Regarding rice - I cooked up rice that I had stored in a regular glass jar 35 years ago. It was delicious! I cooked it up with spinach, carrots and onions - it was a meal unto itself. Add cooked beans and you're golden.
@@Linda-w1s True. You are correct. That does need to be done. But that 35-yr-old rice was packed in glass jars with plastic liners between the rim of the jars and the caps, then sealed with tape because I didn't know the value of freezing rice first. By God's grace, no eggs hatched. Rice was clean with no moth remains; so in this case, it was all good. My point is, rice can store indefinitely and still be delicious - even without Mylar bags or vacuum sealing - though those are great additional preservation methods. For the record, I freeze everything now before storing.
I learned the hard way, but bug remnants can be sifted out if necessary. Most folks in 3rd world countries routinely do this due to lack of refrigeration. Add oxygen absorbers as well.
I'm a prepper for only myself, a senior, because I live on a remote island with many supply delivery problems because of stormy weather delays. Have been tending to make more of my own staples lately since there are so many channels that teach us how. No worries because I have one small bedroom full of my pantry goodies in floor-to-ceiling cupboards. Recently did 2 bunches of celery in my dehydrator for the first time. The result was hilarious because the final yield for that was 1/4 cup of dried celery that I store in a small vacuum-sealed jar. Whenever I remove some for stews or soups, I reseal the jar again with my FoodSaver jar vacuum attachment for it. It would be fine to not vacuum seal, but I like to overdo things sometimes. Some things are best in bags with air removed like powdered milk, and some things nicer in jars. Other things are best frozen, again in vacuum-sealed bags, to last longer. I am so thankful for channels like this. I had some sour cream in the fridge that had a best before date of the end of Oct. It is a week over so thought I might have to throw it out. Discovered today that it can still be good if kept in the fridge and mine was even still sealed with the foil under the lid, good for another 3 weeks actually as long as it met basic looks and smell criteria. I think we often throw out food out of fear from that best before stamp. I know to now check first at sites like this one.
I'm very happy to hear of your independent thinking and self-preservation skills. Wonderful! Our great-grandparents knew about this - it was their second nature. We are just getting back to it.
The thing about pasta that they’re not getting to is that pasta started out as a way to store eggs because eggs can only last so long in their natural state but if you dry pasta, you lock in flavor the nutrients, and then it can be stored indefinitely
@godblesstexas922 the good pastas are made with eggs. I learned this at an international Scout camp when the Italian scouts got VERY upset about what the rest of us thought was just pasta!
I had Linseed that was over 10 years old and getting powdery so I assumed non-viable and put them out in the garden compost...THEY GREW. Such lovely little blue flowers 🤩
Easy way to check if seed is viable - fill a cup up with water and put the seeds in the water for a few hours. Whatever floats will not germinate. The rest of the seeds probably will.
Im a prepper from south africa. . make your own pickles ..and use mylar bags with oxygen absorbers .. Buy one item at a time. .times are uncertain ..as an old person ..food security is of utmost imprtant ... Store groceries for at least a year ...use bayleaves in your rice and lentils ..it will last fir at least two months or more .....
Excellent suggestions-Mylar bags and bay leaves are such practical tips! Food security is indeed essential, especially these days. Thank you for sharing your knowledge!
I started milling our own flour and have 6 gallon buckets of non gmo ancient grains: Khorasan, Einhorn, Spelt. Stored right the grains last 30+ years. Although, as a fermenter and baker, I go through it. So I would say, use your stuff and rotate. I will add that fermented foods such as saurkraut, are meant to get you through seasons, they won't last much longer than 6 months at best, as they continue to degrade and get soft and not so tasty. So keep in mind, long term storage is not really meant for tender fermented foods. Eat that and keep making it.
I mill groats, chickpeas, barley and so on for our daily baking and such, enough at one time to last a week. My stock is held in grain or pulse form and I mill them as needed.
@@ZenaHerbertmilling at point of use is what I do. I just got my grainmill a month ago and still learning. The difference in flavor is out of this world. Khorasan has been our favorite so far. Have yet to try emmer.
@@skyethewylder The grain mills are something else, aren't they? I got mine around 2004 so it's an old friend. I found it's better for grains and rice than for hard pulses like chickpeas but it serves me well. Have fun! 😊
Constantly repeating that these items are 'readily available at grocery stores' shouldn't be taken as the gospel truth - let's not forget wheat heppened in stores when Covid hit! I've been canning and 'prepping' since 2018 which meant I didn't have to leave my house for groceries for months when lock down happened. As for how to store all this? I have a 7 x 10 ft cold storage room in my basement, with a lot of shelves on all walls. Someone else mentioned it - when I don't have a full canner load I will add jars of water. The process of pressure canning sterilizes that water as well as seals it. When the city digs up my street I know I will always have drinking water.... Everyone needs to find their own happy level of being prepared.
I believe they repeat the mention of items being available at the grocery store because not everyone owns a canner or dehydrator or knows how to use them. To offer hope, that you don’t have to be a “prepper” to be prepared.
Being from Florida I don't know much about basements but I was wondering if it gets cold enough to freeze the water if the power goes out so what part of the country are you talking about
I'm in southern Saskatchewan, but our power has never been out long enough for anything to freeze. Street repairs on the other hand has disrupted safe drinking water many times@@richardvass1462
Another thing to think about. Modern pickle, salsa, relish and other jars. Have a seal in the lid that can be used multiple times in canning. You can take canned soup and dry it in a dehumidifier. Run it through a blender. You have powdered soup like Lipton used to make. Dry berries to act as flavor for pemican. To make pemican, dry, do not cook, striped meat of an herbivore. Not predators!!!!!! Pack it with renderd fat. 50/50. Extremely high in protein and energy. Bags have been found that were 220 years old, and still viable.
Corn meal, made me laugh. Here in east Tennessee it is so hard to find. The stores stock cornmeal mix not just plain cornmeal. After long search I finally found it at an Amish Store that is about an hour away. We got a 50 lb bag. What a bargain. Came out to 37cents a pound.
I had the same experience trying to find corn meal here in Oregon. Also prefer organic as most corn today is genetically altered, or as they say, 'bioengineered',hoping we'll be stupid. Corn meal when I was growing up was cheap, but now its become more expensive than flour. Over $6 for 24 ounces. Sure hope the general price gouging will stop soon.
You can grow your own flint corn for grinding. The unground kernels will last a long time and you can grow a lot of corn on a small area. Plant it close.
Im from Australia I’m just beginning to learn about food preparedness I just purchased a dehydrator and have now got a vacuum sealer I’m keen to learn I have many non food items stockpiled as here if things go bad we are in a very bad position we have very little that we make here in Australia I’m keen to start dehydration of food and growing our own items heat is our biggest enemy so everyone experience is very welcome
The TH-cam “purposeful pantry” has the best instructions and advice for dehydrating and storing it. She can save you wasted efforts and food, she knows mistakes to avoid. Best of luck to you !!!
Totally understand. I’m in the NT and am stuffed if in a major bad event. It doesn’t rain here for 5 months of the year in the Dry Season and the humidity kills everything in the Wet season.
Hunger makes the best sauce. When they get hungry enough, they'll eat it. This is why parents made kids sit at the table until they ate whatever it was that was served. You have to prepare your children for the road of life, not try to prepare the road of life for them.
@@1Melody1963 in the middle of a disaster you would eat anything that was available......you would not make a choice between hunger and the food you don't like...... you would simply eat anything....
Exactly what I needed...a plan. Thank you for sharing this valuable information and I also appreciate the amounts which give a target to aim for. Be blessed!!!
Must confess, I am a little envious of those who have vast amounts of space to store these things. We have a tiny house in the UK, our houses (and flats) are naturally small unless you have a bit of money to buy a larger house. Most of us don't. We store what we can, but we really don't have a lot of space, unfortunately. Do what you can with what you have folks - it's better than doing nothing at all.
@randomnesspersonified I'm the same, here in UK we don't have basements like you have in the States. Years ago, some homes had tiny pantries or larders, always North facing, in the days before refrigeration. Food, because it was fresh, did go mouldy, if left. With today's chemicals or whatever the food industry uses, food stays oddly fresh! I did my first canning recently, but the jars are in boxes under my sewing table. I can't do any more, i have no storage space. I'd love to live like the Amish
Thank you for sharing your thoughts! It’s inspiring to see how you’re making the best of your situation. Every effort counts, and it’s always about quality over quantity!
Thank you for sharing your experience! It's fascinating to hear about the traditions and changes in food preservation. Best of luck with your canning journey!
Be as creative as you can. Many store food under their beds. You can make a platform to place just the mattress on top of the platform. Look for info on alternative storage. Perhaps an attic although the temperature may vary up there. If you have a crawl space you might could dig out an area to store food like a root cellar. Could you rent a small storage unit? Here in the US they are available for $50-100.
@@billygarner7362 We try. I was considering putting some underneath the bath on the floor behind the bath panel but with it being the bathroom, the temp fluctuates quite a bit so decided against - for now! We've got a very small outside space which just about fits 2 small sheds. The tumble dryer is in one, and a chest freezer, but we've also bought some sturdy stacking tubs with lids and have a few of those out there with some tins in. We don't just use the kitchen cupboards, we have items in the space on top of them too lol! I cleared out some books from the bookcase and dedicated 2 shelves to tinned foods and dry goods. We're packing it into the bits of space we can find, and I've got large plant tubs with handles, and lots of seeds - GROW food if you can't store it, right, because seeds are small! I know it's not quite as simple to just grow loads of stuff, but again, something's better than nothing. When I see people who have to go shopping every 2 or 3 days, and who hardly have anything in their cupboards I think, "Hmm, they'd be the kind of people robbing others in a SHTF situation!" Nobody locally knows that we keep anything much spare and I keep it that way! I think we probably could do a few months' survival at least (if we rationed what we've stored) and that's better than many can manage. All the best, thanks for the suggestions!
My house washed away in the flood with my entire stock pile!! We all got out in the nick of time and we are done stock- piling.... good luck,stay dry..
My ghee was air sealed, air tight, and still developed mold on the shelf. I scraped off the mold and put it the frig. Soooo not sure, as i made the ghee according to directions so air somehow got in the bottle. Didn’t get sick and still alive. Also jerky got mold so not sure how dry it has to be and what practice of air removal works since amish don’t use electric air remover machines.
I have home canned ghee that's 2 1/2 years old and as good today as day one. If you don't cook all the water out of it before you can it. It will have moisture in it that makes it go bad. I pressure can it as you do meat
LOL! The video gives the Amish a lot of credit, but they are merely a handful of the people around the world that store food. TH-cam is full of usefull information, but always get second "opinions", because not everybody is an expert even if they think they are!🙂
Sustainable Survivor Channel and all who read this comment. Wheat berries (and the means to grind them plus dry yeast are certainly not left out of an Amish food storage plan. Bread!
If you want to store a reliable long term supply of vitamin C, buy the vitamin itself- I buy 1kg [2.2lb] bags .. job done, all for the price of a couple of coffees
True, my mom is in her 70s and she grew up in a farm, they used fat cans to store some of the meat they harvest , it lasted for years , my great grandfather was cattle herder and he used to kill one cow per season and they’d separate in dry meat and fat cans to store it
You’re absolutely right! "Never expire" can be misleading-long-lasting but not eternal. I’m glad the food suggestions were useful, though. Thanks for pointing that out!
I’m not sure about apple cider vinegar storage. I had purchased 3 gallons for long term storage in glass jugs with metal lids. 4 years later the lids rusted or deteriorated to crumbling status so I had to toss all of it. I kept the jugs but I’ll have to use wine preservation stoppers for future use. Now I just have white vinegar in plastic jugs (which I don’t like the thought of all that plastic leeching into my vinegar) for long term storage. Maybe it would store better in glass with plastic lids? Check your long term preps!
Wax paper under the lids might help. I use plastic lids from mayonaise jars, since vinegar is an antiseptic in itself. A bit of Vaseline around the threads of the jar to help with making it more airtight and it's good to go. I have some home made apple vinegar with the mother in the jar and it's still okay.
In SHTF situations, fat is really hard to come by. Oils go rancid, so your nuts, shortening, and oils will go bad. someone mentioned Lard and Tallow are good indefinitely (I can not verify that, just repeating it). Other source are olives canned in oil, and canned fish in oil. Stored tuna is a pantry staple, so get the kind in oil and you'll get those extra calories and much-needed fat that stays good for a decade.
Rendered fats will last longer than many oils. Ghee can be considered a rendered oil. Most oils have a shelf life of 1-2 years, including olive oil, so rotating oils in your food prep storage is important. No point having rancid oils when STHTF.
Glad you found it helpful! Many families repurpose closets, basements, or use stackable containers in garages to maximize storage. Small spaces can work with a bit of creativity!
@@Sustainable_Survivalgarages are not the best place to store food due to temperature fluctuations as well as critters. I’ve been use an enclosed sunporch and during the summer it gets awful hot. The amount of food you suggest would take up a large basement and not everyone has one. I understand these are optimal, but it’s a bit overwhelming and seems unrealistic for many.
@@Taking_Back_Thyme People have to repurpose spaces - under the table in plastic totes, under beds, clothes closets. It will be a strain, but it is doable. My friend has a tiny three room apartment and she dehydrates her food to save storage space. She also dehydrates eggs - which I have done, too. I used to freeze the product for additional safety but my freezer hit the high road, so now I have a shelf in the fridge dedicated to freezer bags filled with dehydrated eggs. They work great, by the way!
@ my next rabbit hole is pickling. I’m just a little skeptical about the flavors, I’ve never been a fan of pickles. Except the big ones we got at school back in high school. I also have fruit bearing trees. Happy canning.
When I first started I did the canned foods but the problem with it that although it is good past the expiry date it tastes TERRIBLE because it gets a tin flavour to it. I no longer use canned foods for long term disasters.
The better step is always freeze drying just like you show in your video. Yes canning and jerky are very good ways to give an extremely good shelflife. There are ways of doing canning that will give you not just a few years but actually a couple decades, if you do it the right way.
Some of the foods mentioned are full of glyphosate and its residues. You might specify organic, and emphasize the difference between processed and home grown, which are considerable!
It is also good to keep in mind that while eating mostly beans and rice will keep you alive, a very high carb diet can lead to metabolic disorder for a lot of people longterm. I am canning meat that I buy on weekly sales at the supermarket.
Living in the wet tropics, there is no cool dry place to store anything unless it's in your fridge. I finally learned to keep a pound of salt from turning into a wet ball of salt in no time flat by putting it into the fridge. If the power fails for any length of time, so will my salt.
Also, rice, oats, and certain beans such as soy and others can be ground into flour and milks and tofu. Powdered milk that has gone bad can still be used as garden fertilizer because of the calcium. ❤
You are correct about oats being heavily contaminated with glyphosate, but you are incorrect about most oats being GMO. Most corn and soy are GMO. Buy organic grains.
US food supply of carbs is so messed up there is no point in stockpiling your calories from grains. I’m sure the Amish hold onto their own grain varietals and farming methods that can be trusted but the rest of us must rely on food labeling devised by crafty lawyers.
Never in the history of modern technology has a hurricane ever struck without warning! It has been tracked off the coast of western Africa all the way to the Caribbean and into the US.
I recently disposed of many canned vegetables because they were passed the 2 to 3 year expiration date. I opened some cans of beans and corn and they were spoiled.
Very old beans sort of "die." When you soak them overnight, they do not plump. You can cook them in a pressure cooker, but it can take up to 40 minutes to cook old pintos that normally take 6 minutes to cook in a pressure cooker. I have heard that storing in a deoxygenated container preserves their ability to plump longer than just sitting on a shelf. You can grind old beans into a flour for fritters. However, it is best to use beans within a year or two of harvest. Just keep a pantry from which you cook the older beans first.
@@Sustainable_Survival I was not speaking as precisely as I should. To create a deoxygenated container people, mostly Mormons, I think, is put a piece of dry ice in the bottom of a container and then they put the beans over that. The CO2 from the dry ice flushes out the normal oxygenated air, and then you seal it. I do not know how one knows when to seal it. Too soon, and the lid will pop off. This deoxygenated and then sealed container protects against insects.
Great information, everyone should have food set aside. Remember, don't have everything stored in the same style. A serious storm may require evacuation and all those glass jars are heavy. I prefer Mylar: it is light, easy to transport, it's not rigid so you can place it in areas where a box or bucket would not fit. The canning jars are great for everyday use of the stuff you have in the Mylar. I was SHOCKED to see the gas-powered farm machine in a video dealing with the Amish, they would be scandalized.
Commercially canned vegetables will not last nearly as long as stated. The tin coating on the steel cans has been reduced nearly to zero & replaced with a plastic coating. Any defect in the coating will result in leakage after a couple years. A couple years past the "best by" date is the maximum. Carefully inspect both outside and inside of the can for black or brown spots before eating, the spots may be tiny.
I think you need to store much more of each food than he recommends. He says until next planting season, that may be years away depending on weather or other circumstances. Store enough food for at LEAST 3YEARS. I can every thing that we harvest, some years the beans may not be as good to can because of weather or seeds. We had an entire orchard we babied for 5 years got one harvest and all trees fell over from bad root stock from the dealer. So had to eat sparingly of fruit for serveral years except for the berries which grew abundantly. It's good to can and preserve as much as possible for not only the current year but for future years because of crop failures. I filled a root cellar with everything. A whole hog ground in to sausage, fish, chicken, beef, honey juices, etc: always do more, never know when illness, job loss, or any number of things may befall you keep your food supply full.
don't overlook enjoying yourself a little .... spirits last for ever, wine for a long time and beer, not very long ps they only last that long in my house, because I'm teetotal ;
@@sal6704 Sure. But let's face the reality. Designers never emphasize prepping. Minimalism is all over the internet. And minimalism is the opposit of prepping. Trends lik tiny houses are not suitable for prepping... It takes a lot of mental strength not to fall for these trends and do prepping... not everyone is capable of it.
IMPORTANT to consider. You will notice that storage is mostly done in GLASS containers and you should do the same. Plastic containers can be problematic but glass is inert and stable forever. So if you buy beans etc or vinegars in plastic containers, consider transferring them to glass for long term storage.
Headline and narrator said foods that "NEVER' expire. Then they proceeded to say that jerky could last one to two years when vacuum sealed. I'd had pen and paper out and had written 'never expire'. Good I'd actually paid attention to all that was said or I'd be saving stuff that would expire. Please be truthful in these videos.
With the planet getting hotter every year, a "cool, dry/dark place" has become near impossible. I live in Malta, where it gets as hot as 45 degrees Celsius in summer and airconditioning is very expensive, so we only cool the bedrooms at night. This summer I had packets of dry pasta, still sealed from the grocery store, bought in June, that by the end of September were crawling with bugs, that had eaten their way out of the packet and moved into other foods in the same shelf. So much of this information does not apply for us unfortunately!
That must be incredibly frustrating! High temperatures really complicate storage. Maybe airtight jars or containers could help as a workaround. Thanks for your input!
I used to have that problem with pasta. Since then, I have learned to pour pasta into glass or plastic jars, place a plastic square over it (sandwich bag or small freezer or storage bags) to act as a secondary seal,. and screw on the lid very tightly. For added security, run duct tape, or any tape, around where the lid touches the jar. Seal off the bug and mold entrance. That has worked wonders for me and I no longer have that problem.
Never Store Dry Pasta in their Original Cardboard Box. Take Pasta Out of Box and Either Vacuum Seal It In Glass Jars, or Vacuum Seal It in Seal Bags. Small "Pantry Moths" Hatch in Dried, Boxed Foods Like Oatmeal and Grains. These "Moths" are Very Hard to Get Rid Of Once You Have an Infestation. This is What You Had, "Pantry Moths"!!
@@pinkiesmum Glass jars work best. They can bore through plastic, those little beasties! unless they are sturdy repurposed peanut butter plastic jars that I often use. I have never vacuum sealed - but I might give it a try and buy one of those sealers - but until then, glass and hard plastic jars. Then let them break their little jaws trying to get in and propagate! Now - if they were propagating gold . .. . those beasties would be besties,
There are compact indoor portable gas burners that you can keep stored with your emergency supplies. Don't forget to keep a couple of refill gas bottles, too.
Don't use salt that has Iodine in it (also called iodized/iodised salt) to preserve any food; as it can cause instability in the processing. Any other salt is fine.
Traditionally Armish don't pressure can vegetables which means they go bad very quickly and are dangerous to consume due to botulism. The only safe way to can vegetables is in a pressure canner using scientifically tested recipes, methods and equipment, these recipes can be found in The National Center for Home Food Preservation web page. Brown rice is healthier than white rice which is nutritionally poor. Home preserving foods should be done correctly so the produce has good taste, texture and is safe to eat. Home canned goods should be consumed within a year and store canned goods by the best before date.
dry whole milk (due to its fat content) won't last as long as low fat dry milk for long term storage - know the difference - you can always add a touch of butter when preparing a dish where whole milk' flavor is needed/wanted -
You can often pick up jars secondhand at thrift stores and in garage sales. I often buy Classico tomato sauce (Canada) when it’s on sale. The jars are 20 oz mason jars with a standard lid.
The Amish treat their horses utterly appallingly, and throw them out to kill pens when they've exhausted their usefulness. Nothing they do is any sort of recommendation! Horse rescues in Ohio and Wisconsin are full of damaged, wounded, frightened, broken Amish plough and carriage horses.
Regarding rice - I cooked up rice that I had stored in a regular glass jar 35 years ago. It was delicious! I cooked it up with spinach, carrots and onions - it was a meal unto itself. Add cooked beans and you're golden.
It needs to be stored in a freezer for 7 days first to kill all the unseen bugs then you can store in the jars.
@@Linda-w1s True. You are correct. That does need to be done. But that 35-yr-old rice was packed in glass jars with plastic liners between the rim of the jars and the caps, then sealed with tape because I didn't know the value of freezing rice first. By God's grace, no eggs hatched. Rice was clean with no moth remains; so in this case, it was all good. My point is, rice can store indefinitely and still be delicious - even without Mylar bags or vacuum sealing - though those are great additional preservation methods. For the record, I freeze everything now before storing.
I learned the hard way, but bug remnants can be sifted out if necessary. Most folks in 3rd world countries routinely do this due to lack of refrigeration. Add oxygen absorbers as well.
Add bay leaves.
Wow, that's a testament to how long rice can last when stored properly! It sounds delicious!
1. Pickled vegetables
2. Meat Jerky (and smoked fish)
3. Sauerkraut
4. Dehydrated vegetables
5. Spices
6. Dried fruits ( and freeze-dried berries)
7. Dry Pasta
8. Powdered milk
9. Canned vegetables
10. Bouillon Cubes
11. Rolled oats
12. White vinegar
13. Gee
24. Apple Cider vinegar
25. Cornmeal
26. Hardtack
27. Salt
28. White/brown Rice
29. Dried Beans
30. Honey
Thank you
This is priceless information . Thank you so much.
Thank you 😊✨
I LOVE you for this xo
@@noelpadilla2694 pickled vegetables and sauerkraut have to be refrigerated, correct?
I'm a prepper for only myself, a senior, because I live on a remote island with many supply delivery problems because of stormy weather delays. Have been tending to make more of my own staples lately since there are so many channels that teach us how. No worries because I have one small bedroom full of my pantry goodies in floor-to-ceiling cupboards. Recently did 2 bunches of celery in my dehydrator for the first time. The result was hilarious because the final yield for that was 1/4 cup of dried celery that I store in a small vacuum-sealed jar. Whenever I remove some for stews or soups, I reseal the jar again with my FoodSaver jar vacuum attachment for it. It would be fine to not vacuum seal, but I like to overdo things sometimes. Some things are best in bags with air removed like powdered milk, and some things nicer in jars. Other things are best frozen, again in vacuum-sealed bags, to last longer.
I am so thankful for channels like this. I had some sour cream in the fridge that had a best before date of the end of Oct. It is a week over so thought I might have to throw it out. Discovered today that it can still be good if kept in the fridge and mine was even still sealed with the foil under the lid, good for another 3 weeks actually as long as it met basic looks and smell criteria. I think we often throw out food out of fear from that best before stamp. I know to now check first at sites like this one.
I'm very happy to hear of your independent thinking and self-preservation skills. Wonderful! Our great-grandparents knew about this - it was their second nature. We are just getting back to it.
Dehydrating celery is almost like dehydrating watermelon. 😄
@@IAMSatisfied I see that now. Think I'll freeze celery in the future. At least I will have something to show for it. LOL
Check out dry canning too in an oven.
I don't think it's worth dehydrating your own celery. A company called Bulk Foods sells dehydrated vegetable powders at a very reasonable price.
The thing about pasta that they’re not getting to is that pasta started out as a way to store eggs because eggs can only last so long in their natural state but if you dry pasta, you lock in flavor the nutrients, and then it can be stored indefinitely
You're right, pasta's history as a way to preserve eggs is fascinating! It makes the long shelf life even more impressive.
@@Sustainable_Survival most pasta is made from wheat and water, egg noodles are completely different and don't have a long shelf life.
You can water bathe eggs and they can last a few years, or freeze dried properly last up to 25 years.
@godblesstexas922 the good pastas are made with eggs. I learned this at an international Scout camp when the Italian scouts got VERY upset about what the rest of us thought was just pasta!
@ I totally agree!😋
I had Linseed that was over 10 years old and getting powdery so I assumed non-viable and put them out in the garden compost...THEY GREW.
Such lovely little blue flowers 🤩
That's hilarious!
Wow, that's amazing! It just goes to show how resilient seeds can be.
Easy way to check if seed is viable - fill a cup up with water and put the seeds in the water for a few hours. Whatever floats will not germinate. The rest of the seeds probably will.
Im a prepper from south africa. . make your own pickles ..and use mylar bags with oxygen absorbers ..
Buy one item at a time. .times are uncertain ..as an old person ..food security is of utmost imprtant ...
Store groceries for at least a year ...use bayleaves in your rice and lentils ..it will last fir at least two months or more .....
Excellent suggestions-Mylar bags and bay leaves are such practical tips! Food security is indeed essential, especially these days. Thank you for sharing your knowledge!
The bayleaf tip is a flex
I started milling our own flour and have 6 gallon buckets of non gmo ancient grains: Khorasan, Einhorn, Spelt. Stored right the grains last 30+ years. Although, as a fermenter and baker, I go through it. So I would say, use your stuff and rotate. I will add that fermented foods such as saurkraut, are meant to get you through seasons, they won't last much longer than 6 months at best, as they continue to degrade and get soft and not so tasty. So keep in mind, long term storage is not really meant for tender fermented foods. Eat that and keep making it.
Thanks for this info.
I mill groats, chickpeas, barley and so on for our daily baking and such, enough at one time to last a week. My stock is held in grain or pulse form and I mill them as needed.
@@ZenaHerbertmilling at point of use is what I do. I just got my grainmill a month ago and still learning. The difference in flavor is out of this world. Khorasan has been our favorite so far. Have yet to try emmer.
@@skyethewylder The grain mills are something else, aren't they? I got mine around 2004 so it's an old friend. I found it's better for grains and rice than for hard pulses like chickpeas but it serves me well. Have fun! 😊
Great points on using and rotating your grains-that's how we keep things fresh and tasty, too!
I make bread with oats, seeds and nuts. It’s delicious.
What's recipe
Recipe please
Constantly repeating that these items are 'readily available at grocery stores' shouldn't be taken as the gospel truth - let's not forget wheat heppened in stores when Covid hit! I've been canning and 'prepping' since 2018 which meant I didn't have to leave my house for groceries for months when lock down happened. As for how to store all this? I have a 7 x 10 ft cold storage room in my basement, with a lot of shelves on all walls. Someone else mentioned it - when I don't have a full canner load I will add jars of water. The process of pressure canning sterilizes that water as well as seals it. When the city digs up my street I know I will always have drinking water.... Everyone needs to find their own happy level of being prepared.
I agree that self-sufficiency and preparedness are key. Great advice on the water storage, I might add that to my own prepping list!
Well said. I store my food in my east facing bedroom as it's the coldest room in the house.
I believe they repeat the mention of items being available at the grocery store because not everyone owns a canner or dehydrator or knows how to use them. To offer hope, that you don’t have to be a “prepper” to be prepared.
Being from Florida I don't know much about basements but I was wondering if it gets cold enough to freeze the water if the power goes out so what part of the country are you talking about
I'm in southern Saskatchewan, but our power has never been out long enough for anything to freeze. Street repairs on the other hand has disrupted safe drinking water many times@@richardvass1462
Another thing to think about. Modern pickle, salsa, relish and other jars. Have a seal in the lid that can be used multiple times in canning. You can take canned soup and dry it in a dehumidifier. Run it through a blender. You have powdered soup like Lipton used to make. Dry berries to act as flavor for pemican. To make pemican, dry, do not cook, striped meat of an herbivore. Not predators!!!!!!
Pack it with renderd fat. 50/50. Extremely high in protein and energy. Bags have been found that were 220 years old, and still viable.
Those are some fascinating preservation techniques! I'm going to look into those powdered soups and pemican recipes.
@Sustainable_Survival just remember, those bags were made from the intestines of deer. They weren't packed in plastic.
Corn meal, made me laugh. Here in east Tennessee it is so hard to find. The stores stock cornmeal mix not just plain cornmeal. After long search I finally found it at an Amish Store that is about an hour away. We got a 50 lb bag. What a bargain. Came out to 37cents a pound.
I’m in Mississippi. Plain cornmeal is always available here, including stone ground.
@@cathykrueger4899
I had the same experience trying to find corn meal here in Oregon. Also prefer organic as most corn today is genetically altered, or as they say, 'bioengineered',hoping we'll be stupid. Corn meal when I was growing up was cheap, but now its become more expensive than flour. Over $6 for 24 ounces. Sure hope the general price gouging will stop soon.
You can grow your own flint corn for grinding. The unground kernels will last a long time and you can grow a lot of corn on a small area. Plant it close.
I’ve never had a problem finding cornmeal in Johnson City TN what stores are you shopping at? Ingles Walmart is where I normally go
I'm from Germany and I preserve a lot of things because they're easier to store and last even when the power goes out.
Im from Australia I’m just beginning to learn about food preparedness I just purchased a dehydrator and have now got a vacuum sealer I’m keen to learn I have many non food items stockpiled as here if things go bad we are in a very bad position we have very little that we make here in Australia I’m keen to start dehydration of food and growing our own items heat is our biggest enemy so everyone experience is very welcome
The TH-cam “purposeful pantry” has the best instructions and advice for dehydrating and storing it. She can save you wasted efforts and food, she knows mistakes to avoid.
Best of luck to you !!!
Make sure you look up how to use these dried foods, and try out many receipes before you NEED them.
@@rnupnorthbrrrsm6123 thank you I’ll do that
@@daniellejarvis157 yes I’ve been doing some already thanks for your advice
Totally understand. I’m in the NT and am stuffed if in a major bad event. It doesn’t rain here for 5 months of the year in the Dry Season and the humidity kills everything in the Wet season.
Note: only preserve foods your family actually eat ‼️‼️
Hunger makes the best sauce. When they get hungry enough, they'll eat it. This is why parents made kids sit at the table until they ate whatever it was that was served. You have to prepare your children for the road of life, not try to prepare the road of life for them.
Very good point. It would be awful to wind up in the middle of a disaster with lots of food nobody wants.
@@1Melody1963 in the middle of a disaster you would eat anything that was available......you would not make a choice between hunger and the food you don't like...... you would simply eat anything....
Alternatively, learn to use the food you prep: find recipies and practice cooking them. Get your family used to those flavors and textures.
If you are starving you will eat anything. Everything on this list is good food unless you don't know how to cook.
Exactly what I needed...a plan. Thank you for sharing this valuable information and I also appreciate the amounts which give a target to aim for. Be blessed!!!
Must confess, I am a little envious of those who have vast amounts of space to store these things. We have a tiny house in the UK, our houses (and flats) are naturally small unless you have a bit of money to buy a larger house. Most of us don't. We store what we can, but we really don't have a lot of space, unfortunately. Do what you can with what you have folks - it's better than doing nothing at all.
@randomnesspersonified I'm the same, here in UK we don't have basements like you have in the States.
Years ago, some homes had tiny pantries or larders, always North facing, in the days before refrigeration.
Food, because it was fresh, did go mouldy, if left.
With today's chemicals or whatever the food industry uses, food stays oddly fresh!
I did my first canning recently, but the jars are in boxes under my sewing table. I can't do any more, i have no storage space.
I'd love to live like the Amish
Thank you for sharing your thoughts! It’s inspiring to see how you’re making the best of your situation. Every effort counts, and it’s always about quality over quantity!
Thank you for sharing your experience! It's fascinating to hear about the traditions and changes in food preservation. Best of luck with your canning journey!
Be as creative as you can. Many store food under their beds. You can make a platform to place just the mattress on top of the platform. Look for info on alternative storage. Perhaps an attic although the temperature may vary up there. If you have a crawl space you might could dig out an area to store food like a root cellar. Could you rent a small storage unit? Here in the US they are available for $50-100.
@@billygarner7362 We try. I was considering putting some underneath the bath on the floor behind the bath panel but with it being the bathroom, the temp fluctuates quite a bit so decided against - for now! We've got a very small outside space which just about fits 2 small sheds. The tumble dryer is in one, and a chest freezer, but we've also bought some sturdy stacking tubs with lids and have a few of those out there with some tins in. We don't just use the kitchen cupboards, we have items in the space on top of them too lol! I cleared out some books from the bookcase and dedicated 2 shelves to tinned foods and dry goods. We're packing it into the bits of space we can find, and I've got large plant tubs with handles, and lots of seeds - GROW food if you can't store it, right, because seeds are small! I know it's not quite as simple to just grow loads of stuff, but again, something's better than nothing. When I see people who have to go shopping every 2 or 3 days, and who hardly have anything in their cupboards I think, "Hmm, they'd be the kind of people robbing others in a SHTF situation!" Nobody locally knows that we keep anything much spare and I keep it that way! I think we probably could do a few months' survival at least (if we rationed what we've stored) and that's better than many can manage. All the best, thanks for the suggestions!
I make my own Apple Cider vinegar
Recipe please.
Yes please! Or a link to a TH-cam video that makes it the way you do.
My family was Mennonite. I grew up with powdered milk. I still love the taste of it.
Lol they must really love you with the rainbow flag and the pentacle. Lol.
Great life here in the Philippines....we grow our own for simple healthy food supply..
Always fresh .
..rain or shine Thank you God...
My house washed away in the flood with my entire stock pile!! We all got out in the nick of time and we are done stock- piling.... good luck,stay dry..
I'm so sorry to hear that. I wish you well and recovery!
Lots of great tips and info. Here’s the basic list. For a family of 4:
1. Honey 10-15#
2. Dried Beans 100-150#
3. White Rice 100-200#
4. Salt 10-20#
5. Hardtack 20#
6. Ghee 10-15# (or coconut oil)
7. Cider Vinegar 5-8 gal
8. Cornmeal 50-100# (or masa harina)
9. White Vinegar 5-10 gal
10. Rolled Oats 50-75#
11. Bouillon cubes 300-500 cubes
12. Canned Vegetables 100-150 cans
13. Powdered Milk 10-15#
14. Pasta 50#
15. Dried Fruit 10-15#
16. Spices 2-3# basic spices
17. Dehydrated Vegetables, Fruit 15-20#
18. Sauerkraut or Kimchi 6-12 quarts
19. Jerky 10-15#
20. Pickled Vegetables 12-24 quarts
Wow, important infos here. Never knew that ghee is shelf stable. Thank you!
I have ghee on my pantry shelf from March. It's especially good to make popcorn!
My ghee was air sealed, air tight, and still developed mold on the shelf. I scraped off the mold and put it the frig. Soooo not sure, as i made the ghee according to directions so air somehow got in the bottle. Didn’t get sick and still alive. Also jerky got mold so not sure how dry it has to be and what practice of air removal works since amish don’t use electric air remover machines.
I have home canned ghee that's 2 1/2 years old and as good today as day one. If you don't cook all the water out of it before you can it. It will have moisture in it that makes it go bad. I pressure can it as you do meat
@livingtherufflife o don't think you use oxygen absorbers for jerky...heard you want to use a desiccant . Also heard to never use both together 🤷♀️
I hear that the metal in cans is inferior these days?
I would love to learn the Amish ways
They’ll teach you how to abuse animals and their young women…look THAT up instead of following anything they do‼️
LOL! The video gives the Amish a lot of credit, but they are merely a handful of the people around the world that store food. TH-cam is full of usefull information, but always get second "opinions", because not everybody is an expert even if they think they are!🙂
pickled is not the same as fermented. There's no vinegar required in fermentation
Umm... Vinegar is a byproduct of fermentation...
To your first point, I concur, pickling and fermenting are two different things.
What priceless information, God bless you for this least, is great.🙏
Sustainable Survivor Channel and all who read this comment. Wheat berries (and the means to grind them plus dry yeast are certainly not left out of an Amish food storage plan. Bread!
Or cook those wheat berries just like rice. My family loves them this way
You're absolutely right-wheat berries are a fantastic addition to any long-term food storage plan!
Sauerkraut was also used on ships to avoid cases of scurvy, as it has as much Vitamin C as citrus fruits.
If you want to store a reliable long term supply of vitamin C, buy the vitamin itself- I buy 1kg [2.2lb] bags .. job done, all for the price of a couple of coffees
Tallow and lard, shelf stable forever, can use for cooked or raw meat storage for years
Excellent point - tallow and lard are great additions to any long-term pantry!
Also for making soap
True, my mom is in her 70s and she grew up in a farm, they used fat cans to store some of the meat they harvest , it lasted for years , my great grandfather was cattle herder and he used to kill one cow per season and they’d separate in dry meat and fat cans to store it
Great video! This is the kind of content I tend toward. So, new sub here
There seems to be a disconnect between "that never expire" and last for years. That being said, there are a lot of good suggestions on foods.
You’re absolutely right! "Never expire" can be misleading-long-lasting but not eternal. I’m glad the food suggestions were useful, though. Thanks for pointing that out!
I’m not sure about apple cider vinegar storage. I had purchased 3 gallons for long term storage in glass jugs with metal lids. 4 years later the lids rusted or deteriorated to crumbling status so I had to toss all of it. I kept the jugs but I’ll have to use wine preservation stoppers for future use. Now I just have white vinegar in plastic jugs (which I don’t like the thought of all that plastic leeching into my vinegar) for long term storage. Maybe it would store better in glass with plastic lids? Check your long term preps!
I put 3-4 pieces of plastic over the mouth of the container, then put the lids on. I replace plastic about every 18 months
Wax paper under the lids might help. I use plastic lids from mayonaise jars, since vinegar is an antiseptic in itself. A bit of Vaseline around the threads of the jar to help with making it more airtight and it's good to go. I have some home made apple vinegar with the mother in the jar and it's still okay.
Use bottles and cork them, then seal it with wax - just like wine bottles...Healthy and environmentally friendly.
In SHTF situations, fat is really hard to come by. Oils go rancid, so your nuts, shortening, and oils will go bad. someone mentioned Lard and Tallow are good indefinitely (I can not verify that, just repeating it). Other source are olives canned in oil, and canned fish in oil. Stored tuna is a pantry staple, so get the kind in oil and you'll get those extra calories and much-needed fat that stays good for a decade.
You're right, fat is essential in emergencies, and I'm glad you brought up those good sources. Thanks for the input!
REMEMBER.. Dont throw out the rancid oil. Use it as a fuel ot for fire starting. You can keep warm on oil fire alone.
What about rendered bacon fat?
Rendered fats will last longer than many oils. Ghee can be considered a rendered oil.
Most oils have a shelf life of 1-2 years, including olive oil, so rotating oils in your food prep storage is important. No point having rancid oils when STHTF.
Ghee may be a long lasting fat
I appreciate this information. I do have one question- where does the average family store the massive amounts of foods on this list?
I wondered about that too….. 100-200 lbs of rice!? What?
Glad you found it helpful! Many families repurpose closets, basements, or use stackable containers in garages to maximize storage. Small spaces can work with a bit of creativity!
@@Sustainable_Survivalgarages are not the best place to store food due to temperature fluctuations as well as critters. I’ve been use an enclosed sunporch and during the summer it gets awful hot. The amount of food you suggest would take up a large basement and not everyone has one. I understand these are optimal, but it’s a bit overwhelming and seems unrealistic for many.
@@cstatham2007maybe in a lifetime😜
@@Taking_Back_Thyme People have to repurpose spaces - under the table in plastic totes, under beds, clothes closets. It will be a strain, but it is doable. My friend has a tiny three room apartment and she dehydrates her food to save storage space. She also dehydrates eggs - which I have done, too. I used to freeze the product for additional safety but my freezer hit the high road, so now I have a shelf in the fridge dedicated to freezer bags filled with dehydrated eggs. They work great, by the way!
The word ghee comes from India. They should be credited with inventing it thousands of years ago.
Does China get any credit for inventing sauerkraut?
@@mph1ish 🤷🏻♀
@@mph1ishI think Germans and people are Slavic created sauerkraut.
❤Excellent Presentation!👍ThaNKz deeply foR sharinG your Vital information for Humanity to be able to make well informed ChoiCes!✌🤓🙏😇🌹🌞🌹☕🍵☕
I'm so glad you found the information useful! Happy prepping!
I’m on track that’s a great feeling. I have the large mason jars as well for my rice, beans and pasta. The pickling I’ve yet to dive in
Mason jars are a great choice for long-term storage - and pickling is a fantastic way to preserve your harvest!
@ my next rabbit hole is pickling. I’m just a little skeptical about the flavors, I’ve never been a fan of pickles. Except the big ones we got at school back in high school. I also have fruit bearing trees. Happy canning.
When I first started I did the canned foods but the problem with it that although it is good past the expiry date it tastes TERRIBLE because it gets a tin flavour to it. I no longer use canned foods for long term disasters.
I hear you on the tin taste! Maybe dried goods or freeze-dried options could be a good alternative.
The better step is always freeze drying just like you show in your video. Yes canning and jerky are very good ways to give an extremely good shelflife. There are ways of doing canning that will give you not just a few years but actually a couple decades, if you do it the right way.
I agree, freeze-drying offers incredible longevity for food storage!
Thank you ❤
Amazing information. Thank you ❤
Some of the foods mentioned are full of glyphosate and its residues. You might specify organic, and emphasize the difference between processed and home grown, which are considerable!
It is also good to keep in mind that while eating mostly beans and rice will keep you alive, a very high carb diet can lead to metabolic disorder for a lot of people longterm. I am canning meat that I buy on weekly sales at the supermarket.
You make a great point about the importance of organic and homegrown options for food storage!
I love canning, I have been canning now for 8 years self taught. Or taught by the power of TH-cam!
Living in the wet tropics, there is no cool dry place to store anything unless it's in your fridge. I finally learned to keep a pound of salt from turning into a wet ball of salt in no time flat by putting it into the fridge. If the power fails for any length of time, so will my salt.
Also, rice, oats, and certain beans such as soy and others can be ground into flour and milks and tofu. Powdered milk that has gone bad can still be used as garden fertilizer because of the calcium. ❤
Those are some fantastic repurposing ideas for powdered milk-thanks for sharing!
These are great everyday basics to have on hand even if you dont prep for long term
This video rocks!
Careful, most r oats in us are grown in roundup, covered in roundup as a desiccant and most all oats in us gmo . Same with cornmeal and any corn.
Best to buy certified organic oats.
You are correct about oats being heavily contaminated with glyphosate, but you are incorrect about most oats being GMO. Most corn and soy are GMO. Buy organic grains.
Any food sold in the US that is or contains GMO’s must be labeled. So check store bought foods carefully if you have to go that route
US food supply of carbs is so messed up there is no point in stockpiling your calories from grains. I’m sure the Amish hold onto their own grain varietals and farming methods that can be trusted but the rest of us must rely on food labeling devised by crafty lawyers.
Wonderful video. Thank you.
Dried meat will last even longer in tallow. That's why pemican worked so well, even as a currency.
Coconut oil is the best for long shelf life
You're absolutely right, coconut oil is a fantastic addition to a long-term food pantry.
Skim powdered milk will last longer than full cream milk and freeze dried food lasts for up to 25 years which is a great option
I just recently purchased non fat powdered milk and think it is very good.......
Great additions! I'll make sure to add those to my prepping list!
Thank you for sharing that insightful comment! It’s always great to hear from viewers who know their food storage facts.
Very informative cool 😎 useful tips GREAT STUFF
So happy you enjoyed the video! I think the Amish are pretty smart with their food storage.
Never in the history of modern technology has a hurricane ever struck without warning! It has been tracked off the coast of western Africa all the way to the Caribbean and into the US.
I recently disposed of many canned vegetables because they were passed the 2 to 3 year expiration date. I opened some cans of beans and corn and they were spoiled.
Very old beans sort of "die." When you soak them overnight, they do not plump. You can cook them in a pressure cooker, but it can take up to 40 minutes to cook old pintos that normally take 6 minutes to cook in a pressure cooker. I have heard that storing in a deoxygenated container preserves their ability to plump longer than just sitting on a shelf. You can grind old beans into a flour for fritters. However, it is best to use beans within a year or two of harvest. Just keep a pantry from which you cook the older beans first.
You're right, bean storage is important - I'll have to look into those deoxygenated containers!
@@Sustainable_Survival I was not speaking as precisely as I should. To create a deoxygenated container people, mostly Mormons, I think, is put a piece of dry ice in the bottom of a container and then they put the beans over that. The CO2 from the dry ice flushes out the normal oxygenated air, and then you seal it. I do not know how one knows when to seal it. Too soon, and the lid will pop off. This deoxygenated and then sealed container protects against insects.
Great information, everyone should have food set aside. Remember, don't have everything stored in the same style. A serious storm may require evacuation and all those glass jars are heavy. I prefer Mylar: it is light, easy to transport, it's not rigid so you can place it in areas where a box or bucket would not fit. The canning jars are great for everyday use of the stuff you have in the Mylar. I was SHOCKED to see the gas-powered farm machine in a video dealing with the Amish, they would be scandalized.
You're right, diversification is key! I'm going to have to look into Mylar bags.
Yes this video help a lot to me. Thanks a lot
I'm glad you found it helpful! Happy prepping!
STOP Complaining, humans!
Listen, learn.
I am listening and learning - btw - would you by any chance be a Klingon?😂
The Amish probably don't need powdered milk...
Cows and goats can be killed by natural disaters , by disease, by predators (including hungry humans)...
Of course, they have the ancient recipe for preserving bodies after death.
Does anyone have suggestions for substitutions in the case of people with celiac disease? I have several family members who are afflicted with it
Excellent ideas, people would be wise to imitate them
Totally agree! Let’s get everyone on board with these awesome ideas. The more, the merrier!
I do like them because of my experience and my few dealings with them ! But I am no expert 😅
I used to live 30 minutes drive from Amish bulk and surplus stores and our stock ups would last me months. I miss the convenience and cost savings.
Though besides oats, few of my standbys are on this list.
I gotta find me this cool, dark place.
Commercially canned vegetables will not last nearly as long as stated. The tin coating on the steel cans has been reduced nearly to zero & replaced with a plastic coating. Any defect in the coating will result in leakage after a couple years. A couple years past the "best by" date is the maximum. Carefully inspect both outside and inside of the can for black or brown spots before eating, the spots may be tiny.
You can dry foods in the sun as well.
No, I don't believe we can buy jerky here in the UK! But then, we don't get too many hurricanes, either! ☺️
Pretty sure the Amish do not use electric freeze dryers or dehydrators
Actually they do.
That’s Wise 👍🏽😅
I think you need to store much more of each food than he recommends. He says until next planting season, that may be years away depending on weather or other circumstances. Store enough food for at LEAST 3YEARS. I can every thing that we harvest, some years the beans may not be as good to can because of weather or seeds. We had an entire orchard we babied for 5 years got one harvest and all trees fell over from bad root stock from the dealer. So had to eat sparingly of fruit for serveral years except for the berries which grew abundantly. It's good to can and preserve as much as possible for not only the current year but for future years because of crop failures. I filled a root cellar with everything. A whole hog ground in to sausage, fish, chicken, beef, honey juices, etc: always do more, never know when illness, job loss, or any number of things may befall you keep your food supply full.
Thanks for emphasizing the importance of having extra, and your experience with fruit trees is a great reminder to plan for unexpected situations!
10:28 whole oat groats would last longer. Buying an oat roller is a good idea.
I wish there was a printed list of this. I’m always listening to videos but trying to keep track of these foods is hard with adhd
You're right, sometimes it's easier to have a visual list to refer to-I'll see what I can do!
don't overlook enjoying yourself a little .... spirits last for ever, wine for a long time and beer, not very long
ps they only last that long in my house, because I'm teetotal ;
The Idea is great but how to implemnt it in a city appartment? Most ppl just do not have the space...
Store under beds, in closets, in plastic crates covered with cloth if needed! Don’t despair, just get as much as possible stockpiled and keep going.
@@sal6704 Sure. But let's face the reality. Designers never emphasize prepping. Minimalism is all over the internet. And minimalism is the opposit of prepping. Trends lik tiny houses are not suitable for prepping...
It takes a lot of mental strength not to fall for these trends and do prepping... not everyone is capable of it.
Posted ❤😊
I thought this stuff was supposed to last 20 years your title is misleading but it's still good
More salt. You have to account for canning, and pickling.
Salt is a vital part of preservation, and I'm glad you brought it up!
IMPORTANT to consider. You will notice that storage is mostly done in GLASS containers and you should do the same. Plastic containers can be problematic but glass is inert and stable forever. So if you buy beans etc or vinegars in plastic containers, consider transferring them to glass for long term storage.
Absolutely! Glass containers are a fantastic choice for long-term storage. They really help preserve the quality of your food!
9:06 You can't can vegetables in glass jars. You can things in...cans. Vegetables preserved in glass jars are _preserves._
It's what Americans call bottling. It confused me before I realised.
Headline and narrator said foods that "NEVER' expire. Then they proceeded to say that jerky could last one to two years when vacuum sealed. I'd had pen and paper out and had written 'never expire'. Good I'd actually paid attention to all that was said or I'd be saving stuff that would expire. Please be truthful in these videos.
With the planet getting hotter every year, a "cool, dry/dark place" has become near impossible. I live in Malta, where it gets as hot as 45 degrees Celsius in summer and airconditioning is very expensive, so we only cool the bedrooms at night. This summer I had packets of dry pasta, still sealed from the grocery store, bought in June, that by the end of September were crawling with bugs, that had eaten their way out of the packet and moved into other foods in the same shelf. So much of this information does not apply for us unfortunately!
That must be incredibly frustrating! High temperatures really complicate storage. Maybe airtight jars or containers could help as a workaround. Thanks for your input!
I used to have that problem with pasta. Since then, I have learned to pour pasta into glass or plastic jars, place a plastic square over it (sandwich bag or small freezer or storage bags) to act as a secondary seal,. and screw on the lid very tightly. For added security, run duct tape, or any tape, around where the lid touches the jar. Seal off the bug and mold entrance. That has worked wonders for me and I no longer have that problem.
Never Store Dry Pasta in their Original Cardboard Box. Take Pasta Out of Box and Either Vacuum Seal It In Glass Jars, or Vacuum Seal It in Seal Bags. Small "Pantry Moths" Hatch in Dried, Boxed Foods Like Oatmeal and Grains. These "Moths" are Very Hard to Get Rid Of Once You Have an Infestation. This is What You Had, "Pantry Moths"!!
@gailcurl8663 yes most likely! But the pasta was not in a cardboard box. It was in a plastic packet. Is there anthing to do in such cases?
@@pinkiesmum Glass jars work best. They can bore through plastic, those little beasties! unless they are sturdy repurposed peanut butter plastic jars that I often use. I have never vacuum sealed - but I might give it a try and buy one of those sealers - but until then, glass and hard plastic jars. Then let them break their little jaws trying to get in and propagate! Now - if they were propagating gold . .. . those beasties would be besties,
Amish men don't have mustaches.
My building is fully electric, no gas. I wonder if there will be an outage, how to cook grains and pasta?
There are compact indoor portable gas burners that you can keep stored with your emergency supplies. Don't forget to keep a couple of refill gas bottles, too.
Don't use salt that has Iodine in it (also called iodized/iodised salt) to preserve any food; as it can cause instability in the processing. Any other salt is fine.
Dry beans made the list but lard which is traditional to cook the beans in didn't. An much less common ghee did. Interesting...
Amish will can their own mostly.
I have always been told to stockpile wheat. Why isn’t wheat on the list?
Traditionally Armish don't pressure can vegetables which means they go bad very quickly and are dangerous to consume due to botulism. The only safe way to can vegetables is in a pressure canner using scientifically tested recipes, methods and equipment, these recipes can be found in The National Center for Home Food Preservation web page. Brown rice is healthier than white rice which is nutritionally poor. Home preserving foods should be done correctly so the produce has good taste, texture and is safe to eat. Home canned goods should be consumed within a year and store canned goods by the best before date.
In a home in the US, what is considered a “cool dry place”?
Store the container in a cool, dry, and dark place-like a basement, pantry, or cupboard. :)
dry whole milk (due to its fat content) won't last as long as low fat dry milk for long term storage - know the difference - you can always add a touch of butter when preparing a dish where whole milk' flavor is needed/wanted -
its the cost of the jars!!! egads!!!
You can often pick up jars secondhand at thrift stores and in garage sales. I often buy Classico tomato sauce (Canada) when it’s on sale. The jars are 20 oz mason jars with a standard lid.
@@debclair822 lol, same here
Should I also get a horse and buggy, pray all day, and abstain from all forms of pleasure? hahaha
The average lifespan of Amish is 70 years, the average Canadian lifespan is 84 years .
Hmmm what lifestyle is best to follow?
Rolled oats takes vitamins and minerals out of the body, great vid though
That’s an interesting point about oats - I’ll have to do some research on that!
Where on earth did you get that idea?
apparently I need a whole second house to store the food I'd need to survive.
Spices do NOT last indefinitely. A year maybe two. They lose their freshness and potency.
Now to show how to process these items!
Vinegar is odd. The bottles have short expiration dates, usually less than a year.
You're right, that's something to look into - thanks for bringing it up!
The metal caps perish.
@@2gooddrifters Yup.
The Amish treat their horses utterly appallingly, and throw them out to kill pens when they've exhausted their usefulness. Nothing they do is any sort of recommendation! Horse rescues in Ohio and Wisconsin are full of damaged, wounded, frightened, broken Amish plough and carriage horses.