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Show A FARM and HOME - TAB ffTATl AOfUCULTURAl. COLLTOI EXTTOOOI SERVICE Mary Lois Reichert FOOD STORAGE SUGGESTIONS Any good year's food plan is based on a good day's supply plan! We have always encouraged farm people to look ahead in preserving pre-serving their year's food supply of fruits and vegetables and meats if they produce their own so that an adequate food supply of these perishable foods can be available every day. This is still good management. man-agement. Use good judgment and common com-mon sense in any food storage-plan. storage-plan. So many people are getting into a panic and storing foods that they propably will never use. We want to avoid waste and spoilage. To many people are 'putting foods into "dead storage" with an idea that they will, "keep forever." Nothing can have that kind of a guarantee. It is important that families keep up a rotation system and use from their stored food supply. Replace the food as it is used so that none of it gets' to old before be-fore it is used. That is what so many people don't want lo do. Canned foods begin to lose their quality and food, value after the first year. Several companies are promoting promot-ing their products for this storage stor-age program with statements that "they will keep forever." Forever may be a long time away. White flour will have a longer storage life than will whole wheat. Extension Circular 241, "Learn About Civil Defense" is a good refrence leaflet. The bottom of page 3 recommends the emergency food supply. This is available from my office free of charge. Any juices stored for that emergency shelf should be canned with very little sugar or salt so they will have better thirst quenching possibilities. Home canned can-ned fruit juices will be best with not more than l2 to 1 cup of sugar per gallon of juice. Also .any meat for that emergency emer-gency should have very litttle salt. Most of the canned meats are so salty. Canned roast beef propably has the least salt of any commercially com-mercially canned meat. Many people are filling their fruit jars as they empty them, with tap water and storing that product with no other preparation. Many things can happen to that water as time goes by. If people want to store water and have a useable product, it must be made sterile before storing. stor-ing. The easiest way to do this is to fill the clean jars with water to one inch of the top and put the lids on and process the filled jars in boiling water bath as we do for fruit juices. At least a 20 minute boiling time is recom- mended. Let's emphasize again that there is no substitute for common sense in this, as well as other programs. |
