Ask a Question
Notify Me On Question Update
Email this Question
This is a food storage question. I have called Iams and Purina re cat food storage. They could not tell me how long I could store their dry food product in an oxygen free envirenment. I would like to store the food in 6 gallon buckets to which an oxygen absorber has been added. I have several members in my ward who are interested in this answer. Do you have any experience with this?
Rate This FAQ
I am basing my answer on presumptions, and not research. Unfortunately there is no research in this area to rely on. And, the manufacturers are most likely hesitant to answer your question because they have not researched it either. A manufacturer will test the safety and quality of their product and list a shelf life date. After that date, they make no guarantees.
I would presume that if you choose a dry (completely dry) cat food and package it using oxygen absorbers, you could reasonably expect to extend
the shelf life. The length would be a guess. So your guess is as good as mine. I would say that if you use a very dry cat food that doing this would not create a food safety hazard. I would avoid the intermediate moisture cat food, the ones that are soft and chewy, since they will not store well.
I am assuming you are doing this for emergency food storage. If you are doing this because you can get a pallet of cat food cheap and want to
store it for three years, I would simply avoid that temptation.
Submit Your Suggestion
Other Questions In This Topic
- All of the recipes I can find for canning green beans require a pressure canner. Is there a safe way to can green beans using a boiler canner?
- Can powdered milk have a problem with mold?
- Can you use canned food such as soups and vegetables past their use by date and if so how far past can you use them. How long does home canned fruits keep their nutional value?
- I know that I should add lemon juice to bottled tomatoes and tomato juice, but my husband hates sour stuff. Is there an alternative that isn't sour? Is there a recipe for 'V8' that is more palatable?
- I grew up eating green beans which were pressure-canned at home. When my mother heated them for a meal, she brought them to a boil then removed the lid and let them boil for at least a minute with the lid off. She said this was necessary to be safe. Is it necessary or was that just something passed down from before pressure canning was available?
- I just inherited a pressure canner. It's pretty well used and I'm a little nervous about using it. I've never done pressure canning before. Is there a place where I can get it checked out for safety, and how do I learn how to use it.
- I have a question about my pressure canned sliced peaches. I cold-packed sliced peaches covering them with a light syrup. Following instructions I packed them with 1/2 inch headspace and poured the liquid to 1/2 inch headspace. However, the peaches floated up so that they were not covered by the liquid during processing. I did run a wooden spatula down the sides of the jars and seemed to get all air bubbles out of the jar. I processed in the pressure canner according to instructions at 10 PSI for 10 minutes. When I removed the jars the liquid was boiling and there seemed to be a lot of air bubbles around the fruit. The jars were already sealed when I took them out of the canner after waiting 10 minutes after the pressure seal dropped. The liquid is down considerably - looks to be about 1 1/2 to 2 inches and the peaches are floating. There are air bubbles and air pockets. The seal is fine. Are these peaches safe?
- Does my stored food still have any nutritional value?