20 Foods The Amish STOCKPILE That NEVER Expire

[@Blurb777]

Regarding rice - I cooked up rice that I had stored in a regular glass jar 35 years ago. It was delicious! I cooked it up with spinach, carrots and onions - it was a meal unto itself. Add cooked beans and you're golden.

[@Linda-w1s]

It needs to be stored in a freezer for 7 days first to kill all the unseen bugs then you can store in the jars.

[@Blurb777]

@@Linda-w1s True. You are correct. That does need to be done. But that 35-yr-old rice was packed in glass jars with plastic liners between the rim of the jars and the caps, then sealed with tape because I didn't know the value of freezing rice first. By God's grace, no eggs hatched. Rice was clean with no moth remains; so in this case, it was all good. My point is, rice can store indefinitely and still be delicious - even without Mylar bags or vacuum sealing - though those are great additional preservation methods. For the record, I freeze everything now before storing.

[@margaretruiz9655]

I learned the hard way, but bug remnants can be sifted out if necessary. Most folks in 3rd world countries routinely do this due to lack of refrigeration. Add oxygen absorbers as well.

[@KarlaBedminister]

Add bay leaves.

[@Sustainable_Survival]

Wow, that's a testament to how long rice can last when stored properly! It sounds delicious!

[@noelpadilla2694]

1. Pickled vegetables 2. Meat Jerky (and smoked fish) 3. Sauerkraut 4. Dehydrated vegetables 5. Spices 6. Dried fruits ( and freeze-dried berries) 7. Dry Pasta 8. Powdered milk 9. Canned vegetables 10. Bouillon Cubes 11. Rolled oats 12. White vinegar 13. Gee 24. Apple Cider vinegar 25. Cornmeal 26. Hardtack 27. Salt 28. White/brown Rice 29. Dried Beans 30. Honey

[@grandma_1887]

Thank you

[@Shalompaz-m7w]

This is priceless information . Thank you so much.

[@ForestConfetti]

Thank you 😊✨

[@Blurb777]

I LOVE you for this xo

[@Taking_Back_Thyme]

@@noelpadilla2694 pickled vegetables and sauerkraut have to be refrigerated, correct?

[@GetReadyPrepping]

These are skills we need to make popular again as a society.

[@Sustainable_Survival]

Absolutely! It's important to revisit and revitalize these skills for the benefit of our communities. They can really make a difference in our everyday lives!

[@ashleya8532]

Yes! For sure. I'm definitely feeling it these days, for sure. Trying to learn and practice as much as I can

[@faithsfarmlife1424]

@@ashleya8532 I learn more each day have been fighting cancer since I was 65 I will be ( God willing ) 74 this next year 2025 I watch closely what I eat but was so bad over the holidays

[@islandgal500]

I'm a prepper for only myself, a senior, because I live on a remote island with many supply delivery problems because of stormy weather delays. Have been tending to make more of my own staples lately since there are so many channels that teach us how. No worries because I have one small bedroom full of my pantry goodies in floor-to-ceiling cupboards. Recently did 2 bunches of celery in my dehydrator for the first time. The result was hilarious because the final yield for that was 1/4 cup of dried celery that I store in a small vacuum-sealed jar. Whenever I remove some for stews or soups, I reseal the jar again with my FoodSaver jar vacuum attachment for it. It would be fine to not vacuum seal, but I like to overdo things sometimes. Some things are best in bags with air removed like powdered milk, and some things nicer in jars. Other things are best frozen, again in vacuum-sealed bags, to last longer. I am so thankful for channels like this. I had some sour cream in the fridge that had a best before date of the end of Oct. It is a week over so thought I might have to throw it out. Discovered today that it can still be good if kept in the fridge and mine was even still sealed with the foil under the lid, good for another 3 weeks actually as long as it met basic looks and smell criteria. I think we often throw out food out of fear from that best before stamp. I know to now check first at sites like this one.

[@Blurb777]

I'm very happy to hear of your independent thinking and self-preservation skills. Wonderful! Our great-grandparents knew about this - it was their second nature. We are just getting back to it.

[@IAMSatisfied]

Dehydrating celery is almost like dehydrating watermelon. 😄

[@islandgal500]

@@IAMSatisfied I see that now. Think I'll freeze celery in the future. At least I will have something to show for it. LOL

[@juliaforsyth8332]

Check out dry canning too in an oven.

[@kaakrepwhatever]

I don't think it's worth dehydrating your own celery. A company called Bulk Foods sells dehydrated vegetable powders at a very reasonable price.

[@PureAmishLiving]

I love how the Amish focus on stocking up on natural, non-perishable foods. Foods like rice, sugar, and dried fruits are not only practical for long-term storage but also a testament to their commitment to sustainability. It's amazing how they live so resourcefully and remain connected to the land

[@gpswatching]

Lots of great tips and info. Here’s the basic list. For a family of 4: 1. Honey 10-15# 2. Dried Beans 100-150# 3. White Rice 100-200# 4. Salt 10-20# 5. Hardtack 20# 6. Ghee 10-15# (or coconut oil) 7. Cider Vinegar 5-8 gal 8. Cornmeal 50-100# (or masa harina) 9. White Vinegar 5-10 gal 10. Rolled Oats 50-75# 11. Bouillon cubes 300-500 cubes 12. Canned Vegetables 100-150 cans 13. Powdered Milk 10-15# 14. Pasta 50# 15. Dried Fruit 10-15# 16. Spices 2-3# basic spices 17. Dehydrated Vegetables, Fruit 15-20# 18. Sauerkraut or Kimchi 6-12 quarts 19. Jerky 10-15# 20. Pickled Vegetables 12-24 quarts

[@SaironW]

Ага. И ангар чтобы всё это хранить

[@crazydee1955]

That was a good one. Ha ha!!​@@SaironW

[@bitbyaturtle]

What is this for, a years supply??

[@lindaorozco4595]

Thank you for the list 😊

[@valeriekamp9423]

Would like to know how many months or years these supplies will last. Thanks.

[@BelkisaDautovic]

My family of 7 gets together end of October to make our winter salad - green cabbage, peppers, carrots + spices. We use a 5 gallon grade bucket for ease of just going to it and taking as much as we need throughout the winter - fermentation complete by December - to eat with our bean stews. It takes up less space than multiple jars on a shelf and feels less daunting to go through the jar process. We also use a 50 gallon barrel to ferment whole cabbage in which is later used in stews - cabbage stew and meat with rice wrapped in cabbage stew, and just as salad. We store them in the cool laundry room in the basement.

[@faithsfarmlife1424]

@@BelkisaDautovic avoid plastic if you can get glass or non leaded ceramic containers it’s best to

[@harryundheididallmeier8089]

I'm from Germany and I preserve a lot of things because they're easier to store and last even when the power goes out.

[@straveller4226]

Power never goes off in Germany. Maybe in the future.

[@nirimalanaidoo4607]

Im a prepper from south africa. . make your own pickles ..and use mylar bags with oxygen absorbers .. Buy one item at a time. .times are uncertain ..as an old person ..food security is of utmost imprtant ... Store groceries for at least a year ...use bayleaves in your rice and lentils ..it will last fir at least two months or more .....

[@Sustainable_Survival]

Excellent suggestions-Mylar bags and bay leaves are such practical tips! Food security is indeed essential, especially these days. Thank you for sharing your knowledge!

[@mkawa1566]

The bayleaf tip is a flex

[@playinglifeoneasy9226]

The thing about pasta that they’re not getting to is that pasta started out as a way to store eggs because eggs can only last so long in their natural state but if you dry pasta, you lock in flavor the nutrients, and then it can be stored indefinitely

[@Sustainable_Survival]

You're right, pasta's history as a way to preserve eggs is fascinating! It makes the long shelf life even more impressive.

[@godblesstexas922]

@@Sustainable_Survival most pasta is made from wheat and water, egg noodles are completely different and don't have a long shelf life.

[@rochellehultsman4895]

You can water bathe eggs and they can last a few years, or freeze dried properly last up to 25 years.

[@dawnmoriarty9347]

​@godblesstexas922 the good pastas are made with eggs. I learned this at an international Scout camp when the Italian scouts got VERY upset about what the rest of us thought was just pasta!

[@godblesstexas922]

@ I totally agree!😋

[@cherylreid2964]

I had Linseed that was over 10 years old and getting powdery so I assumed non-viable and put them out in the garden compost...THEY GREW. Such lovely little blue flowers 🤩

[@eaglesoars0425]

That's hilarious!

[@Sustainable_Survival]

Wow, that's amazing! It just goes to show how resilient seeds can be.

[@jenn976]

Easy way to check if seed is viable - fill a cup up with water and put the seeds in the water for a few hours. Whatever floats will not germinate. The rest of the seeds probably will.

[@randomnesspersonified]

Must confess, I am a little envious of those who have vast amounts of space to store these things. We have a tiny house in the UK, our houses (and flats) are naturally small unless you have a bit of money to buy a larger house. Most of us don't. We store what we can, but we really don't have a lot of space, unfortunately. Do what you can with what you have folks - it's better than doing nothing at all.

[@carolynellis387]

@randomnesspersonified I'm the same, here in UK we don't have basements like you have in the States. Years ago, some homes had tiny pantries or larders, always North facing, in the days before refrigeration. Food, because it was fresh, did go mouldy, if left. With today's chemicals or whatever the food industry uses, food stays oddly fresh! I did my first canning recently, but the jars are in boxes under my sewing table. I can't do any more, i have no storage space. I'd love to live like the Amish

[@Sustainable_Survival]

Thank you for sharing your thoughts! It’s inspiring to see how you’re making the best of your situation. Every effort counts, and it’s always about quality over quantity!

[@Sustainable_Survival]

Thank you for sharing your experience! It's fascinating to hear about the traditions and changes in food preservation. Best of luck with your canning journey!

[@billygarner7362]

Be as creative as you can. Many store food under their beds. You can make a platform to place just the mattress on top of the platform. Look for info on alternative storage. Perhaps an attic although the temperature may vary up there. If you have a crawl space you might could dig out an area to store food like a root cellar. Could you rent a small storage unit? Here in the US they are available for $50-100.

[@randomnesspersonified]

@@billygarner7362 We try. I was considering putting some underneath the bath on the floor behind the bath panel but with it being the bathroom, the temp fluctuates quite a bit so decided against - for now! We've got a very small outside space which just about fits 2 small sheds. The tumble dryer is in one, and a chest freezer, but we've also bought some sturdy stacking tubs with lids and have a few of those out there with some tins in. We don't just use the kitchen cupboards, we have items in the space on top of them too lol! I cleared out some books from the bookcase and dedicated 2 shelves to tinned foods and dry goods. We're packing it into the bits of space we can find, and I've got large plant tubs with handles, and lots of seeds - GROW food if you can't store it, right, because seeds are small! I know it's not quite as simple to just grow loads of stuff, but again, something's better than nothing. When I see people who have to go shopping every 2 or 3 days, and who hardly have anything in their cupboards I think, "Hmm, they'd be the kind of people robbing others in a SHTF situation!" Nobody locally knows that we keep anything much spare and I keep it that way! I think we probably could do a few months' survival at least (if we rationed what we've stored) and that's better than many can manage. All the best, thanks for the suggestions!

[@janw491]

Note: only preserve foods your family actually eat ‼️‼️

[@GnomeInPlaid]

Hunger makes the best sauce. When they get hungry enough, they'll eat it. This is why parents made kids sit at the table until they ate whatever it was that was served. You have to prepare your children for the road of life, not try to prepare the road of life for them.

[@1Melody1963]

Very good point. It would be awful to wind up in the middle of a disaster with lots of food nobody wants.

[@samanthas9875]

@@1Melody1963 in the middle of a disaster you would eat anything that was available......you would not make a choice between hunger and the food you don't like...... you would simply eat anything....

[@daniellejarvis157]

Alternatively, learn to use the food you prep: find recipies and practice cooking them. Get your family used to those flavors and textures.

[@christineperez7562]

If you are starving you will eat anything. Everything on this list is good food unless you don't know how to cook.

[@skyethewylder]

I started milling our own flour and have 6 gallon buckets of non gmo ancient grains: Khorasan, Einhorn, Spelt. Stored right the grains last 30+ years. Although, as a fermenter and baker, I go through it. So I would say, use your stuff and rotate. I will add that fermented foods such as saurkraut, are meant to get you through seasons, they won't last much longer than 6 months at best, as they continue to degrade and get soft and not so tasty. So keep in mind, long term storage is not really meant for tender fermented foods. Eat that and keep making it.

[@shonabrowne6324]

Thanks for this info.

[@ZenaHerbert]

I mill groats, chickpeas, barley and so on for our daily baking and such, enough at one time to last a week. My stock is held in grain or pulse form and I mill them as needed.

[@skyethewylder]

@@ZenaHerbertmilling at point of use is what I do. I just got my grainmill a month ago and still learning. The difference in flavor is out of this world. Khorasan has been our favorite so far. Have yet to try emmer.

[@ZenaHerbert]

@@skyethewylder The grain mills are something else, aren't they? I got mine around 2004 so it's an old friend. I found it's better for grains and rice than for hard pulses like chickpeas but it serves me well. Have fun! 😊

[@Sustainable_Survival]

Great points on using and rotating your grains-that's how we keep things fresh and tasty, too!

[@batteriesnotrequiredtoysth7271]

Constantly repeating that these items are 'readily available at grocery stores' shouldn't be taken as the gospel truth - let's not forget wheat heppened in stores when Covid hit! I've been canning and 'prepping' since 2018 which meant I didn't have to leave my house for groceries for months when lock down happened. As for how to store all this? I have a 7 x 10 ft cold storage room in my basement, with a lot of shelves on all walls. Someone else mentioned it - when I don't have a full canner load I will add jars of water. The process of pressure canning sterilizes that water as well as seals it. When the city digs up my street I know I will always have drinking water.... Everyone needs to find their own happy level of being prepared.

[@Sustainable_Survival]

I agree that self-sufficiency and preparedness are key. Great advice on the water storage, I might add that to my own prepping list!

[@theclumsyprepper]

Well said. I store my food in my east facing bedroom as it's the coldest room in the house.

[@14hometeam]

I believe they repeat the mention of items being available at the grocery store because not everyone owns a canner or dehydrator or knows how to use them. To offer hope, that you don’t have to be a “prepper” to be prepared.

[@batteriesnotrequiredtoysth7271]

I'm in southern Saskatchewan, but our power has never been out long enough for anything to freeze. Street repairs on the other hand has disrupted safe drinking water many times​@@richardvass1462

[@AkbarZeb-p6f]

Yeah, when covid hit, we basically had a TP throne & were largely hunkered down for 3 months with only 2 trips to the store.

[@bladerunner7146]

Sauerkraut was also used on ships to avoid cases of scurvy, as it has as much Vitamin C as citrus fruits.

[@bigoldgrizzly]

If you want to store a reliable long term supply of vitamin C, buy the vitamin itself- I buy 1kg [2.2lb] bags .. job done, all for the price of a couple of coffees

[@fritz1990]

Another thing to think about. Modern pickle, salsa, relish and other jars. Have a seal in the lid that can be used multiple times in canning. You can take canned soup and dry it in a dehumidifier. Run it through a blender. You have powdered soup like Lipton used to make. Dry berries to act as flavor for pemican. To make pemican, dry, do not cook, striped meat of an herbivore. Not predators!!!!!! Pack it with renderd fat. 50/50. Extremely high in protein and energy. Bags have been found that were 220 years old, and still viable.

[@Sustainable_Survival]

Those are some fascinating preservation techniques! I'm going to look into those powdered soups and pemican recipes.

[@fritz1990]

@Sustainable_Survival just remember, those bags were made from the intestines of deer. They weren't packed in plastic.

[@Catinthedesert]

Not obvious but pemmican is a soup base. Use it to create soup or stew.

[@fritz1990]

@@Catinthedesert it is a trail food. But yes, you can dissolve a small amount of it in water and make soup.

[@asoulalignedhowgodhealshis6682]

pickled is not the same as fermented. There's no vinegar required in fermentation

[@morningstar0139]

Umm... Vinegar is a byproduct of fermentation... To your first point, I concur, pickling and fermenting are two different things.

[@zombiemom5088]

And I keep a fermenting jar going on my counter at all times … so yummy!

[@lynclarke6184]

I make bread with oats, seeds and nuts. It’s delicious.

[@mkawa1566]

What's recipe

[@goodbyecitylifehellocountr7533]

Recipe please

[@noway3783]

❤lol we all wish to have your recipes. Perhaps you have a link to your recipe book😊 we can wait if you need to make one, even if it's only your top 10.❤❤

[@faithsfarmlife1424]

I ordered flour from Italy expensive but feels good when you eat it

[@lynclarke6184]

Do a search on KZbin. Various recipes with oats.

[@debeacon]

Exactly what I needed...a plan. Thank you for sharing this valuable information and I also appreciate the amounts which give a target to aim for. Be blessed!!!

[@kimmichaels899]

My house washed away in the flood with my entire stock pile!! We all got out in the nick of time and we are done stock- piling.... good luck,stay dry..

[@llee8325]

I'm so sorry to hear that. I wish you well and recovery!

[@leadpelletinass]

I'm so sorry you and your family went through that. Please don't let it discourage you. Many had major set backs during the Rona epidemic including myself. Had to sell my entire defensive tool collection for a fraction of what it was worth to pay rent. Start small. 👍 Home freeze dryers are affordable and easy to use.

[@dellalderman8011]

Dang. Now that sucks!!!

[@miapdx503]

So sorry to hear that. Sometimes we have to start over. I'm in my 60s and have started over many times. Nothing in this life is permanent. Everything is borrowed, for a time...

[@bite-sizedshorts9635]

Don't let that stop you. After Hurricane Floyd, we donated much of our stockpile to charity to help the people who got flooded out. But we restocked quickly.

[@dianewarner7505]

Im from Australia I’m just beginning to learn about food preparedness I just purchased a dehydrator and have now got a vacuum sealer I’m keen to learn I have many non food items stockpiled as here if things go bad we are in a very bad position we have very little that we make here in Australia I’m keen to start dehydration of food and growing our own items heat is our biggest enemy so everyone experience is very welcome

[@rnupnorthbrrrsm6123]

The KZbin “purposeful pantry” has the best instructions and advice for dehydrating and storing it. She can save you wasted efforts and food, she knows mistakes to avoid. Best of luck to you !!!

[@daniellejarvis157]

Make sure you look up how to use these dried foods, and try out many receipes before you NEED them.

[@dianewarner7505]

@@rnupnorthbrrrsm6123 thank you I’ll do that

[@dianewarner7505]

@@daniellejarvis157 yes I’ve been doing some already thanks for your advice

[@Angie-in8wc]

Totally understand. I’m in the NT and am stuffed if in a major bad event. It doesn’t rain here for 5 months of the year in the Dry Season and the humidity kills everything in the Wet season.

[@pttpforever]

Sustainable Survivor Channel and all who read this comment. Wheat berries (and the means to grind them plus dry yeast are certainly not left out of an Amish food storage plan. Bread!

[@1Melody1963]

Or cook those wheat berries just like rice. My family loves them this way

[@Sustainable_Survival]

You're absolutely right-wheat berries are a fantastic addition to any long-term food storage plan!

[@faithsfarmlife1424]

@@Sustainable_Survival I have never had them any brand you recommend?

[@texascheri8445]

I’m not sure about apple cider vinegar storage. I had purchased 3 gallons for long term storage in glass jugs with metal lids. 4 years later the lids rusted or deteriorated to crumbling status so I had to toss all of it. I kept the jugs but I’ll have to use wine preservation stoppers for future use. Now I just have white vinegar in plastic jugs (which I don’t like the thought of all that plastic leeching into my vinegar) for long term storage. Maybe it would store better in glass with plastic lids? Check your long term preps!

[@carolgladney9890]

I put 3-4 pieces of plastic over the mouth of the container, then put the lids on. I replace plastic about every 18 months

[@GnomeInPlaid]

Wax paper under the lids might help. I use plastic lids from mayonaise jars, since vinegar is an antiseptic in itself. A bit of Vaseline around the threads of the jar to help with making it more airtight and it's good to go. I have some home made apple vinegar with the mother in the jar and it's still okay.

[@gadot2300]

Use bottles and cork them, then seal it with wax - just like wine bottles...Healthy and environmentally friendly.

[@rethav8304]

I make my own Apple Cider vinegar

[@lindarose1733]

Recipe please.

[@Angie-in8wc]

Yes please! Or a link to a KZbin video that makes it the way you do.

[@barbgardiner5719]

Just started another batch yesterday! I use apple scraps whenever I make something with apples!🎉🥳

[@cinbob00]

Yes I do too

[@marenpurves4493]

Living in the wet tropics, there is no cool dry place to store anything unless it's in your fridge. I finally learned to keep a pound of salt from turning into a wet ball of salt in no time flat by putting it into the fridge. If the power fails for any length of time, so will my salt.

[@cherylei6258]

I also live in the tropics so I know what you mean about salt so I put it in a glass jar and glue a packet of desiccant on the inside of the lid.

[@marenpurves4493]

@@cherylei6258 that's a good idea too, especially as it doesn't require a working fridge.

[@faithsfarmlife1424]

@@marenpurves4493 I had two fridges and two freezers. I finally let one fridge go and replaced with shelves in the laundry room. No basement or attic. And no garage storage is hard in Florida and with hurricanes nothing is forever.

[@blackfeathercrafts]

My family was Mennonite. I grew up with powdered milk. I still love the taste of it.

[@CockMcBallsddd]

Lol they must really love you with the rainbow flag and the pentacle. Lol.

[@ObiSantalouis]

Great life here in the Philippines....we grow our own for simple healthy food supply.. Always fresh . ..rain or shine Thank you God...

[@WayneTheSeine]

Great info. I am restocking now that I have purchased a vacuum chamber sealer and 100's of various-size bags, including mylar. Being prepared is smart and essential. I had prepped some just before COVID hit with dried beans, rice, dehydrated vegetables and stocked my freezers full. I had 50 gals of drinking water, 6 cases of bottled water, 40 gallons of gasoline, five gallons of kerosene, and 100 lbs of propane. Family and friends laughed about it. Then, hurricane Laura hit about the same time. I had 17 people at my home for 9 days and was able to keep everyone fed. I even had candy for the kids and hot chocolate. Though we were without power and soon without water, I was able to keep the fridge and freezer going with small generators and had filled the tub with water for use in flushing to toilet. For lights, I had numerous kerosene lanterns going. Daily, we baked bread, cinnamon rolls, and buns to accompany our meals. I still had plenty after everyone left. When leaving, my daughter-in-law hugged me and was crying, saying, "Thank God someone had the sense to prepare." One of my sons also brought a lot of fresh frozen fish and venison to complement the stores. We actually enjoyed being together during some tough times. We played board games by lantern light and cards. The kids actually had a ball. When the power goes, everything goes....water, gasoline, and basic supplies. Living in hurricane country, I can attest that the stores will be completely empty three days before the hurricane makes landfall and gasoline will be scarce....fill all vehicles and gas cans at least 5 days before. Gas stations will quickly be sold out, as those fleeing north will have depleted all stocks within 100 miles. Refineries will be down as well. Prepare, prepare, prepare.

[@lindaorozco4595]

That is amazing😊 I hope your family now store food. And so glad you had friendly visits and not people with bad intentions.

[@faithsfarmlife1424]

@@WayneTheSeine great advice

[@robingaura2922]

Some of the foods mentioned are full of glyphosate and its residues. You might specify organic, and emphasize the difference between processed and home grown, which are considerable!

[@kaakrepwhatever]

It is also good to keep in mind that while eating mostly beans and rice will keep you alive, a very high carb diet can lead to metabolic disorder for a lot of people longterm. I am canning meat that I buy on weekly sales at the supermarket.

[@Sustainable_Survival]

You make a great point about the importance of organic and homegrown options for food storage!

[@ThatBritishHomestead]

I love canning, I have been canning now for 8 years self taught. Or taught by the power of KZbin!

[@faithsfarmlife1424]

@@ThatBritishHomestead I just bought a pressure cooker want to can again it’s been fifty years I quit when all the seals were bad, major recall. Lost a lot of good food so I quit

[@Linda-w1s]

When I first started I did the canned foods but the problem with it that although it is good past the expiry date it tastes TERRIBLE because it gets a tin flavour to it. I no longer use canned foods for long term disasters.

[@Sustainable_Survival]

I hear you on the tin taste! Maybe dried goods or freeze-dried options could be a good alternative.

[@Cassandra-i6j]

Great video! This is the kind of content I tend toward. So, new sub here

[@lavonnemann3787]

I would love to learn the Amish ways

[@melaniemauldin7891]

They’ll teach you how to abuse animals and their young women…look THAT up instead of following anything they do‼️

[@paulagardner1651]

LOL! The video gives the Amish a lot of credit, but they are merely a handful of the people around the world that store food. KZbin is full of usefull information, but always get second "opinions", because not everybody is an expert even if they think they are!🙂

[@zombiemom5088]

People who have been doing this for years and years will be honest … I grew up canning, gardening etc … I pay zero attention to the fda or dates … my family is far healthier than anyone we know … also we don’t waste food we use everything

[@juliadplume3097]

This video rocks!

[@Shalompaz-m7w]

What priceless information, God bless you for this least, is great.🙏

[@shannoncraig6943]

There seems to be a disconnect between "that never expire" and last for years. That being said, there are a lot of good suggestions on foods.

[@Sustainable_Survival]

You’re absolutely right! "Never expire" can be misleading-long-lasting but not eternal. I’m glad the food suggestions were useful, though. Thanks for pointing that out!

[@Insertcoolnamehere4200]

There is a couple on here that has a bag of yeast that they store in their freezer. Every year, they bake one batch of bread. The last time I checked, it had expired 14 years ago, and it's still making bread.

[@faithsfarmlife1424]

@@Insertcoolnamehere4200 mine is five years now in the freezer still working

[@sueprimm8435]

Corn meal, made me laugh. Here in east Tennessee it is so hard to find. The stores stock cornmeal mix not just plain cornmeal. After long search I finally found it at an Amish Store that is about an hour away. We got a 50 lb bag. What a bargain. Came out to 37cents a pound.

[@cathykrueger4899]

I’m in Mississippi. Plain cornmeal is always available here, including stone ground.

[@ralphdrumm326]

@@cathykrueger4899

[@shonabrowne6324]

I had the same experience trying to find corn meal here in Oregon. Also prefer organic as most corn today is genetically altered, or as they say, 'bioengineered',hoping we'll be stupid. Corn meal when I was growing up was cheap, but now its become more expensive than flour. Over $6 for 24 ounces. Sure hope the general price gouging will stop soon.

[@janking2762]

You can grow your own flint corn for grinding. The unground kernels will last a long time and you can grow a lot of corn on a small area. Plant it close.

[@conniejones5068]

I’ve never had a problem finding cornmeal in Johnson City TN what stores are you shopping at? Ingles Walmart is where I normally go

[@daniellejarvis157]

In SHTF situations, fat is really hard to come by. Oils go rancid, so your nuts, shortening, and oils will go bad. someone mentioned Lard and Tallow are good indefinitely (I can not verify that, just repeating it). Other source are olives canned in oil, and canned fish in oil. Stored tuna is a pantry staple, so get the kind in oil and you'll get those extra calories and much-needed fat that stays good for a decade.

[@Sustainable_Survival]

You're right, fat is essential in emergencies, and I'm glad you brought up those good sources. Thanks for the input!

[@donnacarter7781]

REMEMBER.. Dont throw out the rancid oil. Use it as a fuel ot for fire starting. You can keep warm on oil fire alone.

[@colorvision7]

What about rendered bacon fat?

[@Angie-in8wc]

Rendered fats will last longer than many oils. Ghee can be considered a rendered oil. Most oils have a shelf life of 1-2 years, including olive oil, so rotating oils in your food prep storage is important. No point having rancid oils when STHTF.

[@JoyaFisher-u2u]

Ghee may be a long lasting fat

[@momstheword11]

Also, rice, oats, and certain beans such as soy and others can be ground into flour and milks and tofu. Powdered milk that has gone bad can still be used as garden fertilizer because of the calcium. ❤

[@Sustainable_Survival]

Those are some fantastic repurposing ideas for powdered milk-thanks for sharing!

[@faithsfarmlife1424]

@@momstheword11 I keep in the freezer. It’s expensive now. I remember a big box of carnation was three dollars. I just have two small bags if ever I’m out of milk.

[@lynclarke6184]

Wonderful video. Thank you.

[@gmax758]

Amazing information. Thank you ❤

[@robertaeveritt3060]

The word ghee comes from India. They should be credited with inventing it thousands of years ago.

[@mph1ish]

Does China get any credit for inventing sauerkraut?

[@robertaeveritt3060]

@@mph1ish 🤷🏻‍♀

[@christineperez7562]

​@@mph1ishI think Germans and people are Slavic created sauerkraut.

[@LaineyBug2020]

Dried meat will last even longer in tallow. That's why pemican worked so well, even as a currency.

[@ellemmenn2930]

Do you have a good recipe you’ve used before?

[@Listen4HisVoice-g1t]

These are great everyday basics to have on hand even if you dont prep for long term

[@musicteacher5757]

When I got fired and couldn't find work, I was very glad I had some preps. They're not just for major disasters. I store some foods that I can feed to my chickens when they expire. Buy extra olive oil - valuable calories, and if you have olive oil lamps, expired or rancid olive oil burns better than fresh. Plus I have some forever foods.

[@glassicblaster]

Coconut oil is the best for long shelf life

[@Sustainable_Survival]

You're absolutely right, coconut oil is a fantastic addition to a long-term food pantry.

[@gg-wk2ww]

Careful, most r oats in us are grown in roundup, covered in roundup as a desiccant and most all oats in us gmo . Same with cornmeal and any corn.

[@lynclarke6184]

Best to buy certified organic oats.

[@SuzanneDavis-j2c]

You are correct about oats being heavily contaminated with glyphosate, but you are incorrect about most oats being GMO. Most corn and soy are GMO. Buy organic grains.

[@1Melody1963]

Any food sold in the US that is or contains GMO’s must be labeled. So check store bought foods carefully if you have to go that route

[@johnx983]

US food supply of carbs is so messed up there is no point in stockpiling your calories from grains. I’m sure the Amish hold onto their own grain varietals and farming methods that can be trusted but the rest of us must rely on food labeling devised by crafty lawyers.

[@patrickfinnegan5202]

The better step is always freeze drying just like you show in your video. Yes canning and jerky are very good ways to give an extremely good shelflife. There are ways of doing canning that will give you not just a few years but actually a couple decades, if you do it the right way.

[@Sustainable_Survival]

I agree, freeze-drying offers incredible longevity for food storage!

[@tjgreen7485]

I recently disposed of many canned vegetables because they were passed the 2 to 3 year expiration date. I opened some cans of beans and corn and they were spoiled.

[@zombiemom5088]

You can slice oranges limes and lemons and dehydrate them … peels and all! I always dehydrate those when I find a good deal .. also you can water bath can them without the peels

[@autumnhomer9786]

🎀Thank you so much for the upload.🎀

[@Sustainable_Survival]

Thanks so much for watching!

[@marcello234]

Any suggestions for drinks ? tea & coffee would be a great start. How long does tinned juice last ? are there concentrates that would last longer ?

[@wizlearning2253]

We grow, raise, hunt or fish for everything we eat. We live in a suburban neighborhood surrounded by mtns. People are spending $900 + mo at the grocery store! That’s crazy to me. I put up enough food to feed us, kids, grandkids and others in need. 98% of what I make is from scratch. I know what’s in my food, & where it comes from.

[@lynneclark5313]

Great information, everyone should have food set aside. Remember, don't have everything stored in the same style. A serious storm may require evacuation and all those glass jars are heavy. I prefer Mylar: it is light, easy to transport, it's not rigid so you can place it in areas where a box or bucket would not fit. The canning jars are great for everyday use of the stuff you have in the Mylar. I was SHOCKED to see the gas-powered farm machine in a video dealing with the Amish, they would be scandalized.

[@Sustainable_Survival]

You're right, diversification is key! I'm going to have to look into Mylar bags.

[@ginamitembe8935]

Highly appreciate your informative life and economic tips👍😍💖

[@Agapy8888]

Great info.

[@34outdoor]

Excellent video! Thanks for sharing. 🖖😎

[@Sustainable_Survival]

Thanks for watching!

[@soniab.estacio3008]

Thank you ❤

[@gg-wk2ww]

Tallow and lard, shelf stable forever, can use for cooked or raw meat storage for years

[@Sustainable_Survival]

Excellent point - tallow and lard are great additions to any long-term pantry!

[@cathmcfarlane-noble2087]

Also for making soap

[@vivianerochel3250]

True, my mom is in her 70s and she grew up in a farm, they used fat cans to store some of the meat they harvest , it lasted for years , my great grandfather was cattle herder and he used to kill one cow per season and they’d separate in dry meat and fat cans to store it

[@Taking_Back_Thyme]

I appreciate this information. I do have one question- where does the average family store the massive amounts of foods on this list?

[@cstatham2007]

I wondered about that too….. 100-200 lbs of rice!? What?

[@Sustainable_Survival]

Glad you found it helpful! Many families repurpose closets, basements, or use stackable containers in garages to maximize storage. Small spaces can work with a bit of creativity!

[@Taking_Back_Thyme]

@@Sustainable_Survivalgarages are not the best place to store food due to temperature fluctuations as well as critters. I’ve been use an enclosed sunporch and during the summer it gets awful hot. The amount of food you suggest would take up a large basement and not everyone has one. I understand these are optimal, but it’s a bit overwhelming and seems unrealistic for many.

[@Taking_Back_Thyme]

@@cstatham2007maybe in a lifetime😜

[@Taking_Back_Thyme]

@@Blurb777 I haven’t dehydrated eggs yet, but I have what I need and will start.

[@trumpthis2]

I’m on track that’s a great feeling. I have the large mason jars as well for my rice, beans and pasta. The pickling I’ve yet to dive in

[@Sustainable_Survival]

Mason jars are a great choice for long-term storage - and pickling is a fantastic way to preserve your harvest!

[@trumpthis2]

@ my next rabbit hole is pickling. I’m just a little skeptical about the flavors, I’ve never been a fan of pickles. Except the big ones we got at school back in high school. I also have fruit bearing trees. Happy canning.

[@kathyjones274]

Unless you grow your own here in the states it's a bit late for preparing. Im going to rent a rototilar and grow my own this year.

[@chananahar992]

It seems that Braggs now uses apples coated in Apeelz® for their apple cider vinegar

[@chananahar992]

oops. maybe it's Apeel®

[@faithsfarmlife1424]

@@chananahar992 Katy Perry purchased Braggs. I have one bottle left and I read Fairmount was good

[@williemuhammad80]

Very informative cool 😎 useful tips GREAT STUFF

[@Sustainable_Survival]

So happy you enjoyed the video! I think the Amish are pretty smart with their food storage.

[@jasondavis1442]

Never in the history of modern technology has a hurricane ever struck without warning! It has been tracked off the coast of western Africa all the way to the Caribbean and into the US.

[@sandravalani359]

❤Excellent Presentation!👍ThaNKz deeply foR sharinG your Vital information for Humanity to be able to make well informed ChoiCes!✌🤓🙏😇🌹🌞🌹☕🍵☕

[@Sustainable_Survival]

I'm so glad you found the information useful! Happy prepping!

[@ChristineKing-i5c]

Skim powdered milk will last longer than full cream milk and freeze dried food lasts for up to 25 years which is a great option

[@margretsims1322]

I just recently purchased non fat powdered milk and think it is very good.......

[@Sustainable_Survival]

Great additions! I'll make sure to add those to my prepping list!

[@Sustainable_Survival]

Thank you for sharing that insightful comment! It’s always great to hear from viewers who know their food storage facts.

[@lynnbetts4332]

Big difference between dehydrated and freeze-dried when it comes to storage and nutritional value. Dehydrated still leaves too much moisture behind that can shorten storage life. Freeze-dried is much better nutritionally and keeps flavor and color better. Most of what was shown under dehydration was actually freeze-dried.

[@zombiemom5088]

Modern dehydrators with temp and time control preserve nutrients much better than previously … they cost difference makes dehydrators far more affordable for most

[@jasondeutschbein8102]

I gotta find me this cool, dark place.

[@Sustainable_Survival]

Haha, we hope you find it for your food storage. Stay cool!

[@CreativeKidsCorner-mi4rd]

Very nice 👍 Thank you 🙏 Subscribed❤❤❤❤

[@Sustainable_Survival]

Thanks for subscribing, and I hope you enjoy the video!

[@rollandjoeseph]

This is going to be an expensive trip to the store..lol

[@garthwunsch7320]

I’m concerned about bugs hatching out while food is in storage. So far, my way around this is to vacuum pack most of my dry food, then freeze it for a week or more, being careful to immediately wrap it in towels when it comes out of the freezer to allow it to slowly come to room temperature to prevent condensation on the inside of the container or on the food itself. What are other’s concerns and solutions around this situation?

[@RazaAli-l3h]

I do like them because of my experience and my few dealings with them ! But I am no expert 😅

[@katrinarawls3632]

Luv this video❤

[@jackiedeswardt589]

STOP Complaining, humans! Listen, learn.

[@barryrubin2631]

I am listening and learning - btw - would you by any chance be a Klingon?😂

[@marynancy1187]

Make tea biscuit mix with powder milk and lard lasts a fair length of time, in freezer then on shelf,

[@Sustainable_Survival]

That's a smart way to stretch your powdered milk and lard - thanks for the tip!

[@LadyViper64]

wow this is a great video, gave me ideaas of goin back ta my Ancectors ways, i have Amish in me

[@keithmccracken5557]

That guy looks more like a mobster than amish.

[@DorothyPotterSnyder]

If fire or floods strike you, you are not going to haul around bottles of pickles.

[@patrickhenigin4805]

Good point. A fire safe storage location, that would be cool and dark would help.

[@crazyforcanada]

FYI: the letter "T" is not silent in English. It's winTers, not winners, etc.

[@LMinem]

Very old beans sort of "die." When you soak them overnight, they do not plump. You can cook them in a pressure cooker, but it can take up to 40 minutes to cook old pintos that normally take 6 minutes to cook in a pressure cooker. I have heard that storing in a deoxygenated container preserves their ability to plump longer than just sitting on a shelf. You can grind old beans into a flour for fritters. However, it is best to use beans within a year or two of harvest. Just keep a pantry from which you cook the older beans first.

[@Sustainable_Survival]

You're right, bean storage is important - I'll have to look into those deoxygenated containers!

[@LMinem]

@@Sustainable_Survival I was not speaking as precisely as I should. To create a deoxygenated container people, mostly Mormons, I think, is put a piece of dry ice in the bottom of a container and then they put the beans over that. The CO2 from the dry ice flushes out the normal oxygenated air, and then you seal it. I do not know how one knows when to seal it. Too soon, and the lid will pop off. This deoxygenated and then sealed container protects against insects.

[@Pauline-bg6ud]

In my experience this is not Amish, it’s someone who is speaking about preserving,,, rice doesn’t last at least not brown rice, and all beans don’t cook up after several years of storage,, so whenever you store food eat it the first year and replace it.

[@EdithTurcios-t9l]

Yes this video help a lot to me. Thanks a lot

[@Sustainable_Survival]

I'm glad you found it helpful! Happy prepping!

[@chananahar992]

i have lived in amish homes in PA. a lot of these suggestions are not done in these homes

[@marleneleeson5475]

What is an oxygen absorber?

[@whalley6044]

Commercially canned vegetables will not last nearly as long as stated. The tin coating on the steel cans has been reduced nearly to zero & replaced with a plastic coating. Any defect in the coating will result in leakage after a couple years. A couple years past the "best by" date is the maximum. Carefully inspect both outside and inside of the can for black or brown spots before eating, the spots may be tiny.

[@amyschneidhorst1384]

I used to live 30 minutes drive from Amish bulk and surplus stores and our stock ups would last me months. I miss the convenience and cost savings.

[@amyschneidhorst1384]

Though besides oats, few of my standbys are on this list.

[@amitas7047]

Can someone tell me how to soften lentilszand beans that are a little old ...say 4 to 5 years...I have a Indian pressure cooker ...any suggestions

[@sorayaouaida8472]

Dates and olives are great as well

[@BeachJumper]

I wish somebody would do a video on what foods to store in the hot climate of Florida and how to do it. A lot of Amish live here.

[@Songbird4ever]

Amish without fresh milk? Not lately

[@Bonnie-TheHealingChicken-jy8gp]

If you have no TV, and just very restricted social media that you use on a very self controlled level, then, the world is a peaceful, quiet place🕊☮️✌️.

[@tilasole3252]

Basically how I live and eat now, minus stocking up on twenty pounds of each. Where would you put it all? 😅

[@DawnDBoyerPhD]

Pretty sure the Amish do not use electric freeze dryers or dehydrators

[@MaryWehmeier]

Actually they do.

[@BAYANERA]

Good stuff, although not all the most healthy. Look at more rural societies, as in rural Mexico, Japan, China, India, Africa, backwoods of eastern Europe. They seem to have this stuff already figured out. Plus simple things like biscotti that fisherman in Italy used to take on their extended trips, rookvlees and brasciola are other examples in the Netherlands and northern Italy, and the list goes on. Miso paste in Japan and Korea is another one.

[@hearttoheart4me]

I watch a lot of these types of videos. My question to all is WHAT ABOUT WATER. Pretty much everything listed here could use water and if you are in a disaster situation water seems to be the common thing that no one has.

[@chopper5076]

The Amish probably don't need powdered milk...

[@birdthrow]

Cows and goats can be killed by natural disaters , by disease, by predators (including hungry humans)...

[@myranderdouglas8248]

Excellent ideas, people would be wise to imitate them

[@Sustainable_Survival]

Totally agree! Let’s get everyone on board with these awesome ideas. The more, the merrier!