How to Store - Part 2

So, we have been discussing storing items in bulk to save money and to be prepared in case of emergency - even if that emergency is your husband being laid off for a few months.  We have talked about starting with basic food stuffs that can stretch your grocery dollar.  We have covered the best way to store bulk, that being in food grade buckets with gasketed lids.

I would like to cover today long-term storage vs short-term storage and Gamma Seal lids.  Since we are in the getting started stage, probably most of the items you buy will be "in use."  These items can be stored in a bucket with a regular gasketed lid -OR- something called a Gamma lid.  A Gamma lid is a two part lid, one part fits down on the bucket and then the second part twists off for easy access.  I will admit that a Gamma lid is VERY convenient, BUT they are NOT necessary!  I have some buckets with Gammas and some without.  I keep a metal bucket opener and a rubber mallet handy as part of my kitchen utensils.  Kept close to where my buckets are stored they make it easy to get in and out of those buckets.

Now, if you are ready to start storing items for future use, we want to pack those for what we call long-term storage.  These items you are going to keep in a more temperature controlled place like your basement or root cellar.  Since these items are "in storage," you don't want them directly on a concrete floor.  Put the buckets up on a pallet or something where air can circulate around them.  When you are preparing buckets for long term storage they need to be "sealed" against varmints and air.  The easiest way to do this is to purchase oxygen absorbers (I will cover this in its own post soon)  to drop down in the bucket on top of its contents.
                                                                                                                         
Here is how this works:

     1)  Make sure your bucket is clean (whether new or used), free from dust, debris, etc.
     2)  Open your bag of flour, sugar, grain, whatever, and carefully pour into your bucket, shaking the bucket occasionally to allow the contents to settle.
     3)  You want to allow about an inch and a half headspace at the top of your bucket.
     4)  Next you want to drop the recommended number of oxygen absorbers in the 5 or 6 gallon bucket.  (Again more on this later - handling oxygen absorbers can be tricky if you have never used them before.)
     5)  Last, quickly set your lid on top and use your rubber mallet to hammer that lid in place, turning the bucket a quarter turn with each mallet swing.  You don't want the lid sticking up at all, but level and sealed completely.

Buckets sealed in this way can for the most part, be put aside until you need them.  There are certain items that we will later discuss in detail that DO NOT last as long.

Coming soon - a resource list of suppliers for buying your bulk food and/or co-oping!