Having a supply of shelf-stable foods that last a long time without refrigeration can be helpful in case of disaster. They will put your mind at ease and allow you to feed your family in a variety of situations.
Dry foods like beans, lentils, fruits, meat jerky, and pasta can last for years when stored in cool, dry conditions. They also can be repackaged in Mylar bags with oxygen absorbers to help them last even longer.
Quinoa, a grain from the Amaranth family, is high in protein and fiber. It is also a good source of iron, phosphorus, and zinc.
It is also a gluten-free alternative to other grains like rice and barley. This makes it an excellent choice for those who have a gluten intolerance, which affects about 3 million people in the United States.
Another benefit of quinoa is that it provides a significant amount of folate, an essential B vitamin that can help reduce the risk of neural tube defects in newborns. This is especially important for pregnant women.
The most important factor in preserving quinoa is to keep it cool and dry. This will extend its shelf life.
Keeping it out of direct sunlight is also a good idea as light can degrade certain nutrients.
To ensure that quinoa stays fresh for as long as possible, store it in an airtight container with a tight-fitting lid. This will prevent moisture from seeping in and causing mold to grow.
This will prolong the quinoa’s shelf life by many months, and you can store it in a freezer for longer if desired. However, it is important to note that quinoa will not sprout as well when frozen.
Regardless of the method you use to preserve your quinoa, it is important to follow the directions on the packaging. This will help ensure that you are getting the best quality product. If you are going to freeze your quinoa, be sure to keep it in an airtight container and use oxygen absorbers to remove the oxygen from the air. This will prevent mold and bacteria from growing in the container.
Lentils are one of the easiest foods to cook at home and are a versatile ingredient. They are low in fat and calories, but high in protein and fiber. They are also a great source of potassium, which helps control blood pressure and balances the nervous system.
Lentil soup is popular in many Asian countries, and can be a filling meal on its own or used as a thickener in curries. They can be served hot or cold with rice, as a salad topping or mixed into veggie burgers and breads.
They are a good source of vitamins B, C and K, as well as iron and calcium. They are a great source of plant-based protein and are a rich source of magnesium, potassium and folate.
There are several different types of lentils available, but the most common are brown and green. These varieties have a more mild flavor and tend to hold their shape when cooked.
Red lentils, on the other hand, are a bit sweeter and break down into smaller pieces when cooked, making them ideal for soups and stews. They are also a favorite ingredient in daal, a traditional Indian dish that is seasoned with cumin and coriander seeds.
While most legumes require soaking, lentils don’t. Just rinse and cook. Rinsing your lentils before cooking will help keep them fresher for longer.
Once cooked, lentils can be stored in a covered pot or container in the refrigerator for a week or so. However, they should be discarded if they have been in the fridge for more than a week. This is because they can start to taste sour or moldy.
Meat is a staple food that has been eaten by humans for thousands of years. However, it can cause certain health problems if consumed frequently or in high amounts. This is why it is important to choose a healthy, balanced diet. Meat is also an important source of essential nutrients like iron and zinc.
Meat can be prepared in many different ways, including cooking, baking, or grilling. It is also an excellent source of protein and can be used to make nutritious and delicious dishes.
But it is important to know that meat can spoil very quickly, especially if it is not kept properly. The spoilage of meat is mainly caused by bacteria and fungi that contaminate it.
Keeping meat in the fridge helps to keep it fresh for longer. But be careful when thawing it to not let any liquid come out, as this can spread bacteria.
The best way to avoid this problem is to wash your meat before storing it in the freezer. This will ensure that any water droplets don’t contaminate your other food, plates or surfaces.
One of the oldest methods of preserving meat without refrigeration is smoking. It is often used in areas where it is difficult to air-dry or dehydrate meat. Smoked meat has a nice flavor and is an easy way to preserve it.
In fact, if you are going to use this method of preserving meat, it is a good idea to invest in a quality food thermometer so that you can ensure that your meat stays at a safe temperature. You can also purchase a freeze-drying bag and store your meat in that to help keep it fresh longer.
Beans are an affordable and versatile source of protein, fiber, iron, vitamins, and minerals. They are a great addition to a plant-based diet and also help lower cholesterol and blood sugar levels.
Most beans can last a long time without refrigeration, provided they are stored correctly in airtight containers. They will keep their nutrition value for up to three years.
They are also an excellent source of vitamins and minerals including fiber, folate, calcium, iron, zinc, and potassium. They are also high in antioxidants, which can prevent cell damage and reduce your risk for heart disease, cancer, and other diseases.
Another benefit of beans is that they are low in fat and sodium and contain soluble and insoluble fiber. Soluble fiber helps to lower your bad (LDL) cholesterol and move it into the digestive system for elimination. This process helps to control your weight and reduces your risk of colon cancer.
Soaking beans in water for 24-48 hours before cooking may make them easier on your digestive system and help to prevent flatulence. Alternatively, you can take a daily probiotic with your beans to promote healthy digestion.
Beans are an essential part of a plant-based diet and can be used in many dishes including soups, stews, casseroles, pasta, and salads. They are also a good replacement for meat in most dishes. A one-cup serving of cooked beans contains 15 grams of protein, a great source for vegetarians and vegans. They are also a source of fiber and B vitamins. They are low in calories and a good source of iron, magnesium, and zinc. They are also low in saturated fat and high in phytonutrients, including antioxidants.
Grains are the seeds of plants, and they contain a range of nutrients that help the body function properly. These include complex carbohydrates, dietary fiber, several B vitamins and minerals such as iron, magnesium, niacin, thiamin, riboflavin and folate.
Grains belong to the Poaceae family and include barley, corn, oats, rice, wheat, rye, and millet. They are classified as either whole grains or pseudocereals (grains that come from plants other than grasses).
Whole grains start life as the seed of a plant, which is composed of three edible parts called the bran, germ, and endosperm. The bran protects the seed from sun exposure, pests, water and disease, and it also contains fiber, minerals, and antioxidants.
Refined grains, on the other hand, have their bran and germ layers removed during industrial processing to increase their shelf life. This process also removes many of the nutrients that were present in the seeds.
The best way to make sure you’re getting the most nutrition out of your grain is to eat whole grains. This will keep you healthy and lower your risk of disease, heart disease, and diabetes. It will also help you feel full longer, and improve your mood.