Prepper Pantry from Chaos To Organized | Dealing with Food Loss | 52 Week Prep List two ways
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- Опубликовано: 6 фев 2025
- #PrepperPantry #Preps #Stockpile #Stock #Organize #52WeekPrepList #FoodLoss
52 Week Prep List:  www.thirtyhand...
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Oh, what I wouldn't do to have your basement! I am in an area where there are almost no basements, it is rocky, it has a high water table and there is radon.
I have to disagree about all that you trashed, but I will not argue. You do you.
I think some foods are going bad faster by design. Most of the processed foods now have cheaper ingredients that probably go bad faster.
As a real prepper, I don't think that three months is anywhere near enough. If we are able to keep rotating, we don't have too many real problems expected.
I seal up rice, instant rice and anything else that is dry.
Thank you so much! I noticed a lot of the food that we were opening really had a bad taste to them so that’s why I started trashing all of that. Not only that you’re right three months probably isn’t enough but for right now it’s what I’m working too. I may stretch some things out up to six months or even farther along, but that is to come at a later time because I had a proper pantry that was 18 months that was a lot to take on and it cost a lot to build that pantry not to mention it was very long time to build overtime for the pantry, however, because I’d like to switch somewhat to Whole Foods a lot of those are perishables, but doesn’t mean that I can’t freeze a lot of things as well. I am looking into getting a harvest right freeze dryer in the future. I think that will take a place of a lot of things that I have that I would like to keep on prepping for a much longer term but right now that’s not in sight because those things are thousands of dollars but it’s on my radar.
We have been remodeling and our kitchen and pantry were torn up for the last year. I just got things back to functional and I stocked up on as many non perishables and extra household goods. I got as much on sale or for a good price as possible. It still cost $600 (assume $150 of that was our normal grocery bill for the week). I am going to do my best to upkeep and rotate thru, and add as things go on sale. I really want a deep freezer but my husband thinks its not worth it incase of power issues.
That is fantastic when you rotate as soon as you grab one thing out of your pantry, make sure that you add two of that same item back into your pantry. This will ensure that your rotation is at optimal stock. That way, not only a you rotating but you’re stocking up just a little bit more just in case. As far as the deep freezer goes, I can understand that but if you actually have. Email want a smaller freezer? I can understand the power issues if you freezer were to go off due to electrical power grid down situations. You might want to start with a very small deep freezer and at least have maybe a months worth of meat, Stockton.
Mason jars are your friend 😁 Dry food pantry items store well in Mason jars.
Absolutely I plan to get some more half gallon mason jars and maybe some gallon ones as well
That's why I can or vacuum seal most of my preps... rice, beans, pasta, flour,etc. I can about 95% of the meat that I buy. They stay fresh for years. I'm sorry you had to throw away so much food. I think that happens to everyone. As you said, it's a learning curve.
I'm looking forward to seeing the reorganized shelves!
@@danniemcdonald7675 what do use to vacuum seal dry goods?
Is your label maker or your sticker maker do braille?
The pullout containers are a really good idea, since the shelves are against the wall. My kitchen pantry is a small room off my kitchen. I made my can shelves are only 7 inches deep (2 to 3 cans deep). My dry goods are 12 inches deep. That way I can't go so deep that I lose things
No, it doesn’t do Burrel because the label maker actually is using Canva and then transferring it to silhouette studio and then printing it out on the printer on sticker paper and then running it through my silhouette machine. I like that your shelves are not as deep, I just gotta be really careful with mine. That’s for sure.
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Thank you so much, Kim!
Hard lesson to learn.
Definitely that is the truth
Mixes do not enter my house.
I’m gonna grab a few recipes with things such as muffin mixes and see how the kids like them if they do I’ll switch to making them home made as well. I just gotta make sure that they like how they taste a lot of times homemade for me. Taste a lot better, but because our kids seem to be so commercialized towards mixes and things of that nature, if we didn’t start them out on homemade items they tend to like the taste of the convenience versus having a homemade so I’m gonna be making some next week if the kids like them we’re switching and that will never come in my house again.
@@MissouriPrepper64052 The old Betty Crocker cookbook corn bread recipe is what I use. I did pick up a couple of
boxes of the Jiffy when it was on a big sale just to give away.