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  • #16
    Originally posted by Big_Saw View Post
    Veggie-style patties, maybe? Add a little beef broth and fry it up?
    That's about all I could come up with.
    Do we have a detailed list of the best dry foods (rice, wheat, beans, powdered products such as mashed potatoes, flour, corn meal, ect) to stockpile, and how to store them?
    I've acquired some buckets and lids for storing vacuum sealed, meal sized portions of whatever.
    My plan is to vacuum seal the bags, date them, freeze them overnight (to kill any bugs), then place them in the buckets.

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    • #17
      if your gnc protein did not have a date on it they cleaned it up and wiped it off it was out of date all gnc products have dates of expiration the protein will not go bad but the shelf life is about two years then the nutrients start deteroroating
      the pack that plays together stays together

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      • #18
        Dry beans wil cook up in a short time if you plan ahead for your meals and soak them in watter 8-12 hours. Freazer bags work fine.

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        • #19
          I'm working right now to get USDA approval to ship our BBQ sauce, rub, smoked meats, & jerky products, and I'm learning the "confuse you by" dates. The food "Dating Game" is lost in the regs that could put "anyone" to sleep. I do know that the "Sell By" date is the code to the store to "get rid of it by," but not the date that the product IS bad.

          Canned food, whether home or commercial (Including the new "plastic canning") has an almost indefinite shelf life and may be good after WW25. I do have long term storage in a cave, and all cans should be stored cool at best, but never frozen. The only canned products that I've had go bad regularly is canned milk. They never seem to last longer than 3 to 5 years.

          Never trust any food, whatever the date. If you cook it and it starts smelling bad, and/or starts to smell bad -- Trash it -- and wash anything touching - it real well. It's not worth it. If you do taste it and it tastes metalic, stop now and chuck it.

          As for the hard beans! Pressure cooking solves that problem, and everyone reading this should have a pressure cooker already for canning. A great batch of ham and beans can be cooked up in no time with a pressure cooker, (without soaking) as a lot of whole meals can be, in half the time, or less. As for the ground beans, refried beans? It may take a lot of lard! Like good beer, don't waste any good food :) Beans and beer, great combo by the way!
          Last edited by OzarkPyro; 02-06-2009, 02:11 AM.

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