5 Steps to Inflation Proof Your Prepper Pantry

➡️TIMESTAMPS:
0:00 Introduction
2:00 Step 1: Pantry Inventory
2:23 Free 36-Page Pantry List
5:03 Step 2: Household Count
5:43 Step 3: How to Shop Sales
6:00 Step 4: How to Buy in Bulk
6:19 BEST Grain Mill (Discount Code Below)
10:55 Step 5: How to Store Food
16:13 BONUS TIP

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[MarysNest]

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Thanks for watching! Love, Mary

[jessicaw]

Thank you for your calm and reassuring approach and for not fear-mongering like so many others are doing right now.

[kristinb]

We live in an area hit early with Covid so between early March 2020 and early May 2020 no shopping was done. I wasn’t concerned because we had plenty stored. I was wrong! I had plenty of some items like meat, but had no idea how fast we’d go through certain staples. We ran out of eggs, butter, milk, and vegetables. While I make bread, we ran out of crackers and tortillas. I learned to make those thanks to Mary, but now have canned and freeze-dried veg (only had frozen before), Ovaeasy crystalized eggs, powdered milk, lots more frozen butter and even butter powder. While I had plenty of yeast, I noted the yeast shortage and now will have a backup pound in the freezer for emergencies and at some point will experiment with starter. I’m also storing yogurt starter in the freezer and backup flour and wheat kernels. I learned a lot from this experience.

[danellefrost]

You have the most common sense approach to food preparedness of anyone that I have seen on YT! Many preppers concentrate mainly on highly processed foods, perhaps because they do not know any different. I thoroughly enjoy your recipes that highlight use of the basics, such as whole grains. I especially find your bread recipes wonderful!
Thank you for taking the time to not only share your wisdom, but to so patiently teach others what you know. I look forward to each new video. You are an absolute treasure.❤️

[ciannacoleman]

I love the idea of bulk buying items either in large quantities or when the price is low to stock my pantry. Sometimes I see people (usually on that couponing show) who have entire rooms filled with a “prepped pantry” but it isn’t stuff they actually use so it is a waste of space bordering on hoarding. Thoughtful stocking of items you regularly use may take up space, but actually saves you money and is like the Sea of Galilee which pools but has a constant flow, not the Dead Sea where water flows in then dies.

[ltkell]

Just a suggestion for those looking for whole freeze dried milk. Hoosier Farm is the 1 that I purchase from for several reasons. It doesn't have that aftertaste or weird taste you get with pretty much every other freeze dried milk. My family didn't know that they were consuming anything other than regular store bought whole milk & their other products are just as good! I haven't had a bad experience with any of the products. They're a little more expensive but when it comes to having a quality product that will be consumed, a little higher price is worth it!! Thanks Mary for your information packed video! Your tips & reminders are greatly appreciated. God bless

[michellecjackson]

my husband did research at the south pole in 1976, there was a lot of canned food there at the research station, that had been there for decades, some of it was army surplus from WW2. It was fine, maybe the texture was a bit off, but completely edible

[missyleonis]

Your talking about emergency stockpiles, back in Feb when the ice storm hit I had a major prob on my hands. I live in a old complex with poor insulation and no central air and only one heater. To make matters worse, two weeks prior i had to have neighbors help me break into my apt because I lost my keys, it was a Friday night, office wouldn't open til Monday, and when I renewed my lease management failed to inform me of a 24hr emergency maintenance line they had instituted. It was cold, and my cat would need to be fed all weekend. I couldn't be stuck outside in my area that long. When the ice storm hit, maintenance still hadn't fixed my door. Which meant all heat was going straight out the door, literally. Once the power came back, that was OK, but I couldn't lock my door from the outside to go food shopping, and with the infrastructure down, I couldn't do it online either. That gave me the incentive to learn how to make shelf stable food rations. I can't afford mres or online emergency rations. So, I've learned how to make hard tack, and pemmican, I still haven't gotten making portable broth right yet. That coupled with the fact that ive learned how to ferment loads of foods makes sure I always have food on the table. By the way, in your bread making info, you use yeast water or sourdough starter. I started fermenting by making fruit vinigar. Step one to that is making fruit wine. Most people dispose of the fruit once the ferment has become alchol. I don't. I found a use for it. I blend it up and use it as yeast for bread or sourdough starter. Just thought you might like to try it. I can't compost in an apt, and my income is low, so I take the stance of waste not want not. If I can use it, and doing so makes my dollar stretch, I will.

[fabrizio]

I once saw a British show about food where the lady took a can of greens beans or something that was 20 years out of date, I think, and sent it to a lab. The result found no nutritional deficit in comparison with a "fresh" can.

[amethystsamia]

I am so glad to hear you talk about the sell by date or “expiry date”. I have known, just by common sense, that these dates are meaningless. How do I know if food is ok longer safe or good? The sniff test. If something smells or looks bad, then you know. I just recently bought some canned fruit. It was brand new. I opened it and got the most horrific smell. One thing I do pay attention to dates on is meats and dairy products. Those you have to pay attention because they do go bad so quickly. So I do pay attention to those.

Thank you once again for a useful and timeless video!

[KK-lilw]

Timely! Thank you so much Mary. Glad people like you live in Texas

[wagoner]

Brown rice freezes beautifully for YEARS! Just because it smells rancid does not mean it is. I cooked some that smelled rancid but when we ate it, it did not taste that way.

[dizziechef]

I sure understand what your talking about. I stocked my meat goods when things were cheaper then by canning gr. Beef, and chicken and, when the prices were less. I saved money. I’ve started accumulating beef again as I see sales. I freeze it then when I have enough I’ll can it. Every store day I pick up a couple things I’ve used. It’s not hard if you have a list to keep inventory. I buy according to what I eat. Not just sales. I live alone so my list isn’t too big. I’m now buying wheat berries since I’ve started milling my own. Your very helpful TY.

[kleineroteHex]

A grain mill is still my dream!
Very inflation proof here lately, the farm we buy eggs throw away a lot of milk, fresh, grass fed, no gmo feed. I get it for free and make camembert cheese. So it takes 5 weeks until it's ready, but it is better than store bought. I tend to buy a lot of what we eat/ use when it is on sale. I think I have rice for 5 years 😁

[alliem]

Mary, you have a wonderful knack for speaking comforting words in times of stress!! After the past year's stresses I realized I was watching the rising prices and inflation with dread and fear. Thanks for checking my perspective and helping me re-focus on what I CAN do!

A question/video suggestion: how to get the full shelf life out of "root cellar" items like potatoes and onions without a root cellar? Mine always seem to go bad so quickly

[TheYahoogirl]

I've come back to this video after having watched it years ago when it was released. Looking back I'd have not been prepared for today's grocery struggle had I not started this journey when this video was first posted. Thank you again Mary and Mary's nest help for all you do.

[TheNiacc]

Mary, you are simply the Queen of YouTube!

[judymanning]

I just realized some of the extensive research (from reliable resources) you incorporate into helping us weather the storms of life ❤ blessings to you🙏

[nancyst.john-smith]

I follow Linda’s Pantry, Alaska Granny, Homestead Heart, and now you! I learned to water bath can growing up. I have 2 pressure canners (All American model 921), and 2 Excalibur dehydrators. I LOVE emergency preparedness and food preservation. I have canned cases and cases of beans, ground beef, venison, ground turkey, pork, chicken, red salmon and roast beef. I really enjoy being retired and canning. I recommend that everyone watch garage sales for used canning jars. You can buy a case of new jars with new lids and rings for around $1.00 a jar at hardware stores, Walmart and feed stores. Never pay more than $0.50 a jar for used ones, because you have to buy new lids every time. You can reuse the rings, however. Run your finger over the top sealing edge of the jars and reject any jars that have nicks or chips in them. They won’t seal. I bought both of my dehydrators, one water bath canner and one pressure canner at yard sales as well. It doesn’t have to be expensive to get started in canning. Make sure you get a copy of the most current Ball Canning Blue Book canning instructions or the USDA book on canning. They test recipes for safety and offer clear and precise directions. The time when this could have been a big help during the Texas weather disaster was when freezers and refrigerators were thawing. Instead of throwing food away you might be able to dehydrate or can what is thawing in your freezer!

[howdydocowgirlcowgirl]

You're such a doll for providing crucial & timely, useful info
🕊️God Bless You ☺️💐🌷🌻🌷💐🕊️