Dried Food Storage

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Permalink Reply by dan straight on July 16, 2009 at 9:49pm

how about a foodsaver vac. sealer then put bags in the buckets

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Permalink Reply by Robert on July 17, 2009 at 6:12am

Good suggestion Dan, but foodsaver bags only guarantee their integrity for up to 6 months. However you can use mylar lined bags w/oxygen absorbers, vacuum seal the bag and store that in a bucket with a gasket seal. That will store for many years depending on the type of food. The reason I chose cans is because they are smaller. Once they are opened, you need to use the contents within a few months.

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Permalink Reply by green shoes on July 17, 2009 at 7:18am

I stopped using cans because I could taste the tin in whatever was stored in them, in particular sugar and flour. So could my guests. I now use buckets with gamma seal lids. Wouldn't mylar bags holding the same amount as a can work for your quantity requirements? I store rice, wheat, pasta and beans in the buckets.

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Permalink Reply by Nerissa on July 16, 2009 at 10:46pm

From what I've read online, the LDS church will sometimes allow non-members to use their equipment. At the bottom of the page at this link -- http://www.providentliving.org/pfw/multimedia/files/pfw/pdf/105529_... -- there is a link to search for "Home Storage Centers". If you follow that, apparently there is one in Mesa you could call to find out if non-members can use their can sealer. Good luck!

(I'm not affiliated with the LDS church.)

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Permalink Reply by Roxanne F on July 25, 2009 at 9:44am

I emailed a friend of mine who is Mormon and asked her about the cannery in Mesa. She said

"To use the main facility, you need to sign up a month in advance for the products they offer that month. Nonmembers are certainly welcome." and that she thought their ward had a portable canner that is available.

So it sounds like you are limited to what they are canning at the main facility.

Stakes have stake canning specialist that can help you with any questions you have and let you know if you can use one of the portable canners. If a group of you are interested they may be able to help you as a group also.

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Permalink Reply by Robert on July 27, 2009 at 2:37pm

Hey Nerrisa,
I took your advise and contacted the local stake in my area. They will hook me up with the use of their can sealer till I purchase my own. I knew about the one in mesa but was glad i found a closer one. Wasn't too crazy about traveling that far, but.......ya gotta do what ya gotta do, right?
Thx

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Permalink Reply by Debra on July 17, 2009 at 9:23am

I am interested in all of the ideas shared here. Would any of you or all of you be willing to share your knowledge with a seminar much like food preservation 101, I found it to be very informative even though I have canned for years.
Debra

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Permalink Reply by Robert on July 17, 2009 at 11:15am

Great idea Debra. Count me in. Any other takers?

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Permalink Reply by Erin on July 17, 2009 at 12:37pm

About 10 years ago an old neighbor put me in touch with a woman who ran the can sealer for their ward. I canned dried milk and beans but could have done anything I brought. It wasn't expensive at all. I only paid for the cans, lids, and oxygen absorbers, not the use of the machine or her time. It wasn't an electric sealer but still very easy. Of course, I don't have her number anymore but I bet the cannery could get you in touch with someone.

I also use mylar bags, 5 gal. buckets and a few gamma lids . There are several good videos on youtube that show the process. I like Bucket Packing with Wendy Mae, but there are lots on there. The problem I have is where to keep it. I have 6 buckets behind my living room sofa. Someday, I'll put a board on top and cover with a nice cloth to use as a sofa table. A few are in my laundry room closet and the rest will have to go in my bedroom closet. I have oats and wheat sitting in my hallway waiting to be put in buckets. I do try to freeze my grains for a couple of days to kill bugs.

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Permalink Reply by Robert on July 18, 2009 at 8:41pm

Thanks for the feedback Erin. Debra and I are going to do some information exchange and discussion. Was wondering if you'd like to join in. The more people the better.

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Permalink Reply by Erin on July 19, 2009 at 9:35am

Sure, I'm interested. Not positive how much I could contribute though.

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Permalink Reply by Rachel on July 19, 2009 at 8:54am

I store all my dried food in jars. I guess I only store things for a maximum of 2 years or so, it sounds like you're talking about a much larger quantity of food than that.
Just doing the math though on spending $1000 for the sealer, paying for the cans, and paying for what goes in them it seems like an incredibly expensive way to go.
Do you have a resource for buying bulk organic flour? If so, please share!

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