12 Inexpensive & Healthy Pantry Items that NEVER Expire [for at least 10 years]

[@happy2cya70]

When you soak your beans that are older add some baking soda to the water. It will help them soften and cook all the way through.

[@CS-tk1ni]

Thank you for this information, God bless you and your family

[@happy2cya70]

@@CS-tk1ni You're welcome! God Bless you and your family as well! :)

[@lisacarden1309]

I love this exchange ♥️🙏♥️🙏♥️🙏♥️🙏♥️

[@curtisep5885]

I have had that problem before. Thanks.

[@sykotikmommy]

How much baking soda?

[@witness1449]

Our whole concept for the last twelve years has been to gradually becoming more self sufficient and independent. First it was just extra stored food mostly canned from the store, along with extra flour, rice, beans, etc. Nowadays we're in our 70s raising 2 teenage daughters and are thriving on a 11 acre homestead. Now we have 10,000 sf of no-till garden which is producing unbelievable amounts of food. We have 20 laying hens, growing 40 meat chickens, and can about 800 quarts a year. Our long-term storage is all in mylar with oxygen absorbers. 3 emergency water sources, backup off grid solar and purchasing a Harvest Right freeze dryer this year. We're still eating canned foods from 2019 and 2020. God has blessed us with good health and a path to be successful in our homestead and life. I always enjoy your videos. I highly recommend a no-till garden to anyone that is starting to garden. Thanks Melissa great video

[@bigtoeproductions9195]

Please share what a no till garden is!

[@albowrx]

@@bigtoeproductions9195 You are on youtube. Just do a quick search on here.

[@festivetosho7376]

Very inspiring! Thank you

[@davinakoehn8036]

That’s pretty awesome! Serious goals for me!

[@witness1449]

@@thegrahamstead This is our 7th year on our homestead. We're very motivated to provide a positive healthy experience for our 2 adopted grand daughters. They thrive on our lifestyle and have numerous life skills that will benefit them the rest of their lives. They will hopefully be the new generation that will make America great again. Faith, family, and hard work. A self sufficient lifestyle with honesty integrity and kindness, focusing on community, health and family. Good luck with your homestead and be safe!

[@celticteigyr]

Dried beans that are too old can be made into bean flour- great for breading, binding (meatloaf) , and thickener. You can also stretch out hamburger if meat is tight budget. 1 cup of whole dried pintos = 1 cup flour, 1 cup garbanzos = 2 cups flour, 1 cup black beans = 1 1/3 cups flour, 1 cup of navy beans = 1 1/4 cups flour.

[@SW-ii5gg]

I was watching videos on slugburger recipes from the depression and wondered about using ground beans in the mix, thanks. Do you soak and cook the bean flour before mixing into the meat?

[@ttoo1830]

Good idea

[@waterswaters1705]

Thank you for sharing this information 👍🏽

[@YasuTaniina]

That's a great idea. When I was growing up, about 20-25 years ago my parents found out the hard way not to store beans in the garage. We used them as fertilizer, and it took a couple years for our strawberries to break them down...

[@harveyplantharvester1502]

You might want to stick with the beans. There was just 120,000 pounds of cow meat recalled because it had e coli bacteria in it. No wonder if you've ever seen how filthy slaughterhouses and factory farms are....

[@eileengreene2137]

We had ten year old beans i was about to throw out when my good friend told me an amazing remedy! After rinsing your beans, place them in a large bowl and pour BOILING water over them…add some salt, let sit overnight. Next morning, rinse the beans, place in a slow cooker, pour boiling water over them again, add salt and allow to cook on HIGH for 3-6 hours till thoroughly cooked. These turned out FANTASTIC….and made wonderful Chile. Now….not sure what the nutritional benefits are with ten year old beans…..but if my family is hungry…..and things in the world have turned upside down, I’m just going to be very happy to have those beans!

[@carrieporter3401]

L.p.

[@janicenunn8525]

salt usually toughens beans, that is very surprising you got great results.

[@eileengreene2137]

@@janicenunn8525 I’ve done this twice now…and had great results.

[@janicenunn8525]

@@eileengreene2137 I will file that away on index card with my stored beans. Very helpful, thx. You might also consider mung beans. Can even be used raw after soaking 24 hours. I find them most versatile. Use raw in salads, or cook for soups. Find at Indian grocery stores if you have one, very cheap. Complemented with Chia beans, you can read up on internet if you want.

[@janicenunn8525]

chia seeds I meant

[@glf2424]

One thing you can do with old beans is grind them to make up bean burgers with mixed veggies, etc. or even a bean base soup. Having them ground up would make the difference. My mother was a depression baby/child and taught me tons of things she learned while being raised on a farm.

[@susanstanley7942]

I tapped one of my maple trees for the first time this year. I got aprox 6.5 gal of sap and turned it into aprox 2 pints of the purest sweetest syrup in a few hrs.I use it as a natural sweetner for my tea.There is food all around us for free.

[@sheissunshine]

So cool

[@Stashgranny]

Look up tapping black walnut too! There are several trees that can be tapped, check it out! I was so surprised.

[@boromirofmiddleearth557]

true, but you put in the hard work to collect it, boip it down, can it etc! That must be so great to be able to have the land, the trees, the equipment and knowledge skill and ability to do that! Must taste all the sweeter too!

[@raqueltrinchet9347]

Awesome!

[@hahna77]

Maple Syrup is my favorite tea sweetener. The flavors work so well together. I also add a pinch of dried cardamom. So good.

[@jjbryan11]

My mom grew up literally dirt poor and she always had a lot of food available to eat/fix. Almost an obsession. We are lucky we have never known hunger here in this time and age.

[@SuperBotanica]

people who have gone hungry many times in their lives live longer. fasting strengthens the immune system and breaks down fat in the liver. more and more people are now giving up snacks and eating only 2 meals a day - sugar-free, GMO-free, grain-free....

[@janiecelang2558]

Once you have been without food, you will be a proverbs 31 mom. Your store house will be full. I have recently been called a hoarder. I call it prepared. It's neat, organized and rotated. Thanks for sharing.

[@nineteen8486]

Your just about to learn about hunger… believe me

[@lsmith992]

@@nineteen8486 May 24th and it's here by the look of it.

[@lilymchillin3504]

@kelleyayers hey, that's my grandmother's maiden name :) she's from carrizo springs tx

[@loue6563]

My dad lived during the depression so he was always saving everything and we had a huge garden. And canned or fermented everything. We had a basement full of potatoes. Lol.

[@MichL_71]

How were the potatoes stored?

[@Anewday43]

We stored potatoes in our fruit cellar in Michigan all winter

[@loue6563]

@@MichL_71 we had wood racks and laid them on those. They would last through the winter. But there were some that would have sprouts that would be a couple of feet long by the spring time. Just make sure when you store them anywhere to have lots of ventilation. Potatoes produce a gas that can make you sick and has even killed people when it gets too bad.

[@MichL_71]

@@loue6563 thank you very much!

[@boromirofmiddleearth557]

potatoes are a very nourishing food!

[@materialgirl338]

Me too my parents went through the great depression, it left such a lasting impact on them. It changed their life. I heard such stories that they were so hungry that my grand mother had to put a lock on their refrigerators. My parents said they lived on pasta and beans beans and pasta. My mothers father got together with all males in family and went up state and hunted their food while making moonshine.

[@Mrbfgray]

Fascinating. Not criticizing anyone but tho we were always reasonably prosperous as kids, and certainly well fed, we DID NOT have the luxury of being choosy, eat what's put in front of you or go hungry, there was no negotiations....was never a problem, we ate pretty much everything. Father's tend to be crucial there, mom would have caved to pressure from the 4 of us.

[@ItsMefromSnuffys]

My parents lived through the depression and were impoverished although grandparents worked hard. They only got to wear their shoes in cold weather and shoes were patched up an passed down.. I’m going back to being a little more frugal too

[@cathleencaratan3373]

I’m laughing when you said that freeze dried fruit would last for a long time. My first run after the bread run was sliced strawberries. The vultures…I mean my children decimated them in minutes. LOL!

[@KristinaBakerSmith]

I’m laughing at Soy Sauce and Curry Paste! Seriously, if that’s all she has to offer for an emergency, she has completely lost touch with her audience. What a joke.

[@lindamcneil711]

Lol. I understand this.

[@vgil1278]

@@KristinaBakerSmith Why do you think that?

[@bettydavis563]

It's growing kids..open mouth and shovel in...

[@lilybee_]

@@KristinaBakerSmith If you think soy sauce and red curry paste is all Melissa has to offer you must not have watched many of her videos. She's a wealth of info.

[@Soripheal]

Prepare when times are good, have peace of mind when times are bad.

[@buzzybee186]

I've had a similar mantra but this is so succinct. Thank you!

[@aessidhe6304]

For honey, if it doesnt crystalize, then its not pure honey, regardless of what the label might say. Most commercial honey in the US is contaminated with corn sweetener and labeled as “pure honey”. So as you shop for honey, go organic, go local, and buy the jar that is crystalized, so you know what you are getting.

[@jacquelinebaxter6420]

Thank you for the information.

[@gregoryspashett9504]

Give it to ants. See if pure or not.

[@lolalashy6522]

How do you know this?

[@elisesmith4331]

That is not true. The honey from most of my bee hives does not crystalize and I can assure you it is pure honey.

[@aessidhe6304]

@@lolalashy6522 Multiple articles over the last 12 to 15 years. I started buying Local Amish honey as a result and am trying to get into my own beekeeping now. Check Food Safety News for a 2011 article and then let your fingers do the walking through reputable internet sources. In 2014, even the FDA (I know…not the best example of honest bureaucracy) got into it and cracked down on honey labeling violations.

[@michaelmonaghan9226]

When I lived in Washington State I would top a couple thousand Stinging nettle plants, dry into powder. Delicious and probably the most nutritive plant in the U.S.!!!!!!!!!!!!! Youth formula I call it, been doing this for years and this Stinging Nettle plant keeps me youthful at 56 and I have not been to a doctor in 30 plus years sense I left the Army. Seriously!!!!!!!!!!! Holy Basil is another adaptagen.

[@NdnUrbanCat]

What would you recommend for improved lung health?

[@providence4455]

@@NdnUrbanCat mullein

[@hollyleanne811]

So you dry the nettle tops, then crumble into powder? How do you use the powder please?

[@vincentanguoni8938]

My father also grew up during the depression... He used to tell us to eat everything on the plate cause there may not be food tomorrow... He never insisted..

[@Richardofdanbury]

Regarding commercial pasta I would recommend that when brought home from the grocer that you place the packages in the freezer for 24 to 48 hours to kill any critters or eggs before repackaging in your own airtight and air excluded containers. We've had too much pasta go to the chickens in the past until we routinely started doing this.

[@JaniceCrowell]

I’m always concerned about moisture from condensation as the food warms. How do you prevent that?

[@Richardofdanbury]

We've found little to no moisture as we tend to keep it in the freezer for only about 24 hours. Additionally we pack a desiccant in the more permanent home package. @@JaniceCrowell

[@verngib9041]

We have never seen bugs or critters in pasta. Thanks for the tip.

[@Richardofdanbury]

@@verngib9041 They appear like fine pepper grains and there are also droppings. You often first see webbing like moth cocoons this will sometimes even tie up the pasta so it won't pour. Keep in mind this is for pasta stored for medium to long term. If you use pasta on a weekly basis you might not see them because they are still in the egg or larva phase. :-o)) At any rate, it is a fact that pasta producing companies don't provide for this eventuality.

[@vgil1278]

Thank you!

[@robinm2457]

I have canned 30 year old beans in the pressure cooker and they were just like a can of beans you buy at the grocery store. Pressure cooking is the only way to refresh them.

[@desleymendoza7445]

For anyone looking to diversify your meals on little supplies, I recommend learning how to cook Indian meals. Curries and roti are simple to make and you can buy the spices in bulk and they'll last for years. You can make a tasty and filling meal for your family with only a few ingredients.

[@sharonsalyer4912]

I have personally used dried beans that were 7 plus years and haven't had any problems with them being to tough. I did once cook up some mixed beans that once had one type of bean in the blend that was too tough. But if you get beans that are too tough you can grind them into flour and make refried beans or add the flour into foods you cook to add nutrition.

[@fabiennemitchell2371]

That was my experience until I tried to cook 2 year old green lentils. No matter how long I cooked them for, they would not soften.

[@deboraballes9044]

when you soak beans the night before cooking add just a pinch of baking soda, that will tenderize the beans, old world wisdom😊

[@fabiennemitchell2371]

@@deboraballes9044 Thanks 🙂

[@SW-ii5gg]

My mom used to make chilli with mixed beans and it always had one type of bean that didn't soften up like the rest of them, I think it was dark kidney beans that didn't seem done.

[@jeffadams7134]

Black beans will toughen in as little as 6 month. White Navy, and garbanzo seem to last longer. I had some pinto beans that were 5 years old; cooked them continuously for 3 days and still could not get them to soften!!!!

[@mariarogers3104]

Yep my dad was a kid during the pression too, I asked grandma how many deer they ate at that time she said zero, all tha city folk came out here and killed all of tham and the coons, rabbits, squirrels, possums, armadillos and robins

[@littleredhen2894]

Robins, too? 😢

[@mariarogers3104]

@@littleredhen2894 absolutely

[@lulaporter6080]

Last year I couldn't do enough canning. Veggies, fruits, beef, poultry, pork. This year I'm already getting creative finding room in the pantry. I shop the Wednesday grocery sales. This week my favorite store didn't have a lot, so I picked up some staples and compared prices. The Suddenly Salad I paid $1.25 for is now nearly $4 a box. Plain flour is over $2 from $1.49. If this is a trend, those who don't cook from scratch will be suffering. Then we went to the local U-Pick fields. It took us less than 10 minutes to pick a 5 gallon bucket of ripe tomatoes. Cost $12. Result 10 quarts plus sandwiches and cooking fresh. With the heat, timing is everything. I can pick a bucket of butterbeans (they have Fordhook beans this year and King of the Garden!) in 90 minutes and a bucket of peas in an hour. I can pick a bucket of each if I start at 6 before it is too hot here. Then Sue brought me half a bushel of corn! I have 2 pressure canners happily jiggling right now and enough to do another 2 after they cool. Melissa, my parents were teens during the first depression. We will survive the next and teach/feed others!

[@highlandscommunityclub1160]

We ate all of our 11 year old dried beans and they were fine! No issues at all. No super special packaging. In Mylar bags, no oxygen absorbers. Stored in a cool dark place. I like to can my beans now, but still have dry.

[@jamiemueller1881]

Agreed and so helpful to hear from someone who waited more than a decade out. With Mylar and oxygen and strict protocols for packaging and sealing correctly, the beans you store this way should be as good the day you open them (decades later) as the day you put them up. The entire point is that you're removing the three factors that degrade food: light, moisture, oxygen. You've created a pristine environment that should prevent degradation. I'd love to hear more from those who've opened them the full 20-30 years in. Do they really hold up?

[@sharonsalyer4912]

I too have stored dried beans for many years. I like to cycle my food through but sometimes the food items "hide"☺. You can also grind up dried into a flour and add it to foods I cook.

[@henrysmom1742]

Many years ago my little nephew had grown Lima beans which he dried and put in little paper bags for his aunties and grandma for a present. They were simply in brown paper bags. My mom has put her in her cupboard and sort of kept for sentimental reasons. 25, yes 25 years later she found them and was going to throw them away. But she decided on a lark, so soak and cook them. Guess what…they took a bit longer to cook but were absolutely fine and tasty

[@lauraIngleswilder74]

I also never have had a problem with dried beans. Cooked some the other day 10 yrs old

[@annsugg9438]

@@jamiemueller1881 111

[@brendajohnson9297]

Grow flowers and build your own bee hive. Bee keeping is a very nice type of thing to have and do. I love bees in my gardens and I leave the greenhouse open to where there are flowers or pollination is needed like my veggies.... Now I buy small bags of grains and grow them into more grains. I have chickens and doing this helps to. Chickens love fermented grains.

[@DELTADAWN3333]

AN AUSTRALIAN MAN INVENTED "THE FLOW HIVE" THAT'S JUST GENIUS FOR BEEKEEPING. YOU NEVER DISTURB THE HONEY HIVE BY REMOVING THEM. THERE'S A THINGY THAT OPENS THE HONEYCOMB AND THE HONEY FLOWS DOWN INTO A DRAIN AND INTO YOUR WAITING BUCKET ON THE OUTSIDE OF THE HIVE. HE'S SELLING IT IN THE USA NOW. LOOK IT UP, IT'S AWESOME!

[@MaineGalVal]

A good use for dried beans that might have been sitting in jars for a bit too long is to use them as seed.

[@gillcarbide]

I am growing some test beans from bagged commercial beans. I went with non-GMO in hopes they don't grow sterile plants. The test plants are growing like weeds from red kidney beans. Still too early to tell if they are sterile, since the seed companies like to modify crops so farmers have to buy seeds every year and not hold seeds back for next planting.

[@homer5802]

The problem with a lot of Americans is that they dont know what to do with the dried grains, rice, or beans. Too many people have spent their lives ordering pizza, or pulling up to a drive through window.

[@bonniewilliams9171]

When you think that there many people who are third generation in family that have no clue as to what it's like to dig out some potatoes, pick some fresh beans, clean them and cook them and eat the finest meal on earth! My heart thanks the LORD that my grandma raised me on the farm!

[@melindamcclain835]

I have stored dry beans that are 6 years old. Just cooked them yesterday and they cooked just fine. I store most of my dry goods in 2 liter soda bottles with oxygen absorbers.

[@Jennuine_food]

that rice ramen is fantastic. it's organic and gluten free. my kids love to make it and stir in a bit of bouillon, a handful of dehydrated veggies and sometimes add an egg.

[@SRoseBlog]

This is my fav fast food. After work instead of going to the fast food restaurant I go home an make this. I wish my kids enjoyed it but they don't 1 likes Mac n cheese 1 likes oatmeal ( For quick food)

[@secondchancehomestead]

Store beans in a jar with a couple of oxygen absorbers. For bulk storage, use food grade buckets and add the oxygen absorbers. Then, when you are ready to cook them, soak them overnight in water with a teaspoon of baking soda to each cup of dry beans. Be sure to rinse them off before cooking them in fresh water. This helps breakdown the fibers and enzymes that cause intestinal gas as well, so don’t be disappointed if you don’t hear the music! 😂

[@stephanielakin4666]

I think having some drink mixes will be valuable. Hot cocoa has powdered milk in it, and so is satiating. I grabbed some canisters of Tang for the vitamin c, protein powders, and dried electrolyte drink mixes. Nido powdered milk has multivitamins in it. Ovaltine is another good one.

[@victorylane2377]

Great idea. Never thought about it. Thank you.

[@pluisnonplux9728]

After using vanilla, dont throw away the empty the vanilla "bean"; put it in a sugar jar. It will still give a nice vanilla taste to the sugar. The same with fresh bio- lemons, i grate the yellow part of the peel and put it in a jar of sugar. Shake it every week, and it will become a tasty, bit sticky lemon sugar.

[@crystalherrin7858]

I top my vanilla off with what ever alchohol I used to make it and keep it going. Maybe add another bean when one breaks down.

[@emilyearl1858]

My family is in the Shenandoah valley region of the Appalachias. Needless to say, extreme poverty has historically been prevalent there. Even now, with a few coming into extreme wealth from an accident, they still farm and grow their own food.

[@emilyearl1858]

I’m realizing that it might seem like a real life Beverly hillbillies situation 😂

[@RG-hf4et]

Farming your oun food makes pergectly good sense no matter no where you live. More people should do this. You know your food source & keep pesticides away.

[@FerventReminder]

As someone on the other side of the world (g'day mate) I can say I've heard about what you say but I have no knowledge about why, is there a clear (perhaps obvious) reason for the poverty in the Appalachias?

[@AnniePA1960]

@@FerventReminder hard to farm mountains and hollows, the only jobs were in the mines, which paid you in credit at the company store, which charged exorbitant prices and kept you in debt. No medical care, poor diet, bad schools.

[@FerventReminder]

@@AnniePA1960 Thanks for sharing, it makes sense and see somewhat of a comparison to some places here.

[@bootmender]

I have been eating dried beans that are over 10 years old that I put up in small Mylar bags with oxygen absorbers in them.

[@sophiehawkins7178]

That’s great to hear. That’s what I’ve done for my family over the last few years. I was hoping it would last that long.

[@Anewday43]

Where do you find mylar bags. I don't know where to buy them

[@marshagail2727]

@@Anewday43 ✔️Amazon or Walmart & make sure they're at least 5mm thick!

[@debrawood438]

@@marshagail2727 can you store them on the shelf or do they have to be put it foos grade storage buckets? And do you have to use a vacuum sealer and if so which one?

[@jlm3303]

Your husband is a very blessed man... He obviously has a great support system... Thank you for the helpful information... God bless you and your family.

[@Samantabhadri]

I’m eating my stored beans from 2008 - 2010, that have been stored in Mylar bags in gamma lid plastic buckets, with diatomaceous earth added, and stored in my root cellar. I soak them for 24 hours, pressure cook them with a little kombu, and they are fine.

[@MelissaKNorris]

Glad to hear it, perhaps it's location but they've never lasted more than a few years for me (and others).

[@kimkerley4218]

@@MelissaKNorris wouldn’t beans last a long time- many yrs when they are stored without oxygen?

[@danielb1877]

@@MelissaKNorris We're currently going through black beans we stored 3 years ago. Simply placed in mason jars and vacuum sealed the air out. They cook just like fresh in the pressure cooker. The LDS folks say dried beans store 30+ years (LDS Preparedness Manual, page 57).

[@TShirtAndReeboks]

I know LDS sells #10 cans of beans. I have seen a KZbin video of it cooked up 18 years after purchase, and it was fine.

[@thereadinesschannel7610]

@@kimkerley4218 dry beans, white rice ( brown has oil content and therefore not as long of shelf life) and many dry grains sealed in Mylar bags with oxygen absorbers last a long time. It is believed by many to be a solid 20 year storage method. The caveat to that is where you store your foods. No food is going to last as long as it could if stored in hot garages, sheds etc. likewise moisture and humidity can be problematic as well in canned goods. Rodents and bugs are the other issue and storing the sealed Mylar bagged food in storage totes or buckets is the common method to solve that.

[@mustwereallydothis]

You can easily cook your very old beans through by simply adding a little baking soda to the soaking and cooking water. The texture may not be as firm as you are used to, but they come out perfectly acceptable. Our family actually prefers them on the softer side. You can also turn them into flour and make hummas or soups with them. I certainly would never exclude dry beans from my long-term food storage. Nor would I suggest anyone else do so. They are invaluable.

[@secondchancehomestead]

Amen 🙏

[@royrobinson4636]

Yes! Very wise, practical, sensible, inexpensive, and educated advice! 😎 I believe the more self-sufficient you can be the better. You can reduce or eliminate your dependence on grocery stores and worse yet the government to feed you! Your Costco, Walmart, Grocery store, etc. could close tomorrow or next week, then what? Most rural people know this is a fact of life ~ Bravo to us Rural People! Personally, In our garage I have a 20 ft. wall 8 ft. high filled with long-term food storage in storage crates, my only regret is my own lack of organization and labeling (I have since purchased a labeler). Stock items that your family prefers to eat and remember calories count, but don't forget your Protein, Carbs, Fiber, Vitamins, etc. Clean water is equally important. Great presentation, Melissa! 😊 p.s. If you cut those spaghetti noodles in 1/3 lengths they'll neatly store in a wide-mouth mason jar (which also makes them much easier to cook and eat). 😉 ~ Roy ~ @Critter Ranch 🤠

[@bethk8149]

Wanting to own property in the country and being able to do so are not the same so remember the next time your feeling congratulatory toward yourself that not everyone is as fortunate as you. And if Costco closed next week...I'd be out of a job. That's my life. Great reviews don't need to make others feel less. Thank you.

[@royrobinson4636]

@@bethk8149 ~ My comment was meant as an example of what I've done to be more self-sufficient and less dependent on things beyond my control, not to bash anyone who is less prepared. I also understand everyone's situation is different, however, that is a poor excuse for not doing anything.

[@samryon3615]

@@bethk8149 i didnt see that Roy meant any harm in his comment. I thought he was just saying what he had been able to do to help his family and life. I understand feeling like u cant do much when you dont have plenty of $. As i am disabled(on palliative care). There is no way i can garden. After my bills are paid i dont have much left over. So 2 yrs ago when my brother started telling me things were going to get tough. I bought a bucket of white rice (good for 5 yrs) beans, powdered butter and milk. But i wasnt seriously into it. Now that it looks like we are going to have very serious food shortages i have gotten into it more. I watch the ads. I just bought coffee(buy 2 bags ...get 3 for free)(harris teeter). Canned chicken was on sale bogo. Food lion has bogo all their brand name veggies and fruits this week. Even 20$ will get you alot. You can also go to food pantry,they give out alot of beans and canned goods. Thats what i have been doing for the last 4 months and i am shocked at how much it turned out to be just by me spending a little more. I wish you well and hope that some of the things i do can help you in your situation. God bless you🙏🙏

[@angerainbow9200]

Always grow herbs, add them to whatever dish you like

[@snookiegood6180]

Went gluten free to support my daughter a couple years ago...was not intolerant then...when I tried putting it back in my diet, issues showed up. Good Luck!

[@shidelsresthomestead6921]

Precooked, and then freeze dried beans (fast beans), rehydrate beautifully. Shelf stable long term.

[@tinkertailorgardenermagpie]

I believe with old beans you can add a little baking soda when you soak them and they should soften up during boiling

[@AspenGlow2027]

You can also add baking soda to a dish as it is cooking. My dad was an old time doctor. He said it would help cut back gas that most people have after. Eating beans. It does help.

[@margarethoehn4100]

Last night I cooked a pound of black beans with an expiration date of 2017. That is 5 years expired. I soaked them for 24 hours, rinsing twice. Put them in clean unsalted liquid. Instapot-ed them for 22 minutes on HIGH pressure. and slow for another30 minutes. They were very soft, but still good. I salted them and let them sit to soak up the salt. Tonight I'll saute onions, peppers, garlic seasonings and add that in to the done beans.....I can't wait. YUM

[@charlanpennington3989]

Had to research this for a class once, for complete protein: Whole wheat and peanut butter. Beans and corn. Organic soy beans and rice (maybe all beans and rice). Almonds and nothing or anything. These are complete sets of amino acids same as meat. Eaten in same day is good enough and don't have to be eaten in same meals.

[@Sandy-fy7oy]

Thank you!

[@Wrecked_em69]

Thanks. This is why I scour KZbin instead of the rest of social media. You can actually learn something here.

[@eversunny]

Hemp seeds. The only natural food source for all essential amino acids

[@DanlowMusic]

My daughter has a gluten allergy, we just recently tried those chickpea pastas. We like them better than the "gluten free" pastas we have done. A better texture while staying gluten free.

[@Radio280]

Buy millet pasta. It's gf

[@desertlocoshomestead]

Look for the 'Pasta Joy' brand (it has a bunny as the logo and has instructions for cooking on the stove or turning the stove off part way thru. WWE always just use the regular stove method) - it's a little harder to find but is the best we have tasted (family of 5 been GF for 16 years, tried a ton- we love noodles). The rice ramen in this video is GF and is pretty decent too, but the pasta Joy is the best. We believe it is better than gluten noodles. By the way, on that note- best GF oreos are Glutino brand- better even than the gf oreo from oreo brand. Best bread, in our opinion, is the Schar brand made with sourdough. Many of the other Schar brands are terrible- they are either awesome or awful. Kinnikinik brand is usually very good- everything we have tried and 5 bakers items are too. Good luck sampling! Oh- pasta Joy can usually be found at Sprouts. I gave seen it on Thrive Market and Amazon, but more expensive on Amazon...

[@araminthethicket]

I've been buying the brown rice ramen for several years, it's a favorite. To make it easier to get your son convinced about it, try getting some Seitenbacher vegetable broth and seasoning and cook the noodles with a teaspoon of it for 5 minutes. It's really delicious, so much better than those yucky fake chicken packets. Thanks for the video. 💗

[@denisehenry1577]

The ram in the thicket has the golden ticket!

[@jefw37]

########## EVERYONE NEEDS TO GET WATER/WATER FILTRATION/PURIFICATION METHODS########## CAN"T LIVE or cook or bath or wash, NO HYGIENE WITHOUT IT !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

[@meismaria3741]

What kind of expiration date does that vegetable broth have?

[@araminthethicket]

@@meismaria3741 years! I buy a case of six at a time and have never had it spoil. If I don't use up an open one within a couple of months, it might get a little solid, but still perfectly fine. 💗

[@meismaria3741]

@@araminthethicket awesome 👏🏻

[@jacquelinecyr7182]

I love how some peppers say "just get a freeze dryer" .....only start at $4-5,000.!! Ya ok!

[@TermiteVideo]

The Costco tinned chicken is very good in sauces. I put it in lots of different pasta dishes. It will not be a sub for fresh roast chicken but is perfectly good in sauces.

[@NannetteBlair]

I use it in my mole’

[@MeMyselfAndEyeTeeth]

I use it in jambalaya, along with smoked sausage and/or cooked/cubed ham. Also it's great for a quick homemade chicken soup.

[@harveyplantharvester1502]

Did you know that 99% of chickens in the U.S. are raised in factory farm sheds, about 16,000 packed inside? Filthy, dark and overcrowded, they breathe in ammonia, and lie in their own feces barely able to move. They're all debeaked with a hot blade and bred to grow so fast that their legs snap and break from the weight. They're also fed tons of antibiotics and steroids to keep them barely alive until they're thrown on trucks to the slaughterhouse. They're only 6 weeks, just little babies in big bodies. Is this type of suffering actually still considered food for humans?

[@MeMyselfAndEyeTeeth]

@@harveyplantharvester1502 Simmer down, Harvey. We get it - you're vegan. Stop spreading propaganda. The chickens are dead whether they get eaten or not. Using a tin of chicken here & there changes nothing - just as you NOT eating it changes nothing.🙄 And for the record, chickens are like all other birds - they get sick easily and die from illness very easily. If they're being raised in the conditions you posted, they'd be dead from disease before they were ever worth slaughtering for food. PSA for chicken lovers - Smart Chicken is a wonderful brand for whole chicken.😊😉

[@seamikki6510]

Salty! Gross texture!

[@joycespecht3038]

My experience with the dried beans - neighbors moved they were gone 5 years and they decided to sell the house and not come back. They left everything. They said we could take what we wanted. They had dried beans they put in the large 5 gallon jars. We ate them and they were fine. So I know that they were at least 5 years old, this was in the mid 80's so they may process beans differently now, and I don't think plastic bags are as air tight as the old 5 gallon jars

[@captain_orange]

Mylar bags seal fine. What do you think one 5 gallon glass jar would cost nowadays?? If you can even find them.

[@TheRickie41]

Never forget that even older beans are still perfect for bean flour bread, should wheat become scarce or you run out of it. Glutenfree, and delicious.

[@JanalynVoigt]

Good list. I would add canned tomato products, for those who eat them, plus olive oil for sauteeing, high-heat oils like safflower and avocado, and ghee (shelf-stable butter) or extra butter in the freezer. I'm about to order more Redmond Real Salt, so that coupon code will come in handy. Nice to see your lovely smile, by the way. :)

[@a.urbanchuk513]

My husband and myself have been stocking food for 11years now. We turned our 3rd bedroom in to a storage room. It's just me and my husband. But we have 3 grandchildren to also look out for. We did go online and got buckets and the company said it would be good for 30 year's. Thanks for all your information

[@charlanpennington3989]

Light Grey is the living salt from Celtic. Expensive but drops heart attack risk 50%. It is wicked delicious in everything. It dropped foot, heart, and face swelling so much I lost a quarter shoe size and looked 5 years younger at least. (Day 2) Could go up stairs much better. I dropped G M. O S and lost half shoe size between the two. Went from 8 trips up stairs daily to 22 or more and didn't notice. Raw salt is wet, it pulls from the air.

[@bridgetc.taylor257]

Where did you get it? Light grey salt?

[@DanielSanchez-yi5yl]

@@bridgetc.taylor257 Celtic Salt is the brand I like.

[@liliankuhn4671]

If you put an oxygen absorber in that glass jar w/ the beans they'll last for more than 10 years. Trust me. :) Glad I came across your channel.

[@ccbewell3304]

I made a ziplock bag of black beans I had dated 2013 in my instant pot and they were tender and delicious.

[@sheilajaroniewski1297]

I have beans that are well more than 3 years old that we are using now. They are 10-15 years old, and they are cooking just fine. I have had any issues with texture, hopefully still won’t. I by no stretch of the imagination am anywhere nearly as knowledgeable as Melissa is. Just offering what I have experienced.

[@denisemouledous7352]

I rotate out of my storage pantry every few months. When I run out in my regular pantry I shop in my storage pantry then buy what I was missing in my regular pantry and place in my storage pantry.

[@pineychristian]

Great video.... we just ate dry black beans that were from 2012. The beans I buy are from the LDS home storage center and they are sealed in #10 can with oxygen absorbers. We soak them for a day before we cook them. It also allows them to help not turning your rice , or whatever your cooking with them purple ...

[@lindas9806]

I want to try them. I think they are freeze dried vs just stored regular which lasts longer.

[@joniwarren3100]

Azure Standard’s warehouse in Dufur burnt to the ground 4/19.. this is the warehouse which has all the Azure liquids like, Honey, Oils & Vinegar. So won’t be getting any of that for awhile.

[@cordyg4306]

The warehouse in California burned last week. The fire yesterday was their headquarters.😢 There's no coincidence's.

[@joniwarren3100]

@@cordyg4306 luckily they have another big warehouse a block from where I live.. that’s where I pick my orders up .. a good thing that they are not all in the same location. I have read where there have been several fires with “food” warehouses. Definitely not a coincidence..

[@PrimaveralGarden]

I love that brown rice/millet ramen. I cook it and then stirfry it with soy sauce, little bit of sesame oil, garlic, and tiny bit of brown sugar. tastes delicious! can top with some green onions, add veggies, etc.

[@terrycarroll656]

First beans if put in a fry pan and heated till the ski crack's then u can soak them as usual. Two pasta will last for ever if kept dry.

[@rkng1]

Pay attention to the pricing. I've seen 25 lbs bags of flour that actually cost more ounce for ounce than a 5 lbs bag of flour and they were both the same brand. I've not had a problem with older dried beans and lentils if you use the bring to a boil for several minutes, cover the pot for at least an hour, drain the water(use it on your garden)fill the pot with fresh water and cook as you normally would.

[@angerainbow9200]

Great advice for people. I have seem small tins cheaper than larger tins.

[@dorothytucker9305]

I love getting bouillon. Chicken, beef veggie etc. Add hot water and you got soup. (Think gourmet top ramen packets) You can also use it to help season meat or veggies and if you toss some of those noodles in boom top ramen at your finger tips!

[@rayyg786]

I had some gift cards and decided to stock our cellar. I bought baby formula (pre, 1,2,3 milk) since I'm due in december. Baby cereal, Apple sauce, canned corn, beans, Tomato, tuna, passata, tomato concentrate, condiments, olive oil, pastas and a few other Things. We'll also get three barrells. One Will be whole spelt flour, one Will be White rice, and I think the third Will be oats. The condiments only last about a year tho, that was surprising to me.

[@sl39]

We LOVE those Ramen noodles in our house! They are my 6 year old’s favorite thing. Liquid aminos (or just soy sauce), toasted sesame oil, broth, veggies and and egg and it a simple, healthy and super delicious meal! Hope your son enjoys them as much as my kids do! Thanks for great video!

[@Saint696Anger]

I've never tried those type before, definitely will look out for them

[@RG-hf4et]

Ramen noodles are loaded with high sodium and not good for anyone.

[@sophisticatmom]

Awesome information! The only thing that concerns me is the vinegar in the plastic bucket. Vinegar is acidic (obviously) and leaches chemical from plastic containers. I don't think food-grade plastic is immune to that, so I store my ACV in gallon glass jars just to be on the safe side.

[@lleo9703]

Some comments worry about where to store the stuff. I put it in those plastic moving boxes and cover a stack with table cloth (example) and just have it out in view so acts like a table/shelf. No one knows what’s in there....No interior design awards but really, what’s more important? Life? Or your interior space looking like a HGTV magazine? One perk to all of this BS going on is the automatic weight loss because I can’t afford the food I used to eat, only sale stuff and basic stuff. Uh oh, the diet industry is in trouble.....Don’t need to “diet” if the public can’t afford enough food to put on pounds.....Just sayin’

[@dawnmc3101]

I just cooked dried black beans that I stored in vacuum sealed glass jars 4-5 years ago. They tasted great, I cook the. In my instant pot, no texture problems. The brother of my best friend ate 20 year old peaches and he liked them! Food lasts longer than people think, but use your own best judgement as to whether it is safe to eat.

[@gh_007]

Is the 5 gallon vinegar bucket sealed in a non-reactive material on the inside? Acid degrades plastic over time, so I’d feel more comfortable buying vinegar in glass bottles. Maybe they have glass gallon bottles. Salt lasts basically forever. As long as it doesn’t come in contact with moisture that can melt it, salt will last basically forever. It’s the universal preserver of perishable foods.

[@Mrbfgray]

*Kirkland canned chicken breasts* --I purchased a bunch of it for LT emergency storage. Don't regret it for the price but was a bit disappointed in that double the chicken could have been put in those cans, just beware it's mostly salt water and open 1 can to see for yourself. This means it's much less 'real estate efficient' for storage and a lot less than I'd expected. Typically cans are rammed full, NOT the case with this. Taste and texture are fine.

[@barbaravance6774]

Sadly, Azure burned down last night. We had just put everything in our cart when I saw the news. We're Heartbroken for all of those at Azure. And those affected.

[@MelissaKNorris]

Your order is fine, it wasn't the warehouse and only affected a few products

[@barbaravance6774]

@@MelissaKNorris OH, I guess that's good for me. Bad for them.

[@that_auntceleste5848]

If you have dried beans that aren't cooking properly due to age, you can salvage the pot with a pinch of baking soda. Raising the pH softens that tough outter husk so they cook. Also, never cook dry beans in anything acidic. Add your tomatoes or your lemon juice or whatever to the recipe later, after the beans have fully softened. As a suburbanite with a modest garden and no chickens or anything, i love learning about gardening & homesteading from you!! But when cooking, well, I've had a few extra decades to make mistakes and learn! 😄

[@verngib9041]

What happens to the beans when you add tomatoes?

[@squirrelcovers6340]

@@verngib9041 It lowers the pH and that causes the husk to toughen, making the bean harder to fully cook through.

[@SG45260]

Too bad I live in a small apartment in a city. I loved my garden when I had a house. I have some basil growing in pots on my window sill though. Very helpful info. Thanks

[@Adventures_Of_Reel_Nauti]

How does pasta go bad? Seems like something that would have a very long shelf life. 10 to 20 years. Same for salt but salt would be indefinite. Regarding calculating your meal items. Calculate at a week times 52 because by your math of 4 times 12 would equal 48 which would leave a person 4 weeks shy of a full 52 week year. Keep up the good work. Keep on growing your knowledge. And keep on sharing it with us. I enjoy your uploads.

[@sacredtools.netclairvoyant1573]

Wow! Thanks so much, I've kept dried beans for years and just the other day could NOT get my beans to cook all the way. Now I know it's because they were old. Love your info. Keep helping us! Thanks again....

[@DarkangaelBrokenwing]

You can still use them you just need to let them sit overnight in water with salt then drain and cover with more water and salt and cook as normal.

[@sacredtools.netclairvoyant1573]

@@DarkangaelBrokenwing Thanks again, I'm glad I waited before tossing them into my compost!

[@MagnaMater2]

Condiments 'Italian' A teaspoon of each: crusehed rosemary, sage, oregano, thyme, dried garlic-flakes/slices, (you can also add half a spoonful of dried and broken pepper, and Basil, though the later is not for heating) stir and put it in a pepper mill. It lasts five to ten years (well it won't because you use it up).

[@squirrelcovers6340]

10 year old beans cook perfectly in a pressure cooker. I just open some 2 weeks ago from 2012.

[@sheila7814]

You can also flour the beans and add to your flour for extra protein if you have a mill.

[@HavaWM]

We had a bunch of old beans that it didn’t matter how long we cooked them - they were both burnt and still not cooked in the end, which is quite the feat! We tried soaking them for days beforehand, and it still didn’t help. Finally, I started doing the following (we have a LOT of old beans, so it was important we figure this out, lol): *Soak overnight *Pressure cook in an InstantPot *Now add your ham, spices, vegetable broth, etc, and cook on low in the crockpot like you would for any normal bean soup. I like to use the InstantPot to pressure cook them but then transfer them to a crockpot so I can cook up a **bunch** of beans in the IP to stretch things. Then I can make a huge batch of bean soup in the crockpot or even oven roaster so I have **lots** of leftovers. I see others suggested baking soda - I hadn’t heard that before, but I’ll try it next time! 🥣

[@csmitchell2227]

What about ghee or clarified butter? I have bought the little sealed packets of instant coffee. (Just in case you're on the go.) You can also get powdered dairy creamer (I hate it, but will use it if I have no cream). I did buy the liquid creamers in the little sealed containers (like the ones you see at the convenient stores and restaurants). I get a few extra condiment packages when I eat out: parmesan cheese, red pepper flakes, ketchup, mustard, mayo, sauces, etc. Has anyone ever tried a restaurant supply store? I think the little condiment packages could be advantageous to opening a bottle and not using it all, or having the electricity go out. Other items I like to buy: packets of tuna and salmon, sardines, crackers, oatmeal, bags of pancake mix and cornbread mix, baking soda, baking powder, spices, and so on.

[@SozoSeasonFreedom]

Thanks for the honey tip! My last two jars crystallized and although I kept using it, I didn't realize there was anything I could do about it 🤪

[@janicenunn8525]

what was the tip?

[@karenm5681]

@@janicenunn8525 Set it in a pan of warm water to slowly “melt” it.

[@karenm5681]

(12:30 time stamp.)

[@southernbelle6838]

If you have space in your home, stock up! Don't forget under beds, etc... No matter what, prices WILL increase! Life happens! People lose their jobs, people get sick, people have accidents. There can be bad weather. Take care of yourself and your family (don't forget your Critters!)🙏

[@Thisismyhandle138]

For our long term storage of bulk grains, rice, sugar, etc. We use vacuum bags with oxygen absorbers. It works wonderful and they can be stacked easily or organized in totes.

[@thinkingofothers353]

Thank you for your wise help. Helping each other is working for all of us...GOD'S JOY to all...

[@shelliecummins5972]

We do that also.. we use mylar and oxygen absorbers and yes they stack quiete well in totes

[@witness1449]

We no longer use vacuum bags for long-term storage, especially flour. We know because the flour turned rancid after about 6 years. Now we use mylar bags with oxygen absorbers, with an expected shelf life upto 15 years. We still vacuum pack beans, rice and cornmeal for use in 3 years. Mylar is worth the extra cost for long-term storage.

[@Thisismyhandle138]

@@witness1449 That's good to know. We don't store ground flour long term since we have a mockmill, so we grind our own wheat berries when we need to use them instead. I believe they last longer as a grain before it is ground. We haven't used mylar, but will have to give it a try.

[@witness1449]

@@debbiec6216 We use the bigger 27 gallon totes, but any size will work. One thing to consider is the weight a 27 gallon tote will hold about 100#. Most of our totes are on the floor of our basement a few are stacked 2 high. They are much cheaper than 5gal. Buckets with lids, but not good if you're bugging out. 5 Buckets equal about one tote. I like totes because we can layer 16/ 6# mylar bags in each tote. We date and label each tote with content and weight. To me 15 totes are better than 75 Buckets. $170 vs. $750

[@katemitchell665]

I bought a vacuum food saver around Xmas for all my extra foods like beans, legumes, grains, flours, etc. So glad I did.

[@cordybluejeans]

I recently purchased a food dehydrator and have been dehydrating produce daily.

[@Johnrider1234]

We have 10 acres of organic gardens. And 200 fruit trees 🌳

[@carlyw60]

If we experience a shtf scenario I hope you have a small army to guard it too.

[@sydney6268]

Banza pasta is one of my favorite discoveries. Tastes exactly like regular pasta but has so much protein.

[@jessicah2345]

I personally like the barilla red lentil pasta much better than banza and they have very similar macros

[@christinehbailey]

I really wanted to love Banza but our family was not a big fan!

[@sydney6268]

@@christinehbailey ah that's interesting, I literally can't tell the difference between it and regular white pasta but maybe some people have more discerning taste than me haha

[@username00009]

Banza texture is like cardboard to me, but others in my family like it. I prefer Jovial brown rice pasta, and they also sell a cassava orzo pasta.

[@username00009]

I should have added that we all like the Banza pizza crust, which is the only one we’ve found that works with our food restrictions.

[@YasuTaniina]

Our beans have only gone hard like that when we store them in warm areas of the house. I've been able to store them much longer in a cool basement

[@Faithful_Tribe]

If you have gut issues: try the carnivore diet. Lots of oxalates in beans, etc.: might be hard on your system over time.

[@charlanpennington3989]

A bunch of us found that though terribly alergic to wheat gluten we have no problem at all with Barley, and it has plenty of gluten. Lovely flavor to Barley flour goods and whole ones yummy chewy in soups.

[@americantoadsarecool]

Crystallized honey can be used Differently in some recipes. You can use it to make some delicious chewy no-bake cookies. We used to do that as a kid

[@aessidhe6304]

I cant do lentils (beans or pasta). They do bad things to my tummy. I can vouch for the chickpea noodles though. That banza brand cooks quite nicely too. The cooking time is different though -dont over cook or the texture gets odd. Great option for going higher protein and low carb. My kids cant tell the difference, which is a lovely bonus.

[@thuggie1]

I had red lentils for over 5 years and the cook fine for me

[@shotpusher]

You’re so right on those dry beans getting old & chewy. Mine got that way stored in vacuum bags so they got cooked & the chickens ate them.

[@shermdog6969]

I think it depends on your location. I've opened beans that are over 15 years old and are perfect. But we live in the desert and rarely get over 10% humidity.

[@shotpusher]

@@shermdog6969 Correct. I live in NC with humidity unfortunately. I love it out West.

[@NightmareRex6]

@@shotpusher yea when lived in wyoming things typicaly stayed longer. in florida cant keep anything that gets runined if gets little wet. ironic thing is the room with a hole that rain can sometimes get in and under the house where it should be super damp, in those two rooms things stay the dryest like wtf.

[@sherryebridwell8663]

My Mother and Father grew up in the Depression, you didn’t throw anything away, there as always a possible use for it! They had a huge garden every year, raised their own beef, had chickens!

[@NoMoreTears64]

I would guess that if you can get those old beans to sprout then you still have a good food option. Bean sprouts

[@katherineanderson6297]

Kidney beans have to be cooked before you eat

[@chicago48001]

Costco canned chicken is loaded with salt. We put a can in a mixing bowl of water for 20 minutes and the salt dissolves. Drain off the liquid and it tastes much better.

[@MK-ti2oo]

I find it insanely convenient that the Azure headquarters burnt down with all the recent attention/business they've gotten from homesteaders and peppers alike. Any recommendations for other suppliers?

[@MelissaKNorris]

They said it wasn't their warehouses and should only minimally impact their liquids, but not other brands or dry goods

[@marygayquigley9672]

I know. So very sad!! The production of their carob products will also be affected for awhile. So sad since I shouldn't have chocolate.

[@MW-uk5ji]

There have been at least seven fires in food distribution plants and warehouses just recently. We know there are definitely some people who like to run around and start fires for their cause, and would love to see the population starve to maintain control.

[@susanfrary6880]

Only a small part of Azure product lines were affected. Certainly hope it wasn't deliberate arson.

[@MW-uk5ji]

@@southernmountain it's not fear-mongering to notice that there have been many such incidents just within the last several months

[@deborahfox-rogan65]

Another homesteader youtube lady , demonstrates “ dry canning “ Where she heats the caning jars in the oven and puts dry staples, (flour,rice, etc. ) and the lids snap down as they cool , just like they would if they came out of a water bath- I’d wonder if that would work to prolong shelf life for dried beans?

[@dbkyhere9229]

I saw that too Deborah Fox-Rogan, not sure where.

[@bernadettejohnson7430]

I like to make honey simple syrup with my crystalized honey in the summer to sweeten cold brew teas and coffees. I've also used it in the fall to make my elderberry syrup though.

[@KS-xb3cg]

You can cook and then dehydrate beans to make instant retried beans. You can also turn too old beans into bean flour.

[@leslieparker8568]

My Ramen loving teenage stepdaughter likes that brand of ramen.. I make a dry bullion mix by trim healthy momma, and she adds that to the boiling water. I have tried to get her to add freeze dried peas and canned chicken to it too.

[@frostygal]

Great ideas!

[@squirrelcovers6340]

Pressure cooking beans no matter how old, WORKS.

[@a.p.5837]

Check the country of origin on that brand of ramen noodles. I think you will want to find a different brand. Always read the label. Thanks for the good info on vacuum sealing.