Food Storage: The Actual Shelf Life of Granulated Sugar 

@@TheProvidentPrepper that’s the smartest thing I’ve heard all week

@@TheProvidentPrepper I like your vids but won't bother commenting anymore as you have a tendency and heavy hand to censor and delete my comments.

@@TheProvidentPrepper Possibly. At any rate, getting a bit tired of over sensitive platforms being run by hyper sensitive snowflakes. There are better options out there and I am gradually getting away from YT. ps---name is Don. Are you one of the lefties that claim math is now racist? RIP Dr. Seuss! Reading and word comprehension is clearly a construct of white supremacy.

@@donovan2913 go outside and get some fresh air..... it’s good for the soul.

If you are learning from this ,you are learning ignorance. Sugar is a carbohydrate and carbohydrates cause serious health problems. Dont believe? Investigate

Bugout Bubba - I was going to ask about sucking the air out. I may do that with jars, too, as I have plenty. But I'm wondering if it matters where you suck the air out or not. Thanks.

Have you tried to get your sugar OUT of the vacuum-sealed jars?

Abigail Humes, we have. No problems so far but we've only opened a few and it has only been stored that way for about four years. I can though see that being an issue, if the sugar filled jars weren't stored at a constant temperature and well sealed. I do know that sugar we stored in our storage building got hard and discolored. It was stored in 5gal buckets sealed with Liquid Nails. The seal was sound because the buckets were still under a vacuum but they did endure cold winters and hot summers in our uninsulated building. I don't think that sugar was diminished in any way. Even though it tasted sort of bitter raw, it still seemed to sweeten things okay.

Where can I buy the vacuum sealer?

@@sherryjones377 - Just about anywhere. People have them up for sale online all the time, too. A major name is FoodSaver. I have one of those.

That’s were we got ours. The lids are more expensive than the buckets!

@@janetweaver6527 Get the orange“Leakproof” lid. Better seal, fraction the price.

I just bought frosting buckets from walmart bakery for $1 each, so I could do sugar in one and flour in another.

Thx for tip

Menards also sells food grade buckets and lids with gasket

I had the same experience with the jars and the sugar going rock hard easier to get out of the bucket than a glass jar

In the old days, Pinot to 1900, we only ate approximately 5 lbs of sugar a year and we didn’t buy commercialized foods with sugar an an ingredient. We were also much healthier. I know the crash recommends that much sugar, but it really destroys the body when we eat it and lowers he immunity.

@@lindamcneil711 : Surprisingly, we crave sugar for a valid reason. Carbs (glucose), also called sugar, saccharides, or Glyconutrients are the ONLY food group that can make our stem cells, and without stem cells, we are straight-up dead. Stem cells heal, repair, and restore some 200+ areas of the body. We need at least eight “essential (meaning, we must EAT them because the body cannot make them)” glyconutrients in order to make stem cells efficiently. It’s important to know how to include these in our food preparedness because our health will go downhill fast without them. So having said that, here’s what goes wrong when it comes to sugar. If we are not getting our protein into our bloodstream before we eat our carbs, then our blood sugar will spike, and that goes for everyone, not just diabetics. Additionally, the eight essential carbs by themselves are often not eaten altogether, and since glucose can make all seven of the other necessary ones, albeit, not efficiently, we survive because it does make the rest. But not eating all eight will then make people crave glucose type sugar like crazy because stem cells ARE your immune system!-and if we don’t eat all eight, the full burden of making stem cells is on glucose alone, so it sluggishly tried to pull that off. Sox of these eight necessary carbs aren’t even caloric! They have no calories, don’t taste sweet, and don’t cause health problems. Glucose out of balance can, because it is trying to carry the whole burden. Here’s another crazy detail. If we do not eat our protein need first and get it into our blood stream, we will literally crave enough of a glucose-containing food to meet our 5-hr PROTEIN need! That means that if you eat bread only, you will crave 7+ slices before your cravings (that you thought were for carbs, but were actually for protein) calms down. So this ta-do about sugar being bad is straight up scientifically, and health-wise, wrong. Carbs from whole food sources is always better, but no sugar at all will kill us and our immune systems. So, we must find each of our individual protein needs, mine is 15grams per 5 hrs. From there, you figure your carb grams as compared to your protein need, which is for most people, 3 parts protein to 4 parts carbs. Then begin each mean with protein. After you have eaten about 1/4-1/3 of it, then you can eat a few bites of your carbs (your plant foods mostly) because the protein is now in you blood stream and is therefore, stabilizing your blood sugar. This is how to eat whether you are diabetic or not, because because it or not, every person can have a diabetic episode by just eating out of order. Whole food sourced carbs are best because the fiber in them is also blood sugar stabilizing. That create hormone balance, and that is everything to is because hormone run the entire body show. They direct everything. For those interested in not just food storage, but actually preserving your health during crisis, storing these eight-sugar food sources is as simple as making eight food lists: Search “foods containing the eight essential glyconutrients, lists”, and then make sure you are eating from all eight lists, missing none. You knly need a small amount of just one food from each list in order to boost your stem cell immunity, and we are talking, a lot. In blood tests, one of ill health can show very few stem cells in their lab result. One week later having commenced eating minimally, all eight glycos for 7 days, that new blood work one week later will show trillions of stem cells. Those studies are reported by the Mannatech company and others. I have personally made my food lists and do get all eight glycos, as I had cancer and COPD (from a chemical solvent-I’ve never smoked) 17 years ago. Since then, my health has been much improved, including major depression relieved. These glycos are easily obtained and you are likely to have many right in your cupboard, such as in garlic. Here’s how the glyconutrients work and why missing one or more causes poor and faulty immunity. The eight sugars are like braille letters that stick to the outside of our cells, making a full alphabet. Those cells communicate with each other by bumping into each other, picking up and delivering information and directives. If there is one or more “letters” or sugars missing, then this information is misread, faulty, static-y or leads to the hypothalamus sending in desperation/panic directives, such as telling the body to package up (cysts, tumors…) foreign unknowns instead of eliminating them from the body. This mis-messaging results in autoimmune (panic immune response) diseases, fatigue, weight gain and disease vulnerability. Glucose alone cannot keep up making enough of the other glycos by itself efficiently, so dragging in cellular needs and communication can result, causing excessive glucose cravings. Eating the other needed 7 carbs as well, stops glucose craving from going chaotic. When white sugar is eaten alone, without fiber or protein, the munchies for more will result because eating glucose makes our bodies crave it’s “partners”, the rest if the essential glycos, and the protein. It will also cause cravings if we don’t have sufficient brown fat for nerve function, brain function and other needs. I am not a doctor, but I am a patient that has survived because I’ve prayed my way to these answers. It turns out that it was a basic that was known around 1900, and used to treat cancers then with 100% success permanently in every case. So where did this i formation go? You ask the FDA and they will siftpedal this info to death, even downplaying it to the point of calling it “fringe medicine”. They don’t tell you that these eight glycos are taught to immunology med students (not the other med students), and they are listed in the back of the medical PDR reference. They are cheap, yet are used to grow body parts, organs, new injectable joint cartilage and bone marrow so they can charge patient $8-10,000 an injection. And sure, they work, until your body needs to EAT some more glycos, at which point the dr will tell you you need another injection in order to save your knee! No. You don’t need another injection because you lack one. You might need another injection because you aren’t eating your glyconutrients that make knee cartilage and everything else, though. They tell you that eating sugar damages your joints. But in fact, so is water toxic when you over eat that and then UNDEReat minerals to keep up with that fatal imbalance. Too much glucose is unnecessary and will cause a clog in your metabolism and immunity, just as will not enough. The same goes for protein. Excess is wasteful, gluttonous, and problematic. Excess protein will convert to fat in the presence of carbs, but without carbs, excess just causes other critical problems. So balance is worth planning, too, when it comes to preparedness. To note, the phenomenon of “food fatigue” during survival crisis means that something essential is missing in the diet. It isn’t just variety alone, but the fact that a variety of foods actually provides things like these glyconutrients and other undiscovered nutritional needs. Spices and herbs are abundant with these. Sorry this is long, but I hope this helps clarify some areas of our simple, basic health demands. If we learn to eat this way now, and it actually does simplify survival, we will be more prepared when things get rougher. We will find out that we don’t need everything in the store. We just need a few of the right things. The funny thing is, we forget things like resins, gums, saps, spices, herbs, UV light, the right water (never drink plain distilled without adding a pinch of whole salt-it will halt your cells ability to metabolize in under a minute), and whole, grey seasalt (which eliminates the needs for a couple heart medicines). RX’s are a concern, but finding alternatives now is important. I have replaced 13 out of 14 with altermatives, and that has taken me a number of years. About gums and saps, some contain these essential glycos, like frankincense and myrrh. Go figure! And gold emits the same healing vibrational waves as red light therapy waves, which is why some people use cholloidal gold for an antibacterial and antiviral. I’m not sure how effective it is, but we know that the NIR red light is healing. So you never know what you’ll learn out there that will simplify your preparedness and allow you self reliant independence from unnecessary medications and such. I think I wrote a whole pamphlet😳🙄.

@@Gasp7000 Ummm...I think you are mixing up the eight essential amino acids that our body cannot manufacture with something else. Never in my life have I heard of these "glyconutrients" you are waxing on about...and I read a LOT of scientific literature and journals for fun. However...the eight essential amino acids are widespread scientific knowledge. As well, while the body needs amino acids to function, it does NOT need sugars or carbohydrates to function. It has an entire built-in alternative to functioning without carbohydrates/sugars--and at more optimum level--called ketones.

A cheese grater works to break up Sugar.

??

Um, yeah. Our teeth didn't rot before we started eating sugar.

I cook everything from scratch every day. I even bake bread every three days. I couldn't use that much sugar if I tried. If I were successful I'd be wired for sound!

@@TheProvidentPrepper Sis, I share your videos with friends that I am introducing to the gospel. I use your family as an example of a normal family that is a member of the church and is living by the precepts and guidance that we get from our church leadership. Thank you for being a missionary

@@TheProvidentPrepper lol I can handle a little crazy

Same

I read somewhere that they found sugar still usable after almost a hundred years. Protect from moisture and ants and you're good to go. I had to hit hard sugar in its paper bag with a clean hammer and then emptied it out and made some fabulous fudge from it. I think it's good forever

I found two ten lb bags of sugar in the back of an upper cabinet when we moved 11 years ago. It was in the original bags. It took me ten years to use that twenty lbs of sugar in its original bags. That means I had sugar for thirty years in original packaging that was still good. I had to break it up because it was hard as a rock. I held each bag about two feet above the kitchen floor and dropped it. The packaging did not break. The sugar instantly went back to granules. It's not difficult to break hard sugar. I've even put the hard sugar in a roasting pan and whacked it with the meat mallet.

...how many per bucket plz? using 5 gallon

What about silica packets for sugar. Since they absorb moisture?

@@Clynn57 Not to sure about that

This is why I've decided that 1-gallon Mylar are preferable to 5-gallon bags. I can fit four one-gallon bags in a 5-gallon bucket, so yes, you lose some space, but if something goes wrong with one bag, the other three are fine. That way, when you open, you also haven't committed to eating the whole bucket in a year and you've preserved the oxygen-free environment in the remaining bags. Part of prepping is really thinking through all of the pros and cons.

@@TheProvidentPrepper This time of the year, hot cocao is good. I forgot to ask, I know the O2 absorbers are a no go, but wondered if Silica Packs would be helpful, or would you need so many of them in a 2 or 5 gallon bucket of salt that it would be cost prohibitive to be effective?, thanks XD

I did try this method. My sugar smell like the bread. I used plastic containers.

Does a saltine cracker work, too? Seems when sugar used to sit out on restaurant tables, they'd put a saltine cracker in it to keep it from clumping up.

Same. Love those little Auro brown bags!

I like this idea the best! Thankyou

What is a auru brown bag

Reading this a long time after you wrote it, but have a quick question as I live in humid SE Georgia (and lived in FL many, many years ago for a while so KNOW how humid you are down there!). Quick question...do you use a food grade desiccant pouch in your vacuum sealed bags with your packaged sugar? Thx!

@@CS-bn4un I only use desiccant with dehydrated veggies and such.

@@TheProvidentPrepper I will try that, thank you.

ChillinDave. Brake bleeder? Could you share how you do this. Tools, parts needed to make this work? Thank you!

@@douglasschmitt6645 check out the videos on YT channel, Rain Country.

😎 Any plastic jars, the kind that has mayo or peanut butter. Wash container well and let air dry overnight. If there is any odor, empty a little box of baking soda into it for some 24 hours. The baking soda will still be perfectly usable, and not any kind of odor remains. These plastic jars are great for spices and dry herbs as well.

I like the gallon bag idea.