Posted on 03/15/2022 12:14:54 AM PDT by Mount Athos
For 25# bags of rice/beans, which size mylar bag & oxygen absorbers and where to mail order?
Can i use "gamma vault" as is or is the seal inadequate?
Thank you, Sorry for vanity
I can on average about 400 lbs of tomatoes alone, every year plus various other fruits and veggies. After varying levels of success with previously used containers and lids over the years, I use as many glass lids with rubber rings as I can. When I run out of the retaining rings for glass lids, I go with the Bernardin lid sets.
Pickle jars with original lids and the like are not reliable enough. I have a ~0.1 % failure rate with Viceroy rings or Bernardin lids, but a near 15% failure rate re-using factory jars. That is WAY too much waste, as you can only eat so much of the product while processing...
As a scientist you know that once the product is in the jar it starts cooling, and that decreases its volume, so why did you say you are “releasing the pressure” after filling?
If the jar is hot, and the product is hot, and the lid is hot, where is the “air” you are letting out coming from? All you are doing is letting air in, from my experience. Unless I missed something, which is quite possible.
We use an Avid Armor vacuum sealer that works great with the 7 mil mylar bags.
Looks like the moderator pulled the message. With what they have been doing to the January 6th people, I would not take the chance of showing up on their radar due to a comment that a lot of people might not get is a joke.
I always heard that putting your rice and grains in the freezer for a couple of days before packing would get rid of insect eggs/larvae. But lately they seem to be saying that this might not be a great idea - something about what it does to moisture content - and that oxygen absorbers are better.
When you’re canning it the nontraditional way, There is air inside heating up and expanding so you have to release that.
This is clearly a method that is not for a serious effort long-term storage. But it works for several weeks worth of canned chili and other things I like to make a large pot of.
Mostly just soups and chili.
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