Just thought of mentioning this trick for your sealed spice jars.....If you use the smaller lids to seal your spices, , you can use the lid from your green Parmesan cheese container after you open your jar. It fits perfectly. Works great for things like basil and onion flakes , and you have an instant shaker. 😁😁😁
Great idea Audrey, I don't personally use that type of parmesan but I know exactly which you are talking about. Gonna start asking my friends to save me their lids.
Spices last well past their dates, years even. Only exception is any spice where any kind of fat has been added. I have eaten 20 year old ground pepper, tasted the same. Another great video Alaska Prepper. I am glad I found your channel. We have been prepping for 7 years now, but there is always new things to be learned and shared.
Kimmies991, thank you for the comment, It's really good to have someone here with your experience of 7 years of prepping. Please continue to comment and make suggestions, recommendations, and share your experiences with all of us; it's what makes this community great. God bless...
Me too - using some now that are 20 years old (no oxygen absorbers either). On another channel, someone said we shouldn't use oxygen absorbers with powders such as flour, yet here, Alaska Prepper is using it with adobo. Any recommendations?
@@barbarawarren9443 Technically, 02 absorbers shouldn't be used with salt or sugar. Most powders are okay to use them with. The salt and sugar will turn into a brick if the 02 absorbers are used. I hope this helps? I've been doing this for 15 years.
@@barbarawarren9443 You are truly welcome! You might want to check out The Provident Prepper's channel too, those nice people are experts on food storage! They had eleven children!
I also vacuum seal them. If I don't want to pull out my vacuum sealer, I bought a brake bleeder and hand vacuum seal the jars. I also bought the brake bleeder just for this purpose so it's squeaky clean, but the main reason that I bought it is for when there is no electricity. I can still seal things....whatever they may be for.
Remember I love my child I love my child lol . Diy adobo seasoning 1tbsp onion powder 1 tbsp garlic powder 1tsp freshly ground black pepper 1tsp dried oregano,crushed 1/2 tsp ground turmeric Makes about 3 tbsp
I love that Alaska O’Riley’s favorite spice is “Anything free”. 😂 Can’t argue with that! This was one of my favorite Alaska Prepper videos. Great idea to keep spices flavorful. Thank you!
This video is ageless. Shareing with my son who has come to understand prepping is necessary as well as his grown son. Thank you. These are my favorite videos. Teaching exactly how to prepare in a simple way.....
Sorry to chime in so late but our company didn't leave until 5am this morning. I've been storing spices and powders like this for years so here are some tips: clean the rim off very, very well with a clean dry cloth before placing a clean lid on the jar. I wipe the top inside, rim and threads. ANY particles will cause the seal to eventually break. Let the jars sit, without the rings on, for several days to make sure the lids sealed good. Gently pull up on the lid to test before putting on the rings and storing. Sometimes it's not sealed tight, it just looks like it is. I do not recommend sealing powders with a vacuum sealer. Any powder sucked into the machine can damage your expensive machine. The vacuum can also draw up the powder and cause the seal to break. It may happen right away or can happen weeks later. If you do use this method, place the spice in a small paper bag and roll the top down a turn or two. The vacuum will still pull the air out. Using an O2 absorber is the best way to go.
I learned early on that if you pack several different spices together in a five gallon bucket, you end up with cinnamon that takes like black pepper. Yea, where were you then? Lol
There's a RU-vidr that's been self sufficient for 20 years. I'm not sure I can watch her habitually because I feel like I'm the first one that will die!😂
I used to be a big fan of vacuum sealing dry foods in canning jars. And then the canning jar companies changed the synthetic material they use on their canning lids and now those lids are only good for holding their seal for no more than 18 months. Check out the instructions on new cases of canning jars if you do not believe me. Now I seal my dry foods in Mylar bags with oxygen absorbers and, so long as those bags are not damaged or opened, the food inside will store for many years. I store the Mylar bags of food inside cardboard boxes or in 5 gallon food buckets, properly labeled, and these are easy to quickly load into a vehicle if I need to evacuate and no worries about glass jars breaking. Also no worries about lids losing their seals if I have to haul that food over a high mountain pass. I invested in one of those electric gadgets that seals Mylar bags and this makes bag sealing much easier.
I never knew that about the ads. I just always hit the skip button. I'll start watching them to help u out. It's funny that I came across this video bc I was wondering how to how to preserve spices if u didn't have a food sealer. So I'm scrolling through YT & this video was recommended! 😆 Thanks. Ur vids rock & I love ur accent!
Thanks for the video! Spices indeed are tooo important! I actually experimented this weekend along the same lines. I dehydrated leeks and celery and made a powder for soup. And loved it! Thanks again!!
@@edieboudreau9637 I dont understand your question. I did 3/4 leaks, 1/4 celery. And made homemade chicken n veggie soup. I only needed two teaspoons for a really large pot. It really made a huge difference!
@@edieboudreau9637 lol. It's been a long time since anyone said that to me. No one remembers Peter Pan lol. You dated us hahahaha. And yes! It did help as a thickener!
What an excellent prep Wendy! Love this. You have many hidden talents. I love soup ideas. Enjoyed the Peter Pan reference Edie. Ya'll always bring a smile and encouragement. Oh an AP is good too, lol
I always enjoy watching your channel, you always share great information! I believe you will have more subscribers. I always watch your commercials . With all the bad weather, not only here in the United States, but around the world, we will soon see food storages. Thanks for sharing!
I know this video is about 2 years old. Still learning. Thank you. Most of all I laughed so hard about the chickens and the eggs. I really needed the laughter. Thanks so much.
Alaska Prepper, i have two pots of turmeric plants growing at my balcony. my whole region of Southeast Asia is full of spices. in fact, the main reason for the colonization of this region by European powers was because of the spice trade.
@@tonimitchell9930 thumb's up for your comment. the weather is conducive for growing various kinds of spices. previously, i had grown rosemary herb to use for steaming fish.
Thank U 4 explaining about watching or letting the ads run! I wasn't aware of that! I've learned a lot from all of Ur videos! I always appreciate the time that U put into sharing 2 help people! 🥰
We can't get Goya products in Ireland, unfortunately. I get it in Florida and bring it home, it is so versatile. I love how when Americans do the Irish accent, they always do a happy accent, or a Jamaican, or whatever that was. Love the channel.
I so love when Victor is part of your videos, he is so funny. Thank you victor for making me smile today. Thank you AP for all the great videos. Much love and many blessings to you and yours and our community.
If this was mentioned, I missed it so I want to add....I've taken my onion powder, garlic powder, parsley, seeds, etc and dried them in the oven on 200° for varying amounts of time (depends on what you're drying) then cooled them completely. According to the FDA, there are allowable amounts of vermin (eggs, larve, or dust from them) allowed in many of our dried goods from the stores; regardless of packaging. For example; I dry cornmeal and flour for 1.5 hrs. Parsley and other dried spices for less, of course. I prefer mylar bags for these with the oxygen absorber packets. It's said that vermin cannot survive without moisture and oxygen. The oven not only addresses the moisture issue, it kills eggs, etc. Would hate for anyone to open a spice a few years from now and have to throw out a favorite item. Also, the tip mentioned below about wiping the jar edge and lids with a clean dry cloth is critical.
back-in-the-day people did grow their own herbs.. They used them fresh in summer and dried them for winter use.. Spices were then and are now exotics that grow in other countries.. Those were also dried.. Fresh spices do not travel well.. Therefore they were dried to preserve them for their journys to distant lands..
I have to admit I’ve been lazy leaving my spices as is sealed from the store. Is it really worth it to open the seal in order to put it in a jar? Some tips I have to offer: using a vacuum sealer jar attachment to seal any standard regular or widemouth jar; no need for o2absorbers. I save the absorbers for use in soda bottles which make great storage containers for rice and beans. Also, I make moisture absorbing packs using coffee filters and dry rice (put them in the top of my jars before sealing). I love dehydrating herbs, veggies (excess kale dries overnight and can be powdered for sprinkling on food) and even frozen corn is incredibly easy. Meats too...I’m branching out into making pemmican...
Hello Trisa, I think that if you are going to store spices for long term it's just a bit of additional insurance to add an o2 absorber, that's a great tip about placing rice in a coffee filter for moisture reduction...
Trisa, a home vacuum sealer can't pull a perfect vacuum, so to completely prevent the dry food item from oxidizing and to thus get the longest shelf life it's best to also add an Oxygen absorber packet.
I’m confused about how you make the moisture absorbing do you tie the coffee filter with the rice inside then put them on top of spice that is in mason jar , add oxygen absorber, then vacuum seal?
When i go on long camp/fishing trips i have a bandoleer like Chewbacca from starwars with small tins of spices and a billy of water haha (a billy is an aussie metal tea pot) ... Dried Parsley, Chilli, Garlic n Onion flakes, pepper with lemon zest, salt, with a few back up things like tea n sugar , dried peas, and Grits/mash potato (british food). By the time someone lands a fish ive already got the fire going and the billy on , haha :D ... liked and subscribed!
That is a great idea NPC, in a way you are the spice guy/gal, lol. I think some people forget about spices and how important they are in order to not get food fatigue. Thanks for the comment and welcome to our community. Many blessings to you and your family...
I'm really sorry to hear that, not too long ago my little girls dog, Bella, got run over by a truck and passed on, it was a really tough thing for our family and especially Little Miss Alaska Prepper to go through. Have as much fun with your pup as you can and spoil him all you can. God bless...
Here is how I help with the ads, etc. I turn on your channel, and I leave it on all night so when I wake up I can listen to what you are teaching. I do this occasionally so that I can catch the videos I haven't seen all the way through, or so I can hear what I already heard, but didn't remember. I am typically busy while listening when I am awake and moving, so I always gain more from listening at night. That way all the ads can keep on playing through...
@@AlaskaPrepper yes, amazing on chicken! I think im addicted to it lol. I put my boneless chicken thighs on a plate, add a ton of the powder with extra water, microwave it, then melt mottzeralla cheese on it. I make up white rice with some powder added to it as well, add it to the plate with the cheese and juice. So good! I think I'll miss cheese the most if SHTF!
Hi Jessica. I'm a cheese loving prepper also. Keep in mind you can make fresh mozzarella (and other types of fresh cheeses) from powdered milk, and can stockpile freeze-dried mozzarella and other types of freeze-dried cheeses, and can wax certain hard, dry cheeses to store. There are also some dehydrated powdered cheeses and cheese blends available for purchase.
It is recommended that with spice blends containing sugar to NOT use oxygen absorbers as it will cause the spice to turn into a rock hard lump. I just packaged 3 different spices, all had sugar as a main ingredient. All were factory sealed and left in original containers, then placed into Mylar bags with a 50 gram desiccant Food Grade Silica Gel Pack added. My plain (non-sugar) spices I use oxygen absorbers and repack loose into Mylar.
please wipe the rims of the jars to ensure the best seal! when i repackage loose items like rice or powders, instead of rapping the jar on the counter, i place a sacrifice lid in place and twist the jar rapidly in my hands or on the counter to settle the product. doing so can mean as much as 20% more product fitting into the jar then an unsettled jar. then when i'm ready i use a fresh clean lid to seal.
If sunlight is bad.. I'd consider either buy colored glass or painting the outside .. I'd also consider using pint jars and I'd still use Oxy Absorbers..once you open a 32 oz jar it starts to go bad but 2 or more smaller jars mean less waste.. I'd consider using pint Mylar for extreme long term... Great video.. I like Adobo and Chipolte down here in the lower 48...
CC died in Spain, Some of his bones were sent to the DR but they were moved like 3 or more times. So He is now scattered between Seville Spain, the DR and Cuba and who knows where else he ended up. Look it up. Very controversial.
i have only started prepping my family thinks i am crassy but i take my sices cut a slit in the packeges that are in bags put them in a food saver bag and take out the air and seal and if there in a cantaner i put in a paper bag and then in a food saver and marke the date on them
I vacuum seal my jars rather than use o2 absorbers, which if fine for the most part unless it is something powdery like cinnamon, then it has a tendency to get vacuumed up and clog the seal.
@@malba411 if you Google "how many cc are in x size jar / container it will come right up. Then you add however many O² absorbers to = equal the container.
I have been doing the same with my spices, if they are packed in plastic. Transfer into glass jars and seal shut. Without oxygen to destroy the flavors it should last 3-4 years.
Alaska O'Riley likes to play with you and you both are funny together...lol! Good to know you can store these in jars with OA. I appreciate for the share. I'm being honest with you, I tried to watch some advertisements, throughout, but not on all ads...sorry about that. I will try my best to watch the whole video of ads. Stay well and healthy. God bless to you and your family! Thank you for this video!🙏🏻😊
AP ya tell me cousin leprechaun he could write to us once in awhile or else i,m gonna spend his gold,, thank you for the video,, have a blessed and safe day
Can you do this with peppercorns, with the oxygen absorbers? With your gravy mixes you empty the powder in the jar and then use oxygen absorbers? Do you just wash your jars with warm soapy water and then let them air dry or oven dry? What do you think shelf life on these are? Thank you.
So combining the spices into fewer containers takes up less space. I get that part That said, the Tones and McCormick seasonings are vacuum sealed in the original containers. Why not just leave them alone?
The original chili container was made of clear plastic, which Oxygen can eventually pass through to get to the spices. So, for longer shelf life, it's good to use airtight lidded glass jars with Oxygen absorbers.
I thought adobo was red, have never had it. now you're making me hungry for it lol!!! on another note I put a bag of rice flour in my freezer, will doing that help the shelf life of the rice flour once I get it into mylar bags?
I will extend the life as long as you make sure you place an oxygen absorber in there; since it's rice flour I would place one of the big 2000cc o2 absorbers in there. The thing about flour is that it has a lot more surface area to attract bugs and to oxidize so make sure you place a big o2 absorber in there, should be o.k.
Toni, I don't have a conventional root cellar, I do have a space under my house that is enclosed and keeps a year round temperature of between 47-55 degrees F. In the winter I heat the space to stay in the low 50's and in the summer, even during the hottest days, the temp never goes above 55 degrees F. So that is the closest thing to a root cellar that I currently have. Great question. Thank you so much for being such an integral part of our community Toni, you are truly appreciated... God bless...
