Food Storage Frequently Asked Questions


The Food Storage FAQs
Version 3.5
From Misc.Survivalism

Table of Contents

0.   Acknowledgements and Foreword

I.   Shelf Lives: Time, Temperature, Moisture, Oxygen and Light

II.  The Techniques of Food Storage

This section covers a number of foods that are particularly suited to being included in storage programs along with the various forms they can be found in and specific tips for a number of different food categories.

Grains and Legumes
Grain Varieties
Legume Varieties
Types of Availability of Grains and Legumes
Moisture Content
Cleaning It Yourself
Storing Grains and Legumes (see above link)

Dry Milks
Got milk? In the refrigerator, right? Milk is a great source of essential amino acids and vital calcium, but in its fresh liquid form it is a highly perishable commodity. Fortunately, milk can be found in several forms that lend themselves to food storage. The various types of dry milks are the best suited to the task.
Types of Dry Milks
Buying Dry Milk Products (see above link)
Storing Dry Milk
Shelf Life of Dry Milks (see above link)

Canned Goods
Canned Milk Types
Shelf Life of Canned Milks (see above link)
Corrosion Prevention of Canned Goods

Sugar, Honey and Other Sweeteners
Types of Granulated Sugars
Storing Granulated Sugars (see above link)
Types of Honey
Buying Honey (see above link)
Storing Honey (see above link)
Raw Honey and Botulism (see above link)
Honey Outgassing (see above link)
Types of Cane Syrup
Storing Cane Syrups (see above link)
Corn Syrup
Maple Syrup (see above link)

Fats and Oils
Buying & Storing Oils and Fats (see above link)
Extending Shelf Life By Adding Anti-Oxidants (see above link)

Cooking Staples
Baking Powder
Baking Soda (see above link)
Herbs & Spices (see above link)
Yeast (see above link)

Infant Formula
Alternatives to Breastfeeding (see above link)
Selecting and Feeding an Infant Formula (see above link)
Storing Infant Formulas and Baby Foods (see above link)

III. Spoilage

Insect Infestations
Pests of Stored Grains, Legumes and Dry Foodstuffs (see above link)
Control of Insect Infestations (see above link)

Molds In Foods
Minimizing Molds (see above link)
Molds in Canned Goods
Molds in Grains and Legumes (see above link)
Preventing Molds In Grains and Legumes (see above link)

Bacterial Spoilage
Botulism (see above link)

Enzymatic Action In Food Spoilage

IV. Specific Equipment Questions

Storage Containers
What is Food Grade Packaging?
Where Can I Find Food Grade Containers?
Plastic Packaging
How Do I Get the Odor Out of Pickle Buckets? (see above link)
Metal Cans
Pooling Resources: The Church of Jesus Christ of Latter-day Saints
Glass Jars
Mylar Bags
How Do I Use Mylar Bags? (see above link)
Vacuum Sealing Mylar Bags (see above link)
Gas Flushing Mylar Bags (see above link)
Reusing Or Recycling Packaging

CO2 and Nitrogen
Dry Ice
Dry Ice Suppliers (see above link)
Compressed Nitrogen
Types of Availability
Obtaining the Gas and Necessary Equipment (see above link)
Putting It All Together
Putting It Into Use (see above link)

Vacuum Sealing
Vacuum Sealing Considerations (see above link)

Freeze Treating

Oxygen Absorbers
What Is An Oxygen Absorber? (see above link)
How Are Oxygen Absorbers Used? (see above link)

Why moisture is important
What Is A Desiccant?
Types of Desiccants
Silica Gel (see above link)
Clay Desiccant (see above link)
Calcium Oxide (see above link)
Calcium Sulfate (see above link)
Other Desiccants
How Do I Use Desiccants? (see above link)
Where Do I Find Desiccants? (see above link)

Diatomaceous Earth
What Is Diatomaceous Earth? (see above link)
Where Can I Find DE and What Type Should I Buy? (see above link)
How Do I Use DE In Food Storage? (see above link)

V.  Shelf Lives
"How long will this keep?" This is the defining question of food storage. Everything you will read in this work evolves from this central question. The length of time a particular food will remain palatable and nutritious in storage determines its usefulness for our purposes. The fact of the matter is that there are few hard and clear answers. As a result it is not uncommon to find two or more sources who purport to know, but that give conflicting data. The following will hopefully cut through some of the fog.

"Best Used By", "Use By" and Other Food Product Dates

Closed Dating Codes Used By Some Food Manufacturers

Shelf Lives of Some Common Storage Foods

VI. Resources



The Church Of Jesus Christ of Latter-Day Saints

Food and Equipment Suppliers
Mail Ordering Storage Foods What You Should Know

Misc.Survivalism FAQs maintained by Alan T. Hagan,
Copyright ©1996, 1997, 1998, 1999. Alan T. Hagan. All rights reserved.

Excluding contributions attributed to specific individuals all material in this work is copyrighted to Alan T. Hagan and all rights are reserved. This work may be copied and distributed freely as long as the entire text, my and the contributor's names and this copyright notice remain intact, unless my prior express permission has been obtained. This FAQ may not be distributed for financial gain, included in commercial collections or compilations or included as a part of the content of any web site without prior, express permission from the author.