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    You are in: Home / Community Forums / Emergency Food/Supplies / Recommended Food?
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    Recommended Food?

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    mlhuston
    Sat Jun 18, 2011 4:48 pm
    Regular "Line Cook" Poster
    My cousin turned me onto a company that specializes in freeze dried food called Shelf Reliance. I have ordered several things from them and they reconstitute very well, not the mushy terrible texture that is usually the case of freeze dried foods. They have fruit, veggies, grains, meats, dairy, etc. I sampled most all of them before I bought and they are actually very good. I was skeptical at first but I decided to add a few of these to my stores of canned items and dehydrated items and the thing that I like about them are that they are shelf stable unopened for 25 years and opened for up to a year. Never hurts to be prepared.
    Klusener
    Thu Jul 14, 2011 5:52 am
    Newbie "Fry Cook" Poster
    Well I always try to freeze dry food for short time period because these might have the risk of spoilage if keep it freeze for long a time period and its quality is also effected . So I would say that if you freeze dry food then you must have to use with in few days otherwise it might be defective .

    Clarkston Training


    Last edited by Klusener on Sat Jul 16, 2011 2:55 am, edited 1 time in total
    Morningfeather
    Thu Jul 14, 2011 11:53 am
    Food.com Groupie
    Klusener wrote:
    Well I always try to freeze dry food for short time period because these might have the risk of spoilage if keep it freeze for long a time period and its quality is also effected . So I would say that if you freeze dry food then you must have to use with in few days otherwise it might be defective .


    Frozen Foods and Freeze Dried Foods are not the same thing. Freeze Dried Foods are shelf stable and they do not need either refrigeration or freezing. It is my understanding that Freeze Dried can only be done commercially...I could be wrong but I believe that is what I read.
    Ms. Mayhams
    Sun Aug 14, 2011 8:26 pm
    Food.com Groupie
    here is a site that I found some time back that might be of some help.
    http://dehydrate2store.com/ It can help you learn how to dehydrate and store food.
    Mimi in Maine
    Sun Feb 26, 2012 2:37 pm
    Food.com Groupie
    jokenmar wrote:
    Some people have called me nuts, but I tell them when the lights go out, then they can call me nuts while I feed my family. I strongly believe that there is coming a time when we are going to have to be self sufficient, and not just for 72 hours. However, even with that in mind, if you will preserve food in glass jars using a pressure canner, you can preserve any thing that you are able to think of. I preserve chicken with the stock in quart jars, also beef with stock, or gravy. Spaghetti sauce with meatballs, chili, All of my vegetables, bacon, sausage, pork, berries with juice, jellies and jams, and the list goes on and on. Canned food in jars will last for years and years. I rotate mine, using the oldest first and storing the freshest. I have storage containers that I keep my dry goods, such as rice, pasta, instant potatoes, dry milk, grits, cornmeal and flour, dry beans, sugar and salt and other spices. I also have a stock of heirloom, open pollinated vegetable seeds that I freshen every year. I use the ones I have in storage, and replace with seeds that I order online each year, and the seeds I save from the current year's garden. This way, I will always be able to plant and grow my own vegetables if something happens. I also
    try to have plenty of canned milk on hand along with other canned items my family likes. I shop at "salvage stores" and buy items on sale.


    The pressure cooking information is interesting. I do not have a pressure cooker, but have thought about getting one. QVC had a great one a while back.

    Would anyone do a thread on pressure cookers in relation to preserving food for a long time in case of an emergency????? That would be very interesting as I do stock up food, but I don't think that I do it as much as some of you guys. I never thought about spaghetti and meatballs, etc. In fact, I never thought about it for preserving food, only quick-cooking.

    Thanks so much.
    Amberngriffinco
    Thu May 31, 2012 3:01 am
    Food.com Groupie
    i believe you mean PRESSURE CANNING.

    Go look at Canning/Preserving
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