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Food Storage FAQ 3 5

Food Storage FAQ 3 5

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Published by: XaleDman on Apr 08, 2011
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Version 3.50Updated November 1999Supersedes Ver 3.00PRUDENT FOOD STORAGE: Questions & AnswersFrom the House at Cat's GreenAlan T. HaganAuthor of 
The Prudent Pantry:Your Guide to Building a Food Insurance Program
Available from Borderline Press
"In this work, when it shall be found that much is omitted,let it not be forgotten that much likewise is performed."Samuel Johnson, 1775, uponcompletion of his dictionary.Courtesy of James T. StevensACKNOWLEDGEMENTS: Diana Hagan, my wife, for endless patience and tolerance in the three yearssince I created this FAQ; Susan Collingwood for sage advice; BarbaraKE; Gary Chandler; Skipper Clark, authorof 
Creating the Complete Food Storage Program
; Denis DeFigueiredo; Al Durtschi for resources andencouragement; Craig Ellis; Pyotr Filipivich; Sandon A. Flowers; Amy Gale, editor of the
rec.food.cooking FAQ
;Geri Guidetti, of the
Ark Institute
; Woody Harper; Higgins10; Robert Hollingsworth; Jenny S. Johanssen; Kahless;James T. Stevens, author of 
Making The Best of Basics
; Amy Thompson (Saco Foods); Patton Turner; LoganVanLeigh; Mark Westphal; a number of folks who for reasons sufficient unto themselves wish to remainanonymous; and last, but certainly not least, Leslie Basel, founding editor of the
rec.food.preserving FAQ
, withoutwhom I'd never have attempted this in the first place.Updated: 9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98; 11/02/99
Copyright 1996, 1997, 1998, 1999. Alan T. Hagan. All rights reserved.Excluding contributions attributed to specific individuals all material in this work is copyrighted to Alan T.Hagan and all rights are reserved. This work may be copied and distributed freely as long as the entire text, my andthe contributor's names and this copyright notice remain intact, unless my prior express permission has beenobtained. This FAQ may not be distributed for financial gain, included in commercial collections or compilations orincluded as a part of the content of any web site without prior, express permission from the author.=====================================================================
Safe and effective food storage requires attention to detail and proper equipment and ingredients.The author makes no warranties and assumes no responsibility for errors or omissions in the text, or damagesresulting from the use or misuse of information contained herein.Placement of or access to this work on this or any other site does not mean the author espouses or adoptsany political, philosophical or metaphysical concepts that may also be expressed wherever this work appears.====================================================================PLEASE DIRECT CONTRIBUTIONS, COMMENTS, QUESTIONS AND/OR CRITICISMS TO:
Written material may be sent to the address below:A.T. HaganP.O. Box 140008Gainesville, FL 32614-0008FOREWORDThis Frequently Asked Question (FAQ) file is concerned with those methods and techniques that are mostuseful to extending the nutritive and palatability shelf lives of foods suitable for use in food storage programs.In this compendium you will be taken through the ins and outs of how to put away your storage foods andhave a reasonable expectation of getting something edible back out of the container when you finally use them.Also covered will be food spoilage -- how to recognize it and how to combat it. A resource list detailing where tofind supplies and further information is included at the end.While you are working on your food storage program, please don't overlook your water supply. Withoutsafe drinking water it won't matter how much food you have put away, within a few days you must find water orperish. An excellent water storage FAQ by Patton Turner may be found on the Providence Cooperative site at
This file is updated as sufficient material becomes available. Lend a hand -- point out mistakes, contributedata or information, or provide us with new sources. As a contributor you will be cited in the FAQ, unless you wishotherwise.THE PRUDENT PANTRY:YOUR GUIDE TO BUILDING A FOOD INSURANCE PROGRAMThere is much more to creating and using a food storage program in times of crisis or disaster than justknowing what foods can be packaged in particular ways to keep them at their best for long periods of time.
Before acquiring foods to put into your storage program you first need to identify the potential problemsyou are concerned with surviving. Having done that, you'll then need to know:#1 - How to plan for the particular circumstances of each problem you feel the need to prepare against;#2 - How much of what kinds of food to put away to meet each challenge;#3 - How to keep track of it all;#4 - Where to store it;#5 - How to cook it should your normal means of food preparation fail; and#6 - Just as importantly, how to safely cope with the inevitable result of all food consumption - sanitaryneeds.With this FAQ having already grown to a cumbersome 130+ pages these additional topics cannot becovered here, to do that would expand this work into a good sized book.Which is exactly what has happened. To address these other, also vital, considerations I have created
ThePrudent Pantry: Your Guide To Building A Food Insurance Program
. The subject areas outside of those relatingstrictly to the how-to of putting food into storage and keeping it at its best that could not be covered in the
Prudent Food Storage FAQ
have been covered in-depth there along with all of the
Prudent Food Storage FAQ
materialpresented here. A complete contents listing of 
The Prudent Pantry
may also be found on the ProvidenceCooperative web site at
.TABLE OF CONTENTS0. Acknowledgements, Foreword, and Table of ContentsI. Shelf Lives: Time, Temperature, Moisture, Oxygen and LightII. The Techniques of Food StorageA. Grains and Legumes1. Grain Varieties2. Legume Varieties3. Types of Availability of Grains and Legumes- Moisture Content- Cleaning It Yourself 4. Storing Grains and LegumesB. Dry Milks1. Types of Dry Milks- Buying Dry Milk Products2. Storing Dry Milks- Shelf Life of Dry MilksC. Canned Goods1. Canned Milk Types- Shelf Life of Canned Milks2. Corrosion Prevention of Canned GoodsD. Sugar, Honey and Other Sweeteners

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