We have been providing food storage solutions nationwide for 21 years. We are the manufacturer and as such provide better pricing on most items and overall; check our price per pound against our competitors and you'll see why we save you more on food storage. We are the exclusive distributor for SuperTanker™ 125 gallon and 250 gallon water storage containers.
With disasters such as hurricanes, tsunamis, earthquakes, droughts and unstable employment and economic situations, more humans have taken on a the wise behavior of the squirrel, storing a little extra food for the "Just-In-Case" situations.
Many of our customers have lauded the benefits of having a food storage program when they found themselves out of work for a time and could not even afford food, their stored supplies filled the need.
Our goal is to provide everything a person or group would need to survive a situation, whether it be long storing food, water storage and filtration, cooking supplies or just information.
Come on down to the store and sample our products to see which you like best! The best food storage you can have is the stored food you will eat.
Need help with understanding food storage shelf life? View our Product Shelf Life Guide.
Freeze-drying has several advantages over other food preservation methods. Frozen foods retain fresh flavor and nutritional value, but require uniform, low temperature storage conditions with product processing at temperatures as low as -40EC.
Dehydrated and canned foods are shelf-stable, but high-temperature processing can degrade flavor, texture and nutritional content. Freeze-drying combines the best of these processing methods. It preserves freshness, color and aroma similar to frozen food, while providing the shelf-stable convenience of canned or dehydrated food.
Benefits of Freeze-Dried foods:
Taste freshFreeze-dried foods, like frozen, retain virtually all their fresh-food taste and nutritional content. Freeze-drying removes the water, not the flavor.
Look freshFreeze-dried foods maintain their original shape and texture, unlike dehydrated foods, which shrink and shrivel due to high-temperature processing (typically a maximum of 100 to 130 degrees F). Freeze-drying removes water under low temperatures, which keeps intact the moisture channels and food fibers. Just add water, and in minutes every fresh food detail returns.
Weigh less than freshFreeze-dried foods have 98% of their water removed. This reduces the food's weight by approximately 90%, making it easier to handle and less costly to ship. For example, twenty-five pounds of celery weigh only one pound after freeze-drying.
Stay freshFreeze-dried foods can be stored at room temperature, without deterioration or spoilage. This is because freeze-drying and packaging remove both water and oxygen - the two primary causes of food deterioration.
Drying is the oldest method of preserving food. The early American settlers dried foods such as corn, apple slices, currants, grapes, and meat. Compared with other methods, drying is quite simple.
Dried foods keep well because the moisture content is so low that spoilage organisms cannot grow. Successful dehydration depends upon a slow steady heat supply to assure that food is dried from the inside to the outside. Drying is also an inexact art. Size of pieces, relative moisture, and the method selected all affect the time required to dehydrate a food adequately.
MoistureWhen food is dehydrated, 80 to 95 percent of the moisture is removed.
TemperatureDrying temperatures usually range from 140-150 degrees F.
TimeThe time required to dry varies from 4-16 hours depending on thickness, humidity, and product used.
Fresh fruits and vegetables supply calories, fiber, vitamins and minerals. As is true with other food preservation methods, drying will result in the destruction of certain nutrients. Some of the nutritional changes you can expect with drying are:
CaloriesNo change. However, on a pound-for-pound basis, dried foods will have substantially higher caloric content than fresh because nutrients become more concentrated as water is removed.
FiberFiber content of foods is not effected by drying. Vitamins: Vitamins A and C are chief nutrients found in fresh fruits and vegetables. Both are destroyed by exposure to air, and vitamin C is also destroyed by heat. Other factors that affect vitamin loss are exposure to light, prolonged storage periods and improper storage conditions. Sulfuring helps protect vitamins A and C from destruction.
MineralsMineral losses may occur with soaking, however, these losses are usually minimal.