Skip to comments.Forever foods: 9 cooking staples that can outlast you (Prepper Ping!)
Posted on 03/02/2011 4:25:06 PM PST by Red in Blue PA
Most weeks, you make a big grocery list and head to the store, prepared to buy loads of fresh food to make your family's meals. We often don't give a thought to stuff sitting in the kitchen cupboard or we automatically throw out anything that's been in there longer than we can remember.
But Janice Revell, co-founder of StillTasty.com, says "Look in your pantry and your cabinets and check whether the items really do need to go. You'll be shocked by what you really don't need to throw away."
So before you throw out that years-old sugar or replace that bottle of vanilla that's been gathering dust, consult this list of "forever foods." You may be surprised how many of your kitchen staples have a shelf life of decades even after they've been opened.
(Excerpt) Read more at shine.yahoo.com ...
notice twinkies aren’t on the article. fun stuff
How about this one too.
From the article, I just learned that brown rice has a shorter unrefrigerated shelf life than other varieties of rice...
Since roughly half of my stock is brown rice, I would be very interested if anybody has any idea what the usable life would be (purchased in 1# sealed plastic packages, and stored in empty coffee cans)
They forgot raisins. You get them at the right moisture and sugar content and they will literally keep forever. You might need to re-hydrate them a some point.
There was a whole twinkie in our company parking lot out in the sun. (In Phoenix it doesn’t rain for months at a time.) It was there for 6 months until it turned dark brown. I noted that for some reason it did not even attract bugs.
Same here. I’m going to rotate mine into my pantry quickly and then store white rice. It’s not as nutritionally sound as I like, but we won’t starve either.
Those who wish may download my preparedness Manual at:
The seagulls that spend their lives around MA mall parking lots would have eaten it in a New York minute.
Brown rice should be stored in the freezer, or at least the refrigerator.
” Its not as nutritionally sound as I like, “
That was my reason for going with brown rice, too — it’s harder to cook, and I don’t particularly care for the taste, but in a survival situation, nutritional value is a prime consideration.....
Meat of the article good for an extract:
2. Pure vanilla extract
4. Corn starch
7. Corn syrup
8. Maple syrup
9. Distilled white vinegar
better for you especially if you tend to high blood glucose.
Because of it’s higher fat content, brown rice can go rancid in as little as six months. White long grain rice will last almost indefinitely if you store it in airtight plastic buckets, and use oxygen absorbers in the container, or sublimate dry ice (CO2) or even nitrogen into it.
I have eaten 25 year old honey and it was delicious.
” Brown rice should be stored in the freezer, or at least the refrigerator. “
Yeah - I got that from the article — unfortunately, I’ve accumulated some 40# over the years, and don’t have space for that in any of my appliances.....
Hence, my original question - what would be considered a maximum safe unrefrigerated storage life of the stuff??
If you are prepping then you want stuff that will taste and smell good when you cook it.
They’re not even worrying about this stuff in Zimbabwe. I say, relax.
LOL, I bought several very large glass bottles of vodka for my stash. I told my husband it can be used for sanitation or even for starting a fire if we need it. He jokingly asked where I had hidden the olives and cocktail onions.
I named all but the rice. The article needs to add that rice, whether opened or unopened, needs to be stored in the freezer to keep whatever little ickies and eggs from hatching. But, hey, they add protein!
Indeed. I have 5-years-since expired raisins that are moist and fresh tasting as they can be. I make sure to seal them up well each time I re-close the package — Sunmaid.
It is serendipitous observations such as that which have led to advances such as the invention of Ivory soap and Penicillin.
Perhaps you have just made the next great discovery in the field of Entomology...
I have softened hardened white sugar in the micro ..as well as brown
We have seen small bugs in white rice. If you have a lot to store it might be a good idea to put a piece of dry ice on top. The dry ice will sublimate and the CO2, being heavier, will displace the oxygen. After the ice is gone, then seal the container. The lack of air will keep the bugs away.
I have been wanting to know something on this.
I store rice, beans in original pkg. inside freezer bag in my freezer.
How long will stay edible? Will they lose their flavor and nutrients?
I have eaten sugar and salt left over from the 1930s Depression.
Whiskey should be #11
It’s also good for barter!
I’m talking about 4 years for the longest storage.
I buy when on sale. I bought lots of coffee when on sale.
Store them in original container in dark cabinet. Should last a long time.
After opening I store in fridge.
Yes, only the best.
” I bought lots of coffee when on sale.
Store them in original container in dark cabinet. Should last a long time. “
I bought up 30 cans of Walmart “Master Chef” coffee when it was priced at $2.50 a can (32 oz) — they were some 6 years old last year when I started rotating them out, and the ones I have opened and used were perfectly fine - fair flavor (of course, I’m not a ‘coffee snob’) and acceptable caffiene content....
ping for later
From the no joke department
Back in `06 I was D.O. for the Texas Minutemen. We had a secondary facility at the east end of the El Paso project as the project watch area was a bit over 50 miles long.
Anyway, the secondary facility was 3 miles west of Ft Hancock which is pretty much at the corner of no and where. There was nothing there (besides the buildings) to sustain life, just dirt, sand, rocks interspersed with the occasional area of sandy dirt.
Some of the watch volunteers would bring sacks of junk food and of course it never quite all made it to the trash barrel. At night a few rats would cruse down the side of the barn like building (inside) and check out the wrappers.
Never saw one eat a single McDonalds French fry. They would sniff a half a scoop of the things and keep right on walking.
Now, I condemned rail cars full of grits that had been shipped back from Wheelus AFB, Libya to CONUS that were full of insects and didn't have a chance of recovery to wholesomeness.
Whiskey doesn’t last. That’s a fact.
I also store unopened pastas and opened flours in the freezer, keeping out what flour I’ll use within a couple months stored in tight lidded plastic container.
I prefer glass for storage when possible. I do have some barley and oat bran in glass, stored on shelf I wonder about.
And a good way to store protein is in protein-drink powder. I’ve had some of it for eight or nine years, and it reconstitutes perfectly with water.
[scratches head] Can’t figure out why it’s not on the list.
I wonder how long some other items wouls last.
Canned tomato sauce and paste
Canned vegetables and fruit.
The expiration dates on canned salmon and tuna is usually 2 years, but I wonder how long it would really last in a dark, cool and dry place?
I have also wondered about how long pressure canned items would last. I grew almost 100 lbs of potatoes last year.
When I was a kid we used to feed the ducks at a local VA Beach lake out-of-date fallout shelter crackers and I’d eat those, they tasted pretty good too.
Same here. Don’t think it harms the coffee. I bought decaf and caffeinated also back when it was cheap or with coupons. Those days are over.
I open one of each and combine equal amounts into another coffee can marked H&H. I fill a glass canning jar with some for everyday use and store that in the fridge.
Then all three containers go into the freezer. Cheaper then buying the stores H&H.
Lot of work but I think it’s worth it.
Have an upright freezer and we’re not big meat eaters so have room for lots of stuff, plus my bottom freezer on the fridge. We’ll be okay til they take our electric away.
I wonder what you could make if you used all the ingredients at once.
I know we ate a lot of C-rations in vietnam
that were put up in the 40s and they were
just as delicious as the day they were put up.
Except for the Ham n Limas and the scrambled eggs.
I always figured they grew the limas in Texas cause
they could only put three or four in a can with that
tiny piece of ham.
If you are prepping for a real “S H T F” scenario, you must think beyond your freezer.
We store it in the freezer as soon as we purchase it and the rice “brown” last well over a year.White rice last forever though they say but we don’t eat it.
Canned items generally last years - but may lose color and texture - although won’t hurt you. BUT, tomato based stuff is acidic, and does not keep as long and should be rotated out more often.
Tuna in cans should last just short of forever. Well - just bought 5 cans on sale for $4, and exp. of Oct 2014, add a couple more years easy.
Opened a jar of Skippy with exp. of 2005 - would have been fine, except they apparently use Canola (rapeseed) oil now, and it is basically a type of paint, and smells like it. Peanut oil must be too expensive or something.
Flour can be frozen for a few days to kill weevil eggs and other critters, but it must be well below 32F to do the trick - 20F sticks in my mind.
Most people know that spices don’t keep well. Most don’t, but some do. Ground cinnamon seems to keep fine for years. Ground mustard powder, Cardamom, Nutmeg, Chili Powder.
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