posted on Oct, 24 2010 @ 11:27 AM
As others have indicated, the primary allure of "survival foods/emergency foods" is the long shelf life. With a little research, you can probably
emulate those storage ideas and put away foods you use, or at least some of them.
For example, I store flour, beans, dried pasta, and other goods in ziplock bags, using a straw in the corner to remove most of the air, and those bags
in 5-gallon plastic pails. I mark each bag with the date I brought it home, and same for the storage of the pails. I group like things together,
and use the FIFO method (first in, first out) to be always using the oldest goods.
If you life in a warm climate, I've found it useful to freeze flour and other grain materials for 24-hours before storing them; This kills the
weevil eggs that are often shipping with the foods as a part of processing.
Canning is a good method, as well as pickling, although a relatively short shelf life (