Teardrops n Tiny Travel Trailers

Hi

been noting down how long food lasts, I have heard that Honey lasts forever, but have been noting down other stuff

Milk Longlife up to 2 years
Corned Beef up to 2 yrs
Preserves unopened 2 yrs

I fancy having an back up store (for bug out purposes)

I thought I would ask here first and see if there is a link to a list of how long stuff lasts, to save reinventing the wheel if its already been done.

George, I don't know if this is what you are looking for, but try here:

http://www.survival-center.com/guide/food.htm

Hi Chris

I am really looking for an individual guide to each product ie

Crackers 3 yrs
Honey Pure (sealed forever, stuff found in Egyption tombs over 2000 yr old is still edible !!!)
Corned beef 2 years
Milk long life 2 yrs

But that link is fantastic Chris, I may be gone for some time reading it LOL........

Okay. I don't know of anything quite like that. Oh well, I tried. By the way, what is Milk long life?

Chris C wrote:Okay. I don't know of anything quite like that. Oh well, I tried. By the way, what is Milk long life?

I think it is the non-refrigerated milk that comes in boxes. It isn’t that common here but I’ve seen it on occasion. I think it’s called “Shelf Stable”.

I’ve heard the same thing about the honey, I don’t remember where so I can’t site the source.

I've got a perminent larder store. I take with me everywhere I go.

TomS wrote:I've got a perminent larder store. I take with me everywhere I go.

What's the lazyboy,...er,. shelf life on that thing?

If there's a terrorist nuclear attack, radiation poisoning not withstanding, i think we'll eat ANYTHING!

And hi George! Thanks for all of your past words here!

And if you want to test food edibility, let my wife cook you dinner. If you can eat THAT, you can eat ANYTHING!

Long life milk is milk that has been subjected to Ultra High Temperature and then sealed promptly. Over here we call it UHT which is quite novel when you think about it. This process kills all the potential bugs and allows for long life. No apparent harm done to the actual milk apart from a slight change in flavour.
Paul

Typically the concern for shelf life revolves around two factors:

1. Spoilage rate, both for food borne illness and decreasing palatability

2. Degradation of nutrients

Shelf life will be greater in those foods with low water content or high salt or sugar content (since bacteria finds these environments difficult to live in). One reason that dried legumes (which have both a low water content and a fairly tough outer coating) have an extended shelf life and that honey can be kept for extended periods of time.

Container use is also an issue. Vitamin C is destroyed by oxidation; vitamin A by ultraviolet light so the nutrient content of stored items may vary depending on the containers used for storage.

As a very general rule, exposure of liquids tends to increase degradation of the product. Humidity from the air will make crackers and cereal soggy; this won't change their overal nutrient status but will decrease palatability. Airtight containers will increase shelf life.

A basic source of information on the storage life of certain foods can be found at www.a1usa.net/gary/expire.html.

Gail