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How to cook after a disaster
- https://www.youtube.com/watch?v=QodgaqXZNEU

Water storage
- https://www.youtube.com/playlist?list=PL5TAN1zJMd0cnX1HPGy8serU8DONliuup

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Fyi, Cut out the cooking instructions off the original packaging and keep it in the container with your repackaged bulk items.

Even if you aren't a prepper. The food you buy today will likely be cheaper then it is next year. Especially if you buy in 'bulk' when it's on sale.

Don't forget about pet food.

I live in Florida and am constantly suprised by those who do not prepare.

I just canned beans a couple weeks ago.  4 lbs of dried pinto and 4 lbs of black beans I yielded 16 pints of each. Best beans I have ever ate. I will never go back to store bought. Amazing!

I have been building my prepped pantry for almost six years. I have some mistakes but have learned over time. Thank you

Don't forget if you're not someone who's going to cook beans from scratch. Every can of beans or fruit that you store has a quarter to a half a cup of water in it
In an emergency you can always use that water to cook a small amount of rice or potato, or oatmeal then add the vegetable or fruit back into the mix
If you don't have water It can make the difference between whether you can add and uncooked starch to your meal.

Bakeries and donut shops are great places for used food safe buckets in various sizes.

Properly packaged ghee, tallow, clarified butter, lard can last up to fives years stored properly

Thank you. I appreciate your calmness in a not so calm world.

Make sure any dry foods like instant mashed potato flakes do NOT have any oil in them.  They will go rancid after a time even if vacuum sealed.

Sea salt is great, but don't forget iodine... IMO if you store salt as a prep item, make it iodized salt.

Any mention about sprouts how easy they are to grow and are edible in less than a week and best of all don’t require sunlight and some are high in protein (35%) like broccoli sprouts.

Thank you for the information! Prepared, not scared!

One year!! I remember when everyone was prepping for 1-3 months

Quinoa is a grain originally from S. America (Peruvian and Bolivian Mountain areas) it is VERY high in protein, minerals, micro nutrients and fiber. I believe there are farms in Colorado and elsewhere in the Rockies that grow domestic Quinoa.

The preparation is similar to rice except it cooks a little faster. It would serve as a substitute for wheat for anyone with gluten sensitivity. It is not super expensive but more costly than rice and could provide a good "third alternative" to rice and wheat. With some varieties, you need to rinse it before cooking to remove an otherwise bitter taste. As cooked, it has a "neutral" flavor, taking on the flavors of the things you cook it with - similar to the behavior of white rice. You can sometimes find pasta made from Quinoa flour.

You are right about the soft food; we just experienced this in my household. Someone lost a crown, and then the crown people screwed up, making it take longer. So, I discovered that things you think of as soft aren't as soft as you think. Like pasta (even real creamy mac n cheese). We had blended soups and mashed potatoes

For canned protein/fat, the best for my family is canned salmon. Several are being sold currently with a 4 year shelf life - way more than anything comparable.  Even if right now we only use one can a month, that means we could store +40 cans and rotate through that slowly now but in a crisis, the quantities become significant.

Instead of baking powder, consider buying baking soda+cream of tartar and store separately. Since baking powder's acid and base are mixed together, it loses efficacy in just a few months once opened, and only 18 months even sealed. Baking soda is effective 2-3 years, and after that it's still good as a mildly abrasive cleaner. Cream of tartar is good indefinitely.