We know that we’re going to eat, multiple times, everyday. We know that if we go more than three to four weeks without food we’ll die. We also know that food costs keep going up. Food is less expensive today than it will be next week, next month, next year. Besides the cost, there are multiple systems involved in getting food to the stores each day, and if one of those systems fail, the food doesn’t arrive. It only makes sense to have a way to store food - whether it's fresh garden bounty or bulk supplies bought at the store. Having an effective system for short and long-term food storage means being able to weather the next storm - literally and figuratively.
The biggest enemies to effective food storage are: light, heat, moisture, and air. Most store-bought items are canned or well packaged so light and air aren’t a big concern. But heat, moisture, and pests can definitely cause problems.
For bulk foods - flour, oats, rice, and beans - two or five gallon buckets with Gamma lids can be an excellent option. The bucket and traditional lid works well for long-term storage, however once you're ready to use the food inside, re-sealing becomes a problem. The Gamma lids allow for a quality seal but with the added flexibility of being able to open and close as needed. We use a combination - for our long-term food storage (10 years +) we have 5 gallon buckets with standard lids. For our shorter term or bulk items, we'll frequently store them as purchased until we need to open it, at which point we transfer it to smaller buckets with Gamma lids. For example, a 25 pound bag of flour fills 2 1/2 - 2 gallon buckets (about 10 pounds per bucket).
Utilizing 2-gallon buckets with Gamma lids can be an effective way to store flour, keeping it safe from moisture, pests, and oxygen exposure. Besides having a viable storage option, regularly rotating your stored flour by using the oldest stock first helps maintain freshness and quality for baking and cooking needs during emergencies or times of scarcity.
For practical preppers focusing on preparedness and homesteading, the key is to store what you eat and eat what you store. This principle ensures that your food supply remains relevant to your needs and preferences, avoiding waste.
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