Be Prepared: An Introduction to Food Storage

In the age of the 24 hour supermarket, food storage may seem like a crazy concept. But economic forces are converging in such a way that skyrocketing food prices no longer seem like a possibility, more and more they appear to be an impending certainty. While Glenn could be wrong about inflation, there’s no harm in being prepared. Don’t be the person holding up a sign looking for help, be the person with a life raft. Look at the information on food storage and decide what’s best for you and your family.

THINGS TO CONSIDER

- No refrigeration, plan for emergency assuming no electricity.

– Be nutritious, there may be some more physical activity required (ie. Blizzard requires more shoveling)

– Keep calorie count

FOOD

- Recommend you start with 2 week supply of food

– Good no-cook food items

- Energy bars / breakfast bars

- Almonds

- Peanut butter

- Tuna packages

- Canned pasta

- Dried fruit / canned fruit

- Dry milk

- Instant coffee

- V-8 juice

- Plan around the way you already eat.

– Build around 3 categories of food

- Grocery store goods:  often inexpensive, and it’s all familiar stuff.  (i.e. mac & cheese)

- Freeze dried foods:  lightweight and don’t take up much room.  more expensive up front, but priced out per serving, it’s budget friendly. 

- Bulk dry food:  rice, beans, dehydrated fruits and vegetables, cornmeal, wheat, dried milk, etc.  It will be the backbone of your food storage and last up to 20-30 years.

- Don’t stock up on it unless you know you like it.

– Look at ingredients. You don’t want something high in sodium or preservatives

- Pay attention to shelf life. Take a look at package, can. Soup doesn’t need water and can store this for a few years.  Plastic bags and cardboard boxes – 1 yr max

WATER

- Easiest way to store is by using cleaned out 2 liter soda bottles. You can easily clean out with hot water, drop of soap. Rinse thoroughly. That type of plastic is safe for storage.

- Recommend 2 liter soda bottle / per person / per day. For consumption and washing.

If a situation where water is an issue, be sure to have stash of paper plates & freeze dried meals.

– If you can heat water, then at least you can enjoy a hot meal (i.e. mac & cheese, pasta, soup)

STORAGE

- 5 main enemies to storing food

- Temperature:  ideal is 40 degrees -  72 degrees.  For every 18 degrees above 72, food will lose its’ nutritional value by half

- Humidity: Store food off the floor and away from outside walls

- Pests: Keep food in air-tight containers clean up food particles on the shelves or floor

- Oxygen: Use oxygen absorbers, rotate food, vacuum packing food to reduce oxidation

- Light: Keep your pantry area dark.  If food is in clear containers, keep them in labeled boxes with lids.

- Look for places where can you declutter (I have water bottles stored under my kids’ beds)

– You can store food in bin under a bed, clear out space in closet and designate a shelf.

I recommend pieces of furniture that can double as storage. (i.e. Bench that opens up with a storage component – especially good for small homes)

– Store in a place that you won’t be dipping into constantly.

NON-FOOD ITEMS

- Items like toilet paper, can be bulky but it can be stored in garage, attic, shed, etc. moisture will affect it but temperature won’t.

- Non-food items, purposefully 1-2 weeks supply

– Go through entire day and jot down every non-item used. Soap, shampoo, contact solution, etc. buy extras of those.

– Keep easily organized in buckets (i.e. dental, laundry, etc.)

– Give serious consideration to how your family will cope when power is down. Communication, entertainment, What would we do to take care of pets? Keep things cool in the home, etc?

Source: National Center for Home Food Preservation

Storage information

http://www.uga.edu/nchfp/how/store.html

Canning information

http://www.uga.edu/nchfp/how/can_home.html

Drying information

http://www.uga.edu/nchfp/how/dry.html

  • Anonymous

    have a question on how you track what food you have coming in and out.  Is there an easy inventory program that people are using.  Want to be able to know quantities of items, and dates for rotation purposes

  • http://www.gothextramile.com.au/pest-management/ pest control Tweed Heads

    There are also safety guidelines available for the correct methods of home canning of food. For example, there are specific boiling times that apply depending upon whether pressure canning or waterbath canning is being used in the process.

  • http://www.gothextramile.com.au/carpet-cleaning/ carpet cleaners Tweed Heads

    Reducing kitchen waste by preserving unused or uneaten food for later use. Protection from animals or theft

  • http://www.inwoodblindsandawnings.com.au/products/vertical-blinds-sydney/ vertical blinds sydney

    Food should never be thawed at room temperature, this increases the risk of bacterial and fungal growth and accordingly the risk of food poisoning. Once thawed, food should be used and never refrozen.