Emergency Preparedness

[45nut]

Seeing a possible, er probable maelstrom of a firestorm on the horizon, I have begun to make preparations for a katrina style emergency situation. As it is, I need to obtain more staples that don't require refrigeration and have a long shelf life. While floundering around on algores invention I came across this information:

* Baking powder — 1 1/2 years (if you’re in doubt, test by dissolving a small amount of baking powder in hot water… if you get good bubbles, it’s still OK)
* Baking soda — 2 years (again, if you’re in doubt, test it by adding a few drops of vinegar to a small amount of dry baking soda… you should see some fizzing action… if not, throw it out)
* Dry cereals — unopened packages 6 to 12 months, opened and re-sealed 2 to 3 months
* Dry hot cereal — 6 months
* Oatmeal — 1 year
* Baking chocolate — 1 1/2 years
* Semi-sweet chocolate — 1 1/2 years
* Cocoa — indefinitely
* Instant coffee — unopened jar 1 to 2 years, opened and refrigerated jar 2 months (freeze to extend shelf life)
* Ground coffee — unopened can 2 years, opened and refrigerated can 2 weeks (freeze to extend shelf life)
* Corn meal — 1 year (freeze for longer storage)
* Grits — 9 months to 1 year
* Corn starch — 1 1/2 years
* White flour — 6 to 8 months
* Whole wheat flour — refrigerated, 6 to 8 months (freeze for longer storage)
* Jams and jellies — 1 year
* Molasses — unopened 2 years, opened 6 months (refrigerate to extend shelf life)
* Mayonnaise — unopened 2 to 3 months or expiration date (refrigerate after opening)
* Non-fat dry milk — unopened 6 months, opened 3 months
* Dried pasta — 2 years
* Egg noodles — 6 months
* White rice — 2 years
* Brown rice — 6 months to 1 year
* Flavored or herb rice — 6 months
* Bottled salad dressings — unopened 10 months to 1 year, opened and refrigerated 3 months
* Made from scratch or mix salad dressings — refrigerated 2 weeks
* Vegetable oil — unopened 6 months, opened 1 to 3 months (no refrigeration necessary… store in cool, dark place)
* Solid shortening — 8 months (no refrigeration necessary)
* Brown sugar — 4 months (store in an airtight container to prevent hardening)
* Confectioners sugar — 1 1/2 years
* Sugar — 2 years
* Corn syrup — up to 3 years
* Pancake syrup — 3 to 4 months (refrigerate after opening)
* Tea bags — 1 1/2 years
* Instant tea — 3 years
* Loose tea — 2 years
* Vinegar — unopened 2 years, opened 1 year (distilled vinegar keeps longer than cider vinegar)
* Herbs and spices — 6 months to 1 year (longer if frozen)
* Peanut butter — unopened 1 year
* Vanilla and other extracts — 3 to 4 years (use earlier for peak flavor)
* Dried beans — 1 to 1 1/2 years
* Dried peas and lentils — 1 year
* Yeast — use-by date or freeze indefinitely
* Nuts — unopened 6 months (2 years in the freezer)
* Cake mixes — 1 to 1 1/2 years
* Salt — indefinitely
* Canned fruits and vegetables — within 2 years
* Canned soup — within 2 years
* Mustard — unopened within 1 1/2 years
* Canned fish (unopened) — 3 years for water packed, 5 years for oil packed Article here

Does anyone know of good sites or plans, i.e., what to store and how that they would be willing to share. I'm thinking about doing a class / small group at church, but I recently found out one of the security guys at church is a high security clearance feeb, so now I'm on another list.

Anywho, anyone like to help with this project?

[Alpo]

Baking powder is a mixture of a base and an acid. They react, giving off CO2, which is what makes the baked good rise. Because they are reacting with each other, all the time, it has a shelf life.

Baking soda, on the other hand, has no shelf life. Like coal and salt, it is dug out of the ground.

Creme of tartar also has no shelf life. It is the acidic residue from the inside of wine casks. http://www.ochef.com/933.htm Mixing creme of tartar together with baking soda gives you baking powder. Don't bother with storing powder, store the two parts of it, and mix it as needed.
http://frugalliving.about.com/od/con...ing_Powder.htm

Your other shelf-lives are very pessimistic. I'm still eating pasta I bought for Y2K. Haven't seen any problems yet. 2 years for white rice? Mine lasts longer.

There are some things you need to do, though. Few years back I bought some corn meal. Never used it. After a year or so, I remembered it and went to make some corn bread. There were holes in the bag, and meal on the shelf. The bug eggs in the meal had hatched and ate the meal. (yes, there are bug eggs in the food in this country) Had some instant oatmeal with the same problem. So, now, with any type of grain products, it goes in the freezer for at least two weeks. Then it goes into storage. The two weeks of below zero kills the eggs.

I date my food. When it comes in the house, it gets the expiration/best by/sell by date on the package written largely on the label. If it goes in the freezer, then it gets the date it was bought. Y'all may recall a thread, a few months back, where I cooked a steak that was thirteen years old? That's how I knew it was that old - the package was dated.

Check out the Latter Day Saints' website. Emergency Essentials has a list in their catalog.

Lotta good info here. You gotta register, but I think it's a good place to go.
http://www.frugalsquirrels.com/vb/sh...d.php?t=203510
http://www.frugalsquirrels.com/vb/sh...d.php?t=203510

There are two main things you need to remember, when storing food.
Store what you eat and eat what you store. Lots of places recommend storing wheat. Without a grinder, and without being used to eating whole wheat in your diet, you either can't use it, or it will make you sick. I've seen people recommend sweet potatoes for storage. I don't like sweet potatoes, so why would I store them?

#2 - rotate your storage. This is where dating the packages helps. But getting a case of, for example, canned spaghetti, and then putting it on the shelf, as (emergency supplies), and leaving it alone while buying and eating canned spaghetti all the time, will mean that you will, eventually, opening ten-year-old cans of spaghetti that have dried out.

Make an inventory. Actually, make several. Food inventory. Ammo inventory. Fuel inventory.

You gonna be okay if the lights go out? Got candles, kerosene lamps, Coleman lanterns? When that big white Kenmore in the corner of the kitchen don't get hot, you gonna be able to cook that food? You got some way to heat the house, if there is no power, come winter?

Having some staples on hand is lots better than most folks. You know, the ones that have to go to the store every day, so they have something for supper and breakfast tomorrow. But, there's a lot more to it than having a little food put back.

[45nut]

Thanks Alpo, that's the kind of post I'm looking for. I am just getting started on the food part and I need some organizational help.

Anyone else with ideas to contribute?

[Bobitis]

Buy a dehydrator and work the heck out of it.
Use it in the garage as it will put hella moisture in the air, and the smell can be overpowering depending of what you're drying.
Then get a good vacuum sealer.

I'm with Alpo on the shelf life thing. I thought canned products were good as long as the can wasn't deformed.

I have dried banana slices that have been in regular ziplock bags for close to 20 years. They turn to mush when rehydrated, but work well when baking.

Be sure to zest fruits like oranges. It dries right up and comes right back.
Keep the skin on the veggies when drying. I've had 15 y/o potato slices that are great in a casserole.

Of course you'll need water to bring it all back. But that opens up a whole new discussion.

[Haligan]

Seeds! Organic non-GMO seeds. I'm not saying you have to buy the big crisis seed kits being advertized everywhere on the alt-media sites. I mean go to the hardware store, go to the garden section and pick up organic seed packs. Ya know watermellon, tomatos, raddishs(like Alpo said) what ya like.

my 2 cents.

[PunjabiPillbox]

I thought about posting here, but ahh what the heck, the more the merrier, right? Taken from grandpappy.info, this is his compiled list of a one year food stock, although it does leave room for some inferences to be made.

The total cost of the following one-year emergency food supply increased in price by $25 in four-months from January 4, 2010 ($1,694) to May 1, 2010 ($1,719).


Quantity Calories Cost Item (Number In Parenthesis = Total Calories per One Bag, Jar, or Can)
70 Pounds 105,000 $ 42 Long Grain White Rice in 10 or 20 pound Bags (15,000 Calories per 10 lbs.)
70 Pounds 105,000 $ 24 Whole Wheat Berries or Flour (Not self-rising) (7,500 Calories per 5 lbs.)
30 Pounds 48,240 $ 14 5 lb. Bag Corn Meal (8,040 Calories per 5 lb. Bag)
36 Boxes 60,480 $ 36 16 oz. Box Spaghetti Noodles (Angel Hair or Thin) (1,680 Calories)
36 Boxes 9,360 $ 18 7 oz. Box Macaroni and Cheese (260)
4 Boxes 18,000 $ 13 42 oz. Box Quaker Quick 1 Minute Oats (4500)
4 Boxes 31,720 $ 10 5 lb. Box Quaker Quick Grits (7930)
4 Boxes 12,800 $ 9 32 oz. Box Aunt Jemima Buttermilk Complete Pancake/Waffle Mix (3200)
48 Cans 9,000 $ 72 5 oz. Can Bumble Bee Brand Tuna in Oil (Water pack has fewer calories) (187)
24 Cans 8,640 $ 49 12.5 oz. Can Chicken (360)
12 Cans 9,600 $ 37 16 oz. Can Dak Brand Canned Ham (No refrigeration required) (800)
24 Cans 24,480 $ 51 12 oz. Can Spam (1020)
24 Cans 9,000 $ 11 5 oz. Can Vienna Sausage (375)
24 Cans 9,000 $ 72 12 oz. Can Roast Beef (375)
48 Cans 10,080 $40 15.5 oz. Can Sloppy Joe Mix (210)
48 Cans 30,240 $ 109 24 oz. Can Armour Brand Beef Stew (with Potatoes & Carrots) (630)
48 Cans 33,600 $ 65 15 oz. Can Chili with Beans (700)
96 Cans 35,520 $ 65 15 oz. Can Beans (Assorted Different Varieties) (370)
180 Cans 25,200 $ 140 15 oz. Can Mixed Vegetables (Note: Green Beans have few calories) (140)
12 Boxes 41,280 $ 30 32 oz. Box Instant Potatoes (Add water only preferred) (3440)
48 Cans 15,120 $ 48 15 oz. Can Fruit Cocktail (315)
24 Cans 3,000 $ 13 6 oz. Can Tomato Paste (125)
36 Cans 15,120 $ 35 26.5 oz. Can Hunt's or Delmonte Spaghetti Sauce (420)
12 Cans 480 $ 9 4 oz. Can Sliced Mushrooms (not pieces) (40)
12 Cans 3,600 $ 14 10.75 oz. Can Cream of Chicken Soup (To eat if you get sick) (300)
12 Boxes 76,800 $ 227 64 oz. Box Powdered Instant Non-fat Dry Milk (6,400)
24 Cans 11,520 $ 24 12 oz. Can Evaporated Milk (480)
3 Boxes 7,680 $ 15 32 oz. Box Velvetta Brand Cheese (short shelf life) (2,560)
4 Jars 32,160 $ 38 34 oz. Jar Extra-Virgin Olive Oil (8,040)
4 Cans 49,720 $ 17 3 lb. Can Crisco Shortening (12,430)
12 Boxes 38,400 $ 24 1 lb. Box Butter (Shelf Life is short unless Frozen) (No Margarine) (3,200)
12 Cans 10,800 $ 39 8 oz. Container Hershey's Cocoa Powder (900)
8 Cans 9,600 $ 13 16 oz. Can Hershey's Cocoa Syrup (1200)
6 Boxes 10,080 $ 6 16 oz. Box Corn Starch (1,680)
25 Pounds 42,500 $ 15 5 lb. Bag White Granulated Sugar (8,500)
12 Pounds 10,200 $ 12 1 lb. Box Light Brown or Dark Brown Sugar (1,700)
12 Pounds 10,800 $ 12 1 lb. Box Confectioners Sugar (1,800)
12 Boxes 26,400 $ 17 20 oz. Box Brownie Mix (or Cake Mix) (2,200)
6 Jars 11,520 $ 9 18 oz. Jar Light Corn Syrup (1,920)
6 Bottles 21,600 $ 15 36 oz. Bottle Log Cabin Syrup (3,600)
9 Jars 10,240 $ 42 16 oz. Jar "Sue Bee Brand" Clover Honey (1,280)
12 Jars 36,480 $ 21 18 oz. Jar Peanut Butter (3,040)
12 Jars 15,600 $ 16 16 oz. Jar Jelly or Preserves (1,300)
24 Pkgs. 0 $ 12 5/16 oz. Package Hodgson Mill Brand Yeast (Store in Ziplock in Freezer)
12 Cans 0 $ 14 10 oz. Can Baking Powder (Store in Ziplock Bag in Refrigerator or Freezer)
12 Boxes 0 $ 6 16 oz. Box Baking Soda
6 Bottles 0 $ 27 2 oz. Bottle Vanilla Extract
48 Each 0 $ 12 Beef Bouillon Cubes
48 Each 0 $ 12 Chicken Bouillon Cubes
24 Pounds 0 $ 7 4 lb. Box Salt (Morton Brand Canning and Pickling Salt) (Pure Salt)
12 Jars 0 $ 12 2.6 oz. Ground Black Pepper (or Whole Peppercorns) (Walmart)
12 Jars 0 $ 6 3.12 oz. Onion Powder (Walmart)
2 Jars 0 $ 1 0.9 oz. Oregano (Walmart)
2 Jars 0 $ 1 2.5 oz. Garlic Powder (Walmart)
2 Jars 0 $ 1 2.37 oz. Cinnamon (Walmart)
1 Jar 0 $ 1 0.4 oz. Parsley Flakes (Walmart)
1 Jar 0 $ 4 1.75 oz. Cayenne Red Pepper
2 Jars 0 $ 9 2.62 oz. Cream of Tartar
2 Bottles 0 $ 4 15 oz. Bottle Lemon Juice (Short shelf life)
1 Jug 0 $ 3 1 Gallon Jug Apple Cider Vinegar
------ ------ ------ ------
Totals = 1,106,940 $1,719 One-Year Emergency Food Supply for One Adult

Comfort Foods: The above list contains 60 different food items. However, you should also purchase some Kool-Aid, Tang, Coffee, Tea, Soft Drinks, Beer, Wine, Miniature Tootsie Rolls, Caramels, Assorted Hard Candies, or whatever else appeals to you. These are referred to as "comfort foods" and they can definitely help make the hard times more bearable.

Quantities: You should have enough food for each member of your family for at least six-months. If you are an experienced farmer or rancher living on your own land, then you should also have enough seeds to replenish your food supplies on an annual basis. You will also need your own canning jars and lids or a "root cellar." If you have no previous experience with farming then you would probably be better off with a two or three-years supply of food for each family member.

He also has a companion food price inflation index for three years based on the former list, in case you were wondering.

On the canned goods topic, they're definitely a better bet than not, IMHO, as per several FDA articles excerpted on the same page;

A Food and Drug Administration Article about a shelf life test that was conducted on 100-year old canned foods that were retrieved from the Steamboat Bertrand can be read at the following link:

http://www.fda.gov/bbs/topics/CONSUMER/CON00043.html

Following is a brief summary of a very small portion of the above article:

"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."

"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 air."

Canned Food Study Two
A canned food shelf life study conducted by the U.S. Army revealed that canned meats, vegetables, and jam were in an excellent state of preservation after 46 years.

The Washington State University summary article can be read at:

http://www.whatcom.wsu.edu/family/facts/shelflif.htm

Dry Food Study One
A scientific study conducted at Brigham Young University on the shelf life of a variety of different dry foods can be read at both of the following links:

http://ce.byu.edu/cw/womensconferenc...ns/pdf/52a.pdf
http://www.providentliving.org/conte...4222-1,00.html

A brief summary of the above web site information shows the following estimated shelf life per dry food item:

Over 30 years for wheat and white rice.
30 years for pinto beans, macaroni, rolled oats, and potato flakes.
20 years for powdered milk.

All dry food items should be stored in airtight moisture proof containers at a temperature between 40ºF to 70°F.
Salt, baking soda, and granulated sugar still in their original containers have no known shelf life limit if properly stored.

Dry Food Study Two
http://www.sciencedaily.com/videos/2..._for_years.htm

Following are some direct quotes taken from the above web site:

Food scientists now know that, when properly sealed, some dried food that's been sitting on shelves for years, could still be OK to eat.

"It lasts a lot longer than we thought," Oscar Pike a food scientist at Brigham Young University in Provo, Utah, tells DBIS.

Scientists have known certain foods like sugar and salt can be stored indefinitely, but wanted to learn the shelf life of other food like dried apples -- stored since 1973 -- tried by taste testers.

"I like to call it the emergency shelf life of the food, food that you'd still be willing to eat in an emergency," Pike says. "It's not as though it were freshly canned, but it's certainly edible."

He says the best foods to store are low in moisture, like wheat and powered milk. But keep all foods away from heat and light to stop it from going stale and losing nutritional value. "All the foods that we've tested have been stored at room temperature or below, so you want to avoid attic and garage storage."

In the study, researchers taste-tested rolled oats that had been stored in sealed containers for 28 years. Three-fourths of tasters considered the oats acceptable to eat in an emergency.

Dry Food Study Three
http://beprepared.com/article.asp?ai...cd2=1213479534

Following are some quotes taken from the above web site:

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.

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:

Dry Food Item Shelf Life
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

http://www.grandpappy.info/indexwil.htm

has a lot of good stuff in general on hard times survival, including wilderness recipes I've been meaning to try out, and a similar article about medicines' shelf life.

[PunjabiPillbox]

**^ Velveeta, cheddar, butter can all be canned as well to drastically improve shelf life(I'll have to find that one, think its in my Amish cookbook)

[PunjabiPillbox]

sorry double post

[358 winchester]

I put all my dollars into Freeze Dried Vacuum packed # 10 cans along the lines of Mountain House about a 30 year shelf life.
http://rangeday.com/RDforum/index.php?topic=5021.0

[mcw120566]

Check out the book, Emergency Food Storage & Survival Handbook by Peggy Layton. Has a lot of great info. Check the LDS website, they have a lot to offer as far as stores info, how to rotate things, as well as purchasing storage prducts, it is a great resource.

[carver]

http://www.google.com/#q=long+term+f...4594c8cf226f34

Check out this site. Using mylar bags these folks are storing basic foods for up to 20 years.

[wpage]

If you dry lock it without oxygen it will last for who knows how long...