WHAT ARE THE PROPER FOOD STORAGE TIPS?
It is crucial that you store food reserves properly.
* Avoid exposure to heat and moisture.
* Make sure foods are not accessible by insects or animals.
* Never store food directly on the ground or on concrete floors -
moisture can build up inside containers.
* Avoid such storage places that experience temperature build-up
such as attics, garages or car trunks.
Ideally, storage for Gourmet Reserves should not exceed room temperature for extended periods.
* Store in a location that's accessible so that periodic inspections are
easy. Rotate supplies.
* Avoid excessive and rough handling of pouch and canned foods.
WHAT ARE SOME USES FOR WHEAT?
The following suggestions are offered for those with wheat storage:
* FLOUR - Baking, pancakes and sauces.
* WHOLE GRAIN CEREAL - Cook as is.
* SPROUTING - Eat raw after sprouting. Us in recipes and salads, mix with other ingredients and form loaves.
* WHEAT GRASS JUICE - Grow seeds into 5' - 6' grass, juice this grass, drink straight or with other juices.
* SOAKED WHEAT - Soak cleaned wheat in pure water one to two days, drink and use wheat in cereal or other recipe.
* GLUTEN FOR PROTEIN SUBSTITUTE - Rinse flour to produce gluten product.
HOW DO I STORE AN EMERGENCY SUPPLY OF WATER?
Various sources recommend home storage of a two week supply of water. The amount often recommended is seven gallons per person for drinking and food preparation, and another seven gallons per person for other limited uses such as hand washing, teeth brushing and dish washing (total fourteen gallons per person for two weeks). Both glass and plastic containers are commonly used for water storage at home. Containers should be clean and sanitary. Glass containers are breakable and somewhat heavy compared to plastic, but they are not permeable to vapors and gases, the amount of leaching (dissolving) of chemicals from glass into water is insignificant. Plastic containers are lightweight and substantially more resistant to breakage than glass.
If plastic containers are used, care should be taken to assure that they are made of plastic approved for food contact by the Federal Food and Drug Administration. Polyethylene plastic is approved for food contact and is commonly used for containers of various sizes, including large 55-gallon drums. Certain types of plastic containers are not intended for food contact (Such as vinyl plastic waterbeds, or trash containers) and may leach undesirable chemicals into stored water. Leaching of chemicals from approved plastics is negligible.
For long-term storage, water should be sterilized or disinfected. water stored in thoroughly cleaned plastic or glass containers can be chemically disinfected for long-term storage by treating each gallon with 16 drops of liquid chlorine bleach (Clorox or Purex type bleaches, containing 4% to 6% sodium hypochlorite). One teaspoon of bleach disinfects five gallons of water. This level of treatment will prevent growth of microorganisms during storage.
Water stored in plastic containers should not be stored near gasoline, kerosene, pesticides or similar substances. Vapors from these substances could permeate the plastic and affect the water. Thick-walled polyethylene containers are significantly less permeable to vapors than are thin walled containers. Be certain, when selecting a storage container for water, that it has a tight fitting cap or lid to prevent entrance of contaminants and evaporation of water. Because sunlight has an adverse effect on plastic, water should be stored away from direct exposure to sunlight.
Sterilized or disinfected water, stored in clean, food-approved containers with secure lids and caps should be safe for use even after many years of storage. Replacement of stored water with fresh water should be necessary only if the stored water becomes contaminated in some way or if the container should begin to leak. Be certain to label each container so there will be no question about its contents, Include the date and information on the method of disinfection used.
WHAT ABOUT SHELF LIFE?
What is the shelf life of preparedness foods? It is impossible to give a definitive answer without knowing how the foods are stored and in what containers.
Extended shelf life is primarily affected by oxygen, fat, moisture, heat and time - the lower the values the better. Excessive quantities of these elements will cause loss of nutritional value, off flavors, odors, and rancidity. handling and physical damage must also be kept to a minimum. Damage to can seams and excessive rust must be avoided. Gourmet Reserves products are sealed in heavy gauge metal cans with an oxygen absorber added. Follow above storage tips.
Provided that proper storage procedures have been followed, we can offer general guidelines as to the shelf life expectations of our foods. Once the foods leave our facilities we have no control over storage conditions. So be conscientious and avoid high heat - the cooler the better.
NOTE: Although it is possible that some beans, grains, and other types of food will store for long periods of time in ideal conditions, we feel it is inappropriate to promise or suggest shelf lives of any longer that 15 years. AlpineAire Foods does its best, utilizing the latest canning techniques and oxygen absorber technology, to insure the longest possible shelf life. Because of the various factors which affect shelf life, of which we have no control, we cannot guarantee that your results will match our estimates. In order to maximize shelf life, do not expose to high or freezing temperatures for an extended period of time.
SHELF LIFE OF GOURMET RESERVES ® PRODUCTS IN
PROPER STORAGE CONDITIONS
Estimated shelf life in years
Vegetables 8-10+
Fruits 8-10+
Meats 5-10
Eggs 5+
Complete Entrees soups/breakfasts/desserts most recipes 5+
Recipes w/ shrimp, brown rice, sour cream, tuna & nuts 2-5
Entrees 5-10
Cheese powders 5+
Sweeteners 10+
Granola 5+
Pasta 8-10+
Milk, Nonfat 8-10+
Beans, Textured Vegetable Protein (TVP) 8-10+
Pilot Bread Crackers* 10+
Sauces and Seasonings 5-10
Sprouting Seeds 5-10
AlpineAire Pouch Products
Most Pouches 2-4
Recipes with shrimp, tuna, brown rice, nuts,
sour cream
and dairy products 1-2
Cooking Required Items
Grains 10-15
Beans & Peas 10-15
Scrambling and Omelet Egg Mix 5+
Pancake Mix 3-5
* Ready to Eat
WHAT ARE SHELF STABLE FOOD SYSTEMS?
Gourmet Reserves has shelf stable food systems designed to meet your needs with food that is nutritionally sound, convenient, and familiar. Our systems are practical and easily incorporated into your daily diet. Our exclusive *No Cooking Required* systems are easy to prepare. Items are eat-as-is or prepared by adding hot or cold water to reconstitute. We have selected the very best quality foods, (freeze-dried, dehydrated, instant) completely free of artificial additives. The systems are assembled to supply both your long-term and short-term needs.
FREEZE-DRYING
Freeze-dried products make up the majority of ingredients used for Gourmet Reserves. For instant or quick rehydration of certain dried foods and for products which retain their shape and texture, freeze-drying is the preferred method. the first step in freeze-drying is to rapidly freeze the food. The water content, now frozen, is turned directly into a gas and withdrawn from the food during the next steps, vacuum and heat, thus avoiding the shrinkage. Freeze-drying uses a very low heat temperature. Many of Gourmet Reserves products are custom freeze-dried to suit our strict quality requirements. Freeze-dried products include : grains, beans, fruits, meats, seafood, pastas, vegetables, and eggs. Using this process, 98% of the moisture is removed.
Key advantages of freeze-dried products
* Retains the original taste and nutritional value of the food due to very low heat temperature that is used
* Foods are quick and easy to prepare
* No waste
* Ideal method for maintaining flavors of meat, poultry and fish
* Extends the shelf life of the product
* No preservatives are necessary
* Results in a super-lightweight / compact product
* A wide variety of foods are available
* Use hot or cold water to rehydrate
DEHYDRATION
The standard method of dehydrating vegetables and spices is to place the items on a conveyor belt and run them through an oven at a high temperature for a relatively short time. Between 90% and 95% of the moisture is removed.
Some vegetables are more suited to this form of drying than others. This means that with the addition of water, the product rehydrates back to is original state more easily. Preferable items include: Onions, bell peppers, tomatoes, celery, carrots, and mushrooms. Dehydrated items such as peas, corn, and green beans do not rehydrate as well as freeze-dried.
