How to Store Beans Long-Term in Dry Ice
Dry ice, or frozen carbon dioxide, is used for long-term food storage. When placed in an air-tight container, the dry ice sublimates (turns into a gas) and displaces all oxygen. Without oxygen, insects and bacteria are unable to survive and beans can be stored safely for up to 30 years. Dry ice is a cheaper alternative to oxygen absorption packets and is ideal for items such as dried beans, which are usually stored in large containers. Does this Spark an idea?
Things You'll Need
- Leather gloves
- Ice pick or hammer and flat-head screwdriver
- Food scale
- Clean dry towel
- Food storage containers with rubber gasket lids
Instructions
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Put on your gloves. Dry ice is minus 109.3 degrees Fahrenheit and will burn your hands when handled without gloves.
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Break up your dry ice using your ice pick or a hammer and a flat-head screwdriver. You should use 1 oz. of dry ice per every gallon capacity of your food storage container. If you are using a 5-gallon storage container, you need approximately 5 oz. of dry ice. Measure the chunks of dry ice on your food scale. Do not worry about getting the exact measurement, but it is preferable to have a little too much dry ice rather than too little.
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Wipe away any excess moisture for the blocks of ice, which may look like tiny crystals, using a clean, dry towel. Water moisture, which can condense around the dry ice, can increase your risk for botulism poisoning.
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Place the dry ice at the bottom of your container. Shake the container gently so that the ice is evenly distributed along the floor of the bucket.
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Pour your dry beans into the bucket directly on top of the dry ice. Fill the bucket nearly to the top, leaving 1 inch of free space. Shake the container again gently. This will cause the beans to move downward and pack more densely.
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Place the lid on top of the bucket, but only seal the lid halfway or three-quarters of the way around. You want the carbon dioxide gas to escape as the dry ice sublimates.
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Wait for the dry ice to sublimate completely. Depending on the size of your bucket, this can take from two to six hours. Feel the bottom of the container every hour. If the container is still cold, there is still dry ice remaining in the bucket. If the bottom of the bucket is warm to the touch, then the dry ice has sublimated and you can continue.
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Seal the lid completely.
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Watch the lid every few minutes after sealing. If the lid bulges upward, open it slowly at one edge to relieve the pressure. Monitor for 30 minutes.
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Store your plastic buckets in a dry space at a temperature around 75 degrees Fahrenheit. If possible, elevate the buckets off the floor by 1/2 inch to allow air to circulate underneath. Never stack your food storage containers more than three high.
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Tips & Warnings
This method can also be used to store grains, legumes, seeds, oats and other dry food staples.
Dry ice can be found in chemical shops, ice cream supply stores, butcher supply stores and other outlets.
If the beans are stored for many years, they will take longer to cook. Always soak dry beans in water overnight before cooking. Add 3/8 tsp. baking soda per cup of beans to the water while soaking.
Always wear gloves when handling dry ice.
Perform this action outside or in a well-ventilated area to prevent inhaling carbon dioxide.
References
Resources
- Photo Credit beans image by dinostock from Fotolia.com
