Comments on: Step 1: Shelves

By: Menaden

Menaden — Wed, 11 Jan 2012 19:39:00 +0000

I know this might sound funny but when my husband was in the Army, one of the wives only stored salt. She reasoned that if there was a shortage of anything she could barter salt for food.

By: Loriann12

Loriann12 — Mon, 09 Jan 2012 12:19:00 +0000

I found this site about 2 years ago. We put away about 6 months of canned goods/non-perishable food items according to recipes. I had everything in boxes stacked in my living room (something like 8 high in 3-4 piles). It only took up a corner. Then I got diagnosed with cancer. Nine months later, as I was recooperating and almost back on my feet, my husband broke his leg and was out of work for 2 months. I had to move all those boxes by myself because we were eating out of them. My FIL and MIL work at a storage facility and when someone doesn’t pay or abandons their unit, they get first pick. A unit abandoned cinder blocks and 12x9x1′s. We just built a shelving unit out of them that fits along the back wall of our living room. It ended up being 7 shelves, and about 6 foot high. We took a king size sheet and tucked it behind the top shelf to cover it all. On the top shelf I put all my cookware that had been stored outside in the garage so I don’t have to wash it before I use it each time.

By: Jodi and Julie

Jodi and Julie — Fri, 23 Dec 2011 05:42:00 +0000

That type of temperature fluctuation would severely decrease the shelf life of your foods. Especially the extreme heat. I would not store food in a condition where the temperature can get that high.

By: new girl

new girl — Thu, 22 Dec 2011 05:40:00 +0000

New here. Can you safely store food items in a place where the temperature can fluctuate between 20 and 110 degrees? If so what items are safe to store?

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By: lhendrix

lhendrix — Mon, 10 Oct 2011 13:24:00 +0000

I have stored many cases in fluctuating temperatures- heat in the summer and cold in the winter. (attic and unheated/ non-cooled porch) I have my #10 cans in their cases. For added protection I take that case and put it into a double or triple shipping case- with a plastic bag enclosing the inner cases. In a storage rental- I had much of our food. I had it on a pallet- and buckets on top with three large tv boxes with the cans inside. All were covered with a mattress pad. Even with it 110 degrees inside the unit- my cans were comfortably cool! Because the cardboard shields the fluctuating temperatures- it insulates the cans. I have had no problems… for over 5 years.

By: lhendrix

lhendrix — Mon, 10 Oct 2011 13:24:00 +0000

By: Jodi - Food Storage Made Easy

Jodi - Food Storage Made Easy — Mon, 03 Oct 2011 19:20:00 +0000

Usually storing at higher temperatures just decreases the shelf life but doesn’t ruin the food immediately. So maybe a few months before you are getting ready for the next move you can just make a big effort to eat through most of the food. Then take what grocery money you are saving and set it aside to buy new food once you move. If you are only there for a few years I wouldn’t think a 20 year shelf life would be decreased to the point of the food being inedible at that point. Hope that helps a bit!

By: 808 MILITARY

808 MILITARY — Mon, 03 Oct 2011 04:15:00 +0000

Does anyone have ideas for families who move frequently…we are a military family living in Hawaii currently and not only is space a consideration but temperature of our items stored is tricky (most foods being stored need to be at 75 degrees or cooler…without air on indoors will reach over 85 easily). Any advise?

By: Jacinda

Jacinda — Mon, 15 Aug 2011 02:27:00 +0000

I am interested and am having trouble finding an organizational system for storing my home canned goods. So if anyone has any suggestions other than traditional methods in the pantry with risers to manage space better I would be eternally grateful! Thank you in advance.