Reddit reviews Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6
We found 5 Reddit comments about Ball Wide Mouth Half Gallon 64 Oz Jars with Lids and Bands, Set of 6. Here are the top ones, ranked by their Reddit score.
Ball Wide Mouth 1/2 Gallon 64-oz jar with lids and bandsRefrigerate up to 3 weeks, fresh preserve and store up to 1 yearMaterial: Glass/Metal
>The 2 bags look identical, except a small sticker.
Bulksupplements.com? I've had that problem with their stuff (just different flavors, mixing L-leucine for creatine, that kind of stuff) So I started putting everything in Mason Jars with large homemade labels on the front so it stops happening.
p.s. This is the one I use for protein, and I use these for everything else.
Make your own! Honestly, if you like kimchi and eat it a lot, it's the best solution.
You can also get the kit as an "all in one" package. But if you plan on fermenting a bunch of stuff, or storing multiple batches, it's more economic to buy it the way I listed. You can see the kit is just exactly what I listed, marked up in price in individual sets.
No problem, /u/nodnizzle, Happy to help!
If things are properly vacuum sealed, there will be no condensation. Condensation can only come from moisture that is already inside the container. If there is no moisture in the container, it doesn't matter how cold or hot it gets. Condensation needs moisture to form.
Moisture is the enemy
I have a FoodSaver, they cost in the neighborhood of $80-$100. The hand-held ones are $20-ish. I have never used a hand-held one but they get good reviews online.
So if it were me and I wanted to be as secure as possible, I would put things into mason jars. They come in regular and wide neck. Use wide neck. They are $10 for a case of 12 at WalMart. Ideally, do this on a day when the weather is cooperating. Not on a rainy day. The less humid the better. Clear enough space to work. Clean and dry with enough room to do this. When moving things out of or into plastic or mylar bags, prop them up inside a bowl. I have spilled more crap on my kitchen floor than I care to admit. I know you have good common sense. I'm only being particular with details because I've made mistakes. Costing me 5 pound of flour is way different from fucking up a bag of something more important so I'm trying to be specific.
I would keep a jar with a "working supply" of 1quart or smaller and just screw a lid on hand-tight. Put the rest of your stuff into jars for long-term storage. Split it up depending on how much you have to store and how much you use in a month or two. Pint jar should easily hold 150g, Quart size holds 300g, half-gallon size 1200g. That is a conservative estimate. More will fit. Half-gallon size is more expensive and harder to find in stores. I get mine from on Amazon. $15 for six half-gallon mason jars.
If stuff arrived to you vacuum sealed, leave it that way until you need it. That shit is well packed. If you are going to vacuum seal bags yourself, lean on them as they're getting vacuumed to press everything as dense as possible. Double seal the ends. (Don't vacuum again, just add another heat seal).
Fill up your jars. I don't use a funnel because it clogs and annoys me. I use a scooper that fits into the jar but either way is good. If you use a funnel and it gets clogged up, poke down from the top with a chopstick or skewer or something similar. If you try to pour it straight from a big bag to a jar, you are asking for a messy pile of it on your counter or floor and then it will get wet from your tears. So don't pour from the bag. It's like slicing a bagel while holding it in your hand. Not worth the risk. Tap the jar on the counter a few times to pack it down and keep filling. I fill jars right past where the neck curves in, not to the tippity-top.
Make sure the threads on the jar and lid are clean and dry. you can use a lightly damp paper towel to carefully clean off stray particles and a dry one to dry it well. Completely dry. No moisture! Then vacuum seal it. Using a 2nd metal lid inside the vacuum sealer accessory makes the best seal. Dunno why. Voodoo magic. Push one up into the top of the sealer and leave it there. If both get sucked onto the jar, just leave it and screw the band on. Press a new one into the top of the accessory. I would check them monthly or so to make sure they are still secure. As long as the metal lid is still sucked in, it's good.
This is a good tutorial for vacuum sealing mason jars
There are food-safe silica gel packs for moisture control but I have never used them. I find the best information for food storage on doomsday-prepper websites. They are fucking serious about their shit. They'll talk about oxygen-absorbers. You don't need that.
For anyone who doesn't have to worry about extreme humidity or other adverse conditions, mason jars without vacuum sealing are probably adequate. Don't put it in the fridge or freezer. Put it on the floor of your closet or something. A drawer, a box, don't go nuts. If whatever it came in is not suitable for storage and you are going use plastic bags without vacuum sealing, get freezer bags. They are thicker than regular ones. Three bucks or so at WalMart. Press out the air, seal it. If you want, put it in 2nd bag, press the air out, and seal it. You want to prevent moisture. All other regular conditions in your house are probably fine.
Edited for wordage. Doing this from a mobile is hard.
https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ https://www.target.com/s/1+gallon+mason+jars
http://m.acehardware.com//product/index.jsp?productId=2841638
https://www.amazon.com/Ball-Wide-Mouth-Gallon-Bands/dp/B0041SWYFQ