That was very cool. I have not seen that process done before. Had no clue really because I am not a prepper. Very cool and thank you for sharing. Love and hugs from Canada 🇨🇦
I just opened up my bucket, and I’m currently eating whole oats that I stored ten years ago in Mylar bags with oxygen absorbers. I went with storing whole oats because I figured that they’d last longer than quick oats due to less processing. Anyway, they taste great, and I’m sure that they’re still nutritious (although possibly not as nutritious as they were ten years ago). I go with the following recipe: 1/2 cup of oats 1 cup of boiling water 1 tbs of raisins 1 tbs of dried cranberries 1 tbs of raw sugar 1 tbs of ground flaxseed About 1 tbs maple syrup About 2 tbs soy milk
@@MyIndianaHome lol I understand. I have both. Sometimes I buy the ones with the open up bottom and then other times I buy the original kind to save money. An easy way I found was to use a small container or sit at the table and set it in your lap with your chair pushed in as much as possible and prop it up between you and the table on your lap.
I was told using O2 absorbers for oats can cause botulism which is fatal.. it cannot be seen or smelt.. they can also do the same thing if used with a number of foods..
@@timeoutwithtiffany i have dry canned rice and flour. Just watch carefully. But the down sides is that you use canning jars untill finish it. Jars are hard to come by in some spots. Maybe reuse jars like pasta sauce jars. I would try one then see if it seals. Then you can decide you that is what you want to do. Its probably not "recommend" but use your own judgement.
I have read that foods with fat content or moisture (above 10%) should not be stored with oxygen absorbers. What does your research say? Are these two different storage strategies, or a health risk?
I am going to purchase 25 pounds of bread flour, do you have a link to the mylar bags you used? Thank you for showing how you seal the bag it will be helpful when I get everything ready to go!
@@MyIndianaHome Thank you for the response. I understand about the link attaching, I always have to call my adult daughter to help! She rolls her eyes the whole time!
@@MyIndianaHome Thank you so much for taking the time to add the link and discount code information it very helpful, I can get lost in the sea of items on Amazon!!
The beans is brilliant! Great tip!
That was very cool. I have not seen that process done before. Had no clue really because I am not a prepper. Very cool and thank you for sharing. Love and hugs from Canada 🇨🇦
You finally got snow 🌨. I have not stored anything in mylar bags. I may give them a try one of these days. Stay warm, my friend. ❤
Awesome video! Thanks for sharing!
I just opened up my bucket, and I’m currently eating whole oats that I stored ten years ago in Mylar bags with oxygen absorbers. I went with storing whole oats because I figured that they’d last longer than quick oats due to less processing.
Anyway, they taste great, and I’m sure that they’re still nutritious (although possibly not as nutritious as they were ten years ago).
I go with the following recipe:
1/2 cup of oats
1 cup of boiling water
1 tbs of raisins
1 tbs of dried cranberries
1 tbs of raw sugar
1 tbs of ground flaxseed
About 1 tbs maple syrup
About 2 tbs soy milk
Great video and tip to have something heavy to lean them up against. 💜
@@MyIndianaHome lol I understand. I have both. Sometimes I buy the ones with the open up bottom and then other times I buy the original kind to save money. An easy way I found was to use a small container or sit at the table and set it in your lap with your chair pushed in as much as possible and prop it up between you and the table on your lap.
I love using the mylar bags! Are you putting them in the blue barrels? Great video 😊 Thank you for sharing with us. 🙌😊
I was told using O2 absorbers for oats can cause botulism which is fatal.. it cannot be seen or smelt.. they can also do the same thing if used with a number of foods..
I've never had an issue. Very interesting. I will have to look into that.
If you have a Vacuum sealer you can seal it then use you hair iron to double seal it.
Beth have you did any dry canning yet? I have done beans, rice, and pasta. No oatmeal yet. Will try your method.
@@MyIndianaHomeWhen i Vacuum seal dusty stuff or flour i put them in brown paper bags then in the bag it keeps dust down.
@@timeoutwithtiffany i have dry canned rice and flour. Just watch carefully. But the down sides is that you use canning jars untill finish it. Jars are hard to come by in some spots. Maybe reuse jars like pasta sauce jars. I would try one then see if it seals. Then you can decide you that is what you want to do. Its probably not "recommend" but use your own judgement.
Great vid. Is it necessary to freeze oats for a few days prior to putting into the mylar bags incase there are any insects or eggs?
@@MyIndianaHome Brilliant, thank you.
I have read that foods with fat content or moisture (above 10%) should not be stored with oxygen absorbers. What does your research say? Are these two different storage strategies, or a health risk?
What brand of flat iron are you using?
Do you freeze your oats, beans and pasta before sealing in Mylar bags?
You don’t freeze the oats before bagging them? Freezing for 3-4 days will kill any bugs and eggs in the oats.
I am going to purchase 25 pounds of bread flour, do you have a link to the mylar bags you used? Thank you for showing how you seal the bag it will be helpful when I get everything ready to go!
The flour will last about 5 years then store this way. One things for sure is in 5 years the prices will be a lot more.
@@MyIndianaHome Thank you for the response. I understand about the link attaching, I always have to call my adult daughter to help! She rolls her eyes the whole time!
@@MyIndianaHome Thank you so much for taking the time to add the link and discount code information it very helpful, I can get lost in the sea of items on Amazon!!
Is that just a hair straightener?
Yes, it is!