I've begun to think of long term storage in a different way. We've all done the 5-gallon bucket route, putting sacks of flour, sugar, beans or other dry staples in the bucket with a dessicant and oxygen absorbers and sealed them up. But for me, there's several problems with that method:
1. Too much stuff. I'm by myself, and unless I suddenly get a crowd of folk, thats way too much for me to use up at once, unless I vary the items in each bucket.
2. If my stash is broken into, then they take a big portion at a time, and I've made it convenient for them by suppling buckets with handles!
3. Hiding storage buckets is harder than hiding something smaller, like a canning jar.
4. With all the hubub about plastic and chemicals these days, I want my food to come in as little contact with plastic as possible.
So, because of that, I'm going to dry-can flour, sugar, beans, pastas, rice, spices, herbs, and most anything else I can think of that isnt liquid.
I've read a few ways to do this. THe best way is to go to the LDS (Latter Day Saints) food storage facilities and use their setup for metal cans. For anyone who doesnt know, LDS require each family to have 3 years food and supplies set aside, and they help each family make that possible by providing canning facilities, purchasing in bulk at reduced rates, etc. Lots of info on their sites.
But I'm going to try another method, and anyone with any input, please feel free to share.
Canning jars. THese can be quart, half gallon or gallon sized, preferably wide mouth jars for easier filling. I'm also going to try some mayo jars. I would NOT can liquid foods in a water bath or pressure canner in regular jars, even though my mom did for years. In TSHF situation, there wont be a doctor or hospital available for salmonella poisoning. Also, its harder to find glass jars now, since they are using plastic.
Heat oven to 200 degrees. Place the jars on a pan or tray and make sure they arent touching. Heat in oven for 20 minutes or until jar is very warm. Have flour, rice, etc ready for filling with a wide mouth funnel, and fill the jars immediately. place new lids and rings (dont reuse mayo lids) on jars, screw hand-tight. let cool and remove rings. This creates a heat-vacuum seal.
If the jars start to cool before you get them filled, try less jars on the tray at a time. They must be warm enough to create the vacuum seal.
I'm also going to use this method to store some dehydrated foods from the solar dehydrator.
Has anyone else tried this? Questions? Comments?
1. Too much stuff. I'm by myself, and unless I suddenly get a crowd of folk, thats way too much for me to use up at once, unless I vary the items in each bucket.
2. If my stash is broken into, then they take a big portion at a time, and I've made it convenient for them by suppling buckets with handles!
3. Hiding storage buckets is harder than hiding something smaller, like a canning jar.
4. With all the hubub about plastic and chemicals these days, I want my food to come in as little contact with plastic as possible.
So, because of that, I'm going to dry-can flour, sugar, beans, pastas, rice, spices, herbs, and most anything else I can think of that isnt liquid.
I've read a few ways to do this. THe best way is to go to the LDS (Latter Day Saints) food storage facilities and use their setup for metal cans. For anyone who doesnt know, LDS require each family to have 3 years food and supplies set aside, and they help each family make that possible by providing canning facilities, purchasing in bulk at reduced rates, etc. Lots of info on their sites.
But I'm going to try another method, and anyone with any input, please feel free to share.
Canning jars. THese can be quart, half gallon or gallon sized, preferably wide mouth jars for easier filling. I'm also going to try some mayo jars. I would NOT can liquid foods in a water bath or pressure canner in regular jars, even though my mom did for years. In TSHF situation, there wont be a doctor or hospital available for salmonella poisoning. Also, its harder to find glass jars now, since they are using plastic.
Heat oven to 200 degrees. Place the jars on a pan or tray and make sure they arent touching. Heat in oven for 20 minutes or until jar is very warm. Have flour, rice, etc ready for filling with a wide mouth funnel, and fill the jars immediately. place new lids and rings (dont reuse mayo lids) on jars, screw hand-tight. let cool and remove rings. This creates a heat-vacuum seal.
If the jars start to cool before you get them filled, try less jars on the tray at a time. They must be warm enough to create the vacuum seal.
I'm also going to use this method to store some dehydrated foods from the solar dehydrator.
Has anyone else tried this? Questions? Comments?
Comment