Kitchen Staples to NEVER Run Out Of | What to Keep Stocked in Your Pantry | Homestead Basics


For more great Instant Pot recipes, please visit InstantPotEasy.com

I’m definitely not a prepper, but there are certain things that I always keep stocked in my pantry. The following list is food items that I’ll never be without because …

36 replies
  1. PinkCsmtlgy
    PinkCsmtlgy says:

    We make our own onion powder every year. We normally make enough to fill a half gallon jar. About a month after we made this year's, my oldest was getting me the jar and he broke it. I cried for about an hour.

    Reply
  2. Tracy Dimond
    Tracy Dimond says:

    We live in lower Alabama. So we have to keep an eye out for hurricane /tornado issues. When hurricane Michael hit Florida our nearest town had alot of evacuees hit. Supplies flew off shelves.
    We tend to keep supplies stocked for emergencies anyway, so we didn't have issues like others did when it came to sourcing stuff for meals, etc.

    Reply
  3. Erika Cronje
    Erika Cronje says:

    All great advice, bone broth is my staple in winter for soups and stews. All great advice thanks and I a, rather pleased that I mostly cook from scratch. I have not bought a packet with any mix for years. I have a super spice shop accross the road from me so can buy there in bulk and then make my own mixes, like the Maroccan Ras el Hanout mix which consists of about 12-18 different spices but is an amazing blend

    Reply
  4. Dee Cooper
    Dee Cooper says:

    GM☕️☕️. Sounds like how I was raised & how my boys were raised. We always lived around 30-40 mins from town so it was a waste of time & money to run to the store for one item. I grew up in a “ prepared “ small farm but never considered how convenient my mom had things in the pantry lol. Now the term used is prepping haha. I love shopping in my own store … so convenient!! Using what you have and planning ahead saves time, energy & expense.
    Great video 👵🏻👩‍🌾❣️

    Reply
  5. Eric Nay
    Eric Nay says:

    Amazing information..
    I grew up on traditional cooking. Didn't get my first fastfood until I around 8 years old (after we moved to the mainland..Seattle).
    I've always been interested in making things from scratch…I find it relaxing and rewarding. Just haven't done it in a long while, but really want to get back into it.

    Reply
  6. Shanna's Country Creek
    Shanna's Country Creek says:

    Hi Melissa🥰 I purchased your academy a few months ago, and seem unable to log in and open the academy index to finish my course.   I am going to be slow finishing the course and hope to use it as reference often. It is a lifetime membership right? I tried to email, but I don't think I'm able to reply to the subscription emails. 🥰

    Reply
  7. Judy G
    Judy G says:

    Yes! I do the exactly the same thing; saves soooo much time & money. Unfortunately, I just found out that Bragg's nutritional yeast is fortified with the artificial form of B vitamins. 🙁 Not good for anyone, but particularly not good for those with MTHFR gene mutations (and LOTS of people have this without knowing it). The answer is non-fortified yeast; Azure has Starwest Botanicals, but it's more expensive. Amazon has at least one organic, non-fortified nutritional yeast. I've always considered Bragg's to be kind of the pinnacle of healthy products, but not in this case. 🙁 Fortunately I didn't buy it in bulk, and I will use the one jar of Bragg's that I have for our dog & cat so as not to waste it.

    Reply
  8. AK Koss
    AK Koss says:

    My Mom was a fantastic cook who cooked EVERYTHING from scratch. I'm so thankful for her teaching me those basic skills, which I am using to feed my family. Learning to stretch ingredients by using different or less expensive ingredients has been a game changer for me as my 5 kids have grown and I am now feeding 4 teenagers ( plus a husband who still eats like a teenager 😉)

    Reply
  9. Jim Athey
    Jim Athey says:

    OLD LEATHER SMITH here. I make my own hot PEPPER, I usually plant them next 2 each other so I get hotter PEPPERS. This is my 3rd grind. With my Lord's help I grow, Sun dry, and finally grind, takes 1 year. This grind has Ghost, Biquinho, 160 degree Cayenne, Caribbean Red Habenaro,
    and Jalapeno

    Reply

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *