Posted: 1/26/2026 5:37:53 PM EDT
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Going through some deep storage again. I always leave a "few" items from various time periods for research, rebuke of new internet non sense like "rice will only store six months" and related drivel we heard a lot of in the 2006 and onward new "prepper" fade. Here is a sampling of some various stuff of various ages, types of packaging, etc. I'll add to this as more of this is opened up and eaten- or tossed to the chickens if it's bad.  So in the back we have a Provident Pantry 2 1/2 can of Freeze dried Strawberries, circa 2008'ish, some "Yoders canned Bacon" from the similar time frame, a 2 1/2 can of Rolled Oats from Ready Reserve (oldest item, 1990-92), two cans of "Bega" cheese from approximately 2010, 4 MRE entrees of "Cheese Curls" (generic cheetos) (2007-2010) and one MRE entree of Cookie with pan coated chocolate disks (2009-2011) ALL of these items were stored in NON climate controlled environment- read high heat high humidity in South Georgia. That means temperature swings from 110 (measured) for a month or so in the summer to as little as 19 (measured) in the winter. Not ideal conditions, but ones that will often show the true REAL WORLD longevity of some of these products. So the MRE chart commandos and the overly analytical types will be greatly surprised by these real world conditions and how some of this has fared. First up is the Provident Pantry 2 1/2 can Freeze dried Strawberries. Once I took the lid off I remembered about the BS foil lids... Not a fan of them. I don't believe they offer the same longevity and perhaps even barrier that a standard can does.  To a degree, my thoughts were validated in that when I started to open the can, no "rush" or "PFFFT" of air like when you pierce a standard #10 can. However the product clearly has an o2 absorber in it and the product is fine. Tasted normal like they originally did 17-18'ish years ago. These are good to eat dry and we rehydrate them with a couple options-  Tried the water option so far and it was fine, will let them set longer but don't expect any issues. The others will be used over the next couple nights ;) Next MRE cookie with "pan coated chocolate disks". These are always broken up so don't let that bother you, if your an OCD type and that bothers you, don't ever buy, never found one fully intact, it just is what it is. No foul smell, taste is fairly normal. Can tell it's past it's prime but 110% edible and tasty.  This probably is a good time to bring up that these are survival foods. Too often you see folks hyper critical of long term storage foods. This isn't Gordon Ramsey or whoever TF's cooking. Every meal doesn't have to be a party in your mouth. Again, we are talking survival and foods that can, have and will last decades, not some OCD food critique's TV show.. MRE Cheese curls- these can be hit and miss. I'd say with this old of stuff, seeing about 70% or so that is like it was originally (taste) and the rest are kinda like WTH??? ALL have been edible, some have tasted better than others with the "others" being tossed mid pouch.  This one I'm nibbling on right now and it's on the higher end of OK but not exactly how I remembered them way back. I'll open the rest over the next couple days/week and report on them but pushing 20 years in high heat, this is about the best I expect from this product. Will open the other items the next few days as I have time and post up about them. |
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Not everything I find in deep storage is boring, was very happy now a days to find these mixed in with some ammo-
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Originally Posted By Vague: I suspect the oats will be fine as well. I'm interested to see how the cheese fared. Especially with those high temps and swings. I predict the bacon will be meh. Oats if they have fared as numerous other cans even of that vintage have, they should be fine. That bacon sucked fresh IMO, so I wouldn't be surprised if it sucks as much/more now. FWIW I think I've had bacon at home maybe once in the last 2-3 years and only a couple times while traveling. The cheese will be interesting. |
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Ready Reserve "rolled oats" in # 2 1/2 can.  It's worth noting Ready Reserve was one of the older LTS packers "way back in the day." They were actually one of the few in the late 90's still clinging to the nitrogen flushing method versus going to oxygen absorbers. The original owner retired (Jim Newman IIRC) and later the company was bought by someone else who tried a restart after the new "prepper" fade started in earnest (2006 on). IIRC they were still attempting to use just a nitrogen flush even then, albeit I did not buy any product from them after the re-launch so I can't confirm.  So "rolled" versus "quick" oats- when we had the cannery operation in the late 90's, we opted for quick oats instead of just standard "rolled" oats. A lot of people think you truly have to "cook" rolled oats, whereas I've done "quick" oats in canteen cups in the field with luke warm water more than a few times in my younger years. The instructions (who reads those??) actually tell you to cook these. I did two bowls, one on the left was with water microwaved for 2 minutes, poured in stirred a bunch, then a little more water, then the whole thing microwaved for another minute. The other I prepared via pouring in water microwaved for 2 minutes, stirring in and letting set. The one that did not have the additional cook time tested better to me, the first being more mushy. Both tasted fine.  A little jar of 10 year old home grown honey I found was used to sweeten it. This product fared VERY WELL considering it is well over 30 years old, was stored in HIGH HEAT and HIGH HUMIDITY in South Georgia and North Florida and NEVER in a climate controlled environment. We have opened more than a few cans of older rolled oats of this same brand and quick oats we packed at our cannery in the 90's and the results match these. |
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 Yeah.... ah no... So I kinda remember it looking more white/yellow'ish like the pic on the can. It didn't smell bad, no mold or other obvious signs. I tasted some from each can, tasted like roasted Iguana ass on a bad day. And that aftertaste, always a bad sign when you have that aftertaste. Had the wife try some, her first reply- "just tastes like cheap American cheese" then she experienced the aftertaste also.. Hopefully it won't make the chickens sick or my eggs taste like Iguana butt..... Now I'm scared of the bacon... |
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Originally Posted By 8upwitHDs: How old was the Bega?? Same storage conditions as above?? Originally Posted By 8upwitHDs: How old was the Bega?? Same storage conditions as above?? So in the back we have a Provident Pantry 2 1/2 can of Freeze dried Strawberries, circa 2008'ish, some "Yoders canned Bacon" from the similar time frame, a 2 1/2 can of Rolled Oats from Ready Reserve (oldest item, 1990-92), two cans of "Bega" cheese from approximately 2010, 4 MRE entrees of "Cheese Curls" (generic cheetos) (2007-2010) and one MRE entree of Cookie with pan coated chocolate disks (2009-2011) Yes, everything stored the same way. |
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Thanks for the info. I have a case of that same cheese, bacon, and butter from 2007 or so. Mine has been stored in climate control environment though so it might be an interesting comparison to crack open and try. I was never a fan of the butter as I thought it was a bit "gamey" or stronger than I was used to. I wasn't a fan of the cheese either, just not my favorite, but would work in a pinch. It reminds of the cheese you get in those holiday gift baskets that doesn't require refrigeration. The bacon, I actually kinda liked. About 10-12 years ago I bought a large batch of freeze dried food that had been stored in the garage. Can't specifically remember the brand but it wasn't mountain house. The dairy based entrees had spoiled and even the fruits and vegetables were apparently heat damaged, although edible. Everything got given away when I moved six years ago to be chicken feed. |
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Originally Posted By cfcw: Thanks for the info. I have a case of that same cheese, bacon, and butter from 2007 or so. Mine has been stored in climate control environment though so it might be an interesting comparison to crack open and try. I was never a fan of the butter as I thought it was a bit "gamey" or stronger than I was used to. I wasn't a fan of the cheese either, just not my favorite, but would work in a pinch. It reminds of the cheese you get in those holiday gift baskets that doesn't require refrigeration. The bacon, I actually kinda liked. About 10-12 years ago I bought a large batch of freeze dried food that had been stored in the garage. Can't specifically remember the brand but it wasn't mountain house. The dairy based entrees had spoiled and even the fruits and vegetables were apparently heat damaged, although edible. Everything got given away when I moved six years ago to be chicken feed. Nice. I actually like the butter and am currently rotating some, albeit just a little over a year old. Post up your results when you try some. Be interesting to know the brand of the freeze dried you mentioned- pouches? Cans? etc. This thread is open to anyone who wants to post some long term storage results! Post them up boyz! |
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Originally Posted By Lowdown3: Nice. I actually like the butter and am currently rotating some, albeit just a little over a year old. Post up your results when you try some. Be interesting to know the brand of the freeze dried you mentioned- pouches? Cans? etc. I found the emails, it was AlpineAire 1 year kit for 1 person. I'll try to taste test the other products I mentioned this week. I've been meaning to crack them open and try them for six months. I also have some powdered milk and frankenmilk (morning moos) I need to pull out and try Oh my, I've forgotten how to upload an image properly |
| I"m getting some work done on the house, but when its done, i'm going to inventory my supply. I have some buckets I sealed over 20 years ago I want to open and check things out. Its gonna be a few months but when I do, i'll report back. thanks OP. this is good stuff for those of us that have been prepping for a while. |
“Out of every one hundred men, ten shouldn't even be there, eighty are just targets, nine are the real fighters, and we are lucky to have them, for they make the battle. Ah, but the one, one is a warrior, and he will bring the others back.”
Been slowly working my way through these that I stashed under my desk at work. Still good and probably eat one MRE a month for a random lunch. To think they were headed for the dumpster when found in the back room of a supply closet at work  Attached File Been trying to work my way through some of those humanitarian rations I stacked way too deep when they were cheap a couple years ago. They aren't bad just pretty bland, so I doctor them up and pair it with a protein. The stack of them in my gear room takes up too much space so I need to use some up. Good to have around to stretch other foods and proteins out but I certainly don't consider them a meal ready to eat unless I was starving. |
Originally Posted By ar-jedi:
SO MUCH WIN IN ONE POST IT COULD CRASH ARFCOM !!!
SO MUCH WIN IN ONE POST IT COULD CRASH ARFCOM !!!
Some more items- I posted previously with an early 2000 #10 can of Mt. House Lurps, the can pictured is from "Future Essentials" and I believe they simply re-packed the same product Mt. House had and discontinued (see previous post where I covered this). I remember finding this product and going "yes, we need more Lurps!" To recap what I stated in the OP, ALL of these items have been stored in NON CLIMATE CONTROLLED high heat/high humidity environment in S. Georgia. Summer temps reach 110, winter temps can be as low as 19 Unless noted otherwise, EVERYTHING I put up is stored this same way. This can is dated 2011. It has fared the same as the 2000 can of Mt. House Lurps- the M and M type chocolates have turned into chocolate dust/candy shell pieces and the nuts are all fine. Like the last can of MH lurps, I will probably sift the chocolate dust out (it's annoying) and just eat the nuts and bits of remaining chocolate. As the old Youtube video I did circa 2013'ish shows, most chocolate products don't really store well LONG TERM. The exception to this in my 40 years of experience storing food in bad environments is the MRE Chocolate Brownies I have posted about numerous times. The Mt. House Pepper steak is from approximately 2014, I will make that for din din tonight and will edit and post pics after that's done.  MRE cocoa packets are from 1992-1993 just dry cocoa in MRE packaging. I've rotated easily 500 of these over the years, only finding 1 or 2 that were bad and that was due to damage to the packaging (from being in rucks, etc.) So I expect normal results there, but I could be surprised. Coffee is old AF.... I knew this was around still but didn't know where... Found it today. This is from the 1990's. I didn't even drink coffee then but put this up for my Pops, who is too dead to drink it now, but I'll try it one of these next days :) Damn.... I jacked that one up... Took pics of the Pepper steak, thought I posted them, immediately deleted from my phone... And I hit "quote" not edit. Will have it again soon and post pics. |
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Originally Posted By Lowdown3: Some more items- https://www.ar15.com/media/mediaFiles/92237/IMG_8187-3710494.jpg I posted previously with an early 2000 #10 can of Mt. House Lurps, the can pictured is from "Future Essentials" and I believe they simply re-packed the same product Mt. House had and discontinued (see previous post where I covered this). I remember finding this product and going "yes, we need more Lurps!" To recap what I stated in the OP, ALL of these items have been stored in NON CLIMATE CONTROLLED high heat/high humidity environment in S. Georgia. Summer temps reach 110, winter temps can be as low as 19 Unless noted otherwise, EVERYTHING I put up is stored this same way. This can is dated 2011. It has fared the same as the 2000 can of Mt. House Lurps- the M and M type chocolates have turned into chocolate dust/candy shell pieces and the nuts are all fine. Like the last can of MH lurps, I will probably sift the chocolate dust out (it's annoying) and just eat the nuts and bits of remaining chocolate.  As the old Youtube video I did circa 2013'ish shows, most chocolate products don't really store well LONG TERM. The exception to this in my 40 years of experience storing food in bad environments is the MRE Chocolate Brownies I have posted about numerous times. The Mt. House Pepper steak is from approximately 2014, I will make that for din din tonight and will edit and post pics after that's done. https://www.ar15.com/media/mediaFiles/92237/IMG_8191_1_-3710509.jpg Served up-  It was excellent, same as I remember that product either from #10s or pouches back when it was first received. I do believe they may have discontinued this exact entree though. MRE cocoa packets are from 1992-1993 just dry cocoa in MRE packaging. I've rotated easily 500 of these over the years, only finding 1 or 2 that were bad and that was due to damage to the packaging (from being in rucks, etc.) So I expect normal results there, but I could be surprised. Coffee is old AF.... I knew this was around still but didn't know where... Found it today. This is from the 1990's. I didn't even drink coffee then but put this up for my Pops, who is too dead to drink it now, but I'll try it one of these next days :) OK, here's the pics I thought I lost mentioned in last post, duh. |
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So the 1990's Folgers coffee- even the wife who is a bit of a coffee snob- was impressed by how it held up. Been drinking it every morning for about 3 days now. Smells and tastes normal. Wish they still made coffee in true #10 type all metal cans and not this plastic and foil BS... May try the Asian store next time I'm in Jax to see if they have coffee still like that??? Been working on the can of Mt. House Italian Pepper steak. Have had that about four or five times now. As is often the case, "serving size" suggested is relatively small-  But I would assume most folks know that this is easily stretched with rice. A pot of rice made for 3-4 people with 3-4 "servings" of this mixed over the rice is a great way to stretch the more expensive entree out a little more. Supplement with some fresh veg from the garden as possible. MRE cocoa- yep, same as it ever was. Early 1990's cocoa, stored in high heat/high humidity in S. GA still good after all these years. Hopefully the Nattick chart worshipping "how's my sticker look" MRE crowd pays attention to that :) In case you missed it, there was a big thread in general about MREs a while back and some were pee'ing their pants because the little indicator sticker on their MRE cases didn't look 100% perfect even though the meals were fresh. Some worried that "the back of the fedex truck is hot" and that would make them inedible, etc. One argued with me that they would listen to the gubmint charts- instead of real life/real world results. LMAO. Commonly regurgitated info on the net is dangerous, it had some people believing that "white rice won't store six months" and similar non sense. This new "prepper" crowd is to analytical as it is- overthinking and under doing. We have to be careful with crazy claims of short shelf life if for nothing else that it gives these types more consternation and feeds their inaction. In the end, your family is either going to have food to eat or they won't. It's stupid to think people will go hungry because of piss poor information on the net..... |
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Originally Posted By Vague: I suspect the oats will be fine as well. I'm interested to see how the cheese fared. Especially with those high temps and swings. I predict the bacon will be meh. I stored Bob's red mill thick oats in their package in a bucket with O2 absorbers. They were off after only a couple years. Probably wouldn't make you sick but boy, they were pretty rank. I suspect storing steel cut may give you a little longer term. May have done better putting them in mylar with O2 absorbers. Oats are one of those things that have natural oils in them. You can't ever get them "dry" (maybe freeze drying???) |
"Having a discussion here is a lot like trying to teach knots to cub scouts. Some get it. Some try to. Some just chew on the rope."-me
How about some Hard red winter wheat that was stored hard... 27 years in high heat high humidity- look at the can. Surface rust on the lid and all over the can itself. FWIW, these double enamaled cans really have held up a lot better than some of the silver colored cans in the same environment.  Opened up-  Notice the large (for a #10 can) oxygen absorber. These are cans we packed back when we had a commercial cannery in the late 90's. You'll usually see a 250cc or 350cc absorber in #10s, we went larger with a absorber in #10 cans as we did in Superpails also. Right into the K-tec electric mill (yes we have about 5 options in manual grinders also including a Country Living)  And the end result-  Bread with 27 year old wheat. |
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So, those good deals on MREs that had been on Amazon and were packed in 2022, they should be good for 8 maybe 10 years after packing, right? I keep mine stored in my climate controlled basement. I have 2 complete sets and was looking at buying more, just trying to figure how much is worth having. Do any of you store them in your car and take in and out so that they are not exposed to temp extremes and constant change?  Is Meal-Ready-to-Eat (MRE) a Good Option for Long-Term Food Storage? |
 What you think? Still good or no? Home canned pickles and preserves from 2009'ish.  Tasted fine. Pickles were a bit soft but might have been when packed, I don't remember. The preserves also tasted fine, got some in the fridge right now to go on some bread made with 29 year old wheat and similar age dry milk. Unlike 99% of our other storage, the home canned jars were stored inside our house which for 3 months or so of the year does use air conditioning (deep summer). Because of the EXPECTED shorter life span of home canned jars/quarts we always kept these in the houses. |
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Hard red winter wheat packed back in 1998 when we owned and ran a mid size commercial cannery.  We opened that cannery in response to high "Y2K" preparation demand for long term storage foods. At the time, the major LTS food manufacturers were backed up "20-24 weeks" yes, 6 months... And we opened a mid size cannery in a few months and started producing our own #10 cans, Superpails like the one in the picture and offered product by the can, case, bucket or year unit. Late in 1999 as demand was winding down we closed that cannery according to plan and not long after moved to S. GA. Here is the Superpail with the lid removed-  Showing mylar still sucked down well after 28 years. And mylar cut open showing product still good after all these years in HIGH HEAT and high humidity storage in S. GA  We've been making a lot of bread at home lately and our #10 cans of Hard red winter wheat from this time period seem to be about run out, so I grabbed a bucket. We use an electric K-Tec grinder for quick, easy milling, but we also have about 5 manual grinders including a Country Living, Back to basics, original Corona mill, one of Lehmans and another one that the name escapes me on right now. Here's another pic, I took this pic because so many folks over the years that do not regularly use their LTS always ask "what do you do once you open the mylar?" First and foremost your food doesn't go "POOOF" and disappear into mid air. Some items that are very hydroscopic- like any "powdered" items (butter powder, egg mix, milk, etc.) should be re-sealed if you aren't going to continue to use them very regularly. If you packed correctly and did not "cut off the excess" of the mylar like some of the johnny come lately OCD types on Youtube show, you can just scoop what you need out and either A. Re-seal or B. Simply roll the mylar back on itself. Whole grains, beans, etc. will stay good "opened" like years for year, especially if you simply roll the mylar back on itself like so-  What are you rotating from your LTS now? How did it go? |
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Originally Posted By Lowdown3: Hard red winter wheat packed back in 1998 when we owned and ran a mid size commercial cannery. https://www.ar15.com/media/mediaFiles/92237/IMG_8403-3729114.jpg We opened that cannery in response to high "Y2K" preparation demand for long term storage foods. At the time, the major LTS food manufacturers were backed up "20-24 weeks" yes, 6 months... And we opened a mid size cannery in a few months and started producing our own #10 cans, Superpails like the one in the picture and offered product by the can, case, bucket or year unit. Late in 1999 as demand was winding down we closed that cannery according to plan and not long after moved to S. GA. Here is the Superpail with the lid removed- https://www.ar15.com/media/mediaFiles/92237/IMG_8404-3729118.jpg Showing mylar still sucked down well after 28 years. And mylar cut open showing product still good after all these years in HIGH HEAT and high humidity storage in S. GA https://www.ar15.com/media/mediaFiles/92237/IMG_8405-3729121.jpg We've been making a lot of bread at home lately and our #10 cans of Hard red winter wheat from this time period seem to be about run out, so I grabbed a bucket. We use an electric K-Tec grinder for quick, easy milling, but we also have about 5 manual grinders including a Country Living, Back to basics, original Corona mill, one of Lehmans and another one that the name escapes me on right now. Here's another pic, I took this pic because so many folks over the years that do not regularly use their LTS always ask "what do you do once you open the mylar?" First and foremost your food doesn't go "POOOF" and disappear into mid air. Some items that are very hydroscopic- like any "powdered" items (butter powder, egg mix, milk, etc.) should be re-sealed if you aren't going to continue to use them very regularly. If you packed correctly and did not "cut off the excess" of the mylar like some of the johnny come lately OCD types on Youtube show, you can just scoop what you need out and either A. Re-seal or B. Simply roll the mylar back on itself. Whole grains, beans, etc. will stay good "opened" like years for year, especially if you simply roll the mylar back on itself like so- https://www.ar15.com/media/mediaFiles/92237/IMG_8406-3729123.jpg What are you rotating from your LTS now? How did it go? Thanks for posting |
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The latest nautical nonsense from Sponge Bob New Prepper.... So some new guy on Reddit was freaking cause he heard some jackass new person say that pasta that is stored with oxygen absorbers will create "botulism." I gotta say, it's practically a part time disputing all the stupid eff'in stuff some of these new folks come with. Seriously. I'm passionate about people actually storing food, and that's my downfall, cause I realize how many of these folks read dumb stuff like that and then it creates INACTION.. And INACTION doesn't feed your hungry family when the time comes. So as usually I went and dug out the oldest pasta products I could find in storage to refute this current round of BS.. 2 Kings 4:40 LOL.... The #10 of Egg Noodles is from Walton/Rainy Day foods, packed in the mid 1996. Walton was/is a major wholesaler and they pack dehydrated food for MANY of the names you all know that you think or the company says they pack themselves... Simply relabeling their product. Just as Albertson's supermarket doesn't own big farms growing every possible produce plus a cannery to pack it in, they simply RELABEL product canned by other places. The 2 1/2 can is from Ready Reserve and was packed in 1992, yes, older than some of you reading this who are undoubtedly freaking out about "botulism" in pasta now... These have both been stored in HIGH HEAT, NOT CLIMATE CONTROLLED environments since purchased in the 1990's.     Everything is better with garlic and garlic salt I'll post if I die... 
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Originally Posted By Lowdown3: How about some Hard red winter wheat that was stored hard... 27 years in high heat high humidity- look at the can. Surface rust on the lid and all over the can itself. FWIW, these double enamaled cans really have held up a lot better than some of the silver colored cans in the same environment. https://www.ar15.com/media/mediaFiles/92237/IMG_8261_1_-3718233.jpg Opened up- https://www.ar15.com/media/mediaFiles/92237/IMG_8262-3718234.jpg Notice the large (for a #10 can) oxygen absorber. These are cans we packed back when we had a commercial cannery in the late 90's. You'll usually see a 250cc or 350cc absorber in #10s, we went larger with a absorber in #10 cans as we did in Superpails also. Right into the K-tec electric mill (yes we have about 5 options in manual grinders also including a Country Living) https://www.ar15.com/media/mediaFiles/92237/IMG_8263-3718236.jpg And the end result- https://www.ar15.com/media/mediaFiles/92237/IMG_8265-3718239.jpg Bread with 27 year old wheat. An electric wheat grinder is a must IMO. A friend has one and we all chipped in at the handle to make a loaf of bread with it… if you want fairly fine flour it takes two men and a boy to get enough flour out of it to make a small loaf of bread. It was to a point I was questioning if it were worth the calories and mine has sat in its box since I got it. Maybe it would be different if I opened the stones up a bit for coarser flour, but while these are pretty valuable in a SHTF they should be considered a backup to an electric especially with everyone and their brother having a solar generator these days. |
Never make another person a priority when they merely see you as an option...
"Some People Are Like Slinkies. They're Not Really Good For Anything, But They Bring a Smile To Your Face When Pushed Down The Stairs."
"Some People Are Like Slinkies. They're Not Really Good For Anything, But They Bring a Smile To Your Face When Pushed Down The Stairs."
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Originally Posted By Ronnoc: So, those good deals on MREs that had been on Amazon and were packed in 2022, they should be good for 8 maybe 10 years after packing, right? I keep mine stored in my climate controlled basement. I have 2 complete sets and was looking at buying more, just trying to figure how much is worth having. Do any of you store them in your car and take in and out so that they are not exposed to temp extremes and constant change?  https://www.youtube.com/watch?v=0NIX2uNs9V0I’ve eaten an entire case of 21 year old MRE’s that were fine-you usually see the fruit go black and start to ferment a bit but other than being visually unappealing it tastes fairly normal with a little zip from the alcohol. Bottom line is that if the packages aren’t bloated, they aren’t dangerous and will still make a turd. I did notice that in most of the mains that I would see a grey band forming around the periphery of the pouches that was a little less than 1/8” wide where the food met. Cheese spread was never good, peanut butter was-the one they opened in the video was rancid but it was also commercially packed from a commercial MRE…. People mistake what MRE’s are for: They are for soldiers that don’t have access to a field kitchen when not in garrison. They are not a great way to carry food as they are heavy and bulky relative to the calories they provide. For everyone else they can be a convenient way to take food with you, but just about anything is a better option. There is only one place where MRE’s shine: When you are cold, wet, tired, exhausted, etc. and just need a hot meal so you can crash. For that, they are without peer. Again, MRE’s are terrible prepper food in the scheme of things but they have their niche. |
Never make another person a priority when they merely see you as an option...
"Some People Are Like Slinkies. They're Not Really Good For Anything, But They Bring a Smile To Your Face When Pushed Down The Stairs."
"Some People Are Like Slinkies. They're Not Really Good For Anything, But They Bring a Smile To Your Face When Pushed Down The Stairs."
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Great thread. I started in 2004 (when I became I for more than just me). Many #10s and 5 gal buckets work mylar and o2. The surprise to me was the mre. I always try to cycle through mine by the 8 year mark. Should I be keeping these longer? It's a pretty small fraction of the supplies. |
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Originally Posted By Undaunted: Great thread. I started in 2004 (when I became I for more than just me). Many #10s and 5 gal buckets work mylar and o2. The surprise to me was the mre. I always try to cycle through mine by the 8 year mark. Should I be keeping these longer? It's a pretty small fraction of the supplies. Definitely wouldn't hurt, especially since you have FL in your location. If kept in climate controlled you will be fine but it's definitely worth checking a few here and there. It's very rare to see the "bloated" package that you hear about but that's definitely a no go indicator. Sometimes with bakery type products I've noticed a white powdery looking substance often starting on the edges. Have literally eaten all but that and been fine but definitely toss the white part LOL. |
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People online have asked over the years how some common breakfast cereals would last packed for long term storage. Here is some Grape Nuts cereal that was packed in late 1998/early 1999 when we had our cannery-  Opened the can a while back but honestly I don't eat cereal any more so I forgot about the can for a while and re-found cleaning up the kitchen the other day. 28 years in high heat in a connex in S. GA and looks and tastes like the day it went into the can. Old salt-  We make our own bread at the house and the other day I was re-upping some of our bread ingredients and got this out. Notice the condition of the can itself after nearly 3 decades in bad storage conditions- light rust and of course the can itself is dented. So when we owned and ran the commercial cannery in the 90's, any cans that were dented, possibly mislabeled or contained the last of a box/bag/tote, etc that didn't quite fill the can were set in a pile after being sealed for me. I didn't feel it was right to ship items like that so I kept them. I was asked why I had all this old food storage one time, one of the big reasons is things like this.  Anywhoo, the lesson here is don't freak about any cans you get that have a little dent or ding in them, 99.9% chance everything is perfectly fine inside. And as I've mentioned a time or twelve on the internet- notice the double enameled cans used (gold colored inside and out), they have held up a LOT better in bad conditions than any of the cheaper silver colored cans we had in storage- many of the silver colored cans DID rust through. Meanwhile there has been double enameled cans right near them in the same conditions that did not. When we packed commercially, we always the better more expensive double enameled cans and the result long term has been much better. Finally, check this out-  It's salt in the can, what do you notice? But wait, I heard on the internet from some new "prepper" that you NEVER should use oxygen absorbers in SALT as it will turn it into a brick, blah blah blah. You can see from the pic, the salt is still granular and the 02 absorber is clear as day in the can and has been for 28 years. I have seen that happen a bit sometimes in sugar, but it's not the end of the world, just break it up a bit. |
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In business since 1992- Over 30 Years in business- Thank you for your business!
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Originally Posted By Lowdown3: How about some Hard red winter wheat that was stored hard... 27 years in high heat high humidity- look at the can. Surface rust on the lid and all over the can itself. FWIW, these double enamaled cans really have held up a lot better than some of the silver colored cans in the same environment. https://www.ar15.com/media/mediaFiles/92237/IMG_8261_1_-3718233.jpg Opened up- https://www.ar15.com/media/mediaFiles/92237/IMG_8262-3718234.jpg Notice the large (for a #10 can) oxygen absorber. These are cans we packed back when we had a commercial cannery in the late 90's. You'll usually see a 250cc or 350cc absorber in #10s, we went larger with a absorber in #10 cans as we did in Superpails also. Right into the K-tec electric mill (yes we have about 5 options in manual grinders also including a Country Living) https://www.ar15.com/media/mediaFiles/92237/IMG_8263-3718236.jpg And the end result- https://www.ar15.com/media/mediaFiles/92237/IMG_8265-3718239.jpg Bread with 27 year old wheat. I have Carolina white rice in the original plastic bag that smells slightly rancid. Rinse it off and it smells fine, cook it and it tastes like new white rice. It is 20 years old and just stored in the bag, but my basement is 55 -60 degrees year round. Which is good because I have 1000 pounds of that stuff. I also have a bunch of various dried beans stored in the 1 pound and 4 pound bags they came it also from 2006. They need to soak a little longer and cook a little longer, but they are as good as the day I bought them. |
Mach
Nobody is coming to save us.
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Nobody is coming to save us.
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| This thread has made me feel better about my preps. Most of my stuff was done correctly with mylar and o2. However, I have not been very thorough with rechecking or rotating. It also always been climate controlled. While its entirely possible that a fraction of the stores is screwed up, I should be covered up in good calories if I ever needed to rely on it. |
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Originally Posted By ffemt596: May I ask why you did not store any of this in climate controlled storage? Space. We aren't talking about a few cans. House is smaller. In the house we prioritize things like batteries, ABX and medical supplies, home canned (water bath and pressure canned) food we produce, gear, (some) ammo, NBC gear, books, etc. Usually there is a fair amount of LTS in the house but it's stuff that's currently in rotation. Add in the fact that I know being 72 degrees year round (which our house never is anyway) isn't necessary for LTS foods. 40 years of doing this in high heat environments has showed me that. |
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Originally Posted By Undaunted: This thread has made me feel better about my preps. Most of my stuff was done correctly with mylar and o2. However, I have not been very thorough with rechecking or rotating. It also always been climate controlled. While its entirely possible that a fraction of the stores is screwed up, I should be covered up in good calories if I ever needed to rely on it. Glad to hear it. Too often people freak out unnecessarily cause some new guy not doing this long told them "rice only stores six months" or some of the other absolutely ridiculous food storage claims like "dried noodles get botulism in storage." That was another reddit idjit- I immediately went and dug out some of our oldest remaining pastas from the 90's and posted pics and cooked a bunch up over the next few days and did daily "I'm still alive and not sick" postings. People are really kinda ignorant about this subject any more and the "new experts" are anything but, simply regurgitating others bad ideas and having no true LONG TERM experience doing this. |
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In business since 1992- Over 30 Years in business- Thank you for your business!
Quickest ways to contact us-
912.375.1480
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In business since 1992- Over 30 Years in business- Thank you for your business!
Quickest ways to contact us-
912.375.1480
[email protected]