How are you storing

kelee877 · Posted: Mon Jun 13, 2005 9:57 am Post subject: How are you storing

I was wondering how anyone is storing your lard and or shortening..I did have it stored in my freezer and can put it back in there but I would like more room for other prep items to get ready when TSHTF..I have been storing all of the rest of the stuff when it is ready in my basement..

uNkNowN ElEmEnt · Posted: Mon Jun 13, 2005 10:06 am Post subject:

I usually just store it in a cool dark cupboard. It doesn't go bad or anything and I've kept it there for up to three years in one or two instances. I wouldn't move the frozen stuff there, just use it up and store any new lard you get in a cold room or something.

countrysidegirl · Posted: Mon Jun 13, 2005 10:09 am Post subject:

This should be a good thread.

Lard - this doesn't need to be refrigerated or frozen. If it's not sealed, it may get an old taste. I know that used to, if animal fat went bad, they used to reheat it and skim off the bad. My mom does store fat from the hog in the freezer until she renders it.

I've been told that storing flour, rice and other things that might have bugs and/or larva in it in the freezer for a couple of weeks is sufficient to kill everything and you can then store it outside of the freezer without having to worry about infestation.

kelee877 · Posted: Mon Jun 13, 2005 10:09 am Post subject:

ok ty i will keep any that I have put in the freezer back in there but any new that I buy will go straight to the basement..I have about 30 blocks of shortening and lard in the freezer would take me a awhile to use it up

uNkNowN ElEmEnt · Posted: Mon Jun 13, 2005 10:23 am Post subject:

Since you do have so much you might want to experiment a bit. If you take one out and use it after a couple of weeks being unfrozen you could tell if there is any way it would go bad.

If not then you could use the lard as an insulator in your freezer. By this I mean that when your freezer is lower on food you can keep your lard in it to use space and reduce the costs of freezing empty space.

then when your freezer gets fuller just take the lard out and store it elsewhere. if you do this experiment please share your results.

kelee877 · Posted: Mon Jun 13, 2005 10:30 am Post subject:

I have just done my flour and rice and taken it out of the freezer today...and have bought more and have just put it in the freezer and will have to wait the 2-3 weeks to bag and store

kelee877 · Posted: Mon Jun 13, 2005 10:33 am Post subject:

and what about margarine or butter..i have not stated getting those items, but just in case I would like to have some..

kelee877 · Posted: Mon Jun 13, 2005 11:46 am Post subject:

and how about pancake mix or bisquick would this need to be froozen first before stored in ziplock bags and sealed in plastic buckets..and I still have not been able to find a supply of those dry packs to put in with my food..that will teach me to live in the boonies..

gnm · Posted: Mon Jun 13, 2005 12:00 pm Post subject:

try here

http://www.foodsave.net/catalog.htm

or here

http://waltonfeed.com/

http://www.nitro-pak.com/product_info.php/products_id/366

disclaimer - I have not ordered from any of these guys...

yet - Smile

-G

kelee877 · Posted: Mon Jun 13, 2005 12:39 pm Post subject:

I am in canada and have a hard time with these sites and if you add shipping charges cost alot..that is why I am cutting corners and hoping what I am doing will last..

gnm · Posted: Mon Jun 13, 2005 12:42 pm Post subject:

Oh sorry - yeah shipping can be spendy - especially recently. I am sure you could find a local source in Canada. Perhaps ask folks in the agribiz near you, or small buisness which repackage popcorn, etc type things... Small beef jerky producers could probably give you a source...

I homebrew and have a CO2 canister which I use to flush a barrel before sealing it. I have heard dry ice can be used for this as well - iit will sublimate to CO2 which being heavier than air will push the air out (be sure to leave it open a crack during this process!) and then you can seal it.

-G

killJOY · Fission Joined: Feb 21, 2005 Posts: 2510 Location: ^NNE^

We raise our own pigs and render our own lard. Once it is in liquid form, we just put it in metal cans (the kind peanuts and the like come in) then just put the lid on. It keeps indefinitely at room temperature, in the dark.

By the way, old timers used to preserve their pork cuts in the lard itself.
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"By the time individuals discover that remaining resources will not be adequate for the next generation, the next generation has already been born. " David Price

countrysidegirl · Posted: Mon Jun 13, 2005 3:05 pm Post subject:

Butter/Margarine does have to be either refrigerated or frozen and kept that way.

Mixes would need to be frozen for a time, unless you mixed them and you know the ingredients you used had been previously frozen. There are some good from scratch mixes in the "Miserly Moms Recipe Book".

Pops · Posted: Tue Jun 14, 2005 6:46 am Post subject:

Lots of info on the FAQ here: http://www.peakoil.com/downcat2.html

As far as keeping store-bough flour etc. we’ve never had bugs and always have at least a years worth – or more. We keep big sacks in a metal garbage can until opened and then split up into ziplocks or gasketed canisters. It would be different if you were growing your own.

I saw some 2-gal glass canisters with gaskets at china-mart for $6.

Mixes containing baking powder or oil won’t last as long but I doubt you have to worry about bugs INSIDE the bag – keep them in a metal container until you open and then as airtight as possible.

The problem with plastic pails is rodents will knaw a hole in them just for fun, metal garbage cans come in all sorts of sizes, are pretty cheap and except for repairing the worthless handles from time to time, last forever indoors.

Oh and one last thing about the basement, whatever you put down there, make sure it is permanently sealed, like metal cans, etc. It really sucks to open the door and see your hard work floating on a foot of sewer water from a broken line.
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Make a plan and work it:

kelee877 · Posted: Tue Jun 14, 2005 7:57 am Post subject:

wow..ty never thought about the rodents..i buy those plastic totes..lids close but not really tight would hate find a rat or mouse in my flour..will look for something new and use totes for other items..and all of my flour and rice are stored in zip lock baggies..trying to do this on the cheap..not much money so have to do what I can..I have to go the dollar store today and will look....I worked at restaurant for awhile and I was getting muffin and margarine containers(big size) and those lids are great..and I have flood insurance where I am..and a good sump pump in the basement..