As promised, here is the link to Dr. Andress’s article; Dry canning: NOT recommended. preservingfoodathome.com/2020/04/16/dry-canning-isnt-canning-to-me/ You can find more details on packaging dry goods in glass at The Provident Prepper: Packaging Dry foods in Glass Jars for Long Term Storage theprovidentprepper.org/packaging-dry-foods-in-glass-jars-for-long-term-food-storage/ Packaging Dry Foods in Plastic Bottles for Long Term Food Storage theprovidentprepper.org/packaging-dry-foods-in-plastic-bottles-for-long-term-food-storage/ How to Package Dry Foods in Mylar Bags for Long Term Storage theprovidentprepper.org/how-to-package-dry-foods-in-mylar-bags-for-long-term-storage/ Top 10 Foods to Hoard for “The End of the World as We Know It” theprovidentprepper.org/top-10-foods-to-hoard-for-the-end-of-the-world-as-we-know-it/ 3 Months Supply of Food: Great Peace of Mind theprovidentprepper.org/3-months-supply-of-food-amazing-peace-of-mind/ Long Term Food Storage: Creative Solutions to Build a Critical Asset theprovidentprepper.org/long-term-food-storage-creative-solutions-to-build-a-critical-asset/ Looking for oxygen absorbers? Check out PackFreshUSA bit.ly/3DrFwtl and use the promo code PROVIDENT to receive 10% off your order. Food Saver Vacuum Sealer amzn.to/2Ct9cKt Jar sealer adapters for vacuum sealing Mason Jars amzn.to/3jhvdfZ Thanks for being part of the solution!
Fake news they just don't want you to realize you can keep re using recycled glass jars that come with the pop lid from the factory. All insects and larvae die around 250° . When you remove these jars from the oven that have beans or rice in the jars once you put the lid on and the rice or beans start to naturally cool off inside of the glass jar that creates a negative pressure which activates the pop lid
your list, its a good one, but there is so much more that can be stored in Jars. I buy coffee beans. One staple I have to have, so coffee beans and reg ground coffee, get them out of the bag and the plastic container, put them in a clean sterile canning jar, use the lie accessory, pull the air out, and store properly. I also buy the prepackaged dry mixes, sauces, like gravy mixes, biscuit mix (just add water) and pancake mix as well, they go into jars, dont store them in their original package, these items are cheap, and if you try to stretch your food stuff, those make do days, make some biscuits and gravy, or pasta and gravy, some of them are meat flavored, which I like, and because they usually are made with flour as a thickening? They need to be kept safe from any infestation of bugs. Any jar, with the lid with the original rubber seals intact, clean and sanitized, will hold these items for a long long time, and protect the stuff you put in them. Keep in a cool dark, DRY place, and if you put the lid on tight? Store em and forget about them til later. I have a constant row of these jars on my Kitchen counter, and regularly hand wash them and rinse in vinegar water (Vinegar helps to remove the smell of the stuff that once was in them? Also helps to kill any bacteria, if any in the jar\s or lid yet.) I have the jars in the row on the counter and will run them thru the wash and rinse several times before I use them for storage. Start hand washing your dishes, especially if your water supply is suspect! I have never owned a dishwasher, I wash every thing by hand, and rinse with vinegar water. We had to stop drinking our tap water here 7 years ago, and then I only found out by accident our water was compromised, by reading the annual report our City/water works sends out once a year. Who knows how long up til then we shouldnt have been drinking it. Report says any infants/young children, older ppl with compromised immune systems? OR Going thru chemo, on certain medications? Should NOT drink the city water!! IF you are a renter or dont get this report call your City water department and ask for one or an online version of it. I had to go to the walk in at our Hospital, 6 years ago, for a UTI, imagine MY surprise when both the Nurse and DR in the room with me, had NO idea of this about our water. Their smart reply to me? You need to move out of Town to a home with your own well. I said you should have an info poster on this in every emergency care room you have. I said good luck with that well water, have you ever heard of run off? That was 6 yrs ago, and if you are an informed reader? Want to know whats going on in our world? You know about Geo weather engineering. Yeah. My Husband once said, back in the middle 80's? One day Oil will flow freely but sustainable drinking water will be hard to source! Food is important, security, etc but the MOST important thing you need above all? Clean drinking water, with out that? forget the rest.
Classico Pasta sauces are canned in (iirc)Atlas Mason jars that have the same thread pattern and fit the Ball/Kerr bands&lids. Some of them have graduations or measurement markings on the jars. Classico Jars are among my favorites to reuse! 🌈🌈🦄🦄⚔🛡🇺🇸
Ellen Hofer I just don’t have freezer space! I got hard white winter wheat in #10 cans and a Wonder Mill. Also a stainless steel hand crank mill if power goes out. A case of 6 cans was $35 I think. They say fresh milled flour doesn’t have the additives they put in store flour and tastes better! Also if you add a bit of malt to your bread dough it makes a very nice texture and golden crust. I got beans, rice, and bacon jerky for flavor! I didn’t know they even made bacon jerky! It’s good too! Anyway, even if it’s not a shortage, I’d rather be safe than sorry. It’s not like I won’t use flour and well...FOOD! Don’t forget baking soda and powder, cornstarch and yeast. No bugs in canned wheat or oats. No oxygen. Can also make wheat cereal. It’s about black walnut time too! I’m taking me some to the huller. Many sell them around here, so many grow wild. Pecans too. It’s harvest time y’all! Just hoping my old bones will do what my heart and head want than to 🙏🏼
If after SHTF you give out a few food supplies to just 1 person who comes to your door, the next thing you know is that half the county will show up on your doorstep.
stupid questions...I am going to put my rice w/ an oxygen absorber in mason jars. Can I just seal the lid tight or do I have to vacuum seal them as well? Also, how necessary is it to freeze thaw freeze? Could I not just put the beans/rice into my jars?
@@allyrooh3628 I think organization is the key. Out of sight out of mind. It is overwheleming looking at it all. But once it has it own "house"I call it. Place it's pretty cool to see it and know we are going to be ok...... for a bit anyways. First year with a in town garden. Don't think other than tomatoes i will be canning my own this year. Glad you got 100% support from your partner! ✌❤💪🍻🙏
You are a genius Lady!! Thank you!!! I, too, have socks with holes in the heels!! Been using them for dusting rags, but now I’m gonna cover my jars!! Blessings!!
I have been using glass jars for YEARS for prep containers. I have found that some of them require a "secondary seal" of sorts.. mostly ones like pickle jars. Canning jars have a great seal to start with, because the lid id replaceable. But some jars from commercial products don't seal air tightly. I always put a piece of plastic such as Saran Wrap over the tops before screwing the lid down. It will absolutely seal.
I've had trouble removing the tomato smell from the lids from spaghetti sauce and salsa. Even when I've thought it was gone, I could notice a slight odor after the jar was stored with the lid on. Finally remembered what a great job the sun does of bleaching things. Set the lids in the sun for a couple of days and the smell and orange color were both gone. Thanks for your great videos!
If you dont want to use bleach , salt the lid , rub half a lemon around, give a good scrub , pour boiling water slowly over the lemon whilst its sitting in the lid . Fill to lids level ,.....leave to sit for a few hours.....the salt and lemon cleans it . The boiling water over lemon deoderises . Then wash and rinse .
I just pulled out some jars to save food before I sat down for a rest and found your video. I learned a few things so I'm assuming that God wanted me to know it to properly save our food. Thanks👍
I literally just heard you only need to either freeze/thaw, vacuum seal OR use oxygen absorber. I had no idea. I thought I had to do either two or three of these! You totally made my day! Thank you!
I learned that most of the full-size jars of pasta sauce made by Classico come in jars that are perfectly sized and threaded for regular-mouth Ball/Kerr Mason jar lids. That's probably a reason measurement markings are molded into their glass, knowing people will reuse the jars (and probably to create brand loyalty in the process). There don't seem to be a many national brands that offer that feature, some brands will have measurement markings, but then the lid or threading won't be compatible with canning lids. I've gotten to a point where I can usually identify by sight if a jar is Mason-style, often it's from smaller producers, and I have seen them as BBQ sauce, honey, coconut oil. If it's a product I'm not too picky about, then why not get a "free" mason jar out of it? Also, getting jars at thrift stores can be a toss up; sometimes they sell jars individually for more than you can buy a set new (especially when it appears to be an older "collector" jar, which isn't any more functional than a new one), or charge more for an empty glass jar that if you bought it new with the food that it was originally sold with.
Omg i do the same thing with those Classic jars! Love love love them! I've got about 50 jars reused rn and about 20 full of sauce! Thought I was a weirdo for that.
@@ellenhofer3343 For the heck of it I pressure canned butternut squash in Classico jars. All American 21 canner at 10psi for 90 minutes. No jars broke. Ball lids remain sealed. The jars actually seem more heavy duty. I expected some to break. All were fine. Just sharin'. 👍
There are a few products that come in glass jars with the classic Ball ring and lid style. Melina's Salsa is one that I've bought many of. Those jars do not have embossing and are okay for anything up to water bath canning. I have not come across the Classico jars but someone mentioned embossing on them. They may be alright for pressure canning. Nothing beats Ball and Mason jars for pressure canning.
Be careful because Classico has published information on this issue. The glass is not rated for pressure canning and cannot be guaranteed to stand up to the processing necessary. In addition, it's difficult to get the tomato stains and smell out of the lids, even if they're soaked in bleach. I find that I have to toss some because of the lids. I only use the Classico jars for temporary storage of things like dried beans, tea bags, etc.
TO FURTHER "QUAKE PROOF" JARS WRAP EACH JAR (with paper/cloth) OR USE CARDBOARD INSERTS TO KEEP FROM BANGING TOGETHER AND THUS PREVENT BROKEN JARS. LOVE OF JC TO ALL-YES-ALL. REMEMBER THE WORD TELLS US THE MOTHER OF ALL QUAKES WILL HAPPEN.
Just subscribed to your channel. There are a TON of well-meaning food storage videos on RU-vid...many have incorrect information and some are dangerous. Your "evidenced-based" suggestions backed up by rationale is refreshing. I have a doctorate degree in and took post-graduate classes in nutrition and microbiology. Properly stored foods can last decades, improperly stored foods can cause food poisoning, and in the case of C. Botulinum, even death.
Just a FYI for all. Classico brand pasta sauce jars are mason small mouth jars. I uses the sauce, then soak the jar in water for 20 mins until the label comes off and then it wash.
Just a heads up, Classico pasta sauce jars are NOT home hot canning mason jars, it's just a plain glass jar and a marketing ploy. Do not use these jars for any hot canning. Having said that, i do use them for honey and other dry storage and yes they do fit the small mouth mason lid. There are a few companies who put food products in actual mason jars, just be careful you are certain they are authentic.
I've always considered them to be in the same class as mayo jars. Not worth the risk to can in them. With the price of meat, these days, it's a serious loss, when a jar full of meat shatters. Then, there's the mess to clean up along with finding something to safely dispose of that broken glass in the trash. Since I also dehydrate foods and store a variety of dry food ingredients, glass jars are always useful. BTW, if memory serves, it's only the 32 oz Classico that would take a mason jar ring & lid. Been a while, since I make my own sauce, so it may be different, today.
Oldtimer Lee I have canned with them for a few years and never had an issue. The reason is I believe the glasses as strong as a mason jar, plus it says Mason jar on it , is commercial operations get higher pressures then home pressure canners can. I generally make my own sauce but in the winter when I run out I buy this brand and the quality seems to be decent for commercial product. But my favorite part is getting a free mason jar. I have used the 24 and 32 ounce ones and at least where I live they all use small mouth canning lids and rings. Definitely worth a try all the best
rain coast I have used them for a few years and I’ve never had an issue. That being said I’m not a professional scientist or expert canner. I would venture to say that the pressures in a commercial operation would be higher than ones achieved at home. Maybe water bath canning would be OK . Maybe I’ll just stop pressure canning with them. All the best
Answering an great video: As to used jars, I just dry canned a raft of flour and pasta in used Adams peanut butter jars. Great size for me at 2 - 2 1/2 C. each. Some of those jars were my Moms - 1985! All sealed beautifully. Just make sure the lid gaskets, jars and rims are really clean. If the gasket in the lid feels at all sticky use a little bit of soft scrub cleanser on a sponge to slick them up. I am going to do some vac. pack for dry beans, lintels and such as I think the dry can may degrade the quality of the bean nutrition with the heat. Used some tall spaghetti jars for bigger volume of flour (3 1/2 C. ea.) with dry can and they sealed great too. I use Smucker little jelly jars for dried veggies - a 12 oz. pack dries to 1 C. and fits perfectly in those jars. This tip on how to really seal them is great! Plus I have several sizes of the clear vac canisters and wondered what I was going to do with them. Easy to find in thrift stores. As a single ol' gal, smaller sizes work perfect for me. Save those jars!!! Save your canning jars and lids for serious canning.
Stores in my area are still having shortages of basics like yeast, bread flour, rice, and some dried beans. We buy a little extra of what we can find when we can find them. I had no idea what an oxygen absorber was before this video. I'm relieved to know that I only have to do one of the de-bugging methods. Excellent content for a beginner like me.
I'm glad I bought the amount of pasta that I did because it isn't back in yet. Certain items in Whole Foods, Walmart and Publix have not been seen for months. Not funny.
Thanks for the great tips. Always something new to learn. Today I learned from you not to use oxygen absorbers with my raisins or other foods that have high moisture or oil content. You have the perfect example of a prepared family.
Hello I love your videos. I’m brand new at long term storage. I’ve listened to a number of other videos over a 3 week period and thought I was ready to get started. I have made a ton of mistakes 😐 I ran out in April and bought a years supply of everything 😳 Not realizing that some foods can not be stored long term. Anyway, now that I’ve found your videos, let me tell you... I really appreciate your detailed information. This morning, while watching one of your shows, I heard you say to make sure you use food grade DE in your mason jars. I already jarred up about 30 jars of beans with the DE the Poolman uses 😐. Do I need to throw them out, wash the beans and start over? barboure022@yahoo.com Barboure Martin
Great video. I watched another RU-vidr who dry cans beans and rice. I'm glad I saw your studies on the negatives of dry-canning. I'll save all my glass jars and lids from now on and start canning my dry goods using your methods. This last food shortage caught a lot of us unawares. Hopefully, we all will be prepared in the event it happens again.
@@TheProvidentPrepper Considering what you said about the DANGER of using oxygen absorbers wrong, I want to see this list as well. This is the first of your videos I've seen and was pretty impressed. I subscribed.
@@TheProvidentPrepper I'm NAGGING you for the list. Also how do I store some older raisins? I don't know how to tell if they are still good? Any advice would be greatly appreciated. Thank you.
Linda Graves I don't know anything about jasmine rice, but with brown rice, the germ and bran are still attached and they contain oil, which makes them go rancid quicker. I keep my brown rice in a jar in the fridge and it still gets a funky smell to it if not used quickly enough.
It is a no-brainer. I love my Mason jars but I find the pasta jars work just as good. They also take the Ball lids. Repurposed glass jars are a nice supplement to your prep. 😊
@@mrs.bissonnette7498 Not sure of any other than "Classico Pasta Sauce", (a square shape jar with spaghetti sauce), and under its label you'll see Atlas Mason imprinted on glass 🙂
Important note: different preppers use the term "dry canning" to mean different things! i have heard preppers call vacuum sealing "dry canning"! (which is a safe method)
Thank you thank you thank you dear friends for this video. I have had a question in my mind for two years concerning raisins that I sealed in a jar with an oxygen absorber. I got my answer today. I will be throwing these away. I felt checked in my spirit every time I looked at the jars. I’m glad I have not used them yet. The info that you give to us is greatly appreciated. This was an answer to my prayer.❤️🙏
I grew up in a world where food was stored in glass or metal, depending on the product and preserver. Home canning was done in glass jars. Home rendered pork lard was stored in tins called "Lard Stands". Moist, preserved foods, came in glass jars or "tin cans". Well, before plastic began to dominate the world. Still have glass mayo jars and glass vinegar jugs. It's sad that in many instances, shelf life of unopened containers of food, has declined, with the conversion to plastic packaging. Plastic "breathes". Glass does not! I *hoard* glass jars and jugs that are useful for storage. Not only foods, other products such as dry laundry detergent. Never turn down a gallon pickle jar or a quart one either. If you have an appropriately size FoodSaver canister, you can also vacuum seal what I call pop top jar lids. Open a jar of jelly from the store and hear the lid snap as the vacuum is released. Fill the jelly jar with dry food and replace the lid, "finger tight". Put the jelly jar in a FoodSaver canister and seal the canister. This process will suck the air out of the jelly jar while it's doing so for the canister. Open the canister and the in rush of air will push down on the pop top to seal the jar. Found a couple of the large early "Tilda" canisters, 2nd hand, a few years ago. Google: FoodSaver 4-Quart Canister to see an example of the largest of mine. Listed as out of stock at Amazon. There are a couple of newer versions. Learn what to watch for at yard sales and flea markets for what can be used to seal jars. (Must be taller than the jar to be placed in it.) As well as food storage containers as originally designed. Appreciate the link and research on dry oven canning. Knew that wet oven canning was proven to be unsafe, many years ago. Also, knew the manufacturer said not to heat canning jars in an oven because they are not produced to withstand dry heat like oven approved glassware is done. Plus, I didn't like the idea of cooking dry food in jars, especially at some of the recommendations of 250F for an hour. I've cooked enough pulled pork, in a smoker, at 220F, to know the effect of low heat on foods. Plus: Heat destroys some forms of nutrition. Hadn't thought about the rancidity factor, as well. Should have, because home rendered lard should be stored in the coolest location available for longest shelf life. THANK YOU!
ive recently gotten my wife into this. the toilet paper crisis last year helped. now we do 5 gallon buckets with o2 absorbers, half gallon canning jars with vacuum sealer. never thought of using empty glass jars from say pickles and spaghetti sauce. thanks for the tip.
I buy some foods that come in smaller convenient straight sided glass jars that are not compatible with either size of Mason jar lids. I use them for refrigerator food storage in lieu of plastic containers. Jars for pasta sauce can be used in the refrigerator even when the lids might not be pristine clean enough to comfortably use them for long term dry storage. Some people might want to dry store first aid supplies in addition to food. It is easy to see bandages, Q-tips, etc. stored in glass jars.
This is my favorite way to store my dry goods! My favorite tool is my vacuum sealer. I wanted to store extra canning jars in case they became difficult to obtain (like they are now) or I had to begin canning more foods in the future to support more people. Empty jars eat up a lot of space so I decided to store most full (I keep a couple hundred empty jars on hand for daily use and canning fresh foods.) if I ever need to up my canning of fresh foods I can easily empty those dry goods into other receptacles and free up a lot more jars. I keep a dozen or so 5 gallon buckets on hand (empty) for just such a need plus lots of storage bags and rubber totes. I was sure happy to see you post a video! I've missed guys! ❤️ thank you for the education on dry canning and multiple freezing! I thought one freeze for a week was sufficient! You guys are great! I always learn so much from you!
The Provident Prepper I have not🙁 I have creativity block 😜 I haven't got an ounce of the knowledge and experience you guys have in the preparedness arena!!! Limited picking pool for ideas 😂 we kinda focus on the self sufficient aspect, wild edibles, homemade. But I am learning soooooo much from you guys! And it has been such a blessing ❤️❤️❤️
I have done all of these suggested ways of storing foods. I routinely put my old socks (cleaned) to act as jar cozies as well. I cut heel & toes off & use the foot as well. When the boxes they come in fall apart i acquire other types of boxes so the cozies help keep jars from breaking when being moved. I always buy foods in glass jars over plastic ones. If you buy that flex seal rubber coating you can coat the bottom outside 2/3 of the various shaped sized jars as well. AFTER sterilized & filled & sealed to prevent breakage & if using white or black to keep most of the light out. The clear will enable you to see contents better though. I have to store mine in boxes due to space constraints. So I take a plastic report sleeve. Cut off the notebook holes piece just below inside seam. Tape to end of box with open end to one side. Then make an inventory page with what's in the box. When the jars are empty & cleaned they go back in upside down & it's a reminder to change the inventory page. When moving tape over open side till arrive & then carefully remove that tape. Back to workability.
This is the best explanation I have seen in the thousands of explanations of storing foods. Thank you so much. I will save your video until I die. 👍👍👍👍👍❤️❤️
Wow you just shot down almost everything I thought I learned, I usually freeze my dry goods for a week then let thaw for 24, and seal. No one ever said to re freeze. Just did a case of jars dry canning some snacks, I guess I better eat those and redo. Thanks for the Information
just found your channel- enjoying it- my grandmother always wrapped her jars of dry goods (after she too air out- she did the water bath- I use the same idea as you-) with foil- just around the jar-not the lid- she called it a sleeve- she also did that for tea which was opened many times in a day (they only drank good Irish loose) it kept the light out - I still do this because it was how we grew up- if you don;t have a very dark place to store this works great
Seen the plastic storage go wrong longterm. The reason food takes on the smell of the plastic. I helped a prepper move and she had to throw most of her dry goods. Love the glass storage seeing you can reseal most jars with the lids they come with. Classico spaghetti jars are the best for dry canning and reusing the lids
Thank you for the great info. I didn’t understand the part about “dry canning”. You showed how to sanitize jars in the oven with heat. Is dry canning just storing items in jars without either oxygen absorbers, vacuum sealing or the freeze-thaw method? You did say if we use one of the three methods we’d be good. Just want to avoid dry canning but want to be sure what it is. Thank you.
@@TheProvidentPrepper - Oh wow. That sounds like a crazy idea. I honestly did not know that method existed. Thanks for clarifying that. I definitely won't be doing that one! I appreciate your response. Yehovah bless.
I used to live in a trailer house and the mice were in EVERYTHING.....so I learned way back then to store stuff in glass jars ! All my years of being ridiculed for saving jars has now justified me 😘 I do regret the few times I was embarrassed so badly that I put the big pickle jars back in the trash at weddings, parties and funerals......it hurt then and really bums me out now ☹️ So great to see a couple on the same page and working together !!!
@@jackieparent5027, ditto. Every time I see a video recommending "food grade buckets" I cringe! People think the "food grade" labeling means it's great for food protection. NOT once mice get at them.
I watched a video where, after sterilizing the jars in the oven at 230 degrees, they then filled the jars with the beans, rice, and flour and placed them back in the oven without the lids for I think 2 hours so it killed any bugs. After taking out of the oven, they then put the lids on, and as they cooled, the lids sealed. What is your opinion on this method?
My family thinks I'm hoarding food because I always get the biggest bags I can or two or more of the items I need. I bought potatoes when they were on sale 2 -5lb.bags for the price of one I bought 30bls the limit. I came home and Canned 20bls.we are fresh eating the other. Jar rice, and sugar, flour, beans, and I can Vegetables, soups, pretty much any and every thing. I guess I am a good food hoarder lol but my family will have a full tummy at night.
1 lb bags of beans, pasta in pkgs, and rice can go in 5 gals. nonfood grade 5 gal. buckets. My garden is beginning to produce, slowly, pick the ripe and put in zip bags. till you get a pint you can, can a mixed load of pints. My dogs love those baby peeled carrots, I found they make excellent items to can, most of the prep work is done. I just put a bag of sprouted potatoes in the garden, there are just 2 of us, normally 1 baker will feed both.
New to your channel. Thank you for sharing this information! I especially appreciate the sterilization and insect prevention techniques. Look forward to trying glass jar storage.
I've just started my 1 year's worth food storage. I have 260+ lb of rice and beans in their original plastic bags. Some rolled oats as well in their cardboard cilinders. How would you suggest me to store that if I don't want to use several glass jars? Or do I even need to worry about it if I plan to use them within 1-2 years?
Weird question? I would love to purchase a vacuum sealer, but not sure which ones come with a jar sealer? I have looked on Amazon, but am just not sure. Could you help please?
Large jars terrify me that I might loose a larger quantity of my stores due to breakage or insect damage. Smaller containers always gave me a better piece of mind and made it more expedient to barter with. Thank you for mentioning that in the video.
The down side of small jars is that you need to use many more lids if you are using Ball mason jars and they are expensive. But good point about putting things in smaller lots.
I just bartered a bushel of white half runners .. I used things from my stash that I had couponed for. I was FULLY prepared (household & hygiene) when the pandemic hit .. I have gotten really good at being a scavenger hunter for food ... God Bless !!
The best way to protect jars is to save the the boxes they came in. Store the jars with the original dividers. I like the old socks also. But the original boxes also protect the jars from light. Of course the boxes won’t lat for years but while they last, they are great.
The whole idea is giving me anxiety at night lol is this normal when you’re first starting out on short term and long term food storage. Any one else full of anxiety?
@@TheProvidentPrepper you're so sweet, thank you! That made me feel a lot better. I appreciate the time you took to reply and I will update you on my progress when it begins to show! :)❤ I will definitely start thinking more about that 3 month supply and building it as I go along. As soon as the kids settle down for the night and my little guy falls asleep I will read through that link! I love your channel so far thank you for sharing your knowledge!
When I first started I felt anxious! I felt a sense of urgency that I just needed to hurry the heck up and get my pantry stocked up! After I had a good amount stored the anxiety diminished completely. Now, about three years later, and everyone was panicking about the empty store shelves, I was able to just stay home and not stress out and plan my garden. By the time I had seedlings growing under grow lights all the seeds kept selling out! It's all about being prepared.
We put a tsp of oxyclean in a jar, top with very hot tap water and let it sit. Rinse until squeaky. It will clean off any stuck on foods and remove ALL smells. Even the salmon smell from reusing canned salmon jars. Hate it when my peach jar pie tastes like salmon! When we can, we add a couple tablespoons to the sink, fill it up with hot water, and add our canning jars. Let them sit for a few minutes, then rinse and use. We don't sterilize jars or lids anymore. Works to clean stains out of the kitchen sink without scrubbing. I use it to clean the coffee stains out of thermoses, anything glass or steel. Not so good with plastic, does something to it, makes it feel funky.. Love that stuff!
I also store dry goods like rice, sugar, salt, etc in plastic screw top drink bottles. you MUST use plastic wrap over the tops of those before tightening the lid down. They really don't seal a second time otherwise. I have been using pieces of good shopping bags for this. Screw the lid down over, after eliminating as many wrinkles as possible, then cut around it with a scissor.
The Provident Prepper so freezing is not necessary? I don’t have room in freezer and I’m only looking for short term use. Less than 3 years. I have mason jars and a vacuum sealer. I’m ready to go it’s the freezing part that is causing the concern.
When storing drink mixes (Koolaid, Tang, etc) do I just put them in the glass bottle without an oxygen absorber since they’re sugar based? Great video!
I would never use bleach to sterilize metal. It causes an oxidation-reduction reaction that promotes rust. This is especially important for longer term items and you live in a humid area. A better solution is to either boil or stem them. Or you can put them in your food dehydrator set at 160 degrees. These 3 methods also soften the rubber and make the seal more secure. When repurposing jars that have odd sized lids, you can vacuum seal them by placing them into a wide mouth 1/2 gallon jar. Seal it and the open it, the inner jar will still be sealed.
The Provident Prepper i bought a 12lb bag of flour and will be buying a big bag of rice. I also just bought cornmeal. Do I put the cornmeal in a freezer bag and freeze before storing? I’m going to vacuum seal it in mason jars. Can I just freeze the four in it’s packaging? It’s King Arthur all purpose flour. Thanks!
The Provident Prepper I was speaking of raisins and dried cranberries. What will happen if I did put an oxygen absorber in my Tristens and cranberries?. I will go back and take them out. I just want to understand the reasons. I find it a little confusing and would love a video on this topic
Thank you, I too am having a little trouble getting accurate information regarding canning and food storage. This settled "dry canning" into the not doing category for me.
Great video ! I also watched the plastic jar packing video a week or so ago. Thanks for the valuable information and tips ! I'm taking written notes on y'all's videos. :) I wonder if used wine bottles with a used cork seal will also work for long term food storage ???
Jar jails...lol. I used plastic containers that are more Cube shapes. Makes for stacking up. I get teased for this, but they're labeled. Hmm...the bleach for sanitizing lids.
I noticed that dill pickle jars at stores are nice and big and fairly cheap--but I hate dill pickles! I bought some anyway and worried about what to do with the pickles. Then I just saw a video that was the answer to my prayer: dehydrate and grind those pickles into pickle powder and store in a smaller jar where maybe it can be a blessing to other people someday and I can have the big jars for something useful like oats! Yay!
Could you do a list of best ways to package different foods eg cocoa powder, custard powder, gravy powder etc , things not normally covered by Preppers, thanks
@@agardner2672 custard powder think they mean Birds custard powderit is UK sweet sauce use on deserts etc, a little like instant pudding mix ,but it is cooked using milk. i think its base is corn starch ( ?) Vanilla flavored . Used in trifull on pies and some times Christmass puding.
@LRetz I’m in Australia and it’s a dry powder you add milk to and heat and it makes custard, like a thick but runny dessert you have with pudding or cake or fruit , it’s like a corn flour in texture
I read recently that those lids with the lugs that close with a quarter turn aren’t much good for food storage cos they don’t give a good oxygen seal. They certainly shouldn’t be used for hot bath preserving..! Great video - very interesting.
Greetings I just want to recap for my brain to comprehend. 3 methods. Pick one. With all 3 make very sure your lids and jars are sterilized, no chips on jar top. Method 1- is vacuum seal Method 2- is O2 absorbers Note do note use this method with high moisture foods or foods containing oil. For example, nuts and seeds. Also do not use for sugar and salt. Method 3- is the freeze+ thaw Have you guys found that one way, stores longer than others? Budget wise freeze + thaw method seems the cheapest. Any extra benefit in freeze +thaw and vacuum sealing? I apologize for very long question, I just want to make sure I do it right Thank you for your time.
I had my long term food storage in mason jars, some still are because some things are vacuumed sealed. I have just recently put all of my prep into plastic food grade containers. I live in earthquake country, it just made more sense to me. Also, looking through all the jars was a pain.
Every time I see Jonathon, I think of my dad. He's exactly the way my dad would be on camera. My dad's been gone a couple of years so I really enjoy watching your videos. I always smile when I see Jonathon at the beginning of the episode. And I also really enjoy all the info too.
I can tell Jonathon is a little uncomfortable on camera, but let him know people out there really appreciate his sacrifice. And yours as well. It must take up a lot of your time. If I had enough answers I'd be on camera like you. My brother and I have talked about starting our own channel, but neither one of us know enough, and it'd be a hot mess. Lol It'd be funny though. So until then, keep up the great work.
Discovered your channel a few weeks ago. Thank you for such in depth information. You basically do the research so I don’t have to. Such a time saver. Your book is being delivered to me tomorrow. With all the uncertainty of today, I decided I’d better not count on having the Internet available for needed information. Thank you for all you do.
You can't see if there is bugs in. You just need to freeze it incase there are bug eggs in. It doesn't mean there IS in. But you have to make sure that if there are any microscopic eggs in your dry food, that you freeze it to death.
Thank you for sharing this information with us. I have some questions. Using the freeze-thaw method, is it no longer necessary to put oxygen absorber in the jars? What about the oxygen in the jars or buckets? How long can we store food (cereals, beans) in this way?
@@TheProvidentPrepper I have tons of oxygen absorbers. How many per jar? I bought 32 oz jars and many jars we buy are that size. Do you recommend a link to purchase more lids as well if ours end up yucky? I have plastic ones but I only use or those items I use in my fridge. Otherwise I need better ball tops :) When storing rice and beans in gallon jars what exactly should I do? Oxygen absorbers or freeze first? It's so confusing
Thank you guys for another great video ! I do have a question on insects. I have been told that using bay leaves in my storage of dry goods will keep the bugs away as well as depleting oxygen, is this a true practice? Thank you, and I hope you are all doing well and staying safe in these times.
@@TheProvidentPrepper Thank you for your input, I value your families insight and experience as always. You guys are a calming, shinning light in this craziness, Bless you all
@@polskigirl8547 no problem 😊 hope this help you. I use cheap strong coffee not my coffee. Then I put it in the dishwasher to clean it. Pickle jars are mainly my issue but this is the only way I've found that works.
