Instructions

1. Prepare storage containers. Make sure all inner surfaces are clean and dry. If you are using canning jars or foil pouches, place one oxygen absorbing packet into each container. If using plastic buckets, place one ounce of dry ice per gallon capacity in the bottom of the bucket.

2. Fill containers with beans. Fill foil pouches to 80% of volume. Fill jars to 95% volume. Fill buckets to within one inch of the top (on top of the dry ice).

3. Seal containers. For foil pouches, use an impulse heat sealer. Make sure the seal is tight. A second seal can be applied if desired. For jars, make sure the gasket on the lid is in good condition. Close the jar tightly. For plastic buckets, place the lid on top but do not completely close it until the dry ice has dissipated (sublimed). When the bottom of the bucket begins to feel warmer, place the lid on tightly. If it begins to bulge after a few minutes, open slightly to release the pressure.

4. Store containers. All food storage should be placed in a cool, dark and dry location, preferably off the floor and away from rodents. Rubbermaid or similar totes are excellent for storing foil pouches.