I get frustrated reading these articles, because I’m no where near prepared for such a situation and for one big reason: I live in Florida.
A lot of preppers in my area lament the warm, moist conditions as not being conducive to adequate long-term storage. It’s often very humid, water gets into everything over time, and storage of things like rice, beans, and pasta is often measured in months and not years.
Even if it is vacuum packed?
Stock canned goods of what your family normally eats. Rotate them first in first out and check for rust.
Re FL .. At least you’re not having to scrimp/save to stock up on enough fuel (at a gazillion $s for any flavor) to keep from freezing to death for a couple weeks !
I cannot agree with you. Although your stores may not last 20-25 years, they should last at least 5-10 years, which still places you in a very good position.
I am having a helluva time here in fla. had to shut off air. 600 elec bill. to quote a liberal “we r dying down here.”.
“I get frustrated reading these articles, because I’m no where near prepared for such a situation and for one big reason: I live in Florida. It’s often very humid, water gets into everything over time, and storage of things like rice, beans, and pasta is often measured in months and not years.”
If you get professionally hermetically sealed cans or buckets, like from Walton Food, and keep them in your air conditioned house, they will be fine. You couldn’t store them in a garage, of course. I am in more southern Texas humidity and mine are in my house. They stay cool and dry.
Good quality military MRE’S are great too as if it gets really bad cooking all of those dry items will not be so easy.
I live in Florida.
I feel your pain. I live in Louisiana and envy those cool basements in other areas. I would like someone who is preping in our area to give us some pointers. One good one given here was to freeze your flour for a few days and that will kill the bugs that are already in it. I store my flour in my freezer and frig.
cans