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How To Store Bulk Foods

December 6, 2010 by  

Last time we talked about dehydrated foods. This week we’re going to discuss the best ways to store your bulk foods.

First, select only the best food grade containers that will exclude light, oxygen and moisture. This will greatly extend the shelf life of your food. The best storage containers are the No. 10 double enamel gallon-sized cans and the food grade plastic buckets. However, you may also store food in canning jars with tight-fitting lids as well as heavy plastic containers such as soda bottles and apple juice, Gatorade and fruit juice containers. Plastic or glass gallon-size jars and Rubbermaid® type containers with lids work well also. The stackable containers will save space.

No. 10-Size Double Enamel
The No. 10-size cans hold approximately one gallon and are ideal for smaller quantities of food. You can purchase plastic lids to put on the cans after they are opened.

Most food storage companies use these types of containers. They are nitrogen-packed with an oxygen absorber packet sealed inside the can. These packets absorb free oxygen from the air around them and chemically bind it. This removes the oxygen from inside the can, which helps prevent insects from hatching or even living. This also prevents rancidity from occurring.

The atmosphere inside the can is mostly nitrogen, which is ideal for long-term storage of foods. If the oxygen level is below 2 percent, the food will stay good for a lot longer. You can order a wide variety of dehydrated and freeze-dried foods that are packed in the No. 10 cans with an oxygen absorber in the can. They are packed for long-term storage and are ready to go in a heavy cardboard box that holds six cans and stacks on top of each other. To see the many different foods available go to my website.

Oxygen Absorber Packets
The oxygen absorber packets look like a tea bag or sugar packet. This method is a relatively new procedure and is proving to be one of the best ways to keep foods fresh. They must be used up within 15 minutes of being opened and exposed to the air.

These packets absorb the oxygen from the container and trap it in an iron powder, salt and moisture mixture. This is the safest way to remove oxygen. These oxygen packets can be purchased from my website.

5- or 6-Gallon Plastic Buckets Or Pails
These buckets have tight-fitting lids with rubber gaskets. They are ideal for large quantities of grains, beans, legumes, sugar, flour, etc.

You can purchase an inner liner that is made from a metallized foil, which will keep the light from harming the food and causing it to deteriorate. It also acts as a moisture barrier and keeps rodents out. The bucket with a metallized liner, when sealed properly with a tight-fitting lid, is a very good method of storing food.

To seal the Mylar® liner, line the bucket with the bag and use one oxygen absorber packet per gallon of grain, beans, dried food, etc. Pour one gallon of dried food or grain in the bucket, then add an oxygen absorber, add another gallon of food or grain and continue until the bucket is full. Then get out as much air as possible. Lay the bag as flat as you can. The bag will be much taller than the bucket.

You can use an iron to heatseal the end of the bag. This way you can use the bag over and over again. Pierce a hole in the corner of the bag and hold the bag below the seal so you don’t suck up the contents of the bag. Suck all the air out with the hose or a smaller attachment to the vacuum that can be inserted into the end. When the air is sucked out and the bag looks vacuum-packed, hold the end and seal it with an iron. Do not let air back into the bag.

Note: Never use buckets that have contained chemicals, paint, Sheetrock™ mud or kitty litter, etc. Restaurant food grade containers are ok; wash them well and rinse with bleach and water.

Gama Lids for 5-gallon buckets
There are special lids available for 5-gallon buckets that have a center section that screws on and off. It makes it nice to open and close the lids when using bulk foods on an everyday basis. I use these lids and love them.

I keep my buckets of wheat, rice, beans, pasta, etc. handy so I can use out of them every day. I also keep a smaller container of these products in my kitchen cupboard, so when I run out I just fill it up from the bucket. The buckets are stored in my pantry.

Mylar® Bags
The ones previously mentioned can be purchased from my website. [link] The heaviest Mylar® bags in the large size are the best for lining the buckets. The bag can be sealed with a hot iron. Oxygen packets can be inserted before sealing. However, I have stored a lot of food in buckets without Mylar liners.

As long as the buckets are sealed properly, they will be just fine. If I know that I am going to sprout the beans, legumes or grain, I do not put an oxygen absorber in the can or bucket. Lack of oxygen will kill the enzymes that are alive in the kernel and they won’t sprout. I will talk about the importance of sprouting in another article.

Methods For Storing Grains

Bay Leaves Method: An alternative to using oxygen absorbers is to use bay leaves. They can be spread throughout the container or food or grain. Use two bay leaves for small amounts up to one gallon, or five leaves in the 5-gallon buckets. It keeps the weevils and other bugs out, because they don’t like the smell of bay leaves.

Freezing Grain Method: If your buckets of grain are placed in the garage for the winter, the freezing temperatures will probably kill any weevil that is present. You can also deep-freeze grain in 10-pound bags and leave it for a week to kill the bugs.

Diatomaceous Earth Method: Diatomaceous earth (DE) can be mixed into your stored grains and beans to control insects without having to remove the dust before consuming it. For every 40 pounds of grain or beans, you mix in one cup of DE with it. Coat every kernel and mix it in small batches. Cover your mouth so you don’t breathe the dust in, as it can irritate your lungs.

The DE you want to use is sold as an organic garden insecticide. There are several different types of DE. Make sure you get the kind that is approved for human consumption and not the swimming pool type. You can find DE at places like home and garden stores and Intermountain Farmers Association stores.

The Causes of Deterioration

Oxygen: Oxygen is the one thing that will rob the nutritive value from the food. All living food contains enzymes which when exposed to oxygen start to break down. The nutritive value is lost, little by little, as it breaks down. That is why it is very important to remove the oxygen from the containers before you package them. It’s also good to store grains as a whole grain rather than a cracked grain. Once the kernel is cracked, it dies and the rancidity process begins. Grain will store much longer in its whole grain form.

Bacteria: Bacteria, yeast and molds are controlled by processing, canning, dehydrating, drying, freezing, etc. Bacteria is the most common cause of spoilage, so it’s important to keep all food properly processed. Once beans, meat, vegetables, etc. are opened, they must be used up quickly to prevent spoilage. Once I open dried eggs, I like to keep them in the refrigerator in quart jars with lids so no moisture gets into the bottles. A rule of thumb is to use any can of dehydrated food within one year of opening it.

Insects: Insects grow in food (and especially anything made with grains such as flour) because the eggs or larvae are already in the product before you package it. The rodents deposit their waste product in the food and eat it as they reproduce. Again the oxygen absorbers will remove the oxygen and prevent insects from living. Lack of oxygen kills bugs and larvae.

Shelf Life: Rotate your food and use it within the estimated period of time determined by research done on each product. There is a shelf life chart in my books; Food Storage 101, Where Do I Begin? and Emergency Food Storage and Survival Handbook.

When the food is stored too long, two things happen:
  • The nutritional value breaks down.
  • The color, flavors, texture and smell change and people will not eat it.

As you find containers for your bulk food, try to get containers that are dark and cannot be permeated by light. The two most common containers that allow light in are glass jars and plastic buckets or bottles. If these are used, they need to be stored in heavy cardboard boxes in a dark room.

Humidity And Moisture: Dehydrated foods store well when the moisture is removed. The moisture levels of dehydrated food should be less than 10 percent. The food will be hard, not leathery. Be sure to keep all containers up off the floor and away from anything that is high in humidity like dryer vents, water heaters or anything that could flood and damage the food or rust out the cans.

Temperature And Location
A cool dark place is a must. The temperature of the room should stay constant throughout the year. Find the coolest place in the house — usually it’s a basement, if you have one.

Try to find a place that stays between 45-65 degrees Fahrenheit year-round. I know this is impossible in climates where the temperature fluctuates from season to season, but the lower the temperature, the longer the shelf life. However, you want to stay 10 to 20 degrees above freezing. Most basements are between 60 and 70 degrees Fahrenheit and will cut the shelf life down a little.

If you store your food in a garage or shed where the temperature fluctuates, you can cut the shelf life down even more. Where I live it is popular to have a cold storage room located in a basement and built under a porch. Usually it has a dirt floor, which maintains a cooler temperature. My husband built us a root cellar that is well-insulated and stays a constant temperature year-round.

eFoods Global
A company that I recommend for fast, easy, nutritious gourmet meals that will store for up to 15 years is eFoods Global. This is a new concept in storable foods that are delicious, nutritious, affordable and convenient for daily use. If you would like to try the same six meals that I received, simply go to, watch the three-minute video and then click on the WIN button. After you receive your six meals for $9.95, you can order a shipment of food to be delivered to you once per month. This is more cost-effective, and over a few month’s time you will have enough good-tasting nutritious meals stored for an emergency. 

Food storage 101, “Where Do I Begin?” and many other books may be purchased on my website, You can also contact me via email or by phone: 435-835-0311.

Peggy Layton

a home economist and licensed nutritionist, holds a B.S. in Home Economics Education with a minor in Food Science and Nutrition from Brigham Young University. Peggy lives in Manti, Utah with her husband Scott. Together they have raised seven children. Peggy owns and operates two businesses: One called "The Therapy Center", where she is a licensed massage therapist and hypnotherapist, and the other an online cookbook and preparedness products business. She is nationally known for publishing a series of seven books on the subject of food storage and also lectures and teaches seminars about preparedness and using food storage products. Peggy practices what she preaches, has no debt, grows a huge garden, lives off the land, raises chickens, bottles and dehydrates food and has time left over to operate her businesses. To check out Peggy's cookbooks and self sufficiency products go to her website To get a free sample of three different storable meals that have a 15-year shelf life go here.

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  • j.McConnell

    I have heard if you remove the inner bladder from the Dunkin Donuts
    Cup O Joe cardboard coffee container and wash it out you have a
    flexible liquid storage bag as well as a hot/cold pack.

  • Christin

    More GREAT info on food storage… thanks. I have been printing these articles for my reference and forwarding this information to friends and family… some in the know and others not so much.

    Wisdom is helpful and may be what gets you through hard times… Ignorance is not bliss… especially when it comes to survival.

    Pray and prepare.

  • home boy

    don’t forget to save water , the new GOLD, BECAUSE some of these products need water to cause a chemical reaction so they will heat up and be edible

  • Goldy




    • Richard Pawley

      I wouldn’t say impossible but if you cannot store the wheat and grind it into flour when you need it you will probably need to keep the flour frozen. If you can’t do that you will need to keep it in airtight jars but flour will not last anywhere as long as the whole wheat berries and these can be obtained in #10 cans and in five gallon buckets. I mentioned in one of my books that wheat found in a Pharaoh’s tomb in Egypt that was cool and dry in jars was planted and this 5,000 year old wheat grew (or at least about a third of it did).

    • Granny Mae


      Take the flour that you bought and put it (as it is from the store) in a large plastic zip lock bag and zip it shut making sure to squeeze out all the air possible and then put it in your freezer for a week or so; after that time it will be fumigated. I suggest that you invest in an inexpensive vacuum sealer and then vacuum seal the flour in a vacuum seal bag and store in a cool dark place. It is best to do as Richard said and store the wheat berries and have a small hand grinder to grind the amout you need when you need it. At this time Emergency Essentials has the small wheat grinder for around $60.00 .

      • independant thinker

        Don’t know the prices but you can also get grain mills from Leahmans. I know they have at least two different ones. Granny Mae, I found another book on Native American herbs for you to check out. It is from the “Southwest Indian Foundation”. They have a web site you can look it up on. Incidently they have tons of neat stuff although most is decorative in nature.

  • newspooner

    Great article. Other useful storage items include surplus ammunition boxes. You can fit about 10 boxes of spaghetti in a common .50 cal. waterproof ammunition box that can be purchased for about $10.00 at gun shows and surplus stores. These have very tight latch seals, are totally opaque, very rugged, have nice handles on top, and can even be buried in the ground for years. Be sure to label them with some caption like “CAUTION: Hi-Ex” so that when the obamanazis use their portable x-ray vans to find “national security threats” in your neighborhood, they will need to stop their witch-hunting for a while so that the TSA can send in the SWAT teams and bomb squads “secure the area”. Be sure to send your children to Grandma’s house during this procedure so that they don’t get groped or turned into involuntary porn models.

    • leofa

      if you use ammo containers, you might want to keep in mind that there is probably lead residue in them.

      • newspooner

        Thanks for the thoughtful observation. However, the military bullets are full-jacketed with a relatively hard copper alloy that totally prevents any lead metal exposure until the bullet flies through the rifling of the barrel. So, fortunately, these boxes would have almost absolutely zero lead content. What a deal!!!

        • http://?? Joe H.

          The sportsmans guide has them in various sizes!!

  • Goldy


  • http://www.rockymountainsurvivor Robin

    I really, enjoy this site and the information provided. My Favorite article so far is the ” Long term food storage, I had no idea about the bay leaves. Thanks.

  • FreedomFighter

    If heeded and if needed the artical will save lives, my greatest hope is this preparation is not needed, yet events point more to heed for you will need.

    Laus Deo
    Semper Fi

    • Richard Pawley

      I and some of my best sources are convinced that prices of food and others things (but not necessarily houses) will triple in the ner future. I also believe that $500 in reasonably priced non-perishable foods will increase in value more than $500 invested in gold. Something is usually better than nothing. Last week I met a Desert Storm survivor, a former marine who has 30% lung capacity from being gassed, and while he has a years supply of non-perishable food he is just beginning to learn about canning. I was surprised at how much he knew about all that is going on and is coming.

      • http://?? Joe H.

        most of the problems from Desert Storm were from the burning pits encountered over there. lung problems, cancers, blood problems, all sorts of medical problems. ask your friend if he has a copy of Novembers DAV magazine, there is an article in there about it!

    • Richard Pawley

      The coming inflation will more than pay for such foods if they are not over-paid for in the here and now. The famine I wrote about in one chapter may not come for years but the inflation, more than we have ever experienced in this country should be evident by next year as the US Treasury and the FED try to create inflation because it’s good for the trillions of dollars in derivative investments held by the central banks of the world (or their owners). For us little people it is deflation that is good as our money buys more, not less. I have a strong hunch that $500 in quality non-perishable food may go up in price more than $500 in gold. Time will tell as it usually does. Just last week I met a Desert Storm survivor, a marine whose whole squad was gassed, and who has only 30% lung capacity. He has a year’s food supply on hand and is just beginning to learn about home canning. We all hope we won’t have severe shortages in our lifetime but I’m convinced the inflation is unavoidable. Congress has just squandered to much borrowed money and we are now creating seventy five thousand million dollars a month out of thin air. Printing money, monetizing the debt, quantitative easing, or whatever new name they call it has never ended well for any country that has tried it. While this site is a place where some vent their anger (in other categories or articles) it is also a good place to learn. Remember the verse in the Old Testament where God says, “My people perish for lack of knowledge”. Also don’t forget to store water as you will need it to eat the dehydrated and freeze dried foods.

      • Richard Pawley

        Sorry, I had two drafts of this reply.

  • Richard Pawley

    As many know most of our foods have been genetically altered (more than 75% of corn and 91% of soybeans and even sugar beets have been tinkered with to create never before seen plants with exotic things like poisonous spider genes added to plant DNA and plants that require and supposedly can withstand many times more pesticides and herbicides than natural food created by God and nature. Canola oil is popular and I used it on my hands because it kept them from breaking out with psoriasis until I noticed that the small amount I used on my hands was causing the steering wheel of my car to dissolve (I now use organic coconut oil for my hands and for frying). There is no such thing as a canola plant until it was invented in a Canadian laboratory. Canola stands for Canadian oil and it was created out of a plant that was used to make mustard gas to kill soldiers in WWI. Soybeans are not something I eat unless they are fermented, the only way the Asians use them, although the Chinese experimented with them as food generations ago and found they came up severely lacking and may actually add to the causes of some disease. I use raw honey and raw sugar (or at least “Cane Sugar” and you can be sure that it if it doesn’t say “Cane sugar” then it is most likely made from the cheaper genetically engineered (GE) beet sugar. I notice in restaurants some packets say Raw Sugar (which is light brown), some say Cane Sugar and some just say Sugar. Soybean ‘protein’ and soybean oil made from genetically modified organisms (GMO) are in most prepared food products and while other beans are very healthy those in the know make a concerted effort to keep soybeans and things made with them out of their kitchens. At least in Europe where people are taught that their rights come from the state and not from God (as we declare in our Constitution) the citizens are told which foods contain GMO items but here our congress has deemed it unnecessary. Don’t burden us with to much information as our president once said. I also do my best to avoid chemical sugars and anything that is fat free. Sugar free and fat free products always contain things that are worse. Of course I have to compromise if I eat out because restaurants almost always use the cheapest of ingredients. Some major fast food places use chicken nuggets on their dollar menu that are only 50% chicken and other things you don’t want to know about, but of course I haven’t eaten those in decades since both our food and our money was real. I am one of those who can usually tell when monosodium glutamate has been added to a food and it is difficult to avoid because it has several dozen different names just as soy does when it is in processed foods. All chemical sugars are less than healthy but some of the popular ones appear to cause Alzheimer’s Disease (see the best seller “Sweet Deception”), and isn’t it interesting how autism which has increased by several thousand percent in the past generation along with a tremendous increase in Alzheimer’s has done so at the same time as GMO foods and chemical sugars were introduced into our food supply. Just a coincidence I’m sure. And why is autism quite rare among the Amish who mostly eat the chemically free food they grow, natural GMO-free fruits and vegetables, and drink milk and make cheese from cows that have not been subjected to artificial bovine hormones – illegal in most advanced nations but good enough for Americans? Just another coincidence I guess. It is bad enough that the number once source of calories in the USA is corn sugar – formally called high fructose corn syrup and invented in a Japanese laboratory, but that is made from mostly GMO corn that never grew in nature and that too entered our food supply around the time autism and Alzheimer’s took off. So many coincidences. Just this past week the 111th Congress, one of the worst that has ever sat in Washington, sneaked in a bill, S.510 that was intended to cripple the Amish and all small farmers under the deception of “Food Safety” All the big Agri-Business Corporations were for this bill UNTIL it exempted small farmers who do less than $500,000 worth of business within 275 miles of where they live. If the FDA was really concerned about health and safety don’t you think they would do something about checking food imports from foreign countries and closing down the horrible stockyards and mega-farms of chickens who are not that far removed from the food produced in the 1970′s movie called Soylent Green? Ok, we haven’t gone that far yet but if you want to see how bad the chicken and egg situation is just copy and past this short video:
    There is much to learn about storing food, and with prices to triple in the coming years (and according to some of my sources, even sooner) the time to learn about canning and storing and what foods to use is NOW! I have stored dry quality spaghetti in airtight containers for eleven years and Ragu spaghetti sauce in the glass jars for three years past their expiration date (no meat or cheese in them) without harm. I’m experimenting with peanut butter to see how long it will last in glass jars and I have been saving the used airtight glass jars for years and currently have a few dozen filled with organic popcorn as popcorn is one of the dozen most contaminated foods in the USA. I have jam I canned in glass jars in 1977 and 1978 that is still good but a few that went bad and I have used cans of vacuum packed coffee stored in cans that were ten years old and 90% of them were good. In a cool dry place they might have lasted longer. While I’ve never written a book on just food or health I did spend two years studying the avoidable causes of cancer and came to the conclusion that you cannot eat what typical Americans eat and drink and not get the diseases that typical Americans get and I believe cancer and many more diseases are at least 85% (and maybe more) preventable. In all my books I do what I can to incorporate information about health and nutrition that is beneficial to my readers. In my autobiography (LEAVING SOUTH CAROLINA, which I do at least once a year and which contains the usual murder, suicide, and kidnapping (mine) and what I have learned in life to pass on to others) I point out the vast differences in nutrients in our foods today – even fresh vegetables – and what we ate as children. It is amazing what we aren’t getting today and it’s why I take an all natural vitamin and mineral supplements as well as other necessary things to stay healthy and away from doctors and especially hospitals where over 90,000 a year get sick JUST VISITING!
    What we truly need is someone who can provide natural and/or organic and GMO-free freeze dried fruits and vegetables stored in air tight cans. Those people would truly get rich and be doing a service to those of us who want to be prepared for the coming hard times but with real food the way God and nature gave it to us. In my 2006 book I also wrote about the then coming stock market crash and what I called The Greater Depression. I believe it or something like it is still coming and it will eventually be far worse than what our grandparents went through. Believers can pray about this (I know those in 12 states who are preparing as they can). Remember the words of Howard Ruff, “It wasn’t raining when Noah built the ark.” May God bless all who read this.

    • http://www.rockymountainsurvivor Robin

      Welcome to the NEW WORLD ORDER Richard, and I agree I can bet the food issue will be the worst we have ever seen. Sadly so many out there think it won’t happen to us, or can’t. I’d say many need to wake up.

      • Granny Mae


        I agree with you and I certainly agree with Richard. There are so many out there that are going to suffer because they just refuse to see. I do a lot of home canning and in fact have spent the last two weeks doing canning. It’s Turkey time so I buy turkey at this time when it is usually at it’s cheapest and I can it. I cut the raw meat off the bone and dice it up and cover it with water and bring it to a boil. I just cook it for a few minutes so that the meat will shrink, that way I get more in a jar. I add a teaspoon of salt to each jar and fill the jar to the bottom of the ring threads, with the broth from cooking. I clean the rims and add a hot lid and seal it down and process it in my presure canner for an hour and a half and when it is done I have seven jars of turkey for future meals. I also take the bones and put it all in a big stock pot and cover them with water and simmer till the rest of the meat falls off the bones. I put this meat in another quart jar and cover with broth and finish as with the others. Now I take the broth from cooking the bones and meat and combine it all then I can it in quart jars for making soup at a later date. I have about 12or 14 quarts of canned meat and about 35 quarts of canned broth. If anyone cans broth in the pressure canner and you have never done so before PLEASE do not take it out of your canner until it is well cooled. Take the lid off the canner and leave the jars where they are till cooled, then take them out. I don’t know why but they have a boiling action in the jar and will spirt out hot broth off and on till cooled and sealed. Be sure to leave the hot jars of food or broth sit on a folded towel till the next day and then check for seals. It the jars are sealed take them to the sink and wash off the outside of the jar and lid, and remove the rings and write on the lid what it is and the date and put them on the shelf. Any jars that don’t seal can be opened and reprocessed or put in the fridg. to be used that week for dinner. You can use the same process with chicken. I buy the big bags of chicken legs and thighs and do them in the jars too. That way if I loose electricity I haven’t lost my food.

        • Dan az

          Hey Granny
          Yesterday I bartered for some boxes of #10 can food a truck load to be exact but my question is how long does it last?Its a variety of rice, milk, eggs, wheat, corn, beans, milk,peanut butter, and margarine.They are dated 2002 and have the nitrogen packets in them.They sound like everything is freeze dried just add water type.I havent opened anything and I guessing it will be find.What do you think?

    • Barbara Stillman

      I wish you would write a book, I agree with all that you have in this letter. And if you have a website with this info on it please let me know where it is.
      Sincerely, Barb Stillman

      • http://www.rockymountainsurvivor Robin

        Here is a website, that will blow your mind especially where our drinking water is concerned I strongly urge everyone to watch this and pass it around to as many as you can. Our own Government is taking our water and basically selling it right back to us , and bottled water is being sold for often more than the cost of Gasoline.

      • Richard Pawley

        Thank you for your kind words Barbara but I’m not sure if I will write another book. I spent most of 2005 and 2006 writing my autobiography to pass on what I have learned in life (having no children of my own) and without publicity it was the opposite of a best seller, although I never came across anyone who read the whole book who did not get something out of it and sometimes bought a second copy for friends. It has been slightly updated with a list of the things I take to stay away from doctors and hospitals and a couple of minor corrections like the Los Angeles Great Earthquake which I now believe will not happen until the summer of 2014. You should be able to find it by going to amazon dot com and clicking on books and then typing in my name after books come up. I only wrote two of the eight that come up. The writer in England has the same name. I had a final 25 page chapter in my autobiography just on the economy and what I saw coming (the danger of derivatives and the stock market crash and gold going way up in price from the then $500 to $600 dollar price). I expanded that chapter into another book and shared what I knew and believed (and why) in a shorter book of under 200 pages on the end of things as we know them (not the end of the world despite the title). That book has a good write up but I have not promoted my autobiography as much of it would not make sense to someone who does not believe that God interacts with man and cares deeply about us. My second book is not politically correct but I believe it could save the life of those who take it seriously, if not in the next two years, surely in the next decade. Either book would make a good Christmas gift for those who believe in God or who care about health and nutrition and their finances. By the way if you like cheese sandwiches I have been instrumental is helping the Australian supplier of Bega canned cheese (they have been around since around 1899) and you can now purchase their canned cheese (needs no refrigeration I’ve had mine for over a year in a cool dry place). You can purchase a case of 36 tuna fish sized cans (the older 7 ounce cans before they began shrinking) for about a hundred dollars. It is a cheddar with cream added so it’s not an aged cheese but is considered a processed cheese but makes a great cheese sandwich. It’s made from milk from grass fed cows who have no artificial bovine hormones in their systems because such is illegal in Australia as it is in many other countries. Not sure of the current price because the dollar keeps dropping and the Australian dollar which was once worth only 50 cents of our money is now about the same. Get two cases or go in with a neighbor and you will save on shipping. I like it just as I do aged cheeses and with this one I don’t have to worry about what is in it. G @ R Foods in Reedsville, WI is the place to get it in this county and they might even remember me. Their address is and you will have to contact them about courrent prices.

        • Christin

          Thank you for taking the time to share all your wisdom with us… You are a wealth of knowledge.

          But now I have to take notes in my spiral notebook or I’ll forget it all!

    • Ta1k0n

      Awesome dude… Awesome! Thanks
      PS God Bless America!

  • http://com i41

    I see some of you people wig out of GMO plants. These modifiacation stop insects from destroying food grains from needing to be using pesticides. Also the cause of the witches being killed at the Salem trial was from an ergert on the barely, which is a fungus.Same goes smut and a leaf rust, all air borned viruses. Right now there is a virus moving from Egept and the middle east that is starting to show up our wheat feilds down south moving north, so unlessthere is a way to breed a gentic compound into the seed, there is not any sprays as yet to combat it. Yeilds will be slashed by 2/3s. So all the wild life envior idiots will have a choice, either quit paying lands owner bilions every year for their only private hunting perserves. After spending a few trillion over the last 3 decades for land owners to do nothing except take the money and play golf or f–k off. Remember your beltway jackasses did away with our emercy wheat reserves 2-3 years ago. The nations cow herd pretty much all privately owned is the lowest since 1952, ids getting chicked down by envior green crap and restriction on livestock grazing. A cow is the only thing that can take grasses and turn it in to a viable protein source for humans. So if you want to worry about soring bulk foods, you had better think about gettig the beltway idoits to quit limiting the use of farmable land. There is million of acres producing nothing and cannot be even grazed.

    • http://?? Joe H.

      wasn’t that a mold on the rye??

  • Jeff

    Hmmm? The lack of farmable land. Is that one reason why the gvt is buying up land in the west? I thought the main reason was to restrict the public access. Of oourse, if the farm and ranch lands are taken away or made unusable for production, we would have to subsist on foods provided by the elite.

  • Peggy Layton

    I agree with the flour being frozen to keep the weevil and other bugs out. Besides freezing the flour and grain I also place about 1 bay leaf per gallon into the wheat or flour. The bugs don’t like the smell and it will discourage other bugs from getting into the bucket. If you store your flour in a gallon size can or a 5 gallon bucket with a tight fitting lid, you can keep it in a garage or storage shed that freezes in the winter. This will kill the eggs or larvae that are in grain products before we purchase them. Putting them in the freezer is also a good way to keep them fresh. I grind my own wheat for making breads, pancakes and all my baked goods. When I have left over whole wheat flour I keep it in a plastic one gallon container that has a tight fitting lid and I store the extra in the freezer for the next time I need it. It will stay fresher and is more convenient that grinding the wheat every time you need it. I wouldn’t bother purchasing the cheep hand grinder for grain. I own just about every grinder on the market because I am in the business, and I can tell you that it would take you hours to grind enough flour to make a batch of bread using the cheap $60.00 hand grinder. I think it would be very frustrating. They are not heavy duty enough to last a long time. It’s best to invest in a good quality electric as well as a hand grinder. I use my electric grinder all the time. My hand grinder is for emergencies when the power goes out. I will be writing an article in about a month or so about all the grain mills or wheat grinders on the market and the differences in function, quality and price. I also wanted to say to Richard, Your book sounds very interesting. Is there a website to purchase it or how do I find it? I want to thank everyone who reads my articles for supporting me. I appreciate all your great comments.

    • libertytrain

      Thanks Peggy – looking forward to all your articles -

    • Richard Pawley

      Peggy, you didn’t say which book but has them both. Just go there, click on books, and type in my name. They have a nice write up on “The Last Days of the Late Great United States” but my earlier autobiography, “Leaving South Carolina” (I’ve left three times this year) doesn’t, as of yet. Either would make an excellent gift – I’ve never come across anyone who has read LSC and not gotten something out of it, murder, suicide, kidnapping, classmates who became famous (Supreme Court Justice and Hollywood Producer) my experiences with God and evil, but read them first for whatever wisdom they might contain. The final chapter is all about the economy from the perspective of five years ago and I even answer the question about life in the universe if it holds any interest to you. That book has been recently updated a bit. Major stores will order them but they might cost more that way. Pray about everything because we are going to be in for a really rough ride for the rest of this decade and maybe beyond. God bless you.

  • Nancy Adams

    Thank you for this interesting article.

    My Food Saver has a feature where you can put a little sealer thing into a metal canning lid and then vacuum out the air. I like the 1/2 gallon wide mouth canning jars. You can open, take out some food, and then reseal the vacuum.

    Just a note to add that food-grade DE is available from very inexpensively. I got a box of 4 2.5 lb jugs and a 10 lb bag, plus the Pest Pistol, for less than $50 and I have enough for life!! Just a light dusting of this stuff all around my kitchen cupboards, counters, and shelves totally eliminated in one day a major infestation of book lice that I had been fighting for years. It’s edible so no worries about contamination of foods. If you coat your grains with it you do not have to rinse it off.

  • Bobby Richardson

    Thanks for all of the information. I have book marked this web page for easy reference. People need to do everything they can, while we still have time, to prepare for an emergency. This is more important than owning gold and silver ’cause nothing else really matters when you’re hungry. After feeling the need to start a FOOD RESERVE for quite some time, my wife and I have finally gotten started working on ours. And, more and more people are beginning to realize the wisdom in doing so. I tell people if they believe having insurance on their home and automobiles is a wise decision, and having a spare tire in the trunk of their car is smart, then having a FOOD RESERVE should be a “no brainer”. My wife and I are enjoying meals regularly as low as about 91 cents each per meal. AND, we’re also storing some of the best gourmet meals on the planet. These meals are dehydrated, vacuum sealed and Mylar sealed … with a 15+ year shelf life. For anyone who would like to know more, you can check it out at

    Again, thanks for all of the valuable information on this web page. Also, Glen Beck has a web sites, which has some very valuable information on it too. It is at

    God bless! ~Bobby

  • Dale

    You forgot rodents as a means of spoiling food. I had some tuna fish in the foil pack which I thought would be better since the cans take up more space for the same amount of food. They were stored in a Rubbermaid container and, although I cannot find any evidence of how the mouse got in, he discovered and ate my tuna. I guess he squeezed under the cover. I discovered it by smell. They also will eat through the plastic lid of a No. 10 can. I have since gone to gallon size glass pickle jars and plastic gallon size pepper jars. You can get the plastic jars if you know someone who works at Domino’s or Papa John’s. I got my glass jars after buying and eating the pickles. These large jars are great as you can drop several bags of beans or rice in them. I also always temperature cycle before storing and I have a Seal-A-Meal (vacuum type) for removing air before storing.

    • Dale

      Oh yeah. I almost forgot. The pickles are Kosher Dill. Other pickles use alum to preserve the crunch but alum in aluminum which has been linked to Parkinson’s. The older method of preserving crunch in pickles is with food grade lime, (calcium carbonate, not the fruit juice.) This requires first a lime soak, then washing and neutralizing with vinegar before packing in the vinegar. This wastes vinegar, takes longer and therefore more expensive so industry just adds alum to the pickling juice and jars them without regards to the public health. Read the label before buying pickles or better yet make your own.

  • Frank Kern Pinterest Profile

    Thank you for the good writeup. It actually was once a enjoyment account it.
    Look complex to more brought agreeable from you! However, how can we keep up
    a correspondence?


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