Foods are chemical compounds that with time break down.  Everything comes from Mother Earth, and I guess this is Mother’s way of house cleaning.  The rate at which foods break down is directly related to temperature and other bacteria supporting elements.

 These chemical detractors effect foods as follows:

1.        Heat – For every 10 degrees below 72 that you store foods, potential shelf life doubles.  Store cool.

2.        Light – causes heat and photo chemical changes in foods and even your containers.

3.        Moisture – Take a drink of water away from bacteria and they just aren’t as active.  Low moisture foods have the longest shelf life and are the most versatile, light weight, and least bulky foods.

4.        Air – Oxygen free means no critters and less oxidation of  fatty foods that can go rancid.

Windowless north side insulated basement rooms are generally best as storage rooms in a home.
For more information contact (your emergency preparedness specialist).

CATCH THE VISION, GET THE FACTS, DEVELOP SKILLS, AND BE PREPARED.