Proper Long-Term Food Storage
Storing food for long periods of time for emergency supplies or other reasons must be approached with some common sense. Some foods are perishable whereas others are not, and the shelf life and adequate storage methods differ depending on what you are storing. Familiarize yourself with proper long-term food storage tips before stocking your pantry and freezer.
Perishable and Non-Perishable
Know the difference between perishable and non-perishable foods. Dry goods and canned goods are typically considered non-perishable, but dairy, cheese, meats, and fresh fruit are perishable items.
Non-perishable foods can be stored at room temperature in dry storage for lengthy periods, but all perishable foods must be cooked and eaten immediately, refrigerated or frozen. Refrigeration will only preserve perishables for a short time, so dry storage or freezing remain the only legitimate options for long-term food storage.
Know Shelf Life
When storing non-perishables in dry storage, it is important to know how long the products will maintain a high quality before needing a replacement. Familiarize yourself with approximate shelf life for the products you plan to store.
According to the University of Georgia College of Family and Consumer Sciences, boxed powdered milk, dried fruit, crackers, and potatoes should be used within six months to maintain a high quality. Canned meats and vegetable soups as well as canned fruit, juices, and vegetables will maintain the highest quality for one year. Eat cereals, peanut butter, jelly, chocolate, and other candies within one year as well.
Place wheat, vegetable oil, corn, baking powder, soybeans, instant coffee, tea, cocoa, salt, non-carbonated sodas, rice, bouillon, and pasta in appropriate storage containers indefinitely. Eat these foods anytime you need them, regardless of how have been properly stored.
Freezing
Freeze perishable foods to keep them safe for consumption indefinitely, according to the U.S. Department of Agriculture. For frozen foods to maintain their best taste and quality, they should be thawed and eaten within one year in most cases although they are safe to eat anytime after that as long as they have remained frozen and you do not notice any rancid odor upon thawing.
Freeze foods as quickly as possible to maintain the best quality. Be sure that the products are packaged properly, over wrapping them with heavy-duty foil, plastic wrap, or freezer paper to prevent freezer burn, which will affect the taste.
Defrost frozen foods to begin the thawing process by placing the item in the refrigerator or in a tub of cold water or by microwaving the item on a defrost setting. Never thaw frozen food on the counter, out in the garage, or in a plastic garbage bag or other place.
Storage Containers
Store your bulk foods in food storage containers. Do not leave items in sacks or bins without lids or tied up in garbage bags, according to BackwoodsHome.com.
Use storage containers with lockable or snap-on lids that do not pop off easily. Do not place stored foods in places where rodents are present or where there is excessive moisture, if possible. The containers will help prevent damage but cannot guarantee to do so.
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