Then Peter said unto them, Repent, and be baptized every one of you in the name of Jesus Christ for the remission of sins, and ye shall receive the gift of the Holy Ghost!!!
Another option, go to your Farmer's Co-op or feed store, co-op brand is "Mix and Fine", it is all salt and comes in 50# plastic bags for $8 to $10. Tastes like any other salt. I try to keep 50 to 200 pounds on hand. Besides table fare, you can trade it, melt the snow, kill weeds in areas you do not want chemicals. One use is, when I soak my deer after washing all blood off and cutting away any damaged tissue, I put it in a cooler with 1/2 cup 3% hydrogen peroxide, 1/2 cup vinagar, 1 cup salt and the cover the meat with ice and water. After 24 hours I drain the bloody water, wash the meat with fresh water and cover wth ice and water only and after 24 hours repeat. Yor meat is now ready to process. It will be more tender and will not have as strong wild taste. Cutting off as much of the fat and connective tissue also helps remove the gammy taste. Hope this helps. PB
@@WildnUnruly You can have the meat tested by the wildlife agency in your state or local area. I only harvest my deer in areas that do not have CWD yet.
@@WildnUnruly im in CO and for what its worth I haven’t gone hunting yet but I plan to hunt pig because even though there is testing for free by the state, CWD gives me the heebie jeebies Edit : and to my knowledge it doesn’t affect swine … yet…
Living in the high desert, hydration is often neglected by new residents from states having more rain. Recently my kidneys were aching, having leg cramps, and frequent trips to bathroom. Adding a dash of lemon and a pinch of salt to the 32 oz bottle balanced the electrolytes so hydration became effective.
Try a pinch of pink Himalayan salt. I filter, then purify my water, the purification removing vital nutrients. The salt has 87 nutrients and replaces everything taken out, as well as adding others for balance.
Yes salt is super important, and great tips. I have a friend and he completely eliminated salt from his diet, after some time he ended up in the hospital and paid 5k+ PER DAY out of pocket for 3 days plus additional stuff. Salt is absolutely necessary.
I bought some Himalayan salt,,which is Approx tens of THOUSANDS of yrs old,,and wouldn't you know it, It will expire ONE YR after I buy it..Yup, it has an Expiration date...Amazing. Just MY LUCK
@@rneedham667 I appreciate Suzanne's response. I learned something important about how to ensure my salt lasts longer. Gonna put mine in a Mason jar now since it's glass.
@@suzanne.j.7914 I appreciate your response. I learned something important about how to ensure my salt lasts longer. Gonna put mine in a Mason jar now since it's glass.
@@liberty8424 i’ve been cultivating mushrooms for years with a pressure canner and I’m recently looking into starting canning food in jars, sorry to bother, could you please explain why Iodized salt shouldn’t be used in canning? If I had to guess I imagine its because the iodine somehow reacts with the metal jar lids?
New subscriber here. My favorite salt by far is pink Himalayan. I find it to taste saltier than other salts, so you use much less. I found it hilarious that my endocrinologist told me I need to eat more salt bc I have very low blood sodium levels, while my cardiologist told me to eat less salt bc of high blood pressure. So I try to eat more or less salt, lol
For iodine store dried seaweed. Kombu has the highest amount of Iodine of any seaweed, so you don't need to eat very much to get the nutrients you need in the form of iodine. (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia.It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
FYI: Table salt is sodium chloride. Another salt that is necessary for good health is potassium chloride. This can be found in most salt substitutes, such as Nu-Salt. The bucket storage method is good. I've also used vacuum bags to seal up salt containers.
Salt is part of my preps but I had no idea that some salt had a shelf life, nor did I realize that it attracted moisture. Thank you so much for this information!
Not everybody has a gun, even though most people nowadays do, but not everybody has hundreds, or thousands of ammunition crates stacked, upon thousands of ammunition crates. Not everybody is prepared, but also, not everybody knows or has been trained on how to aim and shoot properly. Not everybody has stocked up on food & water either. Not everybody has trust & security in large numbers. Not everybody has a backup plan. Not everybody has great optimum physical dexterity or has brains. Not everybody has robotic soldiers. Not everybody has an underground bunker when shit hits the fan. Not everybody is a prepper. Not everybody knows how to grow their own food. Not everybody knows how to sleep with one eye open. Not everybody is at least bilingual or trilingual and knows how to negotiate when necessary. Not everybody knows how to safely poop crouched in the forest, whilst balancing wiping with leaves in one hand and holding a gun in the other. Not everybody knows what to do when they come into contact with Negan. Not everybody knows why salt is essential and how to store it. Not everybody knows that garlic has antibiotic properties. The ones with the guns who have also prepared themselves adequately will have the best promising outcome of survival.
Thank you and God Bless everyone. Once again a superior video. Roman soldiers were paid in salt. In Egypt gold and salt went for a one to one ratio. Salt, sugar , flour , baking soda , and powdered milk white gold when disaster strikes. You cannot eat gold or silver. Water , food , vitamins , nutrients , herbs , and medical supplies they truly count.
New sub! It's refreshing to not hear the doom and gloom all the time. I love your sign off "Thanks for being a part of the solution"! Keep the videos coming! It's obvious you have done a ton of research and practice what you preach.
Something that you might want to consider is storing salt for curing meats and fish. It's an excellent way of preserving meats for long term and it's just as good as smoking meat and fish for storage.
My grandmother put a teaspoonful of white rice in her salt shakers to soak up the moisture it worked don't know how long it will work though but her salt was never clumpy I am storing mine in half gallon ball jars with a little white rice it will have to be sifted but so far it has worked been doing this for 6 years my self no problem so far this was with just iodized salt I haven't tried it with sea salt or canning salt but its worth it if it works🤔
We simply vacuum seal our granulated salts in mason jars with standard lids. Those lid are coated. No metal comes in contact with the salt. We also store standard white livestock blocks in plastic buckets. Just $5 for a 50 pound block. Contrary to popular misconception, they are perfectly fit for human consumption. We use the square buckets for a perfect fit. They will draw moisture around the lid so I use model glue to seal the lids. Salt will be a super barter item. Throughout time it has often traded equally by weight with gold. Sadly though, few people today will realize how crucial salt is. Many will die from salt deficiency and not even realize why.
I had salt in a cabin but didn't use it for about 20 years. When I tried to use it, it had lost all flavor. I threw it out. The Bible knew what it meant when it said, if the salt has lost its savor where is the saltiness. It's only good to be thrown out. It was always an amazing reminder. You are the salt of the earth.
Another year later and its still so vital..Been storing various salts this week. 10 pounds per person per year , and many pounds for food preservation. Great video. 👍
If you have glass jars with metal lids, you can put some plastic wrap over the top of the jar before you screw on the lid. This will prevent the salt from corroding the metal lid.
I repackage my salt (and sugar) in half-sized (8oz) disposable plastic water bottles for protection from moisture and for barter. I shy away from glass jars because a shockwave from a nuclear blast can and will leave many regrets. I don't want glass all over the floor or contents dripping from upper shelves. 😎👍🏻💥
If you intend to hunt as part of your prep, storing a few salt licks could be a great cheap help. The same for any stock such as horses, cattle etc, they may need salt as much as you. It's a cheap thing to store, and as quoted here, could be a great trade item for those without as it's often missed when prepping. Another good item is ''Lite-salt'', a 50/50 mix of salt (Sodium Chloride) and Potassium Chloride, often a good addition to your diet if your not eating enough plant based foods.
I have used Lite Salt for over 42 years. I have never had a lab come back bad, always within "normal limits".. I have worked in dialysis for the last 26 years and WATCH MY KIDNEY FUNCTIONS LIKE A HAWK.... My cardiac labs as well. This is great information to people who DON'T know, glad they were able to get to this video before it is too late. Thanks.
Totally agree with the video. Cost is a big deal for me, bulk is also a factor unless I’m going for barter. Packing meat is a 1 time use until reconstituted. I used salts for water softeners 1.47 for 10 lbs in a plastic bag. I tried pool salt and it worked well 50lb bag for $6. I use ice chests filled with meat catch/harvest cleaned then packed. After curing I don’t reuse but ♻️.
Your videos are so vital to the average prepper. Exactly what we need to know. You go through the entire process leaving nothing out. I have no salt for long term storage but in my pantry I have about three pounds. I like the idea of just salt, no caking additive.
Lots of food and water has sodium needed for your diet. It doesn't all have to be from table salt. I have kept Morton iodized salt in original container for 20 years. Was just fine.
I have only 4 lbs stored for long term so far. It's plain salt, as I did know that iodized doesn't last as long. I almost bought the Himalayan pink salt the other day, but wasn't sure if it was good for long term storage. Thanks to you I now know that it is, and will buy and store it. Thank you.
Try the Himalayan pink salt, I think that you will like it very much! I use it daily, for the trace minerals! I really like the flavor & that it has... "no additives"! Enjoy... 😃
Just a few thoughts…salt not only absorbs moisture, it will also take on odors! Also, it has been my experience that the white plastic jar lids are great for fridge storage but they are not water/air tight. However, there are dark gray lids that are watertight. Thank you for the information and nudge to get our pantry properly stocked!
Again another well thought out and produced video. So simple to prep but not on the radar of most people. Excellent point on the metal lids. I have now changed some of my preps. WOW on the shelf life of IODIZED salt. THANKS. I will be pulling my 10 year old Iodized salt to check on them. I have about 40 lbs of salt for 2 people. But I always figured I would be helping others out as well. It is so cheap I will restock with just plain salt. Great video.
Iodine is especially critical for both males and females with big breasts, because it takes a lot of iodine to keep those puppies healthy, and cancer-free. Consider supplements.
I've used 15 year old salt that my grandparents put up,they stored it in paper bags,doubled the bags tapped it shut stored it away..I found a bag after my grandparents past.
Kudos, you even got the fine details like no metal lid, and how salt which doesn't go bad, can be ruined. It's like you two researched this topic in depth? Grade A on your salt report! 😉
I greatly appreciate your salt information. Even though I store a variety of salts well, because I'm a canner, I have not given the nutritional benefits much thought. Thank you for enlightening me
Caked salt is not an issue. That's how it was handled for thousands of years. If it cakes, use a mini box grater to bring it back to a useable form. Running a serrated steak knife blade over a solid block of salt does the same.
I know that this video is 2 yrs old now, but I definitely want people to know that "Redmonds Real Salt" has many options now and they even have an Agricultural section too. Just wanted to update. I am not affiliated in any way with "Redmonds Real Salt," I am just a huge fan. "Redmonds Real Salt" is a fantastic salt!
Reviewed this again because my mind isn't as sharp as it used to be. I wanted to add that Iodine added to salt is not necessary as you get Iodine naturally in many meats and vegetables. It was created by the government to add it to salt finding that so many needed it at one time. We all trust the government, don't we 🤔
I will NOT take this video with a grain of salt!!! We use very little salt and prefer natural sea salt when we do use it to help maintain the sodium-potassium balance. Now, even old geezers can learn new things so we will defiantly be reassessing what we have in storage and for what purposes we have it. Thank you for yet another informative video.
I “eat” (yes eat!) black volcanic salt a couple of times per day. I have found there is something in this salt that stops a weird “tiredness” symptom I get. Been doing this for two years now and if I skip a day I can surely notice!
Thank you for the info. Look's like I need to get some small size plastic food buckets to store my canisters of iodized salt even though I live in a very low humidity environment. Luckily I have plenty of potassium iodate tablets that I can use when the iodized salt gets older than 5 years.
My grandmother taught me years ago to transfer my salt into recycled cleaned powdered coffee creamer containers with plastic wrap then the lid. Salt stay great...no plastic in the landfill and salt on the shelf.
I am glad this video came on my feed. I just received last week some salt ordered from Portugal. How much? : 25 kg. That was the amount they sold for the kind of salt I was looking for. All natural. Since I dont have any gold, that could be my bartering option.
Have seen pepper spray used on a violent person on drugs and they continued to fight . It does work , but sometimes depends on the individual . Do carry it in my vehicle door and conceal carry my glock 19.
My husband and I live on a little tropical island. Perfect timing and encouragement to watch your video today. We are off to go salt hunting/gathering. We find it on the black lava rocks along the shoreline, gather it, strain it, bake on low heat in the oven till it's more dry, then store it in large canning jars. We throw in a few silica gel packets....Feeling inspired thanks to you two...Have a great day!!!
I did not know iodized salt had a shelf life. My salts are not that old but I need to vacuum seal them ASAP. In a bucked with a desiccant pack. Thanks for the information.
One extra use for pure salt: dissolve in water with a DC current, you can turn this into a bleach that can be use for cleaning/desinfecting or more importantly use for WATER TREATMENT. If pickiling salt is dissolve in water, why not use another salt not containing anticaking agent? Salt for pool maintenance is pure salt and come so cheap !!! Easy to rebag that into paper lunch bags before ending up in the plastic pail. Iodized salt have ''technically'' a short life shelf because of the iodine inside, but the salt will still be usable, even if iodine is not there anymore. BTW potassium iodine is extremely stable, you can still use radioprotection pills made in the cold war era. So 5 years is not really a big concern.
I just came across your channel yesterday, through your comfrey video. I live in Italy and spent 6 years working as a tour guide in Rome. There is a road called the Via Salaria which was the salt road (sale is salt in Italian), where the inland people would come down to trade for salt from the coastal people. I also am well aware of its medical benefits, as I don't really like salty food, and have suffered with low blood pressure and actually been told to take salt tablets. So ever since I became collapse-aware, I've had it at the back of my mind that we should start storing salt. And now you've reminded me... thanks!!! I did search and found that also prunes, lima beans and of course dried seaweeds are other good sources of iodine.
I store pink Himalayan, sea salt and pickling salt. I am allergic to shell fish which means I am allergic to iodine. I store my salt in quart canning jars with plastic air tight lids. So I do not eat iodized salt. Love your channel. Always well done and extremely informative.
As a farmer,,,to those of you hobby farmers..if you have livestock you must store up salt for your animals!!!!Please consult with your local extension office to determine a 1 year supply several large blocks should suffice
Loved your video . Very helpful information. In the book the yellow emperor and the golden chamber ( Chinese emperor and his private personal physician .) In the book they talk about salt , that over time in a vessel turns to liquid and goes bad . I have a lot of salt stored . After reading this I was afraid of my salt going bad . Your video gave me much relief. Thank you 🌸( Hawaii).
Seems to me, even if youve got water-caked salt, you should be able to dry it out---oven, maybe, or how 'bout a sun oven with the lid open just a crack to let the moisture escape? You might have to re-grind it, depending on how wet and re-crystalized it got, but if you can't figure a way to grind salt, I'd say youve got much larger problems than just soggy salt.
@@cmlxjcky Wet salt doesn't measure worth a darn, plus if it gets too wet, it stops being salt and becomes salt water. If its gotten damp and then dries out, it destroys the box its stored in by becoming an unusable brick.
@@Notanothercrayon Carrie, it most certainly IS a thing! However, desalination plants are huge, energy sucking mosters. You could go the simple old-fashioned way and just let the sun evaporate huge flat trays of sea water, but then youre ingesting all the radioactivity and medicines and chemicals that stupid people love to dump in the oceans. Thats if youve got access to sea water, which I don't, living in a high desert. So in the end, its just easier and cheaper in the long run for me to buy a 55 gallon drum of pink sea salt, and grind it as it brickifies.
The gold of the next 2 years , this last 6 months should have been a wake up call for all those man bun coffee suckin , leather pants hipsters , Im not feeding them , great info , keep it comeing
I’m storing kosher salt in 5 gallon buckets, sealed in Mylar bags. I have 3 buckets and plan on more in the future. As you guys said, it will be gold if it happens. I’m also storing Himalayan salt and use it daily.
I've been Prepping for many years. I put various Salts in hard plastic Ammo Crates from MTM. The ones I use hold 16 one pound containers in each Ammo Crate plus small bottles of Pink Himalayan Salt. The lid on the Ammo Crates has a rubber seal. Some of the cheap Salt I packed in cardboard boxes but after seeing your video I am going to buy some 5 gallon buckets and store the cheap Salt in buckets. Thank you for your help.
I doubt manufactured vitamins have much of a shelf life.. You need to eat a balanced diet.. Manufactured vitamins, etc... are not as good for the body.. I have heard that the body cannot use some forms of those vitamins..
@@robinconkel-hannan6629 However, in a emergency (living off of food storage), a vitamin supplement is EXTREMELY beneficial! The likelihood of eating a balanced diet on a day to day basis is just not possible
I store vitamins, multi and assorted, in original containers. Then put in another container, bucket. I add ox absorber and a water absorber. Some will loose there potency I’m sure. My thought is better a little than mon at all!🤫 Hope that helps someone
If you take one of those mesh sachet bags like they put jewelry in (I get mine at Hobby Lobby) you can put rice in there and just throw it in. It keeps the moisture out.
I vacuum-seal all my salt in the containers ....... I put a little rice in a paper towel and vacuum-seal with the salt container ..... haven't had a problem
I have 75 pounds of table salt in three - 25 pound bags. I plan to get another five - 25 pound bags to get my amount to 200 pounds of salt. I will soon pack the salt into 5 gallon sealed buckets for long term storage. This salt is for curing raw meat for storage in case we loose power for the long haul. My freezer meats would ruin in just a couple of days without power. Some of that meat will be wood smoked and some will be dehydrated into jerky. The rest will be heavily salted and put away lasting as long as it can. If a long term power outage happens; I’m going to wish I had 500 more pounds of salt… I also have several smaller packs of various types of salt. For daily cooking and table use. The small containers of salt I have should last me a couple of years if only used for cooking food.
coming back a bit later to suggest i was told that the reason iodized salt has a shelf life (i was told by a person who worked for a sugar company, not a salt company, who talked to executives at a salt company- so its third hand) is that the iodine sublimates out. now that is a known fact. the iodine level in the salt decreases as time goes by (which is why i urge people to keep luigols iodine solution) so that 5 year shelf life may be the shelf life until the iodine is depleted...? not the "salt goes bad" however! the additives in table salt can inhibit fermentation/pickling- and will make pickles and canning solutions cloudy- so i plan on my long term stores being "pure salt" or natural block salt... and yes, leave the iodized salt in my rapid rotation
I buy salt in big plastic tote able plastic bags from BigBox Hardware Stores ( Home Depot/Lowe’s...) in the Swimming Pool section. Pure Salt. OBTW, Salt eats metal. Salt does NOT go bad. Salt is essential to Life. Is he worth his Salt? (Salt as Payment for services) Salt of The Earth ( Preserving the good bloodline from one generation to the next).
Dollar Tree has the 1lb Pink Himalayan salt that cost 3 something for a lb at Walmart and Krogers. Same packaging and brand. In sturdy plastic zip packages. I thought that was strange it's more costly elsewhere. I get a couple each delivery. That's price gouging. I like Kosher and pink.
I love Himalayan, sea salt and kosher. I do keep Morton iodized in stock, but do not use it a lot. We get iron from other sources. I also have a couple boxes of Rock Salt that I use for making homemade ice cream in my older style ice cream freezer. I have never stored it any special way, and have had some boxes for a couple of years or so. As a new Prepper I am going to take some from the boxes I have and put it into small jelly jars with oxygen absorbers to put into the Super long term Emergency food section of my pantry. I have a full kitchen cabinet devoted to seasonings and feel I can leave my other salt supply there.
I only use Himalayan pink salt as it comes from a source that hasn’t been totally contaminated yet. Sea salt has been found to have plastic particles in it thanks to all the plastics thrown out at sea. Table salt while it has a tiny bit of iodine although reduced to bare minimum so they can still say there is iodine in it. Otherwise it is devoid of all the minerals that naturally occur in sea salt and Himalayan salt. I will use table salt to put out a fire on the stove but never eat it. Pickling salt is essential for canning, as you said it is pure salt and doesn’t cloud your pickles.
You and your channel is excellent. Thank you for your intelligent research and sharing practical, informative and helpful information in an easy-to-watch and easy-to-understand format. Kudos and Blessings to you and your family.
I've been collecting around five one-gallon jugs per week from my orange juice and iced tea, as well as my heavy duty glass half-gallon whiskey bottles and I put all my bulk dry stuff in those. Salt, baking soda, rice, beans, elbow macaroni. Unrelated, but I have to speak up about flour storage as well. I store flour in glass quart jars. A lot of very reputable youtubers have said that you can't store flour for more than 6 months to a year TOPS, before it goes rancid. I've been using up some flour that I jarred up in 2016 and it looks and tastes no different than when I bought it, I mean seriously, I've been using years-old flour off and on for years and have never had any issues. As long as the container is airtight and bugs can't get in and hatch their eggs you are good. If you want to be extra safe, put your glass jars of flour in the freezer for three days before you throw it on the shelf and that will kill any bug eggs that might be in there. I have one jar that I'm waiting until the 10-year mark to try. I'll get back to you all in about six years lol.
If I remember by then, I surely will! Yeah, I wouldn't expect flour to last anywhere close to 20 years in any case, but 10 years could be possible. I'm up to 4 years and you've gotten to 5 years with success, so that's much longer than many people out there are claiming. I think we might be onto this flour thing haha!
I like to use canning salt. Easy to find.... mostly. I am having trouble finding quart jars. Walmart and the other box stores had none. Pints low. Out of large mouth lids
Very informative video…I store extra salt. Our whole family are what we call salt wasters. We don’t hold on to salt so we always need to have it on hand. Thank you so much for the information on the iodize salt. I think when things hit the fan, we will definitely need the iodize salt.
I am moving aborda to the Caribbean and I was about to pick up a five pound bag of Himalayan salt...I didn't bc of everything else I had...my husband and I are into prepping to. So I guess I will ventured back to tj Maxx and buy me a few bags
I would and do add one container of salt to each pail of general use food. I would not put all my eggs in one basket as it were. If it does get clumpy it's still salt.
The way I see it: If things really go to heck and there is absolutely no food left, electrolytes are what are going to keep you alive as your body utilizes it's own fat stores for energy. Even if you haven't eaten in weeks, salt and water is going to keep you going as you work to procure food. That said, salt could really be the game over phase of survival prepping and must not be neglected.
i take all the salt out of their containers and store in food grade buckets,i think they should be good. just be sure to add some kind of scoop to the top so when you need to access it.
NO NO NO!! DO NOT NOT NOT think of using salt licks (deer, cattle etc) as human food or food seasoning. All the added chemicals, dyes, bovine & equine antibiotics etc. make it unsafe for human consumption even in moderate quantities.
@@robinconkel-hannan6629 Yep!! He certainly did. He's also 100% wrong! Why don't you show us a site advertising this product as safe for human consumption. You MIGHT can find a "Himalayan salt Block" but it's not cheap by anyones standards. The ones used as animal saltlicks are not recommended for human consumption.
Thank you for this video. I am grateful. About a year/year and a half ago, I purchased quite a few boxes of salt. Cleaning and organizing my pantry (in anticipation of a few new shelving units, I moved these boxed of salt and upon touch, I noticed that cold feeling and knew this salt could turn rock hard if I didn't act now. Opening the boxes, there was a clump here and there butthe broke up easily and I poured them into several food safe plasic containers I had and set those containers in a new gamma lid bucket I had recently purchased. In your video, you made no mention of desicants. In an attempt to draw any moisture existing in the salt, I places several on top of the salt then screwed the lid down tight and put the container in the bucket with the gamma lid. They are food safe desicants. Is this OK? Would you remove them after a period when I think they did their job? Same question for sugar!🤔
