GROUP BUY Mainstay Calorie Food Bars at all time low 35% off (members save extra)

Safecastle

Safecastle

Emergency Essentials Store
Calorie Food bars ..35% off


What customers are saying "..these are excellent for Backcountry Camping. You have the equivalent of 2-3 days worth of food. It weighs next to nothing (2 pounds if I remember correctly), and can be eaten on the go."


3600 Calorie Food Bars




This listing is for one case of 10 packages.
5 year Shelf Life
Non-Thirst Provoking
Withstands Temperatures -40° F to 300°F
Each package has 9, 400 calorie meals.
Individualized Portions
Allows for on-land emergency consumption in a high-stress active situation.
Contains no cholesterol or tropical oils.
Meets the US Coast Guard standards (160.046/23/0). It's new modern packaging even meets the stringent guidelines set by the Department of Defense (SOLAS 74/83)

http://www.safecastle.com/3600-calorie-food-bars.aspx
BUY: $104.07 (35% off)


2400 Calorie Food Bars





5 year Shelf Life
Contains 6 pre-measured 400 calorie meals.
Non-Thirst Provoking
Withstands Temperatures of -40° F to 300°F (-40°C to 149°C)
Individualized portions eliminate the messy breaking-up that occurs with other bars
Allows for on-land emergency consumption in a high-stress active situation.
Contains no cholesterol or tropical oils.
Enriched with vitamins and minerals exceeding the RDA requirements.

http://www.safecastle.com/2400-calorie-food-bars-20-per-case.aspx

BUY: $100.75 (35% off)

1200 Calorie Food Bars




Case of 30 1,200 Calorie Bars
5 year Shelf Life
Non-Thirst Provoking
Withstands Temperatures of -40° F to 300°F
Ready to Eat: Each package contains 3 pre-measured 400 calorie meals.
Individualized portions eliminate the messy breaking-up that occurs with other bars
Allows for on-land emergency consumption in a high-stress active situation.
Contains no cholesterol or tropical oils.
Enriched with vitamins and minerals exceeding the RDA requirements.

http://www.safecastle.com/1200-calorie-food-bars-30-case.aspx

BUY: $109.85 (35% off)
 
bw

bw

Fringe Ranger
Make your own. Way cheaper and it actually has flavor.

------------------------

This is an adaptation of Logan Bread, which was developed as a backpacking food
and named after Mount Logan in the Yukon. My recipe has less fat and less sugar
than the other recipes I've seen.

4 cups whole-wheat four
1 cup all purpose flour
1 cup dry milk powder
2 cups raisins
2 cups dried sweetened cranberries
1/4 cup olive oil
1/4 cup molasses
3/4 cup honey

Mix the dry ingredients, and then drizzle in the liquids. The final consistency
should be like damp sand. You can add up to a half-cup of water, but no more.
If the dough starts to ball up or slow your mixer, you have way too much water.
Pack it HARD into a bread pan, using something like the end of a rolling pin to
mash it down. You want no air pockets at all. Bake covered with aluminum foil
for 2 hours at 350. Let it cool enough to handle it, then slice into slices
about a third of an inch thick. Once it fully cools it will be too hard to
slice.

If you added any water, lay the slices on wire racks and put them back in the
oven to dry. The slices don't need to be as crisp as a cracker, but should be
darn close.

This can be stored in a plastic bag pretty much indefinitely. It's too dry (if
you did it right) for mold or anything to grow in there, and I've left some
open on a shelf for several years now with no sign that any animal is
interested in it. For camping, vacuum-seal it in singles or pairs or whatever.
The best way to package is to put half a dozen slices in a zip-lock bag, but
don't seal the bag. Then vacuum-seal that bag inside another (the kind your
vacuum-sealer uses normally). (Before sealing put a little tab of paper towel
in the opening of the inner bag, to help the air escape when the vacuum
is running.) You now have a hermetically sealed package that will last forever,
and when you open it you have a way to close it up again.
 
Illini Warrior

Illini Warrior

Illini Warrior
bw said:
Make your own. Way cheaper and it actually has flavor.

------------------------

This is an adaptation of Logan Bread, which was developed as a backpacking food
and named after Mount Logan in the Yukon. My recipe has less fat and less sugar
than the other recipes I've seen.

4 cups whole-wheat four
1 cup all purpose flour
1 cup dry milk powder
2 cups raisins
2 cups dried sweetened cranberries
1/4 cup olive oil
1/4 cup molasses
3/4 cup honey

Mix the dry ingredients, and then drizzle in the liquids. The final consistency
should be like damp sand. You can add up to a half-cup of water, but no more.
If the dough starts to ball up or slow your mixer, you have way too much water.
Pack it HARD into a bread pan, using something like the end of a rolling pin to
mash it down. You want no air pockets at all. Bake covered with aluminum foil
for 2 hours at 350. Let it cool enough to handle it, then slice into slices
about a third of an inch thick. Once it fully cools it will be too hard to
slice.

If you added any water, lay the slices on wire racks and put them back in the
oven to dry. The slices don't need to be as crisp as a cracker, but should be
darn close.

This can be stored in a plastic bag pretty much indefinitely. It's too dry (if
you did it right) for mold or anything to grow in there, and I've left some
open on a shelf for several years now with no sign that any animal is
interested in it. For camping, vacuum-seal it in singles or pairs or whatever.
The best way to package is to put half a dozen slices in a zip-lock bag, but
don't seal the bag. Then vacuum-seal that bag inside another (the kind your
vacuum-sealer uses normally). (Before sealing put a little tab of paper towel
in the opening of the inner bag, to help the air escape when the vacuum
is running.) You now have a hermetically sealed package that will last forever,
and when you open it you have a way to close it up again.
Click to expand...


no other comment about anything else you have posted - but - 100% BS about vac sealed food - 6 months at the long end of the scale .... all you're doing is wrapping a perishable food in layers of poly - poly is air permeable - it not only will be stale but rancid from the oils you used

any poor SOB that listens to you .... and pulls out this mess 3 years down the road .... is going to be one sorry SOB
 
bw

bw

Fringe Ranger
Illini Warrior said:
no other comment about anything else you have posted - but - 100% BS about vac sealed food - 6 months at the long end of the scale .... all you're doing is wrapping a perishable food in layers of poly - poly is air permeable - it not only will be stale but rancid from the oils you used

any poor SOB that listens to you .... and pulls out this mess 3 years down the road .... is going to be one sorry SOB
Click to expand...

I've stored it this way for five years, comes out fine. Not a mess, not rancid, tastes good.
 
Safecastle

Safecastle

Emergency Essentials Store
While some great discussion goes on...we still have the sale on...hurry get your orders in..
 
Safecastle

Safecastle

Emergency Essentials Store
We will make it sweeter.... Announcing volume discounts.. Buy 2 cases get $20 off, buy 5 cases get $50 off
 
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