Survivalist Forum banner

Enemies of food storage...Light

2310 Views 59 Replies 22 Participants Last post by  Tiresias
2
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.
See less See more
  • Like
  • Helpful
  • Love
Reactions: 5
21 - 40 of 60 Posts
Same here. Just salt, pepper, bacon grease.
We don't have the counter space to display common used items.
I live in a very small place but, there is quite a bit of room in the kitchen. All the storage places are full up.
Since this stuff is in constant rotation, I don't really see a need to store it away. Except a few seasonal item like split peas. Lol
I thought it cool and helpful to see light damage to foods. We cannot see rancidity from oxygen or nutrient degradation from storing in a hot environment.
But, we can sure see this. ;)
  • Like
  • Helpful
Reactions: 5
2
Huh. I thought you just combined your yellow and green split peas. I mix mine up, depending on what needs to get used.
Nope. Lol.
So, I just did a careful flip. The peas on the bottom that were not exposed are green as can be.
Food Ingredient Food storage containers Recipe Fines herbes


And mixed up, you can barely tell.

Property Countertop Wood Fluid Interior design
See less See more
  • Like
Reactions: 5
Nope. Lol.
So, I just did a careful flip. The peas on the bottom that were not exposed are green as can be.
View attachment 481499

And mixed up, you can barely tell.

View attachment 481500
Good as new! :D
  • Like
  • Haha
Reactions: 4
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.
Thankfully, most of our appliances fit on some shelves I put in. And others fit in cupboards that are not suitable for sound food storage. Like my 12 quart roaster is above my oven. Water bath canner, griddle, waffle iron and more are below.
Dehydrator, steamer, food saver are on shelves.
Air fryer, pressure canner and insta pot are in an under counter nook.

The only appliances we have out on the counter are the toaster, microwave, food processor and Kitchen Aid mixer. Oh, coffee pot and ice maker.
Large pestle and mortar, are also on a counter.

We have a fair amount of bare countertop for bread dough, pizza making etc.

I don't have a show kitchen... it has some clutter but, it is very functional. We use it for hours every day. It is a workshop filled with tools and raw materials.
There is space for guests but, it is not there to impress. It is there to transform our ingredients into delicious and nutritious food, with or without electricity or grid tied natural gas.

Anyway, there are dozens of base ingredients we prefer to have at the ready. The pantry portions of the kitchen are plum full with other things like spices. I would rather hide the crockpot than things we use much more often.
That said. I am also working on a my "pantry"
I will be posting about it soon. But, I am thinking of moving those canisters into there. If I can fit them in and make sense of it all.

Cheers!

Shawn.

P.S. I have a DeWalt flexvolt weedeater in one corner. Now that is an appliance. Hahaha.
(Wife won it and I have not put it away yet. Winter came before Fall cleanup was finished. 😞 )
See less See more
  • Like
  • Love
Reactions: 5
3
Example:
There are 70+ pounds of base carbs here. Some simple and some complex with a variety of nutritional needs met. And we have coffee to fill all of these cups. Come on over and we can chat. 😁
Oh, the vaults on the bottom have 75 pounds of sugar and ~60 pounds of flour.

Brown Shelf Wood Shelving Food storage containers

Shelf Wood Shelving Laundry room Gas


A couple dozen cookbooks and cooking magazines on the end.

Wood Flooring Wood stain Gas Hardwood
See less See more
  • Love
  • Like
Reactions: 5
Thankfully, most of our appliances fit on some shelves I put in. And others fit in cupboards that are not suitable for sound food storage. Like my 12 quart roaster is above my oven. Water bath canner, griddle, waffle iron and more are below.
Dehydrator, steamer, food saver are on shelves.
Air fryer, pressure canner and insta pot are in an under counter nook.

The only appliances we have out on the counter are the toaster, microwave, food processor and Kitchen Aid mixer. Oh, coffee pot and ice maker.
Large pestle and mortar, are also on a counter.

[email protected]#$%^ Shawn, are you in my home, in my kitchen, reading off all the small appliances I own , roflmao. We seem to have all the same Small appliances, with the exception of a waffle maker, ( health food nut, & waffles, pancakes, & French toast are on the axed food list).

I love my Instant Pot as in summer time my kitchen can hit temperatures in the upward of 97° F, prior to turning on the stove, so instead of using one of my Presto Pressure cookers which between my old stove that puts out a god forsaken crap load of BTU's, & the pressure cooker, it could bring the Temp up to the 100°'s .

Shawn, do you also have Slow Cookers, or just the Instant Pot, as I noticed that although the Instant Pot somewhat has a slow cook feature, it isn't a true slow cooker.

If you don't already have one, I strongly advice you to get an Immersion Handheld Blender. I own 3 different types, inc. a G.E. stainless steel Immersion blender that you can use even when the food is boiling.

Also I never met someone that also had a portable Icemaker, much faster than the built in Refrigerator ones imo. Seems the only additional items that I have that you didn't mention (though u may own), are 2 different sized Crock Pots, a Bread maker, a microwave/convection oven/air fryer combo unit, Coffee grinder, Immersion Blenders, Food Choppers, Veggie Spiralizer, Espresso Maker & a food grade Blowtorch.

Shawn if you spend anywhere as much time in the kitchen as I do, may I strongly suggest getting those thick antifatigue floor mats placed in front of the stove, sink, & your Prep area.

My kitchen is kind of Zen, I have small Japanese tabletop Water Fountains and a Bonsai plant on the kitchen window sill shelf, Bamboo table covers, and an Amazon Echo Dot & a Bose Wave Radio in the kitchen , with a Flat Screen Tv with ROKU in the pantry facing the Kitchen, to further make the cooking experience more enjoyable on every level.
See less See more
  • Like
  • Love
  • Helpful
Reactions: 5
You have enough food on your counter to last me three months.
  • Like
  • Haha
Reactions: 2
I have a Vitamix, toaster, waffle maker (which I rarely use), Takoyaki pan (Japanese version, used for octopus balls traditionally), Obanyaki pan (Japanese filled pancake pan which I fill with veggies and meats), Tamagoyaki pan (Japanese omelettes), small crockpot, spice grinder, pestle and mortar, sushi making stuff, meat press and probably a couple things I've forgotten. Because our kitchen lacks space, I have to have these things in cupboards wherever I can find space.
  • Like
Reactions: 2
I have a Vitamix, toaster, waffle maker (which I rarely use), Takoyaki pan (Japanese version, used for octopus balls traditionally), Obanyaki pan (Japanese filled pancake pan which I fill with veggies and meats), Tamagoyaki pan (Japanese omelettes), small crockpot, spice grinder, pestle and mortar, sushi making stuff, meat press and probably a couple things I've forgotten. Because our kitchen lacks space, I have to have these things in cupboards wherever I can find space.
Would you happen to be Japanese?

If not, we are kindred souls, a good portion of my home is influenced by Japan, including numerous Woks, pans, water fountains, Cutlery, steamers, Cleavers, plating (bowls, plates, fondue plates, dipping trays, bento boxes, sushi boats, handmade chopsticks inside a handmade wooden elaborate box, Utensils, and what have you. A lot of bamboo at my home, Artwork, Hanging clothing (kendo uniforms, smoking jackets, etc.
  • Like
Reactions: 2
ANY HOW, I love Japanese everything in the Kitchen, in the Pantry, decorative inhabitance, and the Bedroom, and no I Do not Mean that .. I love Bamboo plain and simple I love Japanese workmanship
  • Love
Reactions: 1
True to my word, I have moved the canisters to the pantry. It is a better environment and only slightly less convenient.
I now have 5 feet of unused counter. Hmmm.

Brown Shelf Shelving Wood Interior design
See less See more
  • Like
  • Love
Reactions: 5
True to my word, I have moved the canisters to the pantry. It is a better environment and only slightly less convenient.
I now have 5 feet of unused counter. Hmmm.

View attachment 481765
Looks great!
  • Like
Reactions: 2
AHHH SHAWN I SEE YOUR GREAT MISTAKE IN PREPPING....


You Did not buy in Bulk TOBASCO sauce....

Bottle Liquid Green Ingredient Glass bottle


You have a great kitchen setup Shawn, and we here in Queens, NY are envious of your guys space and ability to store "Preps" where you all live, But there is NO Excuse not to have Tabasco Sauce, Hell, It was even inside the M.R.E.'s, yea very small bottle, but Tabasco .

I Hope you and your entire family have a wonderfully rememberable holiday ,season, um with hot sauce :)

God Bless
See less See more
  • Haha
Reactions: 1
AHHH SHAWN I SEE YOUR GREAT MISTAKE IN PREPPING....




You Did not buy in Bulk TOBASCO sauce....

View attachment 481767

You have a great kitchen setup Shawn, and we here in Queens, NY are envious of your guys space and ability to store "Preps" where you all live, But there is NO Excuse not to have Tabasco Sauce, Hell, It was even inside the M.R.E.'s, yea very small bottle, but Tabasco .

I Hope you and your entire family have a wonderfully rememberable holiday ,season, um with hot sauce :)

God Bless
Ah, you are one of the ones that have not seen my pantry. Let me assure you young Jedi, there is Tabasco and pepper sauces of all types.
You would also find peppers to fit many cuisines from around the world as well. From chipotle to Thai chilis.
  • Like
  • Love
Reactions: 5
Taste is of course subjective , that being said IMHO Tabasco is "OK" but many hot sauces are "just better" including some of my home made fermented hot sauces.

YMMV
  • Like
  • Love
Reactions: 3
Taste is of course subjective , that being said IMHO Tabasco is "OK" but many hot sauces are "just better" including some of my home made fermented hot sauces.
I like the Green Tabasco sauce, but with regard to favorite Hot Sauces, that would have to be Grace's Scotch Bonnet Sauce, and then my own sauces.

I have never had fermented Hot Sauce and I am now completely curious. I have had numerous Asian Fermented Cuisines, but never in the form of Hot Sauce, do tell...
  • Like
Reactions: 1
I like the Green Tabasco sauce, but with regard to favorite Hot Sauces, that would have to be Grace's Scotch Bonnet Sauce, and then my own sauces.

I have never had fermented Hot Sauce and I am not completely curious. I have had numerous Asian Fermented Cuisines, but never in the form of Hot Sauce, do tell...
You lacto ferment the peppers per instructions then once it is "ready" you (I use a food processor - a blender works also) make the hot sauce. IMO it is well worth the extra time
  • Like
Reactions: 2
Ah, you are one of the ones that have not seen my pantry. Let me assure you young Jedi, there is Tabasco and pepper sauces of all types.
You would also find peppers to fit many cuisines from around the world as well. From chipotle to Thai chilis.
Oh yes I keep bulk commercial hot sauces in our storage area, refilling the smaller bottles as necessary. Also have dried peppers in air tight containers in the dark kitchen pantry. Not a Tabasco fan but it is available in gallon jugs. Never figured out a way to refill those bottles with the built in dripper.

You lacto ferment the peppers per instructions then once it is "ready" you (I use a food processor - a blender works also) make the hot sauce. IMO it is well worth the extra time
This is something I'm interested in and plan to give it a try soon. I'm assuming my 6 liter Kimchi/sauerkraut pot is much too big for hot sauces.
  • Like
Reactions: 3
I use wide mouth canning jars(in a dark room or cabinet) with fermentation air locks built into the "lid" (can also use the fermentation lids from a "fermentation kit" that should have the glass weights included) I have a bunch of both .
  • Like
Reactions: 4
Yes, the beginnings of my "research" on this seemed to indicate canning jars would be the proper size.
  • Like
Reactions: 2
21 - 40 of 60 Posts
Top