And if you store food in a hot Arizona garage it will last about 20 - 25 hours. But on the bright side it will cook itself, so you won't need to do that when you use it. :D
When my husband and I went on vacation a few years ago without our son (16 or 17 years old at the time), instead of heating up the lovingly prepared and frozen food, he took Wiener sausages (in jars) from our emergency supply every day. What he hadn't noticed: they had expired about 5 years ago (I neglected the stock for a while and didn't even think about these sausages anymore). He didn't get sick, but complained that this brand wasn't good, the sausages were totally bland 😂 I've also cooked ten-year-old white beans, no problem at all, after soaking one night and boiling for an hour, they were buttery soft.
Thank you for this info on storing food. We are retired and not a lot of extra money. I buy some extra canned foods every month and do have some shelves that are full now. Cannot afford mylar bags and oxygen absorbers. So I do the best I can with what I have. God bless you for helping us. 🙏
@@TheProvidentPrepper hi folks, I love your cheerful channel! I have a question, how do you know that your oxygen absorbers will still work after you've opened your glass or plastic storage jar /bottle? Is it because you put them underneath your food and not at the top? I've never heard this before!
I know this won't help much in situations where glass jars might fall 8 ft to a hard floor but, we have an RV (where every ride is an earthquake) and also have a sailboat (where everything related to glass storage is a high risk venture), and whenever we have glass jars on either, we put them in socks we get at Goodwill. It keeps the light out and helps protect them. Great info - thanks for the video!
Wow! What an awesome idea about the socks! Now I know what to do with those socks that have a little wear. Do you label them so that you can tell what's in them for ease of identification? Such a great idea.
She's excited because they have 141K subscribers. Not a bad second income from UA-cam. . What is The Provident Prepper's net worth? The Provident Prepper is an American UA-cam channel with over 141K subscribers. It started 13 years ago and has 317 uploaded videos. The net worth of The Provident Prepper's channel through 11 May 2022 $56,875 Videos on the channel are posted in the categories Food, Lifestyle.
…..and single women, find yourself a man who wants to help, is into gardening and maybe even having a few livestock 🤞 I keep praying the Lord will send me one 🙏🏻
A professional oxy abs said to put the absorbers on top of the food before sealing the jar. Also, rye and wheat flour are not sensitive to ox abs and don't need an absorber if used within 5yrs but use if you want to keep weevils out. Love your info on food storrage. May Jesus richly reward you for all that you do!!
When freeze drying meats, I have discovered that adding cooked white rice to the dish ( like say a taco bowl) the rice absorbs the fat so the whole thing freeze dries more evenly. I've even done a dog food with venison, beef, rice and vegetables.
I live in a part where the summers are really hot, 30 plus C for 4 months straight, usually. The rest of the year is a lot cooler, it never freezes though. Not having AC, too expensive, and living in a building, so no cellar, the coolest place in the house is a bathroom in the center of the house that has no windows. I use that and an evenly dark and cool entrance area to store longterm items.
Yep. If you're expecting a grid down situation, prepping food in Florida is nearly futile. It's above 80 at night right now. Heat indexes over 100 with terrible humidity. You can't even dig into the ground to get decent temperatures.
I'm eating a dented can of pumpkin now for lunch. Got em for only 25 cents each on clearance. Am eating up my dented or rusty cans! However, I may dump the contents of rusties into a bowl, rinse the can, and look inside to see if it looks intact. Cool and DRY to prevent rust! 😬
Another fantastic video! I learned a lot from you guys. Went Wallaby Mylar for my first big storage. It's just two of us, so rotating with so much canned food became an issue. Have changed direction and going mylar and freeze dried for most foods. Ready to store flour next and will review the video I know you have on it. Thanks for the channel and what you do. God Bless.
Thank you for sharing very good information and it is also important to do what you can to store your food as long as possible It is good to see both of you again.
Dented cans don't automatically mean it's bad. So many people these days see a small dent and pitch the can it without examining it. I've been in the grocery game a long time and always a hear "If it's dented it's no good". People, it's not just about the dent; a dent is only bad if it causes a structural failure! My great-grandmother taught us that the only thing a dent does is to alert you to examine the can to see if has been comprimised. Look at the dent; does it have smooth edges or is there a sharp point in the dent? (A sharp point is a structural weak spot that could prematurley break open.) Is the dent at the seal or just on a non-sealed area? Is there leakage? Is the can bloated or can you "pop" the top down? These are indications of food gone bad. Check the seal, check the dent; don't just pitch it for a little dinger.
I packaged a lot of rice in pete juice bottles with the duct tape after your video. Recently I had saved up many more bottles, and had planned on storing white sugar in them without the absorbers. But I then saw a couple of videos that talked about how the pete containers leaked oxygen over time, and so I put off the project altogether. Now, after seeing this new video I have confidence again that I can pack up the cane sugar in the cleaned soda 2 liter bottles. Your experience and wisdom is most valuable to me. Thank you for sharing!
I'm kind of new to this. I love your channel. It's inspirational and educational. I don't have this idea that civilization is coming to an end but after 2020, I see food distribution is more fragile than I ever anticipated. I keep a reasonable stocked pantry and freezer. Now I'm also putting up 25 yr long term foods. With your tips its easier than I expected and not really that expensive. Once an eagle scout, always an eagle scout. Be prepared. I'm working on 12 months long term but I think 3 or 4 months as a buffer is just smart.
We did a trip with freeze dried foods last year. 6 weeks in a covered trailer in the heat of June-July we had done raw hamburgers some with ox absorbers some Not at the end the ones without had a slight fat off smell but we boiled them then grilled them and they tasted the same but we didn’t eat them just tried them. Everything was the same just some had the observers some did not! It definitely makes a difference:)
Hello I am knew to prepping. Can I put oats, dried beans, lentils, wholewheat pasta and other dried foods like these directly into food grade buckets and then add oxygen absorbers . I do not want to use mylar bags as I find them too expensive for all of the foods I am planning on storing. If I am okay to do this how much food do I filll up to the top of the bucket with dried foods? When storing this way how long will most foods last? How do I extend the shelf life od dried fruits like raisins? I am assuming you cannot put them in mylar bags with oxygen absorbers because of the moisture content in them? So how would I extend there shelf life? Thank you . Also do tins that contain milk have a shorter shelf life than tinned foods that do not contain Milk? Tinned foods like soup that have milk in for example. I thank you for your help and find your videos very helpful. I am very grateful thank you..............God bless.......
I have a few vacuum sealed bags of beans & oats that’s 2 years old. Do you think those products are safe to eat and still in good condition? I was trying to look back over your videos to see if you had done one on vacuum sealing products for long term since I some. But I couldn’t find a video on it. I’m probably just overlooking it because I think you’ll have covered about every food storage possibility there is. Since following your channel I’ve been using Mylar bags to store my food. Thank you for all your awesome information.😊
Hello. I love your videos. Thank you! I am new to prepping and i have #10 cans from Augason and Nutristore, canned goods, soon to be mylar for flour, beans, rice, etc and some mason jars. Our weather has been 88 to 98 the last week and isnt cooling down anytime soon. I am using our spare bedroom closet for storage, because under the beds are full of water, Toilet paper, etc. My thermometer is saying 76 most of the time. I am trying fans and the air conditioner is on but the house stays at about 77. Way too expensive these days to keep it too low. How bad is that temperature going to be? It has not got hotter than that in there. How much will it bring my shelf life down? Also, for dehydrated foods, not freeze dried, how long in mason jars? It is not for storage, it is just for us on a daliy basis. I appreciate any help you can give me. Thank you 😊
Question about freeze drying and long-term food storage- Is it better to freeze dry raw ingredients or is it better to cook dishes? Both will be stored in mylar (Wallaby - thank you for recommending)
Question please ... i have several 5 gal food grade buckets with rice, beans. oatmeal... stored right, dark, cool, but.. no Mylar or o2 ... what would shelf life be of that food? Thank you for your channel. i have learned soo much ! ^_^
It's so hard to rotate when I'm by myself. I can't eat that much. I've thrown stuff out or given stuff to other family friends, but then I don't have a years supply again. Lol
Wonderful video thank you. I have a question for you please, as well. I have a friend who keeps the food in the original packages (beans for example), with no O2's or anything like that, and then puts them in 5 Gallon Food Grade buckets. How long would the food keep using this method? Thank you so much in Advance.
Depends on your location. Humidity will greatly decrease the time. Mold will get it. East or west coast, a couple of years. SW dessert I've had beans 12 years old and still were fantastic.
@@TheProvidentPrepper thank you. I do this too with my dried beans. I just cannot afford Mylar or oxygen absorbers. Retired couple. Appreciate your info and help 😊
A little off subject. Can we store sugar straight into a food grade bucket or does it need to be sealed in Mylar. I do know you can’t use O2 absorbers in it as it makes it hard.
Loved the comment about willingness to eat "older" foods, most guys are like that XD I have an order of bags and O2 absorbers to make soon, you've convinced me to move up to the next highest ones for a little extra power. I like using the black & yellow tough totes that stack instead of buckets for my filled mylar bags, I can stack them higher and dont need shelving (in a seismically stable area though) and I can fit the amount of 3 buckets in one of them for about the price of 2 regular buckets or maybe one with a gamma lid. Course in 10 years I may regret it if I have to lug it around, but I can always split them up if need be. I like the wide range of storing options you show in the video, just about everyone can find something that will work for them. You know what I'm doing to store food LOL, I just did another 25lb of ground beef today and have another 25 to go on the stove tomorrow. The oldest is almost a year old and still good. Many Blessings XD
Cool, dark, dry! I live in the south. I keep my food in the house and not the garage, but my fear, hurricane season and power outages, it gets hot for short periods of time, say two weeks, as long as it’s dark and dry, will it still be good? My biggest fear! I can’t keep my whole house cool at that time. I use Mylar and oxygen absorbers in a sealed bucket, but had to move on to the heavy totes as my supply grew, and buckets are expensive. May not be an answerable question. (I love your videos, your upbeat personalities)
As of plastic buckets for you use oxygen aborbers?. Also for storing in plastic bottles. Won't the plastic degrade and release the plastic chemicals in your food or is it only liquid that it does that.
Everyone says you need to store white rice.But because I have diabetes I am not supposed to eat white rice so I won't be rotating it very often. I am storing some because when push come to shove I would eat white rice verses starving to dearh. In your opinion what should I store instead
I am using the juice bottles and 2 liter bottles. However, I’m not using oxygen absorbers. (Yes, I’ll get some. I heard that putting rice and flour in the freezer will kill unwanted company and eggs. What I don’t remember is how long storing in the freezer before packaging. Which means they have been in the freezer for over 6 months. Do you think this is a problem? 😊
Good Saturday Afternoon Everyone!!!!! Got taters in the bucket. Ask any farmer. With all the TV commercials showing people with their freshly laundered clothing shoved in their faces inhaling them as if fresh fabric were some kind of intoxicant, and dancing around their washers and dryers, we've lost sight of the importance of the soil. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family and the family dog and the family cat is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone.😁 Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, i had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me an the family. 😊
while I found this informative I was hoping to hear more about the use of the Food Saver Vacuum bags for things like rice and dry beans. also the long storing of some dry cereals like Cheerios. I had done Cheerios just as an experiment using the Food Saver bags on 4 separate boxes. using one O2 and one Moisture absorber pack in each. I opened them after 10 years and could tell they were not fresh from the box. I also found if using the food saver bags for things like rice and beans to place folded paper or news paper between each package when storing and stacking them to protect the plastic from nicking slightly.
I have vacuum sealed much of my dry goods so I would think you could do the same with spices. I had thought about vacuum sealing mine and putting them in the freezer🤷🏼♀️
Shelf life .... It depends on the ingredients used in the packets and the construction of the packets. A seasoning with powdered milk (Ranch) may not last as long as one that only contains herbs. A packet made with Mylar will generally have a longer shelf life than one from some other type of packaging. An alternative is to store the individual ingredients to make your own seasonings as the need arises. Thus, you don't limit yourself to the shortest shelf life ingredient in a pre-mixed packet. And you can keep the form of the ingredients in their longest shelf life composition, too. For example, peppercorns and whole nutmeg store much longer than the ground versions of either one. Hope this helps, a bit.
@@TheProvidentPrepper I use the blue barrels that held soda syrups. I washed them with hot water and small amounts of dish soap, rinsed very thoroughly, bleached and again rinsed toughly, then filled with city tap water using food grade hose, and treated with a measure of bleach. Still, there is very faint hint of the syrup smells; presumably from the plastic that was permeated by the syrups. I don’t view this as a problem. I’m also building a rain water catch with more of these barrels in the near future. I also plan to filter all water (tap and rain) if and when the time comes, and there are many filtration combinations out there. It seems however that many people don’t talk about PFAS, which according to a recent report I viewed is pretty much in everyone’s water already. For the system I plan to build I’ve come down to a filter set consisting of a 5 micron or a 25-10-5-1 multi micron, activated carbon block, KDF 85, and possibly an iron and manganese filter. But I’m still searching for a good PFAS/PFOS filter. Some certain carbon filters might work, but I’m hoping for better. Maybe I’ve missed it (I’m a little new to you guys and you have so many videos!) but do you have a video on filtration, and in particular thoughts on the PFAS situation? I’m still researching!
About oxygen absorbers, as soon as you open a 10 pack or more and your only using 4 or 5 then put the others in a mason jar and seal right away with the ring on also. You should hear it pop within a few minutes. I use the pink dot that are in some packets of oxygen absorbers in the mason jar and it will start to turn blue after opening the package of new ones but will turn pink again after a short period of time or over night. If it doesn’t go back to pink you might have bad absorbers and you will have to dispose of them.
When storing chocolate candy (such as fun size bars or peanut M&M's, do you need an oxygen absorber put in with it? (Whether it be a vac sealed quart jar or mylar bags)
My brother gave me some 5 gallon food bucket’s from his work but I can’t get the smell of pickles out of them. Would they still be okay to use to store food in them?
Have you found a good source to buy #10 cans for packaging your own freeze dried items? The Food Storage Center used to sell them but I haven't been able to get them there recently. But they still sell all their food products in #10's so they must still have them...
The provident prepper: I have an idea that somebody else offered, that seemed important to me at the time. I don’t remember the source, and I’m wishing right now that I had written it down so that I could share it.But I’ll tell you about it and you can do what you like with it if anything at all: When you seal mylar bags with a straightening iron, It really looks a lot like the bag is sealed. And it sort of is. But if you come back in a reasonably short amount of time, less than a year or even, you may find that the seal was incomplete. You’ve got air possibly with moisture, getting into the bag. That’s why the pulse sealer is supposed to be the standard for that. I’m sort of hoping you’ll refute me on this, if I’m honest, because we all want to be able to use those straightening irons. Most household have at least one, and they’re not expensive. Thank you very much for putting this video out there. It’s very helpful.
@@TheProvidentPrepper : No that could be a crucial point. Now that you mention it, I also wonder. Lol I’ll have to see if I can remember who it was that said that so that I can go back and check with him/her about the temperature. Thank you so much for providing a little bit more food for thought.
@@sherip1270 : lol. Now that I would remember. No, it was somebody on a UA-cam video, could be prepping for a lot of years. So it’s entirely possible that that person was using an old straightening iron that didn’t get very hot. I can still see her video in Mindzai, but do not remember who she was. Not a big deal. There’s enough people who have successfully done it, and kept going for a long time, and that’s pretty much enough for me. Some of the companies that make mylar bags are actually advertising that they can be sealed with a close iron or a hair straightener. He doesn’t get much more definitive than that.
Yes, but why is that? A simple dent doesn't cause that. So many people these days see a small dent and pitch the can it without examining it. I've been in the grocery game a long time and always a hear "If it's dented it's no good". That just isn't true. People, it's not just about the dent; a dent is only bad if it causes a structural failure! My great-grandmother taught us that the only thing a dent does is to alert you to examine the can to see if has been comprimised. Look at the dent; does it have smooth edges or is there a sharp point in the dent? (A sharp point is a structural weak spot that could prematurley break open.) Is the dent at the seal or just on a non-sealed area? Is there leakage? Is the can bloated or can you "pop" the top down? These are indications of food gone bad. Check the seal, check the dent; don't just pitch it for a little dinger.
How do you compare food saver type bags to the methods you discussed? I put up 25 pounds of oats yesterday….in food saver bags…then put them in a bucket w/ a gamma seal lid. Hoping to get 5 years out of that. Thoughts?
@@TheProvidentPrepper never really thought about the fact that it’s still plastic…. Dang. IDK about the video. So sorry. Should have LYK. If I’m able to pull it together…I will absolutely reach out. ❤️
I'm confused about why you put an oxygen absorber in a jar of Pico...?? Am I not understanding what you mean by "Pico"? Also, why is it necessary to use an absorber in a bag/jar that has been vacuum sealed.
Can anyone tell me the best place for purchasing mylar bags and oxygen obsorbers? I have been looking on line and I am overwhelmed. I want a few 5 gallon bags too.
I bought the mylar bags and oxygen absorbers from Wallaby at Provident Preppers advice and I am very happy that I did. They are exceptional quality and the price is very fair. Their customer service has been excellent as well. I did get one pkg of oxygen absorbers that must have had a pin hole, as they were inactive. Wallaby reimbursed me for them immediately.
Is it really necessary to add an O2 absorber in rice in pete bottle being it only works for one year? And if you intend on storing for shtf situation you are looking at an indefinite and unknown time which rice will do fine (according to every video I have seen). Prepping can be very costly (at least for me it is) just getting the foods, can't see justifying the expense on mylar bags, O2 absorbers, and other storage methods for food you rotate within a year or so, and need to store it all over again..... whereas storing well enough to get 10, 20+ years and be done with it. As long as fresh foods are still available I feel that I should eat normally and stock piling non-parishables for prepper Pantry. I don't know if that even makes sense to anyone else!?@&*
Help! Question for anyone - can i store wheat bran in mylar/O2 reducers? It has less fat than rolled oats and moisture about 6%. I feel like its fine but never seen anyone address it specifically. Anyone tried it?
My problem is that I am trying to store food in jars that I repurposing but I can't get the smell if pickles or tomatoes out of the lids. I've tried dishwashing them, bleaching them over night and even tried soaking them in warm water with baking soda. I am frustrated. Does anyone else have this problem or have a solution?
Floridians: Don't waste your time and money. Short version, you're screwed without electricity long term unless you think you can live off of rice, beans, and wheat berries.
And if you store food in a hot Arizona garage it will last about 20 - 25 hours. But on the bright side it will cook itself, so you won't need to do that when you use it. :D
Just opened a can of black beans dated BB of 6-14, it was perfect. Stored in basement.
When my husband and I went on vacation a few years ago without our son (16 or 17 years old at the time), instead of heating up the lovingly prepared and frozen food, he took Wiener sausages (in jars) from our emergency supply every day.
What he hadn't noticed: they had expired about 5 years ago (I neglected the stock for a while and didn't even think about these sausages anymore).
He didn't get sick, but complained that this brand wasn't good, the sausages were totally bland 😂
I've also cooked ten-year-old white beans, no problem at all, after soaking one night and boiling for an hour, they were buttery soft.
Thank you for this info on storing food. We are retired and not a lot of extra money. I buy some extra canned foods every month and do have some shelves that are full now. Cannot afford mylar bags and oxygen absorbers. So I do the best I can with what I have. God bless you for helping us. 🙏
@@TheProvidentPrepper thank you. I am trying to do my best on that. Enjoy your videos with helpful info for me. Thanks again. 😊
oh your doing great! Don't have to do the extra preppy stuff 👍👍👍
also Kendra...never be shy going to food pantry or senior center.They love helping and senior centers give a box of food away a month 👍👍
@@lisalee2885 ok, thank you. I have never gone to one. 😊
@@TheProvidentPrepper hi folks, I love your cheerful channel! I have a question, how do you know that your oxygen absorbers will still work after you've opened your glass or plastic storage jar /bottle? Is it because you put them underneath your food and not at the top? I've never heard this before!
I know this won't help much in situations where glass jars might fall 8 ft to a hard floor but, we have an RV (where every ride is an earthquake) and also have a sailboat (where everything related to glass storage is a high risk venture), and whenever we have glass jars on either, we put them in socks we get at Goodwill. It keeps the light out and helps protect them.
Great info - thanks for the video!
Wow! What an awesome idea about the socks! Now I know what to do with those socks that have a little wear. Do you label them so that you can tell what's in them for ease of identification? Such a great idea.
@@sherip1270 Not so far. But now that we are doing more canning and dehydrating, might have to start writing on the socks.
Boys find yourself a woman that is excited about being with you as Mama Prepper is talking about storing food.
I know right! She’s Awesome and he’s a lucky man for sure. 💯👍👍😎
She's excited because they have 141K subscribers. Not a bad second income from UA-cam.
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What is The Provident Prepper's net worth?
The Provident Prepper is an American UA-cam channel with over 141K subscribers. It started 13 years ago and has 317 uploaded videos. The net worth of The Provident Prepper's channel through 11 May 2022 $56,875
Videos on the channel are posted in the categories Food, Lifestyle.
@@RCPrepping they do A LOT of work for it, I’m happy for them 😊
…..and single women, find yourself a man who wants to help, is into gardening and maybe even having a few livestock 🤞
I keep praying the Lord will send me one 🙏🏻
Is there a prepper dating site? Ooo there is a idea! Lol
A professional oxy abs said to put the absorbers on top of the food before sealing the jar. Also, rye and wheat flour are not sensitive to ox abs and don't need an absorber if used within 5yrs but use if you want to keep weevils out. Love your info on food storrage. May Jesus richly reward you for all that you do!!
Keeping a small dehumidifier in my basement pantry helps a lot.
When freeze drying meats, I have discovered that adding cooked white rice to the dish ( like say a taco bowl) the rice absorbs the fat so the whole thing freeze dries more evenly. I've even done a dog food with venison, beef, rice and vegetables.
You guys are the best. Thank you for the consistent good info. I’m still stacking!
Thank you for sharing information and helpful tips for those who are on a strict budget , take care, God bless
Excellent summary of tips. Very helpful information and educational. Thank you!
What a thorough review. Great job!
I live in a part where the summers are really hot, 30 plus C for 4 months straight, usually. The rest of the year is a lot cooler, it never freezes though. Not having AC, too expensive, and living in a building, so no cellar, the coolest place in the house is a bathroom in the center of the house that has no windows. I use that and an evenly dark and cool entrance area to store longterm items.
Love your videos. You always have so much information to pass on. Are you able to post a link to access Forrest’s chart of food storage time guide?
Can you please do a video of things not to put oxygen absorb
Another great video!
Temperature seems to be the biggest issue to me.
Cool, dry, dark.
yes!!! summer is here and people need to be sure it's right
Yep. If you're expecting a grid down situation, prepping food in Florida is nearly futile. It's above 80 at night right now. Heat indexes over 100 with terrible humidity. You can't even dig into the ground to get decent temperatures.
I'm eating a dented can of pumpkin now for lunch. Got em for only 25 cents each on clearance. Am eating up my dented or rusty cans! However, I may dump the contents of rusties into a bowl, rinse the can, and look inside to see if it looks intact. Cool and DRY to prevent rust! 😬
I also use desiccant packs soak up the moisture in the sugar and the salt
Another fantastic video! I learned a lot from you guys. Went Wallaby Mylar for my first big storage. It's just two of us, so rotating with so much canned food became an issue. Have changed direction and going mylar and freeze dried for most foods. Ready to store flour next and will review the video I know you have on it. Thanks for the channel and what you do. God Bless.
Great information!
@@TheProvidentPrepper Hi :-)
I use vacuum sealed bags for medium term 1 to 10 years, mylar bags for over ten years.
Yeah I finally got around to trying my vacuum sealer attachment for canning jars put away a bunch of rice nice
Thank you for sharing very good information and it is also important to do what you can to store your food as long as possible It is good to see both of you again.
@@TheProvidentPrepper Hey
Good informational video , thanks for sharing , God bless !
Cool, dark, dry....tough in South Florida during hurricane power outages that can last from a week to months.
What is you opinion on FoodSaver Vacuum seal bags and how long will food last in them?
Always good to see you two
👍
Great info! Thanks!
Dented cans don't automatically mean it's bad. So many people these days see a small dent and pitch the can it without examining it. I've been in the grocery game a long time and always a hear "If it's dented it's no good". People, it's not just about the dent; a dent is only bad if it causes a structural failure! My great-grandmother taught us that the only thing a dent does is to alert you to examine the can to see if has been comprimised. Look at the dent; does it have smooth edges or is there a sharp point in the dent? (A sharp point is a structural weak spot that could prematurley break open.) Is the dent at the seal or just on a non-sealed area? Is there leakage? Is the can bloated or can you "pop" the top down? These are indications of food gone bad. Check the seal, check the dent; don't just pitch it for a little dinger.
I always use the dented cans first. I've never had an issue. I've even bought dented cans from the store.
Thank you, Chip. I always wondered about dents that look intact, but people always say that’s an automatic fail.❤️
Great video, Thank you.
I packaged a lot of rice in pete juice bottles with the duct tape after your video. Recently I had saved up many more bottles, and had planned on storing white sugar in them without the absorbers. But I then saw a couple of videos that talked about how the pete containers leaked oxygen over time, and so I put off the project altogether. Now, after seeing this new video I have confidence again that I can pack up the cane sugar in the cleaned soda 2 liter bottles. Your experience and wisdom is most valuable to me. Thank you for sharing!
Thank you. So much information in every vid!
I'm kind of new to this. I love your channel. It's inspirational and educational. I don't have this idea that civilization is coming to an end but after 2020, I see food distribution is more fragile than I ever anticipated. I keep a reasonable stocked pantry and freezer. Now I'm also putting up 25 yr long term foods. With your tips its easier than I expected and not really that expensive.
Once an eagle scout, always an eagle scout. Be prepared. I'm working on 12 months long term but I think 3 or 4 months as a buffer is just smart.
Its coming 3-6 months it will be a different world.
Seed viability and food quality is an apples and oranges comparison. I have found for dry goods, garage storage via just fine.
I used canning jars and jars I have bought at the store also pop bottles juice bottles and Marlar backs with oxygen
So should we freeze our seeds? And what kind of packages should we put them in
We did a trip with freeze dried foods last year. 6 weeks in a covered trailer in the heat of June-July we had done raw hamburgers some with ox absorbers some Not at the end the ones without had a slight fat off smell but we boiled them then grilled them and they tasted the same but we didn’t eat them just tried them. Everything was the same just some had the observers some did not! It definitely makes a difference:)
Hello I am knew to prepping. Can I put oats, dried beans, lentils, wholewheat pasta and other dried foods like these directly into food grade buckets and then add oxygen absorbers . I do not want to use mylar bags as I find them too expensive for all of the foods I am planning on storing. If I am okay to do this how much food do I filll up to the top of the bucket with dried foods?
When storing this way how long will most foods last? How do I extend the shelf life od dried fruits like raisins? I am assuming you cannot put them in mylar bags with oxygen absorbers because of the moisture content in them? So how would I extend there shelf life? Thank you . Also do tins that contain milk have a shorter shelf life than tinned foods that do not contain Milk? Tinned foods like soup that have milk in for example. I thank you for your help and find your videos very helpful. I am very grateful thank you..............God bless.......
I have a few vacuum sealed bags of beans & oats that’s 2 years old. Do you think those products are safe to eat and still in good condition? I was trying to look back over your videos to see if you had done one on vacuum sealing products for long term since I some. But I couldn’t find a video on it. I’m probably just overlooking it because I think you’ll have covered about every food storage possibility there is. Since following your channel I’ve been using Mylar bags to store my food. Thank you for all your awesome information.😊
Do you store quinoa? How? Thank you, great videos!
Here is how Wallaby's is suggesting storage for quinoa. Hope it helps. wallabygoods.com/blogs/food-storage-tips/what-foods-can-you-store-in-mylar-bags
Hello. I love your videos. Thank you!
I am new to prepping and i have #10 cans from Augason and Nutristore, canned goods, soon to be mylar for flour, beans, rice, etc and some mason jars.
Our weather has been 88 to 98 the last week and isnt cooling down anytime soon.
I am using our spare bedroom closet for storage, because under the beds are full of water, Toilet paper, etc.
My thermometer is saying 76 most of the time. I am trying fans and the air conditioner is on but the house stays at about 77. Way too expensive these days to keep it too low.
How bad is that temperature going to be? It has not got hotter than that in there. How much will it bring my shelf life down?
Also, for dehydrated foods, not freeze dried, how long in mason jars? It is not for storage, it is just for us on a daliy basis.
I appreciate any help you can give me. Thank you 😊
Question about freeze drying and long-term food storage- Is it better to freeze dry raw ingredients or is it better to cook dishes? Both will be stored in mylar (Wallaby - thank you for recommending)
@@TheProvidentPrepper Thank you 🙂
Where can you find the list of food storage you have in this video..like forest list..thank you are always a great source of info.
Thank you for this video! Do you ever use moisture and oxygen absorbers together with your freeze dried foods? Is that necessary?
Question please ... i have several 5 gal food grade buckets with rice, beans. oatmeal... stored right, dark, cool, but.. no Mylar or o2 ... what would shelf life be of that food? Thank you for your channel. i have learned soo much ! ^_^
It's so hard to rotate when I'm by myself. I can't eat that much. I've thrown stuff out or given stuff to other family friends, but then I don't have a years supply again. Lol
I’m not concerned about twenty or thirty years out I’m concerned about five years and under
Wonderful video thank you. I have a question for you please, as well. I have a friend who keeps the food in the original packages (beans for example), with no O2's or anything like that, and then puts them in 5 Gallon Food Grade buckets. How long would the food keep using this method? Thank you so much in Advance.
Depends on your location. Humidity will greatly decrease the time. Mold will get it. East or west coast, a couple of years. SW dessert I've had beans 12 years old and still were fantastic.
@@TheProvidentPrepper thank you. I do this too with my dried beans. I just cannot afford Mylar or oxygen absorbers. Retired couple. Appreciate your info and help 😊
i RECEIVED dented cans from Thrive Life Freeze Dried Foods. Should I go ahead and eat it?
A little off subject. Can we store sugar straight into a food grade bucket or does it need to be sealed in Mylar. I do know you can’t use O2 absorbers in it as it makes it hard.
Yall bring the energy lol
Loved the comment about willingness to eat "older" foods, most guys are like that XD I have an order of bags and O2 absorbers to make soon, you've convinced me to move up to the next highest ones for a little extra power. I like using the black & yellow tough totes that stack instead of buckets for my filled mylar bags, I can stack them higher and dont need shelving (in a seismically stable area though) and I can fit the amount of 3 buckets in one of them for about the price of 2 regular buckets or maybe one with a gamma lid. Course in 10 years I may regret it if I have to lug it around, but I can always split them up if need be. I like the wide range of storing options you show in the video, just about everyone can find something that will work for them.
You know what I'm doing to store food LOL, I just did another 25lb of ground beef today and have another 25 to go on the stove tomorrow. The oldest is almost a year old and still good. Many Blessings XD
Where did you order your bags?
I extend my foods by dehydrating, vacuum-sealing and canning .... both types.
Cool, dark, dry! I live in the south. I keep my food in the house and not the garage, but my fear, hurricane season and power outages, it gets hot for short periods of time, say two weeks, as long as it’s dark and dry, will it still be good? My biggest fear! I can’t keep my whole house cool at that time. I use Mylar and oxygen absorbers in a sealed bucket, but had to move on to the heavy totes as my supply grew, and buckets are expensive. May not be an answerable question. (I love your videos, your upbeat personalities)
Yes I live in Cali So no glass jars
As of plastic buckets for you use oxygen aborbers?. Also for storing in plastic bottles. Won't the plastic degrade and release the plastic chemicals in your food or is it only liquid that it does that.
Everyone says you need to store white rice.But because I have diabetes I am not supposed to eat white rice so I won't be rotating it very often. I am storing some because when push come to shove
I would eat white rice verses starving to dearh. In your opinion what should I store instead
I am using the juice bottles and 2 liter bottles. However, I’m not using oxygen absorbers. (Yes, I’ll get some. I heard that putting rice and flour in the freezer will kill unwanted company and eggs. What I don’t remember is how long storing in the freezer before packaging. Which means they have been in the freezer for over 6 months. Do you think this is a problem? 😊
Good Saturday Afternoon Everyone!!!!! Got taters in the bucket. Ask any farmer. With all the TV commercials showing people with their freshly laundered clothing shoved in their faces inhaling them as if fresh fabric were some kind of intoxicant, and dancing around their washers and dryers, we've lost sight of the importance of the soil. My favorite method of maintaining a sustainable pantry and stockpiling items long term for the whole family and the family dog and the family cat is what I consider to be the most practical, utilizing every type of food storage methods and technology available, both old and new. . Except for the fruits and vegetables that get canned, I keep perishable items like meat, poultry, fish, fruit, vegetables and dairy products in the refrigerator on a short term basis until I'm ready to use them for a big family meal - and for even longer term sustainable storage, a large separate freezer, which can store a half side of beef with plenty of room left over for homemade ice cream etc. . I'm considering upgrading to a walk-in freezer at some point.in the near future, if my plans to open a bed and breakfast come to fruition. Sometimes, however a nice round of cheese can do well for quite awhile on a pantry shelf at room temperature - and doesn't mind even if it has to stand there alone.😁 Store bought canned goods get shelves.in the large pantry closet - several for canned meat like corned beef hash, spam and sandwich spread and another for canned vegetables Bread, rolls, grains, homemade pasta, cereals and the like are stored in special humidity controlled bins I order from Amazon Prime - which usually get delivered to my doorstep about an hour after I order them. . Stuff from the family garden and orchard, like onions, bell peppers, tomatoes, cauliflower, cucumber, pumpkins, carrots, corn celery,, potatoes and yams, cherries, blueberries and strawberries get canned in Mason Jars and stored in the cool, root cellar of this wonderful rambling former farmhouse (circa 1867) I share with my extended blended family and several rambunctious dogs raised on table scraps from the some of the finest food from a plethora of sources both commercial and home based. . There's even a special separate "summer kitchen" which I converted to store butter and ice cream churns, pots, pans, utensils, extra storage containers, foil, bags, cutlery, and other meal related accoutrement. Out back in the woods, just beyond the big pile of wood I maintain all year, (for use in an antique woodstove I keep on hand, in case the power goes out) there's even an old rusting vintage still where my great grandfather made some of the finest corn whiskey for miles. Next to it is the rusting hulk of the Ford Model A he used to transport that powerful hootch by the light of the moon on soft summer nights to his eager customers in a tri-county area. Further into this verdant forest of mostly sycamore, oak, pine and scrub, runs a cool stream into which I occasionally cast a rod or net to catch some Brook Trout, Bluntnose Shiners, or whatever takes the bait (just earthworms for the most part). And yes, hunting season means wild turkey, deer, and even an occasional wild boar. Next week, I'm planning on filing for a permit to 3-D print a smokehouse in order to be able to create gourmet artisan handcrafted, beef, bacon, turkey, and beef stick jerky, which interested local merchants can private label for other people to share with their families and their family dogs. Unfortunately, i had to break the bad news to my free range hens today that due to expected egg shortages regretfully numbered are their days of laying a couple of eggs and then basically taking the rest of the day off with ranging privileges' within the parameters of a few very nice rural acres - parts of which are rich with fat grubworms. There's even a short dirt road between the main barn and the farmhouse which they're free to cross to get to the other side as often as they'd like. My rooster Ben overheard me and he ain't too happy either, knowing full well that due to oncoming egg shortages, he'll be "workin' overtime to make sure there's plenty of eggs for me an the family. 😊
Is it ok to spray paint the outside of plastic bottles to keep them dark
while I found this informative I was hoping to hear more about the use of the Food Saver Vacuum bags for things like rice and dry beans. also the long storing of some dry cereals like Cheerios. I had done Cheerios just as an experiment using the Food Saver bags on 4 separate boxes. using one O2 and one Moisture absorber pack in each. I opened them after 10 years and could tell they were not fresh from the box.
I also found if using the food saver bags for things like rice and beans to place folded paper or news paper between each package when storing and stacking them to protect the plastic from nicking slightly.
I was wondering what is the best method for storing packets of seasonings such as taco, ranch, & beef stew seasoning? Also how long would they last?
I have vacuum sealed much of my dry goods so I would think you could do the same with spices. I had thought about vacuum sealing mine and putting them in the freezer🤷🏼♀️
Shelf life .... It depends on the ingredients used in the packets and the construction of the packets. A seasoning with powdered milk (Ranch) may not last as long as one that only contains herbs. A packet made with Mylar will generally have a longer shelf life than one from some other type of packaging. An alternative is to store the individual ingredients to make your own seasonings as the need arises. Thus, you don't limit yourself to the shortest shelf life ingredient in a pre-mixed packet. And you can keep the form of the ingredients in their longest shelf life composition, too. For example, peppercorns and whole nutmeg store much longer than the ground versions of either one.
Hope this helps, a bit.
Good evening. How long can I safely store clean potable untreated water in a blue food grade water storage container?
My question too!
@@TheProvidentPrepper Clean from a deep well and purified with an ultraviolet water purifier attached to a water softener
@@TheProvidentPrepper I use the blue barrels that held soda syrups. I washed them with hot water and small amounts of dish soap, rinsed very thoroughly, bleached and again rinsed toughly, then filled with city tap water using food grade hose, and treated with a measure of bleach. Still, there is very faint hint of the syrup smells; presumably from the plastic that was permeated by the syrups. I don’t view this as a problem. I’m also building a rain water catch with more of these barrels in the near future.
I also plan to filter all water (tap and rain) if and when the time comes, and there are many filtration combinations out there. It seems however that many people don’t talk about PFAS, which according to a recent report I viewed is pretty much in everyone’s water already. For the system I plan to build I’ve come down to a filter set consisting of a 5 micron or a 25-10-5-1 multi micron, activated carbon block, KDF 85, and possibly an iron and manganese filter. But I’m still searching for a good PFAS/PFOS filter. Some certain carbon filters might work, but I’m hoping for better.
Maybe I’ve missed it (I’m a little new to you guys and you have so many videos!) but do you have a video on filtration, and in particular thoughts on the PFAS situation?
I’m still researching!
About oxygen absorbers, as soon as you open a 10 pack or more and your only using 4 or 5 then put the others in a mason jar and seal right away with the ring on also. You should hear it pop within a few minutes. I use the pink dot that are in some packets of oxygen absorbers in the mason jar and it will start to turn blue after opening the package of new ones but will turn pink again after a short period of time or over night. If it doesn’t go back to pink you might have bad absorbers and you will have to dispose of them.
Vacuum seal the jars. No oxygen for the absorbers to burn off.
When storing chocolate candy (such as fun size bars or peanut M&M's, do you need an oxygen absorber put in with it? (Whether it be a vac sealed quart jar or mylar bags)
My brother gave me some 5 gallon food bucket’s from his work but I can’t get the smell of pickles out of them. Would they still be okay to use to store food in them?
Try putting them out in the sun for a while.
The sun bath did the trick with all my 5 gallon pickle buckets. It works!
Have you found a good source to buy #10 cans for packaging your own freeze dried items? The Food Storage Center used to sell them but I haven't been able to get them there recently. But they still sell all their food products in #10's so they must still have them...
Can you show us the Forest List?
The provident prepper: I have an idea that somebody else offered, that seemed important to me at the time. I don’t remember the source, and I’m wishing right now that I had written it down so that I could share it.But I’ll tell you about it and you can do what you like with it if anything at all: When you seal mylar bags with a straightening iron, It really looks a lot like the bag is sealed. And it sort of is. But if you come back in a reasonably short amount of time, less than a year or even, you may find that the seal was incomplete. You’ve got air possibly with moisture, getting into the bag. That’s why the pulse sealer is supposed to be the standard for that.
I’m sort of hoping you’ll refute me on this, if I’m honest, because we all want to be able to use those straightening irons. Most household have at least one, and they’re not expensive.
Thank you very much for putting this video out there. It’s very helpful.
@@TheProvidentPrepper : No that could be a crucial point. Now that you mention it, I also wonder. Lol I’ll have to see if I can remember who it was that said that so that I can go back and check with him/her about the temperature.
Thank you so much for providing a little bit more food for thought.
@@daphneraven6745 Could they have been an impulse sealer salesman? Lol
@@sherip1270 : lol. Now that I would remember. No, it was somebody on a UA-cam video, could be prepping for a lot of years.
So it’s entirely possible that that person was using an old straightening iron that didn’t get very hot.
I can still see her video in Mindzai, but do not remember who she was.
Not a big deal. There’s enough people who have successfully done it, and kept going for a long time, and that’s pretty much enough for me. Some of the companies that make mylar bags are actually advertising that they can be sealed with a close iron or a hair straightener. He doesn’t get much more definitive than that.
Food in dented cans may not be safe to eat - it can contain botulism.
Yes, but why is that? A simple dent doesn't cause that. So many people these days see a small dent and pitch the can it without examining it. I've been in the grocery game a long time and always a hear "If it's dented it's no good". That just isn't true. People, it's not just about the dent; a dent is only bad if it causes a structural failure! My great-grandmother taught us that the only thing a dent does is to alert you to examine the can to see if has been comprimised. Look at the dent; does it have smooth edges or is there a sharp point in the dent? (A sharp point is a structural weak spot that could prematurley break open.) Is the dent at the seal or just on a non-sealed area? Is there leakage? Is the can bloated or can you "pop" the top down? These are indications of food gone bad. Check the seal, check the dent; don't just pitch it for a little dinger.
Dented can no more likely to have botulism than any other can. Can swelling is a possible sign of botulism.
@@apprentice7755 That's also a sign but dented can be a sign the can is compromised. Use your best judgement.
Are uncooked oats considered a low moisture food? ie can you use o2 absorbers when dry canning oats? Thank you
How do you compare food saver type bags to the methods you discussed? I put up 25 pounds of oats yesterday….in food saver bags…then put them in a bucket w/ a gamma seal lid. Hoping to get 5 years out of that. Thoughts?
@@TheProvidentPrepper never really thought about the fact that it’s still plastic…. Dang. IDK about the video. So sorry. Should have LYK. If I’m able to pull it together…I will absolutely reach out. ❤️
I live in South Louisiana, what is the best way for me to store my goods?
Do certain foods "off gas"? Meaning, would the foods being stored off-gas negate o2 absorption?
I'm confused about why you put an oxygen absorber in a jar of Pico...?? Am I not understanding what you mean by "Pico"? Also, why is it necessary to use an absorber in a bag/jar that has been vacuum sealed.
Pico is tomatoes,onions, and peppers. The ingredients were freeze dried, so an oxygen absorbers will keep the items fresh
@@BradfordHomestead it was the freeze dried part that I was missing. Thank you😉
How do you know what is 10% or less?
Has anyone been able to buy from the online store at the church of latter day? I get a sign in that requires a church ID number to complete.
I go directly to the Bishops storehouse. They don't ask for ID or church membership info. They have always been friendly.
Can I vacuum seal Raisin Brand Cereal in jars?
Thank you
Can anyone tell me the best place for purchasing mylar bags and oxygen obsorbers? I have been looking on line and I am overwhelmed. I want a few 5 gallon bags too.
I bought the mylar bags and oxygen absorbers from Wallaby at Provident Preppers advice and I am very happy that I did. They are exceptional quality and the price is very fair. Their customer service has been excellent as well. I did get one pkg of oxygen absorbers that must have had a pin hole, as they were inactive. Wallaby reimbursed me for them immediately.
@@sherip1270 Thank you for the assist!
Is it really necessary to add an O2 absorber in rice in pete bottle being it only works for one year? And if you intend on storing for shtf situation you are looking at an indefinite and unknown time which rice will do fine (according to every video I have seen). Prepping can be very costly (at least for me it is) just getting the foods, can't see justifying the expense on mylar bags, O2 absorbers, and other storage methods for food you rotate within a year or so, and need to store it all over again..... whereas storing well enough to get 10, 20+ years and be done with it. As long as fresh foods are still available I feel that I should eat normally and stock piling non-parishables for prepper Pantry. I don't know if that even makes sense to anyone else!?@&*
Help! Question for anyone - can i store wheat bran in mylar/O2 reducers?
It has less fat than rolled oats and moisture about 6%. I feel like its fine but never seen anyone address it specifically. Anyone tried it?
How to vacuum seal in a freeze drier?
In dehydrator with mason jars
😊❤️
My problem is that I am trying to store food in jars that I repurposing but I can't get the smell if pickles or tomatoes out of the lids. I've tried dishwashing them, bleaching them over night and even tried soaking them in warm water with baking soda. I am frustrated. Does anyone else have this problem or have a solution?
Place your jars in the sun and it removes the odor.
Floridians: Don't waste your time and money. Short version, you're screwed without electricity long term unless you think you can live off of rice, beans, and wheat berries.
shame on you live with less and happy