LONG TERM FOOD STORAGE PART 1
A reduced 3 partial movie on how to store food in buckets for prolonged tenure storage. Food storage for rise oil, to zombies, to reddawn to SHTF to presence as well as simple mess preps we name it, this is a approach to do it.
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Would the old space bags for clothes work for food storage for long term? I have had camping stuff ( including food ) in 1 and placed in a tote that was fresh almost a year later.
BTW I live in SoCal, and I doubt the temps in any of our warehouses are low enough to kill most bugs, so I think we might go ahead and use the dry ice, along with mylar and O2 absorbers. Dry Ice is cheap, and if it can’t hurt, then why not?
Thanks!
Thanks a million for posting this. You’re a life saver… literally!
Have you thought about LTS quinoa? This grain is incredibly high in protein, easy to prepare, and super versatile (all big plusses in survival/disaster scenarios.) Does it store well using your technique? Also, what about vegetable oil? The 5 gal containers for sale at Costco say use by “2012.” Does it go stale? Or just go “bad”? How can we store oil? Thanks again!
Dave, thank you for explaining clearly how to store long-term food storage items. Your comments about oxygen absorbers and Mylar bags are right on. Great video! I just added some of your videos on my Home Food Storage playlist.:)
Is there an average moisture level of grains sold at the store or elevator. How much is too much moisture? Is there too little of moisture? How can you tell before storing? Should we use Desiccants???
Thank You!!!
I used to get tons of #2 food grade 4 gal buckets free from the local grocery, i used them to make beer/wine. gotta clean them but they free, great video great info thanks!1
1- if your packing with mylar those lowes buckets are fine. The only way to be 100% sure is to purchase food grade from the producer or pre used food grade- pickle buckets for example.
2- RH is saying he feels it is a waste vs un ground wheat. I feel the same do to shelf life issues and ease of packing.
3- I personally store pasta as i would any other grain in mylar w/o2’s. Sugar.salt i pour in with out o2’s.
Hi Grest vids! a few questions
1. I bought some hdpe #2 5 gal. buckets from Lowel’s, they have the Lowel’s logo on them and are gray, are these still “food grade?”
2. I just packed 33 lb of white flour before reading your comment on it being a waste, do I need to throw this out?
3. How would you recommend storing pasta, sugar, and salt?
Thanks in advance I have learned alot from your vids!
I’ve been comparing and with shipping to FL Emergency Essentials has the best prices.
@TFSTrader Negative, it is not “better” than using oxygen absorbers. Look at the long term food storage RESULTS videos we made also on this channel. Some MAJOR drawbacks to using dry ice. NO professional packing house uses dry ice or DE. THAT tells you a lot. “Dave in Idaho”
@lodiggity69 You don’t want to ingest DE, at least most people don’t want to.
Oxygen absorbers won’t “kill your wheat” however OVER TIME you will see a marked decrease in the germination of the seed. This is common with ALL SEEDS over time.
I was just told that the oxygen absorbers kill your wheat so that it’s less likely to sprout which where you get the most nutritional value. Use food grade diatomaceous earth instead. Just something I learned today.
the best thing you can do is buy guns and food and do it now. get information like the information in this video. YOU NEED TO DO THIS! whether you believe in guns or not and never turn it in if asked to do so.
Thanks!
Great information and videos.
Every little bit helps
Thankyou delta69alpha I will do. I was short on time. Its great that you are doing this for all of us. Very much appreciate it!
watch the rest of the series,we go over the use of dry ice!
use dry ice instead, google it, actually better than o2 absorbers, replaces O2 in bucket with Nitrogen
whole wheat flour goes rancid (between 6 months and 2 years depending on storage temperature) because of its high oil content. White flour can be stored reliably up to 5 years. Best is to store grains and then grind when needed. Wheat will store indefinately. (note: the various types of wheat Hard Winter, “Summer” Red or white etc. Certain types better for pasta, others for breads or pastries. Google it before youy buy. Check Gluten content etc).
thanks for uploading this series, great information.
5/5
very good information, This is exactly the kind of information i need, Will these applications work in sub zero and 100degree waether, For example, A cabin in the woods
Hi guys. Great video!
I’m writing from Australia.
We dont have mylar bags here so what else can i use instead>thanks
If thats true than I got to get to learn about how to get and grind my own weat.
Never heard that before, but WHITE FLOUR is a waste to store. Whole wheat stores better, is cheaper and much more versatile than white flour. Does better against bugs too.
I just read that if you store all purpose white flour or wheat flour in mylar bags with oxy aborbers, you are at risk for botulism. Apparently botulism is anaerobic bacteria I guess and thrives in such a conditon where the moisture content is over 5% , flour is around 12% I beileve. This is confusing. Once you think you;ve done it right, somethings else pops up.
dude i started my food storage just little at a time i went to buy rice tell me why i spent 3 bucks for 2 lbs of fucking rice wtf use to get 2 lbsfor a dollar