Stockpile These 10 Staples 30 Years (the USDA Says the Date Isn't a Safety Date)

Subscribe here:    / @kippiskitchen   Ten staples that store for decades, and the four things that actually decide it. Canned food pulled out of a river after a hundred and nine years had not spoiled. The date stamped on your cans is not a safety date, and federal law never required it in the first place. The whole method and the shelf plan are in The Preserved Pantry Manual: 📖 https://preservedpantrybooks.com Get The Preserved Pantry Manual And Cookbook — How to fill a shelf that feeds your family for a year and how to cook from it. This is the order I fill a deep shelf in, with the real number on every item and the reason behind it. Salad oil and dried eggs get a couple of years and the researchers who published the thirty-year figures said so themselves. Wheat berries go thirty years and better. The difference between them is fat, and fat is a clock you cannot turn off. Halfway through, everything changes. The first five items are one food and one number. Everything after that is measured in decades, and none of it gets there in the package it came in. Four things decide how long a staple keeps: fat, water, oxygen and temperature. An oxygen absorber takes out the oxygen sealed in with the food. Keeping new oxygen from getting back in is a different job, done by the barrier, and neither one works alone. The bucket and the bag are not the same tool. Utah State says plastic lets significant oxygen back in within one to two years, so a bare bucket preserves nothing. But they also say rodents will chew straight into a Mylar bag even with the metallic layer in it. The bag does the preserving. The bucket is the armor. One limit that matters: oxygen removal is for genuinely dry food only. Taking the oxygen out of something moist increases the ability of botulism bacteria to grow. Absorbers belong in rice and beans and flour, never in home-dried fruit or jerky. Utah State puts dry storage at forty to seventy degrees. The same rice that goes thirty years in a cool room drops to about ten at a steady seventy, and wheat that held twenty-five years in a cold basement held five in a hot garage.