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It is my sincere desire to provide readers of this site with the best unbiased information available, and a forum where it can be discussed openly, as our Founders intended. But it is not easy nor inexpensive to do so, especially when those who wish to prevent us from making the truth known, attack us without mercy on all fronts on a daily basis. So each time you visit the site, I would ask that you consider the value that you receive and have received from The Burning Platform and the community of which you are a vital part. I can't do it all alone, and I need your help and support to keep it alive. Please consider contributing an amount commensurate to the value that you receive from this site and community, or even by becoming a sustaining supporter through periodic contributions. [Burning Platform LLC - PO Box 1520 Kulpsville, PA 19443] or Paypal
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How long will 100% bullshit keep if its stored in a Delaware basement?
Hopefully just under 79 years.
Ohhh sheet, I better get to eat’n.
Important note:
Those ranges shorten considerably if the power goes out.
Exactly. And the power goes out a week after the Internet goes down permanently.
Not so sure about that graph. I found Chicken Drumsticks in my Deep Freezer that was 20 years old. Other than having a slight Freezer taste they tasted just fine.
We’ve kept meat in freezers a lot longer than what that chart shows.
Freeze Dryer, up to 25 years…
My wife and I purchased the Large one in 2017.
We run 65-75 loads a year, and the ones we first ran taste great. Just have to make sure there’s not too much fat, primarily with meats. I cut about 1″-thick tenderloin steaks, vacuum sealed them with O2 absorbers, and a couple of years later they grilled up great.
I’ve got the medium one.
I’ve not done steaks yet as I hear that although the FD just fine, the meat color turns gray in color. Is this true?
I wouldn’t say “brown”. I put them in a bowl of cold water overnight to rehydrate, so they aren’t the normal red color, but once they’re cooked they still have a little “pink” to the center.
The Mrs. and I are normally “Pass it through a warm kitchen” folks, but they’re still really good.
Primarily I do things like Steak Stroganoff, Beef Stew, Clam Chowder, Chili…. Things of that nature. But we do shredded chicken, eggs, and taco meat too, that turn out really well.
We’ve put enough away that all three of our adult children and their families could eat for 7 or 8 months or so after we go through our freezers…..
Milk turns out really well too. It doesn’t taste like the stuff we had when I was growing up in the 70’s. We’ve got a pretty good supply of that and Sour Cream.
I did not know any of that. Thanks.
That powdered milk from the ’60s and 70s just made me throw up in my mouth. My mom tried that because she had told someone that her son was drinking milk for water. I did like milk and bread.
We’ve got one on order with the upgraded oil-free pump. They were so overwhelmed with recent orders it’s taking a few extra weeks (we were told 7) to ship orders.
I’m not too sold on the oil-less pump. I’m on a couple of Facebox groups for the freeze-dryer, and there’s been a few issues by several different people.
I ran my regular pump until it died, then purchased a couple of new ones through a commercial refrigeration company I’ve dealt with on the vessels I work on, (We freeze up to 300 metric tons a day of frozen fish fillet), for about $200 each. I built a full-time oil filtration system for about $100, and I switch back and forth between pumps to try to keep the hours the same.
ZZ-That’s a helluva lot of fish, to whom do you sell it?
Our fillet goes to Gorton’s and LD Foods, which is the supplier for McDonald’s.
We also produce surimi paste that they use for fake crab. Most of that goes to Japan, but the domestic market has been increasing.
When I started fishing in ’89, it all went to Japan, but now about 30% stays here.
I can’t speak to the particular pumps discussed, but in my field of mass spectrometry reliable external rough (as opposed to the turbo molecular pumps inside the instrument) vacuum pumps are necessary. When I started the standard was a rotary oil pump, next came dry scroll pumps with graphite tip seals, but the one that has been a game changer is a dry pump that is maintenance free. Original plan was to swap them out every 2 years, but now we just run to failure. I’ve seen some go 7 years and still running.
Again this is top dollar science equipment, but the technology is there.
Link for the pump supplier, please.
We got the medium stainless steel with the premium pump. So far, I’ve done about 10 batches and I’ve not had to add oil or filter it yet. The book says that you can go 20-25 batches before having to either filter the oil or change it out.
One thing I started doing is to put a fan in front of the unit to help keep it cooled down. Ours is in a room in the basement and I was getting “excessive heat” messages on the display. The fan pulls in air from the adjoining room to keep the temperature down enough to no longer get the error.
One other thing. I hate Facebook but, there is a pretty good group on Freeze Drying. I’ve learned several things monitoring the posts.
https://www.facebook.com/groups/retiredat40livelifesimple/
The two that I follow are:
betty’s harvest right freeze dryers group,
a better freeze drying group for the harvest right freeze dryer machine.
The first one is really pretty good, but….. I believe they’re Mormon, so they are pretty anal about language and such.
The second one is a smaller group that “splintered” off, I believe because a few people got thrown out of the former.
Just this morning on Betty’s there’s another person bitching about their second failure with the oil-less……
Waiting for our medium sized FD to be delivered. It is expensive, but from what I’ve seen, very practical for long-term food storage.
Gotta call NOT.
Kept stuff deep frozen far longer.
If it gets freezer burn, it is soup or stew stock.
Nutritional value is predominantly unchanged.
This is like the “Best Before” date on canned foods that everybody thinks is an expiration date…
You are spot on. I call BS on most of those times. Canned goods Best Buy dates are also BS. Ate a can of Spam 7 years past the Best Buy date and it was fine.
with spam, how can one tell?
Agreed. If it’s stayed frozen then it’s good for much longer than the less-than-a-year dates on that chart. If it gets too freezer burned it gets cooked into pet food. I had a friend empty a freezer from an elderly lady, lots and lots of meat and fish. She gave it to me and I cooked it all up and made dog food that I bagged and refroze. Anyone can make dog food, dog food used to be table scraps and on the farm cornbread and milk were added.
What’s with all these supply-chain scare tactics? Brits lining up to fill their gas tanks, ships in holding patterns offshore of ports, scattered empty shelves at grocery stores. Seems like a psy-op to weaken people’s resolve on illegal immigration: “we can’t keep these illegals out; there’s a lAbOr ShOrTage!” And we might as well let them all become citizens right away so they can vote in 2022. “Oh noes! Let the Haitians come in – we’re running out of chicken!”
Supply chain disruptions and food shortages/inflation, coupled with cyber attacks are all geared to making you afraid and more dependent on the government. The illegals will head elsewhere if things get too spicy here, Haitians, on the other hand, will think spicy times America is much better than home.
Coming to and already here in America…Go Brandon
Meat can stay frozen for a lot longer than that and still be just fine. It’s the power -outages that we ought to be concerned with.
If you vacuum seal it, will last for years as long as it stays sealed.
Thats what we do. Buy shit ton of meat and vacuum seal it (in the good bags). Still finding venison and pork from a pig going back to 2018, not one bit of freezer burn and tastes perfectly fine.
The good folks at Good Housekeeping must be referring to a solar powered freezer backed up by a windmill.
If you burn fart gas they’ll add a couple months to their recommendations.
If the electricity goes out you can keep meat in the freezer for about 24 hours.
Get some two liter soda bottles, fill them to the top, they will freeze and swell, and because they are compressed they will last longer, and stay colder if the freezer goes out
Those will help keep it cold longer in a power outage.
However, water is incompressible.
It works because those are 2 liter ice cubes.
Add about an inch of water each day and freeze-that usually keeps the bottle from bulging. Takes a little longer but helps prevent annoying leaks as the ice starts melting should a small crack form in the bottle.
https://www.zerohedge.com/commodities/brace-yourself-energy-crisis-may-unleash-winter-blackouts-across-america-energy-insider
We pay for electric service for three residences, two served by REAs and one by a municipal utility (elderly family involved here-we only own one). The REAs are starting to ramp up their annoyance charges (just like the phone companies did several decades ago) under the guise of “protecting the grid”. Bullshit. Padding their salaries is more like it.
We often keep meat for a year or more, so long as it is kept air tight, you will not get freezer burn.
It didn’t show dimocrat congress critters on that chart. I can probably get a few more deep freezers if I need.
Going hunting next January 6???
Uh, canned tuna?
I would not depend on a freezer to keep meat, not a good idea. Canned meat will be good even if the grid goes down. 25/30 year freeze dried meat, cheese and butter even better.
I like living out here where the meat walks around until we need it.
I hear if you feed it from time to time, it’ll even deliver itself when you’re hungry…
I have never met anyone who can keep bacon in the freezer for more than a week.
How long will the food stay frozen if the electrical grid goes down?
Depends on how cold it is outside.
In 2006, a winter storm knocked out power for 10 days.
I unloaded my freezers to the snow on the back deck.
Temps never got above 32F.
When the power came back, I put everything back.
My neighbor complained that everything in his freezer went bad.
He was a liberal…
Down here, it rarely gets cold enough to keep food frozen outside. Maybe a dozen days a year the temp stays below 32 and not always consecutive.
This will certainly keep really well….but probably won’t last…… 🙂
Possibly a week….
Identify which of your neighbors are “non-GMO”…..just in case.
Tony Fauci in disguise?
I suspect this is for a frost-free freezer. Deep freeze will keep stuff much longer.
Supply chain is seriously in trouble. Never seen so many agricultural parts on backorder, having to order new machines a year in advance due to supply issues and still waiting on new work vehicles for the company to turn up. Also companies have begun to horde inventories due to the shortages. Our modern lifestyle is a fragile machine and we are beginning to see it fail spectacularly. Hope for the best but prepare for the worst.
Pardon my ignorance, but does anybody know whether the meat goes bad after that time, or just doesn’t taste the same?
Nevermind, I just read the footnote saying it is ok to eat after that time, just not ideal quality. Thank goodness, or I would be in trouble.
Nonsense. I’ve eater six year old beefsteak out of the freezer with no complaints.
meat vacuum wrapped in foodsaver bags will keep up to a year. it’s the best investment you can make, because the vacuum sealed bags also protect silver coins and keep them from clinking together or tarnishing, will keep pills and supplements fresh much longer, you can also vacuum seal dry food like beans and rice. And SEEDS!