Volume 21 The Dying Time Newsletter

Terrorists are poisoning America's water supplies using an Environmental Cleanup company as a cover. When ousted CEO Nick Kuiper hires a beautiful con artist and her legendary grifter father to get his company back they tumble to the plot and all hell breaks loose.

America will reel from this blow like she was struck by the fist of God.

Go to my website at www.RaymondDeanWhite.com to read a sample chapter.



I hope you'll give my latest book here a try. And if you do, don't be shy. Tell me what you think about it and post reviews on Amazon and GoodReads, okay?

"AMERICAN JIHAD" the second book in the War Corps series (following TAP DOUBT) is in editing and hopefully will be released next month or in early December.


Not much has changed since last month. My wife is still recovering from her surgeries so I haven't been writing. But she is getting better (baby steps are adding up) so I hope to resume writing on Book 3 in November. I will do my best to get it out this year but I can't make any guarantees as I've discovered life can throw major obstacles in your way. I will get it done as soon as I can. On the silver lining side of this delay, I now have several new ideas to incorporate into FREEDOM RISING.

On the positive side I'm now an official Amazon Bestseller. The Dying Time: Impact recently hit #2 in Dystopian Fiction and #2 in War and Military. 


Meanwhile, I'd like to suggest you give my friend and occasional co-author Duane Lindsay's book a try. His Missing Amanda is available for free on his website. It's a 1950's era private eye tale with a surprise twist at the end and a lot of humor and unconventional action throughout. When I was editing it for him I found myself chuckling--a lot. Here's a link to his website:

Author Duane Lindsay


The Right Way To Store Food In 5-Gallon Buckets

I’m putting this article together from a variety of sources because I recently had to dump 30 pounds of all-purpose white flour I got on sale at a terrific price just because I got busy and forgot to store it properly. The result was bugs—lots of them—in the flour and my wife absolutely refuses to consider bugs just an additional bit of protein. Never mind the fact that most of the processed food we eat comes with an FDA approved minimum of rodent crap and insect parts—so we aren’t, any of us, as finicky as we think. Anyhow, we found no good way to sift the bugs out of the flour, so into the trash it went. Then I got a lecture on buying too much food at once and wasting both it and our money. That was fun.

What I should have done before I even bought the flour was have two-gallon or five-gallon food grade buckets and their appropriate lids on hand. I did, but what I didn’t have was the correct size Mylar bags and oxygen absorbers to finish of the long term storage correctly. The worst thing was, I KNEW how to do it right but failed to follow through, so the whole foul up was my fault.

I decided to back onto the “American Prepper’s Network,” “Sorbent Sytems,” “Kellen Bishop, The Preparedness Pro,” “Backdoor Survival” and “Survival Forum” to double check how everyone there did long term storage. If anyone reading this isn’t already a member of these fine resources, please do yourself a favor and get signed up with with. They are free to join.
Here are the links:
You can find tons of good information on all of these sites. The Sorbent Systems site is where I get my Mylar bags and Vacuum sealing bags. I have purchased O2 absorbers from them as well but Googling O2 absorbers can sometimes produce better deals. I haven’t yet picked up a bag sealer as, so far, using a hot iron has produced satisfactory results. A bag sealer IS on my list though as it would make the job easier.
Oh, and the American Prepper’s Network had this superb video presentation by Practical Prepper on using Mylar bags and 5-Gallon buckets for long term food storage.
Let’s start with the bucket your Mylar bag, O2 absorber and food are going in. If you are going to buy buckets and lids, I’d agree with Practical Prepper that US Plastics is a good source.


But so is Home Depot (yes those orange buckets are food grade) or any local bakery or grocery store.
I usually get mine from a bakery at my local grocery store. I can sometimes get them for free—if I’m willing to clean them—but more often they’ll have them stacked in a grocery cart for one dollar apiece. I like getting those (usually) two-gallon buckets because that is an easier amount of food for my wife and I to store at one time. They are also easier to lift and stack when full.

I use five-gallon buckets for wheat, rice, and sugar but like the smaller buckets for flour. I only use lids that have O-ring seals inside them as this assures an airtight seal. I know, I know, the O2 absorbers and the sealed Mylar bag are supposed to take care of that “sealing” problem but why take chances when an O-ring lid is cheap backup.

Now, the major enemies of long term food storage are rodents, insects, light, air and heat. Using opaque buckets keeps out light, rodents and insects that weren’t already in the food when you dumped it in. Mylar bags also keep light out. Sealing the bags and using O2 absorbers take care of oxygen. Storing your long term food in a cool dry area (recommended below 70 F) takes care of heat. In this regard a root cellar is ideal.

So, you’re ready to store some food. Let’s say it’s flour (since that’s what I just wasted). The process is the same almost regardless of what you are storing.

First, label the clean bucket—on it’s SIDE. (Labelling on top is hidden when your stack another bucket on it).

Next you place your Mylar bag inside the bucket, open the bag and try to mold the bottom of the bag to the bottom of the bucket. I then pour some food—in this case flour—inside to hold the bottom and sides of the bag in place while I pour in the rest of my nice fresh, bug-free flour. Note: you will probably NEVER get bug-free flour. There will be insect eggs mixed in with it. Don’t worry, the O2 absorber will kill them before they hatch.

Once you have the Mylar bag about two thirds full, stop. Jostle the bag to settle any contents and get out any voids, then fold the bag. Yeah, I know, I haven’t put any O2 absorbers in yet, but bear with me. You want to flatten the top of the bag—not fold it over on itself. Since I don’t have a bag sealer I place a 1x4 board across the top of the bucket and lay the top of the bag on it. Then I use a hot iron to seal it about three-quarters of the way shut. Practical Prepper’s video shows this step really well and the sealer he’s using is the one I plan to buy as it is easier to seal with than a flat iron. (I'll also do that to keep peace in the family since my wife doesn't care much for my using her iron this way).

That leaves me room to throw in one or two O2 absorbers, squeeze most of the remaining air out of the bag then finish sealing the top with the iron. This last seal is the one that will be so much easier with a sealer tool.

Some Prepper’s then recommend a step I never omit.

Place the lid on the bucket, but don’t seal it yet. Wait a day and take a look at your Mylar bag of food. It should look like it was vacuum sealed—all shrunken and crinkly. If it does, then everything is working as it’s supposed to and you can put the lid back on the bucket and seal it closed.

If kept in a cool area, some foods stored like this will last for fifteen or more years. I’ve never used flour that was stored for more than five years—and that was just a test to see if it was okay. It was. It even passed my wife’s test, which was to use it to bake a cake. No visible bugs!!!

If, when you check your Mylar bag of food, it doesn’t look all wrinkled and shrunken it means you either didn’t put in enough oxygen absorbers or you didn’t get the bag sealed. Using a flat iron, I’ve had this problem more than once. It’s easy to fix. Just cut open the bag as close to the top as you can, re-seal it most of the way, put in additional oxygen absorbers, squeeze out the excess air and finish sealing it.
We most often buy flour from a store in one pound or five pound bags, though around Christmas time, when my wife goes into a baking frenzy (we ship cinnamon bread and a variety of cookies to friends and family) we’ll get the twenty-five pound bags from Costco or Sam’s Club. The one time I used a five-gallon bucket for flour I found a twenty-five pound bag fit almost perfectly—leaving enough room to seal the Mylar bag properly and still be able to get the lid on the bucket.

A final word about flour is that since we have a grain mill and store wheat berries (same way we store flour long term) we can always grind our own flour. Now, I’m going to hammer this point home. It will almost certainly have bug eggs in it, so if you aren’t planning to use your fresh milled flour within a few months put it in long term storage as described above.

Other dry foods I have in long term storage include the hard red winter wheat just mentioned, white rice (it lasts much longer than brown), split peas, pinto beans and other beans, especially Anasazi beans (which we love and which are drought resistant for our Arizona home), pasta (mostly egg noodles and elbow-roni), brown sugar, white sugar and salt. These last three are mostly packaged and stored this way to keep out humidity.

I have a small stock of baking powder, baking soda and cinnamon in one quart canning jars with O2 absorbers. I keep these jars in a box to keep out light. We have a neighbor who grinds his own custom pepper blends and I have a couple of quarts of that in long term storage as well.

I don’t drink coffee or tea but my wife likes Lipton’s instant decaf tea, so one of these days I’ll put up a few quarts of it. And coffee could be a terrific trade item.

I have some friends who use small Mylar bags with O2 absorbers to hold spices. They put several small bags in one larger bucket. Some of them, who have problems with mice or other rodents use metal buckets or popcorn cans.

Other folks store dried spices in bulk using the Mylar bag in a bucket method and if you think about it such could be very valuable trade goods if TSHTF. And some do the same with beef, lamb, goat, elk or venison jerky. I just vacuum seal that kind of meat.

There are also some terrific how to videos on using Mylar bags to store food long term on YouTube. Just go there and search.

So, now you know how to use the bags, buckets and absorbers to store dry foods so they will last for years. Aren’t you proud of yourself? You should be.
Thanks for reading and I hope you live well and prosper until we meet again next month.


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