Three-Month Food Supply

Three-Month Supply

Build a small supply of food that is part of your normal, daily diet. 

One way to do this is to purchase a few extra items each week to build a one-week supply of food. 

Then you can gradually increase your supply until it is sufficient for three months.

These items should be rotated regularly to avoid spoilage.

https://www.lds.org/topics/food-storage?lang=eng

Plastic Buckets for Longer-Term Food Storage

Plastic Buckets For Longer-Term Storage

Plastic buckets may be used to store food commodities that are dry (about 10 percent moisture or less) and low in oil content. Only buckets made of food-grade plastic with gaskets in the lid seals should be used. Buckets that have held nonfood items should not be used.

To prevent insect infestation, dry ice (frozen carbon dioxide) should be used to treat grains and dry beans stored in plastic buckets. Treatment methods that depend on the absence of oxygen to kill insects, such as oxygen absorbers or nitrogen gas flushing, are not effective in plastic buckets. Avoid exposing food to humid, damp conditions when packaging them.

Dry Ice Treatment Instructions

1. Use approximately one ounce of dry ice per gallon (7 grams per liter) capacity of the container. Do not use dry ice in metal containers of any kind or size because of the potential for inadequate seals or excessive buildup of pressure.
2. Wear gloves when handling dry ice.
3. Wipe frost crystals from the dry ice, using a clean, dry towel.
4. Place the dry ice in the center of the container bottom.
5. Pour the grain or dry beans on top of the dry ice. Fill the bucket to within one inch (25 mm) of the top.
6. Place the lid on top of the container and snap it down only about halfway around the container. The partially sealed lid will allow the carbon dioxide gas to escape from the bucket as the dry ice sublimates (changes from a solid to a gas).
7. Allow the dry ice to sublimate completely before sealing the bucket. Feel the bottom of the container to see if the dry ice is all gone. If the bottom of the container is very cold, dry ice is still present.
8. Monitor the bucket for a few minutes after sealing the lid. If the bucket or lid bulges, slightly lift the edge of the lid to relieve pressure.
9. It is normal for the lid of the bucket to pull down slightly as a result of the partial vacuum caused when carbon dioxide is absorbed into the product.

Storage of Plastic Buckets

• Store plastic buckets off the floor by at least ½ inch (1.3 cm) to allow air to circulate under the bucket.
• Do not stack plastic buckets over three high. If buckets are stacked, check them periodically to ensure that the lids have not broken from the weight.

PETE Bottles for Longer-Term Food Storage

PETE Bottles For Longer-Term Storage

Bottles made of PETE (polyethylene terephthalate) plastic can be used with oxygen absorbers to store products such as wheat, corn, and dry beans. PETE bottles are identified on the container with the letters PETE or PET under the recycle symbol.

Other types of plastic bottles typically do not provide an adequate moisture or oxygen barrier for use with oxygen absorbers. Do not use containers that were previously used to store nonfood items.

PETE bottles can also be used for shorter-term storage (up to 5 years) of other shelf-stable dry foods such as white rice.

Moisture content of stored foods should be about 10 percent or less. When moist products are stored in reduced oxygen packaging, botulism poisoning may occur.

Packaging in PETE Bottles

1. Use PETE bottles that have screw-on lids with plastic or rubber lid seals. You can verify that the lid seal will not leak by placing a sealed empty bottle under water and pressing on it. If you see bubbles escape from the bottle, it will leak.
2. Clean used bottles with dish soap, and rinse them thoroughly to remove any residue. Drain out the water, and allow the bottles to dry completely before you use them for packaging food products.
3. Place an oxygen absorber in each bottle. The absorbers can be used with containers of up to one-gallon capacity (4 liters).
4. Fill bottles with wheat, corn, or dry beans.
5. Wipe top sealing edge of each bottle clean with a dry cloth and screw lid on tightly.
6. Store the products in a cool, dry location, away from light.
7. Protect the stored products from rodents.
8. Use a new oxygen absorber each time you refill a bottle for storage.

Where to Get Oxygen Absorber Packets

Oxygen absorber packets are available at home storage centers and Church Distribution Services, or they can be ordered online at store.lds.org. Unused oxygen absorbers can be stored in glass jars with metal lids that have gaskets.

Oxygen Absorbers

Oxygen absorbers protect dry foods from insect damage and help preserve product quality. They are used when dry foods are packaged in sealed containers. Oxygen absorbers can be purchased from home storage centers and Church Distribution Services, or they can be ordered from store.lds.org.

What are oxygen absorbers made of?

Oxygen absorbers are small packets that contain an iron powder. The packets are made of a material that allows oxygen and moisture to enter but does not allow the iron powder to leak out.

How do oxygen absorbers work?

Moisture in the packaged food causes the iron in the oxygen absorber to rust. As it oxidizes, the iron absorbs oxygen. Oxygen absorbers rated for 300 cubic centimeters (cc) of oxygen work well for properly packaged dry food in containers of up to one-gallon capacity (4 liters).

Is the use of oxygen absorbers equivalent to vacuum packaging?

Oxygen absorbers remove oxygen more effectively than vacuum packaging. Air is about 20 percent oxygen and 80 percent nitrogen. Absorbers remove only the oxygen. The air left in the container is mostly nitrogen and will not affect the food or allow the growth of insects.

What types of products can be stored using oxygen absorbers?

Products should be low in moisture and oil content. If the moisture content is not low enough (about 10 percent or less), storing products in reduced oxygen packaging may result in botulism poisoning.

What types of containers can be used with oxygen absorbers for food storage?

Oxygen absorbers should be used with containers that provide an effective barrier against moisture and oxygen. The following containers work well:

• Metal cans with seamed lids.
• Foil pouches (such as those provided by Church home storage centers and available fromstore.lds.org).
• PETE plastic bottles with airtight, screw-on lids.
• Glass canning jars with metal lids that have gaskets.

Oxygen absorbers are not an effective treatment method for plastic buckets, milk bottles, or other types of plastic bottles not identified as PETE or PET under the recycle symbol (see right).

What is the proper way to use oxygen absorbers?

1. Cut open the top of the bag of absorbers. Do not open the individual absorber packets.
2. Remove the number of absorbers from the bag that you will use in the next 20 to 30 minutes, and spread them out on a tray. Remove additional groups of absorbers from the supply as you need them during the packaging process, but do not open and close the bag repeatedly to get only a few absorbers at a time.
3. Reseal the remaining supply of absorbers by one of the following methods. Do not store absorbers in ziplock bags.
   • Seal the bag of absorbers with the special blue clamp provided by the home storage center.
   • Seal the bag of absorbers with an impulse heat sealer.
   • For longer storage when an impulse sealer is not available, remove the absorbers from the bag and place them into a glass canning jar that has a metal lid with a gasket. A one-pint jar (500 ml) will hold 25 absorbers.
4. Place one absorber into each container of food as it is packaged.

https://www.lds.org/topics/food-storage/longer-term-food-supply?lang=eng#1

Dry Products for Long-Term Food Storage

Dry Products for Longer-Term Food Storage

Products intended for longer-term storage must be dry (about 10% or less moisture content).

Warning: Botulism poisoning may result if moist products are stored in packaging that reduces oxygen.

Dry products that are not suitable for longer-term storage due to moisture content, oils, or other concerns include:

Barley, pearled	Meat, dried (such as jerky)
Eggs, dried	Nuts
Flour, whole wheat	Rice, brown
Grains, milled (other than rolled oats)	Sugar, brown
Granola	Vegetables and fruits, dehydrated  (unless dry enough, inside and out, to snap when bent)

Storage Conditions

Storage Conditions

Storage life can be significantly impacted by the following conditions:

• Temperature: 
• Store products at a temperature of 75°F/24°C or lower whenever possible. If storage temperatures are higher, rotate products as needed to maintain quality.
• Moisture:
•  Keep storage areas dry. It is best to keep containers off of the floor to allow for air circulation.
• Light: 
• Protect cooking oil and products stored in PETE bottles from light.
• Insects and rodents:
•  Protect products stored in foil pouches and PETE bottles from rodent and insect damage.