We bought a home in 2021 and are finally able to have the garden we have always wanted, and we are growing more food than we ever thought possible. We’ve got canning and dehydrating down, but getting through what we were able to store within their shelf life is sometimes difficult. So I began researching alternative methods for long-term food storage, and I fell deep down the rabbit hole… so deep I ended up in deep space or maybe the deep woods and stumbled upon the Mylar bags. Remember astronaut ice cream and beef stew in a bag? That stuff.

Along with Mylar bags, you will discover the freeze dryer. Unfortunately, a freeze dryer can run up into the multiple thousands and is not quite in the budget just yet, BUT that didn’t stop me. What I noticed after the sticker shock of a freeze dryer was the packaging (Mylar), and I’m surprised I never noticed it before. Our food and other common household items are packaged in Mylar bags.

What is Mylar?

Hang with me while we get technical for a second. Mylar is Biaxially-oriented polyethylene terephthalate which is a polyester film made from stretched polyethylene terephthalate. It is strong, stable, clear, and acts as a gas and odor barrier, all of which have made it a favorite of the food industry. Typically Mylar is coated over other strong or attractive materials like aluminum or craft paper to add strength or style, but the main reason the food industry loves it is that it acts as a barrier. Oxygen and moisture are the enemies of food, and Mylar keeps both out. Most foods are not the ideal candidates for long-term storage because of oil or moisture, but Mylar can help get that expiration date to a year. So why aren’t most foods packaged in Mylar? Unless you are shopping at an emergency preparedness shop (do those exist? probably) or your local outdoor and recreation store, you will not see much packaged for long-term intent. Why? Cause money. Mylar is a more expensive packaging, and companies want you to go through their items (or let them expire) and come back and buy more.

Which foods can be stored long-term?

A lot of items’ shelf-life can be extended in a Mylar bag (with an oxygen absorber), but the general rule of thumb is that the more moisture or oil a food contains, the worse candidate it is for long-term food storage. I’m going to skip the less-than-a-year items and get to the (incomplete) list of cool stuff.

3 – 5 years:

5 – 10 years:

• Alfalfa
• Granolas (without fruit or added oils)
• Herbs (whole)
• Millet
• Most Beans (some longer – see below)
• Quinoa
• Peppercorns (whole)
• Peanut butter powder
• Powdered milk (semi-skimmed)
• Powdered egg (freeze-dried)
• Rye
• Unbleached flour
• Wheat flakes

20 – 30 years

• Coffee (instant)
• Freeze-dried fruit and vegetables
• Hulled oats
• Kidney beans
• Lentils
• Lima beans
• Noodles
• Pasta
• Pink beans
• Powdered milk (skimmed)
• Rolled oats
• Tea (bags or loose)
• White rice

Indefinitely:

So now what?

Exciting stuff, right? Now to take action. We’re not afraid of buying those 10lb bags of flour anymore, and I’m way more prepared and excited to dehydrate items from our garden this year. I’m also trying my hand at seed saving this season, and I will pack them in Mylar for next spring. 

Have you tried Mylar bags before? Let me know more about your experience and how you use them in your household in the comments.

Bones

If anything should show you the value in saving your bones, it should be that Whole Foods now charges for something butchers used to give away for free. Make it a practice to toss bones in the freezer, not the trash. Start filling up the freezer-safe vessel of choice with bones leftover from whole chickens, wing night, or even from your family BBQ. You can transform bones into flavorful broths and stocks with just a little time, water, and as Instant Pot (or slow cooker)saving yourself from a trip to the store and promising the most flavorful soups of your life. Bones that have been boiled for that long decompose easier so go ahead and toss them into the compost bin after, just make sure they are out of reach of curious pets. Freeze or can broths to keep on hand.

Veggie Scraps

Going along with broths and stocks, start a second collection of the odds and ends of your veggie scraps. Peels, ends, and the funny-looking pieces all can have a second life. Look to save carrots, celery, onions, garlic, leeks, and mushrooms. Anything starchy, like potatoes and squash, or bitter, like broccoli and chard would do better finding their way into a stir-fry. You can even save the stems of your favorite soup herbs to pull the last bit of flavor into your broths.

Egg Shells

If you garden, eggshells are not only a great natural fertilizer, they are also a pet-safe, child-safe snail and slug repellant. Simply let your eggshells dry out on the counter for a couple of days and then crush into rice-sized pieces. Sprinkle this around the base of your prized plants to keep the pests at bay.

Bacon Grease

Fat is flavor! My grandma used to always keep a coffee tin next to the stove filled with bacon grease. Frying up eggs? Bacon grease. Refried beans? Bacon grease. Squeaky door? Kidding. (But it would probably work.) I’m not suggesting to add more fat to a meal than recommended, but rather replace with this flavorful option. Try sauteing onions in bacon grease next time a recipe calls for it. Your tastebuds will thank you.

Citrus Peels

You could do a lot with citrus peels. People candy them, make homemade potpourri, zest them, and even make ornaments, but my favorite easy use is for cleaning. I take a few peels and soak them in vinegar for a few days to add a little fresh scent and essential oil to my 2 parts vinegar and 1 part water cleaning solution. I also take a small piece, about 2 inches, and toss it in the garbage disposal when things are getting funky down there.

Almost Empty Jars

The last of the mayo, the oil left from the sun-dried tomatoes, and the peanut butter jar you have been scraping hoping for a miracle. Turn the dregs of almost any jar into a sauce or dressing. Use the age-old salt + fat + acid to create a tasty topping, right in the original container. For example, take your sun-dried tomato oil, add in equal parts apple cider or red wine vinegar, salt, pepper, oregano and shake to get a tomato vinaigrette.

Bread Ends

I’m a waste not, want not kind of gal and it’s not often that we have crusts or ends left over, but I foresee a lot when we add kids to the mix. Cut any odds, ends or stale pieces into one-inch cubes, toss in olive oil or melted butter, season, and bake at 350°F for 15 minutes or until browned. Voila! Croutons for salads, soups, or snacking.

I’d love to find more things we could be making use of. Please comment below if you have some pro-tips of your own!