Delicious, long-lasting recipes from the Amish that will help you survive a food crisis
09/01/2021 // Zoey Sky // Views

The Amish are a simple, traditional people who live fulfilling, quiet lives off the grid. They also have various recipes that are easy to make and are very delicious.

The Amish recipes detailed below are perfect for preppers because following them produces tasty dishes with a long shelf life. (h/t to

Who are the Amish?

The Amish, also called America's "Plain People," are known for shunning technology and having rustic lifestyles.

However, the Amish do not consider technology itself as evil. They are only concerned that using it has the potential to "bring about assimilation into the surrounding society." They also avoid being influenced by modern ways and often look for new land away from urban areas.

The Amish first settled in Ohio, but they now live in 30 U.S. states and in Canada. Ohio is home to the largest Amish population, followed by Pennsylvania and Indiana.

Amish recipes for preppers

Like some preppers, the Amish live quiet lives off grid. They are also known for their hearty recipes, which are made using nutritious and homegrown fruits and vegetables. (Related: Food supply 101: What to cook when SHTF.)

When SHTF, these dishes will last long if you store them properly.

Amish apple butter

If you have an excess harvest of apples from your garden, try this recipe for apple butter that's perfect for spreading butter on toast or biscuits.


  • 5-6 lbs. apples, peeled and finely chopped
  • 4 cups sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon cloves, ground
  • Brighteon.TV

  • 1/4 teaspoon salt


  1. Mix the sugar, cinnamon, cloves and salt in a bowl.
  2. Add the apples, then pour the mixture into a slow cooker. Cover and cook on high for one hour.
  3. Turn the slow cooker down to low and cook the apples for another nine to 11 hours, occasionally stirring the mixture. The apple mixture should thicken and turn dark brown towards the end of this step.
  4. Uncover the pot and continue to cook the apples for one more hour. Use a whisk if you want the apple butter to have a smoother consistency.
  5. Once the mixture is cool, spoon the apple mixture into sterilized containers. Cover the jars and store in a cool dry place. Unopened, the apple butter will last for at least two years.

Not sure what to do with apple butter? Try the suggestions below:

  • Bake apple butter caramel bars
  • Make apple butter oatmeal
  • Spread apple butter on scones
  • Cook apple butter pork chops with apples

Amish canned meat loaf

Canned meat loaf can last up to one year if it's unopened.


  • 20 lbs. ground beef
  • 45 crackers (you can use saltine crackers)
  • 8 cups water
  • 1 1/2 cups oatmeal
  • 5 eggs
  • 5 slices of bread
  • 4 oz. salt
  • 1 Tablespoon seasoning salt
  • 1 1/2 teaspoon pepper


  1. Get a large bowl and mix all of the ingredients.
  2. Press the mixture into canning jars.
  3. Pressure cook the jars for one hour.

Chunky chicken soup

Unopened cans of chunky chicken soup can last up to one year.


  • 2 gallons water
  • 8 pounds chicken, cooked and cut up
  • 6 quarts chicken broth
  • 4 quarts potatoes, diced
  • 3 quarts peas
  • 2 quarts carrots, chopped or sliced thinly
  • 2 quarts celery, chopped
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 onions, diced
  • A handful parsley


  1. Cook all the vegetables and drain. Save the vegetable water and add more until you have two gallons of water for the recipe.
  2. Heat the water and chicken broth. Bring to a boil.
  3. Make a paste with the flour then add it to the boiling water and chicken broth mix. Add the chicken and chopped vegetables. Stir well.
  4. Pour the mixture into canning jars. Pressure can the chicken soup at 10 pounds for 40 minutes.

Cucumber pickles

Try this recipe for delicious homemade pickles.


  • 24 cucumbers, peeled
  • 1 quart of onions, sliced
  • 3 pints of apple cider vinegar
  • 1 pint olive oil
  • 1 cup salt
  • 1/4 pound of ground mustard
  • 3 Tablespoons of black pepper


  1. Slice the cucumbers very thinly and add the sliced onions. Cover the vegetables with salt. Let the mixture stand overnight in a covered container.
  2. In the morning, drain the mixture. As you add the olive oil, pepper and ground mustard, stir the mixture slowly.
  3. Add the vinegar and stir thoroughly. Once everything is mixed well, pour the mixture into air-tight jars.
  4. Let the mixture stand for six weeks.

Unopened jars of pickled cucumbers will last for up to a year if stored in a cool dry place.

Gingered pears

Gingered pears are a homemade sweet treat with a little spicy kick.

Ingredients for 5 pints of gingered pears:

  • 5 lbs. pears, not too ripe or soft
  • 5 lbs. sugar
  • 3 cups water
  • 1/2 cup chopped ginger
  • Juice and grated rind of 3 lemons


  1. Peel and core the pears. Dice or cut the pears into thin slices.
  2. Place the sliced pears in a pot with water and cook until the fruit is tender.
  3. Add the sugar, ginger, lemon rind and lemon juice to the cooked pears. Let the mixture simmer until it becomes thick and the pears become transparent.
  4. Pour the gingered pears into sterilized jars and seal.

Unopened, gingered pears should last a couple years.

Mustard pickles

Mustard pickles are a colorful, tasty side dish.

  • 3 quarts white wine vinegar
  • 2 quarts green tomatoes, thinly sliced
  • 2 quarts small sweet pickles
  • 2 quarts small white onions, peeled
  • 2 cauliflower heads
  • 1/2 dozen green peppers, thinly sliced
  • 1 cup flour
  • 1 cup salt
  • 1/2 cups sugar
  • 1/4 pound ground mustard
  • 1 ounce celery seeds
  • 1/2 ounce turmeric (for coloring)


  1. Cut the cauliflower heads into florets, then combine with the onions, sliced peppers and tomatoes. Cover the vegetables with salt and let them stand overnight.
  2. In the morning, drain the mixed vegetables and cover with boiling water. Cook the veggies until tender. Once cooked, drain the vegetables.
  3. Mix the flour, sugar, mustard, celery seeds and turmeric in a clean bowl.
  4. Heat the vinegar and pour over the dry mix. Stir well.
  5. In a large pot, add pickles to the cooked vegetables.
  6. Carefully pour the hot liquid over the pickles and vegetables. Cook for 10 minutes or until the mixture thickens.
  7. Pour the mixture into sterilized jars and seal.

Unopened jars of mustard pickles will last on the shelf for a couple years. Once the jars are opened, store in the refrigerator.

Pork and beans

Try this recipe if you're craving homemade comfort food like pork and beans.


  • 8 pounds navy beans
  • 1 1/2 pounds bacon
  • 1 pound white sugar
  • 4 quarts tomatoes, peeled and chopped (You can also use canned tomatoes.)
  • 2 cups water
  • 2/3 cup brown sugar
  • 1/2 cup flour
  • 1/2 cup honey
  • 1/3 cup salt
  • 1 teaspoon cinnamon
  • 1 teaspoon dry mustard
  • 1/2 teaspoon red pepper


  1. Soak the beans overnight.
  2. Cook the bacon to a light crisp and drain the grease. Chop the bacon.
  3. Cook the beans until they are almost done. Add the salt, brown sugar, white sugar, honey, spices and tomatoes.
  4. Mix the flour and water to make a paste.
  5. Bring the beans and tomato mix to a boil and add the paste and chopped bacon.
  6. Fill canning jars with the mixture and cold-pack for one hour and 30 minutes.

Learn from the Amish and try these delicious recipes to make long-lasting food for your stockpile before SHTF.

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