A while back I had posted that Winco has seen boneless skinless chicken breast increase by 40% over six months. Was up there the other day and, surprise, it bumped up another ten cents a pound. How’s that Inflation Reduction Act workin’ for ya?
Speaking of food, I had to refill my sugar container that I keep in the kitchen. No problem, check the stockpiles and I have several 5# bags of sugar vacuum sealed for just this sort of thing. Todays volunteer was a bag of sugar that went into storage back in 2015.
How did it fare? Why, just fine. There were a few clumps in there that were easily broken up by shaking the container thoroughly. Other than that, it stored just fine…as expected. The vacuum sealing protects from moisture and bugs quite nicely and, really, thats the two biggest threats to storing sugar. I wish I had written down the price I paid seven years ago because it is always interesting to see how these things change.
When it comes to storing sugar, by the way, my usual policy is to drop the bag of sugar into a vacuum seal bag, seal it up, date it, and put it in a 5-gallon bucket with the others. Then it goes into the basement and sits on a shelf until needed. I keep about 40 or 50 pounds of sugar on hand this way. More than enough to get me through a crisis. I also store salt this way as well…not so much for the concern over bugs, but rather over keeping moisture away.
If you haven’t already got a vauum sealer, I cannot recommend them enough. They are one of the most useful tools for stockpiling things. You have to think outside the box, because these things are great for more than just putting away food.
While I use a vacuum sealer for food also, I like to use it for the clothes in my truck GHB (Get Home Back). Packs much smaller.
I first started using a vacuum sealer back in the 80’s when I lived in Alaska but it wasn’t one of the home models we have today , I had to take my stuff to a shop that had a commercial vac-seal machine , But one of my hunting buddies worked there so it was the cost of material and a little extra in the form of a couple cases of beer for all to enjoy ,
I’ve put fatwood in them and then into ammo cans. At least one smallish package is in the bug out/get home preps
What vacuum sealer do you use?
About a year ago I finally took your advice & got a vacuum sealer. I love it & wish I had bought it years ago!
Before the industrial revolution was able to churn out tons of sugar a day, a pound of sugar was worth a weeks pay. If the supply chain disruptions really collapse, sugar will be a very valuable commodity.
Same goes for salt if not more so. The Latin root of the word is the same as our word salary. Back in history it was literally a form of money. And will be again, especially if you’re more that a day’s hike from salt water.
Salt and sugar are very much items to stock up on. Sugar is something of a luxury item, and honey, maple or birch syrup, etc, can be substituted for many purposes. But salt is critical. Not just as seasoning for food, but also for preserving fish and meat, making sauerkraut or kimchi, etc.
Both sugar and salt are very cheap at present if bought in large quantity. Vacuum sealing is one option. I prefer to dry can them in 1 quart canning jars. More portable, and the jars can then be reused once empty.
Salt can be stored anywhere. It’s not going to go bad, and at worst it may cake and need to be removed with a spoon or similar. Worst case scenario, it needs to washed out with water and then placed where the water will evaporate.
Thank you, CZ, excellent idea. I’m going to copy you.
I already have flour & cornmeal vacuum-sealed & stored, but I didn’t think of sugar, probably because I don’t use very much of it.
I’m still working on an 80% full 4 lb. bag dated 9/14 in my kitchen cabinet bug free and clump free in it’s original paper packaging. I don’t eat much sugar. Refined sugar is pretty indestructible if kept dry.
I do the same. I also got a vacuum seam lid that works on canning jars. I have several qt size jars with dry food sealed and stored: flour, sugar, split peas,beans, baking powder, salt. The lid sealer is sometimes tricky, usually you put 2 canning lids on the jar to get the seal, then remove the top one.
We vacuum seal most dry goods in Ball jars. Even chocolate chips.
I read recently that sugar is now in short supply in the Philippines.
I’ve asked this question before and haven’t gotten a reply, but since you seem to vacuum seal A LOT of stuff, what brand of sealer do you use?
I haven’t replied because I’m fairly confident I’ve mentioned it in previous posts. Do a search for vacuum sealer and I’m sure one of them will mentioned that I use the foodsaver brand at costco.
Which jar sealer is best, Food Saver brand was unavailable for a while,many chinese on market now anyone have experience with them? Want to use larger jars, gallon,any sealers or build a vacuum chamber?
I use a food saver jar sealer. I wouldn’t trust a Chinese version, based on reviews for jar lids from China and other Chinese food products. YMMV. I have not tried half gallon or gallon jars, too big for my needs.
It was just about then that they started making the bags of sugar in 4lbs instead of 5.
Yeah, I caught that too.
Get cane sugar. More expensive, but better for you.