Food Storage: The Actual Shelf Life of Granulated Sugar
ฝัง
- เผยแพร่เมื่อ 2 ต.ค. 2024
- Sugar is a foundational ingredient in a long-term food storage program. It enhances the flavor of basic dry ingredients and provides calories. White sugar is also used as a preservative to extend the life of fruits when bottling or making home preserves.
Sugar is often a highly sought-after commodity when things get tough. Sugar rationing is common during food shortages, which makes it an excellent barter item. In this video, we will review the basic facts that you should know about sugar in your long-term food supply.
Gamma seals are fantastic for foods that you need to access regularly. You can find some on Amazon at amzn.to/2NYG17Z
Check out: Food Storage - What Is the Actual Shelf Life of Granulated sugar? to learn more.
theprovidentpr...
If you are interested in learning more about how to correctly store food for emergencies, check out these posts at The Provident Prepper.
3 Months Supply of Food: Amazing Peace of Mind
theprovidentpr...
Long Term Food Storage: Creative Solutions to Build a Critical Asset
theprovidentpr...
Long Term Food Storage: Best Containers and Treatment Methods
theprovidentpr...
8 Food Storage Enemies and How to Slay Them
theprovidentpr...
Food Storage: How Old Is Too Old
theprovidentpr...
Packaging Dry Foods in Plastic Bottles for Long Term Food Storage
theprovidentpr...
Packaging Dry Foods in Glass Jars for Long Term Food Storage
theprovidentpr...
How to Package Dry Foods in Mylar Bags for Long Term Storage
theprovidentpr...
We Survived on Food Storage and Garden Produce for 90 Days
theprovidentpr...
Thanks for being part of the solution!
TheProvidentPrepper.org is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site also participates in other affiliate programs and is compensated for referring traffic and business to these companies. - แนวปฏิบัติและการใช้ชีวิต
I’m a 13 year old prepped and your teaching me so much
@@TheProvidentPrepper that’s the smartest thing I’ve heard all week
@@TheProvidentPrepper I like your vids but won't bother commenting anymore as you have a tendency and heavy hand to censor and delete my comments.
@@TheProvidentPrepper Possibly. At any rate, getting a bit tired of over sensitive platforms being run by hyper sensitive snowflakes. There are better options out there and I am gradually getting away from YT.
ps---name is Don. Are you one of the lefties that claim math is now racist? RIP Dr. Seuss! Reading and word comprehension is clearly a construct of white supremacy.
@@donovan2913 go outside and get some fresh air..... it’s good for the soul.
If you are learning from this ,you are learning ignorance. Sugar is a carbohydrate and carbohydrates cause serious health problems. Dont believe? Investigate
Home Depot sells food grade buckets and lids with a rubber gasket. I’ve used them for years with no sugar clumps.
That’s were we got ours. The lids are more expensive than the buckets!
@@janetweaver6527 Get the orange“Leakproof” lid. Better seal, fraction the price.
I just bought frosting buckets from walmart bakery for $1 each, so I could do sugar in one and flour in another.
Thx for tip
Menards also sells food grade buckets and lids with gasket
I store my sugar in Mylar bags, date it and put them in a 5 gallon bucket with a lid. Thank you for teaching me over the years on how to prep better. Your knowledge and recommendations have helped.
I loved the "time out on the sugar bucket until you sweeten up"!!! lol - they sweetened up in more than one way!
Most of the sugar Americans consume is in processed foods like ketchup, cereal, baked goods, even yogurt. If you are baking everything from scratch, you will use a fair amount (although less than the commercial food producers). We definitely made more cookies than usual, during last spring's shelter-in-place order!
In the South you will see grains of rice in the salt and sugar dispensers in restaurants. Its to keep clumping from forming. Works for all small grain seasonings.
Store sugar with rice in pairs? Since rice soaks up moisture. Might be a good combo in a sealed tote.
I think that I mentioned this before but we store our sugar (and everything else) in vacuum sealed mason jars. You'll need the jars anyway. Properly washed, they leave no odor and you can easily observe your product. In thirty years of prepping, I've found nothing that beats jars for long term storage.
Oh and there's this, if you do lose a seal and your product is compromised you only sacrifice a small amount. Its heart breaking to open a bucket with a failed seal to find that you've lost five gallons of your preps.
Bugout Bubba - I was going to ask about sucking the air out. I may do that with jars, too, as I have plenty. But I'm wondering if it matters where you suck the air out or not. Thanks.
Have you tried to get your sugar OUT of the vacuum-sealed jars?
Abigail Humes, we have. No problems so far but we've only opened a few and it has only been stored that way for about four years. I can though see that being an issue, if the sugar filled jars weren't stored at a constant temperature and well sealed. I do know that sugar we stored in our storage building got hard and discolored. It was stored in 5gal buckets sealed with Liquid Nails. The seal was sound because the buckets were still under a vacuum but they did endure cold winters and hot summers in our uninsulated building.
I don't think that sugar was diminished in any way. Even though it tasted sort of bitter raw, it still seemed to sweeten things okay.
Where can I buy the vacuum sealer?
@@sherryjones377 - Just about anywhere. People have them up for sale online all the time, too. A major name is FoodSaver. I have one of those.
Molasses in 5 gal pails... Sweet and tasty, high calories, but also very good source of minerals. And keeps forever.
Growing up we always stored our sugar with a small slice of apple. That prevents the clumping of both brown and white sugar.
I buy sugar in the smaller paper packages and then I vacuum seal each bag in a large FoodSaver bag. We have such high humidity here in FL, and this works great for us. I then store the sealed packages in buckets or bins.
Same. Love those little Auro brown bags!
I like this idea the best! Thankyou
What is a auru brown bag
Reading this a long time after you wrote it, but have a quick question as I live in humid SE Georgia (and lived in FL many, many years ago for a while so KNOW how humid you are down there!). Quick question...do you use a food grade desiccant pouch in your vacuum sealed bags with your packaged sugar? Thx!
@@CS-bn4un I only use desiccant with dehydrated veggies and such.
This is great! I have been reluctant to increase my sugar storage for fear of loss due to spoiling! I want to have more but held back so I wouldn't be wasteful, I can't stand wasting anything! I have about 20 gallons vac sealed in 1/2 gallon ball jars. I'm buying more on my next grocery run!!!!!😃 I have several cases of 1/2 gallon jars sitting empty right now. Might as well put them to good use! Thank you for this "sweet " information! 🙄😂. The time out story was awesome ❤️. Kids are such a joy!😊
??
I vacuum seal sugar in their original package in food saver bags. And put in a dark colored tote to keep light out.
Thank you for this advice! I just tranfered all of our stored sugar to 1/2 gallon glass jars. I will date them tomorrow and place them into storage. I had been storing in the paper bag they come in and then place them in 5-gallon buckets with Gamma seals. After your video, no more! From here on out, only glass. Again, thank you!
That is just the cutest thing about using the sugar bucket for time out to "sweeten up"! LOVE it! And sound like your kids enjoyed it also. We have a sugar bucket in our pantry, I need to start doing this! Thanks for the tips on sugar storage Kylene!
This video contains great deal of information that is surprising to me. Most especially that we need 70 lbs per person, per year. I habitually use about 8-10 lbs of sugar per year in cooking and thought I was being extravagant. This includes cookies, brownies & whatnot that I might make for friends at holidays. I also make wine at home and might use 20-40 lbs per year for that purpose.
I tend to store sugar in its original package in ambient conditions. It does get hard but not so hard that I can't break it up with my hands before opening the package. I have used both sugar and salt as moisture scavengers in barrels of rice and beans. Salt seems a little bit more effective for this purpose.
You may know that in the 18th & 19th centuries, sugar was sold to the public in solid cones. Special tongs were made to pinch off the amount that was wanted for a recipe and cooks might crush the pinched lumps with a mallet. Granulation is a modern convenience but isn't absolutely necessary.
Recently I opened some lumpy sugar and tried using an old-fashioned flour sifter and it worked great at getting rid of the lumps. Simple solution that I've missed for years.
I use food grade plastic ags with twist ties.I put them in a five gallo bucket.this keeps from having the whole bucket getting hard. I do the same withgrains and beans and lentils itmakes it easy toopen grab bag and close bucket up. This way protects the content of the bucket incase there is a accident leak of bucket some how so you dont lose the whole bucket.
Ive had white sugar sitting in the pantry in its original paper packaging, half opened and just folded over abit for years and years and nothing bad happens to it. Seems to be indestructible stuff.
Same
I read somewhere that they found sugar still usable after almost a hundred years. Protect from moisture and ants and you're good to go. I had to hit hard sugar in its paper bag with a clean hammer and then emptied it out and made some fabulous fudge from it. I think it's good forever
I found two ten lb bags of sugar in the back of an upper cabinet when we moved 11 years ago. It was in the original bags. It took me ten years to use that twenty lbs of sugar in its original bags. That means I had sugar for thirty years in original packaging that was still good. I had to break it up because it was hard as a rock. I held each bag about two feet above the kitchen floor and dropped it. The packaging did not break. The sugar instantly went back to granules. It's not difficult to break hard sugar. I've even put the hard sugar in a roasting pan and whacked it with the meat mallet.
My mom always told me NOT to keep it in the bags. She said sometimes the bags carried tiny little bugs around the seal of the bags. Clean pasta jars have a built in seal, so you can use them. I put sugar in zip bags squeezing as much air out as possible then put them into jars. My mom used a micro-planer and grated her sugar if it got hard.
You can add some pieces of bread to a container to get sugar to soften. Then take the stale bread and make croutons or bread crumbs.
Tip: if you store sugar in the original bags wrap the bags in cellophane wrap or a freezer bag. Tape shut if needed. It will help protect it from drawing moisture and smells.
I use plastic bags normally used to vacu seal then put the bags into a bucket with the gamma lid. Does not get hard for a good while.
No mention of using dessicant packs to keep the sugar dry.
Great info! In the OLD days (1700s), sugar was sold as rock hard bricks or cones and a special tool (sugar nipper) was used to break off chunky pieces for use in cooking/baking. The only hazard in using lumpy & chunky sugar is it's easy to mess up the measurement of it in tried and true recipes. Here in the humid south, I try to only buy during the dry winter months and immediately transfer to 5 gallon buckets with gasket lids for storage and a large Tupperware canister for the kitchen pantry. For years I used gallon size glass jars but the lids were never as air tight as I hoped they could be ... and it's just not safe to be stabbing a butter knife into a block of sugar to break it up inside a glass jar!
I had the same experience with the jars and the sugar going rock hard easier to get out of the bucket than a glass jar
In the old days, Pinot to 1900, we only ate approximately 5 lbs of sugar a year and we didn’t buy commercialized foods with sugar an an ingredient. We were also much healthier. I know the crash recommends that much sugar, but it really destroys the body when we eat it and lowers he immunity.
@@lindamcneil711 : Surprisingly, we crave sugar for a valid reason. Carbs (glucose), also called sugar, saccharides, or Glyconutrients are the ONLY food group that can make our stem cells, and without stem cells, we are straight-up dead. Stem cells heal, repair, and restore some 200+ areas of the body. We need at least eight “essential (meaning, we must EAT them because the body cannot make them)” glyconutrients in order to make stem cells efficiently. It’s important to know how to include these in our food preparedness because our health will go downhill fast without them.
So having said that, here’s what goes wrong when it comes to sugar. If we are not getting our protein into our bloodstream before we eat our carbs, then our blood sugar will spike, and that goes for everyone, not just diabetics. Additionally, the eight essential carbs by themselves are often not eaten altogether, and since glucose can make all seven of the other necessary ones, albeit, not efficiently, we survive because it does make the rest. But not eating all eight will then make people crave glucose type sugar like crazy because stem cells ARE your immune system!-and if we don’t eat all eight, the full burden of making stem cells is on glucose alone, so it sluggishly tried to pull that off. Sox of these eight necessary carbs aren’t even caloric! They have no calories, don’t taste sweet, and don’t cause health problems. Glucose out of balance can, because it is trying to carry the whole burden. Here’s another crazy detail. If we do not eat our protein need first and get it into our blood stream, we will literally crave enough of a glucose-containing food to meet our 5-hr PROTEIN need! That means that if you eat bread only, you will crave 7+ slices before your cravings (that you thought were for carbs, but were actually for protein) calms down. So this ta-do about sugar being bad is straight up scientifically, and health-wise, wrong. Carbs from whole food sources is always better, but no sugar at all will kill us and our immune systems. So, we must find each of our individual protein needs, mine is 15grams per 5 hrs. From there, you figure your carb grams as compared to your protein need, which is for most people, 3 parts protein to 4 parts carbs. Then begin each mean with protein. After you have eaten about 1/4-1/3 of it, then you can eat a few bites of your carbs (your plant foods mostly) because the protein is now in you blood stream and is therefore, stabilizing your blood sugar. This is how to eat whether you are diabetic or not, because because it or not, every person can have a diabetic episode by just eating out of order. Whole food sourced carbs are best because the fiber in them is also blood sugar stabilizing. That create hormone balance, and that is everything to is because hormone run the entire body show. They direct everything.
For those interested in not just food storage, but actually preserving your health during crisis, storing these eight-sugar food sources is as simple as making eight food lists: Search “foods containing the eight essential glyconutrients, lists”, and then make sure you are eating from all eight lists, missing none. You knly need a small amount of just one food from each list in order to boost your stem cell immunity, and we are talking, a lot. In blood tests, one of ill health can show very few stem cells in their lab result. One week later having commenced eating minimally, all eight glycos for 7 days, that new blood work one week later will show trillions of stem cells. Those studies are reported by the Mannatech company and others. I have personally made my food lists and do get all eight glycos, as I had cancer and COPD (from a chemical solvent-I’ve never smoked) 17 years ago. Since then, my health has been much improved, including major depression relieved. These glycos are easily obtained and you are likely to have many right in your cupboard, such as in garlic.
Here’s how the glyconutrients work and why missing one or more causes poor and faulty immunity.
The eight sugars are like braille letters that stick to the outside of our cells, making a full alphabet. Those cells communicate with each other by bumping into each other, picking up and delivering information and directives. If there is one or more “letters” or sugars missing, then this information is misread, faulty, static-y or leads to the hypothalamus sending in desperation/panic directives, such as telling the body to package up (cysts, tumors…) foreign unknowns instead of eliminating them from the body. This mis-messaging results in autoimmune (panic immune response) diseases, fatigue, weight gain and disease vulnerability. Glucose alone cannot keep up making enough of the other glycos by itself efficiently, so dragging in cellular needs and communication can result, causing excessive glucose cravings. Eating the other needed 7 carbs as well, stops glucose craving from going chaotic. When white sugar is eaten alone, without fiber or protein, the munchies for more will result because eating glucose makes our bodies crave it’s “partners”, the rest if the essential glycos, and the protein. It will also cause cravings if we don’t have sufficient brown fat for nerve function, brain function and other needs. I am not a doctor, but I am a patient that has survived because I’ve prayed my way to these answers. It turns out that it was a basic that was known around 1900, and used to treat cancers then with 100% success permanently in every case. So where did this i formation go? You ask the FDA and they will siftpedal this info to death, even downplaying it to the point of calling it “fringe medicine”. They don’t tell you that these eight glycos are taught to immunology med students (not the other med students), and they are listed in the back of the medical PDR reference. They are cheap, yet are used to grow body parts, organs, new injectable joint cartilage and bone marrow so they can charge patient $8-10,000 an injection. And sure, they work, until your body needs to EAT some more glycos, at which point the dr will tell you you need another injection in order to save your knee! No. You don’t need another injection because you lack one. You might need another injection because you aren’t eating your glyconutrients that make knee cartilage and everything else, though. They tell you that eating sugar damages your joints. But in fact, so is water toxic when you over eat that and then UNDEReat minerals to keep up with that fatal imbalance. Too much glucose is unnecessary and will cause a clog in your metabolism and immunity, just as will not enough. The same goes for protein. Excess is wasteful, gluttonous, and problematic. Excess protein will convert to fat in the presence of carbs, but without carbs, excess just causes other critical problems. So balance is worth planning, too, when it comes to preparedness. To note, the phenomenon of “food fatigue” during survival crisis means that something essential is missing in the diet. It isn’t just variety alone, but the fact that a variety of foods actually provides things like these glyconutrients and other undiscovered nutritional needs. Spices and herbs are abundant with these. Sorry this is long, but I hope this helps clarify some areas of our simple, basic health demands. If we learn to eat this way now, and it actually does simplify survival, we will be more prepared when things get rougher. We will find out that we don’t need everything in the store. We just need a few of the right things. The funny thing is, we forget things like resins, gums, saps, spices, herbs, UV light, the right water (never drink plain distilled without adding a pinch of whole salt-it will halt your cells ability to metabolize in under a minute), and whole, grey seasalt (which eliminates the needs for a couple heart medicines). RX’s are a concern, but finding alternatives now is important. I have replaced 13 out of 14 with altermatives, and that has taken me a number of years. About gums and saps, some contain these essential glycos, like frankincense and myrrh. Go figure! And gold emits the same healing vibrational waves as red light therapy waves, which is why some people use cholloidal gold for an antibacterial and antiviral. I’m not sure how effective it is, but we know that the NIR red light is healing. So you never know what you’ll learn out there that will simplify your preparedness and allow you self reliant independence from unnecessary medications and such. I think I wrote a whole pamphlet😳🙄.
@@Gasp7000 Ummm...I think you are mixing up the eight essential amino acids that our body cannot manufacture with something else. Never in my life have I heard of these "glyconutrients" you are waxing on about...and I read a LOT of scientific literature and journals for fun. However...the eight essential amino acids are widespread scientific knowledge.
As well, while the body needs amino acids to function, it does NOT need sugars or carbohydrates to function. It has an entire built-in alternative to functioning without carbohydrates/sugars--and at more optimum level--called ketones.
A cheese grater works to break up Sugar.
Wal-Mart sells food safe buckets as well. I store sugar, flour, rice and dry beans in them.
I definitely agree with the #10 cans are best! But mylar bags in buckets are 2nd best!
Thanks for the info!
60 pounds of sugar per annum is one pound every six days! That seems exorbitant. Americans currently consume more than that because sugar is in all of our processed foods. I can’t imagine needing that much if the SHTF and you were cooking everything from scratch? I think I’d save my limited pantry space for more healthy fare and cut back the sugar quite a bit. Great video, as usual! Thanks for sharing your knowledge!
Um, yeah. Our teeth didn't rot before we started eating sugar.
I cook everything from scratch every day. I even bake bread every three days. I couldn't use that much sugar if I tried. If I were successful I'd be wired for sound!
If you vacuum bag sugar, it is in a 'no moisture' condition, but it will compress into a VERY hard brick because of the atmosphere pressing down on it at 14 psi or so.
These are great ideas! To be honest with you, I don't even eat sugar or salt like I used to. When I cook time to time, my food is either bland, salty or not sweet enough lol. There are times, I feel dizzy like and I think I'm low in sugar (this is when I eat sugar), I grab an applesauce to fix it up & I feel a bit better. No, I don't think I'm diabetic. I just stop eating and drinking things that has sugar. I only drink water most of the time, but when I need that sugar rush, I drink a glass of Soursop (Guanabana) juice from Costco, a cup of coffee, or eat sweetened apple sauce. I'll go buy some granulated sugar to store for long term. Thank you for this video! Many blessings to you and family! Be well & stay safe! Nnacy💕🙏🏻😊
if you just sift it through a metal fine mesh strainer when you take it out of whatever container you've stored it in, before filling up your regular use canister it will bring it right back to its store bought texture. Really an effortless process that takes only a couple minutes to complete
Thank you for this video so informative. After watching this video I'm inclined to prefer glass for sugar storage. Sweet story the time out on the sugar bucket love it lol. ❤
Just an added comment regarding using glass jars; First I would use common sense and wash really well then bake the jars in your oven at 350 for about an hour and the lids for around 15 minutes. Let cool in oven for an hour and remove one at a time placing sugar inside each jar and capping snug but not super tight. You will know if the jars are still too warm if when you are finished filling them you hear some pop. Also storing them to avoid breaking use the bottom rack or wrap each jar in moving styrofoam sheets tight inside a very sturdy box and then I also "just because" wrap the boxes with a clear wrap with a SUGAR label inside.
I knew if I just looked you up I'd get my answer! Thank you ❤️
I vacuum bag 6 cups of sugar using my FoodSaver, and store in a food safe 5 gallon pail. (and I thought the 50 lb bag I purchased from Costco was enough!)
I moved into my Grandparents house 7 years ago. There is sugar in a glass jar in the pantry that was there when I moved in. I am guessing it is 10+ years old. The only time I used any was /is to sweeten tea when I am sick. Otherwise, I always drink unsweet tea.
Damn I love how thorough you were with this topic and info.
Question: would tossing in a couple dehumidifier packs help or hurt?
This video was sweet! Hahaha....I’ll see myself out.....
I buy a 40 lb. Bag of Sugar and store it in 8 of my twelve 1/2 gallon Mason Jars with Plastic Resealable lids. When one Jar is empty, I clean it and put it on the shelf upside down in the Flat next to the full Jars. When there is at least 8 empty Jars, I get another 40 lbs. and refill the empty Jars. 24 - 1/2 gal. Mason Jars were my inheritance from my MIL's Mother (1880-1950).
I use food saver bags. Takes the air out and keeps moisture out.
Would it work to use the galleon & half gallon dill pickle jars ? I’m told the can not be reused for canning , I have them all over the place so if this would work for sugar that would be great ! I’m a very new prepped so all advise very welcome !!
Could I do a show about flour storage please ??
For your already clumpy sugar put a piece of bread onto the top of your container of sugar and put the lid on for a day or two. 24 to 48 hours later the lumpy hard clumps will be soft and easy to break apart. Be sure not to add crumbs of the bread to your sugar.
I did try this method. My sugar smell like the bread. I used plastic containers.
Does a saltine cracker work, too? Seems when sugar used to sit out on restaurant tables, they'd put a saltine cracker in it to keep it from clumping up.
I add food grade silica gel packs to my sugar buckets. Works great. No issues at all 😀
...how many per bucket plz? using 5 gallon
Just checking because of the Expiration Date on the bag.
Here's what I do folks. I take my good quality dog food bags ( the 10 and up kg bags wiped out on the inside ) that are almost tarp quality, and take the paper encased 10 paper bags ( 2 kg x 10 ) and slip the big packages right inside. So...the sugar is protected by paper bags twice and then by these tarp like sacks. I then carefully seal the big tarp bags with duct tape and stack them like bricks in a cool dark place , under patrol from my 4 cats. They're just fine.
I know you're gonna jump me though..!
Glass & # 10 cans are the way I store sugar.
😎 Any plastic jars, the kind that has mayo or peanut butter. Wash container well and let air dry overnight. If there is any odor, empty a little box of baking soda into it for some 24 hours. The baking soda will still be perfectly usable, and not any kind of odor remains. These plastic jars are great for spices and dry herbs as well.
Sugar stored in original 4# paper bags in buckets will get hard, but its easier to break up 4# rather than a huge bucket full. I've generally been able to break it back to consistency of granules with some lumps. When using it I squeeze the lumps to break them up and again generally they return to granules. I'm always amazed that so many people store sugar in soda bottles or other narrow mouth containers because when it becomes solid (and it will!) there is no way to get it out of the bottles.
This is why I've decided that 1-gallon Mylar are preferable to 5-gallon bags. I can fit four one-gallon bags in a 5-gallon bucket, so yes, you lose some space, but if something goes wrong with one bag, the other three are fine. That way, when you open, you also haven't committed to eating the whole bucket in a year and you've preserved the oxygen-free environment in the remaining bags. Part of prepping is really thinking through all of the pros and cons.
Wouldn’t adding a Food Grade Moisture Absorber Silica Gel Desiccant Packet help? To keep from clumping.
Can you use Silica packs to help keep moisture down, or would that risk botulism?
I put three 4lb bags of sugar in a new metal ammo can with a rubber seal.
Best way to store sugar? Buy from LDS.
I put moisture absorbers in my stored sugar before sealing it up, same with salt. Moisture absorbers are different then oxygen absorbers
I store my sugar in mylar bags in food grade buckets!
We've been using cleaned/sterilized 2-liter bottles for sugar storage for about 10 years. Yes, the sugar can get a little clumpy, but I just use a bamboo skewer to easily break it up to refill my kitchen sugar canister. Have quite a bit of sugar substitutes vacuum sealed since husband is pre-diabetic. IDK the shelf life on them. Oh boy, sounds like homework for me :-) Thank you!
My sis puts them in Lil bags seals them then puts them in the bucket so she can open one bag at a time stays fresh every bag
Sweet!
Wow. Always something to learn from you all. Thanks !
And Perhaps...Metal garbage can can gets cold, has air in it and slight condensation forms inside, much less than the outside?
I have domino sugar in it's original bucket, is it ok to leave it in it's own bucket and put it in a larger bucket? 2lbs each
@@TheProvidentPrepper thanks so much for the reply!. Yep they are actually 3.5lbs square little buckets from Amazon. Tote would be best. Appreciate all you do 😊
Wow, I had no idea that much sugar should be stored per person! Thank you for this informative video. I store sugar in half gallon mason jars, but obviously not enough.....lol
As always, valuable information presented with grace and clarity. Thank you!
@@TheProvidentPrepper Sis, I share your videos with friends that I am introducing to the gospel. I use your family as an example of a normal family that is a member of the church and is living by the precepts and guidance that we get from our church leadership.
Thank you for being a missionary
Can you use silica gel in sugar? Would that work?
that’s awesome parenting - time out on the sugar bucket ‘til you sweeten up-i’m going to borrow this!!!
I have never seen sugar in cans. Do you buy them this way, & if so, from where. Or do you somehow can your own, & if so, will you share how please. Thank you.
Any of the LDS a Home storage Center’s sells sugar in number 10 cans
70 pounds, that’s about 33kg per person per year?
Are you joking me? 🤦♂️
How much sugar do people eat?
In what do they eat it? 🤔
@@TheProvidentPrepper indeed
Have you done a video or blog on how to get Rock hard sugar soft again? Does a wet towel left on top overnight work? We use a lot of brown and raw sugar and that is an issue for short therm storage. I can’t imagine long term storage of this item. White sugar is a good backup though. Thanks! Love you guys.
Your clumpy sugar from the #10 can make me think the clumps can be put in a sugar dish and you can ask your guest how many clumps they would like for their tea or coffee.
We recycle glass jars of sauce, jams, etc & they work great for sugar, once they're empty they get refilled from the food grade buckets that lets us store more volume. Jar system keeps us from introducing air to buckets so less clumping. Loved your video.
Sugar that is hard can be grated to bring it back to granulated. Victorians used to buy cones of sugar that required grating.
I have stored sugar in buckets they go rock hard you can still use the hard sugar for brining or you can run it through a grinder to use for baking. I store a couple hundred lbs of sugar per year as I make everything from scratch including my own vinegars and wines. I gave up storing much more than I can use per yr because the sugar goes hard. Tin cans would work or the mylar bags will have to look into those bags not seen them available locally most likely have to order those mylar bags. I do use moth balls on the floor to keep the mice out but the sugar never tasted like those. I do keep the bags in the bags they come in and if any goes hard I drop it and that breaks it all up like new. I keep the bags 4 ft from the floor too. I also store honey but more for mediicinal reasons than for cooking/baking/wine making ect..
Is/was your daughter a missionary? Noticed name tag in bread video. Yay LDS!
If I have clumpy sugar, I run it through the food processor
i store my sugar in a container called : tuff stuff products feed and seed , it has a locking lid , i line the container with a plastic garage bag. the container holds 17 gallons
You’re the best
Great video, it's getting soon to be time to deal with the small amount of sugar i have in storage. One way to look at storing something like sugar is that nowadays while we try to limit eating it, we need to prepare for a variety of situations, from a small storm, to job loss or illness, to full on SHTF, and the worse the situation, the more energy we'll need. When we're cutting wood, hauling water and running a plow, etc. we wont be worrying about how much sugar is in some cookies or sweet tea XD. Even with my carnivore diet, im planning on having to get by with beans and rice, sugar, oats, etc. in case meat is not available or too expensive down the road.
I'm guessing that things like coffee grinders, grain mills, etc would be able to break up big clumps of hard sugar easily?? Havent had the situation come up myself tho, just seems like they would work.
If you havent done it already, it would be an interesting video to see how brewed coffee would freeze dry. I'm thinking without the equipment the big companies have, the crystals might not be very small, but it would make an interesting barter item (im going out on a limb being in Utah and such, you guys might not use it to drink). Thanks for the video & many blessings.
@@TheProvidentPrepper This time of the year, hot cocao is good. I forgot to ask, I know the O2 absorbers are a no go, but wondered if Silica Packs would be helpful, or would you need so many of them in a 2 or 5 gallon bucket of salt that it would be cost prohibitive to be effective?, thanks XD
I stored mine in Mason jars, using a hand pump (brake bleeder from Harbor Freight) to make the vacuum seal. I didn't want the sugar in my electric sealer. It also gives me jars for future canning
ChillinDave. Brake bleeder? Could you share how you do this. Tools, parts needed to make this work? Thank you!
@@douglasschmitt6645 check out the videos on YT channel, Rain Country.
You can use that hard sugar to make powdered sugar or brown sugar.
Whatever container I use as long as that sugar is edible and tastes like sugar I'm using it clumps powder granule it's going in my coffee and that's where it's going you can have your honey I got to have sugar for my coffee.
i liked your story of "time out on the sugar bucket to sweeten up!"
Thanks for this information! Love the sugar bucket story!
I've used my food processor to smooth up clumpy sugar with success.
What about sugar in the raw and brown sugar? Maybe best to go into glass jars ?
We put the sugar in sealed mylar bags then put the bags in a 5 gallon bucket with oxygen absorber
Great info!
So have you tried vacuum sealing them? I was thinking smaller pkgs like 1-2 pounds and then put them in a bucket. Sm pkgs for me since I don’t use much sugar at all. I also only eat organic cane sugar - a bit coarser and pale brown. Does it store the same as white? I bought 5-6 of the 3 lb pkgs when pandemic hit. I kept them in their sealed plastic bags then put them in heavy freezer bags then put them in a white bucket. I have since purchased a vacuum sealer and was debating about changing them over. Thoughts? Tfs!! 😃
Thank you for covering this topic. I had no idea that I should be storing that amount of sugar. I think I thought 20 lbs would be more than plenty. Thanks again. I see a trip to Sams Club in my immediate future.
I found out that salt and baking soda must be taken out of their containers. Became hard as a rock.
Brick-ification! Been there, done that, LOL. Oddly enough, I have a stack of gamma lids that DON'T FIT what I thought was a standard 5 gallon bucket. Apparently not. I'm not storing a lot of sugar, but I still do have SOME. For guests and barter, I'm thinking. Now my stevia, on the other hand...I have seeds for years!
@@TheProvidentPrepper Nope, I bought mine. I'll collect them going forward, though. Yeah, I saw your stevia babies! Well, toddlers by now, I guess. They look amazing!
@@TheProvidentPrepper Oh, I;m okay. Kinda down, what with the isolation and all. Church started back up in person this past week, but I don't feel comfortable going anywhere in public until I get vaccinated. And despite my numerous seemingly-qualifying age/health challenges, my group doesn;t look like it'll be up for months yet. So yeah, okay, I guess. No need to worry about me, cuz Father always has my back, and right now I'm being taught how to make lemonade. How's by y'all?
@@TheProvidentPrepper |Heya, K! As much as visiting you in Utah sounds wonderous, I'm not able to fly any more., as getting on/off a plane is beyond my physical capabilities. I am able to take my city's paratransit bus on the rare occasion I go to the doctor or whatever like that because it has a wheelchair lift rated for my and the powerchair's weight. I used to drive myself to church in my powerchair if the weather was nice enough, but after my accident where a kid ran me over in a marked crosswalk, I've been too hesitant (=paranoid, lol) to really go much of anywhere. I miss Sam too----his energgy was always such an upper in your videos. Ditto, praying a lot here too. I don'tt have a good feeling about the country's future. But me and the kids/cats are doing well, all things considered. Father's blessings for your family as well. Be safe!
Why wouldn't you use those moisture packets in them? ty
White Bread to soften it ( old Trick ) Dolores 86
I recently opened a #10 can (prepared in the same manner as yours, but from 1996) and although the texture was fine, it had metallic taste to it. My kids didn't want that on their oatmeal. I used it up in baked quick breads where I could disguise the flavor a bit with fruit or cinnamon.
@@TheProvidentPrepper I will try that, thank you.
Can you add desiccant packets to keep it from clumping? I know heat will make it clump too. I don't use much sugar except to feed the humming birds!
Lynda I watched a video where you can make your own dessicant sachels...Buy kitty litter(not clay)its the silica one.
Take coffee filters and cut size you like...they can be small or large ,put siloca in and then staple up like a lttle package around edges....very cheap to do....My next project...Have a few working on.
@@shadrachification I watched a video like that and found desiccant crystals on Amazon. I hadn't thought of coffee filters and they are less expensive than the tea bags. Thanks.
Good info. I place sugar in glass jars and seal with food Saver. I don't use much sugar either.
Where do you get the device you used to remove the lid from the 5 gal plastic bucket?
I use an antique meat grinder that clamps to my table to grind up surgar and salt that's gone hard, it works great.
As always, an excellent vid. Thanks👍🇺🇸🖖 Oh, and, yeah, my sugars stored in 2ltr pop bottles🍪🍰
Where I live we have to travel a good ways to go grocery shopping. Of course, we buy large amounts of food when we go. As far as storing sugar, what we do is get some crackers ( Saltine crackers works the best for us) and place them in the bucket with the sugar (usually one to two crackers per pound). But it will also depend on your climate. We usually don't have any issues with the sugar. There again it will depend on your climate.
That sounds like it would work where we live we have no humidity and live in the high desert. Thanks for the tip! What is your climate like?
@@Bethany_Sue where I live, it is easy for me to say (it sounds silly but it is true), I live in the middle of West Texas on the edge of God's country where there is nothing out there except you, God, and the varmints. 😆
What about vacuum packed with no oxygen absorber?
60 lbs of sugar a year? They've obviously not taken into account quality sweet tea as a regular drink!!
Voor mij is het makkelijk en goedkoop om het in een goed sluitende plastieke fles op te slaan.
My 23 yr old sugar in a #10 can like yours has a funny smell. How can I get rid.of it?
Yes, great barter item but the literal EXPLOSION of sugar consumption in the US over the years DIRECTLY correlates with more health issues/diseases than anything other than processed "vegetable" oils. We do NOT NEED this much sugar in our diets (actually, we need basically NONE!) BUT... Many of us are literally sugar "addicts!" If you are, prep for it but remember. We prep for HARD TIMES! How available will medical care be in really hard times?? Your call!!