Dispelling the Canned Food Expiration Date Myth......Repost

September is National Preparedness Month.  The Prepared Bloggers are sharing their time and expertise to help you become more prepared or self-sufficient.  Here is a post from The self-sufficient man that is worth the read.  LRH

Dispelling the Canned Food Expiration Date Myth

By Tim

If you are like most people you have at least some canned goods on your shelf–maybe you have even taken up canning your own food. Either way, canned goods are a common “staple” for many reasons. However, do you really know the truth about canned food shelf life?

Many consumers seem to have a deep trust of those magical “dates” on canned foods. I’d like to dispel some myths about that right now.

Canned foods are generally “good” far beyond the dates stated. In almost all cases, the dates stated on foods aren’t expiration dates anyway; rather, they’re “use-by” dates.tweet this

The use-by dates on cans and packages serve to protect the reputation of the food. They have nothing to do with food safety, as the U.S. Department of Agriculture’s website clearly states:

“Use-by” dates refer to best quality and are not safety dates. Even if the date expires during home storage, a product should be safe, wholesome and of good quality if handled properly.

Actually, except for infant formula, product dating is not even required by federal regulations.

While they may not be required, generally you’ll see manufacturers use one of three types of dates, none of which is an expiration date:

• A “Sell-By” date, which simply tells the store how long to display the product for sale.
• A “Best if Used-By” date is what the manufacturer recommends for best flavor or quality. It is not a purchase or safety date.
• A “Use-By” date is the last date recommended for the use of the product while at peak quality. The manufacturer of the product determines the date.

Of course, manufacturers have an incentive for consumers to purchase more food, so the temptation exists for them to recommend short-term dates to encourage more frequent purchases.

Studies Prove Properly Canned Food Remains Safe

Numerous studies show that foods are viable LONG after they were canned, or after the expiration of stamped dates.

Except for infant formula, product dating is not even required by federal regulations

A fascinating study published in the Journal of Food Sciencereported on canned food analyzed from the Steamboat Bertrand, which sank over 100 years before in 1865.

The findings?

National Food Processors Association (NFPA) chemists detected no microbial growth and determined that the foods were as safe to eat as when they had been when canned. The chemists added that while significant amounts of vitamins C and A were lost, protein levels remained high, and all calcium values “were comparable to today’s products.”

A prepper’s remedy for the loss of vitamins is, of course, to simply store and rotate multi-vitamins in his prepping supplies.

These studies don’t surprise me, for proper canning creates a vacuum that prevents microorganisms and air from entering the jar and contaminating the contents. As long as the seal is good the contents should be good, which is why I’m comfortable eating a jar of stew from my pantry—even if I canned it 20 years before. We use our trusty All American 921 pressure canner to can all sorts of meats, stews and vegetables–it’s probably my most valued self-sufficiency item.

Evidently authorities agree with my view.

In a food safety fact sheet, Utah State University Food Safety Specialist, Brian Nummerwrote:

For emergency storage, canned foods in metal or jars will remain safe to consume as long as the seal has not been broken.

In another study, NFPA chemists also analyzed a 40-year-old can of corn found in the basement of a home in California. Again, the canning process had kept the corn safe from contaminants and from much nutrient loss. In addition, the chemists said the kernels looked and smelled like recently canned corn.

So as these scientific analyses show, canned foods are an excellent option for preppers.

When to Throw Canned Food Out

It is unlikely that you will ever be forced with the decision of whether or not to open a can that is in fact, 40 years old. However, if it has been several years and you come across a can that got lost in the pantry, it should be fine to eat, just as the above studies show. But what if the can is dented?

Just as many people have tremendous belief in expiration dates, they also were led to believe that dented cans should be avoided–even discarded. But that’s not usually the case.

But first, why the concern about dents anyway?

The primary concern is the very unlikely (but remotely possible) risk of botulism contamination.  Botulism can be a deadly illness and is caused by various strains of the Clostridium bacterium.  The bacteria thrives in low-oxygen environments (such as those in canned food) and produces a neurotoxin that can cause loss of muscle control. If it goes untreated, the illness can spread throughout the body, ultimately reaching the respiratory system.

Clearly botulisum is something to be avoided at all costs.  But what are the odds that you can get botulism from canned food? Do you know ANYONE who contracted botulism from commerically canned food?

According to the CDC, an average of only 145 cases of botulism are reported in the U.S. each year. Of that, only 15 percent  are the result of foodborne bacteria–most botulism cases (65%) are infant botulisum (caused sometimes by feeding honey to infants). So, there are roughly 21 cases of foodborne botulism in the U.S. each year. 21. Out of over 300 million people, all of whom eat.

As you can see, botulism is VERY, VERY rare. You should worry far more about dropping the canned food and breaking your toe.

Even in the very remote case of a bout with botulism, it certainly  doesn’t mean death, as it can be treated at a hospital with antitoxins. While botulism can result in death due to respriatory failure, the fatality rate has dropped from 50 percent to three–five percent in the past 50 years. So, out of 21 cases, a three percent fatality rate would mean that one person may die roughly every two years from foodborne botulism. And that’s about what we find.

Most recently, a 54 year old person died in Ohio at an April 2015 pot-luck dinner. The likely culprit in that botulism outbreak that sickened more than 20 was potato salad made from home canned potatoes.

Do you know ANYONE who contracted botulism from commerically canned food?

And therein lies the problem with most cases of botulism. While there are, on average, 21 foodborne cases of botulism per year, most are the result of improper home canning. Of course, I don’t know how the potatoes in this instance were canned, but most likely not with a pressure canner, such as the All American 921.

All vegetables (including potatoes), all meats, etc. are LOW ACID foods, and must be canned in a pressure canner. However, many “old timers” canned those foods in water bath canners and got away with it. When you tell their children (most of whom are rapidly becoming old-timers themselves) that the foods must be pressure canned, they retort, “well my mother always did it this way, so I will too.”

Anyway, botulism is something to be aware of, but there are many more threats in your life worthy of your attention. Like…oh…not having any food stored at all.

Small dents almost always present no problem, the more important issue is the location of the dent. A can with a sharp dent on either the top or side seam should probably be discarded, because seam dents can allow the introduction of harmful bacteria.

The good news is that most dents occur harmlessly on the side. Unattractive? Yes. But unsafe? No. Even the USDA agrees with this point when they say:

If a can containing food has a small dent, but is otherwise in good shape, the food should be safe to eat. Discard deeply dented cans. A deep dent is one that you can lay your finger into. Deep dents often have sharp points. A sharp dent on either the top or side seam can damage the seam and allow bacteria to enter the can. Discard any can with a deep dent on any seam.

Other signs that you should check to ensure your canned foods are safe include:

1. Make sure the can is not bulging. This occurs when harmful bacteria, such as that which causes botulism, enters and creates gas.
2. If the can has rust near the seams, inspect carefully. But rust or dents do not affect the contents of the can as long as the can does not leak. If the can is leaking, however, or if the ends are bulged, the food should not be used.
3. Be very cautious if the can spurts liquid or foam when opened. Not a good sign.
4. Finally, trust your senses. If the food is discolored, moldy, or smells bad or simply doesn’t smell as it should (canned fruit that doesn’t smell fruity), then toss it. It’s not worth the risk.

Summing it Up

So what have we learned.

1. There are no expiration dates, nor are they required. Rather, there are suggested dates by the manufacturer of when to use the food by.
2. Canning is a very safe process that protects the food for a long time–over 100 years, if necessary. That’s a fact.
3. Botulism is a concern, but rarely a legitimate threat. Just uses your eyes and nose to assess the food. If the can is bulging (as in the picture above), by all means dispose of it. It’s definitely not worth the risk. But if it merely has a shallow dent and the seam hasn’t been compromised, I’m sure it will pass the eyes and nose test.
4. It’s best, in my view, if you can the food yourself, for the simple reason that you don’t have to worry about dents. Glass jars don’t dent. If the seal on the top of the jar is good, the food is good. Another reason it’s best to can your own food is that you don’t have to worry about your Mason jars being lined with bisphenol A( BPA), as many canned foods are, just like water bottles. The BPA has been linked to a rapid rise in blood pressure, and chronic exposure has been associated with heart disease. So get yourself an All American 921 pressure canner or borrow one from a friend. Buy some produce and meats from local farmers (you can find a list of farmers at localharvest.org) and start canning your own food. You won’t have to worry about BPA, you’ll know what’s in it, when it was canned and you’ll learn a lifelong self-sufficiency skill.

It's a matter of having a Root Cellar....when you don't have one!

I am an urban girl....I live in a small city in a neighborhood.  I am also someone who likes to be prepared for life's little bumps and bruises.  Today I am going to focus on a Storing your harvest...in a type of Root Cellar.

Portable Root Cellar....

In a previous post, I share my excitement about  a "Root Vegetable Bin" from Gardner's Supply Company.  I have used it a great deal and have felt that it was a good purchase. However, I wanted to take the concept and expound upon it without making this purchase multiple times.

In case you are unfamiliar with a "Root Cellar", it's purpose is to preserve vegetables, fruits, and other foods.  I remember going on a Sunday drive with my Mother in her little home town.  She stopped at a mound on the side of the road and informed me that this was her parent's Root Cellar and that they stored their harvest to preserve it over the long winter.  At the time, I had this very rude thought "I'm glad I don't have to do that".  Fast forward a few years and hopefully with a healthy dose of maturity, I now see the wisdom of this time-tested method of storage.  The challenge for our family is that our home is built on top of a primitive river bed complete with lots of rocks.  Just to give you an idea of what it is like, when the basement for this house was dug....I remember driving up and thinking that Fred and Wilma Flintstone were going to pop out any minute because of the many large boulders and round stones that had been unearthed.  

Since so many people may not have the option of having their own root cellar because of where they live, I want to share an option that I have found to be very versatile and successful.

I ordered Milk Crates  and Natural Twill Tape online.  You will need just under 6 yards of twill tape for each of these units. I also purchased Burlap at my local big box store for $2.19 a yard.  Once the Milk Crates arrived, I measured the width and height of these units.  I decided to cut the Burlap in the following manner.

I measured 2 sides and the bottom of the crate.  Each side was 10.5 inches high and 13 inches across the bottom.  I decided to add them all together and add a few more inches for the design I had in mind.  In ended up cutting a long piece that was 36 inches by 14 inches which will allow for 1/2 inch seam allowance on the sides.

Next I cup squares that were 14 x 14 inch squares.

I began sewing the long piece around 3 sides of one square.  I did the same for the 2nd square.

See how it starts to take on a cube shape?

Note how the raw seams are on the outside. As such, you have a very clean look on the inside.  Because I am a bit OCD, I serged all edges because I didn't want the Burlap to fray. This could also be done by using a zig-zag stitch.  I then encased the raw edges of the seams with the twill tape. You can do this by folding the tape in half around the seam and top-stitching the tape to the burlap.

I cut a piece of burlap that was 14 x 20 inches. I then sewed the twill tape around the 2 long sides and one short side of this piece.  This will serve as the top of the cube.

Here I am sewing the raw edge of the top piece to the edge of the long piece used of the bottom (that makes 3 sides of the bottom cube--not the square pieces).

Just as an FYI, fold the edge of the tape over and top-stitch to  your burlap edges/seams.  After sewing the top to the bottom, encase the top edge of your lining/cube by top-stitching the twill tape on all four edges.

I inserted the burlap liner into the Milk Crate. Notice how I folded the liner over the top of the crate by a couple of inches. This keeps the liner from collapsing on itself.

See how the top pieces folds over the edge and hangs down.  Would you like to know why?

Here is the reason why.  I sewed long pockets of clear vinyl on the flap.  I used a tight zig-zag stitch along the 2 sides and bottom of the clear pocket. This leaves the top edge open to insert a label.  Note that I printed labels to insert into the pocket to identify the contents.  Note how easily you can stack these on top of each other.  The Milk crate and the burlap allow good airflow around all sides of the unit.

Note that I tried both square corners and rounded corners.  The rounded corners stretched quite a bit.  When I make more, I will try rounded corners again and stay stitch the corners to hold the fabric steady while the twill tape is applied.  I like the rounded corners because it makes quick work when sewing on the twill tape...no mitered corders to sew!

Here you can see that these fit very well on the floor of my Pantry.  This is usually a dark room and the floor is the coolest part of the room.  I keep onions and potatoes there as I use these foods often in my cooking.

During the winter, the Garage is very cool.  Here I can stack them just outside the garage door.  The cool temperatures are enjoyed by your root crops.

Here is another option I can use.  I put them down in my basement storage room that has cement walls and floors. It is cool in there.  I have this little alcove that allows me to stack several of these.  Because they are labeled, I can quickly see what I have.  It is important to keep a spray bottle handy here to keep the burlap damp for certain crops like Carrots.  If you put damp burlap in a pile and then place your carrots between little the damp layers, the carrots will last longer. Spraying the burlap periodically keeps it nice and damp.  Some folks store Carrots etc in damp sand. I chose not to do this as it can fall through the burlap and make a mess. Remember that OCD thing?

What do you store together?

It may come as a surprise to some of you that you do not traditionally store fruits and root vegetables together.  This is because many fruits give off Ethylene gas which can encourage the root vegetables to ripen and spoil.  You have seen where I keep my root vegetables. Now let me show you one option that we use for our fruits.

This is a Sterilite container measuring 17 1/8 x 12 7/8 x 7 1/4 inches.  I purchased these at the local big box store.  I like how sturdy they are and how they are also perforated allowing the Ethylene gas to escape each time I open the refrigerator door.  

I was very pleased with the fact that the handles can fold toward the inside and to allow stacking these units on top of each other.

See how these stack so nicely and fit into the refrigerator that we have in our garage.  

I have read that placing these items in tubs (wrapped in newspaper) with a tight fitting lid helps to keep the Ethylene gas contained.

Take Home Points:

• These units are very portable.  I love that they can serve you in a variety of places and will be sturdy enough to hold many different crops. 
• The Burlap can be washed and air-dried if it gets soiled.
• I calculate that each Milk-Crate unit costs about $11.00 to make. Compare that with the Root Vegetable Bin that costs over $35.00 for a smaller unit.
• This options allows you to store your harvest and preserve it even without the benefit of an underground root cellar.  Not everyone has an underground option where they may live.

Consider it!

The Prepared Bloggers Network is at it again! We're glad you've found us, because the month of April is all about homesteading.

Homesteading is a lifestyle of self-sufficiency. It is characterized by growing your own food, home preservation of foodstuffs, and it may even involve the small scale production of textiles, clothing, and craftwork for household use or sale. Most importantly homesteading is not defined by where someone lives, such as the city or the country, but by the lifestyle choices they make.

The Prepared Bloggers are passionate about what they do and they each have their own way of achieving self-sufficiency. Grab your favorite drink and enjoy reading about the 30 Ways of Homesteading!

Crops on the Homestead

Straw Bale Gardening from PreparednessMama

Crop Rotation for the Backyard Homesteader from Imperfectly Happy

Benefits of Growing Fruit from SchneiderPeeps

Succession Planting: More Food in the Same Space from 104 Homestead

Crops to Grow for Food Storage from Grow A Good Life

Winter Gardening Series from Our Stoney Acres

How To Build a Raised Garden Bed For Under $12 from Frugal Mama and The Sprout

How to Save Carrot Seeds from Food Storage and Survival

Animals on the Homestead

Getting Your Bees Started from Game and Garden

Homesteading How-To: Bees from Tennessee Homestead

How to Get Ready for Chicks from The Homesteading Hippy

Selecting a Goat Breed for Your Homestead from Chickens Are a Gateway Animal

Adding New Poultry and Livestock from Timber Creek Farm

Beekeeping 101: 5 Things To Do Before Your Bees Arrive from Home Ready Home

How to Prepare for Baby Goats from Homestead Lady

How to Prevent and Naturally Treat Mastitis in the Family Milk Cow from North Country Farmer

Tips to Raising Livestock from Melissa K. Norris

Raising Baby Chicks - Top 5 Chicken Supplies from Easy Homestead

Making the Homestead Work for You - Infrastructure

Ways to Homestead in a Deed Restricted Community from Blue Jean Mama

Building a Homestead from the Ground Up from Beyond Off Grid

DIY Rainwater Catchment System from Survival Prepper Joe

Finding Our Homestead Land from Simply Living Simply

I Wish I Was A Real Homesteader by Little Blog on the Homestead

Endless Fencing Projects from Pasture Deficit Disorder

Essential Homesteading Tools: From Kitchen To Field from Trayer Wilderness

Homesteading Legal Issues from The 7 P's Blog

Why We Love Small Space Homesteading In Suburbia from Lil' Suburban Homestead

Preserving and Using the Bounty from the Homestead

How to Dehydrate Corn & Frozen Vegetables from Mom With a Prep

How to Make Soap from Blue Yonder Urban Farms

How to Render Pig Fat from Mama Kautz

How to Make Your Own Stew Starter from Homestead Dreamer

Why You Should Grow and Preserve Rhubarb! from Living Life in Rural Iowa

It’s a Matter of Having A Root Cellar…When You Don’t Have One from A Matter of Preparedness

New Pricing from the Home Storage Centers (The Church of Jesus Christ of Latter-day Saints)

Image courtesy of lds.org

There has been 'a lot' of information regarding the Home and Family Storage Centers (offered by the Church of Jesus Christ of Latter-day Saints) as of late. There has also been a lot of confusion as to what you can get, can, order etc.

There are 2 distinct opportunities to order product:

There is a new pricing list for Packaged and Bulk Products that was published as of February 1, 2014

The second option is Home Storage Centers with Opportunities to Package Products (selected locations). This was also published as of 2/1/14

If you are wondering where the facilities that you can package your own are located, look here.

I also love how 'current' the church is with their media.  They have QR codes for each of these forms!

For the Price List for Prepackaged foods.

For the Price List for Packaging your own product. 

At any rate, there are still foods that you can purchase through the Home Storage Centers.  If you would like more information, please go here.

Looking to the new year.....

Image courtesy of futuresbright.com

I have really enjoyed our Christmas break thus far.  Having a little 'down time' (which, by the way is really unusual for me), I have been thinking about the what the New Year will bring. Unless you live under a rock, there is a looming financial challenge facing the United States and despite your political leanings, it will hurt.

This is not the only challenge facing us.  I wish to quote from the USDA:

Food Price Outlook, 2012-2013

Retail food prices, despite the severe drought in the Midwest, have been flat in 2012. The food-at-home Consumer Price Index (CPI) increased a total of 0.3 percent from January to November 2012. Prices rose for beef and veal, poultry, fruit, and other foods in 2012; however, prices fell for pork, eggs, vegetables, and nonalcoholic beverages. For the remaining food categories, prices remained unchanged for the most part. The drought has affected prices for corn and soybeans as well as other field crops which should, in turn, drive up retail food prices. However, the transmission of commodity price changes into retail prices typically takes several months to occur, and most of the impact of the drought is expected to be realized in 2013.

Based on these conditions, ERS's inflation forecast for both all food and food-at-home (grocery store) prices in 2012 remains unchanged at 2.5 to 3.5 percent. Looking ahead to 2013, inflation is expected to remain strong for most animal-based food products due to higher feed prices. Furthermore, inflation should be above the historical average for food categories such as cereals and bakery products as well as other foods.

I agree that it will take several months for us to feel the impact of the drought.  I see this as a level of good news.  Purchase your animal based food products now, right now.  Plan on stocking up on meats in particular.  However, you may be surprised to know that the following items will also be impacted:

So, what is the big deal for "Gelatine?"  Well, you know that Gummy Bears you like and all the Jello your kids like....guess what, they require Gelatin.  In particular, I use this product when I make my own Gummies or Fruit Snacks. 

Image courtesy of Cornishwareresearch

Do you like that flakey crust?  How about your French Fries at the local fast food restaurant?  What about those Refried Beans? These and many other products use Lard.

Image courtesy of Purebulk.com

Vitamin D-3 is often used for better heart-health and is often prescribed by your health care provider.

Image courtesy of simplyshredded.com

Whey is also an animal based product.  You can find Whey used in foods like crackers, cookies, and bread products.  If you partake of candy bars, pastry mixes, non-fat ice cream, and fast food entrees with 'cheese', please know these contain Whey.  This product is also found in cereals, and some beverages, and in particular....if you are a fan of McDonald's thick shakes....you will pay more for your favorite.   

In regard to long-term storage, there are several brand-named milk substitutes that are made from Whey.  Some that you may be familiar with are brands like Morning Moo, Delight Milk Substitute,  and Instant Milk Alternative,   If you have been looking to stock up or if you use these products regularly, the good news is that you should stock up now.

Image courtesy of exportersindia.com

Stearic and Lactic acids are also animal based products.  Why should you be concerned?  Well, these items are used to condition dough. They help to bind oils to things that they normally do not bind to.  If one is a vegetarian, this is a product that is often avoided.  

Lactic acid is contained in carbonated drinks and dressings.  

So, take the opportunity and stock up now on the items that you store or wish to store.  Save the funds now...because we may need the additional funds to pay for the political financial folly that we all see playing out in Washington.

It's Week #4 and the focus items are Canned and Frozen Vegetables.

Last week, our focus was upon Canned and Frozen Fruits.  I only really addressed Canned Fruits, but will try to remedy that this week.

We are focusing on Canned Vegetables and Frozen Vegetables this week.  Above, are some of the commercially canned goods I have stored.

I also have some that I have grown and canned myself.  Now, before there are lots of rolling eyes...I am not a pioneer woman.  I do not spend hours in my garden or kitchen (just check out the weed collection in my garden!).  However, I have learned how to be more efficient and hopefully be more self-sufficient in doing these types of things. Practicing skills that we need now, and in the case of an emergency is just smart.  So, I am trying to get smarter by practicing at home.

There are many case lot sales in Utah right now, so take advantage of them.  If you live outside of Utah, watch for sales on canned goods.  Ask the store manager for a case or several cases.  In addition, ask if they will take off the "shelving fee".  This is the additional mark-up on goods to pay for the labor to place them on the shelf.  Some stores will take it off.

Make your lists, check them twice....and get going!