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Anything dry like grains, beans, pasta, dry musrooms, etc... in sterilized hermetic sealed containers.
If you can get the ones with the valve to make them vacum even better or just put in there a couple of small silica bags.
Some dry mushrooms already come with silica bags so make sure to take them off before you cook them.
If you arelady pack in portions in regular or milar bags already vacum sealed then no need
for anything else other than the large hermetic containers.
Whatever you do keep them at a dry at stable seller temperature in a dark place a away from insects and
pests.





 

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So long as you keep it dry and away from pests pasta will keep just fine in the original package for years....
 
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Pasta is very inexpensive in large ten or twenty-pound boxes that store three to five-plus years if kept sealed in a dry place at 70-degrees F of less. It can be fumigated like grain and will keep even longer in better containers. Pasta sluffs off layers and becomes stale with age.
Crisis Preparedness Handbook, by Jack A. Spigarelli
 

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anybody know the shelf life of dried kidney beans

Anybody have any idea on the shelf life of dried kidney beans vacumed sealed in plastic foodsaver bags. Packaged some about a year and a half ago and just didn't seem to cook right.
 

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Thanks for the info on oven canning. We've canned fruits and jams, meats in the pressure cooker, dry packed grain, pasta and beans in plastic buckets and #10 cans, and vacuum packed other stuff, but I've never even heard of oven canning. We'll have to give it a try.
 
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