Top Takeaways and Key Concepts Store canned goods in a cool, dry, dark place between 50°F–70°F. Check cans regularly for rust, bulging lids, or expired dates. Organize cans by type and expiration date using “first in, first out.” Stack heavier cans on lower shelves and leave space for ventilation. Refrigerate […]
emergency food supply
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Top Takeaways and Key Concepts Stock a variety of freeze-dried and dehydrated foods you actually enjoy eating. Understand freeze-drying preserves nutrients better, while dehydration uses heat and loses some. Store foods in airtight containers in a cool, dark place away from sunlight. Build your stockpile gradually, adding a few items […]