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Do you think you have enough food stored?

8K views 34 replies 22 participants last post by  pujyboy 
#1 ·
Being onboard a sub on occasion and having been told by them how much food they consume in a light duty service. (Light duty meaning not humping 60 lbs. of gear 10 miles a day.)
And, And watching sub shows on the military channel. These guys carry tons of food with them. I think on the new subs (electric boats) there are like 30 men. My food supply is thin compared to what they take with them. Can you see the relativity? I will need more.GI4 Just think how much food you would have to have for an indefinite amount of time.

Plus I will have guest.
 
#2 ·
A couple things come in to play here: You have a shelter or planning on one. How many people will come through the door before the hatches are battened if yes.
If building a shelter for ANYTHING, including nuclear fall out, nuclear winter. Nothing new, some folks had them in the 50' & 60's. You would need a lot of fresh water and food, all you could store.
Just a fortified position. These can be your basement or just your home beefed up. A full pantry and freezer w/generator back up. Don't forget safe gasoline storage. 5 gallon and larger cans will keep you going for a while, but not much more than a couple of weeks.
Myself, I don't have a shelter for fallout. Not sure I would want to have one. A dirty bomb may cause a lot of terror & panic. I prepare for events like that like I do a level 3 hurricane. You can survive on a full pantry for weeks, maybe months. Panic is your worst enemy in any situation. Life may not be as comfortable and looter can be held at bay by most here. I have no desire to send a lot of money & time for the very worst. I do have enough for me and my daughter has a good supply for her & my grand children. They also have a stronger home than I do. Concrete filled block home. After we got hit by 3 major hurricanes, we all know first hand what it is like not having stores open for 2-3 weeks. No gas stations or grocery stores unless you car to travel. Preparing for the "big one" is fine. Showers and baths are out. A number 3 wash tub and soap and sponge. Some cards and board games, plenty of drinking water. Down here if radiation is not thrown into the mix, well water and a generator will produce potable drinking and bathing water. You don't need more than 1500 calories each a day to survive for a fairly long time, almost indefinite. Yes you will be hungry sometimes, but those in good health will keep strength up for possible location move. The only way to store large amounts of gas is in a tank made for such, usually under ground. Just putting 55gallon drums will work but you run the risk of creating a disaster before one happens. Just staying put until aide arrives, hopefully can be done in any home USA. I'm not sure I would want to add more than what I have now. A battery powered radio and HAM or even CB radio would come in handy for a GTHOD situation. You have to know what direction to go to get to safety. There are a lot of variables when it comes to suviving mother nature or a terror attack. Most agree it is not a matter of if, but when, when it comes to our next event. If you do not panic and have a reasonable supply of potable water, food and some gas for when you can resupply, your group will get by in all but the very worst event that can happen. In that case, shelter or not, being as far away from ground zero is paramount. If fallout is bad, stock up on boric acid and a good chemical suit & mask. You can wash off practicals with a boric acid & water solution as to not contaminate your shelter and your loved ones in it. Some research ahead of time either through the net or books will help even those that have been trained for survival. If you are at ground zero for the worst case scenario a bunker may not help a bit. On the other hand, if ground zero is say 200 miles away, panic among the masses would be a major concern. The Navy, sewerpipe or not has to make every day life routine in any condition. My buddies brother just got out of the Navy and moved here. It is not a whole lot different than any ship except, they have to try to stay hidden for long periods of time. Even a Navy shower and drinking water for x amount of men is an incredible amount. These guys live like this day after day, disaster or not. The biggest difference in what they have to carry and what us civvies can get away with is that one fact. They carry supplies for routine life for every day of the year. Us land lovers(home owners) can defend a position, GTHOD or just hunker down until some order is in place. I could hunker down here or get mobile in the sticks near by for quite a while if radiation is not a factor. If it is a factor hunkering down until safe to travel would be my biggest concern. Knowing how to acquire drinking water, making it potable will save a lot of space and space & your budget will dictate how long you can survive with no help. A very good topic for sure. Information, communications and a no panic leader is a must. I think those in large cities or heavy populated ares has both benefits and draw backs. Out in the boonies, you may not have to deal with the masses of folks running around in panic. These are dangerous people. But, a smart man/woman will have much more resources if they need to do some shopping when nothing is open may be necessary. Also, urban areas will get aide first. The folks in the boonies(me), have to be self sufficient and may have to survive in less than comfortable conditions longer. It would not hurt to make a data base to see what you use for water now and figure out what you can get away with, the bare necessities and stock up on where you would fall short. Three squares a day and a daily shower/bath take a back seat to survival. You can survive on one meal a day as long as you keep hydrated for a very long time. I think my family & a couple friends would last well over a month if radiation levels are dangerous but not deadly, at least right away. Steps can be taken even without a bunker. Sand bag the home, anything dense and the denser the better will stop a lot of RADS. A boric acid solution will help keep you and supplies fairly healthy. The nuts running around in panic will not last long. Not sure what your preparing for but from your post it sounded like a worst case scenario survival. As long as you are not in the direct path of fallout and far enough from ground zero, you & your group seem to be one of the ones that would make it. I hope it never comes to that Duke. I'm pretty sure your brother would bring a lot to the table from the posts of yours I have read. JMHO, but the best defense is a good offense. We can fight those whom wish to kill us on our soil or theirs. Just my take on the topic. Not sure what conditions you are talking about or all conditions. HTH GITEN
 
#3 ·
I'm also in the boonies - the real boonies, cow country. I'm lucky enough to have around 100 acres of land with a stream, forestland, pastures, and plenty of fish and wildlife for hunting. I have the resources to hole up for a pretty long time. Many people are prepared for the 3 to 7 day power outage but what if it lasts longer. Even if you have a good water source, how many people have a sufficient store of grain products, know how to make a mud stove, forage for wild yeast, safely preserve fruits and veggies, track and trap small game, know enough knots to make a fishing net from cheap monofiliment line? The list of simple skills is endless. These are all fun activities for me and I hope I never have to use the skills but if I ever need them, I'm somewhat prepared. IMHO, everyone should take a little bit of time to learn some survival techniques. With the grace of God, it will never be needed but knowledge IS power.
 
#5 ·
If any of these worst case (nuclear or natural) scenarios ever happens, the boonies will be over run with a lot of bumbling and scared city dwellers, and many of them will be armed, all trying to "live off the land", read that "loot" mostly. It took only a few hours after Katrina before New Orleans was over run with armed looters. I have heard stories that sounded more like Mogodishu than New Orleans. I mean gangs with weapons running around in pickups! (Glad they didn't have any heavies!) And they weren't just taking food and water (can't eat a big screen TV)! They head for the easy pickings, and a loaner in the woods with his family are easy pickings. A small group has a better chance. Some of my friends had to band together and stand two hour armed watches just like in the service. It WAS Dodge City here for a while!

I don't think you can store enough to last very long, especially fuel and water. Generators go through gas real quick! And storing the stuff is dangerous, neighbors and zoning might have something to say about that in a lot of communities, plus it has a limited shelf life.

Survival was almost a cult religion back in the seventies (Carter years - that tell you something about Jim-eah?). You should find some of that writing for some insights. I bet someone like Paladan Press has some of that stuff or old books on Ebay. There was a writer for one of the gun rags back then that was very good on this subject, but I can't remember his name now. Sorry!

If you are going to be serious about this better plan on spending upwards of $40,000 - $50,000, become energy sufficient, grow your own food, and plan on commune type living.

Also, plan on the authorities confiscating all your weapons and ammo right out the gate under martial law. That's what they did here. And even though the NRA stopped them with an injunction and won against the city in court to get the weapons returned, the mayor and police chief say they will do it again no matter what the court says. Nice guys!

BTW, to get your weapon back here you need to produce proof of ownership, never mind they can't find many of the confiscated firearms anyway. They reside in someone elses collection now. Few have been returned.

You had better just pray it doesn't happen!

CX
 
#26 ·
I see this thread is not very current and I may or may not get an answer; but I'm curious just how authorities went about this gun confiscation?

Surely they had enough to do without going around to houses, in boats , knocking on doors and looking for something to confiscate? Or was it that they stopped roving gangs, in trucks, from looting and terrorizing: And if so, why isn't that a good thing?

Where I'm at I'd be more surprised if County LEO didn't work with many locals in a partnering sort of way.

I'm not disputing that confiscation occurred in NO during Katrina, just wondering about the circumstances and methods of doing so?
 
#6 ·
We reap where we choose to live.

Late 2004 we got hit by Francis then Jeanne two weeks later. There was only neighbor helping neighbor here.

Florida has a law that even if a disaster is declared the State can not go around confiscating firearms. That doesn't mean you can go walking around with a firearm. More like you can sit on porch or in your yard with a loaded firearm to protect you & yours.
 
#7 ·
HH

I don't think we will have to deal with local Police,Have you read all the exec orders put out such as Rex 84: FEMA,S Blueprint for Martial Law in America.
www.globalresearch.ca
Police State
Might be a short gun battle when they come for my weapons.
and they will win no doubt.

Normt
 
#10 ·
Thanks 9th& Duke

That was the problem with me,shelf life for foor storage,even cans have a short life if not stored in the right place.
But 30 years, well they might outlast me,perty sure about that.

Normt
 
#11 ·
huntinghawk said:
We reap where we choose to live.

Late 2004 we got hit by Francis then Jeanne two weeks later. There was only neighbor helping neighbor here.

Florida has a law that even if a disaster is declared the State can not go around confiscating firearms. That doesn't mean you can go walking around with a firearm. More like you can sit on porch or in your yard with a loaded firearm to protect you & yours.
Huntinghawk,

There was a lot of neighbor helping neighbor AND a lot of looting too. You may have a different class of people there.... Ask Houston about ours. That is one reason I do not intend to stay here. Most of Louisiana would like to amputate New Orleans from the rest of the state. Can't say as I blame them. This COULD be such a great place.

We have a law like that as well making its way through the Legislature. I AM TOLD the mayor and police chief, have already announced they will ignore it if they feel a need to.

CX
 
#12 ·
When martial law takes place, state and local laws are ignored. It's a federal matter at that point. Here in my county we had three major hurricanes in a 2 month period. Although martial law did not take place, no N.Guard, there were mandatory evacuations. Most of whom that tried to evacuate ended up stuck in traffic when a powerful storm was on it's way. We had no idea just how much damage would be done or when things would start to return to normal. Over the radio announcements were made. Anyone caught buying or selling alcohol would be arrested. The same was true for carrying of firearms. I rode out all 3 storms here at home. A sheriff's deputy told me I had to leave, now. I told him I was ok and would leave when I thought it was warranted. At the time I was securing my home. He just left. He knew from what I said and the way I said it, I was not going anywhere until & if I was ready. Although alcohol sales stopped, I did not see or experience any firearm seizures. Had things went worse or longer than they did, maybe the guard would have been called in. It would not have been pretty for all involved. I'm a grown man and know when to GTHOD and when to hunker down. I sent my kids & grand kids across state for Francis and Jenine, I stayed. I was hurt, bored and tired, as well as sweaty and dirty. Nothing I have not been before. As for survival, I made do. Lots of instant coffee and Ramon soups. I cleared the ruble and limbs from my home as well as others. I repaired roofs for no charge for some that were leaking bad but no roofing contractor could be found after the storms blew over and power was out for weeks. I had cash, but no where to spend it. I had building materials in my truck and got things done. I heard of reports of looting in the larger cities, but never had to defend myself. This was just 3 bad storms in a short amount of time. I could see how it would not take a lot more to call the feds in. The local LEO's had the same problems we had, except they and family were allowed to stay at the hospital. We had to stay, get stuck in traffic or go to one of the shelters in our area. Ironically, the people in the shelter in the town closest to me had the roof peel off and had to be relocated. I was just hot, dirty & tired. I ate alright. I had plenty of water. I was not willing to bet my grandchildren's lives that they would have made it too. Prepare for the worst and pray for the best. We got lucky. In a denser populated area the water would have had no where to go. That was the case in New Orleans. Not just the population, but geography. In a case of other events where the air would not be safe to breath, a camp would be better than dying the slow death or getting killed for you survival items.
We were better equipped to handle major events in the sixties IMO. When was the last time you have seen radioactive signs telling you were to go in case the big one dropped? They fell with the wall. GITEN
 
#13 ·
Rex 84

Just read the piece on REX 84. Creepy stuff. Also, interesting to note that although one of the key event triggers has clearly been tripped - mass influx of illegal aliens from Mexico - nobody's lifting a finger to implement mass deportation. I had the misfortune of being in DC for the last big "immigration" rally and it was not good. Tens of thousands of aliens marching in favor of anarchy, several of whom were trailing our flag along the ground behind them. Most of the "marchers" were young thuggish males displaying various types of gangster style dress. There was a lot of tension in the air, and I was sending and receiving a lot of negative vibes. We're clearly being invaded and the feds are encouraging it. This is demographic warfare on a massive scale.

CS
 
#14 ·
Unruly?!!

ChristianSoldier said:
. Most of the "marchers" were young thuggish males displaying various types of gangster style dress. the feds are encouraging it. This is demographic warfare on a massive scale.

CS
Did any of them look like this little fellow??



We gotta do somthing!! This Creeps me OUT!!
 
#15 ·
Yes, but not so heavily tattood. I'm not familiar with some of the gang tats, but have quite a few local LEO's (Northern Virginia) on my payroll, and they all tell me that we've got a heavy MS13 presence here, and growing gang problems. The problem is so huge (the Minutemen estimate that there are up to 30 million illegal aliens in the US) that I don't know what we can do to combat it, other than prepare for a true SHTF scenario. Networking's also a good strategy, IMHO.
 
#28 ·
--------------------------
I reside in a small town where there are more illegals than legals. I study them as well as ride with my local LEO's. These folks are "survivalist" and don't even know the meaning of the word. It is of no interest to them to learn English because the Government will speak their language. The Catholic Church has sponsored some of them so they now are the majority at the local church. They overloaded the hospitals so they just opened up a state of the art (3 story) medical building, paid for with USD's, with my US Representative at the ribbon cutting. Early mornings there are pickups with side boards delivering produce to the many small stores that these folks walk to daily. No USDA inspections on any of their products. They now raise chickens in a neighborhood where it was unheard of 10 years ago. Should I go on?

When the collapse occurs, it will be business as usual for these folks. They have 1)Church / Religion, 2) Medical facility and 3) Food supply lines set up. I doubt that a guy like me could go in and buy a taco when the crunch happens.

No need for them to consider bugging out.

Hobo
 
#16 ·
ChristianSoldier said:
Yes, but not so heavily tattood. I'm not familiar with some of the gang tats, but have quite a few local LEO's (Northern Virginia) on my payroll, and they all tell me that we've got a heavy MS13 presence here, and growing gang problems. The problem is so huge (the Minutemen estimate that there are up to 30 million illegal aliens in the US) that I don't know what we can do to combat it, other than prepare for a true SHTF scenario. Networking's also a good strategy, IMHO.
Looks like we have lost.GI4
 
#17 ·
Don't know, Duke. The situation's pretty far gone, and the feds obviously don't care, but I think there are still a lot of good people out there willing to stand for what's right. We had an immigration flap in my part of the state (Culpeper) recently b/c one of our Town Councilmen wants to enact ordinances aimed at illegals. The local alien population planned a "march" that was attended by about 100 marchers. Councilman Jenkins held open hearings that were attended by a larger crowd than that. I was unfortunately out of town, but my best bud attended, and told me that most folks were majorly PO'd at the situation. White, black, and hispanic all demanding action against those here in violation of the law. It's not much, but it's a start, and it gave me hope. There were some activists there from Richmond, one of whom cried (effeminate male), and one of whom was an attorney who was there to "educate" the benighted locals. She "taught" that the US Constitution confers rights on illegal aliens. She must be using a different copy than the one I studied in law school. In any event, I plan on reporting her to the Virginia state bar for knowingly making a false or misleading statement. Hit 'em where it hurts, and don't give up the fight.
 
#18 ·
Back to the food issue. I keep a pretty full pantry and try to eat the oldest first when I need something. Last night I wanted some soup because I just had surgery yesterday. I opened a can of Campbell's Tomato soup that was a year or to old. I notice a little rust on the outside of the can. When I opened it up I lost my appetite for a few minutes. It was a rust brown color. I dumped it down the toilet, it was no good. I would have thought that canned soup would have a shelf life longer than a year or two. I have can foods older than that can of soup that seem fine and I'm sure 99% are. Rotate them can goods. Everything has a shelf life. This can may have not been sealed properly at the factory, or tomato soup may just not last as long as other foods. None of the other cans showed rust like this one and I'm pretty sure it was between a 1 or 2 old. I remember buying it. I don't care for tomato soup much but get a craving for it and a cheese sandwich every now and then. I looked for a date on the can but didn't see one. Maybe it was in the store for a while.
Point is, check your stash every few months. This one showed signs of rust on the outside. The soup was dark brown in color. HTH
 
#19 ·
Jack Orr said:
I opened a can of Campbell's Tomato soup that was a year or to old. I notice a little rust on the outside of the can. When I opened it up I lost my appetite for a few minutes. It was a rust brown color.
Now that is odd! GI3

I've had a can of clam chowder that must have been 2-3 years old and it was fine. Perhaps its damp and it allowed the can to rust where you store it ??

Dimitri
 
#21 ·
That sounds like the answer HH. I remember buying it after Charlie rolled through. I get most of my can foods at Save A Lot, or as I call it bag a lot. You have to bring or buy a bag there & bag your own after check out. There can foods are 1/4 the price the regular market charges. If it wasn't dented when they got it, they will dent 'em. They stock after hours and speed is the deal. Never can find anything in the same isle twice in a row. GI6 Great prices though and I have never got anything else bad from them. When I get something out of the pantry, I reach for the stuff in the back. I still think it is wise to eat the oldest first. I checked all the other cans out. The tomato soup was the only one that showed rust or looked funky. You don't need food poisoning will your riding out a SHTF scenario for sure. MCORPS1
 
#22 ·
Info thanks to jacketch over on the FAL FIles...MCORPS1

Shelf Life of Food
Grocery product shelf life is based upon the Manufacturers Date Packaged code. Manufacturers encode the Date Packaged somewhere on the product in a form unique to their internal procedures. Remember that these times are the manufacturers recommendations for MAXIMUM freshness and nutrient value. Several vendors indicated their products are edible long beyond the published recommendation dates. The information presented here was retrieved from either the vendors website or via contact with the vendor consumer hotline. In order to maintain freshness within the suggested expiration dates, food should be stored in a dry, cool location. Discard any food product exhibiting changed color, odor, or taste. Storage temperature has a great influence on shelf life.
Per Del Monte – a 15-degree change reduces expected shelf life by 50% (ideal temp is 65; if stored at 80, then shelf life is reduced by 50%). For maximum freshness, the product should remain on your shelf for a maximum of date packaged + 12 months. Once the product is opened, it should remain on your shelf for a maximum of 3 months OR less. Most Canned products will store a minimum of 1 year, most jarred products will store a minimum of 1 1/2 yrs.
About Shelflife of Food Items
What shelflife is:
Shelf life is determined in many ways. Some are determined by manufacturers, others by groups. Shelf life is generally the window of time that a food item maintains quality taste, texture, and nutritional value. Shelflife is based on safety, quality, and nutrition. Many foods are still edible past the shelf life of the product if stored properly, although they may have lost nutritional value.
I compare shelflife data:
I'm no expert on shelflife; so I scour over charts, books, pamphlets, and Internet sites in search of shelflife data. Sometimes the figures offered from various sources are in disagreement. If they are close, I check further to see which is the most accurate, or give both (i.e. 12-24 months). The resources I use are in the links on this webpage, though it would take too much time to credit each source by each food item. Often the multiple sources provide exactly the same data anyway.
Foods outlasting shelflife vary:
Some foods just won't exceed the shellfire, like brown rice. You're really lucky if you keep it longer without it going rancid. Some foods hardly even need a shelflife, like wheat. If the wheat from the pyramids is not only still good; but also given us crops lost for millennia, I'm convinced that my wheat is going to be fine no matter how long I store it, as long as I store it properly. The shelf life of evaporated milk (as with most foods) varies with the fat content. According to Carnation, this has to do with the stability of the milk proteins and their expected performance in the recipes people use them for. They still have nutrition past the expected shelflife, but will fail performance tests in cakes, etc. The skimmed and low fat versions will also darken faster.
Shelflife data provided:
Shelflife data below gives specific foods and average shelflife assuming optimum storage conditions. Foods kept at lower temperatures extend their shelflife.
Shelflife of Food Items
* NOTE: Shelflife info from various sources. (See links below.)
Conflicts are researched through multiple resources.
Baby Food, canned - 12 months
Baking Powder - 18 months (unopened)
Baking Soda - 18-24 months
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, can, Baked, Bush - 24-36 months 1-423-509-2361
Beans, can, Black, Progresso - 24 months 1-800-200-9377
Beans, can, Bush Beans Brand - 26 months
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Bouillon - 24 months (Keep dry and covered)
Bouillon (Cubes) - 24 months
Bouillon (Granules) - 12 months
Bouillon, Herb Ox - 24 months
Bouillon, Tone - 24 months
Bread, Crackers - 3 months
Bread, Crackers, Saltines - 8 months
Bread, Crackers, Ritz - 8 months
Bread, Crackers, Whole-wheat - 48 months
Bread, Crumbs, dried - 6 months (Store dry and covered)
Bread, fresh, store-bought (original container @ 70° F. basement) - 5 days
Bread, frozen, store-bought (original container @ 0° F. freezer) - 6 months
Bread, Mix, Biscuit Mixes (most) - 9 months
Bread, Mix, Biscuit Mix, Krusteaze, any flavor except mix for bread machines - 24 months
Bread, Mix, Hot-roll mix -18 months (If opened, store in airtight) container
Bread, Rolls (commercial) - 3-5 days (frozen 2-3 months) Homemade breads may have shorter shelf life due to lack of preservatives.
Bread, Tortillas, Corn - 1-2 weeks (refrigerated 2 weeks) May be frozen
Bread, Tortillas, Flour - 1-2 weeks (refrigerated 2 weeks) May be frozen
Bread, wheat, homemade (polyethelene bag @ 70° F. basement) - 3 days
Bread, white, homemade (polyethelene bag @ 70° F. basement) - 5 days
Butter, dehydrated - 5-8 years
Butter (refrigerated) - 1-2 weeks (frozen 6-9 months) Wrap or cover tightly.
Buttermilk Powder - 24-36 months
Buttermilk (refrigerated) - 10-14 days Cover tightly. Flavor not affected if buttermilk separates.
Cake Mix (most) - 9-12 months
Cake Mix, Angel Food - 9 months
Cake Mix, Betty Crocker - 8-12 months
Cake Mix, Jiffy - 24 months
Cake Mix, Pillsbury - 18 months
Candy, hard - 24 months
Casseroles, mix - 9-12 months (Keep cool and dry)
Cereals, cooked - 6 months
Cereal, Corn, dry Ready-to-eat - 12 months
Cereal, Cream of Wheat - 12 months
Cereal, Hominy Grits - 12 months
Cereal, Oatmeal – 12 months
Cereal, Processed (in a Box) - 6-12 months
Cereal (Publix) - 12-18 months 1-800-242-1227
Cereal, Quinoa Cereal - 1-3 months
Cereals, Ready-to-cook, oatmeal, etc. - 12 months
Cereals, Ready-to-eat (unopened) - 6-12 months (opened 2-3 months)
Cereals, ready-to-eat (opened) - 2-3 months (Refold package tightly)
Cereal, Rice cereal, dry Ready-to-eat - 12 months
Cereal, Wheat, shredded, dry Ready-to-eat - 12 months
Cheese, Brick (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Brick (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Cheddar (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Cheddar (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Cottage cheese (original container @ 38 - 40° F. refrigerator) - 10-15 days
Cheese, Cream cheese (original container @ 38 - 40° F. refrigerator) - 21 days
Cheese, Cream, Neufchatel (refrigerated) - 4 weeks
Cheese, dehydrated - 5-8 years
Cheese, Dry cheeses (original container @ 60 - 70° F. basement) - 3 months
Cheese, Edam (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Edam (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Gouda (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Gouda (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, natural (vacuum package @ 38 - 40° F. refrigerator) - 6 months
Cheese, Parmesan, grated - 12 months
Cheese, Parmesan, Romano (opened/refrigerated) - 2-4 months
Cheese, Parmesan, Romano (unopened) - 10 months
Cheese, processed (vacuum package @ 38 - 40° F. refrigerator) - 8 months
Cheese, Powdered - 36 months
Cheese, Processed Cheese Products (refrigerated) - 3-4 weeks (frozen 4 months)
Cheese, Ricotta (refrigerated) - 5 days
Cheese spreads/dips (original container @ 38 - 40° F. refrigerator) - 21 days
Cheese, Swiss (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Swiss (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Chocolate ( An Import ) - 12 months
Chocolate, Hot Cocoa Mix, Nestles (Individually Wrapped) - 24 months
Chocolate, Nestles Quick - 24 months
Chocolate, Premelted - 12 months Keep cool.
Chocolate, Semi-sweet - 18-24 months Keep cool.
Chocolate syrup, (unopened) - 2 years
Chocolate syrup, (opened) - 6 months (Refrigerate)
Chocolate, Unsweetened - 18 months Keep cool.
Chocolate syrup (opened) - 6 months
Chocolate syrup (unopened) - 24 months
Cocoa - 5 years (in Mylar pouch)
Cocoa mixes - 8 months
Condiments, Catsup - 12-24 months
Condiments, Mustard, prepared yellow (opened) - 6-8 months
Condiments, Mustard, prepared yellow (unopened) - 24 months
Condiments, Mustard, French's (Jar) - 18 months
Condiments, Mustard, French's (squeeze bottle) - 12 months
Cookie Mix, Basic - 5+ years (in #10 can with oxygen absorber)
Corn Meal - 6-18 months (Keep tightly closed. Refrigeration may prolong shelf life.)
Corn Starch - 18 months
Corn Starch, Argo - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Cream, Half and Half, Light and Heavy (refrigerated) - 7-10 days (frozen 2 months)
Cream, ultra pasteurized (unopened/refrigerated) - 21-30 days
Cream, Sour (refrigerated) - 2 weeks
Cream, Sour, Dips, commercial (refrigerated) - 2 weeks
Creamer, non-dairy, Creamora - 24 months
Creamer, Non-Dairy - 9-36 months
Drink Mix, Country Time Lemonade - 24 months
Drink Mix, Crystal Light - 24 months
Drink Mix, Fruit, powdered - 10 years (in Mylar pouch)
Drink Mix, Orange - 10+ years (in #10 can with oxygen absorber)
Drink Mix, powdered, Kool Aid, Kraft Foods - 18-24 months 1-800-543-5335
Drink Mix, Tang - 24 months
Eggs, dehydrated or freeze-dried powdered - 5-8 years
Eggs, fresh (original package @ 38 - 40° F. refrigerator) - 120 days
Eggs, pickled - 1-12 months (cool storage is recommended)
Eggs, powdered - 5+ years (in #10 can with oxygen absorber)
Eggs, processed (original package @ 70° F. cool basement) - 15 months
Extracts; i.e. Vanilla - 18 months
Flour, Rice flour – 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years)
Flour, White enriched - 12 months
Flour, White - 5 years (in Mylar pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years)
Flour, whole wheat graham - 2 weeks
Frosting, canned (opened) - 3 months (Refrigerate)
Frosting Mix - 8-9 months
Fruit, Apples (can), Comstock - 24-36 months 1-800-270-2743
Fruit, Apples, fresh (separated in boxes @ 32° F. mod. moist cellar) - 6 months
Fruit, Apple Chips, dried - 8+ years (in #10 can with oxygen absorber)
Fruit, Apple Slices, Dried - 24 months [8 years (in Mylar pouch)]
Fruit, Applesauce, Motts - 12 months
Fruit, Bananas - 2-3 days (until ripened, then refrigerate)
Fruit, Banana, Dried Chips - 8 months
Fruit, Bananas, fresh (ventilated container @ 60 - 70° F. basement) - 1 week
Fruit, Berries, fresh (ventilated container @ 38 - 40° F. refrigerator) - 1-2 weeks
Fruit, Canned - 12-24 months (in the original container at 70 degrees F. in a dry basement)
Fruit, Canned fruits (original container @ 70° F. dry basement) - 2 years
Fruit, can, Del Monte - 18-26 months
Fruit, can, Comstock - 18-26 months
Fruit, can, Libby's - 36 months+ 1-888-884-7269
Fruit, Citrus fruit, fresh ventilated container @ 32°F. mode. moist cellar) - 8 weeks
Fruit Cocktail, Canned - 24 months
Fruit, Cherries, Bottled - 24 months
Fruit, Coconut, shredded, canned or packaged - 12 months
Fruits, dried - 6-12 months (Keep cool, in airtight container; if possible)
Fruit, Dehydrated - 6-8 months
Fruit, Dehydrated - 5 years (Hermetically sealed in the absence of oxygen at a stable temperature of 70 degrees F. - They should keep proportionately longer if stored at cooler temperatures.)
Fruit, Dehydrated fruits (air/moisture proof @ 70° F. dry basement) - 8 months
Fruit, Frozen fruits (original container @ 0° F. freezer) - 12 months
Fruit, Jams & Jellies (original container @ 70° F. dry basement) - 18 months
Fruit, Peach, canned - 24 months
Fruit, Peaches, Del Monte - 24-30 months 1-800-543-3090
Fruit, Pear, canned - 24 months
Fruit, Pear halves, Del Monte - 24-30 months 1-800-543-3090
Fruit, Pears, fresh (ventilated container @ 32° F. mod. moist cellar) - 4 months
Fruit, Pie Fillings, Comstock - 18-26 months
Fruit, Pineapple, canned - 24 months
Fruit Smoothie, Del Monte - 12 months
Gelatin - 18 months
Gelatin Mixes – 18 months
Gelatin, flavored, Jello, Kraft Foods - 24 months
Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Grain, Barley, pearled - 12 months
Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Buckwheat (kasha) - 6-12 months
Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum-sealed in a food grade bag)
Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Kamut® (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Lentils - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Millet (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Oat Groats (a soft grain) - 8 years (at room temperature sealed without oxygen)
Grain, Oats - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature sealed without oxygen)
Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Grain, Rice - 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Rice, brown – 1-6 months
Grain, Rice, white – 24-48 months
Grain, Rice, white - 4 years (in Mylar pouch)
Grain, Rice, wild – 24-36 months
Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature sealed without oxygen)
Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen - possibly indefinitely)
Granola - 1-3 months
Herb, Garlic - 5-8 months (Keep in cool, dry, ventilated area.)
Herbs, ground - 6-36 months (in airtight container in dry place away from sunlight and heat)
Herbs, whole - 12-48 months (in airtight container in dry place away from sunlight and heat)
Herb Leaves, flowers, roots, and other herb parts - 12 months after harvesting (in cool place)
Herbs, Frozen (in freezer bags) - 6 months
Herbs, Green, Leafy - 12-36 months
Herbs, Whole Seeds - 3-4 years
Herb or Spice Extracts - 4 years
Herbs, Seasoning Blends - 12-24 months
Herbal Essential oils - indefinitely
Herbal Extracts (Commercially prepared) - expiration date
Herbal Infusions - Make fresh daily. Store in refrigerator or cool place.
Herbal Decoctions - Consume within 48 hours. Store in refrigerator or cool place.
Herbal tablets or capsules (Commercially prepared) - expiration date
Herbal Tea (comfrey leaf or root) - 24 hours
Herbal Tinctures (Alcohol based) - 2-4 years
Herbal Tinctures (Vinegar based) - 12-24 months
Herbal Tinctures, syrups, and essential oils - Keep for several months or years. Store in dark glass bottles in a cool environment away from sunlight. Store syrup in the refrigerator for up to 1 month.
Herbal Ointments, creams, and capsules - Keep for several months. Store in dark glass jars (or plastic containers.)
Honey - 12-24 months (Some sources say indefinitely. Gently heat to remove crystallization.)
Honey - indefinitely (in an airtight container at room temperature) (Watch out for additives in the honey. It is possible to buy honey with water and sugar added. This honey generally doesn't crystallize like pure 100% honey does when stored for a long time. If there are additives, there is no saying how long it will last.)
Hormel (all canned products) - indefinitely in original container
Ice Cream (frozen) - 1-2 months
Ice Milk (frozen) - 1-2 months
Jams - 12-18 months
Jellies - 12-18 months
Juices, can - 12 months
Juice, Apple, Motts - 12 months
Juice, Apple (Whitehouse), Nat'l Fruit Prod. Co. - 24 months 1-800-551-5167
Juice, can, Dole - 24-36 months (800) 232-5942
Juice, Canned fruit juices (original container @ 70° F. dry basement) 24 months
Juice, Dehydrated fruit juice (air/moisture proof @ 70° F. dry basement) - 12 months
Juice, Frozen fruit juices (original container @ 0° F. freezer) - 12 months
Juice, Fruit (canned) - 18-36 months (in a cool, dry place)
Juice, Fruit, Dehydrated - 12 months
Juice, Orange, Bluebird - 24 months 1-800-237-7805
Juice, Pineapple, Del Monte - 18 months
Juice, Snappy Tom Cocktail Juice, Del Monte - 18 months
Juice, Tomato, Del Monte - 24 months 1-800-543-3090
Ketchup (glass & plastic) - 24 months
Legumes, bottled or canned - 24-36 months
Marshmallows - 2-3 months
Marshmallow Creme - 2-3 months
Mayonnaise - 3-4 months
Meat, Beef, canned (original package @ 70° F. cool basement) - 30 months
Meat, Beef, canned (in chunks with natural juices) – 30 months
Meat, Beef, Dried, canned - indefinitely
Meat, Beef, dried (can @ 70° F. cool basement) - 18 months
Meat, Beef, fresh (original package @ 38 - 40° F. refrigerator) - 10-14 days
Meat, Beef, frozen (air & moisture proof @ 0° F. freezer) - 10 months
Meat, Beef, Roast, can - indefinitely (in original container)
Meat, canned (most) - 12-36 months unopened (1-2 months opened, refrigerated)
Meat, canned, Tyson - 36 months
Meat, Chicken, canned - 12-36 months
Meat, Chicken Breast, canned – 36 months
Meat, Chicken Breast (can), Tyson - 36 months
Meat, Chicken, canned, Tyson - 36 months
Meat, Chili, canned – indefinitely
Meat, Chili w/beans and without, can - indefinitely (in original container)
Meat, Chili w/beans, Hormel - indefinite 1-800-523-4635
Meat, Chili, Seafood Cocktail - 24 months
Meat, Fish or shellfish, canned – 12-18 months
Meat, Ham, canned (shelf stable, unopened) - 24 months
Meat, Ham, Country style (unsliced) - 12 months
Meat, Ham Chunks, canned - indefinitely
Meat, Ham, Deviled, can - indefinitely in original container
Meat, Lamb, fresh (original package @ 38 - 40° F. refrigerator) - 7-10 days
Meat, Lamb, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Pork, cured (vacuum package @ 38 - 40° F. refrigerator) - 4 weeks
Meat, Pork, fresh (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Pork, frozen (air & moisture proof @ 0° F. freezer) - 4-6 months
Meat, Pork, sausage (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Poultry, fresh (original package @ 38 - 40° F. refrigerator) - 5 days
Meat, Poultry, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Seafood, canned – 48-60 months
Meat, Spam, canned - indefinitely (in original container)
Meat, Spam, Hormel - Indefinite 1-800-523-4635
Meat substitutes (air & moisture proof @ 0° F. freezer) - 4 months
Meat, Tuna, canned – 48-60 months
Meat, Tuna, Starkist - 4-6 years 1-800-252-1587
Meat Turkey, can - 12 months
Meat, Turkey and Gravy canned dinners - indefinitely in original container
Meat, Veal, fresh (original package @ 38 - 40° F. refrigerator) - 6 days
Meat, Veal, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Vienna Sausage, canned – 24 months
Meat, Vienna Sausage, Libby's - 24 months 1-888-884-7269
Milk Alternate, Morning Moo brand powdered - 5 years in original bag (7 years in bucket) http://www.bluechipgroup.net/
Milk, aseptic packaging - Pkg. date
Milk, Canned, Condensed - 12 months
Milk, Canned, Sweetened Condensed - 24-36 months
Milk, Canned, Evaporated - 12-36 months (Invert can every 2 months.)
Milk, Evaporated, Publix - 18-24 months
Milk, Powdered (Instant Non-fat) - 6-15 months
Milk, Powdered (Nonfat dry) - 3 years (in Mylar pouch)
Milk, Powdered (Non-Instant) - 24-48 months
Mixes, Biscuit - 5+ years (in #10 can with oxygen absorber)
Mixes, Bread Mix, White - 5+ years (in #10 can with oxygen absorber)
Mixes, Brownie (most) - 9 months
Mixes, Brownie - 5+ years (in #10 can with oxygen absorber)
Mixes, Cookie mixes - 12 months
Mixes, Cornbread - 5+ years (in #10 can with oxygen absorber)
Mixes, Muffin Mix (most) - 9 months
Mixes, Muffin, Blueberry - 5+ years (in #10 can with oxygen absorber)
Mixes, Muffin Mix, Krusteaze, any flavor except mix for bread machines - 24 months
Mixes, Pancake Mix (most) - 6-9 months
Mixes, Pancake, Buttermilk - 5+ years (in #10 can with oxygen absorber)
Mixes, Pie Crust Mix - 8 months
Mixes, Sweet Roll Mix - 5+ years (in #10 can with oxygen absorber)
Molasses (opened) - 6 months
Molasses (unopened) - 12-24 months
Mushrooms, Freeze Dried, Tone - 24 months
Mushrooms, Green Giant - 48 months
Nuts (in the shell) – 24 months
Nutmeats (in vacuum can) – 3 months
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Canola, Best Foods - 18-24 months 1-800-338-8831
Oil, Corn, Mazola (Best Foods) – 18 months from pkg. Date1-800-338-8831
Oil, Olive - 24 months
Oil, Salad - 6-9 months
Olives (canned, unopened) - 1-3 months
Pasta - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Pasta, American Beauty - 36 months (in original package)
Pasta, Cup-O-Noodles - 24 months
Pasta, Fusilli - 8+ years (in #10 can with oxygen absorber)
Pasta, Macaroni - 8 years (in Mylar pouch)
Pasta, Macaroni & Cheese - 12 months
Pasta Mixes – 6 months
Pasta, Noodles & Sauce, Chicken Flavor, Lipton - 24 months
Pasta, Noodles, Fettuccine, Montalcino - 18 months+
Pasta, Penne - 8+ years (in #10 can with oxygen absorber)
Pasta & Sauce, Lipton - 12 months
Pasta-Roni – Exp. Date
Pasta Sauce - 24 months (unopened) (2 weeks opened, refrigerated)
Pasta Sauce - Lipton 5 Brothers - 24 months
Pasta Sauce (Ragu-Jar), Lipton - 24 months 1-800-328-7248
Pasta, Shells - 8+ years (in #10 can with oxygen absorber)
Pasta, Spaghetti - 8 years (in Mylar pouch)
Pasta, Spaghetti - 18-24 months
Pasta, Spaghetti, Montalcino - 18 months+
Peanut Butter (opened) - 2-3 months Refrigeration prolongs storage time
Peanut Butter (unopened) - 6-24 months Refrigeration prolongs storage time
Peanut Butter (Jif), Proctor & Gamble - 24 months 1-800-543-7276
Peanut Butter, Jiffy - 24 months
Peanut Butter, Skippy - 24 months
Peanuts – 24-36 months
Peanuts, Planter's - 24-36 months 1-800-622-4726
Pectin, Dry - 3 years
Pectin, Liquid - 12-18 months
Pectin, liquid (opened) - 1 month (Refrigerate)
Pickles (canned, unopened) - 1-3 months
Popcorn - 8+ years (in #10 can with oxygen absorber)
Popcorn, both microwaveable and regular - 24 months
Popcorn, whole kernels - 12-24 months
Popcorn, Pops Rite - 24 months
Potato chips (original container @ 70° F. basement) - 1 month
Pudding Mixes – 12 months
Pudding Mix, Chocolate or Vanilla - 5 years (in Mylar pouch)
Ready Meals, Chicken and Dumplings, can - indefinitely in original container
Ready Meals, Chicken & Dumplings, Sweet Sue - 24 months
Ready Meals, Chicken & Noodles, Sweet Sue - 24 months
Ready Meals, MRE (Meals Ready to Eat) – 3-10 years (stored at 80 degrees or cooler)
Rice, flavored or herb mixes – 6 months
Rice, Minute Rice, Kraft Foods - 18 months
Rice Mixes - 6 months
Rice, parboiled - 6-12 months (stored unopened in cool, dry place)
Rice, White Emerald - 12 months+
Rice & Sauce, Lipton - 12 months
Rice-a-Roni – Exp. Date
Rye (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Salad dressings, bottled (unopened) - 10-12 months (Store on shelf)
Salad dressings, bottled (opened) - 3 months (Refrigerate after opening)
Salad dressings, made from mix - 2 weeks (Refrigerate, after mixing)
Salt - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Salt - indefinitely if stored free of moisture
Sauce, Barbecue - 12 months
Sauce, Chili - 12 months
Sauces, Gravies, powdered mixes (most) - 12 months
Sauce, Hot sauce (commercial) - 24 months
Sauces, powdered mixes (most) - 12 months
Sauce, Salsa (commercial) (unopened) - 12-18 months
Sauces, Sloppy Joe Sauces - 24 months
Sauces (steak, etc.) - 24 months (stored unpacked in cool, dry place)
Sauce, Tabasco Sauce, McIInenny - 5 years
Sauce, Worcesterhire (commercial) - 24 months
Sherbet (frozen) - 1-2 months
Shortenings, solid - 8 months
Shortening, Crisco, Proctor & Gamble - Indefinite 1-800-543-7276
Shortening, Crisco - indefinitely (in original container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)
Soup Base, Tone - 10 years
Soup, Bear Creek - 36 mooths (435) 654-2660
Soup Broth, Chicken Broth, Swanson - 18 months
Soup, Campbell - 18-24 months 1-800-871-0988
Soup, canned - 3+ years
Soup, Country Kitchen - 36 months
Soup, Progresso - 36 months 1-800-200-9377
Soup Mix, Chicken Noodle, Bear Creek - 18 months
Soup mix (dry) (most) - 12 months
Soup Mix, dry - 5 years (in Mylar pouch)
Spaghetti Sauces - 24 months
Spices - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Spices, ground - 6 months (in airtight container in dry place away from sunlight and heat)
Spices, whole - 12-24 months (in airtight container in dry place away from sunlight and heat)
Spice, Cinnamon sticks, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Spice, Cloves, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Spice, Nutmeg, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Stew, Beef, Dinty Moore - 24-36 months 1-800-523-4635 (some sources say indefinitely in original container)
Sugar - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Sugar - indefinitely if stored free of moisture
Sugar, Brown - 4-18 months
Sugar, Confectioners - 18-48 months
Sugar, Granulated – 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Sugar, Granulated - 20+ years (in Mylar pouch)
Sweetener, Artificial - 24 months
Syrups - 12 months (Refrigerate, after opening)
Tapioca - 12 months (stored unopened in cool, dry place)
Toaster pastries - 2-3 months (Keep in airtight package)
TVP (Textured Vegetable Protein) Meat substitute (bacon bits) - 4 months (Keep tightly closed)
TVP, unflavored - 5+ years (in #10 can with oxygen absorber)
Vanilla Extract (opened) - 12-18 months
Vanilla Extract (unopened) - 24 months
Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or cellar) - 6 months
Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist pit/cellar) - 6 months
Vegetables, canned - 24-48 months (unopened)
Vegetables, Canned veggies original container @ 70° F. dry basement) - 2 years
Vegetables, can, Bush Beans Brand - 26 months
Vegetables, can, Del Monte - 24 months
Vegetables, can, Green Giant - 24 months
Vegetables, can, Progresso - 24 months
Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit or cellar) - 6 months
Vegetables, Carrots, dehydrated - 10 years (in Mylar pouch)
Vegetables, Corn, canned – 24–36 months
Vegetables, Corn, can, Green Giant - 36 months
Vegetables, Corn, can (whole & creamed), Del Monte - 24 months 1-800-543-3090
Vegetables, Dark green, fresh (flexible package @ 38 - 40° F. refrigerator) - 7 days
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Green Beans, Del Monte - 24-30 months 1-800-543-3090
Vegetables, Hominy - 12 months
Vegetables, Libby's - 36 months+ 1-888-884-7269
Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F. refrigerator) - 1-2 weeks
Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated area.)
Vegetables, Onions, dehydrated - 8 years (in Mylar pouch)
Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6 months
Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Vegetables, Peas, dry - 8+ years (in #10 can with oxygen absorber)
Vegetables, Pillsbury - 24 months 1-800-328-6787
Vegetables, Potato, canned (original container 70° F. dry basement) - 30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen absorber)
Vegetables, Potatoes, fresh – 4 weeks (Keep dry and away from sun. Keep about 50 degrees for longer storage.)
Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod. moist pit/cellar) - 6 months
Vegetables, Potato, frozen )original package @ 0° F. freezer) - 8 months
Vegetables, Potatoes, sweet – 2 weeks (Don’t refrigerate sweet potatoes.)
Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F. dry) - 6 months
Vegetables, Potatoes, Instant – 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in original container)
Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months
Vegetables, Squash, pumpkin - 6 months
Vegetables, Squash, acorn - 6 months
Vegetables, Squash, spaghetti - 6 months
Vegetables, Squash, butter-nut - 6 months
Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months
Vegetables, Tomatoes, canned – 30-36+ months (unopened) (2-3 days opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F. refrigerator) - 2 weeks
Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry basement) - 4 - 6 weeks
Vegetables, Tomatoes, Libby's - 36 months+ 1-888-884-7269
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened, refrigerated)
Vinegar (opened) - 12 months
Vinegar (unopened) - 24 months (some sources say indefinitely in original container)
Yeast - 24 months (or expiration date on package)
Yeast (Fleischman's), Freshlike - 24 months 1-800-435-5300
Yeast, Fleischman’s (800) 777-4959 Date is stamped. If you use it past the stamped date, you must first "PROOF" it. Proof it by bringing ¼ cup of water to the temperature in the instructions on the back. Stir in 1 tsp. of sugar and one packet of yeast. After five minutes it should begin to bubble. At the end of 10 minutes, it should have a rounded crown of foam on it. If this happens, yeast is active. (Be sure to deduct ¼ cup of liquid from your recipe)

Packaging Codes
Fruit, Apples, can, Comstock - 24-36 months (800) 270-2743 CODE: On second line, first digit is plant, middle 3 are Julian day of year, next is year, then space, and military time.
Fruit, Applesauce, Motts (Glass Jar) - 12 months (800) 426-4891
CODE: After WA, first number is year, second two are month, next two are day.
Fruit, Prunes, Mariani (Sold at B.J.’s club) - 12 months
CODE: First number is year, next three are Julian calendar.
Beans, black, can, Progresso - 24 months (800) 200-9377
CODE: First letter is month, Next number is year, next letter is mfg plant, next two numbers, day of month. L7N26 = 12/16/97
Beans, can, Green Giant - 24 months (800) 998-9996
CODE: First letter is year, next is month, then year
Beans, can, Joan of Arc - 24-36 months
CODE: First letter is year, next is month, then year
Drink Mix, powdered, Tang (sweetened only) - 24 months (800) 431-1002
CODE: 8315K = 8 is year, 315 is Julian year of 365 days, so was pkg. in Nov "98.
Flour, General Mills – 18 months 1-800-328-6787
CODE: MYDDxx (Month code is A-M (skip I). A=June, B = Jul...
Granola Bars, Nabisco, Snackwells - 6-8 months (800) 622-4726
CODE: First number is year, next three are day,
Juice, Apple, Motts - 12 months (800) 426-4891
CODE: After WA, first number is year, second two are month, next two are day.
Juice, Apple, Nat’l Fruit Product Co., Whitehouse - 24 months (800) 551-5167
CODE: First letter is plant, Next # is year, Next letter is product, Next 2 are day, then shift.
Juice, Apricot, nectar (can), Nestle, Libby - 24 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day Will send info
Juice, Capri Sun (in pouches) - 18 months (800) 227-7478
CODE: First digit is the year (8 = 1998). Next three digits is the day on Julian calendar
Juice (Juicy Juice - most), Nestle - 14 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day
Juice (Juicy Juice - Strawberry), Nestle - 8 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day
Juice, Orange, canned, Bluebird - 24 months (800) 237-7805
CODE: Write words "Chainstore". Under each letter, put a number starting with 1 and ending with a 0 under the "E". This deciphers the code. If Code reads ECCHO = 1/12/98.
Juice, Papaya, nectar (can), Nestle, Libby - 12 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day. Will send info
Juice, Peach, nectar (can), Nestle, Libby - 24 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day. Will send info
Juice, Pear, nectar (can), Nestle, Libby - 24 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day. Will send info
Juice, Strawberry, nectar (can), Nestle, Libby - 6 months (800) 637-8532
CODE: First number is the year, next three are Julian calendar day. Will send info
Juice, V-8, Campbell - 18 months (800) 871-0988
CODE: Stamped with expiration date.
Juice, Welches (plastic bottle) - 12 months (800) 240-6870
CODE: First number is year, letter is mgt plant, next 2 numbers is day of month, next letter is month A=Jan, B=Feb, etc.
Oil, Canola, American Fare (K-mart) - 12 months (800) 842-7886
CODE: First 3 digits are Julian date. Last number is year. If kept longer, might be okay, but check for odor. Code 139C8
Meat, Chili, can, Hormel, Dinty Moore - 5-8 years (800) 523-4635
CODE: Second and third number is month, next two are day, last number is year.
Meat, Spam, Hormel - 5-8 years (800) 523-4635
CODE: Second and third number is month, next two are day, last number is year
Meat, Tuna, can, Starkist - 4-6 years (800 ) 252-1587 http://www.starkist.com/
CODE: Last letter on second row is year, with G= 1998, F=1997, E=1996. Three numbers before that are Julian calendar day
Mixes, Baking Mixes, Jiffy - 12-24 months
CODE: L8234 = 8 is year, 234 is Julian year
Mixes, Baking Mixes, Krusteaz - 18-24 months
CODE: AB8543 = 8 is year, 543 are month and day
Mushrooms, can, Green Giant - 48 months (800) 998-9996
CODE: First letter is year, next is month, then year
Nestle Carnation products
CODE: First letter is year, next is month, then year
Nestle Contadina products
CODE: First letter is year, next is month, then year
Oil, Canola, American Fare (K-mart) – 12 months (800) 842-7886
CODE: First 3 digits are Julian date. Last number is year. If kept longer, might be okay, but check for odor. Code 139C8
Oil – Crisco (Proctor & Gamble) – 24 months
CODE: YJJJxxx
Oil, Olive (Pompeian) – 24 months
CODE: YMMDDx 410-276-6900
Oil – Puritan (Proctor & Gamble) – 24 months
CODE: YJJJxxx
Pasta, oven ready, American Beauty (Hershey) – 12 months 1-800-468-1714
CODE: YMMDDxxx
Pasta, egg noodle, American Beauty (Hershey) – 24 months 1-800-468-1714
CODE: YMMDDxxx
Pasta, regular, American Beauty (Hershey) – 36 months 1-800-468-1714
CODE: YMMDDxxx
Pasta, canned, Chef Boyardee, International Home Foods in Ontario - 24 months
CODE: B178 = 8 is year, B is month (A thru L) and 17 is day.
Pasta, can - Healthy Choice - 24 months 714-680-1431
CODE: 870T4 = 8 is year, 7 is month.
Pasta, Ravioli, canned, Chef Boyardee, International Home Foods in Ontario - 24 months
CODE: B178 = 8 is year, B is month (A thru L) and 17 is day.
Pasta Sauce (jar) Lipton, Ragu - 24 months (800) 328-7248
CODE: On first line the last four numbers are the julian day and last number is year.
Peanut Butter, Skippy - 24 months
CODE: First digit is month, next two the day, letter is mfg plant, and last number is year.
Ready Meals, Chicken & Dumplings, can, Sweet Sue - 24 months (800) 633-3294
CODE: On 1st line - last # is year. On 2nd line - first 2 numbers is the month, next 2 are day.
Ready Meals, Chicken & Noodles, can, Sweet Sue - 24 months (800) 633-3294
CODE: On 1st line - last # is year. On 2nd line - first 2 numbers is the month, next 2 are day.
Shortening, Crisco, Proctor & Gamble - indefinite (Should be used within 12 months of opening) (800) 543-7276
CODE: First number is year. Next three are Julian calendar
Shortening, Butter flavor Crisco, Proctor & Gamble - 18 months (Should be used within 6-12 months of opening) (800) 543-7276
CODE: First number is year. Next three are Julian calendar
Soup - Campbell - 18-24 months (800) 871-0988
CODE: Stamped with expiration date.
Soup, can - Healthy Choice - 24 months 714-680-1431
CODE: 870T4 = 8 is year, 7 is month.
Soup, can, Progresso - 36 months (800) 200-9377
CODE: First letter is month, Next number is year, next letter is mfg plant, next two numbers, day of month. L7N26 = 12/16/97
Stew, can, Hormel, Dinty Moore - 5-8 years (800) 523-4635
CODE: Second and third number is month, next two are day, last number is year.
Vegetables, can, Del Monte - 24 months (800) 543-3090
CODE: First number is year, next is Julian calendar day
Vegetables, Green Beans, Canned Cut, Food Club - 24 months (847) 676-3030
CODE: 29681721 = 8 is year, 9 is month, 6 is day
Vegetables, can, Libby - 24 months (315) 926-3225 call collect
CODE: 2nd dig is year, first letter is month, third dig is plant. Next 2 numbers is day of month
Vegetables, Corn, can, Green Giant - 36 months (800) 998-9996
CODE: First letter is year, next is month, then year
Vegetables, Corn, Canned whole kernal, Food Club - 24 months (847) 676-3030
CODE: 48318 = last 8 is year, first 8 is month, 31 is day
Vegetables, Kraut, can, Libby - 18 months (315) 926-3225 call collect
CODE: 2nd dig is year, first letter is month, third dig is plant. Next 2 numbers is day of month
Vegetables, Peas, can, Green Giant - 36 months (800) 998-9996
CODE: First letter is year, next is month, then year
Vegetables, Potatoes, Instant, Hungry Jack - 18 months
CODE: First letter is year, next is month, then year
Vegetables, Potatoes, instant, Idaho Spuds, Pillsbury - 18 months (800) 767-4466
CODE: C8M16 = C is month (A thru L), 8 is year.
Yeast, Fleischman’s (800) 777-4959
CODE: Date is stamped. If you use it past the stamped date, you must first "PRROF" it. Proof it by bringing ¼ cup of water to the temperature in the instructions on the back. Stir in 1 tsp of sugar and one packet of yeast. After five minutes it should begin to bubble. At the end of 10 minutes, it should have a rounded crown of foam on it. If this happens, yeast is active. (Be sure to deduct ¼ cup of liquid from your recipe)
Misc. Date Code Info:
Del Monte:
1st is Year, next is Day (Julian calendar which means "238" would be the 238th day of year)
Libby's:
YMDDx
Y: 1 or A = 96
2 or B = 97
3 or C = 98
4 or D = 99
M: 1-9 = Jan - Sept
O = Oct
N = Nov
D = Dec
Nestle Carnation products = CODE: First letter is year, next is month, then year
CODE DEFINITIONS:
Y=Year Packaged
MM or M= Month Packaged
(if only one M then 1-9 = Jan-Sep, A = Oct, B = Nov, C = Dec unless otherwise noted)
DD=Day Packaged
JJJ=Julian Day Packaged (Jan 1 = 001, Dec 31 = 365 or 366)
X= letter or number not significant to product shelf life
Julian calendar - a calendar introduced in Rome in 46 B.C. establishing the 12-month year of 365 days with each fourth year having 366 days and the months each having 31 or 30 days except for February, which has 28, or in leap years 29 days.
Julian date:
1. The sequential day count reckoned consecutively beginning January 1, 4713 B.C. Note: The Julian date on January 1, 1990, was 2,446,892.
2. The sequential day count of the days of a year, reckoned consecutively from the first day of January.
The Julian date is the number of days that have passed since noon on January 1st, 4713 B.C. Julian days begin and end at noon, instead of midnight. By subtracting the Julian dates for two actual dates, you can get the number of days between those dates.
Notes:
1. Note: Noon is actually 12:00 PM. Midnight is 12:00 AM on the day that is just starting. For example, the midnight between January 1st and January 2nd is actually 12:00 AM January 2nd.
2. In modern times, the definition of Julian date has been corrupted to use the first day of the year as the point of reference. To avoid ambiguity with the traditional meaning, "day of year" rather than "Julian date" should be used for this purpose.

Shelflife of Sprouting Seeds
Adzuki - 3 Years
Alfalfa - 2 Years
Almond - 4 Years
Arugula - 4 Years
Barley (hulled) - 18 Months
Basil - 3 Years
Black Turtle Bean - 4 Years
Broccoli - 4 Years
Buckwheat, in hull - 2 Years
Buckwheat, hulled (Groats) - 2 Years
Cabbage, Generic - 4 Years
Cabbage, Green (Early Jersey Wakefield) - 4 Years
Cabbage, Red - 4 Years
Cauliflower, Snowball - 4 Years
Celery - 5 Years
Clover, Crimson - 2 Years
Clover, Red - 2 Years
Cress, Curly - 4 Years
Dill - 3 Years
Fennel (leaf) - 3 Years
Fenugreek - 3 Years
Flax, Brown - 2 Years
Flax, Golden - 2 Years
Garbanzo, Beige - 3 Years
Garbanzo, Black - 3 Years
Garbanzo, Brown - 3 Years
Garlic (Chive) - 18 Months
Hemp Seed - 3 Years
Kale, Red Russian - 4 Years
Kamut® - 18 Months
Leek - 18 Months
Lentil, Black - 5 Years
Lentil, Crimson - 5 Years
Lentil, French (blue) - 5 Years
Lentil, Green (regular) - 5 Years
Lentil, Green (small) - 5 Years
Lentil, Red (in hull) - 5 Years
Lentil, Red (hulled) - 5 Years
Millet - 2 Years
Mizuna - 4 Years
Mung Bean - 2 Years
Mustard, Oriental (yellow) - 4 Years
Oats, in hull - 2 Years
Oats, hulless - 18 Months
Onion - 18 Months
Pea, Bill Jump (small speckled) - 4 Years
Pea, Bounty (sweet shelling) - 4 Years
Pea, Green - 4 Years
Pea, Snow - 4 Years
Pea, Sweet Shoot (speckled) - 4 Years
Pea, Yellow - 4 Years
Peanut, Valencia - 5 Years
Pinto Bean - 4 Years
Popcorn, Red - 8 years
Popcorn, White - 8 years
Pumpkin, Naked Seed - 3 Years
Quinoa - 3 Years
Radish, China Rose - 4 Years
Radish, Daikon - 4 Years
Radish, Oil Seed (generic) - 4 Years
Rice, Brown (short grain) - 2 Years
Rye - 18 Months
Sesame - 2 Years
Soy Bean - 4 Years
Spelt - 18 Months
Sunflower, Black Oil (in hull) - 18 Months
Sunflower, hulled - 2 Years
Tatsoi - 4 Years
Triticale - 2 Years
Wheat, Hard Red Winter - 2 Years

Shelflife of Non-Food Items
Fuel, Coleman (unopened metal gallon container) - 5 years
Fuel, Coleman (opened metal gallon container) - 8-10 months (to prolong the shelf life open infrequently and store in a cool place)
Gasoline (oxygenated/treated) - 12 months
Gasoline (oxygenated/untreated) - 1 month
Gasoline (nonoxygenated) - 12 months (depending on the additives in it)
Gasoline (nonoxygenated/treated) - 10 years

Shelf Life Handouts
(Books, Booklets, Pamphlets, etc.)
Food Storage Cooking School Outstanding Publication! ***
HANDOUT: Shelf Life of Groceries (pdf file)
From Glitchproof File Archive
See: http://st4.yahoo.com/lib/glitchproof/pn1202.pdf
Grocery product shelf life is based upon the Manufacturer's Date Packaged (DP) code. ... Discard any food product exhibiting changed color, odor, or taste.

Shelf Life Links
NEW! Food Marketing Institute - For Consumers Foodkeeper contains a searchable database where you can check the proper storage time for any food.
About Shelf Life Gourmet Reserves Products (AlpineAire)
Alpineaire Foods Shelf Life Index
Basic Emergency Considerations - Title
BlueWolf's Advanced Y2K Preparations Shelflife Chart & Can Code Decoder
Can Lid Codes
Cleveland Live - Cooking guidelines on shelf lives of foods
Emergency Food Primer: long shelf-life food, MREs, and others
FareShare Home: Spice Rack Shelf Life
Focus On: Food Product Dating
Foods and Nutrition Solutions Cupboard Storage Chart
Food Expiration Date Food Shelf Life Recommendations (CODES) * Good List *
Food Science Australia Fact Sheet: Storage Life of Foods
Food Storage Central - Shelf Life of Products Gourmet Reserves Products (AlpineAire)
Food Storage FAQ - Shelf Life Shelf Life of Some Common Storage Foods
Food Storage Guidelines for Consumers NEW!
Herbarium - Shelf Life & Storage of Herbs
Kitchen Empire - Storage of Food
Maintaining Food Quality in Storage Shelflife of Perishable & Nonperishable Foods *
mybackyard: Learn to Cook - Shelf Life
Product Shelf-Life Guidlines DEL MONTE® products
Rotating Food Storage
Shelf Life
shelflife
Shelf Life and Other Information *****
Shelf Life and Use Dates
Shelf Life MREs & Emergency Essentials Products
Shelf Life from Family Food Storage Program This shelf life list is a compilation of manufacturers shelf life and from Utah State University Extension. (also has misc. items)
Shelf-Life of Food in Cupboard Is Long but Still Limited
Shelflife of Food Under Various Conditions (TXT file)
Shelf life of oils
Shelf Life of Oxygen Absorbers
Shelf life of supplements
Shelf Lives
Survivalnet.org, where survivalism rocks! - Canned Foods
Understanding the Product Dating Codes and Shelf Life for Turkey
What is the shelf life of x? - You Asked for It at GourmetSpot.com
Yes U Can

General Food Storage Help:
USAID Commodities Reference Guide - Section III: Storage/Shelf Life Specifications


Companies Providing Shelflife Info Online:
Del Monte Foods
McCormick What is the shelf life of spices and herbs?
Shelf Life - HeaterMeals

Water Purification and Storage
Drinking water is disinfected to kill disease-causing micro-organisms (bacteria, viruses and parasites) which may be in it.
Many different diseases are spread by drinking water contaminated by micro-organisms, including Campylobacter, cholera, amoebic dysentery, beaver fever (Giardia) [Note: giardia is spread by any four-legged animal] and Cryptosporidia. These organisms usually get into drinking water supplies when source waters (i.e.. lakes, streams) or community water supply pipes or storage reservoirs are contaminated by animal wastes or human sewage.
In general, surface waters such as streams and lakes are more likely to contain disease-causing organisms than groundwater. Deep wells are safer than shallow wells. In fact, shallow dug wells are often as contaminated as lakes or streams.
You should disinfect your drinking water if:
1. your community has been issued a boil water advisory;
2. you are using water directly from a stream, lake or shallow well;
3. lab tests of your water show that it contains "fecal coliforms";
4. an earthquake or other disaster has disrupted your community water supply;
5. you are traveling in an area where water is not well treated (third world countries); or
6. you have a weakened immune system (in which case you should disinfect all of
your drinking water).
Methods for long term storage of tap water:
1.) Boiling
Bring water to a rolling boil for 5 to 10 minutes. Boiling is the best way to kill bacteria, viruses and parasites.
NOTE: This is not appropriate for water that is obviously heavily polluted, or subject to chemical contamination.
To remove the flat taste of boiled water, leave the boiled water in a clean covered container for a few hours or pour the cooled boiled water back and forth from one clean container to another.
2.) Chlorine Bleach
Household bleach can be used. This should contain a 5.25% solution of sodium hypochlorite without soap additives or phosphates.
Use 1/8 teaspoon (about 5-8 drops) per gallon of water. Use only 5.25% sodium hypochlorite, such as Clorox bleach -- not scented or colorsafe.
4 drops regular liquid bleach per quart of water
16 drops regular liquid bleach per gallon of water
1 teaspoon regular liquid bleach per 5 gallons of water.
( for you non-metrics out there, like my humble self ! )
Amount of Water Amount of 5% Bleach to Add
1 gal. (4.5 litres), 2 drops (0.18 mL)
2-1/2 gal. (10 litres), 5 drops (0.4 mL)
5 gal. (23 litres), 11 drops (0.9 mL)
10 gal. (45 litres), 22 drops (1.8 mL)
22 gal. (100 litres), 3/4 teaspoon (4 mL)
45 gal. (205 litres), 1-1/2 teaspoons (8 mL)
50 gal. (230 litres), 1-3/4 teaspoons (9 mL)
100 gal. (450 litres), 3-1/2 teaspoons (18 mL)
220 gal. (1000 litres), 8 teaspoons (40 mL)
500 gal. (2200 litres), 6 tablespoons (90 mL)
1000 gal. (4550 litres), 6-1/2 ounces or 12 tablespoons (180 mL)
Mix well; wait 30 minutes. Water should have a slight bleach odor. If not, repeat and wait 15 more minutes. Disinfection using bleach works best with warm water. The disinfection action of bleach depends as much on the waiting time after mixing as to the amount used. The longer the water is left to stand after adding bleach, the more effective the disinfection process will be.
CAUTION: Bleach does not work well in killing off beaver fever (Giardia) or Cryptosporidium parasites. When the water is not heavily polluted, or when beaver fever (Giardia) or cryptosporidiosis are not a concern the use of unscented household bleach (5% chlorine) is recommended. The amount of bleach needed to kill these parasites makes the water almost impossible to drink. If beaver fever (Giardia) or Cryptosporidium are in your water, boiling is the best way to ensure safe drinking water.
CAUTION: If you are treating water from a lake, stream or shallow well, use twice as much household (5%) bleach as indicated in the chart below and wait twice as long before drinking it because it is more likely to contain chlorine-resistant parasites from animal droppings. Let the water stand for at least an hour after adding the bleach before you start drinking it.
CAUTION: If the water is colder than 10°C or has a pH higher than 8, let the water stand for at least two hours before drinking.
CAUTION: product must contain 5.25% sodium hypochlorite without soap or phosphates.
CAUTION: If bleach is more than one year old, it loses approximately 50% strength. In this case, the amount of bleach should be doubled. After treating with chlorine, mix well and allow water to stand 30 minutes before using. Use this eyedropper for no other purpose. If the bleach is not dated, at time of purchase, note the date on the bottle with a permanent marker
3.) Chlorine Tablets
Follow the manufacturers' directions. When instructions are not available, One or two tablets will purify one quart or one litre of water depending on contamination of water and length of time allowed for treated water to stand. Follow instructions on the package. CAUTION: While economical and convenient, not every brand of purification tablet kills Giardia.
4.) Granular Calcium Hypo-chlorite
Add and dissolve one heaping teaspoon of high-test granular calcium hypochlorite (approximately 1/4 ounce) for each two gallons of water.
To disinfect water, add the chlorine solution in the ratio of one part of chlorine solution to each 100 parts of water to be treated This is roughly equal to adding 1 pint (16 oz.) of stock chlorine to each 12.5 gallons of water to be disinfected To remove any objectionable chlorine odor, aerate the water by allowing the water to stand exposed to the air for a few hours or by pouring it from one clean container to another several times to make the taste more pleasing. Granular Calcium Hypo-chlorite has the added benefit of extended shelf life. Providing it is kept dry, cool and in an airtight container, it may be stored up to 10 years with minimal degradation. If one is wanting to keep chlorine in larger quantities, this is the item to store as is readily available at swimming pool supply stores and many hardware and grocery stores carrying pool items and requires less actual storing space than its liquid counterpart. . To make your own fresh bleach take 10 tablespoons of powdered 65% calcium hypochlorite (swimming pool "burn-out" or "shock treatment) must be pure hypochlorite - no algicides or fungicides to one gallon of water in a VERY well ventilated area (ie. outside AWAY from the house). That will give you the same concentration as fresh household bleach, approx. 5.25%. That gallon will treat 5,000 gallons of clear water or 2,500 gal. of cloudy water. Water should be stirred and let sit for at least 30 minutes. Use a 1:10 bleach/water solution for cleaning instruments and surfaces. Tuberculosis organisms are the only organism that chlorine will not kill (including you, so don't make bleach indoors unless you are trying to get rid of insects or rodents the hard way).
Folks, powdered or granulated calcium hypochlorite is REALLY cheap, stock up on this and help save people's lives. A one gallon container of 65% CaCl will treat 125,000 gallons of clear water.
5.) 2% Tincture of Iodine
To use this add 12 drops per gallon of water. Whenever possible use warm water (20 °C) and let stand a minimum of 20 minutes after mixing and before drinking For cold water (5 - 15°C) increase the waiting time after mixing to 40 minutes. For cloudy water add ten drops and let the solution stand for at least 30 minutes.
CAUTION: pregnant or nursing women or people with thyroid problems should not drink water with iodine as it may have an effect on the fetus.
CAUTION: Iodine should not be used to disinfect water over long periods of time as prolonged use can cause thyroid problems.
CAUTION: The use of iodine as a means of disinfection may not be effective in guarding against exposure to Giardia or Cryptosporidium. Therefore, iodine use should be limited to the disinfection of well water (as opposed to surface water sources such as rivers, lakes, and springs), because well water is unlikely to contain these disease causing organisms.
6.) Iodine Tablets
Use as stated. When instructions are not available, use one tablet for each quart of water to be purified. Generically known as halazone tablets.
CAUTION: The use of iodine as a means of disinfection may not be effective in guarding against exposure to Giardia or Cryptosporidium. Therefore, iodine use should be limited to the disinfection of well water (as opposed to surface water sources such as rivers, lakes, and springs), because well water is unlikely to contain these disease causing organisms. Follow the manufacturer's directions.
CAUTION: Iodine should not be used to disinfect water over long periods of time as prolonged use can cause thyroid problems. Whenever possible use warm water (20 °C) and let stand a minimum of 20 minutes after mixing and before drinking For cold water (5 - 15°C) increase the waiting time after mixing to 40 minutes.
7.) Stabilized Oxygen
To purify 8 oz. of Giardia-contaminated water, add 5 - 20 drops of stabilized oxygen. Stabilized oxygen is neither harmful nor has a taste. Conversely, it has a number of health benefits. Reports from people that have used this method feel it is more favorable than iodine and chlorine. Both iodine and chlorine have shown some side effects if used for an extended period of time and these treatments have a taste to them. Non-Toxic - tasteless, Approx. 1260 drops per 2 fl oz (70 ml) bottle, Removes harmful anaerobic bacteria, viruses and chlorine from water Usage: 5-20 drops per 8 oz of Giardia contaminated water. For long term water storage use 10 drops per chlorinated gallon and 20 drops per gallon non-chlorinated water. (Treats approx. 63 to 126 gallons of
water at this rate.) To bacterially purify your drinking water, 5 - 20 drops per glass of water will control coliform bacteria. (Treats approx. 4 - 16 gallons of possible contaminated water at this rate.) Widely used in all of North America. United States FDA - Mexico and Guatemala approved for water purification. Kills anaerobic infectious bacteria like: Salmonella, Cholera, Achillea, Giardia Lamblia. Sustains aerobic organisms - Does not harm the beneficial bacteria needed for good health.
Ionized or stabilized Oxygen: This is the most high tech way of purifying water that I know of in the field. It is also good for you! The others generally cause at least some stress on your system. Dollar for dollar, ionized water will purify the same amount of water as the water purification tablets. And something Key: In the event you have to leave your home, the 2 oz bottle is convenient to carry with you.
To Order: I 50 WATER PURIFY Ion Stabilized Oxygen 2 oz dropper BOTTLE 14.98
See http://waltonfeed.com/ups.html for shipping costs or call 1-800-269-8563 Monday-Friday 7:30 am-5pm Mountain time. Mailing Address: Walton Feed 135 North 10th, P.O. Box 307 Montpelier, ID 83254 Voice 800-269-8563 Fax: 208-847-0467
Storage
Store three days' worth of water
(one gallon per person per day)
Water weighs approximately 14-15 pounds per gallon.
If water is bacteria-free and is stored in clean containers it will stay safe for several years. It is a good idea, however, to periodically check your water for purity and taste. It's a good idea to change it every few years
.
Assuming clean and deodorized food-grade containers are used, untreated water straight from your tap should keep 6 months, but MUST be changed thereafter.
Bacteria-free water, which means successful treatment by one of the accepted methods listed, will keep several years depending on heat, light, degradation of the container, etc.
Listed Methods include:
boiling, liquid chlorine bleach, dry chlorine, iodine, tablets,
Store the water in a clean and sanitary glass or plastic container. Plastic containers are good because they are lightweight and unbreakable. Metal containers should be considered as a last resort because they may corrode and give water an unpleasant taste.. Rotate the water in storage tanks every year. Water should be stored in clean, sanitized containers with tight fitting screw-on caps. Commercial gallon bottles of filtered/purified spring water often carry expiration dates two years after the bottling date. A good rotation program is necessary to ensure your supply of water remains fresh and drinkable. Don't use milk cartons.; it's practically impossible to remove the milk residue. Bleach bottles are recommended by others,. . . apparently bleach manufacturers don't recommend it. Store water in thoroughly washed plastic, glass, fiberglass, or enamel-lined metal containers. Seal containers tightly, label them and store them in a cool dark place. Rotate water every 6 months Plastic containers, such as soft drink 3 Liter bottles, are best. You can also purchase food grade buckets or drums. Plastic juice and milk containers are less desirable as they tend to crack and leak more readily.
CAUTION: Never use a container that has held toxic substances.
Storage Areas
Store your water away from paint and petroleum-based products, acids or anything releasing objectionable odors like fertilizer or household cleaners. While able to hold water, .... lower grade containers, such as plastic gallon containers, are permeable to certain gases. CAUTION: Avoid placing water containers in areas where toxic substances, such as gasoline and pesticides are present. These vapors penetrate the plastic after a time.
.
Future Water Supply
The Center for Maximum Potential Building Systems, Austin, Texas, publishes the Texas Guide to Rainwater Harvesting. They can be reached at 8604 F.M. 969, Austin, Texas 78724, telephone 512-928-4786.
Shelf Life of Food



__________________
 
#24 ·
one month emergency food storage list .


30 cans of meat (15 tuna, 15 chili),
8 pounds oatmeal,
40 lbs white rice,
40 lbs flour,
15 lbs corn meal,
30 pounds pasta,
10 (26 oz) cans of speghetti sauce (or 30 8 ounce cans of tomato sauce,
30 boxes of macaroni and cheese,
30 (15 oz)cans mixed vegatables,
4 (3lbs) cans shortening or equivalent in oil, 15 lbs sugar,
3 (32 oz) jars grape jelly,
5 lbs dehydrated hamburger,
12 lbs dried milk (60 quarts liquid,
12 lbs dried beans or peas,
spices, bouillon, hard candy, yeast, baking powder baking soda cocoa.

dehydrated hamburger is made by frying until well done, drain the grease, blot dry, rinse under hot running water, clean and dry the skillet, put back into the skillet, add favorite spices then fry again, drain any remaining grease and blot dry, line the dehydrator trays with wax paper, add hamburger and dehydrate until throughly dry---if using oven set it at 140---dry to hard rocks and store in double zip lock bags or clean quart jar. Toss in fluid to rehydrate and add to various meals. He doesn't say how long the burger will keep.
 
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