I'm 64, I've been prepping since I was 14, I've run into every issue you can imagine, dealt with every pest out there, there is absolutely no need at all to freeze or place any foods in a freezer before storing in Mylar, just use OA's & I've never had an issue & I've had every issue there is over time & solved them, but placing in a freezer is a waste of time.
@@eliteranger03 The risk of condensation on the cold rice is why I don't un-seal the bucket of rice until it's completely back to room temperature. Anyhow, some people skip the freezing step. For me, I'm aiming to store rice for potentially decades, so I consider taking this simple step to be extra safe as worthwhile.
With a dry cloth, Iwipe the inside edge of the mylar bag prior to sealing because little crumbs can prevent an adequate seal. Also I would put a piece of fabric over the end of the vacuum part to prevent it from sucking in any of your food product. On the gallon and smaller mylars, I seal most of the bag after inserting the OA, then use a big straw and suck out the air while pinching the opening between inhale breaths. It works great but you have to get your timing down between sucking on the straw and pinching the straw and bag. Also intake your breath through the nose, not your mouth as the straw stays in your mouth. Takes some practice, but I like taking all the air out that I can. As soon as the air is sucked out, hold the tiny opening and seal as usual.
Couldn't you go ahead and Mylar seal the rice, then freeze it for a few days before storing in a long-term container? That would keep the moisture content as it was prior to freezing and you wouldn't have to worry about condensation. Do you see any issues with that?
With high cost of food and shortages I find it a big help storing in Mylard Bags. Rice is a staple that's a must for daily foods. I'm already storing Pinto Beans, Oats and Brown Rice. Mylar bags are very helpful!
Brown rice has a higher oil content and turns rancid, long term. White rice lasts longer. At least, that is what I understand. I prefer brown rice, though.
We use a thick piece of wood that straddles the top of a 7 gallon bucket and iron on that. Works like a charm and the bag stays in. Rose Red Homestead often uses dry ice for sublimation. 🤔
If you store rice in the larger bag in the bucket, could you open it, take some out (let's say a month's worth) and then reseal it? I"m trying to understand the benefits of one big bag vs. smaller bags.
I know we can do this with oats. But can I bag the cream of flavor oats? I hate regular oatmeal. I get that it's the apocalypse, but can i do flavored stuff? I guess i can add freeze dried strawberry powder and sugar but I'd rather have some little one meal packets or whatever.
Can I vacuum seal the rice in a vacuum seal bag with an oxygen absorver and then place the vacuum sealed back in a mylar bag? I have a vacuum seal machine and bunch of extra bags but they are not mylar bags
The buckets by themselves are not great because they don't exactly stay airtight for long-term. The plastic is permeable over time, and the rubber gasket in the lid will eventually fail. And with these white buckets, light can get through them in a way it cannot with Mylar. Mylar to protect the food, bucket to protect the Mylar.
Wondering if i could store these in my garage( i live in northwestern wisconsin) or if the weather would be to much of an issue, im short on space in the house for storage.
In the cool months, it's surely fine. And even though temperature fluctuations won't affect dry goods like this as much as they wood "wet" goods, it's still not ideal to leave it sitting out in hot summer temperatures or freezing winter temperatures.
Dessicant packs don't have Any shelf life. They can be reused indefinitely. If they ever absorb moisture they can be dried out in a dehydrator, low oven, on your dashboard with your car parked in the sun.
@@marlas6711 Maria, dessicant packs are not the same as Oxygen Absorbers. Dessicant absorbs moisture while OA's are for oxygen. I get dessicant in the kitty litter section, and make bags using coffee filters.
Is there a particular variety of rice that lasts the longest? Jasmine, Basmati etc. I think some have a bit more fat content if I am not mistaken and fats oxidize or go rancid.
I had to watch a RUclips how to figure out how to use a gamma lid. I stood on it but that didn’t work!! Hopefully the rubber mallet will work but need to wash and let it dry first. Assuming once it goes on it won’t come off ha ha!!! I’m storing wheat berries! Guess I need Myler bags! Thanks for the tips on the iron!!! Great tip on freezing - I saw something about parasites and that freezing kills parasites.
This might be a dumb question, but is there any reason you can’t seal the rice in the mylar bag, pop the lid on the bucket, THEN freeze it for 2 days? Then instead of waiting that extra day before packagings, you can just put it right into storage and it’ll come down to temperature while fully sealed.
Those bags aren't 100% air-tight. So after freezing, you put the bag back into the warmer house, and condensation forms on ten million grains of rice. If you're going to do the freezing step, you need to put it in an airtight container and leave it in there until they've totally warmed back up to room temp before unsealing.
Oh really? That's definitely odd. I haven't seen or heard anything in the previous few weeks that seemed out of the ordinary on my end. I'm not quite sure why that happened with your feed.
Good video but if you're using the right size oxygen absorbers there is no need to freeze food as the oxygen absorbers will kill anything unwanted. Also recommend not touching the inside of the bags with bare hands as the oils from your hand will introduce some moisture into the bags.
It seems to be a common topic of debate when storing dry goods with oxygen absorbers (or vacuum sealing). For me, I tend to take the extra step(s) if there's any likelihood it will mitigate risks, and it costs me nothing but a little time to freeze it all first.
@@GreatLakesPrepping You also add the risk of potentially introducing moisture to dry goods by freezing them. Which would lead to mold issues. Not worth the time or hassle if you ask me. Even if any pests survived in there, they'd die very quickly and wouldn't at all compromise the food supply.
@@730indoorsman That is true, which is why I seal the food in buckets and freeze the whole thing, not re-opening the bucket for a couple days until everything is completely back down to room temperature. Everyone can of course use whichever methods they prefer. In this video, I share how I prefer to do it.
If youre going to freeze in a bucket anyways, why dont you just freeze it after putting it in the mylar bag/bucket and sealing. Then you eliminate the chance of air contact with cold rice. And shorten the time you are contacting/transferring the rice. Unless there is a good reason not to do it in that order.
Could you have mostly sealed the bag and then put the O2 absorbers in before sucking out the air and finishing sealing it up? I'm wondering if you could also somehow balance the ironing board on the bucket so you could seal the mylar bag while it's still inside the bucket so you would get a nice bucket-shaped bag of rice.
If you use two buckets - or one bucket and something the same height, you can set the bag in one bucket and balance the ironing board on the other. Or, take a 2x4 and balance it across the top of the bucket; lay the bag over the board to iron it closed.
@@deawallace3584 That only makes sense if you straighten your hair. I don't straighten my hair, but I do sometimes iron my clothes with a clothes iron. Also...my comment was over a year old, but way to resurrect a zombie post.
@@KellyS_77 My comment may help others that do not want to "set the bag in one bucket and balance the ironing board on the other. Or, take a 2x4 and balance it across the top of the bucket; lay the bag over the board to iron it closed." HAHAHA That would be quite hilarious to watch. Your criticism means less than nothing to me.
I would love it if you got a microphone for your camera or your phone whichever you're using get an external microphone. Cuz it's really coming out a little bit on the rough side here
Thanks for the feedback. In the time since this video, I've improved my audio recording situation greatly. Hopefully my more recent videos sound much better to you.
I think my personal longest is 5 years for mylar. But, most of my dry goods are sealed in mason jars. I've got some rice that is almost 10 years old, and it tastes just as good as the day I sealed it up.
If the bag has a re-sealable zip-lock strip on it, that can be handy for re-closing the bag after initially opening it. But when you first seal your food into it, using an iron or similar, you're sealing up the bag with heat above the zip-lock strip. When you go to open it back up for the first time, you would cut or tear off the area that you heat-sealed (leaving the zip-lock strip in place, so it can be used to re-close it if needed). I hope that answers your question.
A flat iron for women's hair is only like $10 at Walmart, and then you don't have to take the bag out of the bucket to seal it. I can't imagine having to screw around with a full sized iron and an ironing board like that. Bonus: With a thin strip sealed rather than a huge swath, you can cut the sealed part off when it's time to open and then reuse the mylar bag Turns out the flat iron is useful for tons of other stuff too even though I'm not a woman.
My exact thoughts. Bags will hold more leaving them in the bag prior to sealing, too.I don't like moving my bags around after sealing to prevent punctures.
When you freeze rice, flour, barley, etc, do you worry about it thawing and condensing and getting damp? Wouldn't it get moldy if that's the case? Also would you have to freeze sugar or salt before long term storage? New here and want to get as much info as possible before I start sorting dry goods. Thanks!
That's why I don't open up my buckets after freezing until they've come completely to room temp. I don't want moisture condensing on cold rice. As for sugar and salt, I don't freeze them. There could be an argument for freezing sugar, but salt I definitely wouldn't worry about.
@Great Lakes Prepping so would you freeze it in the bucket and just take it out and leave sealed for a day or so to come to room temp? Same way for the other dry goods? Barley and flour at least?
If you're confident that the bag is 100% air-tight (in my experience they never are). If you pull the bag out of the freezer and condensation can start forming on the million grains of freezing rice, that means you'll be vacuum sealing damp rice. I use the bucket because I know it's air-tight, and I don't open the lid until after the rice has come back down to room temperature.
I assume you're being facetious to try and criticize something I never actually did. If you paid attention to the video, you would understand why your comment is erroneous.
I'm 64, I've been prepping since I was 14, I've run into every issue you can imagine, dealt with every pest out there, there is absolutely no need at all to freeze or place any foods in a freezer before storing in Mylar, just use OA's & I've never had an issue & I've had every issue there is over time & solved them, but placing in a freezer is a waste of time.
thanks for sharing! I was kinad curious if the moisture from the freezer would effect long term storage or god forbid Botulism
@@eliteranger03 The risk of condensation on the cold rice is why I don't un-seal the bucket of rice until it's completely back to room temperature. Anyhow, some people skip the freezing step. For me, I'm aiming to store rice for potentially decades, so I consider taking this simple step to be extra safe as worthwhile.
Can you use desiccant instead of oxygen absorbers?
@@Shanngab Desiccant packets are for absorbing moisture or humidity. They do not absorb oxygen. So, no you can't just use desiccant packs alone.
@@GreatLakesPrepping thank you!
Your video has shown me that smaller bags are the way to go for me thank you
Going back to the basics!! Never hurts to have a refresher. Thanks Great Lakes!
Thanks for the smaller bag suggestion. Makes so much sence and will be better long term.
After seeing these options, I think I will go with the smaller bags. Thank you.
Best to fill all bags before opening any oxygen absorbers. I love your use of the vacuum cleaner! 😁
With a dry cloth, Iwipe the inside edge of the mylar bag prior to sealing because little crumbs can prevent an adequate seal. Also I would put a piece of fabric over the end of the vacuum part to prevent it from sucking in any of your food product. On the gallon and smaller mylars, I seal most of the bag after inserting the OA, then use a big straw and suck out the air while pinching the opening between inhale breaths. It works great but you have to get your timing down between sucking on the straw and pinching the straw and bag. Also intake your breath through the nose, not your mouth as the straw stays in your mouth. Takes some practice, but I like taking all the air out that I can. As soon as the air is sucked out, hold the tiny opening and seal as usual.
Couldn't you go ahead and Mylar seal the rice, then freeze it for a few days before storing in a long-term container? That would keep the moisture content as it was prior to freezing and you wouldn't have to worry about condensation. Do you see any issues with that?
I can't really think of any reasons why that wouldn't work out fine. Seems like a good idea.
Good stuff as always brother 👍👍
Much appreciated!
Really informative. Thank you
With high cost of food and shortages I find it a big help storing in Mylard Bags. Rice is a staple that's a must for daily foods. I'm already storing Pinto Beans, Oats and Brown Rice. Mylar bags are very helpful!
Brown rice has a higher oil content and turns rancid, long term. White rice lasts longer. At least, that is what I understand. I prefer brown rice, though.
@@TomSaysMyTube if you vacuum seal and use oxygen absorbers you are fine.
Very cool. I'd like to store 5 years of all my dry goods. Mainly for inflation beating. Wife thinks 6 months is enough. That's crazy!!
That is very good , where can one obtain those Mylar bags, I live in the philippines and I will not get them here, thanks for the video,
@@daphnestickells6975Amazon
My goal is 25 to 30 years at lease to store for any type of hard time
We use a thick piece of wood that straddles the top of a 7 gallon bucket and iron on that. Works like a charm and the bag stays in.
Rose Red Homestead often uses dry ice for sublimation. 🤔
Very detailed & informative-Thank you😊
If you store rice in the larger bag in the bucket, could you open it, take some out (let's say a month's worth) and then reseal it? I"m trying to understand the benefits of one big bag vs. smaller bags.
I know we can do this with oats. But can I bag the cream of flavor oats?
I hate regular oatmeal. I get that it's the apocalypse, but can i do flavored stuff? I guess i can add freeze dried strawberry powder and sugar but I'd rather have some little one meal packets or whatever.
What about vacuum sealing then putting in freezer???
Can I vacuum seal the rice in a vacuum seal bag with an oxygen absorver and then place the vacuum sealed back in a mylar bag? I have a vacuum seal machine and bunch of extra bags but they are not mylar bags
New to prepping, Is the vacuum wand used to suck the air out of the Mylar bag solely dedicated to that job and hopefully not used in cleaning?
Are the Mylar bags necessary? If the buckets are air tight would that not suffice?
The buckets by themselves are not great because they don't exactly stay airtight for long-term. The plastic is permeable over time, and the rubber gasket in the lid will eventually fail. And with these white buckets, light can get through them in a way it cannot with Mylar.
Mylar to protect the food, bucket to protect the Mylar.
I have saw ppl use 2 liter bottles with oxygen removers but what if I use a gamma lid on bucket?
Can I Mylar bag cheerios?
Can I do Honey Nut Cheerios or do cereals with sugar/honey not work?
5 Gal mylar = 2000 cm3. Silk setting for iron sealing mylar. 1 Qt bag = 200cm3
you have to put in the feezer after you have sealed them or vacuume sealed them and not before. that way the is no chance of moisture entering
That's why I seal them in a bucket before freezing.
Curious if this same process work for beans, flour...
Wondering if i could store these in my garage( i live in northwestern wisconsin) or if the weather would be to much of an issue, im short on space in the house for storage.
In the cool months, it's surely fine. And even though temperature fluctuations won't affect dry goods like this as much as they wood "wet" goods, it's still not ideal to leave it sitting out in hot summer temperatures or freezing winter temperatures.
Why not seal it in the mylar bags with absorbers in the bucket and then freeze it?
Vacuum sealer will not work on typical Myler bags. You have to buy the special ones for them and they’re more expensive.
Dessicant packs don't have Any shelf life.
They can be reused indefinitely. If they ever absorb moisture they can be dried out in a dehydrator, low oven, on your dashboard with your car parked in the sun.
Thank you, i had forgotten that. Now i don't feel so bad about how mich i payed for my oxygen absorber packs yesterday.
@@marlas6711 Maria, dessicant packs are not the same as Oxygen Absorbers. Dessicant absorbs moisture while OA's are for oxygen. I get dessicant in the kitty litter section, and make bags using coffee filters.
Why not just put it in the freezer a couple days after you already sealed it in the bags?
Is there a particular variety of rice that lasts the longest? Jasmine, Basmati etc. I think some have a bit more fat content if I am not mistaken and fats oxidize or go rancid.
Any of the white rices. Brown rice will not last very long.
How did you not vacuum the rice?
Just gotta be careful
I had to watch a RUclips how to figure out how to use a gamma lid. I stood on it but that didn’t work!! Hopefully the rubber mallet will work but need to wash and let it dry first. Assuming once it goes on it won’t come off ha ha!!! I’m storing wheat berries! Guess I need Myler bags! Thanks for the tips on the iron!!! Great tip on freezing - I saw something about parasites and that freezing kills parasites.
@@Dembemydoodle The rubber mallet works for me on those gamma lids. They are kind of a pain to get on there.
This might be a dumb question, but is there any reason you can’t seal the rice in the mylar bag, pop the lid on the bucket, THEN freeze it for 2 days? Then instead of waiting that extra day before packagings, you can just put it right into storage and it’ll come down to temperature while fully sealed.
Can I freeze in the bag it comes in?
Those bags aren't 100% air-tight. So after freezing, you put the bag back into the warmer house, and condensation forms on ten million grains of rice. If you're going to do the freezing step, you need to put it in an airtight container and leave it in there until they've totally warmed back up to room temp before unsealing.
Use argon once your bucket of rice or beans are full then seal them up
You must be shadow banned because this is the first video in a long time that showed up in my subscription feed.
Oh really? That's definitely odd. I haven't seen or heard anything in the previous few weeks that seemed out of the ordinary on my end. I'm not quite sure why that happened with your feed.
Good video but if you're using the right size oxygen absorbers there is no need to freeze food as the oxygen absorbers will kill anything unwanted. Also recommend not touching the inside of the bags with bare hands as the oils from your hand will introduce some moisture into the bags.
It seems to be a common topic of debate when storing dry goods with oxygen absorbers (or vacuum sealing). For me, I tend to take the extra step(s) if there's any likelihood it will mitigate risks, and it costs me nothing but a little time to freeze it all first.
@@GreatLakesPrepping You also add the risk of potentially introducing moisture to dry goods by freezing them. Which would lead to mold issues. Not worth the time or hassle if you ask me. Even if any pests survived in there, they'd die very quickly and wouldn't at all compromise the food supply.
@@730indoorsman That is true, which is why I seal the food in buckets and freeze the whole thing, not re-opening the bucket for a couple days until everything is completely back down to room temperature. Everyone can of course use whichever methods they prefer. In this video, I share how I prefer to do it.
@@GreatLakesPreppingI'm jealous of you people who actually have room in a freezer to do that!! My freezers are full up!
@@730indoorsman Can't you just freeze them, let them sit out for a week and then seal the mylar?
Eh
won't the vacuum suck any of the rice ??
If you're not careful!
If youre going to freeze in a bucket anyways, why dont you just freeze it after putting it in the mylar bag/bucket and sealing. Then you eliminate the chance of air contact with cold rice. And shorten the time you are contacting/transferring the rice. Unless there is a good reason not to do it in that order.
Can you store water in Mylar bags?
It would technically work, but it's not the ideal storage vessel for water.
Thanks man. With the eventual collapse upon us im going to start prepping.
Exactly why I’m here. I have a feeling the next covid they make kills livestock in attempt to kill 90% of us via starvation.
Could you have mostly sealed the bag and then put the O2 absorbers in before sucking out the air and finishing sealing it up? I'm wondering if you could also somehow balance the ironing board on the bucket so you could seal the mylar bag while it's still inside the bucket so you would get a nice bucket-shaped bag of rice.
No
If you use two buckets - or one bucket and something the same height, you can set the bag in one bucket and balance the ironing board on the other. Or, take a 2x4 and balance it across the top of the bucket; lay the bag over the board to iron it closed.
Get a flat iron used for straigtening hair, then fill bucket, and seal the top with the flat iron. Bag will hold more leaving it in the bucket, too.
@@deawallace3584 That only makes sense if you straighten your hair. I don't straighten my hair, but I do sometimes iron my clothes with a clothes iron. Also...my comment was over a year old, but way to resurrect a zombie post.
@@KellyS_77 My comment may help others that do not want to
"set the bag in one bucket and balance the ironing board on the other. Or, take a 2x4 and balance it across the top of the bucket; lay the bag over the board to iron it closed." HAHAHA That would be quite hilarious to watch. Your criticism means less than nothing to me.
I would love it if you got a microphone for your camera or your phone whichever you're using get an external microphone. Cuz it's really coming out a little bit on the rough side here
Thanks for the feedback. In the time since this video, I've improved my audio recording situation greatly. Hopefully my more recent videos sound much better to you.
How long will your rice last?
A very long time. Years. Probably decades.
Great Video. Liked, subbed, and commented 👍
What's the longest you've had food stored with this method before using it?
I think my personal longest is 5 years for mylar. But, most of my dry goods are sealed in mason jars. I've got some rice that is almost 10 years old, and it tastes just as good as the day I sealed it up.
Do you tear off the top of the mylar bag or pull it apart from the ziplock? IT shows a perf on either side and I wasn't sure.. Please advise
If the bag has a re-sealable zip-lock strip on it, that can be handy for re-closing the bag after initially opening it. But when you first seal your food into it, using an iron or similar, you're sealing up the bag with heat above the zip-lock strip. When you go to open it back up for the first time, you would cut or tear off the area that you heat-sealed (leaving the zip-lock strip in place, so it can be used to re-close it if needed). I hope that answers your question.
Might as well stick some dessicant on the bottom of the bucket to absorb moisture and oxygen absorbers at the top.
A flat iron for women's hair is only like $10 at Walmart, and then you don't have to take the bag out of the bucket to seal it. I can't imagine having to screw around with a full sized iron and an ironing board like that. Bonus: With a thin strip sealed rather than a huge swath, you can cut the sealed part off when it's time to open and then reuse the mylar bag
Turns out the flat iron is useful for tons of other stuff too even though I'm not a woman.
My exact thoughts. Bags will hold more leaving them in the bag prior to sealing, too.I don't like moving my bags around after sealing to prevent punctures.
Removing oxygen in you Mylar will kill any bugs or larva in your rice.
Are you sure it kills the eggs? Or will they "wake up" when you open it 10 years later. Eww!!!
What about bay lievs
Agree
When you freeze rice, flour, barley, etc, do you worry about it thawing and condensing and getting damp? Wouldn't it get moldy if that's the case? Also would you have to freeze sugar or salt before long term storage? New here and want to get as much info as possible before I start sorting dry goods. Thanks!
That's why I don't open up my buckets after freezing until they've come completely to room temp. I don't want moisture condensing on cold rice. As for sugar and salt, I don't freeze them. There could be an argument for freezing sugar, but salt I definitely wouldn't worry about.
@Great Lakes Prepping so would you freeze it in the bucket and just take it out and leave sealed for a day or so to come to room temp? Same way for the other dry goods? Barley and flour at least?
@@brianmudzinski251 Yes, exactly. Just leave the bucket somewhere, sealed, for 2-3 days.
@Great Lakes Prepping thanks for your help!!
Can you just put the whole bag of rice in the freezer??
If you're confident that the bag is 100% air-tight (in my experience they never are). If you pull the bag out of the freezer and condensation can start forming on the million grains of freezing rice, that means you'll be vacuum sealing damp rice. I use the bucket because I know it's air-tight, and I don't open the lid until after the rice has come back down to room temperature.
The first thing i like to do with my long term food storage is freeze it and immediately expose it to moisture then lock that moisture in.
I assume you're being facetious to try and criticize something I never actually did. If you paid attention to the video, you would understand why your comment is erroneous.
Jaojjj nema prevod na Srpski . 😢😢😢