Funny? Not laughing!

Midland Base Camp Radio : Friday's Review

The Prepper is an excellent shopper. He hates retail and finds the most AMAZING stuff on sale.  Earlier this week he was at DICKS Sporting Goods (Hey Prepper why were you there originally?) Hmmm I don't believe he ever mentioned the real reason he went to DICK'S but none the less it was an awesome happenstance because the manager was on a markdown madness tour walking through the store marking items he only had 1 or 2 of down to PENNIES on the dollar... one of the awesome "finds" as THE Preppers followed the manager was a Midland Base Camp Radio that retails in DICKS for $79.99

The Prepper got a brand new, in the box, factory sealed Base camp radio (are you sitting down?) $5.00 Amazing!  The best price we've found online was $59.74 at Amazon. Needless to say, he snapped it up! It's a shame there was only one left! This is another example of shopping smarter.  Watch the sales, pretty soon outside gear will go on sale and have markdowns. You'll be amazed at what you too can pick up for less.

We put the radio through the paces.  After reviewing the different features we find it quite satisfactory with the features as described.  I was quite pleased with the usb port to charge ipods and cell phones.  More importantly we can get great coverage in an urban setting and we can reach my parents house which is roughly 1 mile away.

Specifically:

• The display is easy to read
• The hand mic is small and great for ladies hands, men might find it too small
• All the controls are easy to use, and very intuitive (for the preppers who won't read instructions)
• Multiple Power sources ~ will accept pwr cord and has a cigarette charger adapter, off the shelf batteries, comes with rechargeable battery, has a hand crank too! Now that's what I call covering all your bases!
• Powerful Light
• Radio ~ 10 Channel NOAA Weather Radio ~ AND 22 Channel FRS/GMRS
• Clock and Alarm feature both are easy to use
• Buttons are sealed to keep out dirt
• Even with all this, it isn't too heavy and its NOT over designed.
• Tested it with DIFFERENT MODELS of FRS radios that we already own. It worked great.  Even the little preppers tried it out and found it easy to use.

An "official" description of the Base Camp Radio from Midland:

Product Description

Amazon.com Product Description

Midland's XT511 is a durable GMRS emergency crank radio with a wealth of features to keep you informed, charged up, and in contact no matter the situation around you.

Stay in touch no matter your environment.

Dynamo crank allows recharging of batteries without access to electricity.

Built-in flashlight and USB port for charging your cell phone or other devices.

22-Channel GMRS/FRS Radio

The Midland XT511 radio provides you with seven GMRS/FRS, seven FRS (Family Radio Service), and seven GMRS (General Mobile Radio Service) channels, for a total of 22 UHF channels. Additionally, the XT511 comes with 121 privacy codes to lessen interference or eavesdropping, which in effect gives you 3144 channel options.
Five separate call alerts identify incoming calls from your group, and an e-VOX function with three selectable sensitivity levels offers voice-activated, hands-free operation. This radio also features a channel scan, for locating active channels, along with a keypad lock so you don't accidentally change your settings.
While communicating, you can rest assured you'll be heard with features like auto squelch, which removes annoying background noise. You can also make sure you're hitting keys with keystroke tones, and use the keypad lock feature to "lock in" your preferred settings.

NOAA Weather Alert Radio

The XT511 offers NOAA Weather Alert Radio to automatically alert you to any severe weather/hazard information near your area, 24/7. Additionally, a Dual Watch feature lets you monitor two channels at once, so you can keep abreast of any developments in an emergency situation while maintaining communication.

Perfect for Power Outages/Mobile Use

The XT511 offers several powering options. You can power with four standard AA batteries, or use the rechargeable battery pack. An AC adapter for wall-charging and a DC adapter for charging in your vehicle's "cigarette lighter" outlet are both provided.
Better yet, a Dynamo crank is provided, for recharging its batteries without access to electricity. A USB port lets you charge your cell phone directly from the radio using crank power (or of course, outlet power when available).

Alarm Clock

Last but not least, an alarm clock is provided, so you can get a jump on the day even if you're out in the middle of nowhere.

We give it a thumbs up ~ this is worth having!

4 days & 3 nights Prep Plan tested

We were hit by an awful storm on Monday night (April 4th 2011) We were off the grid for 4 days. Power was restored by Duke Energy at roughly 11:30am Thursday April 7th  Well it was a great way to shake out our preps and dust the cobwebs out of the corners of our plans..How did we fare? Take a look:

Monday
It was storming really bad. The power went out at midnight.
The first night we kept thinking the power would come back "any minute"
flashlights are always by the ready in our house.
We have gas hot water so we had hot water the whole time.

Tuesday:
We are blessed with natural light, so during the day no generator .Prepped emergency heaters - these are Mr. Heater indoor propane heaters Spent day getting what we need if no power came back tonight... this does not mean I had to buy anything! I gathered stuff around the house...

Extension cords
Coleman 2 lb propane tanks
Camp stove (outdoor cooking only)
gas for Generator (already stored just needed to stage for easy filling)
Move generator to deck
check inventory of fridge & freezers (by my list not opening doors!)
paper plates/bowels/plastic spoons forks
pulled out extra blankets and footie pj's for kids...

Basically our day went the same as always...
Just no microwave and we stayed out of the freezer/fridge
Stocked cooler with Ice should last 3 days.

Started generator at 7pm ran it until 8am next day
powered:
Fridge/Freezers
TV
Cable box
2 floor lamps

We did a "sound check" The Prepper drove around neighborhood to see if he could hear our generator. He said it wasn't near as loud as he thought... can't hear in the front yard at all....I don't care. In a ZOMBIE Apocalypse, it would still be a dinner bell....

With the Generator, we're able to open fridges/freezers.
Cooled everything back down although it hadn't warmed up that much.
Able to snack and cook from them...Added external temperature monitor (electric probe usually used for cooking has magnet stuck to fridge put the wire into fridge...)
Charged all cell phones, batteries, laptops, radios ipods etc.

Needed emergency Heat at 10pm:
Used one Mr. Buddy Portable Indoor Propane Heater
Can be seen here: Mr. Heater - America's Most Popular Portable Heaters

We watched TV in style, relaxed and talked and played games it was fun. Kids went to bed early...
Tomorrow is trash pickup
All recycles to the curb, cans to the curb
too much disposable waste... started making lists of stuff that could be reused if the whole world went sideways and there never was trash pickup again.

Wednesday
Generator off at 8am
Emergency heat off at 7am
day as usual, didn't leave house Hubby went to work

Kids did ok, twins missed the afternoon show its been 2 days and they realize somethings different but not sure what... (they are only 2)  Older kids grumpy no electronics Made sure all chores were caught up during the daylight hours.
Generator on at 6pm tonight because Hubby had a split shift and had to be back at work at 6:30pm

Added to the generator load:
wireless router
cable modem
Now we can surf the web, watch TV, and hang out...
This being out of power isn't too bad.

Needed emergency heat at 8pm-4am
able to get into fridge/freezer while generator is on. The warmest the fridge got was 43 when power was off.... keeping the doors closed really makes a difference.

Want more solar.Also want a battery bank, the generator makes power whether you use it or not... I cringe at the though of the wasted energy we didn't capture via a battery bank. We were using a small generator - not a whole house one. Now I want a whole house one too. The Prepper has designed a way to muffle the generator sound.... don't want to be a target.... or a zombie snack.

THURSDAY
Kept generator running until 11:30 am when power came back
Needed emergency heat again for 3 hours
We planned to take generator offline at noon and bring it
back on line at 7pm, fortunately the good folks at Duke Energy
got us back up on the grid.


What did I learn?

Glad we had a generator
Glad we had stocked Emergency Heaters
Glad we have fuel stocked for heaters and Coleman stove and generator
Need a new grill
need charcoal stocked

I learned I'm addicted to power but I like the sound of quiet
Need a battery bank
Need more solar lights
Need solar panels
Need a list of quick no cook meals / low cook (Have food - but lost my train of thought)

I learned I was right about being able to survive a short term without power
I learned folks don't care what the situation is the worlds keeps on trudging around you when its a localized issue...wonder if the whole world goes sideways when will folks notice?

I also learned we need a big tote labeled "Generator Kit" it will have all the extension cords in it wrapped neatly and labeled for where in the house they go to along with a diagram showing cord map.

So that's how we fared...it was a good basic shake out of the prep plan.
How would you fare?

Keeping Food Safe

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This fact sheet will help you make the right decisions for keeping your family safe during an emergency.

ABCD’s of Keeping Food Safe in an Emergency

Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F and frozen food at or below 0 °F. This may be difficult when the power is out.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) if the door remains closed. Obtain dry or block ice to keep your refrigerator as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic foot full freezer for 2 days. Plan ahead and know where dry ice and block ice can be purchased.

Be prepared for an emergency...

... by having items on hand that don’t require refrigeration and can be eaten cold or heated on the outdoor grill. Shelf-stable food, boxed or canned milk, water, and canned goods should be part of a planned emergency food supply. Make sure you have ready-to-use baby formula for infants and pet food. Remember to use these items and replace them from time to time. Be sure to keep a hand-held can opener for an emergency.

Consider what you can do ahead of time to store your food safely in an emergency. If you live in a location that could be affected by a flood, plan your food storage on shelves that will be safely out of the way of contaminated water. Coolers are a great help for keeping food cold if the power will be out for more than 4 hours—have a couple on hand along with frozen gel packs. When your freezer is not full, keep items close together—this helps the food stay cold longer.

Digital, dial, or instant-read food thermometers and appliance thermometers will help you know if the food is at safe temperatures. Keep appliance thermometers in the refrigerator and freezer at all times. When the power is out, an appliance thermometer will always indicate the temperature in the refrigerator and freezer no matter how long the power has been out. The refrigerator temperature should be 40 °F or below; the freezer, 0 °F or lower. If you’re not sure a particular food is cold enough, take its temperature with a food thermometer.

Frequently Asked Questions:


Q.Flood waters covered our food stored on shelves and in cabinets. What can I keep and what should I throw out?
A.Do not eat any food that may have come into contact with flood water.

• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
• Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

• Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
• Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
• Brush or wipe away any dirt or silt.
• Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
• Then, sanitize them by immersion in one of the two following ways:
  • Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
  • Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
• Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
• If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
• Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
• Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.

Q.How should I clean my pots, pans, dishes, and utensils?
A.Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).

Q.How should I clean my countertops?
A.Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.

Q.My home was flooded and I am worried about the safety of the drinking water. What should I do?
A.Use bottled water that has not been exposed to flood waters if it is available.

• If you don't have bottled water, you should boil water to make sure it is safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
• If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
• If you have a well that had been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or state health department or agriculture extension agent for specific advice.

Q.We had a fire in our home and I am worried about what food I can keep and what to throw away. A.Discard food that has been near a fire. Food exposed to fire can be damaged by the heat of the fire, smoke fumes, and chemicals used to fight the fire. Food in cans or jars may appear to be okay, but the heat from a fire can activate food spoilage bacteria. If the heat is extreme, the cans or jars themselves can split or rupture, rendering the food unsafe.

One of the most dangerous elements of a fire is sometimes not the fire itself, but toxic fumes released from burning materials. Discard any raw food or food in permeable packaging—cardboard, plastic wrap, screw-topped jars, bottles, etc.—stored outside the refrigerator. Food stored in refrigerators or freezers can also become contaminated by fumes. The refrigerator seal isn't airtight and fumes can get inside. Chemicals used to fight the fire contain toxic materials and can contaminate food and cookware. Food that is exposed to chemicals should be thrown away—the chemicals cannot be washed off the food. This includes food stored at room temperature, such as fruits and vegetables, as well as food stored in permeable containers like cardboard and screw-topped jars and bottles. Cookware exposed to fire-fighting chemicals can be decontaminated by washing in soap and hot water. Then submerge for 15 minutes in a solution of 1 tablespoon unscented, liquid chlorine bleach per gallon of water.

Q.A snowstorm knocked down the power lines, can I put the food from the refrigerator and freezer out in the snow?
A.No, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold. Refrigerated food may become too warm and foodborne bacteria could grow. The outside temperature could vary hour by hour and the temperature outside will not protect refrigerated and frozen food. Additionally, perishable items could be exposed to unsanitary conditions or to animals. Animals may harbor bacteria or disease; never consume food that has come in contact with an animal. Rather than putting the food outside, consider taking advantage of the cold temperatures by making ice. Fill buckets, empty milk cartons or cans with water and leave them outside to freeze. Then put the homemade ice in your refrigerator, freezer, or coolers.

Q.Some of my food in the freezer started to thaw or had thawed when the power came back on. Is the food safe? How long will the food in the refrigerator be safe with the power off?
A.Never taste food to determine its safety! You will have to evaluate each item separately. If an appliance thermometer was kept in the freezer, read the temperature when the power comes back on. If the appliance thermometer stored in the freezer reads 40 °F or below, the food is safe and may be refrozen. If a thermometer has not been kept in the freezer, check each package of food to determine the safety. Remember you can’t rely on appearance or odor. If the food still contains ice crystals or is 40 °F or below, it is safe to refreeze. Refrigerated food should be safe as long as power is out no more than 4 hours. Keep the door closed as much as possible. Discard any perishable food (such as meat, poultry, fish, eggs, and leftovers) that have been above 40 °F for 2 hours.

Q.May I refreeze the food in the freezer if it thawed or partially thawed?
A.Yes, the food may be safely refrozen if the food still contains ice crystals or is at 40 °F or below. You will have to evaluate each item separately. Be sure to discard any items in either the freezer or the refrigerator that have come into contact with raw meat juices. Partial thawing and refreezing may reduce the quality of some food, but the food will remain safe to eat. See the attached charts for specific recommendations.

---

This information adapted from FEMA

GRID Collapsed?

The night the lights go out in Georgia (and everywhere else too)

Now what? No lights. No power. The freezers are full, the fridge is full... Is this the night the power is out forever or will it be a few days?  Hopefully only a few mins but then again we need to stay prepared. 

Assess your minimum capabilities:

• Ability to recharge NiMH or NiCd batteries from an indefinite power source , in the sizes you actually use (AAA, AA, C, D, 9V)
• Generator, with enough capacity to power critical needs for 14+ days (like freezer, refrigerator, needed electronics, etc.) (short term solution)
• Store of fuel to power generator for 14+ days 
• Put Uninterruptible Power Supplies on all computers and other sensitive critical electronic equipment
• Spare extension cords (to run from the generator to your appliances)
• battery maintenance items prior to blackout fully charged
• Alternative light capacity? LED, Solar, candles, lanterns
• Ability to make heat
• Ability to cook

Assess Your
Extended Capabilities:

• Solar-power, or other renewable/long-term power, setup capable of running all mission critical devices for indefinite period, working eventually to powering entire household
• Make ice on indefinite basis this would be nice wouldn't it!
• Spare parts for Alternate Energy generations, (fuses, wire, connectors, inverter parts, etc.)
• store non volitile fuel for lamps ~ olive oil spare parts for lamps

Gardening 101

First let me say this ~ no matter how long you have food saved for you MUST be able to prepare a garden and grow food… You must create a sustainable life for your family.

I’m not saying you have to LOVE gardening.  I’m not saying you must have a zillion seeds stocked and be “The Chef of Fresh” I’m not saying you need to keep bees, and be an expert on companion growing. I am saying this:  You ~ MUST ~ be able to grow food in the event grocery stores are no more. If you have a green thumb, if you love gardening, and if you have a zillion seeds ~ good for you!  If not… keep reading.

All seeds are NOT created equal.  Rather than give you a whole lesson on seeds. You need to know what you need to buy right?  NON-GMO (Not Genetically Modified) Seeds.  Why? Genetically modified seeds will not produce fruits/veggies with viable seeds for you to collect and use to replant the following year.

Your going to need a few gardening books there are lots of beginner books. When you choose seeds ~ be sure even if you aren’t going to plant them right away that you print out all the info possible on how to grow the plant and keep it with the seeds.

It’s sad to think of all the folks who don’t know what sunshine tastes like.  You can taste sunshine when you pick veggies/fruits right off the tree/vine and take a bite.  Sun warmed tomatoes sliced and served on bread with a little mayo (Miracle Whip)  mmm yum.

We are investing in self fertile fruit trees, and other fruits that will come back year after year.  Your landscape should be edible.  You can have both a pretty to look at and  productive landscape for your family.

What kinds of seeds are important? Stuff you'll eat! Well this what we currently have on hand in seed form:

Plant Variety

• barley (grain)
• beans Blue Lake Pole
• beans Contender Bush
• beans ~ MUNG for sprouting
• beans ~ White Butter Lima
• beet ~ Early Wonder
• broccoli ~ Green Sprouting
• cabbage ~ Copenhagen Market
• carrot ~ Scarlet Nantes
• corn ~ Lochelf
• cucumber ~ Marketeer
• cucumber ~ National Pickle
• lettuce ~ Black seeded Simpson
• lettuce ~ Butter crunch
• lettuce ~ Oak Leaf
• melon Cantaloupe
• oats 16oz 2env Drummond
• peas Oregon Sugar Pod
• pumpkin ~ Sugar Pie
• Radish ~ Cherry Belle
• rye  ~ Grain 8oz
• spinach ~ Noble Giant
• squash ~ Green Hubbard
• Squash Waltham butternut
• Squash ~ Yellow Crook Neck
• Squash ~ Zucchini
• Swiss Chard ~ Ford Hook
• Tomato ~ Beefsteak
• Tomato ~ Large Red Cherry
• Turnips ~ purple top white globe
• Watermelon ~ Sugar Baby
• Wheat ~ Soft White 

And here is another resource to consider, buy a field guide to identify and forage for food.  Unless you are an EXPERT on mushrooms stay away from them in the wild. Never ever eat something if you don’t know what it is!

A great forage guide is available @ Amazon

The Department of the Army

The Complete Guide to Edible Wild Plants [Paperback]

One last thing don’t forget y’all will need basic gardening tools.  Be sure to purchase good quality hand tools, and work gloves. 

Assess Your First-Aid Capabilities

What do you have on hand for emergencies?
Minor Aid? Major Aid?

I have had many emails folks ask me, how have we prepared for medical needs in a sideways world...The Prepper is a Wilderness First Responder.  He is trained to respond when there are no doctors to respond. Is someone is your family, or prepper support group trained?  DO you have reference materials?

If you get in a situation above your head ~ this manual will help

Special Operations Forces Medical Handbook SE 2008
Available @ Amazon Here

Be like a Boy Scout ~ Be Prepared
Get a 1975 or earlier Boy Scout Manual at a used bookstore

Minimum Capabilities: Need to be able to perform

Preventative Can you/Have you...

• Block Sun UV rays  (Please keep in mind sunscreens DO expire)
• Repel (keep away) insects (lots of natural ways to do this)
• Blister pre-treatment
• Protect care-giver from infection while treating others (think gloves, masks)
• Take CPR and other First-Aid courses
• Maintain good dental hygiene practices (Get family up to date on vaccinations, eye exams, physicals, dental visits)

Immediate Response : Be able to...

• CPR
• Clear the airway / Start the breathing
• Stop bleeding
• Soothe burns
• Treat bite and stings
• Remove splinters, stingers, etc.
• Remove venom

Diagnose: Be able to...

• Patient assessment:
• Primary (ABC – Airway, Breathing, Circulation)
• Secondary, Head-to-Toe survey
• Determine body temperature
• Determine blood pressure
• Determine heart rate
• Recognize signs and symptoms

Treat and Protect Wounds  Be able to:

• Disinfect minor wounds
• Wound irrigation and/or cleansing
• Splinting and limb immobilization
• Dress and bandage wounds
• Debride wounds
• Close lacerations
• Temporary dental fillings

Ongoing Care: Can you...

• Relieve pain
• Reduce swelling
• Reduce fever
• Relieve allergy symptoms
• Stave off infection (antibiotics)
• Blister treatment
• Shock prevention
• Dehydration prevention
• Muscle relaxer

Miscellaneous ... Do you have on hand:

• Ice & heat packs (that don't require power)
• 30 days of life saving prescription medications
• 30 days of OTC and “maintenance” medications
• List of patient info for each person on their person & in Family NB

Extended Capabilities: Need to perform the above for at least 90 days, plus the following additional capabilities:

• IV supplies to start one IV per person covered (including extras for missed sticks). 3 liters of solution per person
• Knowledge of blood types of all persons covered.
• Working Knowledge of Herbal Medicine
• Dental care
• Additional 90 days of life-saving prescription medications
• Additional 90 days of non-critical and “maintenance” medications
• Take Advanced First Aid Courses, and yearly re-qualifiers

Unless the whole world goes sideways...
For everyone's safety DO NOT perform
medical treatment that you are not trained for

Shelf Life for Food Storage

A hungry man decides for himself what's fit to eat,
Yet hungry Mom decides what's fit to eat for her entire family.

The following may be stored indefinitely
(in proper containers and conditions):

Wheat
Vegetable oils
Corn
Soybeans
Sugar
White rice
Bouillon products
dry pasta
dry beans
Powdered milk (in nitrogen-packed cans)
Vitamin C

PRETTY GOOD REFERENCE FOR LONG TERM FOOD STORAGE ~ Your mileage will vary ~ not a complete list but a good start.  Shelf life data provided below gives specific foods and average shelf life assuming optimum storage conditions.  Foods kept at lower temperatures extend their shelf life. Foods vac sealed - last longer but isn't a substitute for food preps, if something needs to be frozen, it will still need to be frozen after you vac seal it. It's also important to note that this information is what the USDA, Manufacturers, state as appropriate shelf life.  That's why I said its up to the wife & mother to decide what's fit for the family to eat. I personally have opened a bottle of ketchup that had been in our pantry for 36 months still original factory seal, and with a simple shake it was good to go... However, below I have quoted the industry standard of 24 months as the shelf life.

* NOTE: Shelf life info from various sources.
(See links below.) Conflicts are researched through multiple resources.

Baby Food, canned - 12 months
Baking Powder - 18 months (unopened)
Baking Soda - 18-24 months
Beans, Adzuki - 8-10 years (at 70 degrees F.)
Beans, Blackeye - 8-10 years (at 70 degrees F.)
Beans, Black Turtle - 8-10 years (at 70 degrees F.)
Beans, Dried - 12-24 months ( in their original container)
Beans, Dried - indefinitely (resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Beans, can, Baked, Bush - 24-36 months 1-423-509-2361
Beans, can, Black, Progresso - 24 months 1-800-200-9377
Beans, can, Bush Beans Brand - 26 months
Beans, Garbanzo - 8-10 years (at 70 degrees F.)
Beans, Great Northern - 8-10 years (at 70 degrees F.)
Beans, Kidney - 8-10 years (at 70 degrees F.)
Beans, Mung Beans - 8-10 years (at 70 degrees F.)
Beans, Pink - 8-10 years (at 70 degrees F.)
Beans, Pinto - 8-10 years (at 70 degrees F.)
Beans, Refried - 5 years (at 70 degrees F.)
Beans, Small Red - 8-10 years (at 70 degrees F.)
Beans, Soy - 8-10 years (at 70 degrees F.)
Bouillon - 24 months (Keep dry and covered)
Bouillon (Cubes) - 24 months
Bouillon (Granules) - 12 months
Bouillon, Herb Ox - 24 months
Bouillon, Tone - 24 months
Bread, Crackers - 3 months
Bread, Crackers, Saltines - 8 months
Bread, Crackers, Ritz - 8 months
Bread, Crackers, Whole-wheat - 48 months
Bread, Crumbs, dried - 6 months (Store dry and covered)
Bread, fresh, store-bought (original container @ 70° F. basement) - 5 days
Bread, frozen, store-bought (original container @ 0° F. freezer) - 6 months
Bread, Mix, Biscuit Mixes (most) - 9 months
Bread, Mix, Biscuit Mix, Krusteaze, any flavor except mix for bread machines - 24 months
Bread, Mix, Hot-roll mix -18 months (If opened, store in airtight) container
Bread, Rolls (commercial) - 3-5 days (frozen 2-3 months) Homemade breads may have shorter shelf life due to lack of preservatives.
Bread, Tortillas, Corn - 1-2 weeks (refrigerated 2 weeks) May be frozen
Bread, Tortillas, Flour - 1-2 weeks (refrigerated 2 weeks) May be frozen
Bread, wheat, homemade (polyethylene bag @ 70° F. basement) - 3 days
Bread, white, homemade (polyethylene bag @ 70° F. basement) - 5 days
Butter, dehydrated - 5-8 years
Butter (refrigerated) - 1-2 weeks (frozen 6-9 months) Wrap or cover tightly.
Buttermilk Powder - 24-36 months
Buttermilk (refrigerated) - 10-14 days Cover tightly. Flavor not affected if buttermilk separates.
Cake Mix (most) - 9-12 months
Cake Mix, Angel Food - 9 months
Cake Mix, Betty Crocker - 8-12 months
Cake Mix, Jiffy - 24 months
Cake Mix, Pillsbury - 18 months
Candy, hard - 24 months
Casseroles, mix - 9-12 months (Keep cool and dry)
Cereals, cooked - 6 months
Cereal, Corn, dry Ready-to-eat - 12 months
Cereal, Cream of Wheat - 12 months
Cereal, Hominy Grits - 12 months
Cereal, Oatmeal – 12 months
Cereal, Processed (in a Box) - 6-12 months
Cereal (Publix) - 12-18 months 1-800-242-1227
Cereal, Quinoa Cereal - 1-3 months
Cereals, Ready-to-cook, oatmeal, etc. - 12 months
Cereals, Ready-to-eat (unopened) - 6-12 months (opened 2-3 months)
Cereals, ready-to-eat (opened) - 2-3 months (Refold package tightly)
Cereal, Rice cereal, dry Ready-to-eat - 12 months
Cereal, Wheat, shredded, dry Ready-to-eat - 12 months
Cheese, Brick (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Brick (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Cheddar (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Cheddar (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Cottage cheese (original container @ 38 - 40° F. refrigerator) - 10-15 days
Cheese, Cream cheese (original container @ 38 - 40° F. refrigerator) - 21 days
Cheese, Cream, Neufchatel (refrigerated) - 4 weeks
Cheese, dehydrated - 5-8 years
Cheese, Dry cheeses (original container @ 60 - 70° F. basement) - 3 months
Cheese, Edam (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Edam (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, Gouda (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Gouda (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Cheese, natural (vacuum package @ 38 - 40° F. refrigerator) - 6 months
Cheese, Parmesan, grated - 12 months
Cheese, Parmesan, Romano (opened/refrigerated) - 2-4 months
Cheese, Parmesan, Romano (unopened) - 10 months
Cheese, processed (vacuum package @ 38 - 40° F. refrigerator) - 8 months
Cheese, Powdered - 36 months
Cheese, Processed Cheese Products (refrigerated) - 3-4 weeks (frozen 4 months)
Cheese, Ricotta (refrigerated) - 5 days
Cheese spreads/dips (original container @ 38 - 40° F. refrigerator) - 21 days
Cheese, Swiss (Hard and wax coated) (opened/refrigerated) - 2 months
Cheese, Swiss (Hard and wax coated) (unopened/refrigerated) - 3-6 months (frozen 6 months)
Chocolate ( An Import ) - 12 months
Chocolate, Hot Cocoa Mix, Nestles (Individually Wrapped) - 24 months
Chocolate, Nestles Quick - 24 months
Chocolate, Premelted - 12 months Keep cool.
Chocolate, Semi-sweet - 18-24 months Keep cool.
Chocolate syrup, (unopened) - 2 years
Chocolate syrup, (opened) - 6 months (Refrigerate)
Chocolate, Unsweetened - 18 months Keep cool.
Chocolate syrup (opened) - 6 months
Chocolate syrup (unopened) - 24 months
Cocoa - 5 years (in Mylar pouch)
Cocoa mixes - 8 months
Condiments, Catsup - 12-24 months
Condiments, Mustard, prepared yellow (opened) - 6-8 months
Condiments, Mustard, prepared yellow (unopened) - 24 months   (Some say 5yrs)
Condiments, Mustard, French's (Jar) - 18 months
Condiments, Mustard, French's (squeeze bottle) - 12 months
Cookie Mix, Basic - 5+ years (in #10 can with oxygen absorber)
Corn Meal - 6-18 months (Keep tightly closed. Refrigeration may prolong shelf life.)
Corn Starch - 18 months
Corn Starch, Argo - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Cream, Half and Half, Light and Heavy (refrigerated) - 7-10 days (frozen 2 months)
Cream, ultra pasteurized (unopened/refrigerated) - 21-30 days
Cream, Sour (refrigerated) - 2 weeks
Cream, Sour, Dips, commercial (refrigerated) - 2 weeks
Creamer, non-dairy, Creamora - 24 months
Creamer, Non-Dairy - 9-36 months
Drink Mix, Country Time Lemonade - 24 months
Drink Mix, Crystal Light - 24 months
Drink Mix, Fruit, powdered - 10 years (in Mylar pouch)
Drink Mix, Orange - 10+ years (in #10 can with oxygen absorber)
Drink Mix, powdered, Kool Aid, Kraft Foods - 18-24 months 1-800-543-5335
Drink Mix, Tang - 24 months
Eggs, dehydrated or freeze-dried powdered - 5-8 years
Eggs, fresh (original package @ 38 - 40° F. refrigerator) - 120 days
Eggs, pickled - 1-12 months (cool storage is recommended)
Eggs, powdered - 5+ years (in #10 can with oxygen absorber)
Eggs, processed (original package @ 70° F. cool basement) - 15 months
Extracts; i.e. Vanilla - 18 months
Flour, Rice flour – 1-2 months
Flour, White - 6-9 months (some sources say up to 5 years)
Flour, White enriched - 12 months
Flour, White - 5 years (in Mylar pouch)
Flour, Whole-wheat - 6-9 months (some sources say up to 5 years)
Flour, whole wheat graham - 2 weeks
Frosting, canned (opened) - 3 months (Refrigerate)
Frosting Mix - 8-9 months
Fruit, Apples (can), Comstock - 24-36 months 1-800-270-2743
Fruit, Apples, fresh (separated in boxes @ 32° F. mod. moist cellar) - 6 months
Fruit, Apple Chips, dried - 8+ years (in #10 can with oxygen absorber)
Fruit, Apple Slices, Dried - 24 months [8 years (in Mylar pouch)]
Fruit, Applesauce, Mott's - 12 months
Fruit, Bananas - 2-3 days (until ripened, then refrigerate)
Fruit, Banana, Dried Chips - 8 months
Fruit, Bananas, fresh (ventilated container @ 60 - 70° F. basement) - 1 week
Fruit, Berries, fresh (ventilated container @ 38 - 40 F. refrigerator) - 1-2 weeks
Fruit, Canned - 12-24 months (in the original container at 70 degrees F. in a dry basement)
Fruit, Canned fruits (original container @ 70° F. dry basement) - 2 years
Fruit, can, Del Monte - 18-26 months
Fruit, can, Comstock - 18-26 months
Fruit, can, Libby's - 36 months+ 1-888-884-7269
Fruit, Citrus fruit, fresh ventilated container @ 32°F. mode. moist cellar) - 8 weeks
Fruit Cocktail, Canned - 24 months
Fruit, Cherries, Bottled - 24 months
Fruit, Coconut, shredded, canned or packaged - 12 months
Fruits, dried - 6-12 months (Keep cool, in airtight container; if possible)
Fruit, Dehydrated - 6-8 months
Fruit, Dehydrated - 5 years (Hermetically sealed in the absence of oxygen at a stable temperature of 70 degrees F. - They should keep proportionately longer if stored at cooler temperatures.)
Fruit, Dehydrated fruits (air/moisture proof @ 70° F. dry basement) - 8 months
Fruit, Frozen fruits (original container @ 0° F. freezer) - 12 months
Fruit, Jams & Jellies (original container @ 70° F. dry basement) - 18 months
Fruit, Peach, canned - 24 months
Fruit, Peaches, Del Monte - 24-30 months 1-800-543-3090
Fruit, Pear, canned - 24 months
Fruit, Pear halves, Del Monte - 24-30 months 1-800-543-3090
Fruit, Pears, fresh (ventilated container @ 32° F. mod. moist cellar) - 4 months
Fruit, Pie Fillings, Comstock - 18-26 months
Fruit, Pineapple, canned - 24 months
Fruit Smoothie, Del Monte - 12 months
Gelatin - 18 months
Gelatin Mixes  18 months
Gelatin, flavored, Jello, Kraft Foods - 24 months
Grain, Barley, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Grain, Barley, pearled - 12 months
Grain, Buckwheat (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Buckwheat (kasha) - 6-12 months
Grain, Corn, Whole, dry - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum-sealed in a food grade bag)
Grain, Corn, Whole, dry (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Flax (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Kamut (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Lentils - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Millet (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Oat Groats (a soft grain) - 8 years (at room temperature sealed without oxygen)
Grain, Oats - 2-5 years (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Oats, Rolled (a soft grain) - 1-8 years (at room temperature sealed without oxygen)
Grain, Quinoa, Whole (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Grain, Rice - 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Grain, Rice, brown  1-6 months
Grain, Rice, white  24-48 months
Grain, Rice, white - 4 years (in Mylar pouch)
Grain, Rice, wild  24-36 months
Grain, Spelt (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen)
Grain, Triticale (a hard grain) - 5-12 years+ (at room temperature sealed without oxygen)
Grain, Wheat, Whole (a hard grain) - 10-12 years+ (at room temperature sealed without oxygen - possibly indefinitely)
Granola - 1-3 months
Herb, Garlic - 5-8 months (Keep in cool, dry, ventilated area.)
Herbs, ground - 6-36 months (in airtight container in dry place away from sunlight and heat)
Herbs, whole - 12-48 months (in airtight container in dry place away from sunlight and heat)
Herb Leaves, flowers, roots, and other herb parts - 12 months after harvesting (in cool place)
Herbs, Frozen (in freezer bags) - 6 months
Herbs, Green, Leafy - 12-36 months
Herbs, Whole Seeds - 3-4 years
Herb or Spice Extracts - 4 years
Herbs, Seasoning Blends - 12-24 months
Herbal Essential oils - indefinitely
Herbal Extracts (Commercially prepared) - expiration date
Herbal Infusions - Make fresh daily. Store in refrigerator or cool place.
Herbal Decoctions - Consume within 48 hours. Store in refrigerator or cool place.
Herbal tablets or capsules (Commercially prepared) - expiration date
Herbal Tea (comfrey leaf or root) - 24 hours
Herbal Tinctures (Alcohol based) - 2-4 years
Herbal Tinctures (Vinegar based) - 12-24 months
Herbal Tinctures, syrups, and essential oils - Keep for several months or years. Store in dark glass bottles in a cool environment away from sunlight. Store syrup in the refrigerator for up to 1 month.
Herbal Ointments, creams, and capsules - Keep for several months. Store in dark glass jars (or plastic containers.)
Honey - 12-24 months (Some sources say indefinitely. Gently heat to remove crystallization.)
Honey - indefinitely (in an airtight container at room temperature) (Watch out for additives in the honey. It is possible to buy honey with water and sugar added. This honey generally doesn't crystallize like pure 100% honey does when stored for a long time. If there are additives, there is no saying how long it will last.)
Hormel (all canned products) - indefinitely in original container
Ice Cream (frozen) - 1-2 months
Ice Milk (frozen) - 1-2 months
Jams - 12-18 months
Jellies - 12-18 months
Juices, can - 12 months
Juice, Apple, Mott's - 12 months
Juice, Apple (Whitehouse), Nat'l Fruit Prod. Co. - 24 months 1-800-551-5167
Juice, can, Dole - 24-36 months (800) 232-5942
Juice, Canned fruit juices (original container @ 70° F. dry basement) 24 months
Juice, Dehydrated fruit juice (air/moisture proof @ 70° F. dry basement) - 12 months
Juice, Frozen fruit juices (original container @ 0° F. freezer) - 12 months
Juice, Fruit (canned) - 18-36 months (in a cool, dry place)
Juice, Fruit, Dehydrated - 12 months
Juice, Orange, Bluebird - 24 months 1-800-237-7805
Juice, Pineapple, Del Monte - 18 months
Juice, Snappy Tom Cocktail Juice, Del Monte - 18 months
Juice, Tomato, Del Monte - 24 months 1-800-543-3090
Ketchup (glass & plastic) - 24 months
Legumes, bottled or canned - 24-36 months
Marshmallows - 2-3 months
Marshmallow Creme - 2-3 months
Mayonnaise - 3-4 months
Meat, Beef, canned (original package @ 70° F. cool basement) - 30 months
Meat, Beef, canned (in chunks with natural juices)  30 months
Meat, Beef, Dried, canned - indefinitely
Meat, Beef, dried (can @ 70° F. cool basement) - 18 months
Meat, Beef, fresh (original package @ 38 - 40° F. refrigerator) - 10-14 days
Meat, Beef, frozen (air & moisture proof @ 0° F. freezer) - 10 months
Meat, Beef, Roast, can - indefinitely (in original container)
Meat, canned (most) - 12-36 months unopened (1-2 months opened, refrigerated)
Meat, canned, Tyson - 36 months
Meat, Chicken, canned - 12-36 months
Meat, Chicken Breast, canned  36 months
Meat, Chicken Breast (can), Tyson - 36 months
Meat, Chicken, canned, Tyson - 36 months
Meat, Chili, canned  indefinitely
Meat, Chili w/beans and without, can - indefinitely (in original container)
Meat, Chili w/beans, Hormel - indefinite 1-800-523-4635
Meat, Chili, Seafood Cocktail - 24 months
Meat, Fish or shellfish, canned  12-18 months
Meat, Ham, canned (shelf stable, unopened) - 24 months
Meat, Ham, Country style (unsliced) - 12 months
Meat, Ham Chunks, canned - indefinitely
Meat, Ham, Deviled, can - indefinitely in original container
Meat, Lamb, fresh (original package @ 38 - 40° F. refrigerator) - 7-10 days
Meat, Lamb, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Pork, cured (vacuum package @ 38 - 40° F. refrigerator) - 4 weeks
Meat, Pork, fresh (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Pork, frozen (air & moisture proof @ 0° F. freezer) - 4-6 months
Meat, Pork, sausage (original package @ 38 - 40° F. refrigerator) - 4 days
Meat, Poultry, fresh (original package @ 38 - 40° F. refrigerator) - 5 days
Meat, Poultry, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Seafood, canned  48-60 months
Meat, Spam, canned - indefinitely (in original container)
Meat, Spam, Hormel - Indefinite 1-800-523-4635
Meat substitutes (air & moisture proof @ 0° F. freezer) - 4 months
Meat, Tuna, canned  48-60 months
Meat, Tuna, Starkist - 4-6 years 1-800-252-1587
Meat Turkey, can - 12 months
Meat, Turkey and Gravy canned dinners - indefinitely in original container
Meat, Veal, fresh (original package @ 38 - 40° F. refrigerator) - 6 days
Meat, Veal, frozen (air & moisture proof @ 0° F. freezer) - 8 months
Meat, Vienna Sausage, canned  24 months
Meat, Vienna Sausage, Libby's - 24 months 1-888-884-7269
Milk Alternate, Morning Moo brand powdered - 5 years in original bag (7 years in bucket) Food storage and gluten-free food products - Augason Farms
Milk, aseptic packaging - Pkg. date
Milk, Canned, Condensed - 12 months
Milk, Canned, Sweetened Condensed - 24-36 months
Milk, Canned, Evaporated - 12-36 months (Invert can every 2 months.)
Milk, Evaporated, Publix - 18-24 months
Milk, Powdered (Instant Non-fat) - 6-15 months
Milk, Powdered (Nonfat dry) - 3 years (in Mylar pouch)
Milk, Powdered (Non-Instant) - 24-48 months
Mixes, Biscuit - 5+ years (in #10 can with oxygen absorber)
Mixes, Bread Mix, White - 5+ years (in #10 can with oxygen absorber)
Mixes, Brownie (most) - 9 months
Mixes, Brownie - 5+ years (in #10 can with oxygen absorber)
Mixes, Cookie mixes - 12 months
Mixes, Cornbread - 5+ years (in #10 can with oxygen absorber)
Mixes, Muffin Mix (most) - 9 months
Mixes, Muffin, Blueberry - 5+ years (in #10 can with oxygen absorber)
Mixes, Muffin Mix, Krusteaze, any flavor except mix for bread machines - 24 months
Mixes, Pancake Mix (most) - 6-9 months
Mixes, Pancake, Buttermilk - 5+ years (in #10 can with oxygen absorber)
Mixes, Pie Crust Mix - 8 months
Mixes, Sweet Roll Mix - 5+ years (in #10 can with oxygen absorber)
Molasses (opened) - 6 months
Molasses (unopened) - 12-24 months
Mushrooms, Freeze Dried, Tone - 24 months
Mushrooms, Green Giant - 48 months
Nuts (in the shell)  24 months
Nutmeats (in vacuum can)  3 months
Oils (unopened) - 18 months Store in cool place away from heat
Oils (opened) - 6-8 months Store in cool place away from heat
Oil (some) - indefinitely (in original container)
Oil, Canola, Best Foods - 18-24 months 1-800-338-8831
Oil, Corn, Mazola (Best Foods)  18 months from pkg. Date1-800-338-8831
Oil, Olive - 24 months
Oil, Salad - 6-9 months
Olives (canned, unopened) - 1-3 months
Pasta - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Pasta, American Beauty - 36 months (in original package)
Pasta, Cup-O-Noodles - 24 months
Pasta, Fusilli - 8+ years (in #10 can with oxygen absorber)
Pasta, Macaroni - 8 years (in Mylar pouch)
Pasta, Macaroni & Cheese - 12 months
Pasta Mixes 6 months
Pasta, Noodles & Sauce, Chicken Flavor, Lipton - 24 months
Pasta, Noodles, Fettuccine, Montalcino - 18 months+
Pasta, Penne - 8+ years (in #10 can with oxygen absorber)
Pasta & Sauce, Lipton - 12 months
Pasta-Roni  Exp. Date
Pasta Sauce - 24 months (unopened) (2 weeks opened, refrigerated)
Pasta Sauce - Lipton 5 Brothers - 24 months
Pasta Sauce (Ragu-Jar), Lipton - 24 months 1-800-328-7248
Pasta, Shells - 8+ years (in #10 can with oxygen absorber)
Pasta, Spaghetti - 8 years (in Mylar pouch)
Pasta, Spaghetti - 10+ years vac packed
Pasta, Spaghetti - 18-24 months
Pasta, Spaghetti, Montalcino - 18 months+
Peanut Butter (opened) - 2-3 months Refrigeration prolongs storage time
Peanut Butter (unopened) - 6-24 months Refrigeration prolongs storage time
Peanut Butter (Jiff), Proctor & Gamble - 24 months 1-800-543-7276
Peanut Butter, Jiffy - 24 months
Peanut Butter, Skippy - 24 months
Peanuts 24-36 months
Peanuts, Planter's - 24-36 months 1-800-622-4726
Pectin, Dry - 3 years
Pectin, Liquid - 12-18 months
Pectin, liquid (opened) - 1 month (Refrigerate)
Pickles (canned, unopened) - 1-3 months
Popcorn - 8+ years (in #10 can with oxygen absorber)
Popcorn, both microwaveable and regular - 24 months
Popcorn, whole kernels - 12-24 months
Popcorn, Pops Rite - 24 months
Potato chips (original container @ 70° F. basement) - 1 month
Pudding Mixes  12 months
Pudding Mix, Chocolate or Vanilla - 5 years (in Mylar pouch)
Ready Meals, Chicken and Dumplings, can - indefinitely in original container
Ready Meals, Chicken & Dumplings, Sweet Sue - 24 months
Ready Meals, Chicken & Noodles, Sweet Sue - 24 months
Ready Meals, MRE (Meals Ready to Eat)  3-10 years (stored at 80 degrees or cooler)
Rice, flavored or herb mixes 6 months
Rice, Minute Rice, Kraft Foods - 18 months
Rice Mixes - 6 months
Rice, parboiled - 6-12 months (stored unopened in cool, dry place)
Rice, White Emerald - 12 months+
Rice & Sauce, Lipton - 12 months
Rice-a-Roni  Exp. Date
Rye (a soft grain) - 5-8 years (at room temperature sealed without oxygen)
Salad dressings, bottled (unopened) - 10-12 months (Store on shelf)
Salad dressings, bottled (opened) - 3 months (Refrigerate after opening)
Salad dressings, made from mix - 2 weeks (Refrigerate, after mixing)
Salt - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Salt - indefinitely if stored free of moisture
Sauce, Barbecue - 12 months
Sauce, Chili - 12 months
Sauces, Gravies, powdered mixes (most) - 12 months
Sauce, Hot sauce (commercial) - 24 months
Sauces, powdered mixes (most) - 12 months
Sauce, Salsa (commercial) (unopened) - 12-18 months
Sauces, Sloppy Joe Sauces - 24 months
Sauces (steak, etc.) - 24 months (stored unpacked in cool, dry place)
Sauce, Tabasco Sauce, McIInenny - 5 years
Sauce, Worcestershire (commercial) - 24 months
Sherbet (frozen) - 1-2 months
Shortenings, solid - 8 months
Shortening, Crisco, Proctor & Gamble - Indefinite 1-800-543-7276
Shortening, Crisco - indefinitely (in original container)
Shortening, Powdered - 5+ years (in #10 can with oxygen absorber)
Soup Base, Tone - 10 years
Soup, Bear Creek - 36 months (435) 654-2660
Soup Broth, Chicken Broth, Swanson - 18 months
Soup, Campbell - 18-24 months 1-800-871-0988
Soup, canned - 3+ years
Soup, Country Kitchen - 36 months
Soup, Progresso - 36 months 1-800-200-9377
Soup Mix, Chicken Noodle, Bear Creek - 18 months
Soup mix (dry) (most) - 12 months
Soup Mix, dry - 5 years (in Mylar pouch)
Spaghetti Sauces - 24 months
Spices - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Spices, ground - 6 months (in airtight container in dry place away from sunlight and heat)
Spices, whole - 12-24 months (in airtight container in dry place away from sunlight and heat)
Spice, Cinnamon sticks, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Spice, Cloves, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Spice, Nutmeg, whole - 24 months+ (in airtight container in dry place away from sunlight and heat)
Stew, Beef, Dinty Moore - 24-36 months 1-800-523-4635 (some sources say indefinitely in original container)
Sugar - 24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Sugar - indefinitely if stored free of moisture
Sugar, Brown - 4-18 months
Sugar, Confectioners - 18-48 months
Sugar, Granulated 24-48 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Sugar, Granulated - 20+ years (in Mylar pouch)
Sweetener, Artificial - 24 months
Syrups - 12 months (Refrigerate, after opening)
Tapioca - 12 months (stored unopened in cool, dry place)
Toaster pastries - 2-3 months (Keep in airtight package)
TVP (Textured Vegetable Protein) Meat substitute (bacon bits) - 4 months (Keep tightly closed)
TVP, unflavored - 5+ years (in #10 can with oxygen absorber)
Vanilla Extract (opened) - 12-18 months
Vanilla Extract (unopened) - 24 months
Vegetables, Beets, fresh (ventilated box @ 32° F. moist pit or cellar) - 6 months
Vegetables, Cabbage, fresh (ventilated box @ 32° F. mod. moist pit/cellar) - 6 months
Vegetables, canned - 24-48 months (unopened)
Vegetables, Canned veggies original container @ 70° F. dry basement) - 2 years
Vegetables, can, Bush Beans Brand - 26 months
Vegetables, can, Del Monte - 24 months
Vegetables, can, Green Giant - 24 months
Vegetables, can, Progresso - 24 months
Vegetables, Carrots, fresh (ventilated boxes/bags @ 32° F. moist pit or cellar) - 6 months
Vegetables, Carrots, dehydrated - 10 years (in Mylar pouch)
Vegetables, Corn, canned 24-36 months
Vegetables, Corn, can, Green Giant - 36 months
Vegetables, Corn, can (whole & creamed), Del Monte - 24 months 1-800-543-3090
Vegetables, Dark green, fresh (flexible package @ 38 - 40° F. refrigerator) - 7 days
Vegetables, Dehydrated veggies (air/moisture proof @ 70° F. dry basement) - 8 months
Vegetables, Dehydrated - 8-12 (at room temperature sealed without oxygen)
Vegetables, dehydrated flakes - 6 months
Vegetables, Green Beans, Del Monte - 24-30 months 1-800-543-3090
Vegetables, Hominy - 12 months
Vegetables, Libby's - 36 months+ 1-888-884-7269
Vegetables, misc. fresh veggies (flexible package @ 38 - 40° F. refrigerator) - 1-2 weeks
Vegetables, Onions, dry - 2-4 weeks (Keep in cool, dry, ventilated area.)
Vegetables, Onions, dehydrated - 8 years (in Mylar pouch)
Vegetables, Onions, fresh, dry (net bag @ 32° F. cool, dry area) - 6 months
Vegetables, Peas, dry - 12-24 months (indefinitely resealed in a food grade container w/oxygen absorber or vacuum sealed in a food grade bag)
Vegetables, Peas, dry - 8+ years (in #10 can with oxygen absorber)
Vegetables, Pillsbury - 24 months 1-800-328-6787
Vegetables, Potato, canned (original container 70° F. dry basement) - 30 months
Vegetables, Potato, dehydrated (original package @ 70° F. dry basement) -30 months
Vegetables, Potato Flakes - 3+ years (in #10 can with oxygen absorber)
Vegetables, Potatoes, fresh 4 weeks (Keep dry and away from sun. Keep about 50 degrees for longer storage.)
Vegetables, Potato, fresh (ventilated boxes/bags @ 35 - 40° F. mod. moist pit/cellar) - 6 months
Vegetables, Potato, frozen )original package @ 0° F. freezer) - 8 months
Vegetables, Potatoes, sweet 2 weeks (Do not refrigerate sweet potatoes.)
Vegetables, Potato, sweet, fresh (ventilated boxes/bags @ 55 - 60° F. dry) - 6 months
Vegetables, Potatoes, Instant 6-12 months
Vegetables, Potatoes, Instant - 3 years (in Mylar pouch)
Vegetables, Potatoes, Instant, Idahoan (in a can) - indefinitely (in original container)
Vegetables, Pumpkin, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months
Vegetables, Squash, pumpkin - 6 months
Vegetables, Squash, acorn - 6 months
Vegetables, Squash, spaghetti - 6 months
Vegetables, Squash, butter-nut - 6 months
Vegetables, Squash, winter, fresh (ventilated box @ 55° F. mod. dry basement) - 6 months
Vegetables, Tomatoes, canned 30-36+ months (unopened) (2-3 days opened, refrigerated)
Vegetables, Tomatoes, can, Crushed, Flavored Diced - 24 months
Vegetables, Tomatoes, can, Diced, Wedge, Stewed, Whole - 30 months
Vegetables, Tomatoes, can, No Salt Added Stewed - 18 months
Vegetables, Tomatoes, fresh ripe (flexible package @ 38 - 40° F. refrigerator) - 2 weeks
Vegetables, Tomatoes, green (flexible package @ 55 - 70° F. mod. dry basement) - 4 - 6 weeks
Vegetables, Tomatoes, Libby's - 36 months+ 1-888-884-7269
Vegetables, Tomato Paste - 30 months
Vegetables, Tomato Powder - 5+ years (in #10 can with oxygen absorber)
Vegetables, Tomato Sauce - 12-24 months (unopened) (3 days opened, refrigerated)
Vinegar (opened) - 12 months
Vinegar (unopened) - 24 months (some sources say indefinitely in original container)
Yeast - 24 months (or expiration date on package)
Yeast (Fleischman's), Freshlike - 24 months 1-800-435-5300
Yeast, Fleischmans (800) 777-4959 Date is stamped. If you use it past the stamped date, you must first "PROOF" it. Proof it by bringing ¼ cup of water to the temperature in the instructions on the back. Stir in 1 tsp. of sugar and one packet of yeast. After five minutes it should begin to bubble. At the end of 10 minutes, it should have a rounded crown of foam on it. If this happens, yeast is active. (Be sure to deduct ¼ cup of liquid from your recipe)

ABC items to stock

Art Supplies, Ammo, Arrows, Barter items, Bibles: The Dollar Tree has some nice looking King James Bibles buy some to be able to give out. Books: How To, Pre History Revisionist Encyclopedias (1970 or before), Cookbooks, Gardening, First Aid and fiction,  buttons, Cash: If it all goes sideways you'll be glad you have some on hand, Cleaners, or the stuff to make your own clothes, crossbow, cat food, canning supplies, Diapers, Duct tape, Dog food, Dish soap, disposable dishes, disposable gloves, dehydrator, dutch oven, Energy (solar panels, batteries etc)  Educational items for children,  Faith You gotta stand for something, or you'll fall for anything. First Aid,  Fabric,  Formula,  Flower pots, food,  games,  Garbage bags,  Gas,  Generator, Glue, guns, Hard Candy, hairbrushes, hairbows, herbs, Itch relief, Jars (canning), Kleenex, Light (candles, flashlights, solar lights), Laundry Detergent, Litter, Medical supplies, masks, medications, Needles, nuclear protection, Ointments, Pain Meds, Pencils, Pens & Paper ~ blank Journals, plastic wrap, pressure canner, Qtips, Radios (communication) Seeds, String, Sewing kit, Tarps: Thread Toilet Paper:  Toothbrushes & Toothpaste  Tools: Hand tools, for the kitchen, the toolbox, and the garden  Toys, Umbrellas,  Vitamins: Everyone needs a boost, Velcro, Water,  Wipes, water bath canner, Xtra of everything, Your favorite non food item, Zippers, Ziploc bags

101 Cooking Terms found in Grandma's cookbook

 

Cooking from your stockpile? Reading Grandma's Cookbokk for the first time?  What do all these terms mean this cookbook is in some other language! 101 Cookery Terms & Definitions that are handy to know (OK just print this out I promise there won't be a vocabulary test later!)

1. Bain-marie: A French double boiler or a large open vessel half-filled with hot water in which saucepans are placed to keep contents nearly at boiling point.
2. Bake: To cook by dry heat in the oven.
3. Baste: To moisten food while cooking with juices from the pan or other liquid. The liquid is ladled over the food to prevent dryness and add flavor.
4. Beat: To mix with quick, even, over-and-over motion with a spoon, whip or rotary beater.
5. Bind: This is to bind together the ingredients and complete the making of a sauce. Bind with egg, butter, cream. Binding is simply a holding together to prevent curdling or separation of the sauce and to complete the texture.
6. Blanch: To scald quickly; e.g. pouring boiling water over almonds to loosen skins.
7. Blend: To mix thoroughly two or more ingredients.
8. Boil: To cook in liquid at boiling temperature–bubbles should be breaking on the surface of the liquid and steam should be given off.
9. Braise: To brown meat or vegetables in a small amount of hot fat or liquid and then covered and cooked slowly either in juices or in small amount of added liquid on top of range or in oven.
10. Bread: To coat with flour, then dip into slightly diluted beaten egg or milk. Can also be given a final coat with bread, cereal or cracker crumbs.
11. Broil: To cook by searing the surface with direct heat under a broiler or over hot coals.
12. Brown: To briefly fry meat, poultry, etc., in a little hot fat until brown on the outside.
13. Brush: To coat an object very lightly with a liquid such as melted shortening, milk, egg yolk or thin icing, using a pastry brush.
14. Caramelize: To melt sugar slowly over low heat until it becomes brown in color and a sharp characteristic flavor develops.
15. Chill: To refrigerate until thoroughly cold.
16. Chop: To cut in fine or coarse pieces with a knife, chopper or scissors.
17. Clarify: To make a liquid (ie. melted butter) clear by skimming away or filtering out fat or other impurities.
18. Coat: To cover thoroughly with a fine film of flour, crumbs, etc.
19. Coddle: To cook slowly and gently in liquid just below the boiling point.
20. Compote: Is made by gently poaching fruit in a syrup and serving chilled or hot. A sweetened, stewed fruit left whole or in pieces.
21. Condiments: Food seasonings such as salt, pepper, vinegar, spices.
22. Cool: To let stand at room temperature until no longer warm.
23. Cream: To work one or more ingredients until soft and creamy. Applied to fat and sugar.
24. Crumble: To crush food (crisp bacon, bread, etc.) with fingers until it is coarse crumbs.
25. Crush: To break up solids such as ice or crackers by force.
26. Cut In: To mix evenly a solid fat into dry ingredients (ie. shortening and flour) by chopping with two knives or a pastry blender.
27. Dash: A quick shake of a seasoning less than 1/8th of a teaspoon.
28. Deep Fry: To cook in enough hot fat or oil to cover and float food.
29. Dice: To chop in small cubes.
30. Dip: To immerse briefly in liquid.
31. Dissolve: To cause a dry substance to dissolve into solution in a liquid.
32. Dollop: A heaped-up mound of whipped cream (or sour cream, etc.) spooned on a food to garnish it.
33. Drain: To remove liquid from a food by placing it in a colander or sieve or by using a lid.
34. Dredge: To sift a light coating over food with flour or sugar.
35. Drippings: The juice and fat left in a pan after roasting or frying meat or poultry.
36. Dust: To sprinkle lightly with flour or sugar.
37. Fillet: A piece of meat, poultry or fish without bones.
38. Flake: To break food into small pieces with a fork.
39. Flour: To coat lightly with flour (ie. fruit, nuts, cake tins).
40. Flute: To make decorative indentations around edge of pies and pastries.
41. Fold In: To combine ingredients with a gentle up-and-over motion–cutting down through and bringing up close to bowl then folding over before cutting down through again. Usually used to combine a mixture with beaten egg whites or whipped cream so that air is not lost from the whipped material.
42. French Fry: Same as Deep Fry (above).
43. Fricassee: To cook by braising; usually applied to fowl, rabbit or veal cut into pieces.
44. Garnish: To decorate with colorful and contrasting food.
45. Ghee: The clear yellow liquid obtained by melting unsalted butter and discarding the sediment settled on the bottom.
46. Glace: To coat with a thin sugar syrup cooked to the “crack” stage.
47. Glaze: To coat with a smooth mixture to give food a glossy appearance.
48. Grate: To cut into fine particles by rubbing against a grater.
49. Gratin (Au Gratin): A dish covered with crumbs and cheese and baked either in the oven or under a broiler.
50. Grease: To rub and coat the inside of a baking pan with fat before pouring in food or batter.
51. Grill: To cook on a rack over hot coals or other direct heat. Same as broil.
52. Grind: To reduce to particles in a grinder, blender or food processor.
53. Ice: To cover the surface of a cake or pastry with fondant, frosting or whipped cream.
54. Julienne: To cut meat, vegetables or fruit into long matchlike strips.
55. Knead: To work dough with the hands by folding it over on itself and pushing down and away with the heels of the hands in a rhythmic motion, turning the dough one quarter turn after each pushing and folding motion.
56. Lard or Larding: To lard is the process of drawing through poultry and meat thin strips of salt pork or bacon. It is done with a larding needle and the object is to add fat and succulence to the meat or fish and to overcome any possible dryness.
57. Marinate: To let food stand in a seasoned sauce called a marinade to tenderize and increase flavor.
58. Mash: To reduce food to a smooth consistency by pressing it with a potato masher and then beating the food with a spoon.
59. Mask: To just cover or coat the top of food in reference to sauce, mayonnaise.
60. Melt: To change to a liquid state (ie. melt chocolate, butter, etc.).
61. Mince: To cut with knife or scissors into very fine pieces.
62. Mix: To combine ingredients until evenly blended; usually by stirring.
63. Oven-poach: To bake a dish of food by setting it in a larger dish containing water.
64. Panbroil: To cook uncovered in a hot frying pan, ungreased or very lightly greased, pouring off the fat as it accumulates.
65. Parboil: To boil in water until partially cooked. The cooking is usually completed by another method.
66. Pare: Remove outer covering or skin with knife.
67. Peel: To strip off or pull away outer covering of fruit or vegetable.
68. Pinch: As much of an ingredient as can be held between thumb and index finger (1/16 teaspoon).
69. Pipe: To decorate a food item (cakes, vegetables, etc.) with a pastry bag and tube.
70. Poach: To cook gently in liquid at simmering point so that food retains its shape.
71. Pound: To break down and crush a food by hitting it repeatedly.
72. Preheat: To heat oven, fry pan, etc., to the correct cooking temperature before adding the food.
73. Prick: To pierce with a fork or skewer.
74. Puree: To put food through a sieve, blender or processor to produce the thick pulp or paste with juice.
75. Reduce: To rapidly boil down the volume of a liquid to concentrate flavor.
76. Render: To extract clear fat from the fat parts of meat or poultry.
77. Rice: To put cooked food through a vegetable or fruit press.
78. Roast: To cook meat in an uncovered pan by dry heat in an oven.
79. Roux: A blend of fat and flour used to thicken sauces, soups, and gravies.
80. Rub: To press against a surface with fingertips; to rub seasonings into meat, etc.
81. Sauté: To brown in a small quantity of fat.
82. Scald: To heat just below boiling point. To pour boiling water over vegetables, etc., draining at once or allowing to stand for a few minutes.
83. Score: To cut shallow slits or gashes in surface with a knife or fork.
84. Sear: To brown the surface of meat by a short application of intense heat–used to develop flavor and improve appearance, although shrinkage is increased.
85. Shred: To cut into long, thin strips with a knife or shredder.
86. Sift: To put one or more ingredients through a fine sieve.
87. Simmer: To cook in liquid just below the boiling point.
88. Skim: To spoon off fat or scum on the surface of stews, soups, etc. To remove cream from the top of milk.
89. Sliver: To cut into long thin pieces with a knife (ie. almonds).
90. Sponge: A batter made with yeast in it.
91. Steam: To cook covered, directly over boiling water or in a tightly covered utensil called a steamer.
92. Steep: To let stand for a few minutes in water that has just been boiled to enhance flavor and color.
93. Stew: To simmer in a small quantity of liquid for a long time.
94. Stir: To mix food materials with a circular motion for the purpose of blending or securing a uniform consistency.
95. Stir Fry: To cook in a frypan or wok over high heat in a small amount of fat, tossing or stirring constantly.
96. Thicken: To add a thickening agent such as flour, cornstarch, egg yolks, etc.
97. Toast: To brown with dry heat in an oven or toaster.
98. Truss: To tie poultry into shape before roasting so that it will hold its shape while cooking.
99. Until Set: Until a liquid has become firm, usually applied to a gelatin mixture.
100. Well: A hole made in the middle of dry ingredients into which liquid is poured before mixing.
101. Whip: To beat with a fork, whisk, rotary beater, or electric mixer used to incorporate air and increase volume.

Thank you Tip Nut for this suggestion!