Basics of Food Storage

It’s becoming that time of the year when the seasons start to change and it gets cold. The growing season is over, and as a result certain foods are no longer available. We don’t usually think about it, but almost all of our food comes from all over the world.  During the winter months fresh food is always brought to us from places that are warmer via a complex modern transportation system.  I have discussed in previous blogs though that this system is not perfect, and could easily fail. Many years ago when transportation was not as advanced, people had to learn to store food themselves so that it would last into the winter months. Because there isn’t any significant supply of food in any given area, because of the large populations we have now, if transportation were to be stopped due to an emergency, our food supply would effectively be cut off.  Most stores would be cleaned out within a few days, leaving you with nothing for a prolonged amount of time.

I talked before about becoming more self-efficient and trying to rely less on society for our supplies. This week at TUPH blog we will be doing a few stories that focus on some food storage techniques.  Learning to store food properly so that it will last is a very important skill to have. It will help you store food in preparation for an emergency, or how to store food if there is ever an extended emergency situation. You may know how to grow and hunt your own food. But it won’t do you any good if it goes bad just a few weeks after you harvest it. 

The big culprit to food is bacteria and enzymes that occur naturally in the food. They essentially break down the food and make it potentially lethal to eat. When storing food then we have to create an atmosphere where these bacteria and enzymes are not active, cannot survive, or are completely eliminated.  Bacteria need several things to survive; oxygen, water, and a reasonable temperature.  If you eliminate one or more of these things then you can significantly slow the rate of spoilage.  Enzymes naturally occur in most vegetables and need specific temperatures in which they are activated, and water. Enzymes unlike bacteria are not alive, and do not use the food as nourishment, they instead break down protein chains. This can sometimes be used to our advantage when storing food such as in the process of making beer. 

Freezing- Freezing food is by far one of the most popular ways to store food. The bacteria and enzymes that break down food are not active In freezing temperatures, so as long that food is stored below freezing then it will keep for a significant amount of time.  They are still present though, so if unfrozen the food will begin to spoil. This type of storage will keep food very fresh for longer periods of time, but if you rely on electricity to freeze food then it is not a good option for situations where your utilities are not available. 

Drying- drying food is probably one of the oldest and simplest ways of preparing food for storage. It doesn’t take any resources to do and it can keep food edible for quite a long time.  You can buy many foods that are pre dried, such as rice and beans or jerky. These foods are relatively easy to pack away for storing as all you need to do put the food somewhere where they will stay dry. For example I store rice in sealed buckets with desiccant packets to absorb moisture, and oxygen absorption packets. In a survival situation this may be one of your best options for preserving food, in a simple way. 

Curing- Curing is a way to preserve meat using salt, sugar, nitrates, or smoking. It works in several ways.  It dehydrates the meat removing water that bacteria need to grow. Salt slows oxidation, which keeps the meat from going bad, and finally the combination of salt and lack of water create an atmosphere that is not livable for most bacteria. Meats preserved this way can last significantly longer, and it can enhance the taste. The process of curing can also break down proteins in the meats making them tenderer.  In many cases properly aged meats can be very good, and are considered delicacies. 

Canning- Just about anything can be canned.  It is pretty simple to learn and is probably the most effective way to store food long term. Canning works by storing food in a sterile environment inside the jar. This is usually accomplished by boiling the food and jar together. The act of boiling everything together effectively kills off all bacteria inside, and then it is closed off to separate the sterile environment inside from outside. There is a thin layer of rubber on the inside of the lid, which melts under the high heat and creates a seal. If done correctly it will kill off all bacteria inside, thus preventing spoilage. The nice thing is that the jars are reusable, but the lids are not, so if you plan on canning for a prolonged time after an emergency event make sure you have a sufficient amount of the lids stored away. 

Pickling- This is the process of marinating and then storing food in an acidic solution called a brine. The food will go through anaerobic fermentation during its storage creating an atmosphere unfit for bacteria to live or grow.  Unlike canning the food does not have to be completely sterile before storing. This is because during the fermentation process most bacteria will be killed off doing the same job as boiling would for canning. The use of certain herbs such as mustard seed, garlic, cinnamon, or cloves can create an even more sterile environment.  As a result of the solutions used in pickling the food will become quite sour and salty. Food stored in this way can last a very long time. If you plan on storing a lot of food this way, prep by storing a lot of vinegar and spices to make the brine with. 

Cheese- In the case of making cheese we use bacteria to our advantage.  Cheese is made by curdling milk, then aging it. During the aging process naturally present bacteria break down proteins, and amino acids.  There are hundreds of types of cheeses and a lot of knowledge goes into making it properly, but it can be very rewarding and tasty when done right. I is also an excellent way to preserve dairy products, as they go bad quickly, especially when they are in their natural form un preserved.

In the next week or so we at TUPH Blog will be writing some more about storing food, this blog is only a brief introduction into your options. There are many different ways to store food for long periods, and you have to decide what is best for you. The best option is not to rely on just one type of food storage but instead a little bit of everything. There is a ton of info out there, and we will be delving into some of these options a bit more.

Stay TUPH, 

Bry