If you want to survive long-term, you better know what it takes to store food.

If you have been stockpiling food as part of your emergency preparedness plan, you need to make sure you’re using techniques. If not, you could be in for a nasty surprise just when you need food the most.

The shelf life of food products is affected by the following six factors, often referred to as the enemies of food storage.

Temperature
Ideally, food should be stored in a location with cool and consistent temperatures. Temperatures ranging between 40 and 70 degrees Fahrenheit are typically best for long-term storage. The quality of food suffers at temperatures that are outside of this range.

Oxygen
The presence of oxygen can be harmful for food storage. Oxygen can alter the flavor and consistency of your food. It can also cause food to become rancid. Oxygen-rich environments are conducive to the growth of bacteria and microorganisms that can be harmful to your health.

Moisture
Humidity and condensation can wreak havoc on your food supply. When stored food becomes damp, bacteria and mold can begin to grow, causing the food to spoil. Moisture can also cause some types of packaging to deteriorate. Proper packaging is essential to keep your food safe over a long period of time.

Light
Exposure to light can cause degradation of taste, appearance and nutritional quality of food. Fat soluble vitamins and proteins are most likely to be affected by light. Store your food in opaque containers.

Pests
Pests can be extremely destructive and wipe out vast quantities of your food supply. The types of pests you’re likely to encounter vary depending on your location.

Rodents are expert chewers and can make fast work of bags and other soft storage materials. When possible, use hard-sided containers such as aluminum, glass or other sturdy materials to keep the rodents from getting in. You can also put oxygen absorbers in your food to make it impossible for bugs and larvae to survive.

Time
The final enemy of food is time. Even foods that are packaged and stored under the ideal circumstances will be susceptible to degradation over time. There are some products that offer an extended shelf life and will stay edible for up to a few decades.

Food storage is sort of like an insurance plan to protect you in case the unthinkable happens. If you take the extra steps to ensure you’re protecting your food against these enemies of food storage, you will be well-prepared to survive in dire circumstances.

Simple canning basics for preppers will aid in making the process less intimidating. Canning is easy once you get the hang of it.

What’s Canning and Why Do it?

Canning is a procedure that applies high heat to food in closed jars to prevent spoilage from air and other microorganisms that eat away at it over time.

The best foods to can are fresh fruits and vegetables that have reached their peak stage of ripeness. Use only top quality ingredients when canning.

Be certain that all fruits and veggies are completely cleaned and scrubbed of excess dirt and chemicals before starting the process.

Important Do’s and Don’ts of Canning

Use a water bath canning process for high-acid foods, fruit juices, jams, jellies and other fruit spreads. It’s also the process for foods like tomatoes with added acid, pickles, relishes and chutneys, sauces, vinegar, and condiments. This canning process reaches a critical temperature of 212°F that’s crucial for killing dangerous bacteria.

For low-acid foods like vegetables, soups, stews, meats, poultry, ragouts, and seafood with pH values higher than 4.6, use a pressure canner. That will help the foods get hot enough (around 240°F ) to kill nasty bacteria.

Don’t vary the recipes for canning. Use recipes that give exact instructions on supplies used, ingredients needed, time, temperatures, and quantities, then follow them exactly.

Take your time with the process. It can take practice to master the exact techniques. Fill the water-warmed jar with food you want to can — leaving the recommended space at the top. Next, remove airflow bubbles by slipping a nonmetallic spatula between the jar and food. Press gently on the food to release trapped air. Do the same thing around the circumference of the jar.

Cleanliness is paramount when canning foods. Keep your work area spotless by using a clean, damp cloth to tidy the counter and jars.

Be sure to wipe the rim and threads of the canning jars with a clean, damp cloth. Center the heated lid on the jar. Screw the band down evenly and tightly until you feel some resistance.

Use high quality canning equipment. Strong towels, a jar lifter, quality canners, lids, and bands that seal tightly.

Don’t use any canning equipment that looks old, slightly broken, or unclean.

Never recheck the lids or re-tighten the bands for a seal while the jars are still hot. This is done after 24 hours.

Ensure the lids are securely sealed by pressing the center. Remove bands and clean the jars for storage only after you’ve double checked for a secure seal.

Don’t store your foods anywhere that has wide temperature swings or light penetration. Store them in a cool,dark, and dry place.

Congratulations! You now have canning basics for preppers and will have fresh food whenever you want it. In addition to having delicious food around in case of an emergency, this is a great alternative to buying store-bought foods … and it saves money!

It’s important to note that for best quality, you should consume canned foods within one year.

Are you well-stocked as part of your emergency preparedness strategy? The key for preppers is having a good supply of food, water, and other essentials on-hand in the event a catastrophic event presents itself. Do you have what you need?

Do you have food that is both nutritious and easy to work with?
When you’re doing your inventory, be sure that you have a mixture of foods that are flavorful and easy to work with. Check the nutritional facts to be sure they contain a variety of essential nutrients. Choose foods that don’t require extensive or special preparation.

  • White or brown rice is filling and full of vitamins and calories.
  • Items like beans, sugar, salt, flour, and oats are good base ingredients that make the foundation of a variety of dishes.
  • Canned goods like fruit and vegetables have a long shelf life and don’t require extensive preparation.
  • Peanut butter is full of protein and calories. It can also double as a sweet sugary treat.
  • Powdered drink mixes and multivitamins are easy ways to make sure you’re getting required nutrition in a quick form.

Do you have enough food for your specific needs?
It’s not enough to just have food stored away. You’ll need a plan and a menu for distributing foods equally and making it last over a period of at least 2 weeks. Take some time to consider who may be with you and their unique nutritional needs.

  • Store items like beans, rice and flour in large quantities, probably over 5 pounds of each. They last a long time, but are used for many things.
  • Canned goods are perishable once they’re opened. Have enough to use each can as a one-time meal.
  • Test your inventory by doing a trial run. Try to spend a weekend cooking only from your storage. You’ll notice the small things you probably forgot.

Do you have emergency supplies that fit your needs?
There are some supplies that are universal. Most you can find in the sporting goods section of a big department store. Take care to go with quality items, even though you’ll (hopefully) never need them. You’ll be glad you have top-quality goods when the time comes.

  • 5 gallon water containers. When you get home, fill it with tap water.
  • Buy a minimum of 250 rounds of ammunition for your main defense weapon. Add a cleaning kit to keep the firearm functioning properly and to battle degradation over time.
  • Pick up a good quality LED flashlight for your emergency preparedness inventory. Throw in some extra batteries and a bulb. In addition to that, get two boxes of wooden matches and several multi-purpose lighters. Be certain to date, use, and rotate. It’s a first in, first out process.

You’ll find these to be useful tools in aiding you to be prepared for the unexpected. Evaluate your inventory and do trial runs regularly to be sure everything is in order and up-to-date.

An Australian hunter survived the scorching Outback desert for six days by eating ants. Reginald Foggerdy, 62, was on a hunting trip in the Great Victoria Desert in mid-October when he went missing wearing only a t-shirt, shorts, and flip flops. He had gone on a hunting trip with his brother.

Foggerdy got stranded about 9 miles from where he went missing after he trekked to the area to hunt animals. He wound up being in the Australian Outback for a whole week until someone found him.

He was seen in photos under a tree talking to rescuers before he was put in a helicopter. The hunter was alert and sitting up when he was found.

The Australian hunter obviously put his survival skills to the test  while he was away from home for those six days. As the report states, ants and other insects are considered “possible sources of nutrients” by survival experts. What’s more, is it’s a miracle that Foggerdy was able to stay alive that long in a region where temperatures typically escalate well above 90-degrees. It’s especially shocking given the fact that the hunter survived so long without water.

This is a true tale of survival in the harshest of elements. Australian authorities add that the Great Australia Desert is the largest desert in the country. It has “red sand dunes, stony plains and dry salt lakes” but permanent surface water is non-existent.