Long shelf life foods

enbloc

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Does anyone store outside the house? I’m at a serious premium for storage, 700sqft with 2 kids myself my wife, 2 dogs and a cat!

I am woefully behind on“prepping” of any kind, I have 2-3 weeks of pasta, rice etc but would like to start storing more dry goods long term, I have 2 sheds that I could put a rack of shelving in and store 5gallon buckets? Good plan? Bad plan?

I haven’t done much canning before and know I couldn’t store that outside but I’ve done plenty of jerky and dehydrated fruits and veggies which I’d imagine I could vac seal with o2 absorbers in buckets as well?

thanks!
If you own the land around the building, or landlord gives Ok, consider a small DIY mini root cellar for storage...

Hokey, but it works. Our ancestors proved it. (Warning: Not for Snobs)


I've seen this done with a rectangular pit filled with 5-gal buckets, straw and covered with canvas. Buckets contained different produce.
 
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McReef

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I have a frankensteined setup, where I have a mylar bag sealer that looks like a curling iron. I fill the bag, leaving an extra inch between the bag top and the sealing area, stick in one or 2 O2 absorbers, pull the vacuum on the bag with the foodsaver, then seal the bag with the curling iron thingy. I have some rice, etc that's 5+ years and they've held.

In a diversity attempt, some is in glass, some is in mylar, some is in 5 gallon buckets and some is Bishop's storehouse canned
I've always used a clothes iron and a board, but this "curling iron" you speak of intrigues me. What specific one are you using Jay? Are you happy with it?
 

McReef

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Visited the northern pantry this weekend to inventory. Tuturosso tomatoes blew out and leached acidic tomatoes down through 4 other layers. Lost about 80 cans.

EDIT: I am done with Tutorosso. THis is the third time they've had a seal break. Not sure if it's the acidity of the tomatoes or the cans, but the ones I have left have all been moved to bottom shelves and I am done putting them ahead. Pastene and Market basket tomatoes from literally the same shopping trip were on the same shelf, and they're fine. Made chili with them and I'm still standing today. Just keep your distance ;)
Mmmmmmm, botulism, my favorite! Serve it with an appropriate vintage giardia, and you got yourself a meal!
 

strangenh

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Opened up a 2009 can of "Future Essentials" green coffee beans today. Picked a really dented-up one. These are just packed with an O2 absorber and silica packet.

Smelled like any batch of green coffee.

Roasted up OK (I am a rank amateur, but they cracked twice, which is nice ;-) ) and we'll see how the coffee tastes in a day or two.

Way beyond its expected shelf life (they said 5 years).
 

JayMcB

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