Canned food is long-lasting, so it is good for keeping in storage for survival.
If you are concerned about being able to access food during a crisis, you may want to consider keeping some food in storage. This will provide some reassurance that you have supplies to help you through a tough time. When deciding store the food, consider keep it safe, edible and accessible. Canned, dried and packaged foods need to be stored correctly to protect them against the weather and from going bad. Add this to my Recipe Box.
Instructions
1. Allocate a specific area for your food stocks. A reinforced basement, loft space or garage are suitable options. Make sure the space is dry and free from contamination of debris and rodents.
2. Install shelves for the storage of survival food in an underground root cellar. The darkness and lower temperature helps prolong the life of the food. Place all the packaged, vacuum-packed or canned goods on the shelves.
3. Secure staple foods like flour, dried egg, rice or pasta in waterproof, tightly sealed containers. Plastic is best for these products, as it prevents them from getting damp or attracting insects.
4. Number the canned and prepacked items using a black marker pen. Although vacuum-packed and canned goods have a long shelf life, they are not invincible. Replace every 10 to 12 months.
5. Buy food to add to the survival store regularly, and then give it a new number. This will enable you to tell the difference between the oldest and newest foods in the storage room. Put the newest stock at the back of the shelves.
6. Eat some of the foods with the lowest numbers every month, and then replace it. Do not forget to label this food with the next numbers in the sequence. Twenty to 25 percent of the stock needs to be eaten and replenished every four months to make sure it is kept fresh.
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