Given the title of this sub forum I thought it may be of interest to some here to learn, or teach, or recommend to others of like mind, what they can about shelf life of some foods.
Now, I have been involved in home canning since I was old enough to do garden chores. Mrs. Mij and I put out our garden each year and emphasize a single vegetable yearly and rotate through 3 primary, to us, vegetables yearly. In other words, we plant enough of one to last 3 years. Then we put them by and hope to make it to the next planting. It makes processing easier, quicker. Those 3 are sweet corn, green beans, and tomatoes. We do plant small plantings of others to be eaten fresh. All of those, will with proper canning methods last at least 3 years. Yes I’ve gone longer, but that is what we’ve been comfortable with.
The same goes for home canned Chili, Spaghetti Sauce, Salsa, Beef, Venison, Wild Rabbit, other wild game animals. Each year I go to Hesperia Mich. and take my limit of wild caught Salmon. Those are put up on site and they are very good for 3 years.
So, some other foods we have found.
Dak brand hams, found on sale frequently.
6 years, no refrigeration needed when kept in a reasonable environment.
Almost any canned soups or beans 5 years. No refrigeration.
Now a group of products that are foolers, most store bought grain products. Corn, Wheat, Rice. Especially boxed products. These items WILL produce critters that fly. The little buggers are in the very product you want to put by. They survive the growing, harvesting, production processes. They live through there larvae stage inside there host grain, you put them on the shelf for long term storage. They grow and hatch becoming the little moths you see in your pantry. If you are keeping these items, heat and pressure are your friends. Oxygen not so much.
OK, I hope that starts a useful thread.
One last food to always keep on hand and keep in mind, Twinkies, from my research they don’t ever die. They live forever.
Head on a swivel INGO. Democrats walk amongst us.
Now, I have been involved in home canning since I was old enough to do garden chores. Mrs. Mij and I put out our garden each year and emphasize a single vegetable yearly and rotate through 3 primary, to us, vegetables yearly. In other words, we plant enough of one to last 3 years. Then we put them by and hope to make it to the next planting. It makes processing easier, quicker. Those 3 are sweet corn, green beans, and tomatoes. We do plant small plantings of others to be eaten fresh. All of those, will with proper canning methods last at least 3 years. Yes I’ve gone longer, but that is what we’ve been comfortable with.
The same goes for home canned Chili, Spaghetti Sauce, Salsa, Beef, Venison, Wild Rabbit, other wild game animals. Each year I go to Hesperia Mich. and take my limit of wild caught Salmon. Those are put up on site and they are very good for 3 years.
So, some other foods we have found.
Dak brand hams, found on sale frequently.
6 years, no refrigeration needed when kept in a reasonable environment.
Almost any canned soups or beans 5 years. No refrigeration.
Now a group of products that are foolers, most store bought grain products. Corn, Wheat, Rice. Especially boxed products. These items WILL produce critters that fly. The little buggers are in the very product you want to put by. They survive the growing, harvesting, production processes. They live through there larvae stage inside there host grain, you put them on the shelf for long term storage. They grow and hatch becoming the little moths you see in your pantry. If you are keeping these items, heat and pressure are your friends. Oxygen not so much.
OK, I hope that starts a useful thread.
One last food to always keep on hand and keep in mind, Twinkies, from my research they don’t ever die. They live forever.
Head on a swivel INGO. Democrats walk amongst us.
