Geoscience Reference
In-Depth Information
poisons. Poisoned rats and mice have a tendency to crawl into hidden, tucked away places to
die, and until their bodies fully rot or dehydrate, the smell is quite nauseating! In a survival
situation, mouse- and rattraps provide a quick and easy way to supplement your food supply, at
least until all the neighbors get so hungry that there are no more rats or mice to be found any-
where!
Shelf-Life Guide
The following list is for foods stored at room temperature (70˚F). If stored at different temper-
atures, adjust shelf life per above mentioned guidelines. The ideal storage temperature for most
nonfrozen foods is around 35˚ to 40˚F. Remember, whenever possible, to keep cool, dark, and
dry (CDD). Once a container is opened, the contents may not last long. I suggest dating con-
tainers with a grease pen, so you can change markings if the container is opened or reused.
Many dry or canned foods will last longer than their official shelf life, but
can't be relied on
to
last longer.
Here is a guide to food longevity:
•
Very long life.
Under the right conditions, these materials will last a very long time,
possibly longer than you live. Honey, sugar, salt, soy sauce, apple cider vinegar,
black pepper, Worcestershire sauce, and properly packaged wheat berries fall into
this category.
•
Five to ten years.
Most dried legumes and most whole grains are in this category, as
are dehydrated cheese, instant coffee, vacuum-packed coffee, baking powder,
powdered eggs, and frozen butter.
•
Up to five years.
Processed (partially hydrogenated) liquid vegetable oils, Crisco
shortening, cornmeal and corn flour, and nonfat powdered milk.
•
Two to three years.
Bouillon cubes, cornstarch, white rice, powdered gelatin, white
wheat flour, white flour pasta (dry), tapioca, textured vegetable protein (TVP), hy-
drogenated peanut butter, catsup, canned salmon and sardines, most dried fruits, and
most other canned foods except for meats, some fish, and fruits. Sprouting seeds,
such as alfalfa, mung, soybean, wheat, and so on, will keep for two to three years.
•
Up to eighteen months.
Canned meats, canned seafood (halibut, mackerel, tuna, and
shrimp), unshelled raw nuts, dry active yeast, bag-packaged snack chips, cake mixes,
dry puddings, herb teas, black teas, bottled juices, most seasonings and extracts, jams
and jellies, canned non-citrus fruits (blackberries, blueberries, cherries, pears,
peaches, plums, etc.), cranberry sauce, pickles, canned rhubarb, and sauerkraut.
