I think that I mentioned this before but we store our sugar (and everything else) in vacuum sealed mason jars. You'll need the jars anyway. Properly washed, they leave no odor and you can easily observe your product. In thirty years of prepping, I've found nothing that beats jars for long term storage. Oh and there's this, if you do lose a seal and your product is compromised you only sacrifice a small amount. Its heart breaking to open a bucket with a failed seal to find that you've lost five gallons of your preps.
Bugout Bubba - I was going to ask about sucking the air out. I may do that with jars, too, as I have plenty. But I'm wondering if it matters where you suck the air out or not. Thanks.
Abigail Humes, we have. No problems so far but we've only opened a few and it has only been stored that way for about four years. I can though see that being an issue, if the sugar filled jars weren't stored at a constant temperature and well sealed. I do know that sugar we stored in our storage building got hard and discolored. It was stored in 5gal buckets sealed with Liquid Nails. The seal was sound because the buckets were still under a vacuum but they did endure cold winters and hot summers in our uninsulated building. I don't think that sugar was diminished in any way. Even though it tasted sort of bitter raw, it still seemed to sweeten things okay.
I store my sugar in Mylar bags, date it and put them in a 5 gallon bucket with a lid. Thank you for teaching me over the years on how to prep better. Your knowledge and recommendations have helped.
@@TheProvidentPrepper Possibly. At any rate, getting a bit tired of over sensitive platforms being run by hyper sensitive snowflakes. There are better options out there and I am gradually getting away from YT. ps---name is Don. Are you one of the lefties that claim math is now racist? RIP Dr. Seuss! Reading and word comprehension is clearly a construct of white supremacy.
If you are learning from this ,you are learning ignorance. Sugar is a carbohydrate and carbohydrates cause serious health problems. Dont believe? Investigate
In the South you will see grains of rice in the salt and sugar dispensers in restaurants. Its to keep clumping from forming. Works for all small grain seasonings.
Recently I opened some lumpy sugar and tried using an old-fashioned flour sifter and it worked great at getting rid of the lumps. Simple solution that I've missed for years.
My mom always told me NOT to keep it in the bags. She said sometimes the bags carried tiny little bugs around the seal of the bags. Clean pasta jars have a built in seal, so you can use them. I put sugar in zip bags squeezing as much air out as possible then put them into jars. My mom used a micro-planer and grated her sugar if it got hard.
Great info! In the OLD days (1700s), sugar was sold as rock hard bricks or cones and a special tool (sugar nipper) was used to break off chunky pieces for use in cooking/baking. The only hazard in using lumpy & chunky sugar is it's easy to mess up the measurement of it in tried and true recipes. Here in the humid south, I try to only buy during the dry winter months and immediately transfer to 5 gallon buckets with gasket lids for storage and a large Tupperware canister for the kitchen pantry. For years I used gallon size glass jars but the lids were never as air tight as I hoped they could be ... and it's just not safe to be stabbing a butter knife into a block of sugar to break it up inside a glass jar!
In the old days, Pinot to 1900, we only ate approximately 5 lbs of sugar a year and we didn’t buy commercialized foods with sugar an an ingredient. We were also much healthier. I know the crash recommends that much sugar, but it really destroys the body when we eat it and lowers he immunity.
@@lindamcneil711 : Surprisingly, we crave sugar for a valid reason. Carbs (glucose), also called sugar, saccharides, or Glyconutrients are the ONLY food group that can make our stem cells, and without stem cells, we are straight-up dead. Stem cells heal, repair, and restore some 200+ areas of the body. We need at least eight “essential (meaning, we must EAT them because the body cannot make them)” glyconutrients in order to make stem cells efficiently. It’s important to know how to include these in our food preparedness because our health will go downhill fast without them. So having said that, here’s what goes wrong when it comes to sugar. If we are not getting our protein into our bloodstream before we eat our carbs, then our blood sugar will spike, and that goes for everyone, not just diabetics. Additionally, the eight essential carbs by themselves are often not eaten altogether, and since glucose can make all seven of the other necessary ones, albeit, not efficiently, we survive because it does make the rest. But not eating all eight will then make people crave glucose type sugar like crazy because stem cells ARE your immune system!-and if we don’t eat all eight, the full burden of making stem cells is on glucose alone, so it sluggishly tried to pull that off. Sox of these eight necessary carbs aren’t even caloric! They have no calories, don’t taste sweet, and don’t cause health problems. Glucose out of balance can, because it is trying to carry the whole burden. Here’s another crazy detail. If we do not eat our protein need first and get it into our blood stream, we will literally crave enough of a glucose-containing food to meet our 5-hr PROTEIN need! That means that if you eat bread only, you will crave 7+ slices before your cravings (that you thought were for carbs, but were actually for protein) calms down. So this ta-do about sugar being bad is straight up scientifically, and health-wise, wrong. Carbs from whole food sources is always better, but no sugar at all will kill us and our immune systems. So, we must find each of our individual protein needs, mine is 15grams per 5 hrs. From there, you figure your carb grams as compared to your protein need, which is for most people, 3 parts protein to 4 parts carbs. Then begin each mean with protein. After you have eaten about 1/4-1/3 of it, then you can eat a few bites of your carbs (your plant foods mostly) because the protein is now in you blood stream and is therefore, stabilizing your blood sugar. This is how to eat whether you are diabetic or not, because because it or not, every person can have a diabetic episode by just eating out of order. Whole food sourced carbs are best because the fiber in them is also blood sugar stabilizing. That create hormone balance, and that is everything to is because hormone run the entire body show. They direct everything. For those interested in not just food storage, but actually preserving your health during crisis, storing these eight-sugar food sources is as simple as making eight food lists: Search “foods containing the eight essential glyconutrients, lists”, and then make sure you are eating from all eight lists, missing none. You knly need a small amount of just one food from each list in order to boost your stem cell immunity, and we are talking, a lot. In blood tests, one of ill health can show very few stem cells in their lab result. One week later having commenced eating minimally, all eight glycos for 7 days, that new blood work one week later will show trillions of stem cells. Those studies are reported by the Mannatech company and others. I have personally made my food lists and do get all eight glycos, as I had cancer and COPD (from a chemical solvent-I’ve never smoked) 17 years ago. Since then, my health has been much improved, including major depression relieved. These glycos are easily obtained and you are likely to have many right in your cupboard, such as in garlic. Here’s how the glyconutrients work and why missing one or more causes poor and faulty immunity. The eight sugars are like braille letters that stick to the outside of our cells, making a full alphabet. Those cells communicate with each other by bumping into each other, picking up and delivering information and directives. If there is one or more “letters” or sugars missing, then this information is misread, faulty, static-y or leads to the hypothalamus sending in desperation/panic directives, such as telling the body to package up (cysts, tumors…) foreign unknowns instead of eliminating them from the body. This mis-messaging results in autoimmune (panic immune response) diseases, fatigue, weight gain and disease vulnerability. Glucose alone cannot keep up making enough of the other glycos by itself efficiently, so dragging in cellular needs and communication can result, causing excessive glucose cravings. Eating the other needed 7 carbs as well, stops glucose craving from going chaotic. When white sugar is eaten alone, without fiber or protein, the munchies for more will result because eating glucose makes our bodies crave it’s “partners”, the rest if the essential glycos, and the protein. It will also cause cravings if we don’t have sufficient brown fat for nerve function, brain function and other needs. I am not a doctor, but I am a patient that has survived because I’ve prayed my way to these answers. It turns out that it was a basic that was known around 1900, and used to treat cancers then with 100% success permanently in every case. So where did this i formation go? You ask the FDA and they will siftpedal this info to death, even downplaying it to the point of calling it “fringe medicine”. They don’t tell you that these eight glycos are taught to immunology med students (not the other med students), and they are listed in the back of the medical PDR reference. They are cheap, yet are used to grow body parts, organs, new injectable joint cartilage and bone marrow so they can charge patient $8-10,000 an injection. And sure, they work, until your body needs to EAT some more glycos, at which point the dr will tell you you need another injection in order to save your knee! No. You don’t need another injection because you lack one. You might need another injection because you aren’t eating your glyconutrients that make knee cartilage and everything else, though. They tell you that eating sugar damages your joints. But in fact, so is water toxic when you over eat that and then UNDEReat minerals to keep up with that fatal imbalance. Too much glucose is unnecessary and will cause a clog in your metabolism and immunity, just as will not enough. The same goes for protein. Excess is wasteful, gluttonous, and problematic. Excess protein will convert to fat in the presence of carbs, but without carbs, excess just causes other critical problems. So balance is worth planning, too, when it comes to preparedness. To note, the phenomenon of “food fatigue” during survival crisis means that something essential is missing in the diet. It isn’t just variety alone, but the fact that a variety of foods actually provides things like these glyconutrients and other undiscovered nutritional needs. Spices and herbs are abundant with these. Sorry this is long, but I hope this helps clarify some areas of our simple, basic health demands. If we learn to eat this way now, and it actually does simplify survival, we will be more prepared when things get rougher. We will find out that we don’t need everything in the store. We just need a few of the right things. The funny thing is, we forget things like resins, gums, saps, spices, herbs, UV light, the right water (never drink plain distilled without adding a pinch of whole salt-it will halt your cells ability to metabolize in under a minute), and whole, grey seasalt (which eliminates the needs for a couple heart medicines). RX’s are a concern, but finding alternatives now is important. I have replaced 13 out of 14 with altermatives, and that has taken me a number of years. About gums and saps, some contain these essential glycos, like frankincense and myrrh. Go figure! And gold emits the same healing vibrational waves as red light therapy waves, which is why some people use cholloidal gold for an antibacterial and antiviral. I’m not sure how effective it is, but we know that the NIR red light is healing. So you never know what you’ll learn out there that will simplify your preparedness and allow you self reliant independence from unnecessary medications and such. I think I wrote a whole pamphlet😳🙄.
@@Gasp7000 Ummm...I think you are mixing up the eight essential amino acids that our body cannot manufacture with something else. Never in my life have I heard of these "glyconutrients" you are waxing on about...and I read a LOT of scientific literature and journals for fun. However...the eight essential amino acids are widespread scientific knowledge. As well, while the body needs amino acids to function, it does NOT need sugars or carbohydrates to function. It has an entire built-in alternative to functioning without carbohydrates/sugars--and at more optimum level--called ketones.
Tip: if you store sugar in the original bags wrap the bags in cellophane wrap or a freezer bag. Tape shut if needed. It will help protect it from drawing moisture and smells.
That is just the cutest thing about using the sugar bucket for time out to "sweeten up"! LOVE it! And sound like your kids enjoyed it also. We have a sugar bucket in our pantry, I need to start doing this! Thanks for the tips on sugar storage Kylene!
This video contains great deal of information that is surprising to me. Most especially that we need 70 lbs per person, per year. I habitually use about 8-10 lbs of sugar per year in cooking and thought I was being extravagant. This includes cookies, brownies & whatnot that I might make for friends at holidays. I also make wine at home and might use 20-40 lbs per year for that purpose. I tend to store sugar in its original package in ambient conditions. It does get hard but not so hard that I can't break it up with my hands before opening the package. I have used both sugar and salt as moisture scavengers in barrels of rice and beans. Salt seems a little bit more effective for this purpose. You may know that in the 18th & 19th centuries, sugar was sold to the public in solid cones. Special tongs were made to pinch off the amount that was wanted for a recipe and cooks might crush the pinched lumps with a mallet. Granulation is a modern convenience but isn't absolutely necessary.
Most of the sugar Americans consume is in processed foods like ketchup, cereal, baked goods, even yogurt. If you are baking everything from scratch, you will use a fair amount (although less than the commercial food producers). We definitely made more cookies than usual, during last spring's shelter-in-place order!
We recycle glass jars of sauce, jams, etc & they work great for sugar, once they're empty they get refilled from the food grade buckets that lets us store more volume. Jar system keeps us from introducing air to buckets so less clumping. Loved your video.
if you just sift it through a metal fine mesh strainer when you take it out of whatever container you've stored it in, before filling up your regular use canister it will bring it right back to its store bought texture. Really an effortless process that takes only a couple minutes to complete
I buy sugar in the smaller paper packages and then I vacuum seal each bag in a large FoodSaver bag. We have such high humidity here in FL, and this works great for us. I then store the sealed packages in buckets or bins.
Reading this a long time after you wrote it, but have a quick question as I live in humid SE Georgia (and lived in FL many, many years ago for a while so KNOW how humid you are down there!). Quick question...do you use a food grade desiccant pouch in your vacuum sealed bags with your packaged sugar? Thx!
Thank you for this advice! I just tranfered all of our stored sugar to 1/2 gallon glass jars. I will date them tomorrow and place them into storage. I had been storing in the paper bag they come in and then place them in 5-gallon buckets with Gamma seals. After your video, no more! From here on out, only glass. Again, thank you!
This is great! I have been reluctant to increase my sugar storage for fear of loss due to spoiling! I want to have more but held back so I wouldn't be wasteful, I can't stand wasting anything! I have about 20 gallons vac sealed in 1/2 gallon ball jars. I'm buying more on my next grocery run!!!!!😃 I have several cases of 1/2 gallon jars sitting empty right now. Might as well put them to good use! Thank you for this "sweet " information! 🙄😂. The time out story was awesome ❤️. Kids are such a joy!😊
60 pounds of sugar per annum is one pound every six days! That seems exorbitant. Americans currently consume more than that because sugar is in all of our processed foods. I can’t imagine needing that much if the SHTF and you were cooking everything from scratch? I think I’d save my limited pantry space for more healthy fare and cut back the sugar quite a bit. Great video, as usual! Thanks for sharing your knowledge!
I cook everything from scratch every day. I even bake bread every three days. I couldn't use that much sugar if I tried. If I were successful I'd be wired for sound!
@@TheProvidentPrepper Sis, I share your videos with friends that I am introducing to the gospel. I use your family as an example of a normal family that is a member of the church and is living by the precepts and guidance that we get from our church leadership. Thank you for being a missionary
We've been using cleaned/sterilized 2-liter bottles for sugar storage for about 10 years. Yes, the sugar can get a little clumpy, but I just use a bamboo skewer to easily break it up to refill my kitchen sugar canister. Have quite a bit of sugar substitutes vacuum sealed since husband is pre-diabetic. IDK the shelf life on them. Oh boy, sounds like homework for me :-) Thank you!
Ive had white sugar sitting in the pantry in its original paper packaging, half opened and just folded over abit for years and years and nothing bad happens to it. Seems to be indestructible stuff.
I read somewhere that they found sugar still usable after almost a hundred years. Protect from moisture and ants and you're good to go. I had to hit hard sugar in its paper bag with a clean hammer and then emptied it out and made some fabulous fudge from it. I think it's good forever
I found two ten lb bags of sugar in the back of an upper cabinet when we moved 11 years ago. It was in the original bags. It took me ten years to use that twenty lbs of sugar in its original bags. That means I had sugar for thirty years in original packaging that was still good. I had to break it up because it was hard as a rock. I held each bag about two feet above the kitchen floor and dropped it. The packaging did not break. The sugar instantly went back to granules. It's not difficult to break hard sugar. I've even put the hard sugar in a roasting pan and whacked it with the meat mallet.
Sugar stored in original 4# paper bags in buckets will get hard, but its easier to break up 4# rather than a huge bucket full. I've generally been able to break it back to consistency of granules with some lumps. When using it I squeeze the lumps to break them up and again generally they return to granules. I'm always amazed that so many people store sugar in soda bottles or other narrow mouth containers because when it becomes solid (and it will!) there is no way to get it out of the bottles.
This is why I've decided that 1-gallon Mylar are preferable to 5-gallon bags. I can fit four one-gallon bags in a 5-gallon bucket, so yes, you lose some space, but if something goes wrong with one bag, the other three are fine. That way, when you open, you also haven't committed to eating the whole bucket in a year and you've preserved the oxygen-free environment in the remaining bags. Part of prepping is really thinking through all of the pros and cons.
Wow. Always something to learn from you all. Thanks ! And Perhaps...Metal garbage can can gets cold, has air in it and slight condensation forms inside, much less than the outside?
Wow, I had no idea that much sugar should be stored per person! Thank you for this informative video. I store sugar in half gallon mason jars, but obviously not enough.....lol
I store my sugar multiple ways like you do. As a member of the church, I also stored sugar (and other foods) in #10 cans. Since we can no longer go to the cannery, or get the cans to can at home, I store my sugar in buckets from the bakery. Some years it's stored in it's original paper package, and other years I have emptied the sugar into gallon bags, squeezed out the excess air and stored those bags in the bucket. I prefer the gallon bag method over the original package because if the sugar does happen to get hard, it's easier to break up the clumps in the plastic bags.. I store my brown sugar in it's original bag and I put it in a gallon plastic bag for extra protection. Then it goes in a bucket. Powdered sugar goes right in a bucket in it's original bag.
I vacuum bag 6 cups of sugar using my FoodSaver, and store in a food safe 5 gallon pail. (and I thought the 50 lb bag I purchased from Costco was enough!)
I stored mine in Mason jars, using a hand pump (brake bleeder from Harbor Freight) to make the vacuum seal. I didn't want the sugar in my electric sealer. It also gives me jars for future canning
I use food grade plastic ags with twist ties.I put them in a five gallo bucket.this keeps from having the whole bucket getting hard. I do the same withgrains and beans and lentils itmakes it easy toopen grab bag and close bucket up. This way protects the content of the bucket incase there is a accident leak of bucket some how so you dont lose the whole bucket.
Thank you for covering this topic. I had no idea that I should be storing that amount of sugar. I think I thought 20 lbs would be more than plenty. Thanks again. I see a trip to Sams Club in my immediate future.
new subscriber here, I' also a steader and yes the church of LDS is a great site with lots of information they really helped me several years ago when I got started. Thanks for sharing, I use a lot of juice bottles for everything from rice, cereal sugar and everything else. Oxygen absorbers are a must (except for sugar) for our storage.
Great video, it's getting soon to be time to deal with the small amount of sugar i have in storage. One way to look at storing something like sugar is that nowadays while we try to limit eating it, we need to prepare for a variety of situations, from a small storm, to job loss or illness, to full on SHTF, and the worse the situation, the more energy we'll need. When we're cutting wood, hauling water and running a plow, etc. we wont be worrying about how much sugar is in some cookies or sweet tea XD. Even with my carnivore diet, im planning on having to get by with beans and rice, sugar, oats, etc. in case meat is not available or too expensive down the road. I'm guessing that things like coffee grinders, grain mills, etc would be able to break up big clumps of hard sugar easily?? Havent had the situation come up myself tho, just seems like they would work. If you havent done it already, it would be an interesting video to see how brewed coffee would freeze dry. I'm thinking without the equipment the big companies have, the crystals might not be very small, but it would make an interesting barter item (im going out on a limb being in Utah and such, you guys might not use it to drink). Thanks for the video & many blessings.
@@TheProvidentPrepper This time of the year, hot cocao is good. I forgot to ask, I know the O2 absorbers are a no go, but wondered if Silica Packs would be helpful, or would you need so many of them in a 2 or 5 gallon bucket of salt that it would be cost prohibitive to be effective?, thanks XD
I store buckets of sugar . I throw in a few marshmellow never had an issue with hardening Gran told me to do this with brown sugar it worked . With my metal trash cans I seal the cans buy melting a candle around the lip before adding the lid
RL, You can store brown sugar??? I always heard it couldn't be stored because of the moisture. How long have you stored brown sugar with the marshmello method? And have you tested to see if it is still good after a long period of time?
There are recipes on UA-cam that shows you how to make brown sugar. Just need granulated white sugar and molasses. Store just what you need for max a year. For long term plan on making it.
I use 3-4 plastic bags, 1 in the other, each sealed with as much air removed from each bag before sealing. Works ok for air, sometimes clumpier than others. Works great for bugs, no bugs with this method.
For your already clumpy sugar put a piece of bread onto the top of your container of sugar and put the lid on for a day or two. 24 to 48 hours later the lumpy hard clumps will be soft and easy to break apart. Be sure not to add crumbs of the bread to your sugar.
Does a saltine cracker work, too? Seems when sugar used to sit out on restaurant tables, they'd put a saltine cracker in it to keep it from clumping up.
If you end up with a rock.....sugar, salt, powders...use a handheld medium grater and it shaves it back to a usable powder. I purchased several 10# bag of sugar and one was hard as a rock. I put the whole bag in a large bowl, peeled off the wrapper and grated it down in just a couple minutes, then put it in glass jars. Perfectly good!
I recently opened a #10 can (prepared in the same manner as yours, but from 1996) and although the texture was fine, it had metallic taste to it. My kids didn't want that on their oatmeal. I used it up in baked quick breads where I could disguise the flavor a bit with fruit or cinnamon.
Thank you for this video so informative. After watching this video I'm inclined to prefer glass for sugar storage. Sweet story the time out on the sugar bucket love it lol. ❤
I keep my sugar in its original packaging. I put it in a loose closed plastic shopping bag (just in case I pop a hole in the paper to avoid leaks) then store it in a big popcorn tin( (like the kind you get at Christmas with the different flavors). Overall it works pretty good. Doesn't work as well for brown sugar. I store my flour this way as well and it usually seems to do ok.
I only store sugar and canning/pickling salt in half gallon Mason jars, I use the black PLASTIC Mason jar lids for the salt. Also, I use quart Mason jars with the black plastic lids for Iodized Salt. No vacuum sealing of either salt or sugar.
Where I live we have to travel a good ways to go grocery shopping. Of course, we buy large amounts of food when we go. As far as storing sugar, what we do is get some crackers ( Saltine crackers works the best for us) and place them in the bucket with the sugar (usually one to two crackers per pound). But it will also depend on your climate. We usually don't have any issues with the sugar. There again it will depend on your climate.
@@Bethany_Sue where I live, it is easy for me to say (it sounds silly but it is true), I live in the middle of West Texas on the edge of God's country where there is nothing out there except you, God, and the varmints. 😆
If you vacuum bag sugar, it is in a 'no moisture' condition, but it will compress into a VERY hard brick because of the atmosphere pressing down on it at 14 psi or so.
Here's what I do folks. I take my good quality dog food bags ( the 10 and up kg bags wiped out on the inside ) that are almost tarp quality, and take the paper encased 10 paper bags ( 2 kg x 10 ) and slip the big packages right inside. So...the sugar is protected by paper bags twice and then by these tarp like sacks. I then carefully seal the big tarp bags with duct tape and stack them like bricks in a cool dark place , under patrol from my 4 cats. They're just fine. I know you're gonna jump me though..!
I don't have a super long term pantry yet .... Mine is more of a very VERY VERY extended pantry. I keep the working bucket like you and I keep the 20 pound bags that I actually wrap in a trash bag on a shelving unit that is stored in a dark cold bone dry basement. I haven't had any clumping so far and keep in mind that the oldest sugar that has made it to the working bucket is about 5 years old. But it was in ALMOST original condition. The corners were easily broken up clumps. I can't afford all the buckets I need RIGHT now but I like how the sugar is storing so it works in my conditions.....in my storage area....i am not sure if this would work for everyone.
UNCLEDOUG SAYS THANK YOU !!!!! LEARNED A LOT !!!!!!!!!! THE # 10 CAN IS THE WAY I WON'T TO GO !!!!!!!!!! THE GAMA LID IS GREAT I HAVE USED THEM FOR 25 YEARS THERE THE BEST !!! THANKS !!!!!
I moved into my Grandparents house 7 years ago. There is sugar in a glass jar in the pantry that was there when I moved in. I am guessing it is 10+ years old. The only time I used any was /is to sweeten tea when I am sick. Otherwise, I always drink unsweet tea.
Just an added comment regarding using glass jars; First I would use common sense and wash really well then bake the jars in your oven at 350 for about an hour and the lids for around 15 minutes. Let cool in oven for an hour and remove one at a time placing sugar inside each jar and capping snug but not super tight. You will know if the jars are still too warm if when you are finished filling them you hear some pop. Also storing them to avoid breaking use the bottom rack or wrap each jar in moving styrofoam sheets tight inside a very sturdy box and then I also "just because" wrap the boxes with a clear wrap with a SUGAR label inside.
Have you done a video or blog on how to get Rock hard sugar soft again? Does a wet towel left on top overnight work? We use a lot of brown and raw sugar and that is an issue for short therm storage. I can’t imagine long term storage of this item. White sugar is a good backup though. Thanks! Love you guys.
These are great ideas! To be honest with you, I don't even eat sugar or salt like I used to. When I cook time to time, my food is either bland, salty or not sweet enough lol. There are times, I feel dizzy like and I think I'm low in sugar (this is when I eat sugar), I grab an applesauce to fix it up & I feel a bit better. No, I don't think I'm diabetic. I just stop eating and drinking things that has sugar. I only drink water most of the time, but when I need that sugar rush, I drink a glass of Soursop (Guanabana) juice from Costco, a cup of coffee, or eat sweetened apple sauce. I'll go buy some granulated sugar to store for long term. Thank you for this video! Many blessings to you and family! Be well & stay safe! Nnacy💕🙏🏻😊
Use the tape that heating and air conditioning people use on their duct board to seal the can up including on the inside where the handles are and the handle on the top of the lid and seal the perimeter
I have stored sugar in buckets they go rock hard you can still use the hard sugar for brining or you can run it through a grinder to use for baking. I store a couple hundred lbs of sugar per year as I make everything from scratch including my own vinegars and wines. I gave up storing much more than I can use per yr because the sugar goes hard. Tin cans would work or the mylar bags will have to look into those bags not seen them available locally most likely have to order those mylar bags. I do use moth balls on the floor to keep the mice out but the sugar never tasted like those. I do keep the bags in the bags they come in and if any goes hard I drop it and that breaks it all up like new. I keep the bags 4 ft from the floor too. I also store honey but more for mediicinal reasons than for cooking/baking/wine making ect..
Glass jar is good if you have it sealed good. Any tiny opening from the top and moister in the air can over time make it's way in. It's like when we have sugar in those jars with a screw-on top that has that little flap door on it so you can turn it upside down to sprinkle the sugar in your coffee or measuring spoon, etc. That flap allows moisture in the air to get in and the sugar will harden if you don't use that sugar often, giving it time to absorb the moisture. I would just take something like a knife or whatever and just break it up into it's crystal/powder form again and still use it. These days I have my own sugar (not shared) and I do go through sugar fast enough it won't end up hardened and I do have it sealed pretty good anyway.
😎 Any plastic jars, the kind that has mayo or peanut butter. Wash container well and let air dry overnight. If there is any odor, empty a little box of baking soda into it for some 24 hours. The baking soda will still be perfectly usable, and not any kind of odor remains. These plastic jars are great for spices and dry herbs as well.
I buy a 40 lb. Bag of Sugar and store it in 8 of my twelve 1/2 gallon Mason Jars with Plastic Resealable lids. When one Jar is empty, I clean it and put it on the shelf upside down in the Flat next to the full Jars. When there is at least 8 empty Jars, I get another 40 lbs. and refill the empty Jars. 24 - 1/2 gal. Mason Jars were my inheritance from my MIL's Mother (1880-1950).
Thank you very much for the video. I was going to use the oxygen absorbers until you said not to. So glad I came upon your channel. I have been using Mason jars and then vacuum sealing them with my foodsaver for just about everything. Do you think that would be ok or will it be the same as the oxygen absorbers ?
My concern with using mylar or five gallon buckets is rodents. Currently I have my sugar (Zulka) that is packaged in plastic bags. I have them stacked inside 32 gallon galvanized steel trash cans. The ones that have the secured lids that won't spill if they get tipped over. That's to ensure that no rodents can chew into my sugar. In a SHTF scenario I can't replace my sugar. My concern though is leaving it in the plastic bags long term. That's why I watched this video to see what kind of storage ideas you have. I would love some kind of large metal storage bins that are food grade safe.
Would it work to use the galleon & half gallon dill pickle jars ? I’m told the can not be reused for canning , I have them all over the place so if this would work for sugar that would be great ! I’m a very new prepped so all advise very welcome !! Could I do a show about flour storage please ??
So have you tried vacuum sealing them? I was thinking smaller pkgs like 1-2 pounds and then put them in a bucket. Sm pkgs for me since I don’t use much sugar at all. I also only eat organic cane sugar - a bit coarser and pale brown. Does it store the same as white? I bought 5-6 of the 3 lb pkgs when pandemic hit. I kept them in their sealed plastic bags then put them in heavy freezer bags then put them in a white bucket. I have since purchased a vacuum sealer and was debating about changing them over. Thoughts? Tfs!! 😃
3 years later I'm watching and posting. Before COVID hit I vacuumed packed 6 1/2 gallon mason jars and stored them in a windowless basement. Would have used 1 gallon jars but wally-world didn't have any .
I have never seen sugar in cans. Do you buy them this way, & if so, from where. Or do you somehow can your own, & if so, will you share how please. Thank you.
I vacuum seal sugar in their original package in food saver bags. And put in a dark colored tote to keep light out.
I think that I mentioned this before but we store our sugar (and everything else) in vacuum sealed mason jars. You'll need the jars anyway. Properly washed, they leave no odor and you can easily observe your product. In thirty years of prepping, I've found nothing that beats jars for long term storage.
Oh and there's this, if you do lose a seal and your product is compromised you only sacrifice a small amount. Its heart breaking to open a bucket with a failed seal to find that you've lost five gallons of your preps.
Bugout Bubba - I was going to ask about sucking the air out. I may do that with jars, too, as I have plenty. But I'm wondering if it matters where you suck the air out or not. Thanks.
Have you tried to get your sugar OUT of the vacuum-sealed jars?
Abigail Humes, we have. No problems so far but we've only opened a few and it has only been stored that way for about four years. I can though see that being an issue, if the sugar filled jars weren't stored at a constant temperature and well sealed. I do know that sugar we stored in our storage building got hard and discolored. It was stored in 5gal buckets sealed with Liquid Nails. The seal was sound because the buckets were still under a vacuum but they did endure cold winters and hot summers in our uninsulated building.
I don't think that sugar was diminished in any way. Even though it tasted sort of bitter raw, it still seemed to sweeten things okay.
Where can I buy the vacuum sealer?
@@sherryjones377 - Just about anywhere. People have them up for sale online all the time, too. A major name is FoodSaver. I have one of those.
I store my sugar in Mylar bags, date it and put them in a 5 gallon bucket with a lid. Thank you for teaching me over the years on how to prep better. Your knowledge and recommendations have helped.
I’m a 13 year old prepped and your teaching me so much
@@TheProvidentPrepper that’s the smartest thing I’ve heard all week
@@TheProvidentPrepper I like your vids but won't bother commenting anymore as you have a tendency and heavy hand to censor and delete my comments.
@@TheProvidentPrepper Possibly. At any rate, getting a bit tired of over sensitive platforms being run by hyper sensitive snowflakes. There are better options out there and I am gradually getting away from YT.
ps---name is Don. Are you one of the lefties that claim math is now racist? RIP Dr. Seuss! Reading and word comprehension is clearly a construct of white supremacy.
@@donovan2913 go outside and get some fresh air..... it’s good for the soul.
If you are learning from this ,you are learning ignorance. Sugar is a carbohydrate and carbohydrates cause serious health problems. Dont believe? Investigate
In the South you will see grains of rice in the salt and sugar dispensers in restaurants. Its to keep clumping from forming. Works for all small grain seasonings.
Home Depot sells food grade buckets and lids with a rubber gasket. I’ve used them for years with no sugar clumps.
That’s were we got ours. The lids are more expensive than the buckets!
@@janetweaver6527 Get the orange“Leakproof” lid. Better seal, fraction the price.
I just bought frosting buckets from walmart bakery for $1 each, so I could do sugar in one and flour in another.
Thx for tip
Menards also sells food grade buckets and lids with gasket
Recently I opened some lumpy sugar and tried using an old-fashioned flour sifter and it worked great at getting rid of the lumps. Simple solution that I've missed for years.
My mom always told me NOT to keep it in the bags. She said sometimes the bags carried tiny little bugs around the seal of the bags. Clean pasta jars have a built in seal, so you can use them. I put sugar in zip bags squeezing as much air out as possible then put them into jars. My mom used a micro-planer and grated her sugar if it got hard.
Great info! In the OLD days (1700s), sugar was sold as rock hard bricks or cones and a special tool (sugar nipper) was used to break off chunky pieces for use in cooking/baking. The only hazard in using lumpy & chunky sugar is it's easy to mess up the measurement of it in tried and true recipes. Here in the humid south, I try to only buy during the dry winter months and immediately transfer to 5 gallon buckets with gasket lids for storage and a large Tupperware canister for the kitchen pantry. For years I used gallon size glass jars but the lids were never as air tight as I hoped they could be ... and it's just not safe to be stabbing a butter knife into a block of sugar to break it up inside a glass jar!
I had the same experience with the jars and the sugar going rock hard easier to get out of the bucket than a glass jar
In the old days, Pinot to 1900, we only ate approximately 5 lbs of sugar a year and we didn’t buy commercialized foods with sugar an an ingredient. We were also much healthier. I know the crash recommends that much sugar, but it really destroys the body when we eat it and lowers he immunity.
@@lindamcneil711 : Surprisingly, we crave sugar for a valid reason. Carbs (glucose), also called sugar, saccharides, or Glyconutrients are the ONLY food group that can make our stem cells, and without stem cells, we are straight-up dead. Stem cells heal, repair, and restore some 200+ areas of the body. We need at least eight “essential (meaning, we must EAT them because the body cannot make them)” glyconutrients in order to make stem cells efficiently. It’s important to know how to include these in our food preparedness because our health will go downhill fast without them.
So having said that, here’s what goes wrong when it comes to sugar. If we are not getting our protein into our bloodstream before we eat our carbs, then our blood sugar will spike, and that goes for everyone, not just diabetics. Additionally, the eight essential carbs by themselves are often not eaten altogether, and since glucose can make all seven of the other necessary ones, albeit, not efficiently, we survive because it does make the rest. But not eating all eight will then make people crave glucose type sugar like crazy because stem cells ARE your immune system!-and if we don’t eat all eight, the full burden of making stem cells is on glucose alone, so it sluggishly tried to pull that off. Sox of these eight necessary carbs aren’t even caloric! They have no calories, don’t taste sweet, and don’t cause health problems. Glucose out of balance can, because it is trying to carry the whole burden. Here’s another crazy detail. If we do not eat our protein need first and get it into our blood stream, we will literally crave enough of a glucose-containing food to meet our 5-hr PROTEIN need! That means that if you eat bread only, you will crave 7+ slices before your cravings (that you thought were for carbs, but were actually for protein) calms down. So this ta-do about sugar being bad is straight up scientifically, and health-wise, wrong. Carbs from whole food sources is always better, but no sugar at all will kill us and our immune systems. So, we must find each of our individual protein needs, mine is 15grams per 5 hrs. From there, you figure your carb grams as compared to your protein need, which is for most people, 3 parts protein to 4 parts carbs. Then begin each mean with protein. After you have eaten about 1/4-1/3 of it, then you can eat a few bites of your carbs (your plant foods mostly) because the protein is now in you blood stream and is therefore, stabilizing your blood sugar. This is how to eat whether you are diabetic or not, because because it or not, every person can have a diabetic episode by just eating out of order. Whole food sourced carbs are best because the fiber in them is also blood sugar stabilizing. That create hormone balance, and that is everything to is because hormone run the entire body show. They direct everything.
For those interested in not just food storage, but actually preserving your health during crisis, storing these eight-sugar food sources is as simple as making eight food lists: Search “foods containing the eight essential glyconutrients, lists”, and then make sure you are eating from all eight lists, missing none. You knly need a small amount of just one food from each list in order to boost your stem cell immunity, and we are talking, a lot. In blood tests, one of ill health can show very few stem cells in their lab result. One week later having commenced eating minimally, all eight glycos for 7 days, that new blood work one week later will show trillions of stem cells. Those studies are reported by the Mannatech company and others. I have personally made my food lists and do get all eight glycos, as I had cancer and COPD (from a chemical solvent-I’ve never smoked) 17 years ago. Since then, my health has been much improved, including major depression relieved. These glycos are easily obtained and you are likely to have many right in your cupboard, such as in garlic.
Here’s how the glyconutrients work and why missing one or more causes poor and faulty immunity.
The eight sugars are like braille letters that stick to the outside of our cells, making a full alphabet. Those cells communicate with each other by bumping into each other, picking up and delivering information and directives. If there is one or more “letters” or sugars missing, then this information is misread, faulty, static-y or leads to the hypothalamus sending in desperation/panic directives, such as telling the body to package up (cysts, tumors…) foreign unknowns instead of eliminating them from the body. This mis-messaging results in autoimmune (panic immune response) diseases, fatigue, weight gain and disease vulnerability. Glucose alone cannot keep up making enough of the other glycos by itself efficiently, so dragging in cellular needs and communication can result, causing excessive glucose cravings. Eating the other needed 7 carbs as well, stops glucose craving from going chaotic. When white sugar is eaten alone, without fiber or protein, the munchies for more will result because eating glucose makes our bodies crave it’s “partners”, the rest if the essential glycos, and the protein. It will also cause cravings if we don’t have sufficient brown fat for nerve function, brain function and other needs. I am not a doctor, but I am a patient that has survived because I’ve prayed my way to these answers. It turns out that it was a basic that was known around 1900, and used to treat cancers then with 100% success permanently in every case. So where did this i formation go? You ask the FDA and they will siftpedal this info to death, even downplaying it to the point of calling it “fringe medicine”. They don’t tell you that these eight glycos are taught to immunology med students (not the other med students), and they are listed in the back of the medical PDR reference. They are cheap, yet are used to grow body parts, organs, new injectable joint cartilage and bone marrow so they can charge patient $8-10,000 an injection. And sure, they work, until your body needs to EAT some more glycos, at which point the dr will tell you you need another injection in order to save your knee! No. You don’t need another injection because you lack one. You might need another injection because you aren’t eating your glyconutrients that make knee cartilage and everything else, though. They tell you that eating sugar damages your joints. But in fact, so is water toxic when you over eat that and then UNDEReat minerals to keep up with that fatal imbalance. Too much glucose is unnecessary and will cause a clog in your metabolism and immunity, just as will not enough. The same goes for protein. Excess is wasteful, gluttonous, and problematic. Excess protein will convert to fat in the presence of carbs, but without carbs, excess just causes other critical problems. So balance is worth planning, too, when it comes to preparedness. To note, the phenomenon of “food fatigue” during survival crisis means that something essential is missing in the diet. It isn’t just variety alone, but the fact that a variety of foods actually provides things like these glyconutrients and other undiscovered nutritional needs. Spices and herbs are abundant with these. Sorry this is long, but I hope this helps clarify some areas of our simple, basic health demands. If we learn to eat this way now, and it actually does simplify survival, we will be more prepared when things get rougher. We will find out that we don’t need everything in the store. We just need a few of the right things. The funny thing is, we forget things like resins, gums, saps, spices, herbs, UV light, the right water (never drink plain distilled without adding a pinch of whole salt-it will halt your cells ability to metabolize in under a minute), and whole, grey seasalt (which eliminates the needs for a couple heart medicines). RX’s are a concern, but finding alternatives now is important. I have replaced 13 out of 14 with altermatives, and that has taken me a number of years. About gums and saps, some contain these essential glycos, like frankincense and myrrh. Go figure! And gold emits the same healing vibrational waves as red light therapy waves, which is why some people use cholloidal gold for an antibacterial and antiviral. I’m not sure how effective it is, but we know that the NIR red light is healing. So you never know what you’ll learn out there that will simplify your preparedness and allow you self reliant independence from unnecessary medications and such. I think I wrote a whole pamphlet😳🙄.
@@Gasp7000 Ummm...I think you are mixing up the eight essential amino acids that our body cannot manufacture with something else. Never in my life have I heard of these "glyconutrients" you are waxing on about...and I read a LOT of scientific literature and journals for fun. However...the eight essential amino acids are widespread scientific knowledge.
As well, while the body needs amino acids to function, it does NOT need sugars or carbohydrates to function. It has an entire built-in alternative to functioning without carbohydrates/sugars--and at more optimum level--called ketones.
A cheese grater works to break up Sugar.
Tip: if you store sugar in the original bags wrap the bags in cellophane wrap or a freezer bag. Tape shut if needed. It will help protect it from drawing moisture and smells.
That is just the cutest thing about using the sugar bucket for time out to "sweeten up"! LOVE it! And sound like your kids enjoyed it also. We have a sugar bucket in our pantry, I need to start doing this! Thanks for the tips on sugar storage Kylene!
This video contains great deal of information that is surprising to me. Most especially that we need 70 lbs per person, per year. I habitually use about 8-10 lbs of sugar per year in cooking and thought I was being extravagant. This includes cookies, brownies & whatnot that I might make for friends at holidays. I also make wine at home and might use 20-40 lbs per year for that purpose.
I tend to store sugar in its original package in ambient conditions. It does get hard but not so hard that I can't break it up with my hands before opening the package. I have used both sugar and salt as moisture scavengers in barrels of rice and beans. Salt seems a little bit more effective for this purpose.
You may know that in the 18th & 19th centuries, sugar was sold to the public in solid cones. Special tongs were made to pinch off the amount that was wanted for a recipe and cooks might crush the pinched lumps with a mallet. Granulation is a modern convenience but isn't absolutely necessary.
I loved the "time out on the sugar bucket until you sweeten up"!!! lol - they sweetened up in more than one way!
Most of the sugar Americans consume is in processed foods like ketchup, cereal, baked goods, even yogurt. If you are baking everything from scratch, you will use a fair amount (although less than the commercial food producers). We definitely made more cookies than usual, during last spring's shelter-in-place order!
We recycle glass jars of sauce, jams, etc & they work great for sugar, once they're empty they get refilled from the food grade buckets that lets us store more volume. Jar system keeps us from introducing air to buckets so less clumping. Loved your video.
if you just sift it through a metal fine mesh strainer when you take it out of whatever container you've stored it in, before filling up your regular use canister it will bring it right back to its store bought texture. Really an effortless process that takes only a couple minutes to complete
I buy sugar in the smaller paper packages and then I vacuum seal each bag in a large FoodSaver bag. We have such high humidity here in FL, and this works great for us. I then store the sealed packages in buckets or bins.
Same. Love those little Auro brown bags!
I like this idea the best! Thankyou
What is a auru brown bag
Reading this a long time after you wrote it, but have a quick question as I live in humid SE Georgia (and lived in FL many, many years ago for a while so KNOW how humid you are down there!). Quick question...do you use a food grade desiccant pouch in your vacuum sealed bags with your packaged sugar? Thx!
@@CS-bn4un I only use desiccant with dehydrated veggies and such.
Store sugar with rice in pairs? Since rice soaks up moisture. Might be a good combo in a sealed tote.
Growing up we always stored our sugar with a small slice of apple. That prevents the clumping of both brown and white sugar.
Thank you for this advice! I just tranfered all of our stored sugar to 1/2 gallon glass jars. I will date them tomorrow and place them into storage. I had been storing in the paper bag they come in and then place them in 5-gallon buckets with Gamma seals. After your video, no more! From here on out, only glass. Again, thank you!
Molasses in 5 gal pails... Sweet and tasty, high calories, but also very good source of minerals. And keeps forever.
This is great! I have been reluctant to increase my sugar storage for fear of loss due to spoiling! I want to have more but held back so I wouldn't be wasteful, I can't stand wasting anything! I have about 20 gallons vac sealed in 1/2 gallon ball jars. I'm buying more on my next grocery run!!!!!😃 I have several cases of 1/2 gallon jars sitting empty right now. Might as well put them to good use! Thank you for this "sweet " information! 🙄😂. The time out story was awesome ❤️. Kids are such a joy!😊
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60 pounds of sugar per annum is one pound every six days! That seems exorbitant. Americans currently consume more than that because sugar is in all of our processed foods. I can’t imagine needing that much if the SHTF and you were cooking everything from scratch? I think I’d save my limited pantry space for more healthy fare and cut back the sugar quite a bit. Great video, as usual! Thanks for sharing your knowledge!
Um, yeah. Our teeth didn't rot before we started eating sugar.
I cook everything from scratch every day. I even bake bread every three days. I couldn't use that much sugar if I tried. If I were successful I'd be wired for sound!
As always, valuable information presented with grace and clarity. Thank you!
@@TheProvidentPrepper Sis, I share your videos with friends that I am introducing to the gospel. I use your family as an example of a normal family that is a member of the church and is living by the precepts and guidance that we get from our church leadership.
Thank you for being a missionary
I add food grade silica gel packs to my sugar buckets. Works great. No issues at all 😀
...how many per bucket plz? using 5 gallon
We've been using cleaned/sterilized 2-liter bottles for sugar storage for about 10 years. Yes, the sugar can get a little clumpy, but I just use a bamboo skewer to easily break it up to refill my kitchen sugar canister. Have quite a bit of sugar substitutes vacuum sealed since husband is pre-diabetic. IDK the shelf life on them. Oh boy, sounds like homework for me :-) Thank you!
Ive had white sugar sitting in the pantry in its original paper packaging, half opened and just folded over abit for years and years and nothing bad happens to it. Seems to be indestructible stuff.
Same
I read somewhere that they found sugar still usable after almost a hundred years. Protect from moisture and ants and you're good to go. I had to hit hard sugar in its paper bag with a clean hammer and then emptied it out and made some fabulous fudge from it. I think it's good forever
I found two ten lb bags of sugar in the back of an upper cabinet when we moved 11 years ago. It was in the original bags. It took me ten years to use that twenty lbs of sugar in its original bags. That means I had sugar for thirty years in original packaging that was still good. I had to break it up because it was hard as a rock. I held each bag about two feet above the kitchen floor and dropped it. The packaging did not break. The sugar instantly went back to granules. It's not difficult to break hard sugar. I've even put the hard sugar in a roasting pan and whacked it with the meat mallet.
Beautiful cupboards by the way!! Thanks a bunch!
Sugar stored in original 4# paper bags in buckets will get hard, but its easier to break up 4# rather than a huge bucket full. I've generally been able to break it back to consistency of granules with some lumps. When using it I squeeze the lumps to break them up and again generally they return to granules. I'm always amazed that so many people store sugar in soda bottles or other narrow mouth containers because when it becomes solid (and it will!) there is no way to get it out of the bottles.
This is why I've decided that 1-gallon Mylar are preferable to 5-gallon bags. I can fit four one-gallon bags in a 5-gallon bucket, so yes, you lose some space, but if something goes wrong with one bag, the other three are fine. That way, when you open, you also haven't committed to eating the whole bucket in a year and you've preserved the oxygen-free environment in the remaining bags. Part of prepping is really thinking through all of the pros and cons.
Wow. Always something to learn from you all. Thanks !
And Perhaps...Metal garbage can can gets cold, has air in it and slight condensation forms inside, much less than the outside?
Wow, I had no idea that much sugar should be stored per person! Thank you for this informative video. I store sugar in half gallon mason jars, but obviously not enough.....lol
I store my sugar multiple ways like you do. As a member of the church, I also stored sugar (and other foods) in #10 cans. Since we can no longer go to the cannery, or get the cans to can at home, I store my sugar in buckets from the bakery. Some years it's stored in it's original paper package, and other years I have emptied the sugar into gallon bags, squeezed out the excess air and stored those bags in the bucket. I prefer the gallon bag method over the original package because if the sugar does happen to get hard, it's easier to break up the clumps in the plastic bags.. I store my brown sugar in it's original bag and I put it in a gallon plastic bag for extra protection. Then it goes in a bucket. Powdered sugar goes right in a bucket in it's original bag.
I like the gallon bag idea.
I vacuum bag 6 cups of sugar using my FoodSaver, and store in a food safe 5 gallon pail. (and I thought the 50 lb bag I purchased from Costco was enough!)
Sugar that is hard can be grated to bring it back to granulated. Victorians used to buy cones of sugar that required grating.
I stored mine in Mason jars, using a hand pump (brake bleeder from Harbor Freight) to make the vacuum seal. I didn't want the sugar in my electric sealer. It also gives me jars for future canning
ChillinDave. Brake bleeder? Could you share how you do this. Tools, parts needed to make this work? Thank you!
@@douglasschmitt6645 check out the videos on YT channel, Rain Country.
I use food grade plastic ags with twist ties.I put them in a five gallo bucket.this keeps from having the whole bucket getting hard. I do the same withgrains and beans and lentils itmakes it easy toopen grab bag and close bucket up. This way protects the content of the bucket incase there is a accident leak of bucket some how so you dont lose the whole bucket.
Thank you for covering this topic. I had no idea that I should be storing that amount of sugar. I think I thought 20 lbs would be more than plenty. Thanks again. I see a trip to Sams Club in my immediate future.
I found out that salt and baking soda must be taken out of their containers. Became hard as a rock.
I like you you seem down to earth and you dont act like your better than anyone else I like that. great video
@@TheProvidentPrepper lol I can handle a little crazy
This is by far the best sugar storage video on UTUBE
❤️❤️❤️❤️❤️❤️❤️❤️❤️
I use an antique meat grinder that clamps to my table to grind up surgar and salt that's gone hard, it works great.
new subscriber here, I' also a steader and yes the church of LDS is a great site with lots of information they really helped me several years ago when I got started. Thanks for sharing, I use a lot of juice bottles for everything from rice, cereal sugar and everything else. Oxygen absorbers are a must (except for sugar) for our storage.
What about silica packets for sugar. Since they absorb moisture?
@@Clynn57 Not to sure about that
Great video, it's getting soon to be time to deal with the small amount of sugar i have in storage. One way to look at storing something like sugar is that nowadays while we try to limit eating it, we need to prepare for a variety of situations, from a small storm, to job loss or illness, to full on SHTF, and the worse the situation, the more energy we'll need. When we're cutting wood, hauling water and running a plow, etc. we wont be worrying about how much sugar is in some cookies or sweet tea XD. Even with my carnivore diet, im planning on having to get by with beans and rice, sugar, oats, etc. in case meat is not available or too expensive down the road.
I'm guessing that things like coffee grinders, grain mills, etc would be able to break up big clumps of hard sugar easily?? Havent had the situation come up myself tho, just seems like they would work.
If you havent done it already, it would be an interesting video to see how brewed coffee would freeze dry. I'm thinking without the equipment the big companies have, the crystals might not be very small, but it would make an interesting barter item (im going out on a limb being in Utah and such, you guys might not use it to drink). Thanks for the video & many blessings.
@@TheProvidentPrepper This time of the year, hot cocao is good. I forgot to ask, I know the O2 absorbers are a no go, but wondered if Silica Packs would be helpful, or would you need so many of them in a 2 or 5 gallon bucket of salt that it would be cost prohibitive to be effective?, thanks XD
that’s awesome parenting - time out on the sugar bucket ‘til you sweeten up-i’m going to borrow this!!!
I like jars for storing sugar in the best. I love your cabinets , there beautiful.
I store buckets of sugar . I throw in a few marshmellow never had an issue with hardening Gran told me to do this with brown sugar it worked . With my metal trash cans I seal the cans buy melting a candle around the lip before adding the lid
RL, You can store brown sugar??? I always heard it couldn't be stored because of the moisture. How long have you stored brown sugar with the marshmello method? And have you tested to see if it is still good after a long period of time?
By not buy
There are recipes on UA-cam that shows you how to make brown sugar. Just need granulated white sugar and molasses. Store just what you need for max a year. For long term plan on making it.
Good info. I place sugar in glass jars and seal with food Saver. I don't use much sugar either.
I use 3-4 plastic bags, 1 in the other, each sealed with as much air removed from each bag before sealing. Works ok for air, sometimes clumpier than others. Works great for bugs, no bugs with this method.
For your already clumpy sugar put a piece of bread onto the top of your container of sugar and put the lid on for a day or two. 24 to 48 hours later the lumpy hard clumps will be soft and easy to break apart. Be sure not to add crumbs of the bread to your sugar.
I did try this method. My sugar smell like the bread. I used plastic containers.
Does a saltine cracker work, too? Seems when sugar used to sit out on restaurant tables, they'd put a saltine cracker in it to keep it from clumping up.
I use plastic bags normally used to vacu seal then put the bags into a bucket with the gamma lid. Does not get hard for a good while.
I knew if I just looked you up I'd get my answer! Thank you ❤️
Just came across your channel. New subscriber. THANK YOU!
If you end up with a rock.....sugar, salt, powders...use a handheld medium grater and it shaves it back to a usable powder. I purchased several 10# bag of sugar and one was hard as a rock. I put the whole bag in a large bowl, peeled off the wrapper and grated it down in just a couple minutes, then put it in glass jars. Perfectly good!
I recently opened a #10 can (prepared in the same manner as yours, but from 1996) and although the texture was fine, it had metallic taste to it. My kids didn't want that on their oatmeal. I used it up in baked quick breads where I could disguise the flavor a bit with fruit or cinnamon.
@@TheProvidentPrepper I will try that, thank you.
Thanks for this information! Love the sugar bucket story!
Damn I love how thorough you were with this topic and info.
Question: would tossing in a couple dehumidifier packs help or hurt?
Thank you for this video so informative. After watching this video I'm inclined to prefer glass for sugar storage. Sweet story the time out on the sugar bucket love it lol. ❤
i liked your story of "time out on the sugar bucket to sweeten up!"
I definitely agree with the #10 cans are best! But mylar bags in buckets are 2nd best!
Thanks for the info!
You can add some pieces of bread to a container to get sugar to soften. Then take the stale bread and make croutons or bread crumbs.
I keep my sugar in its original packaging. I put it in a loose closed plastic shopping bag (just in case I pop a hole in the paper to avoid leaks) then store it in a big popcorn tin( (like the kind you get at Christmas with the different flavors). Overall it works pretty good. Doesn't work as well for brown sugar. I store my flour this way as well and it usually seems to do ok.
Aloha hugs 🤗 I put mine in
Freezer ziplock bags I rotated ot works I then put them in Galvanized Steel Containers
I only store sugar and canning/pickling salt in half gallon Mason jars, I use the black PLASTIC Mason jar lids for the salt. Also, I use quart Mason jars with the black plastic lids for Iodized Salt. No vacuum sealing of either salt or sugar.
Where I live we have to travel a good ways to go grocery shopping. Of course, we buy large amounts of food when we go. As far as storing sugar, what we do is get some crackers ( Saltine crackers works the best for us) and place them in the bucket with the sugar (usually one to two crackers per pound). But it will also depend on your climate. We usually don't have any issues with the sugar. There again it will depend on your climate.
That sounds like it would work where we live we have no humidity and live in the high desert. Thanks for the tip! What is your climate like?
@@Bethany_Sue where I live, it is easy for me to say (it sounds silly but it is true), I live in the middle of West Texas on the edge of God's country where there is nothing out there except you, God, and the varmints. 😆
I put moisture absorbers in my stored sugar before sealing it up, same with salt. Moisture absorbers are different then oxygen absorbers
Wow !!! Great info.
If you vacuum bag sugar, it is in a 'no moisture' condition, but it will compress into a VERY hard brick because of the atmosphere pressing down on it at 14 psi or so.
Thanks for the great information!
Here's what I do folks. I take my good quality dog food bags ( the 10 and up kg bags wiped out on the inside ) that are almost tarp quality, and take the paper encased 10 paper bags ( 2 kg x 10 ) and slip the big packages right inside. So...the sugar is protected by paper bags twice and then by these tarp like sacks. I then carefully seal the big tarp bags with duct tape and stack them like bricks in a cool dark place , under patrol from my 4 cats. They're just fine.
I know you're gonna jump me though..!
I don't have a super long term pantry yet .... Mine is more of a very VERY VERY extended pantry. I keep the working bucket like you and I keep the 20 pound bags that I actually wrap in a trash bag on a shelving unit that is stored in a dark cold bone dry basement. I haven't had any clumping so far and keep in mind that the oldest sugar that has made it to the working bucket is about 5 years old. But it was in ALMOST original condition. The corners were easily broken up clumps. I can't afford all the buckets I need RIGHT now but I like how the sugar is storing so it works in my conditions.....in my storage area....i am not sure if this would work for everyone.
As always, an excellent vid. Thanks👍🇺🇸🖖 Oh, and, yeah, my sugars stored in 2ltr pop bottles🍪🍰
UNCLEDOUG SAYS THANK YOU !!!!! LEARNED A LOT !!!!!!!!!! THE # 10 CAN IS THE WAY I WON'T TO GO !!!!!!!!!! THE GAMA LID IS GREAT I HAVE USED THEM FOR 25 YEARS THERE THE BEST !!! THANKS !!!!!
I moved into my Grandparents house 7 years ago. There is sugar in a glass jar in the pantry that was there when I moved in. I am guessing it is 10+ years old. The only time I used any was /is to sweeten tea when I am sick. Otherwise, I always drink unsweet tea.
Just an added comment regarding using glass jars; First I would use common sense and wash really well then bake the jars in your oven at 350 for about an hour and the lids for around 15 minutes. Let cool in oven for an hour and remove one at a time placing sugar inside each jar and capping snug but not super tight. You will know if the jars are still too warm if when you are finished filling them you hear some pop. Also storing them to avoid breaking use the bottom rack or wrap each jar in moving styrofoam sheets tight inside a very sturdy box and then I also "just because" wrap the boxes with a clear wrap with a SUGAR label inside.
Have you done a video or blog on how to get Rock hard sugar soft again? Does a wet towel left on top overnight work? We use a lot of brown and raw sugar and that is an issue for short therm storage. I can’t imagine long term storage of this item. White sugar is a good backup though. Thanks! Love you guys.
These are great ideas! To be honest with you, I don't even eat sugar or salt like I used to. When I cook time to time, my food is either bland, salty or not sweet enough lol. There are times, I feel dizzy like and I think I'm low in sugar (this is when I eat sugar), I grab an applesauce to fix it up & I feel a bit better. No, I don't think I'm diabetic. I just stop eating and drinking things that has sugar. I only drink water most of the time, but when I need that sugar rush, I drink a glass of Soursop (Guanabana) juice from Costco, a cup of coffee, or eat sweetened apple sauce. I'll go buy some granulated sugar to store for long term. Thank you for this video! Many blessings to you and family! Be well & stay safe! Nnacy💕🙏🏻😊
Use the tape that heating and air conditioning people use on their duct board to seal the can up including on the inside where the handles are and the handle on the top of the lid and seal the perimeter
I have stored sugar in buckets they go rock hard you can still use the hard sugar for brining or you can run it through a grinder to use for baking. I store a couple hundred lbs of sugar per year as I make everything from scratch including my own vinegars and wines. I gave up storing much more than I can use per yr because the sugar goes hard. Tin cans would work or the mylar bags will have to look into those bags not seen them available locally most likely have to order those mylar bags. I do use moth balls on the floor to keep the mice out but the sugar never tasted like those. I do keep the bags in the bags they come in and if any goes hard I drop it and that breaks it all up like new. I keep the bags 4 ft from the floor too. I also store honey but more for mediicinal reasons than for cooking/baking/wine making ect..
a slice of apple with the hard sugar will get rid of the lumps. I use it in my brown sugar when it gets hard.
Glass jar is good if you have it sealed good. Any tiny opening from the top and moister in the air can over time make it's way in. It's like when we have sugar in those jars with a screw-on top that has that little flap door on it so you can turn it upside down to sprinkle the sugar in your coffee or measuring spoon, etc. That flap allows moisture in the air to get in and the sugar will harden if you don't use that sugar often, giving it time to absorb the moisture. I would just take something like a knife or whatever and just break it up into it's crystal/powder form again and still use it. These days I have my own sugar (not shared) and I do go through sugar fast enough it won't end up hardened and I do have it sealed pretty good anyway.
Glass & # 10 cans are the way I store sugar.
😎 Any plastic jars, the kind that has mayo or peanut butter. Wash container well and let air dry overnight. If there is any odor, empty a little box of baking soda into it for some 24 hours. The baking soda will still be perfectly usable, and not any kind of odor remains. These plastic jars are great for spices and dry herbs as well.
You can use that hard sugar to make powdered sugar or brown sugar.
I buy a 40 lb. Bag of Sugar and store it in 8 of my twelve 1/2 gallon Mason Jars with Plastic Resealable lids. When one Jar is empty, I clean it and put it on the shelf upside down in the Flat next to the full Jars. When there is at least 8 empty Jars, I get another 40 lbs. and refill the empty Jars. 24 - 1/2 gal. Mason Jars were my inheritance from my MIL's Mother (1880-1950).
Thank you very much for the video. I was going to use the oxygen absorbers until you said not to. So glad I came upon your channel. I have been using Mason jars and then vacuum sealing them with my foodsaver for just about everything. Do you think that would be ok or will it be the same as the oxygen absorbers ?
This video was sweet! Hahaha....I’ll see myself out.....
Voor mij is het makkelijk en goedkoop om het in een goed sluitende plastieke fles op te slaan.
My concern with using mylar or five gallon buckets is rodents. Currently I have my sugar (Zulka) that is packaged in plastic bags. I have them stacked inside 32 gallon galvanized steel trash cans. The ones that have the secured lids that won't spill if they get tipped over. That's to ensure that no rodents can chew into my sugar. In a SHTF scenario I can't replace my sugar. My concern though is leaving it in the plastic bags long term. That's why I watched this video to see what kind of storage ideas you have. I would love some kind of large metal storage bins that are food grade safe.
Would it work to use the galleon & half gallon dill pickle jars ? I’m told the can not be reused for canning , I have them all over the place so if this would work for sugar that would be great ! I’m a very new prepped so all advise very welcome !!
Could I do a show about flour storage please ??
Can you use silica gel in sugar? Would that work?
So have you tried vacuum sealing them? I was thinking smaller pkgs like 1-2 pounds and then put them in a bucket. Sm pkgs for me since I don’t use much sugar at all. I also only eat organic cane sugar - a bit coarser and pale brown. Does it store the same as white? I bought 5-6 of the 3 lb pkgs when pandemic hit. I kept them in their sealed plastic bags then put them in heavy freezer bags then put them in a white bucket. I have since purchased a vacuum sealer and was debating about changing them over. Thoughts? Tfs!! 😃
Wal-Mart sells food safe buckets as well. I store sugar, flour, rice and dry beans in them.
Very helpful info. What about brown sugar?
Great info!
Where do you get the device you used to remove the lid from the 5 gal plastic bucket?
This video is very good. What is the best temperature for storing sugar and other canned goods?
@@TheProvidentPrepper Thanks.
Wouldn’t adding a Food Grade Moisture Absorber Silica Gel Desiccant Packet help? To keep from clumping.
3 years later I'm watching and posting. Before COVID hit I vacuumed packed 6 1/2 gallon mason jars and stored them in a windowless basement. Would have used 1 gallon jars but wally-world didn't have any .
Can you use Silica packs to help keep moisture down, or would that risk botulism?
I have never seen sugar in cans. Do you buy them this way, & if so, from where. Or do you somehow can your own, & if so, will you share how please. Thank you.
Any of the LDS a Home storage Center’s sells sugar in number 10 cans
I've used my food processor to smooth up clumpy sugar with success.
Why wouldn't you use those moisture packets in them? ty