Thursday, September 9, 2010
Month Four Preps: Long Term Storage
Before I began sealing the bags, I made sure to label each bucket. I used these labels from Food Storage Made Easy.
It is essential that you move quickly during the next few steps. Once you open the package, your oxygen absorbers start working immediately. If you do not seal your bags stat, the absorbers can lose their mojo. I don't know much, but I do know that it's not good when O2 absorbers lose their mojo.
So, we quickly threw in the O2 absorbers
I ironed the bag using the level as a stable surface to create a seal. Be careful! The mylar (and level) heats up quickly and stays surprisingly hot for a while afterwards.
I left one side of the seam open, Hubby Dear expressed more air out, and then we sealed the rest of the bag.
Check the bag to make sure it sealed all the way across, push it down in the bucket, place your lid on and seal tight. Over the next 24 hours, the O2 absorbers will get to work and remove the remaining air from your bag.
I bought three Gamma Seal lids to use on the buckets that I will be using immediately. The rest received standard lids. Gamma Lids snap on like a regular bucket lid, but then you can screw the lid on and off. Much easier than having to fiddle with a regular lid! I figure I should make things as easy as possible if I'm going to use my food storage for more than a dusty insurance policy.
So, now that I've gone to all of this trouble, how long will it last? The rice and beans could very well be good for 30 years if I keep them stored in a cool, dark place. The flour has a much shorter short shelf-life, but by packing it in mylar with oxygen absorbers, it should be good for at least two years.
Now these are some preps I can take pride in - we did it ourselves. And the Fed Ex man is pretty happy, too.