Twice a year I unpack my go back and set it up for the next 6 months of weather in my area. Batteries are checked and food and medications are rotated out. Since I live on the west coast I know I can't count on using my car after an earthquake since roads and bridges will most likely be destroyed. I also have a maps that show the local forest service roads as they will be easier to traverse on foot if necessary. I also have a small book of word puzzles and a deck of cards since a little fun can keep the stress levels down.
Hi Pam 👋 I'm watching you while awaiting hurricane Milton here in DeLand, Florida 😢. When I first started watching this channel you showcased a Coleman butane stove and I bought it and extra canisters. We have been advised that we will most likely lose power. I will think of you if I have to use it 😊 Just wanted you and Jim to know that you are helping so many people! Thank you so much ❤ Please pray for Florida 🙏🏻
When I don't use an entire portion of a canned or jarred product but have more unopened in my pantry, I put a note on the unopened product that I froze a portion of it. I keep these small amounts in a bin on the top shelf in the freezer so they don't get lost in the shuffle. I hope that makes sense to you. It has saved me so much money and its much better than putting the unused portion in the refrigerator where I usually eventually end up throwing it out.
I'm glad my idea has helped. Additionally, I have a side by side fridge. I measured my shelves and then purchased plastic tubs that closest meet those dimensions. My food is divided into these tubs with small leftovers and cheese in the top which is in the smallest, veggies in the next down, then meat and bottom, which is also on the smaller side, seafood. This way you can pull a bin out and look through it without leaving the door open. This system should work in any refrigerator/freezer or even in a pantry for convenience.
I laughed at your story of your dad & his sardines. I was the same way; I was my daddy's girl & he taught me to eat things from the Depression era that my mother turned her nose up at. He would crumble a biscuit into his coffee for dessert & so did I (yes, I drank coffee from a very early age). When my mom was working he would fry up some Spam & we'd make Spam sandwiches for dinner. I'm 80 now & those things still remind me of my dad. Thank you!
Ha! I’m thinking, “Me, too!”, when she spoke of those kippered snacks! No one else in my family likes them, so a can or two in my pantry have always been my special treat. 😂
If you are used to consuming caffeine daily, and get caffeine withdrawal headaches when you don’t, then I think it is important to store something to replace that caffeine. Instant coffee, water enhancer with caffeine, over the counter migraine relief medication like Excedrin or generic equivalent (contains caffeine)… Because dealing with a disaster is stressful enough without adding a borderline migraine on too often it.
I’m a carnivore because it’s helped me get and stay healthy. I freeze dry ground beef, chicken, beef, etc., and store sardines, tuna, home canned beef & chicken, I also like corned beef and have some of that in my stores also. . I’m in north Florida so recently been through two hurricane situations. I bought a dual fuel cook stove based on your recommendation for use during any ‘no power’ situation Thank you for helping us be prepared for what may come.
I just can't bring myself to buy or use the ranch dressing. It's nothing but a packet of chemicals. I think you could put together your own combination of seasoning packets without all the chemicals. Store in seal a meal bags or little mylar bags or ball jelly jars, all of which can be resealed for future use. The fewer chemicals, the better. Just my preference.
I agree. When she was talking about the onion soup mix, and the ranch dressing I was thinking of the very same thing, to make my own and store it. It’s not as convenient as little packets, but it’s a lot better for you.
You are a gem Pam! Your expertise brings common sense to those who have lost the tethers of help and family. You have become family. Thank you and may God bless you and bring revelation that opens a whole new world! Much respect and gratitude!
Unrelated, but funny. As I began watching this video I went to the kitchen for a soda and soon heard hysterical screaming on TV...I thought "my God, what's wrong with Pam!?" and ran back in to see a TH-cam grocery savings commercial ending then Pam calmly continued her lesson. Glad you're ok Dr. Pam!! 😁
We live in East Tennessee and we are deeply saddened by what has happened just a few miles from us. So many around us with no power. No water. No phone. We are a few miles from the river so we were ok. Just without phone and internet and under a boil water alert. Now watching the hurricane hit Florida! We are well stocked but we saw so many that it didn't matter how well prepared they were because they lost their homes and everything in them! All we can do is prepare and pray.
I have lots of beans in a wide variety for protein, including dehydrated refried beans since I’m vegetarian. So easy to rehydrate with hot water. I have a variety of. It’s too. For seasoning: dehydrated chopped and minced onions, garlic, herbs and spices. I’m also growing these things in my garden to eat fresh in season and drying for the winter months. I just found your channel and I look forward for going through your other videos. You have nice followers who are kind and encouraging to each other. I appreciate that. Blessings!
You can also buy tubes of anchovy paste, garlic paste, basil paste. I keep them all. Just wipe off the threads of the tubes with a damp paper towel before recapping. We are a retired couple, and I find these very practical for making recipes that serve 4. I always put aside a meal for the freezer when I cook.
You posted my list!😊 Anchovy- butter pasta- nothing is more comforting. We also store a great number of black beans. We have a daughter- in- law who was bit by a tick while in high school and is allergic to meat and meat products as a result- yes, that’s actually a thing- because, we love her, I’ve learned to cook for her- black beans can replace ground beef in nearly every recipe. Black bean burgers are the bomb!
@@JanMGBbasil pesto as a pasta sauce. Mixed with tin off reduced cream splosh of Worcestershire as a dip or marinade, spread on flatbreads for rollups or pizza. Rice paper rolls using dehydrated vege.
I used my vacuum sealer to seal up small quantities of matches and batteries for my go-bag. Flashlight uses 3 AAA, so I sealed 3 in each bag so the others will stay dry, matches are 1 small box per bag.
I love my vacuum sealer. It is definitely for more than just foods. I also got one of the handheld vacuum sealers for Mason jars. A game-changer for storing dry goods.
This wonderful lady is my go to when I'm canning. I'm feeling the need to stock some more too. I've added items that you can open and eat. Cans of fruit. Different meats in a can. I have gallons and bottles of water. The Bible teaches us to be prepared. For me when I get the feeling to stock more...I think it's God preparing me to take care of my family. Thanks so much ❤️
Here in Australia we have packets if brown onion soup mix and chicken and noodle soup mix so I have heaps of them put away. I bought no name brands to cut costs. Over time they do go hard but re constitute with hot water
Aussie here as well cream of chicken and French onion soup mix I store heaps of. Can't do a emergency with out nuts and bolts. Oh mustard powder that's a must have and curry powder
I’ve put the herb garden to use and freeze dried individual herbs as well as blends. We also added canned fish like sardines and mackerel this year. During covid, we created snack bags for our cars. The Bumblebee snack on the run, nuts, trail mix sardines crackers and of course extra water. We used these instead of using restaurants to avoid exposure (my husband has an autoimmune disorder) . These snack bags were so handy we have kept it up.
Pam, your story about your dad reminded me of a story my parents would often tell me. I was 3 years old, and a friend of my dads would come over. He'd sit down at the kitchen table, and I would climb into his lap and wait with excitement. Out of his pocket, he would pull out a can of anchovies in oil. He would pull the tab to open the flat can, and I would tip my head back with my mouth wide open, and he would drop an anchovie in. Before you knew it, the fish would be gone, and I would happily climb down and be on my way. He would come over at least twice a month to chat with my dad and feed me anchovies. As an adult, I can't imagine eating a can of anchovies with their high salt content. But I sure did love them as a child. My mother often made salmon loaf or patties with a can of salmon. That's another healthy protein to add to food storage. You can also use it like tuna and mix in mayo and relish for salmon salad sandwiches. That was a popular item when i lived in Canada. So many ideas! We can all learn from each other!
First, I have spices out the wazoo...I have a lot of dehydrated meats and veggies, and also canned versions of both. I buy lots of packets of various gravies, spaghetti sauce seasonings and such, but I've found McCormick beef stew seasoning to be useful. You can throw on some water, drop some dehydrated veggies (including potatoes) and meat of choice and heat it all up, tossing the beef stew seasoning in. It literally makes a pot similar to your average canned beef stew in just a few minutes...without fussing with the can.
I love McCormick beef stew soup seasoning. It is the only one I use when making a beef stew. Even though I think it has changed over the last couple of years (or maybe my taste has), it is still very good.
I like to keep tomato powder in my food storage to reconstitute for different tomato products. Can add 1/8 tsp salt per 1/2 cup powder and a little citric acid if desired. Tomato paste: 1 part powder to 2 parts water 6 oz tomato paste: 3 tbsps powder & 6 tbsps water. Tomato sauce: 1 part powder to 4 parts water 15 oz tomato sauce: 1/2 cup powder & 2 cups water Tomato juice: 1 part powder to 10 parts water 64 oz juice: 3/4 cup powder & 8 cups water
Thank you so much for this information, I've never been able to find it anywhere on youtube! I have some flakes after dehydrating my tomatoes and hadn't used any yet, cause I wasn't sure how to mix the ratio. You rock! :)
I only recently learned that it was possible to make tomato powder with the skins from my canned tomatoes and salsa, and it's been nothing short of revolutionary. I made powder from tomato and pepper skins last year, and it is amazing! I think I'll add a bit of onion and garlic to some of it this year.
@bop5277 Any time you're unsure of how much water to add, don't be afraid to experiment with it. If you dont add enough, you can always add more. If you add too much, you can simmer it gently until it reduces to the desired consistency. Just be sure not to scorch it.
I’ve added canned ground beef, canned salmon, and smoked oysters to my stores recently (I love smoked oysters like you love anchovies! Delicious on crackers). I also bought enough empty jars and lids to can a good amount of our stocks of frozen meats if the power goes out for a long period of time, and enough rock salt to salt all the pork in our freezer. I’m so glad for all the years I spent as a Boy Scout leader - I already know how to cook on a propane camp stove, in a cast iron dutch oven and in my various cast iron skillets that belonged to my grandmothers over an open fire. I also bought some small inexpensive solar garden lights this year. They can be charged up in the sun during the day and brought inside at night for light when the power is out.
Took up canning recently, was never allowed in the kitchen when grandma was canning so never had the opportunity to learn. After watching your videos for almost a year I slowly gathered everything needed and canned my first run this past weekend. 11qts of tomato sauce and 9qts of chili. Can't thank you enough for your detailed instruction! Being married to a biologist with a PhD, it took her watching your videos for me to get the go ahead to start canning our own food. Pam you truly are an expert and I'm greatful you share your knowledge.
One thing I have recently discovered is Mrs Dash seasoning. I have experienced some health issues in the past year or two requiring me to have less sodium in my diet. In the hospital I was provided Mrs Dash packets to season my vegetables. I was astonished at the amazing taste of plain green beans & other veg when using Mrs Dash! There are several varieties, but I get the Mrs Dash that is salt-free. I highly recommend! I also suggest trying it on plain veg to test it out. Now, whenever I cook I use it in place of salt. (I’ve even brought it in my purse to dinner parties & out to eat!) 😁
I have some of the chem light sticks and bracelets from the dollar store. Those are safe if there is a possibility of a gas leak. The bracelets are nice to hang on a doorknob when it is dark. There are also small light sticks that are designed for fishing that may be handy for nightlight type uses. While they don't put out as much light as a flashlight without another light source, they are enough to find your way around.
I bought some of those light up things for the kids and then didn’t end up giving (can’t remember why) but they were no good after a year or so Don’t take my word tho just something you should look into before stocking up on 👍
I have been making a lot of my own dry mixes and dry canning them. I use a little mason jar air extractor to seal my jars. I no longer buy these items from the store and I make my own; Pancake mix, Bread flour, self-rising flour, pie and pastry mix, baking powder, brown sugar and powdered sugar, chocolate milk mix and hot chocolate mix, ranch and onion dip mixes. We have to watch our high fructose corn syrup intake because it's making people have fatty livers and getting sick from all of the extra chemicals that are put into some of those items that we use daily. This past year I started growing my own medicinal plants and learning how to use them for different things in our bodies. I have been drying parts of the plants and putting them into mason jars. Those get sealed as well. I grow my own herbs like rosemary, oregano, basil, parsley, and a few others. Those get dried and used in foods that we eat. Most of our herbs that we grow are medicinal plants as well! You can make teas and tinctures from them all. Some you can use for pain, fevers, headaches and some diseases or to heal and clean out your organs. As for proteins kept on our pantry shelves, we have turkey meals, chicken meals, beef meals and many other meals in a jar...soups, pot pie mixes, ect. Last year when turkeys in my area were 49 cents a pound, we went and bought 12 turkeys. Out of those 12 turkeys we have made our own ground turkey sausage, turkey stock, turkey and broth, turkey pot pie mix, and turkey soup. All of those that I have mentioned are meals made with chicken. I still have many turkey bones to process for stock. I save all of my skins from onions and garlic as well as the pieces that I have cut off of the celery & carrots to put in to the stock. All of my scraps I put into a 1 gallon bag and put it in the freezer until I get enough to use to do the stock. I usually grow my own tomatoes, onions, carrots, celery and herbs that are needed to make my soups and stews and tomato soup, sauce, paste, & ketchup. We plant around 300 carrots, 250 onions, 40 celery, and 125 tomato plants. Carrots from your own garden smell like the Earth and taste so much sweeter! This year was the first year I have ever made my own tomato paste! I have watched you make tomato paste as well as a few others. Thank you so much for what you and your husband do to help others on this journey we call life! Thank you for teaching us So many things! You both are wonderful.
I've got approximately 4 years' worth of dry beans and rice/pasta, all vacuum sealed, in my food storage and for "extra" I have probably 30 meals' worth of chub mackerel, slipjack tuna, and turkey spam (don't anybody scoff! It's quite tasty and 1/4 the fat of regular spam and 1/3 the sodium). That really came in handy last winter when I got snowed in for 3 weeks and couldn't get to the grocery store.
Ranch Dressing mix: Trader Joe’s has a Ranch Dressing mix in a normal spice 2 oz. glass container, cleaner ingredients, and I can make a half cup of dressing at a time.
YES, Trader Joe's! I can't use Hidden Valley Ranch or many other products,(like most bouillon), because it contains MSG,I am allergic to it and it's just a cheap way to enhance flavor instead of good ingredients.
There are a lot of videos on TH-cam that tell you how to make your own mixes - ranch dressing, bisquik, cake, taco, etc. I’ve never tried the ranch dressing but I bet it’s good.
We too have lots of spices, lots of dried hot peppers, tomatoes, onions. Made tomato, onion and chili powders. We stock up on gravy mixes and powdered stock when they're on sale. When we buy, we get bulk...everything from chocolate chips to spices. Whatever fruit is abundant, we dry. We're so grateful for what we have, it's been over a decade in the making of our pantry and just like you, each year sees a new way to make it better 😊.
I buy herbs and spices, dehydrated onions, granulated or powdered garlic, etc. in bulk so I can make my own “mixes” like onion soup mix, taco seasoning, poultry seasoning, etc. I am on a low-sodium diet so I can adjust or even eliminate the salt. Commercial mixes are way too high in sodium! I also buy raw, unfiltered honey which I found works wonders for a sore throat. One spoonful a day and no more scratchy throat pain. I just got a 10-tray Cosori dehydrator and plan to dehydrate lots of fruits and vegetables over the winter and herbs that we grow over the summer. Most of our proteins that we have stocked are in the form of dried beans, lentils, and split peas but I do have beef, chicken, sausage and pulled pork that is commercially freeze dried. We also have commercially canned tuna, salmon and chicken. I do cycle through those because 2 years past the Best Buy date tuna is NOT the same as just purchased cans of tuna! It’s edible but the “chunk light” is more “thick mush” and the sodium is a lot more prevalent. And then there is the Spam. 😂 I know Spam is not for everyone but we grew up on it. I also bought some of those Betty Crocker muffin and cookie mix pouches just so we can have a treat every once in a while. And let’s not forget the chocolate candy I stocked up on because sometimes you just need a piece of chocolate during more stressful times.
I do the same thing with bulk spices and herbs! Good for you. So many contain MSG and I am allergic, and it just isn't good for you anyway. I cou ld have written the rest of the is too. Great minds think alike, as they say.
Same here Rose Red Homestead. I’m canning, dehydrating and freezing like crazy. Hubby taking care of all the other things. It’s a low humming of anxiety. But I know we’ll be okay. God is with us.
I've switched from tomato paste and sauce to powdered tomato. If you have a stable supply of water, I really would recommend considering that. You can mix exactly the amount you want for the meal. The powder takes up the least amount of space. Once opened I keep it dry and out of the light and it keeps forever.
When I have leftover tomato paste, I use a cookie dough scoop to scoop out little “pucks” of paste and then I freeze them on a cookie sheet until solid and then I toss them in a freezer bag. (I’m guessing they’re about 2 Tbs each?) Then I just pop one or two out at a time when I need a little tomato paste. I do the same thing with garlic. I buy a bag of peeled garlic and toss into the food processor and freeze individual scoops so I always have “fresh” garlic on hand and I don’t have to mess with peeling & chopping it. Oh and double bag your garlic or everything in your freezer will smell/taste like garlic. 🧄 🍅😊
I stock up on Trader Joe's seasonings, they have so many great ones. The Hidden Valley contains MSG, maltodextrin, and other unhealthy ingredients. Trader Joe's Ranch seasoning does not. There are Green Goddess, Chili Lime, Onion/Garlic salt, Sriracha, Cuban Style Citrus Garlic, Pumpkin Spice (get it now, it's seasonal and the best around), Cheesy Seasoning and more. They are also reasonably priced and in glass, not plastic.
@@jholcomb9532 Thanks for the ‘head’s up’ on the Ranch seasoning; I try to avoid MSG as it causes me to have migraine headaches. I’ll make a trip to Trader Joe’s & check them out on the seasonings!
Taco seasoning, bouillon cubes, any dry packaged salad dressing, Cajun seasoning, beef bouillon. All those items add a lot of flavor to plain foods you cook.
I have not taken time to comment much and today I have a lot to say to make up! We concentrate on storing protein and have all that you showed, except the clams. We hit every sale. I learned to Pressure-can from YOU, (God bless you!), but still have much commercially canned chicken and corned beef, chicken and sardines, tuna, salmon, in cans and packets plus salad&cracker sets. Those were wonderful to have while I was with my brother in his final days. We also concentrated on beans and legumes. (I just dehydrated more eggs when we hit a big sale, THANK YOU again!) For extras to quickly add are : packets of Dried onion soup mix, Taco seasoning, Fajita seasoning, Fried rice seasoning, Beef&broccoli seasoning, (any vegetables and esp mixed go well), and Sweet&Sour sauce,(good with chicken) and Teriyaki sauce, (good with beef and pork). I make my own combop of a "Mrs. Dash" , Ital;ian and Latin seasonings, but I also found Trader Joe's 21 Seasoning blend and LOVE it. Dollar Tree has a Tomato-basil blend that is wonderful with chicken. I have a number of ideas to use our preps and in fact, have a small journal where I add recipes and ideas in case I am not available and others need to know what I had in mind, or how to combine foods, make several kinds of flatbreads, etc. How to use the dehydrated vegs, uses for the dehydrated or instant potatoes, what is edible in my yard, how to sprout beans,lentils and seeds, how to conserve water and anything I think others might need, the ones who aren't listening now. I found the tubes of tomato paste years ago and now have found chipotle paste! I heard about the Cascadia Fault Zone a few years ago and am horrified over it.When my grandson wanted to move to Oregon with a family he was close to, I nearly lost my mind! (Actually, he is here now and going to college. That is a relief!) God be with you and all ❤of yours
@@judycohentx Glad to help, thanks for letting me know. I had one in there for at least 3 years, since my mother was Italian and when we use tomato products, we almost always need a lot more! The one I had was fine to add a little to a sauce> I pay no attention to 'best-by' dates and judge for myself if things look/smell/taste OK, (alwasyy erring on the side of caution, I know someone will bring up not being able to detect botulism). I would check the consistency, color and smell of yours and if it seems OK, I am sure it is.
Love sardines also something I remember from childhood. Of possible interest to others, Costco and Walmart are now doing home delivery. I have been using Walmart pick up since the pandemic. But they recently started home delivery in my area. They do charge, but not like it used to be. My order from Walmart was free delivery, but I think that is an introductory offer. See their websites for info. I am 82 years old and shopping has gotten difficult for me along with driving on the freeway. I really feel blessed that these services are available to me. I want to be self-sufficient as long as possible.
I have stored everything you mentioned, except for the sardines. I wish I had more ways to put things together for meals. I have always had a pantry, but tend to make the same things repeatedly. I have food storage cookbooks, but just need meals for two. The one thing I think most people need to add is adequate lighting for when the power is out. The led lights that look like light switches put out a lot of light. Hang them high, so you won't be blinded by the light! We have them in every closet, and in the garage by the door and above the breaker box. Rechargeable grill lights are designed to be able to see what you are doing when grilling at night outside, but they are great in the kitchen. If you've ever tried to read instructions on food labels by candlelight, you know what I mean. Clip on book lights also put out a lot of light. Be sure to have one next to where you keep medications so you can see instructions and dosages. You need it for over the counter as well as prescription meds. A rechargeable camping lantern can be used on a table or hung up. We went through 15 days of no power after Hurricane Ike, and learned our lesson.
These are great ideas, Pam! I did get packs of 5 cans of sardines from Costco the other day I bought a few boxes. Also, I have purchased Cento tomatoe paste from Walmart. I was so excited it was in a tube!! I have been experimenting with different spices to change things up. At Winco I can purchase these in small amounts from the bulk section. This is nice without having to purchase a jar of something we may not like. Looking forward to the slow cooker series Jim and Pam!
Regarding snacky type foods, I often keep nuts and seeds I enjoy grazing. Sometimes you only need nibbles here and there. Cashews and pistachio’s, my daughter keeps Lara’s bars on hand and almonds for herself as easy grabs. For sweet tooth dried fruits. More prep friendly canned tuna, which can be good on rice cakes, as a wrap in lettuce or tortilla, or as a sandwich or on crackers. Other easy prep basics rice and beans, whatever favored versions are a draw, chili or refried common staples for us. Sometimes black beans which if we have lettuce make nice salad bowls or tacos. Cold seasons, of course soups, one of my favorites is minestrone.
I pack Mylar bags of rice and beans together in a bucket or tote. In the containers, I include seasonings that will flavor the rice and beans, along with printouts of recipes for cooking rice and/or beans.
The seasonings I include are chicken and beef bouillon, garlic powder, onion powder, cajun seasonings, salt, and pepper…probably others, but I can’t think of them right now. I even throw in the little seasoning packets from stale Ramen noodles that I’ve discarded (or just didn’t use because I use the noodles for stir fries). Those packets make excellent broth!
Pam, just wanted to thank you for your dedication to making these videos. I purchased a 23 quart Presto canner (like yours) in 2020 with plans on filling our pantry. Life happened and I have just now used it for the first time, canning raw pack chicken under the instructions from your new video. I was totally a nervous wreck during the process, but it came out just fine. Lost some liquid because my "finger tight" was not quite tight enough. But everything sealed and still enough liquid in each jar. Experience is the best teacher! Thank you for sharing your experiences, good and bad to give us the courage and wisdom to press on. One topic that I would be interested in would be any information and guidelines on how to prepare for an EMP situation. Thank you again for all that you and Jim do for us!
We dehydrate a lot of our extra tomatoes. Then want a recipe calls for tomato paste, I just add a little bit of powder until I get the thickness that I'm looking for. I can also turn my powder into pizza sauce pasta sauce just by the amount of water I'm adding
One preppy item i feel is a must is a noaa radio it might be the only way of communication you hear. A set of walkie talkies could also be an asset in a grid down situation. GOD BLESS.
Thanks for your wonderfull prepping ideas! Your tomato paste tube reminded me of a caviar tube which I liked and used to buy quite often. If you like it, of course. When you open it it stays “forever“. Best wishes from Lithuania ❤
I’m watching while waiting for Milton in Ocala, Fl. I know you have a freeze dryer. I freeze dry my tomatoes and make powder for my tomato paste. I keep a small jar in my pantry so I can pull out a tablespoon or two at a time without waste. Between my freezer dryer and canning we have enough for the two of us for a year now. I grow as much as I can at 67 it’s getting more difficult but our goal is 2 years incase we have a crop failure. Also in case of disaster we can help our family and neighbors. Thanks for spreading awareness without spreading fear! Blessings to you both 🙏
Or canned beans. I have many dried beans but I also have canned. Low water and/or fuel times and we could easily use canned beans, especially for the protein.
@@tonette6592 Canned beans. I am such a fan now of canning beans. Mostly because when the grid is down, I don't want to use up my limited fuel for boiling beans for an hour-plus! What's funny is, now that I have them canned, we eat them more often! lol. I have two bags of beans soaking right now to make 15-bean soup with ham and cajun seasoning. I wanted to start eating the food now that we would be eating during grid down times.
@@carolfyfe607 Exactly! I don't know why the hard-core 'survivalist' are so gung-ho on dried beans and anti canned beans; they are the ones who expect us to be all Mad Max! Cans are a Godsend.
We are in the eastern L.A. basin, so our planning is for earthquake & fire. We are far enough away from the foothill fire areas that we’re unlikely to be evacuated. Our food includes several boxes of Premier Protein drinks, each of which provides 30 grams of protein and 160 calories while also providing some liquid.
I store lots of ethnic seasonings, soup bases, etc.to add extra flavor: mexican spices and taco seasonings, pepper sauce, pho soup base, chinese wine vinegar and soy, dried asian mushrooms, au jus concentrate, bullion bases in several flavors, curry bases (red, yellow, and green), east indian spices and mixes- garam masala, tandoori. Etc. Etc. They can give a twist and lots of variation to our stored beef, chicken, pork, lamb, and game meats.
Tomato powder makes paste, sauce, juice or seasoning. There are tons of recipes on TH-cam for ranch seasoning and onion soup, as well as every gravy, sauce and seasoning mix under the sun. I've compared some of them and most seem to be basically the same with personal tweaks. Test them, find one you like, and then make a batch to keep in a jar for storage.
Another TH-camr freeze dries her diced tomatoes, and then puts it in a mixer to get it all down to a powder. She first course the tomatoes, but leaves the skin and seeds on. Apparently there are attachments to food processors that will do the dicing for you.
I avoid processed foods like soup mix and salad dressing mixes. But I grow my own herbs and dry them, placing the dried herbs in small glass jars for long term storage. And I have lots of salt in my long term pantry as well. I home can lots of ground beef and chicken, and I buy canned tuna for protein for long term storage. I avoid the plastic packaging that contains the tuna and chicken, as plastics leach into our foods long term.
I do a lot of dehydrating and make a lot of powders....beet, carrot, celery, mushroom, spinach and other greens including lettuce, tomatoes...i even dry and powder my apple peels. 3 tablespoons of powder is equal to 1 cup of fresh, so a little goes a long way, to a pound of burger I usually add 1/2 to 1 teaspoon each of beet, carrot, mushroom, spinach and tomato, you don't taste the indivudual flavors but up the nutrients. My very picky daughter says it's the best meatloaf she has ever had. I use homemade bread crumbs to help extend the meat. I also buy peanut butter powder, nutrtional yeast, kelp powder, spirulina and milk, buttermilk, and whey powder. Nutri yeast and kelp are my preferred additions to popped corn, but powdered butter and cheeses are good too! I use all of these wherever it seems appropriate to enhacnce the nutrtional value; whey powder in anything dairy based, most of them work in smoothies. The apple peel powder goes in baked goods, pies, on hot cereal, sprinkled on a peanut butter sandwich etc. I try not to waste anything and have found Root to Stalk Cooking and The Sneaky Chef coobooks helpful. In a slightly different vein of thought i also do kitchen scrap gardening...even if you only get a few extra leaves that regrow from a lettuce, onion, celery, or cabbage core, they make good additions to a salad. I live on an island and generally only go grocery shopping every two or three months. I do have a small countertop hydroponic garden, for greens through out the winter and also grow sprouts for crunch, flavor and added nutrients. P.S. i recently made my favorite spinach dip using my dehydrated, coarsely crumbled spinach. The powdered would work too, but i like the texture of the crumbled.
WOW I’m impressed What about summer squash? I have dehydrated, spinach, mushrooms, onions with thoughts of being able to use them in a soup if the power goes off. But now thinking to use them as a powder for nutrition purposes might be better than it actually being main part of a meal.
@@ginagibson9151 yes, i have powdered both winter and summer squash, i also use dehydrated foods in other forms. I find that slicing zucchini in 1/4 inch rounds, dehydrating for about an hour or two to remove some of the water, then vacuum packing and freezing, enables us to fry it, which is how we like it best. But I also grate and dehydrate it (for bsking) and also dehydrate slices (for soups). I dehydrate potatoes as hash browns, cubes and slices, but didn't like the texture of my reconstituted mashed...I buy commercially prepared instant potatoes for that. Storage space is a big issue for us, so dehydrating means I can store a lot more than if I canned everything. I have not tried cabbage powder (yet!) But I do dry it shredded. Peppers i dry in strips and diced, but have not powdered those either. I bake most of our breads, dry extra or "stale" in cubes (croutons) or crumbs which can thicken soups or even too thin mashed potatoes or gravy or as a binder in meatloaves etc.. Most fruits don't dry crispy enough to powder but freeze dried might....I don't own a freeze dried so haven't tried that. I recently bought commercially dried okra (Trader Joes) sold as a snack.....it may have been freeze dried...I didn't care for it as a snack and haven't yet tried to rehydrate it. Most veggies i dry in dice and then powder. Have fun experimenting! My disabled daughter is very picky about foods and textures and I find I can add the powders to so many things and though she is aware that I do that she can eat them without issue.
Be every careful if using Store bought apples. Many are dipped in a toxic coating. It cannot be washed off! Other fruits and veggies can be dipped it, too. It’s name is like Apeel…?
Great additions! If you don't have a sewing kit, I would include a "Speedy Stitcher" in the clothing bucket. It's great for sewing up ripped clothes and gear including shoes. We all know that being away from home, something is gonna rip or get damaged. We have one for each family member. I hope this helps.
I utilize beef jerky, beef sticks, and the canned fish, chicken, and beef in our storage areas. I also put the beef sticks and packets of tuna that you showed in your video in our bug out cans, as they are light weight and take up less space. I also keep the small packets of salt and pepper in the kit for seasonings, again, light weight and does not take up space.
I have boxes of flavored jello as part of my food storage. Has some protein and calories. Plus it can be added to canned fruit to make it feel special.
There are so many powders tjat can either be bought or made. I like mushroom powder, whichbi make from dehydrated mushrooms, onions, etc. Great flavor, and powders take up much less space. Thete is a company that sells a huge variety of flowers powders. I will try and look for it because I can't think of it right now. Iv I find it ill come back and share it
I have a few large containers (16oz) of asst spice blends. We also keep jars of olives which is a dense food, variety of dried fruits, nuts, seeds. I recently purchased a mason jar vacuum sealer to help preserve our non canned items. Super easy to use, can seal and reseal, and is inexpensive.
I dehydrated my cherry tomatoes and tomato skins I turn the tomato skins into power which I use to make tomato paste,or sauce for a recipe. The cherry tomatoes I use to make quick pasta sauce or throw on a salad
Hi Pam. Enjoy your videos,and appreciate your knowledge. Currently I've been canning water. It's a great way to store Mason jars to keep them clean as well as a deeper level of preparation
@@redeemedvintageseamstress4728 yes. And I boil it before I jar it because I have city water. I recently purchased an overabundance of jars at a unreal low price, so it's worked out great.
@eddielyles8930 wonderful! I personally don't reuse canning lids, but I've heard people use their used lids for canning water purposes. I'm not sure I would do that....? I guess if the lids were very, very clean, it should be fine.
Thank you again for all the wonderful information. You’re so articulate and you share so many great ideas. Other content providers could learn a lot from your techniques of covering a lot of information in a succinct way. One thing I do to add flavor to food, I use flavor packets provided with delivery/take-out meals. Whether it be ketchup, mustard, hoisin sauce, mayonnaise, teriyaki sauce, soy sauce, etc. Packets can be stored near dehydrated food to add flavor to a bland meal.
Dehydrate tomatoes, powder them and when you want tomato sauce, paste, etc. just add water to the powder and viola! Can dehydrate and powder the whole tomatoes. This has been quite helpful in my cooking..
I've been seeing how communication during crisis is key and I saw that Starlink satellite internet has worked very well for those in the terrible conditions in North Carolina!
Better, I think, to take a local Ham radio class and not be beholden to any one entity. They’ll often either help you get set up or make recommendations for inexpensive but useful equipment. A little off track from Pam’s request (sorry, Pam), but there’s a website called CityData where you can also find lists of Ham radio operators in your county. It’s good to know ahead of time where you might be able to go to communicate with far away friends and family. Just a thought.
hi guys, one of my pantry shelf staples that i make every year and in the last few years i have added to my extended pantry is in the mist of herb growing season i dehydrate lots of it and add to home ground hymalayan salt{for the minerals}. this has given me quite a nice variety of different flavoured salts that are also nutritious
I am feeling very similarly and have been previewing everything I have in my storage while reviewing your many videos. (Thank You). New: I labeled and vacuum sealed little plastic packets with 2 steramine tabs for cars, and evacuation bags, and my personal travel bag. I added the laundry detergent sheets (dry embedded sheets-no leaks) I now regularly use. Refreshed first aid supplies. Etc
For protein I’ve added the newly available pea protein seasoned packets (simalar ingredients as the “beyond beef” pseudo-burgers). I have found them as taco filling at some Trader Joe’s. And of course the usual canned sardines, tuna, freeze dried chicken bits. etc. plus, of course, dry egg powder.
I make my own Miso paste. It takes a few months to mature but when it's reday, put them in ice cube trays and keep them in a freezer. One Miso cube per serving hot soup. I can add dried veggies and/or becon. I also make salad dressings with Miso or eat it straight with cooked rice, fresh vegetables, etc. I am sure Miso can be dried and make Miso powders. I also keep Nori (dried seaweed sheets) to make rice balls. 🍙🥣😋
If you have an ALDIs near you they sell a very good canned corn beef and an onion soup mix. The quality is fantastic and at a cheaper price. We use frozen Ore-Ida Potatoes O’Brien and a can of corn beef to make a great corn beef hash. We also mash up a can , mix with mayo and sweet relish to make a sandwich spread.
Three things I recently added to my preps is cod liver ( not oil) maple spam( surprised me) and kevin sauces. All from Amazon. I tend to buy keystone meats ( from walmart online) and then buy sauces like salsa Verde for the pork. Im always on the lookout on how to add flavors. Like pesto for salmon, bbq for pork, Mexican for beef or spaghetti. Have tried a couple if Hereford pouchs recently. Didnt care for the meatballs but liked the beef with broth.
I love the idea of dried tomato paste powder. I started doing it with different canned tomato products in a can when I saw some cans showing corrosion on the outside. I have 2 refrigerator that work no more and I use them for storing my cans and other stuff. The rodents and bugs can't get to it in our garage.
I started freezing my extra tomato paste in silicone molds that are 1 Tbls per square. So much easier to use than freezing the rest of the can. And the silicone molds can also be used for freezing extra lemon juice, herbs in olive oil etc.
Lipton onion soup mix… over diced potatoes with olive oil or butter. Stir to mix and cover with foil for about 2/3-3/4 of time to bake…(. Depending on Amount)… pull, stir and return to brown yum! our kids loved it! Still do…
sardines are probably the most nutrient dense ready made foods you can have. i have gone on 3 days sardines fasts once a year and its good to know that i do very well with just 2 cans a day 3 days in a row along with a good electrolyte drink. I buy LMNT. its just a powder in an individual packet that you just add to water. its all very easy to carry in a bug out bag. no need to heat, just open and eat.
This is an interesting and thought provoking post. I loved your video on vacuum sealing jars so I bought one like you received as a gift. I have a number of the smallest canning jars (4 ounce). I transferred my spices and mixed that I don’t use often into the jars and sealed them. For products that I have larger quantities of, I vacuum sealed them in pint jars. I’m reading all of the recommendations here and adding notes to my shopping list. 👍
Thank you. Armour Star dried beef. 1/2 jar diced, 1 box cream cheese, small can of green chilis and a splash of worcester sauce = great dip. Also makes chipped beef gravy for toast (Military SOS). Processed cheese, if you can eat them (I Can't), shelf stable for 6 months past packaging date. Reuse shaker bottles, clean them, add a whole cayenne pepper and fill with ACV. Let it set for a couple of weeks and you have hot vinegar.
It's nice to know about that tomato paste in a tube, but I actually like freezing it in ice cube trays. It's right there for me to throw into whatever I need it for whenever I need it. I started doing it for the reason you said--I needed just a little and then needed to do something with the rest of it. But now I just take a couple cans of paste and fill up an ice cube tray so that I always have some. After it freezes I take the cubes out of the tray and put them in a zip-lock bag. I do the same thing with lemon juice, which I like to put in my water and/or in things I'm cooking.
Yes , i do all of those, they are all excellent suggestions! I also dehydrate herbs and fruits and veggies, have spices and seasoning, dried chili's, dried candied Ginger, garlic and onion, both green onion and regular onion . I make my own vanilla extract, dry my rose petals, Hawthorne leaves, Douglas fir tips , Rose hips ect. . Herbal Teas like peppermint, Chamomile, Sage, as well as Coffee, regular Teas, Hot chocolate, Hot Apple Cider . Gravy packets, dry soups .i also keep a few, jars of pickles, Olives, relish, and wax covered hard Cheese
I store two 3 gallon storage buckets of spices. One is savory, one is for sweet. I have vacuum sealed the spice packets that are not in jars as an assurance for longevity. I have a Spice Emporium near me and its cheapest way to buy bulk, or packages such as chili packs, fajita mix, or pumpkin spice. While sugar, salt, flour etc., is invaluable, we need a variety of spice in order to make a dish of beans or rice palatable after 50 meals of them.
Hi Pam. 💕💕💕 you and Jim. Thank you for sharing your expertise and advice. Now it’s my turn. You asked for ways to long-store flavorings - here’s my suggestion: you can dehydrate or better still freeze dry many condiments - tomato paste, pickles, etc. I have a dehydrator and this works for some things, but a freeze dryer is the best way to preserve many more foods. I don’t own a freeze drier, but I purchase as many freeze dried products as I can for long storage. Then I use small Mylar bags and oxygen packs to package the dried product. Works for me. Also, how about storing your food bug-out-bucket with an open lid beside your other food storage items. This way you can rotate inventory as needed and add last minute items before you evacuate. This reduces food waste of items be keeping this bucket in sight. Thank you again for inspiring all of us to be more prepared. 🇨🇦
Amazing ideas on your video and in the comments! Crock Pot recipes are just what I need! This morning I bought a 10 qt. crockpot because my 6 qt. is too small for batch cooking. Thank you so much for these very useful videos!
Hi Pam, The story w your put a smile on my face.. My Dad use to do the same thing🥰 Along with proteins- I have store many different seasonings to keep things from becoming boring along with dehydrated onions & garlic. Blessings to all on this channel & prayers for Florida & ALL Hurricane victims! 🙏🏻✝️🇺🇸🙏🏻
Forget the tomato paste in tubes - get freeze dried tomato powder. It will cover almost all of your tomato needs depending on how you rehydrate it.
Great tip! I put a #10 can of tomato paste on my 9-tray dehydrator. Freeze dried probably works better, but I am happy with my home dehydrated powder.
Dehydrated or freeze dried tomato powder is also versatile.
Twice a year I unpack my go back and set it up for the next 6 months of weather in my area. Batteries are checked and food and medications are rotated out. Since I live on the west coast I know I can't count on using my car after an earthquake since roads and bridges will most likely be destroyed. I also have a maps that show the local forest service roads as they will be easier to traverse on foot if necessary. I also have a small book of word puzzles and a deck of cards since a little fun can keep the stress levels down.
Hi Pam 👋 I'm watching you while awaiting hurricane Milton here in DeLand, Florida 😢. When I first started watching this channel you showcased a Coleman butane stove and I bought it and extra canisters. We have been advised that we will most likely lose power. I will think of you if I have to use it 😊 Just wanted you and Jim to know that you are helping so many people! Thank you so much ❤ Please pray for Florida 🙏🏻
@@ftlauderdaleborn1098
Stay safe!
@@ej8710 Thank you so much ❤️
🙏🙏🙏🙏🙏
Stay safe. We are praying for everyone in Milton's path.
@@deemayfield Thank you ❤️
When I don't use an entire portion of a canned or jarred product but have more unopened in my pantry, I put a note on the unopened product that I froze a portion of it. I keep these small amounts in a bin on the top shelf in the freezer so they don't get lost in the shuffle. I hope that makes sense to you. It has saved me so much money and its much better than putting the unused portion in the refrigerator where I usually eventually end up throwing it out.
Great idea. I have inherited my mom’s practice of making soup from all the little containers of leftovers at the end of the week.
I never would have thought of doing that. Great thinking. Thank you!
Thank you for sharing this! I need to do these sort of things and appreciate the ideas!
I'm glad my idea has helped. Additionally, I have a side by side fridge. I measured my shelves and then purchased plastic tubs that closest meet those dimensions. My food is divided into these tubs with small leftovers and cheese in the top which is in the smallest, veggies in the next down, then meat and bottom, which is also on the smaller side, seafood. This way you can pull a bin out and look through it without leaving the door open. This system should work in any refrigerator/freezer or even in a pantry for convenience.
@@lindarich7346 That is a great idea, too! I just throw things in and lose them. Haha! Thank you!
I laughed at your story of your dad & his sardines. I was the same way; I was my daddy's girl & he taught me to eat things from the Depression era that my mother turned her nose up at. He would crumble a biscuit into his coffee for dessert & so did I (yes, I drank coffee from a very early age). When my mom was working he would fry up some Spam & we'd make Spam sandwiches for dinner. I'm 80 now & those things still remind me of my dad. Thank you!
Ha! I’m thinking, “Me, too!”, when she spoke of those kippered snacks! No one else in my family likes them, so a can or two in my pantry have always been my special treat. 😂
If you are used to consuming caffeine daily, and get caffeine withdrawal headaches when you don’t, then I think it is important to store something to replace that caffeine. Instant coffee, water enhancer with caffeine, over the counter migraine relief medication like Excedrin or generic equivalent (contains caffeine)… Because dealing with a disaster is stressful enough without adding a borderline migraine on too often it.
I’m a carnivore because it’s helped me get and stay healthy. I freeze dry ground beef, chicken, beef, etc., and store sardines, tuna, home canned beef & chicken, I also like corned beef and have some of that in my stores also. . I’m in north Florida so recently been through two hurricane situations. I bought a dual fuel cook stove based on your recommendation for use during any ‘no power’ situation Thank you for helping us be prepared for what may come.
I just can't bring myself to buy or use the ranch dressing. It's nothing but a packet of chemicals. I think you could put together your own combination of seasoning packets without all the chemicals. Store in seal a meal bags or little mylar bags or ball jelly jars, all of which can be resealed for future use. The fewer chemicals, the better. Just my preference.
Thanks 😊
I agree. When she was talking about the onion soup mix, and the ranch dressing I was thinking of the very same thing, to make my own and store it. It’s not as convenient as little packets, but it’s a lot better for you.
By organic mixes
I agree about the chemicals
You are a gem Pam! Your expertise brings common sense to those who have lost the tethers of help and family. You have become family. Thank you and may God bless you and bring revelation that opens a whole new world! Much respect and gratitude!
Your comments are so welcome. Jim
Unrelated, but funny. As I began watching this video I went to the kitchen for a soda and soon heard hysterical screaming on TV...I thought "my God, what's wrong with Pam!?" and ran back in to see a TH-cam grocery savings commercial ending then Pam calmly continued her lesson. Glad you're ok Dr. Pam!! 😁
We live in East Tennessee and we are deeply saddened by what has happened just a few miles from us. So many around us with no power. No water. No phone. We are a few miles from the river so we were ok. Just without phone and internet and under a boil water alert. Now watching the hurricane hit Florida! We are well stocked but we saw so many that it didn't matter how well prepared they were because they lost their homes and everything in them! All we can do is prepare and pray.
I actually took some larger cans of tomato paste and portioned it into Tablespoons and then freeze dried it. It works great!
I have lots of beans in a wide variety for protein, including dehydrated refried beans since I’m vegetarian. So easy to rehydrate with hot water. I have a variety of. It’s too.
For seasoning: dehydrated chopped and minced onions, garlic, herbs and spices. I’m also growing these things in my garden to eat fresh in season and drying for the winter months. I just found your channel and I look forward for going through your other videos. You have nice followers who are kind and encouraging to each other. I appreciate that. Blessings!
You can also buy tubes of anchovy paste, garlic paste, basil paste. I keep them all. Just wipe off the threads of the tubes with a damp paper towel before recapping. We are a retired couple, and I find these very practical for making recipes that serve 4. I always put aside a meal for the freezer when I cook.
I have seen basil paste. How would you use it?
Cool, I need them all since I always have my tomato paste get moldy.
You posted my list!😊 Anchovy- butter pasta- nothing is more comforting. We also store a great number of black beans. We have a daughter- in- law who was bit by a tick while in high school and is allergic to meat and meat products as a result- yes, that’s actually a thing- because, we love her, I’ve learned to cook for her- black beans can replace ground beef in nearly every recipe. Black bean burgers are the bomb!
@@JanMGBbasil pesto as a pasta sauce. Mixed with tin off reduced cream splosh of Worcestershire as a dip or marinade, spread on flatbreads for rollups or pizza. Rice paper rolls using dehydrated vege.
@@JanMGB In pasta sauce. Pasta salads. Anywhere fresh basil is listen in a recipe.
This outfit really is very flattering for you! And of course your content is fantastic as always.
I used my vacuum sealer to seal up small quantities of matches and batteries for my go-bag. Flashlight uses 3 AAA, so I sealed 3 in each bag so the others will stay dry, matches are 1 small box per bag.
I love my vacuum sealer. It is definitely for more than just foods. I also got one of the handheld vacuum sealers for Mason jars. A game-changer for storing dry goods.
@@shelleylee8774😊xerer
@@shelleylee8774 10:08
Having a 5 gallon bucket of spices it a good thing to have too.
YEP! This is what we have. ;-)
This wonderful lady is my go to when I'm canning. I'm feeling the need to stock some more too. I've added items that you can open and eat. Cans of fruit. Different meats in a can. I have gallons and bottles of water. The Bible teaches us to be prepared. For me when I get the feeling to stock more...I think it's God preparing me to take care of my family. Thanks so much ❤️
Here in Australia we have packets if brown onion soup mix and chicken and noodle soup mix so I have heaps of them put away. I bought no name brands to cut costs. Over time they do go hard but re constitute with hot water
Aussie here as well cream of chicken and French onion soup mix I store heaps of. Can't do a emergency with out nuts and bolts. Oh mustard powder that's a must have and curry powder
I’ve put the herb garden to use and freeze dried individual herbs as well as blends. We also added canned fish like sardines and mackerel this year.
During covid, we created snack bags for our cars. The Bumblebee snack on the run, nuts, trail mix sardines crackers and of course extra water. We used these instead of using restaurants to avoid exposure (my husband has an autoimmune disorder) . These snack bags were so handy we have kept it up.
I find that drying and powdering fruit to flavor homade yogurt, porridge, etc. Is useful.
Pam, your story about your dad reminded me of a story my parents would often tell me. I was 3 years old, and a friend of my dads would come over. He'd sit down at the kitchen table, and I would climb into his lap and wait with excitement. Out of his pocket, he would pull out a can of anchovies in oil. He would pull the tab to open the flat can, and I would tip my head back with my mouth wide open, and he would drop an anchovie in. Before you knew it, the fish would be gone, and I would happily climb down and be on my way. He would come over at least twice a month to chat with my dad and feed me anchovies.
As an adult, I can't imagine eating a can of anchovies with their high salt content. But I sure did love them as a child. My mother often made salmon loaf or patties with a can of salmon. That's another healthy protein to add to food storage. You can also use it like tuna and mix in mayo and relish for salmon salad sandwiches. That was a popular item when i lived in Canada.
So many ideas! We can all learn from each other!
First, I have spices out the wazoo...I have a lot of dehydrated meats and veggies, and also canned versions of both. I buy lots of packets of various gravies, spaghetti sauce seasonings and such, but I've found McCormick beef stew seasoning to be useful. You can throw on some water, drop some dehydrated veggies (including potatoes) and meat of choice and heat it all up, tossing the beef stew seasoning in. It literally makes a pot similar to your average canned beef stew in just a few minutes...without fussing with the can.
I love McCormick beef stew soup seasoning. It is the only one I use when making a beef stew. Even though I think it has changed over the last couple of years (or maybe my taste has), it is still very good.
I recently purchased tomato powder from azure. We love having that on hand. We now use this when we need tomato paste.
Or tomato sauce, pizza sauce, added flavor in so ui po s and stews....
I like to keep tomato powder in my food storage to reconstitute for different tomato products. Can add 1/8 tsp salt per 1/2 cup powder and a little citric acid if desired.
Tomato paste: 1 part powder to 2 parts water
6 oz tomato paste: 3 tbsps powder & 6 tbsps water.
Tomato sauce: 1 part powder to 4 parts water
15 oz tomato sauce: 1/2 cup powder & 2 cups water
Tomato juice: 1 part powder to 10 parts water
64 oz juice: 3/4 cup powder & 8 cups water
Thank you so much for this information, I've never been able to find it anywhere on youtube! I have some flakes after dehydrating my tomatoes and hadn't used any yet, cause I wasn't sure how to mix the ratio. You rock! :)
@@bop5277 Yes, thank you! This will go into my recipe files.
@@bop5277 I edited my comment to add measurements I use for commonly requested amounts
I only recently learned that it was possible to make tomato powder with the skins from my canned tomatoes and salsa, and it's been nothing short of revolutionary. I made powder from tomato and pepper skins last year, and it is amazing! I think I'll add a bit of onion and garlic to some of it this year.
@bop5277 Any time you're unsure of how much water to add, don't be afraid to experiment with it. If you dont add enough, you can always add more. If you add too much, you can simmer it gently until it reduces to the desired consistency. Just be sure not to scorch it.
I’ve added canned ground beef, canned salmon, and smoked oysters to my stores recently (I love smoked oysters like you love anchovies! Delicious on crackers). I also bought enough empty jars and lids to can a good amount of our stocks of frozen meats if the power goes out for a long period of time, and enough rock salt to salt all the pork in our freezer. I’m so glad for all the years I spent as a Boy Scout leader - I already know how to cook on a propane camp stove, in a cast iron dutch oven and in my various cast iron skillets that belonged to my grandmothers over an open fire. I also bought some small inexpensive solar garden lights this year. They can be charged up in the sun during the day and brought inside at night for light when the power is out.
Took up canning recently, was never allowed in the kitchen when grandma was canning so never had the opportunity to learn. After watching your videos for almost a year I slowly gathered everything needed and canned my first run this past weekend. 11qts of tomato sauce and 9qts of chili. Can't thank you enough for your detailed instruction! Being married to a biologist with a PhD, it took her watching your videos for me to get the go ahead to start canning our own food. Pam you truly are an expert and I'm greatful you share your knowledge.
How exciting, CONGRATULATIONS!🎈
I always keep extra peanut butter on hand.
One thing I have recently discovered is Mrs Dash seasoning. I have experienced some health issues in the past year or two requiring me to have less sodium in my diet. In the hospital I was provided Mrs Dash packets to season my vegetables. I was astonished at the amazing taste of plain green beans & other veg when using Mrs Dash! There are several varieties, but I get the Mrs Dash that is salt-free. I highly recommend! I also suggest trying it on plain veg to test it out. Now, whenever I cook I use it in place of salt. (I’ve even brought it in my purse to dinner parties & out to eat!) 😁
Great idea, I have it in our pantry
I have some of the chem light sticks and bracelets from the dollar store. Those are safe if there is a possibility of a gas leak. The bracelets are nice to hang on a doorknob when it is dark. There are also small light sticks that are designed for fishing that may be handy for nightlight type uses. While they don't put out as much light as a flashlight without another light source, they are enough to find your way around.
I bought some of those light up things for the kids and then didn’t end up giving (can’t remember why) but they were no good after a year or so Don’t take my word tho just something you should look into before stocking up on 👍
I have been making a lot of my own dry mixes and dry canning them. I use a little mason jar air extractor to seal my jars. I no longer buy these items from the store and
I make my own;
Pancake mix, Bread flour, self-rising flour, pie and pastry mix, baking powder, brown sugar and powdered sugar, chocolate milk mix and hot chocolate mix, ranch and onion dip mixes. We have to watch our high fructose corn syrup intake because it's making people have fatty livers and getting sick from all of the extra chemicals that are put into some of those items that we use daily.
This past year I started growing my own medicinal plants and learning how to use them for different things in our bodies. I have been drying parts of the plants and putting them into mason jars. Those get sealed as well. I grow my own herbs like rosemary, oregano, basil, parsley, and a few others. Those get dried and used in foods that we eat. Most of our herbs that we grow are medicinal plants as well! You can make teas and tinctures from them all. Some you can use for pain, fevers, headaches and some diseases or to heal and clean out your organs.
As for proteins kept on our pantry shelves, we have turkey meals, chicken meals, beef meals and many other meals in a jar...soups, pot pie mixes, ect. Last year when turkeys in my area were 49 cents a pound, we went and bought 12 turkeys. Out of those 12 turkeys we have made our own ground turkey sausage, turkey stock, turkey and broth, turkey pot pie mix, and turkey soup. All of those that I have mentioned are meals made with chicken. I still have many turkey bones to process for stock. I save all of my skins from onions and garlic as well as the pieces that I have cut off of the celery & carrots to put in to the stock. All of my scraps I put into a 1 gallon bag and put it in the freezer until I get enough to use to do the stock.
I usually grow my own tomatoes, onions, carrots, celery and herbs that are needed to make my soups and stews and tomato soup, sauce, paste, & ketchup. We plant around 300 carrots, 250 onions, 40 celery, and 125 tomato plants. Carrots from your own garden smell like the Earth and taste so much sweeter! This year was the first year I have ever made my own tomato paste! I have watched you make tomato paste as well as a few others. Thank you so much for what you and your husband do to help others on this journey we call life! Thank you for teaching us So many things!
You both are wonderful.
I've got approximately 4 years' worth of dry beans and rice/pasta, all vacuum sealed, in my food storage and for "extra" I have probably 30 meals' worth of chub mackerel, slipjack tuna, and turkey spam (don't anybody scoff! It's quite tasty and 1/4 the fat of regular spam and 1/3 the sodium). That really came in handy last winter when I got snowed in for 3 weeks and couldn't get to the grocery store.
Ranch Dressing mix: Trader Joe’s has a Ranch Dressing mix in a normal spice 2 oz. glass container, cleaner ingredients, and I can make a half cup of dressing at a time.
YES, Trader Joe's! I can't use Hidden Valley Ranch or many other products,(like most bouillon), because it contains MSG,I am allergic to it and it's just a cheap way to enhance flavor instead of good ingredients.
There are a lot of videos on TH-cam that tell you how to make your own mixes - ranch dressing, bisquik, cake, taco, etc. I’ve never tried the ranch dressing but I bet it’s good.
@@mkinder9557 Yes and make your own bouillion too
Spices are great to store. I also store chicken and beef bouillon granules plus lots of chocolate chips
We too have lots of spices, lots of dried hot peppers, tomatoes, onions. Made tomato, onion and chili powders. We stock up on gravy mixes and powdered stock when they're on sale. When we buy, we get bulk...everything from chocolate chips to spices. Whatever fruit is abundant, we dry. We're so grateful for what we have, it's been over a decade in the making of our pantry and just like you, each year sees a new way to make it better 😊.
I buy herbs and spices, dehydrated onions, granulated or powdered garlic, etc. in bulk so I can make my own “mixes” like onion soup mix, taco seasoning, poultry seasoning, etc. I am on a low-sodium diet so I can adjust or even eliminate the salt. Commercial mixes are way too high in sodium! I also buy raw, unfiltered honey which I found works wonders for a sore throat. One spoonful a day and no more scratchy throat pain. I just got a 10-tray Cosori dehydrator and plan to dehydrate lots of fruits and vegetables over the winter and herbs that we grow over the summer. Most of our proteins that we have stocked are in the form of dried beans, lentils, and split peas but I do have beef, chicken, sausage and pulled pork that is commercially freeze dried. We also have commercially canned tuna, salmon and chicken. I do cycle through those because 2 years past the Best Buy date tuna is NOT the same as just purchased cans of tuna! It’s edible but the “chunk light” is more “thick mush” and the sodium is a lot more prevalent. And then there is the Spam. 😂 I know Spam is not for everyone but we grew up on it. I also bought some of those Betty Crocker muffin and cookie mix pouches just so we can have a treat every once in a while. And let’s not forget the chocolate candy I stocked up on because sometimes you just need a piece of chocolate during more stressful times.
I do the same thing with bulk spices and herbs! Good for you. So many contain MSG and I am allergic, and it just isn't good for you anyway. I cou ld have written the rest of the is too. Great minds think alike, as they say.
Could you share where you get recipes. Commercial brands are always loaded with salt sugar ect.
@@dsmith7116 I get a lot of my recipes from Pinterest.
Same here Rose Red Homestead. I’m canning, dehydrating and freezing like crazy. Hubby taking care of all the other things. It’s a low humming of anxiety. But I know we’ll be okay. God is with us.
I've switched from tomato paste and sauce to powdered tomato. If you have a stable supply of water, I really would recommend considering that. You can mix exactly the amount you want for the meal. The powder takes up the least amount of space. Once opened I keep it dry and out of the light and it keeps forever.
When I have leftover tomato paste, I use a cookie dough scoop to scoop out little “pucks” of paste and then I freeze them on a cookie sheet until solid and then I toss them in a freezer bag. (I’m guessing they’re about 2 Tbs each?)
Then I just pop one or two out at a time when I need a little tomato paste. I do the same thing with garlic. I buy a bag of peeled garlic and toss into the food processor and freeze individual scoops so I always have “fresh” garlic on hand and I don’t have to mess with peeling & chopping it. Oh and double bag your garlic or everything in your freezer will smell/taste like garlic. 🧄 🍅😊
I do the same thing with tomato paste and garlic too so it’s always pre measured in the freezer and ready to go. 😊
I stock up on Trader Joe's seasonings, they have so many great ones. The Hidden Valley contains MSG, maltodextrin, and other unhealthy ingredients. Trader Joe's Ranch seasoning does not. There are Green Goddess, Chili Lime, Onion/Garlic salt, Sriracha, Cuban Style Citrus Garlic, Pumpkin Spice (get it now, it's seasonal and the best around), Cheesy Seasoning and more. They are also reasonably priced and in glass, not plastic.
@@jholcomb9532 Thanks for the ‘head’s up’ on the Ranch seasoning; I try to avoid MSG as it causes me to have migraine headaches. I’ll make a trip to Trader Joe’s & check them out on the seasonings!
Taco seasoning, bouillon cubes, any dry packaged salad dressing, Cajun seasoning, beef bouillon. All those items add a lot of flavor to plain foods you cook.
check!
I need stuff without MSG.
@@Icewing10 and names that disguise themselves as MSG, like yeast extract.
I suggest making your own onion soup mix and dressings. This way it's less expensive, and you control the ingredients.
That was going to be my suggestion, too! Easy to make and use!
I have not taken time to comment much and today I have a lot to say to make up!
We concentrate on storing protein and have all that you showed, except the clams. We hit every sale. I learned to Pressure-can from YOU, (God bless you!), but still have much commercially canned chicken and corned beef, chicken and sardines, tuna, salmon, in cans and packets plus salad&cracker sets. Those were wonderful to have while I was with my brother in his final days. We also concentrated on beans and legumes. (I just dehydrated more eggs when we hit a big sale, THANK YOU again!)
For extras to quickly add are : packets of Dried onion soup mix, Taco seasoning, Fajita seasoning, Fried rice seasoning, Beef&broccoli seasoning, (any vegetables and esp mixed go well), and Sweet&Sour sauce,(good with chicken) and Teriyaki sauce, (good with beef and pork).
I make my own combop of a "Mrs. Dash" , Ital;ian and Latin seasonings, but I also found Trader Joe's 21 Seasoning blend and LOVE it. Dollar Tree has a Tomato-basil blend that is wonderful with chicken.
I have a number of ideas to use our preps and in fact, have a small journal where I add recipes and ideas in case I am not available and others need to know what I had in mind, or how to combine foods, make several kinds of flatbreads, etc. How to use the dehydrated vegs, uses for the dehydrated or instant potatoes, what is edible in my yard, how to sprout beans,lentils and seeds, how to conserve water and anything I think others might need, the ones who aren't listening now.
I found the tubes of tomato paste years ago and now have found chipotle paste!
I heard about the Cascadia Fault Zone a few years ago and am horrified over it.When my grandson wanted to move to Oregon with a family he was close to, I nearly lost my mind! (Actually, he is here now and going to college. That is a relief!)
God be with you and all ❤of yours
Thanks for your information. I live alone and wonder how long the tomato paste in a tube lasts. I have one in the fridge now. Any clue? Thanks again.
@@judycohentx Glad to help, thanks for letting me know. I had one in there for at least 3 years, since my mother was Italian and when we use tomato products, we almost always need a lot more! The one I had was fine to add a little to a sauce>
I pay no attention to 'best-by' dates and judge for myself if things look/smell/taste OK, (alwasyy erring on the side of caution, I know someone will bring up not being able to detect botulism). I would check the consistency, color and smell of yours and if it seems OK, I am sure it is.
I recently bought some really good protein powders to dronk when you really need and electrolite powder too
Love sardines also something I remember from childhood. Of possible interest to others, Costco and Walmart are now doing home delivery. I have been using Walmart pick up since the pandemic. But they recently started home delivery in my area. They do charge, but not like it used to be. My order from Walmart was free delivery, but I think that is an introductory offer. See their websites for info. I am 82 years old and shopping has gotten difficult for me along with driving on the freeway. I really feel blessed that these services are available to me. I want to be self-sufficient as long as possible.
We hope that you are able to be self-sufficient well into your 80's. Jim
I have stored everything you mentioned, except for the sardines. I wish I had more ways to put things together for meals. I have always had a pantry, but tend to make the same things repeatedly. I have food storage cookbooks, but just need meals for two. The one thing I think most people need to add is adequate lighting for when the power is out. The led lights that look like light switches put out a lot of light. Hang them high, so you won't be blinded by the light! We have them in every closet, and in the garage by the door and above the breaker box. Rechargeable grill lights are designed to be able to see what you are doing when grilling at night outside, but they are great in the kitchen. If you've ever tried to read instructions on food labels by candlelight, you know what I mean. Clip on book lights also put out a lot of light. Be sure to have one next to where you keep medications so you can see instructions and dosages. You need it for over the counter as well as prescription meds. A rechargeable camping lantern can be used on a table or hung up. We went through 15 days of no power after Hurricane Ike, and learned our lesson.
I took lake trout, baked it, and then after deboning it, I canned it in 1/2 pint jars. I also canned grapes.
These are great ideas, Pam! I did get packs of 5 cans of sardines from Costco the other day I bought a few boxes. Also, I have purchased Cento tomatoe paste from Walmart. I was so excited it was in a tube!! I have been experimenting with different spices to change things up. At Winco I can purchase these in small amounts from the bulk section. This is nice without having to purchase a jar of something we may not like. Looking forward to the slow cooker series Jim and Pam!
Regarding snacky type foods, I often keep nuts and seeds I enjoy grazing. Sometimes you only need nibbles here and there. Cashews and pistachio’s, my daughter keeps Lara’s bars on hand and almonds for herself as easy grabs. For sweet tooth dried fruits. More prep friendly canned tuna, which can be good on rice cakes, as a wrap in lettuce or tortilla, or as a sandwich or on crackers.
Other easy prep basics rice and beans, whatever favored versions are a draw, chili or refried common staples for us. Sometimes black beans which if we have lettuce make nice salad bowls or tacos.
Cold seasons, of course soups, one of my favorites is minestrone.
I pack Mylar bags of rice and beans together in a bucket or tote. In the containers, I include seasonings that will flavor the rice and beans, along with printouts of recipes for cooking rice and/or beans.
The seasonings I include are chicken and beef bouillon, garlic powder, onion powder, cajun seasonings, salt, and pepper…probably others, but I can’t think of them right now. I even throw in the little seasoning packets from stale Ramen noodles that I’ve discarded (or just didn’t use because I use the noodles for stir fries). Those packets make excellent broth!
Pam, just wanted to thank you for your dedication to making these videos. I purchased a 23 quart Presto canner (like yours) in 2020 with plans on filling our pantry. Life happened and I have just now used it for the first time, canning raw pack chicken under the instructions from your new video. I was totally a nervous wreck during the process, but it came out just fine. Lost some liquid because my "finger tight" was not quite tight enough. But everything sealed and still enough liquid in each jar. Experience is the best teacher! Thank you for sharing your experiences, good and bad to give us the courage and wisdom to press on. One topic that I would be interested in would be any information and guidelines on how to prepare for an EMP situation. Thank you again for all that you and Jim do for us!
With the freeze dryer the options are massive.
They're a huge investment though.
We dehydrate a lot of our extra tomatoes. Then want a recipe calls for tomato paste, I just add a little bit of powder until I get the thickness that I'm looking for. I can also turn my powder into pizza sauce pasta sauce just by the amount of water I'm adding
I do the same! Good to see someone else doing it 😃
I do the same but I also save the skin of my tomatoes and dehydrate those and turn that into powder. Works great!
Me too,and whenever something is just missing in a savory dish,my go-to is always tomato paste. Fixes it right up
Me too! And I give the tomato powder as gifts 😊
One preppy item i feel is a must is a noaa radio it might be the only way of communication you hear. A set of walkie talkies could also be an asset in a grid down situation. GOD BLESS.
Thanks for your wonderfull prepping ideas! Your tomato paste tube reminded me of a caviar tube which I liked and used to buy quite often. If you like it, of course. When you open it it stays “forever“. Best wishes from Lithuania ❤
I’m watching while waiting for Milton in Ocala, Fl. I know you have a freeze dryer. I freeze dry my tomatoes and make powder for my tomato paste. I keep a small jar in my pantry so I can pull out a tablespoon or two at a time without waste. Between my freezer dryer and canning we have enough for the two of us for a year now. I grow as much as I can at 67 it’s getting more difficult but our goal is 2 years incase we have a crop failure. Also in case of disaster we can help our family and neighbors. Thanks for spreading awareness without spreading fear! Blessings to you both 🙏
Hi Pam, I’ve added the small cans of ham. These can be used to eat straight out of the can, or added to dried beans or soups
Or canned beans. I have many dried beans but I also have canned. Low water and/or fuel times and we could easily use canned beans, especially for the protein.
@@tonette6592 Canned beans. I am such a fan now of canning beans. Mostly because when the grid is down, I don't want to use up my limited fuel for boiling beans for an hour-plus! What's funny is, now that I have them canned, we eat them more often! lol. I have two bags of beans soaking right now to make 15-bean soup with ham and cajun seasoning. I wanted to start eating the food now that we would be eating during grid down times.
@@carolfyfe607 Exactly! I don't know why the hard-core 'survivalist' are so gung-ho on dried beans and anti canned beans; they are the ones who expect us to be all Mad Max! Cans are a Godsend.
I store salt, bay leaves with my rice and beans on top of chicken bouillon powder. Just for a little extra flavor and not too much bulk
Thank you for giving of yourself. Teaching others is a gift. ♥️
We are in the eastern L.A. basin, so our planning is for earthquake & fire. We are far enough away from the foothill fire areas that we’re unlikely to be evacuated. Our food includes several boxes of Premier Protein drinks, each of which provides 30 grams of protein and 160 calories while also providing some liquid.
I store lots of ethnic seasonings, soup bases, etc.to add extra flavor: mexican spices and taco seasonings, pepper sauce, pho soup base, chinese wine vinegar and soy, dried asian mushrooms, au jus concentrate, bullion bases in several flavors, curry bases (red, yellow, and green), east indian spices and mixes- garam masala, tandoori. Etc. Etc. They can give a twist and lots of variation to our stored beef, chicken, pork, lamb, and game meats.
I love the onion soup mix for so many uses. I also store beef and chicken cubes and powders, bbq sauce, tomato powder, mushroom powder
Tomato powder makes paste, sauce, juice or seasoning. There are tons of recipes on TH-cam for ranch seasoning and onion soup, as well as every gravy, sauce and seasoning mix under the sun. I've compared some of them and most seem to be basically the same with personal tweaks. Test them, find one you like, and then make a batch to keep in a jar for storage.
Another TH-camr freeze dries her diced tomatoes, and then puts it in a mixer to get it all down to a powder. She first course the tomatoes, but leaves the skin and seeds on. Apparently there are attachments to food processors that will do the dicing for you.
I avoid processed foods like soup mix and salad dressing mixes. But I grow my own herbs and dry them, placing the dried herbs in small glass jars for long term storage. And I have lots of salt in my long term pantry as well. I home can lots of ground beef and chicken, and I buy canned tuna for protein for long term storage. I avoid the plastic packaging that contains the tuna and chicken, as plastics leach into our foods long term.
I do a lot of dehydrating and make a lot of powders....beet, carrot, celery, mushroom, spinach and other greens including lettuce, tomatoes...i even dry and powder my apple peels. 3 tablespoons of powder is equal to 1 cup of fresh, so a little goes a long way, to a pound of burger I usually add 1/2 to 1 teaspoon each of beet, carrot, mushroom, spinach and tomato, you don't taste the indivudual flavors but up the nutrients. My very picky daughter says it's the best meatloaf she has ever had. I use homemade bread crumbs to help extend the meat. I also buy peanut butter powder, nutrtional yeast, kelp powder, spirulina and milk, buttermilk, and whey powder. Nutri yeast and kelp are my preferred additions to popped corn, but powdered butter and cheeses are good too! I use all of these wherever it seems appropriate to enhacnce the nutrtional value; whey powder in anything dairy based, most of them work in smoothies. The apple peel powder goes in baked goods, pies, on hot cereal, sprinkled on a peanut butter sandwich etc.
I try not to waste anything and have found Root to Stalk Cooking and The Sneaky Chef coobooks helpful.
In a slightly different vein of thought i also do kitchen scrap gardening...even if you only get a few extra leaves that regrow from a lettuce, onion, celery, or cabbage core, they make good additions to a salad. I live on an island and generally only go grocery shopping every two or three months. I do have a small countertop hydroponic garden, for greens through out the winter and also grow sprouts for crunch, flavor and added nutrients.
P.S. i recently made my favorite spinach dip using my dehydrated, coarsely crumbled spinach. The powdered would work too, but i like the texture of the crumbled.
WOW
I’m impressed
What about summer squash?
I have dehydrated, spinach, mushrooms, onions with thoughts of being able to use them in a soup if the power goes off. But now thinking to use them as a powder for nutrition purposes might be better than it actually being main part of a meal.
@@ginagibson9151 yes, i have powdered both winter and summer squash, i also use dehydrated foods in other forms. I find that slicing zucchini in 1/4 inch rounds, dehydrating for about an hour or two to remove some of the water, then vacuum packing and freezing, enables us to fry it, which is how we like it best. But I also grate and dehydrate it (for bsking) and also dehydrate slices (for soups). I dehydrate potatoes as hash browns, cubes and slices, but didn't like the texture of my reconstituted mashed...I buy commercially prepared instant potatoes for that. Storage space is a big issue for us, so dehydrating means I can store a lot more than if I canned everything. I have not tried cabbage powder (yet!) But I do dry it shredded. Peppers i dry in strips and diced, but have not powdered those either. I bake most of our breads, dry extra or "stale" in cubes (croutons) or crumbs which can thicken soups or even too thin mashed potatoes or gravy or as a binder in meatloaves etc..
Most fruits don't dry crispy enough to powder but freeze dried might....I don't own a freeze dried so haven't tried that. I recently bought commercially dried okra (Trader Joes) sold as a snack.....it may have been freeze dried...I didn't care for it as a snack and haven't yet tried to rehydrate it.
Most veggies i dry in dice and then powder. Have fun experimenting!
My disabled daughter is very picky about foods and textures and I find I can add the powders to so many things and though she is aware that I do that she can eat them without issue.
Be every careful if using
Store bought apples. Many are dipped in a toxic coating. It cannot be washed off!
Other fruits and veggies can be dipped it, too. It’s name is like Apeel…?
Great ideas today Pam. I also have freeze dried sardines to prep in a mylar bags. They came out great. Thanks always for your updates for us all.
Great additions! If you don't have a sewing kit, I would include a "Speedy Stitcher" in the clothing bucket. It's great for sewing up ripped clothes and gear including shoes. We all know that being away from home, something is gonna rip or get damaged. We have one for each family member. I hope this helps.
I utilize beef jerky, beef sticks, and the canned fish, chicken, and beef in our storage areas. I also put the beef sticks and packets of tuna that you showed in your video in our bug out cans, as they are light weight and take up less space. I also keep the small packets of salt and pepper in the kit for seasonings, again, light weight and does not take up space.
I have boxes of flavored jello as part of my food storage. Has some protein and calories. Plus it can be added to canned fruit to make it feel special.
I grew up with fruit storage during winter a long with meat in the freezer.
There are so many powders tjat can either be bought or made. I like mushroom powder, whichbi make from dehydrated mushrooms, onions, etc. Great flavor, and powders take up much less space. Thete is a company that sells a huge variety of flowers powders. I will try and look for it because I can't think of it right now. Iv I find it ill come back and share it
I have a few large containers (16oz) of asst spice blends. We also keep jars of olives which is a dense food, variety of dried fruits, nuts, seeds. I recently purchased a mason jar vacuum sealer to help preserve our non canned items. Super easy to use, can seal and reseal, and is inexpensive.
I dehydrated my cherry tomatoes and tomato skins I turn the tomato skins into power which I use to make tomato paste,or sauce for a recipe. The cherry tomatoes I use to make quick pasta sauce or throw on a salad
Thanks Pam !!
Hi Pam. Enjoy your videos,and appreciate your knowledge. Currently I've been canning water. It's a great way to store Mason jars to keep them clean as well as a deeper level of preparation
And I believe the water is "sterilized" when canned as well, thus you could use it medically if necessary.
@@redeemedvintageseamstress4728 yes. And I boil it before I jar it because I have city water. I recently purchased an overabundance of jars at a unreal low price, so it's worked out great.
@eddielyles8930 wonderful!
I personally don't reuse canning lids, but I've heard people use their used lids for canning water purposes. I'm not sure I would do that....? I guess if the lids were very, very clean, it should be fine.
A can of media crema. From coffee cream to sour cream, it has so many uses that once opened, you can easily utilize it without storing for too long.
Love your channel. How about a talk about how long to keep things after they are opened? Just general rules would be a great help.
Thank you again for all the wonderful information. You’re so articulate and you share so many great ideas. Other content providers could learn a lot from your techniques of covering a lot of information in a succinct way. One thing I do to add flavor to food, I use flavor packets provided with delivery/take-out meals. Whether it be ketchup, mustard, hoisin sauce, mayonnaise, teriyaki sauce, soy sauce, etc. Packets can be stored near dehydrated food to add flavor to a bland meal.
Dehydrate tomatoes, powder them and when you want tomato sauce, paste, etc. just add water to the powder and viola! Can dehydrate and powder the whole tomatoes. This has been quite helpful in my cooking..
I've been seeing how communication during crisis is key and I saw that Starlink satellite internet has worked very well for those in the terrible conditions in North Carolina!
Thank you Elon!!
Better, I think, to take a local Ham radio class and not be beholden to any one entity. They’ll often either help you get set up or make recommendations for inexpensive but useful equipment.
A little off track from Pam’s request (sorry, Pam), but there’s a website called CityData where you can also find lists of Ham radio operators in your county. It’s good to know ahead of time where you might be able to go to communicate with far away friends and family. Just a thought.
Thank you for new tips and reminders,of things maybe we forget😢. All be safe, helping
Each like this so great as always.😊
hi guys, one of my pantry shelf staples that i make every year and in the last few years i have added to my extended pantry is in the mist of herb growing season i dehydrate lots of it and add to home ground hymalayan salt{for the minerals}. this has given me quite a nice variety of different flavoured salts that are also nutritious
I am feeling very similarly and have been previewing everything I have in my storage while reviewing your many videos. (Thank You). New: I labeled and vacuum sealed little plastic packets with 2 steramine tabs for cars, and evacuation bags, and my personal travel bag. I added the laundry detergent sheets (dry embedded sheets-no leaks) I now regularly use. Refreshed first aid supplies. Etc
For protein I’ve added the newly available pea protein seasoned packets (simalar ingredients as the “beyond beef” pseudo-burgers). I have found them as taco filling at some Trader Joe’s. And of course the usual canned sardines, tuna, freeze dried chicken bits. etc. plus, of course, dry egg powder.
My husband and I feel exactly the same way as you are a real sense of urgency
I make my own Miso paste. It takes a few months to mature but when it's reday, put them in ice cube trays and keep them in a freezer. One Miso cube per serving hot soup. I can add dried veggies and/or becon. I also make salad dressings with Miso or eat it straight with cooked rice, fresh vegetables, etc. I am sure Miso can be dried and make Miso powders.
I also keep Nori (dried seaweed sheets) to make rice balls. 🍙🥣😋
If you have an ALDIs near you they sell a very good canned corn beef and an onion soup mix. The quality is fantastic and at a cheaper price. We use frozen Ore-Ida Potatoes O’Brien and a can of corn beef to make a great corn beef hash. We also mash up a can , mix with mayo and sweet relish to make a sandwich spread.
What you do is wonderful! I learn so much and I really appreciate you and all your hard work!
Three things I recently added to my preps is cod liver ( not oil) maple spam( surprised me) and kevin sauces. All from Amazon. I tend to buy keystone meats ( from walmart online) and then buy sauces like salsa Verde for the pork. Im always on the lookout on how to add flavors. Like pesto for salmon, bbq for pork, Mexican for beef or spaghetti. Have tried a couple if Hereford pouchs recently. Didnt care for the meatballs but liked the beef with broth.
I love the idea of dried tomato paste powder. I started doing it with different canned tomato products in a can when I saw some cans showing corrosion on the outside. I have 2 refrigerator that work no more and I use them for storing my cans and other stuff. The rodents and bugs can't get to it in our garage.
I started freezing my extra tomato paste in silicone molds that are 1 Tbls per square. So much easier to use than freezing the rest of the can. And the silicone molds can also be used for freezing extra lemon juice, herbs in olive oil etc.
Lipton onion soup mix… over diced potatoes with olive oil or butter. Stir to mix and cover with foil for about 2/3-3/4 of time to bake…(. Depending on Amount)… pull, stir and return to brown yum! our kids loved it! Still do…
sardines are probably the most nutrient dense ready made foods you can have. i have gone on 3 days sardines fasts once a year and its good to know that i do very well with just 2 cans a day 3 days in a row along with a good electrolyte drink. I buy LMNT. its just a powder in an individual packet that you just add to water. its all very easy to carry in a bug out bag. no need to heat, just open and eat.
This is an interesting and thought provoking post. I loved your video on vacuum sealing jars so I bought one like you received as a gift. I have a number of the smallest canning jars (4 ounce). I transferred my spices and mixed that I don’t use often into the jars and sealed them. For products that I have larger quantities of, I vacuum sealed them in pint jars. I’m reading all of the recommendations here and adding notes to my shopping list. 👍
Thank you. Armour Star dried beef. 1/2 jar diced, 1 box cream cheese, small can of green chilis and a splash of worcester sauce = great dip. Also makes chipped beef gravy for toast (Military SOS). Processed cheese, if you can eat them (I Can't), shelf stable for 6 months past packaging date. Reuse shaker bottles, clean them, add a whole cayenne pepper and fill with ACV. Let it set for a couple of weeks and you have hot vinegar.
Chipped beef is great on a baked potato also.
It's nice to know about that tomato paste in a tube, but I actually like freezing it in ice cube trays. It's right there for me to throw into whatever I need it for whenever I need it. I started doing it for the reason you said--I needed just a little and then needed to do something with the rest of it. But now I just take a couple cans of paste and fill up an ice cube tray so that I always have some. After it freezes I take the cubes out of the tray and put them in a zip-lock bag. I do the same thing with lemon juice, which I like to put in my water and/or in things I'm cooking.
Yes , i do all of those, they are all excellent suggestions! I also dehydrate herbs and fruits and veggies, have spices and seasoning, dried chili's, dried candied Ginger, garlic and onion, both green onion and regular onion . I make my own vanilla extract, dry my rose petals, Hawthorne leaves, Douglas fir tips , Rose hips ect. . Herbal Teas like peppermint, Chamomile, Sage, as well as Coffee, regular Teas, Hot chocolate, Hot Apple Cider . Gravy packets, dry soups .i also keep a few, jars of pickles, Olives, relish, and wax covered hard Cheese
Thank you, Pam and Jim
I store two 3 gallon storage buckets of spices. One is savory, one is for sweet. I have vacuum sealed the spice packets that are not in jars as an assurance for longevity. I have a Spice Emporium near me and its cheapest way to buy bulk, or packages such as chili packs, fajita mix, or pumpkin spice. While sugar, salt, flour etc., is invaluable, we need a variety of spice in order to make a dish of beans or rice palatable after 50 meals of them.
Hi Pam. 💕💕💕 you and Jim. Thank you for sharing your expertise and advice. Now it’s my turn. You asked for ways to long-store flavorings - here’s my suggestion: you can dehydrate or better still freeze dry many condiments - tomato paste, pickles, etc. I have a dehydrator and this works for some things, but a freeze dryer is the best way to preserve many more foods. I don’t own a freeze drier, but I purchase as many freeze dried products as I can for long storage. Then I use small Mylar bags and oxygen packs to package the dried product. Works for me. Also, how about storing your food bug-out-bucket with an open lid beside your other food storage items. This way you can rotate inventory as needed and add last minute items before you evacuate. This reduces food waste of items be keeping this bucket in sight. Thank you again for inspiring all of us to be more prepared. 🇨🇦
Amazing ideas on your video and in the comments! Crock Pot recipes are just what I need! This morning I bought a 10 qt. crockpot because my 6 qt. is too small for batch cooking. Thank you so much for these very useful videos!
Hi Pam,
The story w your put a smile on my face..
My Dad use to do the same thing🥰
Along with proteins- I have store many different seasonings to keep things from becoming boring along with dehydrated onions & garlic.
Blessings to all on this channel & prayers for Florida & ALL Hurricane victims! 🙏🏻✝️🇺🇸🙏🏻