Are You Rotating Your Freezer Storage?

I have been digging deeper in my freezer and finding a few items that would reach out and grab me if they could . .  you know kind of like those funny little items in the back of your fridge growing fuzz, feathers, and unmentionable stuff that polite people don't mention.

Fortunately, I have been pretty determined to keep everything labeled, including a date.  I am finding that the date isn't always a good indicator of the condition of the food.  In the previous post, I made Guacamole out of an avocado that I tossed in there last summer, just in its own skin. It was fine.  Tonight I took out some turkey that frozen in November.  There was no frost in the bag or any dry looking spots.  It had a little bit of an "off" flavor to it.  So out came the pot and in went the seasonings to simmer and make it tasty again.

Though freezing may not be the way to store most of our food, it is a wonderful invention which enables us to enjoy the fresh flavors of summer and autumn, so be sure to keep a good way of rotating it as well.

I had a huge chest type freezer for years and the bottom was impossible to rotate the foods in.  I ended up using five gallon buckets to sort everything, preferably with handles for lifting out.  After covering the bottom of the freezer, I created a second layer of buckets on top.  The top ones were so much easier to lift out of the way than the long baskets that came with the freezer were.

Because of change of circumstances and my family shrinking (growing up and leaving home), watching other's freezers quitting on them (mine was even older than any of their's, YIKES!)  I decided to down size and get an upright.  I found it no easier to keep organized for rotation and boy howdy did it hurt when something fell out on your toes!

So I spent several weeks looking for just the right size baskets to organize and act as "drawers".  It's working a lot better.  Now I can pull out a manageable weight to go through and find what needs to be used.

Fresh Ginger . . . . Ground Is No Substitute!

When I was in college in the 70's, a friend who had spent time in the orient taught me how to make some wonderful dishes using ginger. I used the ground powdered style for years, even after I got married. I finally was told what ginger root was and decided to try it. So much better!

Since we got some in our Asian Pack with Bountiful Baskets, so I thought I would post about it as I processed it for storage. Sorry I forgot to take a picture before I started. Here I am peeling it with a small sharp knife. It is fairly fibrous and a little tough, but you'll quickly get the hang of it.

Grate it on a grater made for fine shredding. The regular size makes it way too course. If you notice down in the left corner, you will see the fibrous material that collects on the top surface. Just toss that . . . feels like straw in your mouth . . . . not so good!

Here is the pulp that makes everything taste better! Rub the lose material from the underside of the grater. Some of the fibrous material will stick to the grater. Pull it off once in a while and add it to your waste pile. The next piece will grate better if that doesn't build up too much.

The juicy pulp on the surface of the cutting board is also what you cook with.

I put 1/2 teaspoon scoops on the cellophane wrap.

Set into the freezer until frozen.

Next I will put them into a bag to keep

them until I am ready for use.

I do this with a lot of foods that will have better or

more flavor when fresh. Freezing will preserve

that flavor better than heat preservation or drying.

I was married for several years before we could buy a freezer. It sure changed my way of cooking in many ways. I have found that has been one of my problems cooking with strictly pantry items. My taste has changed a lot! I am still working at it and will be posting more ideas as I relearn all of my old tricks!

If you have been picking up Bountiful Basket deliveries, you know how much has to be stored all at the same time. I found this handy information at this website.

GARDEN TO TABLE STORING FRESH GARDEN PRODUCE

• Fresh fruits and vegetables require different storage methods and can be stored for various lengths of time.
• Some fresh produce (onions, potatoes, tomatoes) is of better quality when not refrigerated.
• All storage areas should be clean and dry.
• Fruits and vegetables stored at room temperature should be in a cool, dry, pest-free, well ventilated area separate from household chemicals.
• Keep your refrigerator at 40􀁱 F or less.
• If your refrigerator has a fruit and vegetable bin, use that, but be sure to store fresh produce away from (above) raw meats, poultry or fish.

To wash or not to wash?

Even the experts disagree when giving advice on washing garden produce. Some tell you not to wash before storage and some will tell you to wash off any garden dirt before even bringing produce into the home. At issue is this:

• If you bring in garden dirt on your fresh produce, you may be introducing pathogenic microorganisms into your kitchen—while, if you wash your produce before storage, you run the risk of increasing the likelihood that your fresh produce will mold and rot more quickly.
• If you choose to wash produce before storage, be sure to thoroughly dry fruits and vegetables with a clean paper towel.
• If you choose to store without washing, take care to shake, rub or brush off any garden dirt with a paper towel or soft brush while still outside.
• Never wash berries until you are ready to eat them.
• Storing fresh produce in plastic bags or containers will minimize the chance that you might contaminate other foods in the refrigerator.
• Keep your refrigerator fruit and vegetable bin clean.
• All stored produce should be checked regularly for signs of spoilage such as mold and slime. If spoiled, toss it out.
• All cut, peeled or cooked vegetables or fruits should be stored in clean, covered containers in the refrigerator at 40􀁱 F or less.

Fruit/Vegetable Storage Method/time Tips

• Apples-- Room temperature: 1-2 days; refrigerator crisper: up to 1 month. Ripen apples at room temperature. Once ripe, store in plastic bags in the crisper. Wash before eating.
• Asparagus-- Refrigerator crisper: up to 3 days. Once picked, asparagus loses quality quickly. Wrap the base of a bunch of asparagus with a moist paper towel, place in a plastic bag and store in the refrigerator. Wash before using.
• Beans, green or yellow-- Refrigerator crisper: up to 3 days Store in plastic bags. Do not wash before storing. Wet beans will develop black spots and decay quickly. Wash before preparation.
• Broccoli-- Refrigerator crisper: 3 to 5 days Store in loose, perforated plastic bags. Wash before using.
• Beets, Carrots, Parsnips, Radish, Turnips-- Refrigerator crisper: 1 to 2 weeks Remove green tops and store vegetables in plastic bags. Trim the taproots from radishes before storing. Wash before using.
• Berries-- (Blackberries, Raspberries, Strawberries, Blueberries) Refrigerator crisper: 2-3 days Before storing berries, remove any spoiled or crushed fruits. Store unwashed in plastic bags or containers. Do not remove green tops from strawberries before storing. Wash gently under cool running water before using.
• Brussels sprouts-- Refrigerator crisper: 1-2 days The fresher the sprouts, the better the flavor. Remove outer leaves and store fresh sprouts in plastic bags. Wash before eating.
• Cabbage-- Refrigerator for up to 2 weeks. Store, after removing outer leaves, in perforated plastic bags.
• Chard-- Refrigerator crisper: 2-3 days. Store leaves in plastic bags. The stalks can be stored longer if separated from the leaves. Wash before using.
• Collards-- Refrigerator crisper: 4-5 days Collards store better than most greens. Wrap leaves in moist paper towels and place in sealed plastic bag. When ready to use wash thoroughly. Greens tend to have dirt and grit clinging to the leaves.
• Corn-- Refrigerator crisper: 1 to 2 days For best flavor, use corn immediately. Corn in husks can be stored in plastic bags for 1 to 2 days.
• Cucumbers-- Refrigerator crisper: up to 1 week Wipe clean and store in plastic bags. Do not store with apples or tomatoes. Wash before using.
• Eggplant-- Refrigerator: 1-2 days Eggplants do not like cool temperatures so they do not store well. Harvest and use them immediately for best flavor. If you must store them, store in a plastic bag in the refrigerator. Be careful as it will soon develop soft brown spots and become bitter. Use while the stem and cap are still greenish and fresh-looking.
• Herbs-- Refrigerator crisper: 2 to 3 days Herbs may be stored in plastic bags or place upright in a glass of water (stems down). Cover loosely with plastic bag.
• Lettuce, Spinach and other Delicate Greens-- Refrigerator crisper: 5 to 7 days for lettuce; 1 to 2 days for greens Discard outer or wilted leaves. Store in plastic bags in the refrigerator crisper. Wash before using.
• Melons: Watermelon, Honeydew, Cantaloupe At room temperature until ripe Refrigerator: 3 to 4 days for cut melon For best flavor, store melons at room temperature until ripe. Store ripe, cut melon covered in the refrigerator. Wash rind before cutting.
• Nectarines, Peaches, Pears-- Refrigerator crisper: 5 days Ripen the fruit at room temperature, and then refrigerate it in plastic bags. Wash before eating.
• Onions-- ( Red, White, Yellow, Green) onions: Room temperature 2 to 4 weeks; green onions: Refrigerator crisper: 3 to 5 days Store dry onions loosely in a mesh bag in a cool, dry well-ventilated place away from sunlight. Wash green onions carefully before eating.
• Peas-- Refrigerator: 2-3 days The sugar in peas quickly begins to turn to starch even while under refrigeration, so eat quickly after harvesting. Store peas in perforated plastic bags. Wash before shelling.
• Peppers-- Refrigerator crisper: up to 2 weeks Wipe clean and store in plastic bags. Wash before using.
• Potatoes-- Room temperature: 1 to 2 weeks Store potatoes in a cool, dry, well-ventilated area away from light, which causes greening. Scrub well before cooking.
• Summer Squash, Zucchini, Patty Pan-- Refrigerator: 2-3 days Wipe clean and store in plastic bags. Wash before eating.
• Tomatoes-- Room temperature; once cut, refrigerator crisper: 2 to 3 days Fresh ripe tomatoes should not be stored in the refrigerator. Refrigeration makes them tasteless and mealy. Wipe clean and store tomatoes at room temperature away from sunlight. Wash before eating. (Refrigerate only extra-ripe tomatoes you want to keep from ripening any further.) Store cut tomatoes in the refrigerator.
• Winter Squashes, Pumpkins-- Room temperature for curing; then cool, dry storage area for 3 to 6 months. Most winter squash benefits from a curing stage; the exceptions are acorn, sweet dumpling and delicata. Wipe clean before curing. Curing is simply holding the squash at room temperature (about 70 degrees) for 10 to 20 days. After curing, transfer to a cool (45 to 50􀁱F), dry place such as the basement or garage for long term storage. Do not allow them to freeze. The large hard rind winter squash can be stored up to six months under these conditions. Warmer temperatures result in a shorter storage time. Refrigeration is too humid for whole squash, and they will deteriorate quickly. The smaller acorn and butternut do not store as well, only up to 3 months. Store cut pieces of winter squash in the refrigerator.

REPEAT: FREE Containers All Around Us

As I am trying to reclaim my own living room, I am finding myself going back and reminding myself! Hope this helps those of you who are suffering from food storage "overload".

MONDAY, DECEMBER 15, 2008

FREE Containers All Around Us

Storage containers can start adding up pretty fast. Being a proud tightwad, I started looking around and decided that I could recycle some of the containers that I bought food in all the time! You can all blame Mariah Maskey for this one … for those who don’t know me, she is my daughter and has nagged me for years to recycle more! Here are some of my ideas that are working for me.

Plastic Containers

• Plastic containers should have PETE or HDPE on the bottom of them.
  
• Next check the lids and see if they have a soft lining, usually made out of silicone or nylon to create a airtight seal when reused. If there is not a coating or gasket, I lay a sandwich bag over the top and screw the lid down.
  
• Smell it. If there is an odor that the dishwasher (top rack)doesn't eliminate it, you will need to soak it with clorox water. Dried foods will absorb smells and taste like the old food.

If the container has a small opening, I use the two funnels to fill it with and use foods like popcorn, dried veggies, cracked wheat. Just as long as it is not too fine or powdery and will pour out on its own weight. Those foods go into the wider mouthed containers. If I am planning to put it away for awhile, I drop in an oxygen packet before sealing.

Glass Jars

• I have successfully used the jars that sauces, fruit and jam come in.
  
• Once again, look for the gasket on the underside of the lid to create a good seal. If there is cardboard, add the sandwich bag to help create a good seal.
  

Some people try to reuse these jars for home bottling wet foods. DON'T DO IT! You can always find some one who has gotten by with it. I know an entire family wiped out by doing it. It isn't worth taking the chance!

FOIL POUCHES

• These can be used more than once as long as the foods are completely dry. Each time it will be a little smaller.
  
• You can seal and store foods that come from any source, not just the cannery.
  
• I have made half and quarter pouches for foods that I use more slowly so that they stay fresher. I am dividing up my seasonings into the quarter packets so they stay fresher for the years that it seems to take me to ue them up now.

I have pouches, oxygen packets and sealer that can be checked out and taken to your home if you want to use this method. It is $ .50 per full sized pouch (my cost). These are the same materials that you would use at the church cannery, in fact that is where the pouches and packets came from!

As I am trying to reclaim my own living room, I am finding myself going back and reminding myself! Hope this helps those of you who are suffering from food storage "overload".

REPEAT: Where In the World is Your Food Storage?

I am trying to reclaim my own living room and have been finding new places to put it all so that I can get to it for rotation. My poor husband deserves a big ole' "Atta Boy" for his patience in this process!

Where In the World is Your Food Storage?

NOBODY in the world knows better than the Huishes what a nuisance tripping over food storage can be!!! I am sure that is a safe statement. Nobody in the world has been happier that they went through the trouble of storing that same food in a way that it can be rotated, than the Huishes. We have relied on it more than once in our marriage to help us through hard times. Even our kids would get nervous when the empty buckets started to stack up. Right now, when you walk into our home, you face the current project of storing up for the “hard times”. Though I apologize for it, I shouldn’t. We are doing what the prophets have asked of us since ancient times.
I am swallowing what little pride I have left and showing some of the ways that I am finding to store these foods so that I can get to them and use them in our every day diet. Husbands, if you don’t help your wives with some of these ideas, I just might sic Jon on you … I hear his misery would love some company … yours!

This is our can wall. These can be added to any inside wall of your house. It is a free standing structure that holds its own weight. Sheet rock and you can hardly tell it is there. You do need to think it through before you build one so that you can easily mount doors to close it up. We didn't do that and are now trying to come up with a good way to cover the openings! All young children find them to be very entertaining, better than TV for a stand-in baby sitter when you're busy ... great for grandmas ... keeps them near the kitchen while you cook and you can keep an eye on them!







After years of storing food under beds in cases, I find I can no longer hold the bed up with one shoulder while digging through the cases to find what I need. Jon and I came with this system. We used a circular saw and power drill. The materials are 2 x 2's , some scrap 2 x 4's, and particle board with melamine coating ( we plan to use plain particle board with paint from now on).

This shows the side of the bed. There are several ladder type structures lined up and screwed to the top and bottom slabs. The structure fits inside of the bed rails so that we don't kick it ... and have room for our shoes when we take them off! ... you know in case of a fire ....











This is the the end of foot of the bed showing the ladder type structures.

When we drop the bed skirt, you can't tell there is anything under there. It even hides the shoes that seem to collect to be handy ... ;-) The bed is only 26" high with box springs and mattress.

The riser is to help the bed rails clear the cans for easy rotation.

If we decide to add another layer, we will probably eliminate the box springs so that it will stay about the same height. This is working so well and we wish we had thought of it years ago!

Storing Fresh Produce

I found this on a website today and then lost track of it . . .no one else has ever had this happen to them, right? I was pretty excited to find it again.

What does this have to do with food storage, you ask? I have been getting larger amounts of produce through Bountiful Baskets and sometimes I can't get it all canned immediately. Also, anything that will help you save money, will help us all add to our storage and preparedness!

The article says that it can be copied, but I can't get it to, so if you are interested, you may find this very informative article click HERE.

If you would like to keep the information handy, you can save it to your desk top or in your documents.

Where Should You Put Your Food Storage

I get this question all the time.  

In a nutshell, drier, cooler and the more constant the temperature, without freezing, the better.  

I did find this excellent publication from Utah State University.  I will break it up and post sections at a time.  

THE STORAGE AREA

The storage area should be located where the average temperature can be kept above 32°F and below 70°F.

1.   The storage area should be dry (less than 15% humidity), and adequately ventilated to prevent condensation on packaging material.

         3.   Food should not be stored on the floor. It is a good idea to have the lowest shelf 2-3 feet off the floor in flood prone areas.

      4.  Shelves should be designed so that a simple rotation system can effectively allow the oldest food to be used first and the newest food to be held within the shelf-life period.

      5.  When designing and building a food storage, do it to minimize areas where insects and rodents can hide.  As practical, seal all cracks and crevices.  Eliminate any openings whick insects or rodents may use to gain entrance to the storage area.

6.  Electrical equipment such as freezers, furnaces and hot water heaters should not be housed in the storage area.   These appliances produce heat, unnecessarily increasing storage temperatures.

7.  Insulation of the storage area from other areas of the house will effectively reduce the average yeaarly temperature of the food.

    The cooler your storage, the longer the food will maintain quality.

 

Spice Storage & Shelf Life

Storage
A spice jar over the stove might be handy, but because herbs and spices deteriorate when exposed to heat, light, and moisture, it’s not a good place to keep them.

• The best storage temperature for herbs and spices is one that is fairly constant and below 70° F. This means you need to stock them away from the furnace, stove, and the heat of the sun.


• Temperature fluctuations can cause condensation, and eventually mold, so if you store spices in the freezer or refrigerator, return them promptly after use.


• A good storage system keeps herbs and spices dry and in the dark, too. Amber glass jars with airtight lids are ideal. You might also keep them in a cupboard or drawer, cover the jars with large opaque labels, or use a curtain to cover them when not in use.


• In a nutshell, store your herbs and spices in clean, airtight containers, away from heat and light, and handle them thoughtfully.

Shelf Life
How can you tell if your seasoning is past its prime? The shelf life of each herb and spice is different, and all age, even under the best conditions.

• Check your herbs and spices—and those you consider purchasing—to see that they look fresh, not faded, and are distinctly aromatic. Replace them as soon as you detect deterioration.


• The shelf life of herbs and spices will vary according to the form and plant part, too. (Those that have been cut or powdered have more surface area exposed to the air and so lose their flavor more rapidly than whole herbs and spices, for example.)

Here are some guidelines:

Whole Spices and Herbs:

• Leaves and flowers 1 to 2 years


• Seeds and barks 2 to 3 yearsRoots


• Roots 3 years

Ground Spices and Herbs:

• Leaves 1 year


• Seeds and barks 1 year


• Roots 2 years