Storage

Food Storage is your insurance that you will be able to have food to eat when good fresh food is not available.

Bare minimum you should plan on enough to get through a season where food is scarce. In most parts that would be Winter, but in some parts it could be summer.

A number of people believe that a two year storage plan is better.  Perhaps due to weather or some other reason food can't be grown in the normal season. Perhaps you may need to help others, taking food out of your stash for them.

Know what is in your storage. Know what the oldest items are and try to use them first. Inspect them carefully before using.

BE SURE YOU HAVE ENOUGH DRINKABLE WATER. Most storage methods require large amounts of water to make them edible. Whether re-hydrating or cooking.

An interim family food storage program is your “insurance policy” against times where you may be unemployed, disaster, or local food shortages. Aim for “one meal” items, soups, stews, chili, etc.

• When grocery shopping, buy 2 cans of food that your family likes. Put it on a shelf.

Cans provide a long storage life and has a long history of use. According to the US Department of Agriculture, High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months; low acid foods such as meat and vegetables, 2 to 5 years. If cans are in good condition (no dents, swelling, or rust) and have been stored in a cool, clean, dry place they are safe indefinitely. 

We are including your home canning storage in this section.

Due to the high heat processing, canned food loses nutrients.

Can Food Storage should be FIFO (First In - First Out) to make sure stock is rotated and kept relatively fresh.

One commercial product that does this is the Cansolidator

https://www.thrivelife.com/cansolidator-series.html

It is pricy, but we have used ours for over 20 years now with no problems. The can slots are customizable for the size can you are storing.

You can also buy additional parts to expand the basic set.

If the price is too much, and you are handy, you could probably build a version of this yourself.

Frozen Food can be the most nutritious choice, they are often packed and frozen when the food is at it's peak. The flavor is usually better as well. There are a couple of large issues.  One, of course, the food has to stay frozen. If there is a long time without power to keep the freezer going, the food will defrost and spoil. The other is frost burn, this can be mitigated somewhat with vacuum sealers. Technically, the food is probably edible, but not enjoyable. The freezer should be well insulated. Chest freezers are better, cold air sinks, so when you open the top up, not as much of that cold air will escape. If you have a place where large amounts of ice can be harvested and stored, that could also extend the time for the food without using power.

Dehydrated food and Freeze Dried Food. Light in weight, supposedly can last up to 20 years, and they are considered healthy. Home dried food should be eaten within the year. They require water to make them table ready. They are also the most expensive choice. 

You can purchase a dehydrating unit, or make one for your oven or even as a solar dryer.

There are now a number of home freeze dryers, and the prices are coming down. May be considered a shared resource for a family or community. Food is prepared by freezing, placing it in a vacuum chamber, and then drying off any excess moisture. It is rather technical but becoming a preferred option.

Dry goods can be stored for thirty years and over, making them the longest lasting part of your food storage. The are often the "building blocks" for meals. They can be purchased in bulk and will need to be put in insect and animal proof containers.

They are what you probably think of with the old time Chuck Wagons. Beans, Four, Rice, Wheat, Instant Potatoes, Instant Milk, pasta, sugar, powdered cooking and baking mixes.