It's Time To Store

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(EDITOR'S NOTE: Some people who are experienced in the long-term storageof wheat and other grains—such as Kris Torrey, whose article on the subject appeared in MOTHER NO. 29—recommend taking additional steps to protect grain from insects. "Drop two ounces of crushed dry ice into a five-gallon metal can full of wheat and leave the container's lid sitting loosely on the can until the dry ice evaporates into carbon dioxide. Then— and only then —screw the lid on tight. If you prefer not to handle dry ice, throw a handful of diatomaceous earth—the fossil remains of one-cell marine diatoms—into each filled can. Neither the carbon dioxide nor the dlatomaceous earth will hurt you when you eat the wheat or whatever . . . but either will prevent insects from infesting your grain.")

Sugar can be stored in 10-pound bags in any dry place. If kneaded or turned over every few months to keep it from hardening, it will keep indefinitely. Salt, too, will stay good for unlimited periods and can be left in its original boxes (as long as they don't get wet).

Milk is a trickier substance than the other basic foods. According to the head chemist for a large dairy, the product—when dried—can be kept as long as desired in a cool, dry place. It is, however, subject to oxidation . . . which may make it unpalatable to drink but doesn't affect its nutritional properties or usefulness in cooking. You can avoid such loss of flavor by filling containers to the brim with dried milk so as to leave as little air space as possible.

What about foods other than the essential four? The following information on the storage and shelf life of various items is quoted from the USDA's Home and Garden Bulletin No. 77, Family Food Stockpile for Survival, available free from the U.S. Department of Agriculture, Office of Information, Washington, D.C. 20250:

To maintain the eating quality of your reserve food supply, keep canned foods in a dry place, where the temperature is fairly cool. . . preferably not above 70° F and not below freezing.

Protect food in paper boxes from rodents and insects by storing boxes in tightly closed cans or other metal containers. This also extends the lengthoftime the boxes can be stored.

Eating quality was the first consideration in setting the maximum replacement periods given on this page. Many food Items will be acceptable for a much longer periodifstorage temperatures do not exceed 70° F. Mostofthe foods suggested in this table would be safe to use after longer storage periods.

As time approaches for the replacementofparticular food items, it is a good idea to use the food in family meals. As food Items are used, replace them in the stockpile with fresh supplies. When you put in fresh supplies, put them at the backofthe stockpile, keeping older supplies in front. Date all items with date purchased.

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