For stale neans that dont want to get soft, add baking soda to the soaking water. Works wonders. Something about softening the outer skin, so the water can penetrate. We started using & restocking our forever foods last year. I was frustrated with the beans 🫘 but now it's all good. I was even able to grow some of my own beans from the stored items 😊
I like vacuum sealing flour idea. I put in food grade, 5 gallon buckets with a gamma lid and oxygen absorbers. Using my 2020 flour now without a problem.
I’ve used vacuum sealed white flour after 5 years and it’s fine. You just have to use it up within 2-3 weeks of opening. I keep any leftover in the fridge until I do.
I buy bay leaves at our local Indian grocery store. They are much bigger than those sold at Kroger, are reasonably priced, and are in very large bags. They would be great for adding to your stored sugar! In face, I've found their spices are cheaper in general since they use so many in their cooking
Bay leaves (insects do not like them - change every six months or so) -Powdered milk -Sugar / honey / maple syrup -Flour (To make Bread Flour: 1 tsp vital wheat gluten for 1 cup all purpose flour) -White rice -Beans (use some baking soda in the soaking water if the beans are stale)
I used to freeze all flour and rice (actually used to store all dry goods in the freezer before I began using them on a more regular basis). I no longer bother with the pre-freeze because it is not as effective as i once thought. I had frozen some flour for a few weeks, then thawed for what was supposed to be three days...got busy and it turned into a few weeks and when i openrd the bag there were bugs. Turns out the eggs can handle a freeze (just as in nature) and hatch when conditions are right. I vacuum seal with oxygen absorbers, zero bug or rancidity issues even with items several years old;)
you mentioned there isn't a good reason to eat the diatomaceaous earth, but that's exactly why most people buy the food-grade version: it's a powerful anti-parasitic, helps regulate bowl movements, helps your gut microbiome have a safe environment to repopulate good bacteria while sweeping out the bad ones, and it's texture "scrubs" the inside of your intestines. Contrarily, it's so safe and beneficial that it's strange to me that you're rinsing it down the drain! lol You DON'T actually have to rinse your rice in America because our country's laws require if it's sold here, that sellers clean the rice of dust, dirt, plant material and dead insects before it's packaged. Those that are still carrying that tradition from Asia still expect rice that is less regulated for cleanliness... It's only necessary to rinse if you are super picky about wanting each grain of rice to not sick to it's neighbors as much - it's hardly noticeable. But you WANT that rice flour in there for risottos, soups, casseroles, etc to add thickness to the sauces. And I like it when rice sticks together a bit because it's easier to keep a big bite on a fork and eat it, hehe. Source: I'm a pro chef and had to study some nutrition for my job cooking for people in rehabilitation after they got out of the hospital.
Great video. What brand of powdered milk do you use? Want to give it a try. Also, when you hand vacuum seal the jars and open them, can you vacuum seal it over and over again using the same lid?
We’ve used both of these brands with great results: Hoosier Hill Milk Powder: amzn.to/3tN5DJD Judee’s Whole Milk Powder: amzn.to/3S8TGYR Yes, you can use the same lid over and over when vacuum sealing. 🙂
So I have a question it might be a really silly question because it may just be the answer is yes You were talking about rotating your beans every year and a half to two years if when you get close to that. Does it make sense then to just go ahead and cancel them so that they don’t go stale on you if you haven’t used them up
Hi, I didn't understand where you got that white cap that you see at minute 3:30 that you put on top of the jar to make the vacuum. I thought it was a Foodsaver accessory but I didn't see it among the accessories. Thanks
Any suggestions on how to put those weird-shaped vacuum-sealed bags on your storage shelves? Do you put them into a plastic box or something? They don't stack or stand up well. I like sealing the entire flour bag for stacking purposes, but that doesn't help for things that aren't already in a container or bag.
There’s a clip within this video that shows our large Rubbermaid-type container under our dining table. That’s where we store awkward-shaped vacuumed bags. 🙂
@@foodprepguide Good idea. Thanks! I think I saw that after I posted the comment! I recently decided to store the vacuum-sealed bags inside the bags in which the products were originally packaged. Some of the Azure Standard bags sit up nicely on my basement pantry shelves, making more efficient use of my limited space.
Hey! I did order one of the reusable paper towels you talked about on a former video. Hopefully I ordered them from your link 😃🤞🏻🤞🏻 Edited to say that I wanted to try one to see how well they work 😉
I’ve always done it the other way around. However, many people commented on our full-length flour storage video saying that’s how they do it - seal first, then freeze! So I think it works. 🙂
Question..I did not know about the brown rice going bad and have a lot stored. It’s probably a year or more at this time. Will it make us sick? Now I wonder what to do with it all?
It’s the oils in brown rice that cause it to go rancid, and rancid oils have a distinct smell. So a smell test should indicate whether or not it has ruined.
I have a jar that is nearly 5 years old, and it’s still good. I think shelf-life on dried goods is pretty vague, and I hesitate to put a number on it. 🤷♀️
I’m sorry to hear that. Thankfully, the majority of our videos are not voiceovers, and you can watch each topic’s full-length video (non-voiceovers) that’s posted on our channel. Use our channel’s search bar to find our videos on: 1. How to store powdered milk 2. How to store sugar to prevent bugs 3. How to store rice long term 4. How to store flour long term (the no-bucket method)
What happens when you click the link for the free plan in the description box? (Knowing can help us troubleshoot.) Here’s the link: foodprepguide.com/op/food-storage-plan It works fine for me. 🤷♀️ (Please note that the plan gets sent to your email address)
For stale neans that dont want to get soft, add baking soda to the soaking water. Works wonders. Something about softening the outer skin, so the water can penetrate.
We started using & restocking our forever foods last year. I was frustrated with the beans 🫘 but now it's all good.
I was even able to grow some of my own beans from the stored items 😊
Great tip! Thanks for sharing! 🙂
❤🙌🏻
Anything that can puncture, I use brown paper lunch bags first then vacuum seal bags 😊
You are soooo helpful, thank you.
Great tip! 🙂
@@foodprepguide Thanks ❤️
Instant pot cooks beans without soaking them cooks 40 minutes turn out perfect
Yep! That’s how we cook beans when we’re doing a big batch to dehydrate (for meals in jars). So much easier!
Agree
What if you have no power? Instapot is useless
I like vacuum sealing flour idea. I put in food grade, 5 gallon buckets with a gamma lid and oxygen absorbers. Using my 2020 flour now without a problem.
I’ve used vacuum sealed white flour after 5 years and it’s fine. You just have to use it up within 2-3 weeks of opening. I keep any leftover in the fridge until I do.
Yes, great tip! I wish I mentioned that in the video. Once I open a vacuum-sealed bag, I use it within a month.
Perfect timing. I just opened expired flour today and didn’t know I needed to hurry. Why?
I buy bay leaves at our local Indian grocery store. They are much bigger than those sold at Kroger, are reasonably priced, and are in very large bags. They would be great for adding to your stored sugar! In face, I've found their spices are cheaper in general since they use so many in their cooking
Great tip. Thanks for sharing!
As always excellent information. I’m going to vacuum seal flour. I didn’t know that could be done. I will definitely freeze the flour first.
Bay leaves (insects do not like them - change every six months or so)
-Powdered milk
-Sugar / honey / maple syrup
-Flour (To make Bread Flour: 1 tsp vital wheat gluten for 1 cup all purpose flour)
-White rice
-Beans (use some baking soda in the soaking water if the beans are stale)
I used to freeze all flour and rice (actually used to store all dry goods in the freezer before I began using them on a more regular basis). I no longer bother with the pre-freeze because it is not as effective as i once thought. I had frozen some flour for a few weeks, then thawed for what was supposed to be three days...got busy and it turned into a few weeks and when i openrd the bag there were bugs. Turns out the eggs can handle a freeze (just as in nature) and hatch when conditions are right. I vacuum seal with oxygen absorbers, zero bug or rancidity issues even with items several years old;)
Vacuum sealing is key. That’s how we store ours. 👍
you mentioned there isn't a good reason to eat the diatomaceaous earth, but that's exactly why most people buy the food-grade version: it's a powerful anti-parasitic, helps regulate bowl movements, helps your gut microbiome have a safe environment to repopulate good bacteria while sweeping out the bad ones, and it's texture "scrubs" the inside of your intestines. Contrarily, it's so safe and beneficial that it's strange to me that you're rinsing it down the drain! lol
You DON'T actually have to rinse your rice in America because our country's laws require if it's sold here, that sellers clean the rice of dust, dirt, plant material and dead insects before it's packaged. Those that are still carrying that tradition from Asia still expect rice that is less regulated for cleanliness...
It's only necessary to rinse if you are super picky about wanting each grain of rice to not sick to it's neighbors as much - it's hardly noticeable. But you WANT that rice flour in there for risottos, soups, casseroles, etc to add thickness to the sauces. And I like it when rice sticks together a bit because it's easier to keep a big bite on a fork and eat it, hehe.
Source: I'm a pro chef and had to study some nutrition for my job cooking for people in rehabilitation after they got out of the hospital.
Great info Stacy. Do them all except the bay leaves. Great tip
The water from rising my rice I use to water my house plants.
Great idea! :)
I bay leaves in flour sugar rice cornmeal oats
Great video. What brand of powdered milk do you use? Want to give it a try. Also, when you hand vacuum seal the jars and open them, can you vacuum seal it over and over again using the same lid?
We’ve used both of these brands with great results:
Hoosier Hill Milk Powder:
amzn.to/3tN5DJD
Judee’s Whole Milk Powder:
amzn.to/3S8TGYR
Yes, you can use the same lid over and over when vacuum sealing. 🙂
So I have a question it might be a really silly question because it may just be the answer is yes
You were talking about rotating your beans every year and a half to two years if when you get close to that. Does it make sense then to just go ahead and cancel them so that they don’t go stale on you if you haven’t used them up
I think you mean "can" them, right? If so, yes! That's exactly how I would do it. :)
Hi, I didn't understand where you got that white cap that you see at minute 3:30 that you put on top of the jar to make the vacuum.
I thought it was a Foodsaver accessory but I didn't see it among the accessories. Thanks
Yes, it's a FoodSaver accessory, which you can find here: amzn.to/3zXg25u
Ok thank you
I bought the whole milk u suggested. It's great.
Any suggestions on how to put those weird-shaped vacuum-sealed bags on your storage shelves? Do you put them into a plastic box or something? They don't stack or stand up well. I like sealing the entire flour bag for stacking purposes, but that doesn't help for things that aren't already in a container or bag.
There’s a clip within this video that shows our large Rubbermaid-type container under our dining table. That’s where we store awkward-shaped vacuumed bags. 🙂
@@foodprepguide Good idea. Thanks! I think I saw that after I posted the comment! I recently decided to store the vacuum-sealed bags inside the bags in which the products were originally packaged. Some of the Azure Standard bags sit up nicely on my basement pantry shelves, making more efficient use of my limited space.
Buying my vacuum sealer tomorrow. I have my buckets and gamma lids. Slowly getting these 5 items. Almost there! These videos are much appreciated!
That’s great! ❤️
Hey! I did order one of the reusable paper towels you talked about on a former video. Hopefully I ordered them from your link 😃🤞🏻🤞🏻
Edited to say that I wanted to try one to see how well they work 😉
Hope you like them as much as we do! 🙂
Hope you like them as much as we do! 🙂
Can you vacuum seal flour first and then freeze?
I’ve always done it the other way around. However, many people commented on our full-length flour storage video saying that’s how they do it - seal first, then freeze! So I think it works. 🙂
Can you vacuum seal instant potatoes?
Yes 🙂
If you replied I cannot see it. Could you try again please
@@foodprepguide thank you so much.
Do you use oxygen absorbers in your whole powdered milk?
No, I vacuum seal it in mason jars.
Question..I did not know about the brown rice going bad and have a lot stored. It’s probably a year or more at this time. Will it make us sick? Now I wonder what to do with it all?
It’s the oils in brown rice that cause it to go rancid, and rancid oils have a distinct smell. So a smell test should indicate whether or not it has ruined.
I keep my brown rice in the freezer, and it is still very good 4 years, or more later.
Love the video but I do not love the 6 minute ad that you cannot skip. TH-cam is ruining the platform.
TH-cam does that on all channels 😑🙄😵👹
6 minutes?! Good grief. 🤦♀️ It’d be nice if we could control the length of the ads shown. Maybe someday!
Subscribe to TH-cam to get rid of the ads. It’s worth it.
how about cornmeal how to put in long storage???????
I treat cornmeal like flour. Either vacuum sealed in half gallon mason jars or individual bags vacuum sealed then stored in a sealed tote.
@@foodprepguide thank you
I have made cheese out of non fat dry milk.
Cool!
How many years?. On powdered milk? "Years" is kinda vague.
I have a jar that is nearly 5 years old, and it’s still good. I think shelf-life on dried goods is pretty vague, and I hesitate to put a number on it. 🤷♀️
If you have a good easy bread can i getit
This is our favorite, simple sandwich bread. Ready in just two hours! th-cam.com/video/f3LnsVfZnLE/w-d-xo.htmlsi=T6d3fXhlQFe0iRYH
I find the voiceover on previously recorded videos unwatchable. 😢
I’m sorry to hear that. Thankfully, the majority of our videos are not voiceovers, and you can watch each topic’s full-length video (non-voiceovers) that’s posted on our channel. Use our channel’s search bar to find our videos on:
1. How to store powdered milk
2. How to store sugar to prevent bugs
3. How to store rice long term
4. How to store flour long term (the no-bucket method)
😂this is one day old and I could not get the free one year plan
What happens when you click the link for the free plan in the description box? (Knowing can help us troubleshoot.) Here’s the link:
foodprepguide.com/op/food-storage-plan
It works fine for me. 🤷♀️ (Please note that the plan gets sent to your email address)
Can you send to me please
Are you referring to the free food storage plan? You can get it here: foodprepguide.com/op/food-storage-plan/
I have never rinsed the rice, and I'd diatomaceous earth is not going to harm you then why bother
It would likely alter the taste & texture a bit due the powder infusing into the cooking water.