Short-Term Food Storage
Short-term food storage is a way of storing food for a short period of time, usually between two and six months. The four types of short-term food storage are freezing, canning, dehydrating, and refrigeration.
Refrigerator
Short-term food storage is all about keeping foods fresh for a short period of time — usually no more than a week. Foods that are safe to eat raw, like fruits and vegetables, can be stored in the refrigerator for this amount of time. Other foods, such as meat and poultry, need to be cooked before they can be safely stored in the fridge.
Refrigerator storage is ideal for foods that are going to be eaten soon after they are bought or prepared. Most fruits and vegetables will stay fresh for several days in the fridge, as long as they are properly stored. Here are some tips:
-Wash produce before you store it in the fridge to prevent bacteria from spreading.
-Store fruits and vegetables in clean, covered containers or plastic bags.
-If you plan on eating produce within a day or two, leave it out on the counter. Otherwise, store it in the crisper drawer of your refrigerator.
-Use up ripe fruits and vegetables first and save those that will last longer for later in the week.
Freezer
For short-term storage in the freezer, most foods will keep their quality for about 2-6 months. Foods that are high in fat or sugar can keep their quality for a little longer.
To maximize the storage time and to prevent freezer burn, wrap the food in moisture- and vapor-proof material like plastic wrap or aluminum foil. You can also store food in airtight containers designed for freezer storage.
Medium-Term Food Storage
There are four types of food storage: refrigerated, frozen, canned, and dried. Here are the most common medium-term storage options for each category. For refrigerated items, look for things that can be stored in the fridge for up to two weeks. This includes milk, cheese, eggs, and leftovers. For frozen items, look for things that can be stored in the freezer for up to six months. This includes meat, poultry, fish, and vegetables. For canned goods, look for things that can be stored in a cool, dark place for up to a year. This includes fruits, vegetables, soups, and sauces. For dried goods, look for things that can be stored in a cool, dark place for up to a year. This includes grains, beans, lentils, and nuts.
Cupboard
A cupboard is a piece of furniture with shelves that is used to store food, dishes, or other household items. A typical kitchen cupboard stands about five feet tall and three feet wide, and is usually made of wood. Some cupboards have doors, while others do not. Cupboards are typically found in the kitchen, but can also be found in the bathroom, bedroom, or living room.
Cupboards are often used for long-term food storage, such as non-perishable items like canned goods or dry goods like pasta or rice. Dishes and other household items can also be stored in a cupboard. Cupboards typically have shelves that are adjustable, so that the height of the shelves can be changed to accommodate taller or shorter items.
Pantry
There are certain items that you should always have on hand in your pantry, regardless of the season. These items form the foundation of your medium-term food storage and will help you be prepared for anything from a sudden power outage to a week-long blizzard.
The following is a list of pantry staples that you should always keep on hand:
· Canned goods: soups, stews, chili, vegetables, fruit, meat
· Dry goods: rice, pasta, cereal, oatmeal, flour, sugar
· Baking staples: baking powder, baking soda, yeast, spices
· Condiments: oils, vinegar, salt, pepper, ketchup, mustard
· Non-perishable milk: powdered milk or evaporated milk
· Water: at least 1 gallon per person per day
Long-Term Food Storage
There are four main types of long-term food storage: canned goods, dry goods, freezer goods, and root cellaring. Canned goods are the most common type of long-term food storage. Canned goods can last for years, as long as they are stored in a cool, dark place. Dry goods, such as flour, sugar, and grains, can last for several months to a year if stored in a cool, dark, and dry place. Freezer goods, such as meat and vegetables, can last for several months to a year if stored in a freezer. Root cellaring, which is the storage of vegetables in a cool, dark, and dry place, can last for several months to a year.
Canning
Canning is a method of preserving food in which the food contents are processed and sealed in an airtight container. Canning provides a shelf life typically ranging from one to five years, although under specific circumstances it can be much longer. A freeze-dried canned product, such as dried lentils, could last as long as 30 years in an ideal storage conditions. Most canned products are high in sodium.
There are two main methods of home canning: water-bath canning and pressure canning. Water-bath canning is recommended for high-acid foods such as fruits, jams, jellies, tomato-based products, and pickles. Pressure canning is recommended for low-acid foods such as vegetables, meat, poultry, and seafood.
Dehydrating
Dehydrating is a method of food preservation that removes water from food. Dehydration uses air, sun, or heat to speed up the natural process of evaporation. This method can be used on a variety of foods including meats, fruits, vegetables, and herbs.
Dehydrating meat is a good way to preserve it for long-term storage. Beef, pork, chicken, and fish can all be dehydrated. The process of dehydrating meat involves slicing the meat thin (⅛ inch thick), spreading it on a dehydrator tray, and then turning on the dehydrator. The temperature should be set between 145-155 degrees Fahrenheit. Dehydrating meat can take anywhere from 6-24 hours depending on the type of meat and the thickness of the slices.
Fruits and vegetables can also be dehydrated. Popular fruits to dehydrate include bananas, pineapple, apricots, and apples. To dehydrate these fruits, slice them ⅛ inch thick and spread them on a dehydrator tray. Turn the dehydrator on to 115 degrees Fahrenheit and dry for 6-12 hours. Vegetables such as onions, peppers, carrots, and tomatoes can also be dehydrated using this method.
Emergency Food Storage
There are four types of emergency food storage: short-term, long-term, short-term shelf-stable, and long-term freezer. Short-term emergency food storage is for items that you will need in the next couple of days. Long-term emergency food storage is for items that you will need in the next couple of weeks or months. Short-term shelf-stable items are for items that do not need to be refrigerated and have a long shelf life. Long-term freezer items are for items that you will need in the next year or more and need to be stored in a cool, dark place.
72-hour emergency kit
A 72-hour emergency kit is a collection of basic items your household may need in the event of an evacuation due to a disaster.
The items in your kit should be appropriate for your location and the type of disaster that is most likely to occur in your area. For example, if you live in an area that is prone to earthquakes, you will want to include items that will help you survive and thrive in an earthquake scenario.
A basic emergency kit should include the following items:
-Water: At least 1 gallon per person, per day; include at least a 3-day supply for each person in your household
-Food: At least a 3-day supply of non-perishable food; include food for infants or elderly family members who have special dietary needs
–Flashlight: With extra batteries
-Radio: With extra batteries
–First Aid kit: Including any prescription medications you or your family members take regularly
-Multi-purpose tool: Such as a Swiss Army knife or Leatherman tool
-Manual can opener
-Local maps
-Cell phone charger
-Cash: Including small bills and change
Long-term emergency food storage
Long-term emergency food storage is a method of preparing for future need. It generally involves buying food in bulk and storing it for a period of time, usually six months to a year or more. This type of storage requires careful planning and execution, as well as maintaining a safe and clean storage area.
There are many reasons to store emergency food, including natural disasters, economic downturns, and power outages. Long-term emergency food storage can give you peace of mind knowing that you and your family have access to food in case of an emergency.
There are several things to consider when planning your long-term emergency food storage, including the type of food to store, the amount of food to store, and the storage conditions.
Type of Food
The type of food you store will depend on your family’s needs and preferences. Be sure to store foods that your family will actually eat – there’s no point in storing foods that no one will eat. Emergency food should be non-perishable, nutritious, and shelf-stable.
Amount of Food
The amount of food you need to store will depend on the number of people in your household and the length of time you want to be able to sustain yourself. A good rule of thumb is to store enough food for each person in your household for three months. This will give you time to either find additional supplies or evacuate if necessary.
Storage Conditions
Proper storage conditions are essential for preserving the quality and shelf life of your emergency food supply. Foods should be stored in a cool, dry place away from sunlight and heat sources. Foods that require refrigeration or freezing should be kept at those temperatures until they are ready to be consumed.