Storing staples long-term isn't difficult to do, and many of these staples have a shelf-life of Methuselah. It gets tricky when looking for a solution for specialty items like butter, cheese and eggs, especially considering how the price of these items, packaged in #10 cans, has skyrocketed.
The following suggestions have worked for me and waxing cheese is my all-time favorite, and will preserve cheese for years. However, shortcuts aren't recommended. Although paraffin wax is cheaper, it isn't a good substitute for cheese wax as paraffin doesn't give, thus is more likely to crack, allowing air to reach the cheese and start the molding process. Hard cheese like Cheddar will keep for years and is fairly affordable when purchasing mild cheddar--it will continue to age behind its cheese wax coating.
• Waxing Cheese: One of my favorites! YouTuber Katzcradul gives excellent step-by-step instructions on waxing cheese here:
Disclaimer: I have no affiliation with any YouTubers mentioned here and do not stand to gain any monetary benefit--just happen to love their down to earth, careful, and concise how-to's.
• Home Canning Butter. Warning: The USDA does not recommend home canning butter. I did it anyway, happily becoming a test monkey, and have consumed home canned butter for years to no ill-effects, but its imperative to follow safety guidelines shown in the following video by Katzcradul:
Note: There is a part 1 & 2.
• Home Canning Bacon: Another one of my favorite YouTubers is BexarPrepper who gives a step-by-step on home canning bacon here:
• Preserving Eggs: A recent find I mentioned on another post is preserving eggs for one year (and possibly longer) in a mixture of hydrated lime and water. This was a significant find for me because the price of powdered egg was outside my budget while scrambling to get a few other "must haves" in place. There are other methods to preserve eggs, most notably coating fresh (not store-bought that has the bloom on the outside of the egg washed off) with mineral oil. But the eggs need to be turned over every 2 weeks and the shelf is 6-9 months. Townsend does a great job on his videos demonstrating how our forefathers got by, including how they preserved eggs BEFORE electricity. Note: the last part of the video shows the hydrated lime in water method. This method has not been tested, long-term, by me, but I now have a couple of Home Depot Paint buckets with lids filled with eggs.
Note: To test a preserved egg, set it in a pan of room temp water. If it floats, it should be tossed. If it rests on the bottom, it's safe, and if it hovers under the waterline, but doesn't stay at the bottom, it is probably safe to eat. You'll know for sure by breaking it into a separate bowl and taking the sniff test--trust me, you'll know!