05 Mar Living & Surviving On Food Storage

Posted at 01:46h in R&R Documents by

Food Storage Living.

 

WHAT DO I NEED?

 

  • Nutrition – Proteins, fats, vitamins, carbohydrates, minerals, amino acids, trace elements, fiber, etc. Use the Food Guide Pyramid as a guide.
  • Variety – There is no perfect food or complete nutrition pill. Variety fills in nutrition gaps.
  • Make a List – Consider your needs, wants, abilities, resources and budget.

 

WHY FOOD STORAGE?

Eating food from our food storage.

 

  • Promotes rotation and prohibits waste.
  • Allows digestive systems to become accustomed to the food.
  • Saves money.
  • Opportunity to learn how to use your storage supplies in a non-stressful situation.
  • Can learn what foods and recipes you and your family like.

 

WHAT FOOD SHOULD I STORE?

Store the foods you eat.

 

  • Don’t waste shelf space on items you won’t ever eat.
  • Don’t buy food for storage just because it’s on sale.
  • Consider your Special Needs: Allergies, Special Diets. The elderly, infants, children & nursing mothers may need special consideration. Include food and other needs for your pets.

 

BASICS: These are the minimums that should be in a food storage supply. They cover nutrition and basic food preparation requirements.

 

  • Grains, flours, and rices.
  • Legumes.
  • Fats & Oils.
  • Milk.
  • Sugars.
  • Salt.
  • Leavening’s.
  • Spices & Seasonings.
  • Vitamin C, D3, Multiple.

 

BASICS PLUS.

 

  • Dehydrated & Freeze Dried Food.
  • Eggs.
  • Fruits & Vegetables.
  • Pasta.
  • Meats.
  • T.V.P. – Textured Vegetable Protein.
  • Pre-Mixes & Powders.
  • Etc.

 

HOW MUCH DO I NEED?

The bare minimum is one month’s full supply. Food storage for 6 months to a year is recommended. Store what you have room and resources for 1 Pound of Food equals approximately 1600 Calories Minimum nutrition is approximately 1 pound of food per person per day.

  • 1 Adult for 1 Month needs:
    • 25 Pounds Grain
    • 5 Pounds Dry Beans.

 

HOW LONG DOES IT LAST?

These figures assume quality storage, flushed with Nitrogen, & Oxy Absorbers added.

  • Grains: 30+ Years.
  • Legumes: 30 Years.
  • Fats & Oils: 1-2 Years.
  • Dry Milk: 20 Years.
  • Sugar: 30+ Years.
  • Salt: Indefinite.
  • Leavening’s: 10 Years.
  • Spices: 30 Years.
  • Dry Fruit & Veg.: 30 Years.
  • Freeze Dry: 30 Years.
  • Brown Rice: 2 years.
  • White Rices: 30 years.

 

HOW AND WHERE DO I STORE IT?

Understand the Enemies of Food Storage.

 

  • Oxygen.
  • Moisture.
  • Light.
  • Temperature.
  • Insects & Rodents.

 

HOW CAN I PROTECT MY FOOD?

From Oxygen

  • Store Pre-sealed Cans
  • Use Air Tight Buckets & Lids.
  • Use Mylar Bags.
  • Use Oxygen Absorbers or Dry Ice.
  • Use Nitrogen flush of Bags/Buckets.

 

From Moisture

 

  • Only store DRY foods.
  • Store away from floors & walls.
  • Store whole kernels of grains instead of ground.

 

From Light?

 

  • Store it in a Dark Room.
  • Use Solid Colored Containers.
  • Wrap in Paper or Plastic Bags.

 

From Temperature Changes?

 

  • Keep your storage room a Constant temperatures between 40 and 60 degrees.
  • Store food Indoors.
  • Keep it Low – basement or lower shelves.
  • Insulate Room to keep a cooler constant temperature.

 

From Insects & Rodents?

 

  • Remove Oxygen
  • Freeze flours for 3 days then thaw to room temp.
  • Remove Infested Foods.
  • Use Traps & Poisons with caution.

 

Things that DON’T Work with Food Storage

 

  • Freezing, but not cold enough or long enough.
  • Bug bombs and fumigants.
  • Tape or wax seals.
  • Chewing gum, bags of salt, newspaper, 10 penny nails and bay leaves.

 

WHEN HAS FOOD SPOILED OR GONE BAD?

Discard any canned food that is:

 

  • Bulging
  • Leaking.
  • Smelling bad.
  • Squirts fluid when opened.
  • Was frozen (fractures seals).
  • Has milky appearance to the liquid.
  • show any signs of rust or other corrosion on the inside of the can or on the seam.
  • Has obvious mold growth.

 

HOW SHOULD I ORGANIZE MY FOOD STORAGE AREA?

 

  • Think Rotation – organize with a plan to rotate, from left to right, or use automatic rotating shelves.
  • Keep Like Items Together.
  • Label Date – date foods added to your storage, use oldest dates.
  • Make a Restocking List when items are used, so you know what needs to be replaced.

 

Gather Food Storage Responsibly

 

  • Don’t go into DEBT!
  • Take advantage of Sales, Bulk & Case Lots.
  • Focus on the BASICS First.
  • Build in Increments Accomplish your goal for a month, then three months, six months and a year.