Food Storage: What I Stock and Why
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Today, I decided to share my thoughts on Food Storage: What I Stock and Why. Here’s the deal: We all have ideas for food storage, but we also have different budgets. Some people believe in food storage, and others wonder why we stock extra items in our pantries. I get it: We see the grocery stores filled to the brim with the items we love to buy.
But now, the stores are not always filled like in years past. Is it the extreme weather we’ve had, the lack of workers to pick the crops, or the fact that we’re running out of truckers to transport our food and other critical items we depend on? There are shortages of metal to make the cans for some of the items we need, and then sickness has taken out a few workers here and there.
Why You Must Stock Food and Water Now, Not Later
Emergencies don’t wait for a convenient time. Storms, power outages, job loss, illness, and supply chain hiccups can happen without warning, and when they do, store shelves empty out fast. I’ve seen it happen again and again, whether it’s a winter storm shutting down roads for days or a simple supply delay that leaves shelves bare for a week. Unless you’ve prepared for the various emergencies likely to come your way, if you wait until the news tells you something is coming, you’re already behind everyone else who prepared ahead of time.
Water is even more urgent than food. Your body can survive weeks without food but only a few days without water. City water systems can fail during storms, earthquakes, or infrastructure problems, and boil water notices happen more often than most people realize. A simple supply of clean water stored now means your family is never caught without something so basic and so necessary.
Building your food storage isn’t about fear. It’s about peace of mind. When you have a pantry stocked with the basics your family eats every day, you’re not scrambling during a crisis. You’re calm, prepared, and able to help your neighbors too. Every can, every bag of rice, every jug of water you set aside today is one less thing you’ll have to worry about tomorrow.
Start small if you need to. Add a few extra items each time you shop. The goal isn’t to do it all in one day, but to keep moving forward until you have the peace of mind that comes from being ready.
Shortages
We’ve seen shortages of canning supplies, dehydrators, water bath canners, and pressure canners in years past. I’ve seen gas shortages, sugar shortages, and extreme weather that affected our food chain.
Now, cyberattacks are becoming more real. I have a friend, Hank Brown, whom I’ve talked with many times about these types of attacks for a few years. He’s a cyberattack warfare specialist, and he tells me we’ve seen more reports of cyberattacks than we care to talk about.
Hank has written two books I highly recommend: Plan Bravo Book 1 and Plan Bravo Book 2. He’s the real deal, my friends. You need to read his biography on Amazon. He’s intelligent and amazing, and as I said, he’s the real deal.
Hank and I discussed how often we’ve read the book “Light Out” by Ted Koppel. I’m reading it again as I write this. I learn something new each time. So, this is why I stock food and emergency preparedness items. It’s been my way of life, and I hope you’re also stocking those items you use often.
Most of you are prepared in many ways, and I tip my hat to you. We can’t depend on the government; we must care for ourselves. So we all prep to a certain degree, right? Let me share what I stock and why. I’m only talking about food storage today.
Please remember water is a must, but you know that. Here’s how to store water in case you missed this post: How To Store Water-Pros And Cons
Food Storage: What I Stock and Why
Short-Term Bulk Food
We all need short-term food storage. It can be 12 months to 8 years, give or take. It all depends on the brand you’ve purchased. The reason I stock these items is that I cook from scratch, and these make up some of “my home grocery store.”
I can make bread, tortillas, hamburger buns, sourdough bread, biscuits, and crepes with flour, which is on the top of this list. And don’t forget pancakes and waffles.
If you stock pasta, you can make spaghetti, mac and cheese, soups, and just about any casserole that calls for pasta. If you have the other items shown, you can add them to breakfast meals, carrots in soups, and so much more. Instant mashed potatoes are a great addition to a last-minute fried chicken or roast beef dinner.
I’ll only use the powdered butter; scrambled eggs or whole eggs should an emergency arise, and only for baking. The only eggs I’ll eat out of a package are OvaEasy Eggs; they’re real eggs, but they have a short shelf-life as well. And they are costly.
- White Flour
- Pasta
- Dehydrated Items:
- Carrots
- Mashed Potatoes
- Hashbrowns
- Scrambled Eggs
- Whole eggs
- Butter Powder
Pros of Short-Term Food:
- They’re cheaper.
- More people can afford these.
Cons of Short-Term Food:
- Typically, the dehydrated foods must be cooked using extra fuel.
- Shorter shelf life.
Long-term Food
I mainly have Thrive Life long-term freeze-dried food, which, under really cool temperatures, will last for 25 years. I don’t keep my heat and air conditioning at 65 degrees, so the 25 years will shrink to 15 or so years; it’s anyone’s guess. I’m fine with this; I feel better having freeze-dried food over dehydrated food.
Mark and I purchased it many years ago when the prices were more affordable. I can’t recommend buying freeze-dried food right now. The prices are ridiculously high, and I’m not sure they’ll come back down anytime soon.
You may want to invest in “meals in buckets,” most of which are inexpensive and easy to store. They wouldn’t be my first choice, but whatever works for you, do it so you at least have some food stored away.
I was at Costco the other day, and a couple was loading several of them on a flatbed, lots of them. I thought to myself, I hope they looked at the contents.
Let’s talk about wheat: you must have a wheat grinder in order to use the wheat for bread. Of course, you can crack it for cereal if you have the right kind of grinder. Some wheat grinders ONLY grind the wheat for flour. Some crack it and grind other non-oily grains. Please research BEFORE you jump in and buy one.
Wheat Grinders
I have a KOMO Classic (currently sold out) and a hand wheat grinder made by the GrainMaker in Montana. I was blessed to learn how to grind when I was about 5 years old with a very old wheat grinder. BUT, I learned to make bread. I have to thank my mother, who’s now in heaven, for teaching me the gift of making bread, biscuits, and tortillas, to name just a few things.
Now, let’s talk beans. My favorite beans are black and pinto. You can make refried beans, soups, beans with rice- you name it; the possibilities are unlimited. Mark and I can eat steamed white rice just about every night; we love it so much. Add some meat, salad, spices, sauces, or salsa, and we’re good to go.
Freeze-Dried Meats
I don’t use my freeze-dried meats at all, and now that they are even more expensive, they are like GOLD! The prices are out of reach right now. When I used to teach food storage classes, I had opened them and served them to people, so I learned what they taste like. They’re great for casseroles; I’ll leave it at that.
Freeze-Dried Vegetables
Now, let’s talk about freeze-dried vegetables. I really like these, but since they’re so expensive, I started occasionally buying the “pantry size” cans. I’ve realized I don’t need a #10 can for some of my stored items. I’m sad to report that ThriveLife has closed and shut down. I’ve recommended their freeze-dried products for years.
I only use the pantry-size green onions and jalapeno peppers. If by chance I need to make some “Soup In A Mix” jars, I’ll open a #10 can of freeze-dried onions or celery.
Freeze-Dried Fruits
It’s nice to know I have vegetables at my fingertips if I need them without having to go to the store. Now, onto the fruits, you would love freeze-dried fruits. My grandkids love the pineapple; it’s a great snack and a healthy treat right out of the can.
Every once in a while, I run out of milk- rarely- but if Mark needs milk for his cereal and bananas, we make instant milk. I don’t drink much milk, but it’s fine if it’s very cold and poured over sweet cereal with sliced bananas on top. Enough said. Check out below what I have on my storage shelves:
- Wheat berries (I prefer Hard White Wheat)
- Black Beans
- Pinto Beans
- White Rice
- Freeze-dried Meat:
- Beef
- Chicken
- Sausage
- Freeze-dried Vegetables:
- Cauliflower
- Celery
- Corn
- Green beans
- Green onions
- Mushrooms
- Onions
- Peas
- Red bell peppers
- Green bell peppers
- Green chili peppers
- Tomatoes
- Potato chunks
- Spinach
- Freeze-dried Fruits:
- Apples
- Bananas
- Blackberries
- Blueberries
- Cherries
- Grapes
- Mangoes
- Peaches
- Pears
- Pineapples
- Raspberries
- Strawberries
- Freeze-dried Dairy:
- Freeze-dried cheese
- Thrive Milk (Thrive Life has closed and shut down)
- Butter (only 5 years)
Pros of Freeze-Dried Food:
- You can eat it right out of the can, typically.
- No fuel is needed to prepare it.
- Has a longer shelf life if stored properly.
Cons of Freeze-Dried Food:
- Expensive
Freezer Food
This is one more way to store food. It’s nice to have extra items we need without having to head to the store. We can thaw some meat and make a meal whenever we want. If you have other items you store in the freezer, let me know, and I’ll add them to my list.
I buy a lot of frozen chopped onions and cut-up bell peppers and freeze them. I can make fajitas in minutes and for a fraction of the cost compared to what we’d spend if we ate out.
- Beef
- Chicken
- Pork Tenderloin
- Grated Cheese
- Butter
- Vegetables
- Fruits
- Nuts
- Cornmeal
- Breadcrumbs
- Yeast
- Dough Enhancer
- Wheat Gluten
- Flour Tortillas
Pros of Freezer Food:
- Extends the life of meats.
- Extends the life of grated cheese.
- Protects nuts from going rancid.
- We can buy things when they go on sale and stock up on items like butter and bacon.
- Keeps cornmeal and breadcrumbs fresher longer.
Cons of Freezer Food:
- If we lose power, we can lose most everything in the freezer. Yes, we can pressure cook the meat, but that takes time and fuel. Mark and I have decided we’ll have a BBQ with our neighbors if we lose power for an extended period of time. I’m buying less and less meat; the cost is too high for our budget.
Refrigerator Food
We need these, but they don’t have a long shelf life. Rotate as needed.
- Eggs
- Milk
- Buttermilk
- Juice
- Condiments
- Cheese
- Salsa
- Salad dressing
- Mayo
- Miracle Whip
- Mustard
- Pickles
- Relish
- Lemon Juice
- Soy Sauce
- Worcestershire Sauce
Food in the Pantry
Life is wonderful if we have a home stocked with food; please keep prepping. We must learn to store food when the cost is more affordable since food prices keep going up, and it looks like they will for some time going forward. God help us all. Please pray for our country; it’s in need of repair, literally. Please remember, add one can a week; if you have the money for two cans or more, do it.
You’ll be so glad you have extra. We mustn’t boast about what we have; I’m sharing my thoughts to help others- that’s how I roll. If you look at this list, you know what meals you can make at the last minute, right? This is why we have our own small grocery store at home. If we have a garden, we will have fruits and vegetables as well.
- Cans or bottles of meat
- Cans or bottled fruits
- Cans or bottles of vegetables
- Beans
- Sauces
- Spaghetti Sauce
- Pizza Sauce
- Salsa
- Syrup
- Baking Supplies:
- Flour
- Sugar
- Baking Powder
- Baking soda
- Cornstarch
- Spices
- Salt
- White Sugar
- Brown sugar
- Powdered sugar
- Honey
- Molasses
- Oils
- Vinegar
- Chocolate
- Unsweetened cocoa
- Miscellaneous:
- Peanut butter & Jam
- Dog or cat food
- Water enhancers
- Popcorn
- Garden Seeds
- Coffee
- Teas (several varieties)
- Hot Chocolate
- Tang
Final Word
My hope for today is that by sharing my ideas on Food Storage: What I Stock and Why, you’ll see it’s easy to store food and that there are so many choices. You don’t need to buy a pallet of food or MRE’s to have for any unforeseen emergency. Please stock and rotate the food you’ll eat and enjoy.
We must teach our kids and grandkids that cooking from scratch is a skill they need. If a disaster hits, those restaurants and drive-throughs with fast food will be non-existent. Please keep prepping; you know we must. May God bless this world, Linda
Good stuff. We are definitely in a higher danger threat than the recent past. Things are unstable.
For new folks understand that EVERYONE is limited as to what they can do. Cost, storage space, climate control etc. please do what you can.
Start at 3 days. Can you eat for 3 days with what’s on hand? Maybe not what you want but sustained energy.
Then go for 3 weeks, months, then a year. For most a year is bout all ya can do.
Keep preaching n teaching Linda.
Hi Matt, thanks my friend, you help me in so many ways! You are so right, we start little and keep going. Things are so unstable, God help us, we will be on our own. Linda
Great post as usual, Linda. You have taught me so much more than I thought I needed to know. My plum tree was loaded this year. None last year. Yesterday, I made plum jam. I still have enough plums picked for more, and still have a lot on the tree. I did make low sugar jam. It turned out pretty well. At least it tastes good to me. LOL we don’t eat a lot of jelly or jam, but I can always give it as gifts. Or use it for bartering if need be. It did take a while to make, and I had to do it is steps as my back started hurting and I had to stop and sit a while between steps. But I got it done.
Hi Deborah, thank you, my friend! Can you dehydrate those plums? Cut them in half or in fourths and take the seed out? Those would be yummy. I love plum jam! Life is good when you have fruit trees! Linda
Linda, great suggestion I’ll have to try dehydrating them. Now why didn’t I the of that? And that is why you are the bestest!
Hi Deborah, they sound good to me! You are so funny! Linda
Or if you have taken the plunge (well worth it) freeze dry them!
Deborah,
I have learned over the years that most all the things we do can be done in “shifts”. I do my dishes a little
at a time because of either my knees or my back so I understand. Canning is the same way. I have a cherry bush and my friend picked some for me, I got a pan cooked down and in the fridge so now all I need to do is to strain them and put
the juice in the freezer for when I need more jelly. I also do that with my elderberries. But doing things a little at a time there is nothing wrong with that. do what you can when you can.
Regarding working in shifts…… I have learned that most canning can be done that way (I am 65, have livestock, no electricity where I can etc)……… Peel and slice veggies…… put into ziplock bags…… Toss in ice cooler. When enough is prepped…… can it!
Hi Tami, great tip! Linda
Deborah……. I had a plum tree years ago. You can also can plums straight with a light syrup to use for fruit. You go girl!
Thank you for a very insightful and timely post. I also store and of course rotate, coffee, teas of all kinds, and the individual packets of water enhancers such as watermelon, grape, etc,. Honey, molasses, and white sugar (to make my own brown sugar),tomatoes, lots of spices, home made vanilla,popcorn (which can be ground into cornmeal), I also consider seeds as part of my food storage (you can also plant the seeds from many of the foods that you store such as peppers, squash, popcorn and beans which you can plant and eat as green beans or let them dry on the vine and you have dried beans to store and cook).
Hi Glenda, a great reminder about considering seeds as food storage, I totally agree. I need to add some of the items you mentioned. I get to typing and I’m bound to forget things like vanilla!! Water enhancers are awesome too! Thank you for sharing, I will be adding them shortly to the post. Thank you, Linda
leather britches ! string in rows & hang to dry behind wood stove ! but we dont have wood stove !
oh ,well ! jus dry on vine ! i guess? beans that is ,lots of things goin ‘on behind wood stove s !
Hi Daphne, Oh, I remember hanging jeans in some wire deals, oh the memories. Green Beans on the vine are awesome! Linda
oops ! me too ,hanging jeans so full of starch they would stand alone ! sprinkle dn & put in fridge before ironing ! i still have sprinkler on coke bottle ,jus in case !
leather britches is what you call the dried grn beans !
you will love the hog jowl !
Hi Daphne, I can’t wait to see one of the hog jowls!! The starch, oh yeah I remember those days! Linda
Daphne……. I could not live without our woodstove once this TX heat gives us a break! I know what you mean. I also cook a lot in the winter on the wood heat stove and sometimes on a 1920’s vintage wood burning cook stove!
Hi Tami, I would love a vintage wood-burning stove! Linda
One thing I think we have talked about before and it is worth mentioning again especially now is, if you can go to garage sales, thrift stores or wherever and look for Old Cookbooks. Depression era recipes are GREAT. They ate things back then that people in todays world have never thought about or wouldn’t try but if things get bad enough you will eat things
you never thought you would.
Hi June, I totally agree, we need those old depression-era recipes. We really do need them, if we aren’t eating them right now. Or will be very soon. The prices of food are so high and I will not cave to buying a $40.00 beef roast. I don’t have a cow so I may soon be a vegetarian, and I’m good with that. Great tip! Linda
Oh I totally agree, $40.00 for a beef roast, don’t think so. If I want roast beef I’ll go to Arby’s and buy a sandwich it would be cheaper.
Is there a way you could do a article on Depression era recipes and we could share some if we have them. You might have done it already I don’t remember but I think it would be nice to share them. We could share or reshare them to maybe help people that are new to this group. Just an idea.
Thanks Linda for all you do and share.
Hi June, I actually wrote one a few years ago. It has 101 depression meals, not recipes but it gives us ideas of what to make. Now, I’m thinking I will make a post and ask for recipes. I have to be careful in case they are copyrighted. Let me think about this. The ingredients cannot be copyrighted but the instructions are. So I have to be really careful. I wish we could have a party and bring copies of recipes for everyone. I can only dream….man that would be so awesome! Linda https://www.foodstoragemoms.com/great-depression-meals/
Exactly…….. Many of us have some perfect depression era meals in our brains (gravy & biscuits……. beans and rice…….. cornbread……… mac & cheese with a simple gravy to start with……… you name it). I think sourdough (no yeast!) could also be included. Waiting for cooler weather to get another sourdough starter going……. and then find a cool spot to keep it going in TX heat.
Hi Tami, I love sourdough bread. You go, girl! Linda
went to thrift store & bought “quick thrifty cooking ” readers digest 1985 ,not really old ,but full of common sense recipes ,that i will use
i love “old “cook books ,read like a novel ,have some real treasures ,i just cant pass a cook book ,i keep tryin” to dn size & jus but more ,got way too many
i did take 2 lrg banana bxs to library ,not even dent !
CANT HELP IT !
Oh I so know what you mean I do that with cookbooks and Christmas decorations. I don’t need anymore of
either one so I have to stay away from garage sales. There are items I want to look for but I know if there is cookbooks, Christmas decorations. Oh and Puzzles I would get more and more. I told a friend of mine I need a
12 step program for not buying these items.
Hi June, oh my gosh, I have the giggles on the 12 step program! Not funny but it is. I need it for kitchen gadgets!! LOL! Linda
cook books ,kitchen stuff (old ) bowls ,old dishes ,things that dont need “lectric ,utensils,cast iron ,i have enough cast iron to sink battle ship !
maybe we can do the 12 step together !
no more mister nice guy ! i need to stay out of “those places ” !
June……. puzzles (complete ones) can be great for hard times. We might not have unlimited tv!
June……. You saying things that folks won’t eat now days…….. I had one gal tell me once that she would eat eggs from the store, but not eggs from my hens…….. why????? well because the eggs at my house (from my hens) came out of a chickens……… a$$. I hope I made folks laugh. Folks are disconnected from where food really comes from.
Hi Tami, this does make me laugh. I get eggs from my neighbor’s chickens and love them! Linda
I am a long time prepper ,since 2008, and prepping never gets dull . Now with all of my “stuff ” on hand , I really would like to see some simple ( 2 person ) meal plans. Skillet meals would be wonderful…… We live in a fifth wheel travel camper (11yrs) and stove space is ….well lets say there are days that I am not a happy camper.
We live in south central Texas and the power outage wasn’t a big deal for us . We had 4 proane bottles full , solar power charged up , 60 gallons of water on hand and enough food to feed the entire rv park. Oops, shhhh.
I like to think of myself as the president of the Noah’s Ark preppers club. Noah took God’s warning seriously. And I am taking God’s current warnings seriously too. I enjoy every article on this. Thank for listening.
Hi Jule, thank you for your great comment! I would love to see some 2 person skillet meals, I will have to look if I can put some of my recipes together! I got the giggles over the I am not a happy camper, it sounds so fun to me but I bet it’s hard to cook. But you survived 11 years, I LOVE it! Linda
I would love to have the typical 3 burners, small oven, sink, fridge with running water and a bit of cabinets and counters of a 5th wheel. I have been cooking on a 2 burner camp stove (about chin level) and a small oven. No cabinets, no counters, no indoor sink/plumbing/water. Fridge is an ice chest OUTSIDE the north door. And this is an upgrade. Since 2009.
I use my commercial Juicer to process the muscadine grapes & pomegranates that grow on our property. Strain the juice, seal in ziploc bags (leaving room for expansion) & into the freezer until I am ready to make jelly. I put enough strained juice for 1 batch of jelly or jam in eachbag.
Usually the figs, blueberries & pomegranate all ripen about the same time, so I rinse & drain the berries and figs, then put on parchment covered trays & into the freezer until the fruit is solid, then into ziploc bags for later use & jelly making. I measure out fruit to make 1 batch at a time when I put that in the ziploc bags.
June/July is normally way too hot & humid here in NW Florida for this old lady to want to spend canning for hours on end! I don’t mind processing just 1 batch so much. I am also trying the dehydrator for the figs & grapes this year.
Hi BDN, oh, you are so blessed to have fruit trees and bushes. The darn squirrels get my pomegranates every year. I hope my dehydrator keeps going, they sure have gone up in price. You have an awesome plan to make a batch or two here and there! I love it! Linda
Linda, years ago I found a 2 volume set of “Meta Givens’ Encyclopedia of Cooking”, as well as an old Fannie Farmer Cookbook. Meta Givens’ book assumes the housewife was very inexperienced, so explained cooking terms & procedures, had step by step instructions for butchering & preparing poultry & other cuts of meat. Both of these old cookbooks had a lot of good recipes. I think you can still find them online from dealers like ThriftBooks, Amazon or Ebay.
I also look for old ethnic cookbooks, like Mexican, Greek, Jewish, Scandinavian, Polish, German or Hungarian. The recipes are usually hearty & filling, many with just a few ingredients.
Hi BDN, I love looking for used cookbooks. The old ones are the best! I want to see if I can find that Meta Givens set as well as the Fannie Farmer Cookbook! Great idea about the ethnic cookbooks. My mom made a Hungarian goulash and I cannot find her recipe. I loved it. Funny how memories pop us in our minds! Great comment! Linda
We are a larger family, my wife and i were blessed with 4 boys. Feeding them is a constant afair, poor wife has to feed my bottomless stomach also. Two years ago we decided to leave costco over a difference in values. That was when we found Azure, little did we know 90 percent of our food would be coming from them over the next two years. Having access to bulk organic was great. 50 pounds of flour and 25 pounds of sugar last us about a month, mostly because she makes her own sour dough breads, dessert and snacks. Then we realized we could buy raw honey by the gallon, nut, organic lentils, beans, spices, dried mangos you name it.
secondary food prep has been a life savor for us for quick meals. We pressure can beans a dozen jars at a time. This really helps lower cook times when we need them. The rest of the beans stay dry until another batch is needed. Not energy efficient but very convenient and that is usually what make or breaks you with the little ones on the loose.
I do worry about the power going out, with 2 deep freezers full of meat raised on our farm, im confident we could pressure can all of it before it went bad but what an awful day to sweat in the GA heat running three pressure cookers. Also how terrible to can steak, what a sad day that would be.
I haven’t had much luck with freeze dried meals, i guess its a texture thing. We do our best to eat seasonal but in a real crap hit the fans scenario waiting on the garden or going milk free the two months we dry our milk cow up before calving will be rough, ill admit i enjoy the ability to hit a grocery store and buy bananas and oranges, or produce year round. Thanks for the article, reading it reminds me im never as ready as i think i am.
Hi Hog Jowl Homestead, wow, four boys! I have grandsons and they are a bottomless pit, and boy do I love them! I totally get how much they eat! What a blessing to have a farm with cows for meat and milk. Let’s be real here, freeze-dried meat is not delicious. It’s great for casseroles, chicken salads are a little iffy. Oh my gosh, I would BBQ some of those steaks while pressure canning the meat after a disaster. I love your idea on the beans, I mean I really LOVE it. I have dry beans but never thought to only pressure can 10 or 12 jars. Duh, what a game-changer. I love it! I love the Azure website because they sell really high-quality stuff. Great reminder. I need to put a link in here. I recommend people NOT buying freeze-dried meat unless they are millionaires. LOL! Linda https://www.azurestandard.com/
I’m really curious about the pressure canned beans! Are these seasoned or baked beans? Or would we be straight up pressure canning the beans as is?
Also, speaking of pressure canning, have you written posts I’ve missed about pressure canned meals?
Our family is blessed to have stocked freezers, but lately I’ve been thinking about pressure canning complete meals like chili etc.
Hi Amy, I have water bath canned and pressure canned food for over 50 years. It’s really hard for me to do videos. If you do beans I would do them plain. Then add them to recipes with spices. I would advise ordering the book I received when Mark and I got our Master Canner Preserver Certificates. https://amzn.to/3wdr8zo You can download it for free, but it would take a lot of paper and be flimsy. It’s cheap, and you can follow step-by-step instructions. I hope you can find canning supplies this year. If you are thinking about pressure canning, the Presto one can be used on glass tops. If you have a gas stove, I would invest in an All-American pressure canner. No gaskets are needed for the All-American. You just have to have the gauge tested once a year. The state extension services usually do it for free. Linda
Amy……. I have canned many a bean! They can be canned straight up (with a tad of salt, with meat, with onions, with peppers or in soups! With that in mind…….. The USDA recommended method…….. Sort and wash beans (if canning straight up, figure about 1/2 cup per pint, 1 cup per quart). Soak (either cold or hot method). Drain. Cover. Simmer about 20 minutes. Fill beans to normal head space (I like a tad bit less like 1 1/2″). If adding other stuff like ground beef (brown and drain first), onions, what ever, go to the headspace. Fill. Pressure at your pressure for elevation 75 minutes for pints, 90 for quarts. Can also be canned as baked beans and what ever. Lots of recipes out there!
Hi Tami, a pressure canner is a great investment. I wish more people could get one. Linda
If you can, upgrade your canner. I recently did. Any idea how it is to can 30 pints/14 (maybe more?) quarts at ONE time? Yes, it is a big gulp. I have 2 canners that can hold 18 pints/7 quarts at a time. And then the BIG one. Yes. I also worry about the freezers that are filled……… I am in N central TX and canning in triple digit temps (with higher heat index) is hard with no A/C.
Hi Tami, I worry about the freezers as well. But I have to live for today. I will BBQ for the neighborhood if things go south. Linda
Thank you for this friendly reminder regarding “do what you can when you can”. I need to write that on my bathroom mirror! 🙂
Hi Diane, thank you for your kind words. We all need that reminder, really. I think sometimes we get a bit overwhelmed, it seems like it’s out of reach. I get it. But “do what you can when you can, there is no time limit”. Keep prepping, we can do it. Linda
We only can kidney beans and pinto beans that are raw uncooked with balls recommendation for salt per jar. Although seasoned baked beans sounds like a great idea. We pressure can brunswick stew which saves our hides every time were sick and to tired to cook.
Hi Hog Jowl Homestead, I love kidney beans and pinto beans. Those two beans are my favorite ones!! Brunswick stew sounds delish!!! Linda
Can you please explain the difference between Freeze Dried food and dehydrated ones…as in how to store, avg prices on a freeze drier ? I’ve dehydrated veggies, fruits for years (I’ve never tried to make jerky, lol). One problem with dehydrated is that I need a lot of water to re-hydrate. (This is the same for stored beans and rice.) I don’t know enough to see the difference?
Hi Wendy, freeze-dried food lasts longer, is more expensive to buy, and you can eat it right out of the can, thus, using less fuel to cook a meal. Dehydrated food is cheaper, lasts about 5-8 years if commercially processed, we need water to rehydrate it and must be cooked or at least the veggies. If we dehydrate it at home, the shelf-life is one year. People will say it’s longer, I get it. But I only dehydrate what I can use in one year. I will not use oxygen absorbers and Mylar bags. I want commercially processed long-term food. I will not invest in a Home Freeze-Dryer. I could not recoup the expense in my lifetime. It’s a personal thing. I have been stockpiling freeze-dried food for over 15 years, I have what I need. I will not recommend buying freeze-dried food right now, the prices of food are out of control and so is freeze-dried food. I hope this helps, Linda
Wendy…… I have done both! Freeze dried food does not shrink like dehydrated and thus takes less time to rehydrate. Many foods that cannot be home dehydrated can be freeze dried (think dairy, eggs and raw meat!). Many dehydrated foods (celery for instance) does not ever become better than a chewy ball of rubber……. Freeze dried is different! Freeze dried foods is almost 0% moisture, yielding a longer shelf life. Dehydrated often has moisture yielding a shorter shelf life. Buying either is expensive! Consider biting the bullet and buying the machines. Some stuff does dehydrate (under heat) better than freeze dry. I have the means of doing both (both ways I need to do some repair on). Freeze dried stuff seems much better to me!
Hi Tami, I prefer freeze-dried food over dehydrated as well. Linda
You can pressure can milk. If you PC 1% it turns out more mike whole milk. I’ve also pressure canned cream. I recently opened a quart I did about 9 months ago. it was great, just like fresh. Refrig before using.
Hi S. Lynn, I’m glad it worked for you. I follow USDA guidelines, Linda
1% milk? You must be getting the horrid swill (poison) at the grocery store. Real milk has more fat than the so called “whole milk”. Oh, I have my own dairy goats……………
Hi Tami, wow, good for you and the goats milk. Linda
Hi Linda,
I am new to your sight, I think all of the info you have given is accurate and needs to be put out there. I never realized as a little girl how lucky I was having the parents and both sets of dear grand parents that I had. Having lived through the Civil War and WW1 and WW2 my family learned to be self sufficient and then continued to live that way and to always be prepared.By the time I was 5 y/o My mother would come home from an early trip to the grocery store with 15 whole chickens and from the orchard and she woke me up and I pitted fresh cherries,washed and stemmed fresh strawberries then was taught how to break down a chicken. My mother and grand mothers and really my dad and grand fathers were all very good cook and bakers.By the time I was 17 I was in charge of our garden and learned to can the vegetables and was a good baker.I taught my two sons the same.We grow our food organically and preserve what we do not eat fresh,including fruit trees and making jams and jellies,everything is pure-I would not change a thing. I am scared for the younger generations,the 20 y/o I worked with do not even know what canning is,their idea of self sufficient is going to the grocery store. The old ways must be passed on.I freeze,can and dehydrate,always buy something extra and set aside.Do not randomly buy,make a list in order of importance and don,t be afraid to buy multiples of an item,store appropriately and always rotate. For those who are concerned, my granf mother would tape my fingers before she gave me the paring knife to cut the fresh picked green beans.And thankyou Linda for gently educating your readers about the truth of what is going on in our country and the world and to prepare because like you said our govt will not be there for us.We will only have ourselves to count on. Not just food and water also first aid and OTC over the counter meds ect and try to get ahead on any perscriptions you and your family are on. I enjoyed your news letter–Thankyou
Hi Denise, thank you for your kind words, they mean a lot to me. I LOVE LOVE LOVE your comment because it seems you and I were raised very similarly. I am very scared for the new generation as well. A few years ago, my husband and I took 12 weeks of classes to get our Master Canning and Preserving Certificates. We have been canning for over 50 years but I wanted to learn the new techniques because our “food” has changed. You and I grew up growing organic food before we know it was “organic”. Vegetables and meat tasted like the real deal. Then pesticides came along, and meat changed because of hormones and GMO changes. At the end of the class, they announced they would not be teaching the USDA Master Canning classes (Utah State Extention Services). It seems people were no longer interested in canning and preserving food. Then things changed with the “P”. People realized there was a bit of a food shortage. They saw grocery stores a bit less stocked. Then canning equipment and supplies disappeared off the shelves. I see it as a wake-up call. I’m not sure everyone who bought the equipment will ever use it. I hope so, it would teach their families skills for life. We can only pray that people learn to grow a garden and preserve their bounty. I like the tip on taping the fingers to cut food with a paring knife! Life is so good! Linda
Yes, Linda, I love the tip about the tape on the fingers, too! On another note, we definitely need to educate the younger generation(s)! Yesterday, I told the 18-20 year old cashier at a famous grocery chain store that I wanted $40 over, but please only give me on $20.00 bill and the rest smaller bills. O.K., so I gave her a $77.45 check for $37.45 of groceries and she looked at me strangely and asked about that amt.??? I said “Yes, I told you I wanted $40 over, just only one $20 bill and the rest in smaller bills, please. Didn’t you hear me?” Her reply? “Yes, but I am NOT a math expert, I have NO IDEA how much $40 over $37.45 would be!” Then she proceeded to press a key on the cash register to confirm that the amt. of my check was correct!
All I could think was “Didn’t you learn that 3 + 4 = 7, back In 1st grade?” OH MY GOSH!! A MATH EXPERT?????!!!! I am still reeling in shock over that one!!
Hi Jess, I think so many people use debit cards or credit cards, they are not use to cash or checks. This is really sad to hear if you think about it. You were asking for $40.00 back, for her to say she is not a math expert, that’s really sad. You don’t need to be a math expert to give change. I bet she won’t do that again, hopefully she will realize it’s not that hard to give change. Linda
Jess…. Ask a cashier of the younger generation to PROPERLY count change back to you………. That is a joke and a half!!!!!!!!!!!!!! Yes. Our education system is horribly lacking……. yet for many the school district gets the most tax $$$$!!!!! And, yes, I could key/type this without looking at my keyboard from classes that I had in the 1970’s!
Hi Tami, I agree; some cannot count back change. I do not get it. Linda
Hello, Linda et al.: I have NO IDEA how to make this current (early June 2024) post rise to the top so people can have knowledge of this sale going on at Lehman’s RIGHT NOW! HOWEVER, Lehman’s has a buy 1, get 1 free on their 28 oz. cans of Beef as of today. I do not know when the sale ends, though. Please, somebody, make sure the readers of this blog get this message. B1G1F is the code to get one free, but it has to be the 28 oz. size can. Either way, I figured it out, and that is still a very good price per can, even with shipping!!
May God preserve not only our preps and our lives, but also our Freedoms!
JESS
HI Jess, oh thank you, this is awesome! I will go check it out, love it! Linda
Thanks for bringing this topic up again as we head into uncertain waters with everything going on, both in the US and around the world.
One thing I store that isn’t mentioned here is mung beans for sprouting. Every once in a while I’ll sprout some so I can add some crunch to a salad or sandwich. I try to keep at least a few pounds on hand and rotate through it, so I’m sure to have a taste of fresh veggies if we have to rely on just our stored food. A couple of tablespoons in a canning jar with a sprouting lid becomes fresh food in just a few days. And all it needs is clean water – no light necessary. Sprouts can be eaten raw or added to a dish you are cooking. Yummy.
Appreciate all you do for the prepping community!
Hi DMWalsh, oh my gosh, this is a great idea, I need to get some mung beans!! Thank you for your kind words, Linda
Folks,
On freezer food, peanut butter can be frozen. So, when it is on sale, stock up. I take the jars and put them in another layer with my Foodsaver vacuum sealer before putting in the freezer. I am eating on a jar right now that was put in the freezer almost two years ago. Tastes fine. The only thing about freezing peanut butter is that sometimes some oil will slightly separate. Easy fix for that, just stir it back into the peanut butter!
Hi Harry, I love this tip you shared before. I’m going to get some for my freezer when we move into the new house. No it’s not finished yet. LOL! Thanks for the reminder, I love it. Linda
Even though I was born in 1951, I grew up eating many of the “Depression Meals”. It’s what I know. Still love them. We did have bacon or sausage at breakfast. The other 2 meals in the day would be mostly vegetables. Dinner meat only once or twice a week. We were healthy and never went hungry.
Hi Deborah, I think you and I grew up a lot alike. We are a year apart. I was born in 1950. I sure wish we were neighbors; we could get into some serious mischief. LOL! Linda
LOL Just as long as we don’t go to jail.
Hi Deborah, oh, we wouldn’t do anything that bad! LOL LOL LOL! Linda
If you and Linda let me come along. I have law enforcement in the family….
although he might arrest me just for the fun of it
Hi Chris, you are for sure in our girls’ mischief club! LOL! Linda
I stock up because Linda told me to…..and for the peace of mind. Beyond our pantry I am comfortable filling an upright freezer mainly because we have a natural gas generator. I only stock up on food we would eat regularly. I thank everyone for all you have taught me.
Hi Chris, we all help each other in this forum. What a blessing to help us stock up on what we need. Linda
Great article. I have a Harvest Right (I need to watch a video and order a part after some electrical work on the power poles caused problems). People GULP at the price. It is WORTH the investment. In the long run, you can freeze dry a LOT of food (including dairy!) for all the more security. It is not hard.
Hi Tami, I’m glad to hear you love your freeze dryer. I have so much ThriveLife for my lifetime; I don’t need to stock any more food. Canned goods here and there; nothing else is needed. Linda
Linda.
You mentioned powdered butter. What brand do you use and like.
Thanks. Della
Hi Della, powdered butter isn’t the best. It tastes nasty. It’s fine for baking. I would try Augason Farms if they have it. Please remember to check the shelf life. Typically, they have a very short shelf life. Linda
Storing a decent supply of food and water is a necessity for peace of mind, but developing skills like canning and dehydrating and learning how to prepare, plant and tend a garden and some fruit trees is just as important.
You know I’m an avid gardener, but the new skill and knowledge base I’m developing is vermiculture (worm farming). The worm castings I harvest are the absolute best fertilizer that exists. It’s even better than compost for improving garden soil. Learning how to farm worms makes my garden soil’s health and productivity sustainable–which is particularly important when you garden in a desert. I highly recommend the book, “Worms Eat My Garbage–How To Set Up and Maintain a Worm Composting System” by Mary Applehof and Joanne Olszewski. Here’s a link.
https://amzn.to/4wVV827
Incidentally, my worm farm now consists of a mere two bins (which I plan on expanding to four by next year. The bins are kept in my house in a spare bedroom because the red wigglers I grow don’t like temps above 85F or below 50F, and no, they don’t stink. Well, if they did stink it would be a sign that I was doing something wrong. It’s astoundingly easy set up and maintain such a system. I’ve been at it for less than a year and my small bins have generated enough castings I haven’t had to buy any more bagged garden supplements. I even have about ten gallons of castings I haven’t placed in my gardens yet. Between my worms, chickens and the compost piles, almost no veggie or fruit waste goes into the trash.
And Linda, I haven’t forgotten about sending you some photos of my Garden beds. I’m just not much of a photographer.
Hi Ray, take pictures with your phone if that’s easier. That’s what I use for my blog. I had a fancy camera I couldn’t figure out how to use. If you have a flip phone, no worries. I can visualize your garden! Thanks for the information on the worm castings; I’m a firm believer in those. Linda