How long will beans last in mylar and buckets?

[barfife]

Putting up limas, blackeyed peas and navy beans in buckets with mylar and O2 inserts. How long can I realistically expect these to remain good stored in a basement at 70 degrees? Thanks

[Urban Survivalist]

I bought pintos packaged in mylar and sealed in a 6 gallon bucket and it says 30 years on the side. So if done properly I am going to say 30 years. Don't forget to write the date that bucket.

[monkeybird]

I was under the impression you could just put them in mylar and a bucket and forget them. Not necessarily true. After I'd stored several buckets that way, I discovered they get hard. So hard that no matter how long you cook them they're still hard.

Apparently they can be ground into flour. Some say pressure cooking helps, which made me ask myself where does one get the power to use a pressure cooker in the PAW.

I never was able to find out how long it took for them to harden. Any long term prepper know?

[610Alpha]

The only power a pressure cooker requires is heat, water, and an airtight seal. No electricity needed.

[MustangGal]

@ MonkeyBird Just a question, did you try soaking them before cooking?

[miked2345]

I was under the impression you could just put them in mylar and a bucket and forget them. Not necessarily true. After I'd stored several buckets that way, I discovered they get hard. So hard that no matter how long you cook them they're still hard.

Weren't the beans hard when you bagged them? I have bought and bagged Pinto beans, Blackeyed Peas and Navy beans. They were all dried and hard when I bought them. I wanted to see how hard they were, so I tested a few of them - had to smack them with a hammer to crush them!

As far as preparing them, check out YouTube.... Several ideas, from soaking for a day, to pressure cooking, etc...

[monkeybird]

. As dried beans age the seeds become harder. This results in longer rehydration and cooking times. At some point, the seeds will no longer rehydrate and in that case must be ground as bean flour.

http://extension.usu.edu/foodstorage/htm/dry-beans/

The information on beans getting too dry to cook I learned on another forum. Above is information for the Univ. of Utah. So, you can soak and soak, cook and cook and still not get the beans softened. Still can't find out how old the beans need to be before this happens.

[OldFarmer2]

I`m still using pinto beans that I packed in five gallon buckets and nitrogen packed back for Y2K .They take a little longer to cook and get soft but are fine,yum pintos and ham hocks.
God Bless
OldFarmer2

[Bear4570]

My wife just made Navy bean and ham soup from Navy beans we packed back for Y2K also and still tasted just fine.

[kappydell]

I was under the impression you could just put them in mylar and a bucket and forget them. Not necessarily true. After I'd stored several buckets that way, I discovered they get hard. So hard that no matter how long you cook them they're still hard.

Apparently they can be ground into flour. Some say pressure cooking helps, which made me ask myself where does one get the power to use a pressure cooker in the PAW.

I never was able to find out how long it took for them to harden. Any long term prepper know?

You can pressure cook on a wood range, although it is harder to keep the heat steady; in fact you theoretically can also do so over a campfire, but man, what a lot of fire-tending!

Id slow cook them using the wrap technique. So what if you have to repeat it a bunch of times!

[cpwhip]

I have beans and rice stored in food grade buckets with the gamma seal lid most are 10+ years old
cooked up some navy beans a few weeks ago and they are fine. I presure cook all he time all you need is heat and water.