Extreme Budget 25 Year Food Storage

[@TwoDollarBill000]

thanks for the shorter video, i don't usually watch the hour long ones. been watching you for years. stay safe

[@JeffStange-KD8IOK]

Excellent video! Great content! This is what I would call a solid motivator. Keep up the great work Bob.

[@pamalacrabtree1727]

Excellent video.

[@cucvfarmer]

Good video Bob!!! I enjoy this very much along with your radio content. I do freeze my flower for 72 hours to make sure no bugs are alive in it when I buy it.

[@K6UDA]

How do you freeze 25 lbs?

[@MaryBrownForFreedom]

@@K6UDA Chest freezer... I put 50 pound bags of wheat berries in to kill the critters. Although the way I store stuff in a almost zero O2 environment(I use a chamber sealer, pulls 29 inches of vacuum, FoodSavers do 15 at best, most around 10...) the bugs can't hatch.

[@randylehey8636]

Thanks again Bob. Mylar has many uses.

[@pamalacrabtree1727]

Like , share and subscribe. Thank you.

[@K6UDA]

Thanks

[@MaryBrownForFreedom]

I bought an Avid Armor USV32 vacuum chamber sealer that can seal mylar bags, so I get low O2 and an absorber in the bag. The chamber sealer pulls 29" of vacuum vs only 15 (at best) with a FoodSaver. You should store wheat berries and grind your own flour. Store bought flour is nutritionally dead! When you grind your own flour as needed you get all the vitamins, the wheat germ nutrients, and yes the bran(can sift out most of you want a lighter loaf or to make sweets). Downside of the chamber sealer is a gallon sized bag is max that fits in the one I have... they make bigger ones... if you are rich! But a gallon of flour is a lot, 2-3 big loaves of bread... Stuff like salt I do in quart bags, comes out to a pound or so. No O2 absorber needed, with such a low O2 environment it doesn't turn into a salt rock! I seal pasta too, will keep 4-5 years easy and with no O2 no bugs! Rice too including wild rice but wild rice can go rancid after a long storage so just what you can use in 1-2 years. Dried beans too! I keep 25 pounds of pintos on hand, if they become old and hard to cook I grind them to a coarse flour consistency and use them to make refried beans, the pulverized beans cook up faster(pintos MUST BE cooked thru!). Dried milk stores for a LONG time...great for cooking/making mashed potatoes. Idahoan brand instant mashed potatoes aren't bad at all and the large family sized box lasts me 1/2 a year.

[@K6UDA]

I don’t think Mrs K6uda is ready to start grinding wheat.

[@MaryBrownForFreedom]

@@K6UDA there are electric flour mills that look like a blender... can have a manual mill as backup!

[@digitaldreamer5481]

Aloha Bob, half the battle is to get your wife on board with some of our kooky ideas, lol! 🤣😂🤣😂 Bob, may I suggest a few good pointers. Before you put anything into your buckets and barrels, make cardboard false bottoms for them. This is where you are going to give these buckets and barrels some much added weight by loading the bottoms with quarters, half dollars and $1 Susan B’s. If someone decides to steal your barrels, you want to make sure they work their @sses off to steal em! Also, I don’t know anyone willing to risk their lives to steal anything marked as “Lima Beans!” This is where you can stash paper currency and important documents. Another thing you can do is cut a space in your drywall near windows and doors to stash weapons, ammo, food and cash. If you have metal frames to hold your boxspring for your mattresses, take them apart and grind a sharp edge on one of two of the legs and repaint them so you can easily cut your zipties from your wrists and legs. I hate to say this but you must always have a plan in place in case someone gets the drop on you first. If you have safes in your house, make metal boxes to put your flash bangs with a few pebbles and bottles caps that will make the sound of jewelry inside. Just use those cheap padlocks that you use for luggage and pull the pins after set them inside the metal boxes. Whoever makes you lock your safe will always open those boxes themselves. This will buy you valuable reaction time to get away. If you really want to get fancy, add a few packets of flour to give ya a bigger bang, if you know what I mean, lol.😂😮😮

[@SteelWolf13]

And by rehydrate you mean dry out to work a little bit longer :) Good vid.

[@blankreganon5395]

Another great, and needed, video.

[@AaronBond007]

We do similar, have oats, beans and rice in similar containers.... Had not thought of (!) sugar and salt, so that's next... Great video Bob

[@MaryBrownForFreedom]

instant mashed potatoes are great for long term storage, Idahoan brand are not bad at all made with a little milk(dried milk reconstituted) and butter. Pasta, dried milk(great for cooking, meh for drinking) are 2 others I store...

[@lyfandeth]

Bob, whenever I want to seal things I'll drop in both an oxygen adsorber AND a moisture absorber. I suspect hand warmers would also since, since they consume moisture and oxygen to "rust" (slow burn) their ingredients, no toxins involved. Small cardboard tubes of salt and pepper might also be good for barter. Factory sealed, unadulterated, easy to carry.

[@pamalacrabtree1727]

Italian herbs Cayenne pepper Lemon pepper Meat tenderizer Cane sugar Honey Sugar for canning preserves. Cornstarch Rosemary Peppercorns Cinnamon Allspice Nutmeg

[@MaryBrownForFreedom]

Herbs from the garden every year and ANYONE can grow plenty in pots on a windowsill!. Herbs do not keep past a year, they lose a LOT of flavor. Whole peppercorns are great for long term storage, pre ground loses its punch after a year... whole spices store well, pre ground do not. Canning salt is one to store for making pickled foods, and get some pickling crocks or dedicate some 5 gallon plastic buckets to fermenting pickles, sauerkraut... kept cool in the bucket(covered with cloth to keep bugs out) fermented veggies are good for a year but they get more sour as time goes by. Old time pickles taste so much better! And real sauerkraut without vinegar is off the charts good. Can ferment all kinds of veggies for eating until next years harvest. And make a sand box for root veg. Bury carrots and potatoes in it so they keep longer, keep it barely damp... I just used the last 2 potatoes form last falls harvest and they were fine for home fries. I need to double the amount of potato plants I put in...

[@fredthorp6741]

We use mylar and a chamber vac sealer with O2 absorbers for bean, quality rice, etc. I have a lot of salt but don’t seal it. Interesting HAM topic though. I’m new to HAM and learning. but it seems like a lot of them joke about preppers, yet claim that HAM will be the last thing standing. So my questions maybe for another video… How many HF hams prep? Im 30 -40 miles from a 2m/70cm repeater network that I can hit with an ht but I have no idea how much of it will be left in a prolonged grid down scenario. Seems the ham community kinda prides itself in emergency preparedness but just not all of it. Maybe just my initial impression

[@K6UDA]

You’re 100% right. A lot of hams who claim to be ready to respond to the next big emergency, are in fact not prepared themselves. Many are though and as prepping becomes “more acceptable” in the mainstream more ham are actually starting to become prepared.

[@K6UDA]

Btw, I looked at a vacuum chamber sealer. It was a bit too rich for my blood at the time. Maybe someday.

[@fredthorp6741]

@@K6UDAI bit the bullet and bought a JVR Vac 100 and am very happy and the company is great to work with. I wet age steaks and freeze stuff that’s cooked or bought in bulk. Can’t say enough good about JVR

[@MaryBrownForFreedom]

Ditto! But seal your salt because it is a moisture absorber all by itself.

[@t.m2933]

Great video. Thank you for sharing with us... KN6PWH