Food Preservation

Many people are active today in food preservation. Some people store for prepping and emergency food storage before a disaster. Others are saving the harvest from their gardens or after finding great deals at the local farmers’ market. Others save and save and save….but later get disappointment after finding the food has spoiled.

WHY?

Simple. Many people have forgotten the Big Four-HEAT, LIGHT, MOISTURE, and OXYGEN.
Yes, even prepared survival foods are susceptible to the Big Four, IF the prepper is not mindful of them.
Briefly, let us explore each one and find how to avoid them
Heat. Foods-even dehydrated or MRE’s (Meals Ready to Eat) can undergo chemical reactions which cause vitamin loss or flavor loss if the temperature is too high. Foods will degrade in quality over time as the temperature remains at 75F or higher for extended periods of time. Hence, it is best to store even dehydrated food, or MRE’s or freeze-dried food in cooler storage sites. This will extend their shelf-life and reduce nutrient loss over time. Storing items in cooler parts of cellars or underground storage sites such as root cellars at 55-60F will tend to maintain quality for years.
Light. Despite the best packaging or planning, light is energy that can act to degrade foods. That is why modern milk containers are no longer clear (but in white light blocking plastic), many vitamin bottles are dark glass or white light resistant plastic, and the best food storage containers are metals cans (blocking out all light!). Frankly, storing long-term foods away from light-even home canned garden harvests with clear glass Ball™ jars- will last longer in dark rooms. I have seen the effects of light (even in air tight glass jars) act on the colors of dried tomatoes. After several months of light exposure, the bright red of dried tomatoes begins to fade to a dull red color. The best storage conditions here is in a dark room-and use a light only to retrieve the food (don’t forget to turn off the light when you leave!).
Moisture. Wow! We all love juicy tomatoes, peaches, and other foods. But, even in ancient times, drying foods (dehydrated) meant saving the food product for the long cold winter months. Water content in foods is necessary for spoilage organisms (e.g. bacteria, molds, and fungi) to multiple and grow, resulting in food spoilage and food poisoning. Many long-term storage foods today are dehydrated (a process of using heated air to draw off the moisture content in the food) or freeze-dried (a process where the food is flash frozen, then a vacuum draws out the water). Most astronaut food is freeze-dried to reduce the weight of food supplies during space flight and water is added to rehydrate the freeze-dried food packet just prior to eating it. Many preppers who store dehydrated food or freeze-dried food nevertheless, must keep their food stored in dry areas to avoid moisture damage to food containers. Keep in mind, humid conditions can lead to rusting of cans and eventual spoilage of food supplies.
Oxygen. Last but certainly not least, oxygen. Today many food stores have small packets in the food container to absorb oxygen. The most easily recognized example of oxygen effects on food is the cut apple that begins to brown on the fruit pulp after a few minutes exposure to air (oxidation). But, besides oxidation and nutrient loss (as well as decreasing the visual appeal), oxygen can provide the necessary environment for many food spoilage organisms. In even large buckets of grains or beans, oxygen absorber packets prevent the hatching or activation of hidden insects eggs or the insects themselves. Devoid of oxygen, many spoilage organisms (fungi, bacteria, and molds) cannot reproduce and destroy stored food supplies.
This is a guest post and entry in our non-fiction writing contest  by Lawrence R
Oxygen absorbers work by safely extracting oxygen from the surrounding air (via a safe chemical reaction within the packet), while at the same time resulting in a high nitrogen content atmosphere in the container. This high nitrogen content of the remaining air also acts to inhibit other food spoilage organisms or “critters” like insects. It must be kept in mind that to have an effective low oxygen environment for stored foods, an effective sealed container (non-porous) is necessary to prevent air (with oxygen) from seeping back into the container. Glass, thick Mylar bags, and cans are best for low oxygen containers.
So, to succeed in food storage, from your garden surplus to long term prepping food supplies, avoid heat, light, moisture, and oxygen as you store. By avoiding the Big Four, you can enjoy satisfaction of the safe storage of your food as well as safely enjoy your food.