Food Storage
Food storage is both a traditional domestic skill and is important industrially. Food is stored by almost every human society and by many animals. Storing of food has several main purposes: more...
 Home
Airsoft
Archery
Backyard Games
Baseball & Softball
Basketball
Bowling
Camping & Hiking
 Backpacks
Canteens & Coolers
Clothing, Shoes &...
Compasses & GPS
Cooking Supplies
 Cooking Utensils
Cookware
Food Storage
MREs & Freeze-Dried Food
Other
Stoves
Flashlights, Lanterns &...
Furniture
Generators & Heaters
Insect Nets & Repellents
Knives & Tools
Maps, Topographic
Other
Showers & Toilets
Sleeping Gear
Survival & Emergency Gear
Tents & Canopies
Water Purification
Cheerleading
Climbing & Caving
Cricket
Curling
Cycling
Disc Golf
Equestrian
Fencing
Field Hockey
Fishing
Football
Geocaching
Go-Karts (Recreational)
Golf
Gymnastics
Hang Gliding & Paragliding
Hunting
Ice & Roller Hockey
Inline & Roller Skating
Lacrosse
Other
Paintball
Paragliding
Rugby
Scooters
Skateboarding
Sky Diving
Soccer
Track & Field
Triathlon
Volleyball
Wrestling
preparation for periods of scarcity or famine;
taking advantage of short term surplus of food as at harvest time;
enabling a better balanced diet throughout the year;
preparing for special events and celebrations;
planning for catastrophe or emergency;
protection against predators or others;
Domestic food storage
Grain
Grain is stored in rigid sealed containers to prevent ingress of moisture or attack by vermin. For domestic quantities metal cans are used (in the USA the smallest practical grain storage uses closed-top #10 metal cans).
Storage in grain sacks is not effective. Mold and pests destroy a 25kg cloth sack of grain in a year — even if stored off the ground in a dry area. On the ground or damp concrete, the time is as little as three days, and the grain might have to be dried before it can be milled. Food stored under unsuitable conditions should not be purchased or used because of risk of spoilage. To test whether grain is still good, sprout some. If it sprouts, it is still good, but if not, it should not be eaten. It may take up to a week for grains to sprout. When in doubt, throw it out.
Meat
Unpreserved meat has only a relatively short life in storage. Pork should be eaten within one day but beef and venison improve with up to 5 days storage in a cold room. Dry aging techniques are sometimes used to tenderize specialty gourmet meats by hanging them in carefully controlled environments for up to 21 days. Semi-dried meats like salamis and country style hams are processed first with salt, smoke, sugar, or acid, or other \"cures\" then hung in cool dry storage for extended periods, sometimes exceeding a year.
Fish and shellfish
It is unsafe to store fish or shellfish without preservation. Fresh shellfish and whitefish should be eaten within a few hours of harvesting..
Use of stored food
Guidance for surviving emergency conditions in many parts of the world recommends acquiring a limited range of grains (usually corn, wheat and beans supplemented with oil, dried milk, and vitamins) and then preparing them in simple ways for long-term survival. This may not be wholly practical because of appetite exhaustion. An unvarying diet of staples prepared in the same way causes most people to eat less. Garden-grown fruits and vegetables, freeze-dried, canned, and fresh-baked foods are essential supplements to such a program.
Read more at Wikipedia.org
|
