Wednesday, March 5, 2014

Be Prepared - March


It’s another month! How did you all do for February?  I was able to get some items checked off, not all but like I’ve mentioned before, food storage is a process it will take time.

This month for March we are to be collecting Fats and Oils such as shortening, butter, mayo and peanut butter to name a few.

Here are some tips on how we need to be storing our oils. I found some tips off of Prepared LDS Family blog (there’s some good info on there). 

Oils should be stored in a dark location such as a closed cupboard or pantry. Olive oil has about a 6 month shelf life, but can be stored for a year in a refrigerator. To avoid using rancid oil, always smell before using. Sticks or canned shortening have a shelf life of 2 years. Once opened the canned shortening has a 1 year shelf life, but the sticks have a 6 month shelf life.

Peanut or almond butter is another item I stock up on this month, but remember it has a short shelf life of about 1 year. I usually keep a 6 month supply on hand in the small 18 oz. containers because we use it slowly. If you need help figuring out the shelf life of any food item, visit StillTasty.com or look at the expiration date the manufacturer put on the item. And remember to see if the date is truly an expiration date OR a best buy date. Many items can be stored beyond the best buy date, but be careful about oils as they do not smell or taste good when they go rancid. Yuck!

Here are some other tips that I found on Survival Mom on how to store your fats and oils.
Keep oil cool.

Refrigerate or freeze your oil to lengthen its’ shelf life.  If it thickens, just let it warm to room temperature before using it.  Coconut oil is a great option to the oils we typically think of for cooking and baking.  Coconut oil can be kept refrigerated and has a longer shelf life than other oils since it is a saturated fat.

Keep track of time.
The most important step in storing oil is keeping track of the date you purchased it and rotate it on a regular basis.  By the time it reaches its’ stamped expiration date, it may already be too rancid to use.  If you don’t use oil all that often, buy smaller bottles so you’ll be able to rotate through them more quickly.

Keep oxygen out.

Obviously, you won’t be able to  use oxygen absorbers in your bottles of oil!  The only measure you can take is storing oil in jars and then using a Food Saver device to extract oxygen from the jar.  Even that isn’t fool-proof.

While on Pinterest I found out that you can actually store butter safely and at room temperature! What!?!  So naturally I had to pin it. Here is the link on how to store butter. Click HERE. It is very fascinating that I had to share this info with MIL, she is my partner in crime for food storage. She was just as shocked as I was since she has been doing food storage for years!

Did you also know that shortening can be used in an emergency for light? Another tip I found while scouting on Pinterest. Here is the link how to make a Crisco Candle.

I hope I haven’t bored you yet with all this info. Good luck and just keep on going, even if you don’t get everything on the list. Below is the link for the entire March List.
March Prepardness List


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