Sorry for the cut and paste, this is from emergency essentials(beprepared.com) I have seen it repeated though. The heat, humidity, light seem to be the biggies. We have a corner in the basement that the buckets stack into. I also found some Pickle Barrels think mini blue barrels but with a lockable lid. I have other essentials in there. (tp, matches, cooking materials.
16. What is the shelf life of your foods?
We hope the following information will help you in determining the shelf life of your food.
Factors That Determine Shelf Life in Food Storage
Some of the most commonly asked questions about food storage are, "How long will my food stay fresh on my shelf?" and "When should I throw my food away?" These are very relevant questions when maintaining your food storage.
The following information is from "Food Storage Cooking School, Use It or Lose It" by Rebecca Low, USU Extension Home Economist and Deloy Hendricks, Nutrition and Food Science Specialist at Utah State University. This information is essential for making a wise decision concerning rotating your food storage.
Quality of Stored Foods
Safety should be the first concern when deciding to use older food storage. Food that is not safe to eat in normal circumstances will continue to be unsafe even during an emergency. Quality then becomes the second consideration of food storage. Quality is defined by texture, color, taste, and odor. If the individuals intended to consume the food cannot get it past their nose and mouth the items stored will be of no benefit to them. As food ages the quality will continue to decrease making it more and more unacceptable. Texture will become softer, color will darken, taste will intensify in some foods (like honey) and decrease in others (like spices), and the smell will change. Changing odor should not be confused with a spoiling odor. Sometimes the undesirable characteristics of old food may be camouflaged by the way the food is prepared-adding spices, pureeing, combining with another food, etc…Because quality deteriorates over time, it is important to select high quality food products for storage in the first place. If the food is unacceptable in quality now, discard it. Time does not improve quality of food.
Nutritional Value of Stored Foods
Sugar is the only item stored that is almost purely one chemical compound (sucrose). All other foods are various blends of minerals, carbohydrates, proteins, lipids (or fats), vitamins, and water. Since nutrients in foods deplete at various rates and amounts, it is recommended to store (and eat) a variety of foods. When considering nutrient loss in a specific food item it is best to consider the primary nutrient(s) that food was stored for in the first place.
A. Minerals and carbohydrates change very little in stored foods. While there are small changes, they are biologically insignificant. So in other words, if a food is stored primarily for its mineral and carbohydrate content, nutrition will be little affected by age and adverse storage condition.
B. Proteins change in the way they react in a recipe. For example, old wheat flour will not rise when used in bread because the ability of the protein to form gluten has been destroyed.
C. Fats undergo enzymatic changes, or oxide (become rancid) creating off odors and flavors. The higher the fat content the shorter the life and vitality of the food.
D. Vitamins are susceptible to destruction by heat, light, and oxidation. Some foods have high levels of particular vitamins and can still provide needed daily supply even after loss due to age. For example, tomatoes stored 4 years lose 10%-%20 of their vitamins A and C. However tomatoes contain so much more of both of these vitamins that even when stored for several years they still have much higher vitamin content than other foods (such as fresh applesauce). A good rule of thumb is to eat a variety of foods.
The above noted nutritional scientists made an important statement, "Minerals and carbohydrates change very little in stored foods." What great information, this means there can be value in old food storage! It may not taste the best, look the best, but it may keep you alive. Some nutritionists believe that your body stores vitamins, proteins, and fats up to three months, which would make stored minerals and carbohydrates valuable! Ultimately you will need to make the decision when to throw your food away, but it may be wise to keep old food storage until you have new to replace it.
Emergency Essentials has used the phrase, "best if used in 5 years." We feel comfortable with this counsel. If you want the best nutrition, taste, color, odor, and overall quality then simply keep your food as cool, dark and dry as possible and rotate your food within 5 years. By rotate we mean actually using your food storage as part of your daily diet. This will help you become adapted to your wheat, beans, or any food that is part of your program.
Keep in mind these important factors that influence the life and nutrition of your food.
Oxygen
Moisture
Temperature
Form of packaging
Protection from insects, rodents, and chemicals
Oxygen. This bountiful element is the key ingredient in oxidation; a process that adversely changes the chemical properties of food. To preserve food, oxygen must be removed. Airtight containers help, but very few are 100% effective. The best solution is to use a small, safe, chemical-filled packet called an oxygen absorber, which, when used correctly, will remove up to 99.5% of oxygen from storage containers.
Moisture. Generally, the higher the moisture content in the product, the shorter its life. Moisture allows bacteria and mold to grow, causing food to turn rancid more quickly. Moisture breaks down food. The warmer the water the faster the breakdown.
Temperature is one of the most important factors in determining shelf life. A general rule is the lower the temperature the longer the shelf life. Storing your food in the garage with a room temperature of 90 degrees during the day and 50 degrees at night is very hard on your food storage and will cut your shelf life tremendously. In addition to storing your food cool and dry, it is also important to keep a stable temperature. Fluctuating temperatures can cause your food to deteriorate over time. Optimal storage recommendations include storing your food in a cool, dry, dark area with a constant temperature between 50 and 60 degrees. We realize that is not always achievable, so we suggest storing your food as close to the optimal recommendation as possible. In short, store your food in a cool, dark, and dry environment.
The type of packaging can drastically affect shelf life of food. Food should only be stored in food-grade containers. These containers do not contain any hazardous chemicals and are safe for storing food even for long periods of time. Containers not approved for food use include trash or garbage bags, paint cans, and industrial plastics that have been used or designed for non-food purposes. Oxygen absorbers are essential for long-term shelf life. It is recommended to have food packaged in either a #10 can or metalized food grade plastic bag with an oxygen absorber. This process is sometimes referred to as "nitrogen packed" because once the oxygen is removed all that remains is nitrogen.
Protection from insects, rodents, and chemicals is especially important when deciding how to store your supplies. Food grade containers such as #10 cans and metalized food storage bags are great for storing food. Quality #10 cans are double enamel coated inside and out, so they will not rust. The metal and enamel coating protects food from insects and rodents because they cannot smell the food through the can. Metalized food storage bags are similar to the #10 cans in their ability to protect food from insects and rodents. It is important to remember to not store your food storage near any chemicals including household cleaners.
A study was performed at Utah State University in Logan, Utah. The quality of dehydrated non-fat milk was tested at different storage conditions. Here are some of the results.
Nonfat dry milk stored at 90 degrees F began to develop "off flavors" by 6 months and considered unacceptable (oxidized and stale) after 2 years.
Nonfat dry milk stored at 70 degrees F was considered unacceptable (oxidation and stale) after 4 years.
Nonfat dry milk stored at 50 degrees F resulted in minimal flavor changes after 52 months (4 1/3 years).
This study is just one example of the effects that time have on food storage items. Every food is different and the shelf life can vary depending on storage conditions. We suggest marking the date on your food before putting it in storage, incorporate it into your diet, keep it cool, dark and dry and remember, "food is best if used within 5 years."
We hope this information has helped you to understand some of the basics in storing food.
