Re-post courtesy of Riverwalker's Stealth Survival
After getting temperature and humidity under control, it's necessary to look at the effects of light on your food storage. Light is a form of energy and when it shines on your stored foods long enough it transfers some of that energy to the food. That energy has the effect of degrading its nutritional content and appearance and will eventually make it unfit for consumption. Artificial lighting and sunlight can create serious problems for your food storage.
High intensity lighting can expose both perishable foods and packaged foods to increased heat and radiation from infrared and ultraviolet rays that cause discoloration, surface fading and spoilage.
Perishable Food Items
Fruits and vegetables should be stored in a cool, dark place, away from the adverse effects of light. They are extremely susceptible to the effects of light. Light from both natural and artificial sources accelerates the ripening process of fruits and vegetables. This can cause fruits and vegetables to ripen more quickly which will cause them to decay and rot before they can be eaten.
Packaged Food Items
Direct sunlight is also very detrimental to packaged foods. It can speed the deterioration of both the food and its packaging. The heat from sunlight can also speed the deterioration of nutrients, such as fat soluble vitamins. It is always best to store foods away from excessive sunlight or other high intensity lighting.
Tips to Avoid Excessive Light
1.) Store your food items in a cool, dark place away from light sources.
2.) Use opaque food containers to limit the effects of natural or artificial light on your food storage items whenever possible.
3.) Keep the light in your pantry turned off when not needed.
4.) Cover any windows to block out excessive sunlight in food storage areas.
The detrimental effects of artificial and natural light on your food storage items are easily avoided with a few simple actions on your part.
Staying above the water line!
Riverwalker
Showing posts with label long-term food storage. Show all posts
Showing posts with label long-term food storage. Show all posts
Thursday, November 26, 2009
Sunday, November 22, 2009
Simple Food Storage Items - Powdered Milk
Re-post courtesy of Riverwalker's Stealth Survival
Milk is a combination consisting of fats, proteins, minerals, vitamins, enzymes, carbohydrates and water. Milk is a highly nutritious food. It is also used as an ingredient in many recipes. Milk is often difficult to transport or store in its liquid form due to the weight and its highly perishable nature. Storing powdered milk is a better option.
Powdered milk contributes nutritionally and economically to a wide variety of food recipes including baked goods, reconstituted milk, nutritional beverages such as cocoa and other prepared foods.
Powdered milk products have an extended shelf life. By removing the majority of the water, liquid milk is transformed into a shelf stable dry powder with a shelf life of 12 to 18 months. The maximum shelf life of liquid milk is only about 18 days when kept refrigerated.
Approximately 10% of the world's powdered milk is manufactured in the United States.
This makes the United States one of the largest powdered milk producers in the world.
Approximately 60% of the powdered milk produced in the United States is actually used within the United States. Many food manufacturers depend on powdered milk when formulating their food products. The other 40% is exported to other countries.
Advantages of Powdered Milk
1.) Powdered milk requires significantly less storage space than liquid milk.
2.) It does not require refrigeration.
3.) It retains a high level quality during its 12- to 18-month shelf life
4.) Its cost is very economical.
5.) It can be used in an emergency or crisis situation when fresh milk may be unavailable.
6.) It is easily used as an ingredient in a wide variety of foods and beverages.
Powdered milk can also be stored in your freezer. This will extend its shelf life for an even longer period of time.
Staying above the water line!
Riverwalker
Milk is a combination consisting of fats, proteins, minerals, vitamins, enzymes, carbohydrates and water. Milk is a highly nutritious food. It is also used as an ingredient in many recipes. Milk is often difficult to transport or store in its liquid form due to the weight and its highly perishable nature. Storing powdered milk is a better option.
Powdered milk contributes nutritionally and economically to a wide variety of food recipes including baked goods, reconstituted milk, nutritional beverages such as cocoa and other prepared foods.
Powdered milk products have an extended shelf life. By removing the majority of the water, liquid milk is transformed into a shelf stable dry powder with a shelf life of 12 to 18 months. The maximum shelf life of liquid milk is only about 18 days when kept refrigerated.
Approximately 10% of the world's powdered milk is manufactured in the United States.
This makes the United States one of the largest powdered milk producers in the world.
Approximately 60% of the powdered milk produced in the United States is actually used within the United States. Many food manufacturers depend on powdered milk when formulating their food products. The other 40% is exported to other countries.
Advantages of Powdered Milk
1.) Powdered milk requires significantly less storage space than liquid milk.
2.) It does not require refrigeration.
3.) It retains a high level quality during its 12- to 18-month shelf life
4.) Its cost is very economical.
5.) It can be used in an emergency or crisis situation when fresh milk may be unavailable.
6.) It is easily used as an ingredient in a wide variety of foods and beverages.
Powdered milk can also be stored in your freezer. This will extend its shelf life for an even longer period of time.
Staying above the water line!
Riverwalker
Saturday, November 21, 2009
Food Storage Tips - Preventing Corrosion of Canned Goods
Re-post courtesy of Riverwalker's Stealth Survival
Many areas have difficulty storing metal canned goods for long periods of time. This is usually caused by very high humidity levels, exposure to moist, salty air in a coastal environment or storage in basements or cellars with high humidity. If this is a problem, it is possible to extend the life of metal cans by coating the outsides of the cans. There are several different ways in which this can be accomplished.
Paste Wax Method
Combine 2 to 3 ozs. of paste wax with a quart of mineral spirits. Warm the mixture carefully in its container by immersing it in a large pot of hot water. Stir the wax and mineral spirits thoroughly until it is well mixed and completely dissolved. Paint the cans with a brush making sure to coat all seams and joints. Place the cans on a wire rack until dry. DO NOT HEAT OVER AN OPEN FLAME!
Paraffin Method
Using a double boiler, paraffin is melted and brushed onto clean, rust free cans. Make sure to get a good coat on all the seams and joints. If the can is small enough, it can be dipped directly into the wax. Be careful so as not to cause the labels to separate from the cans. Do not leave in long enough for the can to get warm. Afterwards, place on a rack to dry.
Spray Silicone Method
A light coating of ordinary spray silicone may be also used to deter rust. Spray lightly, allow to dry, and then wipe gently with a clean cloth to remove excess silicone.
Clear Coating Method
A clear type coating may also be sprayed or brushed on the seams and joints of the cans. This is best suited for larger re-sealable cans, but it will keep your canned goods protected from corrosion for years.
Staying above the water line!
Riverwalker
Many areas have difficulty storing metal canned goods for long periods of time. This is usually caused by very high humidity levels, exposure to moist, salty air in a coastal environment or storage in basements or cellars with high humidity. If this is a problem, it is possible to extend the life of metal cans by coating the outsides of the cans. There are several different ways in which this can be accomplished.
Paste Wax Method
Combine 2 to 3 ozs. of paste wax with a quart of mineral spirits. Warm the mixture carefully in its container by immersing it in a large pot of hot water. Stir the wax and mineral spirits thoroughly until it is well mixed and completely dissolved. Paint the cans with a brush making sure to coat all seams and joints. Place the cans on a wire rack until dry. DO NOT HEAT OVER AN OPEN FLAME!
Paraffin Method
Using a double boiler, paraffin is melted and brushed onto clean, rust free cans. Make sure to get a good coat on all the seams and joints. If the can is small enough, it can be dipped directly into the wax. Be careful so as not to cause the labels to separate from the cans. Do not leave in long enough for the can to get warm. Afterwards, place on a rack to dry.
Spray Silicone Method
A light coating of ordinary spray silicone may be also used to deter rust. Spray lightly, allow to dry, and then wipe gently with a clean cloth to remove excess silicone.
Clear Coating Method
A clear type coating may also be sprayed or brushed on the seams and joints of the cans. This is best suited for larger re-sealable cans, but it will keep your canned goods protected from corrosion for years.
Staying above the water line!
Riverwalker
Wednesday, May 27, 2009
Preserving food - article from the New York Times!
It's not often I would end up posting an article from the New York Times here, but they do a good job of making canning and preserving food seem like a fun and tasty thing to do. Excerpt below, click for link:
FOR Eugenia Bone, opening the kitchen cupboard in her SoHo apartment is like dipping into a favorite TV show. “The jars are like characters, with story lines that I remember,” she said recently, scrabbling around in search of a jar of yellowfin tuna preserved in olive oil and salt. “Seeing them brings back the farm where I bought that case of artichokes, or the day we picked all those cherries.”
FOR Eugenia Bone, opening the kitchen cupboard in her SoHo apartment is like dipping into a favorite TV show. “The jars are like characters, with story lines that I remember,” she said recently, scrabbling around in search of a jar of yellowfin tuna preserved in olive oil and salt. “Seeing them brings back the farm where I bought that case of artichokes, or the day we picked all those cherries.”
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