That looks like the best solution for a boat; for all the reasons you stated. For home use, I would use glass. I stored some dehydrated zucchini noodles in a plastic food saver canister and a quart glass mason jar. Both had a vacuum seal. After 2 years the plastic container one was turning brown. The glass one was still nice and green like the day I put them in. I started converting all my containers to glass. I guess air slowly passes through the plastic?. I'd I used plastic I would put them in a 5-gallon bucket for longer storage. Great video. I got some good ideas from this one. Thank You.
This is really interesting, never thought about this form of preservation. Most forms of preservation rely on excess - like excess sugar or salt (to provide a tricky environment for microbes due to osmolarity). Oxygen and moisture are the other forms of excess, as in, on the contrary, they often provide an excess of needed components (for any microbes, but of course some hate excess O2 too). This really got me thinking, keep it up Emily and Clark! PS: boo Weevils!
I found your video very informative and helpful. I have watched many videos and come to the following conclusions. I think there are 3 separate issues here. Issue 1 Food Preservation so the food lasts longer and eliminating waste. Issue 2 Carbonisation of fruit + water to make great tasting drinks that replace sugary drinks that are not good for your health. Issue 3 Keepingfood and drinks cold when on the move such as at a picnic. Issue 1 is covered by removing oxygen by vacuum sealing - no oxygen no bacteria. Issue 2 is covered by adding spring water and carbonising it. Issue 3 is covered by buying or making a cool box with insulation and freezing bottles of water and putting them in the Cool Box before going on the picnic to keep the food fresh.
So nice of you to say that, Kasper. If you think your friends might also like our videos how about sharing our playlists on social media? We would really appreciate the new viewers.
@@Clarks-Adventure I will do so in exchange for a world cruise tour. . Joke aside, I would love to hear more about the philosophical aspects of living your kind of lifestyle. Your so called "Enough lifestyle". . See these days there seem to be an awful lot focus on productivity and gain from pain. There are countless influencers out there preaching about working yourself to your absolute breaking point in order to grow and achieve as a means to finding meaning. . However, you seem to have found your peace in a more "floating" lifestyle. Obviously operating a ship and sailing the seas is no easy task and requires daily effort and dedication. But to my understanding the approach is of a more humble kind. The aim is to live a more stress free and independent life with plenty of time to relax and embracing the small things in life. . I find neither lifestyles unappealing, but I am less familiar with yours and thereby more interested in hearing about it.
There are more of those on the horizon. Our Patreon supporters agree with you. I'm hoping Emily will do one soon. She is rare in that she is early 30 and chooses not to have kids. I don't know if you watched our latest video but this week is far from stress free. I'm reinstalling the engine today. Big job! Thanks for promoting our channel.
One suggestion on the soda bottles.... I have a pressure cooker I use for applying vacuum to jars &C. Use vacuum first in a pressure cooker.... It won't collapse the bottles because the surrounding atmosphere has the same vacuum. Once you've held it under vacuum for awhile, slowly add CO2 at not more than 15psi. The oxygen will be drawn out and the CO2 will be drawn in to replace it. I did an experiment with steak a few years ago. Tight mean without deep cracks and crevices. I dropped it very briefly into a deep fat fryer just to sear the surface enough to kill bacteria, then placed it immediately into food saver bags and sealed. It then went into Sous Vide for an hour at 130F, and was stored in a very warm dark area for 6 months. After 6 months had "failed".... showing signs of spoilage... mainly inflation. The others were fine. Smelled and tasted normal. The idea was that bacteria grow on the surface, not internally, so the deep fryer was to kill spores from bacteria like botulism. Sous vide at 130 for an hour kills all living bacteria. The 6 month time frame at a warm temp was to incubate any living microbes, and make any spoilage obvious. A dangerous unapproved process I don't recommend. The only reason I felt safe about the result was the incubation time and temps.... often in the 80's and 90's. Living working microbes engaged in spoilage will alter the color, smell, appearance, and or produce waste gasses. The one failed bag was obvious. The weak point in the procedure which I was concerned about from the outset was the transfer to the bag, which was an opportunity to introduce microbes. Again I do not recommend this..... it was a "science experiment", and I have a long background in microbiology....... it could kill you.
You always have such practical and good ideas. This is a win in so many ways. I'm less worried about any chemical changes caused by this process than the chemical and biological processes caused by bugs and parasites.
Don't let Greta know! I believe it would be better to insert a thin pipe into the beans down to the bottom of the container and displace the air by slowly filling CO2 which is slightly heavier than air.
Just use that long tube you have with the air stone to get to the bottom dont seal the bottle and let the co2 displace the air you dont need high pressure or this just a little time then after 30 seconds or a minute seal the lid and pressurize one time and replace with storage cap
Very cool. Note to your viewers: Don't do this in a small unventilated room or you'll deplete it of oxygen if you do say a years worth of food at once.
Thanks for the great idea to preserve on the cheap. Bottle Idea: use Club Soda Water bottles, if you don't like soda, drink them, easy to wash, no smell & there like $1 a bottle when on sale.
Great video! Like you I have a carbonator set up ( fizzy beverages) . I use automotive tire valves on numerous modified bottle caps caps, along with a locking tire filler chuck. ( cheap and effective) to keep contents under pressure in plastic soda bottles. I like how you did the calculation for the amount of free oxygen left after carbonation and a purge and second fill, as well as removing the pressure cap and returning to a conventional cap, for long term ambient pressure preservation of the contents. Really good! Thanks so much . Calm seas and fare havens as you voyage through this life!
Great Video Clark! In the food science industry we call that a modified atmosphere. The CO2 will dissolve in any moisture in the food packaged and form carbonic acid. The low Ph will aid in the food preservation 😊. It will be interesting to see if it affects the finished product. 😊
Thanks. Good to hear you pros use this method. I have been concerned with the suspected pH change. Glad to hear it can be beneficial. Everything is quite dry of course but we have lost significant gas volume with our lentals. I hope they don't denature due to acid but I don't expect there will be much. Low pressure and low water and all. Anything else I should be concerned with?
Emily & Clark's Adventure yes, everything is already dry and shelf stable. It should be a win-win! We try to freeze flour, rice and stuff like that before we leave but that’s not always a viable option. It’s great to see your creativity is giving us other options. Rob
Dude! That is a really good video. It helps that I already have a carbonator that I built very similarly to yours at about the same cost. Now I know the very best way to preserve dry food! Thanks.
Very helpful seeing your methods. Fast larger funnel; a section of hose that fits over the bottle threads to a larger funnel. Packing larger quantities have used a stainless steel tube to inject to the bottom displacing air, low pressure and possible unadvisable with powders. Easily test how long with a tea lite.
Thank you for putting this together! Based on your experience I just put together a similar system for preserving dry goods. Using a locally sourced CO2 tank and other parts from Amazon, all worked well. Drying plastic bottles is indeed tricky and the easiest approach I found was to drain it as well as possible, insert a paper towel and use a long rod to wipe the inside dry, then let it air dry for a while.
Great Idea... Is this original? I will be waiting to see how it works after a few years. Other videos that I have enjoyed are the anchor talk, need for music, and anything to do with electrical systems. The most important part is your ideas about living. How important it is to say when it is enough, saving, and investing. Even Einstein was amazed when it can to compounding of interest. I sail on lake Erie out of Buffalo, last year I sailed the Great Lakes Singlehanded Society Erie challenge. Great experience maybe I will sail the Lake Ontario 300 next summer. I have salt water aspirations and want to sail to the Bahamas soon. Both of you are inspirational! Keep on with your Intentional Fun and satisfaction from DIY.... Duke
Welcome Duke. Thanks for writing, I'm glad you are enjoying our channel. It was so nice of you to say so. The CO2 idea is original but I have since done some research and it turns out it is well known in industry as "modified atmosphere" preservation. I think the soda bottle idea is all I'm really bring new to the game.
Hi Clark, CO2 will have a benefit but I was talking to a food chemist that works for a large food processing company and he said that it would be better to use nitrogen gas as its more effective due to it being inert . The other thing that he told me that was even more important is what you package your stored food in. It has to have an airtight barrier that will stop oxygen seeping in. He stated that is the most important part followed by what you preserve and then the gas. Fine texture food such as powder are limited in how they can be preserved by gas. He said most of the industry uses nitrogen. But again if you have CO2 on board.. its easier.
Yep, it's what we have. If I didn't do this I'd just carry the rice in a bag. That works too but this should have much lower loss. I think polyethylene is adequately o2 proof for our needs.
CO2 *is* an inert gas. And a plastic soda bottle is impermeable to air. Also, CO2 gas is much heavier than Nitrogen gas, so it will more readily settle into the bottle and stay in there when Clark switches from the pressurizing cap to the soda cap used for storage. CO2 also combines with residual moisture in the dried food to create trace amounts of carbonic acid over time, which further retards spoilage. His system makes perfect sense just the way he is doing it.
Thanks drott. I was worried that the carbonic acid might hurt the food itself. Denature proteins,. Something. It seems to have had no I'll effects. Rice smells aromatic. All foods in perfect condition after the first year. I can see there was a reaction as the bottles crumpled just a tiny bit as co2 went into solution and lowered pressure below ambient.
@@Clarks-Adventure I love sodastream fizzy drinks with freshly squeezed lemon and lime juice. Problem is the carbonic acid from the CO2 and acid from fruit weaken the enamel, which is not a problem because it resolidifies as long as you wait an hour before brushing teeth, otherwise all you will be doing is brushing your teeth enamel away. If in a rush, rinse mouth out thoroughly with water then spit out, and wait 10 minutes, then brush. My Dentist says I am doing exactly the correct thing, my enamel is strong, helped by having fluoride treated water while growing which mineralises and strengthens the enamel.
As a single guy, one thing that is always the issue is preserving things in small enough amounts that it won't spoil after you open it before you manage to eat it all. It hit me that with this method, those small cola bottles the with of a hand would be perfect for single person portion sizes.
Commercial soda is pressurized to roughly 300 psig. Suggest you torque the caps more to ensure a better seal. For what you are doing just put a straw on your hose and shove it to the bottom then crack the gas and cap it. You will purge 90%+ of the atmosphere that way. Your reflexes aren't good enough to do less. For filling, cut a cap off and glue it to the funnel. Then you can screw the funnel on the bottle.
No reason you can't use a much lower pressure, Clark. The 60PSI is for forcing the gas through the diffuser, which you're not doing in this situation. In truth, you could literally 'pour' the gas in without any pressure at all, since it will sink to the bottom, fill the bottle and push the oxygen out! Indeed, you could do this with the sealing tupperwares also! Delighted to see you doing this as I've been toying with this idea for a while now.
Hello. I'm a newbie at food storage, this CO2 is amazing. Your 'pour' idea... Could this work in wide mouth jars of beans, noodles, dehydrated foods, etc.? How do you know if a jar is filled enough? (Sorry, these must seem like silly questions.) I could use oxygen-removing/absorbing packets, I suppose, but again, I like the CO2 idea. Any suggestions?
After a long voyage, tough life and general day-to-day ship work, the Captain and his officers retire for their evening meal. Aubrey regails with a story, then a short silence. Aubrey then asks Dr. Stephen Maturin what appears to be a very scientific question. Prompted by this, Maturin launches into a scientific debate about which weevil he would prefer; starting with, “Neither, there’s not a scrap of difference between them.” Undeterred, Aubrey pushes further, insisting that Maturin makes a choice. After much deliberation, a choice is made- between the two weevils, he chooses the right-hand one for it’s “advantage in length and breadth”. Then out of nowhere, Aubrey strikes his hand down, gently making the audience jump. “There, I have you! You’re completely dished! Do you not know that in the service…” A slight, minute pause. “…one must always choose the lesser of two weevils.”
Suggestion for pointy stuff. Use cheap gallon bags. Place food inside then inside vacuum bag. This will help prevent punctures. I also do this for frozen stuff that may be watery. I first freeze food in cheap bag then vacuum bag. This prevents liquids from getting into the machine. I reuse gallon bags as much as is possible.
We love the ingenious ways that you guys preserve food. As a person that has used many different ways, I think this is the best and cheapest. We have use oxygen absorber(sp) and have had failures which is annoying; but the CO2 method sounds great.
@@Clarks-Adventure I was hoping to find an update. Two years with no problems is good enough for me. It’s now 2024. I assume all the food was eaten long ago and you’re both still alive! I’m definitely going to do this!
There is an update video. Where I bought some infested rice and was amazed how fast the bugs died under CO2. Search for it, you are likely to find other good videos on our page
Amazingly good idea! Might it be improved with a small screw type relief valve incorporated into the already specialized cap? Opening the relief valve when filling with CO2 removes the oxygen, and then closing the valve would reduce or eliminate the need to pressurize the bottle.
Sure if you added a tube that went to the bottom of the bottle I think you are on to something. How are your machining skills. Probably sell a bunch to prepped types
This is fantastic! I have not tried this method yet, but I will definitely be interested in the follow-up. I do a lot of fermenting now, so I will be interested to see how the bottles hold up without having to be vented occasionally. I guess it will be ok, because of the lack of oxygen and water, but still interested. Dried broccoli, I will have to try that. Would work great for rvers and such as well.
Just found your channel and recently subscibed. I saw a woodworking tip in the last year or so about generating Nitrogen at home for preserving partially used cans of paints and varnishes with common household ingrediants. Not sure about being food safe but I could try and find it if you would like. Michael, (from Nanaimo)
Getting beans into a bottle is difficult because of the narrowness of any funnel that will fit into the mouth of a bottle. Take a bottle cap and cut off the end so you have only the threads. Then cut off the end of a funnel so that the wider mouth you've created just fits over the outside of the modified cap. Then hot-glue them together.
Been looking at freeze drying food. Significant up front cost and they use a lot of power. The end results are impressive especially for meat. Knot sure if I believe it but I've read a steak is good for five years no refrigeration.
Brilliant, just one other suggestion, before storing, place dried beans and rice in the freezer long enough to kill all the bugs because they don't like that, then treat them with CO2 etc. Difference between not seeing weevels visually and seeing them visually is time. Industry standards accept a certain amount of bugs, in dried foods, chocolate, etc. Trick is to not let them grow, but if they do, just cook them and enjoy the extra protein.
@@Clarks-Adventure Totally and I agree, but you have not reported back on how long it stays fresh and I take a belt and suspenders approach just in case. I am looking at prepping rice for storage over 20 years and will be trying everything , including Nitrogen. Great videos very impressed.
One year. Perfect. Jasmine rice still smells like flowers. Bugs die at 10% CO2 in 48 hours. This is stored in over 90% CO2. Low O2. It's all in the video. Small amount of carbonic acid is produced. Pro food guys have chimed in (read the comments) that this helps as well.
Clark, this video is great. I've known about this method used in the food industry for a while now, and I've always wanted to do it myself. Is there any kit we can buy or is the only option a diy setup like yours?
Not those. Pressure is different and tanks of nitrogen don't last as long. CO2 is liquid N2 is a gas. Also co2 does double duty as a source to carbonate water and kills bugs in low concentrations. I think you will be happier with CO2.
Great video! Couple of questions: would oxygen absorbing packets accomplish the same thing? And if so, what are the advantages of your methods? Thanks!
Also O2 packets would probably suck up too much oxygen and probably compromise the Soda bottles. I use o2 packets in 1 gallon mylar bags that are heat sealed for long term storage. Also O2 packets have to be used quickly upon opening the package to place into the soon to be sealed pack or they will go bad.
The CO2 also looses volume with time. It reacts with any water to form carbonic acid (which also preserves food). The bottles deflate just a bit. No problem though.
CO2 is heavy you can produce it by baking powder with vinegar so you just need big bucket and put spoon of powder and half cup of vinegar and let it fill the bucket with co2 you can test the co2 by fire, if the fire turn off, it mean the bucket is full of co2 after that but any battle open for a min inside the bucket and the co2 will go inside because it is heavy
I don't think we will bother except maybe for the coco. We should have put that in a smaller bottle. The idea is to open a bottle and use it, then move on to the next one. Do most of your collection is in gas. But it's so easy to recharge it when you have a carbonator set up. Why not.
Fill with CO2 from the bottom with a straw. The heavier than air CO2 will fill from the bottom up and force the Oxygen out the top. You can test by bringing a burning match to the opening and it will extinguish just like you immersed it in water.
Doesn't seem necessary as the supplied caps can hold pressure for years. But thanks for the idea. I'm sure someone here might give it a try. It would be an indicator that the cap hasn't been removed.
appliance guy here, noticed your oven out of habit lol aluminum foil in a gas oven or a oven with a hidden bake element is a very bad idea. in a gas oven it can warp the bottom and the aluminum may melt to the bottom also it can cause an explosion if you block the holes. On a electric oven with a hidden bake element it can melt to the floor or warp the floor or over heat the element. basically, never put anything on the floor of a gas oven or a hidden bake element oven. this includes fiberglass and silicone mats. if you need to catch splatter use the lower most shelf but never block off airflow to the bottom of the oven if you have a electric oven with a exposed lower element you can put aluminum foil under it just fine, like grandma always used to do.
Whoa, this is ingenious! I've always had a thing for simple and functional solutions. I call my not-so-esthetic contraptions "technically elegant". Happy to see like the sailing community by large shares my fondness for them, as I've recently gotten increasingly obsessively pipe dreaming of a lifestyle of liveabroad sailor. I would be very interested to hear your thoughts on a couple of things! First, would you expect letting the bottles sit for a while cause more O2 to rise towards the vent and evacuate more completely, or does it happen fast enough to not be a factor? Or is there a concentration of CO2 after which increasing it does little to no good? Second, in similar vein, do fine powders trap enough gas to be a problem and does shaking remedy this? Lastly, the CO2 not being as inert as N2, are there downsides over longer periods of time? I'd imagine at least moist foods would absorb it and become more acidic, but that shouldn't be much of a problem if preserving dried goods. Have you noticed any changes in taste or texture otherwise?
Many of these questions are answered in the video. Carbonic acid seems to be formed in most foods as evident by the loss of gas volume. No noticable effect in food so far (1.5 years). A food preservation scientist commented that the acid will help in preservation. Over a small concentration of co2 there is little toxic benefit beyond the very important effect of replacing o2. Rewatch and note the math. Seems that enough gas is transferred that there is little trapped atmosphere. I do shake but it's probably not necessarily. Just so easy to do.
@@Clarks-Adventure True, I don't have a freezer on my Top Hat 25' just a 12v esky. I do know a yachtie who hides bags of grains n rice etc in the supermarket freezers in the frozen vegies hidden under bags of peas till the next morning when he returns, finds the grains and buys them... It's a mad world we live in. Thank you for another interesting video. We learn heaps and often share your vids among another yachtie friends here in Sydney.
Could you double or triple bag the vacuum sealed bags to help prevent rips/holes?... It seems like the best overall option for me... Have you tried that?
Tried that with rice and beans in the past. I was really unhappy with it on the boat. Works fine on land but the aluminum layer deteriorated and got all into the food on the boat. I think it was the engine vibration or general boat movement that caused it. Still cheaper and reusable/resealable to use soda bottles.
Normoxic air is 21% oxygen. Have you thought about a small tube which would reach the bottom of the bottle and then slowly squirting in the CO2 to displace the air and moisture?
I've seen you keep a CO2 tank in your boat. Do you take any precautions in storage or otherwise when transporting CO2 on your boat? A tankleak could render your cabin a deathtrap.
Just living this life is a risk. It's about putting it in perspective. That's a US DOT approved tank, I'm good. But we all make our own decisions in life. If I have a fire I vent that tank and run!
With CO2 being heaver than O2. If you rigged up a hard tube to your CO2 hose you could push it to bottom of the bottles and inject the CO2 from the bottom. The CO2 should then push all the air up and out leaving you with pretty much 100% CO2 in the bottle. Using a tube would also allow you to use water bottles cuz you're not doing anything with high pressure.
I have set up this system with a 20 lb tank for my soda stream. As I do not have those attachments, I was wondering if I could just use my soda stream device to put co2 into containers. Does it have to be sealed when putting CO2 into containers?
You could run a tube to the bottom of the food but that would be a hasle. If you used the pressure method you would have to use soda stream bottles and we know how much they cost. You already have a big bottle. That's the bigest cost. Get a regular and bottle attachment and loose the soda stream. You will have more control overpressure/taste. You can switch to cheaper bottles and you can easily preserve food. That's what I'd do.
Funny you should ask. We just finished a video on that. It's up on Patreon now. I'm not sure when we will make it available to everyone. It's kinda our lazy week video. So when we don't have anything else ready on Saturday expect to see your answer.
These are relatively small bottles so once opened you will likely use them within a month so no need to worry. I made some rice for dinner today. Emily was not feeling well. I noticed even though the bottle had been used for several meals there was the definate smell of CO2.
Not at the same low concentration of co2. It's not actually poison, just replaced o2. But I use co2 over other atmospheric gasses because I already cary it for carbonating water.
@@Clarks-Adventure ; I understand the principle. I was curious if nitrogen was as effective in replacing oxygen because both gases are heavier than air. Many people who have videos on food storage leave out the part about eggs and larvae. I mentioned nitrogen because I am a welder and it is available where I buy my gases.
Hi. Im in UK and I want to buy one of these bottles here. But they have food grade and not food grade (for welding). Seems like food grade gas is mixture of co2 and like nitrogen. Can I use simple co2 welding gas (non-food grade 100% co2). Is there are any difference? Any suggestions. I found one bottle guy used for his mig welder i though of buying it. Thanks
I don't think either would have nitrogen in them. N2 just won't liquify the same. I (and local restaurants) get my CO2 in a welding shop. It's all the same here.
@@Clarks-Adventure Thanks for answer. Yes they sell Suremix 40/60% Nitrogen/Carbon dioxide mix specially made for carbonating drinks. It says reduces fobbing and allows faster dispensing and extends life of draught beers. Im not a chemist but seems nitrogen improves effect of carbonating. I was wondering if you had the same. Will buy normal one. Thanks.
No haven't heard of that. The n2 wouldn't carbonate itself. It could raise the tank pressure but the CO2 is already pretty high at room temperature. Just how cold is it there in the UK???
@@Clarks-Adventure Oh man we had a good two weeks of nice 26-29°C hot weather. First time sunburn this year haha. But that's it. From next week cold and rain is back. Back to normal UK weather
Great idea - thanks for sharing' = you should share this video with ALL of the Sailing vessels on here & FB' as there are many 'we' have heard that refer to having many problems with 'weavels' mainly & also other' 'bugg's' & infestations' like Ants' & cock'roaches' > good on you - how do you 'test' for 'results' &/or is it just time controlled' ?? >> Shalom >
Thanks Desmond. I really can't see how it could fail but the test will come when we get around to eating the food. If we have problems we will post in this videos description. I think it would come off as self serving if we posted it around. How about posting it for us if you think others would benefit. We'd appreciate it.
I once put dry ice and water in a soda bottle. When it blew up it was really amazing. Glad I was well away. I'll stick with gas. If you have never tried it give it a go. It's really impressive, car alarms going off all over. Just make sure no one is near.
We don't live in towns. We spend a lot of time anchored off mid ocean atoles and coastal areas without supermarkets. We like the flexibility of carrying our own food. And try to find garbonzo or canelli beans in central America. Not mention doll or cuscus.
I have problems between SAME stores but in different towns; one has X, the other doesn't have X, nor Y, but lots of Z's. They're planning a long trip (5yrs?) but only have enough room for 1 year. I'm sure they'll be restocking, and maybe they'll find new places that DO have what they like.
Of course not. But it does have good prices an many items (beef). We have local products we can't get elsewhere (mushrooms). And we spend time I'm places without grocery stores so we want months if food in reserve. I've traveled by boat for many years. Trust me this isn't a stupid idea.
@@Clarks-Adventure Didn't say it was a stupid idea mate. To me only, it came across as a pretty arrogant statement. Australia, New Zealand,South Africa, Europe, don't grow or have access to foods you can get in the US?? Your amercan subs will probably have a crack at me for this, but hey, who cares. Opinions are like arseholes and everyone has one lol.
@@shanevillis4079 What's an "American Sub"? I thought that was a sandwich. You know, your mates down under also do food storage when they boat around the world, but I guess it's not arrogant when they do it. Lol.
@@Clarks-Adventure I am loving the channel! I like your approach to sailing and you have so many helpful ideas. You definitely have a unique channel and I like it compared to so many other channels who are all doing the same thing. Hopefully in a few more years I can follow in your footsteps. Thank you for the content :).
Thanks Bryse. We wish others agreed or would find us. We really don't get many views compared to our subscriber numbers. Feel free to send links to your friends on social media. We would appreciate it. I think our stuff is like medicine. People sign up but don't take it. They like the "beaches and bikini" channels. That's more like candy.
@@Clarks-Adventure I will do what I can. I think you are right about that. You two understand what is truly important in life and have chosen a different path than most people. Since you set yourself up for success before venturing off, I feel like you can present a more realistic idea of what sailing is like instead. You can also address problems and educate people on things that actual cruisers will face. I think this channel is a wealth of knowledge for someone who is actually wanting to pursue this lifestyle some day. Unfortunately most people don't go through life with your mindsets so instead they go to other channels with the "beaches and bikinis" and daydream about living this lifestyle instead. More people would benefit if they watched your retire at 36 video because it really is achievable if they are willing to make changes to their lives. It will require work up front but the end result is well worth it! P.S. You are always so happy and joyful in all of your videos! Keep spreading the love. Fair winds and following seas :)
![Best $150 DIY Carbonator [Food on a Boat]](http://i.ytimg.com/vi/5oCizeyK9lM/mqdefault.jpg)
You are a mad scientist Clark!
That looks like the best solution for a boat; for all the reasons you stated. For home use, I would use glass. I stored some dehydrated zucchini noodles in a plastic food saver canister and a quart glass mason jar. Both had a vacuum seal.
After 2 years the plastic container one was turning brown. The glass one was still nice and green like the day I put them in.
I started converting all my containers to glass. I guess air slowly passes through the plastic?. I'd I used plastic I would put them in a 5-gallon bucket for longer storage.
Great video. I got some good ideas from this one. Thank You.
This is really interesting, never thought about this form of preservation. Most forms of preservation rely on excess - like excess sugar or salt (to provide a tricky environment for microbes due to osmolarity). Oxygen and moisture are the other forms of excess, as in, on the contrary, they often provide an excess of needed components (for any microbes, but of course some hate excess O2 too).
This really got me thinking, keep it up Emily and Clark!
PS: boo Weevils!
I found your video very informative and helpful. I have watched many videos and come to the following conclusions. I think there are 3 separate issues here. Issue 1 Food Preservation so the food lasts longer and eliminating waste. Issue 2 Carbonisation of fruit + water to make great tasting drinks that replace sugary drinks that are not good for your health. Issue 3 Keepingfood and drinks cold when on the move such as at a picnic. Issue 1 is covered by removing oxygen by vacuum sealing - no oxygen no bacteria. Issue 2 is covered by adding spring water and carbonising it. Issue 3 is covered by buying or making a cool box with insulation and freezing bottles of water and putting them in the Cool Box before going on the picnic to keep the food fresh.
Your channel is by far the most informative out of all the youtube boaters.
Very enjoyable to watch. Thank you Clark.
So nice of you to say that, Kasper.
If you think your friends might also like our videos how about sharing our playlists on social media? We would really appreciate the new viewers.
@@Clarks-Adventure
I will do so in exchange for a world cruise tour.
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Joke aside, I would love to hear more about the philosophical aspects of living your kind of lifestyle. Your so called "Enough lifestyle".
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See these days there seem to be an awful lot focus on productivity and gain from pain. There are countless influencers out there preaching about working yourself to your absolute breaking point in order to grow and achieve as a means to finding meaning.
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However, you seem to have found your peace in a more "floating" lifestyle. Obviously operating a ship and sailing the seas is no easy task and requires daily effort and dedication. But to my understanding the approach is of a more humble kind. The aim is to live a more stress free and independent life with plenty of time to relax and embracing the small things in life.
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I find neither lifestyles unappealing, but I am less familiar with yours and thereby more interested in hearing about it.
There are more of those on the horizon. Our Patreon supporters agree with you. I'm hoping Emily will do one soon. She is rare in that she is early 30 and chooses not to have kids.
I don't know if you watched our latest video but this week is far from stress free. I'm reinstalling the engine today. Big job!
Thanks for promoting our channel.
One suggestion on the soda bottles.... I have a pressure cooker I use for applying vacuum to jars &C. Use vacuum first in a pressure cooker.... It won't collapse the bottles because the surrounding atmosphere has the same vacuum. Once you've held it under vacuum for awhile, slowly add CO2 at not more than 15psi. The oxygen will be drawn out and the CO2 will be drawn in to replace it.
I did an experiment with steak a few years ago. Tight mean without deep cracks and crevices. I dropped it very briefly into a deep fat fryer just to sear the surface enough to kill bacteria, then placed it immediately into food saver bags and sealed. It then went into Sous Vide for an hour at 130F, and was stored in a very warm dark area for 6 months. After 6 months had "failed".... showing signs of spoilage... mainly inflation. The others were fine. Smelled and tasted normal. The idea was that bacteria grow on the surface, not internally, so the deep fryer was to kill spores from bacteria like botulism. Sous vide at 130 for an hour kills all living bacteria. The 6 month time frame at a warm temp was to incubate any living microbes, and make any spoilage obvious. A dangerous unapproved process I don't recommend. The only reason I felt safe about the result was the incubation time and temps.... often in the 80's and 90's. Living working microbes engaged in spoilage will alter the color, smell, appearance, and or produce waste gasses. The one failed bag was obvious. The weak point in the procedure which I was concerned about from the outset was the transfer to the bag, which was an opportunity to introduce microbes.
Again I do not recommend this..... it was a "science experiment", and I have a long background in microbiology....... it could kill you.
You always have such practical and good ideas. This is a win in so many ways. I'm less worried about any chemical changes caused by this process than the chemical and biological processes caused by bugs and parasites.
Don't let Greta know!
I believe it would be better to insert a thin pipe into the beans down to the bottom of the container and displace the air by slowly filling CO2 which is slightly heavier than air.
Yes thought of that but. We are already rigged for the pressure method.
Just use that long tube you have with the air stone to get to the bottom dont seal the bottle and let the co2 displace the air you dont need high pressure or this just a little time then after 30 seconds or a minute seal the lid and pressurize one time and replace with storage cap
Clark and Emily...Cant say it enough...YOU ROCK!!!
Very cool. Note to your viewers: Don't do this in a small unventilated room or you'll deplete it of oxygen if you do say a years worth of food at once.
Good to know. Thanks
Everyone knows t&a gets like buttons, but Clark if you blow up that coco , you tube would have to make a high five button!
We think this is one of your best videos. A great solution for a problem that been around forever for the cruiser.
Loved the video not gonna lie I kinda wanted to see the Coco explode
You can see on my face I was quite concerned.
Thanks for the great idea to preserve on the cheap. Bottle Idea: use Club Soda Water bottles, if you don't like soda, drink them, easy to wash, no smell & there like $1 a bottle when on sale.
Great video! Like you I have a carbonator set up ( fizzy beverages) . I use automotive tire valves on numerous modified bottle caps caps, along with a locking tire filler chuck. ( cheap and effective) to keep contents under pressure in plastic soda bottles. I like how you did the calculation for the amount of free oxygen left after carbonation and a purge and second fill, as well as removing the pressure cap and returning to a conventional cap, for long term ambient pressure preservation of the contents. Really good! Thanks so much . Calm seas and fare havens as you voyage through this life!
Perfect just what I've been looking for, food preservation
I am planing to buy co2 for soda. Now I know how to preserve my dry food. Thanks.
Love the videos you both put out, thanks for sharing!
Great Video Clark! In the food science industry we call that a modified atmosphere. The CO2 will dissolve in any moisture in the food packaged and form carbonic acid. The low Ph will aid in the food preservation 😊. It will be interesting to see if it affects the finished product. 😊
Thanks. Good to hear you pros use this method. I have been concerned with the suspected pH change. Glad to hear it can be beneficial.
Everything is quite dry of course but we have lost significant gas volume with our lentals. I hope they don't denature due to acid but I don't expect there will be much. Low pressure and low water and all.
Anything else I should be concerned with?
Emily & Clark's Adventure yes, everything is already dry and shelf stable. It should be a win-win!
We try to freeze flour, rice and stuff like that before we leave but that’s not always a viable option.
It’s great to see your creativity is giving us other options.
Rob
Like how you explain stuff
Dude! That is a really good video. It helps that I already have a carbonator that I built very similarly to yours at about the same cost. Now I know the very best way to preserve dry food! Thanks.
Very helpful seeing your methods.
Fast larger funnel; a section of hose that fits over the bottle threads to a larger funnel. Packing larger quantities have used a stainless steel tube to inject to the bottom displacing air, low pressure and possible unadvisable with powders. Easily test how long with a tea lite.
Thank you for putting this together! Based on your experience I just put together a similar system for preserving dry goods. Using a locally sourced CO2 tank and other parts from Amazon, all worked well. Drying plastic bottles is indeed tricky and the easiest approach I found was to drain it as well as possible, insert a paper towel and use a long rod to wipe the inside dry, then let it air dry for a while.
You're welcome.
Put them out in the sun with a breeze and they will dry very quickly.
Great Idea... Is this original? I will be waiting to see how it works after a few years. Other videos that I have enjoyed are the anchor talk, need for music, and anything to do with electrical systems. The most important part is your ideas about living. How important it is to say when it is enough, saving, and investing. Even Einstein was amazed when it can to compounding of interest. I sail on lake Erie out of Buffalo, last year I sailed the Great Lakes Singlehanded Society Erie challenge. Great experience maybe I will sail the Lake Ontario 300 next summer. I have salt water aspirations and want to sail to the Bahamas soon. Both of you are inspirational! Keep on with your Intentional Fun and satisfaction from DIY.... Duke
Welcome Duke. Thanks for writing, I'm glad you are enjoying our channel. It was so nice of you to say so.
The CO2 idea is original but I have since done some research and it turns out it is well known in industry as "modified atmosphere" preservation. I think the soda bottle idea is all I'm really bring new to the game.
Great idea and execution,heard you mention nitrogen,have always been fascinated by the idea,Thankyou for the video
Thanks
I don't use nitrogen for anything
I thought you mentioned in your video that you would use nitrogen if you had it was why l asked,thank you
Oh I see. After doing this for a couple of years I like the CO2 best
Great video
Hi Clark,
CO2 will have a benefit but I was talking to a food chemist that works for a large food processing company and he said that it would be better to use nitrogen gas as its more effective due to it being inert . The other thing that he told me that was even more important is what you package your stored food in. It has to have an airtight barrier that will stop oxygen seeping in. He stated that is the most important part followed by what you preserve and then the gas. Fine texture food such as powder are limited in how they can be preserved by gas.
He said most of the industry uses nitrogen.
But again if you have CO2 on board.. its easier.
Yep, it's what we have. If I didn't do this I'd just carry the rice in a bag. That works too but this should have much lower loss.
I think polyethylene is adequately o2 proof for our needs.
CO2 *is* an inert gas. And a plastic soda bottle is impermeable to air. Also, CO2 gas is much heavier than Nitrogen gas, so it will more readily settle into the bottle and stay in there when Clark switches from the pressurizing cap to the soda cap used for storage. CO2 also combines with residual moisture in the dried food to create trace amounts of carbonic acid over time, which further retards spoilage. His system makes perfect sense just the way he is doing it.
Thanks drott. I was worried that the carbonic acid might hurt the food itself. Denature proteins,. Something.
It seems to have had no I'll effects. Rice smells aromatic. All foods in perfect condition after the first year.
I can see there was a reaction as the bottles crumpled just a tiny bit as co2 went into solution and lowered pressure below ambient.
@@Clarks-Adventure I love sodastream fizzy drinks with freshly squeezed lemon and lime juice. Problem is the carbonic acid from the CO2 and acid from fruit weaken the enamel, which is not a problem because it resolidifies as long as you wait an hour before brushing teeth, otherwise all you will be doing is brushing your teeth enamel away. If in a rush, rinse mouth out thoroughly with water then spit out, and wait 10 minutes, then brush. My Dentist says I am doing exactly the correct thing, my enamel is strong, helped by having fluoride treated water while growing which mineralises and strengthens the enamel.
@@drott150 Nitrogen is better for long term. For this type of use, CO2 is acceptable and has a dual use that Nitrogen doesn't - Soda stream.
Really good idea :) looking forward to the next food videos
Thank you I've always had a problem with provisioning more videos like this
Another great video brother.
Thanks
As a single guy, one thing that is always the issue is preserving things in small enough amounts that it won't spoil after you open it before you manage to eat it all. It hit me that with this method, those small cola bottles the with of a hand would be perfect for single person portion sizes.
Yep. Works great and we store them in a bin beside the sink that always seems to catch water. Doesn't matter with the polyethylene bottles.
Commercial soda is pressurized to roughly 300 psig. Suggest you torque the caps more to ensure a better seal. For what you are doing just put a straw on your hose and shove it to the bottom then crack the gas and cap it. You will purge 90%+ of the atmosphere that way. Your reflexes aren't good enough to do less. For filling, cut a cap off and glue it to the funnel. Then you can screw the funnel on the bottle.
Brilliant!
Thanks Florest
Very interesting topic, thanks for sharing!
You're welcome. Check the description of this video in a year or so and we will log how it turns out.
No reason you can't use a much lower pressure, Clark. The 60PSI is for forcing the gas through the diffuser, which you're not doing in this situation. In truth, you could literally 'pour' the gas in without any pressure at all, since it will sink to the bottom, fill the bottle and push the oxygen out! Indeed, you could do this with the sealing tupperwares also!
Delighted to see you doing this as I've been toying with this idea for a while now.
Yeah. But I was rigged to make carbonated water so doing it this way was zero effort. I'm a fan of lazy!
@@Clarks-Adventure It works!!
Hello. I'm a newbie at food storage, this CO2 is amazing. Your 'pour' idea... Could this work in wide mouth jars of beans, noodles, dehydrated foods, etc.? How do you know if a jar is filled enough? (Sorry, these must seem like silly questions.) I could use oxygen-removing/absorbing packets, I suppose, but again, I like the CO2 idea. Any suggestions?
After a long voyage, tough life and general day-to-day ship work, the Captain and his officers retire for their evening meal. Aubrey regails with a story, then a short silence. Aubrey then asks Dr. Stephen Maturin what appears to be a very scientific question. Prompted by this, Maturin launches into a scientific debate about which weevil he would prefer; starting with, “Neither, there’s not a scrap of difference between them.” Undeterred, Aubrey pushes further, insisting that Maturin makes a choice.
After much deliberation, a choice is made- between the two weevils, he chooses the right-hand one for it’s “advantage in length and breadth”. Then out of nowhere, Aubrey strikes his hand down, gently making the audience jump.
“There, I have you! You’re completely dished! Do you not know that in the service…”
A slight, minute pause.
“…one must always choose the lesser of two weevils.”
Love those books!
One of the earliest dad jokes.
Thank you for sharing these useful tips. Remember to get a spare pair of glasses before you set sails.
Suggestion for pointy stuff. Use cheap gallon bags. Place food inside then inside vacuum bag. This will help prevent punctures. I also do this for frozen stuff that may be watery. I first freeze food in cheap bag then vacuum bag. This prevents liquids from getting into the machine. I reuse gallon bags as much as is possible.
I tried this years ago. Doesn't work on a boat. I think it's the vibration but the points work their way through.
Good idea for land though, thanks.
We love the ingenious ways that you guys preserve food. As a person that has used many different ways, I think this is the best and cheapest. We have use oxygen absorber(sp) and have had failures which is annoying; but the CO2 method sounds great.
Thanks Vegi
How did the absorber packets fail? I bought the 500CC packets, which should work for any of these bottles, now you have me scared they won't.
What an awesome idea!! Well done
Thanks,
It's been 2 years and all food left is in great condition.
@@Clarks-Adventure I was hoping to find an update. Two years with no problems is good enough for me. It’s now 2024. I assume all the food was eaten long ago and you’re both still alive! I’m definitely going to do this!
There is an update video. Where I bought some infested rice and was amazed how fast the bugs died under CO2.
Search for it, you are likely to find other good videos on our page
Amazingly good idea! Might it be improved with a small screw type relief valve incorporated into the already specialized cap? Opening the relief valve when filling with CO2 removes the oxygen, and then closing the valve would reduce or eliminate the need to pressurize the bottle.
Sure if you added a tube that went to the bottom of the bottle I think you are on to something.
How are your machining skills. Probably sell a bunch to prepped types
This is fantastic! I have not tried this method yet, but I will definitely be interested in the follow-up. I do a lot of fermenting now, so I will be interested to see how the bottles hold up without having to be vented occasionally. I guess it will be ok, because of the lack of oxygen and water, but still interested. Dried broccoli, I will have to try that. Would work great for rvers and such as well.
The dried broccoli is amazing. Boil it(as in soup) and it looks like fresh. That's why we vaccum pack it in jars. Keeps it whole.
Just found your channel and recently subscibed. I saw a woodworking tip in the last year or so about generating Nitrogen at home for preserving partially used cans of paints and varnishes with common household ingrediants. Not sure about being food safe but I could try and find it if you would like.
Michael, (from Nanaimo)
I'm pretty happy with the CO2 but I'd like to know.
Getting beans into a bottle is difficult because of the narrowness of any funnel that will fit into the mouth of a bottle.
Take a bottle cap and cut off the end so you have only the threads. Then cut off the end of a funnel so that the wider mouth you've created just fits over the outside of the modified cap. Then hot-glue them together.
Great idea
Been looking at freeze drying food. Significant up front cost and they use a lot of power. The end results are impressive especially for meat. Knot sure if I believe it but I've read a steak is good for five years no refrigeration.
Very cool video. What do you think of putting dry goods into food buckets and letting a chunk of dry ice sublimate in the bucket before sealing it up?
Also a good idea. But if you want to carbonate water as well this is easier.
Probably should seal the tops too!👍✌️😊🙏🏼⛵️⛵️⛵️
Great video thanks you could go next level with some dry ice you would have to make sure you off gas the excess gas
pretty impressive...enjoyed it.
Thanks Mark. Sorry I haven't written back. It's been a hectic week.
@@Clarks-Adventure No worries, i'm busy every day too....it's called progress and happiness.
Ive been waiting for this video.
Here it is Joey. Please share the playlist. We appreciate new viewers.
Nice solution! Can you share how is it standing up to time?
Two years later. All food is perfect
Brilliant, just one other suggestion, before storing, place dried beans and rice in the freezer long enough to kill all the bugs because they don't like that, then treat them with CO2 etc. Difference between not seeing weevels visually and seeing them visually is time. Industry standards accept a certain amount of bugs, in dried foods, chocolate, etc. Trick is to not let them grow, but if they do, just cook them and enjoy the extra protein.
You did see that the point of the video is CO2 kills insects, right?
@@Clarks-Adventure Totally and I agree, but you have not reported back on how long it stays fresh and I take a belt and suspenders approach just in case. I am looking at prepping rice for storage over 20 years and will be trying everything , including Nitrogen. Great videos very impressed.
One year. Perfect. Jasmine rice still smells like flowers.
Bugs die at 10% CO2 in 48 hours. This is stored in over 90% CO2. Low O2. It's all in the video.
Small amount of carbonic acid is produced. Pro food guys have chimed in (read the comments) that this helps as well.
So freezing first is like shooting someone before you light off a nuke on them. Not exactly necessary!
Description updated
Clark, this video is great. I've known about this method used in the food industry for a while now, and I've always wanted to do it myself. Is there any kit we can buy or is the only option a diy setup like yours?
Watch my carbonator video. It tells how to make one cheap. Our Amazon shop has all the parts numbers. Link in the description.
Wow. Nicely done. Can I fill those tanks with Nitrogen instead of CO2?
Not those. Pressure is different and tanks of nitrogen don't last as long. CO2 is liquid N2 is a gas. Also co2 does double duty as a source to carbonate water and kills bugs in low concentrations.
I think you will be happier with CO2.
Great video! Couple of questions: would oxygen absorbing packets accomplish the same thing? And if so, what are the advantages of your methods? Thanks!
Probably similar effects but we already carry CO2 and it's effective in low concentrations to kill bugs.
Also O2 packets would probably suck up too much oxygen and probably compromise the Soda bottles. I use o2 packets in 1 gallon mylar bags that are heat sealed for long term storage. Also O2 packets have to be used quickly upon opening the package to place into the soon to be sealed pack or they will go bad.
The CO2 also looses volume with time. It reacts with any water to form carbonic acid (which also preserves food). The bottles deflate just a bit. No problem though.
Hilarious... Miss you buddy!
Weevil try this method of preservation.
Sorry to report that my wife Emily is a fan of bad puns. She will enjoy this. - C
CO2 is heavy
you can produce it by baking powder with vinegar
so you just need big bucket and put spoon of powder and half cup of vinegar and let it fill the bucket with co2
you can test the co2 by fire, if the fire turn off, it mean the bucket is full of co2
after that but any battle open for a min inside the bucket and the co2 will go inside because it is heavy
So ingenious!! After you open a bottle to use eg the cocoa powder, would you have to re-carbonate every time?
I don't think we will bother except maybe for the coco. We should have put that in a smaller bottle. The idea is to open a bottle and use it, then move on to the next one. Do most of your collection is in gas.
But it's so easy to recharge it when you have a carbonator set up. Why not.
Fill with CO2 from the bottom with a straw. The heavier than air CO2 will fill from the bottom up and force the Oxygen out the top. You can test by bringing a burning match to the opening and it will extinguish just like you immersed it in water.
If you want to make it even more airtight to avoid CO2 leaking, you can light up a candle and drop a bit of the melted wax on the bottle cap.
Doesn't seem necessary as the supplied caps can hold pressure for years.
But thanks for the idea. I'm sure someone here might give it a try. It would be an indicator that the cap hasn't been removed.
@@Clarks-Adventure Cool, I Didnt know they could hold on for that long. The guy I saw doing this on a youtube video must be overly cautious.
I just said, " fuck it, I'm eating weavly rice for 3 weeks" 😂
You'd think you'd get used to the idea. Nope. It was gross every meal.
I just saw your recent video which led me here. I was wondering why you don't first fill up your bottle with CO2 then put your grain in.
This is easier and effective
appliance guy here, noticed your oven out of habit lol
aluminum foil in a gas oven or a oven with a hidden bake element is a very bad idea. in a gas oven it can warp the bottom and the aluminum may melt to the bottom also it can cause an explosion if you block the holes. On a electric oven with a hidden bake element it can melt to the floor or warp the floor or over heat the element.
basically, never put anything on the floor of a gas oven or a hidden bake element oven. this includes fiberglass and silicone mats.
if you need to catch splatter use the lower most shelf but never block off airflow to the bottom of the oven
if you have a electric oven with a exposed lower element you can put aluminum foil under it just fine, like grandma always used to do.
Whoa, this is ingenious! I've always had a thing for simple and functional solutions. I call my not-so-esthetic contraptions "technically elegant". Happy to see like the sailing community by large shares my fondness for them, as I've recently gotten increasingly obsessively pipe dreaming of a lifestyle of liveabroad sailor.
I would be very interested to hear your thoughts on a couple of things! First, would you expect letting the bottles sit for a while cause more O2 to rise towards the vent and evacuate more completely, or does it happen fast enough to not be a factor? Or is there a concentration of CO2 after which increasing it does little to no good? Second, in similar vein, do fine powders trap enough gas to be a problem and does shaking remedy this? Lastly, the CO2 not being as inert as N2, are there downsides over longer periods of time? I'd imagine at least moist foods would absorb it and become more acidic, but that shouldn't be much of a problem if preserving dried goods. Have you noticed any changes in taste or texture otherwise?
Many of these questions are answered in the video.
Carbonic acid seems to be formed in most foods as evident by the loss of gas volume. No noticable effect in food so far (1.5 years). A food preservation scientist commented that the acid will help in preservation.
Over a small concentration of co2 there is little toxic benefit beyond the very important effect of replacing o2. Rewatch and note the math.
Seems that enough gas is transferred that there is little trapped atmosphere. I do shake but it's probably not necessarily. Just so easy to do.
Hey Clarke, don't you freeze your grains and nuts n beans etc. When I buy a sack of rice I freeze it for 24hrs and that normally kills the bugs.
Do you realize how small the freezer is on a boat? And it's usually full of meat.
@@Clarks-Adventure True, I don't have a freezer on my Top Hat 25' just a 12v esky. I do know a yachtie who hides bags of grains n rice etc in the supermarket freezers in the frozen vegies hidden under bags of peas till the next morning when he returns, finds the grains and buys them...
It's a mad world we live in. Thank you for another interesting video. We learn heaps and often share your vids among another yachtie friends here in Sydney.
Well I just learned an interesting ploy from you. Thanks.
@@Bri-wi8kq That is brilliant.
Could you double or triple bag the vacuum sealed bags to help prevent rips/holes?... It seems like the best overall option for me... Have you tried that?
Starts costing a lot that way and the inner ones would only provide padding. I once wrapped pasta in paper towels as padding. Didn't work.
Look into the ziploc style mylar bags that are reuseable with food saver type vacuum sealer. Just don't seal.
Tried that with rice and beans in the past. I was really unhappy with it on the boat.
Works fine on land but the aluminum layer deteriorated and got all into the food on the boat. I think it was the engine vibration or general boat movement that caused it.
Still cheaper and reusable/resealable to use soda bottles.
@@Clarks-Adventure substandard Mylar bags. Have to be careful with them these days.
Normoxic air is 21% oxygen. Have you thought about a small tube which would reach the bottom of the bottle and then slowly squirting in the CO2 to displace the air and moisture?
Sure. I was just already set up to do it this way.
I've seen you keep a CO2 tank in your boat. Do you take any precautions in storage or otherwise when transporting CO2 on your boat? A tankleak could render your cabin a deathtrap.
Just living this life is a risk. It's about putting it in perspective. That's a US DOT approved tank, I'm good. But we all make our own decisions in life.
If I have a fire I vent that tank and run!
With CO2 being heaver than O2. If you rigged up a hard tube to your CO2 hose you could push it to bottom of the bottles and inject the CO2 from the bottom. The CO2 should then push all the air up and out leaving you with pretty much 100% CO2 in the bottle. Using a tube would also allow you to use water bottles cuz you're not doing anything with high pressure.
You are right. It would also save co2.
I was just lazy
I have set up this system with a 20 lb tank for my soda stream. As I do not have those attachments, I was wondering if I could just use my soda stream device to put co2 into containers. Does it have to be sealed when putting CO2 into containers?
You could run a tube to the bottom of the food but that would be a hasle. If you used the pressure method you would have to use soda stream bottles and we know how much they cost.
You already have a big bottle. That's the bigest cost. Get a regular and bottle attachment and loose the soda stream. You will have more control overpressure/taste. You can switch to cheaper bottles and you can easily preserve food. That's what I'd do.
When you use the product on the boat, the cocoa powder for example, do you need to use this method to seal it again?
Depends on how long it will take to use it up. Also how much CO2 would still be in the product.
So usually not.
Oh, I forgot to say if you squeeze the plastic bottle prior to filling it will remove a lot of oxygen.
Yes. And it's especially important when you are carbonating water.
Are you worried about any leaching of plastic chemicals into your foods? (re-used bottles, after heating in the oven)
Not really. And that was Emily's idea. We just put them in the wind and sun now.
@@Clarks-Adventure Nice ! Thank you both :)
Do you choose BPA free bottles??
No. Just soda bottles.
Did you do an update on this yet? I cant seem to find it.
Check the adventure logs, Emily did a detailed segment a while ago. In short it works great.
@@Clarks-Adventure thank you I just seen it. really great work!
what's the update on this storage method?
Funny you should ask. We just finished a video on that. It's up on Patreon now. I'm not sure when we will make it available to everyone. It's kinda our lazy week video. So when we don't have anything else ready on Saturday expect to see your answer.
👍
when you open the bottle on the boat and only use part of the contents you need to reapply the CO2?
These are relatively small bottles so once opened you will likely use them within a month so no need to worry.
I made some rice for dinner today. Emily was not feeling well. I noticed even though the bottle had been used for several meals there was the definate smell of CO2.
@@Clarks-Adventure thank you,
Just go through peoples recycling containers !
the o2 still in bottle better stick a straw to bottom and fill with co2
Its on my science book nd m trying to understand it online
Carbonation? Or Food preservation with CO2?
@@Clarks-Adventure food preservation with co2..
It's worked well for us.
ruclips.net/video/Zt54S3PHQS0/видео.html
Hope you subscribe and watch a few other videos
You always eat, the lesser of two weevils.
Captain Jack Aubrey. Great books.
would this work with flour ?
Sure. It would be difficult to get it into and out of the bottle though.
Will nitrogen kill bug larvae and their eggs as well as the CO2?
Not at the same low concentration of co2. It's not actually poison, just replaced o2.
But I use co2 over other atmospheric gasses because I already cary it for carbonating water.
@@Clarks-Adventure ; I understand the principle. I was curious if nitrogen was as effective in replacing oxygen because both gases are heavier than air. Many people who have videos on food storage leave out the part about eggs and larvae. I mentioned nitrogen because I am a welder and it is available where I buy my gases.
Sure n2 would work. In the video I talk about what o2 will be left after two fillings. What's a low number. It would be the same for either gas.
Hi. Im in UK and I want to buy one of these bottles here. But they have food grade and not food grade (for welding). Seems like food grade gas is mixture of co2 and like nitrogen. Can I use simple co2 welding gas (non-food grade 100% co2). Is there are any difference? Any suggestions. I found one bottle guy used for his mig welder i though of buying it. Thanks
I don't think either would have nitrogen in them. N2 just won't liquify the same.
I (and local restaurants) get my CO2 in a welding shop. It's all the same here.
@@Clarks-Adventure Thanks for answer. Yes they sell Suremix 40/60% Nitrogen/Carbon dioxide mix specially made for carbonating drinks. It says reduces fobbing and allows faster dispensing and extends life of draught beers. Im not a chemist but seems nitrogen improves effect of carbonating. I was wondering if you had the same. Will buy normal one. Thanks.
No haven't heard of that. The n2 wouldn't carbonate itself. It could raise the tank pressure but the CO2 is already pretty high at room temperature.
Just how cold is it there in the UK???
I think you will be happy with 100% co2
@@Clarks-Adventure Oh man we had a good two weeks of nice 26-29°C hot weather. First time sunburn this year haha. But that's it. From next week cold and rain is back. Back to normal UK weather
How do you fill the tank with carbon dioxide?
Welding supply shops. It's where restaurants get theirs.
For us this one holds nearly a 10 year supply
@@Clarks-Adventure And yours is the 10lb one? I mean that's no money at all for what you're achieving.
Yes and "fizzy" water!
@@Clarks-Adventure You're fast becoming my fave channel, so much experience you're willing to share.
Shame you cannot keep the bottles under pressure too.
You could put your weevil garbanzo beans under CO2 and see if they do all die?
Yeah, but I was afraid of the PETA type pushback. Don't need the hasle.
Great idea - thanks for sharing' = you should share this video with ALL of the Sailing vessels on here & FB' as there are many 'we' have heard that refer to having many problems with 'weavels' mainly & also other' 'bugg's' & infestations' like Ants' & cock'roaches' > good on you - how do you 'test' for 'results' &/or is it just time controlled' ?? >> Shalom >
Thanks Desmond. I really can't see how it could fail but the test will come when we get around to eating the food. If we have problems we will post in this videos description.
I think it would come off as self serving if we posted it around. How about posting it for us if you think others would benefit. We'd appreciate it.
We will do this to all dry goods we take on along the way to control bugs.
You know you can dispense liquid CO2 if you invert that gas bottle. Just saying.
I once put dry ice and water in a soda bottle. When it blew up it was really amazing. Glad I was well away. I'll stick with gas.
If you have never tried it give it a go. It's really impressive, car alarms going off all over. Just make sure no one is near.
@@Clarks-Adventure No need, seen that before. Filled a lot of pressurized containers in my day.
Beans and rice are found all around the world cheaply and in quantity... why are you choosing to preserve those?
We don't live in towns. We spend a lot of time anchored off mid ocean atoles and coastal areas without supermarkets. We like the flexibility of carrying our own food.
And try to find garbonzo or canelli beans in central America. Not mention doll or cuscus.
I have problems between SAME stores but in different towns; one has X, the other doesn't have X, nor Y, but lots of Z's. They're planning a long trip (5yrs?) but only have enough room for 1 year. I'm sure they'll be restocking, and maybe they'll find new places that DO have what they like.
So no other country has foods that are edible? That you can eat and like? Apparently the US is the only country in the world with food
Of course not. But it does have good prices an many items (beef). We have local products we can't get elsewhere (mushrooms). And we spend time I'm places without grocery stores so we want months if food in reserve.
I've traveled by boat for many years. Trust me this isn't a stupid idea.
@@Clarks-Adventure Didn't say it was a stupid idea mate. To me only, it came across as a pretty arrogant statement. Australia, New Zealand,South Africa, Europe, don't grow or have access to foods you can get in the US?? Your amercan subs will probably have a crack at me for this, but hey, who cares. Opinions are like arseholes and everyone has one lol.
@@shanevillis4079 What's an "American Sub"? I thought that was a sandwich. You know, your mates down under also do food storage when they boat around the world, but I guess it's not arrogant when they do it. Lol.
Is there a concern about anaerobic bacteria?
It's awfully dry for that. No.
Brilliant!
Thanks Bryse.
Hope you look take the time to look through the rest of our channel and maybe subscribe.
@@Clarks-Adventure I am loving the channel! I like your approach to sailing and you have so many helpful ideas. You definitely have a unique channel and I like it compared to so many other channels who are all doing the same thing. Hopefully in a few more years I can follow in your footsteps. Thank you for the content :).
Thanks Bryse. We wish others agreed or would find us. We really don't get many views compared to our subscriber numbers.
Feel free to send links to your friends on social media. We would appreciate it.
I think our stuff is like medicine. People sign up but don't take it. They like the "beaches and bikini" channels. That's more like candy.
@@Clarks-Adventure I will do what I can. I think you are right about that. You two understand what is truly important in life and have chosen a different path than most people. Since you set yourself up for success before venturing off, I feel like you can present a more realistic idea of what sailing is like instead. You can also address problems and educate people on things that actual cruisers will face. I think this channel is a wealth of knowledge for someone who is actually wanting to pursue this lifestyle some day. Unfortunately most people don't go through life with your mindsets so instead they go to other channels with the "beaches and bikinis" and daydream about living this lifestyle instead. More people would benefit if they watched your retire at 36 video because it really is achievable if they are willing to make changes to their lives. It will require work up front but the end result is well worth it!
P.S. You are always so happy and joyful in all of your videos! Keep spreading the love.
Fair winds and following seas :)