12 Essential Pantry Items
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- Опубліковано 9 чер 2024
- We invade our pantry to share 12 items that for us, are an absolute must to always have on hand. Each of these 12 items are are also part of our food storage. We discuss sources for purchase and how store each one safely for the longest shelf life.
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My grandmother lost many babies to miscarriages because of lack of iodine in her diet. Such a simple fix allowed my mom to be born🙂
I heard that in China there were places inland where the people were consider odd, if not crazy; they thought that they were haunted. When they sent soldiers
in to prove it was myths, the soldiers started acting odd, seeing things and feeling bad. They then analyzed everything in the surroundings and found no iodine in the soil, and as they were far from getting sea fish, they had no iodine in their systems. The government added suppliments to the diets of the people there.
Wow. Heartbreaking for grandmother. Iodine- essential nutrient.
That means she was hypothyroid never treated.
So sad...😥
You were talking about dry ice preserving. How do you do that
#13: dark cocoa powder. (100% cacao special dark chocolate) OR a 5lb bucket of tranquilizers. I will settle for the chocolate though!
😂😂😂
So true. Chocolate a must
Lol
I tried to share a class once on surviving on 4 basics: wheat, salt, powdered milk & oops 4got the 4th, because one lady insisted on inserting cocoa after each item talked about! Haha!! She was really fanatical about it-- & this was way back b4 we knew how good it was for us!! I have a bag or 2 of cacao powder stored also. Wish I could get a freeze dryer, but thank heavens I learned about limeing eggs!! They keep up to 2 years!!
😆
You are my go to gal for advice! So glad I found you! BTW so envious of your husband that helps you with projects! What a keeper!!!!
Ditto to that!
Jim is a keeper 👌, thanks Jim
I agree with "Ditto"!
My husband thinks it is all a waste of money and time. I persevere! He will be glad I did when or if things go to the state of needing and not finding things available.
An excellent list. I would add vinegar, oats, potato flakes, cornmeal, pastas, bouillon, cornstarch, dried spices, and barley. For those who enjoy teas or coffee, I agree with that suggestion.
I like your additions and would also add buckwheat and split peas and lentils.
@@jonnaborosky8836 , absolutely! Thank you. I love split pea & ham soup.
I bought extra individual tea bags the other day. Earl Grey and Orange Spice.
@@itzzbarb , Tea is my drink of choice, if not water. I'm not big on soda pops. So I try to keep it on hand.
Thank you I know very little about prepping.
In Louisiana we use Cajun/Creole in our dishes the "holy trinity'" or "the pope" , which is 2 part onion, one part bell pepper and celery. In some dishes the French version "Mirepoix" is used which is like you said Onion, carrot and celery; parts 2-1-1. Also the Spanish version "sofrito" is used as well. Sofrito is onion, garlic, bell pepper, tomato.
Thank you for sharing your list. It is good to know new ideas.
"laissez les bon temps rouler"
"Let the good times roll"
I’m making this next weekend! We love visiting Louisiana, hands down the food & community we’ve ever been too 💜
Potato Flakes! Potatos are life.
LOL
Can you do a video on powdered milk, making yogurt, cream cheese replacement all the things you can do with powdered milk.
This is a great question and I would enjoy seeing this as well.
Thank you for teaching us how to prepare for emergencies without all of the FEAR and ANXIETY of other platforms here on UA-cam! Your style is helpful and reassuring to me as I want to continue what has/is a lifestyle for me. However, I am now learning more about storing food items long term. ❤️
Agree 💜
I agree. I appreciate this approach, too.
I absolutely LOVE all of your videos. You make learning so simple and fun! I am just beginning to store food, and because of your detailed instructions, I feel confident. I do have a question though. You said we don’t have to do anything with sugar. I know we are not supposed to put an oxygen absorber into it, but do we vacuum pack it before putting it into the buckets? My goal is to learn from everyone of your videos. I’ve learned to make a sun oven, cook bread, can food, and dehydrate. I even learned how to dehydrate eggs. I never thought for a moment that I would be doing this. LOL I am so addicted. Thank you for being such a blessing.
where do i start? i have no extra money i planted extra potatoes this year but cold weather we only get 1 growing season. i cant even make bread :(
1. Flour (King Arthur)
2. Yeast (SAF)
3. Salt (Variety of)
4. Sugar (Bulk)
5. Rice (Bulk)
6. Beans (Variety)
7. Baking Powder
8. Baking Soda
9. Dry Milk (for baking)
10. Dried Eggs (baking)
11. Fat (EVOO, Crisco, Coconut Oil, Ghee)
12. Dried Vegetables
(Onions, Celery, Carrots and many, many more...)
13. DRIED MEATS or TVP and SPICES
Thank you for typing this out! 😊
Yes, thank you!
what is TVP?
@@lafinkelston1535 TVP stands for textured vegetable protein, It is dried soy "meat" essentially. Oftentimes it's used to stretch out meat because it's cheaper.
Thank you for the list! 😎
Excellent list, and fortunately I have all of them. I would also add cocoa and freeze dried coffee as well as tea. I’m sure there are other good suggestions. Love your videos!
Hi Elle, do you freeze dry your own coffee? Make, cool and freeze dry?
My brand loyalty for flour is Wheat Montana because it's never sprayed with glyphosate. It costs the same as regular flour and can be bought at Walmart in 10lb. bags. The incidence of glyphosate poisoning/gluten intolerance follows directly the incidence of spraying wheat with glyphosate since the 1970s. We have most of what you have suggested focusing on salt, fats, meat, laying hens, nuts & seeds and beans, starches (roots and tubers mainly as I'm not a big grain person), dried fruit and canned fruit and jam, and dried veg and mushrooms. The only thing we can't produce ourselves is salt and fats and some meat so those are the most valuable things in our pantry. Everything else we can grow or forage from our property or neighboring fields should we run out after a year. I want to be able to live even after we run out of things we can't produce and may not be able to replenish. We do also have dry milk and sugar/honey and such but we are following early American and medieval foods and methods for long-term survival.
Thank you Pam and Jim! I'm working hard at getting all these items prepared for long term storage, also, I've been canning ground beef, sausage, chicken and beef roast. At this stage of the game, finding meats on sale is impossible. I just bite the bullet and get it because I know it will be more expensive tomorrow. 😔
I have taken your shortcut of buying frozen veggies to dehydrate, such s time saver!!!
Same here🙂
Yep, I'm slowly dehydrating all the frozen vegetables that were in my freezer. Also, we stopped buying any meat and are just eating up what we have in the freezer, plus canned salmon which is still a bargain. Let the meat stretching begin! We enjoy vegetarian meals and use a lot of chickpeas, lentils, and beans. A white bean soup with vegetables and a tablespoon of minced leftover ham is lovely.
Honey! Real honey never goes bad
We go to the butcher.. stores are charging so much for the meat and it has so much fat in it. It gets greasy . So we buy from the butcher now. There meat is so much better tasting..
Gaby Garcia yes . We keep honey in our pantry and if it seems to change to sugar we heat it up and it’s as good as new again…
I’m so happy you found Real Salt. I had been wondering why you did not use it. I love the channel, save your videos so I can rewatch them over and over. You are so trustworthy. Thank you and Jim for all you do.
I have been reading about the water situation in your location. Here's hoping that rain comes your way and the drought ends!
Thanks to you .. I've purchased a Camp Chef Stove and now vacuum can dehydrated and dry goods. Walmart has 5lb bags King Arthur flour for $4.12.
Great list of essentials! I'm glad to hear that Crisco shortening no longer contains trans-fats :-)
Unfortunately it is made using many chemicals. So, for me it is a fat (ha ha) NO.
Wow! Jam packed with lots of great information! I will watch this again and take notes. I just dehydrated 21 eggs and it took a full 12 hours to do it. I was amazed watching it change the color of the eggs from yellow to brown to a golden color once it was done. When they turned brown I admit I was tempted to shut it down and toss it out (eggs and dehydrator). I'm so glad I didn't do that! Thank you so much for sharing what you've learned and tested with us. You're providing everyone with a real public service. I can't wait for your book to come out! Thanks again 😊
What dehydrator do you have? I am ready to order one that is reasonably priced. :)
@@aliciaokiegal Hi Alicia! I have a Presto Dehydro Food Dehydrator with 4 trays. I bought it used from Goodwill for $10.00! SCORE!
Thanks good to know. 🌝
I found an Excaliber Food Dehydrator at Cabella's years ago that was a floor model, so it was on clearance because of no box. I also had a friend working there who bought it for me using her employee discount. I use it a lot.
For those who have trouble digesting or don't like beans, try black eyed peas. Look up a Mediterranean recipe. We love meat but these are delicious! We find they are easily digested and can even make a meal of them over rice without digestive issues. It can be hard to find them. WalMart usually has them and they can also be found online.
“The Trinity”- onions carrots and celery! My father would refer to those 3 staples as the Trinity (of necessity) in cooking! Awesome video!! Thank you sooo much for the amazing input & education! This might be one of my favorite videos on your channel for sure!! 😃👍👍👍💗
The trinity is actually onion, bell pepper, and celery.
Onion, carrot, and celery is mirepoix. (Pronounced meer pwa)
Love U beautiful Rose .. super intro & how U get right to the point .. no empty blah blaaah w U 🙏🍃🌹🍃♥️🕊
Perfectly stated
This video is encouraging because so many of your essential pantry items match what I had already decided were essential pantry items too! Top items for us are: White flour, wheat berries, sugar, raw honey, olive oil, coconut oil, butter/ghee, lard, pink salt, baking soda, cream of tartar (indefinite shelf life and can be combine with baking soda to make baking powder at any time), powdered milk, yeast, assorted beans, lentils, white rice, kelp granules (contains iodine and other vital minerals) and a variety of spices.
I do love Real Salt. Have used it for about 20 years. I purchase in 25 pound bags….directly from Redmond, and I agree with you…awesome product. ♥️
@@SunsetGazing interesting. Never tried that before.
@@SunsetGazing That's actually softening the water, which negates the acidity of the coffee. I do it all the time at restaurants where they tend to use the cheapest coffee they can buy.
I store vinegar, raisins, and oatmeal as well. Wow great list for sure.
Agreed. Learning how to make vinegar, you can make it out of anything, turns out 😊
Yes. And you can make oat milk out of oatmeal if you need to.
How do you store raisins
@@suzannemartin1202 Yes! I made apple vinegar with scraps from pies. It is awesome and couldn't be easier.
We only use / store 3 of those items. Salt, baking soda, and coconut oil.
Yes, we have been consuming Real Salt from Utah for over a decade. Best mineral count hands down. Nowadays, 90% of sea salt contains plastics due to ocean pollution. I also recently purchased providone Iodine. You can absorb it right thru your skin. Also available are quality, sea kelp tablets if iodine supplementation is desired. Unfortunately, Morton’s salt is bastardized to the point that our bodies don’t recognize it. This is what causes health issues with salt. Just thought I’d mention these things to help steer viewers in a direction for personal research.
Yes, people with Hypothyroidism need the iodine and I get it through organic Nori sheets or quality sea kelp. I will try the Real Salt from Utah for sure.
I LOVE LOVE LOVE Redmond! I too have hypothyroid and I need to find a good iodine source myself. Trying to find that now.
What is the proof of plastic components in salt?
WHERE can we find Utah salt ❓
@@peggyvick935 Amazon. Redmond brand.
I have backups to make my own baking powder, cream of tartar and baking soda. For 1 Tabl; 1 teasp. of baking soda and 2 teasp of cream of tartar (1 teasp. cornstarch, optional). I use dry powdered buttermilk in baking, I add the dry to the dry ingredients and the liquid with the liquids. Love Crisco, can't find the small cans right now so I've been buying the package that comes with 3 sticks. Excellent video!!
Thank you
Thank you for sharing!
Thank you for that information ✨
Oops, it’s 1 pt BS to 2 pts cream of tartar.
Thanks Pam and Jim , I’m so glad you included the dehydrated foods . I’ve talked to several of my older friends .and as much as we would all love a freeze dryer.The price is just not in the budget .so we dehydrate and can . So many of the ladies that we started watching, have move away from traditional methods. And that i is grate for them.But good food storage ,all ways needs to be encouraged and you do that on your Chanel.
And your research is so appreciated.
(😂Love me some crisco )
My health food store told me about Real Salt in 2017. I have been buying it ever since 2017. I love it! I just bought 10 pounds of it and some of their bentonite clay. Their bentonite clay can be used for many things including making your own deodorant. Thank you for doing this informative video. God Bless!
Would love your deodorant recipe! Thanks.
WOW, you just get more awesome (don’t know how that’s possible) with every video! THANK YOU!
Thank you for putting out such valuable information. I was born and raised in Alaska. I was taught from a young age to keep a pantry. We lived in bush and rural areas when I was being raised. My parents always had a “store room”. Earth quakes, extreme weather and being separated from the lower 48 were all reasons to try and make sure if the supply chain was interrupted we still ate.
Even with our own well, we keep water in our pantry. Earthquakes and freezing weather and power outages can potentially interrupt water supply. We also keep a fair amount of jarred and canned meat in our pantry. I have bought a instant pot max so I could jar small batches after work when I find a good meat sale. I would ❤️❤️❤️Love more instant pot max canning recipes. Your chipotle beef s fantastic!
Mary: Thank our for watching our channel. We are happy that you are so prepared for emergencies. Continue to let us know about the successes you have had with other meals/menus we have we have posted. Jim
We have peanut butter and jam in our pantry. They are versatile for cooking and baking. They can also be made into a quick sandwich by a young child.
Thank you! I appreciate the wisdom that comes from you!
I trust your food preparation and storage tutorials 100% because of your professional background. Plus, if you don't know something right off you always encourage independent research. I've learned so much from you!
needs: Thanks for that! Jim
Great video! You could store cream of tartar, because it mixed with baking soda makes baking powder.
Tour crisco also makes great long burn candles! Thankyou!
...love the way you teach, thank you 😊
We also keep store bought or home grown & dried herbs, as these can make a huge difference to making basic ingredients into better meals. They are stored in smaller vacuum sealed jars. I agree with other comments that vinegar is a basic for cooking, preserving and household use, so buy it in all forms (from white to organic ACV). It stores indefinitely.
Your videos are so informative!!! Thank you!!❤️
Beans are so so healthy, protein, fiber, anti cancer properties, oils in them, just wonderful.
Another great, informative video. Thank you Pam and Jim!
I love listening to you and your teachings. I enjoy all your videos! They are filled with so much great information 😃 Thank you and Jim for all you do! I have learned so much!
I'm so glad you found Redmond real salt. It has about 65 minerals and vitamins. My cousin is involved with the company. You can put a tsp. In water each day to get your minerals. Thanks Pam. Love, Susan Hatch ♥️
Hello Susan
Thank you so much for such a well informed, right to the point video.
You are fascinating 🙏🏻🌹🙏🏻 Thank You
Your videos are such a bright spot in my day. Thank you!
This is one of the best videos. I agree on the Redmond salt! Thank you for being so clear and to the point when explaining things.
You ROCK Pam!
Great info! Thank you! ☺️💕🇺🇸
Thank you for this video. It is a change from many UA-camrs that list things like seaweed, bodybuilding supplements, Mountain House freeze dried meat and other expensive survival food. Some of us cannot afford the high cost preps that others say we really need.
For flour, I created blends to use a mix of more nutritious flour with an equal part of all purpose. I sealed them in smaller batches and researched recipes using the amount of flour in my pouches.
Have you thought about adding curing salt so that you can dry meat to save it for emergencies?
I have rice but I passed on dried beans. Beans do not agree with my digestive system.
I use baking soda for making hygiene and cleaning products so I stocked extra.
I have been stocking up on the baking sticks as part of my fats.
I would add bouillon to make quick soups. I also have lots of freeze dried and dehydrated fruits and vegetables as well as canned meat. I have seasonings and sauces for a variety in my storage as well. And vinegar is something I use a lot of and always need more.
Great list! I would add vinegar to my list. I use for cooking, cleaning, and more recently I found that it is a great hair conditioner when mixed with distilled water in a spray bottle. I don’t use any store-bought conditioner anymore, and I have very thick hair that used to be constantly tangled.
As always such a wealth of knowledge. Thank you so much.
Ĺove watching you. You are so informative. Thank you for taking the time to show us.
I really do enjoy and absorb the information you educate us with. From time to time I go back and rewatch your videos. Thank you so much.
Thank you for all the work you and Jim put into sharing all these superb videos. Thank you doesn't seem like enough said but please know it comes from my heart.
I just came across your channel. You have given me an incredible Avenue of information and I'm thankful. I just recently started preserving my food and your videos have been so helpful. Thank you!
Thank you so much for this information.
I really appreciate all your videos, the time and effort you put in them. I am very impressed by your class and knowledge. It’s a joy to watch your educational videos. Greetings from Alabama ❤
I love your sage advice ❤️🌺 thank you for making these videos. You are the wise sister we all need
i thoroughly enjoy your videos! Thank you so much for sharing your wisdom. God Bless
Excellent video!!!
I loved your video. Such good information! It made me feel good because I have each of those items in storage. I just need to increase the amount of some of them. Thank you for sharing your knowledge with us.
so glad you did this video it means a lot to me to learn how you do things
Great video keep up your great videos
Thankyou for the list of must haves!
TY.... great ideas...
Great info. Thanks. I’m just now rounding out my food storage and am building a basic Medical Kit and materials to build/use an outdoor stove, matches, etc. I have a lot to learn and appreciate your videos, Pam and Jim. 💕
Being from the south, I store cornmeal as well as flour, and teabags for sweet tea. Dehydrated garlic, too, although it's hard to do in bulk.
Thank you so much for this video. I’m going to start working on my list.
Thank You cheers from Pennsylvania Blessings a Master Class for essential items 👍👍👍🇺🇸🇺🇸🇺🇸🙏🙏🙏🎚🎚🎚
I learned so much today with your video. I love your teaching style ❤️.
Thank you for these great ideas!, listening to you I have realice that I am in the right way of prepping. I also have garbanzo beans, nuts andvegetable powders.
Thank you for all your valuable information.
Your videos are excellent. Thank you. Informative, instructional and
thoughtful. Thank you.
Thank you both, so much. You are a real gift in these trying times. I tell anyone I can about you and encourage them to visit and subscribe!
I will look through your other videos and see if I can find your dry ice method. I had heard of it but never knew how to use it. Thanks for another wonderful video!
Wow that is awesome! Such great information. Thanks for sharing.
Great video! Thanks for sharing this!
Hi Pam and Jim,
As usual, another great video. I wanted to add to what you have said, because I did it the wrong way, two different times before I straightened up! The first thing I did wrong was the sugar. I had several 50 lb bags of sugar that I just didn’t have time to process for food storage. So I placed them into the our food storage pod, and left them in the original sacks. Bad idea. They were a solid rock, and hard to carry upstairs to the kitchen to process. So, the first thing I learned was to process the sugar. Then, when I did process the sugar from those bags, it was tedious. I used an ice pick and hammer breaking off pieces to put into the food processor. I processed it and put it into Mylar or Seal A Meal bags/and Seal A Meal bags, with NO oxygen absorbers. The oxygen absorbers will harden the sugar again. Ask me how I know that???? For the fats/oils…I keep them in our pods refrigerator. I figure, if refrigerated they will keep almost indefinitely. When the power goes out, I would think we can start the expiration date from there. I also keep new ketchup and mustard in the refrigerator too. I do not store mayonnaise. I can make that. The same with lemon juice, Worcestershire Sauce, Soy etc. As far as the yeast goes….Mine is vacuum sealed even thought the packages come vacuum sealed. I have heard that you do not need to freeze the unopened yeast in their original packages. To prove that fact, I went down into the pods and got a old one, unopened from 2011. I opened it and used it for bread and am half way through that. It is SAF and it is just fine. That is when I knew it was OK to keep the yeast unfrozen, unopened, for long term. That is almost 11 years. Was that a fluke? I don’t know. I did not open the others because the one was good. I would recommend freezing the packages until we do not have electricity any longer, but this information is good to know. If the yeast does get older, just use a bit more of it, until it is no longer viable. Regardless, I have used half the package of yeast in various breads and everything rose wonderfully. My flour of preference is King Arthur too. However, I am just going to use my food storage as I have enough of the hard white and red to grind. I forgot about the buttermilk! I must remember to get some buttermilk to freeze dry. Thank you for the reminder. We are on our second batch of Brussels Sprouts in the freeze dryer right now. I really want some twice baked potatoes in food storage, but they would have to be made not more than an inch thick, but I bet it would work. Then, speaking of potatoes, instant mashed potatoes are wonderful in breads. They are also filling. You can really doctor them up too. I like to have plenty of that on hand as well as freeze dried diced/sliced/grated potatoes. This morning I bought an Omnia Oven for the stovetop. People that know how to use them, love them. There is a learning curve though. I will use it on the little camping (canister type) stove. Little house of Beans has many recipes for using that type of oven that have been successful. Funny thing speaking of beans…..I wanted to make some “Quick Beans” like you make, with these kidney beans I have. We don’t eat them often, so I had them hanging around and decided to freeze dry them. Well I cooked them as usual and asked my husband to go check them for doneness. They were hard as a rock. Long story short, 18 hours later they still had just a bit of bite to them. My husband said, “Just throw those out as they will never get soft.” I thought of the baking soda trick and used it. It took a short time to get them soft. That trick really worked. Thanks so much for the wonderful videos. Not only are they entertaining, but I learn so much from you all. You are great teachers.
Texassews, May I ask you what the baking soda trick is for hard beans? I have not heard of it, but would love to learn. Thanks
@Texassews What are you calling a food storage pod, can you please describe it? Is it like the pods people use for moving? TY
The baking soda does some kind of chemical reaction with the beans and softens them. That department is Pam’s as it is scientific. I used 2 teaspoons of baking soda for my 8 cups of beans during the last hour or two. Can’t remember now, but they would not soften. There is a formula, I think, like 1/2 teaspoon to 1 teaspoon per pound/cup (I just made that up, but to show you there is a formula) and I will have to research it myself and write it down today. I just threw that much in my beans because I knew it softens them. I hope that helps.
@@igitahimsa5871 I call them “Pods” and have for 11 years, like Pam calls her freeze dryer “Kelvin”….they are underground b__kers.
@@texassews535 Oh, I love it! Thank you kindly for the laugh, and for the explanation :-)! God Bless us all
Good to know this, it answered my questions about re-sealing or not.
You are wonderful.
Great information. Thank you for sharing your knowledge with us.
Wow. I’m proud of myself. I have all of these things in “extra”. (Except for dried eggs and milk) I remember when I was young, a toddler, my mom would get powdered milk, evidently to save money. Now it’s much more expensive than milk and I decided I’d just do without milk if it came down to that. Eggs are something I also rarely use. I haven’t stored in quite the same quantities you have but have enough to last me a year I believe. Thank you. I think people have lost the ability to think ahead and you’re providing a great service to many.
Dollar tree sells shelf stable terra pak milk that actually tastes like milk. Not super long storage but handy to have on hand.
We can only buy low-fat dried milk where I am in the UK, but it stores for longer than full fat. We also get tinned evaporated milk (no sweetener) to be added to the skimmed milk when made up to add back in the fats
Wow!!!!! Such a Great Video!!!!!
I've finally gotten a Huge bag of Flour from the mill and as soon as my OA's arrive, It will be Mylar Bag mayhem! 🤣🤣🤣
I took copious notes and will make sure I'm fully stocked up on these things!
I bought two huge boxes of Bicarbonate of Soda the other day, and bought 5 large storage Bins (we don't have many options where I live and they're crazy expensive)
Little by little I'm getting there. 🙏🏼
Your videos are always in perfect timing 😇
Just the other day I was worried about how to store the huge bags of pasta... But I watched your video last week and you said it's been fine for you keeping them in their original bags, but putting them inside the long term storage bins. Yes! I got lucky on that one! 😅
Great info! Learned something new as always watching your videos!
I watched your video on grain mills a few days ago and now I am finding so many of your videos so helpful! I'm watching daily. Thank you, have a great rest of the week.
That's a great list! I bulk buy spices as I use them everyday for cooking, cumin, turmeric, coriander, cinnamon, paprika... Firstly they are much cheaper to buy in bulk and if well sourced better than supermarket quality. Secondly, I know they would enable a wide range of recipes using basic pantry ingredients. As we enjoy Thai food, I bulk store coconut milk powder along with the spices because it forms the base of numerous curry style dishes.
Where do you buy your spices and coconut milk powder? Thanks!
This has to be my all time favorite pantry video, and I have seen a lot of them! I need to watch it again, but did you include freeze dried and or dehydrated fruit? Raisins, Craisins, prunes, raspberries, blueberries, apples, bananas, mangoes are in our long term storage pantry. Nuts and nut butters? Also, I keep maple syrup and honey stored as sweeteners. I’m on a diet for non-alcoholic fatty liver disease (AKA NAFLD) that doesn’t allow refined sugar or refined white flour. Every morning I have a tsp of maple syrup on my oatmeal, which is allowed, and has an added bonus of some trace minerals. Thanks for sharing this info! The way you organized it was wonderful!
I love you Pam, you are so wise and amazing teacher ❤️ I’m in Utah too.
Thanks for sharing the great information! 👍🏻👍🏻🙂
Great list! The one addition that I can think of is nuts even though they can't be stored long term , I have had pretty good luck vacuum sealing and storing them in the freezer. Thanks to both of you for sharing your ideas with us.
Nuts, jerky and dried fruit is what I lived off of when I could not cook for 3 months since I had emergency surgery in December 2021. They were a life saver. I could not cook, go to the store and had no money to buy food.
A great list. I have just found Redmound Salt also, and bought the 10#.. you can go directly to their website. Free shipping. I am so glad to buy American Salt. As you mentioned it is a fantastic salt. I keep most everything on your list, except powdered milk, I can my milk, yes I know it isn’t approved. I love it, tastes like evaporated milk. THe only other item that I wouldn’t use is the Crisco. I prefer lard. And you can pressure can lard to have it very shelf stable, although a lot of folks don’t. Thank you for all your videos and pantry ideas. 💟
Very informative, Jim and Pam. Thank you!
Thank you Pam. Extremely helpful information.
Thank you my teacher!!! I love it!!! Looking now in Amazon for those containers. I am in love with them. Gracias. 😘❤️🥰🙏👏👏👏
Might try restaurant supply for the 6 qt size--they are very popular with the restaurants. Same brand, some larger, some square shape which makes them easier to store.
I bought some from Sam's club.
Watching as I take a break between canning sessions. My first canning endeavor. Fresh, organic, home grown Yukon gold potatoes. We watched your video on canning potatoes. Thank you for all of your tips.
Dot: You are welcome! Jim
Hi from Norway, love your videoes. Thank you so very much 🙂
Excellent video! Thank you so much! I’m fairly new to stocking up on stuff and I’m glad to know that I’m pretty much on track of things to buy and stock up on. I do have a few more things I need to get a good supply of but I’m working toward it.
I got some Redmond real salt from a store and it taste so good I could almost eat it plain. However I can notice the minerals that naturally occur in it. Does anyone else have this happen?
Mirepiox was named for a French chef of the same name. Typically 2 parts onions 1 part each celery and carrots. Very delicious!
Thanks Pam and Jim for teaching us how to think ahead!
I completely agree with you. Great video. Liked hearing how you store things and feel good I do it the same way. I would add a number 13, 14 and maybe 15: fruits, coffee/tea and some sort of treat. For me this is chocolate in various forms. It helps morale to have something sweet. Thank you for the great information.
I store items in 5 gal buckets. I hate to waste room in them so I dump in candies, flavored drink mixes, etc. even decks of cards. Trying to use up all the room.
Thank you for that awesome video / information . My young daughter enjoys watching you and everytime she sees you ; she calls you grandma . Thank you
Thank you so very much for sharing your wisdom! I am new to this and your instructions are truly the best! Greatly appreciated ..thanks for all you do🌻💗☺️