I've seen those bags of preserved live bait like shinners all in a mixure that keeps the nice and tough it takes a bit to squish them and I think it be kool if I can make some like it because most the time when i use minnows once on the hook they are dead the way I use em. I can out fish alot of people with dead minnows

I've heard of vinigar used to preserve things and that is what i think the solution in those bags are or some other type of solution IDK but what do you guys think it is and how can I preserve live bait so its nice and firm hard to smush but still in its life like feel like fleshy rubbery and not dry or too mushy plus can i add food coloring?

I say preserved live bait because I mean leeches and minnows not bait as in bread, meat, and corn

Preserved LIVE bait? Now I'm confused.

^^ What he said....

Preserved LIVE bait? Now I'm confused.

Forget Yum's Money Minnows... Now we have the Mummy Minnows!!!  ;D ;D

That does not sound like tackle building to me but it does sound nasty.   

Sounds like we need a tackle preserving section!

I've seen those bags of preserved live bait like shinners all in a mixure that keeps the nice and tough it takes a bit to squish them and I think it be kool if I can make some like it because most the time when i use minnows once on the hook they are dead the way I use em. I can out fish alot of people with dead minnows

I've heard of vinigar used to preserve things and that is what i think the solution in those bags are or some other type of solution IDK but what do you guys think it is and how can I preserve live bait so its nice and firm hard to smush but still in its life like feel like fleshy rubbery and not dry or too mushy plus can i add food coloring?

I say preserved live bait because I mean leeches and minnows not bait as in bread, meat, and corn

bread is live? hmm..

I would start with a pickle preserve, which is vinegar and salt and some other ingredients. Salt I'm sure is going to be high on  your list, its what was used before freezers, and its still how we cure our ham to make those d**n italian meats. Try soaking them in a salt and vinegar mix.  If the fish dont like it, you at least have sardines.