Engaging Introduction: Why is Proper Food Storage Important.
How do you usually store your food. Do you just toss it in the fridge or pantry and forget about it. Or do you take the time to carefully package it for maximum shelf life. If you’re like most people, you probably fall somewhere in between. But with the rise in food prices and the growing interest in long-term food storage for emergency preparedness, more and more people are looking for the best methods to store their food and keep it fresh for as long as possible. In this article, we’re going to dive into three popular methods: mylar bags, vacuum sealing, and canning.
Mylar Bags for Food Storage
So, what are mylar bags.
Mylar bags are a type of food storage bag made from a special type of polyester resin. The bags are known for their strength, flexibility, and resistance to moisture and light, making them an excellent choice for long-term food storage.
How does food storage work with mylar bags.
Storing food in mylar bags usually involves placing the food items in the bag, adding an oxygen absorber, and then sealing the bag with a heat sealant. This process creates an oxygen-free environment inside the bag, which greatly extends the shelf life of the food stored inside.
What are the pros and cons of using mylar bags for food storage.
Mylar bags are favored for their longevity. According to the Utah State University Extension Service, food stored in mylar bags can last up to 30 years if properly sealed and stored in a cool, dry place. The bags are also lightweight and easy to store, making them a popular choice for hikers and emergency preppers.
However, mylar bags aren’t without their downsides. They can be punctured or torn if not handled with care, and they require a heat sealer to ensure a good seal. Furthermore, once a mylar bag is opened, you can’t reseal it, which can lead to waste if you’re not able to consume all the food at once.
Vacuum Sealing as a Food Storage Method
What is vacuum sealing.
Vacuum sealing is a method of packaging that removes air from the package prior to sealing. This creates an airtight environment that can significantly extend the shelf life of food by preventing the growth of bacteria or fungi.
How does food storage work with vacuum sealing.
The process of vacuum sealing is relatively simple: place your food in a vacuum sealer bag, insert the open end of the bag into the vacuum sealer, and press the button to start the sealing process. The machine removes the air and seals the bag, creating an airtight environment.
What are the advantages and disadvantages of vacuum sealing.
Vacuum sealing is known to preserve the freshness and flavor of foods, particularly meats and vegetables, for longer periods. Studies have shown that vacuum-sealed food can last 3-5 times longer than food stored in plastic bags or containers.
However, vacuum-sealed bags are not as durable as mylar bags and can be punctured or torn more easily. Additionally, vacuum sealing machines can be expensive, and the bags are generally more costly than other food storage options.
As we delve deeper, we’ll discover more about canning, the third method of food storage. Its history, process, and the pros and cons it offers in comparison to mylar bags and vacuum sealing. Stay tuned for an enlightening exploration of food storage techniques.
Canning for Food Storage
Canning is the grandparent of modern food storage—tried, tested, and trusted for generations. If you grew up watching a family member line up jars of peaches, green beans, or tomatoes on the pantry shelves, you’ve seen canning in action. But what exactly is it, and why does it continue to hold its ground alongside mylar bags and vacuum sealing.
What is canning, and how does it work.
Canning is the process of preserving food in glass jars by heating it to a temperature that destroys microorganisms and inactivates enzymes. The heated jars are sealed, creating a vacuum that prevents new bacteria from spoiling the food. There are two main types of canning: water bath canning (for high-acid foods like jams, jellies, and pickles) and pressure canning (for low-acid foods like vegetables, meats, and soups).
Advantages and disadvantages of canning
The biggest benefit of canning is that it’s a time-tested method for making shelf-stable foods that can last for years (we’ll look at the numbers soon. It’s also incredibly versatile; you can can everything from fruits and veggies to meats and prepared meals. Plus, home canning lets you control the ingredients—no preservatives, just real food.
But canning has its challenges. The process is more time-consuming and requires specialized equipment, like a canner and glass jars. There’s a learning curve to ensure food safety—botulism is a real concern if you don’t follow guidelines carefully. And unlike mylar or vacuum sealing, canning jars are heavy, breakable, and take up more space in storage.
Comparing Mylar, Vacuum Sealing, and Canning
Now that we’ve introduced all three methods, how do they stack up against each other. Let’s break it down across a few key categories: cost, ease of use, and shelf life.
Cost
- Mylar Bags: Initial costs include the bags, oxygen absorbers, and a heat sealer—often around $40-100 for a starter setup, with ongoing costs for bags and absorbers.
- Vacuum Sealing: Machines can range from $40 to $200+ depending on features. Replacement bags are pricier than regular plastic bags, though the investment can pay off if you store a lot of food.
- Canning: Upfront costs are a bit higher. You’ll need a canner (about $70-$150 for pressure canners), jars, and lids. Jars are reusable, but lids generally aren’t.
Ease of Use
- Mylar: Fairly simple once you get the hang of heat sealing, though not resealable after opening.
- Vacuum Sealing: Arguably the easiest—just press a button and let the machine do the work.
- Canning: The most labor-intensive and requires close attention for safe processing.
Shelf Life
- Mylar Bags: With oxygen absorbers, dry foods can last up to 25–30 years.
- Vacuum Sealing: Refrigerated or frozen foods last 2–3 years; shelf-stable items last 1–2 years.
- Canning: Home-canned foods are best used within 1–2 years for top quality, though they can be safe much longer.
Let’s put this in perspective: If you want to store rice for the next decade or more, mylar is tough to beat. For keeping meats fresh in the freezer, vacuum sealing is a superstar. If you love shelf-stable, ready-to-eat soups or jams, canning wins the day.
Statistics: What Does the Data Say.
Let’s get down to numbers. Food storage isn’t just an art—it’s a science backed by research and data:
- Mylar Bags: According to Utah State University Extension, white rice and wheat stored in mylar with oxygen absorbers can last up to 30 years. Powdered milk and dried beans can last 15–20 years.
- Vacuum Sealing: Foods like steak can last up to 2–3 years in the freezer when vacuum sealed, as opposed to 6–12 months with conventional methods (USDA). Cheeses and deli meats stay fresh 2–3 weeks, compared to just a week in standard packaging.
- Canning: The USDA recommends consuming home-canned goods within a year for best quality, but properly processed foods remain safe to eat for several years. Commercially canned foods can last 2–5 years, with some studies showing edibility up to 10 years or more if stored correctly.
And how popular are these methods. According to a 2022 Statista survey, about 45% of American households do some sort of home food preservation. Canning remains most popular (used by 32%), while vacuum sealing and mylar storage are rapidly catching up, especially among preparedness-minded consumers.
Fun fact: During the pandemic, sales of canning supplies increased by 600%, and vacuum sealer sales jumped over 300%. People are clearly taking food security more seriously.
Wrapping Up This Section
As you can see, each method has its place and its perks—and some trade-offs, too. In Part 3, we’ll share fun facts about food storage (you might be surprised by some of the history and science.
), and we’ll highlight expert tips and answers to your burning questions about keeping food fresh for the long haul. Stay with us—there’s plenty more juicy info ahead.
In the last part of our series, we explored the historical and versatile process of canning, pitting it against the modern, minimalist techniques of mylar bagging and vacuum sealing. We compared these methods in terms of cost, ease of use, and shelf life. Now that we have a general idea of how these techniques function, let’s delve into some intriguing facts about food storage, and introduce an expert who has much to share on this topic.
Fun Facts About Food Storage
- From Ancient Times: Food preservation dates back to ancient civilizations. For example, the Egyptians used drying and salting to preserve their food.
- War-born Innovation: The canning process was developed by French chef Nicolas Appert during the Napoleonic Wars as a way to feed soldiers.
- The Age of Aluminium: The first use of aluminum foil for food storage occurred in 1910, leading to the development of mylar bags in the 1950s.
- Deep Dive: The world’s deepest canned food was found in the wreckage of the Titanic, and despite being over 100 years old, was still considered safe to eat.
- Speedy Process: A vacuum sealer can remove up to 99. 9% of air within seconds, significantly slowing down food spoilage.
- Long-lasting Nutrition: Stored properly in mylar bags, some grains and legumes can retain their nutritional value for up to 30 years.
- Home Preserving: According to the National Center for Home Food Preservation, about 43% of U. adults do some form of home food preservation.
- Space Food: NASA uses vacuum sealing and canning techniques to prepare food for astronauts.
- Record-breaking Canning: The largest canned food sculpture used over 70,000 cans and was built in Indonesia in 2009.
- Eco-friendly: Glass jars used in canning are 100% recyclable and can be reused indefinitely, making canning an environmentally-friendly food storage option.
Author Spotlight: Jennifer Shambrook, Ph.
Our next spotlight falls on Jennifer Shambrook, Ph. , an expert in home food preservation.
She is the author of the “I Can Can” series of guides which provide practical advice for anyone wishing to start canning and preserving at home. Her informative guides and easy-to-follow recipes make the complex process of canning accessible to everyone. Shambrook is a Research Scientist in Behavioral Economics, but her love for sustainable living and self-sufficiency led her to become an advocate for home food preservation. Through her books and blog, she shares her wealth of knowledge on canning, dehydrating, fermenting, and other forms of food preservation. She’s a wonderful resource for anyone looking to explore food storage methods beyond just the basics.
Coming Up Next
Now that we’ve seen that food storage is not just a modern necessity but a practice rooted in our history, and met an expert who has a passion for preserving at home, we’ll be moving on to answering some of the most frequently asked questions about food storage. Stay tuned for our next installment, where we’ll address all your queries and concerns about keeping your food fresh and safe for the long term.
Frequently Asked Questions About Food Storage
- Which method of food storage lasts longest.
Mylar bags, when used with oxygen absorbers and properly sealed, can prolong the shelf life of food up to 30 years.
- What type of food is best for mylar bag storage.
Dry goods like rice, wheat, beans, and powdered milk are ideal for mylar bag storage.
- Can I reuse mylar bags.
While you can technically reuse mylar bags, it is not recommended as they may not reseal properly, leading to potential food spoilage.
- Is vacuum sealing safe for all food types.
Vacuum sealing is safe for most food types. However, certain foods like soft cheese and raw mushrooms are not recommended for vacuum sealing as they might grow bacteria.
- Can vacuum-sealed foods be stored at room temperature.
Only if they’re non-perishable to begin with. Perishable foods still need to be refrigerated or frozen.
- Can I can meat and fish at home.
Yes, but you’ll need to use a pressure canner to safely preserve low-acid foods like meat and fish.
- Can I use a water bath canner for all types of food.
Water bath canning is only safe for high-acid foods like fruits, pickles, and jams.
- Is it expensive to start canning at home.
There are initial costs for the canner, jars, and lids, but the jars can be reused, making it a cost-effective method over time.
- What is the advantage of canning over other methods.
Canning allows you to preserve a variety of foods, including prepared meals, and the preserved food can last for several years.
- Which method is most eco-friendly.
Canning is the most eco-friendly option as the glass jars used are 100% recyclable and can be reused indefinitely.
In the words of the New King James Bible, “He who gathers in summer is a wise son” (Proverbs 10:5). In essence, it’s wise to take advantage of times of plenty to prepare for times when resources are scarce. This wisdom applies to food storage as well. By understanding and utilizing these food preservation methods, you ensure that your bounty remains available for use in leaner times.
Conclusion
The best method for food storage depends on your individual needs. If you’re preparing for long-term survival situations, mylar bags might be your best bet. If you’re looking to prolong the fresh taste of your food or prevent freezer burn, vacuum sealing is the winner. And if you love the idea of home-preserved, ready-to-eat meals, then canning is the way to go.
But remember, each method has its strengths and trade-offs. Consider your budget, available storage space, and the type of food you plan to store. Moreover, don’t be afraid to mix and match methods to suit different needs.
It’s also important to heed expert advice. As we’ve learned from Dr. Jennifer Shambrook, proper home food preservation can provide a sense of satisfaction, self-sufficiency, and peace of mind. Consider visiting her blog or reading her books for more insights into home food preservation.
Ultimately, the goal of food storage is not just about extending shelf life. It’s about ensuring the quality, safety, and nutrition of your food. So, as you embark on your food storage journey, remember to store what you eat and eat what you store, rotating your supplies to maintain their freshness.
In the spirit of wise gathering, take the time to explore, learn and practice these food storage methods. Your pantry, your pocket, and your preparedness will surely thank you.