Shelf Life for Foods - Cupboard, Refrigerator & Freezer

Website listing food storage shelf life for a wide variety of foods on cupboard, in the refrigerator and in the freezer...

http://www.ag.ndsu.edu/pubs/yf/foods/fn579-1.htm

Canning a cake...in the oven. 3-2-1 Cake. Oven Canning

Useful Preparedness Tools

Other Useful Preparedness Tools - great site!

3 Month Food Supply Calculator/Inventory spreadsheet

3 Month Food Supply Calculator/Inventory Record


This a great resource for recording your food & nonfood preparedness items!!!

Food Storage - Week 5 Record Keeping & Water Storage

Now that you have shopped and labeled your packaging it’s time to get your record keeping started. You can do this any way that works for you. A word doc, a spread sheet or a list on the cupboard door. The important thing is to start now, at the beginning. Record the items you have purchased and the number of each item. Do not use any of these items until you have a complete three month supply. Go ahead and as you make your record keeping sheet add all the ingredients from your top 10 meals. You will be buying them soon. We will add more items in the next few days so leave room to add new ingredients and supplies.


Also add to your inventory list:

Toilet paper, toothpaste, toothbrushes, deodorant, shampoo, conditioner, hair spray, wetting solution, shaving cream, razors, after shave, feminine hygiene products, lotion, bath and hand soap, and facial tissues.

Another Food Storage Project Day

We have talked about food and other necessities but we have yet to talk about the most important item. Water. Today is the day to store water. Check your home for places to store and also for ways to store. Save your old bleach bottles as you finish using the bleach. Fill them with water. If you have empty canning jars fill them with water. Print and study the article at Totally Ready. com and begin today.

The need for liquids is even more important to survival than the need for food. Today as you think about this part of food storage add juices and water to your inventory list. This need is another reason it is important to store canned foods. The liquid from canned green beans can be used to cook pasta. The juice from canned fruits can be used to cook oatmeal or cream of wheat. This need is also the reason I do not like dehydrated or freeze dried foods except in very small amounts. They need to be reconstituted and if they are not they will cause dehydration when you consume them.

Many of us get our water from sources far from our homes. These can be interrupted by a natural disaster hundreds of miles away. So today, prepare to store water.

Water Storage-What if the Tap Goes Dry?

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Water Storage-What if the Tap Goes Dry?

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Water storage is absolutely essential to a good preparedness plan. In an emergency, it may be too late to go to the tap and expect clean water to flow. One gallon per person per day is the minimum you will need to continue living the way in which you are accustomed. You will need at least two quarts for drinking and the rest for cooking, cleaning, flushing toilets, and personal hygiene. When planning your water needs don’t forget your pets. Water may be stored in a variety of containers: 1. Heavy duty plastic containers with a spout or a pump for dispensing water. Water is heavy and you need to consider this when choosing containers. Five gallons of water weighs 42 pounds. Containers should be manageable for one adult to lift or they should be equipped with a pump. Make sure when using plastic containers that they are approved for food use. Chemicals are available to add to storage containers preserving the water for five years. 2. Plastic bottles - Water may be stored in well-rinsed bleach (hypochlorite) bottles. Begin by cleaning bottles with hot, soapy water. Completely clean the inside and the outside of the container, including the handle, the lid. Rinse well with plain water. Finally, rinse with clean water. Once you clean and sanitize the container, fill it with water you know is safe and screw the cap on tightly. Since some experts say storing water in bleach containers is fine and others say it is dangerous I recommend you rotate the water at least once a year and then reserve it for cleaning and flushing toilets. 3. Soda Bottles - Liter soda bottles with screw on lids work well for storing drinking water. Colored bottles are the best as they filter the light. Sanitize by rinsing inside and out with a solution of one-half teaspoon of household bleach per pint of water. Rinse well with plain water. Finally, rinse with clean water. Once you clean and sanitize the container, fill it with water you know is safe and screw the cap on tightly. You may want to fill containers with your own tap water. Water in different areas tastes differently and your family will be accustomed to the taste of your own tap. Before using open the container for several hours. Pour water back and forth between two pitchers to add air back in and improve the taste. If the water appears cloudy treat or use it for cleaning and bathing but not for drinking. Liter bottles are also great to have on hand to grab quickly if you need to evacuate. They can be carried easily by an adult with the use of a lanyard type bottle carrier. (Available at www.TotallyReady.com) 4. Mylar water storage bags - These are impermeable to gases and are usually sold in bulk cases for easy stacking. Individual pouches can be purchased for storing in 72 hour kits and in your car. (visit www.TotallyReady.com to purchase pouched water)These pouches are not rodent proof so check them often and place small pouches in a rodent proof container. 5. Glass jars - As you empty your canning jars sterilize them, and the screw on lids, and fill with water until you are ready to refill them with the “fruits” of your gardening efforts. They are already taking up space so put them to work! Glass jars should be stored in a dark place and preferably in the original cardboard box. Water can also be canned by processing for 20 minutes in a water bath or steam canner. This is not necessary if water is rotated on a regular basis. 6. Picnic coolers - Fill with water between uses. 7. The bathtub - If you know a storm is approaching and there is even a remote chance you may be without water, fill your bathtubs and sinks. You should experiment with this before an emergency arises. If your drain does not hold the water well you will want to purchase an inexpensive stopper at the hardware store. We have left our plants in a tub with water, while we left on vacation for a week and the water was still there when we returned home. 8. Pitchers and pots -Drag out grandma’s silver pitcher, pot, canners and anything else that can hold water. All of these items will hold water that you can safely drink. That is huge! Once items are filled cover with a lid or plastic wrap to prevent dust and ants from getting in. 9. Swimming pools - Use for cleaning and bathing only. 10. Hot water heaters - Make sure you turn off the power (or gas) before you attempt to drain. To get a free flow of water from the hot water tank, open the valve at the top of the tank as well as the faucet at the bottom of the tank. Increase the water flow by turning on any hot water faucet in the house before draining water from the hot water tank. 11. Water beds - Use water from these for cleaning and bathing only. 12. Liquids in canned fruits and vegetables are good for cooking. This is one reason we recommend you have canned foods as well as dried foods in your emergency food supply. Peach juice is great for cooking oatmeal. Rice and pasta cook well in the water from canned vegetables. 13. Melted snow-Be sure the snow is freshly fallen and clean. Never eat snow as it will rapidly lower your body temperature. 14. Rain water should be collected away from trees or structures which could contaminate the water. Mylar blankets; new, unused 5 gallon buckets; new unused garbage cans; pots and pans from the cupboard,all work well to collect water. 15. Fruit juices should be included in every emergency storage plan. They are not only useful for drinking but also adding flavor foods such as oatmeal. and disguising the taste of medications. A Few Tips: Do not drink sodas oin an emergency. They will greatly increase thirst. Do not store water containers directly on a concrete floor. Chemicals may leach into the bottles and the concrete will weaken the plastic and cause your bottles to leak. Water should be stored in containers that are filled completely to the top. Mold and bacteria love damp surfaces. You can greatly reduce the likelihood of molds forming by eliminating the air, in other words, by filling the bottle to the top. Water should be stored in a cool, dark location. Heat and light will increase the rate at which plastics decompose. Water should never be stored near chemicals, pesticides, perfumed items, or products which may emit toxic gasses. NEVER store water in milk containers. They are too porous, difficult to sanitize, and are easily contaminated. Label all containers with the words “drinking water” and with the date you stored it. Stored water should be rotated every year. The best advice is to choose a date you will rotate your water every year. A good time would be a special occasion that falls during the summer months - birthday, anniversary, 4th of July. The water can then be used to water outdoor gardens and trees. Train your family in the safe and responsible use of stored water. Do not use bottled water that has been exposed to flood waters. If you don’t have bottled water, you should boil or treat water to make it safe. Boil: Boiling water will kill most types of disease-causing organisms that may be present, such as Giardia lamblia and Cryptosporidium, which are frequently found in rivers and lakes. These organisms are less likely to occur in well water (as long as it has not been affected by flood waters). If not treated properly, Giardia may cause diarrhea, fatigue, and cramps. Cryptosporidium more highly resistant to disinfecting , may cause diarrhea, nausea and/or stomach cramps. People with severely weakened immune systems are likely to have more severe and more persistent symptoms than healthy individuals. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, (altitudes above one mile, boil for three minutes). Let it cool, and store it in clean containers with covers. To improve the taste of boiled water, aerate it by pouring it back and forth from one container to another and allow it to stand for a few hours, or add a pinch of salt for each quart of water.* Disinfect: If you can’t boil water, you can disinfect it using household chlorine bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. Do not use non-chlorine bleach to disinfect water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand, covered for 30 minutes before you use it. The water should have a slight chlorine odor. If not, repeat the dosage and allow the water to stand for an additional 15 minutes. If the treated water has too strong a chlorine taste, allow the water to stand uncovered for a few hours or pour it from one clean container to another several times. Store disinfected water in clean containers with covers. As you plan for water needs be sure to store some household chlorine bleach for treating water.* If you have a well that has been flooded, the water should be tested and treated after floodwaters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific guidelines. Water Purification Tablets are iodine based and are specifically made to purify water. They are sold at camping and sporting goods stores, military surplus stores, some large department or drug stores and by companies selling emergency preparedness supplies. Carefully follow directions on the package. Purification tablets are for emergency use only, not everyday use. Unopened tablets have a shelf life of several years. Some kits include an additive to help improve the taste and color created by iodine. In an emergency, iodine in a medicine kit will purify water. Use 2 percent U.S.P.-strength iodine (read the label). Using a medicine dropper, add 20 drops per gallon to clear water and 40 drops per gallon to cloudy water. Mix completely by stirring or shaking in a clean container. Allow the water to stand at least 30 minutes, uncovered, before using. Iodine is an antiseptic and is poisonous, so use and store it safely, and only in a real emergency. Store the containers upright in a cool, dry place. Because direct sunlight and heat gradually weaken plastic containers, store them away from heat and light to prevent possible leaking. Water is heavy, so store the containers on a strong shelf or in a cabinet. A freezer is also a good place to store water for a long period. Freeze water in plastic bottles only; glass will break. Fill containers leaving two to three inches of space at the top to prevent bursting as the water expands and freezes. You probably won't have enough freezer space to store all the water you will need in an emergency, but storing at least some is a good idea. If you lose electricity, the frozen water will help keep foods in your freezer frozen until power is restored. Foods will stay frozen longer during an outage if the freezer is full so if your freezer is partially empty fill it with containers of water and you will help to solve two problems. Don’t be caught with “Water, water all around, and not a drop to drink”

Food Storage - Week 4 Food Groups & Shopping

Food Storage Lesson 4: Food Groups

Lesson Four: Exactly why is it so important to have variety in your food storage? Yes, storing grains and powdered milk will be all you need to stay alive but that is not good enough. We want to be able to thrive during a crisis and to have the strength to care for all of our family’s needs. Beside that, all those foods need water to prepare. That may not always be possible. As far as nutrients are concerned, consider the following.

Why Fruits and Vegetables? Colorful fruits and vegetables provide the wide range of vitamins, minerals, fiber, and chemicals your body uses to maintain energy levels, protect against the effects of aging, reduce the risk of cancer and heart disease, maintain good vision, build strong bones, keep the heart healthy, maintain a healthy immune system, and improve memory function.

Why Protein? No other nutrient plays as many different roles in keeping you healthy as protein. Protein is important for the growth and repair of your muscles, bones, skin, tendons, ligaments, hair, eyes, metabolism, and digestion.

Protein helps create the antibodies your immune system needs to fight disease. If you are injured or ill, you may need more protein. Often when people are dieting or just in a hurry they will skip protein. If you develop a headache, muscle cramps or shaking you can’t control, you may need to consume protein.

Easy sources of protein include meat, poultry, fish, eggs, nuts, and dairy foods. Besides meat, beans, peas and nuts have the most protein, but they are incomplete proteins. To achieve a more complete protein serving, you must combine them with grain, fruits and vegetables.

Why Grains? When we speak of grain we are really talking about carbohydrates. Carbohydrates are the body’s main source of fuel and are easily used by the body for energy. Carbohydrates are needed for the central nervous system, kidneys, brain, and muscles to function properly.

The best source of carbohydrates is grains – whole wheat, wheat flour, bulgar, oatmeal, cornmeal, rice (white, brown and wild), buckwheat, popcorn, rye flour, barley, pasta, pretzels, couscous, amaranth, millet, quinoa, sorghum, and triticale. You can also count muffin, corn bread and pancake mixes when calculating your grain requirements for your food storage plan.

For a three-month supply, you should store only the grains you use or are learning to use. If you would like to expand your horizons, purchase a small amount of a new grain, try a few recipes and then purchase more once you know your family will eat it and you can properly prepare it. If you don’t know how to prepare grains such as wheat, ask for cooking lessons for Christmas!

Why Dairy? Diets rich in milk and other dairy products help build and maintain bone mass, reduce the risk of osteoporosis, build teeth, and help maintain a healthy blood pressure.

Evaporated milk contains milk fats which powdered milk does not. Evaporated milk is great to use in ice cream, cream sauces and soups and is also much better for children 3 and under. For every 10 cans of evaporated milk, eliminate 1 pound of powdered milk in your storage plan.

Food Storage Shopping Day

That’s right, today is the day to shop. You have your list of favorite foods and you have checked out the grocery ads. You have set a budget and now it is time to shop. If several items on your ingredient list are on sale this week those are the items you want to purchase. Remember the goal is to have a well rounded supply of food.

Our first step is to have a one week supply of everything you need to eat and care for your hygiene needs. Once you have that we will build to a month’s supply of everything. So go forth and shop. Purchase a variety of things on sale unless only one or two items on your list are on sale this week. You will need to decide whether or not to spend all of your budget or to save part for when more of your necessary items are available at a reduced price.

Save money and plan your trip around school pick up or other errands. When you get home leave the storage items in the bags.

Get out your permanent marker. You need to decide if you want to mark your cans with purchase dates or expiration dates. I prefer to use the date I purchase foods.

Every manufacturer has a different method of dating their products. Some date them as they are produced, some with a pull date, some with an expiration date and some with a best if used by date. All mean something different. Therefore, I prefer to use the date I purchase an item and I use the foods in that order, oldest first. Because I rotate my storage I never have a problem with foods spoiling.

When I bring an item home I note the month and year on the packaging. For example, if you look in my storage areas you will see cans with a 48 on the lid. Translated that means I purchased it in April of 2008. Decide on a method that works for you and mark those packages of food you purchased yesterday. Then place them in the storage area you prepared.

Food Storage - Week 3 Rotating Your Food

Food Storage Week 3: Rotating Your Food

For the past two weeks we have talked about how to decide what foods you want to store in your General Store. We have talked about where to store your food so you can prepare a place before you begin purchasing large quantities. Today we will address how to rotate your foods so you don’t have a mess.

Rotating is an extremely important component of any great food storage plan. Too often people waste valuable money due to the lack of a good, efficient food storage rotation plan. We want to purchase our food storage for the least amount of money as we possibly can but we also want to preserve those foods and make sure none are ever wasted because they spoil. The more simple your plan is, the more likely you are to stick with it and to succeed.

First you will need to decide how you will handle the foods in your store so you are always using the oldest items first. You may consider purchasing rotating shelves for your General Store. I like the can organizers. I have their shelves in my General Store and they are strong, efficient and much less expensive than the plastic models sold by others. The shelves are as little as four dollars each, a real bargain. These organizers can easily be laid flat and reassembled if you are moving. Take a minute to click on the link and check them out.

Whether you are using rotating shelves or stacking cans or placing them in bins, you will need to mark each can, again, so you are using them in the order they were purchased or canned. I keep a permanent marker in my kitchen and as soon as I unload the groceries I date the top of the can or box with the date I purchased the item. I chose this method because canned food are safe to use for a minimum of two years past the expiration date and I know I can rotate a three month supply within two years so even if the can was at the expiration date the day I purchased it ( I don’t recommend purchasing items that have reached their expiration date unless you are using them right away) I still have plenty of time to use it. Storing according to the expiration date is very frustrating as you may find a great deal on an item, purchase 10 cans and the next month purchase 10 more which have a later expiration than the first 10 cans. Now you have to pull the cans off the shelf, place the more recently purchased behind and then replace the older, a real pain in the neck.The can organizers also make a great gift and would be great for you to ask for as a gift. Again,click on the link and check them out

You can choose the method you feel good about but I date the can with the month and year purchased. The tops of my cans and boxes look like this: 10-10 if purchased in October of 2010. It just takes a minute and helps so much to keep your store organized.

Next, I take any boxed items and seal the ends with packing tape. I place a strip or two of tape on the bottom and top of the boxes so it covers the seam and the ends. This prevents any moths that may hatch from getting out and if you have an invasion it also prevents any from getting into boxes that are not infested. I used to have a big problem with that but this method has really help. On occasion I will open a box that has moths in it but they have not been able to get out and to infest the rest of my store and I simply throw the box away, outside of course.

Food Storage: Week 2

This week we are going to discuss where to store your food. I do this now because it is so much easier to create a plan now then to wait until you have cases of food and are wondering what to do with it all. A few things to remember:

1. Food should not be stored in garages or out buildings unless they are heated in winter and cooled in summer.  As we store non-food items you will need to create space in the garage but for food, think indoors.

2. There is no law that says a linen closet must house linens. You need to rethink the uses for all the storage areas in your home. Linens are the perfect items to store under beds in plastic containers or bags. We often have extra linens and blankets that are used only when guests come to town. Why have blankets taking up space in a cupboard? Bathroom cupboards are the perfect place to store hygiene supplies like deodorant, medications and toothpaste. Re-think all the closets and cupboards in your home and determine which can be converted to a section of your General Store.

3. Move little used items to the garage or attic. Now I know this is not an option for apartment dwellers but if you have family close by ask to “borrow” part of their garage or attic. Move old files, Christmas decorations, the roasting pan that gets used once or twice a year, the humidifier, the second and third crock pot (better yet sell those and use the money for food storage), baskets, you get the idea. Too often we are storing items which are rarely used in the most valuable space in our homes.

4. Many people advise you to store food under beds. I do not like this idea. The foods are forgotten and not rotated on a consistent basis. I do understand storing five gallon buckets under the bed when they are filled with long term storage items such as wheat and rice. These can be placed side by side and used in place of a foundation. If you do this be sure that you write the contents and date of purchase of each bucket on the lid where it can easily be seen when the mattress is removed. When you remove a bucket you will need to replace it so the mattress continues to be properly supported. If you are storing blankets, winter clothing, Christmas ornaments or other non foods items under a bed you should consider purchasing risers for the bed frame. These can add another 3-5 inches of space to work with.

5. Build up. If you are in need of a chest of drawers consider purchasing an armoire. It will take up the same amount of floor space but provides much more storage room. Shelves can be added and clothing kept folded on shelves or in baskets. You may also want to use this for hanging clothes and convert the closet, by adding shelves, for clothing and food storage. If you are building or purchasing book shelves get the tallest ones possible for the height of your ceilings.

Baskets can be used on shelves or on the top of the bookcase or armoire to store food. No one will ever know you have green beans in those cute baskets. This is also a great tip for plant shelves. Why decorate plant shelves with knick knacks when they can be used for your General Store.

For those already stocking shelves or for those who believe they are ready to begin add 4 cans of soup per family member this week. These can be soups ready to eat or soups you use as an ingredient. For those who have their food section complete or who can afford to do more, add hand soap to your store. You should know how much you need to store for a three month supply if you dated this item and determined how much you had used in one month. If you did not do this, now is the time. For now, store a minimum of one bar per shower, one bar per sink and one bar per family member. When you evaluate how much you really need you can make up the difference. You probably use more than you think you do. Remember when I said not to guess or let anyone tell you how much to store? You can do this. You can determine your family’s needs, it just take a little effort.

I know many of you have your own creative approaches to housing your General Store and I hope you will share with those just beginning.

Food Storage: Week 1

It’s time for our Food Storage journey!! I got this information years ago from the blog Totally Ready.

Where to begin Food Storage: Lesson 1
Ask yourself:
a. What food do I have access to for free or nearly free? Is there a farm or neighbor where you can glean? Do you or a family member have fruit trees?

b. Are the fruits and vegetables available to you good candidates for preserving, canning, or drying?

c. Do you have the room to plant a garden and harvest your own food?

d.Do you have friends you can share a garden with? Perhaps you will grow the tomatoes and they will plant and harvest the green beans. Now you are learning skills of provident living; caring for your needs while helping others strengthens both giver and receiver.

e. What is your current food budget?

f. What is your current entertainment budget?

With those questions answered, and the answers written down, you are ready to begin.

First Step, you must decide how long a period of time you will be storing for. Are you going to begin with one week and work up or are you going to work toward a month or three months of a complete supply and then move on to more? This will be a critical decision as we move forward next week so give it some thought. I like to start with one month and then increase but if you can afford to invest a little more money or if you are very anxious and feel you need to get it done
now I would recommend going right to the three month goal, three months of the foods you normally eat.

Second Step, YOU must decide what to store. No one should ever tell you what to store. This is a decision only you can make as you evaluate your family’s likes and dislikes, assess allergies and other medical questions and understand your storage challenges. To determine what you will store on the shelves of your General Store begin by making a list of your 10 favorite meals. Get all the family involved and ask their preferences also. Be sure to include menu items for breakfasts, lunches and dinners. I can hear you all saying "but you said don’t plan a few meals and purchase the ingredients”. Right! You were listening. Once you have the list gather your recipes and sit down with a binder and some paper. You will now begin building your own family food storage reference binder. First, add the pages containing the answers to the questions at the
beginning of this post. Next, take your paper and beginning with the first recipe. List all the ingredients down the left hand side of the page. Move on to the second recipe and do the same. When you have an ingredient that is a duplicate make a check next to the item. Do not forget to record the spices. When all the recipes have been recorded count the checks next to each
ingredient. You will now understand which ingredients your family enjoys the most. For
example: Your family has listed chicken and rice, chicken pot pie, meatloaf and mashed potatoes, spaghetti, chicken stir fry with peanut sauce, tacos, peanut butter and jelly sandwiches, mac and cheese , and chicken noodle soup. You now know your menus include chicken 4 times, beef twice and peanut butter twice. As you work on the protein section of your General Store you now know you will want to store more chicken than beef. You can also see that you will need more pasta than rice when you stock grains. Remember we will be storing portion sizes from each food group when determining how much to store. Of course, this is not an exact science but it will give you a guide to follow as you stock up. Notice there was no tuna on the list. If your family likes tuna you will want some for lunches but not as much as peanut butter since that did make the list. The more your family enjoys an ingredient the more often you will be able to serve it without protests from your crew. Since your menus may not include fruits and veggies be sure to ask the family to list their three favorites. This will again be the basis for deciding what
percentage of your General Store shelves are stocked with peaches and what percentage are pears. Notice I did not tell you to purchase those ingredients. This is just meant as a
guide. As you shop and add ingredients your family loves you will be able to create many, many more meals than your original 10. You can be assured your family will eat them because you now understand they like each individual item in the dish and thus, will give the meal a try and they will like it. There will be some items on your ingredient list that are not used up in a recipe,
catchup for example. All these take your meals from ordinary to extraordinary.
I suggest you plan to store three months of these since often three months is only one or two bottles. How do you know how much to purchase of these? That is part of your homework assignment.

Homework assignments
1 Make a list of the meals you enjoy and your ingredient list.

2. Date the items you do not finish when you use them one time. Again, this would
include mayo, salad dressings, oil, pickles, dried onions, and all those
miscellaneous bottles on the door of the fridge. Take a permanent marker and
draw a line at the level of the contents. At the end of a month you will check to
see how much you have used. If you open a new one calculate how long it took
you to finish the first. If it takes two weeks to use a bottle of salad
dressing you know you need 6 bottles for a three month supply. That would be
plenty for my family for a year but your family may eat more salads and use
more. This is why no one should tell you how much to store. They should teach
you how to calculate the needs of your family so you can store according to
your needs, not some chart.

3. Keep track of every penny you spend this week. Every family member should have
a small notebook or record in another way, everything they spend. This will
help you to determine what you can cut out to free up the funds to stock your
General Store.

That’s it! Next week you will be ready to start purchasing food. Once we have finished
food we will move on to non food items such as hygiene products, cleaning supplies and medications.
As you get started please ask for help. We were all beginners at one point and
there are no stupid questions.