Food Storage Cooking School - FN503.PDF - Food and Water Storage - Siegaj_nieba

“Use It or Lose It!”

Rebecca Low , M.S.

USU Extension Home Economist

and

Deloy Hendricks , Ph.D.

Nutrition and Food Science Specialist

Utah State University Extension

January 1999 (2 nd Edition) FN-503

Salt Lake County

2001 S. State Street, S1200

Salt Lake City, UT 84190-2350

Phone: 801-468-3170 Fax: 468-3174

Utah State University Extension

Logan, UT 84322-8249

Phone: 435-797-2379

Contents

Page

1. Introduction .............................................................. 1-1

2. Overview: Building a Storage Foundation ....................................... 2-1

Teaching Notes ....................................................... 2-1

Food and Water Storage Survey .......................................... 2-4

Overheads ........................................................... 2-5

3. Simple Storage Guides: “Get It Done and Check It Off” ........................... 3-1

4. Types of Storage .......................................................... 4-1

Teaching Notes ....................................................... 4-1

Overheads ........................................................... 4-4

72 Hour Home Emergency Kit Handout .................................... 4-9

5. Current Storage: “How Much Do You Now Have?” Nutrition Inventory............... 5-1

Teaching Notes ....................................................... 5-1

Overheads ........................................................... 5-4

Food and Water Storage Nutrition Inventory Handout ......................... 5-8

6. How to Store What You Use ................................................. 6-1

Teaching Notes ....................................................... 6-1

Food Storage Planner Handout ........................................... 6-2

Overhead ............................................................ 6-7

7. Water Storage............................................................. 7-1

Teaching Notes ....................................................... 7-1

Overheads ........................................................... 7-5

8. “How Old Is TOOO Old?“ ................................................... 8-1

Teaching Notes ....................................................... 8-1

Safety of Stored Foods ............................................ 8-1

Quality of Stored Foods ........................................... 8-2

Nutritional Value of Stored Foods ................................... 8-2

Storage Conditions............................................... 8-3

Using Old Food ................................................. 8-4

Overheads ........................................................... 8-5

Shelf Life of Stored Foods Handout ...................................... 8-10

Shelf Life Reference Tables............................................. 8-13

Using Old Stored Food Handout ......................................... 8-19

Recipe Ideas ................................................... 8-20

Demonstration—Taste Test ............................................. 8-22

Contents Continued

Page

9. Rotating and Keeping an Inventory ............................................ 9-1

Teaching Notes ....................................................... 9-1

Inventory Sheet Sample Handout .......................................... 9-3

10. Where to Store It ........................................................ 10-1

Teaching Notes ...................................................... 10-1

How and Where To Store It Handout ..................................... 10-2

Containers .................................................... 10-2

Pest Control ................................................... 10-2

Ideal Storage Conditions ......................................... 10-5

Finding Storage Places ........................................... 10-5

Food Storage Rolling Shelves Plan ....................................... 10-7

11. “Use It or Lose It...” Stored Wheat, Rice, Dry Milk, Beans ....................... 11-1

Teaching Notes ...................................................... 11-1

Overheads .......................................................... 11-3

Wheat Handout ...................................................... 11-5

Recipe Ideas ................................................... 11-7

Dry Beans Handout .................................................. 11-10

Recipe Ideas .................................................. 11-13

Rice Handout ....................................................... 11-16

Recipes ...................................................... 11-18

Dry Milk Handout ................................................... 11-20

Recipes ...................................................... 11-22

12. Building a Storage Program ................................................ 12-1

Teaching Notes ...................................................... 12-1

Building Storage Program Handout ....................................... 12-3

13. References ............................................................. 13-1

1. Introduction

This book has been compiled to assist individuals in practical acquisition and use of food

storage. It is designed for personal use or as a teaching tool for non-profit groups. Sections

contain teaching notes, overheads, and handouts. Materials may be duplicated for non-profit use

as long as Utah State University Extension credit appears on each page. Since food storage

should be a work in progress, so is this guide. Comments and suggestions are welcome for future

editions.

1-1

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