Fresh Fruit & Veggie Season Approaching – How to Make Them Last
There are some areas of the country where the weather is known for changing rapidly. You’ll hear people say, “If you don’t like the weather, wait a minute.”
Something similar can be said for fruit and vegetables. When fresh, they look, feel, smell, and taste great. But if you wait too long before eating them, it’s a different story.
Fresh fruit and vegetable season is rapidly approaching in many parts of the country. Folks are looking forward to enjoying them. Knowing how good they are for us adds another positive dimension to eating them.
But with the high prices for produce these days, it’s more important than ever not to waste it. It also helps to learn how to make them last as long as possible.
Today I want to provide you with tips on preserving your fruit and veggies. That way they’ll stay good until you’re ready to eat them.
Let lettuce leaves go AWOL
If you buy bagged salad at the grocery store, you know how great it looks when you place it in your refrigerator. But after it’s opened and you use some of it, watch out. The lettuce will start wilting quickly.
A good way to avoid this is by removing the lettuce leaves from the rest of the salad items. Wash them off and place them in an airtight, zippered bag.
If instead you purchase a head of lettuce, remove the individual leaves. Soak them in a bowl of cold water for a couple of hours.
Rinse them off and put them in an airtight, zippered bag. Then place the bag into the fridge. Your lettuce leaves will stay crisp and fresh much longer this way.
Onions, asparagus & herbs
Onions are another item that can go bad. Sometimes even before you use them. To avoid this, chop them up when you get home from the store. Put them in a resealable bag and place them in the freezer.
Remove the bag and grab what you need next time you’re preparing a salad. Then return the bag to the freezer.
One of the reasons other vegetables such as asparagus start wilting too soon is because they lack hydration. To offset this, store them upright in a glass with about an inch of water in it. Or, wrap a damp paper towel around the base of the asparagus.
You can do the same thing with herbs. Including parsley, basil, coriander, dill, mint, and others. If you want to be frugal, store leftover herbs in an ice tray in your freezer and pour water over them. Other herbs such as rosemary and thyme can go in an airtight bag in the fridge.
Fruitful strategies
You might want items such as tomatoes, apples, pears, melons, avocados, and mangoes to ripen. Mainly because you want to use them in the next day or so. Leave them in a bowl on a countertop where you’ll see them and not forget about them.
But items such as grapes, berries, and citrus should be refrigerated. That’s so they don’t deteriorate too quickly.
If you cut fruit and only use some of it for a meal, protect the remainder from softening too quickly with an airtight seal.
Then place that bag or container in the fridge. This will help your fruit last much longer.
Bacteria-fighting vinegar
Here’s one thing to keep in mind when ensuring that fruits and vegetables last longer. Don’t store them together in the same bag or container.
Some fruit produces ethylene gas. It can make vegetables (and other fruit, for that matter) ripen too quickly.
When you get berries and other fruits back to your home from the store – or from picking them outdoors – wash them in a 3-to-1 or 4-to-1 ratio of water to vinegar. The vinegar will help kill any bacteria found on fruits.
Let them dry on parchment paper, then store them in a container with the paper. But leave the lid slightly open to give moisture a chance to escape.
A few more tricks
- For fruit that has not ripened yet – such as apples and peaches – put them in a paper bag and place it on a windowsill.
- You don’t need to wait until you’re ready to eat your fruits and vegetables to wash them off. Do it as soon as you return from the store or your garden. That way they’ll be ready to eat as soon as you want them.
- Most fruits and veggies will last longer in a fridge than in a bowl on a table or countertop. Including apples, berries, grapes and apricots. As well as pears, peaches, nectarines, and cherries. Plus celery, carrots, and avocados. Place them in a mason jar with water.
- But some fruits will do better at room temperature. Such as bananas, oranges, and grapefruit. As well as cantaloupe, watermelon, lemons, and limes.
- If you wait a little too long to eat fruit and you’re still not ready to eat it, chop it up, place it in airtight bags, and toss it in the freezer. You’ll want to use it later for smoothies.
Utilizing these tips and tricks to making fruits and vegetables last longer will reduce food waste and help you save money by preserving precious resources.
Preparedness Notes for Friday — February 23, 2024
A News Flash: An Earth-facing X6.3 solar flare with multiple CMEs was reported on Friday (22 February, 2024). There have already been cellular phone network outages reported. My advice: Tuck all of your spare electronics into Faraday cans/bags, for the next few days! The photo above of this event is courtesy of NASA. – JWR […]
Preparedness Notes for Friday — February 23, 2024
A News Flash: An Earth-facing X6.3 solar flare with multiple CMEs was reported on Friday (22 February, 2024). There have already been cellular phone network outages reported. My advice: Tuck all of your spare electronics into Faraday cans/bags, for the next few days! The photo above of this event is courtesy of NASA. – JWR […]
Ways to Stay Warm and Keep Food Cold During Winter Outages
With the seemingly unending winter storms continuing to pelt most of the nation, power outages are inevitable.
In fact, millions of Americans have already lost power this winter. Due to blizzards, heavy rainfall, and tornadoes.
There is plenty of winter weather to come. And it’s certain to bring more outages. That makes figuring out how to keep yourself warm and your food cold is important.
That’s what I want to talk about today. There are a number of things you can do to make miserable winter weather bearable.
Break out the blankets: How to warm up
First, let’s take a look at ways to keep your home as warm as possible during a blackout. Some are pretty simple, while others you may not have considered before.
- The single best thing you can do to keep warm in your home during an outage is to use a solar-powered generator. It will allow you to keep lights on and use helpful items like heated blankets.
- Keep your curtains open during the day if the sun is out. And keep them closed at night. You’ll get a greenhouse effect during the day, even if the air is cold outside. And at night you’ll keep some of that cold air from seeping in, especially if you have thick curtains.
- Keep doors closed in rooms that are seldom or never used. That will help keep cold air from those rooms out of the rooms you use more often. And help keep whatever warm air you’ve got going in some rooms out of those unused rooms.
- As much as possible, get all of your household members to spend as much time as possible in one room. That will limit the number of rooms you need to heat through other means. And there’s definitely something to be said for body heat.
- If you have a gas oven that is not dependent on electricity, cook meals each day. That will help spread some heat throughout your home.
- If you have a fireplace, this could be a good time to use it. Some of the heat produced by the fire will escape through the flue, of course, but some will also move into the room where family members are gathered. Candles can also produce heat, but caution must be taken.
- The older your home is, the more likely there are some air leaks in your windows and frames. Applying tape or plastic can help keep that air outside where it belongs.
- Insulate water pipes to keep them from freezing and possibly bursting. Keep a slow but steady drip coming from each faucet in your home.
4 hours until your food’s at risk…
And now it’s time to take a look at how to keep your food cold during a winter power outage. Not to mention certain medicines that need to stay cold.
As a general rule, food in a refrigerator should be good for four hours after the power goes out. In a freezer, it should stay safe for 24 to 48 hours.
But when an outage extends longer than those time periods, that spells trouble. You’re in danger of losing the food you need to feed yourself and your family.
Fortunately, there are some tips and tricks to help you keep your food safe longer. They just might come in handy next time a power outage occurs in your neck of the woods.
Keep those doors closed
Here’s something to always remember. When the power goes out, there is a temptation to open the freezer and refrigerator periodically.
Understandably, people want to check on the status of their food. But don’t do it. Every time those doors open, warm air gets in. That shortens the life of your food.
Keep your freezer and refrigerator doors closed except for removing an item you want to cook or eat right away. Or quickly moving some items from the refrigerator to the freezer.
The magic temperature is 45 degrees Fahrenheit. If you can keep your food at that temperature or lower, it should be safe to eat. Keeping the doors closed will help.
Food safety tip: meat down, veggies up
Whenever possible, keep your freezer and refrigerator full. Food will stay safe during a power outage in a full freezer longer than in a half-full freezer. Same with your refrigerator.
If your refrigerator or freezer is not full, at least group your foods together. Rather than having them spread out.
Because heat rises – even inside a refrigerator – the bottom portion of your refrigerator is colder than the top.
So, keep meat and fish in the lower levels. Fruits and vegetables can be placed on the higher shelves.
Stock the freezer with…water
The more ice you have available, the better you can keep your food cold during a blackout.
In addition to filling your ice trays regularly, place a couple of bags of ice in your kitchen or garage freezer.
You could even freeze water in Tupperware containers. But don’t fill them, because water expands when it freezes. It might break those containers.
When a blackout extends beyond several hours, you can put ice in coolers. Then move some food from your freezer and refrigerator to those coolers.
And if it’s colder outside than inside, you might want to set those coolers outside your door.
Thermometer beats a taste test
Earlier I mentioned you don’t want your refrigerated food to get above 45 degrees. The best way to ensure that is by keeping a thermometer inside your refrigerator and freezer.
These thermometers are inexpensive. They are a big help in determining whether food has gone bad during and following an outage. Newer refrigerators have displays on the outside of the door to let you know your freezer and fridge temps.
If you don’t have a thermometer, don’t make the mistake of testing your food by tasting it. You’re better off throwing something out than getting sick from eating it.
Refrigerated perishable food will go bad after four hours. Including meat, poultry, fish, eggs, milk, and leftovers. When in doubt, toss it out.
FREE Freedom Fridge? Yes!
So, if your power is out and you’re approaching the time when food could start to go bad, what do you do? The answer is the solar-powered and portable Freedom Fridge from 4Patriots. And for a limited time, you can get one for FREE.
When you claim a Patriot Power Generator 1800, you’ll score a FREE Freedom Fridge on us. It weighs only 17 pounds and it can keep your food cool or warm!
You can run this food locker for up to 30,000 hours over its lifetime. And while it’s perfect for an emergency situation, you can also take it with you for RV trips, camping, or even the grandkids’ soccer games.
You probably already know all about the Patriot Power Generator 1800, but just in case, here’s a quick reminder. This generator, charges up for free in the sun or with an electrical outlet, is fume-free and silent. So, it’s safe to use indoors. And you can plug your Freedom Fridge right into your generator to charge up too!
And to top it all off, you’ll get 2 FREE solar panels to charge your generator and Freedom Fridge. Plus, free shipping and handling.
Hurry, this deal is only available until midnight 2/1.
Wilderness Water? It May Be Growing Rather Than Flowing
We’ve all heard plenty of stories about people who survived when lost in the wild. Some of them did it by using their wits. Some by eating berries. And others by hunting or fishing.
But very few survived for long without finding a drinkable water source. Often that source is a river, stream, lake, or creek. And ideally the survivor is carrying some sort of water purifier.
If you’re lost in the wilderness, you might not be able to find an obvious water source. But you may be able to get enough water to survive until you’re rescued from an unlikely source. I’m talking about plants.
Today I want to share some ways to access water from what you see growing around you.
Can plants quench your thirst?
Why can plants supply water to a thirsty wilderness wanderer? Because they are constantly absorbing water from the ground.
And as an added benefit, plants frequently filter out a variety of impurities during this natural process.
When they transpire water – in other words, when water vapor evaporates from the plant’s leaves – that water can be collected.
And the plant is none the worse for wear when this occurs. You can collect water from its various branches and leaves over and over again. Without harming the plant.
What’s the old bag & string trick?
OK, so what’s the best way to collect this precious water during a survival situation? You don’t need much in the way of supplies. Just a clear plastic bag (with no holes in it) and a piece of string. And, of course, a plant.
If you have a choice of plants, select one with the largest green leaves. And one that gets plenty of sunlight. The transpiration process is accelerated by the sun’s heat.
After shaking the branch to get rid of insects and debris, cover as many leaves as possible with your plastic bag. Then tie the string around it tightly.
The tie should be at a higher level than the bottom of the bag so that gravity can do its job. Water will find its lowest level.
You’re going to need a t-shirt…
Now, I’m not going to tell you this is a speedy process. It’s not. You may need four hours just to get one-third of a cup of water.
But if you have plenty of plastic bags and string, and there are lots of plants around with green leaves, you can significantly increase your water collection.
When you’re ready to extract water from the bag, cut a small hole in the bag at its lowest point while holding a cup or other container under it.
If you’re parched, you’ll probably pour this water down your throat as quickly as possible. But to be on the safe side, filter it through a fabric such as a t-shirt.
Or a cup and a drill…
Now, what if there are no plants with green leaves in your vicinity? And the leaves growing on trees are too high to reach?
Well, you can still extract water from those trees. Here’s how. Cut a small piece of a branch roughly the width of your arm at a 90-degree angle.
Tie that piece of wood to a tree so that the flat end is facing up. Place your cup or other small receptacle on top of the flat surface.
About six inches above the cup, drill a hole in the tree that’s roughly the thickness of your index finger. Place a small tube or grooved stick into the hole and water will seep out and land in the cup.
But DON’T drink from this
OK, Frank, but what if I’m in the desert and the only things growing around me are cacti? Can I get enough water out of them to survive?
Honestly, probably not. And even if you are able to extract water from our prickly desert friends, it’s very likely toxic.
The liquid produced by a cactus is extremely acidic. This can cause serious side effects like vomiting, which will only dehydrate you more. That’s the last thing you need when you’re trying to survive. The lesson here is to stay out of the desert without a good supply of clean water.
But when you’re in the woods or the wilderness, plants and trees can provide enough water to keep you going until you’re rescued.
Could You Survive in a Bartering Economy? Here’s What You’ll Need Post-Collapse…
Remember the Great War of 1985? If you’re scratching your head on that one, I’ll admit it… it wasn’t so great.
The media called it the “Pasta War.” It started when Europeans refused to respond to U.S. complaints of discrimination against American citrus products.
President Ronald Reagan retaliated by raising tariffs on our pasta exports. Europe then countered by raising tariffs on their lemon and walnut exports.
In essence, “free trade” was turning into a bartering system. And everybody ended up paying more for products than they were worth. Or they just did without.
More recently, Ukraine has been forced to barter due to its war with Russia. They’ve had difficulty shipping the large supply of grains and sunflower oil they’re known for.
Your money’s no good here
What does this have to do with today? Or the future? Well, one of the reasons some people don’t bother thinking about or preparing for a disaster is because they believe they have enough money to get through it. No matter how bad it becomes.
They’re used to drawing upon their wealth to take care of problems. So, they assume their finances will come to the rescue again if necessary.
But if we ever experience a total financial collapse – and some believe the signs are pointing in that direction – no amount of money in the world will help.
Any number of events could thrust America into that horrific situation. Including an EMP attack that could keep funds locked inside banks for weeks or months.
First focus on food
It’s important to remember that we may find ourselves in a scenario where money is meaningless. Regardless of your financial status.
In a post-collapse society, it’s possible the only things of value will be the goods we have stockpiled and the skills we possess. Both of which we’ll probably use for bartering.
Of course, the most essential items you can store now are food and water for yourself and your family. Start with a 72-hour supply. Then, as you’re able, graduate to supplies representing one month, three months, six months, a year, and longer.
In addition, stockpile as many non-food items as you can. These would include a crank-operated radio, a fixed blade knife, a solar-powered flashlight, paracord, fire starters, a first-aid kit, and much more.
Consider your return on investment
Once you have those emergency items stockpiled, it’s time to start thinking about which items you can hoard and which skills you can acquire. They’ll both be useful in a society that has reverted to the bartering system for everyday personal commerce.
There are a countless number of items you could decide to hoard for bartering. But you’ll never be able to stockpile everything.
The key is to choose items that will give you the biggest return on your investment.
In other words, the items for which there is the largest difference between what they cost you now and what they will bring in trade later. Another important consideration is shelf life.
Food for bartering
Food and water will probably be the two most sought-after items in a post-collapse society. People will be interested in securing many of those types of items. If you possess the ones listed below, you’ll be able to use them for bartering.
- Eggs
- Pasta
- Canned meats
- Canned vegetables
- Peanut butter
- Dried beans
- . Powdered milk
- White rice
- Bottled water
- . Coffee
- Chocolate
- Cigarettes
- Alcohol
- Candy
High-demand bartering supplies
But you won’t want to trade away too much food. It will be your sustenance for a possible long-term disruption in the food supply.
For your main bartering supply, you should choose items others don’t think to stockpile, but which will be in high demand. Including those listed below:
- Water filters and water purification tablets
- Fire-starting devices
- Flashlights
- Batteries
- Paracord
- Non-GMO seeds
- Gasoline and oil
- Precious metals
- Clothing
- Medicines
- Bug repellent
- Soap
- Candles
- Toilet paper and other paper products
- Tools/nails/screws/work gloves, etc.
- Gardening tools
- Manual can opener
- Reading glasses
- Garbage bags
- Laundry detergent
- Baby products
- Hygiene products
- Pet supplies
- Musical instruments
- Books
- Ammunition
Valuable skills for bartering
Now think about the types of skills you could hone or learn that will have at least as much value and maybe more in a post-collapse society than today. Among them could be:
- Small-engine repair
- Gun repair/cleaning
- Appliance repair
- Medical services
- Construction/building
- Welding
- Farming
- Hunting
- Blacksmithing
- Sewing/mending
- Protection/defense
- Psychology/counseling
One final thing to consider. Don’t let those with whom you barter know the extent of your supplies.
If they learn you possess many more supplies in which they’re interested, they may just use that ammo they acquired from you to come back and try to relieve you of them.
I’ve Got Good News and… More Good News
Four weeks ago, I sent you an email focusing on good news. As well as suggestions regarding how to get involved with Giving Tuesday.
Response from readers was positive. One wrote, “Thank you for taking the time from your normal endeavors to recognize the importance of thoughtful charity. Please continue to present to your customers your compassion for those in need of care and prayer.”
So, that’s what I’m doing again today. And please stay with me here. At the end I’m going to turn the tables. My emails almost always include suggestions about preparedness.
Today I’d love to hear some preparedness advice from you. I’m guessing you have elements in your preparedness plan I haven’t thought about. I’d love to learn from you. And I’m sure other readers would as well.
Texas ‘Knit Wits’ Unite
On more than one occasion, I’ve been called a nitwit. Usually by my wife or a friend in a joking way. And sometimes by someone who really means it. That’s OK. I’m sure I am a nitwit sometimes. But next time it happens, I’ll smile because it will remind me of some very kind grandmothers.
How’s that? Well, there’s a group of grandmas in Texas who call themselves the Knit Wits. I think you see where this is going.
These ladies dedicate themselves to knitting homemade hats and toys for children in hospitals and war zones. They’ve been doing it for more than 20 years.
Some don’t get around as well as they used to. But that’s not a big problem here because they all reside in a senior living community in Dallas, Texas.
‘A Colorful Symbol of Hope & Joy’
They have brought warmth and joy to children in the Lone Star State and overseas through their crafting and distribution of hand-knit items.
They gather every Friday, sitting at a long table with their yarn, knitting needles, and smiles. Not long ago, they knit and sent dolls to Ukraine orphans. Their latest effort is creating homemade caps for babies facing heart problems.
For this project, they are collaborating with Children’s Health in Dallas. The daughter of one of the Knit Wits is a cardiologist at the hospital. So far, they’ve sent dozens of hand-crafted beanies for the infants.
Betsy Beall is the hospital’s child life specialist. She said the holiday-themed hats and toys “have become a colorful symbol of hope and joy for the center’s littlest patients and their families.”
The executive director of the community where the ladies live is proud of their willingness to help others. “They’ve proven that a simple act of kindness can make such a difference in the lives of those facing challenging circumstances.”
Iowa Teen Gives Needy Healthier Options
Of course, elderly women are not the only ones who step up (or, in their case, sit down) to help others. A teenager in Iowa observed that food banks were serving mostly boxed and canned goods.
She thought folks needing food assistance could also use healthier options. So, on her half-acre of land, she grew some 7,000 pounds of produce and gave it away to food banks and non-profits in the Quad Cities area. The produce had a market value of approximately $15,000.
Her generosity drew the attention of Future Farmers of America. They gave her a grant for supplies and seeds. Still, her effort required two to three hours per day of pulling weeds, planting, and watering vegetables.
Her mother was extremely proud. “She really chose to focus on learning about agronomy, gardening, and vegetables. But just really taking it to the next level and actually helping people out with it.”
Hawaiian Children Receive Unexpected Gifts
We all heard about the devastating fires last year in Hawaii. Entire communities were destroyed. Fortunately, several organizations made it a priority to help.
Walmart and the Salvation Army donated tens of thousands of toys, gifts, and gift cards to Hawaiian children.
The organizations also held a holiday party for two elementary schools. One of which was engulfed by the flames.
A Walmart spokesperson said, “One of the most heartwarming moments of the day was when large gift bags filled with toys were distributed to each child present at the event. It was a complete surprise to the children.”
First Responders & Vets Remembered
Just a few weeks ago, Fox News partnered with the First Responders Children’s Foundation to collect gifts for our national heroes’ kids.
Those heroes include New York City firefighters and other first responders. While we relax with our families on holidays, they are often out on the streets protecting us.
Fox News also donated more than $500,000 to the Tunnel to Towers Foundation on Veterans Day. The organization constructs homes and apartments for homeless veterans.
In addition to those dwellings, the foundation operates the Let Us Do Good Village on 100 acres in Florida. It was designed for veterans, first responders, and their families.
It’s Your Turn
Food, shelter, comfort… they’re all connected in one way or another with preparedness.
As mentioned earlier, I have a request for you. I’d appreciate it if you’d tell me and our readers about your preparedness plans for the new year.
What are we missing? Let me know and give me your best advice in the comments section here.
I’d love to hear from you.
Tips for Preparing & Transporting Food This Holiday Season
OK, let’s get the rough stuff out of the way first. The CDC tells us the following happens every year in America:
- 48 million people get sick from foodborne illnesses. That’s one out of every six of us.
- 128,000 people are hospitalized because of foodborne illnesses.
- 3,000 people die from foodborne illnesses.
A foodborne illness is sometimes called “food poisoning.” It is caused by eating or drinking something contaminated with germs. Such as bacteria, viruses, or parasites. Or chemicals including toxins or metals. Often we cannot smell or taste these contaminants.
Sometimes we purchase food and beverages that are already contaminated. That’s due to poor quality control. Other times we allow contaminants to form and grow through improper care of them.
Those most susceptible to food poisoning are adults 65 and older, children under 5, and pregnant women. As well as people with health issues. Or those who take medications that weaken their body’s immune system.
You can prevent food contamination
The good news is there are a number of things we can do to help prevent foodborne illnesses.
Food is a big part of the holidays. A successful holiday gathering is dependent upon food being fresh, tasty, and safe.
And in many homes, gatherings are rather large. Parents, children, grandparents, grandchildren, aunts, uncles, cousins… you get the idea.
Thanksgiving, Christmas, and other holiday gatherings are on the horizon. Now is the time to look at how we can prepare, transport, and consume food safely. Without worrying about loved ones becoming ill.
Because nothing will spoil a holiday gathering like food that makes people ill or worse.
Foodborne illnesses are common
Unfortunately, this happens more often than we think. We’re especially vulnerable to these foodborne illnesses during the holiday season. Because it’s also the cold and flu season.
And because table spreads frequently include more dishes than there is room for in a standard refrigerator.
Here are some recommendations for preparing and transporting food safely during the holidays. Of course, these tips are helpful anytime of the year.
- Wash your hands with soap and water before, during, and after preparing food.
- Cook food thoroughly. Foods such as meat, chicken, turkey, seafood, and eggs can carry germs. Make sure they’ve been cooked to a safe internal temperature.
- Keep food out of the danger zone. Between 40 and 140 degrees Fahrenheit, bacteria can grow rapidly. Refrigerate or freeze any perishable food within two hours.
- Use pasteurized eggs for dishes containing raw eggs. Including eggnog and Caesar dressing. Harmful germs can live on the inside and outside of otherwise normal-looking eggs.
- Keep foods separated. Prevent juices from meat, chicken, turkey, seafood, and eggs from leaking onto other foods. Keep them in sealed plastic bags or containers.
- Thaw your turkey safely. Two ways to do this are in the refrigerator and in a sink of cold water. If you’re using the latter method, change the water every 30 minutes.
- Depending on how long you travel to reach your holiday gathering, make sure to keep your prepared food cold or hot along the way. Such as in a cooler or portable fridge that can do both.
- Refrigerate leftovers promptly. When you’re feeling as stuffed as the turkey, it’s tempting to lounge around the dinner table. Get leftovers in the fridge within two hours of preparation (not within two hours of eating).
And here’s an odd one. Robert Gravani is professor emeritus for food science at Cornell University. He says letting a dog lick a plate is better than returning a grilled steak to the plate it was on while raw.
Letting Fido lick a plate is “mostly OK,” he said. While returning a grilled streak to its original platter and then eating it is “very risky.” He also emphasizes the importance of washing produce properly. And not consuming a pizza for breakfast that sat out all night.
Keep that turkey frozen
Many people eat turkey during holiday gatherings. But they seldom cook turkeys during other times of the year. So it’s easy to forget some of the basic rules.
Regardless of whether you transport a turkey to a holiday celebration or make it at home for your guests, here are some reminders:
- Turkeys must be kept frozen until you are ready to start the thawing process. This can be an issue due to freezer space a turkey needs. But it’s important.
- When a turkey is in the danger zone of 40 to 140 degrees Fahrenheit, bacteria causing foodborne illness can start growing.
- It’s important to wash your hands and all surfaces that have been in contact with the raw turkey or its juices.
Avoid cross contamination
Carrie Masterson is a ServSafe certification course teacher with Penn State Extension. Here’s what she says.
“I’ve seen where turkeys have been stacked up in pyramids in those freezers and that really presents a risk factor. Because the ones on top are further away from the freezer. When you’re buying your turkey, it should be rock solid frozen.
“You want to make sure that when you’re preparing the raw turkey that you are very careful not to splash or spray any of the raw juices onto other foods or surfaces that other foods will come in contact with.
“It’s really best to prepare the ready-to-eat foods before you prepare any raw foods, to decrease the risk of cross contamination.”
Your delivery strategy
Before we conclude, let’s revisit transporting food for a moment. As mentioned, you want your hot/warm foods to stay that way. And the same for your cold foods.
Keep hot foods 140 degrees Fahrenheit or higher by wrapping them in foil. Or carry them in insulated wrappers or containers designed to keep food hot.
Keep your cold foods at 40 degrees Fahrenheit or lower by placing them in a cooler or insulated containers with cold packs.
Once you arrive at your destination, ask the host to place your cold food in a refrigerator and hot foods in an oven. Use a food thermometer to ensure they remain at the designated temperatures.
Please chime in
Now it’s your turn. I’m willing to bet you have some tried & true holiday dinner tips for our readers.
Whether you’re cooking at home for guests you will entertain or transporting food with you to a gathering.
I hope you’ll take the time to include a few of your tips in the comments section below.
Who knows? You may save a fellow patriot from a foodborne illness and a bad holiday gathering experience.
How Does Freeze-Drying Work?
We’re all familiar with the term “freeze-drying” when it comes to food. It’s the best way to preserve food for the long haul.
But many of us probably don’t know exactly what goes into the freeze-drying process. Or why it’s effective when it comes to making sure our survival food will be good 25 years from now.
Today I’d like to discuss this subject. Knowing how the process works will give you more confidence in your survival food’s quality. Both now and when you may need it in the future.
But first, I’m going to give you a little history on this subject. The machines we use now to freeze-dry food are new and complex. But the process of freeze-drying food is actually quite old and simple.
Learning the hard way
Well before refrigeration was discovered, people became aware that food spoils over time. The first few lessons in this principle were probably unpleasant ones.
But through trial and error, folks figured it out. They learned which foods went bad quickest due to bacterial growth. And which ones had a longer natural shelf life.
So, they were able to determine how soon they should eat certain foods. And which ones needed to be discarded before making them sick.
They discovered the key to making food last longer is water removal and freezing. They were on to something.
Incas pave the way
The ancient Peruvian Incas of the Andes were the first to utilize the freeze-dried process, as far as we know.
They stored potatoes and other crops on mountain peaks. The temperatures would freeze the food. Low air pressure in high altitudes slowly vaporized water inside the food.
Romans and other Middle Eastern populations dried fruits and vegetables in “still houses.” They used fire to dry out and smoke foods.
Much more recently, freeze-drying was effectively used during World War II. It was a way to preserve blood plasma, medicine, and eventually food for the troops.
What about today?
These days, food is quickly frozen to start the freeze-drying process. Then the ice is turned into water vapor and removed by placing the frozen food in a vacuum.
This process is called sublimation. It involves a frozen liquid transforming directly to a gaseous state. Without passing back through a liquid phase.
People often ask if freeze-drying and dehydration are the same? The short answer is no. Actually, the long answer is also no. So, we’ll look at a medium-length answer here.
Dehydrating food and freeze-dried food have one thing in common. They both involve removing moisture. This is essential for making food last longer without spoiling.
Dehydration is nature’s way
Dehydration is the oldest method of preserving food. It even occurs in nature. Such as when the sun dries grain in a field or the leaves of herbs.
Dehydrating your own food can be a way to preserve that bumper crop fruit or vegetable from your garden. It can mean the difference between enjoying farmer’s market or produce aisle purchases and throwing away money.
Dehydrated foods take up much less space than cans or jars. They can be stored in flexible plastic bags to make the most of available storage room.
Bacteria, yeast, and mold need moisture to spoil food. But proper drying prevents bacteria and mold growth. And it leaves most of the vitamins and minerals intact.
The drying temperature is set high enough to remove most water. But not high enough to cook the food.
Freeze-drying is superior
The most common ways to dry food include an electric food dehydrator. As well as a conventional oven, toaster oven, or in the sun.
All methods share this: creating the proper combination of warm temperatures, low humidity, and air current. What varies is the correct handling of the type of food to be dried.
Freeze-drying food is a superior way to preserve it. Dehydrating food removes about 90 to 95% of the moisture content. But freeze-drying removes about 98 to 99%.
Some dehydrated foods can last 15-20 years. Freeze-dried food has a longer shelf life – 25 to 30 years.
Lighter, softer, & easier to prepare
Dehydrating involves heating food to temperatures that can impair nutritional value. That’s because sometimes it breaks down vitamin and mineral content. Taste and texture can also be affected. Dehydrated food often ends up looking withery or hard and crunchy.
Freeze-dried food is usually much lighter and easier to transport than dehydrated food. Due mainly to the increased moisture extraction. Freeze-dried food can also be prepared quicker than dehydrated food. The former requires only water, while the latter can involve cooking.
How does a dehydrated product differ from a freeze-dried product? Let’s take banana slices as an example. Dehydrated banana slices, such as what you’d find in trail mix, are dense, crunchy, and probably brown.
A freeze-dried banana slice feels airy as you bite into it. Kind of like a marshmallow in cereal. It’s white, sweet, and flavorful. The freeze-dried banana slice will be more nutritious than its dehydrated counterpart. It will stay good for much longer.
Real food with quality intact
More people these days are concerned about their food’s nutritional quality. Freeze-dried food provides that quality. The food is free of synthetic, artificial, and highly processed materials.
Freeze-dried fruits and vegetables, for example, are real fruits and vegetables. Not substitutes for what nature offers. And the same is true with other freeze-dried foods.
Freeze-dried food ingredients are virtually identical to the raw material. Which means the same flavor.
A moment ago we mentioned that the original shape of freeze-dried food is maintained. However, if you prefer a different size or shape, that’s easily arranged. Just cut up the food how you want it prior to the freeze-drying process.
Portable & shelf-stable
In addition to its superior portability, freeze-dried food does not need refrigeration. It can remain shelf stable for many years. And then be rehydrated with cold or hot water quickly and easily.
It can be kept in airtight containers and accessed whenever needed. Just about any type of food or ingredient – solid or liquid – can be freeze-dried.
Here’s one final advantage of freeze-drying food. Staying good longer means less gets tossed in the garbage. Estimates are as high as 40% when it comes to the amount of food people buy that gets wasted.
This occurs when too much food is purchased in the first place. Or when it’s forgotten about in the back of the refrigerator until cleaning day. Or it’s mistakenly left out overnight and spoils.
Make sure to store it properly
The freeze-drying process gives food a longer shelf life. Which makes food products more versatile, accessible, and convenient.
The original shape, color, texture, and flavor of the food product is maintained. And so are its nutrients. That’s due to keeping the cell structure of the food intact during the process.
Of course, even freeze-dried food needs proper packaging and storage. That will help it maintain taste and nutritional quality.
This means avoiding the five main enemies of food. They are air, humidity, heat, light, and pests. Keep your freeze-dried survival food in a cool, dark, and secure place. That will ensure it will stay good for as long as you need it to.
Grow Your Garden All Year Long With An Indoor Garden
Get started with indoor gardening this fall, and don’t let the cold weather stop you from growing your favorite herbs! RELATED: 5 Gardening Tips And Tricks You Can Use Right Now! How to Start an Indoor Gardening Gardening Benefits There are so many benefits to gardening. One of the best benefits is putting fresh food on […]
