By The Denver Post
Wednesday, October 24, 2001 - Tips:
Stock foods that don't require refrigeration.
Single-serving meals avoid leftovers, especially when safe storage is an issue.
Cans can be used as heating and serving containers.
Be sure to include a manual can opener.
Canned foods can be heated indoors with canned heat (such as Sterno). Charcoal grills, hibachis and camp stoves must be used outdoors.
From www.foodpreservation-tips.com: Save boxes from canning jar purchases and use them to stack and store canned goods.
Always store home-canned goods in a cool, dark place. Do not stack jars on top of each other.
Foods recommended for storage:
Water - at least one gallon per person per day for drinking, cooking and personal hygiene.
Ready-to-eat canned foods - vegetables, fruit, beans, meat, fish, poultry, meat mixtures, pasta.
Soups - canned or dried soups in a cup.
Smoked or dried meats - commercial beef jerky.
Dried fruits and vegetables - raisins, fruit leather.
Juices (vegetable and fruit) - bottled, canned or powdered.
Milk - powdered, canned, evaporated.
Staples - sugar, salt, pepper, instant potatoes and rice, coffee, tea, cocoa mix.
Ready-to-eat cereals, instant hot cereals, crackers, hard taco shells.
High-energy foods - peanut butter, jelly, nuts, trail mix, granola bars.
Cookies, hard candy, chocolate bars, soft drinks, other snacks.
- From CSU Cooperative Extension
Sources:
The Colorado Office of Emergency Management, 303-273-1622, has a list of items for a 72-hour family emergency kit on its website, www.dlg.oem2.state.co.us/oem/PublicInformation/ 72hrkit.htm.
For water questions: EPA, www.epa.gov/safewater, or 800-426-4791.
To contact the CSU Cooperative Extension Service, call your local co extension office or visit www.colostate.edu/Depts/CoopExt/SITE/ techmenu.html.