Food Storage Tips... The 5 Foods Mountain Folks Stock Before Every Winter (Don't Waste Money)

Food storage tips for a mountain winter: the 5 foods to buy first for emergency food storage, how to stock a prepper pantry for two weeks without wasting money, and how to keep it all so it lasts. Every fall up here, somebody tells me their pantry is full. Then the ice comes down on the holler road, the lines go down somewhere up on the ridge, the store in town sells out of bread the night before, and by day four that full pantry is bare. Most of those folks did not skimp. They spent good money. They just bought the wrong things first. So today I am going to give you the five foods to buy, in the order to buy them, and show you where to keep them so they last. By the end of this video you will know how to put up about two weeks of food for two people for roughly what one big grocery run costs. You will know why plain white rice keeps twenty years sealed in a mylar bag inside a white food-grade bucket while brown rice and stone-ground cornmeal go rancid in a few months, why the water inside a can of pintos matters when the well pump quits with the power, and why a full chest freezer only buys you about two days. You will learn how mountain families stretched a can of salmon into supper with a handful of cornmeal and an egg, which foods get you through the first hard day when nobody has time to cook, and why a dozen cans of beef stew at about three dollars apiece are twelve nights you do not have to think about. I will be honest with you the whole way. Green beans, venison and sausage only go through a pressure canner, never a water bath, every single time. Always open a can before you set it on a hot woodstove, because a sealed can builds pressure and can burst. Keep two hand-crank can openers, because a shelf of cans you cannot open will not feed anybody, and never run a camp stove in a closed-up kitchen. My grandmother kept potatoes in a bin, soup beans in a crock and jars on plank shelves, and she never once called it prepping. It was just how you lived when the road could close for a week. This is not hard. Anyone with a pencil, a bucket with a lid and an hour this week can get started. A word of honesty: two weeks on the shelf is a start, not the finish line, and none of it feeds you without water and a way to cook it. Figure a gallon of water per person per day, keep your woodpile dry, and eat down the oldest things every spring so nothing on your shelf gets old. Buy a little extra every trip instead of all at once, count calories instead of servings, and it will serve you for years. Tell me in the comments — what is the first thing you grab off the shelf when a storm is coming, and are you just now starting your winter pantry? And if you have already ridden out a long outage on your own stores, tell the folks just starting out the one thing you wish you had put up, and whether your grandmother kept a root cellar and what she kept in it. I read every single one. Next time, since you now know how to get your shelves full before the holiday season, I am going to show you how to get rid of bed bugs yourself, starting with a homemade trap that costs about three dollars, so you can check the beds before the holiday company comes. Subscribe so you do not miss it. Buy it in the right order, keep it cool and dark, date every can, and remember — the folks who built these mountains into home knew things we're only just starting to learn again. #FoodStorageTips #FoodStorage #PrepperPantry #Homesteading #Prepping #SelfReliance #EmergencyPreparedness #SaveMoneyOnGroceries #DisasterPreparedness #RootCellar #EmergencyFoodStorage #CannedFoodStorage #CannedMeat #HomeCanning #Appalachian