COMO ESTOCAR CONSERVAS | ARMAZENAR ALIMENTOS PARA O FUTURO | PROTOCOLO 550 DE SOBREVIVENCIALISMO #20

when we start researching how to store food, one of the things that appear the most are those mega shelves full of canned goods But did you know that there are several differences between canned foods and that not all can be stored there in your house the same way in today's video we are going to know everything you need to be able to store preserves in your house hello welcome back to the survivor guide i am Potato and some time ago me and my family decided to stock up on food for a year and a half

is like if there is no food in the market , we have a year and a half of food in the house and when you do these researches , one of the things that comes up the most Obvious and comes to everyone's mind is the canned food made in jars or some even packaging which we'll go on later, it turns out that not always all the theories you see on the pages and even in some channels are correct when you deal with canned goods in glass they are a little touchy-feely but we are going to

deal with it already before I need you to enter here give your like subscribe to the channel if you are not yet subscribed for more videos like this because we do need you to subscribe leave your like and leave this one give us strength or we'll disappear here on YouTube I'll also leave you a link down here in the description of the manual written by the survivor's guide that is already well established in food storage there it talks about all kinds of food not just canned food and you can access all this for a very

cheap change and the link is right here in the description Ok come on so we can really talk about canned food people who understand a little bit of canned food history basically the canned food We know today are divided in two types the salty and the sweet ones Ok but this story hasn't started now the history of food and drinks mixes with the history of humanity Every time you see a famous event in the history of the planet of civilization you will see that it has a direct relationship with food and drinks canned foods are

no different They started to be made more or less as we know for more than 1,500 years before Christ, it has been 3 thousand years since it only exists at that time it was not like what we find today on the market shelf it was much more rustic it was more or less like that the wine spoiled it turned into vinegar and people took some vegetables like carrots like cucumbers even radishes and some things like that of Milagres, right, and they put in this vinegar sauce basically all the preserves made in pots that were known

at that time were pure pickles So from here we can already deduce that there was a time and there is a type of preserve that does not need of heat to be made which are the concepts canned foods made in vinegar currently you will have preserves like this one from here, the chives that are basically onions water salt and vinegar and OK, it has a much weaker dosage of vinegar, because otherwise our taste would already be wine when it becomes vinegar it is something very close to balsamic vinegar, for example , what we see today

is a very strong vinegar and there is no how do you make a preserve with it that doesn't completely get that taste So pickles were something very strong to eat it wasn't so soft How many pickles are we find today so there was an incredible evolution of humanity until we got to this one that we know today the common pickle is around 1,700 and guarana with cork a Frenchman named Nicolau the process we use today And believe me, from that time until now the process is basically the same look how interesting the same process that

Nicola created to make the preserves in glass that were the first real ones it is also used to make canned food and surprisingly canned sardines was one of the first foods to be created I don't know if Ni glue would have had such a future if someone hadn't invested heavily in knowledge that he had just discovered this guy was Napoleon Bonaparte Why did Napoleon do it to make war As I said at the beginning the history of humanity is directly linked to history in terms of food and drink, the romans only managed to expand their

empire a lot because they were able to make a preserve there in Italy and take this preserve to all the places where the empire arrived without having to feed the troops and supply the troops there is no way you can make a breakthrough and knowing that Napoleon to feed his armies and invested heavily in the discovery of Lord Nicola and so the helot foods became what we know today what we find everywhere was Napoleon who threw some money there and made a business works you will see that here in my stock We have two or

three glasses of each thing right The important thing when you do a storage The main thing about this type of canned food is that you have variety, the more variety you have, the better for you, because the menus that are more survival-oriented end up getting a little nauseating, so if you open a jar Every two three days you'll have an extra one there. inside your plate so this basically doesn't count as a heavy preparation like we've done so far this here is the additive And why am I saying this because not everyone can do this

type of storage here for you to have idea where I live the temperature outside here must be around 40 degrees Celsius 40 degrees Celsius greatly reduces the shelf life of any of these preserves that you are seeing here, from the homemade sweets to the bought ones anyway, any preserves you need heating the food inside the glass ends up having a very short shelf life when you do this type of stock in a very hot region to remedy this we built a roo t Seller the rootzeller is a geothermal refrigerator that is underground Ok so inside

The temperature will always be constant in the range of 18 to 12 13 degrees this makes all the glasses more or less cold keeping as if they had for example on the refrigerator door of your house the difference is that the space allows us to put a lot of glass and that is why you will see a lot of American preparers from the northern part of the United States with stocks like this one here Alaska and other places and a lot of people in Europe doing this and you will see much less of it in

the warmer parts of the world ok the industry the canning method is the same for everyone but they have more advantages because it will last a little longer but with this relationship because it is important to know this deadline when we are going to stock up on food here at our house, in fact, this here was not made to last 5 10 years it is not a stock for the Apocalypse, it is a very seasonal it lasts for a maximum of one year Why are you going to do this so that you have pickles from

the time you harvest what you buy cheaper until the next harvest that's more or less how it works it's not to pick up keep there and wait for something to happen no it is seasonal So from the moment you assemble a stock of canned food like this one you already have to automatically have a program you already have to have a scheme so you can use what is here because otherwise you will lose a lot of survivalists who call us saying the exact same thing I lost all my preserves because either it was poorly stored

because of the weather or because he just thought it could stay there for years and that's not how it works So these seasonality of the products and this obligation to use preserves in the medium term leads us to another question that can affect all our Preparations should we produce our preserves or buy our own s preserves good As I said at the beginning, you will have different types of preserves, some that contain more and others that compensate less, let's study some of them with some examples that we have here ok let's start with the classic

pickle, ok the pickle it is a preserve that is basically made with water and vinegar, and a little salt you will find in the market more salty and some less salty but grandma's recipe is perhaps the greatest treasure you have in your house because grandma already managed to put it there the exact measure of vinegar salt and water so that it more or less stabilizes Ok so you have to do a study of this here what is the method to do this here nowadays you already make hot pickles you don't have any more that raw

pickle like they used to eat there two thousand years ago is the pickle hot you're going to put the glass in the water it's going to boil this whole set here together ok it 's going to pasteurize basically everything that's inside after that wed When it closes it will interrupt the biological process in there until you open it again when you open it it automatically starts to degrade Ok Of course at a much slower speed but basically that's what it's here, it's worth it for you to take it and try it at home because the

resources to do this here are small you will not need, for example, an autoclave to do this here an Autoclave is a pressure cooker to reach the ideal temperature for some Preparations not for all Preparations by chance the Autoclave is indicated for those that are more idealized for the survivalist those that are more real food I'll show you one take a look here this is Pinhão in preserves for this Pinhão here to be made it had to be cooked inside the glass is to get to its point inside the glass Then you are going to

assemble the whole glass it has all the seasonings with all the pine nuts Cruz inside it will seal this glass and go with put it inside the autoclave it will give pressure and it will give the pan enough temperature for it to be cooked, you can do it in another way, but it would take you a whole day to cook it in normal water inside one which makes the cost of the canned food goes to the stratosphere so it's not worth trying to do it at home spending your resources buying pine nuts and everything else

to get you there one more thing there's something that doesn't pay you to do that it pays to buy for example I don't want it without pine nuts glasses canned I want a two or three jars for that I would have to plant a tree wait a few years to harvest the pine nuts have all the equipment so honestly for small preparations it pays to get there and buy your pine nuts the same goes for the palm heart ok palm heart also has a very sensitive process for you to be able to make your Preparations

because because it has a very high chance of creating the botulinum enzyme inside it and so when you buy it from a source where you know it is reliable a professional source It's worth it's worth much more than planting the palm tree wait for it to grow create the palm heart cut the palm heart cook the palm heart buy the Autoclave pot then for the vast majority of these seasonal foods the person who makes it on an Industrial scale has an advantage but the survivalist itself does not have it he will have an advantage in

much simpler foods such as the classic cucumber pickle this yes You go there plant a little foot in your backyard in two three months you take the cucumber, make it with vinegar, make it just our love basically how to make the old ones So this pickle here is worth other pickles it's just not worth a lot of people know recipes mainly from immigrants who came to Brazil Portuguese Italians it's not these peppers that they form a kind of sardela here, you can see this sardela here, it is made with neither water nor vinegar, it is

made with oil b basically it is peppers cured in oil that lasts here for a long time because the oil is also a preservative you will also find this in other preparations that are simpler like for example Peppers dried tomato there is a world apart from the preserves that are the sweet preserves some sweet preserves will go through Nicola's process, this loss, for example, will go through the same process that the pine nut went through up here, okay, it's going to cook inside the pressure cooker and you'll have a preserve here that will resemble a

lot of peaches in syrup, only it's pear in syrup the preservative inside in case it's no longer water salt and another vinegar for example is sugar some of them are made with honey others are already produced directly inside the glass Ok in Brazil today you can find dulce de leche anywhere in creamy hard bar this in glass for example is this dulce de leche here it is produced exactly like the dulce de leche that your grandmother used to make in the can she took it and put it in the pan and pressure Well, that's it,

look, and don't be fooled by a canned food shelf, you don't need to have just that pattern that we're showing here of glass and packaging . guava smudge Ok that's what goes inside this glass of creamy guava paste it's exactly the same process So when you want to store you can even choose by cost which one is more worth it and it will probably be this one their expiration date is absolutely equal to The great thing about canning is that you're hitting a product that is basically natural and with very few ingredients that's not true,

let's take a look at this here, this is nothing more than a canned pequi, what's inside here is the pequi beaten with a little salt a little vinegar and that makes a kind of sauce keeping the pequi fresh for a long time so that we can consume nothing more and nothing less than a simple conserving ok another thing that draws a lot of attention and that a lot of people disregard is the olives ok olives it's a salad you have there on the shelf that you always mix with other food basically you don't sit there

and open a pot of olives and have dinner with it, right Well, olives are a type of preserves that are very worthwhile and this one, because they are water and salt, has a very long shelf life I found here a very cool example of things that people don't even consider canned . here is mustard and honey sauce this is one of the oldest salad dressings you will see in your life and also the one that has the longest shelf life Ok basically here the guy has blended mustard seed of the blended mustard vinegar and honey

that makes a salad dressing so that's why the salad dressing is here on our storage shelf Ok others that you will see are very simple and short-lived models of some products that are until eressante Look at this sausage application ok it's horrible I don't like it I think it has a very strong taste for me but basically they are sausages placed inside vinegar in this case here they are totally different from those sausages that are canned that are cooked white and horrible more horrible that this one is ok but this is an example made in

a plastic package of a sausage that will last for six months in your preparations Yes we will have a tutorial here on the channel of the simplest preserves Ok so you can have my little finger right now don't like it, subscribe and activate the bell for notifications so you don't miss these recipes because it will give your food stock a good filling ok we still don't have a big production here in the fort to go there and invest in an autoclave just to make the big preserves Ok we'll have a day it's in our plans

but we don't have it for now we're going to show you this here oh here it is it's a vinaigrette preserve that has several ingredients inside onion parsley tomato peppers this is a very easy thing to do especially if you are going to buy it at cheaper times ok Because there is a feature that the price of tomatoes is down there at other times it is there on top So you can get it from the backyard of the market between one harvest and another and produce this here, the difference is that its validity for him

to be yummy to eat is one year, so from a time of a harvest to another beauty, more than a year it starts to get complicated I wanted to make it clear to you that I consider the use of preserves more strategic than a really long-term storage for you to put things there and forget about them is different, for example, cheese is different, for example, ham that you put to dry with salt and that last four five six years to be ready is different so you can't confuse the use of preserves jams with the aa

we have, for example, the rotating stocks of rice, beans and that food that is the bulk of the preparation and that's why I don't put canned food as a rule or as a basic of survival preparation, which is almost a nonsense Because every time you see an image outside you see those huge shelves and many Brazilians who live mainly in hot regions end up thinking they have to do this , they pay even a little more for the canned food and end up losing everything they have So it's not for everyone the people who are

having more success with this and with these storages and get a little longer term it's more the people from the south of the country in areas that are relatively colder warmer Only if you have a root seller in a very cool place for you to store your preserves so basically the tip is to use these resources strategically the candy you will put in your storage will go in its preparation to be used as the vegetables the vegetables the pickles are to be used between one season and another which means you don't have to make large

stocks because it is literally rotating so i decided for example i have four pickle jars is more enough manic of pickles from the house every time they run out or one of them runs out the oldest one comes to the front and I put another pot there so the idea is that I always have four pots but not that they are an eternal stock I use everything I it's here it's here to be used Ok see using it strategically doesn't mean that we are belittling the preserves, on the contrary Ok just imagine in a crisis

situation in a situation where you are hungry you go there and make rice and beans open a can of anything that has the tendency to change the taste and suddenly you take off one here, pickled onions with pepper you will automatically add a freshness to your plate there it will bring there a renovation of Paladar talking a little bit of gastronomy that will help you to go through this phase much better that's why for the survivalist a variety is much more important than a giant amount of food stored in this way here canned food changed

my world chapa and there's a reason they were created to take food from one place to another for a short period and mainly to raise morale of those who eat because honestly there are things here that are simply delicious and that we have to kill to keep the route under lock and key if it doesn't run out in a week, do you think that dulce de leche is over there with the door open here, right? and every period you spend your stocks and replenish it so that you will have very nice food always there in

your house this is the protocol 550 d the Survivor Ghetto that we teach you how to store food I hope this video has been useful to you and of course we hope you will add to this video putting your experiences with canned food below in the comments I am a potato we are see you in the next protocol 550 see you later