Today I am sharing what are the Essential Sugars for Your Prepper Pantry - How They are Different - And Which Ones Are Best for Baking. ➡️WATCH THE ULTIMATE PREPPER PANTRY SERIES: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ➡️SUBSCRIBE: ru-vid.com ➡️TIMESTAMPS: 0:00 Introduction 1:20 Cane Sugar 4:53 Powdered Sugar 6:30 Caster Sugar 9:55 Brown Sugar 22:58 Sucanat 31:30 Turbinado and Demerara 38:30 Muscavado 43:00 Jaggery and Pilicillo Panela 51:00 Bonus Sweeteners ➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ ➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin ➡️SUBSCRIBE TO THE TRADITIONAL FOODS NEWSLETTER - IT'S FREE: marysnest.com/signup-traditional-foods-newsletter/ ➡️RELATED VIDEOS: • Long-Term Food Storage Containers and Supplies: ru-vid.com/group/PLkRuW3pBo2U3pFCTIgALrAm7hI8PbwSuR • How to Stock Your Prepper Pantry with Real Food: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Hj71sxN6jCE.html • How to Stock Your Prepper Pantry for $5 a Week: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gw8oq66-hwU.html • 10 Best FOREVER Foods: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ld5D44-1R9o.html • Master the Basics of Traditional "Nutrient Dense" Foods Cooking: ru-vid.com/group/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y • Homemade Brown Sugar: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-UuVFvPaPIxY.html • Golden Turmeric Milk: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Pcerckkx7sw.html • Keto Creamer: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-kYmU-_J9m8I.html (No Cal Sweeteners Timestamp: 3:58 ) ➡️FOR THE PRINTABLE RECIPE: Don’t forget to open the description under the video and scroll down till you see “RECIPE”. There will be a link there that will take you directly to the RECIPE on my website (MarysNest DOT com) that accompanies this video. Depending on what type of device you are watching the video on…To open the description under video, click the words “SHOW MORE”, or the title of the video, or the small downward pointing triangle arrow to the right of the video title. All of these should open the description. And for more in-depth info...➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ru-vid.comjoin This is where I share in-depth “Vodcasts” (like a podcast but you can watch and listen or just listen) all about Traditional “nutrient dense” foods, plus 1 monthly LIVE STREAM. This is for those who are interested in delving into all these Traditional “Nutrient Dense” Foods topics in greater detail. BUT DON”T WORRY…this is completely optional, and I will continue to produce all of my free public videos too. I’ve got lots of great public videos coming up here on my channel, so stay tuned. 😉 Thanks for watching! Love, Mary
Love this video and how informative. I have other sugars on hand for different recipes, but Sucanat is my favorite and the most healthy. Another name for sucanat is Panela.
As a child in the 60s and 70s, we had a grocery store in port houston. When Dad would go to Sugarland for the sugar, he would pick up canes of sugar canes and stick in the back of his pick up. He would bring them home and cut into 10" pieces in the driveway. All the neighborhood kids would receive their own piece to suck on for a while. Best candy i ever had. We would watch his truck closely for the "cane day" delivery. Needless to say, he was a huge hit with the kids. Boy do i miss him.
Your mother was truly a wonderful mom! I don't know if she is still here or not, but she has given you great childhood memories of her. I can tell how much you love her. I so love and appreciate my mom, also.
I remember my grandmother added fresh whole peeled carrot to tomato sauce in place of sugar to reduce acidity. (I often do this, because I dislike using sugar). Thank you for this detailed information....I'm learning a great deal!
Amazing education video. Thank you Mary for sharing your knowledge and putting it in a way those of us that are learning can understand clearly. I’m blessed to have found my way here! 💐
Hi Mary! This is a great video packed with a lot of good information. I know the work that goes behind preparing something like this and you did a fantastic job. I always learn something from you. God Bless!
Hi, we really want to thank you for your very extensive knowledge on the different types of sugars. We really do appreciate this. We have started our pantries and enjoying collections immensely. I had started 3 yrs ago. And learning more & more. Family Members thought We had come into funds, we laughed stating we purchase what we need when on sale & stock up. Our Mother had done this as long as I can remember, now I understand, just sorry that Momma is no longer here for us to give her thanks for her teaching. It was always there, just did not have the wisdom yet. So, thank you so much for your generosity and patience to share your knowledge & wisdom with us. God Bless.
My favorite sugar is coconut sugar. I just love that it tastes like caramel and doesn’t leave me sluggish like white sugar. My other favorite sweetener is stevia!
Hi Mary...I'm a native Texan living in S. CA. My mom lived in Kerrville for years. I know Hill Country well. I so enjoy your channel. Thank you for your great teachings.
Hi Susie! Wow!! So happy to hear that you know about the Texas hill country - it's a wonderful place!! So happy to hear that you are enjoying the videos!! Love, Mary
Wish I had watched this before I opened my Maple Syrup. I got mold in my Maple Syrup. I followed instructions from another website said to strain the mold out and then heat syrup on stove; it seems to have worked. I'm sure its not as nutritious after cooking but it's such a big expense at least I still have the flavor. I NOW know as your video states: Maple Syrup should be kept in the refrigerator after opening. Thanks for sharing.
That video was so educational. Thank you. I am English and we live in southern Germany. We used to live in Texas. We visit Florida annually as we have a house there, so we stock up on our American goodies. Thanks again. Denise
I’m often sitting here shocked at the information you tell us! I think 😉 I have a broad knowledge of cooking and baking, especially traditional foods but I still learn something from every video. Thanks so much!!
I use a microwave to make hard brown sugar soft again. Put pieces of hard brown sugar in 2 cup glass measuring cup and microwave for 30 seconds. Stir/break up chunks. Keep repeating procedure until soft. Careful-it gets hot. Thanks for sharing your knowledge!
Hi Kelly, I did but unfortunately RU-vid had a glitch and put it in Dutch! LOL!! In any event, I have ordered a transcription in English but it will take 2 days to receive. Thanks for your patience. (Maybe it will come earlier but as soon as I get it, I'll upload it.). Love, Mary
Have you tried enabling it yourself? Go to the icon that looks like a gear wheel at the bottom of the screen on the right hand side. Click and it shows a box with the different language options and the on/off etc.
You reference sugar cane grown in several places in South America to produce Sucanat. We grow a lot of sugar cane in Florida. Is there not a US company that produces similar sugars that have the the same or similar benefits of Sucanat? Thanks for your videos.
Hi Tony, Great question! I have not found any sucanat that comes from sugarcane grown in Florida. However, I have found both Demerara and turbinado sugars that come from sugarcane grown in Florida. But I definitely think it would be something doable for the sugarcane industry in Florida. I’ll have to look around and see if I see any sucanat from Florida sugar cane. Love, Mary
Given that honey found in Egyptian tombs was still edible I'd say that honey naturally has the best storage ability of any "sugar". I once kept a can of Greek Honey in the fridge for 7 years, already opened and it was perfectly fine. Buy the best quality you can afford, local is always better, usually comes in a wonderful, reusable glass jar. Can't lose.
Yes, my husband bought a Greek honey with walnuts. I use the darling glass jar to hold my allspice. Fanciest little jar I’ve ever seen complete with little glass knobs.
As soon as you started explaining about cane sugar/beet sugar, I pause you and went to my Walmart to see what the bag of Walmart brand sugar said. I always buy the store brand because surfer is sugar (evidently not). I’ve been using beet sugar this whole time. I also checked domino’s and Dixie crystal’s (2 other brands I’ve used) they say cane sugar. Thanks for the info
Jaggery from the Palmyra palm is said to have a very low glycemic index. I got some online that is granulated; it is light brown and very delicious. It tastes a lot like brown sugar.
Great informative video. Thank you. I did some Pure Maple syrup at my Aldi's store. I only paid $6.98 for it which is a great price. I've been want some of this just for a baking ingredient. I buy my Raw honey locally but is is more pricey than the Maple syrup. I use hone a lot in my homemad bread as well as other baked good.
I’ve never seen sucanat in my grocery store before until today! They had the Wholesome brand organic on clearance for $4.59 for 2 pounds. It seemed like a good deal!
Dan, do you have her recipe? My fond childhood memories include pumpernickel with cream cheese and jam, too. I'd love to try it again with homemade pumpernickel! Who am I kidding? I'd love to try fresh homemade pumpernickel with anything!
Hi Kathryn, I was just telling Dan that I love pumpernickel bread too!! And I do bake some. I will definitely be baking some and will make a video about it. Love, Mary
Wow, so much info. I knew some of this but most was very informative. I am one who on multiple occasions stood in the sweetener isle thinking holy cow so much stuff, what's it all about, then came Mary, loved this video for sure. Sometimes using something different gets surprising results. I have an electric ice cream maker and it's wonderful, I make all kinds but mostly vanilla. Well, one day I decided to use coconut sugar in place of white sugar, it was delicious, even though it is coconut sugar it tasted like a lightly flavored maple ice cream, I was surprised and happy. You never know what can be good with a little experimentation. Again thanks for this, it really helped me to understand the similarities and differences. Charlotte
Excellent information. Thank you for taking the time to share with us. I am ordering Sucanat. :-) I recently ordered Jackfruit sugar and have not opened yet. It sounded interesting.
Thank you so much for this video. I appreciate all the knowledge you share to us. You have helped me more than you know. Is that a Kitchen Madonna on the shelf behind you? I have one that looks so similar.❤️
Hi Janna, I actually have a statue of Saint Lorenzo to the side of my sink. He is the patron saint of cooks. But when you watch videos where I’m sitting at my kitchen table yes, I do have a statue of the Madonna. Love, Mary❤️🤗❤️
Another very informative video, thank you Mary. For those living in the UK, Billingtons unrefined brown sugars only refine out some molasses, they do not add any. They also do not use any GMO sugar cane.
C&H .makes small containers of sugar with HONEY in it. BUT its hard to find. But I only looked in my neighborly areas. I would just "LOVE" TO BUY SOME😋
A vendor at the local farmer's market sells maple syrup. I prefer what used to be Grade B: I think it has a bit more flavor. The vendor explained that there were some regional differences in grading, & she went to the Canadian grading system. Now I ask for Dsrk Robust, & buy it by the quart.
White Rice Keeps great in the large 5 gallon buckets or sealed in mylar bags. Be sure to check out my video on storage options: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-ekH3YnLV9nc.html Love, Mary
Would you comment on corn syrup as a pepper sweetener. Really enjoyed this video. I am recommending your videos to friends who are finally seeing the wisdom of a prepper pantry such as my LDS faith has been teaching for over 100 years. So horrified to read a news story this week of rising food thefts in grocery stores as the covid crisis continues.
Hi Terry, Thank you so much for sharing this video with your friends. You can also share my entire Prepper Pantry Series if you think it would be helpful to them: ru-vid.com/group/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl I have been very impressed with the LDS site and the Utah State University Extension Service site as to the information they share on preparedness, food storage, and food shelf life. I mention them in my video and also link to them in the corresponding blog post. As to corn syrup, I'm not a real fan because it is highly processed and usually made from GMO crops. However, and excellent alternative is "Golden Syrup" made from pure cane sugar. Hope this helps. Thanks again for being here!! Love, Mary
Thanks for bringing up the genetically modified aspect of sugars. i prefer to use to use sweeteners provided by God rather than sweeteners mixed up by scientists. I have some local honey for sweeting also. thanks for your valuable info.
I'm saving this video so I can watch it later as it's pretty long, but I'm one of the guilty that stands in the baking isle in the supermarket and looks at all the different sugars and go - huhh?? 😨😆 One great sugar that I have used and is ow on the glycemic scale is coconut sugar. It's extremely light and doesn't make my teeth scream, but it gives a really sweet flavor without the guilt- only don't use it if your making very white cakes as it will turn your baked goodies a light/darker brownish color, but it's still great. I've tasted Mong friut sugar which is an awesome white sugar substitute, maybe you should do a video on sugar substitutes as their are so many- good and not so good. Blessings from NYC!! 😁🤗💖💐💜🌸💚🌷
Hi Dora, glad you like the idea of this video. I’m glad you can enjoy it later. I talk about coconut sugar in the second half of the video. I like it too! Love, Mary
"Coconut sugar" is < 80% sugar. The reason you don't get screaming teeth is simply because you are eating less actual sugar by volume compared to more pure sugars. If you just ate less of other sugars you'd get the same sugar content and pay far less money. Coconut sugar is a scam.
@@johnnypenso9574 I never had a problem with it and don't use a ton of regular sugar as I'm diabetic. I feel the difference when using coconut sugar and will continue to use it when needed- thank you for your input
@@MarysNest Oh Mary- I just watched the other day about inverted sugar in place of corn syrup, I like the idea and plan on making it when I get the chance, it would only be used once in a while anyway so I'm not worried about it- have a blessed day 🤗💐
Can I add a silica gel pack to Sucanat in a glass mason jar? Ruffly how long would it last doing it this way? Also I love you and thank you for all you do. I can't wait for your book to come out. 💕🙏🏻😊
Thanks so much for all of this information! One thing I don’t think you mentioned is, what is the best method to deal with granulated sugar that has become a brick? I have had whole unopened sugar do this. I think that someone, years ago, said something about putting it in your oven. Any tips? Thank you and God bless, Bonnie
While I’ve moved away from using white sugar for myself, I always keep some white sugar on hand for making Hummingbird food. I wouldn’t consider anything else, for their safety.
Thanks for sharing. I love dates. Been resting a lot since I'm anemic at the moment. That should end in a few days. Daniel somehow knocked over the television in Lee's bedroom at dinner time today..
@@kimdonald4712 I've lived in many different places since my father was in the Air Force. My parents met in the Philippines and my older brother was born there. I was born in West Virginia at the same hospital my father was born at, my younger sister was born in Texas although at the time we lived in New Mexico. After that we lived in San Francisco California. Then we lived in the Philippines when I was three to five years old. Then we returned to West Virginia and settled here as this is where my father's side of the family mostly lived (all except for my youngest uncle died young of illnesses and other heath problems). My mother's on the other than mostly live in the Philippines. Dad and brother don't like the food but Mom, Sis, and I do. I guess it's for the best. I am the only one of my siblings with no Asian features. I'm the only one of us with wavy hair, large round eyes, and ivory peach skin with a golden undertone. They have straight hair, almond shaped eyes, and tan skin tones. They also are temperamental and demanding. I'm passive and easy going. As usual I'm the odd one.
Mary, you mentioned Round Rock Honey. I purchase that as well at HEB. How do you liquify it if it gets sugary and hard? Can I microwave it for 15 seconds or do you recommend another method. I enjoy your video's and have been watching them and learning from it. You ROCK!!
I was watching one of your previous videos, looking for recipe for vanilla extract and vanilla sugar, so for the first time, I have bought brown cane sugar, I am not sure if this is the same as sukanat. Hopefully it will attract some delicious vanilla flavor.
C & H use to be real brown sugar, not a mixture of sugar and molasses, but sugar that wasn't as processed. I don't know if that is still the case or not.
where does maraipan fit in or is it not consider a sugar? Marzipan is a confection consisting primarily of sugar or honey and almond meal, sometimes augmented with almond oil or extract
Hi Melody, that’s a great question. I’ve not tried it but I’m just not sure about it because things that are airtight are generally not good for moist foods because of the threat of botulism. Check with the “LDS dot Org” site or the “Utah State University Extension Service” site and see what they say. Love, Mary❤️🤗❤️
