Top 10 Perishable Food Preps

[@heartofdixieprepping4797]

Fold up a paper towel and put in the bag with your bread. Keeps the ice crystals from getting bad.

[@janejdough2230]

THE EGG ISSUE : The difference between washed vs unwashed eggs Before a hen lays an egg, her body creates a protective layer called the "bloom" over the shell. The bloom protects the egg from any bacteria getting inside by sealing the 6,000-8,000 shell pores. Large commercial egg producers spray their eggs with a chemical sanitizer before they package them, to reduce the risk of bacteria like salmonella contaminating the egg. When eggs are washed, the "bloom" is removed, leaving the egg pores open to potential new bacteria. Without that protective layer, it's recommended that you refrigerate washed eggs at a temperature around 45 degrees to prevent any bacteria growth. If eggs are left unwashed with the bloom intact, you can place them on your kitchen counter. Unwashed, room temperature eggs should keep for about two weeks. If you aren't planning to eat your eggs for a while, we recommend refrigerating them. The cooler temperatures increase the shelf life, with eggs keeping for up to three months in the refrigerator.

[@countrysister700]

^^^agreed. Home grown eggs unwashed and refrigerated last for weeks and weeks. Toward the end if they still look and smell ok when cracked, just bake with them.

[@AnnBearForFreedom]

I've had some luck with oiling store-bought eggs with a food-grade mineral oil, which also seals the pores. Some people wax them with a food-grade paraffin, like what you would use when canning. But yeah, the safest bet is to refrigerate them.

[@Normplant]

You can also store unwashed eggs in lime water (slack lime also known as hydrated lime). The eggs will be safe to eat for up to 8 months but can last years if stored in a well sealed container to prevent evaporation away for sunlight. You can find many videos of how to store eggs but i recommend Townsends video. kzbin.info/www/bejne/r4a8mJqrgt9kp6s

[@jacquiollard8784]

@@Normplant google waterglassing - preserving fresh eggs in lime water - works for at least 18month in my personal experience

[@RHEC1776]

100% agreed

[@KayGeeBee07]

I used to watch Clara's Great Depression cooking when she was still alive and they were posting new videos. I was very sad when I heard that she had passed in 2013.

[@urbanfrog8466]

Loved that channel, I used to watch it too. Even here in New Zealand it is great to know that stuff! Was definitely sad when she passed.

[@misst1586]

I was a faithful viewer also.

[@TheFrog767]

Just started watching her 🍻

[@wjac69]

@@TheFrog767 Me too, She's awesome. Her grandson keeps posting new videos. I have no idea if they're re-runs or not, but I enjoy them a lot

[@sgoredraw1455]

I’ve only recently started watching her . There are many comments on videos of people saying they are still releasing never seen before videos , so it maybe worth going back for a look ?

[@selenadansfield1305]

FYI: I've used eggs that expired 3 months prior and use them in baking. Eggs last a LOT longer than folks realize.

[@scotts595]

You can always give eggs the float test…

[@jacquiollard8784]

look up soring eggs in lime water if you have access to fresh eggs - i've eaten 18 month old eggs that were good - no refrigeration needed - also called waterglass - builder's lime not the fruit

[@zombiemom5088]

I have chickens .. fresh unwashed eggs will store on the counter for 6-8 months .. I water glass fresh unwashed eggs in the summer .. we just finished water glassed eggs that I put up 18 months prior … however … attire bought eggs have been washed and cannot be water glassed

[@MrBilld75]

@@zombiemom5088 Exactly, in places like Germany and other parts of Europe, they sell eggs unwashed and unrefrigerated, on the shelf. That's the Farmer's method too, yup. North American commercial/mass egg production employs that washing and then recoating and chilling nonsense, lol, but it is not the way the rest of the world, or even North American small Farmers do it. Farm fresh eggs are typically sold on the counter and still warm sometimes too!

[@MrBilld75]

@Lana Ebarb Yeah, there's a protective coating on the shell. And no, not put there by God, stop making assertions about imaginary sky wizards you cannot prove. lol.

[@piggyacres]

You can store grated cheese in your freezer for more than a year successfully.

[@piggyacres]

I should add.. I buy the 5 lb. or so packs at Costco and then freeze in 8 oz. amounts in ziplock freezer bags and place in a plastic box in the freezer. You just pull out what you want that way instead of having to chip away at a huge block of cheese.

[@jacquiollard8784]

google waxing cheese - i've had some in the back of the fridge for over a year - still good - in a cool area you dont need refrigeration

[@sgoredraw1455]

Waxed cheese will last years without refrigeration as long as it’s kept cool

[@diannt9583]

I prefer not to buy pre-grated cheese. Costs more and contains agents for keeping it from clumping.

[@KayGeeBee07]

I leave my butter dish out on the counter and store the rest in the fridge and freezer. The room temperature butter is much easier to spread and never goes bad. The only exception is in the hottest days of summer it gets a little too soft so I will pop it in the fridge for a day or two if need be.

[@AnnBearForFreedom]

Real butter is a milk product, so of course it goes bad at room temperature just like every other milk product does. It lasts a little longer in the cooler months, but I've had it go sour in an afternoon in the summer. The exception is ghee, which is butter with the milkfat removed.

[@lovemyalaskalife9478]

I've never had my go sour.

[@KayGeeBee07]

@@AnnBearForFreedom I have been leaving it out room temperature for years and have never once had it go sour.

[@debraaurandt4228]

When it's too hot in the summer time I've noticed the butter gets mold on it just black spots. So that goes in the trash

[@adorabell4253]

@@AnnBearForFreedom butter going sour is very much a location and quality specific thing. If you have good butter and don’t live in the desert or tropics it won’t go bad for over a week on the counter at which point it gets eaten.

[@katanatac]

A neat trick to tell if your eggs are still good is to put them in a pot of water, if they lay flat on the bottom they are still good, if they float with the end touching the bottom of the pot they are about two weeks old, if they float to the top they are rotten.

[@gayjensen9826]

Thank you for honoring Clara!!!💕

[@falsificationism]

Pro tip: DO NOT store your onions and potatoes together. Doing so accelerates spoilage. Update: There are no greens on this list. Frozen spinach or kale will do wonders for your health in SHTF situations. In general this list contains very little fiber either so be sure you're getting enough fiber in your preps.

[@sjmullen9011]

Great reminder for onions and potatoes. I keep them in separate bins in our basement. It’s usually always around 62F and colder during the winter months. I use frozen spinach for quiche. Canned and frozen greens are a great supplement during the winter months. 👍🏼

[@margaloone7970]

I did not know this. Thank you!

[@lisaclark6977]

Especially if you are very pron to being anemia. Greens are good, chicken liver is another great item to keep frozen if you are pron to being anemic, ( I can only eat them fried and zero beef liver which is good for the anemia I just can't make myself eat beef liver?

[@jeaniejbutler4911]

Do you have to blanch greens before freezing? I have been doing good on building my shelf pantry , but I am not up to speed on storing in the freezer other than meat, whew everything has a learning curve and mistakes can cost alot which I cant afford .

[@fabricdragon]

@@jeaniejbutler4911 the book "putting food by" is your new best friend. and yes you should blanch greens lightly before freezing or drying if you buy fresh: however they are often available cheaply frozen

[@palapalak.8907]

I love that lady! We can learn alot from the depression area people.

[@FlyingPigMD]

I realized that growing up we never paid attention to those “Best By”. If it didn’t smell or taste too off, it was ok. I really only have had food poisoning three times in my life and that’s from food outside my house. This is a very good list and would like to add to use your nose. It’ll go a long way. The more processed something is, usually the longer it will last. At the end of the day growing your own food is better. Even if it’s in a bucket (food safe, of course). I’ve had to get creative in my parents back yard. I even got them into growing veggies. You can grow potatoes in poor soil just watch out of snails and soil grubs. Same thing with onions and other root veggies. Leafy greens are super easy to grow as long as you watch those stupid white moths that will lay their eggs and aphids. Also, a tip from my childhood: boiling things every few hours will extend shelf life at room temp. Just, again, use your nose. Back in the country I was born in, we sometimes didn’t have a fridge. Milk kept for days as long as you boiled it every so often.

[@TheGastropodGamer]

your nose and taste buds evolved for a reason, food smells bad when it rots, food tastes bad when it rots, plants taste bad when toxic. they're more reliable than a best by date.

[@zombiemom5088]

In my house “sell by” , “best by” etc are considered suggestions 🤣😂🤣

[@thomasbrandon5111]

Deff agree we ate stuff that this vid said would be bad based on time. The only time I've had food poising was in the Navy from a Chow Hall. Good info but I don't agree with a lot of the time lines. It's a generational thing LoL 😂

[@marygallagher3428]

I already store shelf-stable versions of several of those fresh foods. Instead of fresh eggs I store Ova Easy egg crystals, whole egg powder, and egg white powder. Instead of fresh milk I store cartons of retort packaged/UHT milk such as that sold by Gossner or Parmalat, some cans of evaporated milk and sweetened condensed milk, plus various types of powdered milk. Instead of fresh potatoes, I store dehydrated, freeze-dried, and canned potatoes. Instead of fresh onions I store dehydrated and freeze-dried onions. I store some butter in the freezer but I also store shelf-stable Red Feather canned butter, butter powder, and canned ghee. If I had some advance warning that an emergency situation was coming, the grocery store items I would go buy while I still could (to add to those I already have on hand) would be: 1) Cooking Fats (Coconut Oil, Olive Oil, Crisco, Lard, Butter, etc.), 2) Blocks or Waxed Wheels of hard Cheeses, 3) Fresh Heavy Cream and/or cartons of Trader Joe's or Gossner's shelf-stable heavy cream and/or cans of Media Crema, 4) Fresh Greens, 5) Fresh Fruits, 6) Bread products (Wheat Bread, Pita or other Flat Bread, Rolls, Bagels, and Tortillas), 7) Chicken, 8) Beef, 9) Fresh Bacon, and 10) Shelf-Stable Meats (Summer Sausage, Salami slices, Pepperoni slices, Pre-Cooked Bacon slices, etc.)

[@richj5735]

"We only eat vegan animals" Brilliant! Lol!

[@raptureready4080]

good 1.

[@piggyacres]

that is processed food...

[@br2080]

Funny one! I like how you slipped that one in.

[@jessicaSmash]

It had me cracking up!!

[@ankebosing1968]

But not true. Chickens are not vegan!

[@markakira8988]

I really appreciate how you keep your videos short, informative, pragmatic and to the point.

[@TheUrbanPrepper]

Thanks a bunch, Mark! I try hard to do it that way.

[@carrottop5783]

Carrots and cabbage are good to stock up on - fresh carrots for snacks or salads, and roasted or added to stews.

[@sjmullen9011]

I always keep a 5lb bag of carrots and cabbage on hand. I have one head of cabbage sitting in water in a small bowl. It keeps longer this way. I just planted more green onions from store bought cuttings in a clay pot to grow indoors over the winter months.

[@RobinP556]

How do you keep cabbage long term? I use a lot of Napa cabbage in cooking and it only lasts maybe 2 weeks tops just sitting in the vegetable drawer in the refrigerator.

[@carrottop5783]

@@RobinP556 In a plastic bag in the fridge a head of cabbage will last a few months. Even if outer leaves are not looking so good, the inside will be okay.

[@doubles1545]

I’m mostly in agreement with you. My differences are I prefer kefir over milk, and potatoes upset my stomach so I would get sweet potatoes. And a bonus number 11- lemons or limes. Vitamin C is important and a little citrus juice squeezed into water covers it. Plus it can hide a bad taste if your water source isn’t very good.

[@grayman4232]

Thank you Aunt Clara you saved the day yes!.

[@savinghumanity6644]

You can buy powered butter and powered eggs. Also if you have chickens and they lay eggs. The eggs do NOT need to be refrigerated and can last months, but if you go through eggs daily then you have no worries about expiration. Cannot forget powered milk. 😉 Some prepping tips.

[@shirleyrobinson5552]

Really? Powdered eggs? Never heard of before so big thanks 🙏 - online shopping 🛍 at tescos/Sainsbury’s? 🤔…no! Thanks for the heads up anyway… Good old Amazon sells powdered eggs in litres! Thanks again smile 😊

[@savinghumanity6644]

@@shirleyrobinson5552 actually I got it from Auguston farms survival food.

[@savinghumanity6644]

@@shirleyrobinson5552 walmart had them.

[@savinghumanity6644]

@@shirleyrobinson5552 that's also where research pays off. There is a lot of things that have really long shelf life that is a perfect prepping replacement for perishable foods.

[@marygallagher3428]

@@shirleyrobinson5552 Powdered eggs are good for use in baking but for omelets and scrambled eggs, Ova Easy egg crystals taste much, much better. Well worth the extra money IMO :-)

[@powernoodle1224]

Each to his own, but we should not care if someone at Costco thinks we are prepping or "hoarding". I don't think anyone would notice anyway. People load their carts up with all manner of cr@p, and no one seems to care what anyone else is buying.

[@karlapalmer9328]

Waxing cheese can extend the shelf life and deletes the need for refrigeration. Great list!!

[@efzapp7]

I was going to write about waxing but I'm glad I read your comment first.

[@shirleyrobinson5552]

1) rice 2) beans 3) wheat 4) oats ------- 1) milk 2) block cheese- store in fridge 3) pre sliced Bread 🍞 🥖 4) potatoes 5) onions 🧅 - restaurant supplies store 6) eggs 🥚 🍳 you can store in the freezer 7) butter can last longer 12 months 8) whole chicken 🐔 🍗 🐓 9) beef- 10) hotdogs- poor mans meal 🥘

[@revelationbroadcasting2488]

For those who still use Amazon; they are selling solar generators for under $60.00.

[@magnificentblack8532]

Hey what's the brand name, trying to order it. Thanks

[@fabricdragon]

brand name and is it reliable?

[@Jody_VE5SAR]

Ultra-filtered dairy milk (such as Fairlife brand, amongst others) has a much longer best-by date - sometimes over 90 days. Something to consider purchasing if you want the taste of dairy instead of the alternates (almond, soy, etc.).

[@anchorageprepper9008]

Loved watching Clara’s content

[@TheUrbanPrepper]

Me too. She was awesome.

[@kristinb5121]

When the virus first started, I did a stock up then didn’t go to the store for nearly two months. This was before they had good online ordering and delivery or pickup. The things I ran out of, I later tried to find in shelf stable items. Many were on your list. What I missed was fresh fruit like apples, I ran out of frozen vegetables like broccoli, and was running out of yeast (for bread, pizza dough). I now have powdered milk, crystalized eggs (Ovaeasy), extra yeast and lots of butter in the freezer.

[@tarot_esoterica_with_erin]

I'd add cabbage and squash (or pumpkin) to that list. Both will last for weeks if not months, depending on how they are stored, can be turned into soup or roasted and cabbage can be turned into super healthy sauerkraut.

[@jeffreywinscott2860]

Eggs can stay at room temp if they have never been washed and never been refrigerated. If you have chickens keep a clean coop and you won't need to worry about refrigerating them.

[@savedbygracethroughfaithjesus]

Water glassing eggs have been done for centuries and works wonderfully. I do it too.

[@pamelapayne1171]

Only can be done with fresh unwashed eggs. Cannot water glass store bought eggs

[@savedbygracethroughfaithjesus]

@@pamelapayne1171 Correct

[@elizabethb3270]

My grandparents left butter on the counter too, so I do that as well. Glad we can be renegades from the guidelines :)

[@IndigoMoon225]

I had quite an over abundance of lettuce this last year gardening. After some research, I found an easy way to save it for future use. Run it through a food processor and freeze in ice cube trays. This should yield about 1-2 cups of lettuce per cube - that is some seriously condensed nutrition! After fully frozen, I popped them out of the trays & stored in ziplock bags in the freezer. Now I can easily drop a cube or 2 into soups, stews, chili, etc for added nutrition. I thought this was a great hack & wanted to share it.

[@lavendersky4324]

Lettuce is great in smoothies, too.

[@RobinP556]

Great video, as always. I love your channel. It goes over the more sane side of prepping and covers everything from a booboo kit to long term survival without getting into the weeds…meaning that you do not go over how to live for 8-12 months in the woods eating grubs.A few things that I’d like to add. Milk, have you tried shelf stable almond milk? It lasts a really long time. Have you ever tried canned butter? I used Red Feather, it’s from New Zealand and lasts a long time just sitting on the shelf. And I’ve never personally tried this, it’s a bit out there, but I have a friend that keeps a garden. He stores his carrots, potatoes and other root vegetables in a bin filled with damp sand, not soaking wet, just damp. He keeps them all completely covered and they last a really long time. He keeps the boxes in his garage. As for bread, or anything frozen, if you keep it in a freezer that’s not self-defrosting everything lasts longer, without freezer burn. I’ve never put bread in anything, just thrown it in the chest freezer and it’s fine. I might do a comparison and put 1 in the freezer as is and wrap 1 in aluminum and see if there’s a difference. Now I’m curious.

[@adorabell4253]

I keep my bread in the fridge. Don’t know why people say you shouldn’t. Last way longer than on the counter. And I use stick it in the freezer in the bag it comes it, no problem. Never had taste issues.

[@devp700]

Yeast so you can make bread more easily. Storing yeast in the freezer last for years.

[@tractorman1946]

DIDN'T KNOW THIS. TY

[@mizsuzee]

Yes, I saw a video where someone took some yeast that had been in the freezer 5 or 6 years, and made perfect bread with it!! That's where I store my yeast now!

[@tractorman1946]

@@mizsuzee, ty for this. I am old but I still learn new things, lol.

[@nana-ts8xm]

Or, you can start a sourdough starter. You can freeze that as well and doesn't need yeast when you run out if it. Will keep forever if you'll feed it😉

[@tractorman1946]

​@@nana-ts8xm, ty I learned something else new lol. didn't it could be frozen, either.

[@elizabethraworth64]

Ok got it. 100 lbs of butter in the freezer.

[@lucchasse2413]

😲

[@jacquiollard8784]

google making ghee - lasts much longer - tastes the same

[@Diebulfrog79]

Cliff, Wax the cheese. last longer.

[@lucchasse2413]

Use white wax only, no perfume.

[@sgoredraw1455]

@@lucchasse2413 why ? Most quality waxed cheeses come in black or red wax . I even have green wax on my Christmas cheeses . Why would the color make a Difference ?

[@darkrose4772]

I would include fresh fruit. Apples will last a long time in the refrigerator. Citrus will last a reasonable time too. Bananas freeze well.

[@elizabethb3270]

Yay for Clara and Great Depression Cooking!

[@raptureready4080]

Thanks Cliff.

[@ronin58]

Next time you go to Costco, check out the dates of the organic milk compared to the Gallon milk, best buy date are almost a month out past the gallon milks! thanks for sharing.

[@TheUrbanPrepper]

Wow! Good to know!

[@mizsuzee]

Yes, I think most if not all the organic milk is Ultra-Pasturized, which prolongs it's life considerably. Some non-organic milk here in the northwest is also ultra pasturized, I'm thinking of the Darigold brand specifically.

[@morningdew2594]

Wow! That's a lot of info! Worth watching again and sharing. Thanks for the PDF in description.

[@That.Lady.withtheYarn]

I love Clara. Got some great stuff from her. Anything you can do with hot dogs you can do with bologna. Kind of like a poor man bacon

[@lindafinkelstein4499]

Hi, I've done some tweaking to reduce dependency on my Fridge: 1. Shelf- stabile milk. 2. Dry milk powder. 3. Potato flakes (Oneida type) Made a 55 gallon Cooler into a mini-rootceller under my Northside Deck. I grow & store onions, summer/winter squash, spuds, beets, carrots,, garlic &

[@lindafinkelstein4499]

& pumpkins. Worked through the winter with a few things on top frosted & we are now into Memorial Day & I'm out of most stuff in it.

[@ispysaidmylittleeye3489]

Good information and thumbs up for your wonderful helpers! ❤🙋‍♀️

[@claudiadoyle8052]

Here's what I do. I buy shelf stable milk. There are many brands, but Parmalat is the brand I prefer. I also buy canned evaporated milk and Nido dry milk. For meat you can't beat Keystone canned meats. They have a 5 year shelf life. They have no additives or preservatives. For greens I buy canned Glory mixed turnip/mustard greens. I have a freeze dryer and freeze dry and powder eggs. You can use them on a 1 to 1 water to egg ratio and they come back like you just cracked them. I have stored salted and unsalted butter in my freezer, some over a year. I also freeze the tub spreadable butters up to (or a little longer) a year. They thaw out beautifully. Using a Foodsaver for your meats will protect them for up to (and a little over) a year. Once you freeze cheese it's hard to grate. It will mostly crumble. I have frozen cheeses (shredded) for up to and a little over a year and it was just fine. Here in the south if you don't refrigerate or freeze your bread, it will mold in 3 or 4 days. I usually freeze it and take out what I need from the freezer. I take carrots, bell peppers and celery, chop them up and freeze in Foodsaver packets. Sometimes I make the Trinity and freeze in 2 cup packets (mainly for gumbos). I also have Thrive Pantry size cans and Auguson Farms #10 cans of EVERYTHING. I also have a vegetable garden for fresh produce, canning and freeze drying. Rest in peace sweet Clara. You are so missed. I have made her poorman's meal. It's good!

[@heyoldtime8969]

I buy Powered milk and powered eggs in buckets, buckets of flour, Buckets of rolled oats, I made my own buckets of rice, I buy Spam/Treat, Cans of tuna, chicken and cans of pickled chicken lips. Lolol. Also cans of corn beef hash. Just keep doin the things and stack it to the rafters. I do keep a full freezer but rotating is a pain. Better to have it and not need it than to need it and not have it. Thanks UP

[@biblebeliever6346]

Fresh eggs can keep for months at room temperature IF you use a mineral oil glass or water glass....and cheese can keep if its wrapped in wax at room temperature....

[@acerrubrum5749]

Carrots, hard Squash, Apples, Oranges, Lemons, Parsnips, Turnip, cool, dry, dark, stogage. Tetra Pak milk. Sprouting for fresh greens,

[@lisaclark6977]

For a lot longer freezer storage invest in a vac-&-seal machine. Meat stays good to eat at minimum of 2 years instead of weeks or 6 months. I've been through 11 major surgeries and still have 14 more to go through. But take holidays and the leftovers. I pre-make paper plates and vac seal plate & food so when my kidswere hungry they just needed to cut a small slit in the top of the bag, pop in the microwave, heat well and boom dinner for them. I've tried this several times using about 6 months out, up to 2 years out and I was truly surprised to hear them say it tasted just like it did the day it was cooked. Several of the surgeries I absolutely was not able to cook for 6-8 weeks other than boil water and tea and at this my kids had to do the picking up the pot and tea pitcher. But any meat from hotdogs to the expensive meats keep fresh I do know for 2 years.

[@jeaniejbutler4911]

thanks for the info, and wishing you success and health with your surgeries ..You sound like a very strong lady.

[@AlpinePreparedness]

Great video! Love the expiry times at room temperature, thanks for sharing. We freeze a lot of butter.

[@Whoozerdaddy]

"Well I've been through the desert with a chicken with no name..." Hard cheese lasts a long time on the counter. Just keep it covered (like a cake lid) and trim off any mold. A store I used to work at had a wheel of cheese on the counter that we cut chunks off to sell. Cheese has *much* more flavor at room temperature. Only processed cheeses will spoil, but it takes longer than a few hours. BTW, hot dogs are already cooked, right out of the package.

[@toniturner8557]

A lot of folks don't know that you can cut the mold off cheese and keep eating, My gramma taught me that when I was small. Who knew., also I always threw away damaged fruit and vegs, now, I cut off the damaged part and keep eating

[@Whoozerdaddy]

@@toniturner8557 " Haha, shopkeepers, before the invention of refrigeration! There is a cheese in France, I think it is, that isn't eaten until maggots have chewed on it. I draw the line there, though.

[@Pamela-B]

Fresh farm eggs do not need refrigeration as long as you don’t wash them.

[@richj5735]

In the UK we don't have to refrigerate shop bought eggs, there's no need to.

[@staceybowers3945]

Even store bought eggs can be left out just wipe them down with mineral oil. Been told they last a year that way they have never lasted long enough in my home to find out if thats true.

[@KaylynnStrain]

condiments and seasonings, fresh fruits and veggies

[@angeladawn2343]

I was in the middle of moving this year. Lost all of my time to can. Instead of wasting room in the freezer, which is mainly room for meat. I’ve begun dehydrating, potatoes, onion, sweet potatoes, pineapples, pomegranates, etc. you tube is amazing for tips- such as Blanche your potatoes and onions first then soak in ice water before drying. Zip locks work wonderfully. Silica packets from amazon, even better! Food saver storage better yet. After a while it just gets fun to put up all your extras.

[@Julie-zv1xo]

Can you recommend a certain brand of dehydrator?

[@angeladawn2343]

I will double check the name for you. I have had a couple. As a rule of thumb expensive is not always an indicator of the best brands. But don’t go cheap. Look for a good temperature range and if your going to do meats it must go over 265. You get into a different price range then, and really excellent ones are at Cabelas. Honestly my dehydrator is still packed. What I unpacked was my food saver and storage bags. And have been rotating trays on a wood cook stove. When the cold comes in have a fire in it 24/7 so thought I may as well put it to double use. Lol

[@lowercase610]

You gotta add cabbage. Keeps as good or better as carrots, potatoes and onions and makes your poor man's meal stretch even more. Plus it's flexible, can be eaten raw also. Freezes well. Soaks up flavor of onion when sauteed together. Contains anti cancer phytochemicals.

[@Julie-zv1xo]

Can you give suggestions on the best way to keep cabbage?

[@lowercase610]

@@Julie-zv1xo They are very versatile. You can keep the whole heads in root cellar conditions, so dark, 50° F, rodent protected, and not too damp. Most important thing to do is wrap them in paper towels with a loose plastic bag, paper bag or onion net, and don't let it be airtight. Then over time the moisture is wicked away and you can just peel off any outer leaves that may dry out. Check them every week or so and replace the towel if needed. Moisture will lead to rot. I've kept them in my fridge for up to 6 months this way. (You can do large carrots the same way, also turnips, kohlrabi, beets, and winter squash). Cabbage can be blanched and frozen, they dehydrate nicely, and be lacto fermented for a kraut. They also trim well if they do develop bad spots, as they are so tightly woven. You can pickle them in vinegar using any cuke pickle recipe, and I've even shoved chunks in left over commercial olive or pickle brine. Or saute up with onions and peppers and freeze. But best is whole to retain versatility and reduce dependence on refrigeration.

[@Julie-zv1xo]

@@lowercase610 Thank you for all of the suggestions.

[@cherryboo65b56]

I loved Clara’s show 🥰👵🏼

[@richardkut3976]

Cabbage, lasts months with only outer leaf deterioration. You were extremely conservative with dates. I've eaten canned goods over 25 years old. Good stuff.

[@mindalick8867]

many of these foods you mention can be easily preserved by dehydration in oven, set on low, spray a little pam on foiled cookie sheet, powdered milk, powdered cheese, powdered eggs, powdered butter, dried onions, dried potatoes, oven dried strips of beef, chicken bullion, ...living in Florida, where I have lost many refrigerators full of food due to hurricanes, tornadoes, etc...i keep very few perishable foods

[@teresacruz2132]

Hello from So. Cal. I watched Clara's videos also an my grandkids love a poor mans meal.. thank you..

[@coloradopackratprepper]

Love Clara!!!!! I still watch her!!!!!🐈🐈🐈🐈🐈💞💞💞💞💞

[@rhonda3900]

All root vegetables store for quite awhile in cool, dark conditions. Carrots, turnips, potatoes, onions, parsnips and beets can add a great variety to your dehydrated/frozen meals. Raw nuts and seeds which are normally shelf stable for about 6 months and slightly longer in the fridge, can be stored in the freezer or dehydrated to extend the life to 1 year. Having plenty of oats on hand will allow you to make fresh oat milk for cooking and drinking and properly stored can last for years.

[@jackiepitchford3965]

In a sort of sideways prep, (something I do anyway regardless of SHTF), I buy a sack of potatoes from the farm shop and make mashed potatoes and jacket potatoes and store in the freezer, theres only 2 of us so this ensures the taters never grow 'eyes' 😀

[@kamikazitsunami]

Learn to can! You can can milk heavy cream butter cream cheese meats all types of veggies You can even can cooked rice and potatoes and meals. I also wax my cheese. Don't depend on just what you can eat for a couple of weeks. Dehydrating and canning and if you have the money freeze drying is the best options to extend the life of all the foods that you want. You can even bake cakes in a jar that'll last for 6 months at least. Same thing for bread. Also learn to dehydrate or smoke your meats which can be rehydrated and added into soups or stews or gravies.

[@deannasmith1575]

I love learning new to me ways just from all the comments as well.,,, 😊

[@GearSkeptic]

Nice list, sir. Quick tip for milk: get Parmalat. It comes in boxes and is UHT (Ultra-High Temperature) pasteurized. Shelf stable for 6 months. I put mine in the fridge anyway for an even longer life (had it after one year, tasted like new). It is regular milk, tastes no different than the stuff in the jug. I’ve found it at Walmart and you can order it from Amazon. Fat free, low-fat, or whole.

[@timdahl8912]

I almost spit food out of my mouth when he said they only eat “vegetarian animals!” LOL

[@zombiemom5088]

Well there are omnivores that can be eaten .. such as bear .. bear is edible but must be cooked fully since they eat everything.. people do eat raccoons as well (not me 🤮) but again they’re omnivores or better yet “trash pandas” so if it came down to that cooking times and temps matter

[@a.ramosakadrumgrl6677]

We slice bell peppers and freeze them raw and they can last a few months in the freezer. We use them this way to be able to make fajitas or to add in chili. If you use Food Saver bags and suck the air out, they last longer in the freezer.

[@sociopathmercenary]

I include powdered milk and instant mash potatoes in my preps.

[@corywest263]

Bread in the fridge can last a month to a month and a half.

[@urbanfrog8466]

Agreed. Where I am, bread only lasts about 2 days on the counter before it starts going mouldy. After that it has to go into the fridge. Refrigeration does give it a stale mouthfeel if using straight for sandwiches, but when using for toast, toasted sandwiches, french toast, etc., it is actually better.

[@keepcalmprepon]

Hard cheese, like parmasean, can keep at room temperature for weeks; medium hard cheese (cheddar, jack, etc.) can keep at room temperature for 5-10 days (the cooler temp, the better, and I'm talking real cheese, not cheese product); and soft cheeses can keep for a few days at room temperature. Butter lasts no less than a week at room temperature (I've never refrigerated what we're using), and if the air in your house is cool enough, it'll keep a couple of weeks (though we never have a pound sit out that long since we use it).

[@diannt9583]

I've known people who always keep their butter out. But for a whole pound, I do keep the extra sticks in the fridge - it takes me about 3 months to use a pound.

[@marc-andreservant201]

I think the dimple in milk jugs is designed to allow for expansion when freezing.

[@deborahddenmark]

As an experiment I have stored unopened shrink wrapped 8 ounce block of cheddar cheese for 6 months in a bedroom with no heat in my house and it could of gone longer, I just decided to go ahead and try it, it was perfectly fine. Then to top that, I received some 'government' cheese, a couple of years ago, it was 2 pound shrink wrapped mild cheddar blocks. I hate mild cheddar to I put it in the above mentioned room for10 months and it aged wonderfully. At that time I moved it all to the frig. It made great aged cheddar and I actually am still using some of it over two years later. Full disclaimer, it did have some oil seep out of the cheese block but that did not affect the quality of the cheese. Maybe it worked so good because it was mild cheddar and cheddar is generally aged for up to a couple of years to get a sharp cheddar. Storing it away in a dark cold room simulated a cave like environment. Just my experience, not recommending this for anyone.

[@QKitchenandBeyond]

I have an entire 18 gal tote of powdered milk and the same for powdered eggs and cheese. I also crack eggs and put them in baggies which can be cooked for 15 minutes in boiling water and eaten as scrambled eggs or as breakfast burritoes. My dad used to make hot dogs, potatoes and onions all the time for my sister and I and I still serve this to my children using all beef hot dogs. Thank you for sharing. I pressure can all my meats and keep them used to the canned meats by using them in all my recipes

[@bradsimpson8724]

A tip that I learned: there are lactose-free milk options available. I'm not talking about almond or soy or other alternatives, but actual lactose-free milk. Around here, the brand you find is Natrel, in a black and orange carton. It looks, smells, tastes, and cooks just like regular milk, but the refrigerated shelf life is considerably longer. If you use a lot of milk in your diet and are stocking up, the extended shelf life might make it worth looking at.

[@gonefishing3644]

My top choices for food items that are not intended for long-term (15+ years) storage: Irish butter, pure olive oil, coconut oil, peanut oil, bacon, Spam, sturdy fresh greens (kale, collards, cabbage), salted nuts, pork rinds, Fat Bomb brand Keto chocolate candy and cans of diet Dr. Pepper. For everything else, I have long-term versions in my food storage.

[@marge3157]

The nod to Clara ❤ (The statement about vegan animals made me giggle 😉) From Central Oregon

[@TheUrbanPrepper]

Clara is awesome. I think about her a lot when I am prepping food.

[@rockdots69]

I buy small jars of ghee (aka clarified butter) when they are on sale because they have a long shelf life and is actually healthier than butter. You can buy big jars at Costco also, but I have found the small jars are easier for rotation purposes. Note the ones in glass jars always have a longer shelf life usually 2 to 3 years and are good for about 6 months past the expiration longer if stored properly. Definitely more expensive than butter or bulk but worth it. It has a higher temperature also so you can even pop your popcorn directly in it. I vacuum seal bread for freezer and have had it be good up to a year later in my chest freezer (yup had a un rotated loaf and it was fine 🙂) Freeze eggs in muffin tins and then vacuum seal them. I do a few in single format and some in double or triple in larger tins. They stack well inside a vacuum bag for long term and you can easily pull an egg cube or 2 out for a recipe. I usually do singles packs of 6 and once I open a pack use them pretty fast, but since resealing a frozen bag is impossible, I will just put the opened bag in a zip lock. For safety reasons your supposed to defrost in the refrigerator but I just pull them out for baking never had an issue. Every winter I put up a few dozen eggs this way. Didn't think about just freezing cooked onions and potatoes but I'm thinking I may try that. Usually I make and freeze those items as meals versus single but that is a good tip😊

[@rebeccaiya8731]

Yes,beef, butter, milk,bread & more of the same.I do have chickens& hot dogs for depression cooking & chickens in the freezer for soups.ty 4 video

[@redfishtex738]

BACON..lots and lots of BACON! I'll start frying some and let the smell go through the neighborhood. Let people know I have cooked bacon for trade. Just a thought..meh 😑

[@lucchasse2413]

People will hoard your house. 😂

[@elizabethraworth64]

My final goal is to have enough canned bacon to last for 5 years. Butter as well. No way I will face SHTF without out it. Bacon and butter will make everything better.

[@jacquiollard8784]

keep the bacon fat - yummy

[@elizabethraworth64]

@@lucchasse2413 I am a hermit. I guess if they can find me I might make some new friends.

[@elizabethraworth64]

@@jacquiollard8784 my great grandmother used to put bacon fat in her molasses cookies. I don't have her recipe but I will try to recreate it. Best molasses cookies ever.

[@Zox604]

Considering bread. At summer I dry it under roof (in attic). just one hot sunny day and it is dry. Keep it in paper bag on air, just protected from rodents. It is now something like hard tack. And use it whole winter. Once I tried piece little older than year. still useful.

[@billsmith2038]

I was with you right up till the eggs . You might want to check out some of the videos here on KZbin about long-term storage of eggs

[@grimtrekuk6701]

Indeed, we leave ours out for weeks and they are 100 % fine

[@billsmith2038]

@@grimtrekuk6701 exactly right I do the same don't know where he's getting those numbers but strongly disagree

[@sjmullen9011]

“We only eat vegan animals...Beef, it’s what for dinner”- Cliff 🌱🐮 Our family loves beef too. Great video! ❤️

[@debwoods6011]

When you vacuum seal foods also. It make them last longer getting all the air out. Even better dehydrate then vacuum seal

[@luthien5456]

Grated Cotija cheese can be store in the freezer, I actually store all grated cheese in the freezer, mozzarella, Mexican mix etc and never gets bad.

[@goldierocks.]

Fruit, greens, peppers, carrots, beets, sweet potatoes and winter squash would be on my list. I dehydrate and freeze what we can’t eat before it spoils.

[@sunnytrailrunner5349]

Hey There, TUP! You presented fresh ideas here that most channels don't talk about. Fresh butternut winter squash, sweet potatoes, fresh carrots, & maybe even a head each of fresh green & red cabbages would make good additions for those of you who like them. All of these items are perishable, but will last far longer than most fresh vegetables. Sweet potatoes store best unrefrigerated in a paper bag & placed in a cool room or basement.

[@titanpreparedness]

Good video. Most people talk about the non perishables but its always good to look at the perishable things as well

[@TheUrbanPrepper]

Thanks! Yeah, I was thinking about the same thing and thought it would be good to research perishable foods.

[@TheAmateurPrepper]

FYI, butter, milk, and hot dogs can also be canned. Just do a YT search and find a reputable channel that deals with canning. Once you open the canned butter, it can be kept on the shelf without refrigeration. We've been doing this for years.

[@2WOLFS]

You are able to home can butter. I pound fits well in a pint jar. Just melt the butter and pour into your jars and clean around the rim put lid on. You can use your oven to seal the jars if you don't have a canner. Also you can store eggs out of shell in the freezer or pickle them. Home can meats, sausage and bacon. Use your vision on whatever your family usually eats. Don't waste your time on things you know your family will not eat. But, a few things to barder with is great like black pepper corn, salt and Roman noodles. And use mylar bags to store chocolate chips and candy. But barder items may help you keep your life a little more normal.

[@locnessoftx]

We have chickens. We water-glass our eggs. They stay fresh for a year or more in the closet. When the hens slow down or stop laying when it gets cold, we still have plenty of eggs. No refrigerator necessary.

[@paramount10987]

Excellent video. I’ve been a long term subscriber and have learned a lot from you. Thank You for that.

[@elizabethraworth64]

Well said.

[@TheUrbanPrepper]

Thank you for your long time support!

[@GeckoHiker]

Buy seeds to grow your own fresh greens, indoors, year-round. Also known as adolescent microgreens.

[@FrederickReddie]

I actually switched over to non-sweetened almond milk mainly because of the shelf life and of course the health benefits. 3+ months just can't be beaten. I started to look into canning now, there's just so much to do, lol.

[@TheUrbanPrepper]

We used to drink it too, but now have our milk delivery from a local dairy.

[@LarsLondian]

Awesome video! Mozzarella is one of the easiest cheeses to make, hinting at Pizza Preps. Mmmhhh! Take Care.

[@americafirst9144]

Oh, I love that Bake-at-Home bread. I live in the country, and it is so handy. Great prep item!

[@stephenjameson4911]

Mainly for people from Europe. There is the long lasting toast bread in Lidl store. Butter-flavored toast bread, yellow packing here in Czech Republic. It will last couple months, even open package will last couple weeks in toom temperature. According table of contents there is no preservatives in it. Also Kaufland has long lasting rye bread. Dark brown sliced cube. According manufacturer a shelf life is about half a year in room temperature, but in my exeperience it will last at least year and half. Also no preservatives. May be you can find something like that in USA or worldwide.

[@marycottrell9456]

I pressure can hot dogs, sausage and bacon. Not a big fan of canned hamburger.

[@elibennett6168]

I have been able to get eggs to last a full month+ past expiration date (so 2 to 3 months total) at room temperature by coating with mineral oil and turning them over once in a while. The yoke gets a little runny the longer it sits but doesn't smell bad in that time. We crack the eggs into a separate bowl to make sure they smell fine before using, and you can test eggs before cracking by covering them with water. If they float, they're bad.

[@godlydevil1]

"We only eat vegan animals". The greatest and funniest quote of the video. :-)

[@diannt9583]

Gave this video a like when I heard that! But my chickens aren''t vegan. I am hoping they're eating ticks!

[@godlydevil1]

@@diannt9583 Amen to that sister.

[@wayneneuhofel6744]

Eggs that have never been refrigerated can last 2 or more weeks. they'll need to be turned over every couple of days. I like UHT stabilized milk as it can be stored unrefrigerated until opened, several weeks.

[@leesg3]

I was friends with a person who was a USDA poultry inspector. He advised me to avoid chicken meat that isn't whole. Most chicken parts, like a tray of thighs or breast are separated because there was something wrong with the rest of the chicken. Tumors or other unsavory growths. Just a useful tip about purchasing chicken meat. That includes canned, TV dinner etc. By the way. Don't let your children eat chicken tenders. If you have ever seen the bulk box they come in, it has a USDA grade D. Just a hair over livestock feed.

[@amaineac2133]

I have had fresh onions last in the refrigerator for 6 or 7 months. I keep them in the veggie draws in the bottom of the fridge. I buy the big onions from a local farm and not the store bought older onions.