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Hello all.I put up 25 pounds of white sugar this evening,got 2 qts per 8x12" bag.....NO O2 drier was used in the bags,I believe I read somewhere that 02 driers would solidify the sugar..............am I right?:rolleyes:


What about iodized salt? NO drier.....right?....................I was planning on 1 qt. per 8x12" mylar bag,get it out of the paper can it comes in.:D:
 

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Hi Co-retired, I dont put 02 absorbers in my sugar or salt. It will turn into a solid block in LTS 5 gal buckets. I just began to us smaller mylar bags after 30 yrs of prepping...always used the biggest one. You did good their CO. :thumb:
 

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You did well. I store sugar and salt in mylar....no o2 absorbers. I also store salt and sugar in cleaned Ragu spaghetti sauce bottles, and V-8 bottles. The Ragu bottles have great rubber seals in the lids for a nice air tight seal. The sugar and salt I store in these....is what I rotate out in my storge plan. The buckets are for long term storage. Again, no o2.
 

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It's funny you posted this....tonight I opened a tub of sugar (regular one from the grocery store in a yellow plastic container)...anyways, it somehow was an old one from a year or two ago and I decided to open it and use it.....tasted like absolute crap, I can't even describe it to you. I normally use the mylar bags, but this tub was shoved in the back of a cupboard. Lesson learned.
 

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also remember that sugar absorbes the flavors in the air around it so clean out that ragu jar really well, and if you have to wait awhile to seal it up make sure you keep it away form the nasty stuff in your garage like gasoline or motor oil. YUCK! in fact, if your garage is anything like mine don't put it in there at all! :)
 

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25# bags of salt uniodized at sams are 7.00 and two will fit in a bucket with a big mylar fyi....good job on being prepared!...no o2's as stated many times already
 

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Not Mentioned ENOUGH

also remember that sugar absorbes the flavors in the air around it so clean out that ragu jar really well, and if you have to wait awhile to seal it up make sure you keep it away form the nasty stuff in your garage like gasoline or motor oil. YUCK! in fact, if your garage is anything like mine don't put it in there at all! :)
This aspect of food storage doesn't get mentioned enough when discussing locations to store food buckets ........ that "flavor" you mention is the chemical off gassing from fuels, chemicals, pesticides, herbicides ect ........ it not only will ruin the taste but also can be toxic and dangerous to your health .....
 

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also remember that sugar absorbes the flavors in the air around it so clean out that ragu jar really well, and if you have to wait awhile to seal it up make sure you keep it away form the nasty stuff in your garage like gasoline or motor oil. YUCK! in fact, if your garage is anything like mine don't put it in there at all! :)
The Ragu and V-8 bottles I use are first off, rotated out. When I clean them, I let them sit first with Dawn and hot water. I rinse them....do it again, and let them sit with the soap a couple of days. Rinse, and the wife runs them through the dishwasher. I let them sit out a week or so. No problems with odors. Been working for several months without a problem.
Everything I have stored is in a walk-in closet. I just got a bigger shed this week, and some dry good not affected by temp changes such as beans and rice will be going in there.
 

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I keep the sugar and salt in their original PAPER sacks and place those inside the vacumn bag and just drain the air.
Than into the buckett they go
 

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Old food jars work fine so long as they are cleaned out well and have a plastic seal inside the lid. Wax paper/cardboard seals are nearly useless. After fully cleaning out the jar and lid, put a half oz of ammonia in with water, turn upside down and allow to sit overnight before draining, rinsing, and air-drying completely. The nitrogen in ammonia will destroy organic compounds, leave it ultra clean, and revitalize the lid seal to give you a jar as clean as it was when it was originally filled.
 
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