58 Frugal Kitchen and Pantry Items You Need

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I have 58 frugal kitchen and pantry items you need in your cupboards today. If you have some other items, I would love to add them to the list. If we can teach the world to go back to cooking from scratch at home like our parents and grandparents did just think how self-reliant our country would be. Do you love the smell of something cooking in the kitchen? I love it when I start a slow cooker with food in the morning because, for one thing, dinner is planned.

I can kick back, well, I rarely kick back, but it sure makes life easier if dinner is cooking while I write articles or run errands. Yes, I must admit I am a type A person. I need a project or something going on all the time. It’s who I am. If you can have even a small portion of these items in your pantry or kitchen you can cook so many meals day after day. The more we stay out of the supermarket or grocery stores the more money we save. Store what you use and eat what you store is the motto many of us use every day. So let’s get started. We must have water to prepare any meal, so remember to store water in case our water lines become contaminated or shut off because of an unforeseen disaster or emergency.

58 Frugal Items

  1. Flour: I store white bread flour (maximum shelf-life is 6-12 months). Of course, #10 cans commercially processed have a longer shelf life. I believe a shelf-life of 5 years for the #10 cans of flour is reasonable. Although I’ve noticed some with a shelf-life of 25 years, I personally would question that time frame. We can make bread, biscuits, pancakes, and cookies, to name just a few items, with flour.
  2. Hard white whole wheat: you can make bread or barter the wheat, if needed.
  3. Yeast:  please store in the refrigerator for monthly use, and your excess yeast in the freezer in airtight containers.
  4. Baking soda: typically stores for a very long time (indefinitely), but it can be used for other things besides leavening. Be sure and check expiration dates.
  5. Baking powder: typically stores 9-12 months. Be sure and check the expiration on the container. You can make your own baking powder by combining half a teaspoon of cream of tartar and quarter of a teaspoon of bicarbonate of soda, this equals the equivalent of one teaspoon of baking powder.
  6. Salt: stores indefinitely.
  7. Instant milk: I buy #10 cans that store for 25 years under optimum temperatures. In other words, not my hot garage.
  8. Honey: stores indefinitely. I tend to buy my honey in small 1/2 gallon or smaller containers so I can warm it with water to liquefy if it has hardened. Five-gallon buckets are hard for me to pry out chunks for use if they have crystallized.
  9. White sugar: stores indefinitely. It may clump, but you can break up the clumps with a spoon or fork.
  10. Oil: coconut oil has a longer shelf life than olive oil. The maximum shelf-life of olive oil is 12 months, depending on how old it was when you bought it at the store. Oils need to be stored in a dark cool place. Coconut oil will store longer, depending on the kind you buy. Every manufacturer has different expiration dates.
  11. Rice: white rice stores longer than brown rice. Brown rice has a shelf-life of six months because it is so oily, and becomes rancid very quickly.
  12. Canned chicken: for sandwiches or casseroles.
  13. Canned roast beef: for sandwiches or casseroles.
  14. Canned tuna: be careful with storing tuna because to me it becomes mushy after a year or two. It’s great for sandwiches or casseroles.
  15. Mayonnaise: for sandwiches or casseroles.
  16. Miracle whip: yep, my husband introduced me to this awesome spread for sandwiches and casseroles. Please note, I started buying smaller jars so if we do have a power outage I will still have some sandwich spread if we go days without power. Please remember, ice will be non-existent within hours after a power outage. Please store some gallons of water in your freezer that you could transfer to a camping cooler if needed, with perishable groceries.
  17. Oatmeal: is a great frugal food to store. I always think hot cereal, cookies, and we can use it to stretch a hamburger casserole.
  18. Beans: here’s the deal with beans. You can buy bulk beans, canned beans, and bags of beans. If you have a can opener you can eat those babies right out of the can, if you had to. Talk about a frugal food staple!!! Add some spices and we are set for any meal.
  19. Popcorn: I love popcorn freshly popped with butter and salt. Love it!
  20. Lemon juice: awesome for cooking or drinking. I love it with green tea and honey.
  21. Tomato paste: you can make pizza, spaghetti sauce and so much more.
  22. Tomato sauce: you can make casseroles, soups, and spaghetti to name a few meals.
  23. Tomato flakes: great for soups.
  24. Canned tomatoes: can make so many things like soup, chili and stir-fry dishes.
  25. Cream of chicken soup: I buy this one by the case. Sorry, I don’t make it from scratch. I have tried many recipes from scratch and they can’t beat my Campbell’s cream of chicken soup.
  26. Cream of mushroom soup: is great as a soup or used in casseroles or creamy soups.
  27. Black olives: need I say more. I can picture my grandkids with their fingertips covered with olives. These are great for pizzas, salads, casseroles or snacks. Life is good!
  28. Powdered sugar: for frosting. I can smell the sugar cookies baking right now!
  29. Cocoa: premixed for hot cocoa or hot chocolate. This is great to use on cold days if the power is out.
  30. Unsweetened cocoa: to make your own cocoa mix or for cookies, cakes, etc.
  31. Vanilla: is awesome to add some flavor to so many drinks, recipes, etc.
  32. Coffee and tea: to drink or barter with. Tea has a lot of health benefits, especially green tea.
  33. Paper plates, cups and plastic silverware for emergencies.
  34. Foil: can be used inside the home and outside the home. I always have two or three boxes stored.
  35. Bags: whether gallon size, quart or sandwich size. I watch for sales and stock up for the year.
  36. Spices: rotate your spices and replace as needed. We can make any meal tastier with our favorite spices.
  37. Pasta: whole wheat pasta has a shorter life, so be sure and check for expiration dates. I buy some pasta in bags as well as some #10 cans for extended shelf-life.
  38. Peanut butter: does not store indefinitely, so watch the dates. Rancid peanut butter is not safe to eat.
  39. Jams and jelly: to make toast or sandwiches.
  40. Maple syrup: is great for French toast, waffles, pancakes or Ebelskivers by FSM
  41. Ketchup: for scrambled eggs, recipes and a condiment for meals.
  42. Barbecue sauce: is great for baked beans, barbecued meats, etc.
  43. Salad dressings: I make a lot of mine from scratch, but sometimes if certain ones are on sale I will pick up one or two to save me time and money.
  44. Vinegar: I use all the different flavors, including Balsamic vinegar.
  45. Canned vegetables: great to add to many so meals. You can eat them right out of the can if you had to after a disaster. Plus you can use the water in soups.
  46. Frozen vegetables: are my favorite to buy for a month because there is no waste.
  47. Tortillas: a must have in my house. I have some great tortilla recipes if you can use them. Tortillas by Food Storage Moms I could have Mexican food every night, I really could. My favorite tortilla makers: CucinaPro Electric Tortilla Maker – Heavy Duty, Non-stick -Perfect Homemade Flatbread and Tortillas, Chrome or this one: Norpro Cast Aluminum Tortilla Press
  48. Salsa: I could put salsa on everything, I like to buy mild because my husband doesn’t like it too spicy.
  49. Chicken broth or chicken bouillon: is critical in my home. I use it for cooking chicken, casseroles, soups, etc.
  50. Butter: if I have butter I can put it on toast, scramble eggs with it, and make so many recipes.
  51. Sweetened condensed milk: did I hear caramel corn??? Here is the best recipe in the world: Caramel Corn by Food Storage Moms
  52. Corn syrup: yes they make it without high fructose syrup now. I use it in my caramel corn above.
  53. Fresh ground beef: is great in spaghetti, hamburgers, chili to name just a few meals.
  54. Fresh or frozen chicken: you can cook ahead of time, chop or shred and bag it for freezing to use later in sandwiches, casseroles, chili, etc.
  55. Eggs: are frugal even at the higher prices lately. Eggs can be used in so many dishes, as well as fried, hard-boiled, scrambled, etc. I use them in so many recipes as well.
  56. Don’t forget your pet’s food.
  57. Vegetable spray: I use a lot of it when baking or cooking. I have to laugh, when I stayed at my daughter’s I went through two whole cans. I was there for four weeks. Gotta love it!
  58. Cans or jars of various fruits: these are great for side dishes. Of course, fresh tastes the best, but it sure is nice knowing you have some canned fruit to grab and eat out of the jar, or can if you are in a hurry.
Read More of My Articles  How To Get Started With Food Storage

Please share your frugal kitchen and pantry items I should add to my list, I would love it. One thing I also use for keeping pancakes, grilled cheese sandwiches, and waffles warm is this tortillas keeper gem: Norpro Tortilla Pancake Keeper. If you have a thrift store near you go grab as many of the old time “cook from scratch” cookbooks you can possibly use. Let’s show the world we can cook from scratch and love it! May God bless you for your efforts of being prepared for the unexpected.

My book: Prepare Your Family for Survival: How to Be Ready for Any Emergency or Disaster Situation

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45 thoughts on “58 Frugal Kitchen and Pantry Items You Need

  • May 11, 2016 at 8:37 am
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    I buy whole spices they keep so much longer than ground spices. I also keep a window pot year round that contain, basil, sage, thyme, rosemary. When they get over grown I either pulse them with a little water and make herb ice cubes, if I do not need any more cubes then I give the herbs to friends and neighbors. Another use for popcorn is cornmeal. Popcorn has a lot more protein in it than the field corn used to make everyday cornmeal which is made from field corn.

    Reply
    • May 11, 2016 at 1:12 pm
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      Hi Stephanie, I’m glad to hear that about the whole spices lasting longer. That makes total sense to me. I love homemade cornbread with freshly ground cornmeal! I like to freeze my herbs in water too! Good reminder for everyone with our gardens starting to produce, thank you!! Linda

      Reply
  • May 11, 2016 at 6:07 pm
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    While I make almost everything from scratch, I always keep a couple of boxes of complete all-you-add-is-water pancake mix in the pantry. You can always have pancakes even if you are out of milk and eggs.

    Reply
    • May 11, 2016 at 8:32 pm
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      HI Nancy, I totally agree with a box or bag of ready to make pancake mix. I love the Costco brand where you just add water. Great tip, I’m going to go add that right now so I don’t forget. Thank you, Linda

      Reply
  • May 17, 2016 at 12:45 pm
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    I love your list, I think I would add brown sugar and chocolate chips 🙂

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    • May 19, 2016 at 6:57 am
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      Hi Cindy, I am definitely go to go add brown sugar and chocolate chips to the pantry list! Oh my goodness, those are must have ones!!! Thank you, Linda

      Reply
  • June 2, 2016 at 12:49 pm
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    Can you tell I’m playing catch up? Your list is very similar to mine. Two of the things I keep a lot of in my pantry, that aren’t on your list, are shredded coconut and mashed potato flakes. Shredded coconut makes a tasty addition to baked goods, puddings, and even some savory meals, as well as being good for making coconut milk. Good mashed potato flakes make tasty, quick, mashed potatoes (I can eat mashed potatoes with pan gravy as a meal *G*), but I, also, use them for thickening soups and stews, in breads, and I’ve even made potato candy with them.

    Nancy mentioned pancake mix. I make up biscuit mix in 5-gallon buckets, so I always have simple makings for biscuits, pancakes, or waffles. As Cindy mentioned, I always have chocolate chips and brown sugar in the pantry. Along the same line, I also keep jugs of maple syrup and molasses handy.

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    • June 3, 2016 at 7:34 am
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      Hi Mare, you should share your biscuit recipe on your blog and I will link it to mine if I can find mine! LOL!

      Reply
      • June 3, 2016 at 9:20 am
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        The biscuit mix recipe will work right in with what I had in mind for the next post; DIY food storage. I’ll have to find my recipe, too! I make up a big batch and I have about half of a 5-gallon bucket, still. I’ll let you know when I post it and I will include a link to yours, too.

        Reply
  • December 17, 2016 at 9:54 am
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    My dog goes through a bag of dry dog food in about a month (20 lbs). I find by the end of the month she’s not happy to eat it anymore. Tips on type and amount to store? She’s about 60 lbs. and active. Thanks.

    Reply
    • August 20, 2018 at 9:16 am
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      Geni, I have 4 cats who go thru a lot of catfood per month. One month, my son did the Big shopping. He bought a 40 lb bag! (To save $) After about 3 weeks, the cats were complaining…I think it gets Stale after opening the bag. I happened upon some very old Tupperware containers at the thrift store: the kind where you press down on the center of the lid to push out the air? We haven’t bought any more 40 lb bags but do buy 2-20 lb bags (yes, cheaper per lb), which I then separate into those Tupperware. I get 2 different taste varieties, so kitties get different meal tastes. I mean, I wouldn’t want to eat Only cornflakes for breakfast, lunch and dinner for weeks on end, right? ! Btw, my kitties are also farm cats, so they hunt and eat a variety of rodents too. (Ick, but that’s their job…) My male cat is over 25 lbs, female is about 10 lbs. Lol, not ‘pussies’ in common vernacular. The 2 youngest, a boy and a girl, are much smaller but both less than 6 mos old. They also hunt vermin already. But, I think with your dog also, it might be that the food loses it’s flavor. I tried eating a bowl of Kix that had been opened a month earlier, and it tasted like soggy cardboard…I suppose same happens with dry pet food.

      Reply
  • August 17, 2017 at 7:23 pm
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    If you sprinkle rock salt over your ice it’ll keep your food cold or a whole lot longer we learned this when rita hit where we live

    Reply
    • August 17, 2017 at 7:44 pm
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      Hi Sarah, wow, what a great tip! We used to have rock salt up north, I better get some! I love hearing stuff like this, thank you! Linda

      Reply
  • September 25, 2017 at 8:00 pm
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    Along with baking soda, keep some cream of tartar on hand.  Baking POWDER has a limited shelf life.  Baking soda + cream of tartar = baking powder, and both have a virtually unlimited shelf life.  The proportions are all over the internet, just search for it.  Also, ghee (clarified butter) has a virtually unlimited shelf life and has a much higher smoke point than regular butter, so it’s better for sautéing etc.  Better Than Bouillon, a paste in a glass jar, has a much better flavor than bouillon cubes.  I use it in cooking all the time.  Keep an open jar in the fridge and it will last longer.

    Reply
    • September 26, 2017 at 6:21 am
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      HI, MainBrain, I really think I’m going to start a new post with all these wonderful ideas!!! I love Better Than Bouillon. I’m writing another post for tomorrow with all these fabulous ideas! Thank you, Linda

      Reply
      • August 20, 2018 at 9:23 am
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        I really liked the idea of baking soda with cream of tartar. Please include whatever best recipe(% of 2) you find works best.

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        • August 20, 2018 at 12:54 pm
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          Hi Wendy, great comment, I just added this to my post. You can make your own baking powder by combining half a teaspoon of cream of tartar and quarter of a teaspoon of bicarbonate of soda, this equals the equivalent of one teaspoon of baking powder. Thank you, Linda

          Reply
    • August 19, 2018 at 6:55 am
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      Mainbrain, great tips, especially about the ghee for sauteeing. My wife uses Better Than Bouillon all the time. Thanks.

      Reply
  • September 26, 2017 at 3:06 pm
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    Please answer this one in a hurry!! When peanut butter goes rancid WHY is it NOT safe to eat??? I have 16 jars of PNB that the best used by dare in from 6/17 to 3/18. just finished one with the date of 6.16. How long does it take before it is rancid,,AND why is it not safe to eat??? I think it will go just fine with my stale saltines I have stored…LOL

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    • September 26, 2017 at 3:38 pm
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      Hi Lois, I just saw this comment! LOL! How big are the jars? Oh my gosh, I have the giggles now. It’s the oils in the peanut butter that go rancid. I would call your local county extension service. My motto is when in doubt throw it out. Linda

      Reply
  • September 26, 2017 at 3:58 pm
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    Thanks Linda, 16 are 18 Oz and 2 are 40 Oz. But what I don’t understand is WHY is it unsafe to eat. Is rancid oil poison or will it make you sick> I have 2 # 10 cans of peanuts and I was going to make my own PNB …I opened one a while back and they were rancid. I was surprised since the can had NOT been opened….Is nothing safe from going rancid or bad. I have enough food stored for the next 3-5 years for myself. when we have a blackout, an I going to starve because of stale foods>?? will my veggies have gone bad in the cans, I know quality may diminish some.but I can always make smoothies. Is my prepping in vain??

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    • September 26, 2017 at 9:05 pm
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      Hi Lois, I can’t answer that but I’m thinking you will get sick. I know all nuts go bad very quickly. I place all my nuts in bags sealed in my FoodSaver and place them in the freezer. I only buy enough peanut butter in small jars that Mark and I can eat in one year. The size I buy 16-ounce jars. I never buy more than six jars at a time because they would go rancid. Once I get down to two jars I buy six more jars. I will tell you this, yes food can go rancid if hasn’t been commercially processed correctly. I purchased about $1200.00 worth of beans, dehydrated onions, dehydrated carrots, and dehydrated celery at a local church cannery. After a year my family started opening the #10 cans. They were all rancid. We had never done our own dry canning and it used to be run by volunteers who didn’t know anything about how many oxygen absorbers should have been used and I learned later the oxygen absorbers were totally warm and useless. It was an expensive learning mistake. Let me know the brands you purchased if they are from reputable companies you should be fine. Just remember dehydrated food does not last as long as freeze-dried fruits, veggies, and meats. Your prepping is what you need to do. I can call you and walk you through whatever you need. Let me know and I will email you my phone number, Linda

      Reply
      • August 20, 2018 at 9:35 am
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        I think, no scientific knowledge here, but if something is rancid, like nut oils, once it gets opened, I bet it needs to be ate quickly, before microorganisms can grow. Might be ok for a day or so, but think it could be bad pretty soon. In a Shtf scenario, or even a short-term disaster, better safe than sorry.

        Reply
  • August 18, 2018 at 8:32 am
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    I’ve been shopping, cooking and eating gluten free for ten years due to years of chronic health conditions that were caused by gluten/wheat and food sensitivities. My pantry has gluten and grain free flours, I use Bob Red Mills mostly, gluten free pastas Jovial is the best, coconut oil, brown rice syrup, maple syrup, organic coconut palm sugar, olive oil, grape seed oil for frying, coconut aminos and or gluten free soy sauce, avocado mayo with no soy, 365 ketchup with no high fructose corn syrup, organic corn tortillas, apple cider vinager, Pacific brand gluten free broths and cream of chicken/mushroom, Ian’s gluten free bread crumbs, arrowroot for thickening, Bob Red Mills organic corn grits.

    Reply
    • August 18, 2018 at 11:02 am
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      Hi, Sue, thank you so much for sharing the brands you use for gluten-free foods. I just sent your comment to my granddaughter. I LOVE hearing the brands you use!!! My readers will love this, thank you so much! Linda

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    • August 19, 2018 at 7:02 am
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      Two of my neighbors who are in my Mutual Assistance Group are gluten intolerant so thank you for this list of gluten free foods. I’m going to forward this list to them in case there’s something on it they don’t already use. Very helpful.

      Reply
  • August 18, 2018 at 12:16 pm
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    Something that I learned about a couple of years ago is that you can take white granulated sugar and with a bit of elbow grease (or a high performance blender such as VitaMix) to make powdered sugar. You would need either a high performance blender or if SHTF, a mortar/pestle (aka elbow grease). Grind the sugar until it is very fine. NOTE: if using a blender, DO NOT OPEN IT RIGHT AWAY! – you will suffocate from the floating powder!!. With the “homemade” powdered sugar, you can make frosting, or any other item where you would normally use powdered sugar.

    Reply
    • August 18, 2018 at 3:35 pm
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      HI Leanne, you are so right about sugar in the blender. Great tip!! Linda

      Reply
  • August 18, 2018 at 3:25 pm
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    One question: how long does corn/canola oil last, if the seal isn’t broken? I think your list is very comprehensive. One thing about canned meats: if a person ‘cans’ their own beef, it literally can last decades. Different process than putting in metal cans. I think this is the same for poultry/venison. One of the Really good cookbooks is from the 1930’s: The Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker. Literally, this cookbook shows how to can/ smoke/ dry/ freeze almost everything! The recipes are excellent also! But the book also tells ‘About’ stuff, like yeast. My friend got one on internet, so I believe it’s still published.

    Reply
    • August 18, 2018 at 3:37 pm
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      Hi Wendy, oh my gosh, I remember my mom had that cookbook, The Joy of Cooking!!! Wow, I need to see who has that book!! Thanks for the reminder! Linda

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      • August 20, 2018 at 9:53 am
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        Oh yeah, Joy of Cooking should be a staple in every preppers pantry, lol. I found mine at an estate sale for $1! I think there’s maybe more truly great cookbooks with basics, like how to safely can/ preserve meats etc , from the old times that we don’t know about. My mom passed in 2000,age 76, and she didn’t have this cookbook. She simply knew how to do stuff without a book! This ‘memory’ stuff has been lost in all the years I didn’t preserve food.

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    • August 19, 2018 at 7:05 am
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      You’re right about canning your own meat. I’m still eating chicken thighs I canned four years ago and they still taste great.

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      • August 20, 2018 at 10:06 am
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        Ray, for whatever reason, canned meats in glass jars do seem to last longer, as well as veggies. Maybe because if the seal ain’t right, it shows up right away? One thing I did find out, the hard way, is that a person shouldn’t stack jars on top of each other. I thought I was good since I’d removed the rings…nope, even a little pressure from weight of above jars can break the seal. I am hoping to buy mega lbs of the toughest beef cuts, minus much fat, from my local butcher this fall.

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        • August 20, 2018 at 3:44 pm
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          I’ve stacked the pint jars, but no more than one layer high and it seems to work.

          Sometimes chicken goes on sale here for .49 per pound and we stock up then for canning.

          We get most of our beef from a grass fed ranch near town. We’ll get half a beef and have the butcher cut it the way we want it done. Lasts us for most of a year and there’s always some cuts that are only good for canning. If we had any hog farms in the area I’d be tempted to do the same.

          Good luck on coming up with your cheap beef.

          Reply
  • August 18, 2018 at 5:20 pm
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    You can easily make yeast with flour, water and some sort of fruit – it will be similar to sourdough starter. I took a quart jar, chopped an apple (organic and DO NOT WASH THE APPLE). I placed the apple in the jar and covered it with filtered water. Then I put a coffee filter over the top secured with a rubber band. All this is for is to keep the fruit flies out! I left it sit on the counter for several days (length of time is determined by the ambient temperature of your home). The warmer you keep your home the faster you will have yeasty water. When the water was very cloudy and there was sediment on the bottom of the jar, I knew I was ready for step 2. I put the apple water through a sieve into a large glass container. I wanted to sieve out the apple. Then I placed the water/sediment back into a clean jar, covered again and let it sit overnight (12-24 hours should be sufficient). At this point, the sediment should have settled out. Carefully pour the water off and leave only sediment in the bottom of the jar. The sediment is actually your yeast. On to step 3. Weigh out 100 grams of water on your trusty kitchen scales; pour carefully into the quart jar with the yeast sediment; weigh out 100 grams of unbleached white flour and add to your jar. Stir the water, flour, yeast sediment thoroughly. Cover with coffee filter and secure with a rubber band. Make a mark on your jar at the height of your 3 ingredients. Set the jar on the counter and leave until the ingredients have doubled or nearly doubled in height in the jar. At this point, you have a natural yeast with very little work. Use as you would any sour dough starter.

    I have only made this with an apple but my nephew has experimented with peaches and grapes. He did not like the peach yeast – says it was way too fruity but might be OK for use making pancakes or sweet breads. He also said the grape yeast was not as productive as the apple.

    Anyway, I thought this was something people should know about so that if SHTF, we can have risen breads!

    Reply
    • August 19, 2018 at 7:13 am
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      What a great tip Leanne. Can I have your permission to reprint your tip in my Dying Time Newsletter?

      Reply
      • August 19, 2018 at 10:54 am
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        Certainly. Ray, can you give me on-line access to your newsletter?

        Reply
        • August 20, 2018 at 4:37 pm
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          Just go to (www.) RaymondDeanWhite.com and click on the “Free Prepper Information” link. That will take you to a page where my newsletters are archived as clickable links. Beginning with issue 3 or 4 I started sharing informative articles for Preppers.

          Also, if you’d like to do so you can click on the get a free ebook link and download a copy of my non-fiction book “Bugging In: What To Do When TSHTF and You Live In Suburbia” by simply subscribing to my monthly newsletter.

          Reply
    • August 19, 2018 at 7:18 am
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      I forgot to ask if you think this would work if you just used apple peels. My wife and I make apple pies and applesauce from our homegrown apples and I usually just compost the peels or feed them to our chickens but if we were running out of yeast this could be another great way to use them.

      Reply
      • August 19, 2018 at 10:56 am
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        Ray – I think that would work. It is the natural yeast on the peels, I believe, that are key to making this. Try it for yourself – if nothing happens, you have only taken up some of your “waiting” time!!

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    • August 19, 2018 at 8:57 am
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      Hi Leanne, thanks for sharing your recipe for making homemade yeast. I have never done this, I will practice this very soon. Great comment, Linda

      Reply
      • August 19, 2018 at 10:58 am
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        Linda –
        This is eye-opening! To think, we can survive!!! with bread, pancakes, waffles, etc. in a SHTF situation! or just a OH my we have no money situation!

        Anything we can learn to make our lives easier in the coming days – all the better.

        Reply
  • August 18, 2018 at 5:54 pm
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    Hi Linda,
    I did a check list and I have 54 of the 58 items you have so we think alike.
    I wanted to add this comment. If people can’t understand why they need to stock up or be prepared with Food and water or other items, here is a good reason. It has been 25 years since the flood of 93. I live in Missouri and we were hit very hard. I am lucky enough to live “up the hill” from the Missouri River so I didn’t get that much flooding. My yard did have water in it but not bad. Oh of the effects we did have was no gas. I was lucky enough to have propane so no problem. It did get to the point were we could not get across the Missouri river bridge to shop. My little hometown at that
    time did not have a big grocery store. I was raised to “stock up ” on items. So during that time I had food. My point is they are saying we could have another flood of 93 again. Of course they can’t say
    when it will be, but I try to stay prepared all the times. Also we have been known to have 18 inches
    snowfalls too, so being prepared is important. Keep up the great work to get the word out.

    Reply
    • August 19, 2018 at 8:59 am
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      Hi, June, it’s interesting that those of us who have been involved in one or another with a disaster are always prepared. Always. We remember what happened and we prepare for the next one. Great comment, I LOVE your thoughts!! Linda

      Reply

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