Posted on 07/19/2012 10:56:25 PM PDT by Kartographer
fter granting permission, my Entire Food Shelf Life Summary Article was published in the Journal of Civil Defense, Volume 43, Issue Number 2, Year 2010.
The Journal of Civil Defense has an extremely wide distribution and readership including all the Congressmen in the United States Senate and the United States House of Representatives.
Publisher's Mailing Address: The American Civil Defense Association, 11576 S. State Street, Suite 502, Draper, UT 84020 Publisher's Web Address: www.tacda.org.
(Excerpt) Read more at grandpappy.info ...
The fresh shwoosh sound is new to me, thanks....GG
You probablly have actual wheat - right?
Wheat for long term storage, and a grinder of course.
Packaged flour for normal use prior to having to break in to your long term storage. That’s what we do. Imbedded weevils can always pose a problem for flour. Someone on a question and answer blog says she freezes her flour for a few days and then takes it out and hasn’t had a problem since.
My wife is of the firm belief that the day (or hour/minute/second) after the use-by-day date, food becomes poisonous and you will die a slow, painful, choking death if you ingest the food. By contrast, I eat bread that has passed the ubd by months. Of course, I store it in the refrigerator, and it still tastes good. But I can’t convince my wife that eating food after the ubd won’t necessarily kill you.
I was rotating some canned green beans a couple of days ago, and noticed the top and bottom of one can seemed to bulge a bit. When I opened the can, it hissed and bubbled like crazy, so I dumped the contents down the garbage disposal. When I examined the bottom of the can closely I found a teeny-tiny little rust spot, must of been what caused the problem.
Yes.
https://www.usaemergencysupply.com/information_center/storage_life_of_foods.htm
“Brown and White Rices
Brown and white rices store very differently. Brown rice is only expected to store for 6 months under average conditions. This is because of the essential fatty acids in brown rice. These oils quickly go rancid as they oxidize. It will store much longer if refrigerated. White rice has the outer shell removed along with those fats. Because of this, white rice isn’t nearly as good for you, but will store longer. Hermetically sealed in the absence of oxygen, plan on a storage life for white rice of 8-10 years at a stable temperature of 70 degrees F. It should keep proportionately longer if stored at cooler temperatures. Stored in the absence of oxygen, brown rice will last longer than if it was stored in air. Plan on 1 to 2 years. It is very important to store brown rice as cool as possible, for if you can get the temperature down another ten degrees, it will double the storage life again.”
That’s exactly the wrong sound to hear as well seeing the bubbling, unless is had been a can of Coke that was dropped.
You did the right thing. That food would have made you very sick and in danger of dying.
I fancy the Goya Adobo seasonings. They are mostly salt and kept dry in vacuum will keep forever. Quite tasty for just about anything.
I remember back in the 70s when I was stationed in Germany. My job required 50% TDY for 4 or 6 weeks at a time to some pretty remote mountaintops and locations all the way from Iceland, through England, Belgium, Germany, Italy, Greece and Turkey.
Pretty poor back then. We’d buy surplus rations and eat them for lunch so we could collect the per diem cash and actually make some extra dough. I remember buying a few boxes of K rations (WWII and Korea), and then some C rations. Didn’t die. I liked the potted meat and crackers. Oh, each pack came with matches and a pack of 4-cigarettes....
There's a trait I noticed that's common with a lot of women, to a much higher degree than with men: when a man tells her to do something, even though he's her employer, if she doesn't personally agree that it's a good idea she won't do it.
Botom line, at my age my canned and dry foods have a longer shelf life than I do.
16 year old C-rations must be SOP. I was eating 1952 C’s in 1968 while stationed in Germany.
I’ve had a 20 pound bag o’ brown rice in the proverbial cool, dry place for about 5 years, now. Doin’ fine. Bought it for this specific reason. Down to about 6 pounds...should replenish.
Now in the canisters, you can seal jelly jars, spaghetti sauce jars or most any glass jars. Just put one in the canister and seal it up. I have been drying vegetables and fruits and I am sealing them in jars.
“I had to sit her down and explain what studies have shown and the dates are arbitray government numbers that really have no meaning or value.”
Most of the ‘Use By’ dates are not even dictated by the government...they are arbitrarily decided by the manufacturers.
Vitamins and other supplements...the FDA has not established any parameters for ‘expiration dates’, and they are not required on these things. At least one large supplier of supplements does not put an expiration date on theirs...they do put a ‘Date Manufactured’ on, and this helps keep stock rotated, but in no way indicates that stuff ‘goes bad’.
I still have one of the small folding C-ration can openers that came with the package...don’t know the vintage on what we were eating, but I acquired the opener in 1959. For a long time I had it on my key ring, until I figured out that must be what was wearing holes in my pocket :)
That be a P-38.
For a long time after I got out of the Army and worked in a machine shop I had one of those can openers. I had a Kennedy machinist’s toolbox with all the drawers in it, and had a C-Ration can opener in the top small drawer. I’m sure it’s out in the garage somewhere. ;o)
If you look on the site and find the canisters you can use these to vacuum seal other glass jars like spaghetti sauce and jelly jars. I use these to seal food that I have dehydrated.
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