Posted: 10/26/2008 3:48:24 PM EDT
| A buddy of mine, who is also into prepping, and I have been discussing preservation of food for long term storage. He knows that I am going to be storing some items via mylar/02 absorbers in the near future. He believes that the same preservation of food can be accomplished by simply pouring salt over beans/rice/etc. and then sealing the items in an airtight container. He says that the salt with kill any vermon eggs, and dehydrate the environment. He says that he has researched this, and he feels very comfortable using salt vs. mylar/02 absorbers. I would love to hear whatever info you guys have regarding his idea. Thanks in advance. |
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full of fail. ever see what salt does in open air. it sucks in moisture! times that by umm i dunno how many lbs of grains? then how does he plan to seperate them for cooking, salty food , i bet!  mylar/o2. Your afraid of bugs frezze it ( if its low qauntiy) if not bag it and tag it and move along! |
| Salt is used to cure meat and brine for certain veggies, so if your friend wants to put salt in his preps then all he will need to do is add water and he will have the necessary brine but I don't think that would be to appetising, or he could run it thru his media separator to remove the salt..best stick with what is tried and true/ |
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salt will absorb the moisture, but your still stuck w/ the o2. also, few containers are 100% air tight. even if you're using a plastic bucket, it is not truly air tight. granted it takes a long long time for a significant amount of air to seep in. but eventually it will. as others have said why try to reinvent the wheel. |
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BYUResearch on Food Storage - research is perofromed for applications such as space flight, military rations, and disaster relief. long story short, you get the best storage results by storing in low oxygen environments where temps are between 40-70 degrees. site and studies http://ndfs.byu.edu/home/Research/Long_Term_Food_Storage_Research/foodstorageresearch.aspx |
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