I’m a 64 year old, single woman living alone. Also, I’m originally from north Texas so beans and corn bread, biscuits and gravy, and black eyed peas are comfort food. I always have 10-20 pounds of beans stored for emergencies. I started dehydrating food and storing it in vacuum sealed jars pre-COVID. Anything I used to keep in the freezer, mostly fruits/veggies, have been dehydrated. I store the same amount of food in less space. I have successfully dehydrated and stored meats. I put together the ingredients of my favorite soups/stews in smaller vacuum sealed jars for 1-2 serving portions. It has come in handy to supplement my food during a temporary emergency when I lost my home and garden to a fire that spread from a neighbor’s home. I’m looking forward to replacing the fruit trees I lost and replenishing my food stores.
@@1dayUllC All depends upon the food. Drying fruits, vegetables, meats, etc. About 200° for several hours. Experiment, while there's still some time. 😊
@@1dayUllC ovens are tricky. We prop the door open with a wooden spoon or something that won't melt at 200F. If you have an oven with a fan (convection) use that to circulate the heat. Set oven to lowest setting. Check with an oven thermometer to find out what the actual temp is. Crumble on a cookie sheet. Cook low for an hour or so and turn and crumble as you go. Usually 6-10 hours tops (160-165 for an hour and the lower if possible for several more hours until dry). Ovens vary so much it's tough to say. Basically you apply low heat and turn until it is dry. I think some use air fryers set as low as possible and that might work. Best way is with a dehydrator with temperature control and timer. If using ground beef, get the lowest fat % possible. As it cooks, drain the fat. Blot with toweling to remove any fat that doesn't drain off. I dehydrated 93% lean ground beef yesterday. I added breadcrumbs to help absorb moisture, mixed thdm in well and ket it sit a few minutes. Then cooked the meat in a skillet crumbling and draining as I went. Then I put it on a cheesecloth lined steamer basket insert into my stockpot. The steamer basket sits 6 inches above the bottom of the pot. You could use a colander but put an empty Mason jar in the pot to keep the colander out of the water that will be used in the next step. This is preparing to rinse any remaining fat from the meat. Boil a few cups water in a separate pot or kettle. Pour the boiling water over the cooked meat. Pull the corners of cheesecloth together to close it up into a ball. Using gloves (it's very hot) squeeze the excess water & fat through the cheesecloth into the colander or steamer basket. There should be a few cups of water in the pot with fat floating in it. Discard this. Open the cheesecloth & Spread the meat out onto lined dehydrator trays. Blot again with toweling to remove moisture & fat. You don't have to use cheesecloth but it works much better this way. You could try using a nylon mesh jelly bag or a nut milk bag. A flour sack tea towel might work too. Dehydrate 60-90 minutes at 160-165. Blot again and turn trays. Dehydrate 6 to 8 hours at 130-140. Check periodically to be sure pieces don't clump and that it's dry. Store in glass jar with o2 absorber or vacuum seal with a canning lid. You can reuse a previously used canning lid for this as long as the seal is good. Open and use as needed. Re-seal to keep remaining meat dry.
I remember my Grandpa grinding his own wheat and the wonderful flavor and smell of my Grandma's bread. They went through the depression and they never forgot about the need to be prepared. I sure do miss them.
Thank you for sharing such sweet memories! Please add any pearls of wisdom that might be tucked away in your mind; We're all eager to learn the old ways of doing things. 😊
My grandparents went through the depression also. One were farmers and they did ok bartering and helping others. My other grandmother almost starved to death and she never forgot it. She canned like a mad woman. I did hear of a guy who ate lard to stay alive during the depression.
Yes, the local farmers-they lined up on Saturday morning’s on that country road awaiting their rich unmilled products they had delivered to my Granpa place days before. Granpa a man of rich dark color, handed them their items back with a satisfaction. Mission accomplished! A few dollars collected. Granpa usually appeared powered white, eyelashes and all, from the residue especially from the dried corn dust. Happy farmers, ready for the winter season. Next!!! 😊
I am a retired army survival trained soldier, combat medic and Physician Assistant. I say a resounding yes to the top 3 you picked. I am also 1/2 Mexican and grew up in a poor, all Mexican family. 80% of our meals were Beans, Rice, and Tortillas. I have such an affinity for these and know how to make them all so I can survive the long term. I will be adding your buckets to my storage plan. Many thanks for that. I also learned how to cook with many other flours as we all know some will not do well, but their overstuffed pantry will be our treasure at the beginning should we get to that point. I am about to launch my medical channel, basic survival that I used to teach in the military abroad and in the US. I will definitely share your channel with my followers and wish you well. Stay safe.
@@dorothypoole8908 I used to go into work at 5am Saturday and Sunday to make the biscuits everyday. A good biscuit is hard to find, but I learned there and then that butter and good fats made meals taste better. I am a fan of grass-fed dairy and use Kerry Gold Irish butter for my baking. Do you have a baking recipe for biscuits you'd like to share? I will try it out this week end.
@@johnalvitre3154 Hi John, I already subscribed. Your mentioned content I am very interested in. Even a little 5 minute video could benefit hundreds of people. Please make some!
@@johnalvitre3154 I haven't made biscuits for years but there are sites on youtube that show a simple way to do it. I make smoothies with spinach, avacado, lettuce, three ice cubes, 3/4 cup water, and Stevia. (Dr. Gundry's recipe).
We had a pot of pinto beans every day of our lives growing up in southern West Virginia. We had cornbread or biscuits EVERY day also! We had fried potatoes every day also. This was the 1960’s and 1970’s. We never ate rice unless mommy fixed a pot every other month and we ate it with milk and sugar as our “dessert”
Same here!! Grew up in southern California. My mom was spanish and beans were a staple. A long with her homemade tortillas! Dad made biscuits and gravy on the weekends! Miss those days ❤
In case nobody mentioned it yet, grocery bakeries often have food grade buckets that they get their frosting in. They don't click but they have a gasket. I get mine from my local Walmart for $1 each. I go just after a holiday when they have put out lots of baked goods. They clean the buckets and are happy to get rid of them!
@@j3ffn4v4rr0 yep! I go the Monday after a holiday or big cake decorating time & ask at the counter by bakery. Sometimes, they have none for me but after Valentine's Day, I got 8 of them! All at $1 each. I also ask at the floral dept, after Mother's Day for tall cardboard boxes. I use them to reduce weeds on my garden pathways.
I also keep some dried seaweed. It's not a normal dried food that is stored by most people, but you need very little and it stores for a very long time. The reason I keep it is because it has a lot of B vitamins which are very hard to get from plants, and it also has potassium and iodine which are critical nutrients.
You need the iodine for the thyroid which does not come in most foods, maybe no other foods. That's why they add it to salt. You might say that the thyroid is the thermostat of your body. Without it you really can't function very well and life expectancy is greatly shortened. The thyroid in your neck, is somewhere near the Adam's apple in a butterfly type pattern from side to side of your neck in the front.
My daughter, who is Asian, always had dried seaweed on hand. An Asian grocery store is a great place to buy it if you local stores don't carry it. Dried seaweed comes plain, spicy hot, and a few other variations.
You can put yeast in the freezer and it will last for years. Seriously, the Provident Prepper opened one from their freezer that had been in there fur 20 yrs! It still made bread.
Yeast is like mold, it is part of life. Vinegar can be used to make bread rise because, although it kills some mold, it is full of mold/yeast and that it makes bread rise.
You can put bay leaves 🍃 in the bucket 🪣, put bay leaves in before putting beans or rice, the you put the product, then put bay leaves on the top before putting lid on. This keeps bugs out.
the bay leaves is actually an old wives tale but if you freeze for 48-72 hrs and then thaw at room temp for 24 hrs because the bugs die off from the first freeze. that freeze signals the dormant eggs once its unfrozen to hatch so you want to freeze again after its been thawed to kill the remaining hatched bugs.
We just did the same thing (in Canada) and ordered those lids and buckets… ULINE has the best prices. We bought whole grain hard Red Fife wheat, whole grains soft white wheat, pot barley, whole grain oats (hulless), whole grains dent corn, whole grain rye, organic soy beans… and buying 10 kg bags of various beans soon. The grains come from local farmers. I just started to cook with them, so so good, taste and nutrition. We both love it. I make all my breads and pasta. What a difference. Thank you! Great video… and those buckets are wonderful! 🥰
And get some moringa trees in your yard, like 10 of em. You can eat the leaves/flowers/fruit and I hear it's a complete protein and full of fiber, also they are drought tolerant.
Grab ya a bag of 15 bean (dry) soup mix and keep it for growing a variety of beans. Almost everything but the split peas will sprout. Tractor Supply also sells the food grade buckets and gamma lids.
I buy 20 pounds or more of rice at a time. I also buy beans, lentils, oats in bulk also. I make rice almost every day and I eat it 2 meals per day. We mix beans and rolled oats to make veggie burgers and fake meatballs or fake meatloafs. I just buy fruits and veggies at the store when we don’t have food in the garden. We garden and grow micro greens too. We have lived this way for years.
@Anne Marie Comberrel Thank you so much for sharing, Anne Marie :-). Could you please also share with us how this way of eating has affected your health? Is there anything yo would have done differently? You will prob save lives by answering this question. God Bless us all, and thank you for posting.
One good tip deserves another, so; Philippine KALABASA tastes like a cross between potato and squash (delicious) and is half seeds, (100). Thanks! I've only had it fried, though I guess it could be baked. Too hard to eat before cooking.
Dried beans give off a toxin once soaked or cooked in water. Your chickens shouldn't have those, but the water can be used outside to water your plants.
I have never done that. I water my indoor plants with a cheap grocery store gallon of spring water vs tap water. They live longer than watering with tap water. You could try it. The soak water has a lot of phytic acid in it from the beans. We don’t need the phytic acid. I don’t know about plants.
A couple thoughts to add to this... 1] You can use oxygen absorbers to help prevent insects in the stored grains. 2] Use white rice since brown rice has more oil and will spoil faster.
@@crystalo3550 Wild rice is not actually rice. Wild rice is a semi-aquatic grass that grows with abundance in North America's Great Lakes region. Not sure how it stores.
I have also used chunks of dry ice and let it off gas To displac the oxygen in the buckets before sealing Be careful to make sure it is done off gassing before you sell the buckets up or you could make yourself a pressure bomb And blow the lids off
Toss a couple 500 oxygen absorbers in the bucket. You won't have to freeze the rice, flour or whatever. Because the bugs or eggs cannot live without oxygen.
O2 absorbers take out the oxygen. Even chamber sealers have a limit on how much oxygen can be removed. If you are using them, "a couple 500s" won't be sufficient. 500s are good for one gallon (a bit more based on volume). A 5-gallon bucket should have 2000-2500 ccs total, depending on the amount of air space in the product.
@@christhew8553 People get confused because some places flush with nitrogen and add just one 500. The problem with that is temperature changes are even more dangerous. The 2000-2500 accounts for some O2 getting in from temperature changes.
Funny story.. we use to use these buckets back in the 60s. We would get about 30-40 of them and we would use them to hold up our house boat. They would last long. They would rarely pop. They were easy to replace when they did. Just think of the movie “up” and reverse it to buckets and floating instead of flying. They traveled the entire US in their home. They lived an unbelievable life. I miss my grandparents. Thumbs up if you love your grandparents.
I would recommend oxygen absorbers in the bucket too. Removes oxygen which will kill bugs. I might recommend mylar bags vacuum sealed to make portions otherwise you're opening and closing that bucket regularly, unless I'm missing something here.
@@Rachidasister Oxygen absorbers are little packets that suck the oxygen out of food containers. You can buy them in bulk on Amazon fairly cheap. Do some research first. There are lists out there for each kind of food. Ask any questions you have and I will answer best I can
If you find you still have room to fill in the bucket, it is okay to put a few servings of loose pack grain or product to fill the voids of air. This will be what you eat first, and will tell you how well the grain is doing in the first place as this grain is the worst case of rot/failure of the bucket seal. Also, it keeps the buckets packed and reduces shifting so it has multiple uses. Great recommendation on the O2 absorbers.
I was thinking they should use large mylar bags with oxygen absorbers and then put that in their buckets. They would not have to worry about exposing all their grains every time they got into the bucket.
Check into sprouting if you have time. Sprouting wheat berries activates more nutrition. Then you grind and make bread. In the bible this is Ezekiel bread, made with a variety of grains. Another bonus is that you can grow wheat from wheat berries, though it takes at least three acres to supply a family of four enough bushels for a year of eating wheat products regularly.
Been using the buckets for wheat for over 25 years, still have some pre Y2K stores I use for bread and it is still good. While using the same type of white buckets we had older style pry off lids (been replacing with gamma lids). Thing is, to get it to last so long we prepped it a bit more. We started with Mylar bags that fit in the 5 gallon buckets. Next we filled it most of the way up and added a cup of Diatomaceous earth (food grade with no extras) and mixed it well. It is made of the shells of small critters so is will cut up small bugs but will not hurt a person in reasonable amounts (I sift it out of my wheat before grinding just to be safer). Next we put a few sheets of paper towel on top (folded at least 3 layers thick with a small bowl on top of it. To that add 2 or 3 pieces of dry ice in the bowl (roughly 1/2 to 1 inch in dia) and let it dissolve. This will flush out Oxygen from the bucket helping it keep longer. Keep in mid it will condense the water out of the air as it cools so you will have sludge in teh bowl to toss out. Last we add Oxygen absorbers and heat seal the bag edge so it is air tight (Press down on the package before sealing). Last we did this on a hot day with low humidity (80 to 90 degrees), then stored in his basement on a flat to keep them off the floor and avoid moisture buildup on the bottom of the buckets. As the wheat cooled in the basement to around mid 60's it sort of shrink wrapped the mylar bags and tightened the seal on the buckets. 25 years later it is still usable and looks like it did the day we packed it. As for the rice beans mix, I have heard a 50/50 mix for a meal will provide a complete protein you need. Only thing most do not do is also stock up on spices and seasonings Straight beans and rice get old real quick and food fatigue is a real thing where you get tired of eating the same thing every day. Oil (lasts a year or two), salt, sugar, spices, yeast, honey, and seasonings are all critical items most forget to stock up on. Also many dry packaged items in the store make good put away items also like mashed potatoes, gravy mixes, season packages, and soup mixes. Good primer and liked the way you presented it. For the curious, the Hard red wheat is a good general purpose flower while the soft white wheat is better for a pastry flour.
Salt, salt, salt, and salt. If you want to preserve any meat without electricity you're going to need salt, and lots of it if you ever get a decent sized animal. I never see people stockpile salt but if you're ever able to get a decent living going with trapping, fishing, hunting, you will have meat you want to preserve and that requires salt.
The wheat berries and beans are very good sprouted too. Soak for 24hours then rinse, then rinse once daily for total of 4 days. Will expand 10x and increase nutritional value
Hemp seeds would be a great option as not only can you eat it but when you grow it you can make all sorts if materials out of hemp plants including clothes, oil, bricks, baskets, etc.
Excellent, you can even grow some plants from a few seeds and smoke then. Great for your eyesight, helps with pain, excellent medicinal for severe anxiety and depression.
The church I am a member of has been advising, in fact, admonishing, us to have food storage since around 100 years ago. The church has numerous diy food storage systems + tips, etc. When I grew up (well, got older), in the 50's + 60's, people often said we were a bit nuts. So to speak.
I've been cooking with stored foods for decades because of this admonition. Be sure to have a cooking source beyond your usual methods, or pantry staples are pretty worthless.
It’s actually Biblical to provide for your families. My brother is in Utah and Mormon. He got me started prepping in 2011! BTW I’m a Baptist Christian. It’s always a hoot when I visit my brother and when he visits here. I always say: This is my brother the Mormon to my friends in church; and when I visit out there, he introduces me as his Baptist sister😂
The church has an amazing program for welfare of it's members. I still use their teachings for food storage although I left the church due to they are nuts. lol.
we got the 50 pound bags of rice, beans, AP flour, sugar, and salt. I went the hard route and vacuum sealed them into small bags - maybe a pound each. Was a booger when we moved! Now to dig that root cellar!
Thank you. You can sprout the beans and the berries and you'll get yourself some green food, it might take two or three days for a little sprout to come out. One prepper lady said to put a little vinegar in it and you can change the water every day. If you just have the regular snap-on lids, make sure you put a couple bay leaf on the bottom and the top to keep the bugs out.
@@matton36 yes we've been using those for about 30 years and we never see any bugs in anything and I open a bag of flour I put a bay leaf in there and in the Ziploc baggie and in my drawers where my food is pantry, everywhere.
Good catch, sprouting wheat berries and grinding the greens up to make a drink is a very good source of vitamin C they say. When the seeds sprout they release all sorts of good vitamins in the process.
A good tip to add some variation is to store plenty of spices as well. A bucket of salt, pepper and your favorite other spices goes a long way towards, well, spicing up your food so it doesn't get boring. Though ideally in addition to your ultra long-term food stuffs you also have foods at each layer of prep (fresh, frozen, canned, pickled, dried/dehydrated, freeze dried). Dried or freeze dried fruit is a good way to keep some simple sugars in your diet and give you and your families a nice little release of endorphins during survival
Salt is one of the most under-rated survivor "foods" that need to be stored. You will stop functioning without salt intake, headaches, cramps, fatigue, etc. after just a few days of heavy activity where your drinking a lot of water but intaking no salt, especially with how used to salt people's bodies are in modern society as it is in EVERYTHING we eat, and a lot of it. Salt is vital to survival, especially when considering the ability to use salt to cure and store meats and other foods for long periods, and obviously as a seasoning. With how cheap salt is to buy and it can never go bad even if it clumps up from moisture you should have more salt then any other food item as you will need plenty of it and it is a great barter item.
Also gotta get you some spices and herbs then you can change it up everyday. Rosemary and oregano are amazing. Gotta have that Himalayan sea salt too. That stuff has 85 minerals in it and taste great.
Taco seasoning, chicken broth, beef broth, Italian seasoning, buttermilk ranch dressing mix from Azure Standard (good prices!!!), veggie seasoning, smokey flavor.....so many seasonings to use to mix it up w/beans, rice, etc!!
My Herb box has Oregano, chives, Curry leaf, Comfrey, Mint, Sweet Sage, Rosemary and Mint. Comes back every year (cover with leaf mulch for the winter). You do have to prune and pull excess especially the mint and Rosemary. 3 x 8 foot growbox does all you need for 2 to 4 people with extra for bartering.
@@codymadison9993 last night I did a Rosemary pork roast and it tasty! I cut the pork to make thin cutlets and used a tenderizer hammer to make them soft. Steamed 3 potatos then chopped and fried them with chopped onion, celary, and red bell pepper. Add spices (salt, pepper, garlic powder, Oregano, parsley, basil, and cilantro are my goto) with butter. Form into a loaf. Then wrap it with the pork and either tie it or use the fresh Rosemary stems to secure in place and put the Rosemary leaves ontop (I used alot, some just sprinkle a few). Baste this with your favorite vinegar (I used Balsamic fig vinegar ) with honey and chopped mint with olive oil (about a cup worth). Oven 375 F in open pan for 45 to 60 minutes depending on how big the loaf is. Make sure to spoon the baste from the pan and drizzle ontop of roast around every 10 minutes or more for best result. Let sit to cool before serving! Enjoy!!!
9:40 #2 - Bean & peas (black eyed, navy beans) 15:19 #3 - Rice _Another alternative - freeze dried food - but realize the servings are much smaller than the amount an average person puts on a plate_
Pearl barley is a fantastic long term storage food like this. It’s a great more nutritious alternative to rice. Bulls uo soaps and stews….. back in Scotland my mum and granny would put it into scotch broth (you can stand a spoon up in scotch broth, it’s not thin and watery) - so barley, root veggies and a ham shank on the bone in a pressure cooker - 2 hrs then open pot and take the ham off the bone and shred. If you have a hangover you can feel the goodness travel through your arteries giving you back your strength.
I do this. I put oxygen absorbers in my buckets. I invested in a Freeze Dryer as well…game changer! I cook the foods we like and freeze dry…it is AWESOME and I highly recommend getting one. It’s an investment but we’ll worth it.
Been buying these beans/red wheat berries/rice and more now for 15 years,. You did a good job explaining the process. Hope people will heed your advice.
I'm really just starting. I've bought some canned goods & I've bought all the things necessary for canning, but haven't started yet. Have you been dipping into your stocks, rotating your supplies? I'm curious because I REALLY want to know that the oils in things like wheat berries don't go rancid. I can't imagine why they wouldn't. Have you opened & eaten items that are, say, 10 yrs old? Thx in advance. And, yes, I'm glad I found Haxman and all the helpful people in these threads.
There is a place that sells dried, poweted honey, sealed in a can, shelf live 25 years. Of course it is pricey, no preservatives. This is marketed by Thrive Foods.
Honey can also become a great bartering item. Just like gold is now. When food is scarce or even impossible to find, gold will pale in comparison to🍯. The sweet tooth is a powerful thing 😋. We Can't forget it's healing properties either. Use it to make a drink, to cook, and bake. A multi purpose food that's hard to beat.
We used to grind beans, mix with water and spices, and fry as patties in a skillet. Got the idea from falafel, which is ground chickpeas mixed with spices and water then deep fried. I like patties made with lentils.
Was gonna post something similar, we'd use field peas or lima beans dry them out like you said mill them down, add bacon grease, spices (black pepper, sage, paprika, salt, etc..) and bake it in a cake pan. It turns out some mighty good eating and I've had people that turn their nose up at eating lima beans change their tune.
That is hard red wheat - the kind grown from Oklahoma to Nebraska. The damndest thing is that the farmers sell it for less than $6/bushel - you're paying $30+ per bushel. So if you don't need organic, find a farmer in Kansas in mid June (usually harvest is going over Fathers' day) and throw him or her $10/bucket and I bet they would let you fill up right from the grain truck.
@@DARisse-ji1yw HaHa! Mine seem to love mint, too. Heard they couldn't stand it. I tried mint cooking extract, then fresh & dried leaves, essential oil. They didn't eat it, but it certainly didn't deter them! I think the use of bay leaves is more intended for bugs, but I'm not sure.
Hey Haxman, another question: If I put my wheat berries in a 5 gallon mylar bag inside a screw down 5 gallon bucket like you have (I got my buckets from Uline too), and put an oxygen absorber inside the mylar bag before sealing it, wouldn't the lack of oxygen in the bag keep bugs from living? In other words, if it do it this way, would this mean I wouldn't have to freeze the seeds first to kill any bugs or eggs?
Yes. Bugs won't survive if you squeeze out as much air as you can, and use the O2 absorber. No, you don't have to freeze first. It's not necessary and you could be adding moisture due to condensation. You want the grains dry or you risk spoilage. Not an expert, but have been watching a lot of videos on this topic. :)
To diversify the grains you can add add rye berries and buckwheat to the list. And brown rice too- a lot of people think they don't like brown rice but I'm convinced it's because of the way we are told to cook it, by steaming. I free boil it like you would pasta, it just takes longer. Put a pot of water on to boil (salted if you like), enough to generously cover the rice you add right away (I do 2 cups of rice at a time) and once it comes to a boil reduce to a good simmer and time for about 25 minutes. Done. And not gummy like steamed brown rice can be.
The husband and wife humor and entertainment really did it for me and reminded me of my husband and I not only it was informative it was also entertaining your new subscriber.
You can also sprout wheat berries which ups their nutrition very much! And you get vit c and a lot of other micro nutrients which you may not be able to get during rough times
Also rotate a fat source (canned meats/fish/olive oil/peanut butter, etc. ) in your pantry/storage. It doesn't store well long-term, but you will eventually starve to death trying to subsist on just protein and carbs long-term.
We added ghee and coconut oil, both of which have a longer shelf life than olive oil. So we have a 6 month supply of olive oil plus "barter bottles", and a three year supply of ghee and coconut oil. Yes to the peanut butter!
These videos are great. I have absolutely zero survival skills as I’ve always grown up in the city. I am trying to learn what I can this summer. I’m trying not to be paralyzed by fear. It’s so much to learn but thanks for these videos. The comments are very enlightening as well.
You can also buy mini grinding wheels. They don't wear out and kids love turning them. There's alot of turning to make enough flour for bread! We did this at school.
Wheat actually has many anti-nutrients too, especially the hulls. You will get a LOT more nutrition out of your wheat by sprouting it rather than grinding it for flour. Also a lot more food per pound of grain, And your chickens will LOVE it too!!
I hear you and I appreciate the situation (dilemma)? .I ferment whatever, whenever I can, which takes care of the lectins. As for the other anti- nutrients, when it comes to seriously being in need of sustenance, those anti nutrients are not going to be a problem for most people. 🌿
Wheat berries are good for more than one reason because they can be planted and within a few days you'll have wheat grass. Which may not sound like much, but wheat grass can be juiced and you've got a lot of nutritional needs met with that.
I watched your wife's video as well before deciding to buy the hand grinder. I have lots of food that may need to ground down. Your wife has a sense of humor too! Great family...I also had kids to do manual labor for me...my wife is having a hard time keeping up with it all.
Beans/legumes paired with a grain like wheat or rice combine to give the exact amino acids to form a perfect protein. They also have carbohydrate so they are a very good survival food. Add some fat and you’re golden.
All grains, legumes, seeds and all vegetables and fruits contain protein, fat and carbs in varying amounts depending on the food. You do not have to add any fat which just clogs your arteries. Adding fat is an old wives tale perpetuated by the oil and fats sellers.
We were raised on cornbread and pinto beans that were cooked with a few bacon strips, it is fantastic as a meal and I've never really gotten tired of it. It is very healthy for you and keeps cholesterol at proper levels.
This is so educational and I can’t tell you how much I appreciate your videos!! I’ve been watching for several hours!! I have to say that you and your wife’s relationship is awesome and down right hilarious!! You both have such a good sense of humor and it’s a joy to watch.
Great video, after I move to my new house we'll be stocking up on these. Something to keep in mind, no one type of food will satisfy ALL of your nutritional needs, So folks should consider having a bulk supply of multivitamins. That way your belly will be full AND you will get ALL the nutrition you need.
I bought Mylar bags and oxygen absorbers. I put my beans and wheat into bags with oxygen absorbers and then into sealed 5 gallon buckets. Actually buckets are filled with powdered milk, sugars of all types, noodles, rice etc 👍🏼
Beans continue to harden as they are stored. Eventually the beans become so hard, they will not soften enough to be edible no matter how long you soak/cook them. Canning is best for long term
We grew up on beans, rice, potatoes and biscuits mostly, also. We were considered poor also, but we were happy and full, happy and healthy. st Still love and eat them to this day. Love your teaching. Good work.
When the pandemic started, my survivalist skills kicked into full gear. I have several cases of MREs; but this is BRILLIANT! Next thing on my to-do list right there.
I don’t know how or why, but experts caution that after a few days of eating MREs your gut health is badly damaged. So make sure that you include foods that can restore your gut biome.
Former active duty Marine here. Our MREs were designed to provide you with more than enough nutrients to fuel you for a whole day but they keep ya constipated. You will be pooping hard pebbles if that’s all you are putting in your system. Try to keep it balanced with real food or your gut will need to re-adjust and I would highly recommend staying away from anything that will cause an explosion down there 🙂
@@loveiscar - As I stated in my original comment; they were just what I reached for initially. Intended as last resort items in all reality. I must have a constitution made of steel as I never had any issues eating them long term (week at a stretch).
@@tommielourogers4327 : Sort of. MREs are rough on the guts, but if you pack some fiber, things will be much, much better. Something as simple as having a few oranges on hand. If you’re looking for something that you can put into your food storage with fiber, consider raisins, dates, and if you really wanna go hard-core, consider psyllium fiber. And hydrate enough. At least that’s what worked for me.
my common sense skills were locked in before the scamdemic. this video does make me want to save a a few MORE buckets of grain tho. most of my grain is fed to my chickens lol! i seen seemingly affluent people routinely going masked to a store to buy only a few items then theyd got to the store again. i also seen them at restaurants. when no contact curbside delivery is available. wearing innefectual masks. i used to wear a gas mask when the situation started. then i started wearing it around my neck.... like people wearing theirs under their chin, but top tier. 2 yrs of telling people to stay home, and criminally prosecuting them for not, has an effect that 10 generations from now will feel. if they exist. we are feeling it now.... thanks alot, "putins" mre\ grain shortage price hike inflation or whatever it is.
I love my freeze dryer. I have one on the back porch. It's best to use when it's cool outside. The pump puts out a lot of heat. Keep a fan on the pump it will last longer. It literally heats my porch.
love your channel ,,, your lighthearted way of presenting life saving information takes the weight off the bad .. God bless you and you family.. IN ALL THINGS STAYING BLESSED..
He's very right about all this you don't have to get tired of it. Plant a few fruit trees and bushes. Learn to can. Planta Garden in keep the seeds year-to-year bendy instead Best Buy growing the three sisters, corn beans and squash. They sealed it up in clay jars. They made pemmican, jerky out of deer fish and other types of meats they dried berries they gathered wild potatoes tomatoes and other routes witch in a cool dry place will keep all winter. You could also dry fruit. Some types of grapes as you know driver easily into reasons. Nut trees are good also, learn to forage wild Foods. Learn to turn acorns into flour. If you do it right they make the most awesome pancakes mixed with some of that whole wheat flour. Learn to tap maple trees and make those pancakes awesome. My grandma who was born in the 1800s did not think she was so poor because they had wonderful things to eat
Love your video on bulk wheat, I’ve ground and made my wheat bread for 25 yrs. may I suggest you don’t count on that little hand grinder, Those are made of pot metal and brake if used for really heavy hand grinding wheat. Serious grinding requires something like the Country living Mill manual or can be hooked up to a bike. This has a huge flywheel but does the job, two loaves of bread requires about one and a half quarts wheat berries. The grinder is pricey but the right tool does the job for a long time. The wonder Mill also works not as pricey. I don’t represent anyone or anything, I just know my wheat, tools and bread. The company in Idaho rainy day foods sells all the supplies and is cheaper than Amazon. I love that you take the bulk grains seriously as a lot of videos just address canned goods. Big mistake. Thanks
Glad to help if your wondering on amounts for a family, there is a manual LDS Preparedness Manual Handbook 2: Provident Living lots of good info. Amazon carries it. Good luck
@@dianemiskin8846 How do you store your wheat berries long term without the oils going rancid? They have a lot more oil than processed flour, right? My nose seems to sense rancidity & mold long before others' can (my Dad was the same way). I'd hate to count on wheat berries then find my stash ruined when I really need it. Thankyou!
@@jkjk5724 I meant to reply directly to you but I accidentally replied in the general comments, sorry if you have any further questions let me know , just get your wheat double cleaned and in double plastic bags, good luck at this point I would get more than you think you’ll need..
@@jkjk5724From our own farm we stored Winter Wheat or Red Wheat in large steel drum containers. Had a sock with a chunk of solid Sulfur in it on the bottom then put a chunk of Dry Ice ontop of the rice then sealed the lid. 40 years later I opened one and it was not rancid and no bugs (plus didn't have to worry about MGO stuff). Remember, winter wheat.
Thanks for making light of a serious situation with your calm off the cuff sense of humor. It does make it easier to swallow the red pill that we are in deep do do+need to try to stock up in order to survive. It's getting too real, folks. Please don't delay in prepping for the worst 😳😫😭+praying for the best...🙏
If you’re hoping to make biscuits, you should know that baking powder doesn’t store well. But it is made up of only 3 ingredients. Baking soda doesn’t last long but is cheap and easy to rotate. And the other two things, corn starch and cream of tartar, last forever.
The wife and I are gluten-intolerant but we found that Einkorn wheat doesn't give us gluten issues (even though it isn't gluten-free) and I think it is very close to what was found in the pyramids. Einkorn is also unhybridized - I guess modern wheat has about 20 more strains of proteins in it than Einkorn due to that process. The idea of getting a bunch of Einkorn berries and storing those in the buckets is great.
@@TracyKonoske : I don’t know about kamut. They say it’s GF, But it made mom really sick, and it made me super sick. Mom can’t even have traces of it, but I can usually process little amounts. This stuff is this worth being that you wouldn’t want to store without being really sure whether or not you could handle it. If you’re looking for something with no gluten in it, consider oats. It even makes good flour for biscuits and pastries.
I never thought to do wheat berries. But I do have buckets of flour, cornmeal, pinto beans, rice, sugar and after covid I added a bucket of powdered milk.
You might want to research a bit more about the longevity of your flour. Typically, it's nutritional value drops significantly (if it actually has any) and could even go rancid - if it is truly whole grain. The corn meal may be the same way, IDK. But if you get an electric mill, you can grind many grains and seeds - depending on type of mill.
Wheat loses most of it’s vitamins and nutrients quickly after being milled. That’s why it has to be ‘enriched’, as is printed on bags of flour. I use a Vitamix to mill my wheat berries into flour. I also have a basic grain grinder for when there’s no electricity.
Thanks for your video. I have a 50 lb of wheat berries. My husband passed and is not around to help me but he was a prepper. Also i have tons of rice and beans. Good video
It's also great to buy in bulk from Azure Standard. They had a warehouse get burned down, but they're an amazing family farm that connects with a lot of farmers, and they deliver quite a few routes once a month. Thank you for this good info! We have a bean processor in our town. I think I'll go buy a few bags!
I have a pretty good stash of beans and rice but I didn't know about the wheat berry issue,so thanx fo that. Beans and biscuits have been vital forever, and were the reason cowboys and wagon trains etc. ate so much because, as you said, they contain all the nutrition they need to sustain liife over long periods of time. Good video. 👍
You pointed out it doesn't need to be milled if you boil it, but what I like the most is it can be planted if so desired. Same as sorghum. Also both can feed chickens. And oats are very cheap and nutritious and easy to prepare.
Sorghum is also known as Milo (the berry). You can malt it for a great drink! Just sprout it then roast it in oven then grind it up for the drink mix. You can do this with almost every whole grain.
Been doing the fodder thing with chickens and rabbits for some time now and found it causes the feed bill to drop over 60% amazingly. Using mostly oats. Wheat packs that punch if you stone grind it but those mills are hard to find. Steel milling oats is more efficacious. Rice has no real nutrition without the husk but then it doesn't last long. Downer all the way around unless you just want a change of diet for your taste buds.
Unprocessed wheat can also be picked up at a feed store. Can also buy “rolled oats” which is much like oatmeal, though it does have a lot more husks/roughage. As well dried whole corn. Just let the feed store know you are wanting these for feed as sometimes they put extra pesticides on grains intended for planting
R. P. It’s fine. It stores longer but you _have_ to either roll them or sprout them (at least soak them overnight to up the nutrition content) before eating them. Getting them whole is for storage only - you must process them yourself.
😁 Subscribed to your wife's channel... Thanks, I have learned from y'all...I'm new to my six baby girls/chickens whom I have fell in love with and spoiling them rotten. I have had them now for 4 months. Yes, I have named them but I still keep them from my wild shepherd babies...lol Edit here....Sending lots of prayers for everyone from SC.
Great video. Something about rice, it’s insanely healthy if you pre-germinate it. Rice and chick peas make a complete protein too which is very reste with just two ingredients.
Unless you buy organic rice, it has arsenic in it. Also countries that subsist on rice suffered from beri beri, a tropical disease caused by rice depleting vitamin b out of your system. This is why a lot of non organic rice is enriched with a vitamin b supplement.
It’s best to grind some white rice thru your flour mills 2-3 times to clean out any ‘factory dirt’ or if you have stones that work to grind your berries etc to clean them off. Putting bay leaves in with your dry legumes and/ or wheat berries also keep your food bug free. Use in your ground flour also. Good to see your family go this route. Rose Red Homestead on u tube has lots of good videos on canning, freeze drying and food preservation.
Great info... Question and thoughts regarding protecting your grains from moisture. When you remove your beans etc. from the freezer, what do you do to assure the grains remain dry as they are moved into the buckets? My specific concern is that when room temperature air hits those chilled grains, I expect there will be condensate which could be absorbed by the beans/grains. My first thought was to perhaps pour the grains into a pillow case or other clean cloth sack, to dry before putting in the buckets, but I am not certain how well that may work. My second thought was that if you can get buckets with a vacuum port built into the lid, you can use a vacuum pump (HF has them for about $89.00) you can pull a vacuum to vaporize or boil off the water. (One factor/question I had not considered before reaching this point is; Are those bags of grains sealed and airtight when you receive them? If yes, then then no additional moisture should reach the grains until you break the seal on the bag, so you would simply need to allow them to sit long enough come back to room temperature throughout the bag before transferring from the bags to the buckets.) Sorry for the long post, this is just how my mind works...lol
Hard Red wheat has a stronger flavor that some people may not like. Hard white wheat has a better flavor. Soft White Wheat is considered a pastry flower, not normally used to make breads. Deoxygen packets should be added to any & all buckets. Oxygen causes decay of the food & removes any moisture. One at the top & one at the bottom. FYI: 2 cups of wheat = 1 cup of flower. When a person goes from store white flower to wheat flower, their digestive system works much better. Plan on having extra toilet paper until your body adjusts to the extra fiber ! Beans. Consider getting the 10 bean & pasta soup mix in bulk. You'll also want to store some dried soup flavorings, ie: bouillon cubes, Knorr chicken & beef stock (dry). You should also purchase a food dryer for your extra produce from your garden to add to your soup mix. Item #4: Yeast. Unless you like unleavened bread. Stored it in the freezer. Item #5: Garden seeds should also be part of your food storage plan. Item #6: Water filtration (gravity) capable of providing for your family: 2 gallons/person/day - minimum. Item #7: Alcohol (ethanol) for barter and as a disinfectant. Item #8: USB rechargeable flashlights w/ 15 watt portable solar panels to charge your other small electronic devices. Item #9: Ammo to protect all of the above.
I haven't branched to wheat berries yet. I've been buying extra flour and cornmeal every time I shop. They go in a gallon baggie and in the freezer. The baggie keeps moisture out. My dried beans are in sealed containers in the pantry, but that pantry is full of canned fruit, veggies, meat and meals. I ran out of space and have the milk on shelves in the bedroom. So many preppers are now panicking! This is getting real. OMG! Right now I'm smiling. I'll get nervous when Eugene can't get his insulin. Praying he keeps losing weight and doesn't need the shots before that happens.
If ever that happens if he is type 2 prickly pear, green tea and cinnamon help me. There were some crazy guys in a video making their own insulin. Don't remember how to find it but if he is type 1 and shut I would wanna know those guys.
Read Rev 8 teen twenty 3, and read Gal Five , the word “ sor cer ey” IS “ ph arm e Kia” Anyone using any of these will not “in her it” the “ king dom” of “ heave n “ . Go 80-10-10. The insulin is what is making it worse. My husband got instantly better. And his eye sight even improved. Biblically, medicine is pulverized herbs n weeds, not chemicals that our bodies don’t know what to do with it. Do it now before it happens that you can’t get the “ ph arm e Kia”. You don’t want it anyways. We can get healthy.
@@joyceobeys6818 I'm willing to bet God put things here for argues and that sorcery is actually the misuse. The Greek word from which we get Pharmacy probably means recipe or some such which could be either one.
@@joyceobeys6818 if a body is stopped making insulin and you don't give it you will die I told you to ask my grandma but she died. I use much alternative medicine. They told me I'd have to have my gallbladder out by 40, that I'd be on the needle at 50, that I need my knees replaced by 50 and I'm 60 and I even still have my own teeth. But I'm going to tell you, when your body stops making insulin if you don't put some you're going to die. If you're still making insulin there are many things you can do to postpone being on the needle.
Great video! One suggestion to add to your must have list is salt. In a survival situation, relying on one's own hunting/gathering, and food storage, preservation and preperation... salt can be worth it's weight in gold.
Cold climates are not conducive to hunter gatherer living. You won't be the only thing doing it either, and those who don't know how will do their best to steal from you. Just saying.
Thanks for the information. My wife and I are both disabled and on fixed income, so this inflation is killing us. Looking for tips and tricks to stretch our dollars. We’ve recently been trying to buy in bulk and break it down to smaller portions. Mainly meats for now. We want to learn how to do the canning thing next. I helped my Grandma as a kid to can stuff, but I don’t remember much on how to do it. But ending with Dad jokes…..PRICELESS!
Hi. I too appreciate this channel and the information they share. It's good to be prudent. Having said that, make sure first and foremost you have Jesus Christ as your Lord and Savior. Put God first and everything else will be added on to you. This is God's promise!
Do not be afraid of pressure canning. I can meat all the time. It is very very easy. You can buy a pressure canner that goes on a burner or you can buy an electric pressure canner (not a pressure cooker). Pressure canners are very safe. Home canned meat will keep for years if you have a cool place to store your food. Some meat can be raw packed. You simply put the raw meat into the jars, clean the top, put on the lids, put the jars in the pressure canner and follow the directions. If you have new jars and lids you do not have to wash them, they are ready to go. To grind grains a coffee mill will work to grind small amounts. I only grind the grain I intend to use that day. If you grind too much put it in the freezer. Dry products like, milk, potatoes and pasta will pretty much keep as long as you keep it dry. If the dry food is louse in a box you need to re package it. Many instant potatoes are just in a box so they need to be placed in any moisture proof container. Do not store baking powder. Store baking soda and cream of tartar. Coconut oil and Ghee will keep as they are. Other oils are best frozen. If you check on the internet you will find how to make your own laundry soap. It is cheap and easy to make. Ivory hand soap can be use to wash dishes. Years ago that is what many people used. For cleaning white vinegar and baking soda. Do not buy liquid bleach. Buy dry bleach and make it as you need it. Liquid bleach goes flat. Hope this helps.
Great info, thank you. Winco foods has bulk beans as well as the wheat berries. You'll have to order them but they'll be in in about 2 days from ordering and alot cheaper than online.
@@misst1586 I go into the store and order, or you can call them and place an order, they'll take down your name and number and call you when it comes in. It usually takes 2 days.
@@shastina5493 The wheat berries are getting hard to get, I placed an order and it may be a while before they get any. Hope you have better luck than me but get it while you can because it's only going to get harder. Plus with a little land you can grow your own wheat from your wheat berries.
I don't even know what I had looked up in UA-cam that led me to your channel, but you are hilarious! You're also super informative. I'm binge watching your channel now.
If you sprout your wheat berries first, then dry the sprouts before grinding, the nutritional value goes up and you'll end up with sprouted grain flour (Which you pay "premo" for at the healthfood store. )
I have wheat berries in the same container. I was told grinding and using as you grind it gives you 40 of the 44 nutrients needed. Store flour has 4 of the 44 nutrients needed. I purchased two different kinds one works with yeast recipes and the other works with baking soda recipes. Also have been making sour dough starter.
While maybe a tad more nutritious, I have never ever felt as if I am missing anything by not sprouting. If grains, beans, seeds and lentils are part of your normal daily diet, you do not need to feel as if you are missing anything by not sprouting. The only reason I mention this is so as not to scare away people from this healthy way of eating by making it too complicated. And while it may be easy for you and I, some folks my see it as a pain.
@@jedmaple Not to worry Jed, it only takes *soaking* the dried beans in water for 12-24 hours or overnight to start their internal sprouting process. Makes a HUGE difference in the taste for me. We are not talking about "growing microgreens", and you are not waiting for green leaves to form, in fact may not even see a root, yet the 'sprouting chemistry' will have started with the soak. There is a great deal more nutrition in sprouted grains/legumes by this means than in unsprouted, IIRC the diff is about 5X. God Bless
So glad I subbed to your channel and saw this vid as I was contemplating buckets from ULine - different system to the ones I bought from Costco about 10 years ago with the gamma seal lids. Super easy to access and close. Oh and I paid $109.00 for 10 buckets with gamma seals, a steal in today’s price. That’s $10.00 per bucket plus $9.00 for shipping. They survived moving across the country, to S America and back!!!
I have wheat berries of different kinds in food grade buckets as well with the gamma lids. Love em. But never thought to do beans and rice. I keep my rice vacuum sealed in mason jars. Thank you for this video. Will be getting some beans to store as well. I do like those lids and pails. Will look into those as well.
I’ve have these Life Lock buckets & lids for 22 years, I bought several before Y2K. We stored rice & sugar in them for many years & used the rice for 20 years. I’m still using these buckets today. These are much better than the gamma lids.
Are the buckets that you bought BPA free? I was thinking of getting the ones from Uline but they are not BPA free. Question, if I get BPA free plastic liners and put the rice and beans in the liner and then store them in the bucket, will it store long term properly? I appreciate your response! ☺
Great videos I have many gama buckets to put gama seals on buckets. Put lid and seal on floor put inverted bucket on top sit on bucket a wiggle til it snaps in place it helps to not be a light weight
Thank you, I learned something. I do want to add a couple of things if I may, one: there's no such thing as an essential carb, two: hard to sustain without proper amin acids, Omega-3 fats or vitamin c. Those could absolutely be supplemented in pillform with a prolonged period of your recommended survival diet. Then you for putting up such useful info.
I was just wondering today about what supplements will be most needed & how to store them. Minerals (calcium, magnesium,...), I would think, would be easiest- is ascorbic acid considered a mineral or a chemical? MAYBE anything in hard pill form, despite package expiration dates? But, then, other hard pills like aspirin change over time... I would ensure anything I stored would have least amount of additives. But how about fatty preparations, like vit.D & EFAs? Thx for any info (& reassurance) you may have!
Beans and rice are a complete protein. I'm a retired Chef Instructor and have been teaching Emergency Preparedness/Food Storage for 50 years. You have given a very informative presentation. I have a recipe I wish to send you. Is there a email address I can sent it to?
Excellent videos and it is very entertaining the way you explained everything... Recently I learned that using "Bay Leaf" was a better alternative than freezing you grains, against weevils, roaches, and other pest. Because by "Freezing" grains moisture will be develop and may lead to fungus, even botulism. Is this true?? Thank you, God Bless
I’m a 64 year old, single woman living alone. Also, I’m originally from north Texas so beans and corn bread, biscuits and gravy, and black eyed peas are comfort food. I always have 10-20 pounds of beans stored for emergencies. I started dehydrating food and storing it in vacuum sealed jars pre-COVID. Anything I used to keep in the freezer, mostly fruits/veggies, have been dehydrated. I store the same amount of food in less space. I have successfully dehydrated and stored meats. I put together the ingredients of my favorite soups/stews in smaller vacuum sealed jars for 1-2 serving portions. It has come in handy to supplement my food during a temporary emergency when I lost my home and garden to a fire that spread from a neighbor’s home. I’m looking forward to replacing the fruit trees I lost and replenishing my food stores.
Any best practice that you'd share on (how to) dehydrating these products?
@@1dayUllC A very slow oven, or an electric dehydrator!
@@loripatterson7882
Thank you so much.
With the 1st option, at approx. what degree and for how long?
(eg. for batches of a person would you suggest?)
@@1dayUllC All depends upon the food. Drying fruits, vegetables, meats, etc. About 200° for several hours. Experiment, while there's still some time. 😊
@@1dayUllC ovens are tricky. We prop the door open with a wooden spoon or something that won't melt at 200F.
If you have an oven with a fan (convection) use that to circulate the heat. Set oven to lowest setting. Check with an oven thermometer to find out what the actual temp is.
Crumble on a cookie sheet. Cook low for an hour or so and turn and crumble as you go. Usually 6-10 hours tops (160-165 for an hour and the lower if possible for several more hours until dry).
Ovens vary so much it's tough to say. Basically you apply low heat and turn until it is dry. I think some use air fryers set as low as possible and that might work.
Best way is with a dehydrator with temperature control and timer.
If using ground beef, get the lowest fat % possible. As it cooks, drain the fat. Blot with toweling to remove any fat that doesn't drain off.
I dehydrated 93% lean ground beef yesterday. I added breadcrumbs to help absorb moisture, mixed thdm in well and ket it sit a few minutes. Then cooked the meat in a skillet crumbling and draining as I went.
Then I put it on a cheesecloth lined steamer basket insert into my stockpot. The steamer basket sits 6 inches above the bottom of the pot. You could use a colander but put an empty Mason jar in the pot to keep the colander out of the water that will be used in the next step. This is preparing to rinse any remaining fat from the meat.
Boil a few cups water in a separate pot or kettle. Pour the boiling water over the cooked meat. Pull the corners of cheesecloth together to close it up into a ball. Using gloves (it's very hot) squeeze the excess water & fat through the cheesecloth into the colander or steamer basket.
There should be a few cups of water in the pot with fat floating in it. Discard this.
Open the cheesecloth & Spread the meat out onto lined dehydrator trays. Blot again with toweling to remove moisture & fat.
You don't have to use cheesecloth but it works much better this way. You could try using a nylon mesh jelly bag or a nut milk bag. A flour sack tea towel might work too.
Dehydrate 60-90 minutes at 160-165. Blot again and turn trays. Dehydrate 6 to 8 hours at 130-140. Check periodically to be sure pieces don't clump and that it's dry.
Store in glass jar with o2 absorber or vacuum seal with a canning lid. You can reuse a previously used canning lid for this as long as the seal is good.
Open and use as needed. Re-seal to keep remaining meat dry.
I remember my Grandpa grinding his own wheat and the wonderful flavor and smell of my Grandma's bread. They went through the depression and they never forgot about the need to be prepared. I sure do miss them.
Thank you for sharing such sweet memories! Please add any pearls of wisdom that might be tucked away in your mind; We're all eager to learn the old ways of doing things. 😊
I used to grind my own
flour too. It's not easy, but
well worth the effort ! Best
bread ever.
My grandparents went through the depression also. One were farmers and they did ok bartering and helping others. My other grandmother almost starved to death and she never forgot it. She canned like a mad woman. I did hear of a guy who ate lard to stay alive during the depression.
How do you bring it?
Yes, the local farmers-they lined up on Saturday morning’s on that country road awaiting their rich unmilled products they had delivered to my Granpa place days before. Granpa a man of rich dark color, handed them their items back with a satisfaction. Mission accomplished! A few dollars collected. Granpa usually appeared powered white, eyelashes and all, from the residue especially from the dried corn dust. Happy farmers, ready for the winter season. Next!!! 😊
I am a retired army survival trained soldier, combat medic and Physician Assistant. I say a resounding yes to the top 3 you picked. I am also 1/2 Mexican and grew up in a poor, all Mexican family. 80% of our meals were Beans, Rice, and Tortillas. I have such an affinity for these and know how to make them all so I can survive the long term. I will be adding your buckets to my storage plan. Many thanks for that. I also learned how to cook with many other flours as we all know some will not do well, but their overstuffed pantry will be our treasure at the beginning should we get to that point. I am about to launch my medical channel, basic survival that I used to teach in the military abroad and in the US. I will definitely share your channel with my followers and wish you well. Stay safe.
Thanks so much John! Let me know when your channel is up so I can check it out.
Do you know how to make biscuits?
@@dorothypoole8908 I used to go into work at 5am Saturday and Sunday to make the biscuits everyday. A good biscuit is hard to find, but I learned there and then that butter and good fats made meals taste better. I am a fan of grass-fed dairy and use Kerry Gold Irish butter for my baking. Do you have a baking recipe for biscuits you'd like to share? I will try it out this week end.
@@johnalvitre3154 Hi John, I already subscribed. Your mentioned content I am very interested in. Even a little 5 minute video could benefit hundreds of people. Please make some!
@@johnalvitre3154 I haven't made biscuits for years but there are sites on youtube that show a simple way to do it. I make smoothies with spinach, avacado, lettuce, three ice cubes, 3/4 cup water, and Stevia. (Dr. Gundry's recipe).
We had a pot of pinto beans every day of our lives growing up in southern West Virginia. We had cornbread or biscuits EVERY day also! We had fried potatoes every day also. This was the 1960’s and 1970’s. We never ate rice unless mommy fixed a pot every other month and we ate it with milk and sugar as our “dessert”
Suzy ,hi I'm in Kentucky I grew up the same way ,I wouldn't change it for nothing even though it was rough .
Ah, yes. The old tell them that it’s a dessert trick. My parents hit me with that one too. It’s a shame that it actually tastes pretty dang good 👍
Same here!! Grew up in southern California. My mom was spanish and beans were a staple. A long with her homemade tortillas! Dad made biscuits and gravy on the weekends! Miss those days ❤
We used cinnamon sugar or brown sugar. My wife thought I was crazy... Nope, just poor.
@@chrismco89 sugar and butter sandwiches. If we had no butter then just sugar. So poor but much better times
In case nobody mentioned it yet, grocery bakeries often have food grade buckets that they get their frosting in. They don't click but they have a gasket. I get mine from my local Walmart for $1 each. I go just after a holiday when they have put out lots of baked goods. They clean the buckets and are happy to get rid of them!
@@mommajones3217 I've grown carrots and garlic in them myself! Good reply, thank you!
Donut shops as well.
@@wagon8053 just ask them for buckets ?
I'm guessing they don't have these used buckets put out for sale to customers...do you just ask the people behind the bakery counter?
@@j3ffn4v4rr0 yep! I go the Monday after a holiday or big cake decorating time & ask at the counter by bakery. Sometimes, they have none for me but after Valentine's Day, I got 8 of them! All at $1 each. I also ask at the floral dept, after Mother's Day for tall cardboard boxes. I use them to reduce weeds on my garden pathways.
I also keep some dried seaweed. It's not a normal dried food that is stored by most people, but you need very little and it stores for a very long time. The reason I keep it is because it has a lot of B vitamins which are very hard to get from plants, and it also has potassium and iodine which are critical nutrients.
I’m sure this would make a great seasoning for soups too
You need the iodine for the thyroid which does not come in most foods, maybe no other foods. That's why they add it to salt. You might say that the thyroid is the thermostat of your body. Without it you really can't function very well and life expectancy is greatly shortened. The thyroid in your neck, is somewhere near the Adam's apple in a butterfly type pattern from side to side of your neck in the front.
Great info on the seaweed!!! Thank u
My daughter, who is Asian, always had dried seaweed on hand. An Asian grocery store is a great place to buy it if you local stores don't carry it. Dried seaweed comes plain, spicy hot, and a few other variations.
It is great for your compost, also
You can put yeast in the freezer and it will last for years. Seriously, the Provident Prepper opened one from their freezer that had been in there fur 20 yrs! It still made bread.
Yeast is like mold, it is part of life. Vinegar can be used to make bread rise because, although it kills some mold, it is full of mold/yeast and that it makes bread rise.
Oh I didn't know that thanks!! I bought a huge one from Costco and was worried about it expiring
My yeast is at least 10 years old.
That is a blessing to know about the yeast. What about dry yeast. Do you know proper preparation for safe keeping of dry yeast?
Anyone know where I can order grains for prep?
You can put bay leaves 🍃 in the bucket 🪣, put bay leaves in before putting beans or rice, the you put the product, then put bay leaves on the top before putting lid on. This keeps bugs out.
I did!
the bay leaves is actually an old wives tale but if you freeze for 48-72 hrs and then thaw at room temp for 24 hrs because the bugs die off from the first freeze. that freeze signals the dormant eggs once its unfrozen to hatch so you want to freeze again after its been thawed to kill the remaining hatched bugs.
Diatomaceous Earth should do the trick and assist on various levels.
Any human named Jesus is my ADOPTED SON
Thank you for this tip
@@BestIsntEasy
Diatomaceous Earth is what I put out as a barrier against cockroaches from my neighbors house.
Is it safe to place with your food?
We just did the same thing (in Canada) and ordered those lids and buckets… ULINE has the best prices. We bought whole grain hard Red Fife wheat, whole grains soft white wheat, pot barley, whole grain oats (hulless), whole grains dent corn, whole grain rye, organic soy beans… and buying 10 kg bags of various beans soon. The grains come from local farmers. I just started to cook with them, so so good, taste and nutrition. We both love it. I make all my breads and pasta. What a difference. Thank you! Great video… and those buckets are wonderful! 🥰
Start collecting and drying dandelion as well. Has numerous benefits, including anti inflammatory properties.
Yes!
Dandelion is basically wild lettuce.
I’ve started already collecting that and more natural plants, very beneficial.
And get some moringa trees in your yard, like 10 of em. You can eat the leaves/flowers/fruit and I hear it's a complete protein and full of fiber, also they are drought tolerant.
Dandelion leaf tea prevents spike protein docking onto ACE2 receptor. Steep 10 grams in hot water 5 mins. Drink 3 cups daily.
Grab ya a bag of 15 bean (dry) soup mix and keep it for growing a variety of beans. Almost everything but the split peas will sprout. Tractor Supply also sells the food grade buckets and gamma lids.
Love your dad sense of humor! Great information. Thank you for doing your Christian part by taking care of your neighbors. God bless all of you.
I buy 20 pounds or more of rice at a time. I also buy beans, lentils, oats in bulk also. I make rice almost every day and I eat it 2 meals per day. We mix beans and rolled oats to make veggie burgers and fake meatballs or fake meatloafs. I just buy fruits and veggies at the store when we don’t have food in the garden. We garden and grow micro greens too. We have lived this way for years.
I make that stuff w/ venison. Its delicious!
Where do you find brand bulk size.
@Anne Marie Comberrel Thank you so much for sharing, Anne Marie :-). Could you please also share with us how this way of eating has affected your health? Is there anything yo would have done differently? You will prob save lives by answering this question. God Bless us all, and thank you for posting.
My husband's diabetic so rice isn't a good option for him to eat often. I use frozen diced cauliflower. Guess I can look into storing cauliflower.
@@nana820able You can dehydrate frozen cauliflower, right from the freezer! Same with other frozen veggies. Then air seal in jars.
Mass produce winter squash, each produces around 200 seeds. It will help with feeding people.
Make sure it's non-gmo so it will reproduce
One good tip deserves another, so; Philippine KALABASA tastes like a cross between potato and squash (delicious) and is half seeds, (100). Thanks! I've only had it fried, though I guess it could be baked. Too hard to eat before cooking.
@@user-np7pq2gy1v Yes, people need to know that. I grow organic and historic seed varieties.
I wish we did produce more. It is getting pretty expensive in the stores. I could eat butternut squash every day.
oyster mushroom are quick and easy to grow and alot at a time... High in protien...
Make sure to soak the beans overnight before cooking. Discard the soaking water also before cooking. Makes them more digestible. Great video!
You know something. I've always done this forever, and everyone has always said they never had any "flatulence" issues with my beans and corn bread 🍞.
Dried beans give off a toxin once soaked or cooked in water. Your chickens shouldn't have those, but the water can be used outside to water your plants.
That’s great. It makes a difference.
Can you cool that water and use it to water plants?
I have never done that. I water my indoor plants with a cheap grocery store gallon of spring water vs tap water. They live longer than watering with tap water. You could try it. The soak water has a lot of phytic acid in it from the beans. We don’t need the phytic acid. I don’t know about plants.
A couple thoughts to add to this... 1] You can use oxygen absorbers to help prevent insects in the stored grains. 2] Use white rice since brown rice has more oil and will spoil faster.
What about wild rice i heat its the best rice for us
@@crystalo3550 Wild rice is not actually rice. Wild rice is a semi-aquatic grass that grows with abundance in North America's Great Lakes region. Not sure how it stores.
@@mrfordf3508 oh ok well I know that whatever it is its called wild rice
I have also used chunks of dry ice and let it off gas To displac the oxygen in the buckets before sealing Be careful to make sure it is done off gassing before you sell the buckets up or you could make yourself a pressure bomb And blow the lids off
White rice is healthier too, since it has less plant proteins.
Toss a couple 500 oxygen absorbers in the bucket. You won't have to freeze the rice, flour or whatever. Because the bugs or eggs cannot live without oxygen.
You could easily install a fitting on those buckets and pull a vacuum so there is absolutely zero air in there at all that should kill the critters
O2 absorbers take out the oxygen. Even chamber sealers have a limit on how much oxygen can be removed.
If you are using them, "a couple 500s" won't be sufficient. 500s are good for one gallon (a bit more based on volume). A 5-gallon bucket should have 2000-2500 ccs total, depending on the amount of air space in the product.
@@christhew8553 People get confused because some places flush with nitrogen and add just one 500. The problem with that is temperature changes are even more dangerous. The 2000-2500 accounts for some O2 getting in from temperature changes.
@@abram730 If it's sealed, nothing gets in. Temperature has nothing to do with oxygen getting in.
Funny story.. we use to use these buckets back in the 60s. We would get about 30-40 of them and we would use them to hold up our house boat. They would last long. They would rarely pop. They were easy to replace when they did. Just think of the movie “up” and reverse it to buckets and floating instead of flying. They traveled the entire US in their home. They lived an unbelievable life. I miss my grandparents.
Thumbs up if you love your grandparents.
I would recommend oxygen absorbers in the bucket too. Removes oxygen which will kill bugs. I might recommend mylar bags vacuum sealed to make portions otherwise you're opening and closing that bucket regularly, unless I'm missing something here.
What is an oxygen absorber? Example?
@@Rachidasister Oxygen absorbers are little packets that suck the oxygen out of food containers. You can buy them in bulk on Amazon fairly cheap. Do some research first. There are lists out there for each kind of food. Ask any questions you have and I will answer best I can
@@aryianut14 thank you for sharing that! Very helpful!
If you find you still have room to fill in the bucket, it is okay to put a few servings of loose pack grain or product to fill the voids of air. This will be what you eat first, and will tell you how well the grain is doing in the first place as this grain is the worst case of rot/failure of the bucket seal. Also, it keeps the buckets packed and reduces shifting so it has multiple uses. Great recommendation on the O2 absorbers.
I was thinking they should use large mylar bags with oxygen absorbers and then put that in their buckets. They would not have to worry about exposing all their grains every time they got into the bucket.
Check into sprouting if you have time. Sprouting wheat berries activates more nutrition. Then you grind and make bread. In the bible this is Ezekiel bread, made with a variety of grains. Another bonus is that you can grow wheat from wheat berries, though it takes at least three acres to supply a family of four enough bushels for a year of eating wheat products regularly.
That's better than I expected!
Yes and you can sprout all your beans and that gives yummy protein,
👍🏽🙂💚
Great point. that is why so many tractor manufacturers made tractors and marketed them for the 5 acre family.
@@eddieb4227 That's interesting information on the five acre tractors. I am going to dig deeper with my friend google. Learning new things is fun.
Been using the buckets for wheat for over 25 years, still have some pre Y2K stores I use for bread and it is still good. While using the same type of white buckets we had older style pry off lids (been replacing with gamma lids). Thing is, to get it to last so long we prepped it a bit more. We started with Mylar bags that fit in the 5 gallon buckets. Next we filled it most of the way up and added a cup of Diatomaceous earth (food grade with no extras) and mixed it well. It is made of the shells of small critters so is will cut up small bugs but will not hurt a person in reasonable amounts (I sift it out of my wheat before grinding just to be safer). Next we put a few sheets of paper towel on top (folded at least 3 layers thick with a small bowl on top of it. To that add 2 or 3 pieces of dry ice in the bowl (roughly 1/2 to 1 inch in dia) and let it dissolve. This will flush out Oxygen from the bucket helping it keep longer. Keep in mid it will condense the water out of the air as it cools so you will have sludge in teh bowl to toss out. Last we add Oxygen absorbers and heat seal the bag edge so it is air tight (Press down on the package before sealing). Last we did this on a hot day with low humidity (80 to 90 degrees), then stored in his basement on a flat to keep them off the floor and avoid moisture buildup on the bottom of the buckets. As the wheat cooled in the basement to around mid 60's it sort of shrink wrapped the mylar bags and tightened the seal on the buckets. 25 years later it is still usable and looks like it did the day we packed it.
As for the rice beans mix, I have heard a 50/50 mix for a meal will provide a complete protein you need. Only thing most do not do is also stock up on spices and seasonings Straight beans and rice get old real quick and food fatigue is a real thing where you get tired of eating the same thing every day. Oil (lasts a year or two), salt, sugar, spices, yeast, honey, and seasonings are all critical items most forget to stock up on. Also many dry packaged items in the store make good put away items also like mashed potatoes, gravy mixes, season packages, and soup mixes.
Good primer and liked the way you presented it. For the curious, the Hard red wheat is a good general purpose flower while the soft white wheat is better for a pastry flour.
Salt, salt, salt, and salt. If you want to preserve any meat without electricity you're going to need salt, and lots of it if you ever get a decent sized animal. I never see people stockpile salt but if you're ever able to get a decent living going with trapping, fishing, hunting, you will have meat you want to preserve and that requires salt.
Salt and/or smoke.
Wow, just wow. Great advice.
The wheat berries and beans are very good sprouted too. Soak for 24hours then rinse, then rinse once daily for total of 4 days. Will expand 10x and increase nutritional value
The wheat berries and the beans and the beans can be used for sprouting- yes? 😊
I found a 25 lb bag of soft white wheat berries for $25.99 at a local store.
Except for kidney beans, they contain a toxin when sprouted, I believe.
Oh wow, I haven't tried them, just lentils and black eyed peas
What do you do with them after sprouting. Can you grind into flour?
Hemp seeds would be a great option as not only can you eat it but when you grow it you can make all sorts if materials out of hemp plants including clothes, oil, bricks, baskets, etc.
Hemp & other seeds are highly nutritious, but why wouldn't the oils inside go rancid? Same with wheatberries for that matter.
Excellent suggestion! And they are high in protein and they keep you regular! Perfect idea
Excellent, you can even grow some plants from a few seeds and smoke then. Great for your eyesight, helps with pain, excellent medicinal for severe anxiety and depression.
@@josephsmith7026 Those are different plants, dear! :)
The church I am a member of has been advising, in fact, admonishing, us to have food storage since around 100 years ago.
The church has numerous diy food storage systems + tips, etc. When I grew up (well, got older), in the 50's + 60's, people often said we were a bit nuts. So to speak.
I've been cooking with stored foods for decades because of this admonition. Be sure to have a cooking source beyond your usual methods, or pantry staples are pretty worthless.
It’s actually Biblical to provide for your families. My brother is in Utah and Mormon. He got me started prepping in 2011! BTW I’m a Baptist Christian. It’s always a hoot when I visit my brother and when he visits here. I always say: This is my brother the Mormon to my friends in church; and when I visit out there, he introduces me as his Baptist sister😂
The church has an amazing program for welfare of it's members. I still use their teachings for food storage although I left the church due to they are nuts. lol.
we got the 50 pound bags of rice, beans, AP flour, sugar, and salt. I went the hard route and vacuum sealed them into small bags - maybe a pound each. Was a booger when we moved! Now to dig that root cellar!
Thank you. You can sprout the beans and the berries and you'll get yourself some green food, it might take two or three days for a little sprout to come out. One prepper lady said to put a little vinegar in it and you can change the water every day. If you just have the regular snap-on lids, make sure you put a couple bay leaf on the bottom and the top to keep the bugs out.
yep, I'll do microgreen too my self.
Yes indeed, add the bay leaves! They help tremendously!
I heard bay leaves are an old wives tale and that best to stick to the tried and true method of using oxygen absorbers.
@@matton36 yes we've been using those for about 30 years and we never see any bugs in anything and I open a bag of flour I put a bay leaf in there and in the Ziploc baggie and in my drawers where my food is pantry, everywhere.
Good catch, sprouting wheat berries and grinding the greens up to make a drink is a very good source of vitamin C they say. When the seeds sprout they release all sorts of good vitamins in the process.
A good tip to add some variation is to store plenty of spices as well. A bucket of salt, pepper and your favorite other spices goes a long way towards, well, spicing up your food so it doesn't get boring. Though ideally in addition to your ultra long-term food stuffs you also have foods at each layer of prep (fresh, frozen, canned, pickled, dried/dehydrated, freeze dried). Dried or freeze dried fruit is a good way to keep some simple sugars in your diet and give you and your families a nice little release of endorphins during survival
honey
I went a little manic when I bought spices for my prepper pantry. Lol I’m not unhappy but I find myself wondering who I am sometimes. 😂
I wonder how many preppers are ADHD?
Salt is one of the most under-rated survivor "foods" that need to be stored. You will stop functioning without salt intake, headaches, cramps, fatigue, etc. after just a few days of heavy activity where your drinking a lot of water but intaking no salt, especially with how used to salt people's bodies are in modern society as it is in EVERYTHING we eat, and a lot of it.
Salt is vital to survival, especially when considering the ability to use salt to cure and store meats and other foods for long periods, and obviously as a seasoning. With how cheap salt is to buy and it can never go bad even if it clumps up from moisture you should have more salt then any other food item as you will need plenty of it and it is a great barter item.
@@catherinegrace2366 Better than buying a dozen pairs of shoes, at least.
Also gotta get you some spices and herbs then you can change it up everyday. Rosemary and oregano are amazing. Gotta have that Himalayan sea salt too. That stuff has 85 minerals in it and taste great.
Taco seasoning, chicken broth, beef broth, Italian seasoning, buttermilk ranch dressing mix from Azure Standard (good prices!!!), veggie seasoning, smokey flavor.....so many seasonings to use to mix it up w/beans, rice, etc!!
My Herb box has Oregano, chives, Curry leaf, Comfrey, Mint, Sweet Sage, Rosemary and Mint. Comes back every year (cover with leaf mulch for the winter). You do have to prune and pull excess especially the mint and Rosemary. 3 x 8 foot growbox does all you need for 2 to 4 people with extra for bartering.
@@toryallan7967 that’s awesome! I love rosemary and use it a ton. Would be really cool to grow some.
@@codymadison9993 last night I did a Rosemary pork roast and it tasty! I cut the pork to make thin cutlets and used a tenderizer hammer to make them soft. Steamed 3 potatos then chopped and fried them with chopped onion, celary, and red bell pepper. Add spices (salt, pepper, garlic powder, Oregano, parsley, basil, and cilantro are my goto) with butter. Form into a loaf. Then wrap it with the pork and either tie it or use the fresh Rosemary stems to secure in place and put the Rosemary leaves ontop (I used alot, some just sprinkle a few).
Baste this with your favorite vinegar (I used Balsamic fig vinegar ) with honey and chopped mint with olive oil (about a cup worth). Oven 375 F in open pan for 45 to 60 minutes depending on how big the loaf is. Make sure to spoon the baste from the pan and drizzle ontop of roast around every 10 minutes or more for best result. Let sit to cool before serving! Enjoy!!!
@@toryallan7967 that’s sounds great I think I’ll try and make this this week lol. Thanks Tory.
55 gallon drums are cheaper for bulk storage. Have a few with water in them. Don't forget the spices! Salt and sugar are dirt cheap.
9:40 #2 - Bean & peas (black eyed, navy beans)
15:19 #3 - Rice
_Another alternative - freeze dried food - but realize the servings are much smaller than the amount an average person puts on a plate_
Pearl barley is a fantastic long term storage food like this. It’s a great more nutritious alternative to rice. Bulls uo soaps and stews….. back in Scotland my mum and granny would put it into scotch broth (you can stand a spoon up in scotch broth, it’s not thin and watery) - so barley, root veggies and a ham shank on the bone in a pressure cooker - 2 hrs then open pot and take the ham off the bone and shred. If you have a hangover you can feel the goodness travel through your arteries giving you back your strength.
"You can feel the goodness travel through your arties" You should be a writer.
Mum used to make similar with a lamb shank. Divine.
Barley has long been one of my favorites for stews and the like!
What a fun fellow, he has that charisma that everyone loves. Can't go wrong with this guy
I do this. I put oxygen absorbers in my buckets.
I invested in a Freeze Dryer as well…game changer! I cook the foods we like and freeze dry…it is AWESOME and I highly recommend getting one. It’s an investment but we’ll worth it.
Can you tell me about this? I am new to this and unfamiliar. Is that what’s it’s called? Is there a specific brand to look for? Company?
@@cmwd9734 Harvest Right Freeze dryer
@@TheLadyLair thank you!
Been buying these beans/red wheat berries/rice and more now for 15 years,. You did a good job explaining the process. Hope people will heed your advice.
I'm really just starting. I've bought some canned goods & I've bought all the things necessary for canning, but haven't started yet.
Have you been dipping into your stocks, rotating your supplies? I'm curious because I REALLY want to know that the oils in things like wheat berries don't go rancid. I can't imagine why they wouldn't. Have you opened & eaten items that are, say, 10 yrs old? Thx in advance.
And, yes, I'm glad I found Haxman and all the helpful people in these threads.
@@jkjk5724 Wheat berries taste fine after a long time.
You’ve been storing away beans since 15 years?
i would add honey to that list of forever foods, something to drizzle over those biscuits
@TIA SVETNIK simple warm water bath brings the honey back from crystallization. honey does not spoil.
There is a place that sells dried, poweted honey, sealed in a can, shelf live 25 years. Of course it is pricey, no preservatives. This is marketed by Thrive Foods.
Honey also has medicinal properties
@TIA SVETNIK sunlight cures all for honey! Go set it in the sun
Honey can also become a great bartering item. Just like gold is now. When food is scarce or even impossible to find, gold will pale in comparison to🍯. The sweet tooth is a powerful thing 😋. We
Can't forget it's healing properties either. Use it to make a drink, to cook, and bake. A multi purpose food that's hard to beat.
We used to grind beans, mix with water and spices, and fry as patties in a skillet. Got the idea from falafel, which is ground chickpeas mixed with spices and water then deep fried. I like patties made with lentils.
Sounds good,think I'll give it a try.
Was gonna post something similar, we'd use field peas or lima beans dry them out like you said mill them down, add bacon grease, spices (black pepper, sage, paprika, salt, etc..) and bake it in a cake pan. It turns out some mighty good eating and I've had people that turn their nose up at eating lima beans change their tune.
That is hard red wheat - the kind grown from Oklahoma to Nebraska. The damndest thing is that the farmers sell it for less than $6/bushel - you're paying $30+ per bushel. So if you don't need organic, find a farmer in Kansas in mid June (usually harvest is going over Fathers' day) and throw him or her $10/bucket and I bet they would let you fill up right from the grain truck.
Great information 👍🏾, thanks 😊
I have news for you . The farmers can't sale their wheat that cheap anymore. Fertilzer, fuel, repair parts, and labour.
@@joyceduesel7966 yep, fertilizer costs are killing famers right now.
@@joyceduesel7966 Yes - this year may see double digit wheat prices for the first time in generations.
That's great, but not everyone lives in Kansas, plus I'm sure their cost will go up quite a bit due to rise of fertilizer costs.
You can add 3-4 bay leaves to your buckets and thst helps deter bugs and rodents.
Doesn’t effect taste?
My mice love Bay leaves...
@@DARisse-ji1yw HaHa! Mine seem to love mint, too. Heard they couldn't stand it. I tried mint cooking extract, then fresh & dried leaves, essential oil. They didn't eat it, but it certainly didn't deter them!
I think the use of bay leaves is more intended for bugs, but I'm not sure.
Hey Haxman, another question:
If I put my wheat berries in a 5 gallon mylar bag inside a screw down 5 gallon bucket like you have (I got my buckets from Uline too), and put an oxygen absorber inside the mylar bag before sealing it, wouldn't the lack of oxygen in the bag keep bugs from living? In other words, if it do it this way, would this mean I wouldn't have to freeze the seeds first to kill any bugs or eggs?
Yes. Bugs won't survive if you squeeze out as much air as you can, and use the O2 absorber. No, you don't have to freeze first. It's not necessary and you could be adding moisture due to condensation. You want the grains dry or you risk spoilage. Not an expert, but have been watching a lot of videos on this topic. :)
To diversify the grains you can add add rye berries and buckwheat to the list. And brown rice too- a lot of people think they don't like brown rice but I'm convinced it's because of the way we are told to cook it, by steaming. I free boil it like you would pasta, it just takes longer. Put a pot of water on to boil (salted if you like), enough to generously cover the rice you add right away (I do 2 cups of rice at a time) and once it comes to a boil reduce to a good simmer and time for about 25 minutes. Done. And not gummy like steamed brown rice can be.
I was told that brown rice is not suitable for long term storage. It goes rancid with time
@@randycarstens1100 brown rice has oil in it which is why it goes rancid
White rice for long term storage as the higher oil content means it dosen't last well. I use brown rice day to day, small supply.
Yes. I prefer brown rice, but it doesn't store well. White rice will last forever because all the oils (and nutrients) have been removed.
@@raia9 It's because White Rice is PROCESSED that it can be shelved for a longer time.
The husband and wife humor and entertainment really did it for me and reminded me of my husband and I not only it was informative it was also entertaining your new subscriber.
You can also sprout wheat berries which ups their nutrition very much! And you get vit c and a lot of other micro nutrients which you may not be able to get during rough times
Also rotate a fat source (canned meats/fish/olive oil/peanut butter, etc. ) in your pantry/storage. It doesn't store well long-term, but you will eventually starve to death trying to subsist on just protein and carbs long-term.
We added ghee and coconut oil, both of which have a longer shelf life than olive oil. So we have a 6 month supply of olive oil plus "barter bottles", and a three year supply of ghee and coconut oil. Yes to the peanut butter!
These videos are great. I have absolutely zero survival skills as I’ve always grown up in the city. I am trying to learn what I can this summer. I’m trying not to be paralyzed by fear. It’s so much to learn but thanks for these videos. The comments are very enlightening as well.
It's important to note you should mill the berries just before use. Apparently, it starts loosing it's benefits once milled.
Yes and the bugs and any moisture starts being absorbed.
Losing
You can also buy mini grinding wheels. They don't wear out and kids love turning them. There's alot of turning to make enough flour for bread! We did this at school.
Wheat actually has many anti-nutrients too, especially the hulls. You will get a LOT more nutrition out of your wheat by sprouting it rather than grinding it for flour. Also a lot more food per pound of grain, And your chickens will LOVE it too!!
I hear you and I appreciate the situation (dilemma)? .I ferment whatever, whenever I can, which takes care of the lectins. As for the other anti- nutrients, when it comes to seriously being in need of sustenance, those anti nutrients are not going to be a problem for most people. 🌿
Wheat berries are good for more than one reason because they can be planted and within a few days you'll have wheat grass.
Which may not sound like much, but wheat grass can be juiced and you've got a lot of nutritional needs met with that.
I watched your wife's video as well before deciding to buy the hand grinder. I have lots of food that may need to ground down. Your wife has a sense of humor too! Great family...I also had kids to do manual labor for me...my wife is having a hard time keeping up with it all.
I bought one on Amazon two years ago that runs on a AA battery. I tried it and it worked great. It wasn’t too costly either.
Beans/legumes paired with a grain like wheat or rice combine to give the exact amino acids to form a perfect protein. They also have carbohydrate so they are a very good survival food. Add some fat and you’re golden.
Have to add they need to be combined within the same 24 hours, not necessarily the same meal but why wouldn’t you.
Thanks for the info. I’m new to fresh ground flour and wheat berry world but I’m excited to do more and learn more.
Coconut oil is a really good fat to store long term. Costco usually has it.
All grains, legumes, seeds and all vegetables and fruits contain protein, fat and carbs in varying amounts depending on the food. You do not have to add any fat which just clogs your arteries. Adding fat is an old wives tale perpetuated by the oil and fats sellers.
@@HAXMAN If you need some healthy fat to go with that, ghee is also a great option. It stores basically forever. God Bless
We were raised on cornbread and pinto beans that were cooked with a few bacon strips, it is fantastic as a meal and I've never really gotten tired of it. It is very healthy
for you and keeps cholesterol at proper levels.
The corn is not goor is gmo
I keep at least 2 weeks of bucket stored food for the family just for hurricanes.
those hurricanes, they just show up out of nowhere.
2 weeks for hurricanes is great start. If you keep adding to it you’ll be more prepared for other emergencies as well.
This is so educational and I can’t tell you how much I appreciate your videos!! I’ve been watching for several hours!! I have to say that you and your wife’s relationship is awesome and down right hilarious!! You both have such a good sense of humor and it’s a joy to watch.
Yep, I was thinking the same thing. I was cracking up when he broke the hand crank packaging..lmbo
I had to do the rewind to 14:00, 😆 that was so funny! 👍
Great video, after I move to my new house we'll be stocking up on these. Something to keep in mind, no one type of food will satisfy ALL of your nutritional needs, So folks should consider having a bulk supply of multivitamins. That way your belly will be full AND you will get ALL the nutrition you need.
There used to be the old Hoosier Cabinets that had the mills built in to grind your own flour.
My grandma had one from her great aunt
I bought Mylar bags and oxygen absorbers. I put my beans and wheat into bags with oxygen absorbers and then into sealed 5 gallon buckets. Actually buckets are filled with powdered milk, sugars of all types, noodles, rice etc 👍🏼
My brother did the same thing about 15 yrs ago, he put a month's worth of different food in each bucket. Then added the oxygen absorbers.
Beans continue to harden as they are stored. Eventually the beans become so hard, they will not soften enough to be edible no matter how long you soak/cook them. Canning is best for long term
We grew up on beans, rice, potatoes and biscuits mostly, also. We were considered poor also, but we were happy and full, happy and healthy. st
Still love and eat them to this day. Love your teaching. Good work.
When the pandemic started, my survivalist skills kicked into full gear. I have several cases of MREs; but this is BRILLIANT! Next thing on my to-do list right there.
I don’t know how or why, but experts caution that after a few days of eating MREs your gut health is badly damaged. So make sure that you include foods that can restore your gut biome.
Former active duty Marine here. Our MREs were designed to provide you with more than enough nutrients to fuel you for a whole day but they keep ya constipated. You will be pooping hard pebbles if that’s all you are putting in your system. Try to keep it balanced with real food or your gut will need to re-adjust and I would highly recommend staying away from anything that will cause an explosion down there 🙂
@@loveiscar - As I stated in my original comment; they were just what I reached for initially. Intended as last resort items in all reality. I must have a constitution made of steel as I never had any issues eating them long term (week at a stretch).
@@tommielourogers4327 : Sort of. MREs are rough on the guts, but if you pack some fiber, things will be much, much better. Something as simple as having a few oranges on hand. If you’re looking for something that you can put into your food storage with fiber, consider raisins, dates, and if you really wanna go hard-core, consider psyllium fiber. And hydrate enough. At least that’s what worked for me.
my common sense skills were locked in before the scamdemic. this video does make me want to save a a few MORE buckets of grain tho. most of my grain is fed to my chickens lol!
i seen seemingly affluent people routinely going masked to a store to buy only a few items then theyd got to the store again. i also seen them at restaurants. when no contact curbside delivery is available. wearing innefectual masks. i used to wear a gas mask when the situation started. then i started wearing it around my neck.... like people wearing theirs under their chin, but top tier.
2 yrs of telling people to stay home, and criminally prosecuting them for not, has an effect that 10 generations from now will feel. if they exist. we are feeling it now.... thanks alot, "putins" mre\ grain shortage price hike inflation or whatever it is.
I love my freeze dryer. I have one on the back porch. It's best to use when it's cool outside. The pump puts out a lot of heat. Keep a fan on the pump it will last longer. It literally heats my porch.
love your channel ,,, your lighthearted way of presenting life saving information takes the weight off the bad .. God bless you and you family.. IN ALL THINGS STAYING BLESSED..
He's very right about all this you don't have to get tired of it. Plant a few fruit trees and bushes. Learn to can. Planta Garden in keep the seeds year-to-year bendy instead Best Buy growing the three sisters, corn beans and squash. They sealed it up in clay jars. They made pemmican, jerky out of deer fish and other types of meats they dried berries they gathered wild potatoes tomatoes and other routes witch in a cool dry place will keep all winter. You could also dry fruit. Some types of grapes as you know driver easily into reasons. Nut trees are good also, learn to forage wild Foods. Learn to turn acorns into flour. If you do it right they make the most awesome pancakes mixed with some of that whole wheat flour. Learn to tap maple trees and make those pancakes awesome. My grandma who was born in the 1800s did not think she was so poor because they had wonderful things to eat
Love your video on bulk wheat, I’ve ground and made my wheat bread for 25 yrs. may I suggest you don’t count on that little hand grinder,
Those are made of pot metal and brake if used for really heavy hand grinding wheat. Serious grinding requires something like the Country living Mill manual or can be hooked up to a bike. This has a huge flywheel but does the job, two loaves of bread requires about one and a half quarts wheat berries. The grinder is pricey but the right tool does the job for a long time. The wonder Mill also works not as pricey. I don’t represent anyone or anything, I just know my wheat, tools and bread. The company in Idaho rainy day foods sells all the supplies and is cheaper than Amazon. I love that you take the bulk grains seriously as a lot of videos just address canned goods. Big mistake. Thanks
Thank you for sharing this info!
Glad to help if your wondering on amounts for a family, there is a manual LDS Preparedness Manual Handbook 2: Provident Living lots of good info. Amazon carries it. Good luck
@@dianemiskin8846 How do you store your wheat berries long term without the oils going rancid? They have a lot more oil than processed flour, right? My nose seems to sense rancidity & mold long before others' can (my Dad was the same way). I'd hate to count on wheat berries then find my stash ruined when I really need it.
Thankyou!
@@jkjk5724 I meant to reply directly to you but I accidentally replied in the general comments, sorry if you have any further questions let me know , just get your wheat double cleaned and in double plastic bags, good luck at this point I would get more than you think you’ll need..
@@jkjk5724From our own farm we stored Winter Wheat or Red Wheat in large steel drum containers. Had a sock with a chunk of solid Sulfur in it on the bottom then put a chunk of Dry Ice ontop of the rice then sealed the lid. 40 years later I opened one and it was not rancid and no bugs (plus didn't have to worry about MGO stuff). Remember, winter wheat.
Wheat, oats, and corn is available 5.5 days/week down at your local feed and seed store. Much cheaper and the same thing
Thanks for making light of a serious situation with your calm off the cuff sense of humor. It does make it easier to swallow the red pill that we are in deep do do+need to try to stock up in order to survive. It's getting too real, folks. Please don't delay in prepping for the worst 😳😫😭+praying for the best...🙏
If you’re hoping to make biscuits, you should know that baking powder doesn’t store well. But it is made up of only 3 ingredients. Baking soda doesn’t last long but is cheap and easy to rotate. And the other two things, corn starch and cream of tartar, last forever.
Crème of tarter is supposed to help migraine headaches.
My baking soda has great action. I keep it in the freezer!
@@CharlotteFairchild
How do you apply it for migraines?
What are the 3 ingredients. You mean you can make it yourself?
Will it last if you vaccum pack
Been collecting lettuce, spinach and chard seed this year off bolted plants. Have enough for years and they grow fast.
The wife and I are gluten-intolerant but we found that Einkorn wheat doesn't give us gluten issues (even though it isn't gluten-free) and I think it is very close to what was found in the pyramids. Einkorn is also unhybridized - I guess modern wheat has about 20 more strains of proteins in it than Einkorn due to that process. The idea of getting a bunch of Einkorn berries and storing those in the buckets is great.
I HAVE 4 KINDS OF heritage WHEAT I CAN MY MY BEANS REFREID BEANS IN 10 MIN GREW UP MORMOM
Einkorn is amazing. I get it through YL!!
Kamut or spelt too…
@@TracyKonoske : I don’t know about kamut. They say it’s GF, But it made mom really sick, and it made me super sick. Mom can’t even have traces of it, but I can usually process little amounts. This stuff is this worth being that you wouldn’t want to store without being really sure whether or not you could handle it.
If you’re looking for something with no gluten in it, consider oats. It even makes good flour for biscuits and pastries.
A bunch of us who are wheat intolerant are great on Barley, even though Barley has gluten.
I never thought to do wheat berries. But I do have buckets of flour, cornmeal, pinto beans, rice, sugar and after covid I added a bucket of powdered milk.
You might want to research a bit more about the longevity of your flour. Typically, it's nutritional value drops significantly (if it actually has any) and could even go rancid - if it is truly whole grain.
The corn meal may be the same way, IDK. But if you get an electric mill, you can grind many grains and seeds - depending on type of mill.
Powered Milk is tricky. Because of the fat content in powdered Milk, it is best to vacuum seal in glass jars or bags. IMO.
Wheat loses most of it’s vitamins and nutrients quickly after being milled. That’s why it has to be ‘enriched’, as is printed on bags of flour. I use a Vitamix to mill my wheat berries into flour. I also have a basic grain grinder for when there’s no electricity.
Thanks for your video.
I have a 50 lb of wheat berries. My husband passed and is not around to help me but he was a prepper. Also i have tons of rice and beans. Good video
We use those buckets at work for powdered seed chemicals during planting time. I have hundreds empty in a warehouse. Love them
I can't afford the prices so if u could give any that would be appreciated as well as awesome
these buckets would be cheaper but what was stored in them? poisionous? where could I find them? thx
I place mine in mylar bags in buckets. Great looking buckets you found! I then use hnd warmers as an oxygen absorber as well.
It's also great to buy in bulk from Azure Standard. They had a warehouse get burned down, but they're an amazing family farm that connects with a lot of farmers, and they deliver quite a few routes once a month. Thank you for this good info! We have a bean processor in our town. I think I'll go buy a few bags!
You can also grow sprouts from the beans which are very nutritious.
I have a pretty good stash of beans and rice but I didn't know about the wheat berry issue,so thanx fo that. Beans and biscuits have been vital forever, and were the reason cowboys and wagon trains etc. ate so much because, as you said, they contain all the nutrition they need to sustain liife over long periods of time. Good video. 👍
I LOVE "top 3 ways" and holding up four fingers! Perhaps even superior to the other renditions of HAX humour. Excellent. Have a beautiful day.
You pointed out it doesn't need to be milled if you boil it, but what I like the most is it can be planted if so desired. Same as sorghum. Also both can feed chickens. And oats are very cheap and nutritious and easy to prepare.
very helpful to know about this and sorghum. I use sorghum flour for bread, and also for home baked dog treats.
Sorghum is also known as Milo (the berry). You can malt it for a great drink! Just sprout it then roast it in oven then grind it up for the drink mix. You can do this with almost every whole grain.
Been doing the fodder thing with chickens and rabbits for some time now and found it causes the feed bill to drop over 60% amazingly. Using mostly oats. Wheat packs that punch if you stone grind it but those mills are hard to find. Steel milling oats is more efficacious. Rice has no real nutrition without the husk but then it doesn't last long. Downer all the way around unless you just want a change of diet for your taste buds.
Unprocessed wheat can also be picked up at a feed store. Can also buy “rolled oats” which is much like oatmeal, though it does have a lot more husks/roughage. As well dried whole corn. Just let the feed store know you are wanting these for feed as sometimes they put extra pesticides on grains intended for planting
Sprouted oats are best. Either raw oats and sprout yourself or buy sprouted.
I feed myself and cats with organic and grass fed meat.
That's where I got mine a couple of years ago
I tried to eat "feed corn" picked right out of the field, one time. Lol, it was horrible. Wouldn't advise eating it.
R. P. It’s fine. It stores longer but you _have_ to either roll them or sprout them (at least soak them overnight to up the nutrition content) before eating them. Getting them whole is for storage only - you must process them yourself.
😁 Subscribed to your wife's channel... Thanks, I have learned from y'all...I'm new to my six baby girls/chickens whom I have fell in love with and spoiling them rotten. I have had them now for 4 months. Yes, I have named them but I still keep them from my wild shepherd babies...lol Edit here....Sending lots of prayers for everyone from SC.
Great video. Something about rice, it’s insanely healthy if you pre-germinate it. Rice and chick peas make a complete protein too which is very reste with just two ingredients.
Wondering if you put oxygen eaters in your bucket before sealing or suggest mylar bags sealed with oxygen eaters in them to remove the air?
@@janetboston174 Plastic buckets do let air through the plastic, so the oxygen absorbers only work in the mylar bags.
Unless you buy organic rice, it has arsenic in it. Also countries that subsist on rice suffered from beri beri, a tropical disease caused by rice depleting vitamin b out of your system. This is why a lot of non organic rice is enriched with a vitamin b supplement.
@@greybone777 wow didn’t know that. Thanks I’ll look into it. I read if you pre germinate your rice is much more healthy for you also.
It’s best to grind some white rice thru your flour mills 2-3 times to clean out any ‘factory dirt’ or if you have stones that work to grind your berries etc to clean them off. Putting bay leaves in with your dry legumes and/ or wheat berries also keep your food bug free. Use in your ground flour also. Good to see your family go this route. Rose Red Homestead on u tube has lots of good videos on canning, freeze drying and food preservation.
Great info...
Question and thoughts regarding protecting your grains from moisture. When you remove your beans etc. from the freezer, what do you do to assure the grains remain dry as they are moved into the buckets? My specific concern is that when room temperature air hits those chilled grains, I expect there will be condensate which could be absorbed by the beans/grains. My first thought was to perhaps pour the grains into a pillow case or other clean cloth sack, to dry before putting in the buckets, but I am not certain how well that may work. My second thought was that if you can get buckets with a vacuum port built into the lid, you can use a vacuum pump (HF has them for about $89.00) you can pull a vacuum to vaporize or boil off the water.
(One factor/question I had not considered before reaching this point is; Are those bags of grains sealed and airtight when you receive them? If yes, then then no additional moisture should reach the grains until you break the seal on the bag, so you would simply need to allow them to sit long enough come back to room temperature throughout the bag before transferring from the bags to the buckets.)
Sorry for the long post, this is just how my mind works...lol
Hard Red wheat has a stronger flavor that some people may not like. Hard white wheat has a better flavor. Soft White Wheat is considered a pastry flower, not normally used to make breads.
Deoxygen packets should be added to any & all buckets. Oxygen causes decay of the food & removes any moisture. One at the top & one at the bottom.
FYI: 2 cups of wheat = 1 cup of flower.
When a person goes from store white flower to wheat flower, their digestive system works much better. Plan on having extra toilet paper until your body adjusts to the extra fiber !
Beans. Consider getting the 10 bean & pasta soup mix in bulk. You'll also want to store some dried soup flavorings, ie: bouillon cubes, Knorr chicken & beef stock (dry).
You should also purchase a food dryer for your extra produce from your garden to add to your soup mix.
Item #4: Yeast. Unless you like unleavened bread. Stored it in the freezer.
Item #5: Garden seeds should also be part of your food storage plan.
Item #6: Water filtration (gravity) capable of providing for your family: 2 gallons/person/day - minimum.
Item #7: Alcohol (ethanol) for barter and as a disinfectant.
Item #8: USB rechargeable flashlights w/ 15 watt portable solar panels to charge your other small electronic devices.
Item #9: Ammo to protect all of the above.
I haven't branched to wheat berries yet. I've been buying extra flour and cornmeal every time I shop. They go in a gallon baggie and in the freezer. The baggie keeps moisture out. My dried beans are in sealed containers in the pantry, but that pantry is full of canned fruit, veggies, meat and meals. I ran out of space and have the milk on shelves in the bedroom. So many preppers are now panicking! This is getting real. OMG! Right now I'm smiling. I'll get nervous when Eugene can't get his insulin. Praying he keeps losing weight and doesn't need the shots before that happens.
Check with a naturalist physician for natural ways to deal with diabetes
If ever that happens if he is type 2 prickly pear, green tea and cinnamon help me. There were some crazy guys in a video making their own insulin. Don't remember how to find it but if he is type 1 and shut I would wanna know those guys.
Read Rev 8 teen twenty 3, and read Gal Five , the word “ sor cer ey” IS “ ph arm e Kia”
Anyone using any of these will not “in her it” the “ king dom” of “ heave n “ .
Go 80-10-10. The insulin is what is making it worse. My husband got instantly better. And his eye sight even improved. Biblically, medicine is pulverized herbs n weeds, not chemicals that our bodies don’t know what to do with it. Do it now before it happens that you can’t get the “ ph arm e Kia”. You don’t want it anyways.
We can get healthy.
@@joyceobeys6818 I'm willing to bet God put things here for argues and that sorcery is actually the misuse. The Greek word from which we get Pharmacy probably means recipe or some such which could be either one.
@@joyceobeys6818 if a body is stopped making insulin and you don't give it you will die I told you to ask my grandma but she died. I use much alternative medicine. They told me I'd have to have my gallbladder out by 40, that I'd be on the needle at 50, that I need my knees replaced by 50 and I'm 60 and I even still have my own teeth. But I'm going to tell you, when your body stops making insulin if you don't put some you're going to die. If you're still making insulin there are many things you can do to postpone being on the needle.
Great video! One suggestion to add to your must have list is salt. In a survival situation, relying on one's own hunting/gathering, and food storage, preservation and preperation... salt can be worth it's weight in gold.
Iodized, and Himalayan
Cold climates are not conducive to hunter gatherer living. You won't be the only thing doing it either, and those who don't know how will do their best to steal from you. Just saying.
Thanks for the information. My wife and I are both disabled and on fixed income, so this inflation is killing us. Looking for tips and tricks to stretch our dollars. We’ve recently been trying to buy in bulk and break it down to smaller portions. Mainly meats for now. We want to learn how to do the canning thing next. I helped my Grandma as a kid to can stuff, but I don’t remember much on how to do it. But ending with Dad jokes…..PRICELESS!
Hi. I too appreciate this channel and the information they share. It's good to be prudent. Having said that, make sure first and foremost you have Jesus Christ as your Lord and Savior. Put God first and everything else will be added on to you. This is God's promise!
Do not be afraid of pressure canning. I can meat all the time. It is very very easy. You can buy a pressure canner that goes on a burner or you can buy an electric pressure canner (not a pressure cooker). Pressure canners are very safe. Home canned meat will keep for years if you have a cool place to store your food. Some meat can be raw packed. You simply put the raw meat into the jars, clean the top, put on the lids, put the jars in the pressure canner and follow the directions. If you have new jars and lids you do not have to wash them, they are ready to go. To grind grains a coffee mill will work to grind small amounts. I only grind the grain I intend to use that day. If you grind too much put it in the freezer. Dry products like, milk, potatoes and pasta will pretty much keep as long as you keep it dry. If the dry food is louse in a box you need to re package it. Many instant potatoes are just in a box so they need to be placed in any moisture proof container. Do not store baking powder. Store baking soda and cream of tartar. Coconut oil and Ghee will keep as they are. Other oils are best frozen. If you check on the internet you will find how to make your own laundry soap. It is cheap and easy to make. Ivory hand soap can be use to wash dishes. Years ago that is what many people used. For cleaning white vinegar and baking soda. Do not buy liquid bleach. Buy dry bleach and make it as you need it. Liquid bleach goes flat. Hope this helps.
Plenty of videos for starter canners on you tube.
Have u heard of sprouting/microgreens. Water and seed. SLASH your food bill. U can get organic seed too
Just buy the cheap book called Blue Ball Food Preserving Book.
It has all the safe ways to keep your food.
BLESSINGS
Great info, thank you. Winco foods has bulk beans as well as the wheat berries. You'll have to order them but they'll be in in about 2 days from ordering and alot cheaper than online.
Where do you order from winco? At the store or online?
@@misst1586 I go into the store and order, or you can call them and place an order, they'll take down your name and number and call you when it comes in. It usually takes 2 days.
@@darrellmathis1 ty.
Thank you! Winco is my favorite store! They have a whole section of preps and bulk foods to prep! Glad to learn I can order the wheat berries!
@@shastina5493 The wheat berries are getting hard to get, I placed an order and it may be a while before they get any. Hope you have better luck than me but get it while you can because it's only going to get harder. Plus with a little land you can grow your own wheat from your wheat berries.
I don't even know what I had looked up in UA-cam that led me to your channel, but you are hilarious! You're also super informative. I'm binge watching your channel now.
If you sprout your wheat berries first, then dry the sprouts before grinding, the nutritional value goes up and you'll end up with sprouted grain flour
(Which you pay "premo" for at the healthfood store. )
How do you sprout the wheat berries?
How do we sprout them & dry them?
Been wanting to eat sprouted vegts...now wheat?
Goya brand ham seasoning (they have lower sodium, too) is absolutely fabulous for seasoning beans and it's shelf stable!!
I have wheat berries in the same container. I was told grinding and using as you grind it gives you 40 of the 44 nutrients needed. Store flour has 4 of the 44 nutrients needed. I purchased two different kinds one works with yeast recipes and the other works with baking soda recipes. Also have been making sour dough starter.
And the wheat and beans are even more nutritious if you sprout them before grinding/cooking.
While maybe a tad more nutritious, I have never ever felt as if I am missing anything by not sprouting. If grains, beans, seeds and lentils are part of your normal daily diet, you do not need to feel as if you are missing anything by not sprouting. The only reason I mention this is so as not to scare away people from this healthy way of eating by making it too complicated. And while it may be easy for you and I, some folks my see it as a pain.
@@jedmaple Not to worry Jed, it only takes *soaking* the dried beans in water for 12-24 hours or overnight to start their internal sprouting process. Makes a HUGE difference in the taste for me.
We are not talking about "growing microgreens", and you are not waiting for green leaves to form, in fact may not even see a root, yet the 'sprouting chemistry' will have started with the soak.
There is a great deal more nutrition in sprouted grains/legumes by this means than in unsprouted, IIRC the diff is about 5X.
God Bless
And wheat berries can be grown into cat grass for your animals.
So glad I subbed to your channel and saw this vid as I was contemplating buckets from ULine - different system to the ones I bought from Costco about 10 years ago with the gamma seal lids. Super easy to access and close. Oh and I paid $109.00 for 10 buckets with gamma seals, a steal in today’s price. That’s $10.00 per bucket plus $9.00 for shipping. They survived moving across the country, to S America and back!!!
You can put peppermint tea bags in your sealed buckets to keep bugs from hatching
I have wheat berries of different kinds in food grade buckets as well with the gamma lids. Love em. But never thought to do beans and rice. I keep my rice vacuum sealed in mason jars. Thank you for this video. Will be getting some beans to store as well. I do like those lids and pails. Will look into those as well.
I’ve have these Life Lock buckets & lids for 22 years, I bought several before Y2K. We stored rice & sugar in them for many years & used the rice for 20 years.
I’m still using these buckets today.
These are much better than the gamma lids.
Jennifer, Hello, I`m wondering what size bucket he bought and you bought? Thanx
@@jolee6751 hit the drop down arrow in the description box of this video. He put a link there to the buckets on Amazon
Are the buckets that you bought BPA free? I was thinking of getting the ones from Uline but they are not BPA free. Question, if I get BPA free plastic liners and put the rice and beans in the liner and then store them in the bucket, will it store long term properly? I appreciate your response! ☺
@@A.777-p8m You can use mylar liners - better than plastic.
@@jessicawooding5442 Thankyou 🌻
Great videos I have many gama buckets to put gama seals on buckets. Put lid and seal on floor put inverted bucket on top sit on bucket a wiggle til it snaps in place it helps to not be a light weight
Plants are amazing and provide all the nutrients we need.
Thank you, I learned something. I do want to add a couple of things if I may, one: there's no such thing as an essential carb, two: hard to sustain without proper amin acids, Omega-3 fats or vitamin c. Those could absolutely be supplemented in pillform with a prolonged period of your recommended survival diet.
Then you for putting up such useful info.
I was just wondering today about what supplements will be most needed & how to store them. Minerals (calcium, magnesium,...), I would think, would be easiest- is ascorbic acid considered a mineral or a chemical? MAYBE anything in hard pill form, despite package expiration dates? But, then, other hard pills like aspirin change over time... I would ensure anything I stored would have least amount of additives. But how about fatty preparations, like vit.D & EFAs? Thx for any info (& reassurance) you may have!
Beans and rice are a complete protein. I'm a retired Chef Instructor and have been teaching Emergency Preparedness/Food Storage for 50 years. You have given a very informative presentation. I have a recipe I wish to send you. Is there a email address I can sent it to?
Thanks! Rmccreatestation@gmail.com.
Excellent videos and it is very entertaining the way you explained everything...
Recently I learned that using "Bay Leaf" was a better alternative than freezing you grains, against weevils, roaches, and other pest.
Because by "Freezing" grains moisture will be develop and may lead to fungus, even botulism.
Is this true??
Thank you,
God Bless