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Editorial Reviews. About the Author. Gaye Levy grew up and attended school in the Greater A Practical Guide to Storing Food For the Long Term When most.
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My bug out bag includes makeup and other items to make me look and feel good if SHTF. Already I can report that I have a good start but have a lot more to ……organize, and do. Thank you for this easy to understand guide, Gaye!! Thumbs Up!!! I thought of a couple of ideas to add to your list of things to add to your list of 16 must haves in your survival kits. First, clear all those cloths off the tread mill or stair master and get it ready for every one to try out and enjoy.

Exercise is a great stress reliever and you can even get the family dog to do it. Second have some of each family members comfort food on hand for when spirits get low. I hope these help Lexey. Love all your articles!! We are senior citizens and try to keep good supply of meds, foods, and other necessities.

Thanks for sharing your expertise!

Types of produce for winter food storage

It is much appreciated! We can go without food for 30 days, water for 3 days… I think we need to adjust our approach and make water our 1 priority. I fill them with filtered water then FREEZE them freezing kills more bacteria than boiling then store them in the cool cellar pantry. Try the water pledge on March 22nd of each year, Ryan…. The rest of the pantry is stocked with mylar bags of foods that are easy on the salt, and mostly freeze dried.

Store Smart: A Practical Guide for Storing Fruits & Veggies

Also juice bottles PETE 1 for dry goods storage rice,beans,pasta,flour,sugar,etc. I started storing water in bleach and milk jugs, but switched to litter jugs for quantity. Can anyone tell me if my process will work?

Sous Vide Food Safety

Okay great. Thanks for subscribing! IN an emergency you can use the water from your hot water heater.

Food Packaging and Shelf Life: A Practical Guide

Cut the hose from the washer and attach it to the drain of the water heater. If you live in the country put in a hand pump well. Great alternative if the electric goes out. We have a Amish made deluxe wood burning stove with a 25 gallon water reserve, metal top,for cooking and a oven. We use it all winter long and it heats the whole house. Have done gardening for years. We can shine these from the house and can see across the road. Solar lanterns with a hand crank are a must.

Pineapple: Keep whole pineapples on the kitchen counter for five days. Once cut, keep in the fridge for up to three days. Plums: Ripen at room temperature until soft and the skin has a nice powdery coating. Store in the fridge for up to five days. Pomegranates: This sturdy fruit lasts for three weeks in the fridge when whole. Once cut, the refrigerated seeds stay fresh for three days.

Tomatoes: Keep tomatoes at room temperature and away from direct sunlight. It is important to not store these in plastic, which traps moisture and can lead to the fruit rotting or becoming moldy. Raspberries: Using the single layer paper towel method, raspberries stay fresh for up to three days in the fridge. Be sure to find and remove any heavily damaged or bruised berries before storing. Strawberries: Remove any damaged fruit and store in the fridge for up to three days.

Tangerines: Can be stored in the fridge for one week. Watermelon: Store the whole uncut melon in the fridge for up to one week. Once cut, it can be kept for two days. Vegetables: Bell Peppers: Since green peppers will stay fresh for roughly two days in the fridge, consider buying them close to the time you plan to use them in your next recipe. Broccoli: Store uncut whole in the fridge for up to one week.

Cabbage Green and Red : Cabbage is a mighty veggie and stays fresh and ready to eat for up to a week in the fridge. Carrots: Carrots are also sturdy and can be stored for up to two weeks in the refrigerator. Corn Unshucked : Corn is best on the day it is purchased, but can be kept for up to three days in the fridge.

Cucumbers: This kitchen essential stays fresh for up to five days in the fridge.

Continue Learning about Food Storage & Health

Eggplant: This hearty vegetable is perfect for warm fall dinners. Kale: Store kale in the refrigerator for up to three days. Lettuce Head : Store in the fridge for up to five days. Iceberg lettuce can chill for up to two weeks! No pun intended. Mushrooms: Place inside the fridge within a paper bag for up to one week. Once cut, store in the fridge for up to four days. Radishes: When stored in your fridge, these are best used within three days. Sometimes two weeks is possible with proper keeping. Tip: to prolong freshness, remove the leaves prior to storage. Tomatoes : Place your tomatoes on the counter for storage.

To ripen, place in a paper bag until your tomatoes are soft enough for your liking. Turnips: Keep turnips in the fridge for two weeks. Tip: separate the roots from the leaves, storing the leaves separately in a plastic bag. Wash your hands thoroughly with soap after using the toilet. Keep your kitchen and utensils clean A dirty kitchen attracts pests such as cockroaches that can carry harmful bacteria. Clean all kitchen surfaces like countertops with soap and hot water. Cutting boards can harbour bacteria. Wash cutting boards with soap and hot water.

Use a brush to scrub stubborn food and dirt particles. Sanitise plastic cutting boards with chlorine solution. A smelly dishcloth or towel is a sure sign of bacterial growth. Wash these often in hot water. Disinfect kitchen sponges in chlorine bleach solution.


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To avoid contamination of food by faecal bacteria Wash your hands thoroughly with soap When Why? Before you buy or touch food. Hands can be a medium for carrying micro-organisms which can be transferred to our food.

FREE Downloadable ebooks for Food Storage,Gardening,& Self Reliance | Rainy Day Foods

After touching pets and animals. Animals can carry diseases and germs which may be spread through our hands to our food.


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    • After using the toilet. To avoid contamination of food by faecal bacteria.


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      • Tips Why? Keep your water bottle capped after drinking. To prevent dust and other contaminants from entering your drinking water. Wash your fruit before you eat. To remove any dirt, pesticide residues or other contaminants which may be present in low levels. Don't eat food you've dropped on the floor or canteen table. To avoid food contamination by dirt, bacteria or other contaminants that may be present on the floor or table. Don't put your bag on the canteen tabletop. Your bag may be dirty and it may contaminate eating surfaces and consequently contaminate food.

      Don't eat or drink in the school laboratory. The laboratory contains many chemicals which can make the food or drink unsafe. Preparing and Cooking Food Well Raw food can contain dangerous micro-organisms, which can cause foodborne diseases. Cross contamination is the most common cause of food poisoning. Tips: Keep raw food in separate bags away from cooked and ready-to-eat food while shopping.

      Wash knives and cutting boards between uses, especially when working with raw and cooked food. Where possible, use separate cutting boards for raw and cooked food. Wash knives thoroughly especially after cutting raw meat, seafood and poultry, before cutting other food. Use different serving plates for raw and cooked food.