Jan 30 2010
Survival Food Storage in a Modern World
What’s the Point of Survival Food Storage in a Modern World?
By Lance Esondi
In a modern world to most having something like a survival food storage seems a bit silly. The idea of having access to food and goods at all times seems normal because most of our lives that’s exactly how it has been. There are situations that having a survival food storage is a good option to have.
There are some situations where access to goods or ability to buy goods could be limited. Having a good 30 or 60 day supply on hand isn’t a bad idea.
Job loss – For most people at any time their jobs can be lost. This normally isn’t thought of as a survival situation but in a modern world it is. Having extra food and supplies will just make the period of job loss a bit easier.
Natural disaster – Some natural disasters you will have to evacuate the city like a major hurricane. But for some you might be stuck at home because it’s too difficult to leave the city. Having this food supply gives you something to rely on.
Pandemics – Pandemics can happen. Luckily there is some security out there where things are done to control them, but a sickness or virus could get out of control. The strategy in an area if one of these sicknesses is too far out of control is to quarantine everyone. While you are quarantined having some supplies will make this time much easier.
When you make your survival food storage, store food that you currently eat. Stock up on items that you already enjoy and just rotate your supply. Put the new one you just purchased into your storage bin and take the oldest one out to use next. This way you don’t have to worry as much about the food spoiling. Also you aren’t going to be left with old freeze dried meals that you may never actually eat if they go bad.
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Use storage areas that are well ventilated, clean, dark, dry, and cool. Quality of food may also be expected to deteriorate slowly with storage because of time and temperature. A good temperature for storage of canned food is 50° F., which is almost refrigerator cool. An increase of 20° F. approximately doubles the rate of deterioration; thus, food stored at 70° F. will deteriorate twice as fast as food stored in 50° F. Since 50° might be difficult to maintain, you can store foods over a long period at 70°. Storage at 90° F. is highly undesirable, as it promotes rapid deterioration.