The 7 MUST-KNOW Food Preservation Skills for SHTF

#SHTF #foodpreservation #homesteadingskills
#SHTF #Prepping #Survival #homesteading #survivalskills #survivalist #prepper #preppers #Survivalskills #preppingforshtf #PreppingforSHTF #SHTFpreparation
Prepping for SHTF, Doomsday Preppers, Survival, Survivalism, Survivalist, Bushcraft, EDC, Homestead, homesteaders, homesteader, prepper, preparedness
Part 1 in the Food Self Sufficiency Series: • The 6 MUST-HAVE Skills...
EASY Dehydrating Tutorial: • How to Dry and Store D...
As an Amazon Associate, I earn from qualifying purchases.
Water Bath Canning Kit: amzn.to/3v0DmzU
Ball Canning Guide: amzn.to/3v3LFuK
Ball Canning 32 oz Jars: amzn.to/473guwE
Ball Canning 16 oz Jars: amzn.to/3TxfwWv
Pressure Canner: amzn.to/46WZPLm
Freeze Dryers: sorry none on Amazon at time of filming. Check out Harvest Right website
Nesco Food Dehydrator (this is the one I have used for 13+ years without any issues): amzn.to/3tpAGez
Extra Nesco Trays (I added four more to mine... for a small home gardener this has worked out fine): amzn.to/3NvjKdj
Nesco Mesh Screens (get a few of these for drying small herbs in your dehydrator): amzn.to/3Tr8yCo
Nesco Fruit Roll Trays (get a few of these if you want to make fruit rolls in your dehydrator) : amzn.to/3H6AeoZ
Want me to review one of your products for my viewers? [e-mail]
shtf survival, shtf preparation, financial survival, TEOTWAWKI, EDC, self-sufficiency, SHTFPreparation SHTFSurvival PreppingForSHTF, modern day survival, survival skills, how to start prepping video, youtube how to start prepping, SHTF prepper, preparedness, prepping for normal people, prepping for beginner, food shortage, TEOTWAWKI, food storage, self-sufficiency, economic collapse hyperinflation, self-sufficiency, SHTFPreparation SHTFSurvival PreppingForSHTF financially prepared, economic disasters, emergencies,
***
DISCLAIMER: Opinions are my own. Any images used were found on copyright free public domain site, or used under the Fair Use Act allowed for commentary, but if you believe they belong to you and would like credit or removal, please email me with proof of ownership. By watching my videos you agree to the following: This channel, the associated LLC, affiliates, the providers have provided the material contained in this content for entertainment purposes only. The provider assumes no liability for for errors in content. In no event shall the provider be held liable for any special, direct, indirect, consequential or incidental damages or any damages whatsoever- whether in a personal action, or or in an action of contract, negligence or other tort- arising out of or in connection with the use of the content. The provider reserves the right to make additions, deletions, or modifications to the content at any time without prior notice. The provider does not provide medical, legal, financial or any other type of advice. Viewers & listeners, whenever necessary, & where permissible by law should enlist the services of experts versed in the specific matters they are concerned with. My entire channel is for entertainment purposes only. They are NOT financial advice. The viewer agrees that the content creator is not liable nor will ever be held liable for the decision the viewer makes regarding their own finances, & the viewer agrees to forfeit all legal recourse against the content creator.
Running Waters by Audionautix is licensed under a Creative Commons Attribution 4.0 license. creativecommons.org/licenses/...

[@MissBELLE003]

Thanks!

[@PreppingWithSarge]

thanks Miss Southern Belle! You're the best!

[@balcodays]

Wow 😎👍

[@PreppingWithSarge]

Thank you! Cheers!

[@lggb3588]

Have a wonderful day my brother

[@PreppingWithSarge]

Thanks, you too!

[@CelineFerocious]

Colin is super into canning!! Get your Ball’s out it’s canning season 😂

[@PreppingWithSarge]

I see what you did there Celine. =D

[@thevirginiabushcrafter8833]

Sarge, thanks so much for the information. I've only heard of 1) Canning, 2) Freeze Drying, and 3) Dehydrating; glad to hear about the other four. But just as I have a panic or trepidation of doing a Bowe Drill Fire, I have the same for Canning, Freeze Drying, and Dehydrating. I guess the only way to get over the fright is to Just Do It. Lately, I've been eating some of my Preps due to close expiration dates and the can foods will take a lot of getting use to eating them constantly if I had too. To be more Prepared as a Prepper, I guess I've got to just dive in, put in the time, and Learn Canning, Freeze Drying, and Dehydrating; I'm sure the food will taste much better. Stay Safe

[@PreppingWithSarge]

I'd start with dehydrating.... no costs if you use your oven and easiest to learn.

[@thevirginiabushcrafter8833]

@@PreppingWithSarge Okay thanks for that information. The oven it will be. Stay Safe.

[@The_Don_TV]

As always, good tips Sarge. Thank You 👍🏻

[@PreppingWithSarge]

thanks Don!

[@marcintv2523]

Great sharing : Like 41 for you : I wish you a wonderful day

[@PreppingWithSarge]

Thanks Marcin!

[@PenntuckytheCrag]

Smoking falls into curing. Great funny too

[@PreppingWithSarge]

I should have mentioned smoking, thanks!

[@maccabeus-everydaysurvival5828]

I can an dehydrate mostly...some fermenting. I got rid of the freezer. Well done Sarge

[@PreppingWithSarge]

thanks Macc. I mostly do dehydrating these days, but have experience canning. It just takes so long, that it is not a chore I enjoy... but canned food does taste the best

[@PalmettoPrepared]

I'm comfortable with canning, fermenting, pickled, dehydrating, and getting better with curing/ smoking. Two that I would add is 1) cool storage like a root cellar. Quite a bit of foods will store just fine at 40-50° F for a good long while. Potatoes, sweet potatoes, pumpkins, onions, etc. 2) piggybacking from number 1, Confit. Storing meats in fat. Has been done for centuries. Especially over long voyages at sea. I'm sure this was meant to be more off grid scenarios but freezing is excellent. Will work great for folks that can pack ice in ice chests for months

[@PreppingWithSarge]

yes, freezing, I should have probably included that! Next part of the series will cover storage, including root cellar (should be out next week I think). Nice job Anthony, you are more prepared than most

[@PalmettoPrepared]

@@PreppingWithSarge cool. The main reason I brought up cool storage was because those things I mention previously will all store for months if cured properly. Potatoes not cured are new potatoes hence the thin skin and short shelf life. I'm sure you know this. Just putting it down for those that may not know.

[@ColdWarPrepper]

Fantastic information, thanks for sharing - gosh I wish I had the money and space for a freeze drier

[@PreppingWithSarge]

You and me both!

[@BoloboloChannel-py2zf]

Hello... Thanks for sharing, my friend. Great info. Have a wonderful time. Full support from BOLO BOLO. 🔔✨

[@PreppingWithSarge]

thanks Bolo Bolo!

[@c-0de]

Very interesting thanks Sarge. This is vital to get right and I guess its a skill you learn to do.

[@PreppingWithSarge]

yes, and most of these are not as hard to learn as people think. Dehydrating is the easiest to start with and my personal favorite for storing foods.

[@MissBELLE003]

Awesome 👏 information

[@PreppingWithSarge]

thank you!

[@negiskitchencorner7130]

Fantastic info, thanks for sharing 👍👏👏

[@PreppingWithSarge]

Glad it was helpful!

[@Diebulfrog79]

Good job 👍. Sarge. 6 and 7 need to be corrected. Pemmican is under - larding, preserving food with fats. Number 7 , Curing falls in two different format, Salting and smoking. A lot of preppers have food poisoning on these last two

[@PreppingWithSarge]

thanks Uncle Al. Yeah, curing is the one I have the least experience with, except to say that cured meats taste amazing

[@godisgreat8462]

Merry Christmas my friend 🎉

[@PreppingWithSarge]

Merry Christmas Titus!

[@MyAlabamaFarmLife]

Dehydrating is the best!

[@PreppingWithSarge]

I agree!

[@onthegowithdavo]

Awesome video, when I’m fully retired I’m going to do a lot of this, for now I’m limited for time . Enjoying the series & Have an awesome Christmas 👍👍❤️❤️🎅🎄🙏

[@PreppingWithSarge]

Thanks my friend! 👊

[@CorsairTrainers]

Good stuff!! 👍👍👍👍

[@PreppingWithSarge]

Appreciate it 👊

[@jroseAsmrMukbang]

Hello Sarge Have a nice Day canning so good for preserving food if you know the process

[@PreppingWithSarge]

Thanks JRose!

[@SassyGalPrepping]

Awesome video!!! I saved it to my food preservation playlist. I need to do some research!!! 🧐 Thanks Sarge 🫶

[@PreppingWithSarge]

Thanks Sassy!

[@pucca92]

Thank you for a fun time❤ 25✨

[@PreppingWithSarge]

Thanks for watching 👍

[@famTx]

Fried Pickles !!!! Salute bro!! #TX

[@PreppingWithSarge]

Pickles rock!!

[@eliinthewolverinestate6729]

My favorites are smoking, root cellar/spring house, dehydration using salt or sugar, pickling/fermenting, cold storage outdoors left in garden like carrots and brussel sprouts, in container in a spring works good for dairy, canning, dry storage, and bog storage. You can store meat and butter in bogs for many hundreds of years. Or tan leathers in bogs.

[@PreppingWithSarge]

great suggestions!

[@TheTattooedRonin]

Cured meat is good and a great skill to learn! Protein meat curing is something on my todo list to learn.

[@PreppingWithSarge]

Awesome! Send me some pics on IG if you try it!

[@MylindaElliott]

This is important information. I did not know about all of these.

[@PreppingWithSarge]

thanks Mylinda!

[@NonaMaryGrace1952]

Hello Sarge, I love the information your sharing. 💕NonnaGrace 🐓

[@PreppingWithSarge]

Thanks Nona!

[@5uncyogaburpeesupport388]

and sometimes, they taste better!

[@PreppingWithSarge]

💯

[@Sawairalifestyle]

Nice 👍 like done ✅

[@PreppingWithSarge]

Thank you! And thanks for coming to the live!

[@eliinthewolverinestate6729]

If storing meat in fat the fat must be rendered. If the fat is not properly cooked down it will go bad in the fat. Rendering fat means we are taking raw fat (beef and pork in this recipe) and making it shelf stable by evaporating the moisture (water) which would otherwise limit the shelf life. Water is one of the components that bacteria needs to survive and multiply, so by removing the water, we are making it safer to store. We typically sell five pound packages of raw beef and pork fat. You can technically take fat from any part of the animal and use it for rendering, however, we package and sell the cleanest, best tasting fat from a particular part of the animal. For pork this is known as the leaf fat and for beef this is suet. It's the fat from the kidney and organ area. Once it's rendered, it becomes pork lard and beef tallow and will easily last for several months.

[@PreppingWithSarge]

Thanks so much! If you’ve got a video, feel free to link it here!

[@petercannova5026]

Hi if you coat fresh or store-bought raw eggs with Vaseline or olive oil -- they will keep fresh in the frig for 6 to 8 months

[@PreppingWithSarge]

good tip. I think I heard mineral oil before

[@Valorius]

1 minute and you got a comment... You all set for Christmas?

[@PreppingWithSarge]

pretty much. 2 more work days then I'm off. Just chilling with Mrs Sarge, lots of food, Christmas movies etc. No family visiting this year