Renovation & Design
Renovation & Design
SOLUTIONS: Make sure your survival kit isn't a disaster
QUESTION: I am starting to put together a long-term survival kit as I have loved ones dependent on me in the event of a disaster. My questions are: What is the shelf life for dried lentils, beans, rice, peas, barley and Quinoa? What is the shelf life for rolled oats and dry pastas, canned vegetables and meats for powdered milk, for bottled water, for packaged dried fruit like apricots and cranberries and nuts? How long will garden seeds keep and still germinate? How long can batteries be stored for and still be good? Any suggestions you have for putting together this type of kit would be greatly appreciated. Thanks. Mona, Winnipeg
ANSWER: The key to a great survival kit is to collect enough supplies to last at least three days. Survival kits are available in stores but are quite pricey and may not contain everything that personalizes your family's needs. If you have space, store your sturdy lidded plastic kit in the basement. If you do not own a basement the bathroom is another option as it is the sturdiest room in many homes. Along with the items that you mentioned, remember to pack duct tape, bandages, medicine, rubbing alcohol, tweezers, fishing line, scissors/knife a flashlight, candles and matches/lighter.
You will need to store all dry food in an air-tight food-grade storage container. Temperature changes are a key component when it comes to shelf life; food should be stored in a cool dry place. The shelf life of dried beans varies depending on the bean, black eye and black turtle beans have a shelf life of 15-20 years while Adzuki beans and small red beans can be kept for 8-10 years. Brown rice 6 years, lentils 8-10 years, white rice 8-10 years. Quinoa 8-10 years, rolled oats 30 years, dry pasta 15-20 years.
Most dried fruits can be stored for one year at 60F, six months at 80F. Non-acidic foods in cans: corn, green beans, mixed veggies, mushrooms, potatoes, yams, asparagus, carrots, store for a minimum of 24 months. Beyond these dates, there is a steady vitamin loss in percentage points each year for individual veggies and fruits.
In terms of canned foods, your best bet is to check the best-before date. The codes that are stamped on canned food are manufacturers' codes that usually designate the date the product was packaged. Many manufacturers offer a toll-free number to call for questions about canned food expiration dates. The general rule of thumb is that canned foods have a shelf life of at least two years from the date of purchase. It is recommended that all canned food be stored in moderate temperatures (75�F and below). Honey, salt and sugar can be stored indefinitely.
Dry milk products are probably the most sensitive to environmental conditions, particularly to temperature and moisture content. Vitamins A and D found in dry milk are also photosensitive and will break down rapidly if exposed to light.
Reena Nerbas is the author of the national bestselling Household Solutions series. Her website is www.householdsolutions.org You can contact her at Box 429, Blumenort, Man., ROA 0C0.
