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Food and water Discussion on food and water storage, water purification and related topics.

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Old 05-18-2011, 09:10 PM
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Default Storing dried whole eggs



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There is a local company that dries eggs to whole egg powder. I am going to check with one of the drier operators to be sure but I think the moisture of the end product is about 5%. I am planning on using 5 mil. mylar bags, vacuum sealed with a oxygen absorber and then storing it in the freezer. Anyone have any ideas on other ways to package it for maximum storage life?
Old 05-18-2011, 10:04 PM
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the Auguson Farm #10 cans of egg state a 10 year shelf life sealed, up to 1 year once opened. They seal the can with an O2 ab in it.

http://www.samsclub.com/sams/shop/pr...navAction=push

I thought about sealign my own, but at $26 for two #10 cans sealed with O2s, thats a hard price to beat unless you have your own egg source.
Old 05-18-2011, 11:29 PM
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Mylar with an O2 absorber is exactly how the food storage companies do it. Minus the vacuum part of course which adds nothing and can cause problems.

When in doubt, ALWAYS pack foods like the food storage companies do and don't add any other steps. They're already doing it right and they have lab testing to prove it.

Diversions such as vacuum packing O2 absorbers or adding dessicants with O2 absorbers can actually ruin your food storage if not done correctly (I.E. mylar and O2 absorbers rated for a vacuum. Regular O2 absorbers don't work properly in one and regular mylar can leak under the stress. Dessicants at opposite ends of the food from the O2 absorber).

I know for a fact that powdered eggs have an exceptional storage life when properly packaged. I've been eating out of a can that was put away back in the late '90s and forgotten for years in a hot metal shed. Even after all the heat and age, it's still fine.
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Old 06-29-2015, 08:13 AM
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Originally Posted by MikeK View Post
Mylar with an O2 absorber is exactly how the food storage companies do it. Minus the vacuum part of course which adds nothing and can cause problems.

When in doubt, ALWAYS pack foods like the food storage companies do and don't add any other steps. They're already doing it right and they have lab testing to prove it.

Diversions such as vacuum packing O2 absorbers or adding dessicants with O2 absorbers can actually ruin your food storage if not done correctly (I.E. mylar and O2 absorbers rated for a vacuum. Regular O2 absorbers don't work properly in one and regular mylar can leak under the stress. Dessicants at opposite ends of the food from the O2 absorber).

I know for a fact that powdered eggs have an exceptional storage life when properly packaged. I've been eating out of a can that was put away back in the late '90s and forgotten for years in a hot metal shed. Even after all the heat and age, it's still fine.
I have a family of five and I'm running out of room in the house. I have an insulated detached garage with windows that I keep open in the summer, in your opinion, if you were going to keep something out in the garage for space saving purposes, what would it be? I have read several of your post where you have kept things in a hot metal shed that have last for years , I would think that things like grains and flour would be better to store in a garage than dairy products but just wanted your opinion. Thanks
Old 06-29-2015, 08:28 AM
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everything i've read indicates that when it comes to food storage, cooler and drier is better. and that goes for water as well.
do you ventilate your garage? perhaps adding an exhaust fan or two could help for long term storage.
is your garage large enough to create a room for your food preps where you could more easily control the environment?
do you live where having to keep unwanted critters out of your preps is as important as the temp and humidity?
just a few things that come to mind when storing food preps. best of luck to you.
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Old 06-29-2015, 08:46 AM
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My garage is a story and a half with three windows down stairs and 2 upstairs the 12x24 upstairs is insulated with foam insulation the downstairs with R13 and an insulated garage door.
I built this and insulated it strictly for this purpose but I don't have the outside wall to the room closed off yet, (the stairs are inside) I keep the windows open in the summer to keep it cooler. I would like to eventually enclose part up upstairs and put a small AC in it but can't right now due to money restrictions. I just need to know what I can store out there besides salt and sugar. My 5 gallon buckets are rice beans, wheat berries and flour

I have powdered eggs and powdered butter and other things in # 10 cans but will keep them inside the house
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Old 06-29-2015, 09:45 AM
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I have a family of five and I'm running out of room in the house. I have an insulated detached garage with windows that I keep open in the summer, in your opinion, if you were going to keep something out in the garage for space saving purposes, what would it be? I have read several of your post where you have kept things in a hot metal shed that have last for years , I would think that things like grains and flour would be better to store in a garage than dairy products but just wanted your opinion. Thanks
Some things are more heat tolerant than others. Grains seem to do OK in the heat. I had some powdered milk that was still drinkable after being stored in the hot shed, but it had taken on an odd smell. So it was probably in the process of breaking down. I'd store absolutely anything and everything besides food in there though. Camping gear, books, toilet paper, etc.

My suggestion, however, is to install a small A/C unit. I have an insulated garage at the house I'm living in now. I installed an inexpensive wall mounted evaporative cooler. It keeps the temperature in the mid '70s even during the hottest part of the west Texas summer. If you're in a more humid region, you will need to use A/C which costs a bit more to run. But it's worth it for the peace of mind knowing your foods will be OK.
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Old 06-29-2015, 11:47 PM
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For use in cooking - baking cookies, cakes, pies, etc., consider egg powders.

So far I've found nothing that really substitutes for scrambled eggs unless I'm starving.
Old 06-30-2015, 06:35 PM
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If the problem is that the liquid in the egg is what expands and causes an egg to break when freezing, I wonder if using an egg piercer [used for boiling eggs to prevent cracking - the air in the egg gets driven out as the egg contents expand in the shell when boiling] would remedy the problem. The expanding egg contents would presumably drive the air out of the egg shell and occupy that space.
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