Survivalist Forum banner

Enemies of food storage...Light

1691 Views 58 Replies 22 Participants Last post by  MTShawn
I was going through our oft used staples that are air "tight" and gone through fairly fast. Usually within 6 months and up to a year. These are all stable ingredients that are meant for the short term but, are good to a year or much more as they are. I topped off the split peas and noticed something glaring...

Food Spice Ingredient Seasoning Wood


We know that oxygen is a prime enemy of dried food storage. It accelerates aging and the rancidity of fats. Nutrition degrades and it facilitates the breakdown of well, everything.
We also know that heat accelerates all breakdowns, structure, nutrition, texture and on and on.

It is also clear that light also has the same effect. We know this and yet, many fail to protect from all three at the same time. It is darn near impossible in actuality in our day to day goods.

This is about the light part...
It is true that light is not of major consequence when we are eating a balanced diet and can make up for any shortfalls elsewhere. But, it does degrade food, even in the short term part of the pantry.

Food Ingredient Cuisine Plant Food storage containers


I added split peas to this container about a month ago and put on top of split peas that are no older than 4 months. The change is obvious. Taste and texture are the same but, we all know that any vitamin that reacts to light is toast. This is from about 3 hours of sunlight a day in the Summer.

So, watch your food.
If you want to store it long term, do it right the first time. Because, even the short term ingredients are wrecked in short order due to one or all three of food storage enemies.
Yes, we are eating them. There is no reason not to. But, what if we were in a position to need those missing vitamins...?

Now, I have all these things, stored in bulk in mylar with O2 absorbers, stored @ 50 degrees F in the Summer and 45ish in Winter. I have this all covered but, I wanted to demonstrate a glaring difference between supermarket fresh and a few months that get sunlight.



Yours,
Shawn.
1 - 20 of 59 Posts

· Forum Administrator
Joined
·
8,100 Posts
Discussion Starter · #3 ·
It’s funny you mentioned this cause when I saw this pic in the other thread I thought you had combined the plain brown lentils and put the green split peas on top! Wow what a difference in color.
Quite shocking really. Never paid much mind because we use a lot of them. Less in the Summer but, a bunch in the colder months.
And being on the counter, we didn't notice the change until we went to top ot off.
I read up on it and peas are really susceptible to bleaching. I think I will keep them in the dark pantry from now on.
 

· Registered
Joined
·
731 Posts
Quite shocking really. Never paid much mind because we use a lot of them. Less in the Summer but, a bunch in the colder months.
And being on the counter, we didn't notice the change until we went to top ot off.
I read up on it and peas are really susceptible to bleaching. I think I will keep them in the dark pantry from now on.
I use 1/2 and 1 gallon jars. I tape the threads and spray paint the jars to make light resistant containers.
 

· Badass Moderator 🤷
Joined
·
10,218 Posts
Yep. I have some freeze dried carrot slivers that are white as snow. Only a tinge if yellow, despite being FD'd and put in glass jars less than 2 months ago. They also sat on the kitchen counter.

I noticed how pale they are a couple nights ago when I threw some into the chili. I'm not sure taste has been affected -- cuz ... Well ... Chili ... Lol

I will definitely make sure my jars get moved to "The Grocery Store" -- a room that has black-out curtains and the light stays off in, except when I'm putting things up, pulling things out, or working with the Excalibur.
 

· Banned
You name it I got it or I can make it...
Joined
·
375 Posts
It’s funny you mentioned this cause when I saw this pic in the other thread I thought you had combined the plain brown lentils and put the green split peas on top! Wow what a difference in color.
I thought the exact same thing too, especially since it was on the bottom not top. I have never seen chlorophyll degradation happen so fast.
 

· Banned
You name it I got it or I can make it...
Joined
·
375 Posts
Never really thought about it until now, but I have nothing stored on my counters in the open. Everything is inside a cabinet or the pantry with the door closed, that is used often. Not judging, just thought it was interesting.
Yea I am the same way, there is no food on countertops at all, all of my foods like Grits, flour, rice, quinoa, oats, dried peas are all in either a turned off mini fridge or in those Huge Coffee cans. As I mentioned I live in Queens, NY and well, rodents can be an issue here, so anything that a rodent would want to eat are sealed away from both them, and the light of day.

With regard to bread, lol I have them hanging in thick plastic bags, from the ceiling in my kitchen using carabiners attached to a flower pot holding Hook

I do love what you have done there Shawn, I just don't have the counterspace to do that. My Counterspace is filled with a huge variety of small Appliances 360° around my kitchen.
 

· Banned
You name it I got it or I can make it...
Joined
·
375 Posts
I was going through our oft used staples that are air "tight" and gone through fairly fast.
So ok, after writing my previous post I thought to myself, "Hey Mac, you were going to do this combining stuff into large containers and put them up high over the kitchen countertops"

So I trekked into the kitchen, pulled down this 1 large round container, and Holy ****, I found My Quaker Grits that I have been looking for a few months now.

Note to self, stop trying to organize after drinking Wine.

Thx for posting this thread Shawn, I am having Grits tonight and for Thx giving now. (it expires this month anyhow)
 

· Registered
Joined
·
7,039 Posts
Never really thought about it until now, but I have nothing stored on my counters in the open. Everything is inside a cabinet or the pantry with the door closed, that is used often. Not judging, just thought it was interesting.
Same here. Just salt, pepper, bacon grease.
We don't have the counter space to display common used items.
 

· Forum Administrator
Joined
·
8,100 Posts
Discussion Starter · #20 ·
99% of my stored food is in lock up metal cupboards or plastic trunks or drums/barrels that exclude almost all light.

Those same containers make the storage effectively vermin proofed and much more thermally stable.
Of course my storage food is packed away in a climate controlled, oxygen free, light proof environment. I mean zero light unless I am getting something or stocking something.
These are pantry staples that are used all the time. Not much different from getting a cup of flour or a glass of milk from the fridge. ;)
 
1 - 20 of 59 Posts
Top