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Last Updated on April 23, 2024 by Paul Clayton
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14 Prepper Foods You May Be Storing Wrong
One of the most critical aspects of emergency preparation is food storage. However, even the most dedicated preppers can make mistakes in their storage methods, resulting in wasted supplies and potential health risks.
- Temperature: Store food in cool places to prevent spoilage.
- Moisture: Keep food dry to avoid mold and rust.
- Container: Use airtight containers to keep out pests and moisture.
- Rotation: Rotate canned goods to use the oldest first.
- Darkness: Light can degrade certain foods and vitamins.
- Location: Avoid storing food near heat sources or in damp places.
Whether you’re a prepper anticipating an SHTF moment or just a begrudging regular at the grocery store, there’s nothing worse than pulling out produce you just bought only to find it spoiled.
Survivalists, in particular, must be careful when storing food for the long haul. Luckily, Crow Survival ensures that your prepper food pantry is in tip-top shape.
Prepper Foods You Might Be Storing Wrong
1. Milk
While there’s no way to make milk last 25 years like some survival food kits (we’re not magicians here), learning how to preserve perishable foods is just as crucial on your survivalist journey.
Every last inch counts in emergencies – so keep it good for as long as possible!
Milk is one of those things that seems to be going bad before you’ve even enjoyed the first bowl of cereal.
Often, milk is hurriedly mixed into morning coffee and thrown into the refrigerator door while we’re running out the door. But did you know the refrigerator door is one of the worst places for it?
Your milk will spoil much quicker if kept in the refrigerator door because that is the warmest area of your fridge, constantly being exposed to warm air each time it opens.
Think about how often you forget to grab ingredients while cooking and must open, close, and repeat. And don’t even get me started on the kiddos.
Those little ones will stand there searching for a snack until you can practically feel the milk curdling.
If it takes your household more than two days to finish up a milk carton, keep it toward the back of the fridge where it’s cooler.
It might be inconvenient, but you’ll thank yourself later when the stuff stays good until its expiration date. The top shelf near the cooling vents is best for cold, tasty milk!
2. Raw Meat
Sure, raw meat is another thing you can’t necessarily save for 25-year emergency food supplies. But knowing how to preserve it ahead of time is incredibly beneficial.
How many of you are guilty of keeping that juicy steak or chicken breast on the fridge’s top shelf?
We all get into a habit of throwing things wherever they fit after a hefty grocery haul. On top of threatening meat’s freshness and life span in your fridge, top-shelf meat storage presents another issue.
Unless wrapped very well or in a sealed container, juices from the meat can seep out and drip down onto other foods, contaminating them without you even realizing!
To avoid this food poisoning mess waiting to happen, keep meat in a container or on a plate to keep those juices from seeping where they’re not supposed to.
Like milk, try not to keep it at the front where it can be frequently exposed to warm air; stick it in the back.
Sealing meat in an air-tight bag, like food storage in Mylar bags, is another way to prevent those issues from happening and help you enjoy it for longer.
3. Onions
Maybe you’ve placed onions in the refrigerator’s crisper door, thinking you’re doing them a favor by keeping them fresh for as long as possible.
However, they may go bad on you far quicker than they should. Instead, keep them out on the counter and away from the sun until you cut them.
Upon cutting the onions, please place them in a particular onion container, which you can find on Amazon and at local grocery stores. If you don’t have one, don’t worry; a traditional Tupperware will still do the trick. Also, be sure not to place them next to potatoes.
Who knew onions and potatoes had a secret rivalry? Speaking of potatoes, you might find they both spoil much quicker when in each other’s company.
4. Potatoes
Like onions, it’s best to keep raw, uncut potatoes out of the fridge. Refrigerating them can turn their natural starch into sugar. So, if you prefer sweet-tasting potatoes, maybe keep them in there (just kidding).
Storing potatoes in the fridge can also alter their texture—and not in a good way; think gritty to the max. After the potatoes have been cut or cooked, they should be kept in the fridge.
Food preppers are one of the best food storage methods: If you cut those taters a day before you cook them up, place them in water and then put them into the fridge to avoid discoloration.
Keeping this delicious, starchy survival food fresh has never been easier!
5. Celery, Carrots, and Asparagus
Fresh veggies are essential to our health and survival, even in extreme situations. These veggies are unique in that while they all share the same storage preferences, they can’t get along. What’s with all these moody fruits and veggies?!
To keep these yummy vegetables crisp, cut them into sticks and submerge them in water in plastic or glass food storage containers. Say goodbye to brown celery and wilting asparagus!
6. Tomatoes
Whether you’re a pasta connoisseur, soup fiend, or sandwich lover, tomatoes are a staple in every diet. Has your refrigerator’s veggie drawer been filled with red? You might want to reconsider your storage!
Keeping tomatoes in the refrigerator can cause them to lose flavor. The cold air can also alter the texture, making the tomatoes quite mealy. For the best results, keep them on the counter at room temperature and let them get some air.
Also, be sure not to layer them in the bowl or plate; if one spoils, the others will be right behind it. Spread those tomatoes out to keep them tasty!
This video has been included to clarify the topic. Credit goes to Guildbrook Farm
7. Avocado
Keeping avocados in perfect, guac-green condition isn’t always manageable. Cutting into one could mean brown mush, under ripeness, and thus unusable avocado. It’s best to keep them stored on the counter at room temperature.
Once they ripen, please place them in the fridge to slow the process so they’re mouthwatering fresh when you’re ready to eat! All those healthy fats would be excellent during emergencies.
8. Corn
Your body needs all the veggies it can get, whether you’re in survival mode or not. Storing corn in the husk is ideal if you won’t eat corn on the cob right after picking or purchasing. Keep the corn cob in the refrigerator for fresh, crispy goodness.
Also, keep the corn, even in the husk, away from other fruits and veggies. It will spoil the corn rapidly. With its own space, your corn will be delicious for days.
9. Bananas
Believe it or not, fruit dishes aren’t just in the kitchen for decoration or as a catch-all for everyone’s junk. That’s where you should keep bananas because storing them in the fridge can cause the peels to blacken. Plus, the actual bananas will not ripen.
The best option is to store them at room temperature. Keep the banana bundle together and on the counter. Then, tightly wrap the stems with plastic wrap to help lengthen the shelf life.
If they start ripening too much, wrap them up and put them in the freezer for bread and muffins when you are ready to bake.
Overripe bananas are a bummer, but there’s no disappointment that fresh banana bread can’t solve. Preppers can also freeze the fruit supply for up to six months.
10. Dried Fruits
While fresh fruits aren’t exactly ideal as long-term survival foods, dried fruits are perfect for a doomsday prepper. At a glance, dried fruits may seem indestructible in a bag on the counter. However, that’s not exactly the case.
They become easily contaminated if not stored properly when moisture is allowed to seep in. Dried fruits should be packaged when they are not warm because warm fruits will sweat, producing unwanted moisture.
The container you choose should be dry and airtight, such as freezer bags, canning jars, plastic freezer containers, or a vacuum-sealed container or bag.
Then, place these sealed fruits in a dark and cool area or the freezer. If left unopened, they should last for up to a year with no issue.
11. Bread
Now that we’ve got bread on the brain, let’s talk about storing it! It’s the most delicious when kept on the counter or in a bread box. But if it will be longer than a few days before you can enjoy it, throw it in the freezer for later.
Wrap it in several layers, such as bags, to keep it fresh. When ready to use, unwrap the frozen bread. Let it dethaw or bake it to get that warm, doughy freshness.
12. Condiments
It might seem silly to consider condiments as we cover prepper foods, but everyone deserves flavor and sauce – even in survival situations.
There’s no real reason to keep ones like ketchup and mustard need to be in the fridge, although there’s no problem if that’s your preference.
Mayonnaise, on the other hand, can’t be kept in the pantry. Similarly to milk, you can ensure it stays good for longer by keeping it toward the back of your fridge. Please don’t keep it in the door exposed to warm air.
You may have seen that putting everything – from olive oil to lunch meat, in clear, cohesive containers is becoming a trend. However, many olive oils are solid in dark containers for a reason.
Light and heat can cause oxidation, leading to the oil losing its flavor or turning rancid.
Please keep it in a dark container, in the pantry, and away from heat and light. It’s best to store all of your oils this way.
13. Basil
Fresh herbs can transform any meal from drab to fabulous in seconds. Many herbs prefer to be stored in a crisper so that you might assume the same about basil. However, basil will wilt and darken in cold temperatures.
It’s best to store fresh basil by snipping the ends, then place the herb in a glass container, like a mason jar, or room temperature water. And then, keep that on the counter to the basil’s wonderful flavor.
14. Flours and Sugars
Survivalists should still be able to indulge in the joys of baking, so flour and sugar are prepper essentials. Keeping them in the original packaging, even after opening, should be fine if you use them regularly.
The packaging is typically meant for storage, making it easier for us.
There is no need for special food storage containers for the pantry.
However, if they sit for a while, especially after opening, it would be best to transfer the unused foods into an airtight container like a mason jar or sealed plastic container.
This will keep them fresh for much longer and keep pantry moths out.
Long-Term Food Storage Solutions
Knowing how to preserve all types of food is essential for a prepper. But survivalists also know there may be a scenario where trips to the farmer’s market or grocery store for fresh meat and produce won’t be possible.
Crow Survival has some epic survival food companies if you want to be uber-prepared in an emergency.
Luckily, many brands are striving to make prepping easy and accessible for all.
Head to Readywise for everything from long-term survival kits to water filtration systems and bags. Their meals will be ready with water and can store food for up to 25 years.
Enjoy tasty brown sugar cereal, cheesy pasta, and hearty soup in containers for long-term storage.
Nutrient Survival is another incredible preparedness food company. Shop their meals for tons of vitamins, minerals, protein, and fiber. Lastly, picky-eater preppers or those with dietary restrictions and allergies should head to Valley Food Storage.
All their tasty meals are made with clean ingredients, high-quality calories, and without unhealthy fillers.
Whether you’re looking to start a small food storage stockpile for preppers or fill the entire house with survival food bins, these brands have you covered.
With these tips, you may find your kitchen counter getting fuller, but at least the fridge will feel nice and clean! Learning to maximize your food and use it as much as possible is the key to being a good prepper.
So, while you build that long-term stockpile, work on preserving perishable foods.
What are the Problems Associated with Food Storage?
The problems associated with food storage primarily revolve around maintaining the integrity, safety, and longevity of food products. Incorrect temperature control can lead to bacterial growth, causing foodborne illnesses.
Insufficient packaging can expose food to contaminants, reducing its shelf life and compromising quality. Furthermore, improper storage conditions can lead to physical damage or chemical changes in the food.
Lastly, inefficient distribution processes can result in delays, causing perishable items to spoil before reaching the end consumer.
Wrapping Up
Specific considerations are vital to maintaining the quality and longevity of food storage, especially for prepper foods you may be storing incorrectly.
Temperature plays a significant role; storing food in cool places is recommended to deter bacterial growth and spoilage. Moisture is another factor that can degrade food quality; dry environments prevent mold formation and rusting on canned goods.
The choice of container is equally essential; airtight containers are ideal as they keep out pests and unwanted moisture that can compromise food quality.
In addition, implementing a rotation system for your canned goods ensures you consume the oldest items first, reducing waste and ensuring freshness.
Moreover, it’s crucial to consider the impact of light on certain foods and vitamins; exposure to light can degrade their nutritional value, so it’s advisable to store them in a dark place.
Lastly, the location of your food storage should be carefully selected. Avoid storing food near heat sources or damp areas, which can expedite spoilage and food quality degradation.
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