Posted: 1/25/2011 9:37:39 AM EDT
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I see lots and lots of info about storing rice, beans, etc but really nothing on dried pasta. It seems like it would be a good SHTF staple as it's high in carbs, light weight, easy to prepare, and has good shelf life.
Any reason not to store pasta? |
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Go to a Mormon cannery and you can can pasta with 30 year shelf life. Get macaroni NOT spaghetti, it's WAY easier to package!! Agreed. I don't like canning the spaghetti, at least more than a few cans worth. Spaghetti is well suited for the 1 gal mylar bags. You can get about 5lbs in there and do not have to break it to get it to fit (like the cans). Quoted:
Do you have to can it? What kind of shelf life would you get from 5gal buckets, mylar bags, and 02 absorbers? LDS states 30yr shelf life w/O2 absorbers for macaroni or spaghetti. 
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Quoted:
If you want to store pasta for the long term, be sure to us O2 absorbers. I had some spaghetti that was 5 years old in the original factory package, and vermin hatched in them. True the bugs are not a big deal, you would just cook them anyways. But it is avoidable. Also keep them in a container, that is rat & mouse proof.
Quoted:
Quoted:
Go to a Mormon cannery and you can can pasta with 30 year shelf life. Get macaroni NOT spaghetti, it's WAY easier to package!! Agreed. I don't like canning the spaghetti, at least more than a few cans worth. Spaghetti is well suited for the 1 gal mylar bags. You can get about 5lbs in there and do not have to break it to get it to fit (like the cans). Quoted:
Do you have to can it? What kind of shelf life would you get from 5gal buckets, mylar bags, and 02 absorbers? LDS states 30yr shelf life w/O2 absorbers for macaroni or spaghetti. |
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Quoted:
If you want to store pasta for the long term, be sure to us O2 absorbers. I had some spaghetti that was 5 years old in the original factory package, and vermin hatched in them. True the bugs are not a big deal, you would just cook them anyways. But it is avoidable. Also keep them in a container, that is rat & mouse proof. Couldn't you just throw the packages in the deep-freeze for a week to kill off any vermin eggs, and then store? Also, I've found pasta in the back of the pantry in its original packaging that was 6+ years old, and it was fine. Unless you've got several years worth of other foods stored up you're probably going overboard if you use mylar, O2, etc. Save those for foods that really need that level of protection. |