What if everything collapsed tomorrow? What if the shelves on the supermarket were empty? What if you've never even planted a garden in your life... and your life depended on growing your own food? Don't panic! Check out my book Grow or Die and learn what you need to survive a crash: amzn.to/3jwPvUP Get my free composting booklet: www.thesurvivalgardener.com/simple-composting/ "Compost Your Enemies" T-shirts: www.aardvarktees.com/collections/vendors?q=The%20Survival%20Gardener
We used to make our own jam and used all kinds of jars to can them. We boiled them and the lids and not one jar ever went bad. We also bottled syrup in used glass bottles, same thing, always fine.
Hey David, enjoyed this thanks. This reminded me of when I lived in Uganda and my electricity would go out for days at a time. I'd keep the fridge door closed to keep the cold in. The locals didn't have that problem, they used these porous clay pots that kept the contents cool through evaporation - very clever.
About salsa:the vinegar in the salsa kills all the bacteria in it and stops it from spoiling.Any food that contains a lot of vinegar doesn't have to be refrigerated because the vinegar in the food kills all the bacteria and stops it from spoiling.
The meats can be pressure canned as well.I haven't done it personally, yet, but I do know people who do it all the time. Re-using jars... absolutely! I've been telling people this for years and I always get a rash of compost. I'll admit, the first time I saw that when I started in canning I was skeptical but soon realized that, just as you said, as long as it holds a seal it's fine. We buy certain brands of applesauce, vegetables, jams and mayonnaise because the size and shape of the jars are perfect for the items I can. I inspect the seals before each use for abrasion and tears that may affect the seal and I use them multiple times.
I recycle jars as well. But I do have a suggestion -- inspect the jar before you buy the product. Surprisingly many commercial canned products never saw the inside of a canner. They are hot packing a high acid product generally. (Though i have never figured out how commercial mayo has the shelf life it does.) As a consequence these packers don't care about the jar other than the seal, buying seconds. Bubbles in the glass, irregular bottoms, etc don't phase them. But in a canner they can lead to busted jars.
You bring up a very good point! We do look at the jars before using them to can but the particular brands of items we buy have never had any flaws that I have seen. Probably why I forgot to mention to look at the jars. Even if they had a flaw they would still be useful to store our dehydrated items. On thing I haven't done is to use them for pressure canning. Not sure how they would stand up to the elevated heat, haven't spoken with anyone yet who has done it and when I get to canning there is so much work going on I don't want to risk a major blowout so I use the heavier jars.
for salsa jar: it's perfectly fine to reuse them but after closing them you have to boil them for 30 minutes to some hours (depending on the size of the jar). wrap the jar old cloth so they don't break, put them in cold water, bring water to boil, boil as needed, now there are fine. remember that when you'll open a jar you'll have to finish the content quickly. tip: rinse the outside of the jars before boiling so you'll easily spot a leak, leaked jar are no good and will spoil. in my family we have been doing this for homemade jam and tomato sauce since when I can remember, they last years.
I'm in Florida. I camp in a small van some times. it has a small 12v fridge that can run 24x7 at 40F in my simple power setup. Mostly I refrigerate cause the van can get up to 100F inside during the middle of the day . But in our so-called winter, it can get down to 40F some nights. When I does , I have an electric blanket but don't have enough power to run the fridge and the blanket. I know veggies will be fine overnight at around 50F without a fridge, but how about cured ham , left over deep fried chicken with the skin? cheese? left over pizza?
I forget what it's called... think it's water shed which is a pantry with with water contained covering the roof which keeps the pantry cool inside. Prior to the 60s before refrigeration was popular, the pantry surface was slate. Another idea is using the cooler underground temperature. Or combine ideas as you may.
David The Good roast or dehydrate as much as possible using the oven. I have heard that it's possible to dehydrate thinly sliced foods by setting your oven on its lowest setting and leaving oven door open about an inch and leave it for hours. Lookup how to make backpacking foods 👍
I started caning in mason jars in December, so far I had to throw away the content of 4 bottles. The stink was so awful that I have to go about 50 yards into the woods to drop it. So far I have no problem reusing the salsa bottles.
Lost our frig recently, 13 months old.....bummer! Lost lots of food but improvised and saved some of it. We had a small upright freezer and I put it on a timer. 30 min on, 1 hour off.... worked "ok" but don't wanna live like that.
Root Cellar. It's how our great-grandparents stored foods through the winter. And it's how I store a lot of foods. I can put bananas, mangoes, sweet potatoes, potatoes, rutabagas, onions, and a variety of other foods in the root cellar and they will stay good for months. Yes, bananas and mangos both need to be green. And you can even store papayas. The reason they will all keep is for several reasons. The first is that the temperature in a root cellar is generally around 50 degrees or less. And it's dark. So your fruit won't ripen. You just want to watch your potatoes and remove any growth that starts and look for green spots on the potatoes as well. These are an indication that this potato is turning toxic and this green section should be cut off immediately. Anyway, every home owner should go out of their way to dig, and create a root cellar. An earthbag root cellar is my favorite as tyvek bags are easy to come by. And you only need to pack them down with wire. Dig down about four to five feet below the earth's surface. www.motherearthnews.com/diy/buildings/root-cellar-plans-zm0z14amzreb
Just a note for the general public and yourself. The only reason they say not to use the salsa jars nor other canning style jars is the recycle of old store jars is they are made of thinner glass and can break after multipul uses. Most don't, and most of the time the seals reseal, however some jars will break (that is an unhappy result all around) and some seals won't seal (food poisioning isn't any fun for anyone). If your gonna need to do this, be careful, look, smell ect., be vigilant.
Thank you for saying botulism. I have been telling my wife to be careful about that for years and she never believes me. Maybe when we are lying half-paralyzed on the floor mumbling and drooling at each other she will believe in it a little more.
Great tips. What was traditionally used in the tropics before ice boxes and perhaps root cellars? Here in dry Australia miners invented the Coolgardie safe in the 1890s, and other dry air regions used the Zeer pot, but both are evaporative coolers which may not be effective in the tropics... Coolgardie safe: en.wikipedia.org/wiki/Coolgardie_safe Zeer pot en.wikipedia.org/wiki/Pot-in-pot_refrigerator
The zeer pot is cool. I've thought about building one forever but never have. You're right about the river, too, though it's cool but not cold. Maybe upper 70s.
Be careful of the ground beef idea. Most ground beef is on the edge of spoiling when you buy it. Even doing your own is tough to do completely sterile.
It's factory-produced sauerkraut, no longer living, and it gets mushy over time once opened. The living sauerkraut lasts longer but still tastes better if you put it in the fridge or keep it someplace cool.
Dude. That bumper is creepy AF! :P. Glad to hear you mention fermentation first. I was wondering how you guys faired doing it in your climate. The hotter the clime the quicker the fermentation. Then you either have to eat it all when it's ready or find a way to get it cold to stop the fermentation process. Someone probably already asked this but I'm too lazy to scroll through comments :P
What if everything collapsed tomorrow? What if the shelves on the supermarket were empty? What if you've never even planted a garden in your life... and your life depended on growing your own food? Don't panic! Check out my book Grow or Die and learn what you need to survive a crash: amzn.to/3jwPvUP
Get my free composting booklet: www.thesurvivalgardener.com/simple-composting/
"Compost Your Enemies" T-shirts: www.aardvarktees.com/collections/vendors?q=The%20Survival%20Gardener
We used to make our own jam and used all kinds of jars to can them. We boiled them and the lids and not one jar ever went bad. We also bottled syrup in used glass bottles, same thing, always fine.
Hey David, enjoyed this thanks. This reminded me of when I lived in Uganda and my electricity would go out for days at a time. I'd keep the fridge door closed to keep the cold in. The locals didn't have that problem, they used these porous clay pots that kept the contents cool through evaporation - very clever.
Ah yeah. Like a water shed principle. Water evaporated, taking heat away from source. Thereby keeping source cooler than the ambient temperature.
That methods doesn't work in humid areas where I live. I wish it did. We would have to use a deep root cellar if we had no refrigeration.
About salsa:the vinegar in the salsa kills all the bacteria in it and stops it from spoiling.Any food that contains a lot of vinegar doesn't have to be refrigerated because the vinegar in the food kills all the bacteria and stops it from spoiling.
The meats can be pressure canned as well.I haven't done it personally, yet, but I do know people who do it all the time. Re-using jars... absolutely! I've been telling people this for years and I always get a rash of compost. I'll admit, the first time I saw that when I started in canning I was skeptical but soon realized that, just as you said, as long as it holds a seal it's fine. We buy certain brands of applesauce, vegetables, jams and mayonnaise because the size and shape of the jars are perfect for the items I can. I inspect the seals before each use for abrasion and tears that may affect the seal and I use them multiple times.
I recycle jars as well. But I do have a suggestion -- inspect the jar before you buy the product. Surprisingly many commercial canned products never saw the inside of a canner. They are hot packing a high acid product generally. (Though i have never figured out how commercial mayo has the shelf life it does.) As a consequence these packers don't care about the jar other than the seal, buying seconds. Bubbles in the glass, irregular bottoms, etc don't phase them. But in a canner they can lead to busted jars.
You bring up a very good point! We do look at the jars before using them to can but the particular brands of items we buy have never had any flaws that I have seen. Probably why I forgot to mention to look at the jars. Even if they had a flaw they would still be useful to store our dehydrated items. On thing I haven't done is to use them for pressure canning. Not sure how they would stand up to the elevated heat, haven't spoken with anyone yet who has done it and when I get to canning there is so much work going on I don't want to risk a major blowout so I use the heavier jars.
*****
My jar supply of 'from the grocer' I use strictly for WB canning or dry storage. Like you I only use Ball or the like for pressure canning.
Yay for moringa tree camera man!
No car? No fridge? Run away from that place!!! It is cursed!!! LOL!!! Congrats to the moringa tree for a great filming job!!
I'm starting to wonder if it was built over an indigenous graveyard...
Nawww. Many many success's's's made there it seems.
You are seriously the most amusing person I know, love your videos.
This guy just made my night by the intro of this video 🤣🤣🤣 thank you!
for salsa jar: it's perfectly fine to reuse them but after closing them you have to boil them for 30 minutes to some hours (depending on the size of the jar). wrap the jar old cloth so they don't break, put them in cold water, bring water to boil, boil as needed, now there are fine. remember that when you'll open a jar you'll have to finish the content quickly.
tip: rinse the outside of the jars before boiling so you'll easily spot a leak, leaked jar are no good and will spoil.
in my family we have been doing this for homemade jam and tomato sauce since when I can remember, they last years.
I'm in Florida. I camp in a small van some times. it has a small 12v fridge that can run 24x7 at 40F in my simple power setup. Mostly I refrigerate cause the van can get up to 100F inside during the middle of the day . But in our so-called winter, it can get down to 40F some nights. When I does , I have an electric blanket but don't have enough power to run the fridge and the blanket. I know veggies will be fine overnight at around 50F without a fridge, but how about cured ham , left over deep fried chicken with the skin? cheese? left over pizza?
I'm going to try building a trompe at our farm, we have elevation drop and good sized streams.
I had to look that up: infogalactic.com/info/Trompe
Very cool. Would love to hear if you pull it off.
I forget what it's called... think it's water shed which is a pantry with with water contained covering the roof which keeps the pantry cool inside. Prior to the 60s before refrigeration was popular, the pantry surface was slate.
Another idea is using the cooler underground temperature. Or combine ideas as you may.
About cooking proteins.: Thoroughly cooking proteins kills all the bacteria in them and prevents food poisoning.
I think I would dry fruits in the sun. and eat fresh as much as I like. and share my surplus or trade for useful things.
Sun-drying is quite good in the dry season. Right now everything just rots as the humidity is very high.
David The Good roast or dehydrate as much as possible using the oven. I have heard that it's possible to dehydrate thinly sliced foods by setting your oven on its lowest setting and leaving oven door open about an inch and leave it for hours. Lookup how to make backpacking foods 👍
I started caning in mason jars in December, so far I had to throw away the content of 4 bottles. The stink was so awful that I have to go about 50 yards into the woods to drop it. So far I have no problem reusing the salsa bottles.
Ugh! I'm living without refrigeration and electricity. Getting ice from a friend is not and miss. Trying to figure out how to do this.
Lost our frig recently, 13 months old.....bummer! Lost lots of food but improvised and saved some of it. We had a small upright freezer and I put it on a timer. 30 min on, 1 hour off.... worked "ok" but don't wanna live like that.
Root Cellar. It's how our great-grandparents stored foods through the winter. And it's how I store a lot of foods. I can put bananas, mangoes, sweet potatoes, potatoes, rutabagas, onions, and a variety of other foods in the root cellar and they will stay good for months. Yes, bananas and mangos both need to be green. And you can even store papayas. The reason they will all keep is for several reasons. The first is that the temperature in a root cellar is generally around 50 degrees or less. And it's dark. So your fruit won't ripen. You just want to watch your potatoes and remove any growth that starts and look for green spots on the potatoes as well. These are an indication that this potato is turning toxic and this green section should be cut off immediately.
Anyway, every home owner should go out of their way to dig, and create a root cellar. An earthbag root cellar is my favorite as tyvek bags are easy to come by. And you only need to pack them down with wire. Dig down about four to five feet below the earth's surface.
www.motherearthnews.com/diy/buildings/root-cellar-plans-zm0z14amzreb
Yeah, a root cellar is awesome. In my climate it won't work because the soil temps are too high, but farther north? Most definitely.
Just a note for the general public and yourself. The only reason they say not to use the salsa jars nor other canning style jars is the recycle of old store jars is they are made of thinner glass and can break after multipul uses. Most don't, and most of the time the seals reseal, however some jars will break (that is an unhappy result all around) and some seals won't seal (food poisioning isn't any fun for anyone). If your gonna need to do this, be careful, look, smell ect., be vigilant.
Good advice. Thank you.
What about using plastic jars or jug's
We do a lot of different things but if it is an emergency thing eat what you can and veggies keep pretty good - Ruthie
True. Especially roots and cabbages.
Ty❤
Thank you for saying botulism. I have been telling my wife to be careful about that for years and she never believes me. Maybe when we are lying half-paralyzed on the floor mumbling and drooling at each other she will believe in it a little more.
Use a creek with a hole and rocks soit can go under watet
Also dig a big hole in the side of a hill close to you.like an [ld dairy..
Great tips. What was traditionally used in the tropics before ice boxes and perhaps root cellars? Here in dry Australia miners invented the Coolgardie safe in the 1890s, and other dry air regions used the Zeer pot, but both are evaporative coolers which may not be effective in the tropics...
Coolgardie safe: en.wikipedia.org/wiki/Coolgardie_safe
Zeer pot en.wikipedia.org/wiki/Pot-in-pot_refrigerator
If you're stream wasn't a long walk you could seal food and leave it in the stream...
The zeer pot is cool. I've thought about building one forever but never have. You're right about the river, too, though it's cool but not cold. Maybe upper 70s.
in other words, the chickens are eating very well with all those kitchen discards!
Oh yes.
Chicken stalking to find the eggs...
check out a movie called the mosquito coast ... harrison ford moves his family to the jungle and makes ice in the middle of nowhere
"Waiting For The Electrician or Someone Like Him" Is that Alfredo Garcia on the t-shirt?
It's pinochet lol
dude you are hilarious and educational
Thank you - I appreciate it.
Be careful of the ground beef idea. Most ground beef is on the edge of spoiling when you buy it. Even doing your own is tough to do completely sterile.
So why does the sauerkraut in my frig say "always keep refrigerated"?
It's factory-produced sauerkraut, no longer living, and it gets mushy over time once opened. The living sauerkraut lasts longer but still tastes better if you put it in the fridge or keep it someplace cool.
@@davidthegood Hmmm. Go figure. They pasteurize, pasteurize, pasteurize....to make stuff more likely to kill ya. :)
do you bananas have seeds in them??
No - they're all cultivated varieties.
David The Good you should get ones with seededs and plant them then go the pollinate the other ones and try them better at fighting the fungus dieses
Make churico, jerky, dry fish...
Dehydrate everything and buy a Toyota Hilux 2.4 diesel pickup.
Rice and beans son, rice and beans.................
Rice and beans? HOW DID YOU GUESS MY DINNER!? AND BREAKFAST!? AND LUNCH???
Crock in stream
Dude. That bumper is creepy AF! :P. Glad to hear you mention fermentation first. I was wondering how you guys faired doing it in your climate. The hotter the clime the quicker the fermentation. Then you either have to eat it all when it's ready or find a way to get it cold to stop the fermentation process. Someone probably already asked this but I'm too lazy to scroll through comments :P
The SHTF there, huh? Will they survive or thrive? On the next episode of David the Good... how to cook small children on the rocket stove.
I think you have confused David with Hillary/Podesta/Pizzagate
I had to look that up. OMG. I quit the news recently and haven't heard any new conspiracies in weeks! Almost lost my taste for pizza. Barf.
Yeah.
Chris Gilliam : )
Jerky the meat 👍
make kielbasa and hang meat on a big hook another way
That's a good one, too.
That mustache is disgusting
Are you kidding me with that shirt, seriously? xD
No.
@@davidthegood Based.