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.
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!!
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.
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"
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. ❤️
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.
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!!!
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.
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..
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!
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.
@@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.
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 😊
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.
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.
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.
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.
“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!! 😃👍👍👍💗
@@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 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!!
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!
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.
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.
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.
Gluten powder, nutritional yeast, cornstarch, coffee, tea, tapioca, grits, oats, cornmeal, bouillon, bread crumbs. A lot of canned goods (these are really just back up and get rotated annually)
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 ♥️
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 )
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
Nice job ! Well had I known that you didn't know about the Redmond salt, I would've told ya. I've been using it for 22 yrs now here in NC. FYI.......I'm a Amazon member but there was gonna be a $10.00 shipping charge. I went to the Redmond site and the salt is $54 and free shipping at $30
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!
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.
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.
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
Where did you learn how to work the brake bleeder with the canning lids?? Everyone's talking about a brake bleeder but not how you add it to the lids. And where did you order the lids?? Thx In Advance!!
@@liberty8424 Im pretty sure Pam has a video demonstrating vacuum sealing with the brake bleeder. I also saw Heidi of Rain Country explain how to. The lids come with a hose that goes on the brake bleeder.
Spices & seasonings are SO important! A few years ago, I went thru my entire spice cabinet and made a list of everything I had in it. Next time I found spices & other seasonings on sale, I bought a new one of every single item on my list if I didn't already have a full jar in backup. I left them in the original package but then over sealed in a vacuum bag, and filled a small tote in my "preparedness pantry". Really surprised me at how many different things I use! Now when I need a new jar in the kitchen, I "go shopping" from the tote, add whatever I took out to my grocery list, then vacuum seal the new one when I go shopping and replace in the tote. I know I never need to worry about running low in regular use and also that, should push come to shove, I always have everything I need to prepare flavorful dishes we are used to. In addition to that I also keep 5 lbs of regular iodized table salt and 5 lbs kosher salt vacuum sealed in one or two lb packs (I use plain Kosher salt for most of my seasoning mixes and can blend it a bit finer to substitute for canning salt when I need it).
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.
You are Awesome!! Just watched your video on Vaccum Sealing & Mylar bags and Oxygen Asober's! Very Educational!! These videos should be in every classroom at school's & shown at home!! GBY 🌹
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.
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.
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.
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.
This list is reassuring that I know I'm on a similar track. I stopped buying pasta in November when it came nearly impossible to find it in the store. Instead I learned how to make it and stocked up on ingredients to make it. Two birds one stone, really.
I was extremely excited last month when I bought a NIB manual pasta machine for $10 that sales for $100 on line. I never got into making homemade pastas, but now that I have dehydrated vegetable powders that I can add, I'm looking forward to the adventures of making our own pastas.
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.
This is really helpful. Thank you. I'm on a bean mission lately, trying every different type I find. Mayocoba beans instantly became my new favorite. So good! I got a 25lb bag from WinCo and I'm going to do a full canner load of pints soon. I read that they're very compact plants, so I germinated some and will plant them in my Greenstalks. 🤷🏼♀️ Just to see. Do you plan to do a video on your top choices for a survival garden? That would be interesting.
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! 😅
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!
Thank you for this quick list. I'm smiling simply because I've been able to stock each of these items. Other items I have on hand pretty much at all times... Canned and dry milk powder, dehydrated honey powder for baking bread, butter powder, dried corn for cornmeal (we love cornbread) and white & apple cider vinegar because I use it & can a lot. As always, your information is valued.
Real, raw honey, lasts decades(forever). If it crystallizes just gently heat jar, without the lid on, in a pan of hot water. Don't boil. High heat destroys the nutrients. Honey is also a great Wound dressing!
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 ❤
That was fantastic, as always! And I'm glad to hear that you don't freeze your flour before storing it for long-term storage. I don't do that either and have been told again and again that I should. Firstly, I've never had problems with the oxygen absorber & sealed container method. Secondly, I'd be afraid of some moisture remaining inadvertedly and ruining the food.
I have been baking for close to 50 years and have never put the flour in the freezer nor vacuum sealed it. And have never, ever had a problem with bugs.
I've been married for 38 years and this year for the first time, we had pantry moths and mites in our food storage. In my plastic gamma sealed buckets. I was so shocked. Threw out quite a bit of flour and grains. I'm planning on getting oxygen absorbers.
Another great video! I need to start freezing some eggs, because the price is simply outrageous. I fear it will only increase. I bought the 2 pack (w/ 18 in each pack) from Sam's club. My son eats 2 eggs almost every week day morning. My husband eats a lot of eggs as well. So we go through them at a steady pace. I was shocked to see the price yesterday was $10.72! And these were NOT desinger eggs (organic, free range, cage free, pet every 2 hours and pedicured every Thursday) 😉. All jokes aside, I sometimes buy designer eggs when I'm feeling fancy. But I don't even want to think about how expensive they are.
You should add kale to you freeze dried/dehydrated vegetables. I like it out of the jar and is such a nutrition and color booster. I also dried some roma tomato slices and different colored bell peppers. Love yours and Jim's videos!
Thank you, but that is the one food that Jim and I cannot tolerate. I don't grow it. I don't eat it. We eat other things instead for the same nutrition.
My grandma said they grew all their own food during the depression but they traded for salt and sugar and iodized salt is absolutely the best you need iodine for a lot of reasons
There are other ways to get iodine. Kelp powder, and Black walnut hull tincture are two great sources! Personally I don’t care for iodized salt, but get your nutrition any way you can!
Great Video Pam and Jim. I store all that you store. I add to the essential list lots of laundry detergent and a bucket with an old times plunge washer to wash clothes if we have to...along with a clothes line and pins. Also we store vinegar, bug repellant and powdered eggs in #10 cans, freeze dried vegetables and fruits. I also store many seeds to vegetables for our garden. I add to it constantly hoping that we will not need it.
I have everyone on this list as well, I am considering buying a light weight laundry tub on Amazon for my tiny laundry room and attacking a wringer. I also just purchased a kiddy pool for laundry just in case the grid goes down.
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. 💕
Top Notch!!!!! Thank you Thank you Thank you. I can tell you now this is one I will watch a couple of more times...at least...lol And the comments are truly a bonus as well. Jesus bless
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!
Love your videos! It’s always a good feeling knowing all the pantry essentials are readily available on our own shelves. I found an 11lb bucket of dried whole eggs from Augason Farms for $132.00 four months ago. It’s gone up $20 in price since then. Thank you for sharing information on the Redmond Real Salt. Can’t wait to try it! 🌷☀️🌱
I just checked Amazon and the 11 pound bucket of Auguson Farms dried whole eggs is now $194.99 = 383 egg servings. Good thing you got it when you did. I just dehydrated 6 - 18 packs of eggs and that equals 108 eggs and the cost was just under $15 at Walmart. Certainly a great cost savings. I am planning on dehydrating eggs every 2 weeks to keep up my amount needed to help see me through, what I believe, will be a shortage especially since we have lost millions of chickens to Avian Flu.
@@robyndowning2990 Yikes! That is outrageous for the dried eggs. Glad you were able to get a good deal on some eggs and dehydrate them yourself. We just paid $13.40 for a 5 Dz case of eggs at WM. A month ago they were just over $4.00. An 18 Ct carton is now over $4.30. My daughter looked up organic free range eggs at Sam’s Club. A case is now over $32.00. It’s just unbelievable what we are seeing.
@@robyndowning2990 Eggs here in the southeast have gone crazy!! I purchased a 36 count of eggs at Walmart (their brand) 4 days ago for $4.82, today the price was $7.91!!!! I could not believe they had went up $3.09 in just 4 days. I do not have a freeze dryer so I am just going to freeze them. I do live in a rural area so I could possibly look into getting some chickens 🤔.
Peanut butter is a staple for my food storage. The grandchildren love it, I could make peanut butter sandwiches with homemade bread, and it is a nutrient dense item. One spoonful stops hunger!
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 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.
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.
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. 💟
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!
Love your videos. I would add coffee, tea, cocoa, cinnamon, broth, coconut oil and coconut water, coconut powdered milk, bottled waters, supplements....Esp anything I use everyday like chocolate & protein bars. I freeze fresh organic ginger and lemon juice for my daily water & tea. I am gluten free so wheat is out but I use GF flours and am working on other bread and dessert recipes that will use the same ingredients. Want to start a book with recipes for that. I keep my flours in the freezer until I need them. My buckets for oats, macoroni rice, and beans, I keep in the pantry with gamma lids. I am also going to vacumn dry foods. I recently ordered dehydrated veggies from Amazon for soups and tomato power. I try a lot of things out just to test it. I have been on Amazon monthly auto ship for years ago for canned soups, tuna, chicken and veggies, also pouched foods and lots of non-food supplies too. I order extra because my family doesn't put foods away and I know they will need help when the time comes. I also order auto ship from Thrivemarket monthly for cookies, snacks, and put them in the freezer. I have 3 refrigerators and two upright freezers but I still could use another one.
I am allergic to eggs so I use golden syrup or treacle (with a little less sugar) to make cakes. Got this idea from my mother. So instead of eggs my food storage has both treacle and golden syrup, also rolled oats.
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.
My list includes, Oils and butter, various vinegars, Freeze dried eggs, various beans and rice, baking soda/powder and yeast, salt and spices,ketchup/mayo and mustard, tea and coffee, dry milk, nuts, sauces like wostershire and barbecue, some juices, pastas, dried fruits, some alcohol that i use in baking, laundry and dish detergents and all cleaning supplies as well as paper goods. Also store a small amount of cereal on hand.
Here is the link ua-cam.com/video/Ct18THw4w-M/v-deo.html The dry ice portion starts at about 18 minutes but the whole video is worth watching (of course!).
During the lock downs in the UK 2020 - 2021 dried full fat milk on Amazon quadrupled in price. We refused to pay that (price gouging). It never came back down in price.
Allergic to iodine so NO iodized salt in our house. 😁 I’ll look into the mining of pink salt. Moving so emptied freezers; canned 12 cases of quart jars of pressure cooked, cleaned (skinless deboned), then canned chicken. Next is beef & fish in pint jars! Sure don’t want to see chicken for a couple of weeks. Will give up furniture versus my jarred food cuz who knows if we can find or afford food replacements later.
There are several great UA-cam videos that talk about different salts and what they contain for minerals. I keep sea salt, pink salt and Redmond's salt. My husband purchased a back stock of iodized salt.
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 💜
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 :(
Potato Flakes! Potatos are life.
LOL
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…
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.
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.
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.
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.
I have been reading about the water situation in your location. Here's hoping that rain comes your way and the drought ends!
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! 😎
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.
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.
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.
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.
“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)
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 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.
Love U beautiful Rose .. super intro & how U get right to the point .. no empty blah blaaah w U 🙏🍃🌹🍃♥️🕊
Perfectly stated
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.
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.
Along with sugar I like to keep honey & molasses, instant potatoes & vinegar.
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
WOW, you just get more awesome (don’t know how that’s possible) with every video! THANK YOU!
Tour crisco also makes great long burn candles! Thankyou!
Great video! You could store cream of tartar, because it mixed with baking soda makes baking powder.
Gluten powder, nutritional yeast, cornstarch, coffee, tea, tapioca, grits, oats, cornmeal, bouillon, bread crumbs. A lot of canned goods (these are really just back up and get rotated annually)
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
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 )
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 only use / store 3 of those items. Salt, baking soda, and coconut oil.
Nice job ! Well had I known that you didn't know about the Redmond salt, I would've told ya. I've been using it for 22 yrs now here in NC. FYI.......I'm a Amazon member but there was gonna be a $10.00 shipping charge. I went to the Redmond site and the salt is $54 and free shipping at $30
If you sign up for emails you'll also get a 15% off coupon for your first order :)
Thank you 😊
Thanks for the tip- you just saved me $20. I cancelled my Amazon order and went to their website
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 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.
Your videos are such a bright spot in my day. Thank you!
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
Thank you for sharing all of this very valuable information!!
Ordered my first Food Saver jar vacuum lids and a brake bleeder today! Have to do it to feel comfortable dehydrating eggs!
Thanks for this!!
Where did you learn how to work the brake bleeder with the canning lids?? Everyone's talking about a brake bleeder but not how you add it to the lids. And where did you order the lids?? Thx In Advance!!
@@liberty8424 Im pretty sure Pam has a video demonstrating vacuum sealing with the brake bleeder. I also saw Heidi of Rain Country explain how to. The lids come with a hose that goes on the brake bleeder.
@@tiggywinkle7522 Thx!! I just hope I can get all the parts!!! & put them together right!!
Spices & seasonings are SO important! A few years ago, I went thru my entire spice cabinet and made a list of everything I had in it. Next time I found spices & other seasonings on sale, I bought a new one of every single item on my list if I didn't already have a full jar in backup. I left them in the original package but then over sealed in a vacuum bag, and filled a small tote in my "preparedness pantry". Really surprised me at how many different things I use! Now when I need a new jar in the kitchen, I "go shopping" from the tote, add whatever I took out to my grocery list, then vacuum seal the new one when I go shopping and replace in the tote. I know I never need to worry about running low in regular use and also that, should push come to shove, I always have everything I need to prepare flavorful dishes we are used to. In addition to that I also keep 5 lbs of regular iodized table salt and 5 lbs kosher salt vacuum sealed in one or two lb packs (I use plain Kosher salt for most of my seasoning mixes and can blend it a bit finer to substitute for canning salt when I need it).
Hello Sandra
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.
You are Awesome!! Just watched your video on Vaccum Sealing & Mylar bags and Oxygen Asober's! Very Educational!! These videos should be in every classroom at school's & shown at home!! GBY 🌹
Awesome! Thank you! Jim
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!
The lid you use is probably fine in the dry desert where you are. We use the ones with the gasket. Hot and humid in SE Texas!!!
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.
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.
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.
Beans are so so healthy, protein, fiber, anti cancer properties, oils in them, just wonderful.
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.
An Excellent Dozen Essentials. 👍
For a Bakers Dozen, I'd add Dark Chocolate. Lol. 🍫
TFS RRH, & take care too. ❤🙂🐶
So would my hubby!
@@vickihogan4398 👍🤗🍫❤🐶
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.
This list is reassuring that I know I'm on a similar track. I stopped buying pasta in November when it came nearly impossible to find it in the store. Instead I learned how to make it and stocked up on ingredients to make it. Two birds one stone, really.
I was extremely excited last month when I bought a NIB manual pasta machine for $10 that sales for $100 on line. I never got into making homemade pastas, but now that I have dehydrated vegetable powders that I can add, I'm looking forward to the adventures of making our own pastas.
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
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.
This is really helpful. Thank you.
I'm on a bean mission lately, trying every different type I find. Mayocoba beans instantly became my new favorite. So good! I got a 25lb bag from WinCo and I'm going to do a full canner load of pints soon. I read that they're very compact plants, so I germinated some and will plant them in my Greenstalks. 🤷🏼♀️ Just to see.
Do you plan to do a video on your top choices for a survival garden? That would be interesting.
My grandmother used to buy a bag of pinto beans and plant them. They made the best tasting green beans too.
@@CDJMiniRanch Green beans, really? That's interesting. 🤔 I'll try that, too. Thanks!!
I saw these beans yesterday for the first time. Wasn’t sure about them- but I’ll give them a try!
@@lisakukla459 🥰
Thanks for the suggestion of Mayocoba beans. They just got added to my pantry list.
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! 😅
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!
Thank you for this quick list. I'm smiling simply because I've been able to stock each of these items. Other items I have on hand pretty much at all times...
Canned and dry milk powder, dehydrated honey powder for baking bread, butter powder, dried corn for cornmeal (we love cornbread) and white & apple cider vinegar because I use it & can a lot.
As always, your information is valued.
Real, raw honey, lasts decades(forever). If it crystallizes just gently heat jar, without the lid on, in a pan of hot water. Don't boil. High heat destroys the nutrients.
Honey is also a great Wound dressing!
@@ritamccartt-kordon283 yes, nothing better than raw honey. I've purchased it by the gallon, locally for nearly 40 years.
I learned so much today with your video. I love your teaching style ❤️.
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 ❤
That was fantastic, as always! And I'm glad to hear that you don't freeze your flour before storing it for long-term storage. I don't do that either and have been told again and again that I should. Firstly, I've never had problems with the oxygen absorber & sealed container method. Secondly, I'd be afraid of some moisture remaining inadvertedly and ruining the food.
I so agree!
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!
Calcium from milk works along with the magnesium in oatmeal. generally served together to allow better body absorption with these minerals.
I have been baking for close to 50 years and have never put the flour in the freezer nor vacuum sealed it. And have never, ever had a problem with bugs.
I've been married for 38 years and this year for the first time, we had pantry moths and mites in our food storage. In my plastic gamma sealed buckets. I was so shocked. Threw out quite a bit of flour and grains. I'm planning on getting oxygen absorbers.
Another great video! I need to start freezing some eggs, because the price is simply outrageous. I fear it will only increase. I bought the 2 pack (w/ 18 in each pack) from Sam's club. My son eats 2 eggs almost every week day morning. My husband eats a lot of eggs as well. So we go through them at a steady pace. I was shocked to see the price yesterday was $10.72! And these were NOT desinger eggs (organic, free range, cage free, pet every 2 hours and pedicured every Thursday) 😉. All jokes aside, I sometimes buy designer eggs when I'm feeling fancy. But I don't even want to think about how expensive they are.
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
Two parts cream of tartar and one part baking soda make baking powder, and they both never go bad. Love your videos.
David: Good to know! Jim
You should add kale to you freeze dried/dehydrated vegetables. I like it out of the jar and is such a nutrition and color booster. I also dried some roma tomato slices and different colored bell peppers.
Love yours and Jim's videos!
Thank you, but that is the one food that Jim and I cannot tolerate. I don't grow it. I don't eat it. We eat other things instead for the same nutrition.
My grandma said they grew all their own food during the depression but they traded for salt and sugar and iodized salt is absolutely the best you need iodine for a lot of reasons
There are other ways to get iodine. Kelp powder, and Black walnut hull tincture are two great sources!
Personally I don’t care for iodized salt, but get your nutrition any way you can!
I am so glad you are addressing these issues now more than ever. Please keep discussing food storage!
Thank you! Our food storage book should be coming out within just a few weeks. We keep hoping, anyway!
Wonderful on the food storage book!
Good to know this, it answered my questions about re-sealing or not.
Great Video Pam and Jim. I store all that you store. I add to the essential list lots of laundry detergent and a bucket with an old times plunge washer to wash clothes if we have to...along with a clothes line and pins. Also we store vinegar, bug repellant and powdered eggs in #10 cans, freeze dried vegetables and fruits. I also store many seeds to vegetables for our garden. I add to it constantly hoping that we will not need it.
I have everyone on this list as well, I am considering buying a light weight laundry tub on Amazon for my tiny laundry room and attacking a wringer. I also just purchased a kiddy pool for laundry just in case the grid goes down.
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. 💕
Top Notch!!!!! Thank you Thank you Thank you. I can tell you now this is one I will watch a couple of more times...at least...lol
And the comments are truly a bonus as well. Jesus bless
Sandra: Glad you enjoyed it! Jim
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!
We love, love, love the Redmond salt! Absolutely the best salt available!
Love your videos! It’s always a good feeling knowing all the pantry essentials are readily available on our own shelves. I found an 11lb bucket of dried whole eggs from Augason Farms for $132.00 four months ago. It’s gone up $20 in price since then. Thank you for sharing information on the Redmond Real Salt. Can’t wait to try it! 🌷☀️🌱
I just checked Amazon and the 11 pound bucket of Auguson Farms dried whole eggs is now $194.99 = 383 egg servings. Good thing you got it when you did. I just dehydrated 6 - 18 packs of eggs and that equals 108 eggs and the cost was just under $15 at Walmart. Certainly a great cost savings. I am planning on dehydrating eggs every 2 weeks to keep up my amount needed to help see me through, what I believe, will be a shortage especially since we have lost millions of chickens to Avian Flu.
@@robyndowning2990 Yikes! That is outrageous for the dried eggs. Glad you were able to get a good deal on some eggs and dehydrate them yourself. We just paid $13.40 for a 5 Dz case of eggs at WM. A month ago they were just over $4.00. An 18 Ct carton is now over $4.30. My daughter looked up organic free range eggs at Sam’s Club. A case is now over $32.00. It’s just unbelievable what we are seeing.
@@sjmullen9011 check local feed stores. I get mine for $3@dozen.
@@robyndowning2990 Eggs here in the southeast have gone crazy!! I purchased a 36 count of eggs at Walmart (their brand) 4 days ago for $4.82, today the price was $7.91!!!! I could not believe they had went up $3.09 in just 4 days. I do not have a freeze dryer so I am just going to freeze them. I do live in a rural area so I could possibly look into getting some chickens 🤔.
Peanut butter is a staple for my food storage. The grandchildren love it, I could make peanut butter sandwiches with homemade bread, and it is a nutrient dense item. One spoonful stops hunger!
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 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.
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.
I am a natural red head a retired RN. And a Grandma. Thanks for this video. I enjoyed it.
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. 💟
Yes the salt from Utah is great 👍
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!
Love your videos. I would add coffee, tea, cocoa, cinnamon, broth, coconut oil and coconut water, coconut powdered milk, bottled waters, supplements....Esp anything I use everyday like chocolate & protein bars. I freeze fresh organic ginger and lemon juice for my daily water & tea. I am gluten free so wheat is out but I use GF flours and am working on other bread and dessert recipes that will use the same ingredients. Want to start a book with recipes for that. I keep my flours in the freezer until I need them. My buckets for oats, macoroni rice, and beans, I keep in the pantry with gamma lids. I am also going to vacumn dry foods. I recently ordered dehydrated veggies from Amazon for soups and tomato power. I try a lot of things out just to test it. I have been on Amazon monthly auto ship for years ago for canned soups, tuna, chicken and veggies, also pouched foods and lots of non-food supplies too. I order extra because my family doesn't put foods away and I know they will need help when the time comes. I also order auto ship from Thrivemarket monthly for cookies, snacks, and put them in the freezer. I have 3 refrigerators and two upright freezers but I still could use another one.
I love your sage advice ❤️🌺 thank you for making these videos. You are the wise sister we all need
You ROCK Pam!
I am allergic to eggs so I use golden syrup or treacle (with a little less sugar) to make cakes. Got this idea from my mother. So instead of eggs my food storage has both treacle and golden syrup, also rolled oats.
Good information.
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.
My list includes, Oils and butter, various vinegars, Freeze dried eggs, various beans and rice, baking soda/powder and yeast, salt and spices,ketchup/mayo and mustard, tea and coffee, dry milk, nuts, sauces like wostershire and barbecue, some juices, pastas, dried fruits, some alcohol that i use in baking, laundry and dish detergents and all cleaning supplies as well as paper goods. Also store a small amount of cereal on hand.
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.
Nice segment. Ms. Rose your appearance ,Hair is very flattering today. :)
I really like dried whole milk, which I order on Amazon. I also would like to know how you go about using the dry ice method of preserving. TY!!
Here is the link ua-cam.com/video/Ct18THw4w-M/v-deo.html The dry ice portion starts at about 18 minutes but the whole video is worth watching (of course!).
@@dianeladico1769 thank you 🙏
During the lock downs in the UK 2020 - 2021 dried full fat milk on Amazon quadrupled in price. We refused to pay that (price gouging). It never came back down in price.
@@GinaSiska You are welcome.
Allergic to iodine so NO iodized salt in our house. 😁 I’ll look into the mining of pink salt. Moving so emptied freezers; canned 12 cases of quart jars of pressure cooked, cleaned (skinless deboned), then canned chicken. Next is beef & fish in pint jars! Sure don’t want to see chicken for a couple of weeks. Will give up furniture versus my jarred food cuz who knows if we can find or afford food replacements later.
There are several great UA-cam videos that talk about different salts and what they contain for minerals. I keep sea salt, pink salt and Redmond's salt. My husband purchased a back stock of iodized salt.