Storage below the freezing point
What are the problems with storing emergency food over the winter where the storage temperature could hit -30F for a few weeks? What products are suitable for this situation?
Peter, I honestly have no experience or knowledge of the effects of food storage below the freezing point. But just thinking about it, freezing is not the problem - thawing is the issue.
Think about what you are storing. If you were to freeze it, what condition would it be in when thawed? Freezing changes the cellular structure of some foods, usually denser foods, like meat or beans. Would dried beans be soft or mushy when thawed? I don't know. You might put some in your freezer to find out. In fact, that might be a good idea to try for any food product that you are storing - freeze, then thaw and see what condition it is in.
Ideally, food storage (not typical frozen foods) should be kept at 35 to 65 degrees.
Please write back if you experiment with different foods and let us know how they came out.
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