Emergency food

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Here's a couple of bug-out-bag infographics, too.

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How accurate is this one? Would setting my fridge/freezer's temps lower help the food last longer by any meaningful amount?

>>8541762
Shell out for the stuff with a 25-year shelf life if you actually want to store it long-term. Otherwise canned or dried goods and salt are pretty much all that will last more than a few months. If you're just stocking up a cabin or something else with stuff you're going to eat relatively soon (months instead of years) then your options expand considerably but otherwise you have to shell out for either pre-packaged food or learn how to do it yourself.

>>8541762
If you are planning for shtf a fridge or freezer are worthless unless you have a pre-existing independent power supply.

Salt is massively important not only for taste and a healthy body but for food preservation. Go on youtube and look up a few videos, I like the River Cottage guys who show you how to make bacon, parma ham immitation and preserved sausages. All use a fair amount of salt that can't be used again.

>>8541780
>keeping salt fresh
Is this implying that salt goes bad if stored too warm or in the sunlight?

>>8541762
Pet food. Preferably dog food. They say to keep a few cans of dog food around because you won't eat it unless you're absolutely starving to death. Anything else and you will eat it before you actually need to.

>>8542320
It's probably something to do with the other stuff added to salt that doesn't last, that or like water it's to do with how long the packaging itself lasts before it breaks down.

>>8541762
Charcuterie is what you are looking for.

>>8542336
>other stuff added to salt
You mean potassium iodide and sodium ferrocyanide?
I doubt either of these will degrade in sunlight or a summer heat wave.

>packaging
To my knowledge, cardboard usually degrades from mechanical wear (repeated opening and closing the container) and from moisture.
Neither of these should be an issue, given that it is kept dry and not constantly moved around.

>>8542360
What sort of salt is kept in cardboard? Table salt is kept in plastic tubes and flaked salt is kept in plastic bags in cardboard boxes.

I just googled around and apparently iodine is what gets added to salt and causes it to expire after 5 years.

Does anyone have that image of what a person consumes in a year that usually gets posted in these sorts of threads? It was a metal shelf with packages labelled like x amount of salt, bottles of oil, sacks of flour etc.

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>>8542387

Many brands of salt come in a cardboard cylinder like pic related.

I've also never seen salt packaged in a bag inside a cardboard box before, but I've seen it packed directly in a cardboard box many times.

>>8542387
>table salt is kept in plastic tubes [all across the world and it is never any different]
The 1 kg fine-grained salt I buy comes in cardboard packages.

>salt expires after five years
How do you identify expired salt?
By what mechanism does it expire?

>>8542518
>How do you identify expired salt?
>By what mechanism does it expire?

Salt doesn't expire. It lasts forever. The salt we eat is mined out of the ground; those deposits are millions of years old.

>>8542523
Go be retarded somewhere else.
The opposing party in the discussion claims that iodized salt can expire.
If that is the case, then it should be necessary (and possible) to identify expired salt and explain how it happens (to extend shelf life).
Attempting to answer those questions should make it obvious that salt doesn't expire within an appreciable time frame.

Note that your argument doesn't extend to iodized salt, and as such is moot.