When selecting a container for your water or food, your three enemies to combat with are:
1. Light
2. Air
3. Water
Luckily, you have oxygen-absorption packest (silicon---do not eat), and a host of opac containers. Select size based on the use; i.e. rarely used items should be small (like yeast), and frequently used items should be gallon containers (such as flour). Here's a few tips:
- Mylar or tin foil packets are fabulous. Be sure you have a hefty seal, like 1/2" wide, around all openings
- Buckets must be thick and opec, with a rubber seal at the top to prevent air from entering
- New drums and 5 gal. jugs should be without dents or scratches. Be sure to have to original cap.
- Glass bottles should be pressure cooked, or subject to a water bath to ensure proper sealing. We advocate additives such as a salt brine or syrup to ensure a tasteful longetvity and no bacteria growth.
- Canned items, according to all government organizations, state that the food in commercialized cans are good indefinately as long as there are no dents or bulging evident. The FDA states canned goods will be good at least 2 years; after 2 years the taste and texture may be compromised. Tuna will not last longer than 18 months.
- Ziplock is fine in deep storage.
Mesh netting, common tuberwear or rubbermaid, and twist-tied sacks are not suitable for long-term storage. All jars, canisters, and bottles must have a rubber seal.
When storing the food, be careful that it is not exposed to the elements (i.e. porch). Water and extreme temperature change will erode any consumer good. Even industrial items have difficult in open elements and should be stored in a closed area such as a garage, basement, cellar, or cold storage room.
Frozen Foods
Worth Your Freezer Space -- And How Long It'll Last
Your freezer is a great resource for food storage. However, do not solely rely on this outlet--in an event of no electricity, your food will only last 48hrs. Please note, air and direct metal contact causes freezer burn/freeze dry.
Here's the lingo: Deep Freeze (bottom or back of freezer), Frozen (door or front of freezer), Vacuum Sealed (no air in container)
1. Raw Meats --- deep freeze/vacuum sealed
Poultry: whole, thigh, wing, etc............18 months/ 36 mon.
Beef: roast, ground, steak, etc...................2 yr/4 yr
Pork: chop, bacon, ham, etc. ..................2 yr/4 yr
Fish: salmon, tilapia, trout, etc ..................18 mon./36 mon
Other seafood: crab, craw, shrimp, etc......18 mon/36 mon
2. Raw Vegetables *if unopened and not freezer burned
Beans.................5 yr/ 10yr
Corn...................5 yr/ 10yr
Peas....................5 yr/ 10yr
Carrot.................5 yr/ 10yr
Onion..................5 yr/ 10yr
Broccoli...............5 yr/10yr
Pepper.................5 yr/ 10yr
Tomato................5 yr/ 10yr
Squash................2 yr/ 4yr
Pumpkin...............2 yr/ 4yr
Waterchestnut....2 yr/ 4yr
Zucchini (best shredded)...2 yr/ 4yr
Spinach.............1yr/2yr
Rhubarb................1 yr/ 2yr
Celery.....................1yr/ 2yr
Pesto........................6 mon/ 1 year
Salsa.......................6 mon/ 1 year
Marinara................6 mon/ 1 year
BBQ.........................6 mon/ 1 year
Marinades................6 mon/ 1 year
Soup/stew...............6 mon/ 1 year
3. Raw Fruits
Cherries..............2 yr/ 4yr
Berries................2 yr/ 4yr
Peaches...............2 yr/ 4yr
Grapes.................2 yr/ 4yr
Pears....................2 yr/ 4yr
Apples.................2 yr/ 4 yr
Melons..................6 mon/12mon
4. Breads/grain related items
Loaves........................6 mon./1 yr
Slices..........................3 mon./6 mon.
Buns..........................6 mon./1 yr
Meat filled pasta...... see frozen meats
Cheese filled pasta.....2 yr/4yr
Yeast............................6 mon/6 mon
Whole Grains............10 yr/20 yr
Flour.............................5 yr/ 10 yr
Meal.............................5 yr/ 10 yr
5. Sweets and Misc.
Freezer Jams..............3 years/ 3 years
Chocolate.....................2 years/4 years
Cookie dough...............1 year/ 2 years
Tree nuts.....................10 yr/ 20 yr
Dried legumes (peanuts) 10 yr/20 yr
An easy trick is to have your butcher wrap individual cuts, or layer small cuts (like 2-3 pieces of bacon) in between butcher paper and freezer wrapped as a whole. This saves you time and money (complimentary service at Smith's and Lee's), and correctly labels the meat and date. Shown here is two steaks of Tilapia.
Some items with a high fat count you can freeze whole, and slice as you need. This also keeps sausage in tight, formed patties.
For leaner meats and cuts, you can individually wrap them in zip-lock. Shown here is ground turkey in 1 lb. sections for a single entre for two people.
If you are uncertain as to the amount you'd like to freeze (or short on ziplocks), you can freeze all the meat in one bag and indent the portions with a wooden spoon, so as to break off easier after frozen. Shown here is a ground beef and bacon combination in 1/2 lb sections; that way we can break off one section for cheeseburgers, or two or three for meatloaf.
Rules to remember:
1. Always wash and sanitize hands, countertops, boards, and knives BEFORE and AFTER meat preparation.
2. Label the name and date you purchased the item.
