Lights Out, Pantry Full: The Security of Food Preservation

When unexpected weather occurs, whether it is heavy snow, intense storms, or flooding, our daily routines can easily be disrupted and make it challenging to access essentials at the store. Having a plan in place for safe food storage ensures that you and your family have nourishing options available, regardless of the forecast. Home food preservation is one way to prepare ahead, providing peace of mind while also reducing food waste and maximizing the use of seasonal harvests.

Shelf-stable foods become more essential during times of power outages, limited refrigeration, or restricted access to water. They provide reliable meals and nutrients when fresh or frozen options are unavailable, helping families stay nourished and prepared until their normal routines return.

Shelf-stable foods are non-perishable foods that can be safely stored at room temperature. According to the USDA, to become shelf-stable, perishable foods must first be treated using heat or be dried in order to kill foodborne microorganisms that could cause spoilage or illness. Only certain foods can be safely preserved using these methods, so it is essential to strictly follow only research-tested recipes from reputable sources before attempting to preserve food. Shelf-stable foods should be packaged in sterile, airtight containers (U.S. Department of Agriculture, n.d.-c).

Refrigeration and Freezing Considerations

It is essential to know how to keep your food safe when a severe storm hits and knocks out the power, especially if you are unsure how long the power outage will last. The USDA suggests that your refrigerator will keep food safe for up to 4 hours during a power outage, A full freezer will maintain its temperature for approximately 48 hours if the door remains closed the entire time. A half-full freezer will hold its temperature for approximately 24 hours. (Foodsafety.gov, n.d.). Never taste food to determine its safety. As a reminder, when in doubt, throw it out!

Consider keeping an air temperature thermometer in your freezer and refrigerator year-round to help monitor temperatures. Having a thermometer is especially useful when the power goes out. Refrigerated food must be kept below 40°F (5°C) to remain safe, and frozen food must be kept below 0°F (-18°C). When the power goes out the temperature in the refrigerator and freezer will begin to rise. It may be a good practice to normally set the temperature control below those maximums in order to provide a margin for safety for when the power goes out. The thermometers placed in both the freezer and the fridge will help you determine if safe temperatures are being maintained (FDA U.S. Food & Drug Administration, 2017).

Keep refrigerated foods safe for as long as possible by keeping the door shut as much as possible.  After 4 hours, perishable foods, such as meat, poultry, eggs, dairy products, and leftovers, should be discarded. Foods like processed cheese, cheese in a can/jar (such as grated parmesan), butter, uncut fruits, fruit juices, opened canned fruit, bread, and condiments like barbecue sauce and vinegar-based dressings can all be kept (Foodsafety.gov, n.d.).

If frozen foods have remained under 40°F (4°C) during the power outage and are still partially frozen, you can safely refreeze them. However, the quality of the food may suffer (U.S. Department of Agriculture, n.d.-b).

An alternative way to preserve the refrigerator's contents in an extended outage is to use dry ice or block ice to help keep it cold. According to the USDA, 50 pounds of dry ice should safely keep an 18-cubic-foot refrigerator cold for 2 days. Please note that it is essential to avoid touching dry ice with your bare hands and to keep direct contact with food to a minimum (U.S. Department of Agriculture, n.d.-b).

Depending on where you live, consider investing in a generator as a backup power source in case of a major disaster. Several types of generators are manufactured, including portable compact generators that run on gasoline, as well as standby generators that are permanently installed and automatically activate during an outage. Battery-powered backup power sources are also available. When considering a generator, it is essential to take into account factors such as power requirements, fuel availability, noise level, and the power consumption in watts of the appliances you plan to run.

Preservation Methods

Having food items on hand that do not require refrigeration can alleviate some of the stress of a power outage.  

Canning

Canned goods are a practical and nutritious solution. These shelf-stable foods can last up to a year for optimal quality and flavor, providing you with peace of mind that your family has balanced meals at-hand when you need them most. For more information on canning vegetables, fruits, and meats, visit Penn State Extension's free online Home Food Preservation Articles.

Some foods will lose some nutrients during preservation, but many nutrients are preserved along with the food in which they are contained. Overall, many of the nutrients lost during canning are also lost when we cook foods. Keep in mind that some canning recipes may require the addition of sugar or salt. While some ingredients are optional for flavor, most are required for safety. Never change a canning recipe or omit ingredients unless the ingredient is listed as "optional," and make sure you are using a research-tested recipe to help protect against foodborne illness.

Having an emergency supply of water is also essential during a storm or disaster. According to the University of Nebraska-Lincoln Extension, bacteria can be accidentally introduced into water during collection and storage, so it is essential to treat all water that will be stored to eliminate active pathogens. This can be achieved by using chemical chlorine to treat the water before storing it at room temperature or in the freezer. Another method is to store water in food-grade glass canning jars with a metal lid, which have been water-bath processed for 20 minutes.

Dehydrating

Dehydration preserves food by removing moisture, which helps prevent the growth of microorganisms and enzymes that can cause food spoilage. Fruits, such as apples, pears, peaches, strawberries, and blueberries can be dehydrated. Vegetables like carrots, celery, green beans, and potatoes can also be dehydrated. It is even possible to dehydrate meats. Dehydrated foods can be eaten as snacks as-is, or as meal components after rehydrating by adding water.

For information on drying fruits or vegetables, Penn State Extension’s Let's Preserve: Drying Fruits and Vegetables (Dehydration) provides best practices. Meat can be dehydrated into jerky, but it's essential to follow necessary food safety steps to ensure the end product is safe. For complete guidance, see Let's Preserve: Meat and Poultry.

If prepared and stored correctly, most dehydrated foods can last up to a year. However, according to the USDA, jerky made at home has a shorter shelf life of 1 to 2 months (U.S. Department of Agriculture, n.d.-a).

Freeze Drying

For certain products, such as eggs and dairy, freeze-drying is necessary. In the freeze-drying process, foods are placed in a chamber where they are first frozen and then the moisture is pulled from them. While this requires a specific appliance for the job, this method of preservation may be preferred depending on what types of food you are hoping to preserve for long-term storage. For complete information, and some key considerations when purchasing a freeze-dryer, see Let's Preserve: Freeze-Drying.

Freeze-dried food will retain its flavor, texture, and nutrients when rehydrated, offering healthy and nutritious meals. Freeze-dried fruits can make a great snack when eaten as-is, but like dehydrated foods, they can also be rehydrated with water. In fact, freeze-drying is ideal for creating products like dried soup mixes, and whole meals, which require the addition of water before eating. Milk is a dairy option that can be freeze-dried, offering you a reliable source of shelf-stable dairy in an emergency. Raw eggs can also be freeze-dried and reconstituted with water—although they must be cooked before consumption. To stay shelf-stable, freeze-dried items should be packaged in moisture-proof sealed containers (Shelf-Stable Food Safety, U.S. Department of Agriculture, n.d.-c).

By planning a variety of canned, dehydrated, and freeze-dried goods, you can preserve the harvest, maintain balanced nutrition, and ensure your family is prepared for the weather. A well-stocked pantry is not about convenience—it is about peace of mind.

References

Colorado State Extension (2017). Preserve food, preserve nutrients! News You Can Use – Nutrition, Food Safety, & Health.

FDA U.S. Food & Drug Administration (2017). Refrigerator thermometers: cold facts about food safety. Food Facts.

Foodsafety.gov (n.d.). Food safety during power outage.

Skipton, S.O., Dvorak, B.I., & Abrecht, J.A. (2004). Drinking water: storing an emergency supply. University of Nebraska Lincoln. 

U.S. Department of Agriculture. (n.d-a). Jerky and food safety. Food Safety and Inspection Service. 

U.S. Department of Agriculture. (n.d.-b). Keep your food safe during emergencies: power outages, floods, & fires. Food Safety and Inspection Service.

U.S. Department of Agriculture. (n.d.-c) Shelf-stable food safety, Food Safety and Inspection Service.