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 ...
I’ve been prepping for years. It’s correct that the shelf life is much shorter, and that it can go rancid. That having been said, I have kept brown rice in a variety of states. In my experience, it’ll last about 1 year or so in it’s original package before it smells/tastes a little off, but I’ve eaten it over 2 years out. In an airtight container away from the light, it’s lasted about the same (2 years), but tasted more close to it’s original state. (I’m not talking about a nasty flavor, just not fresh).
If vacuum sealed and with oxygen absorbers, my understanding is that it’ll be good about 5 years, and start to go downhill from there, like any stored food with fat in it. The general rule is the higher the fat content, the shorter the shelf life. Carbohydrates preserve well, followed by proteins and then fats. Hence nonfat milk powder, etc. Hope that helps. I can find some references if you want, just let me know.
Twinkies always get left out! - Twinkie
Maybe we just need to get our brown rice from those companies like Provident Pantry (or perhaps other) in those big cans that are sealed to last a long time. Eating white rice is about like eating wallpaper paste.
The dry ice trick should be used on Beans, peas, and Pasta also. Nothing can keep the bugsout as the eggs are already there. One mystery is why cake Mixes don’t bug up. I was told by one clown that they put insecticide in them.
The old southern favorite of beans and rice balances the low protein content of white rice. I try to not have no survival food that requires freezer or refrigerator. Living on the TX gulf coast, we were without power for 28 days during Hurricane Rita. I was able to salvage the perishables by canning them.
Doomsayer I may be but I try to have at least 6 Mo food on hand. 1 year would be better. Expensive they may be but the freeze dried foods are good having a shelf life of 25 years. Dried foods or even canned foods maynot be as tasty as theymonce was but should be safe to eat if not obviously spoiled
” Maybe we just need to get our brown rice from those companies like Provident Pantry (or perhaps other) in those big cans that are sealed to last a long time. “
Yes, there are a lot of things we could/should do, given unlimited resources....
With a limited budget, I’m forced to make do with extra this-and-that picked up during regular shopping, and improvising, to the best of my ability, storage solutions....
Throwing away my 40# of brown rice will be a catastrophe, however necessary, since it represents, for me, a relatively major investment.... ;)
Some people with thyroid problems can’t eat soy products. Most protein powder is soy, isn’t it?
Me, too. I have to improvise where I can. Why you throwing away 40# of brown rice? We got a few things from Provident Pantry; a lot of things we’ll jerry-rig a lot of things in storage. I’m not intending to store up quite as much as we did during Y2K; but learned a lot from that experience - and our job slowed down after that and we had to use our storage out of necessity. We bought one of those manual sealers at an expo and the seals didn’t last too well on some of the stuff. Yukky damp air seeped in and ruined the taste and smell. We did get a dehydrator and I’ve dried some stuff; but if you’re not picky about bananas being “dark” at the center, it’s easier not dipping them. They still taste good.
Open it and smell it. If it is rancid-smelling, throw it out and start over with new stuff. Put it into smaller containers and refrigerate for long-storage keeping. I would suggest an old second-hand fridge for keeping some of these things.
One thing I have done is dehydrate my own vegtables and vacuum store them in canning jars with an oxygen absorber. There’s instrution in my Preparedness Manual and on our own ChocChipCookie’s blog:
One to two years in an unopened package at 70 degrees F. Double that id frozen or refrigerated.
If it is bad, it will smell rancid as you cook it.
I ALWAYS keep it in my survival pantry. Takes up a small amount of space, and keeps for a long, long time. Mixed with water, it's palatable enough to be almost good. Add some powdered milk and you're good to go.
Long-term staples. Good choices. Remember you can also get salmon and tuna in the pouches. They will stash in tiny spaces. Pasta should be vacuum sealed or frozen. Canned foods will last almost indefinitely. If you don't see bulging cans or rusty spots, the contents are usually good.
In the olden days, nutritionists knew that fat was an ESSENTIAL part of the diet, especially for soldiers and people who would need to endure. Nothing better for endurance than good old fat. Excellent choice.
I have tried canned tuna that is two years old side by side with new purchase and could tell no difference.
You can freeze the rice.
put your cooked bacon into canning jars and process it for whatever time and pressure your cooker calls for for meat.
Look for "Pure Whey Protein" and you should be fine. It is very easy to find, and is a very high-quality protein.
Thanks! I washed out some jars and boiled the lids, got 3 lbs of smoked bacon at the store, so I’ll give it a try!
If you keep your brown sugar in the freezer it takes a couple of years before it gets hard. Its surprising that it doesn’t freeze, just stays moist...
Green peppers can be diced and frozen for sauces and last years if not defrosted.
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