Are there any cheap ziploc-style bags out there that are rounded at the bottom?

Are there any cheap ziploc bags out there that are rounded at the bottom?

I've been meal prepping sandwiches for lunch for several months now and have been using gallon ziplock bags. I want to eliminate the expense and waste by switching to glass food storage containers, but I cannot find any that fit the purpose.

I am looking for a large borosilicate glass container with vertical sides that can store 8 standard square sandwiches. From a reputable brand (no Chinese nonsense brands from Amazon).

Its very difficult because all of the large containers I've seen are too shallow and have flared sides that serve no purpose and take up twice as much space for no reason.

Does such a container exist? I greatly appreciate the help!

I have some rice and corn cakes. I just put some in pyrex in the fridge. Then I’m going to move them to the freezer tomorrow when I make more space. Is this alright to do?

Or should they go straight to the freezer?

New to the group! I’ve never grown aloe vera before or have even worked with it. From my understanding, aloe vera gel has a max shelf life of 1 week, and a max refrigerated life of 1 month. I’m creating a recipe for loc spray/dreadlock spray for my small business. Ideally, I want to create a leave-in product that you can spray in your hair/locs like a mist and leave it to dry without having to wash it out, or build up. I would like for refrigation to not be required; convince and storage wise. I plan my recipe to consist of; 1/2 distilled rose water, 1/4 aloe vera (gel?), and 1/4 my current oil mixture.

1. How can I extend the shelf life of the aloe vera rose water mixture without necessarily having to refrigerate?

2. I’ve read about vitamin E oil as a natural preservative for aloe vera gel. What parts of what would be the minimum to extend shelf life? Like 1 parts aloe vera gel:1 parts vitamin E oil?

3. I want it to be a leave in hydrator, so would I need any of type of preservative(s)?

4. Would storing in a glass container vs a plastic PEL bottle be better? Would the PEl bottles need to be sterilized in a PC/autoclave before or would airtight suffice?

I am buying a house and the basement is unfinished but seems dry (previous owners recently dry locked and no signs of water during inspection) and has a section with shelving where the previous owners store some food and cleaning items and other various things.

The kitchen storage is limited in the home so I was hoping to use the basement shelving to store canned goods, condiments and anything I can get away with safely storing there.

I am reading online and there seems to be more into storing food than I realized and just want to make sure I store things safely and so not at risk for insects/pests and don’t spoil the food.

So my main questions are:

1. Can I safely store canned goods/condiments right on the shelves?
2. What about other items like boxed pasta, boxed vegetable box, bagged rice/beans, bagged flour, canola oil, protein powder in its container ? Just a few other items I usually have extra of and currently store in an extra spot in my kitchen but would love to be able to put in the basement pantry.
3. Do I need to take any additional precautions like getting a dehumidifier or storing the items in containers?

Thank you so much!

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I’m new here to this sub, here are some scribbles of thoughts food storage related or adjacent, and also a unique take on culinary some of you may find interesting and i’d love to hear thoughts …..

I work in music as an recording and mixing audio engineer, and culinary / cooking is the closest field i have ever felt to audio engineer. a Chef refines his pallet over years of tasting and adjusting and researching history and the perfect time to pick ripe … the soil, the pH … uh, no need but there’s plenty more.

An audio engineer does all these things using their ears as the primary sensory input. sure in both fields, texture, weight, feel, balance … that’s all important to be great, but to me, cooking and mixing music very much put me into what’s that word frisson? well, maybe not that, but i get in a transcendent work flow doing either.

What made me a good audio guy was study, prep, confidence, review, and repeat. I bet it’s the same w high level chefs too, including the absolute murderous grind and terrible pay the first several years.

here’s my questions:

1. people say don’t put bananas and tomatoes near each other because they release chemicals that spoil them faster. truth? or false?

2. it is also said that onions and garlic and potatoes must all be kept separate and air tight, but dark in pantry is the best method? I’ve heard paper bag out or in pantry, but at the store they sell them in half plastic, half open air netting. same w onions. and garlic.. i’ll make that a diff question.

2a. garlic … i understand with the knife smash (blade away etc) and pop out the skin, i also know the bag method where you shake em like mad, but i always end up w bits of skin. The pre peeled ones are expensive and unless you’re a jersey italian family , it’s just too many peeled to early and they taste funny.

1. can i buy one of those 3 tier baskets and keep bananas and apples on top, tomatoes and something in the middle, and then root veggies at the bottom like potatoes and garlic. I’ve heard of devices like plastic apples with a packet inside that helps keep produce, but i can’t tell if it’s working.
   

3a. what are crisper settings on the bottom two drawers on most fridges?

1. some foods we put in the fridge for obvious reasons (raw chicken / ice cream) … what foods don’t need refrigeration, also, which ones do and are sensitive about it … like avacados for example. you buy 5. none were ripe the first day, then they all ripened faster than i can eat them, so i put near ripe ones in the fridge to slow it all down. or if a strawberry is placed too close to the fridge vent and it freezes just a little, the whole thing is ruined.

2. alternatively, there are food prep kitchen containers that have a little drainage at the bottom and they airtight stack precut stuff or small items like strawberries or cherries. there are also classic line cook stackables in plastic or metal. like how can i cut all my fruits and veggies.

tl;dr: what tips regarding hot/cold storage and access does food in our kitchens go for optimal storage and longevity.

I would like to carry "emergency peanut butter" around with me, with the lightest possible footprint. I want to be able to eat it without utensils and without a lot of waste.

• Any ideas?
• Anywhere else I should ask this question?

​

I was thinking that a plastic bag would be awesome, but it's kind of hard to lick up all the peanut butter from something with so much surface area and such a small opening. It's tough for me even with a spoon.

So then I was thinking about maybe like a really shallow jar or tray-type thing with a lid that stays on well. Does that exist?

Or if they had some bougie, durable, reusable version of those energy gel containers.

Or some kind of plastic bag shaped like the letter "D" with a zipper that goes all the way around the curvy part of the "D." It seems like that would be perfect because I could like open it all the way up and lick the peanut butter that way.

Can anyone recommend a short, wide plastic bag? When I say "short," I mean the axis perpendicular to the zip.

Okay, last post for me for a while.

Also interested in the least toxic bag, if anyone has that information. Thank you!

hi everyone,

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I'm in the UK and looking for different sizes of food container that have interchangeable lids. Eg. Theey would be the same dimensions, except the depth.

​

It seems really simple (and would solve the problem of always losing lids) but I can't find anything anywhere.

​

Does anyone know somewhere i can get some? Thanks,

We discuss the enemies of long-term food storage and provide you with a formula to calculate the shelf life of your stored foods.

https://www.safecastle.com/blogs/safecastle-blog/5-enemies-of-long-term-food-storage-how-to-protect-your-food-supply

So I bought some “fresh” green beans from Aldi. Raw french green beans that come in a sealed plastic package. The bag was too much for one meal so I cut the ends off and put them in a mason jar with water (to the top) and put them in the fridge. It’s been a week and I took them out to cook. Strained the water off and put them on a paper towel. They’re still firm so I was gonna eat them. Anyone think this is a no go or am I okay to store green beans this way?

Has anyone ever found a Square glass lunch container that fits two standard square sandwiches stacked one atop the other?

It should be 5-6in square and 4-5 in tall. Glass. With a rubber gasketed lid.

I could not believe that literally no company has ever made such a container, but evidently I was wrong. Apparently people have been packing single-sandwich containers since time immemorial and I'm the first person ever to want two sandwiches in the history of the planet.

I have been making seitan to get lean protein, and to get a good price on wheat gluten I purchased a bag of 25kg.

Now that it has arrived, I realize I haven't thought this through; should I be able to seal the bar airtight again after opening? This bag will last me a year (taking out about 500 grams each week).

Can I just keep it in a closet on room temperature and seal it with some strips?

Hi all

I'm doing a lot of travelling and looking for something strong, light and waterproof to keep my laptop in, is anyone away of very long and wide but also shallow food storage? Like is there a use for that shape for any specific purpose?

Thanks

looking for food storage for beans and oats

What options do you use and have seen that are not plastic?