Posted on 06/26/2021 4:45:18 PM PDT by Roman_War_Criminal
No it doesn’t have to be vaccum packed, but it will last longer that way and taste better.
Things that I just stick in a bag and put in the freezer begin to taste off if they aren’t used right away or get lost at the bottom.
I found some packages of corn that I vacuum packed in 2014(IIRC) and I thought sure they needed to be pitched. However it was a good year for corn - so I decided to test one. It was as good tasting as the year it was grown.
That sold me on vacuum packing anything that I want to last a year or longer.
I just got it at the grocery store.
It was Wegmans, on the bottom shelf.
I never vacuum seal butter. I just freeze it as is.
I found wrapping things in foil also works well. I do it after wrapping it in plastic wrap.
I usually do it with corn on the cob and zucchini bread, which I find works way better when made in a small loaf pan.
To make the loaf less oil sodden, I take the amount of oil and cut it in half, and replace half of it with applesauce. So for a recipe that calls for one cup of oil, I use 1/2 C oil and 1/2 C applesauce (homemade of course).
Oh, and I add mini-morsels to the batter.
Nobody wants the non-mini-morsel zucchini bread any more.
I’ve done various other things too - but I don’t often use tin foil.
I think because I like to take stuff out and put it in the microwave for about 30 sec. before I take it out of the package.
But sounds like a good thing especially for zuke bread.
It almost hermetically seals it. I’m never had freezer burn that way.
I just unwrap it and let it thaw naturally.
Thank you! I looked on my LOCAL site and all they had was by the CASE prices.
Greeneyes: See Post 191.
$31.88 for 12 (B&M canned brown bread) through Amazon Prime w/free deliver.
$2.65/each :)
Of course, a lot of us are shunning Amazon - but as I posted earlier, getting what you need for the very least money should also be a Prepper Goal. ;)
BFL
If you hard boil and pickle eggs, they last a very long time.
“Butter lasts almost indefinitely in the freezer. I hear it’s possible to can it but had never done so myself.”
I didn’t know it lasted long in the freezer. I have a bunch in there that has already expired so I put it in vacuum bags hoping to make it last longer.
I did try canning butter last year! All the little Lids are still firmly planted. I used regular metal Lids instead of tattlers since the way they seal is just by Cooling. The Red Feather canned butter last 10 years so I suppose mine might last five.?
All great ideas, thank you.
“I’m not even Asian but I’m a rice snob.”
It’s amazing how many varieties of rice there are. I started storing some of my favorite ones in mylar bags with oxygen absorbers. I figure they should last just as long as the other white rice. Arborio and carnaroli really are my favorite, to make risotto. I think I stored some Jasmine also cuz it smells so good.
What kind of rice do you buy that ends up being sticky, like for Chinese food? I used to find a short grain rice at WinCo that was great, but since we moved I need a new source. But I’m not sure what name to look for.
How do you store your salt? I had put some in a mason jar with an oxygen absorber, as well as did the same thing with sugar. Both turned hard as rock! Of course they would still be useful but you’d have to scrape them out.
I didn’t like that method so I just bought some of those round cardboard boxes I guess they are, and some kosher salt and regular boxes and put them in a plastic bag. Just to keep the critters out. And then stuck them in a box.
So much for those on low carb.
I ‘ve never had problems with the butter I freeze.
Whenever I get some out of the freezer, it thaws out just like it was when I bought it. Looks as fresh as can be.
I would still rotate the stock.
I use old spaghetti sauce jars for salt. If the salt corrodes the lid, it’s not such a loss as a canning jar lid.
I just do sugar in jars.
I never did anything but pour it in and close it up.
I don’t think sugar or salt go bad and the occasional time it’s caked some, it was easy to break up.
Perhaps packaging it on a very dry, low humidity day helps.
Great idea on the reusing the jars. I’m in a quandary with things that will last forever, I know they still need to be protected from bugs and stuff and dirt,.
What’s the longest you have kept butter?
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