Author Topic: Bulk/Long Term Food Storage Primer **Updated 05/11/09**  (Read 22746 times)

Offline firetoad

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Bulk/Long Term Food Storage Primer **Updated 05/11/09**
« on: December 24, 2008, 09:08:14 AM »
The following was posted by DeltaEchoVictor and is a great starter/primer for those wondering where to even begin for long term storage of bulk foods.

From the following thread:  $200/month for storing up food reserves. Please, recomendations needed.


With that many mouths to feed I would invest in a couple of cases of long term storage type food.  One good resource is The LDS Catalog.  Several of us have ordered from them with good result.  The LDS Preparedness Guide Thread is a thread about a downloadable .Pdf file put out by the LDS church containing a really good system for food storage.

Here's a good deal on the foodsaver vacuum packing gizmo.  It would help with storage of your dried foods.

The Five Item Challenge is a stickied thread Jack started so we could compile a database of first hand experiences with different types of storeable, store bought food.

Here are a couple of threads about using Mylar bags for food storage. #1 , #2 It's just some general info in case you decide to go down that road.

A good thread by ElyasWolf on packaging for long term storage.

Hopefully some of that stuff will provide you with a starting point & welcome to the boards. ;)
« Last Edit: May 11, 2009, 06:58:14 PM by DeltaEchoVictor »

Offline DeltaEchoVictor

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« Reply #1 on: December 31, 2008, 07:13:24 PM »
The 7 Mistakes of Food Storage from Backwoods Home.

7 Mistakes
of food storage

By Vicki Tate     

If you are going to store food, make sure that the food you store is adequate for the need you and your family anticipate. This may not be as easy as to achieve as many people think, because the facts are that most people make serious errors when storing food—errors that will come back to haunt them when the food they’ve stored is the only thing that stands between them and their empty, dissatisfied, bellies.

There are seven common mistakes people make when storing food. They are:

1. Variety

Most people don’t have enough variety in their storage. 95% of the people I’ve worked with have only stored four basic items: wheat, milk, honey, and salt. Statistics show most of us won’t survive on such a diet for several reasons. a) Many people are allergic to wheat and may not be aware of it until they are eating it meal after meal. b) Wheat is too harsh for young children. They can tolerate it in small amounts but not as their main staple. c) We get tired of eating the same foods over and over and many times prefer to not eat, then to sample that particular food again. This is called appetite fatigue. Young children and older people are particularly susceptible to it. Store less wheat than is generally suggested and put the difference into a variety of other grains, particularly ones your family likes to eat. Also store a variety of beans, as this will add color, texture, and flavor. Variety is the key to a successful storage program. It is essential that you store flavorings such as tomato, bouillon, cheese, and onion.
Drawing of woman baking bread and muffins.

Also, include a good supply of the spices you like to cook with. These flavorings and spices allow you to do many creative things with your grains and beans. Without them you are severely limited. One of the best suggestions I can give you is buy a good food storage cookbook, go through it, and see what your family would really eat. Notice the ingredients as you do it. This will help you more than anything else to know what items to store.

2. Extended staples

Never put all your eggs in one basket. Store dehydrated and/or freeze dried foods as well as home canned and “store bought” canned goods. Make sure you add cooking oil, shortening, baking powder, soda, yeast, and powdered eggs. You can’t cook even the most basic recipes without these items.

3. Vitamins

Vitamins are important, especially if you have children, since children do not store body reserves of nutrients as adults do. A good quality multi-vitamin and vitamin C are the most vital. Others might be added as your budget permits.

4. Quick and easy and “psychological foods”

Quick and easy foods help you through times when you are psychologically or physically unable to prepare your basic storage items. “No cook” foods such as freeze-dried are wonderful since they require little preparation, MREs (Meal Ready to Eat), such as many preparedness outlets carry, canned goods, etc. are also very good. “Psychological foods” are the goodies—Jello, pudding, candy, etc.—you should add to your storage. These may sound frivolous, but through the years I've talked with many people who have lived entirely on their storage for extended periods of time. Nearly all of them say these were the most helpful items in their storage to “normalize” their situations and make it more bearable. These are especially important if you have children.

5. Balance

Time and time again I’ve seen families buy all of their wheat, then buy all of another item and so on. Don’t do that. It’s important to keep well-balanced as you build your storage. Buy several items, rather than a large quantity of one item. If something happens and you have to live on your present storage, you’ll fare much better having a one month supply of a variety of items than a year’s supply of two or three items.

6. Containers

Always store your bulk foods in food storage containers. I have seen literally tons and tons of food thrown away because they were left in sacks, where they became highly susceptible to moisture, insects, and rodents. If you are using plastic buckets make sure they are lined with a food grade plastic liner available from companies that carry packaging supplies. Never use trash can liners as these are treated with pesticides. Don’t stack them too high. In an earthquake they may topple, the lids pop open, or they may crack. A better container is the #10 tin can which most preparedness companies use when they package their foods.

7. Use your storage

In all the years I’ve worked with preparedness one of the biggest problems I’ve seen is people storing food and not knowing what to do with it. It’s vital that you and your family become familiar with the things you are storing. You need to know how to prepare these foods. This is not something you want to have to learn under stress. Your family needs to be used to eating these foods. A stressful period is not a good time to totally change your diet. Get a good food storage cookbook and learn to use these foods! It’s better to find out the mistakes you’ll make now while there’s still time to make corrections.

It’s easy to take basic food storage and add the essentials that make it tasty, and it needs to be done. As I did the research for my cookbook, Cooking with Home Storage, I wanted to include recipes that gave help to families no matter what they had stored. As I put the material together it was fascinating to discover what the pioneers ate compared to the types of things we store. If you have stored only the basics, there’s very little you can do with it. By adding even just a few things, it greatly increases your options, and the prospect of your family surviving on it. As I studied how the pioneers lived and ate, my whole feeling for food storage changed. I realized our storage is what most of the world has always lived on. If it’s put together the right way we are returning to good basic food with a few goodies thrown in.

Vicki Tate is the author of the popular book, Cooking With Home Storage, available in the BHM General Store. Vicki also lectures on preparedness subjects. You can reach her by calling (435) 835-8283.
« Last Edit: May 11, 2009, 06:58:45 PM by DeltaEchoVictor »

Offline DeltaEchoVictor

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« Reply #2 on: February 17, 2009, 06:11:09 PM »
How To Dehydrate and Store Food from a thread started by Hraz.  Thanks Hraz!

This thread has a good series of YouTube videos in it that Hraz & ebonearth both posted links for.
« Last Edit: May 11, 2009, 07:15:45 PM by DeltaEchoVictor »

Offline DeltaEchoVictor

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« Reply #3 on: April 22, 2009, 09:53:55 PM »
From a post by 411man.  Located Here.

On Line Sources For Bulk & Long Term Survival Food. 

A couple of the links don't work, I'll edit those out or see if I can fix them when I have more time.

Here is a link to Food Co-ops across CONUS.
« Last Edit: May 11, 2009, 07:04:43 PM by DeltaEchoVictor »

Offline DeltaEchoVictor

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« Reply #4 on: May 11, 2009, 06:57:22 PM »
From another post by 411man, which can be found HERE.

Here are some Online sources to aid in determinding when commercially produced canned foods were produced, the sell by dates, best used by dates, etc. Below these online sources I will list some sites which offer food storage specific information.

Please look at and read this Online information source first as it reveals the limitations on can food labeling, date information, FDA regulations, types of date information, and general facts about the shelf life of commercial canned foods [ ]

Plesase note the following four very important quotes:

a) "Canned food has a shelf life of at least two years from the date of processing. Canned food retains its safety and nutritional value well beyond two years, but it may have some variation in quality, such as a change of color and texture."

b) "Each canned food manufacturer has a unique coding system. Some manufacturers list day, month and year of production, while other companies reference only the year. These codes are usually imprinted on the top or bottom of the can. Other numbers may appear and reference the specific plant manufacturing or product information and are not useful to consumers. Below is a sampling of how some manufacturers code their products so consumers know when the product was packaged. If you have specific questions about a company's product, contact a customer service representative at the phone number listed"

c) "There are several types of dates
"Sell-by" date - tells the store how long to display the product for sale. You should buy the product before the date expires.
"Best if Used By (or Before)" - recommended for best flavor or quality. It is not a purchase or safety date.
"Use-By" - the last date recommended for the use of product while at peak quality. The date has been determined by the manufacturer of the product.
"Closed or Coded Dates" - packing numbers for use by the manufacturer in tracking their products. This enables manufacturers to rotate their stock as well as locate their products in the event of a recall."

d) "Expired Dates
"As long as a product is wholesome, a retailer may legally sell fresh or processed meat and poultry products beyond the expiration date on the package"

Closing Dating Codes : s.htm


I will begin with those sources which offer information on a variety of brand names then proceed to the brand specific sources.

1) From Walton Foods:

2) This source offers information on a list of name brands.

3) Here are the contact phone numbers for many of the Con Agra food brands as well as other information on food dates of their brands.



Here are some sites which offer food storage and storage life information.





5) : This site needs to be read in detail by examining the subtopics such as those listed under the heading of "Shelf Lives of Food". Read this site in its entirety, you will gain an encyclopedia of information on the subjects of food storage and shelf life.





This offering is NOT Comprehensive. One should contact a food brand directly for any questions and more detailed information.

« Last Edit: May 11, 2009, 07:06:14 PM by DeltaEchoVictor »

Offline DeltaEchoVictor

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« Reply #5 on: May 11, 2009, 07:08:33 PM »
Continued From The Above Thread

Canned Food Longevity Info


From Survival Talk and Frugals.

This article was published in FDA Consumer magazine several years ago. It is no longer being maintained and may contain information that is out of date. You may find more current information on this topic in more recent issues of FDA Consumer or elsewhere on the FDA Website, by checking the site index or home page, or by searching the site.

The Canning Process:
Old Preservation Technique Goes Modern
by Dale Blumenthal

The steamboat Bertrand was heavily laden with provisions when it set out on
the Missouri River in 1865, destined for the gold mining camps in Fort
Benton, Mont. The boat snagged and swamped under the weight, sinking to the
bottom of the river. It was found a century later, under 30 feet of silt a
little north of Omaha, Neb.

Among the canned food items retrieved from the Bertrand in 1968 were brandied
peaches, oysters, plum tomatoes, honey, and mixed vegetables. In 1974,
chemists at the National Food Processors Association (NFPA) analyzed the
products for bacterial contamination and nutrient value. Although the food
had lost its fresh smell and appearance, the NFPA chemists detected no
microbial growth and determined that the foods were as safe to eat as they
had been when canned more than 100 years earlier.

The nutrient values varied depending upon the product and nutrient. NFPA
chemists Janet Dudek and Edgar Elkins report that significant amounts of
vitamins C and A were lost. But protein levels remained high, and all calcium
values "were comparable to today's products."

NFPA chemists also analyzed a 40-year-old can of corn found in the basement
of a home in California. Again, the canning process had kept the corn safe
from contaminants and from much nutrient loss. In addition, Dudek says, the
kernels looked and smelled like recently canned corn.

The canning process is a product of the Napoleonic wars. Malnutrition was
rampant among the 18th century French armed forces. As Napoleon prepared for
his Russian campaign, he searched for a new and better means of preserving
food for his troops and offered a prize of 12,000 francs to anyone who could
find one. Nicolas Appert, a Parisian candy maker, was awarded the prize in

Although the causes of food spoilage were unknown at the time, Appert was an
astute experimenter and observer. For instance, after noting that storing
wine in airtight bottles kept it from spoiling, he filled widemouth glass
bottles with food, carefully corked them, and heated them in boiling water.

The durable tin can--and the use of pottery and other metals--followed
shortly afterwards, a notion of Englishman Peter Durand. Soon, these "tinned"
foods were used to feed the British army and navy.

21 Billion Cans a Year

Canned foods are more than a relic dug from the past. They make up 12 percent
of grocery sales in the United States. More than 1,500 food products are
canned--including many that aren't available fresh in most areas, such as
elderberry, guava, mango, and about 75 different juice drinks. Consumers can
buy at least 130 different canned vegetable products--from artichokes and
asparagus to turnips and zucchini. More than a dozen kinds of beef are
canned, including beef burgers and chopped, corned and barbecued beef.

According to a recent study cosponsored by the U.S. Department of Agriculture
and NFPA, canned foods provide the same nutritional value as fresh grocery
produce and their frozen counterparts when prepared for the table. NFPA
researchers compared six vegetables in three forms: home-cooked fresh, warmed
canned, and prepared frozen.

"Levels of 13 minerals, eight vitamins, and fiber in the foods were similar,"
says Dudek. In fact, in some cases the canned product contained high levels
of some vitamins that in fresh produce are destroyed by light or exposure to

The Canning Process

Food-spoiling bacteria, yeasts and molds are naturally present in foods. To
grow, these microorganisms need moisture, a low-acid environment (acid
prevents bacterial growth), nutrients, and an appropriate (usually room)

Dennis Dignan, Ph.D., chief of FDA's food processing section, explains that
foods are preserved from food spoilage by controlling one or more of the
above factors. For instance, frozen foods are stored at temperatures too low
for microorganisms (bacteria, yeasts and molds) to grow. When foods are
dried, sufficient moisture is not available to promote growth.

It is the preservation process that distinguishes canned from other packaged
foods. During canning, the food is placed in an airtight (hermetically
sealed) container and heated to destroy microorganisms. The hermetic seal is
essential to ensure that microorganisms do not contaminate the product after
it is sterilized through heating, says Dignan. Properly canned foods can be
stored unrefrigerated indefinitely without fear of their spoiling or becoming

Canning for a New Age

Dignan also notes that foods packaged in materials other than metal cans are
considered "canned" by food processing specialists if the food undergoes the
canning preservation process. Thus, today a canned food may be packaged in a
number of other types of containers, such as glass jars, paperboard cans, and
plastics that can be formed into anything from pouches to soup bowls to
serving trays.

For example, FDA consumer safety officer Tom Gardine, holding up a small,
plastic container of half-and-half for his morning coffee, says, "This is a
canned food." He explains that the coffee creamer was heated to destroy
bacteria and sealed to prevent microorganisms from entering the sterile
container. Until it is opened, the creamer is intended to be stored on the
shelf, not in the refrigerator.

Meals for today's U.S. military come in plastic pouches--a new version of the
heavier C-rations in metal cans. Such flexible pouches aren't as popular with
American civilians as they are with Europeans. Many Americans, instead, are
buying their canned foods in plastic containers that come with a peel-off
metal top and plastic lid--ready for the microwave. Barriers (made of
sophisticated synthetic materials) that provide an airtight seal are
sandwiched in these plastic layered containers. They are used for applesauce,
pudding, and other foods that can be stored on supermarket or home shelves
for years.

Then there are containers made of new transparent plastic materials like
polyethylene terephthalate--used for peanut butter and catsup. Packages made
of paperboard layers have been designed in the shape of boxes to contain such
foods as fruit juices, tomato sauce, and even milk.

Even the tin can is changing. For years, the three-piece can (made from a
top, a bottom, and a body formed from a plate soldered into a cylinder) was
the only can around. Now there are two-piece cans, which eliminate the side
seam and one seamed end. These cans are made by feeding metal into a press
that forms the can body and one end into a single piece.

In the traditional three-piece cans, a welded side seam has replaced the
lead-soldered side seam in all but 3.7 percent of American cans, says NFPA
official Roger Coleman. The welding process uses electrodes that apply
pressure and electric current to overlapping edges at the side seam. These
new seams eliminate concern about lead leaching into metal canned foods. In
the 3.7 percent of U.S. cans where lead still is used, it is often for dry
foods (such as coffee) packaged in cans, according to Coleman. Leaching is
not a concern here.

Many imported cans, however, still bear lead-soldered side seams. To tell
whether a can has been soldered with lead, first peel back the label to
expose the seam. The edges along the joint of a lead-soldered seam will be
folded over. Silver-gray metal will be smeared on the outside of the seam. A
welded seam is flat, with a thin, dark, sharply defined line along the joint.

Turning Up the Heat

Foods with a naturally high acid content--such as tomatoes, citrus juices,
pears, and other fruits--will not support the growth of food poisoning
bacteria. In tests, when large numbers of food poisoning bacteria are added
to these foods, the bacteria die within a day. (The exact amount of time
depends upon the bacteria and amount of acidity.) Foods that have a high acid
content, therefore, do not receive as extreme a heat treatment as low-acid
foods. They are heated sufficiently to destroy bacteria, yeasts and molds
that could cause food to spoil.

Canners and food safety regulators are most concerned about foods with low
acid content, such as mushrooms, green beans, corn, and meats. The deadly
Clostridium botulinum bacterium, which causes botulism poisoning, produces a
toxin in these foods that is highly heat-resistant. The sterilization process
that destroys this bacteria also kills other bacteria that may poison or
spoil food.

Low-acid canned foods receive a high dose of heat--usually 107 degrees
Celsius (250 degrees Farenheit) for at least three minutes. (The amount of
time the food is heated, though, depends upon the size of the container and
the product.) The canned food is heated in a retort, a kind of pressure

The coffee creamer on Gardine's desk, however, was packaged differently.
Although both the half-and-half and plastic container were sterilized with
heat, they were heated separately and then brought together in a sterile
environment where the container was filled and sealed. The advantage of this
"aseptic processing," a type of canning, is that higher temperatures with
reduced heating times prevent deterioration in the quality of the food.

Aseptic processing is the "wave of the present and the future," says Gardine.
It is now used for liquids, and scientists are on the way to perfecting the
method for canning stews and chowders. However, says Gardine, because solid
foods may be more difficult to keep sterile during the filling and sealing
period, FDA is being especially cautious in approving uses for aseptic

Finessing the Attack on Food Spoilers

Another critical element in the canned food process is sealing products in
air-tight containers. It is essential that air be removed from the container
before sealing. Air could cause the can to expand during heating, perhaps
damaging the seals or seams of the container.

A telltale sign of loss of this vacuum--and a possibly contaminated
product--is a can with bulging ends. (See accompanying article.) If a seal is
not airtight, bacteria may enter the can, multiply, and contaminate the

The hermetic seal finesses the canning process. The bacteria in a food and
container are killed through heating, and at the same time new bacteria are
kept from contaminating the food.

The distinction between the canning process and food handling before
processing is an important one for food processors and regulators. Last
February, 22 students at Mississippi State University became ill after eating
omelets made with canned mushrooms imported from China. Similar outbreaks
followed in New York and Pennsylvania, affecting more than 100 people. FDA
identified the culprit as staphylococcal enterotoxin, a poison produced by
the bacteria Staphylococcus aureus.

FDA's investigation suggests that poor sanitation caused the problem, and
that the mushrooms were contaminated with staphylococcal enterotoxin even
before they were canned. The canning process did not destroy the substance
because food preservation processes are not normally designed to destroy
staphylococcal enterotoxin, a highly heat-resistant toxin.

Since this incident, FDA and the Peoples Republic of China have been working
together to determine the source of the contamination. However, FDA
authorities still are preventing mushrooms canned in China from entering the
United States. And, says Gardine, FDA is focusing attention on sanitation
procedures in imported foods.

Surpassing Napoleon

The canned food principle that won Nicolas Appert his prize of 12,000 francs
has endured over the years. What might surprise Appert, however, is how his
discovery is making food shopping and storing easier for the 20th century

Those who order coffee at fast food restaurants now also are served canned
half-and-half, which has been transported and stored without concern about
refrigeration. Hikers can take flexible pouches of canned food on backpacking
trips without having to worry about saving water to reconstitute freeze-dried
meals. And, in this society of microwave owners, Americans who don't have
time to prepare a well-balanced meal can pick up a plastic container filled
with a canned, nutritious dinner.

Dale Blumenthal is a staff writer for FDA Consumer.

How to Recognize Can Defects

"Never eat food from a tin can with bulging ends" was a maxim many grew up
with. Bulging was one of several clues that might indicate contamination of
food packaged in metal cans. Guidelines have been adapted for recognizing
defects in cans made of plastic and other materials, as well. The guidelines

Metal Cans

* an obvious opening underneath the double seam on the top or bottom of the
* a can with bulging ends
* a fracture in the double seam
* a pinhole or puncture in the body of the can
* an unwelded portion of the side seam
* a leak from anywhere in the can

Plastic Cans

* any opening or non-bonding in the seal
* a break in the plastic
* a fractured lid
* a swollen package

Paperboard Cans

* a patch in the seal where bonding or adhesive is missing
* a slash or slice in the package
* a leak in a corner of the package
* a swollen package

Glass Jars

* a pop-top that does not pop when opened (indicating loss of the vacuum)
* a damaged seal
* a crack in the glass of the jar

Flexible Pouches

* a break in the adhesive across the width of the seal
* a slash or break in the package
* a leak at a manufactured notch used for easy opening
* a swollen package

(Taken from a chart for retailers developed by FDA and NFPA and published by
the Association of Official Analytical Chemists.)


Offline DeltaEchoVictor

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« Reply #6 on: May 11, 2009, 07:14:16 PM »  Your Ultimate Shelf Life Guide - Save Money, Eat Better, Help The Environment

A link provided by Roknrandy.  Thanks!

This site provides lots of good information about shelf life & answers many general questions about food.

Offline DeltaEchoVictor

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Re: Bulk/Long Term Food Storage Primer **Updated 05/11/09**
« Reply #7 on: June 24, 2009, 02:34:46 AM »
10 Things I Wish I Had Known About Food Storage 10 Years Ago

From a thread located HERE.

Link to original source.

Thanks for the contribution Kilgor!

By Kellene Bishop (NOT ME! ;D )

I hate having to learn dumb lessons.  Don’t you?  As I’ve looked back and realized all the simple tricks and strategies I’ve learned over the last 10 years, I cringe at the thought of all of the money, time, anxiety, and energy I’ve wasted.  So I decided to share them with you.  You’re sure to learn something in this list!  I hope you’ll learn from my mistakes NOW!

   1. Yeast will last indefinitely if stored in your freezer!  Outside the freezer it only lasts a year, but inside that freezing climate it lasts over 5 years—so far.  When I use it in my bread, I just use it directly from the freezer into my bread dough with no problem.  I cringe at the though of all of the yeast I’ve wasted over several years.

   2. I can obtain food storage for FREE or better, and certainly inexpensively, if I just use coupons and an organized system!  Now that’s really something to cringe about!  I acquired a great deal of my food storage over the years from Costco, but now that I can get name brands for free or dirt cheap elsewhere, I figure I can’t afford to shop at Costco, thanks to coupons! It really IS worth using coupons.  I can’t believe I was so pious to think that coupons were “beneath me.”

   3. Cooking with a pressure cooker is a sanity saver.  They are fast, nutritious, fuel friendly and SO easy to use!  I wish I hadn’t been afraid of them way back when.  I’m so grateful that a patient teacher showed me their merits! 

   4. Yes, you can CAN MEATS!  And it’s the easiest thing in the world to can.  Simply stuff the RAW meat into a mason jar with a bit of salt, put the clean lids on it, put the jars in your pressure canner for the recommended period of time, and VOILA!  You have BETTER THAN CANNED meat.  (The canned stuff you buy has been processed twice.)  This meat will be SO tender, so juicy, and will save you a BUNDLE over the canned stuff!  (Let’s see.  Tastes better.  25% cheaper.  Easy to do. Dang!  I wish I could relive the last 10 years!)

   5. Cheese wax is a God-send!  I can have all of the REAL cheese I want if I simply use cheese wax to preserve it!  The cheese will keep for 25 years using this method.  Now I’ve got Swiss, Monterey Jack, Colby, Mozzarella, Parmesan, Cheddar, Gouda, Blue Cheese, and even a delicious smoked cheese literally sitting pretty in my food storage!  If I had known about cheese wax 10 years ago, I would have made much better use of the cheese sales over the years and never tried that nasty processed stuff.

   6. Preserving eggs that I buy from the store is a snap!  After I wrote a lengthy article on egg preservation, I discovered that a quarter cup of warmed mineral oil, coated on my eggs that I buy from the grocery store works great.  I then can store them pointed side down in a Styrofoam carton, in a cool, dry place.  I don’t have to get the eggs FRESH from a farm.  And I don’t have to stack them carefully in anything.  How’s that for easy?!  I have WHOLE, REAL eggs for up to 9 months!  Forget the bran flakes, the paraffin wax, the salt storage.   Just some mineral oil is PERFECT.  WOW!

   7. I never have to live without yummy chocolate again!  I can buy all of the candy bars, Hershey kisses, chocolate chips, peanut M&Ms, Dove chocolates, Lindt chocolates, stuff them in a Mason jar, and with my trusty Food Saver jar attachment, seal their goodness for YEARS!  (I like getting them on sale after a holiday)  This also works for ANYTHING that doesn’t require refrigeration.  When I open the jar years later, they still taste as fresh and yummy as they would have on the day I bought it!
   8. ONLY store what you eat.  If I don’t eat it, I won’t eat it, and thus it’s a waste of money.  If you can’t eat wheat, DON’T store it.  If you can’t stand the taste of powdered milk, store canned milk or soy milk instead.  Fortunately I’ve learned to prepare all my oddball foods that weren’t previously in my regular diet, but it sure would have saved me some headaches if I had done things differently.  If I store what I eat, the rotation is a cinch!

   9. You can have meals already made, cooked, and stored in a Mason jar!  You can bake bread, cake, cookies, casseroles, pudding, and more, in a Mason jar, seal it, and they will last for SEVERAL years!  That way you don’t have to figure out how to cook up something every day while you’re enduring a crisis.  Do it in comfort now, so you can live in comfort even in the worst of disasters! 

  10.  Solar ovens are the bomb–not just in an emergency, but every single day the sun shines!  I LOVE cooking in mine.  I haven’t found anything that I can’t cook in it that doesn’t turn out wonderful!  I’ve essentially tripled the life of the fuel that I have stored, since I won’t need to use any of it on cooking anymore except on cloudy or rainy days!  Not having to worry or pay for a years supply of fuels such as propane, kerosene, fire wood or isopropyl alcohol, makes the price I would pay for a solar oven well worthwhile. So… like any woman, I bought two! Smiley

I’ll be writing more about each of these items later, if I haven’t done so already.  The point is food storage can be GLORIOUSLY DELICIOUS.  You don’t have to do without and it doesn’t have to be expensive and boring either.  One dollar a day, per person, will provide you with absolutely comforting and delightful meals regardless of your challenging circumstances.  Enjoy!

Offline archer

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Re: Bulk/Long Term Food Storage Primer **Updated 05/11/09**
« Reply #8 on: September 18, 2012, 06:07:57 AM »