Best Long-Term Food Storage Tips for Beginners?
When it comes to long-term food storage, I’ve found there’s a lot of conflicting info out there—especially about what containers work best, and how to deal with pests and moisture over time. I’ve started with mylar bags and oxygen absorbers for basics like rice, beans, and oats. But I’m curious about best-practices for storing things like flour, sugar, and even spices. I’ve read some folks recommend vacuum sealing, others just use food-grade buckets.
How do you all handle temperature fluctuations if your storage space isn’t climate controlled? I’m also wondering if anyone has tips for rotating stock that actually works in a real-world pantry, not just the idealized versions you see online. Any homemade tricks for keeping
How do you all handle temperature fluctuations if your storage space isn’t climate controlled? I’m also wondering if anyone has tips for rotating stock that actually works in a real-world pantry, not just the idealized versions you see online. Any homemade tricks for keeping
