A lot of people are now considering storing food for emergencies but feel they have obstacles that prevent them from doing so. Perhaps they feel they don’t have any free space, or someone told them there is no way they can store food under the conditions they have in their house. They then become fixated on the problem and get delayed in their efforts.
Living in a hot humid climate for at least 120 days out of the year, I am very familiar with storage issues.
Ideally, food should be stored at around 50-55 degrees, with no more that 15% humidity. Does that mean you cannot store food if you do not have these ideal conditions? Of course you can! The conditions described are “in a perfect world” type scenario, and we all know it’s not perfect, otherwise we would not need to store food!
Summer temperature in Texas reach over 100 degrees with 80% humidity. To save electricity, we keep the air conditioning at around 78-80 degrees. The A/C cuts down on humidity, but moisture still seeps in. This is something we cannot ignore. We just factor in that the food stored will not last as long as it would have at cooler, drier temperatures.
Here are some tips:
- Choose canned foods that have the longest expiration dates. Although some studies have shown they can last a few years past their expiration dates, I prefer not to risk it, especially after a friend’s unfortunate experience. Getting ill from eating spoiled food is not worth it.
- Rotate your food constantly. I mark the expiration date with a Sharpie marker on top of the canned food and on the sides to make sure I use them before those dates.
- If you are storing bulk foods in mylar bags, observe the proper technique by using oxygen absorbers and letting all the air out. Plan on using these stored foods within five years, instead of ten, if your storage conditions are not ideal.
- Clean the area surrounding your food storage thoroughly. Make sure the area is dry and pest free For additional protection from pests, keep stored foods in five gallon food grade buckets with tight lids.
- Label your buckets with the contents and the date the food was stored.
- If you are storing water for drinking, use and replace the water after a year. Make a label for each container on when it was stored. Water develops mold after it’s been sitting in a warm, humid area for a while. If you do use water that has been stored for a long while, have a backup water purification system by running it through a filter, boiling etc.
We all have obstacles to prepping, but don’t let them stop you. The key is to try to minimize mistakes, but continue preparing anyway.
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Don’t let those expiration dates get past you. An inexpensive but helpful tool to keep track of supplies (Iphone or Ipad users):
For beginning preppers