Category: Food Storage

Bedrock, a high water table or a slab house rules out digging. Here are the above ground root cellar options, what each one holds, and the freeze risk to manage.

Root cellar ventilation runs on the stack effect: intake low, exhaust high, diagonally apart. Pipe sizing, damper timing and the mistakes that cause mold.

The 25-year number applies to a sealed can of low-fat food kept cool. Opened, it is months. Here is what really sets freeze dried shelf life, item by item.

How many pounds of grain, beans, fat, sugar and milk one adult needs for a year — with the calorie math behind the numbers and the adjustments nobody makes.

White rice keeps for decades sealed and cold, brown rice does not keep at all. The packaging stack, the temperature math and the weevils already in the bag.

The cc math behind oxygen absorbers, how many go in a five-gallon bucket or a one-gallon bag, and the foods where an absorber makes things worse rather than better.

A root cellar holds roughly 32-40°F and 90% humidity on zero watts. Here is what it stores, what it costs, and whether your ground can actually support one.

Mylar bags done right: which thickness to buy, how many oxygen absorbers per bucket, what to seal them with, and the foods that never belong inside.