Christmas Leather

2 quarts bottled applesauce
6 ounces frozen cranberry juice concentrate
3-4 tablespoons sunflower seeds or chopped nuts (optional)

Combine applesauce with thawed (but not reconstituted juice). Cover dryer trays with plastic wrap, or line large cookie sheet with plastic wrap. Spread fruit thinly on plastic wrap. Sprinkle with chopped nuts, if desired. Dry in dehydrator or oven (150-160º F) for 6-10 hours or until it is dry enough to be peeled from plastic wrap. Leather will be sticky due to the high sugar content. If leather is to be held for more than a few days, refrigerate or freeze.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 80. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Fruit Leather

A favorite way to use old fruit is in fruit leather. The same principle applies whether the fruit is new or old. Drain juice from fruit (reserve to use later, if needed). Puree fruit, adding additional juice back to the fruit, as needed, to create the consistency of thick applesauce. Add sweetening to taste (frequently the syrup on the fruit is sufficient sweetening). Spices may also be added for additional flavor. Be careful with sweetening and spices, they both concentrate when dried. Spread thinly on dryer racks which have been lined with plastic wrap and dry according to dryer instructions.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 79-80. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Pureed Fat Replacement

Older fruit may be pureed and used in place of part of the fat in baked goods. The fruit will help provide moisture to the recipe, but since pureed fruit does not melt, it will not act the same way as fat in baking, and the final product will be changed. Do not replace all fat with pureed fruit. Begin by replacing ¼ to ½ and test the quality of the product. A good rule of thumb is to maintain at least 1 tablespoon of fat per cup of flour used in the recipe. The rest of the original fat in the recipe may be substituted with fruit. Since fruit is sweet and moist the final baking time may need to be increased to compensate for extra moisture.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 79. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Fruit Smoothies

Nice way to use older bottled fruit. Makes about 3-4 servings.

2 cups bottled fruit, drained
1 cup yogurt
1 banana (optional)

Combine all ingredients in blender and blend until smooth. The banana will help thicken the smoothie.

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 79. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Old Fruit Cake

This cake is an old-passed-around-favorite for using old storage fruit. Caution, it is rich, and so should not be used as a frequent means of using stored fruit. If old fruit is not available, canned fruit of any age, or fruit cocktail, works well. Cake texture is more like a pudding cake, rather than a light and fluffy cake. There are many versions of the standard recipe. Try adapting your own to suit your needs and nutrition. Serves 16-20

1 quart fruit, with juice
1 ½ cups sugar
1 cup oil
4 cups flour
4 teaspoons baking soda
1 teaspoon salt
1 teaspoon cloves
1 teaspoon nutmeg
1 tablespoon cinnamon
1 cup raisins, nuts or coconut (optional)

Blend fruit with juice in food processor or blender (or use a potato masher—it need not be a fine puree). Add sugar and oil to fruit and mix well. Add remaining ingredients and mix. Pour batter in a non-stick 9x13 baking pan. Bake at 350 degrees for 1 hour. Cake is rich and can be eaten plain, but if frosting is desired, a butter cream or cream cheese frosting is nice.

Amount Per Serving
Calories 372 Calories from Fat 128
Percent Total Calories From:
Fat 35% Protein 4% Carb. 61%
Nutrient Amount per % Daily
Serving Value
Total Fat 14 g 22%
Saturated Fat 1 g 5%
Cholesterol 0 mg 0%
Sodium 353 mg 15%
Total Carbohydrate 57 g 19%
Dietary Fiber 1 g 4%
Protein 4 g
Vitamin A 0% Vitamin C 4% Iron 5%

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pg. 79. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Using Old Stored Food

"Before using old storage, determine the safety of the food. When in doubt, throw it out. Do not taste any food which may be unsafe.

1. Food was not processed properly. If improper processing times, methods, and/or recipes were used for home canned vegetables and meats, the jar may be sealed, but the product deadly—DO NOT TASTE—discard. Use only scientifically approved recipes for home canning.

2. Look for the following signs of spoilage—DO NOT TASTE—discard:

a. Bulging lid—lid must be definitely concave; seal cannot be lifted with fingers.
b. Milky appearance to liquid—as food ages the liquid will become more cloudy and a residue will begin to form in bottom of jar—this is the food sluffing off, but the appearance should not be milky.
c. Mold growth of any kind .
d. Slimy appearance or texture.
e. Rancid odor—especially in foods which contain any amount of fat, like dehydrated protein.
f. Corrosion on inside of can, especially along seam (particular problem with canned foods older than 10 years or more.
g. Rust—especially on seam or seal of can.
h. Frozen can or bottle— freezing produces hairline fractures in seal and allows spoilage to begin.
i. Off-smell—food generally changes in odor as it ages, if the smell has developed to the point it is undesirable, discard.
j. Food stored in non-food grade container— the container was not meant for food or once contained a non-food product (garbage bags, garbage cans, cleaning bottles or buckets, kitty liter, etc.).

Discarding Old Food
If safety is not in question but quality and nutrition are undesirable, discard by placing in compost pit, spread over garden, feed to livestock, or discard in the landfill. If the quality is such that you will not to eat it—do not give to food banks, it will not be any more acceptable to them. But, if the food is desirable to eat and safe, food banks are always in need of donated food. If food safety is questionable, discard in a closed container then inside trash container. Do not feed to pets.

Using “Acceptable” Older Food
The longer food is stored the more the flavor, texture, color, and odor will change. If the food is safe (use the check list above), then the following may be used to create tasty dishes. Coverup strong flavor with spices, herbs, or other flavorings (cinnamon, nutmeg, cloves, Italian seasoning, creole seasoning, etc.—the stronger the flavoring the greater the coverup). Hide softening texture by pureeing, or mixing with other foods. Color will not be as noticeable if added to other foods."

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 78-80. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

How Old is Too Old?

"Even with advanced methods of treating food to extend its shelf life—food does not last forever. There are inevitable changes that all nature (including food) must pass through. For food storage the questions then become “how old is too old” and “how do you tell if it is too old”? The following points help you determine whether to keep or to discard stored food.

I. Safety of Stored Foods
Safety of food should be and usually is the first consideration in shelf life. As food ages it naturally will change in flavor, odor, and texture. The worse these conditions are the less likely we will be to eat a particular food, but if it were safe to begin with, and it passes the following food safety test now, then it should be safe. Always a good rule of thumb to follow is “When in Doubt—Throw It Out.”

A. Was the food processed properly? If improper processing times, methods, and/or recipes were used for home canned vegetables and meats, the jar may be sealed, but the product deadly—DO NOT TASTE—discard.

B. Are there signs of spoilage? Look for the following signs of spoilage, if any are present—DO NOT TASTE—discard:

1. Bulging lid—lid must be a definite concave, and seal cannot be lifted with fingers.
2. Milky appearance to liquid—as food ages the liquid will become more cloudy and a residue will begin to form in bottom of jar. This is the food sluffing off, but the appearance should not be milky.
3. Mold growth of any kind.
4. Slimy appearance or texture.
5. Rancid odor—especially in foods which contain any amount of fat, like dehydrated meat, eggs, or protein products.
6. Corrosion on inside of can, especially along seam (this is a particular problem with canned foods older than 10 or more years).
7. Rust—especially on seam or seal of can.
8. Frozen can or bottle—freezing produces hairline fractures in seal and allows spoilage to begin. If a can of food were accidentally frozen, keep it frozen until time to use. Once the can thaws, the food will begin to spoil, but dramatic evidence of spoilage may not be visible for a time. Just
because spoilage cannot be seen, does not lessen the fact it is there and harmful.
9. Off-smell—food generally changes in odor as it ages, if the smell has developed to the point it is undesirable, discard.

C. Was the food stored in a proper container? Containers are constructed from different chemicals. Some of these chemicals can leach out into food, if food comes in contact with them. If the containers were intended for food, but other non-food products were stored in them, chemicals from these products could also leach into the food. For this reason, only food grade, moisture-proof, puncture proof, air-tight containers are acceptable. Unacceptable containers for food storage include garbage cans, garbage bags, cleaning containers, kitty liter containers, etc. New galvanized garbage cans lined with a food-grade liner (it must say it is acceptable for food on the package) would be an acceptable way to store large quantities of grains and other foods.

II. Quality of Stored Foods
If the individuals intend to consume the food cannot get it past their noses and mouths the storage will be of no benefit to them. Quality becomes the second consideration of food storage. Quality is defined by texture, color, taste, and odor. As food ages, quality will continue to decrease making it more and more unacceptable. Texture will become softer, color will darken, taste will intensify in some foods (like honey) and decrease in others (like spices), and odor will change. Changing odor should not be confused with a spoiling odor. Sometimes the undesirable characteristics of old food may be camouflaged by the way the food is prepared—adding spices, pureeing, combining with another food, etc. ... Because quality deteriorates over time, it is important to select high quality food products for storage in the first place. If the food is unacceptable in quality now, discard it. Time will not improve it. ...

III. Nutritional Value of Stored Foods
Sugar is the only item stored that is almost purely one chemical compound (sucrose). All other foods are various blends of minerals, carbohydrates, proteins, lipids (or fats), vitamins, and water. Since nutrients in foods deplete at various rates, store (and eat) a variety of foods. When considering nutrient loss in a specific food item it is best to consider the primary nutrient(s) for which that food was stored in the first place.

A. Minerals and carbohydrates change very little in stored foods. While there are small changes, they are biologically insignificant. So in other words, if a food is stored primarily for its mineral and carbohydrate content, nutrition will be little affected by age and adverse storage conditions.

B. Proteins change in the way they react in a recipe. For example, old wheat flour will not rise when used in bread because the ability of the proteins to form gluten has been destroyed.

C. Fats undergo enzymatic changes, or oxidize (become rancid) creating off odors and flavors. The higher the fat content the shorter the shelf life.

D. Vitamins are susceptible to destruction by heat, light, and oxidation. Some foods have high levels of particular vitamins and can still provide the needed daily supply even after loss due to age. For example, tomatoes stored 4 years lose 10%-20% of their vitamins A and C. However, tomatoes contain so much more of both of these vitamins that even when stored for several years, they still have much higher vitamin content than other foods (such as fresh applesauce). A good rule of thumb is to eat a variety of foods.

IV. Storage Conditions
A. Storage conditions for canned or dehydrated foods should be cool, dark, and dry. ...Shelf life of food is dependent on storage temperatures, light, and humidity. The warmer the temperature, the brighter the room, and the more humid the room the shorter the shelf life—in quality, safety, and nutrition (see above). The Quartermaster Corps of the United States military have established a storage life of 48 months for most dehydrated foods stored at 70º F. Temperatures above 70º F will shorten shelf life. For example, non-fat dry milk shelf life is 18 months to 2 years, but when stored at 90º F the odor of the milk will be dramatically affected and may shorten the life to as low as 3 months.

1. Cool—ideal temperature is 50º F (range between 50º - 70º F).
2. Dark.
3. Dry—between 50-60% humidity. Keep foods off cement floors and away from outside walls to prevent condensation.

B. Storage conditions for frozen foods should be as cold as possible (0 degrees or lower is ideal) and frost free. ...

1. Frost free freezers are great to cut back defrosting work, but they also compromise the quality of the food stored. The principle behind frost free is a melting and evaporating in order to rid the freezer of undesirable frost build up. (If the frost is being eliminated then the moisture from the food is also being eliminated.)
2. Freeze foods in airtight moisture proof containers.
3. The lower the temperature (ideal is 0 degrees), the harder the freeze, the slower the deterioration of the food. Freezing does not preserve food indefinitely, it just slows down the deterioration process.
4. Most frozen foods should be used within 6 months to 1 year for optimum quality. The longer the food is frozen the more likely it will freezer burn and absorb flavors and odors.

V. Discarding Old Food
If safety is questionable, place food in a closed container and discard in garbage cans away from pets, animals, and children. If safety is not in question, but quality and nutrition is undesirable, discard in the following manner:

A. Compost pit.
B. Spread on garden to compost.
C. Feed to livestock (small or large).
D. Discard at public landfill.
E. If safety of the food is not in question, consider donating unwanted but desirable food to food banks or pantries.

VI. Using Old Food
Food which is safe and the quality still high enough to be desirable to someone (not everyone has the same taste buds and preferences) try the following solutions...:

A. Fruit leather—puree, season to taste, spread thinly on plastic wrap lined drying trays and dry.

B. Use in baked goods. Puree and use as an added ingredient in the recipe, or puree may replace part of the fat/oil called for in the recipe. ...

C. Make a smoothie by pureeing fruit, mixing yogurt, ice cream, etc, and season to taste. Makes a nice breakfast replacement.

D. Use smaller amounts. If the taste is strong try using the food item as a secondary ingredient in other dishes (small amounts are not as easily detected as when the food is used as the primary ingredient). For example, the taste of old dry milk made into a smoothie may be detected by discriminating taste buds, but the taste of old dry milk used in a pancake mix may be unnoticed.

VII. How Old Is Too Old?
In conclusion, the shelf life depends on three things: safety, quality, and nutrition. Once safety has been determined, the food must be desirable enough to be consumed.

A. Food stored longer than 5 years may be hoarding—not storing.
B. Most dry or canned food stores fairly well for 2 years.
C. Most dry or canned storage guidelines indicate storage time for optimum quality."

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 60-63. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)

Building a Storage Program

"Food storage is good, in that it provides a personal buffer against outside forces (economic, natural, political, etc.). But, it must also be placed in proper perspective. It is a resource and a resource should be wisely managed. Like any other resource it should be kept in balance with other resources. It has never been a wise practice to “rob Peter to pay Paul” or to deplete one resource at the sacrifice of another. When effort is steady and consistent it engenders knowledge and familiarity of the topic thus integrating it into one’s life. For this reason it is not wise to spend a concentrated effort of time and money on food storage in order to simply check it off one’s list of things to do. The more time and effort spent on the project the more the project will become a part of everyday life, practical and useable.

1. Avoid going into debt. This is “robbing Peter to pay Paul” and may create a situation much more serious than not having “food stored for a time of emergency.”

2. Budget all expenses for the household and include a food storage budget.

3. Change the mind set from food storage only in time of disaster to food providently used daily. If the food is not to be eaten immediately, it is food storage. Purchase food to increase the amount stored. Purchase food to manage one’s own storage program. Purchase food in accordance with personal and family tastes, habits, lifestyle, age, etc.

4. Allot an amount each shopping trip to increase storage amount (since food storage is being rotated and used daily—that means 80% of the food dollar should be going for food storage); therefore, use wise shopping strategies on every shopping trip.

A. Shop with a plan and with a list—use the list of foods generated in the “How to Store What You Use” section.

B. Compare prices:
1. Compare the price of one brand to another. Try out new brands before purchasing in quantity to ensure the quality is acceptable to your household and will be eaten.
2. Compare the price of one size package to another. Divide the size of the package into the price and compare the price per unit of different packages.

A. Shop sales—Be cautious of shopping several stores and risking impulse buying at each store. Sometimes the 50 cents saved may cost $5.00 more in the long run
1. Compare price of sale item to non-sale item—is it really less expensive?
2. Do not be persuaded to purchase an item just because it is on sale.
3. Be cautious using coupons, they are used to encourage sales for the store or the manufacturer.

D. Buy foods in season.
E. Buy two items when one is needed.

4. Shop in quantity or bulk—but with wisdom:
A. Be sure quantity will be used before spoilage occurs or quality deteriorates.
B. Be sure quality of bulk item is high quality. Food will never be any higher in quality than the day you purchase it.
C. Use wisdom when purchasing at bargain stores, discount stores, salvage stores, warehouses, etc. Items sold at these stores may be lower priced due to poor quality and safety. If the food is discarded later or causes illness, the bargain price will not be worth the cost. (Even after following the guidelines below the quality of the product inside the package may not be acceptable.)
1. Check expiration dates—old items do not store well.
2. Check quality of packaging for tears, openings, exposed product, signs of leaking, soiling, excessive dirt, etc.
3. Check for signs of pest infestation.
4. Check for signs of temperature abuse—frozen packages are distorted, warped or have large ice crystals; items which should be loose are frozen into a solid clump; frost build up; freezer burn, etc.

D. Reject cans with dents on the seams, dents on the seal, dents large enough to hold at least one finger, cans with bulging lids, signs of leaking, rust, etc.

6. Ways to “increase” available money for food storage:

• A. Use non-fixed income for storage such as tax refunds, gifts of money, bonus checks, rebate checks, etc.
• B. Use entertainment money for storage by cutting back on (or cutting out) movies and movie rentals for 1 month, 2 months, etc.
• C. Eat at home rather than eating out; cut back on snacks; use money spent on snacks such as sodas, chips, candy, munchies; develop cooking skills and cook from scratch rather than with higher priced convenience foods; pack a lunch rather than eat out.
• D. Use vacation money by: choosing a less expensive vacation; shorten vacation time and use money saved for storage items; stay home for vacation; plan vacation wisely— lack of planning usually ends up in higher costs and less results.
  

7. Purchase foods from a reputable source. ..."

(Source: Utah State University Food Storage Cooking School—Low and Hendricks, USU Extension, Salt Lake County, 1/1999, pgs. 118-119. Copies may be made for individual and non-profit use as long as Utah State University Extension credit appears on each page.)