Thank you for that. I fully know the crap they add to food that they don't have list. I learned the hard way, I cannot feed my body from the grocery store. It just doesn't work.
Is it too late to do this with beans if you have stored them without freezing them first? I've had most of them for a few years and have not seen any moths or bugs. They have been in packages inside a big rubber maid with a lid. I was going to store them in some mylar bags soon. *Edit-* With all due respect, after a lot of research, I _personally_ do not agree with Patriot Nurse about freezing. (Look up the video Don't Freeze Rice For Storage by Ready Squirrel.) However, if you do freeze make sure you dry your rice/beans etc out before long-term storage so they do not mold. You can not just take them straight from the freezer into a mylar bag due to moisture.
Do not freeze them if you plan on vacuum sealing or removing oxygen. Any moisture or condensation left in there can promote botulism. No oxygen=dead bugs. No need to freeze
I’m glad Patriot Nurse cast a spotlight on this issue. I was thinking the same thing about vacuum sealing. I use my foodsaver to vacuum pack items like beans using mason jars.
I made a comment I've never froze any type of dried beans nor have ever heard of the concept. Maybe more fear mongering? I'm very thankful there are people like you to counteract certain info.
Yes, this is true. I dry can my beans, pasta and rice with oxygen removing packets and I also use mylar bags this way to store flour, etc for even more long term storage. She is right if you are going to use the beans right away.
That's the premise of Codex Alemintarius - or The Food Law. Grossly overlooked and underestimated in its impact on us, in the name of "safety" , the recommended levels of nutrients being intentionally lowered, radiation attacks on anything alive, injections of this that and probably some other , approvals of what chemicals can coat our food, subsequently runoff, re enter water supply and food that gets eaten by food that we eat and enough to the "and more " part to turn a strong stomach disgusted. Not by the processing of animals, that most are separate from, disgusted that men would intentionally poison masses over generations, so that their will to resist would be lessened, and their health gradually compromised, with "cures" and treatments and such a magnitude of assortment of different drugs it would make Hunter Thompson at a Timothy Leary debate with Terrence Mckeena over which Beatles song is the best seem like ...🤔 I don't actually know how to finish that but I think you get the idea... Codex Alemintarius - The Food Law th-cam.com/video/8Ijdxd9neX8/w-d-xo.html
I’m 59. Never soaked beans and never froze beans and never had moth or larvae issues. Always checked for rocks and rinsed once before cooking (more than once if the beans were really dirty).
When you freeze your beans for 3 days please make sure they are dried before storing in any container because the moisture from being frozen can cause molds to grow.
Not necessary if you put the bean bags into a ziplock bag. Let them come up to room temperature before you take them out. Vacum seal them or put them in canning jars with oxygen absorbers & feezing is not necessary. Bugs & larvae can not survive in an oxygen free environment.
I've had my beans in the freezer for almost a week. Once I take them out, what would be the next step? Can I store them in a mason jar with oxygen absorbers? After I let them out from the freezer and let stand?
I had a 5 gallon bucket of bird seed in my house, on my way to fill the birdfeeders in the morning. Overnight the larva of the moths hatched from the seed, and there were literally thousands of worm/larva all over the floor. I let the chickens into the kitchen, and they ate every single one, but it was a horrible thing. Freezing the beans is a great thing to know, thank you!
@@oceansoul3694it isn’t strange to me because they doo doo very often. They cant walk across the porch here without messing. However, if I had worms all over my floor I think I would usher in the chickens too and clean up behind the chickens. It’s a good idea.
A “nice” thing about living in a cold, northern climate-I can put my rice and beans in a bucket (with a lid) on my porch and freeze these for the three days. Doesn’t take up the space in my freezer. 😊
@@vonSnook , I freeze them in their original bags, then thaw for several days, then repackage. No problems yet. Although I have always also believed that O2 absorbers should kill most critters. The stuff I freeze I planned to vacuum seal in jars or bags. I’m trying to find out I’d dessicant packages would be useful. Haven’t figured that one out yet!😊
I let mine set out 24 hrs after freezing then vaccuum seal. I freeze mine for a week or 2 but that's usually because I get busy and forget to pull them out of the freezer lol
@@Jen-CelticWarrior Dessicants are not oxygen absorbers, they're humidity absorbers, so they will not kill insect larvae. If you use dessicants have them at the opposite end from oxygen absorbers.
I place dry bay leaves in the container, learned this from my grandmother. In 40yrs of house keeping never had a problem using this method (Knock on wood). Also use in flour. As long as the bay leaves are dry they will not flavor what they are in. God bless all.
this does work-----ants hate them.... (i tried this- there was a pile of ants eating sugar drippings from my hummingbird feeder. i got a bay leaf, and before i came within a couple of feet from the ants, they took off!! ) this does work.. i'm going to plant bay flowers all around the house!!!!.
Yes I put bay leaves in my food cupboard. I had little moths popping up everywhere and I had read about the bay leaves so I placed them all over my shelves and the moths disappeared. After freezing the beans how should we best store them? In glass jars?
Its true! I fought moths for about a year- and it was miserable. They got in everything - they could bite tiny holes in bags. Thanks for this warning. God bless you for your service. 🙂
I had some misterious tiny white worms all around the top of my kitchen ceiling. I did not know what they were. I searched through all my flour based products but didn't find the source. i ended up throwing away all my food I had in the kitchen except of course the canned products. it was an awful experience. I think probably all the flour based and grain based products should be frozen after they are bought. I'm glad for your reminder, I had almost forgotten my past experience.
My Dears’t Patriot Nurse, never thought of freezing beans before storage. Your in depth knowledge and willingness to inform and educate your fellow Americans, who may not yet be prepared. Really demonstrates your love for your countrymen. We give thanks to Holy God Almighty, for to have such a treasure as you in our lives. Please continue, making great broadcasts and keep, “running the race that has been set before you and finish well.” Semper Fi and Aloha. 🌺🌸🌴❤️🇺🇸
It applies to rice/wheat etc as well. Freezing won't hurt any of those but it will kill off a lot of bugs. Freeze for a few days after buying and then put it in mylar with O2 absorber. Once it becomes a routine, your food buffer goes up quickly.
I've always soaked beans, but did so to cut back on cook time - great to know there is more benefits. Thanks! BTW, Back in the '70's during the gas shortage, I remember thinking my dad was a little nutty when he said, "It's not who controls the oil that has the power, but who controls the food. You can get people to do anything, if their kids are hungry. If big business starts buying farms, this will be a warning sign." And here we are today. Big business buying up farms and processing plants right and left.
@@mikecostigan9913 Gates owns the second largest amount of farm land. I don't remember the guy's name but there is a man that owns more land than Gates.
@@mikecostigan9913 Bill Gates was buying an outrageous amount of farmland. The elites are buying long-term shelters at an astonishing rate. I am starting to see videos stating global food shortages have started.
I do both, some in the canning community have been adding a specific type of spiced ranch dry powder to the jars and even using some of it to their canned chicken along with I think it's a full block of cream cheese, it makes a great sandwich are we even use it to make a dip for chips has to be tortilla chips because potato chips are not strong enough, what even like it straight off a spoon. Please do a search for canning beans, very easy to do with raw pack you just put the beans in with some water, spices if you want them and can them, 70 minutes for pints and 90 minutes for quarts. Since the canning process cook the beans most home canned foods can last up to 20 years!!
I grew up with a girl who's family ate Beans, Potatoes and Cornbread literally EVERY day. Large family, minimal money. But they had with the beans and cornbread, a complete protein, and the potatoes, the vitamin C. Those foods were cheaper than about anything they could purchase, and all 12 of them were healthy and happy.
Me, too. Chicken on Saturdays. Beef, pork, or ham on Sundays. Garden vegetables with every supper, and home made desserts with weekend meals. The meals were delicious and no one left the table hungry.
Beans are high in lectins, this is the part that some folks find to be inflammatory. My husband is very susceptible to lectins among other things. Make sure that you discard the soak water and rinse the beans to remove as much of this as possible. His preferred method is to do what is called a fast soak (put the beans in water, bring to barely a boil, turn off heat, wait 15 minutes and dump out the water and rinse the beans) follow this with fresh water and soak another 6-12 hours, dump out that water rinse the beans and then put in your cooking water and simmer until done. There are many foods besides beans that contain lectins, leaving seeds in tomatoes for example is another source of inflammation from lectins.
The anti-nutrients (as they’re known) are phytates, lectins & oxalates. They’re called anti-nutrients because they bind to minerals and prevent their absorption…causing deficiencies. They’re all plant toxins & all cause negative effects on the body. There’s phytates (in addition to lectins) in beans. Long soaking & cooking times can reduce phytates up to 50%, but won’t reduce them completely.
If he finds the beans inflammatory try sticking with pinto and romano/cranberry beans as they are super low in lectins and don't require the presoak for normal folks but us inflammatory folks it does amazing if you do a pre soak and I've just switched to only using these two beans in my diet.
Didn't know that, but feeling good now about the new 50lbs bag of beans I put in the freezer already, ironically 3 days ago... I don't get gas from beans and my kids don't either---I don't know if that is genetic or just because we've always eaten them...
Thank you, I had no idea I needed to freeze the beans. I’ve been collecting a lot of emergency food from freeze dried Emergency Essentials, beans, rice a lot. Right now the wife and I have 236 lbs of beans. My wife is Chinese, we married in China. She thinks I’m crazy for collecting so much food but she’ll be thankful in the near future. We’ll be freezing them for 72 hours. This is going to take a couple weeks. You’ve saved a good portion of my preps. Thank you so much.
As long as you remove all oxygen as in vacuum sealing in canning jars or mylar bags with oxygen absorbers there will be no bugs. They cannot survive without oxygen; you do not have to freeze them. If you do decide to freeze them, remember that when you take them out of the freezer, there will be some moisture that needs to be completely removed and dried before you store them long term or else, they will mold, and will ruin all your food. This goes for rice as well, by the way, bay leaves do nothing to get rid of bugs. Hope this helps. Prep ON!
ABOUT BEANS I'd like to just add this. BUY BEANS WHILE YOU CAN! My DH and I did a test run many years ago. While it's novel to grow, harvest, shell, storage and cook your own dried beans. Its a great deal of work, land, water and time to grow just 1 pound of dried beans you may still buy in the store at about a dollar a pound. I can't fathom how much resources I'd need to grow enough to to produce for a few working men and their families if they were to show up on our door step with none of their own provisions as they have intimated over the years of watching us build our infrastructure here and husband our livestock, garden and orchard. BUY BEANS WHILE YOU CAN. A 20lb bag put up now will save you tremendous resources later. Much love all.
Milk Maid you are so wise. Most people have no idea how much produce they would have to grow, can, and store to feed a family. Stock up from the grocery store so you will have something to eat if your garden fails for some reason.
Same can be said for wheat and other grains. Beans will become too hard to cook normally in about 8 years. Use a pressure cooker to cook old beans. I have used a pressure cooker for bean over 10 years old and where stored in a bucket with no oxygen absorber, or in nitrogen.. They were edible. Any beans older than this would need to be turned into flour with my Country Living Mill. For the longest storage time, store beans in 5-6 gallon buckets, in mylar bags with 500cc oxygen absorber. Oxygen absorbers in buckets only, the bucket might hold a seal for only 3 years.
It doesn't kill bugs, it's a repellant, but it doesn't work on every bug. Just like deer, if they're hungry enough and can't find something else, they will get into your spices.
My grandmother taught my mom ,who taught me to place bay leaves in all my pantry cabinets which keeps pests at bay . I tape the leaves to the sides of the cabinet and the tops of each shelf.
Oh no!, I didn't know this !! Thanks. I have a bunch in the refrigerator and some in metal tins...but never did that.... This goes to the top of my list of TTD. Thanks :-)
I’ve had these moths twice. Yes! Had to toss almost everything in our pantry both times. Because typically by the time you notice the issue they have already gotten into everything. I’ve seen the larvae between sticker labels and glass jars. You have to open boxes, peel labels off cans to look thoroughly. You can tape them back if nothing is wrong but I’ve seen them there. I’ve had nests in the corners of my pantry. Seen larvae in tiny cracks. So we painted the pantry after fully emptied and cleaned. Now everything I buy gets frozen or put into a canister or zipper bag to isolate issues if brought home. The first time was from milk bone dog biscuits my grandma gave us. The second time I’m not sure? But I promise if you see moths flying it’s too late. Start checking everything now if you do. As the second time we got on it immediately and did not have to toss out nearly as much food as the first time. But you have to look at every nook and cranny if you see moths. As the larvae can be found everywhere. I’m not kidding when I saw them behind a fully glued on sticker. If I see them flying around the store, I will either leave and not shop there. Or I will take the time to look at each and every package very carefully. Then freeze as needed. I promise once you’ve had one bad infestation you’ll do anything to avoid another.
Thanks for the tip...I think I'm changing my shelf paper & repainting. There's an additive (bug killer) you can get & mix into your paint. I've done that before when I painted my cabinets in my old house. That & "No bugs, M'Lady" shelf paper ment no more troubles- but that was 25+ years ago & I forgot about it. Thanks 🦉 for the reminder!
Yep, freezing is necessary for many things to grow, mold and fungus and insect eggs. All seem to pop up after a winter, and into the spring, don't they?
I've had problems with those tiny moths before. WHAT A NIGHTMARE!!! I learned about the traps from a friend. So now I buy moth pheromone traps from Lowe's and always use them in my kitchen and pantry. It's a small cardboard teepee with super sticky insides. It will have the tiny pheromone square you drop onto the sticky part. That attracts the moths and they get stuck. It works VERY well. I keep them stashed all around and I don't have those problems any more. And I live in the south where there's tons of bugs. Also when I'm shopping for dried bean or rice, I try to see if there's any white spots or web like spots in the plastic bags they're in. And don't buy it from a store that has moths flying around.
What do these moths look like? Any particular color or way to identify them when they are flying around or do they just stay in food? What do they look like?
Dry beans can be sprouted for greens or spouted to plant to grow more beans. They can also be mashed and dehydrated to make "flour" which can then be made into breads.
I would not recommend growing anything from store bought beans unless absolutely necessary. Who knows what growth retardant chemicals were sprayed on them. It is very easy, to get heirloom dry bean seeds from reputable seed companies and grow them that way. Once harvested, you just remember to put aside some to grow more the following year. I do this myself, and I do sell dried bean seeds from my own garden.
@@GardenJensJourney that's all true, but if people are starving and that's all they have to grow...grow them. Americans are spoiled rotten and we're in hard times right now and it's only going to get worse.
If the beans are good and fresh, however often times they are now sprayed with Round up to get them to dry and cast the beans faster just as they do with wheat. Wash with water several times and do the every 15 mins soak thing then soak over night and rinse again and again. Hopefully that will get a lot ot the nasty stuff off of the outside.
I live alone too, as I'm presuming you do, and I like canning my dried beans, so that I can just get a pint jar and heat them up and they're ready to eat! But I always soak all my dried beans overnight, then discard the water and rinse them well before canning them. They come out delicious. Much better than store-bought. Sounds like I need to add this step in there, as well. I'd been freezing all my flours and cornmeal before storing them in mylar bags, then some kind of plastic tub or bucket. I'll be freezing my beans when I get them now, then proceed with the ither steps! But living alone, it's handy to just reach for a jar that's plenty for me. I do save some bacon grease in the fridge and put a teaspoon or less in the jars to season them before I can them.
When you pair beans with rice it makes a complete protein, you won’t need the meat. I didn’t know about the vitamin C , but it’s good to know that about potatoes. In Latin countries they cook the beans until almost totally soft then potatoes , chunks of pumpkin, are added, in mean while chop up and cook onions ,peppers garlic (add garlic during last minute or so so it doesn’t turn bitter)and other spices are sautéed in oil , add small amount of tomato paste or whatever you have then add to beans and continue cooking until slightly thick. This is delicious and very filling. Hope you give it a try.
As far as I know you have to peel potatoes extremely thinly as all those valuable nutrients sits only right under the skin. Best is to cook it with the peels intact. Or use the plastic scourer to only rub off the top layer of skin under flowing water.
This is the most delicious way to make them. It also provides a more nutrient packed meal. I have been cooking them this way since I was young. My Cuban mother thought me when I was young. No meat is much healthier.
After my husband passed I moved the kids and I to TN where it was more affordable. We've always had a garden and put up for winter and bought in bulk. I never had a problem for 20 years in Ohio. Moved to TN and man. So, I poured beans in my walmart glass jars and the moisture and moths got them. I now deep freeze all grains, legumes, rice and even bags of pancake mix. Also, be careful if you have a lot of stuff to freeze as the larva will move to the middle of the bag. If there isn't air circulation (if you stack the bags on top of one another like I did that first time) you'll run the risk of them making it through. I now leave everything for 3 weeks and keep the deep freezer as low as it will go. I also then take everything out, and let it come to temp and then freeze everything again. If the larva wakens and thinks it is spring they'll be frozen again. If it is small enough we aren't going to notice and I think...meh. extra protein. I mean...if a rat turds, hair, chunk of roach, etc is in each bar of chocolate and we make it...I think me freezing a little extra protein will have us all ok. ;) But, make sure you have real gaskets on stuff too so you keep moisture out. The large 1,2, & 5 gallon walmart Anchor Hocking/Heritage Hill jars will not protect your food in the south. They're useless here. If you stop using AC in your home (we don't cause it makes working outside hard on us with the temp change plus it is SO expensive!) you will notice more moisture building up in your home. So stay aware of that as any dried foods you have stored will begin to absorb that excess moisture.
You don’t need to soak beans until you are prepping them to be cooked. Be sure to throw the soaking water away, rinse the beans, then cook according to your recipe.
I like to can my dried beans so all I have to do is get out a pint for supper and heat them up and they're ready to eat and delicious! I soak all of my beans overnight and discard the water, then rinse them well before I can them!
Thank you for the information. I have never heard about the freezing of beans, thanks for sharing that! I just found your channel several months ago and you have helped me so much. I am a Christian and I believe that the Lord could return anytime now. It's comforting to associate with like minded people.
I have always placed rice in the freezer for a few days (or longer) before storage at home, but never thought about doing so with the dried beans! Thank you! Also the dietary tips are insightful and well-shared. Never underestimate the ability to be creative with our food stores - just a tip that if you have cooked beans or lentils(mashed), you have egg and oil replacements when making boxed cake or brownie/blondies. Especially when food is scarce, a sweet treat helps boost morale and break the potential food boredom. 😁
She is absolutely correct. I had some rice in my refrigerator that I need not freeze. My old refrigerator was beginning to fail and was not cooling very well until it stopped working. The small flying moths made a huge disgusting mess and got into other foods that were all ruined. A black thick substance was inside and the smell is not something you want to know about. Listen to the PatriotNurse she knows her stuff.
@@cindywiner2772 - Same as beans, I believe you freeze it, but must be no moisture when stored or could result in deadly botulism or mold. I am not an expert, but maybe dry it out for a while or cook it. Maybe freeze it first and then can it in glass canning jars placed in oven which seal the lids.
My grandfather and grandmother raised my dad and his 3 siblings during the great depression, and as was the case with most rural men of that time, he had a 5th grade education. My entire childhood, and into my early 20s when he passed, he always told me, never waste a day of your life not learning something you don't know, because knowledge is the only thing you will ever possess that someone can't take away, and will always help you through hard times. As a result of his wisdom, I didn't waste my life spending money pursuing worthless degrees, I focused on learning things to keep me and mine alive during hard times, gardening and canning, natural medicine, how to make and fix things, etc. today they call people a "prepper" for thinking ahead, but that's been my thought process my entire life.
Prepping doesn’t have to be too expensive. Just buy a little more every time you go to the store. Also follow her advice, I lost 200 pounds of beans due to this.
@@ThePatriotNurse this war some years ago so not as bad. I think at the time I spent about $200 on the beans and rice (total of 400 pounds). Bought it all in bulk. Failure is the best teacher.
We had those pantry moths in our house. They were an absolute nightmare from he'll! Took several years to finally get rid of them completely. Good advice!
I recently was checking my pantry. Found a sealed jar of rice. Was full of bugs :( I fully believe in the freezing of grains and beans now! Thank you Patriot Nurse. Been watching you for over a year now! God Bless
If you're going to put your beans in the freezer, be aware that bringing them back to room temp causes condensation, so make sure they're thoroughly dry before packing. Personally, I prefer to dust my beans -- and rice -- with (food grade) diatomaceous earth. This not only deals with anything in the product at the time of purchase, but prevents reinfestation. It easily rinses off, and there's no concern about condensation. For soaking, add a little baking soda and/or salt to the water. This will decrease the cooking time and make the beans much more tender. The amount to use varies widely, depending on who you ask. I use about 1 tsp baking soda and 1 tsp pink salt for 3-4 cups of dry beans.
You better sort through them to find and remove any rocks. Sometimes the harvesters pick up bean sized rocks out of the field and the machine won't separate them out.
Great video about beans. I would also add that once they are cleared of potential bugs, they be stored in airtight glass jars. And also, when cooking your beans, if you will use a pressure cooker you can cut the cooking time down to a third. We have done this for years.
@@NASA-stole-our-money me neither and hv always been a bean freak I love them traveled and worked in 40 states , now in Cambodia I do most of the time clean them and sometimes sprout them , but never seen the bugs in them. Weird
Hi PN. I've been eating pinto beans5 to 6 times a week for years and just bought another 8 lb bag (GV Wal Mart). I put it in the freezer after listening to you. I've not had intestinal problems (that I'm aware of) but am taking no chances. I really appreciate the heads up. I soak them in water for 12 hours then put them in the crockpot with other vegetables. Tastes great, cheap and healthful. I gotta have my beans! God bless you and your loved ones everybody
@@catharinabaker4934 Hi catharina. Just a couple: with the beans add some corn, diced tomatoes, black beans and salsa camera. I layer all of it. I also cook chicken breasts with some spices sprinkled on and a little honey squeezed on top. All good, cheap , lasts a long time and healthy
You can also use the Mormon method, which is to put a small (about 1" square) of dry ice near the bottom of a bucket of beans or grains, then cover the bucket loosely so that the excess gas will escape. After a few hours of "burping" the lid...letting out the excess CO2, then any larva or bugs should be dead as the CO2 pushes out all of the available oxygen. Then seal the bucket. Should be good for years.
I've dealt with them, but only because I didn't know that rice can also have larvae. I just want to say that they aren't harmful and you can sift (flour) and wash rice and beans and drown the buggers prior to cooking. It doesn't "ruin" the food but it does make you not want to eat it once you discover them. It friggin sucks. But I'm just saying that if desperation times hit, your food isn't "ruined"
@Supreme Pizza yup...I grew up in the 1970's and 1980's. We didn't throw out food! Mom and grandma sifted the flour and other stuff. If they got in the cereal that wasn't good. Usually tossed that. Even pasta...just skim them off the top of the water before you eat, or as others have said...extra protein. Most people are grossed out by it. But if you're starving, it doesn't make the food inedible. It is just unappetizing to most spoiled people right now. When you grow up poor you learn to live with things most people are too spoiled to. I've lived a difficult life. Still have it harder than most. But I look at it as God preparing me. Cuz when everybody else is whining about their situation it will be NORMAL everyday stuff for me...of course there will be some things I will miss because even as hard as I've had it, I STILL have it better than a 3rd world country poor does. Those of us who have had to live rough harsh lives this will be a walk in the park. It is when the insanity begins that everyone is REALLY gonna be challenged. Yeah food security is important. But personal security/safety is gonna be even more important. We're gonna have prisoners released to the streets, gangs roaming, mentally ill likely released from hospitals, along with the other mentally ill who live with it daily, all on the streets no meds, no cigarettes, searching for a fix. Alcohol, drugs, whatever they can get their hands on. Then add hungry, thirsty, homeless, wounded/sick on top that. And those with kids and families who did not prepare...I could go on. But it is gonna be a 💩show. For sure. As soon as those gov checks and food stamps stop. Insanity! You saw the rioting and looting and killing over other crazy stuff. Any excuse. To go bat💩 crazy. Lord help us ALL! 🙏
I remember my mother heating flour in her cast iron skillet to bring the weevil up to the top and she skimmed them off with a spoon. I don't think she owned a sifter. She would skim off the bugs that floated to the top of the water when she made pasta. Those were some tough times for us. Those critters can get into pasta, and all those processed packaged foods like macaroni and cheese, rice a roni, and bags of cereal, etc.
My wife and I have been canning our own foods for years and in 2019 we added a Harvest Right freeze dryer to our arsenal. One of the best investments we ever made. Our homemade MRE's are by far superior than anything available on the market and having a stockpile of freeze dried icecream sandwiches for sweet snacks is priceless for the kiddos.
If you dont mind me asking, roughly what did you pay for it? Ive been wanting to get one but the prices ive seen are in the thousand or multiple thousands of dollars. Just haven't been able to justify that expense yet.
@@brandonblazer3145 we got our medium size for 1200 dollars. It had been used twice. Keep your eyes open, the come up for sale used all the time. We absolutely love ours.
If you plan to include red kidney beans in your dried bean preps, make sure they are cooked by hard boiling for at least 20 minutes of the total cooking time. This is required to reduce the ammout of Phytohaemagglutnin (Kidney Bean Lectin) to a safe level. Eating raw or slow cooked kidney beans, (especially red kidney beans) can cause severe GI issues.
Yes, those little larva, when they become moths can be almost impossible to get rid of. I found that not only beans, but rice and other grains can carry that larvae. I had not heard about freezing those things, but I did find that sealing the beans and grains in airtight containers - creating an anoxic environment - also prevented the larvae from hatching out. Clean glass jars, with lids that seal tight did the best job.
I vacuum seal all my beans, peas and noodles in mason jars using a food sealer with the attachment for jars. Works great no problems at all. Quick and easy. Dry right out of the bag(s).
Thank you for this. I had stored a 10# bag of rice that, after a year, I found covered in a brown dust. After research, I sumised it was insect related. 72° freezing was the solution. I never considered that beans might have the same issue. Mine went into the freezer before this video was done. Thanks again. 😘
The chemist part of me has always been impatient with cooking dry beans. I always skipped the soak, and went straight to rolling boil. I'll be a little more patient now that I know. Thanks for spilling the beans on this information.
What about quick soak? My pressure cooker manual (Kuhn Rikon) shows a quick soak method we have used for quite a while: Bring to pressure (with water/salt), keep there 5 minutes, depressurize, replace water, then cook as normal.
To complicate it, just read an article in LA Times. A professional chef cooked enormous batches of beans and had many tasters. Everyone chose the beans that had NOT been soaked but cooked directly. The beans were tested for any degradation. I'd always soaked but decided to try direct cooking without soaking (in pressure cooking). Best beans I've ever made.
Thanks for sharing the information. My biggest concern is what to do with the beans AFTER you take them out of the freezer. Depending on how they were frozen (in original packaging or on a cookie sheet) there could be moisture that could cause more damage to the beans as they defrost.?. I know we are wanting to help each other but please cover all the bases of what could happen. I read one comment that stated they have over 300 pounds of beans and if there is more to this method that needs to be done well that is a lot of food they could lose. So we all need to be as thorough as possible when sharing how to help each other. I would share what to do after freezing but I don't know the answer either.
Thank you for the information. I have been putting the bag and all in a clean jar and placing a lid on it to make it airtight. My thinking is it would protect it from creatures getting into it and prolonging its shelf life. I never thought of creatures inside who want out. They will be very disappointed that their plot to take over the pantry has been spoiled.
I’ve always frozen rice, all noodle products, flour to protect against moth but never beans. I do use bay leaves in beans & rice and never had an issue, but no harm in freezing beans too. I always stock beans, rice year round for self sufficiency. Thanks for the tip!
In northern MN, we buy bulk beans and grains in the coldest part of the year and leave them in the suburban for 2 weeks of -20 F or below before we properly prepare them for long term storage...no freezer space needed!
I'm in a very humid environment. Freezing legumes and rice leads to condensation during the thaw, so I tend to double or triple up the O2 absorbers in the mylar bags instead of freezing
Been there done that (with the bugs ruining my stores), now I always freeze all beans and rice for at least a week, then vacuum pack and add an O2 absorber, and store in an opaque container.
I never soaked dried beans just rinsed very well. Then to remove gas property I cooked them for about 45 minutes in water with a TBS of baking soda. Then rinsed very well again. Filled kettle with fresh water and finished cooking as desired. The baking soda never left a flavor and has always removed the gas causing properties. I shall, however, freeze the bags, then rinse then soak as you recommend. Will still follow with baking soda use as I've done for decades.😃. I sent your video to many on face book 😁
About Indian meal moth: I spent my life being a grain farmer -corn, wheat, and soybeans. The moths could get bad in wheat. They would lay eggs which hatched into worms that looked like maggots. As these worms crawled on top of the grain, they would leave a silk “thread” wherever they went. Many worms crawling around would weave a web which prevented natural air flow in the grain bin.this web would trap moisture at the top of the grain and could actually cause spoilage. With a bad infestation, it could actually be rolled across the top of the grain like a sheet. Unlike a cloth sheet, this sheet could be around one-half inch thick and full of grain woven into it. They can be a real challenge to control. The moths are light tan colored and about 1/4 to 3/8 inch long.
Dr. Gundry, who is an expert on lectins (anti-nutrients in grains) recommends not only soaking legumes for 24 hours, changing the water a few times, but he also recommends pressure cooking the beans after soaking in order to remove the anti-nutrients. I store my grains in mylar bags with a silica gel pack and a bay leaf.
Do you freeze and soak the beans before you put them in your mylar bag? Do you buy the bay leaf fresh or dried? Thank you. I bought all of these beans and mylar bags. So before I just put the beans in there, it's probably best I know what to do with it. Thank you so much!
@@MLABCD I do not freeze the beans before I seal them in mylar bags. I only soak the beans that I will cook one day in advance, changing the water at least twice. Then, I pressure cook to remove the remaining lectins. I also do this with rice to remove some of the arsenic, etc. before pressure cooking. Split peas and lentils do not need soaking. Just a thorough rinse & pressure cook. They cook really fast. With oats, I soak over night with some chia seeds for more nutrition, but no need to discard the water because the lectins are neutralized by just soaking oats. I recommend Mary's Nest youtube channel to learn everything you would ever want to know about these things, in great detail. She also has a cooking school. Hope this helps!
@@MLABCD I forgot to mention that I use dry bay leaves before sealing the mylar bags. I use a flat iron to seal all the air out & I put in an Oxygen Absorber for long-term storage of WHITE rice & beans. Not a good idea to store BROWN rice more than 6 months because the oils go rancid :-) Oats get silica gel packs to keep dry, but not oxygen absorbers.
She is 100% correct with the meal Moths, I've been fighting these little nightmares for over a year, they get into absolutely everything including your pet food great advice I wish I had known that sooner
Best to keep everything is airtight containers. Then if you do get an outbreak it stays in that container. Including the pet food. Mine was in some organic flour. Omg it was gross lol.
bird seed is LOADED with them, do not ever store it in your house. My son was unfamiliar with the problem, he said to me when we were visiting, "I have some kind of bugs all over the basement, they fly all over the place. I knew he had bird feeders. Yep he had them...even with a covered bucket they got out when he was getting seed for the feeders, he left the lid off while he was outside filling them. He was lucky I visited before the got upstairs into his FOOD stores. Birdseed a BIG culprit. I learned years before that when I kept some under the kitchen sink.
@@limpingoatfarm again 100% correct. We have cockatiels and they are Infamous in bird food. Do you know if you can freeze the bird food Like you do with beans and peas ?
I'm very blessed to have a mother that has taught me about nutrition and not just a band-aid. She taught me about different minerals that you don't hear about every day and how they can take the place of medications and how they prevent illness, cancers and diseases.
I just came across something called Theobromine, I can't wait to try it! NAC and Quercitin are really great supplements for keeping covid and viruses away. Of course probiotics and prebiotics keep you cleaned and flushed out. All of the bad bacteria ends up in your gut. Air out your home, even on a cold day will do you good but if it's just to cold, put a big pot of water with essential oils or just vinegar on the stove on low for a few hours to steam thru the house. Always take at least 10 min to sit outside on a sunny day. Lemon water gives you lots of energy and cleans you out. Ashwaganda is good for anxiety, sleep, energy, and brain function. Grapeseed extract is excellent for just about everything, a few drops in your water, for burns and cuts, for cold sores. And don't forget to hit your knees and give God thanks for the breath of life!♥️
I'm interested if you are going to make videos about it. I just subscribed to your channel in case you do post videos and information that would be extremely helpful.
I just put 10 lbs of pinto beans into long term storage in mylar bags with oxygen absorbers. Before I did, I went thru the beans and pulled out any broken or shriveled beans. Also found 2 rocks. It definitely pays to pick thru the beans.
Last winter I lost a lot of stored goods to moth larva . The good Lord led me to this video to prevent a recurrence , Thank you. This should help me preserve the Bartolo beans I am growing. "Don't store your treasure where moth can eat"
Awesome tip on freezing. An alternative to soaking is slow cooking in crock pot for 8-10 hours with a tablespoon or so of lemon juice . I cube up potatoe, have a ham bone, chilli powder and tomato sauce too. The slow cooking in the crockpot allows the same chemical reactions as soaking.
Learn something new every day! The dry bay leaves are new for me. Freezing for 72 hours, I was aware of, but my preferred method, since I transfer to canning jars anyway is "dry canning". Just heat things up in the oven and screw on a new lid. Alternatively, I will use oxygen absorbers. Both work well, but I hadn't heard of bay leaves before. 👍. Speaking of complimentary vitamins, don't forget complimentary foods. This is two vegetables, that when eaten together, provide all the amino acids available in meats. The classic being beans and corn eaten together. Can anyone say "Mexican food"?
Thank you patriot Nurse. I’ve watched your podcast for years now. You do a great job. I think beans are one of the healthiest add most nutritious sources of protein a person can get. I had an issue with gas. Until I found out by boiling the beans briefly two or three times and dumping the water off after each time you get rid of the sugars that causes the gas. And you still have the benefit of the Protein and nutrition. Thank you
this moth thing is very interesting and timely! I recently moved, and for several months prior we had tons of months in my pantry and spreading throughout my kitchen. .My family was so.frustrated and we lost some open food boxes. No way were eating that stuff if months flew in and out! Freezing the beans and rice coming into my kitchen and adding some bay leaves. thank you!
Our bean dinner (from childhood) consisted of beans, elbow mac cooked in the bean juice (separate from the beans) and fried potatoes & onions. Great (albeit fattening) dinner
We had a moth infestation! It’s devastating and gross. We spent days vacuuming and scrubbing out each individual cabinet space will crawl up into the dark corners and just make a little cocoon thousand of them. I hundred percent agree with the freezing method and we also immediately take them out and I store everything in glass or stainless steel containers no more plastic for me. Those buggers can get out and get everywhere.
Once they are in your pantry, it's takes a lot to get rid of them. Pantry moths lay eggs in crevices in shelving. The larvae are quite skilled at eating holes in plastic bags to get into food. Like you, I immediately decant everything. I have an enormous collection of mason jars. I will also store packaged unopened food in airtight tubs until I need them.
Dear Patriot Nurse, I am afraid to look at my beans. I have rice and beans in 5 gallon buckets to keep out rodents, and keep it dry. However this is the first I've heard about freezing it for 72 hours. Thank you so much for telling me about it. Once I bought a 50 pound sack of corn because I love to feed the local deer population. I didn't get to use that corn. I just kept it in my truck camper. I opened up the bag 6 months later and it was reduced to cornmeal and dead weevils. The only thing that corn could be used for, would be to make protein mystery meat burgers. LoL. *** May God Bless You, and all of your viewers. Victor Green
Bay leafs help with bugs but if your buckets are air tight that should take care of it, my beans are in Mylar bags with oxygen absorbers and bay leafs and I’m not worried about it same with my rice, flour .
As long as you remove all oxygen as in vacuum sealing in canning jars or mylar bags with oxygen absorbers there will be no bugs. They cannot survive without oxygen; you do not have to freeze them. If you do decide to freeze them, remember that when you take them out of the freezer, there will be some moisture that needs to be completely removed and dried before you store them long term or else, they will mold, and will ruin all your food. This goes for rice as well, by the way, bay leaves do nothing to get rid of bugs. Hope this helps. Prep ON!
Yay I love to see what other people do for preparing and organizing. I divide my beans up and vacuum seal with oxygen absorber and store in dark dry space. And I do freeze beforehand. I freeze flour and rice first too.
Yes! I 1000% agree! I've lost bags upon bags, just because of "procrastinating" That ole' "I'll do it in a little bit." Yeah, it comes to late when it's out of sight, it's also out of mind! So please bring them home and straight to the freezer. And also adding bay leaves inside any dry stored food is an awesome helper! Research to find out just how awesome it is and also you may have your own supply of "bay leaves" or a great substitute without even knowing on your own property or close enough to take advantage. Have a great week ahead and God bless.
So happy to see these videos back on your channel! I freeze most dry goods like flour, rice, instant potatoes, beans, split peas etc. 3 day minimum! I also wait 24 hours at room temp to store it to make sure all moisture is gone.
We just started growing our food last year, started with peach and pear trees, and now we are growing a garden and have been storing food for months. Thanks for the advice, you just gained a subscriber☺️
@@Lynn_Nice Cans can be a good choice. I have done some research on how to pre cook the beans then dehydrating them. There are several really wonderful videos on how to do this. This makes the beans very quick and easy to cook and use very little water.
I just saw a note from Camelia bean company out of New Orleans, they suggested boiling the black eye peas for 10 minutes, throw out the water and cook as normal, any idea why?
That's why I keep 40 quarts canned up at all times, if we ever loose electricity, all I have to do is open a jar, and the broth is phenomenal in your soup
I've heard you need to do the freeze thaw freeze method. In nature larva typically make it through the winter (frozen Temps) so once things warms up they wake up or hatch and then when you freeze them again it can then finally kill them.
I'm not the smartest person by far but can you help me for a minute. So we freeze, thaw, freeze again and then store them. But we soak them over night of we want to eat them the next day. Right?
@@JBerry32971 yes. But make sure they are dry (not built up with ice) before storing them. Honestly you can skip freezing them all together if you vacuum seal and or put an oxygen absorber in with them when stored via Mylar bag or mason jar.
Just a few thoughts on dried beans. When you soak your beans, brine them. Your brine should be 1 gallon of water and no more than 3 Tbs of diamond crystal salt, or 2 Tbs of coarse kosher salt, or 1 Tbs of table salt, per pound of beans. Adding salt to your water enhances the ion exchange in the skin. The sodium ions replace calcium ions in the skin, allowing more water inside the beans and making the skin stretch for plump beans. You have to drain off the soaking brine, rinse, and then cook them in fresh water. Preferably water that is not super high in minerals like calcium, or your beans will never soften fully. Sometimes adding a pinch of baking soda to the water will help in getting them soft.
So the brining doesn't cause them to get hard? I always cook without salt because cooking with salt will make them hard. But if you soak in salt water then rinse it off they will be ok?
@@jefdby here's the science behind brining beans: from Cook Illustrated Salty Soak for Beans Brining isn't just for meat. When you soak dried beans in salted water, they cook up with softer skins. Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans. Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table* salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using. * I find that 3 tablespoons of salted water per gallon makes the beans way too salty. I suspect because CI uses diamond crystal salt for the vast majority of their recipes, that this is a typo. The equivalent salt by by "saltiness" varies by brand. But you need 3 tablespoons of Diamond crystal salt to equal 2 tablespoons of Morton Kosher salt And the regular salt 1 tablespoon of Morton Iodized table salt So they are 3:2:1 ratio to each other.
@@penthesilliaas Nope. Cooks Illustrated tested salted and non salted. Salt in the soaking water made for better beans once cooked. They do plump up and they do soften beautifully when cooked.
When you talked about soaking the beans overnight, I had to smile. Many years ago there was an older lady in our church who had a speech impediment and was giving out her recipe for baked beans. She was heard to say, “First you choke your beans overnight.” 😊
Great video! Thank you for sharing this valuable info. We had an extremely hit yr last year, had a power serge, could not get parts to repair cooling unit so we lived in a very hot environment, what I didn't know while caring for someones tropical fish aquarium & supplies (including the fish food) I began seeing bugs everywhere in my home, outrageous amounts all at once. Checking all my grains & such, would find they were untouched! I was puzzled. One day I got into the supplies ( that I hadnt needed up to this point ) and here in the back of the cabinet were 2 very large bags of fish food, the weevils were taking over the cabinet for about a month! so crazy! Had I known the food was there & known it may have eggs that would hatch, I would have been able to better prepare! Thank you ❤️🤗💞🙌🏽
I read the other day that potatoes and sweet potatoes are a surprisingly decent source of protein (if we're talking vegetables). But a cup of rice contains 5 grams of protein per cup compared to the 3 grams of protein with potatoes. It's interesting to know about a source of vitamin C with beans though. Very good to know! Trying to learn how to get necessary nutrition with minimal food supply.
I always freeze my beans, flour, rice, cornmeal etc. then I have gallon size jars I put them in to store them. I don’t want the bugs growing in them! Of course mom taught us to soak beans overnight, but I thought it was because they are hard and needed to be soaked so they didn’t take as long to cook them! I wasn’t aware of your health reasons mentioned here! Thank you!
Quick question: After freezing- wouldnt "thawing" them introduce mildew? Also- we are homeless (living in an office)- what can we do to prepare? We arent on welfare and our savings is almost depleted. I dont want to "register" with the gvnmt.
One thing I’ve never heard on TH-cam is how to provide fresh vegetables in an urban setting, Or in the winter. So I decided to sprout. Sprouts have more nutrition than their older counterparts. They take up little space, can be sprouted indoors and with little effort. BTW: I took your course years ago in the Atlanta area. At that time, my concern was the debt. Last year I was praying that the supply chair would not be compromised. Now we have an incompetent weakling in the White House that signals despots to misbehave. Or, from a more sinister viewpoint, I remember his role in Benghazi, where they failed to react to the Benghazi attack. Now they’ve done the same thing to Afghanistan. I could go on…..Stay well, Rachel!
There are countless vids on gardening in your yard, but you're right about sprouts. They are quick to grow, and extremely nutritious. (As far as what's going on in the world, it's all an evil agenda done on purpose and has been going on behind the scene way before our time. There's a ton of evidence of that. Pray that this administration gets gone quickly and all the other corruption nationwide.)
We had bought some bird food and in a week we were inundated with the Indian moths so it's not just beans. They are not easy to get rid of once they infest and seem to exponentially multiply.
Hi! How long should they be dried after freezing to remove any moisture before storing? Also I have read that pressure cooking beans helps to eliminate some of the nasty side effects they are famous for. That, it was said, is why canned beans are easier to digest. They are apparently pressure cooked in the can. Thank you and God Bless.
I used to freeze my beans before storage. I put the bags of beans into a ziplock freezer bag first. Leave them in the ziplock when you pull them out until they reach room temperature so condendation will only form on the outside of the ziplock bag & not in the beans. Lately I haven't been freezing my beans or most everything else. I'm putting them into canning jars for long term storage with oxygen absorbers. Bugs & larvae can not survive in an oxygen free environment. Vacum sealing also works. Lentils & split peas, IMO, are best because they don't require soaking, they cook much faster & they don't have the extent of digestive issues compared to other types of beans.
I was late comer to the PN Kitchen today! Had to scroll to find you, Brother. How is your Grandfather, Sir? Also, good advice from PN today! I always have froze my rice for 72 hrs, but never have frozen my beans. Learn something new every day.
We're definitely going to do the freezing thing before storage. Because of our humidity, all of our dry storage in bags and boxes are sealed in airtight buckets. At least, if there are bugs in a product, it is contained
So is there moisture that builds up after removing the beans from this freezing process and if so how do you prevent it from mold or potentially soaking up the water ?
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Take this advice seriously...driving a truck for over 30 yrs..you will not believe what's in your food. As always great video !
Thank you for that. I fully know the crap they add to food that they don't have list. I learned the hard way, I cannot feed my body from the grocery store. It just doesn't work.
Is it too late to do this with beans if you have stored them without freezing them first? I've had most of them for a few years and have not seen any moths or bugs. They have been in packages inside a big rubber maid with a lid. I was going to store them in some mylar bags soon.
*Edit-* With all due respect, after a lot of research, I _personally_ do not agree with Patriot Nurse about freezing. (Look up the video Don't Freeze Rice For Storage by Ready Squirrel.) However, if you do freeze make sure you dry your rice/beans etc out before long-term storage so they do not mold. You can not just take them straight from the freezer into a mylar bag due to moisture.
@@hoppas77
I just asked the same question but I’ve not had mine that long, I’m curious about rice as well
@@hoppas77 Me too. Now I'm paranoid. Wonder what the odds are there's a problem
@@jo8198 yes, me too
Do not freeze them if you plan on vacuum sealing or removing oxygen. Any moisture or condensation left in there can promote botulism. No oxygen=dead bugs. No need to freeze
I was wondering about that and also mold? When something is thawed it is wet….
I’m glad Patriot Nurse cast a spotlight on this issue. I was thinking the same thing about vacuum sealing. I use my foodsaver to vacuum pack items like beans using mason jars.
Boiling water kills that
I made a comment I've never froze any type of dried beans nor have ever heard of the concept.
Maybe more fear mongering?
I'm very thankful there are people like you to counteract certain info.
Yes, this is true. I dry can my beans, pasta and rice with oxygen removing packets and I also use mylar bags this way to store flour, etc for even more long term storage. She is right if you are going to use the beans right away.
Favorite take away: “If a person controls your food supply they control you” 💯 Makes me proud to be a gardener and a prepper!
Me too
kissinger
Right
That's the premise of Codex Alemintarius - or The Food Law.
Grossly overlooked and underestimated in its impact on us, in the name of "safety" , the recommended levels of nutrients being intentionally lowered, radiation attacks on anything alive, injections of this that and probably some other , approvals of what chemicals can coat our food, subsequently runoff, re enter water supply and food that gets eaten by food that we eat and enough to the "and more " part to turn a strong stomach disgusted. Not by the processing of animals, that most are separate from, disgusted that men would intentionally poison masses over generations, so that their will to resist would be lessened, and their health gradually compromised, with "cures" and treatments and such a magnitude of assortment of different drugs it would make Hunter Thompson at a Timothy Leary debate with Terrence Mckeena over which Beatles song is the best seem like ...🤔 I don't actually know how to finish that but I think you get the idea...
Codex Alemintarius - The Food Law
th-cam.com/video/8Ijdxd9neX8/w-d-xo.html
Exactly, here too luv
I’m 59. Never soaked beans and never froze beans and never had moth or larvae issues. Always checked for rocks and rinsed once before cooking (more than once if the beans were really dirty).
Same with me too. I do use a vacuum sealer to seal my beans in jars though.p
reminds me of the proverb: "... where moth and rust destroy" (re: placing your treasure in heavenly places, instead of earthly places)
True
When you freeze your beans for 3 days please make sure they are dried before storing in any container because the moisture from being frozen can cause molds to grow.
THIS is what I was looking for. What to do immediately after the freeze. Thank you!
Not necessary if you put the bean bags into a ziplock bag. Let them come up to room temperature before you take them out. Vacum seal them or put them in canning jars with oxygen absorbers & feezing is not necessary. Bugs & larvae can not survive in an oxygen free environment.
I was thinking the same thing. I don't freeze for the mold reason. I use mylar bags and oxygen absorbers.
Would putting them in jars with lids help after?
I've had my beans in the freezer for almost a week. Once I take them out, what would be the next step? Can I store them in a mason jar with oxygen absorbers? After I let them out from the freezer and let stand?
I had a 5 gallon bucket of bird seed in my house, on my way to fill the birdfeeders in the morning. Overnight the larva of the moths hatched from the seed, and there were literally thousands of worm/larva all over the floor. I let the chickens into the kitchen, and they ate every single one, but it was a horrible thing. Freezing the beans is a great thing to know, thank you!
Didn't the chickens poop on your floor?
@@Thoreau-e4l what a strange question and no, they didn't.
@@oceansoul3694it isn’t strange to me because they doo doo very often. They cant walk across the porch here without messing. However, if I had worms all over my floor I think I would usher in the chickens too and clean up behind the chickens. It’s a good idea.
@@Thoreau-e4l Valid question.
@@Thoreau-e4lLmao! Made me chuckle out loud
A “nice” thing about living in a cold, northern climate-I can put my rice and beans in a bucket (with a lid) on my porch and freeze these for the three days. Doesn’t take up the space in my freezer. 😊
Dos that (if you drive out the oxygen first) keep condensation from forming on the beans ?
@@vonSnook , I freeze them in their original bags, then thaw for several days, then repackage. No problems yet. Although I have always also believed that O2 absorbers should kill most critters. The stuff I freeze I planned to vacuum seal in jars or bags. I’m trying to find out I’d dessicant packages would be useful. Haven’t figured that one out yet!😊
I let mine set out 24 hrs after freezing then vaccuum seal. I freeze mine for a week or 2 but that's usually because I get busy and forget to pull them out of the freezer lol
@@Jen-CelticWarrior Dessicants are not oxygen absorbers, they're humidity absorbers, so they will not kill insect larvae. If you use dessicants have them at the opposite end from oxygen absorbers.
I miss having winters to do that with! Or being able to set chili, bone broth, and such out on the porch to freeze the fat to skim before canning!
I place dry bay leaves in the container, learned this from my grandmother. In 40yrs of house keeping never had a problem using this method (Knock on wood). Also use in flour. As long as the bay leaves are dry they will not flavor what they are in. God bless all.
I do the bay leaves as well....never any issues
yep, exactly! bay leaves keep beans, rice, flour, etc. no bugs!
this does work-----ants hate them.... (i tried this- there was a pile of ants eating sugar drippings from my hummingbird feeder. i got a bay leaf, and before i came within a couple of feet from the ants, they took off!! ) this does work.. i'm going to plant bay flowers all around the house!!!!.
Yes I put bay leaves in my food cupboard. I had little moths popping up everywhere and I had read about the bay leaves so I placed them all over my shelves and the moths disappeared. After freezing the beans how should we best store them? In glass jars?
I do the exact same thing. I also put them in my rice buckets.
Its true! I fought moths for about a year- and it was miserable. They got in everything - they could bite tiny holes in bags. Thanks for this warning. God bless you for your service. 🙂
I had some misterious tiny white worms all around the top of my kitchen ceiling. I did not know what they were. I searched through all my flour based products but didn't find the source. i ended up throwing away all my food I had in the kitchen except of course the canned products. it was an awful experience. I think probably all the flour based and grain based products should be frozen after they are bought. I'm glad for your reminder, I had almost forgotten my past experience.
My Dears’t Patriot Nurse, never thought of freezing beans before storage. Your in depth knowledge and willingness to inform and educate your fellow Americans, who may not yet be prepared. Really demonstrates your love for your countrymen. We give thanks to Holy God Almighty, for to have such a treasure as you in our lives. Please continue, making great broadcasts and keep, “running the race that has been set before you and finish well.” Semper Fi and Aloha. 🌺🌸🌴❤️🇺🇸
AMEN ... !!! 🧚♀️💝🌾🏥🏦🇺🇸
It applies to rice/wheat etc as well. Freezing won't hurt any of those but it will kill off a lot of bugs.
Freeze for a few days after buying and then put it in mylar with O2 absorber.
Once it becomes a routine, your food buffer goes up quickly.
Thanks ,I did not know
learned to freeze after getting food bank food..ended up sick as #$&#!
I always freeze my beans, and my pasta for 3 days and dry them for 3 days then put them in a mylar bag with oxygen absorbers and seal my bags.
I've always soaked beans, but did so to cut back on cook time - great to know there is more benefits. Thanks! BTW, Back in the '70's during the gas shortage, I remember thinking my dad was a little nutty when he said, "It's not who controls the oil that has the power, but who controls the food. You can get people to do anything, if their kids are hungry. If big business starts buying farms, this will be a warning sign." And here we are today. Big business buying up farms and processing plants right and left.
China is buying up huge swaths of farmland today..
Bill Gates bought up a shit ton of American farmland...I heard he owns the most in the U.S.
@@mikecostigan9913 Gates owns the second largest amount of farm land. I don't remember the guy's name but there is a man that owns more land than Gates.
@@kdavis4910 probably Warren Buffet.
@@mikecostigan9913
Bill Gates was buying an outrageous amount of farmland. The elites are buying long-term shelters at an astonishing rate. I am starting to see videos stating global food shortages have started.
The three sisters are beans, corn, and squash. Together they are a complete nutrition source. Many ancient peoples survived, and thrived on this diet.
Don't forget Chile peppers the little brother to the Three sisters. 😊
Most corn is GMO poison now.
I would add greens to that list, I home can mine ❤
@@karenchakey Hi. Would you mind answering my post about canning vs leaving raw as it applies to the life of the beans in storage? Thx!
I do both, some in the canning community have been adding a specific type of spiced ranch dry powder to the jars and even using some of it to their canned chicken along with I think it's a full block of cream cheese, it makes a great sandwich are we even use it to make a dip for chips has to be tortilla chips because potato chips are not strong enough, what even like it straight off a spoon.
Please do a search for canning beans, very easy to do with raw pack you just put the beans in with some water, spices if you want them and can them, 70 minutes for pints and 90 minutes for quarts. Since the canning process cook the beans most home canned foods can last up to 20 years!!
I grew up with a girl who's family ate Beans, Potatoes and Cornbread literally EVERY day. Large family, minimal money. But they had with the beans and cornbread, a complete protein, and the potatoes, the vitamin C. Those foods were cheaper than about anything they could purchase, and all 12 of them were healthy and happy.
Our family was not rich either, dad hunted and the kids also.
Yep. Good ol' south.
Me, too. Chicken on Saturdays. Beef, pork, or ham on Sundays. Garden vegetables with every supper, and home made desserts with weekend meals. The meals were delicious and no one left the table hungry.
Unfortunately, today most of the corn grown in the U.S. is genetically modified and not healthy at all.
I knew a woman who ate beans every day. It gave her long hair and string nails besides the regular nutritional value.
Beans are high in lectins, this is the part that some folks find to be inflammatory. My husband is very susceptible to lectins among other things. Make sure that you discard the soak water and rinse the beans to remove as much of this as possible. His preferred method is to do what is called a fast soak (put the beans in water, bring to barely a boil, turn off heat, wait 15 minutes and dump out the water and rinse the beans) follow this with fresh water and soak another 6-12 hours, dump out that water rinse the beans and then put in your cooking water and simmer until done. There are many foods besides beans that contain lectins, leaving seeds in tomatoes for example is another source of inflammation from lectins.
So Tomatoes have lectin in the seeds in addition to the solanin. Lovely.
The anti-nutrients (as they’re known) are phytates, lectins & oxalates. They’re called anti-nutrients because they bind to minerals and prevent their absorption…causing deficiencies. They’re all plant toxins & all cause negative effects on the body. There’s phytates (in addition to lectins) in beans. Long soaking & cooking times can reduce phytates up to 50%, but won’t reduce them completely.
@@tarantulady8565 thanks for the information. I appreciate it.
@@kdavis4910 👍
If he finds the beans inflammatory try sticking with pinto and romano/cranberry beans as they are super low in lectins and don't require the presoak for normal folks but us inflammatory folks it does amazing if you do a pre soak and I've just switched to only using these two beans in my diet.
Didn't know that, but feeling good now about the new 50lbs bag of beans I put in the freezer already, ironically 3 days ago... I don't get gas from beans and my kids don't either---I don't know if that is genetic or just because we've always eaten them...
Thank you, I had no idea I needed to freeze the beans. I’ve been collecting a lot of emergency food from freeze dried Emergency Essentials, beans, rice a lot. Right now the wife and I have 236 lbs of beans. My wife is Chinese, we married in China. She thinks I’m crazy for collecting so much food but she’ll be thankful in the near future. We’ll be freezing them for 72 hours. This is going to take a couple weeks. You’ve saved a good portion of my preps. Thank you so much.
After all the famines in china, you'd think she would know!
Neither did I. I’ve learned so much from PN, as well as spiritually
As long as you remove all oxygen as in vacuum sealing in canning jars or mylar bags with oxygen absorbers there will be no bugs. They cannot survive without oxygen; you do not have to freeze them. If you do decide to freeze them, remember that when you take them out of the freezer, there will be some moisture that needs to be completely removed and dried before you store them long term or else, they will mold, and will ruin all your food. This goes for rice as well, by the way, bay leaves do nothing to get rid of bugs. Hope this helps. Prep ON!
@@ALPHAJACK78 Oh great point about the moisture after freezing! Thank you.
@@ALPHAJACK78
Thank you. This is a big help. I’ll take them out tomorrow, I’ve heard good thing about Mylar bags but I’ve never used them.
ABOUT BEANS
I'd like to just add this. BUY BEANS WHILE YOU CAN! My DH and I did a test run many years ago. While it's novel to grow, harvest, shell, storage and cook your own dried beans. Its a great deal of work, land, water and time to grow just 1 pound of dried beans you may still buy in the store at about a dollar a pound. I can't fathom how much resources I'd need to grow enough to to produce for a few working men and their families if they were to show up on our door step with none of their own provisions as they have intimated over the years of watching us build our infrastructure here and husband our livestock, garden and orchard. BUY BEANS WHILE YOU CAN. A 20lb bag put up now will save you tremendous resources later. Much love all.
Milk Maid you are so wise. Most people have no idea how much produce they would have to grow, can, and store to feed a family. Stock up from the grocery store so you will have something to eat if your garden fails for some reason.
Do beans include lentils?
Same can be said for wheat and other grains. Beans will become too hard to cook normally in about 8 years. Use a pressure cooker to cook old beans. I have used a pressure cooker for bean over 10 years old and where stored in a bucket with no oxygen absorber, or in nitrogen.. They were edible. Any beans older than this would need to be turned into flour with my Country Living Mill. For the longest storage time, store beans in 5-6 gallon buckets, in mylar bags with 500cc oxygen absorber. Oxygen absorbers in buckets only, the bucket might hold a seal for only 3 years.
Thank you thank you
@@tunnelrabbit2625 What a throughly interesting and intelligent bunch of people in this TH-cam video. I subscribed. Thanks commenters!!
You can also put a bay leaf in your 5 gallon buckets to kill the bugs
Thank you!🙂
I put a couple of bay leaves down inside the individual containers I put my flour and cornmeal in. I also leave them in there original bags.
Thank you for this info on bay leaf.
It doesn't kill bugs, it's a repellant, but it doesn't work on every bug. Just like deer, if they're hungry enough and can't find something else, they will get into your spices.
This works for rice too!
My grandmother taught my mom ,who taught me to place bay leaves in all my pantry cabinets which keeps pests at bay . I tape the leaves to the sides of the cabinet and the tops of each shelf.
Ty!
I put them IN my rice and beans
Thankyou this really works .
just vacuum packed 50lbs of rice into 4 cup packages each with a bay leaf.
Very Good Idea. I'm going to try that and have my daughter do it too. THANKS!
Oh no!, I didn't know this !!
Thanks. I have a bunch in the refrigerator and some in metal tins...but never did that.... This goes to the top of my list of TTD.
Thanks :-)
I’ve had these moths twice. Yes! Had to toss almost everything in our pantry both times. Because typically by the time you notice the issue they have already gotten into everything. I’ve seen the larvae between sticker labels and glass jars. You have to open boxes, peel labels off cans to look thoroughly. You can tape them back if nothing is wrong but I’ve seen them there. I’ve had nests in the corners of my pantry. Seen larvae in tiny cracks. So we painted the pantry after fully emptied and cleaned. Now everything I buy gets frozen or put into a canister or zipper bag to isolate issues if brought home. The first time was from milk bone dog biscuits my grandma gave us. The second time I’m not sure? But I promise if you see moths flying it’s too late. Start checking everything now if you do. As the second time we got on it immediately and did not have to toss out nearly as much food as the first time. But you have to look at every nook and cranny if you see moths. As the larvae can be found everywhere. I’m not kidding when I saw them behind a fully glued on sticker.
If I see them flying around the store, I will either leave and not shop there. Or I will take the time to look at each and every package very carefully. Then freeze as needed. I promise once you’ve had one bad infestation you’ll do anything to avoid another.
Thanks for the tip...I think I'm changing my shelf paper & repainting. There's an additive (bug killer) you can get & mix into your paint. I've done that before when I painted my cabinets in my old house. That & "No bugs, M'Lady" shelf paper ment no more troubles- but that was 25+ years ago & I forgot about it. Thanks 🦉 for the reminder!
thank you!!
Yep, freezing is necessary for many things to grow, mold and fungus and insect eggs. All seem to pop up after a winter, and into the spring, don't they?
I've had problems with those tiny moths before. WHAT A NIGHTMARE!!! I learned about the traps from a friend. So now I buy moth pheromone traps from Lowe's and always use them in my kitchen and pantry. It's a small cardboard teepee with super sticky insides. It will have the tiny pheromone square you drop onto the sticky part. That attracts the moths and they get stuck. It works VERY well. I keep them stashed all around and I don't have those problems any more. And I live in the south where there's tons of bugs.
Also when I'm shopping for dried bean or rice, I try to see if there's any white spots or web like spots in the plastic bags they're in. And don't buy it from a store that has moths flying around.
What do these moths look like? Any particular color or way to identify them when they are flying around or do they just stay in food? What do they look like?
Dry beans can be sprouted for greens or spouted to plant to grow more beans. They can also be mashed and dehydrated to make "flour" which can then be made into breads.
I would not recommend growing anything from store bought beans unless absolutely necessary. Who knows what growth retardant chemicals were sprayed on them.
It is very easy, to get heirloom dry bean seeds from reputable seed companies and grow them that way. Once harvested, you just remember to put aside some to grow more the following year.
I do this myself, and I do sell dried bean seeds from my own garden.
@@GardenJensJourney Do you have a link?
@@GardenJensJourney that's all true, but if people are starving and that's all they have to grow...grow them. Americans are spoiled rotten and we're in hard times right now and it's only going to get worse.
If the beans are good and fresh, however often times they are now sprayed with Round up to get them to dry and cast the beans faster just as they do with wheat. Wash with water several times and do the every 15 mins soak thing then soak over night and rinse again and again. Hopefully that will get a lot ot the nasty stuff off of the outside.
@@Parakeetfriend4215 if doing all of that doesn't make you feel much better! Then it's an exercise in futility!
As a widower I need this information, please continue these tips.
I live alone too, as I'm presuming you do, and I like canning my dried beans, so that I can just get a pint jar and heat them up and they're ready to eat! But I always soak all my dried beans overnight, then discard the water and rinse them well before canning them. They come out delicious. Much better than store-bought. Sounds like I need to add this step in there, as well. I'd been freezing all my flours and cornmeal before storing them in mylar bags, then some kind of plastic tub or bucket. I'll be freezing my beans when I get them now, then proceed with the ither steps! But living alone, it's handy to just reach for a jar that's plenty for me. I do save some bacon grease in the fridge and put a teaspoon or less in the jars to season them before I can them.
When you pair beans with rice it makes a complete protein, you won’t need the meat.
I didn’t know about the vitamin C , but it’s good to know that about potatoes.
In Latin countries they cook the beans until almost totally soft then potatoes , chunks of pumpkin, are added, in mean while chop up and cook onions ,peppers garlic (add garlic during last minute or so so it doesn’t turn bitter)and other spices are sautéed in oil , add small amount of tomato paste or whatever you have then add to beans and continue cooking until slightly thick. This is delicious and very filling. Hope you give it a try.
As far as I know you have to peel potatoes extremely thinly as all those valuable nutrients sits only right under the skin. Best is to cook it with the peels intact. Or use the plastic scourer to only rub off the top layer of skin under flowing water.
This is the most delicious way to make them. It also provides a more nutrient packed meal. I have been cooking them this way since I was young. My Cuban mother thought me when I was young. No meat is much healthier.
What are you referring to regarding potatoes? About vit. C?
@@lenawagner6405 no, potatoes are filled with nutrients throughout, not just by the skin.
If you make sourkraut the waste from the fermentation is vit c. Don't waste the liquid from any ferments. It is really good for you.
After my husband passed I moved the kids and I to TN where it was more affordable. We've always had a garden and put up for winter and bought in bulk. I never had a problem for 20 years in Ohio. Moved to TN and man. So, I poured beans in my walmart glass jars and the moisture and moths got them. I now deep freeze all grains, legumes, rice and even bags of pancake mix. Also, be careful if you have a lot of stuff to freeze as the larva will move to the middle of the bag. If there isn't air circulation (if you stack the bags on top of one another like I did that first time) you'll run the risk of them making it through. I now leave everything for 3 weeks and keep the deep freezer as low as it will go. I also then take everything out, and let it come to temp and then freeze everything again. If the larva wakens and thinks it is spring they'll be frozen again. If it is small enough we aren't going to notice and I think...meh. extra protein. I mean...if a rat turds, hair, chunk of roach, etc is in each bar of chocolate and we make it...I think me freezing a little extra protein will have us all ok. ;) But, make sure you have real gaskets on stuff too so you keep moisture out. The large 1,2, & 5 gallon walmart Anchor Hocking/Heritage Hill jars will not protect your food in the south. They're useless here. If you stop using AC in your home (we don't cause it makes working outside hard on us with the temp change plus it is SO expensive!) you will notice more moisture building up in your home. So stay aware of that as any dried foods you have stored will begin to absorb that excess moisture.
You don’t need to soak beans until you are prepping them to be cooked. Be sure to throw the soaking water away, rinse the beans, then cook according to your recipe.
I like to can my dried beans so all I have to do is get out a pint for supper and heat them up and they're ready to eat and delicious! I soak all of my beans overnight and discard the water, then rinse them well before I can them!
Always soak beans before
Some other things handy to have:
•Book-home remedies
•Edible plants
•Wilderness survival.
Thank you for the information. I have never heard about the freezing of beans, thanks for sharing that! I just found your channel several months ago and you have helped me so much. I am a Christian and I believe that the Lord could return anytime now. It's comforting to associate with like minded people.
I have always placed rice in the freezer for a few days (or longer) before storage at home, but never thought about doing so with the dried beans! Thank you! Also the dietary tips are insightful and well-shared. Never underestimate the ability to be creative with our food stores - just a tip that if you have cooked beans or lentils(mashed), you have egg and oil replacements when making boxed cake or brownie/blondies. Especially when food is scarce, a sweet treat helps boost morale and break the potential food boredom. 😁
She is absolutely correct. I had some rice in my refrigerator that I need not freeze.
My old refrigerator was beginning to fail and was not cooling very well until it stopped working. The small flying moths made a huge disgusting mess and got into other foods that were all ruined. A black thick substance was inside and the smell is not something you want to know about.
Listen to the PatriotNurse she knows her stuff.
Sorry, rice? /beans. What do we need to do with rice?
Respectfully, clw
@@cindywiner2772 - Same as beans, I believe you freeze it, but must be no moisture when stored or could result in deadly botulism or mold. I am not an expert, but maybe dry it out for a while or cook it. Maybe freeze it first and then can it in glass canning jars placed in oven which seal the lids.
@@danielschultz11 mylar bags work great too for long time storage
@@danielschultz11 Thank You Dear.
@@cindywiner2772 vac pac with a bay leaf
Thank you. I always throw a bunch of Bay leaves into my totes of prepper goods.
My grandfather and grandmother raised my dad and his 3 siblings during the great depression, and as was the case with most rural men of that time, he had a 5th grade education. My entire childhood, and into my early 20s when he passed, he always told me, never waste a day of your life not learning something you don't know, because knowledge is the only thing you will ever possess that someone can't take away, and will always help you through hard times. As a result of his wisdom, I didn't waste my life spending money pursuing worthless degrees, I focused on learning things to keep me and mine alive during hard times, gardening and canning, natural medicine, how to make and fix things, etc.
today they call people a "prepper" for thinking ahead, but that's been my thought process my entire life.
Same here, I use to get scoffed at, but my “saving stuff” helped more times than I can count!
Prepping doesn’t have to be too expensive. Just buy a little more every time you go to the store.
Also follow her advice, I lost 200 pounds of beans due to this.
I'm sorry you lost your beans! At $1 a pound, that's a steep loss
We bought bulk then repackage into 3 lb vacuum seal bags 6 years ago and we've used some since. Wondering how we'd know if there's was a problem?
@@BobbyOfEarth when you open the package you will know by a foul odor
@@ThePatriotNurse this war some years ago so not as bad. I think at the time I spent about $200 on the beans and rice (total of 400 pounds). Bought it all in bulk. Failure is the best teacher.
@@sheepdog5799 An oz. of prevention.. I really should check and reseal. Thank you...
We had those pantry moths in our house. They were an absolute nightmare from he'll! Took several years to finally get rid of them completely. Good advice!
I recently was checking my pantry. Found a sealed jar of rice. Was full of bugs :( I fully believe in the freezing of grains and beans now! Thank you Patriot Nurse. Been watching you for over a year now! God Bless
Wow! I have been very lucky then. I've got tons of dry beans and such and haven't done the freezing thing. I will start doing it!
I’ve never ever had issues with beans and I don’t freeze them. Rice is. different story though! Had a pantry full of maggots or whatever worms. 🤢
I am going to try the dry Bay leaves.
is this a southern thingy…or us way up north in the cold too????
Is it weird I never had a problem with either rice or beans? I will start taking precaution from now on though.
Same here..
🙄 In my 72 years I never heard of this! I did put all pasta and rice in my freezers for three days but didn't know I had to do beans also. THANK YOU!
Can you keep them 😊after freezing in the pantry?
@@XSD.1. just do what normal people do- only buy as much as you need and when you need it instead of storing huge batches for years and years…
Also Flour!
@@aliassmithandjones08 : 0
I have had bags of beans in my pantry for several years and never had any bugs , I do freeze my flour .
If you're going to put your beans in the freezer, be aware that bringing them back to room temp causes condensation, so make sure they're thoroughly dry before packing.
Personally, I prefer to dust my beans -- and rice -- with (food grade) diatomaceous earth. This not only deals with anything in the product at the time of purchase, but prevents reinfestation. It easily rinses off, and there's no concern about condensation.
For soaking, add a little baking soda and/or salt to the water. This will decrease the cooking time and make the beans much more tender. The amount to use varies widely, depending on who you ask. I use about 1 tsp baking soda and 1 tsp pink salt for 3-4 cups of dry beans.
I do these things also!
You better sort through them to find and remove any rocks. Sometimes the harvesters pick up bean sized rocks out of the field and the machine won't separate them out.
You can also add salt to your rice storage. It does in any bugs plus doesn’t mess up the rice or beans.
Canning salt
Diatomaceous earth, just rinse it off before consumption. Health and Torah reasons.
how much salt do you add?
@LOW-KEY OBSERVER How much D earth?
@@low-keyobserver8539 D.E. is HEALTHY! It can also be put in water to drink! I do it everyday.
Great video about beans. I would also add that once they are cleared of potential bugs, they be stored in airtight glass jars. And also, when cooking your beans, if you will use a pressure cooker you can cut the cooking time down to a third. We have done this for years.
I'm in Houston...I've never seen larvae, or bugs in my beans...never. Does that really happen?
@@NASA-stole-our-money me neither and hv always been a bean freak I love them traveled and worked in 40 states , now in Cambodia I do most of the time clean them and sometimes sprout them , but never seen the bugs in them. Weird
Good to know. You should discuss sprouting beans, and the vitamins that are produced.
Yes that would be a good one, I've always collected sprouts seeds for nutrition indoors
I love bean sprouts! You can take when ready out of the jar, start another jar! There great on a sandwich and just as greens.
Fermentation is an easy way to maximize vitamin and enzymes in food and doesn't require refrigeration.
@@michellel5444 Yes. Cooking them after soaking, sprouting, and fermenting combined will give you almost everything you need.
Hi PN. I've been eating pinto beans5 to 6 times a week for years and just bought another 8 lb bag (GV Wal Mart). I put it in the freezer after listening to you. I've not had intestinal problems (that I'm aware of) but am taking no chances. I really appreciate the heads up. I soak them in water for 12 hours then put them in the crockpot with other vegetables. Tastes great, cheap and healthful. I gotta have my beans! God bless you and your loved ones everybody
You have any good recipes for crock
@@catharinabaker4934 Hi catharina. Just a couple: with the beans add some corn, diced tomatoes, black beans and salsa camera. I layer all of it. I also cook chicken breasts with some spices sprinkled on and a little honey squeezed on top. All good, cheap , lasts a long time and healthy
Thanks for the recipe tips. Planning on making this in crock tomorrow with some left over chicken breasts I’ll add at end
@@catharinabaker4934 good luck. Let me know how things turn out 😀
Sooch ain't gonna get food fatigue,they are immune! lol. That's good training and cheap living.
You can also use the Mormon method, which is to put a small (about 1" square) of dry ice near the bottom of a bucket of beans or grains, then cover the bucket loosely so that the excess gas will escape. After a few hours of "burping" the lid...letting out the excess CO2, then any larva or bugs should be dead as the CO2 pushes out all of the available oxygen. Then seal the bucket. Should be good for years.
Where does a someone go to get dry ice? I live in a small town.
I've dealt with them, but only because I didn't know that rice can also have larvae. I just want to say that they aren't harmful and you can sift (flour) and wash rice and beans and drown the buggers prior to cooking. It doesn't "ruin" the food but it does make you not want to eat it once you discover them. It friggin sucks. But I'm just saying that if desperation times hit, your food isn't "ruined"
@Supreme Pizza yup...I grew up in the 1970's and 1980's. We didn't throw out food! Mom and grandma sifted the flour and other stuff. If they got in the cereal that wasn't good. Usually tossed that. Even pasta...just skim them off the top of the water before you eat, or as others have said...extra protein. Most people are grossed out by it. But if you're starving, it doesn't make the food inedible. It is just unappetizing to most spoiled people right now. When you grow up poor you learn to live with things most people are too spoiled to. I've lived a difficult life. Still have it harder than most. But I look at it as God preparing me. Cuz when everybody else is whining about their situation it will be NORMAL everyday stuff for me...of course there will be some things I will miss because even as hard as I've had it, I STILL have it better than a 3rd world country poor does. Those of us who have had to live rough harsh lives this will be a walk in the park. It is when the insanity begins that everyone is REALLY gonna be challenged. Yeah food security is important. But personal security/safety is gonna be even more important. We're gonna have prisoners released to the streets, gangs roaming, mentally ill likely released from hospitals, along with the other mentally ill who live with it daily, all on the streets no meds, no cigarettes, searching for a fix. Alcohol, drugs, whatever they can get their hands on. Then add hungry, thirsty, homeless, wounded/sick on top that. And those with kids and families who did not prepare...I could go on. But it is gonna be a 💩show. For sure. As soon as those gov checks and food stamps stop. Insanity! You saw the rioting and looting and killing over other crazy stuff. Any excuse. To go bat💩 crazy. Lord help us ALL! 🙏
I remember my mother heating flour in her cast iron skillet to bring the weevil up to the top and she skimmed them off with a spoon. I don't think she owned a sifter. She would skim off the bugs that floated to the top of the water when she made pasta. Those were some tough times for us. Those critters can get into pasta, and all those processed packaged foods like macaroni and cheese, rice a roni, and bags of cereal, etc.
@Supreme Pizza I have an under counter tip out bin also. But never used it for flour it is my tupperware bin lol. My house was built in the late 30's
@@sherip1270 That is horrible to even think of, so sad. Where you living in a humid climate ? Thanks for sharing
@Supreme Pizza i dont like things in my oven because i use my oven and i will turn it on without looking.
My wife and I have been canning our own foods for years and in 2019 we added a Harvest Right freeze dryer to our arsenal. One of the best investments we ever made. Our homemade MRE's are by far superior than anything available on the market and having a stockpile of freeze dried icecream sandwiches for sweet snacks is priceless for the kiddos.
If you dont mind me asking, roughly what did you pay for it? Ive been wanting to get one but the prices ive seen are in the thousand or multiple thousands of dollars. Just haven't been able to justify that expense yet.
@@brandonblazer3145 we got our medium size for 1200 dollars. It had been used twice. Keep your eyes open, the come up for sale used all the time. We absolutely love ours.
@@roadwarrior3315 ok, thanks for the info.
@@roadwarrior3315 where should one look for them To be on sale (Craigslist, Facebook, etc..)?🤔
@@michm.p.l.71 those, plus Ebay and Home Depot etc. Sometimes they get one with scratches or dents.
I hope people realize this woman is brilliant, both intellectually, and with the information that she shares. 🎉
If you plan to include red kidney beans in your dried bean preps, make sure they are cooked by hard boiling for at least 20 minutes of the total cooking time. This is required to reduce the ammout of Phytohaemagglutnin (Kidney Bean Lectin) to a safe level. Eating raw or slow cooked kidney beans, (especially red kidney beans) can cause severe GI issues.
tbh kidney beans are garbage I rinse mine off a few times they really are toxic vs. lentils that are way more healthy.
I’ve heard this too about read beans. Important part of the process for cooking them is boil for 20 min. before turning down to slow cook.
I don't eat red beans. Problem solved. Pinto beans are best.
Yes, those little larva, when they become moths can be almost impossible to get rid of. I found that not only beans, but rice and other grains can carry that larvae. I had not heard about freezing those things, but I did find that sealing the beans and grains in airtight containers - creating an anoxic environment - also prevented the larvae from hatching out. Clean glass jars, with lids that seal tight did the best job.
I do the same works great.
Do I have to freeze them and soak them before I stick them in mylar bags? Thank you.
I vacuum seal all my beans, peas and noodles in mason jars using a food sealer with the attachment for jars. Works great no problems at all. Quick and easy. Dry right out of the bag(s).
@@MLABCD I think you do not soak them until ready to eat!!
@@allee1028 Me too!
Dry food storage is important to me . I never heard about freezing beans for 72 hours thank you
Flour as well.
Freeze your rice too
Thank you for this. I had stored a 10# bag of rice that, after a year, I found covered in a brown dust. After research, I sumised it was insect related. 72° freezing was the solution.
I never considered that beans might have the same issue. Mine went into the freezer before this video was done.
Thanks again. 😘
Mine too.
The chemist part of me has always been impatient with cooking dry beans. I always skipped the soak, and went straight to rolling boil. I'll be a little more patient now that I know. Thanks for spilling the beans on this information.
If you have an instant pot, you can go from dried to eating beans in under 2 hours.
What about quick soak? My pressure cooker manual (Kuhn Rikon) shows a quick soak method we have used for quite a while: Bring to pressure (with water/salt), keep there 5 minutes, depressurize, replace water, then cook as normal.
@@danielb1877 moo
To complicate it, just read an article in LA Times. A professional chef cooked enormous batches of beans and had many tasters. Everyone chose the beans that had NOT been soaked but cooked directly. The beans were tested for any degradation. I'd always soaked but decided to try direct cooking without soaking (in pressure cooking). Best beans I've ever made.
Thanks!
Thanks for sharing the information. My biggest concern is what to do with the beans AFTER you take them out of the freezer. Depending on how they were frozen (in original packaging or on a cookie sheet) there could be moisture that could cause more damage to the beans as they defrost.?. I know we are wanting to help each other but please cover all the bases of what could happen. I read one comment that stated they have over 300 pounds of beans and if there is more to this method that needs to be done well that is a lot of food they could lose. So we all need to be as thorough as possible when sharing how to help each other. I would share what to do after freezing but I don't know the answer either.
Thank you for the information. I have been putting the bag and all in a clean jar and placing a lid on it to make it airtight. My thinking is it would protect it from creatures getting into it and prolonging its shelf life. I never thought of creatures inside who want out.
They will be very disappointed that their plot to take over the pantry has been spoiled.
I jar mine, add bay leaves , oxygen absorbers and seal the air out. Never had an issue.
@juliepoppe6294, how do you seal the air out? Thanks for the info.
@@kimmi5704 I use my vacuum sealer on my food saver
@@juliepoppe6294 Same here. Taking the air out prolongs shelf life, too.
I’ve always frozen rice, all noodle products, flour to protect against moth but never beans. I do use bay leaves in beans & rice and never had an issue, but no harm in freezing beans too. I always stock beans, rice year round for self sufficiency. Thanks for the tip!
What a great idea, I have extra bayleaves and now have a good use.
In northern MN, we buy bulk beans and grains in the coldest part of the year and leave them in the suburban for 2 weeks of -20 F or below before we properly prepare them for long term storage...no freezer space needed!
We do too.
I'm in a very humid environment. Freezing legumes and rice leads to condensation during the thaw, so I tend to double or triple up the O2 absorbers in the mylar bags instead of freezing
Exactly what I do.
Right, O2 absorbers and you don't need to freeze. Same with vacuum sealed.
Been there done that (with the bugs ruining my stores), now I always freeze all beans and rice for at least a week, then vacuum pack and add an O2 absorber, and store in an opaque container.
I never soaked dried beans just rinsed very well. Then to remove gas property I cooked them for about 45 minutes in water with a TBS of baking soda. Then rinsed very well again. Filled kettle with fresh water and finished cooking as desired. The baking soda never left a flavor and has always removed the gas causing properties.
I shall, however, freeze the bags, then rinse then soak as you recommend. Will still follow with baking soda use as I've done for decades.😃.
I sent your video to many on face book 😁
Wow wee thanks again for your advice The Hernandez Family Colorado.
About Indian meal moth: I spent my life being a grain farmer -corn, wheat, and soybeans. The moths could get bad in wheat. They would lay eggs which hatched into worms that looked like maggots. As these worms crawled on top of the grain, they would leave a silk “thread” wherever they went. Many worms crawling around would weave a web which prevented natural air flow in the grain bin.this web would trap moisture at the top of the grain and could actually cause spoilage. With a bad infestation, it could actually be rolled across the top of the grain like a sheet. Unlike a cloth sheet, this sheet could be around one-half inch thick and full of grain woven into it. They can be a real challenge to control. The moths are light tan colored and about 1/4 to 3/8 inch long.
Dr. Gundry, who is an expert on lectins (anti-nutrients in grains) recommends not only soaking legumes for 24 hours, changing the water a few times, but he also recommends pressure cooking the beans after soaking in order to remove the anti-nutrients. I store my grains in mylar bags with a silica gel pack and a bay leaf.
Do you freeze and soak the beans before you put them in your mylar bag? Do you buy the bay leaf fresh or dried? Thank you. I bought all of these beans and mylar bags. So before I just put the beans in there, it's probably best I know what to do with it. Thank you so much!
@@MLABCD I do not freeze the beans before I seal them in mylar bags.
I only soak the beans that I will cook one day in advance, changing the water at least twice.
Then, I pressure cook to remove the remaining lectins.
I also do this with rice to remove some of the arsenic, etc. before pressure cooking.
Split peas and lentils do not need soaking. Just a thorough rinse & pressure cook. They cook really fast.
With oats, I soak over night with some chia seeds for more nutrition, but no need to discard the water because the lectins are neutralized by just soaking oats.
I recommend Mary's Nest youtube channel to learn everything you would ever want to know about these things, in great detail. She also has a cooking school. Hope this helps!
@@MLABCD I forgot to mention that I use dry bay leaves before sealing the mylar bags. I use a flat iron to seal all the air out & I put in an Oxygen Absorber for long-term storage of WHITE rice & beans. Not a good idea to store BROWN rice more than 6 months because the oils go rancid :-) Oats get silica gel packs to keep dry, but not oxygen absorbers.
it is the best way for sure
Dr. Gundry is an expert in selling books, just like Dr. Oz. Wouldn't rely on either for medical advice.
She is 100% correct with the meal Moths, I've been fighting these little nightmares for over a year, they get into absolutely everything including your pet food great advice I wish I had known that sooner
Best to keep everything is airtight containers. Then if you do get an outbreak it stays in that container. Including the pet food. Mine was in some organic flour. Omg it was gross lol.
@@dancingdark4527 lol I can sympathize 100% once there in they get into everything thanks for the great advice
bird seed is LOADED with them, do not ever store it in your house. My son was unfamiliar with the problem, he said to me when we were visiting, "I have some kind of bugs all over the basement, they fly all over the place. I knew he had bird feeders. Yep he had them...even with a covered bucket they got out when he was getting seed for the feeders, he left the lid off while he was outside filling them. He was lucky I visited before the got upstairs into his FOOD stores. Birdseed a BIG culprit. I learned years before that when I kept some under the kitchen sink.
@@limpingoatfarm again 100% correct. We have cockatiels and they are Infamous in bird food. Do you know if you can freeze the bird food Like you do with beans and peas ?
@@limpingoatfarm can you freeze the bird feed to kill the larvae ?
I'm very blessed to have a mother that has taught me about nutrition and not just a band-aid. She taught me about different minerals that you don't hear about every day and how they can take the place of medications and how they prevent illness, cancers and diseases.
Can you pass some of that info here.
You should make some videos about stuff like that, I would love to hear more about it, and I'm sure other people would like to hear more about it too!
I just came across something called Theobromine, I can't wait to try it! NAC and Quercitin are really great supplements for keeping covid and viruses away. Of course probiotics and prebiotics keep you cleaned and flushed out. All of the bad bacteria ends up in your gut. Air out your home, even on a cold day will do you good but if it's just to cold, put a big pot of water with essential oils or just vinegar on the stove on low for a few hours to steam thru the house. Always take at least 10 min to sit outside on a sunny day. Lemon water gives you lots of energy and cleans you out. Ashwaganda is good for anxiety, sleep, energy, and brain function. Grapeseed extract is excellent for just about everything, a few drops in your water, for burns and cuts, for cold sores. And don't forget to hit your knees and give God thanks for the breath of life!♥️
I'm interested if you are going to make videos about it. I just subscribed to your channel in case you do post videos and information that would be extremely helpful.
@@katlynn7845 - me too.
Patriot nurse you always help people so much and I listen to you. Thank you so much.
I just put 10 lbs of pinto beans into long term storage in mylar bags with oxygen absorbers. Before I did, I went thru the beans and pulled out any broken or shriveled beans. Also found 2 rocks. It definitely pays to pick thru the beans.
The rocks are for added flavor
Stone soup@@col.cottonhill6655
Last winter I lost a lot of stored goods to moth larva . The good Lord led me to this video to prevent a recurrence , Thank you. This should help me preserve the Bartolo beans I am growing. "Don't store your treasure where moth can eat"
Awesome tip on freezing.
An alternative to soaking is slow cooking in crock pot for 8-10 hours with a tablespoon or so of lemon juice . I cube up potatoe, have a ham bone, chilli powder and tomato sauce too. The slow cooking in the crockpot allows the same chemical reactions as soaking.
Learn something new every day! The dry bay leaves are new for me. Freezing for 72 hours, I was aware of, but my preferred method, since I transfer to canning jars anyway is "dry canning". Just heat things up in the oven and screw on a new lid. Alternatively, I will use oxygen absorbers. Both work well, but I hadn't heard of bay leaves before. 👍.
Speaking of complimentary vitamins, don't forget complimentary foods. This is two vegetables, that when eaten together, provide all the amino acids available in meats. The classic being beans and corn eaten together. Can anyone say "Mexican food"?
Bay leaves don't work
Absolutely!!! Beans and cornbread ❤️
Don't forget some bell peppers for the Vitamin-C.
Don't forget beans and rice for protein
Thank you patriot Nurse. I’ve watched your podcast for years now. You do a great job. I think beans are one of the healthiest add most nutritious sources of protein a person can get. I had an issue with gas. Until I found out by boiling the beans briefly two or three times and dumping the water off after each time you get rid of the sugars that causes the gas. And you still have the benefit of the Protein and nutrition. Thank you
this moth thing is very interesting and timely! I recently moved, and for several months prior we had tons of months in my pantry and spreading throughout my kitchen. .My family was so.frustrated and we lost some open food boxes. No way were eating that stuff if months flew in and out! Freezing the beans and rice coming into my kitchen and adding some bay leaves. thank you!
Our bean dinner (from childhood) consisted of beans, elbow mac cooked in the bean juice (separate from the beans) and fried potatoes & onions. Great (albeit fattening) dinner
I always liked potatoes in my legumes, esp bean or lentil soups - now I know there's actually a good reason for it! Thanks for the great video!
We had a moth infestation! It’s devastating and gross. We spent days vacuuming and scrubbing out each individual cabinet space will crawl up into the dark corners and just make a little cocoon thousand of them. I hundred percent agree with the freezing method and we also immediately take them out and I store everything in glass or stainless steel containers no more plastic for me. Those buggers can get out and get everywhere.
Once they are in your pantry, it's takes a lot to get rid of them. Pantry moths lay eggs in crevices in shelving. The larvae are quite skilled at eating holes in plastic bags to get into food.
Like you, I immediately decant everything. I have an enormous collection of mason jars. I will also store packaged unopened food in airtight tubs until I need them.
Dear Patriot Nurse,
I am afraid to look at my beans. I have rice and beans in 5 gallon buckets to keep out rodents, and keep it dry. However this is the first I've heard about freezing it for 72 hours. Thank you so much for telling me about it. Once I bought a 50 pound sack of corn because I love to feed the local deer population. I didn't get to use that corn. I just kept it in my truck camper. I opened up the bag 6 months later and it was reduced to cornmeal and dead weevils. The only thing that corn could be used for, would be to make protein mystery meat burgers. LoL.
*** May God Bless You, and all of your viewers.
Victor Green
Bay leafs help with bugs but if your buckets are air tight that should take care of it, my beans are in Mylar bags with oxygen absorbers and bay leafs and I’m not worried about it same with my rice, flour .
As long as you remove all oxygen as in vacuum sealing in canning jars or mylar bags with oxygen absorbers there will be no bugs. They cannot survive without oxygen; you do not have to freeze them. If you do decide to freeze them, remember that when you take them out of the freezer, there will be some moisture that needs to be completely removed and dried before you store them long term or else, they will mold, and will ruin all your food. This goes for rice as well, by the way, bay leaves do nothing to get rid of bugs. Hope this helps. Prep ON!
I left a bag of birdseed in the trunk of my car by accident. Opened it later to find sprouts!
P
@@ALPHAJACK78 Thanks for the info. But how do I go about drying them? TIA!
Yay I love to see what other people do for preparing and organizing. I divide my beans up and vacuum seal with oxygen absorber and store in dark dry space. And I do freeze beforehand. I freeze flour and rice first too.
When you freeze do you have to eat right away
Or do you put in a glass jar and save for how long
Yes! I 1000% agree! I've lost bags upon bags, just because of "procrastinating"
That ole' "I'll do it in a little bit." Yeah, it comes to late when it's out of sight, it's also out of mind! So please bring them home and straight to the freezer. And also adding bay leaves inside any dry stored food is an awesome helper! Research to find out just how awesome it is and also you may have your own supply of "bay leaves" or a great substitute without even knowing on your own property or close enough to take advantage. Have a great week ahead and God bless.
So happy to see these videos back on your channel! I freeze most dry goods like flour, rice, instant potatoes, beans, split peas etc. 3 day minimum! I also wait 24 hours at room temp to store it to make sure all moisture is gone.
We just started growing our food last year, started with peach and pear trees, and now we are growing a garden and have been storing food for months. Thanks for the advice, you just gained a subscriber☺️
I always wondered why something that requires so much water and so much heat to prepare is considered a good emergency staple - like beans and rice.
Exactly. Water will be limited and beans take a lot of water. Buy those beans in a can.
@@Lynn_Nice Cans can be a good choice. I have done some research on how to pre cook the beans then dehydrating them. There are several really wonderful videos on how to do this. This makes the beans very quick and easy to cook and use very little water.
I just saw a note from Camelia bean company out of New Orleans, they suggested boiling the black eye peas for 10 minutes, throw out the water and cook as normal, any idea why?
Cheap😊
That's why I keep 40 quarts canned up at all times, if we ever loose electricity, all I have to do is open a jar, and the broth is phenomenal in your soup
I've heard you need to do the freeze thaw freeze method. In nature larva typically make it through the winter (frozen Temps) so once things warms up they wake up or hatch and then when you freeze them again it can then finally kill them.
I imagine their last moments of their lives were spent in confusion. Is it Spring or is it Winter? 😆
Thank you for the advice.
I think I'll try both. Just in case.
I'm not the smartest person by far but can you help me for a minute. So we freeze, thaw, freeze again and then store them. But we soak them over night of we want to eat them the next day. Right?
@@JBerry32971 yes. But make sure they are dry (not built up with ice) before storing them. Honestly you can skip freezing them all together if you vacuum seal and or put an oxygen absorber in with them when stored via Mylar bag or mason jar.
I'm not sure how to get it air tight with a Mason jar. Very new to this. And does that Mean i wash them and dry b4 storing?
Just a few thoughts on dried beans. When you soak your beans, brine them. Your brine should be 1 gallon of water and no more than 3 Tbs of diamond crystal salt, or 2 Tbs of coarse kosher salt, or 1 Tbs of table salt, per pound of beans. Adding salt to your water enhances the ion exchange in the skin. The sodium ions replace calcium ions in the skin, allowing more water inside the beans and making the skin stretch for plump beans. You have to drain off the soaking brine, rinse, and then cook them in fresh water. Preferably water that is not super high in minerals like calcium, or your beans will never soften fully. Sometimes adding a pinch of baking soda to the water will help in getting them soft.
Thank you! I have to cook my beans forever.
So the brining doesn't cause them to get hard? I always cook without salt because cooking with salt will make them hard. But if you soak in salt water then rinse it off they will be ok?
Salt clogs the pours in beans and blocks water absorption. Never salt beans until fully hydrated.
@@jefdby here's the science behind brining beans: from Cook Illustrated
Salty Soak for Beans
Brining isn't just for meat. When you soak dried beans in salted water, they cook up with softer skins.
Brining isn’t just for meat. When you soak dried beans in salted water, they cook up with softer skins. Why? It has to do with how the sodium ions in salt interact with the cells of the bean skins. As the beans soak, the sodium ions replace some of the calcium and magnesium ions in the skins. Because sodium ions are more weakly charged than calcium and magnesium ions, they allow more water to penetrate into the skins, leading to a softer texture. During soaking, the sodium ions will only filter partway into the beans, so their greatest effect is on the cells in the outermost part of the beans.
Brining Formula: For 1 pound of dried beans, dissolve 3 tablespoons of table* salt in 4 quarts of cold water. Soak the beans at room temperature for 8 to 24 hours. Drain and rinse them well before using.
* I find that 3 tablespoons of salted water per gallon makes the beans way too salty. I suspect because CI uses diamond crystal salt for the vast majority of their recipes, that this is a typo. The equivalent salt by by "saltiness" varies by brand. But you need
3 tablespoons of Diamond crystal salt
to equal
2 tablespoons of Morton Kosher salt
And the regular salt
1 tablespoon of Morton Iodized table salt
So they are 3:2:1 ratio to each other.
@@penthesilliaas Nope. Cooks Illustrated tested salted and non salted. Salt in the soaking water made for better beans once cooked. They do plump up and they do soften beautifully when cooked.
When you talked about soaking the beans overnight, I had to smile. Many years ago there was an older lady in our church who had a speech impediment and was giving out her recipe for baked beans. She was heard to say, “First you choke your beans overnight.” 😊
No, you choke your chicken overnight.
Great video! Thank you for sharing this valuable info.
We had an extremely hit yr last year, had a power serge, could not get parts to repair cooling unit so we lived in a very hot environment, what I didn't know while caring for someones tropical fish aquarium & supplies (including the fish food) I began seeing bugs everywhere in my home, outrageous amounts all at once. Checking all my grains & such, would find they were untouched! I was puzzled. One day I got into the supplies ( that I hadnt needed up to this point ) and here in the back of the cabinet were 2 very large bags of fish food, the weevils were taking over the cabinet for about a month! so crazy! Had I known the food was there & known it may have eggs that would hatch, I would have been able to better prepare! Thank you ❤️🤗💞🙌🏽
I read the other day that potatoes and sweet potatoes are a surprisingly decent source of protein (if we're talking vegetables). But a cup of rice contains 5 grams of protein per cup compared to the 3 grams of protein with potatoes. It's interesting to know about a source of vitamin C with beans though. Very good to know! Trying to learn how to get necessary nutrition with minimal food supply.
I always freeze my beans, flour, rice, cornmeal etc. then I have gallon size jars I put them in to store them. I don’t want the bugs growing in them! Of course mom taught us to soak beans overnight, but I thought it was because they are hard and needed to be soaked so they didn’t take as long to cook them! I wasn’t aware of your health reasons mentioned here! Thank you!
Yep me too
Quick question: After freezing- wouldnt "thawing" them introduce mildew?
Also- we are homeless (living in an office)- what can we do to prepare? We arent on welfare and our savings is almost depleted. I dont want to "register" with the gvnmt.
One thing I’ve never heard on TH-cam is how to provide fresh vegetables in an urban setting, Or in the winter. So I decided to sprout. Sprouts have more nutrition than their older counterparts. They take up little space, can be sprouted indoors and with little effort. BTW: I took your course years ago in the Atlanta area. At that time, my concern was the debt. Last year I was praying that the supply chair would not be compromised. Now we have an incompetent weakling in the White House that signals despots to misbehave. Or, from a more sinister viewpoint, I remember his role in Benghazi, where they failed to react to the Benghazi attack. Now they’ve done the same thing to Afghanistan. I could go on…..Stay well, Rachel!
There are countless vids on gardening in your yard, but you're right about sprouts. They are quick to grow, and extremely nutritious. (As far as what's going on in the world, it's all an evil agenda done on purpose and has been going on behind the scene way before our time. There's a ton of evidence of that. Pray that this administration gets gone quickly and all the other corruption nationwide.)
Yep!!! Absolutely.
What do you recommend to transition from the freezer to a bucket since moisture will develop on the beans when pulling them out?
Yes, it happened to me. Moths everywhere! I now freeze them.
We had bought some bird food and in a week we were inundated with the Indian moths so it's not just beans. They are not easy to get rid of once they infest and seem to exponentially multiply.
Stinging nettle has more vitamin C than a comparable amount of citrus 🍊
We always chopped up raw onions to eat with our beans. Unbeknownst to us, we were getting our Vitamin C!
Hi! How long should they be dried after freezing to remove any moisture before storing? Also I have read that pressure cooking beans helps to eliminate some of the nasty side effects they are famous for. That, it was said, is why canned beans are easier to digest. They are apparently pressure cooked in the can. Thank you and God Bless.
I want to know this too. The info is incomplete if the EXACT step by step is t said or listed in the description. So you freeze them then……..?
I think she is saying freeze them straight from the store, soak them 24 hours before cooking. That's what I do..
@@katblack5109 I already do that when ready to use. What do you do after freezing for long term storage?
I used to freeze my beans before storage. I put the bags of beans into a ziplock freezer bag first. Leave them in the ziplock when you pull them out until they reach room temperature so condendation will only form on the outside of the ziplock bag & not in the beans. Lately I haven't been freezing my beans or most everything else. I'm putting them into canning jars for long term storage with oxygen absorbers. Bugs & larvae can not survive in an oxygen free environment. Vacum sealing also works. Lentils & split peas, IMO, are best because they don't require soaking, they cook much faster & they don't have the extent of digestive issues compared to other types of beans.
Once again, another wise and insightful video from the wonderful Patriot Nurse, God Bless.
I was late comer to the PN Kitchen today! Had to scroll to find you, Brother. How is your Grandfather, Sir? Also, good advice from PN today! I always have froze my rice for 72 hrs, but never have frozen my beans. Learn something new every day.
We're definitely going to do the freezing thing before storage. Because of our humidity, all of our dry storage in bags and boxes are sealed in airtight buckets. At least, if there are bugs in a product, it is contained
Thank you i was not aware of doing this for beans as well. I was aware of it with grains. Thanks much.
So is there moisture that builds up after removing the beans from this freezing process and if so how do you prevent it from mold or potentially soaking up the water ?