Don't know if these are too small. But I use these Capri-Sun pouches and just wash and reseal them. If too small you can always get quart size mylar bags.

Here is how:
http://www.survivalistboards.com/showthread.php?t=111956

 

You can make larger mylar bags into smaller ones easily enough. That way you can make them in just the right size. The Capri Sun pouch idea is great! I wish I had a source for them.

 

Most of that stuff is going to last a long time because it is powder and already sealed. How long you looking at keeping them because it seems like a lot of work to get a couple more years out of them.

Just stock up and rotate them in.

 

You can also buy macaroni seperate and cheese powder. The cheese powder is the same stuff that Kraft uses anyway, and store bought macaroni will be higher quality. You can pack this in whatever sized bags you want.

 

We did this because I was tired of dealing with leftovers. Damned husband would rather STARVE than eat leftovers ... go figure ...

Anyway ... that 10# can of cheese powder will last a long time ... and I can grab elbow macaroni in bulk when it is on sale ... I figure it it costs us about 1/10th the price of Kraft's packaging for the same amount of food. :

 

great idea.

 

You can make larger mylar bags into smaller ones easily enough. That way you can make them in just the right size. The Capri Sun pouch idea is great! I wish I had a source for them.

Do you mean cutting the bag down to the size you want and sealing all 4 sides when it is full? I am guessing this was what you were referring to. Are the seals as strong if you do that as if the bag was sealed on 3 of the sides by manufacturing?

 

You can cut them down and seal them yourself. If you're careful, you can seal the sides just as effectively as the factory can. I've made custom sizes that way and they worked fine.

 

Haha. I'm not keen on leftovers either. I tend to cook in larger batches, take a serving out and freeze the rest in individual servings. Or I'll re purpose leftovers. Like turning leftover meat into burrito or taco filling, hash, or make a soup with it.

I am with you brother! I just don't seem to care for left overs, anything I grill never seems to taste right the next day and some of the crazy concoctions my wife comes up with didn't taste right on the first day, much less the second :

 

You guys are sooo spoilt ... :

 

Now come on ya'll. I don't like left overs either. BUT! There are some exceptions....A big pot of left over pinto beans gets better with a day or so aging in the fridge and heat them up. Don't forget the cornbread, tortillas and hot sauce! Same with homemade chilis and soups.

You guys aren't thinking straight!:xeye::xeye::upsidedown::

I got a bunch of store brand maco and cheese on sale and bought a bunch. I mylared the mac, and put up the cheese powder in Capri Sun...and some in smaler bags I cut up to size.

If you cut large bags up to make small ones, like Mike said...they''ll be fine. The bags I've made are holding fine.

 

I figure that after the SHTF, I'll be eating plenty of leftovers since I won't have a way of refrigerating them. I'll face that gruesome task when I have to. Until then, I'm going to revel in my spoiltness.

Ha! That is great! :thumb:

Now come on ya'll. I don't like left overs either. BUT! There are some exceptions....A big pot of left over pinto beans gets better with a day or so aging in the fridge and heat them up.

OK, I will give you THAT probably ONE and ONLY exception to the left over rule :

 

Ok Let Me Ask Yall This.. what about the cheese cause packet that comes with Kraft Mac and Cheese ? Do U ditch that? or will it be just fine long term too ? Cause I know noodles will be good till day u die LOL but will the sauce tooo...

 

I know this is an old thread, but was just browsing. The cheese in mac 'n' cheese, if left in the original packaging will go stale/rancid. My experience is with Kraft brand (really, is there any other??), which uses a paper envelope lined with mylar, it looks like. The cheese went to more of a darker red-orange colour, and taste had noticeably deteriorated. Definitely still edible though, even before a SHTF situation. Your taste/opinion may differ, of course. I almost always add something to my KD to make it a more complete meal like ground beef or canned chicken breast, so that also helps mask the changed flavour. This was on KD that was almost seven years past the "best before" date, packed only in original packaging.

 

I got small ones on Amazon. Just right size for Mac and cheese. They are not expensive. If you like Ramen this is the right size for you! Remember to get oxygenaters too.

 

Welcome to the SB from Michigan!

If you notice, this thread is from 2014 so they probably won't respond BUT welcome aboard!

 

Yes, this is a very old post. But I wonder if we've gotten any smarter?

Why individual packages?
Dry mac and cheese doesn't go bad the instant you open the package.
No law says you have to cook the whole thing at one meal.
Why not take what you need and put the rest back on the shelf.
If you only eat it once a week, it will be gone soon enough.

 

I have never gotten the thing about so-called Zombie Threads. They are still available and feedback always has value - or should. 🙄

Anyways, most mixes like for mac and cheese and other flavored pastas have oils and fats in them. Long term - even in mylar/absorbers or vacuum sealed - they still go rancid.

A Deep Pantry though would allow for several years of storage - probably as purchased. You could keep using as long as available - put replacements to the back - and if things stop you can have several "shopping runs" still in the daily pantry.

I do not know if there are long term storage powders like these, but likely they would be chemical concoctions.

 

depends on the thread that's being revived >>> answering someone's problem posting from 15 years prior is just a little ridiculous - and it happens more often than you'd think