Food Storage: Answers to Important Questions About Storing Dry Goods in Mylar
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- Опубліковано 4 сер 2024
- Our friend, Terminator TSW, asked some great questions about storing food in Mylar bags. We decided to take this opportunity to share the answers to these questions with all of you.
Our favorite Mylar bags and oxygen absorbers are from Wallaby. The quality is perfect for long-term storage. You can check out Wallaby at bit.ly/3fmgEqD. Use the promo code PROVIDENT5 for $5 off.
Harvest Right impulse sealer bit.ly/3uAVT3f
Ceramic flat iron amzn.to/3B6htOm
You can learn more about packaging food for long-term storage at TheProvidentPrepper.org.
The Difference Between Short Term and Long Term Food Storage
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How to Package Dry Foods in Mylar Bags for Long-Term Storage
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Make Food Storage Meals Amazing: Include a Spice Bucket in Your Storage!
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Long Term Food Storage: Creative Solutions to Build a Critical Asset
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For those curious: the reason baking powder doesn't store is the reagents that cause leavening are premixed and will slowly react even dry in the container. You can get a long lasting solution by storing the tro ingredients separately and mixing it as you need it. You can make baking powder by mixing one part baking soda and two parts cream of tarter and you can store the ingredients separately for a lot longer!
Chemistry FTW! Thank you for the info!
Epic!! Thank you!
Anyone know of a place to buy bulk cream of tartar? The little jars that you get in the store are sooo expensive!
@@laurab8547 Amazon has It by the pound
Thanks for the tip how much us a part? 1 tsp.?
NOT new to mylar BUT I'm watching and taking notes!
🙌🙌🙌🙌🙌 Hahaha!!! Thank you sooooooooooooo much!! I JUST saw this!!! It may SEEM like “common sense” but I assure you to the novice on packing long term food, fighting off insects, vermin, weather, and catastrophe it is NOT! I have a PhD in Neuroscience but I assure everyone that I learned nothing to prepare me for this! I’m sooo glad I asked you because I’ve already bought some incorrect foods like egg noodles.
Just to clarify, I’m preparing for my family for an INDEFINITE GRID DOWN situation..i.e., NO “rotating out” because there will BE NO STORES and/or supply lines. Next, there will be NO freezers or refrigeration unless a small dorm refrigerator is secured to run off a solar generator. So therefore your information was EXTREMELY helpful because I can’t AFFORD to make ANY mistakes because of the time, and tremendous financial obligation investing in the food, Mylar, food grade buckets, etc. (If I make a mistake, it could cost my family their lives), combined with present inflation.
It was hilarious when you said “do what YOU want to do” and I’m thinking “darn I have NO IDEA WHAT I’M doing!!!!”😂😂😂
Thank you so very, very much again for taking your time to explain this for us! Hopefully I’m not the only First Grader!!😂😂🙏🏻🙏🏻 God Bless!
Thank you. I have learned so much from your videos.
I bought a lot of brown rice before I started watching videos, and didnt know to repackage it. I didn’t realize that whole grains would not last as long, but now it makes sense, so i am storing it in a freezer, and replacing with white rice for long term pantry.
I also didn’t know my yeast needed to be refrigerated.
I didn’t know why my beans wouldn’t soften. Now I know they are too old.
I had never heard of oxygen absorbers before. I now have oxygen absorbers and mylar bags, and have begun that process. I started to put an oxygen absorber in my sugar and remembered you said not to.
Thank you for making sure we know about food safety in regards to moisture content and not getting botulism in our food.
As you can see you have helped me learn so much.
Thank you.
I love your videos. So many other prepper channels are spreading darkness/fear. You are spreading light. Thank you!
I’ve stored my all purpose flour in 5 gallon food grade buckets with oxygen absorbers, WITHOUT mylar bags and so far so good! I check on it every so often but it’s been 2 years and the flour is still fresh and no bugs!!
This was great, thank you! And, as a hearing impaired person, thank you for not having music playing while you’re talking!
Thank you ! I was looking for these questions to be answered so glad I saw this video !
You know, i started watching this but I’m stopping. I need to play this with my husband. Too important.
Amazing!! Thank you. This answered questions I didn't even know I had!!
Very well done... answering many many questions that I had. Happy to hear that I can keep flour and other things in original bag and with a slit, add an oxygen absorber bf putting into Mylar bag. Thank you and yes, chocolate is a must to store long term!
Such amazing tips! Great for beginners and seasoned preppers alike. Love to hear you are repurposing the bags after the first use - you can also cut a 1-gallon bag in half to create 2 half-gallon containers! :)
You are always spot on.You are my go to channel for how to store items short or long term.
Awesome video! I had some of the same questions. Thank you for doing this!
I put saltines in mylar and recently glad I did when stores were out. Eating saltines with original exp date of 2019. Still crisp. Now, I may only have small supply and rotate them from small tote to pantry mainly for grandkids, but I was happy with result. Not long term, but few years so far.
Great video! I have been cooking rice (the rice I cook with spices or beef bouillion so the flavor is cooked in) and pasta and then freeze drying them and putting in mylar with OAs. I figure that if I'm freeze drying other meal ingredients, it makes sense to also have the base for my meal freeze dried and easily rehydrate as well. They do store nicely dry but this way I won't have to cook part of my meal and rehydrate other parts.
Great informative video! I appreciate the info on Mylar bags! 👍👍👍👍
Great video. Your videos have been invaluable to me as I struggle to learn how to safely store my food for long term storage. I have finally collected enough Mylar bags and oxygen absorbers to begin some serious storage. I found 7mm Mylar bags on Amazon that are very thick. I am afraid to do home canning and I don’t like the idea of storing precious food in breakable glass jars (we actually had an earthquake in our vicinity - very unusual - that shook the house last year). Love your idea about not freezing rice and grains prior to using Mylar bags and OA’s. Thank you, thank you, thank you for explaining that in a previous video.
Good review and explanations. Thanks!
Really good guide. I’m glad the questions were asked and the experts where listening. It seems like we are tiptoeing around the line between prepared and wasteful sometimes. So often we make a ton of unnecessary work for ourselves. This was a good confidence booster. And 100% with you Kylene!!! CHOCOLATE!!!!!! And cheese!!!!!
Our grand and great grandparents knew the keys to storing, prepping, saving money, and surviving....good to remember if we were taught as kids, or the videos like this one; that were blessed with on YT!❤🙏
Some excellent advice here👍🏼. Thanks from this off grid prepper😎
Great video, thank you for your time.
Thanks, very well done and informative!
Thank you for this information.
I got oxygen absorbers with those indicators and I found a package that had a hole in it and the indicator showed they were still good. I wondered about that so I took the indicator out and set it on the counter and watched it for a couple of days and it never did change color so they aren't always right. I found very small totes at staples that those mix packets fit perfectly into. They seal quite well too. Good info!!
Those indicators aren't worth the time it takes to put them in the package. If only one of the absorbers is good, the indicator will make you believe all are good.
The only sure way to know is to squeeze each absorber as you put them in the mylar bag. If it feels like baby powder, it's good to go. If it feels crunchy in any way, it's bad and should be discarded.
This couple is so adorable.
Thanks for your content!!
I needed this video!! Thank you!!
Lots of great information, thanks :-)
Thanks so much for giving us such valuable information!!! Can you tell me how to store barley long term?
Awesome I learned some new things!
I wanted to order more mylar and I had actually bought some rolls a few years ago so I typed mylar rolled seal a meal bag. I typed it wrong because I have a progressive demyelinating diesel but it popped up on my search. A textured mylar bag that can be used in any food saver to seal. I haven't used them yet since I just received them. And they come in rolls also.
I really enjoyed the video and the information you gave. As for your question of the day, I have 2 items that are a staple in my pantry. The first one is coffee- mama doesn't function very well until she has her coffee in the morning, and the second is onions. There are very few meals that I make that don't have onion in it, or on it.
Onions are something that you can EASILY grow in your home! And garlic, Microgreens and sprouts. No human can live on processed food, and you can easily grow greens and potatoes in your kitchen. I bought an Aerogarden off Amazon for fresh little tomatoes. For NOVICES like me, I have NEVER gardened! They say it takes 3 YEARS to learn how to grow, harvest and SAVE THE SEEDS in a grid down situation which is WHY this knowledge of long term food storage is so important! After 3 years, the spices stored will be all used up and we will have to harvest our own. It takes about a year to read how to harvest seeds from all pertinent plants fruits and vegetables. This stuff is not for slow moving Americans! Lol
I'm the same way for coffee.. I found some whole coffee beans left them in package and put in my tall folders can..I'm considering an o2 absorber ,but it's more of peace of mind knowing I won't kill anyone with out coffee. Joking of course😮😂
Excellent video dedicated solely to mylar instead of burying it in a general storage video. Keep em short. Viewers are busy!!! @The Provident Prepper
Grits are milled/ground and they will last a very long time. We are eating grits that were purchased at least 12 years ago, and they’re still tasty and cook up perfectly!
Matt Thanks for the reminder about grits. Cooked correctly, and with a pat of butter on top, grits are the ultimate comfort food and very inexpensive. I’m picking up some grits this week to store in Mylar with OA’s while I can still find it.
Okay, that has nothing to do with the topic of the video, but as someone who doesn't live in the USA, I just have to say that I think the selection of products and the enormous packaging sizes are really cool!
In terms of products, we don't have nearly this huge selection of products. And things like flour in sacks, for example, are only available in the catering wholesale trade, for which private households do not get a customer card (but we have one). And such a huge pack size (converted to the price per kilo) is not cheaper either.
If I ever have the pleasure of vacationing in the USA, part of my sightseeing program will be to stroll through the supermarkets and see everything 😀
Could you order from these olaces inline; and have them shipped to you? Enjoy your vacation, and tours! I'd suggest Whole Foods, Sprouts Publix Fresh Market, Walmart, Aldis, etc. Sam's, Costco, and BJs requires a membership; but usually allow a one day try it membership for free or fiscount..discount.. at customer service desk when you're here..enjoy!😊
Consider donating some items before expiration date to a food bank if unused from short term storage.
GREAT VID... THANKS
Wow, this is great. Thank you. One question: I use my foodsaver vacuum and seal on the 1gal bags and my vacuum attachment for the 5 gal to get as much air out as possible. I still put the o2 obsorber in, can I save a o2 observer?
Very, very important... coffee or black tea!
Yes, and chocolate or biscuits 😆
Otherwise I'm not picky. When I'm really hungry, I don't care what's on my plate, the main thing is that it fills my stomach and gives me strength to keep going.
Great video! I put things in gal Mylar (7mm) bags last weekend. I put 2 (300cc) oxygen absorber in and sealed after squeezing air out. But mine didn’t turn hard like a brick.
They dont always "suck in" like that it should be fine. I use a vaccum to suck out the air.
@@TheProvidentPrepper If they don't always do that does that mean that you need to re-do the O2 absorbers and reseal?
A chamber vac is also wonderful.
Hello! I'm at the part where you mentioned with almond milk (10:23) possibly 2-3 years...how did you determine that based on the best by date? I have about 10 cartons that were best by 9/2021 and I have been debating (based on googling) dumping them. Glad I haven't yet if they are actually ok for a while yet. Thank you for all of your content. As a newer prepper, your knowledge has been so valuable!
I have the same question .
i agree that chocolate is ... pretty high up there. tea, in my case (i am sure we all have our favorite beverages) cheese, beef...
butter....
apparently i need to move to a farm and have cows...
This was helpful I was putting all of my dried goods right into the mylar and then labeling them or taping directions to prepare what about the Norr sides I package them in Mylar bags with powdered butter and powdered milk so all you need to do is add water is that OK to do
Thank you to you and your family for educating the masses! I appreciate you.
I've also watched a few vids on YT on what to use oxygen absorbers on vs silica gel for food storage. I encourage anyone to check those out.
Foods I wouldn't want to live without? Pfft!!! Bacon. lol! Cheese, a well smoked brisket, and garlic. And salsa: the ultimate side dish or flavor enhancer! Starting a garden for the first time in years soon with peppers, tomatoes, and garlic on the top of the list!
But another question I have regarding yeast. I've been learning to make my own bread. And the yeast I've been buying is in jars. Package claims it's equivalent to "16 packets". If unopened, what is the actual shelf life vs the mfg exp date? Thank you all again!!
Depends on exact conditions for storage; I've used jarred yeast 2+ years past date. Used about twice as much to ensure a good rise. You can always do a test with warm water & a little sugar - add yeast and see how long it takes to bubble around the edges. Also how much it bubbles. The more action, the happier (and healthier) the yeast! And if it REALLY hits the fan, you may have enough viable yeast in your kitchen to allow an overnight rise! Don't give up. ;)
@@ahuvaphillips1580 I keep it in the low-humidity drawer in my fridge in the original jar. The one I have doesn't expire for almost 2 years from now. Just curious if I decided to get a bunch of extra how long. Thank you!
You can also keep it in the freezer, indefinitely. I buy the (?
3 lb ) bricks and keep them in the freezer. Take out the amount you need, and give it a half hour or so to warm up before you need it, and you should be able to use it without any problem. The cost of the bricks run about $7 at Costco, which is SO much cheaper (actually, it doesn’t even compare!) than the 1serving packets.😜😄
Being frugal in this case is also good for the environment. I do worry about creating so much garbage as we pay so much every month for pick up of a very small garbage container where I live.
Lol, who has an open bag of chips that ever lasted a week!
I always come back to your video’s for guidance. This one is great! But…how do I store Coffee? Regular old Folders, or Maxwell House in those plastic containers? I got a deal on Maxwell and I have 4 huge containers! Your question about what foods could I not live without? Coffee for me. But I don’t think it’s a food. But I can’t live without it. I drink it all day long and never have problems sleeping. But how do I store it? I now have 12 huge containers, and more, of coffee and I don’t want to lose any of it. I do have Instant and not worried about those, but my fresh? Thank you! ( if you had a video on storing coffee, I couldn’t find it, so sorry about asking). If you could direct me to the video, I’d appreciate it. You guys ROCK!! Connie from Michigan….
I have some dry beans that have been just stored in a plastic bucket for 20 years or so. Would it do me any good to put them in a 5 gallon mylar bag at this point in time, or just keep them in the bucket? I realize that what I really need to do it start using them up!
If your stored sugar gets hard, just use a cheese grater to grate a bag for your kitchen. It is fine to eat - doesn't go bad.
Excellent video, thank you. I feel I've gone through a food storage university class. Really appreciate it. Quick question, can I store water in mylar bags?
Semper Fi
@@TheProvidentPrepper how? Just pour and seal?
Can you use a food saver to seal Mylan bags and can you reuse #10 cans for powdered milk etc.
Question, do I need an oxygen absorber in my mason jars if I use a food saver vacuum sealer to suck out air. For beans, rice, and other items?
Question ?after I open up my absorbers can I quickly put them in a smaller Marla bag and seal it
I use an iron to seal my bags.
Hi! Love your channel, and thank you for all the great info! If I understand you correctly, canned milk is good for 10 yrs? I bought 2 cases of evap milk back in 3/2020. The cans say Expires 2021. I couldn't make myself throw them out. Are they still okay to use? :D
Thank you!
Also, I finally packaged some pasta in my Wallby bags, but I noticed they didn’t seem to change much, and I see that the oxygen absorber indicator in the mason jar is now gray, not pink. Should I pop another one in each gal bag? There are 6 filled bags.
There are different sizes of oxygen absorbers. What's the best way to know which ones to use in each situation/ packaging? Thanks for these great videos!
According to PackFresh guide.
Per 1 gallon bag.
Pinto, red beans or rice ect use 300cc per gal
Flour, instant mix's or coffee use ect 400cc
Pasta, cereal, instant potatoes, oatmeal use 500cc.
Sugar and salt don't get absorbers.
If using 5 gallon bags, use 5 times the absorbers.
As for myself, I don't leave anything to chance on these bags I intend to keep for 10 to 30 years. I personally double the above numbers so all of mine pull tight and hard as a rock. It's said that the bags don't have to do that and I have no reason to disagree, but if the bag is tight I know for a fact it's good to go. In my world, a 50/50 chance is the same as no chance at all. If the bag isn't tight, you'll never know for sure, until you open it years from now. I don't intend to find out years from now I wasted my time and money because I tried to go minimal and wasn't sure about the bag that didn't pull down.
Sometimes it can be the opposite of what you might think it should be.
I was amazed to find out flour needs twice as much absorber as elbow macaroni to pull the bag down hard. I guess the air between each flake of flour adds up to considerably more than the hole in the macaroni.
Use 5mil minimum bags
Clean sealing area with dry rag if needed
@@CM-ve1bz thank you! I'm new to storing in mylar!
Awesome video!!
I'm new to Homestead prepping. We just ordered an HR FD. Where can I get an overall list of foods that FD well and not so well along with their recommended storage life limits? Also looking for a recommended "balanced" food list for long term storage as a guide when I start FD'ing. Thanks!! :)
I’m glad you asked! I just ordered a Harvest Right FD myself.
For persons just starting, don't just buy bulk items. Small spice bottles, small Baking Powder cans, etc., come factory sealed. You can open each small container as you use them and purchase a new reserve bottle/can (or two) during your next grocery trip. So, slowly build your reserves.
When your FD comes, I think the manual lists foods that work well and those that don't. Generally, anything that is high in fat or high in sugar will not do well. So most people will do ground beef or chicken etc but they will cook and rinse it before freeze drying to remove as much fat/grease as possible. Things like butter, syrup and peanut butter don't do well. I've had good success with vegetables, pasta and rice, leftovers such as shepherd pie and beef stew that will be used within a year (mostly because of fat content), milk and mashed potatoes.
Ive kept beef jerky over 5 years,but like you said it has to be dried out until almost brittle...and when i wrapped it, i double bagged it to stop punctures, while cryvacing....and sucking the air from the bag....and it worked fine....id say it loses,a slight amount of taste,but not much.🇺🇲🇦🇺...I live in a 50 - 80% humidity climmate....and i didnt use oxygen absorbers....if i had maybe the flavour would be better.
Also small bags,will stop a big batch being ruined if it has holes in it.
I have a question in regards to oxygen absorbers. I filled my one gallon mylar bags with rolled oats. I tried to Understand the tables on the Internet that explain how many cc oxygen absorbers to use. I ended up throwing 400ccs in but the bags are still pretty puffed out. 🤔
Everybody has a video on flour and it's amazing !! But no one has a video on Mexican flour for tortillas!!!! Can that be stored like the other flour's because of the mix? I would love to see a video on that, just wondering. Thank you , I'll keep watching your videos also masa for tamales??????
Will vacuum sealing sugar make it hard like using an oxygen absorber does?
How do you make peanuts, almonds, and any other nut last long term?? Mylar, freezer, jar?
New to mylar food storage when ordering mylar bags under material some say iron, aluminum are these safe for long term food storage? HELP VERY CONFUSED 😕
I have a question about sealing the Mylar above the zip lock closure. Is this zip lock closure supposed
to be acceptable for long term storage or should it be sealed below the zip lock closure for maximum storage life?
When you reuse it do you still heat seal it will it be okay since you are zip tye sealing it
Where can we get a list like you mentioned please? Is there an online link?
Should dry pasta noodles be put through the freezer method first to kill bugs/ eggs. I transferred the pasta noodles into food saver vac bags, sealed them and placed in freezer for 3 days, took out for a few days and then put them back in freezer for 3 days. I have just taken them out and am going to let them warm up before opening them up,placing a oxygen absorber inside the food saver bag and then placing into a bucket. Did this in the freezer steps even need to be done? Also when I placed the pasta in the food saver bags I did not suck the air out, should I have? Should Beans be put through step as well. Thank you
What temperature do you set your flatiron at?
I have stored freeze dried shredded cheese in a mylar bag and I used an oxygen absorber. Is that considered a “high fat” food that could lead to botulism?
I know oxygen absorbers are a no-no with sugar and salt, but are food safe desiccants okay you avoid clumping??
I'm curious whether hot cocoa stored in mylar bags with O2 absorbers has become hard, since the main ingredient is sugar. I have hot cocoa in single-serve pouches that I want to store in mylar bags, but not sure how to do that, due to the sugar content.
Use an Iron to seal them. I place a 4x4 board under the part I’m sealing, and iron it sealed…
That's how I used to do it but I found a flat iron on Amazon for 13$
Soooooo much easier
The regular old iron worked best for me.
Exceptionally helpful. Thank you very much.
What is your opinion about storing food for the future with a food saver? My wife and I bought a food saver many years before I knew what YT was, it may not have existed then, and a stand alone freezer. We also had school age children and bought more food to store in the freezer. Freezer food we sealed with the food saver. Do we need to swap to Mylar bags from now on for longer storage?
Now my wife and I are in our early 70s and we have grandchildren and also don’t need food to be stored for 30 years. Now our long term food, mostly beans and rice, is also stored for 2 servings each bag with the food saver. That way the other long term stored food remains sealed.
We have a kitchen pantry and a backup pantry to get us through a year or more. We will have a garden and if productive enough we will be canning what harvest we can.
Also will you compare the Berky to the Aquapure water filers?
@@TheProvidentPrepper
Thank you for the information you provide.
Is there a big difference between the Aquapure and Berky water purification systems or is the Berky system just more popular?
@@TheProvidentPrepper
Most of me food saver safer preps are in plastic containers. I found some preps today in food savers , dried potatoes, in plastic containers that have been in survival food for 5+ years is still sealed as they were on day one. If my other sealed stores last that long it will be great.
At 72 years old I am not looking for 30 year food longevity.
How do you store yeast long-term should you lose electricity? Mylar? Use an OA? How long will it be viable that way?
Are steel cut oats better then old fashion oats for long term storage?
Could I make masa by milling plain popcorn kernels??
Great video, thank you!!
Yes but it's much more expensive than regular dried corn.
@@SgtRudySmithbRet where might I get regular dried corn? I guess I thought popcorn was regular fried corn. 😂
@@MovingMountainsMM Depends on where you live. I live in a rural area and can buy dry field corn used for hunting (called deer corn) and dry corn, usually sold as animal feed. (Look for bags with a single ingredient: Corn! - That's people food, too. ) Check out corn at Tractor Supply, for example, to see descriptions of what they have available. Then try to locate a similar source nearby. If you need to order "dried corn" you can find it at Walmart and a number of other suppliers. Suggest locally first, as shipping may be expensive, depending on your source.
Hope this helps.
I have a question about the jerky. I understand that it isn't meant for long term storage but you said you Could use an oxygen absorber. Why does that Not go against the advice of Not using oxygen absorbers with items that have high fat or over a certain percent of moisture? Thank you. Also, should you freeze sugar, beans, white or parboiled rice before storing? One last question. I have found a site for #10 cans I can purchase from which also sells to restaurants. If they aren't advertised as long term storage does that matter? Or are all #10 cans of foods made to last the same amount of time from any reputable company? I appreciate your videos and your site. Working my way through videos and pages. Thanks so much.
I'm new to mylar bags and O2 absorbers, I'm thinking about buying 100+ pounds of hard wheat berries for long term storage. What is the actual shelf life of wheat berries in mylar bags and O2 absorbers. The milling company says only 6months. But if i can get 5yrs plus if stored properly it may be worth it.
Do I have to put a oxygen absorbed in the Mylar bag for instant potatoes?
QUESTION: How do you keep track of all the stuff you've got stored?
If you’re not computer saavy, or we get to the point where there’s no electricity to run a computer, a white board with magnets glued on the back works great for sticking it on a frezer or fridge; a legal pad with a pencil tied to it by a string (will not get lost or roll on the
floor underneath or behind a freezer or refrigerator, and the eraser lets you make changes, or change the dates as you rotate stuff out. I’ve also used a clipboard with paper, or a plastic-covered list and wipe-off
markers.😀
I love your videos. Thanks for sharing. I have a question. And I trust your info. Can Masa Harina be stored in Mylar with an oxygen absorber? I have 30 pounds all in 5 pound bags. I see very little info on this. And What I do find is confusing. Different resources and different info. Can you help clarify this for me? Thank you.
Thank you so much.
When storing drinking water in a mylar bag, is it safe to put an oxygen absorber directly in the water? Thank you
I have 24 cans of tuna that expired two years ago. Is it safe to eat it after the expiration date? The cans look good. I'm just afraid to eat it.
Do you have a can sealer and use say #10 cans to store food? If so do you have a recommended site to get the cans? Thanks.
@@TheProvidentPrepper I understand about the cost. I was able to get what I though was a deal on one and have yet to put it to use. Thanks for responding.
I want to give a warning about leaving in boxes from the store. In 50 Yrs living in this house, we never had a pantry moth problem till about 6 months ago. Now we do. You could lose everything on your selves in boxes. While it is expensive to use Mylar bags and long term for short term, it is not as expensive as tossing out the food. Pantry Moths eat through boxes and the inside bags for example jiffy mix. Ziplock bags are do not work for protection. Air tight containers are expensive and take up a lot of space. We are in SC
have you tried freeze drying jerky?
Hi, I'm confused. I want to put store bought dried egg noodles, and Nestle Golden Morn cereal in mylars. Do I put oxygen absorbers or silica sachets, please? I don't know how if find out if it 10% or less moisture?
I am a newbie to this long-term storage stuff. What if I already put oxygen absorber (OA) in 25lb bag stuff inside 5 gal. bag but I only use 1 (500cc) because I didn't know any better, I did suck as much air as I could with vacuum cleaner...do I need to open mylar bag up and take the oxygen out then reseal it up or it should be fine? Also, I only put 1 instead of 4 OA (500cc/each)) in a 5 gal. mylar bag stuff with 25 lb bag of pinto beans...I did suck out most of the air as much as I can with vacuum cleaner, so do I just leave it along or reopen mylar bag up and insert 3 more of OA (500cc/each)? THANK YOU.
I'm not sure how it will work, but I am experimenting with pineapple juice using small mylar bags to go over the vacuum sealed frozen juice. I think this will extent the shelf life, but I'll have to wait 5-6 years see.
@@TheProvidentPrepper Yep, I tried scrambled eggs and they turned out with a consistency of rubber. Never again, but I believe juice will have a shot since most popsicles are frozen liquid anyway.
I recan pineapple juice from cans into jars. Same with the pineapple pieces I recan into jars too. I don’t think putting it in bags for long term is healthy unless keep frozen and that is a lot of space to take up with juice. Just my opinion.
Question what about tea bags?
I think your yeast would last longer than your flower in long term storage which would then make the yeast a mute point
I placed brand new 200cc oxygen absorbers in 3 pint jars, one of them (with the least amount in it) now has condensation less than 20 minutes after sealing in the jar. I think I used the absorber from that jar along with a 300 cc in my mylar bags of rice. I am now wondering if the condensation could be on the absorber and cause moisture in the bags creating botulism? Anyone else have this issue?
I have a question. If oxygen absorbers make sugar hard, wouldn’t they harden a hot cocoa mix since that is mostly sugar ?
I can't read the label on the canned meat. Can you post it ? Thank you
Question: Will the mylar bags with an 02 absorber added always look like the oxygen has been removed meaning will it look sucked in around the food. I always add an o2 absorber and heat seal my freeze dried food in the mylar bag but they don’t ever look “sucked in around the food”. For reference I use quart size bags with 300cc o2 absorbers. Hope this question makes sense, lol. Thanks! Great video btw!
No. Air is composed of 78% nitrogen, 18% oxygen, and 1% other gases. The oxygen absorber only absorbs oxygen, so you'll still be left with the other gases. O2 absorber can give it that vacuumed look, but that's not always the case.
I use a vaccum on the larger bags
That’s Good because my smaller items (quinoa, elbow noodles, etc…) never get stiff.
Good Lord! Can you tell if I open my food it had or has moisture in it? Can you tell botulism is in the flour, or pasta? Yikes…mine are in the basement, cool, dark, dry. I run a dehumidifier in my basement.
@The Provident Prepper think you ment dehumidifier :)
@@TheProvidentPrepper Iirc, you have to have over 250 degrees to kill the spores.
@@TheProvidentPrepper I remember it being tricky from servsafe. So I googled it. I'm unsure of the danger of spores. Seems there's the bacteria, spores, and toxin that behave to temperature separately.
@@TheProvidentPrepper A quick search suggests the spores aren't usually dangerous to eat, infants are higher risk. It's probably more of a storage issue.
@@TheProvidentPrepper I am deathly afraid of Botulism! How can a person truly be sure of the moisture percentage even in dry foods? I have recently bought the Wallaby 5 gallon Mylar bags, I used your quick trick method of slitting the actual flour and rice bags to insert the oxygen absorbers, while at the same time pushing the bags of flour and rice into the Mylar bags. Then heat sealed them with a flat iron. Do you think the flour would be protected against botulism. I did read that botulism will die when cooked well enough. I guess the oven of at least 250 degrees would kill it also. But I have no idea at this moment if white flour is a low enough moisture content. Ever since I learned about botulism 50 years ago in Home Economics and the teacher showed us a bloated can, it has caused a paranoia in me ever since. I have thrown away a lot of cans that weren’t bloated at all, but slightly over their Best Buy date. Sorry for going on, but I just for the first time used the Mylar bags last week because I felt so safe about using them with the oxygen absorbers.
Oh goodness what if the bread baking flour that has yeast in it. Brand laucke sourdough artisan white rye store or Mylar with oxygen or fridge. Say if power goes out which is planned? Fat total content us 2.3gram sodium 4mg .
How do you tell the percentage of water or oil is in a food product?