Wednesday, September 16, 2009

Shelf Life : Get Ready For Your Mind To Be Blown

Vault-Co has printed this same assertion many, many times over the years. The reason we have always qualified the statement is the same reason everybody else does who knows the truth.

We'll just print it in plain english.

Most canned foods are perfectly good after fifty years in storage.

Sure, we could add a big list of disclaimers after that to protect ourselves. Obviously, if it doesn't smell right, looks moldy or has changed color dramatically, well then ... but seriously, think about the implications. You probably thought you had to purchase all freeze dried to put any long term trust in your stocks. Hell, many freeze dried foods will likely go two centuries stored correctly.

You have to learn some basic rules. Acids and sugar syrups can go off, fruit juices will spoil quickly for this reason, many other qualifiers can be tacked onto this knowledge.

Still - a really good thing to know and rare to hear anyone commit to.

Wherever possible, keep it cool, dry and in the dark in sealed conditions. Oxy absorbers beat everything when it comes to extending shelf life.


Anonymous said...

Besides their cost-benefit superiority Mr T, no great scene in a movie has shown the protagonist sitting with a foil pouch opened up and him spooning food out of it ! Gotta be a tin can with the lid still attached. Those empty tins are useful in manifold ways.

The Mormons aren't complete fools, as evidenced by their "canning centers"


Anonymous said...

my experience with freeze dried foods ...

Over here we have a lot of Reiter brand freeze dried meals. I ate one a couple of years ago that was three years out of date (not long I know); it was a dessert - rice pudding with nutmeg. Perfectly edible, no side effects, the only thing noticeable was the flavourings ie the nutmeg had all drifted to the bottom of the bag, so give 'em a shake before you add the hot water!
I've read that regular freeze dried camping meals are good for at least 25 years.

As for storage of regular canned foods instead of using oxy absorbers/mylar try placing the cans in resealable baggies and then in large plastic barrels, then fill all the empty spaces in the barrel with free flowing salt, eliminating air pockets; there are at least six good reasons to add the salt, probably more!

Anonymous said...

Tried some 4 1/2 year out of date generic store brand milk powder a few weeks ago. It was in a plastic bottle, left half used in a cupboard being warmed and cooled. Tasted perfectly fine with no discolouration. If stored under ideal conditions I have no doubt it will last many decades as you have previously stated.