Are you ready??????
After watching CNN’s report on the expected hurricane situation for this year and after getting caught with my pants down during Hurricane Juan. I decided to start my emergency preparation this year (after talking about it for two years).
My friends think I’m crazy but I decided on Thursday to start my “hurricane preparedness” kit. I figured I might just have the last laugh. I went out and bought the following:
Canned stews, veggies, soups, spaghetti
Packaged dry soups
Pastas in a bowl (just add hot water)
Chocolate (GOTS TO HAVE THE CHOCOLATE!!!)
Manual can opener
Rechargeable batteries for my radio walkman
2 Freezer packs
Fondue pot with sterno packs (I don’t have a bbq and will have to cook indoors)
I already have:
A very good sleeping bag
A big bag of cat food for my cat
Spare kitty litter
Can you add to my list?
Do you have a list?
If you have a list do you have what’s on the list?
Are you ready??????
I attach the following listing from
http://www.e-survivalguide.com/emergenc ... oking.html
Emergency Food and Cooking
The following are things to consider when putting together your food supplies:
Avoid foods that will make you thirsty. Choose salt-free crackers, whole grain cereals, and canned foods with high liquid content.
Stock canned foods, dry mixes, and other staples that do not require refrigeration, cooking, water, or special preparation. You may already have many of these on hand. Note: Be sure to include a manual can opener. Include special dietary needs.
MANAGING FOOD SUPPLIES
Safety and Sanitation:
Keep food in covered containers
Keep cooking and eating utensils clean
Keep garbage in closed containers and dispose outside, burying garbage if necessary
Keep your hands clean by washing them frequently with soap and water that has been boiled or disinfected
Use only pre-prepared canned baby formula for infants
Discard any food that has come into contact with contaminated floodwater
Discard any food that has been at room temperature for two hours or more. If the power is out for less than 2 hours, then the food in your refrigerator and freezer will be safe to consume.
While the power is out, keep the refrigerator and freezer doors closed as much as possible to keep food cold for longer.
If the power is out for longer than 2 hours, follow the guidelines below:
For the Freezer section: A freezer that is half full will hold food safely for up to 24 hours. A full freezer will hold food safely for 48 hours. Do not open the freezer door if you can avoid it.
For the Refrigerated section: Pack milk, other dairy products, meat, fish, eggs, gravy, and spoilable leftovers into a cooler surrounded by ice. Inexpensive Styrofoam coolers are fine for this purpose.
Use a digital quick-response thermometer to check the temperature of your food right before you cook or eat it. Throw away any food that has a temperature of more than 40 degrees Fahrenheit.
Discard any food that has an unusual odor, color, or texture
Eat foods from cans that are swollen, dented, or corroded, even though the product may look safe to eat
Eat any food that looks or smells abnormal, even if the can looks normal
Use powdered formulas with treated water
Let garbage accumulate inside, both for fire and sanitation reasons Note: Thawed food usually can be eaten if it is still "refrigerator cold." It can be re-frozen if it still contains ice crystals. To be safe, remember, "When in doubt, throw it out."
MANAGING WITHOUT POWER IF THE ELECTRICITY GOES OFF FIRST
Use perishable food and foods from the refrigerator. THEN, use the foods from the freezer. To minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer, foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least three days.
FINALLY, begin to use non-perishable foods and staples. Here are two options for keeping food safe if you are without power for a long period:
Look for alternate storage space for your perishable food. Use dry ice. Twenty-five pounds of dry ice will keep a 10-cubic-foot freezer below freezing for 3-4 days. Use care when handling dry ice, and wear dry, heavy gloves to avoid injury.
HOW TO COOK IF THE POWER GOES OUT:
Alternative cooking sources in times of emergency include candle warmers, chafing dishes, fondue pots, or a fireplace.
Charcoal grills and camp stoves are for outdoor use only.
Commercially canned food may be eaten out of the can without warming.
To heat food in a can: Remove the label Thoroughly wash and disinfect the can. (Use a diluted solution of one part bleach to ten parts water.) Open the can before heating.
SHELF-LIFE OF FOODS FOR STORAGE:
Here are some general guidelines for rotating common emergency foods.
Use within six months:
Powdered milk (boxed)
Dried fruit (in metal container)
Dry, crisp crackers (in metal container)
Use within one year:
Canned condensed meat and vegetable soups
Canned fruits, fruit juices and vegetables
Ready-to-eat cereals and uncooked instant cereals (in metal containers)
Hard candy and canned nuts
May be stored indefinitely (in proper containers and conditions):
Instant coffee, tea and cocoa
Non-carbonated soft drinks
Powdered milk (in nitrogen-packed cans)