Captain Tropic's
Food Storage
Perishable Storage Tips
Right now, before you change your mind, go out and buy all the nonperishable foods you will need, to feed your family for a week. Put this stuff in a box and leave them alone, except to rotate stock. After a hurricane watch is issued, stock up on ice and pack coolers as early as possible, if you wait too long the stores will be mobbed and sold out of ice. Freezing or storing ice ahead of time is a lot less hassle than fighting for it at a store. Before the storm hits, turn your refrigerator and freezer to the coldest setting, and let them get as cold as possible. After the power goes out drape blankets over them, this will help keep them cool. Then move perishables you'll use first into ice chests to limit opening of refrigerators. Designate one cooler you will open regularly; fill that with drinks and less perishable items. Set aside other coolers for more perishable things such as meats and open them only rarely. Before the power is lost, break out the ice cube trays and put them to use. Also fill jugs with water, so you can be making and storing ice in your freezer or coolers around the clock. Store cubes or small blocks of ice in sealed bags and containers so you can drink it after it melts.
Dry Ice
Dry ice can keep food in a cooler frozen for about a week. Place it on top of, not under, the food your trying to keep cool. Open cooler only when necessary. Dry ice will not harm frozen food. Dry ice is solid carbon dioxide, usually produced in 10-inch by 10-inch blocks weighing about 55 pounds. They usually retail for 50 cents a pound, so a block should cost $25 to $30. Some places have a minimum purchase.
If not kept at -109 degrees, a block begins to convert back to gas at a rate of about 10 pounds per 24 hours. Dry ice also is available in cut blocks, nuggets and small "rice pellets;" smaller sizes are more convenient but dissipate at a much faster rate.
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