What is Freeze Dried?

by Shelfreliance Staff Sep 22 2009

Freeze-drying is a process that allows food to be shelf stable while retaining the maximum amount of nutrients. Freeze dried foods retain their original color, form, size, taste and texture. Whether eaten every day or saved for the future, THRIVE Freeze Dried products will taste great, stay fresh, and contribute to overall health.



A more traditional preservation process is dehydration, and many items offered by Shelf Reliance are dehydrated rather than freeze dried. Dehydration is an excellent option in many cases, but the process does tend to change the color and texture of your food. Dehydration also doesn't remove as much water as freeze drying, resulting in foods that weigh more and have shorter shelf lives.


 

Helpful Food Storage Tips

by Shelfreliance Staff Nov 13 2009

Be Practical. Store the food you eat and eat the food you store. It doesn’t make sense to buy food storage that your family isn’t accustomed to eating. Many items, such as wheat, flour, oats, and dried milk are needed to sustain life and are already included in many of the foods that we enjoy each day. Become familiar with recipes that include ingredients contained within your food storage. This will not only enable you to become familiar with the preparation of foods within your food storage, it will also allow you to rotate your food in a timely manner.

 

Dried Bean Cooking Instructions

by Shelfreliance Staff Nov 13 2009


Quick soak: After rinsing and sorting dry beans, place beans in a large pot with 3 cups of water for every cup of dry beans. Bring to a boil; boil for 2 minutes. Remove from heat. Cover and let sit for 1 hour. Drain and rinse beans.
 

Slow soak: After rinsing and sorting dry beans, place in a large pot with 3 cups of water for every cup of dry beans. Let sit overnight or 6-8 hours. Drain and rinse beans.
 

Cooking: In large pot, add 3 cups of water for every cup of dry beans. Bring to a boil; simmer with lid tilted until tender, about 1 ½ to 2 hours. Beans are done when they can be easily mashed with a fork or between two fingers.

Cooked beans should be refrigerated or frozen. A cup of dry beans equals 3 cups of cooked beans.
 

 

What is TVP

by Shelfreliance Staff Nov 13 2009

 

TVP (Textured Vegetable Protein) is an excellent protein source that is easy to store and use. TVP is made from soy flour where the soy oil has been extracted. It is cooked under pressure and then extruded and dried. Not only is TVP high in protein, but its also high in fiber and low in fat. This makes TVP ideal for food storage and also for every day use. Because TVP is not made from meat, it does not have the contamination risk that many meats have with bacteria such as E. Coli and Salmonella. Because it is soy based, it is perfect for those on a vegetarian diet. 
 

 

Food Storage Shelf Life

by Shelfreliance Staff Nov 13 2009


So you’ve followed the emergency preparedness guidance of the experts by stocking up on food storage for yourself and your family. No matter what the future brings, your outlook is bright because you know you’re ready for even the direst times. But how long will your preparation efforts last? Do they have an expiration date? There are varying points of view on this topic, but the short answer is your food storage will have a “sustain life” shelf life of at least 20 years.

 

Conversion Chart for THRIVE Milk

by Shelfreliance Staff Nov 13 2009
If you're wondering how much powder to mix with water, and how much milk that gives you, Click here to view a PDF of the conversion chart.
 

Food Storage FAQ by Alan T. Hagan Part IX

by Shelfreliance Staff Nov 13 2009

Preventing Mold Growth In Stored Grains and Legumes

 

Food Storage FAQ by Alan T. Hagen Part X

by Shelfreliance Staff Nov 13 2009

Glass Jars

 

Food Storage FAQ by Alan T. Hagan Downloadable PDF

by Shelfreliance Staff Nov 13 2009

Food Storage FAQ by Alan T. Hagan Downloadable PDF

 

Food Storage FAQ by Alan T. Hagan Part VIII

by Shelfreliance Staff Nov 13 2009