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Sunday, July 26, 2026

M193 vs. M855 for SHTF

Which kind of 5.56x45mm NATO ammunition would you rather have during a stuff-hits-the-fan scenario? M193? Or M855? That’s the prized knowledge you’ll have gained upon finishing this article!

Which 5.56×45 Ammo Is Best for Home Defense?

Truth be told, neither M193 nor M855 is ideal for home defense.

The U.S. Armed Forces honors the Hague Conventions of 1899 and 1907. One such convention prohibits “the use of bullets that expand or flatten easily in the human body.” As such, military ammunition is not loaded with soft point (SP) or hollow point* bullets. The M193 and M855 are both loaded with full metal jacket (FMJ) projectiles, which satisfy that (mostly) internationally recognized moratorium.

But here’s the thing: U.S. law enforcement agencies are not obligated to follow the Hague Conventions. They are permitted to implement bullets that expand/flatten after impact, which is why law enforcement officers (LEOs) carry jacketed hollow point (JHP) ammunition in their sidearms, and load SP or polymer-tipped ammunition in their rifles.

Expanding bullets such as those are better suited for defense for two key reasons:

  1. They inflict more damage to the threat; and
  2. They reduce (but by no means eliminate) the risk of over-penetration that could jeopardize innocent bystanders.

American civilians are allowed to purchase the same ammunition LEOs would use in the line of duty. That’s why you would be better advised to choose police-grade 5.56x45mm (or 223 Remington) ammo like Federal Premium Tactical Bonded or Speer Gold Dot for your home defense AR-15. It’s not magic, but it does represent better odds of neutralizing the threat before the threat can do the same to you.

*With the exception of the hollow point boat tail (HPBT) (or open tip match; OTM), which is not designed to expand during penetration of flesh, and only has a nose cavity as the result of a manufacturing process that yields a very sleek and balanced projectile.

Which 5.56×45 Ammo Is Best to Have During the Apocalypse?

That question is more in line with the spirit of this article.

To be sure, you would find law enforcement 5.56×45 to be invaluable during the most perilous kinds of challenges the end of the world could throw at you. You would also be better positioned if you had stockpiled ammo like Federal Fusion MSR for deer hunting, and Hornady Superformance Varmint for bagging critters that fit inside a stewpot.

But here’s the main problem with premium 5.56×45 (and 223 Rem) law enforcement and hunting ammo: THEY COST MORE. If you’re currently prepping to survive in a world that resembles a Mad Max movie, then you can’t buy nearly as much ammo if you shell out for high-quality, expanding bullets.

That’s why preppers stockpile bulk M193 and M855. Those rounds’ simpler bullets are a lot easier on the old coin purse. And even though their terminal ballistics don’t include true terminal expansion, you’ll soon see that they are perfectly capable of neutralizing even the most tenacious of threats. (Kind of makes sense, doesn’t it? That the U.S. Armed Forces doesn’t issue nonlethal 5.56×45 ammo for combat?)

What’s the Difference Between M193 and M855?

“M193” and “M855” are military specifications for two types of 5.56×45 ammunition:

  • M193 ball – 55 grain FMJ, ~3,240 fps muzzle velocity out of a 20” barrel (ideal barrel twist: 1:10–1:12”; sufficient twist: 1:7–1:16”)
  • M855 penetrator – 62 grain FMJ, ~3,020 fps muzzle velocity out of a 20” barrel (ideal barrel twist: 1:8–1:10”; sufficient twist: 1:6–1:14”)

M193 is the “vanilla” 5.56×45 ammo, as it were. It is loaded with the simplest (i.e. most economically designed) type of FMJ it could possibly have, and is accordingly the most popular AR-15 target ammunition in the country.

The M855 (which Europeans call “SS109,” and Australians call “F1”) cartridge’s FMJ weighs 7 grains more. That added heft grants the bullet greater momentum, which in turn (A) improves its resistance to cross and vertical winds, and (B) increases its sectional density (SD), which is a fancy way of saying it improves the bullet’s ability to penetrate barriers and soft tissue. (Note that the M855 FMJ’s higher SD doesn’t necessitate deeper penetration, as it begins fragmenting apart shortly after impact.)

But the M855 FMJ’s tip isn’t painted green merely to indicate that it’s heavier. Just beneath the tip of its jacket rests a 7 grain “penetrator”: a steel tip, which, true to its name, enhances the FMJ’s ability to penetrate. Under optimal circumstances, the M855 can pierce 0.12” thick sheet metal out to around 665 yards (though its odds of complete penetration drop significantly at around half that range).

Take caution if you choose M855 for target shooting. Many gun ranges prohibit projectiles that contain steel, for safety reasons. If your gun range bans “magnetic ammo,” then M855 is a no-go there. Needless to say, this limitation would be of little importance if the S were to really and truly HTF.

Which Is Better for Defense: M193, or M855?

Both of these Mil-Spec rounds are designed for combat. Either can instantly neutralize a threat. To label one as “more lethal” would be foolish, as doing so would overlook the significance of shot placement: the most crucial variable determining a cartridge’s effectiveness in combat, which is totally extrinsic to the cartridge itself.

These rounds’ FMJs may not deliver terminal expansion, but they are certainly equipped to inflict larger wound cavities than their 0.224” diameter alone can account for. Jane’s International Defence Review (IDR) provides a good up-close glimpse at their respective terminal ballistics. To summarize the contents of pages 61 and 62:

  • When an M193 FMJ strikes ordnance gelatin at a velocity of 3,094 fps, it penetrates to a depth of ~4” before fragmenting apart to excavate gaping permanent and temporary wound cavities. Its wound channel narrows to its approximate original diameter at ~9”, and stops at 14” (at which point it has shed 64% of its weight).
  • When an M855 FMJ strikes ordnance gelatin at a velocity of 3,035 fps, it penetrates to a depth of ~3.5” before fragmenting apart to excavate gaping permanent and temporary wound cavities. Its wound channel narrows to its approximate original diameter at ~10”, and stops at 13” (at which point it has shed 50% of its weight).

That’s a lot of numbers. The most illuminating nugget of information contained within the IDR article is this: “The abdominal and the thigh wound produced by the M855 or SS109 bullets would be essentially the same as those described above for the […] M193 bullet.”

In fewer words, the two bullets’ terminal ballistics are similar enough to be regarded as interchangeable. To that end, the greatest justifications for favoring M855 over (cheaper) M193 are:

  1. Its superior ability to pierce sheet metal (e.g. body armor, vehicles); and/or
  2. Its superior resistance to wind deflection, as provided by its heavier bullet.

M193 vs. M855 Ballistic Performance

Real world performance invariably varies. It is correct to expect different terminal performance than the instances described just above, as impact velocity, point of impact, and several other factors ultimately contribute to wound channel depth and diameter.

Ballistic performance is similarly not set in stone. Atmospheric conditions, altitude, the ammunition, the firearm, and the shooter all contribute to a bullet’s precision and accuracy.

That being said, we can easily calculate the kind of ballistic performance one can *reasonably expect* of either cartridge. Let’s compare these two rounds side by side, and see how they do when wind speed and angle are 15 mph and 90°:

  • PMC X-TAC M193 – 3,270 fps muzzle velocity (20” barrel); 0.243 G1 ballistic coefficient
  • PMC X-TAC LAP (same as M855) – 3,100 fps muzzle velocity (20” barrel); 0.304 ballistic coefficient

Cartridge

Range (yds)

0

100

200

300

400

500

M193

Velocity (fps)

3270

2863

2492

2149

1836

1556

M855

Velocity (fps)

3100

2784

2490

2214

1956

1718

M193

Energy (ft lbs)

1306

1001

758

564

412

296

M855

Energy (ft lbs)

1323

1067

854

675

527

407

M193

Elevation (in)

-1.5

1.4

0.0

-7.0

-21.7

-46.7

M855

Elevation (in)

-1.5

1.5

0.0

-7.1

-21.4

-44.8

M193

Windage (in)

0.0

1.7

7.2

17.2

32.8

55.5

M855

Windage (in)

0.0

1.5

6.0

14.2

26.7

44.4

To reiterate, this is only one hypothetical comparison between two individual cartridges. You would nearly certainly witness different results, as well as more variation, during a real-life test. Even so, we can infer the following about the two rounds’ performance:

  • Despite having a lower muzzle velocity, the M855 conserves more velocity and kinetic energy downrange – a testament to the superior ballistic efficiency it gains from its greater mass.
  • Likewise, the M855 exhibits a flatter downrange trajectory, accompanied by higher resistance to wind interference.

In summary, the M855 truly is preferable for long range – the reason why many AR-15 aficionados favor it for target shooting. Whether or not its advantages would pose any actual value during an SHTF scenario depends almost entirely on the shooter’s marksmanship, however. There is no such thing as “more accurate” ammo. There is only ammo that more accurately reflects the shooter’s skill with their rifle.

The Takeaway

If your sole goal is to stack up the largest stockpile of 5.56×45 ammunition that your budget will allow, then M193 is your best friend. It is the most economical form of 5.56×45, and by all means capable of neutralizing a threat. It (and M855, for that matter) may be less than ideal for home defense owing to (A) its inability to deliver true terminal expansion, and (B) the typically more relaxed standards for uniformity manufacturers observe while loading it, yet you would be glad to call it your ally during TEOTWAWKI.

If you’re comfortable spending a little more – and content to own a large quantity of 5.56×45 that is impermissible at gun ranges which forbid “magnetic ammo” – then M855 is well worth the investment. Its FMJ’s penetrator core represents improved odds of piercing sheet metal and other barriers, and its heavier weight facilitates long-range accuracy.


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The post M193 vs. M855 for SHTF appeared first on Ask a Prepper.



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Saturday, July 25, 2026

How To Freeze Corn On The Cob

How To Freeze Corn On The Cob

Today, I want to demonstrate how to prepare corn on the cob for freezing. Or should I say, prepare our corn off the cob for the freezer? I prefer to blanch and scrape the kernels off the cob itself, and then use a FoodSaver to remove the air from the storage bags before freezing the corn. Mark and I went out to a small community called Enterprise, Utah, for the city’s CornFest festival.

I originally posted this in September 2016, then again in 2025. I felt it needed an update, so here we go. Here’s to preserving fresh corn.

It was so fun, and the corn is the best in the state of Utah, or at least in Southern Utah, according to the folks from Enterprise! Gotta love it!! Do you love the white and yellow corn on the cob as much as I do?

When it comes to eating corn on the cob, we put a cube of butter on a plate and insert the corn holders into the cob, then roll the corn in the sweet butter. Be sure to have the salt and pepper ready to sprinkle over the melted butter. Is your mouth watering yet? Mine sure is!

History of Corn

Corn, also known as maize, has been cultivated for roughly 9,000 years, with its origins traced back to a wild grass called teosinte in what is now southern Mexico. Indigenous peoples across the Americas developed corn into a staple crop long before European contact, breeding it into hundreds of varieties suited to different climates. Corn was so central to many Native American cultures that it was often referred to as one of the “Three Sisters,” grown alongside beans and squash in a mutually beneficial planting system.

When European explorers arrived in the Americas, corn quickly spread across the world, becoming a dietary staple in Europe, Africa, and Asia. In the United States, sweet corn, the variety most of us grow in our gardens and freeze for winter use, was developed from field corn varieties and became popular in the 1700s and 1800s. Preserving corn for the colder months has a long history too, with early methods including drying kernels on the cob or grinding them into meal. Freezing corn became a widely used method once home freezers became common in the mid 1900s, giving families a way to enjoy that fresh picked taste all year long.

Nutritional Value of Corn

Corn is a good source of energy and offers several nutrients that make it a valuable addition to a self reliant pantry. A typical serving of corn provides:

Carbohydrates for energy, primarily in the form of starch
Fiber, which supports healthy digestion
Vitamin C, an antioxidant that supports the immune system
Thiamin and other B vitamins, important for energy metabolism
Folate, which is especially important for cell growth and function
Magnesium and potassium, minerals that support muscle and nerve function
Small amounts of protein

Corn also contains antioxidants such as lutein and zeaxanthin, which are associated with eye health. Freezing corn shortly after harvest helps lock in these nutrients, since fresh produce naturally loses some vitamin content the longer it sits before preservation. This is one of the reasons freezing corn at peak ripeness is such a smart practice for families who want to stretch the harvest season and still get good nutrition out of their stored food.


Here’s the deal: I am a big-time canning safety person. I use the Ball Blue Book Guide or the USDA Canning Guide to preserve food, ensuring I have the preparation and cooking times spot on for safety. Let’s get started with my suggestions, which are based on the times mentioned in the book stated above.

Kitchen Items You May Need:

How To Freeze Corn On The Cob

Step One: Cut the Ends Off of the Corn Cobs

When you cut the ends off each cob, it makes the next step, “shuck” the husk (outer covering) from the cobs, easier.

Step Two: Shuck the Corn From the Cobs

I have this huge chopping board that I have had forever. If you keep it oiled with mineral oil, it should last a lifetime, literally. I have one similar to this one, a sturdy cutting board.I learned a trick from my son-in-law, Nate, on how to shuck corn on the cob. You take a very sharp knife and cut the hard ends off.

Shucking The Corn

Step Three: Remove the Silk

Next, you grab the top of the corn and pull off the outer green leaves (husk) with the silk attached. Now, you will still have a few strings of silk as shown below, but I have a solution for that as well.

corn on the cob

Step Four: Scrub the Silk Off

As I wash the corn, I use a small vegetable scrubber that my daughter, Heidi, gave me for my birthday one year ago. It is awesome for almost every vegetable. As you scrub the bristles across the corn, it removes about 99.9% of the silk. That works for me. OXO Good Grips Flexible Vegetable Brush

corn on the cob

Step Five: Scrubber

I prefer freezer corn over canned corn because, to me, the canned corn in a jar is too mushy. But if your power or your freezer goes out, those jars of corn will taste mighty good, right? We’re now ready to start the cooking process.

corn on the cob

Step Six: Blanch the Corn

This is really a good little scrubber. Now get a large pot or pan of water and get it to a rolling boil. Once you see that the water is boiling, gently place as many of the cobs of corn as you have in the boiling water. Set the timer for 5-6 minutes.

This is what we call “blanching” the corn. Use a pair of good tongs to remove the hot ears of corn, so you don’t burn your hands. You could drain the hot water before using the tongs if you want to be extra careful.

corn on the cob

Step Seven: Prepare to Ice the Corn

Grab a large bowl and fill it with ice water and ice cubes.

corn on the cob

Step Eight: Put the Blanched Corn in the Ice Water

After blanching, quickly submerge the hot ears of corn in ice-cold water for the same amount of time you blanched them (5 to 6 minutes). Some cooks would refer to this as an ice bath. After the cooling time, remove the cobs and pat them dry on a clean towel.

corn on the cob

Step Nine: FoodSaver – Package the Corn

I’ve tried just about every corn-on-the-cob scraper, and they don’t work as well for me as a sharp knife. The bag holders shown above are the ones I have used for other purposes, but they didn’t work as well for filling the bag with corn kernels. I ended up using my hands (they were clean) and filled the funnel with corn as shown above. Here are the Bag Holders.

I use my FoodSaver for so many things, so I tend to keep it right where I can use it at the drop of a hat, so to speak. This is similar to the one I have: FoodSaver. Besides removing air from the bags, the unit provides an airtight seal, ensuring the corn stays as fresh as possible. Fresh produce means a great flavor when you add the corn to a meal.

Now we’re ready to store the corn in some free space in your freezer. I make a bunch of medium-sized bags so they’re ready to pull out of the freezer and use as part of a meal. I usually label the bag with the date I processed the corn, so I know how long it has been stored.

The cream cheese corn recipe outlined below is one of my favorites.

How To Freeze Corn On The Cob
Cream Cheese Sweet Corn Casserole
Print

Allison’s Cream Cheese Corn

Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 45 minutes
Servings 8
Author Linda Loosli

Ingredients

  • 2 pounds frozen white super sweet corn
  • 8 ounces of cream cheese
  • 1/2 cup of butter
  • 2 tablespoons sugar
  • 2 tablespoons water

Instructions

  • Combine the ingredients in order in a slow cooker and cook on low for 3-1/2 hours or until cooked through. Serve warm. This is so yummy!!

How long will the frozen corn be good in the freezer?

I have had my corn in the freezer for about six months, unless we eat it before that timeline expires. Keep in mind, I use a FoodSaver, and I believe that makes all the difference in helping the corn last longer. Years ago, before I had a FoodSaver, I used freezer bags; they work, but not for as long because they still contain air.

Will it get freezer burn?

Well, it could get freezer burn, but when I use my FoodSaver, it’s as fresh as the day I bagged it before placing it in the freezer.

Can I freeze the whole cob?

I know you can, but I have never liked the texture outcome. It always seems too squishy. So, I’ve been freezing it off the cob for over 50 years.

Can I make corn chowder with this corn?

Yes, you can. In fact, I have the best recipe for corn chowder. In case you missed this post, The Best Corn Chowder Recipe

Can I use this corn in soups?

Yes, it’s perfect for soups or stews. Actually, any corn recipe can benefit from using this frozen corn, including homemade salsas.

Final Word

Let me know if you have frozen or canned any corn this year. I love hearing your stories! Please stock up; we must. There’s a chance that we may experience a shortage of many vegetables this year, based on the adverse effects of both drought and flood conditions on various areas. May God bless this world, Linda

Copyright Images: Creamed Corn Depositphotos_168772654_s-2019

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from Food Storage Moms

How to Catch and Repel Mosquitoes — Indoors and Outdoors

Homemade mosquito traps – is it possible to make one that’s effective and actually works? Such a trap is easier to make than you might think, and the beauty of it is that there are many solutions for keeping mosquitoes at bay, some for outside and some for inside. This article focuses on much more ... Read more

How to Catch and Repel Mosquitoes — Indoors and Outdoors can be read in full at New Life On A Homestead- Be sure to check it out!



from New Life On A Homestead

Jiffy™ Cornbread Mexican Casserole

Jiffy Cornbread Mexican Casserole

There’s something about a Jiffy™ Cornbread Mexican Casserole that makes a house feel like home the minute it comes out of the oven. The smell of ground beef and taco seasoning mingling with sweet, golden cornbread is one of those aromas that pulls everyone to the kitchen table without you even having to call them. This is one of those recipes I keep coming back to because it’s simple, it feeds a crowd, and it uses ingredients most of us already have tucked away in the pantry and freezer.

I wish you could smell this yummy casserole. I love making dinner for Mark and me, then freezing the encore meals. This recipe freezes well and reheats in the microwave. This would have been a great recipe for Cinco De Mayo! You can substitute the box of cornbread with Janet’s homemade cornbread recipe. Homemade Cornbread Mix-A Pantry Staple.

Jiffy Cornbread Mexican Casserole

Kitchen Items You May Need

Jiffy™ Cornbread Mexican Casserole

Let me walk you through why each ingredient in this casserole earns its place, and then I’ll share a little bit about how this beloved dish became such a fixture at family gatherings.

The Ingredients That Make It Work

Every good casserole starts with a solid base, and here that means olive oil and ground beef. The olive oil keeps the beef from sticking to the pan and adds a touch of richness while it browns. Ground beef is the heart of this dish. It’s affordable, it stretches well, and it soaks up every bit of seasoning you give it.

Speaking of seasoning, taco seasoning is what gives this casserole its signature Tex-Mex flavor. A packet of taco seasoning is a wonderful shortcut for busy moms, though many of us also keep a jar of homemade seasoning on the shelf for when we run out at the worst possible moment.

One chopped onion and minced garlic go in next, and together they build the savory foundation that every good Mexican-inspired dish needs. Onion and garlic are two of those humble ingredients that never get enough credit for how much flavor they bring to a meal.

Rotel tomatoes with green chilis add a little kick and a lot of moisture to the meat mixture, and diced green chiles do double duty by adding even more of that mild, smoky heat throughout the dish. If your family likes things milder, you can always adjust the amount, but I find the combination gives the casserole just the right amount of warmth without being too spicy for the kids. I stock 12 cans of green chilies at all times! Rotel is something I must have on my pantry shelves all the time.

Then comes the fun part, the cornbread topping. Jiffy cornbread mix is the not-so-secret ingredient that so many of us grew up with in our pantries. It’s quick, inexpensive, and bakes up into a slightly sweet, tender crust that contrasts so nicely with the savory beef underneath. Eggs and sour cream are mixed into the cornbread batter to make it extra moist and a little richer than the box directions alone would give you. A can of corn folded into the batter adds sweetness and texture, giving every bite a little pop.

Finally, shredded cheddar cheese is layered in and sprinkled on top, because let’s be honest, no Mexican casserole is complete without melted, bubbly cheese pulling the whole dish together.

A Little History Behind This Vintage Recipe

Recipes like this one were not born in a test kitchen. They were born in real kitchens, passed from one hand to another at family reunions, church potlucks, and Sunday suppers, which is exactly where a dish like this earns its reputation. Someone brings a casserole dish to a reunion, it disappears before the pie table even gets touched, and by the end of the day three cousins are asking for the recipe on the back of a napkin.

This casserole became a favorite at these kinds of gatherings because it checks every box a potluck dish needs. It travels well in one dish; it stays warm and moist under foil; it stretches to feed a big table of relatives or a fellowship hall full of neighbors; and it uses ingredients that are easy to pick up on the way to the store without a special trip. A box of Jiffy cornbread mix, a pound or two of ground beef, and two cans of Rotel were often already sitting in the pantry, which meant a mom could throw this together the night before a reunion without any fuss.

Recipes like this one also tend to change hands more than they change form. One grandmother might add a little extra cheese, another might swap in corn from her own garden, and someone’s aunt always seems to have her own version of the taco seasoning blend. That is part of what makes a dish like this so special. It’s not really one recipe at all; it’s a whole family tree of recipes, each one shaped a little differently by the cook who made it and the table it was carried to.

By the time this casserole makes its way into your own recipe box, chances are it’s already fed a few generations of families at reunions, church dinners, and everyday Sunday suppers. That’s the real history of a dish like this. It’s written in stained recipe cards and passed down phone calls, not in cookbooks, and that’s exactly why it still shows up on tables today.

Jiffy Cornbread Mexican Casserole
Print

Jiffy™ Cornbread Mexican Casserole

Course Main Course
Cuisine Mexican
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Author Linda Loosli

Ingredients

  • 1 tablespoon Olive oil
  • 2 pounds Ground Beef
  • 1 Onion, chopped ( I used 1/2 bag of frozen onions)
  • 4 tablespoons Taco Seasoning
  • 3 minced Garlic cloves
  • 2 10-ounce cans of Rotel Tomatoes and Green Chilies
  • 1/4 cup Shredded cheese (I used Mozzarella)
  • 1 8.5 Ounce Box Jiffy™ Cornbread Mix
  • 2 Eggs
  • 1/4 cup Sour Cream
  • 1 can 15.25-ounce canned corn, drained
  • 2 cups Shredded Cheddar Cheese

Instructions

Meat Mixture

  • Grab a large frying pan or a Dutch oven (less mess), add the olive oil, then the ground beef, onions, taco seasoning, and cook on medium heat until browned.
  • Now add the minced garlic and heat through.
  • Next, add the two cans of Rotel Tomatoes (do not drain) and sautĆ© for about 7 minutes until some of the Rotel liquid has evaporated.
  • Blend 1/4 cup cheese (I used Mozzarella, or cheese of choice) into the fry pan or Dutch oven.
  • Grease a large 9-by-13-inch baking pan. Scoop the meat mixture into the baking pan.
  • Dollop the green chilies over the meat mixture. Sprinkle the shredded cheese on top of this mixture.

Corn Bread Topping

  • In a mixing bowl, combine the cornbread mix, eggs, and sour cream and mix until combined. Add the drained canned corn to this mixture and set it aside.
  • Add dollops of the cornbread topping to the meat mixture. Bake at 350°F =(176°C) for 55 to 60 minutes or until the cornbread topping is golden brown.

How To Make Cornbread From Scratch

Chicken and Dressing Casserole

Final Word

This casserole is a wonderful reminder that some of the best meals don’t come from a test kitchen; they come from real family tables. It’s budget-friendly, it feeds a crowd well, and it carries the warmth of every reunion and church supper it’s ever traveled to. May God bless this world, Linda

The post Jiffy™ Cornbread Mexican Casserole appeared first on Food Storage Moms.



from Food Storage Moms

Friday, July 24, 2026

How to Turn Food into Powder

Estimated reading time: 6 minutes

How to Turn Food into Powder

Most fruits and vegetables have a short shelf-life after harvest. They will wilt and brown and lose their nutritional value even under the best conditions.

Fortunately, you can prolong the life of your produce through dehydration. Then you can powder them which is even better. Foods that are converted into powder are easy to store, transport, and use as ingredients in meals. And the best part is you can retain important nutrients during the process.

This article will explain the powdering process, what foods lend themselves to this method, and how you can store your food powder.

What is Food Dehydration?

Turning food into powder begins with dehydration. As its name implies, dehydration is the process of reducing the moisture content in food. Removing it inhibits the growth of bacteria, yeasts, and mold, allowing it to last longer. Dehydration also takes away much of the weight of a food.

People all over the world have dehydrated foods for many centuries, and there are both traditional and modern ways to go about it. To dry foods, you need a combination of the following factors:

  • Low humidity to allow moisture to move from the food to the air.
  • Low heat to allow the moisture to evaporate.
  • Air circulation to speed up the drying process.

Here are the most common methods:

Sun-Drying

If you live in a place that has many hours of hot sun, you can use the same technique that the Ancient Romans used to dry their figs or grapes. For effective sun drying, you’ll want an air temperature of at least 86 F and about 60% relative humidity. Slice your fruit and vegetables and place them in single layers on a mesh screen before covering them with a second screen to keep away insects.

Air Drying

Another ancient dehydration method is air drying. This method takes place indoors in a well-ventilated attic or screened-in porch and works well for delicate greens, herbs, and mushrooms. You can enclose your veggies in paper bags to protect them from dust or other air pollutants.

Oven Drying

You can use your oven to slowly dry your food at temperatures of about 140 F. If the temperature is any higher, your food will cook instead of dry. It’s a good idea to prop the oven door open a few inches to improve air circulation.

Electric Dehydrator

The most convenient and efficient method to dry food is with a food dehydrator. These appliances come in a wide range of sizes and with different features. In addition to an electric element for heat, most dehydrators have an adjustable temperature gauge and vents and a fan for air circulation.

What Dehydrated Foods Are Easy to Turn Into Powder?

Because of their high natural sugar content, some fruits can be challenging to turn into powder. The foods that you’ll have the most success turning into powders include the following:

  • Berries
  • Eggs
  • Herbs
  • Leafy greens
  • Meats and poultry
  • Milk
  • Mushrooms
  • Vegetables

How Do You Powder Dehydrated Foods?

Depending on the size of the dehydrated food and its natural sugar content, the amount of time involved in powdering can vary, but the steps are basically the same. For example, here is a brief overview of how to make dehydrated vegetable powder.

  1. Pour dehydrated vegetables into a food processor or a high-powered blender. You can do them one at a time or can create a mixed veggie powder.
  2. Grind the veggies. Pulse and grind the pieces to break them up the pieces. Then use a sustained mode to pulverize the pieces into a powder.
  3. Strain the powder. You may find that some pieces are more difficult to grind than others. Using a fine mesh strainer, separate out these larger bits from what has turned into powder and place them back into the blender to grind again. (Note: Some people have success with a coffee grinder for this step.)
Various Powdered Foods

How Can You Use Powdered Vegetables?

The basic conversion ratio of fresh vegetables to dehydrated vegetables to dehydrated vegetable powder is: 

2 cups of fresh vegetables to 1 cup of dehydrated vegetables to 1/2 cup vegetable powder. 

Your ratio will depend on the cut of your vegetables. You can add vegetable powder to boost the nutritional content of anything that you are making, including salads, soups, stews, egg dishes, casseroles, and smoothies. You can even add them to baked goods such as bread, cookies, and brownies.

Store your vegetable powder in an airtight container such as a mason jar or a Mylar storage bag and place it in a cool, dry, dark place.

As with regular dehydrated food, you can add oxygen absorbers to your powdered food to make it last even longer. For 1-quart bags, add a 100cc oxygen absorber. For 1-gallon bags, add a 500cc oxygen absorber. And for 5-gallon bags, add 2 or 3 1000cc oxygen absorbers.

If you keep your powdered food in a jar that you're going to open the jar frequently, you may want to use a moisture absorber to cut down on clumping.

How Long Will Powdered Food Last?

It’s a good idea to divide your powders into small containers for long-term storage. Keep in mind that the more you open the container, the more air enters the container, shortening its shelf life.

  • Powdered greens. If stored properly, powdered greens will stay at their best for six to nine months. After then, you’ll see some fading, which signifies that the flavor and nutrition are waning. They are still safe to eat, however.
  • Powdered meats and poultry. Dehydrated meat powder can last six months or more. When stored properly in an unopened vacuum-sealed container, meat powder can last for up to five years.
  • Powdered vegetables. Powdered veggies can maintain their freshness and nutrients for up to a year.
  • Powdered mushrooms. Powdered mushrooms will last in a cool, dry area for up to a year.

Here are some additional tips for turning your foods into powder:

  • Avoid over blending dehydrated greens. They can quickly turn into mush.
  • Experiment with using your oven before buying a dehydrator.
  • If you cannot set a low enough temperature on your oven, try the “keep warm” level.
  • Date your powdered foods and rotate their use on a first-in, first-out basis.
  • Dehydrate your foods at their peak level of ripeness for best results.

If you learn better by watching videos, here are links to some helpful videos we’ve found for turning food into powders:

Dehydrating fruit is a wonderful way to extend your harvest, cut down on food waste, and build up your emergency food pantry at the same time.

Like any of the skills you’ve been learning as a prepper, dehydrating and making powders takes some experimenting until you find the best method for you. However, you’ll find that the results are worth it.

Originally published on Urban Survival Site.

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