Local big chain store bakeries all sell them for .50 cents to a buck or two. Make sure the lids have the rubbery gasket still in them. If they currently don't have any on hand have them save for you and come back to pick up the buckets when you say you will. Take home, rinse and dry completely and you're ready to go. Grab dry ice from same chain grocer and place a quarter size [25 cent piece] chunk [NO LARGER!] on top of a folded paper towel on top of grains/whatever in bucket and seal up tightly. Place where you will not need to disturb for several days because your buckets will get a little bulgy.. The dry ice molecule is larger than the oxygen molecule and it drives the oxygen out of the bucket, leaving nothing for bugs to breathe. Dry ice is consumeable. Ex-Mormon here and this is how they did it for decades. I never cracked open a bucket of anything buggy or spoiled, even a decade later. Any more details needed - just ask. I edited to add this: Don't use dry ice that has sat in your freezer long enough to attract regular ice/water to it. You will see if a lot of ice has attached to your dry ice [ a little is unavoidable]. It is best to buy the dry ice on the same day you plan to use it. I have used this method with powdered milk/grains/pasta/sugar - you name it. If the bucket is smaller than a 5 gallon cut down on dry ice chunk size. I never had a bucket explode but I had a few that looked like they should have. The buckets resume normal pressure after a few days.

Local big chain store bakeries all sell them for .50 cents to a buck or two. Make sure the lids have the rubbery gasket still in them. Take home, rinse and dry completely and you're ready to go. Grab dry ice from same chain grocer and place a quarter size chunk [NO LARGER!] on top of a folded paper towel on top of grains/whatever in bucket and seal up tightly. Place where you will not need to disturb for several days because your buckets will get a little bulgy.. The dry ice molecule is larger than the oxygen molecule and it drives the oxygen out of the bucket, leaving nothing for bugs to breathe. Dry ice is consumeable. Ex-Mormon here and this is how they did it for decades. I never cracked open a bucket of anything buggy or spoiled, even a decade later. Any more details needed - just ask. I edited to add this: Don't use dry ice that has sat in your freezer long enough to attract regular ice/water to it. You will see if a lot of ice has attached to your dry ice [ a little is unavoidable]. It is best to buy the dry ice on the same day you plan to use it. I have used this method with powdered milk/grains/pasta/sugar - you name it. If the bucket is smaller than a 5 gallon cut down on dry ice chunk size. I never had a bucket explode but I had a few that looked like they should have. The buckets resume normal pressure after a few days.

Local big chain store bakeries all sell them for .50 cents to a buck or two. Make sure the lids have the rubbery gasket still in them. Take home, rinse and dry completely and you're ready to go. Grab dry ice from same chain grocer and place a quarter size chunk [NO LARGER!] on top of a folded paper towel on top of grains/whatever in bucket and seal up tightly. Place where you will not need to disturb for several days because your buckets will get a little bulgy.. The dry ice molecule is larger than the oxygen molecule and it drives the oxygen out of the bucket, leaving nothing for bugs to breathe. Dry ice is consumeable. Ex-Mormon here and this is how they did it for decades. I never cracked open a bucket of anything buggy or spoiled, even a decade later. Any more details needed - just ask. I edited to add this: Don't use dry ice that has sat in your freezer long enough to attract regular ice/water to it. Yiu will see if a lot of ice has attached to your dry ice [ a little is unavoidable]. It is best to buy the dry ice on the same day you plan to use it. I have used this method with powdered milk/grains/pasta/sugar - you name it. If the bucket is smaller than a 5 galleon cut down on dry ice chunk size. I never had a bucket explode but I had a few that looked like they should have. The buckets resume normal pressure after a few days.

Local big chain store bakeries all sell them for .50 cents to a buck or two. Make sure the lids have the rubbery gasket still in them. Take home, rinse and dry completely and you're ready to go. Grab dry ice from same chain grocer and place a quarter size chunk [NO LARGER!] on top of a folded paper towel on top of grains/whatever in bucket and seal up tightly. Place where you will not need to disturb for several days because your buckets will get a little bulgy.. The dry ice molecule is larger than the oxygen molecule and it drives the oxygen out of the bucket, leaving nothing for bugs to breathe. Dry ice is consumeable. Ex-Mormon here and this is how they did it for decades. I never cracked open a bucket of anything buggy or spoiled, even a decade later. Any more details needed - just ask. I edited to add this: Don't use dry ice that has sat in your freezer long enough to attract regular ice/water to it. Yiu will see if a lot of ice has attached to your dry ice [ a little is unavoidable]. It is best to buy the dry ice on the same day you plan to use it. I have used this method with powdered milk/grains/pasta/sugar - you name it.

Local big chain store bakeries all sell them for .50 cents to a buck or two. Make sure the lids have the rubbery gasket still in them. Take home, rinse and dry completely and you're ready to go. Grab dry ice from same chain grocer and place a quarter size chunk [NO LARGER!] on top of a folded paper towel on top of grains/whatever in bucket and seal up tightly. Place where you will not need to disturb for several days because your buckets will get a little bulgy.. The dry ice molecule is larger than the oxygen molecule and it drives the oxygen out of the bucket, leaving nothing for bugs to breathe. Dry ice is consumeable. Ex-Mormon here and this is how they did it for decades. I never cracked open a bucket of anything buggy or spoiled, even a decade later. Any more details needed - just ask.