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I’ve done research on food storage, but was curious what kind of conditions the food of some member’s here is stored in.
I don’t have any MREs or freeze dried supplies, it’s all non-perishable grocery store stuff that I rotate into my normal usage as they age.
What temperature range are your food supplies exposed to?
At what temp would you be concerned about shortened shelf life or spoilage?
I don’t have any MREs or freeze dried supplies, it’s all non-perishable grocery store stuff that I rotate into my normal usage as they age.
What temperature range are your food supplies exposed to?
At what temp would you be concerned about shortened shelf life or spoilage?
