Archive for the ‘Food Storage’ Category
Posted by nwnikkie on February 8, 2012
Cheese wax prevents cheese from developing mold or bacteria and it keeps moisture in. Simply use a combination of dipping and brushing with a natural boar’s hair brush to apply the melted cheese wax liberally to your block of cheese let it harden, and store at a mild to cool temperature. Cheese treated with cheese wax will store for up to 25 years. It will continue to age, but, it won’t get moldy (even if it does in parts, you can simply cut off that part, and re-wax over it.)
When preparing your cheese blocks for dipping select/cut cheese block sizes that you and your family can easily consume within 3-5 day period in order to avoid it going bad once you’ve cut into it.
Blocks of cheese or cheese wheels (cut into sizable pieces)
Boar brush (or other brush with natural bristles)
A double boiler set up – the pan you choose to melt the cheese wax in will be your designated cheese wax pan as it is near impossible to clean afterwards
Sharpie for labeling
Masking tape or paper for labeling
Posted by nwnikkie on November 2, 2011
Using Three Simple Old Fashioned Methods
Food Safety Precaution BASICS
1. Wash your hands thoroughly before handling any type of food.
2. Rinse the raw food thoroughly before processing and storing it.
3. Use clean food processing equipment.
4. Always wash the utensils before using them on a different food item to prevent a problem of cross-contamination.
5. Use clean storage containers.
6. Examine the food carefully and discard any food that has mold or bruises or slime or insects or other problems.
7. The shelf life of the food will not be extended forever, but it can be increased by a few weeks to a few months (or longer depending on the food item and the preservation method).
The Three Traditional Food Preservation Methods
These 3 simple ways preserve food using old fashioned techniques do not require the use of any special chemicals, salt or equipment:
1. In the ground.
2. In a root cellar.
1. In the Ground
(Appropriate for Carrots and Radishes in the Fall)
Leave the vegetables in the original ground where they grew during the summer.
This technique works well with carrots and radishes.
Mulch the ground above the vegetables with a thick layer of straw.
However, if the weather has not yet turned cold and you leave radishes in the ground then they will go to seed.
2. In a Root Cellar
(Appropriate for Some Vegetables and Some Fruits)
A root cellar is a cool dry dark place underground where the temperature remains between 40°F to 60°F (or 4°C to 15°C).
1. The depth of the root cellar below ground will vary between 1 to 3 feet depending on the frost line in the area where you live. The frost line is how deep the ground freezes in winter.
2. Humidity must be controlled.
3. Insects and rodents must be kept out.
A simple root cellar can be made from a clean empty food grade 55 gallon drum. Plant the drum sideways below ground under at least 12 inches of dirt. Put the food in the drum and then attach the drum lid. Shovel some dirt against the lid to keep it cool inside the drum. The drum will stay cool and it will keep out the air and insects and rodents. Do not place the fruit or vegetables directly against the sides of the drum. Instead store the fruit or vegetables inside wood boxes inside the drum.
Apples, peaches, pears, plums, and tomatoes release ethylene gas while in storage and this gas will cause other foods to ripen and spoil more rapidly. Therefore they should be stored by themselves and not with other foods.
Posted by carnifex676 on September 30, 2011
Gaye Levy, Contributing Writer
Once the prepping bug hits, it is easy to want to go for it. You know what I mean: Let’s do it and let’s do it all Right Now!
There are some problems with this. First there are time constraints, and second there are money and budget issues. But the biggest problem and undoubtedly the one that is overlooked in the initial flurry of readiness preparations, is that without reasonable care and thought given to the process, the tasks and the actual products involved, you can make some costly mistakes. I say this from experience. In my haste to get “stocked up” I bought gear that I don’t like and will never use. I purchased foodstuffs I will never eat. Stupid stupid stupid of me. I should have taken my time, done my research, and made a well thought out and educated decision before I even got started.
Today I would like to help you break down the overwhelming task of emergency preparation by providing you with a month-by-month calendar of things to do, tasks to complete and items to purchase. For the newbies, this gives you a manageable number of things to do in a short period of time. Instead of looking at a task list 10 pages long, you have a short list that is eminently doable in 30 days or less. Read the rest of this entry »
Posted by Sisko on July 10, 2011
Roman-era shipwreck reveals ancient medical secrets
A first-aid kit found on a 2,000-year-old shipwreck has provided a remarkable insight into the medicines concocted by ancient physicians to cure sailors of dysentery and other ailments.
By Nick Squires in Rome
9:34PM BST 09 Jul 2011
A wooden chest discovered on board the vessel contained pills made of ground-up vegetables, herbs and plants such as celery, onions, carrots, cabbage, alfalfa and chestnuts – all ingredients referred to in classical medical texts.
The tablets, which were so well sealed that they miraculously survived being under water for more than two millennia, also contain extracts of parsley, nasturtium, radish, yarrow and hibiscus. Read the rest of this entry »
Posted in Everyday Use Items E.U.I, First Aid/Medical, Food Storage, Health, Survival, Tools | Tagged: emergency, food, health, nutrition, prepardness, seeds, Storage, supplies, survival, Waterproof | Leave a Comment »
Posted by nwnikkie on June 13, 2011
Determining the storage life of foods is at best an inexact science as there are so many variables. These range from the condition your food was in when you first purchased it and includes many other factors. This page was written with input by Mr. Stephen Portela who has over 30 years of professional food storage experience. This information should be used as a general guide only, and should not be followed “as the gospel truth” because your results may be different.
Four Factors that affect food storage:
Factor #1: The Temperature:
Temperature has more to do with how long well dried foods store than anything else. The USDA states, “Each 5.6 C. (10.08F) drop in temperature doubles the storage life of the seeds.” Obviously, there is a limit as to how far this statement can be taken. However I expect it basically holds true from room temperature down to freezing. No doubt, the inverse could also be considered true. “Each 5.6C. (10.08F) rise in temperature halves the storage life of seeds.” This theory holds true for non-garden seeds as well.
Storage Life Differences
Depending on Temperature
Constant Storage: Storage life Temp in degrees F In Years —————- ———— 39.76 – - – 40 49.84 – - – 30 59.92 – - – 20 70.00 – - – 10 80.08 – - – 5 90.16 – - – 2.5 100.24 – - 1.25
Note: the above chart is not for a specific food but shows the relationship between temperature and storage life.
Let’s look at a couple of real life examples of good and poor food storage practices:
About a year ago we got an unopened paper bag of white flour which had been stored at 70 degrees F, in a dry climate. It had been sitting for 3 years in a closet. It made fine looking bread but had such an ‘old’ and bad flavor that it was difficult to eat. For another example, a couple of years ago in the Puget Sound area we were given a 4 gallon can of wheat that had been stored up high in a garage for about 30 years. This part of the country is not as hot as some places, yet in the summers the average garage still gets up into the 90′s. Even though wheat will store for 30+ years under good conditions, the bread from this particular wheat was very bad tasting and after a few batches we ended up throwing the wheat away (something I always dislike doing).