👀 *Video Links* How To Build A Sugar Bucket th-cam.com/video/4WEBnp5Se7o/w-d-xo.htmlth-cam.com/video/SDn4OU2jSTs/w-d-xo.html 🔥🔥 *Product Links* FoodSaver Jar Sealer with Accessory Hose for Regular and Wide Mouth Mason Jars amzn.to/3MagUJp Wallaby Mylar Bags & Oxygen Absorbers: bit.ly/3iyZNq5 Wallaby 5% Coupon Discount: PPSAVE5 *Visit my Amazon page* www.amazon.com/shop/prepperpotpourri and support my channel by clicking here before you start shopping on Amazon. I'd appreciate it if you would bookmark the link and use it each time you visit Amazon. You incur no extra fees but I do receive a small commission. NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. Your support is much appreciated!
Excellent information on storing pasta. You always do the research that a lot of people skip over and they just put it in a storage tote or box. Thanks for sharing and have a blessed day!
I vacuum sealed elbow pasta in half gallon mason jars back in 2010. Just for kicks I opened one a couple of years ago and used it up. Never would have known it had been stored for 12 years, Good as fresh.
I also prefer vacuum sealing pasta. I keep it in the original bag, cut a small slit at the top and vacuum and place in the Food Saver bag to vacuum seal. For the pastas that come in boxes, I pour into a brown paper bag, fold over the top and place in a FS bag and vacuum seal. I also use this method to store small quantities of flour (Homestead Corner has a how-to video on this). I like the idea of the parchment paper sleeve, too, especially for spaghetti and lasagna noodles. I keep half gallon canning jars full in my working pantry.
one way I store pasta is taking the individual packs of the lobg thin pastas right into a 5 gallon bucket putting them on end with a couple of the plastic wrapped packs on top with holes pocked in them, then putting oxygen absorbers right inbto the bucket and smackibnng the lid down on that. I also have pastas in vacuum seal and mylar bags and glass jars all with oygen absorbers
Great ideas on here, as always! Pasta is such a great option for long term storage because it's easily-accessible and cheap. And who doesn't love pasta? XD
Nice video, thanks! Where I live, in Sweden, vacuum bags are too expensive most times to be worth it compared to Mylar, which in my opinion is the best way to store dry foods long term. I just got 6 mil thick 2 quart mylar with zip for $0.50 (that is straight converted from dollar to sek, including our outrageous 25% sales tax) and 5 mil vacuum bags it's $0.40. 3.5 mil is $0.30 but I don't think they are good enough, especially not for pasta. I've looked high and low for better prices for good product and these are rock bottom. If you order without thinking, you can easily pay twice as much for vacuum bags, as they are still the most popular option, more easily available and shops try to maximize profit. Regarding egg pasta, I'm surprised how long they last without taste deficiencies. 5+ years after manufacturing and they're still good, and those weren't even in vacuum or with oxygen absorbers as that was before I educated myself. It has however been stored at ~15C, with low fluctuations and in sealed bags, and always in total darkness. I thought they would go bad as fast as brown (or red) rice, which is rather sensitive and taste rancid far too soon to be a preferred choice even if I like it. Edit: corrected spelling.
Good morning and thank you for the lesson on storing pasta. I love your idea of making a separate bag to prevent rips in the vacuum bags. I am wondering if I can use the plastic bags that macaroni comes in? I’d have to cut open the top in order to vacuum pack it. I’m learning so much from thank you. Have a blessed day
Thank you. I appreciate it so much. I have done some of all ways but had to redo some in vacuum sealed packaging because I didn't know your neat truck w the parchment paper!
What timing! We just opened a bag of bow tie pasta from 2014 and it was fine although it did take an extra 5 minutes to cook. I always put the package in the freezer for 3 days, remove and let sit for 24 hours, then vacuum seal. Leave it in the box or bag - just remove the top box flaps or cut off the top of the bag. No need to label (except date), and instruction, nutrition, and recipe hints are right there. Elbow mac bought in bulk was separated into 1-lb packages in school lunch paper bags, then vacuum sealed. Everything is stored in rubbermaid totes in a cool dark basement. We've had grated cheese in the jar go bad! We thought it would store longer. Nope - ugh! A family member works at a cheese plant and got us 15 pounds of shredded mozzarella deemed "seconds" due to a packaging snafu. 10 lbs was freeze dried, the rest frozen. Way better than the grated type. We throw pasta in almost everything - lol. Soups, chili, stews and of course, tomato sauces and beef/chicken pasta dishes. For those who can grind their own flour, pasta's easy to make (a little tedious maybe), and I like adding spinach, sweet potato, or tomato powder to it. p.s. Yes on egg noodles going bad! Most of my pantry noodles are the "no yolk" type. You covered a lot of bases - thank you!
@@PrepperPotpourri Really? Thank you! It's been a 10-year learning experience. My lips are sealed on the stumbles and fails along the way- heh. You have no idea how comforting it is that your methods are often so similar to mine. It helps ease that "fumbling in the dark" worry. Thank you.
Great info! I vacumn seal in half gallon jars , I have a lot of space , what do you think is better , in your opinion , that method or Mylar bags ? I have a few years worth of food storage and always interested in this
I put my pasta in garage sale jars. Especially egg noodles. Don’t not vacuum pack them, they will break up too much. I like jars just because mice can’t get in them.
If I use an oxygen absorbers for pasta in Mason jars, will it change taste. Do i use AO for all dry goods? Oats, Potato Flakes, etc.? I don't own a Vacuum Sealer. Thank you!
Hi, I’m New to your channel. Although I have been watching prepping and preserving videos for a couple of years now. I am in the process of prepping all of my pasta, And I have a question. Instead of parchment paper, when vacuum-sealing pasta, can I just leave the pasta in the cellophane bag it comes in as long as I cut a corner of the cellophane bag before vacuum sealing? Love your channel, and I will be a regular now! ❤
I recently had a family member dismantle half of my pantry to put in a washer and dryer. I'll need to move those items including pasta to the basement where it's humid at best. I think I'll put things in resealable mylar and not heat seal. I'm worried though
@@lisamariesmith3610 this is my working pantry, not long term so O2 absorbers would get spent with opening and closing the bags. There's already a dehumidifier, but older homes get moisture this time of year ..
How long will it keep once you vacuum seal in vacuum bags? new to trying to store food with sealer. I like how you made inner bag with paper that is a good idea.
My plan is to put all my boxed and bagged pasta in an ikea plastic container for storage. Any opinions on this method? I don’t have vacuum n sealers n all that equipment
Is it possible for air pockets to be in between bags in a bucket, and then it will make the food go bad even though you think it sucked up all the oxygen?
It does not. For spaghetti, breaking it up and placing in glass jars works. I have also successfully vacuum packed without breaking by maintaining a perfectly flat base while vacuum packing.
It can happen occasionally, but depends on brand and thickness of the pasta. I tried to vacuum seal gnocchi and had quite a bit of breakage. Had to use "gentle" setting on my machine to avoid it.
👀 *Video Links*
How To Build A Sugar Bucket
th-cam.com/video/4WEBnp5Se7o/w-d-xo.htmlth-cam.com/video/SDn4OU2jSTs/w-d-xo.html
🔥🔥 *Product Links*
FoodSaver Jar Sealer with Accessory Hose for Regular and Wide Mouth Mason Jars amzn.to/3MagUJp
Wallaby Mylar Bags & Oxygen Absorbers: bit.ly/3iyZNq5
Wallaby 5% Coupon Discount: PPSAVE5
*Visit my Amazon page* www.amazon.com/shop/prepperpotpourri and support my channel by clicking here before you start shopping on Amazon. I'd appreciate it if you would bookmark the link and use it each time you visit Amazon. You incur no extra fees but I do receive a small commission.
NOTE: Most of the hyperlinks to products included on my channel are affiliate links, which means that I make a small sales commission if you purchase an item after clicking one of the links from my channel. You do not incur any additional costs. As an Amazon Associate I earn from qualifying purchases. Money earned goes towards funding my channel's costs. Your support is much appreciated!
Excellent information on storing pasta. You always do the research that a lot of people skip over and they just put it in a storage tote or box.
Thanks for sharing and have a blessed day!
I vacuum sealed elbow pasta in half gallon mason jars back in 2010. Just for kicks I opened one a couple of years ago and used it up. Never would have known it had been stored for 12 years, Good as fresh.
how long some things last.
I also prefer vacuum sealing pasta. I keep it in the original bag, cut a small slit at the top and vacuum and place in the Food Saver bag to vacuum seal. For the pastas that come in boxes, I pour into a brown paper bag, fold over the top and place in a FS bag and vacuum seal. I also use this method to store small quantities of flour (Homestead Corner has a how-to video on this). I like the idea of the parchment paper sleeve, too, especially for spaghetti and lasagna noodles. I keep half gallon canning jars full in my working pantry.
Good process
Ooo a paper sack is a great idea because one could write on the paper sack what is inside. That can be read through the food saver bag. Great idea!!!
I have a lot of pasta in my preps.
great info. succinct. pertinent and well presented. mahalo from the 808 🤙🏽
one way I store pasta is taking the individual packs of the lobg thin pastas right into a 5 gallon bucket putting them on end with a couple of the plastic wrapped packs on top with holes pocked in them, then putting oxygen absorbers right inbto the bucket and smackibnng the lid down on that. I also have pastas in vacuum seal and mylar bags and glass jars all with oygen absorbers
Thank you for showing us different ways to store pastas. I didn't know about the parchment paper bag trick. Thanks :)
You are welcome
I like to long store my pasta in four 5 lb unopened bags of Semolina in my deep freeze.
Thank you for all the great tips!
good idea on the paper liner. I like to vacuum seal as well. 😊
Good video and great information. I have vacuum sealed pasta in the past and found that the suction of the sealer breaks the pasta.
Great ideas on here, as always! Pasta is such a great option for long term storage because it's easily-accessible and cheap. And who doesn't love pasta? XD
Agreed
Thank for sharing
THKS
Nice video, thanks!
Where I live, in Sweden, vacuum bags are too expensive most times to be worth it compared to Mylar, which in my opinion is the best way to store dry foods long term. I just got 6 mil thick 2 quart mylar with zip for $0.50 (that is straight converted from dollar to sek, including our outrageous 25% sales tax) and 5 mil vacuum bags it's $0.40. 3.5 mil is $0.30 but I don't think they are good enough, especially not for pasta. I've looked high and low for better prices for good product and these are rock bottom. If you order without thinking, you can easily pay twice as much for vacuum bags, as they are still the most popular option, more easily available and shops try to maximize profit.
Regarding egg pasta, I'm surprised how long they last without taste deficiencies. 5+ years after manufacturing and they're still good, and those weren't even in vacuum or with oxygen absorbers as that was before I educated myself. It has however been stored at ~15C, with low fluctuations and in sealed bags, and always in total darkness. I thought they would go bad as fast as brown (or red) rice, which is rather sensitive and taste rancid far too soon to be a preferred choice even if I like it. Edit: corrected spelling.
Good morning and thank you for the lesson on storing pasta. I love your idea of making a separate bag to prevent rips in the vacuum bags. I am wondering if I can use the plastic bags that macaroni comes in? I’d have to cut open the top in order to vacuum pack it. I’m learning so much from thank you. Have a blessed day
Yes that should work. Parchment paper is a bit stronger though. My pasta came in a box. Not in a bag.
Good video , thanks for sharing , God bless !
Thank you. I appreciate it so much. I have done some of all ways but had to redo some in vacuum sealed packaging because I didn't know your neat truck w the parchment paper!
Glad to help
Thank you. Very good info.
Glad it was helpful!
What timing! We just opened a bag of bow tie pasta from 2014 and it was fine although it did take an extra 5 minutes to cook. I always put the package in the freezer for 3 days, remove and let sit for 24 hours, then vacuum seal. Leave it in the box or bag - just remove the top box flaps or cut off the top of the bag. No need to label (except date), and instruction, nutrition, and recipe hints are right there. Elbow mac bought in bulk was separated into 1-lb packages in school lunch paper bags, then vacuum sealed. Everything is stored in rubbermaid totes in a cool dark basement. We've had grated cheese in the jar go bad! We thought it would store longer. Nope - ugh! A family member works at a cheese plant and got us 15 pounds of shredded mozzarella deemed "seconds" due to a packaging snafu. 10 lbs was freeze dried, the rest frozen. Way better than the grated type. We throw pasta in almost everything - lol. Soups, chili, stews and of course, tomato sauces and beef/chicken pasta dishes. For those who can grind their own flour, pasta's easy to make (a little tedious maybe), and I like adding spinach, sweet potato, or tomato powder to it. p.s. Yes on egg noodles going bad! Most of my pantry noodles are the "no yolk" type. You covered a lot of bases - thank you!
Yes, older pasta can take longer to cook - just like dried beans. Sounds like you have a good food storage plan.
@@PrepperPotpourri Really? Thank you! It's been a 10-year learning experience. My lips are sealed on the stumbles and fails along the way- heh. You have no idea how comforting it is that your methods are often so similar to mine. It helps ease that "fumbling in the dark" worry. Thank you.
Great info! I vacumn seal in half gallon jars , I have a lot of space , what do you think is better , in your opinion , that method or Mylar bags ? I have a few years worth of food storage and always interested in this
I think the glass jar method works fine as long -- especially for 5 years or less.
With every box 9f store bought cereal, there is a "wax paper bag", they can be used whenbempty to "shore up" pasta before using Myles storage bags.
Good tip
I put my pasta in garage sale jars. Especially egg noodles. Don’t not vacuum pack them, they will break up too much. I like jars just because mice can’t get in them.
I have had good luck with minimal breaking. Garage sale jars are a great option.
Pretty hairstyle! Great advice, as usual. :-)
Thanks!
If I use an oxygen absorbers for pasta in Mason jars, will it change taste. Do i use AO for all dry goods? Oats, Potato Flakes, etc.?
I don't own a Vacuum Sealer.
Thank you!
Hi, I’m New to your channel. Although I have been watching prepping and preserving videos for a couple of years now. I am in the process of prepping all of my pasta, And I have a question. Instead of parchment paper, when vacuum-sealing pasta, can I just leave the pasta in the cellophane bag it comes in as long as I cut a corner of the cellophane bag before vacuum sealing? Love your channel, and I will be a regular now! ❤
Depends on the pasta. Spaghetti may break. Usually it is fine. You can always double bag too.
I recently had a family member dismantle half of my pantry to put in a washer and dryer. I'll need to move those items including pasta to the basement where it's humid at best. I think I'll put things in resealable mylar and not heat seal. I'm worried though
Maybe add a desiccant?
Oxygen absorbers or get a dehumidifier.
@@lisamariesmith3610 this is my working pantry, not long term so O2 absorbers would get spent with opening and closing the bags. There's already a dehumidifier, but older homes get moisture this time of year ..
How long will it keep once you vacuum seal in vacuum bags? new to trying to store food with sealer. I like how you made inner bag with paper that is a good idea.
It really depends on the temperature in the room you store it in
My plan is to put all my boxed and bagged pasta in an ikea plastic container for storage. Any opinions on this method? I don’t have vacuum n sealers n all that equipment
Just rotate your supply every 3 years
Is it possible for air pockets to be in between bags in a bucket, and then it will make the food go bad even though you think it sucked up all the oxygen?
Does the vacuum sealer crush the pasta into little broken bits? Also, what is the best way you have found to package spaghetti? Do you break it up?
It does not. For spaghetti, breaking it up and placing in glass jars works. I have also successfully vacuum packed without breaking by maintaining a perfectly flat base while vacuum packing.
It can happen occasionally, but depends on brand and thickness of the pasta. I tried to vacuum seal gnocchi and had quite a bit of breakage. Had to use "gentle" setting on my machine to avoid it.
Is there a reason you don’t use brown paper lunch bags for the paper lining in the food saver bags?
No those would be fine
I've had to heat my lids with a hair dryer and try to reseal my lids :/