants grow, “hill” more soil around the base to encourage tuber development. Keep them evenly moist, and make sure they get full sun for best yields.

Radishes

Radishes are actually quite low in calories, about one calorie per one large radish. But, they have one of the quickest growing times among vegetables. Some varieties of radishes can be harvested in as little as three weeks from planting, which gives you the ability to grow lots of them quickly.

Tips: Radishes thrive in cool weather and loose soil. They bolt quickly in heat, so plant them early or in a shady spot during warmer months. Sow seeds directly into the soil and thin them aggressively to avoid crowding. Water consistently for crisp roots and be sure to harvest them right away. Overgrown radishes become woody and bitter fast.

Squash

Squash isn't a powerhouse of calories as it only provides roughly less than 100 calories per medium squash. But they are easy to grow and if they are planted in a raised bed, consider using what is known as the three sisters planting method. The three sisters consist of growing corn, squash, and beans together in close proximity because they complement one another in several ways.

Tips: Squash loves rich soil and full sun. Warm up the soil ahead of planting using black plastic or row covers. Add compost at planting and mulch around the base to retain moisture. To speed up fruiting, hand-pollinate the flowers using a small paintbrush. If space is tight, train vining varieties vertically on a sturdy trellis to save room and improve airflow.

Turnips

Turnips are often overlooked, but both the roots and greens are edible and nutritious. Most varieties mature in as little as 35–50 days, and you can start harvesting the greens even sooner.

Tips: Plant in cool weather for best results, and thin seedlings early so each plant has room to grow. Use a balanced fertilizer to support both root and leaf development. Water regularly to prevent woody roots.

Zucchini

Zucchini is a survival gardening favorite. Once it starts producing, it grows fast, and a single plant can crank out a surprising amount of food. From seed to harvest, you’re looking at about 45–55 days.

Tips: Zucchini thrives in loose, well-drained soil and needs a lot of sunlight. Water deeply and consistently. For even faster growth, warm up the soil with black plastic mulch before planting, and hand-pollinate the flowers to encourage earlier fruiting.

Natural Pest Control

Other than the weather, the most likely threat to a garden is pests. This includes both insects and other wildlife. For insect control, commercialized insecticides may not be the best option because they may not be healthy for you. Instead, many people opt for a more natural approach to detouring insects, such as using neem oil or diatomaceous earth.

Neem Oil

Neem oil is derived from the seeds of the Neem tree and it works as a natural pesticide by repelling insects and interfering with some of their processes such as feeding and reproducing, according to Oregon State University.

For a more in-depth tutorial on using neem oil, click here.

Diatomaceous Earth

According to Oregon State University, “Diatomaceous earth is made from the fossilized remains of tiny, aquatic organisms called diatoms,” and it works because “Diatomaceous earth is not poisonous; it does not have to be eaten in order to be effective.

Diatomaceous earth causes insects to dry out and die by absorbing the oils and fats from the cuticle of the insect's exoskeleton. Its sharp edges are abrasive, speeding up the process. It remains effective as long as it is kept dry and undisturbed.”

For a more in-depth tutorial on using diatomaceous earth, click here.

Wildlife

Insects aren’t the only ones that may be visiting your garden. Other wildlife such as deer, rabbits, birds, etc. may be stopping by from time to time and disturbing your garden. To help detour ground animals it may be necessary to set up a barrier, such as a fence, to prevent them from getting inside.

The height of the fencing isn’t the only consideration. If you have pests digging below ground, be sure to bury the fencing as deep as you need to. To help protect your garden from above, say from birds, garden netting can be stretched out over the top of the plants which helps to provide an additional barrier.

Best Time To Weed And Water

Weeding and watering seems like a pretty straightforward task and one that is not at all difficult but here are a few tips to make the process easier and more effective.

Weeding

• The key to weeding a garden is to stay on top of it by checking your garden for weeds every day. The longer you put this task off, the more weeds you will have to deal with.
• Weeds are much easier to pull out of the ground early in the morning or right after it has rained because the soil is wet and loose.
• Do your best to pull out the entire weed, roots included, and not just the surface portion you see. If you are having trouble getting the whole weed out by hand, use a trowel to dig it up, a hand rake, or use a stand up weed puller.
• Laying down landscape fabric, mulch, or hay will greatly reduce the amount of weeds in your garden.

Watering

When it comes time to water your garden, there are two things to keep in mind, the time of day and the method of watering.

• The best time of day to water your plants is in the early morning before the sun gets too high and it gets too hot. This gives the soil and the plants time to soak up as much water as possible before water starts to evaporate and it gives time for the surface of the plant and surrounding soil time to properly dry out.
• Watering in the evening or at night is generally not recommended because dampness that sits for too long can lead to fungal growth.
• The method of watering used will also have an impact on how well your plants grow. Spraying water over a wide area or spraying too much water too quickly will result in a lot of the water running off and the plant won’t get as much water as you think.
• The best way to water a plant is with a slow constant flow so that the soil and the plant have time to absorb the water.
• If you are using a regular garden hose for watering, direct the water around the base of the plant for a short count and move on to the next plant so that the water on the first plant has time to soak into the soil and begin moving downward. Once all of the plants have been watered once, go back to the first plant and repeat this process several times or until you feel they have been sufficiently watered.
• When watering plants that are in containers, go slow and don’t stop until water begins to drip out of the bottom drain holes, this way you know the soil has been saturated. 
• The best and easiest way to water a garden is by using what is known as a soaker hose or a drip line. These hoses have tiny holes in them that release a constant flow of water at a slow rate. The hoses are laid out along the base of each plant so that the water goes directly to where it needs to be without wasting water or watering non-growing areas.

Tools And Supplies

Below, we have compiled a list of all the common tools and supplies referenced in the above article. These tools and supplies will help you to set up and maintain your garden so that you can get the best results possible.

Tools

• Pruning Shears
• Shovel
• Trowel
• Garden Tool Set
• Metal Rake
• Raised Garden Bed Kit
• Stand Up Weeder

Supplies

• Soaker Hose
• Garden Stakes
• Garden Staples
• Landscape Fabric
• Gardening Gloves
• Garden Knee Pad
• Potting Soil
• Seed Starting Trays
• Indoor Grow Light
• Garden Netting
• Gardening Fencing
• Garden Hose

Preservation

• Dehydrator
• Canning Supplies
• Seed Saver
• Seed Saver container

Conclusion

It’s extremely important to start developing as many different sources of food as possible, so that if one goes away you don’t starve. Gardening is not nearly as difficult as some people think and, thanks to methods like container gardening, you don’t need a huge outdoor space to have a garden of your own.

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You May Also Like:

• 15 Ways to Kill Weeds Permanently
• 14 Small Vegetable Garden Methods
• 8 Benefits Of Raised Bed Gardening
• What Size Garden Would It Take to Feed a Family?
• 29 Rookie Gardening Mistakes

The post How To Grow A Survival Garden FAST appeared first on Urban Survival Site.

from Urban Survival Site