Long term food storage "What Way"

We tend to grow alot of the food we store, so we can veggies, fruit, meat, etc. Most of the preps we have are easily rotated season to season this way. But longer term, I still use glass jars, sometimes with oxygen absorbers, sometimes without. I've seen people use mylar bags with oxygen absorbers and sealed inside plastic buckets. Also heard people talk of using the LDS canneries, but I haven't personally done either. Have bought the #10 cans already sealed, those are great, IMO. Less chance for rodents, smaller portion to use up once opened.

 

I buy from LDS online. Comes in #10 cans with oxygen absorbers. Lasts 30 years and ships free.

https://www.ldscatalog.com/webapp/w...p+JyoPcuQRw5b4VrVTDFUkbM&ddkey=http:ClickInfo

 

Here is a good basic site that may answer your questions, there is 2 parts...

[ame=http://www.youtube.com/watch?v=pal88fR5COI]YouTube - Bucket Packing with Wendy Mae - Part 1[/ame] part 1

[ame=http://www.youtube.com/watch?v=gq4zpLfOSfE]YouTube - Bucket Packing with Wendy Mae - Part 2[/ame] part 2

 

Greensboro NC has an LDS Cannery, I don't know if it is wet or dry.

I use my #10 cans, which are good for 30 years, in everyday use.

A friend just fed his 30 year old wheat to his chickens. I have a year of food for 10 people who would come to roost.

When I pass, in another 30+ years, my food storage will still have 30 years on the shelf for the next generation.

I keep a standing offer open to take anyone to the Spokane, WA cannery.

 

Well, not high-tech or anything, and we do not have concerns with bugs or humidity where we live, but we buy wheat, lentils, beans, rice, sugar, and such by the bag (usually 20 to 60 pounds) and store it in the original bag in galvanized garbage cans on 2x4's to keep them off the floor. We also store some stuff (powdered milk, dried cranberries, etc) in their original packages in rubbermaid containers Our biggest concern is keeping rodents out.

 

PS - we rotate most of our stuff on a 6 month to 3 year rotation, so we're not so concerned about stuff keeping for 20+ years.

 

sugar just needs to stay dry to stay good, and even then if you beat the lumps down, you can still use it. I just keep mine in a very clean 5 gallon bucket with a tight lid. I've just bought some wheat and still haven't processed it for LTS. I plan on using 5 gallon buckets,mylar bags and oxy absorbs. So far my beans are on the low side, but I plan on buying some beautiful gallon mason jars and use them to store the different beans. But I imagine if you are storing 50lbs or more, the bucket method would work.
I don't know anything about these gases people are using. The mylar and oxy absob method is easy and doable for everyone, so thats what I go with.

 

The "gas" that I use is CO2(carbon dioxide) from a pressurized tank, helps displace the O2(oxygen) in the buckets prior to putting the oxy aborb and bay leaves in, actually makes them more effective by getting rid of most of that O2. It also is heavier than air and stays in the bucket even after opening. Some use dry ice to displace the air, but it tends to cause moisture build up though.

 

I have discovered that dry wall buckets are food grade , so thats what I use. Hubby brings home all the ones he uses up from work. I clean them in hot soapy water with bleach added, then rinse really good and dry and they're ready.

 

Mountain rose herbs sells them in 4oz, 8oz and 1lb packages for a decent price.

 

Is there still a cannery in Spokane? I'm only 150 miles from there.

 

Yep--I bought several from the guy near us--$1 each.

I have bay leaf and D.E in all my buckets.
D.E. for little critters and bay leaf for the same.

http://www.everythingprepared.com/HomeFoodStorage/FoodStorageInsectControl.html

I keep bay leaf in all my drawers and cabinets in the kitchen.