Archive for the ‘Food Storage Scholar’ Category

Feb 9
chicken Food Storage Scholar: Thinking About Protein
There are many great protein sources out there that work for food storage, including beans, peanut butter, and soy. If you’re like me, you get a lot of your body’s protein from meat, poultry, and fish. Sadly, these tasty, nutritious parts of our diets haven’t traditionally been great for long-term storage. Meat tends to spoil pretty quickly; even canned meats, such as tuna and chicken, can only last about three years under the best conditions. This has made it difficult to include meat in the average food storage supply.

For many years, one solution to this problem has come in the form of TVP (Textured Vegetable Protein), a soy-based meat replacement that packs in the protein with a taste and texture that’s pretty similar to real meat. You can see examples of TVP in our Meats & Beans section.

2039574650 1b8d99f061 Food Storage Scholar: Thinking About Protein

TVP can be seasoned to taste like chicken, beef, bacon, or any other kind of meat. Many people enjoy the taste and incorporate it into everyday meals, like the fajita shown above. Most restaurants use TVP in their dishes, so you’ve probably eaten it before without even noticing! Shelf Reliance offers seven varieties of TVP that can last about 10 years in your food storage pantry.Recently, another protein option has become available. Shelf Reliance now offers freeze dried meats, including Sausage Crumbles, Roast Beef, and Diced Turkey. These meats are pre-cooked and put through a state-of-the-art freeze drying process that removes almost all of the moisture. That’s what makes our freeze dried meats capable of lasting as long as 25 years in your food storage!
ground beef Food Storage Scholar: Thinking About Protein
If you’re trying to decide between TVP and Freeze Dried Meats, you should know that both are great sources of protein. TVP is generally more affordable, and it’s also great for vegetarians or those who are trying to decrease the fat in their diets. Of course, anything freeze dried will have a great shelf life, as well as superior taste and nutrition. Both are ready to eat or use in recipes with the addition of hot liquid, such as water, chicken stock, and beef stock.

No matter how you choose to do it, be sure to make some protein available in your food storage. Protein is essential for fighting off illness and aiding in recovery. A variety of beans and meats are available at ShelfReliance.com, as well as Whole Egg Powder that you can use in omelets and all sorts of baked goods. You can browse through different options and get everything you need by visiting our Meats & Beans section.

beans protein Food Storage Scholar: Thinking About Protein

Thanks for reading today! Please share your own advice for implementing protein in your food storage in the comments section below.

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Dec 3

A 2003 manual from the United States Department of Agriculture gives some great guidelines for keeping your food from going bad in case of a power outage. The manual, entitled Food Safety and Food Security: What Consumers Need to Know, is a fantastic resource for information on food handling, the USDA’s inspection procedures, canned foods, and other topics. Today’s blog post will give you some food safety tips that will save you money and keep you safe in case of an emergency.

Electricity pylon power outage Food Storage Scholar: Food Safety and Preparation During a Power Failure

A power failure can be inconvenient and uncomfortable, especially when the weather is extreme. It’s best to keep a supply of nonperishable food at home, cutting down your dependence on food that has to stay chilled or frozen. Of course, since most power failures only last a few hours, the food in your freezer and refrigerator can be kept safe if you follow a few simple rules. Some are common sense, and some require a little more thought. (more…)

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Oct 8

If you’re like me, you have a lot of gluten on your hands. By “on your hands,” what I really mean is that gluten, the healthy plant protein found in several grains, is likely sitting in your cupboards, on your counters, and in many of your refrigerator compartments. For most people, gluten is perfectly healthy, but a growing number are being diagnosed with gluten intolerance. This autoimmune disorder is called Celiac Disease, and if sufferers ingest gluten, an immune-system attack on the small intestine results. People might have typical allergic reactions, such as skin rashes, runny noses, and even anaphylactic shock.

label gluten free 300 Food Storage Scholar: Going Gluten Free

Though the majority of people can eat foods containing gluten without these side effects, some are still choosing to eliminate gluten from their diets. This can be a healthy choice, especially if individuals switch to gluten-free grains (such as corn and rice) and increase their intake of fruits and vegetables. The difficulty in this, of course, is that a gluten-free diet can be inconvenient for a lot of people. The breads, cakes, cookies, pizza crusts, and cereals that are so prevalent in restaurants and homes typically contain gluten, and delicious alternatives can be difficult to find and expensive to buy.

If you suspect that gluten may be the cause of your stomachaches, rashes, or other negative reactions, you might want to consider a gluten-free experiment. Keep reading to learn how and, better still, to find a list of the THRIVE Foods that are right for a gluten-free food storage. (more…)

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Aug 13

I’ve worked at a few part-time food service jobs in my days, but when it comes to making sure the food in my own refrigerator is safe, I tend to be pretty clueless and absent-minded. I came across an article earlier today that gave some helpful tips for keeping your food free from the bacteria that leads to food poisoning. These tips come from the Mayo Clinic, and they serve as a great reminder that even foods that look and smell just fine can be dangerous if they’re not stored properly. As you read through these tips, consider what actions you can take to improve in your own home. You may even want to jot down some notes or print out this blog as a reference for the kitchen.

refrigerator with temps Food Storage Scholar: Safety Reminders for Short Term Storage

• The “two-hour” rule: Foods requiring refrigeration (poultry, eggs, produce, etc.) shouldn’t be at room temperature for any longer than two hours. When the air temperature is above 90 F, the limit is one hour.

• Store leftovers: Hot foods can go straight into the refrigerator or freezer; there’s no need to cool them on the counter for a long time. Leftovers from a large pot will cool more quickly when divided into smaller, shallower containers. In general, leftovers should be used or frozen within three to five days.

• Don’t crowd: A refrigerator that is too full blocks air circulation, hampering the cooling process. At the same time, having too little food in your refrigerator can increase energy costs, so do what you can to find a happy medium. Using your leftovers within three to five days, as mentioned above, will help you in this process.

• Know when to toss: An opened package of lunch meat can be safely stored in the refrigerator three to five days; unopened, it will keep for two weeks. Three to five days is a safe storage time for chicken, ham, tuna, pasta, or egg salads. Cooked or uncooked fish should be tossed after one to two days. The same goes for fresh sausage and uncooked ground beef.

• Mind the temperature: A refrigerator temperature should be at or below 40 F. The freezer should be kept at 0 F.

• If in doubt, throw it out: Any foods that look or smell suspicious should be tossed.

Do you have any special tricks or tips for keeping food fresh and safe? Share them in a comment below!

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Jun 19

I’m excited to introduce a new feature for the Shelf Reliance blog. This feature is a little something I like to call the Food Storage Scholar, and it will help answer questions that many people have when it comes to food storage. With so many new terms and new lessons to learn, it helps to have someone around to explain things as clearly as possible. That’s my job! Of course, I’m far from scholarly when it comes to food storage, but I’m eager to learn and ready to share. If you have any topics you’d like me to take on in a future post, please let me know by leaving a comment at the end of this post. With that, let’s get to it! (more…)

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Posted in Food Storage Scholar | 9 Comments »