It wasn’t long ago that mass stockpiling of food was triggered by the uncertainty surrounding the corona virus and the sense of an impending crisis. The middle-aged and older generations could hardly forget the empty shelves in stores and the long lines in front of them in the early 1990s. Although such crises are far from our imaginations these days, it is good for everyone to know which food products they can store at home and for how long. There is no doubt that food stocks are a crucial factor in coping during a crisis, whether it is caused by economic or natural factors. And no society is immune from one. It is also a fact that more and more people are stocking up unprofessionally, at home, lately.
Knowing some basic principles in this respect is a guarantee of efficient and economically justified stockpiling. The most important of these are several:
– A single visit to a supermarket and a trolley full of canned food is not the solution. You need to spend enough time in advance to find out exactly which foods you can store, how and for how long.
– Store what you and your family eat most often. Exclude foods whose storage involves refrigeration or freezer. Don’t rely on electricity!
– Store relatively inexpensive products with a long shelf life and simple preparation.
– In extreme situations, the body needs more calories, so focus on high-calorie and together with it long-lasting products.
– If you have the opportunity, calculate at an amateur level the energy value of the products you store so that you get 2000 – 2200 calories per day per person. With this guideline, you can calculate relatively accurately the required stock for a specific period of time.
– Do not store anything unnecessary. In times of crisis, exotic spices, coffee and tobacco products are unnecessary ballast.
– Consider (read) the storage conditions for each specific product. They are different for different food groups. If dry beans can be kept in a paper bag outside, potatoes feel best 20 cm underground. Ideally you should have a dedicated room with controlled air exchange, humidity and temperature. Urban apartment buildings usually do not have these.
– As much as possible, create your personal food supply without ostentation. In serious crises, the social behavior of the common man is unpredictable. The more outsiders know about the existence of your stockpile, the greater the temptation to have it taken away. Your stock should only be discussed within the family.
– Keep track of expiration dates marked on factory packaging and replace expired products promptly.
– If possible, prepare your food supply (or at least some of it) for evacuation. In an extremely severe and dangerous crisis, you may have to leave your home. Consider a more sheltered place where you can go with your whole family and the food you need.
10 of the best items to stock up on:
1. Rice The best temperature for storing rice is 1-5 °C. PETE plastic containers or glass containers are recommended for packaging. Vacuum packing further extends its shelf life. Studies have shown that properly packaged rice can be stored for up to 30 years without loss of nutritional value and taste.
2. Beans In paper or textile packaging, it can be stored for about 5 years under outdoor weather conditions. Under vacuum conditions, some varieties remain unchanged for up to 20 years. Usually the beans of apparently healthy beans contain germs of specific pests. An important condition before packing beans is that they should be dewormed.
3. Lentils Regardless of the shelf life indicated on the factory packaging, lentils keep relatively well for about 3 years when stored in dry and ventilated conditions.
4. Cereals At optimum temperature, low humidity and good ventilation, wheat, rye, spelt, etc. can be stored for up to 2 years even in ordinary burlap sacks. However, monthly winnowing is necessary to control and prevent possible pests. In a vacuum and in a dark and cool place – tens of years.
5. Buckwheat Storage conditions are as for cereals. However, buckwheat can be eaten without temperature treatment. Soaking it in water overnight is sufficient.
6. Pasta Spaghetti, macaroni, etc. retain their taste and energy value for at least one year, regardless of the factory-specified shelf life. Vacuum packaging further extends shelf life.
7. Salt and sugar Salt and sugar are natural preservatives. At low enough humidity they can retain their qualities for up to 10 years, even in plain paper packaging.
8. Alcohol High-grade alcohol can be preserved for decades. Store exclusively in glass, tightly closed containers, in a dark and cool place. In addition to being a healing and warming agent, quality alcohol is also highly caloric.
9.Honey Well-packaged honey is a uniquely long-lasting product. Plain glass jars with a tight-fitting lid are sufficient guarantee for its preservation.There is evidence of honey found in Egypt that is about 3000 years old, and in Georgia that is also 5000 years old.In both cases with preserved qualities.
10. Dried milk Produced according to modern technological standards, dried milk can be stored indefinitely.The only condition is that it must be in airtight packaging.
