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Anyone ever use mason jars for long term DRY food storage? I'm just getting tired of the mylar bag thing, for various reasons. Mason jars look to be presenting a more simple solution to the little beans and rice I have. Put the oxygen-suckers in the jar, close it, your done!
This will not be boiled and all that.
I have plenty of different rice, spices, beans, etc stored in larger mason jars for years. Some being used and restocked often, while others last for years. None of them has gone bad. I think as long as you keep it dry, you will be ok.
Furthermore on my 5 gallon buckets, I don't use Mylar... We use enough of the rice and beans to keep cycling them.
I used to do this when making little gifts for people (yeah I am and was poor). You put together a homemade cake mix or soup mix with dehydrated foods/buillion/etc. Print up some nice instructions, perhaps put cloth between the jar ring and lid for decoration and voila! Something kinda interesting.
I used the really small O2 suckers since most of the time I was packing quarts and pints for this purpose. works like a charm!
Don't see why that would be a problem as long as you stored them in a dark area.
I love to keep many varieties of rice around the house and keep 10-15 different kinds in mason jars. Some I've had for 5+ years, they are still good. I just keep them in cabinets in the garage.
Exellento! Thanks
This ^^^^Quote:
Originally Posted by netsecsys
As long as one does not mind the breakage aspect and the goods are kept in the DARK then jars are great. The no light thing applies to canned goods double. Not talking shades and lights out but darkness.
I wound up using a double layer of cardboard on the window of my storage room. [Flower]
Why does light affect cans? I understand direct sunlight, creating heat, but even non direct light?
Someone in another thread (I think it was Badger) mentioned that his pantry never goes above 60 degrees. I now live in a single story house on a concrete slab, so no crawl space. I don't have AC, and with my awnings, the house only gets to about 75 during the hottest of days as long as all the windows and shades are closed. How do you go about creating cooler storage areas?
It's just what you said..Heat.. Most canned good storage instruction of "not under sunlight" usually follows the not near heat sources such as hot water pipe, sunlight, etc, etc, etc.Quote:
Originally Posted by Irving
Aside from heat, does it have anything to do with the light causing things to grow as well?
^ not in canned goods.
Of course, but what about mason jars?Quote:
Originally Posted by MB888
Hmmm, one problem is volume. Its going to take 3.75 jars to do one mylar bag[Rant1]
But you can reuse the jars forever, right?Quote:
Originally Posted by rocktot
Quote:
Originally Posted by HoneyBadger
It is like reloading ammunition kinda, every time you reuse the jars, you have to inspect them. The rims are somewhat susceptible to chippi ng and will not be good for sealing. These chips happen during storage when not in use and when cleaning. I have been using cans that my grandmother used years and years ago.
With pressure canned goods, as long as the seal is not broken (and the food is processed properly according to the contents and altitude plays a factor in canning recipes where we are), there is nothing in there to grow. That is why a lot argue that home canned goods have the potential of lasting for a very very very long time. Aside from the various chemicals left over inside the jar from the food to react slowly with one another there is nothing else that could happen. The pressure brings heat way above boiling point and kills pretty much everything in there.Quote:
Originally Posted by HoneyBadger
The sunlight radiation I have read affects the taste and nutritional value because it would be the only thing besides heat that can get into the micro climate of the jar with a perfecly good seal probably introducing that energy to increase the rate of chemical reactions within the jar.
We opened a 1 year old canned beef (just salt & pepper), damn its much better than sam's club canned roast beef. I gotta have the lady presto some more of beef.
I like a lite grill on my beef that I can. little flavor and a little color and I use it for everything. [Flower]Quote:
Originally Posted by MB888
Ok, I take it once a bag of Oxygen Depleators is opened, you can't just put them in a baggie and close it up.
I designed a bag holder to hold the damn mylar bags while I iron them shut. Damn nuthin's easy.[Rant1]
Now there is one real good thing mason jars are good for. I use a pint jar to put the excess in. Any that have done a Mylar party with me know that we get all the bags filled then break the seal on the 02 absorbers. drop one in a bag......Quote:
Originally Posted by rocktot
Then off to the races with the heat sealer. We have done 50 bags in about 10 min. :)
Quote:
Originally Posted by jerrymrc
Yup! works real good for storing extra o2 thingies.
I just use a Hair straightener iron that has digital settings for heat to 450 degrees. 30 dollars later and seals mylar like a charm!