Friday, May 17, 2013
Storing Dry Foods for Emergencies
Some, like pasta, we leave in the original packaging and pack them into the pails.
Others, like corn, wheat and rice, we open and dump into the clean pails. You must clean and dry the pails thoroughly before using of course.
Once we have about 25 pails filled, we open our oxygen absorbers and drop those inside then we seal the lid tightly.
We label all the pails with the date, what food is in each and how much is there, plus the name of the person in our community who contributed the specific food item. We do this in case plans change and a member wants to go elsewhere. We can then fairly easily give them whatever food they have contributed to the group.
Then we store the foods in various spots - some get the spare room in the basement but it has a woodstove so it gets really hot in the winter. Some foods can't be stored there. Others go out to one of our storage sheds. The outdoor sheds are only for foods that can withstand extremes of temperature.
The nice thing about the pails is how they stack. The drawback is that they are cylindrical in shape. We could stack better if they were square or rectangular. We do have rectangular pails but they are smaller so we use those for other food items such as our saved Chinese food condiment packages (Soy sauce and plum sauce) and our saved McDonald's condiment packages (vinegar, ketchup, salt and pepper)