Ask a Question
Notify Me On Question Update
Email this Question
Where should I put my food storage?
Rate This FAQ
The optimal conditions for food storage are a cool (50-70 degrees F), dry, dark, and well ventilated place. In Utah, most basements provide good storage conditions. Food stored in warmer, lighter, and more humid conditions will loose quality faster. If you have limited space consider storing food under beds, couches, or tables. Use book shelves to display home canned goods or make tables with 5 gallon food storage containers as the base.
Submit Your Suggestion
Other Questions In This Topic
- How do I keep insects out of stored grain?
- I have tried pressure canning chicken 4 times now. I've done 2 batches cooked chicken and 2 batches raw chicken. All 4 times most of the water cooked out of the jars. Is this supposed to happen and is the chicken safe for us to eat?
- How much water should I store?
- Is it safe to bottle butter? I went to a class and they said it was "canning butter" yet we didn't process it.
- Does my stored food still have any nutritional value?
- I just prepared pesto today containing basil, pine nuts, garlic, italian cheeses, and lemon juice, pretty much in that order from largest quantity to smallest. For how long could I keep this in my freezer before the oil will go rancid or the pesto will otherwise be inedible. Seems to me that I kept some a while back for 6 months, and after eating it I got sick, though this could be coincidental.
- When and where do I go to have my pressure canner checked? How often should it be checked?
- 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.