Food Storage Shelf Life

Sister Norma Wren shared the following article from Emergency Essentials with us:

The question is regularly asked, “What is the shelf life of my food storage?”

First, it is important to first identify what is meant by “food storage” and “shelf life.” “Food storage” that is intended to be held long-term is generally considered to be low moisture food packed in either #10 cans or in metalized bags placed within large buckets.

“Shelf life” can be defined in the following two ways:
“Best if used by” shelf life - Length of time food retains most of its original taste and nutrition.
“Life sustaining” shelf life - Length of time food preserves life, without becoming inedible.

There can be a wide time gap between these two definitions. For example, most foods available in the grocery store that are dated have a “Best if used by” date that ranges from a few weeks to a few years. On the other hand, scientific studies have determined that when properly stored, powdered milk has a “Life sustaining” shelf life of 20 years. That is, the stored powdered milk may not taste as good as fresh powdered milk, but it is still edible.

Second, understand food constituents. Food is composed of the following:

Calories: A unit of measurement of energy derived from fats, carbohydrates and protein.
Fats: A wide group of compounds that are generally soluble in organic solvents and largely insoluble in water.
Carbohydrates: Simple sugars as well as larger molecules including starch and dietary fiber.
Proteins: Large organic compounds that are essential to living organisms.
Vitamins: A nutrient required for essential metabolic reactions in a living organism.
Minerals: The chemical elements required by living organisms, other than carbon, hydrogen, nitrogen, and oxygen.

Minerals and carbohydrates do not change much during storage. But proteins can denature and deteriorate in quality. Fats can acquire off odors and off flavors known as rancidity. Vitamins are susceptible to destruction by heat, light, and oxidation. Importantly, even if some components deteriorate, the fat, carbohydrates and proteins still contribute calories. To prevent starvation, the most important component is calories.

Third, recognize that the shelf life is extremely dependent on the following storage conditions:

Temperature: Excessive temperature is damaging to food storage. With increased temperature, proteins breakdown and some vitamins will be destroyed. The color, flavor and odor of some products may also be affected. To enhance shelf life, store food at room temperature or below; never store food in an attic or garage.

Moisture: Excessive moisture can result in product deterioration and spoilage by creating an environment in which microorganisms may grow and chemical reactions can take place.

Oxygen: The oxygen in air can have deteriorative effects on fats, food colors, vitamins, flavors, and other food constituents. It can cause conditions that will enhance the growth of microorganisms.

Light: The exposure of foods to light can result in the deterioration of specific food constituents, such as fats, proteins, and vitamins, resulting in discoloration, off-flavors, and vitamin loss.


EXAMPLES OF SHELF LIFE
Recent scientific studies on dehydrated food have shown that food stored properly can last for a much longer period of time than previously thought. This research determined the “life sustaining” shelf life to be the following:

Wheat, White Rice, and Corn 30 years or more
Pinto Beans, Apple Slices, Macaroni 30 years
Rolled Oats, and Potato Flakes 30 years
Powdered Milk 20 years

Freeze-dried food is also excellent for long-term food storage. Mountain House® has tested some of their freeze-dried foods and the results were excellent! Because of this research, they have a “best if used by” shelf life of 25 years. As an added benefit, freeze-drying fruits, vegetables and meats help maintain the foods original shape, color and taste.

CONCLUSION
Emergency Essentials has taken every effort to pack quality dehydrated and freeze-dried foods in #10 cans and Super-pail buckets, all with most of the oxygen removed. It is important for you to keep food stored at as cool and steady a temperature as possible (below 75 degrees but not freezing). This is the best and most important thing individuals can do to keep their long term food viable. If done, your storage could last 20-30+ years, depending on the product, storage conditions, and definition of “shelf life.”

70% Off on Clarks Shoes

Pinching Your Pennies just sent me the info that Clarks shoes are on sale at 6pm.com They are 70% off with $7 shipping. They had lots of sizes and a large selection when I looked. Good luck.

Posting Break

Hi, I'll be leaving for my son-in-law's University of AZ graduation. So, no posts for a week or two... be back in a while.

Easy Gardening

If you are short on space or prefer not to spend your time weeding you might want to try square foot gardening. To learn how to do it click here.

The soil mix Mr. Bartholomew recommends is 1/3 compost, 1/3 peat moss and 1/3 course vermiculite.

Another well known gardening tip is to plant scented marigolds all through your garden as they are known to repel insects. Happy planting!

Sugar

The Albertson's in Midland has sugar for 99 cents a bag this week. Now would be a great time to pick up a few extra bags for your food storage!

Sugar is easy to store. You don't need an oxygen packet and most pests will not eat sugar. You can keep it in the bags the sugar comes in for your three month supply. Just make sure it is stored inside in a dry place.

Inspirational Quote

President Monson said:

Many more people could ride out the storm-tossed waves in their economic lives if they had their year's supply of food.... and were debt-free. Today we find that many have followed this counsel in reverse: they have at least a year's supply of debt and are food-free.'

Inspirational Quote

President Hinckley stated:

We can begin ever so modestly. We can begin with a one week's food supply and gradually build it to a month, and then to three months. I am speaking now of food to cover basic needs. As all of you recognize, this counsel not new. But I fear that so many feel that a long-term food supply is so far beyond their reach that they make no effort at all.

Begin in a small way... and gradually build toward a reasonable objective.