powdered milk

[tturt]

Would it be better to keep powdered milk in the original packaging or vacuum seal into small packages?

 

[Freth]

I don't think it matters as long as the integrity is maintained so that it doesn't spoil. Air tight, etc.

 

[SavedByGrace3]

We struggle with that question regarding many packaged items. Some preppers insist you remove the product from the original package, put it in canning jars, and add an oxygen absorber. For instance, things like boxed dressing, mashed potatoes, etc..
We put most of this stuff in a mylar bag with an O2 absorber. It has not failed us yet. We have opened things like packaged soup mix only to find it has spoiled. So I think mylar and an O2, at least. These jars are getting expensive. I saw a box of 12 - 1 quart jars for 14 bucks. In some cases, the jar is more expensive than the food. A few years ago, I started buying the larger half-gallon jars for storage purposes. We use them for wheat, dry beans, oatmeal, and grits. They are too expensive now.
The big thing with dried milk is moisture. Gotta keep it dry. If I were to repackage dried milk, I think I would toss in a desiccant just to absorb the moisture that might be present in the air. Here in SC, it is so humid that we have to take that into consideration. When we remove stuff from the freeze drier, it goes directly off the trays into a mylar bag and gets sealed up.

 

[ARBITER01]

Would it be better to keep powdered milk in the original packaging or vacuum seal into small packages?

Get the amber colored big mason jars and a vacuum sealer that has an ability to do wide mouth jars and such. Leave a 1 inch to 1/12 inch space between the lid and pull it down into a low pressure with the vacuum sealer. Should be good for quite a long time. You can put a moisture absorber in there also if you like before you pull it down.

You can do that with powdered eggs and other such things,.... freeze dried potatoes, etc. You're basically ensuring a 30-35+ shelf life for the items, if they are stored in a somewhat cool area.

 

[SavedByGrace3]

Get the amber colored big mason jars and a vacuum sealer that has an ability to do wide mouth jars and such. Leave a 1 inch to 1/12 inch space between the lid and pull it down into a low pressure with the vacuum sealer. Should be good for quite a long time. You can put a moisture absorber in there also if you like before you pull it down.

You can do that with powdered eggs and other such things,.... freeze dried potatoes, etc. You're basically ensuring a 30-35+ shelf life for the items, if they are stored in a somewhat cool area.

I have come to like the jars better than the mylar. They have just become expensive. But then the mylar bags are none too cheap either. Bless the Lord for all His provisions!

 

[GTW27]

I put mine in the large Nestie Nido can, and it keeps fine. Made a glass of milk the other day when my milk was low and it tasted good.

 

[ARBITER01]

I have come to like the jars better than the mylar. They have just become expensive. But then the mylar bags are none too cheap either. Bless the Lord for all His provisions!

Look around for the amber colored ones if you can find them, or purchase them off amazon. Get the big gallon and half gallon ones. Anything that keeps more light out is good for storage of food.

 

[SavedByGrace3]

Not a bad price.

Augason Farms Morning Moo's Low Fat Milk Alternative 56 oz #10 Can​

$16.54

Amazon.com

 

[Simonides]

I personally put all dried goods in food safe bags in five gallon buckets. Rice and beans and flour etc that were stored four years ago are still perfectly fine.

 

[SavedByGrace3]

I personally put all dried goods in food safe bags in five gallon buckets. Rice and beans and flour etc that were stored four years ago are still perfectly fine.

We have been pulling out rice and beans over 10 years old, which are basically the same. I soak the beans in warm water with soda. I wash the rice in water with lemon juice. You cannot tell the difference.

 

[Simonides]

We have been pulling out rice and beans over 10 years old, which are basically the same. I soak the beans in warm water with soda. I wash the rice in water with lemon juice. You cannot tell the difference.

Nope, you sure can't. Canned goods are a bit of a different story.
I live in an area that freezes for about three months out of the year. Repeated freezing does change the texture, but not the safety.

 

[SavedByGrace3]

Nope, you sure can't. Canned goods are a bit of a different story.
I live in an area that freezes for about three months out of the year. Repeated freezing does change the texture, but not the safety.

Good stuff. Our rice and beans are placed into Mylar bags with an oxygen absorber. Recently, we have also been vacuuming the bags with a vacuum sealer. We have also started buying half-gallon jars and doing the same thing. We put the product in the jar with an O2 absorber and then use our vacuum sealer. We have dozens of jars with many different products. We purchased a Harvest Right Freeze Dryer last year and have put it to work making ready-to-eat meals. Just cook the grub, freeze-dry the meal's components, and combine it into a quart jar. This will be ideal in a crisis because we only have to add hot water and let it rehydrate. No cooking... just heating water. We tested some freeze-dried (cooked) hamburger in a chili recipe, and again, you cannot tell the difference. We also made hot dog chili, which turned out well. The most encouraging foods are freeze-dried beans and rice. Just add hot water and let it sit for a few minutes. Really good.

 

[Simonides]

Good stuff. Our rice and beans are placed into Mylar bags with an oxygen absorber. Recently, we have also been vacuuming the bags with a vacuum sealer. We have also started buying half-gallon jars and doing the same thing. We put the product in the jar with an O2 absorber and then use our vacuum sealer. We have dozens of jars with many different products. We purchased a Harvest Right Freeze Dryer last year and have put it to work making ready-to-eat meals. Just cook the grub, freeze-dry the meal's components, and combine it into a quart jar. This will be ideal in a crisis because we only have to add hot water and let it rehydrate. No cooking... just heating water. We tested some freeze-dried (cooked) hamburger in a chili recipe, and again, you cannot tell the difference. We also made hot dog chili, which turned out well. The most encouraging foods are freeze-dried beans and rice. Just add hot water and let it sit for a few minutes. Really good.

And that's how do it. Nice job. I've been reluctantly finishing off the last of my store bought freeze dried stuff, its not that it tastes all that bad, its just gross ingredient wise. I wished I had never read the labels. Its also very expensive compared to doing it at home.