Superpail 123

	For long term food storage, start with a Mylar Bag.
	The mylar bag is used to create an oxygen barrier for the food. The food grade bucket is used to protect the mylar bags from punctures. And it makes storage much easier.
	Place the mylar bags in the food grade bucket. In this case I had already stored some ramen noodles (crushed down to remove some space). I'm not sure if the ramen will be good long term, but I'll let you know in 10 years.
	I purchased three 5lb bags of rice at a major discount. FYI, I usually wait until around late fall to winter to do long-term storage due to the low humidity.
	Fill to a height that allows the bag to close. In this case, each bag holds 7.5lbs of rice. The other bag with the ramen has about 24 packets/servings.
	Oxygen absorbers. I use the FoodSaver to rebag them afterwards (next 2 photos). For some reason, putting them in ball jars works, but the jar can become unsealed and then they are ruined. Vacuum sealing them works great.
	The FoodSaver. If you look out for coupons or sales you can find these at 1/2 price.
	The roll of bags (it's a continuous roll -- you decide how big to cut a bag). You can look/wait for sales of the bags, too.
	Back to the bucket. O2 absorbers go into the bags.
	Zipper lock the bags -- in this case I purchased bags that have a zipper seal. If I ever have to open the bags I'll be able to reseal them.
	Need an iron, a board (or something similar) as a back-stop for the iron.
	I put the board on one side and put the iron on the other, using gentle force to quickly heat and fuse the bag. I wish I could show it happening, but I only have two hands... It is important when using the iron not to overdo the pressure or the heat. All you're trying to do is cause the bag to fuse together completely. The mylar bag is made to do this, so the actual job of heating it is simple and easy. The most important thing is to make sure that it is completely sealed when your done. My test is to try and pull the seal appart or look for opening at the top.
	Heat sealing is done. Notice the wrinkly look of the bags above the zipper seal. The heat has fused the bag closed.
	The bags are sealed and I've folded them down into position. Now I'll wait for the absorbers to work...
	The next day...notice how the bags have compressed inwards and conformed to the contents...the oxygen absorbers have done their job and the mylar bags are obviously sealed.
	Once the bucket is sealed by the lid...well, make sure you know what's in it. I use a permanent marker and then put a clear piece of tape over my numbers so they don't get rubbed off by another bucket.
	Set it and forget it... In general, you want to place your food storage in a place that has a constant temperature that doesn't exceed 75 degrees. Couple thing you might need and want including mylar bags, buckets, lids, oxygen absorbers, bung wrench: https://www.usaemergencysupply.com/ I like these guys for their in-depth tips for food storage: http://beprepared.com/article.asp?ai=640, https://www.usaemergencysupply.com/information_center/ ------ My other 123's: Sauerkraut: Sauerkraut123 Sprouting: Sprouts123 Vermicomposting: Worms123 Container Garden: Garden123