Dry-Pack Foil Pouches

What are they made of?
These particular pouches are made of multilayer laminated plastic and aluminium. The material is 7 mils thick and provides protection for food against moisture and insects. The pouches hold 4 litres of products.

How are foil pouches used?
Foil pouches, like metal cans, are used by the food industry for packaging a wide range of both wet and dry pack foods. Wet pack in pouches requires sophisticated pressure systems that are not practical for home processing. For home use, use the pouches for dry pack only.

What are the advantages of pouches?

1. Do not rust
2. Can be cut into smaller packages
3. Easily reusable
4. Easier to transport than empty cans.

What foods can be dry packed in pouches?

Foods, which are shelf-stable and low in moisture and oil content.

How much food does each pouch hold?

Example weights: wheat 3.2 kilos, rice 3.1 kilos and dry milk 2.3 kilos.

Do foods react with the aluminium in the pouch?

No. Foods do not come in contact with the aluminium in the pouch. The aluminium barrier is important in protecting the food from moisture and oxygen and is separated from the food by an inner layer of food grade polyethylene. Pouches that are clear or translucent do not have the same barrier qualities as this type of pouch.

What is the purpose of using oxygen absorbers in pouches?

Absorbers remove oxygen from the air in the pouch. The low oxygen content is lethal to insects.

What is the best way to seal pouches?

Impulse pouch sealers that meet the following specifications: 5 mm wide seal, 350 mm wide jaws, rated for up to 8 mil (250 microns) thick pouches, and equipped with a safety switch to cancel operation if jaw is obstructed.

Do not use clothes irons or other household heating devices to seal these pouches.

Will the sides of the pouch pull in?

Yes, but it may not be noticeable. The amount of "vacuum packed" appearance of the pouch will depend on the type of product and amount of air left in the pouch. Within a few days of packaging, the sides of the pouches will begin to draw in as the oxygen is absorbed. This is more noticeable with granular foods than with powdered products. The residual air in the pouch is mostly nitrogen, which is an inert gas that does not affect food.

How should pouches of food be stored?

Dry pack pouches may be stored on shelves, in cardboard boxes, or in any other containers. Exposure to direct sunlight should be avoided. Food storage is best in a cool, dry, rodent free area. Storage containers should be spaced away from direct contact with concrete walls or floors.

Are pouches rodent proof?

No. Pouches are not rodent proof. If rodents are a significant potential problem in the storage area, the pouches could be placed in larger, more rodent resistant containers such as plastic storage containers, plastic buckets, metal drums or new metal garbage cans.

Can pouches with zip lock seals be used with oxygen absorbers?

No. Zip locks do not provide a seal that is adequate for oxygen absorber packaging.

Can 72 hour kids be packaged in pouches?

No. Many of the items in emergency supplies are not suitable for packaging in either #10 cans or foil pouches. First aid supplies and emergency rations, such as granola bars, are best packaged in containers with removable lids for frequent rotation.

Can pouches be used for water storage?

No. The pouch sealers are not waterproof. They are to be used for dry pack storage only.

Can pouch sealers be used at home?

Yes. Portable pouch sealers are available for check out from home storage centres (in the US). You can purchase things like this from Australia (they say they seal foil bags but please research thoroughly yourself) - http://www.thepackagingcentre.com.au/categories/6-VACUUM-SEALERS/machines/157-Vacuum-Heat-Sealer-TPC320v-PACK. The bonus that seem to be with this model is that it not only heat seals foil pouches, but if you like the clear plastic pouches to seal food in for your refrigerator, this sealer will do that as well. Will work as both a heat sealer and removes air.

Is it always necessary to package storage foods in pouches?

No. It may be less expensive and more acceptable to store some foods in their original containers. Food items, which are kept in good storage conditions and frequently used, may not need additional packaging.

Sugar

Types of sugar

There are different types of sugar available for storage. In Australia, we can usually purchase: raw sugar, white sugar, brown sugar, icing sugar and liquid sugars such as golden syrup and liquid glucose.

White sugar, caster sugar and icing sugar have a relatively low moisture content for sugar.

Brown sugar and raw sugar have a higher moisture content due to their retainment of molasses.

Liquid glucose is used for making foods such as fudge. It is best stored in its original packaging (usually a wide-mouthed bottle or jar).

How long does it store?

Sugar doesn't go off. If stored properly, it can last for many years.

White sugar, caster sugar and icing sugar can be stored for 20 years or longer under the right conditions.

Due to its higher moisture content, brown sugar and raw sugar may not store for as long, but can certainly last 10 years or longer.

How to store sugar

If you live in a fairly low humidity area, it is okay to leave sugar in its original packaging and store in your pantry cupboard out of direct sunlight. For it to last 20 years (the white sugars), it is recommended it be stored in either its original packaging, in PET bottles or mylar bags (foil pouches) and then in storage tubs to protect it from moisture. This will also ensure it is protected from rodents, insect etc.

Do not use oxygen absorbers with sugar. Oxygen absorbers will turn your sugar into bricks, which are difficult to break up. It will still be edible, just a nuisance when you want to use it.

The exception to using oxygen absorbers is if you live in a humid climate and your sugar will turn to a 'brick' in a couple of months. Decanter your sugar and store in foil pouches or PET bottles each with one oxygen absorber.

You shouldn't store sugar in the fridge or freezer either as it will also become a sugar 'brick'. However, if there is no other alternative and you have to store it in the fridge/freezer, thaw it out for an hour before you wish to use it and it will be easier to break up.

Breaking up a sugar brick

Recommendations I have heard are:

- Via food processor (if it is a small enough 'brick' of sugar, or in hard lumps.

- In the microwave. Careful with this one as sugar does get hot very quickly. Do no re-store this sugar. It must be used quickly.

- Whack it with a rolling pin (my favourite!)

Why store sugar?

Not only for our taste buds as an enhancer (like salt etc), sugar is a necessary ingredient when cooking with yeast, a necessity when baking and even simple things like making pasta sauce.

EVERLASTING YEAST

This is a new recipe to me, as I always use yeast sachets, but what if I couldn't get any more yeast and had to make do with what I had?

Here is a simple recipe to keep that last supply of your yeast going indefinitely:-

• 4 cups warm potato water or 4 cups water and 1 Tablespoon potato flakes.
• 1 teaspoon salt
• 2 cups white or whole wheat flour
• 1/2 tablespoon dry yeast
• 2 Tablespoons sugar

1. Stir all ingredients together. (Do not use metal utensils while making yeast).
2. Place the mixture in a warm place to rise until it is ready to mix for baking.
3. Leave 1 cup of everlasting yeast for a start for next time.
4. Between uses, keep the mixture in a covered jar in the fridge until a few hours before using it again.

For the next baking, add the same ingredients, except the yeast, to the everlasting yeast start. By saving some of the everlasting yeast each time you use it, you can keep yeast on hand indefinitely.

Wheat

My wheat stored in Mylar bags (foil pouches)

Many people consider wheat the most basic of food storage items. It is easy to store and has high nutritional value. Wheat provides protein and is an excellent source of dietary fibre, vitamin B, phosphorous, and iron. It is also versatile and can be prepared in a variety of ways.

Selection of Storage Wheat

In Australia, you can purchase many varieties of wheat. There is:-

Durum Wheat: Used for making semolina flour in pasta

Australian Hard Wheat: Used for bread making

Australian Soft Wheat: Used for cakes and pastries

There are also red and white varieties.

Store only grade-one wheat. This means no less than 60 pounds per bushel. Protein content should be 12% or better. Before eating the wheat, clean it and remove all foreign materials.

It is important to make sure that the moisture content of the wheat is 10% or less. Wheat draws moisture, so take precautions to protect it from exposure to high humidity and high temperatures.

A good way to test wheat after it has been stored for many years is to either see if it will sprout in a lid with some damp cotton balls. If it sprouts, it is still good.

Be aware of allergies and anyone who may have coeliac disease in your family, as they cannot have wheat.

Water Storage

Why store water?
Natural disasters such as floods or earthquakes may pollute or disrupt water supplies. Water is more essential than food in sustaining life. It is wise to have an emergency storage of at least 53 litres per person. The water must be pure, treated to prevent microbial growth, and stored in food-grade containers that will protect both flavour and purity.

Pre-storage Treatments
To prevent buildup of bacteria or algae, use household bleach (5% sodium hypochlorite).

However...no added bleach is needed when water comes directly from a good pre-treated municipal water supply.

If bleach is needed, add 8 drops (1/2 teaspoon) household bleach per 4 litres if water is clear, but not chlorinated.

Add 16 drops (1 teaspoon) of household bleach (5% sodium hypochlorite per 4 litres if water is cloudy.

Let water stand for 30 minutes before use.

Pre-use Treatments
If the water is not pure, use one of the following treatment methods:

Filtration: There are many good water filters on the market. The activated charcoal type can also remove bad tastes. Some models also add chemicals to kill bacteria.

Chemical: In addition to the chemicals listed in the pre-storage treatment chart above, other good treatment chemicals can be acquired from most outdoor supply stores.

Boiling: Boil water for three to five minutes, depending on elevation (the higher the elevation, the longer the water should be boiled).

Distilling: This is the most effective method of water purification. However, it is slow, and the equipment required is expensive. If you plan to use this method, advanced preparation will be necessary.

Water Storage Containers
Good water storage containers are airtight, resistant to breakage, and heavy enough to hold water. They should have a lining that will not rust or affect the flavour of the water. The following containers are commonly used:

Plastic Juice or Soft Drink Bottles: Use clear plastic containers made of PETE plastic. Used containers should be thoroughly cleaned and rinsed.

Heavy Plastic Buckets or Drums: These should be food grade.

Water Heaters: Close the inlet valve immediately after the water supply is disrupted.

Water Beds: A double water bed holds about 758 litres of water. This water contains an algicide. Do not drink it. Store this water for non-food use only, such as washing clothes and general cleaning.

Bleach bottles: Also for non-use only.

Water can go flat with storage and can be aerated by pouring it between two containers.

Powdered Milk

Milk

Following are questions often asked about long-term storage of powdered milk for a family's supply of food;

What kind of milk is best to store?

Non-fat milk, either regular or instant, stores well when packaged properly and kept at room temperature or cooler. In the past, many felt that non-instant milk would store better. There is little difference in shelf life between instant and non-instant powder.

What are the best containers?

Milk stored in airtight, low-oxygen packaging has been found to last longer and retain a fresher taste than milk stored in boxes or plastic bags.

How long can powdered milk be stored?

Optimal storage life on non-fat dry milk stored at room temperature is three years before the milk begins to taste stale. However, when stored at cooler temperatures, it can be kept much longer. You can rotate powdered milk by using yourself or by giving it to others who will use it.

How much powdered milk should be stored?

LDS guidelines recommend that you store an equivalent of about 75 pounds (approx 34 kilograms) of dry milk per person per year.

However, since that time, a US government study on nutritional adequacy during periods of food shortage has recommended 16 pounds (approx 7 kilograms) per family member per year. Equivalent to approximately one glass of milk a day, that amount will maintain minimum health standards. Keep in mind, however, that children and pregnant or nursing mothers will require more than the minimum amount of stored milk. Families who opt to store only the minimum 7 kgs of milk per person should also increase storage of grains from the recommended 136 kgs to 181kgs per person to compensate nutritionally for the smaller amounts of milk.

What should I do with milk that is past its prime shelf life?

Milk develops off flavours as it ages. However, it still retains some nutritional value, and unless spoilage has occurred from moisture, insects, rodents or contamination, it is still safe to use.

What can be done with milk that is too old to drink?

It is important to rotate dry milk. Older dry milk may no longer be suitable for drinking, but it can be used in cooking as long as it has not spoiled. If powdered milk has spoiled, it can be used as fertiliser for the garden.

*This information is from 2002. More up to date information on food storage quantities etc. may be available.

Dry-Pack Food Storage Using PETE Containers

PETE refers to a type of clear plastic bottle commonly used for many foods sold in grocery stores. The bottles are identified on the bottom, next to the recycle emblem, with the letters PETE. This type of container has good oxygen barrier qualities and can be used with oxygen absorbers to store bulk dry foods.

The low oxygen content of the sealed containers protects the stored food from insect infestation and helps preserve product quality. These containers are well suited for products that are rotated on a regular basis, while still providing several years of storage capability.

Instructions:

1. Use only PETE bottles that have been previously commercially packaged with food. Bottles need to have screw-on lids with plastic, not paper, lid seals.
2. Wash and rinse bottles to remove any residue. Drain and dry bottles.
3. Place an oxygen absorber packet into each bottle.
4. Fill bottles with bulk dry products that are low in moisture and oil content.
5. Wipe top sealing edge clean.
6. Screw lids on tightly. Tape the lid edge to prevent loosening.
7. Label and date the bottle with the contents.
8. Store the products in a cool, dry location, away from sunlight.
9. Use a new oxygen absorber packet each time a bottle is refilled for storage.

Oxygen Absorbers

Absorbers generally are packaged 100 per bag. This size of absorber can be used for containers of up to 5 litre capacity. When packaging products, take out of the bag the number of absorbers you plan to use in 30 minutes and store the remainder in glass canning jars (screw-on lids) with new lids. 600mls will hold 25 absorbers.

Containers that work well for long-term storage using oxygen absorbers include:

- #10 cans (your standard spaghetti/baked beans cans)

- Foil Pouches (mylar bags)

- Glass canning jars with screw top lids (your standard pasta sauce type jars from the Supermarket)

- PETE plastic containers with screw-on lids (soft drink bottles)

Containers that should not be used for this type of storage include:

- Translucent plastic bottles such as milk bottles

- Snap-on lid containers

- Containers that have contained non-food products

Approved Dry-Pack Products

Dry-pack products for home storage need to be low moisture (10% moisture or less), good quality, and insect free. Packaging in foil pouches, #10 cans, glass canning jars and PETE plastic bottles should be limited to foods that best retain flavour and nutritional value. An oxygen absorber packet should be included in each container for all products, except sugar.

Approved products

• Milk - Non-fat dry milk and milk/whey products such as hot cocoa
• White Flour - Bleached or unbleached
• Whole Grains - Wheat, white rice, dry corn, popcorn, rye, barley etc. Grains that are not milled or cracked and do not have an oily seed coat.
• Rolled Oats - Quick or regular
• Legumes - Dry peas and beans, including dehydrated refried beans.
• Pasta - Pasta products that do not contain egg
• Fruits and Veggies - Dehydrated or freeze-dried products that are dry enough to snap. (Best items: apples, bananas, potatoes, onions, carrots, corn and peas). (Marginal items: apricots, peaches, pears, tomatoes and green beans.
• Sugar - Granulated (raw) or powdered (white sugar, icing sugar) - Do not use oxygen absorbers in containers of sugar.
• Miscellaneous - TVP (Texturised Vegetable Protein), cheese powder, gelatin and soup mixed (without stock powder).

Non-Approved Products

The following items are examples of products that do not store well due to high moisture or oil content. These items keep best when stored in freezer bags in a freezer:

• Milled Grain - Whole wheat flour, cornmeal, cereal, granola
• Oily Grain/Seeds - Nuts, brown rice, pearled barley, sesame

The following types of products should be stored in their original containers and rotated frequently:

• Leavening - Includes mixes containing leavening such as cake or biscuit mix
• Miscellaneous - Spices, oil, stock powder, dried meat, dried eggs, brown sugar, lollies, first aid supplies.

Note: All food items should be rotated. This may be accomplished by personal use or by sharing with others.