Friday, September 6, 2013
What's for Dinner?
If you're anything like me, you probably hear this at least once a day. On a normal day, I'm assuming you usually have an answer. During a disaster though, would you know what to say? Here are some tips and ideas for food storage. Emergency, long-term storage food is commercially available, but the regular canned, dry and other food in your pantry can make for perfectly good emergency food storage. Try to keep a two-week supply on hand. Have food that your family likes, that are easy to make and need no refrigeration. Do not forget any special dietary needs in your family. Make sure to have a manual can opener and a supply of disposable utensils and plates as well. Supplements such as vitamins and protein are good additions. Practice "First In, First Out" technique. As you add new items to your pantry, place them in the back. Use older items (the first in, first out rule) before the use-by date. This way, your storage will naturally rotate and stay fresh. Inspect foods for signs of spoilage. Throw out cans that are swollen, dented or corroded. Shelf life for common foods (unopened) Six months: powdered milk, dried fruit, crackers, pretzels One year:canned meat, soups, vegetables, nuts and juices, cereal, peanut butter, jelly, vitamins Can be store indefinitely in proper containers and conditions:wheat, white rice, dry pasta, soybeans, instant coffee, tea and cocoa, vegetable oil, baking powder, salt, honey