CopyCatRecipe

Cook Safely with Digital Meat Thermometers

Cheri Cheesecake — Wed, 10 Mar 2010 10:50:51 +0000

Eating meat that has been cooked well is nice; however, cooking it per se can be a daunting task. If you are fond of cooking meat, you may have experienced a lot of problems such as burning the outside while the inside is still raw.

If you want to reach that cooking perfection and serve meat that is well done, try to using digital meat thermometers to help you. This utensil is distinctively designed to verify the meat temperature or whether you want to cook meat that is medium, medium rare, or well done.

In the market, if you are going to check out these digital meat thermometers you’ll see that each of them come in different styles, sizes, models, and features. Before you decide to purchase, you need to make sure that you know the purpose of these different thermometers so that you won’t end up buying the wrong type.

One type is oven proof thermometers for meat that are cooked inside the oven. These thermometers are useful because you will be able to determine the temperature of the meat without having to remove it out of the oven.

In addition, you can choose instant reading thermometers. Although, you cannot leave this type of thermometer in the oven unlike oven proof thermometer. To use this thermometer, the meat must first be removed from the oven then you can insert it into the meat to take the temperature. This is the only way to take the temperature of the meat. Still, it is not as convenient since you need to take a few extra steps.

According to your preferences, you will most certainly find a digital meat thermometer that will help you. By using these thermometers, you will ensure the meat you plan to serve is thoroughly cooked, safe, and tasty. These thermometers offer a convenient and easy to use method for taking temperatures of meat.

Those who are eyeing to own such type of food thermometer can readily purchase it in the market or at online stores.

Looking to find the best deal on wireless cooking thermometer, then visit www.wirelesscookingthermometer.net to find the best advice on digital food thermometer for you.

Starting Food Storage Program

copycat cook — Wed, 10 Mar 2010 05:32:24 +0000

Many people who want to start home food storage programs get many questions. Let us try to cover some of them in this article.
One of the most important issues is how to store survival foods. Many Americans keep their emergency foods in plastic containers or buckets. An important thing is to make sure you use food grade plastic containers for storing your foods. You need to look for a “2” written in a small triangle on the bottom of the bucket. This sign means your bucket is made of food grade plastic. These buckets and containers could usually be bought at Wal-Mart and at your local stores. Sometimes such containers could be obtained for free from restaurants and bakeries. No matter where you get your containers make sure they have never been used for chemicals or other toxic things. In this case they must not be used for food storage.
To make your dry foods last longer it could be a good idea to use oxygen absorber packets. They remove oxygen from the atmosphere inside the container creating a slight vacuum. Oxygen absorber packets could be easily found on the market. Just make sure you do not open them before use as they will begin to absorb oxygen from the air.
Fill your containers with food nearly to the top. Shake it well to settle the contents. Then put one oxygen absorber inside and seal the container. You might even want to lay a board across the top of your bucket and strike it with a hammer. After a couple of hours the lids on the bucket will pop down providing an excellent seal. Do not forget to mark each container with the date and the content. A permanent marker usually works well for this purpose.
Another popular question deals with the space problem. People keep asking where their emergency food should be stored. Most of us suffer from the lack of living and storage space at our houses. Most homes are cluttered and it is very hard to find enough room to keep emergency food storage. However, you should try to clean out a closet and put your survival foods in it. It is important to store your foods at proper conditions. Constant temperature, darkness and low humidity level are required. It is also preferable to store your foods at temperature below 40 degrees F. these requirements are often hard to meet. However, you need to do everything you can to make sure your emergency foods will be there when you need them. Some people also prefer to keep their foods at different places around their houses. They do not think it is smart to have everything in one place as this placed could get damaged during an emergency.

This planet gets nasty – it is high time to be prepared. Find out more about food storage – this info can save your life. Visit this food storage web site for useful facts in the food storage industry.

Getting Survival Food Supplies

copycat cook — Wed, 10 Mar 2010 05:31:06 +0000

Modern world is highly unstable. That is why many American families try to get survival food supplies and emergency food kits. If a disaster occurs, local emergency services will face the same problems as the rest of the population. That is why it may take them several days to get to your house and help your family. In some situations you will have to rely on yourself for a much longer period of time.
Some recent studies have shown that most grocery stores have only one week supply of food. Most American families have even less than that. You do not want to depend on your grocery store or foods left in your fridge if a long term emergency occurs, do you?
Being prepared to possible emergencies means having food storage at your house. It is essential to be prepared to at least 72 hour emergency. If you could get prepared to a longer one – it is really good for you and your family. If a disaster comes, food supplies at grocery stores will be depleted really quickly. So, if you want to be smart and if you want to survive, you need to take care of yourself ahead.
Most people think of disasters when it comes to food storage. However, some economy problems like losing jobs and so on could also be situations when a food storage program might save your family from starvation. If you lose your job unexpectedly, you will need food to make through the period before you get a new one. Not worrying about food in such situation makes a huge difference.
You need to be prepared – that is the point. Day to day life could be easily interrupted causing panic all over the country. Not to join the panic you should get prepared up front.
To succeed in your home food storage program you should learn about some useful tips.
First of all, you should always keep a certain supply of basic food products. Grains, pastas, sugar, salt, oil, flour, potatoes, onions, cabbage and other foods should always be found in your house at an adequate quantity.
It is recommended to store food your family is used to. Make also sure you are able to cook meals from foods that are being stored. Rotating you food storage is highly important unless you want some food products to get spoiled. If you do not want to worry about rotation, you should think of getting dry foods or freeze dried foods especially designed for long term storage needs. However, these foods cost more than other products, so this might not be a good choice if you are on a tight budget. Canned foods are a lot cheaper and still work perfectly well.

Are you aware that food storage can save you from lots of problems during all sorts of emergency cases. Find out more about food storage on this food storage site.

Spaghetti Alle Vongole Recipe

copycat cook — Tue, 09 Mar 2010 18:32:39 +0000

Easy Italian Recipes :

Vongole, which are known in the English speaking world as clams, can be used for a variety of dishes ranging from simple appetizers to chowders down to pasta and risotto. For me the best way to eat them is either simply sauteed over bruschetta or with spaghetti, but strictly tomato-less. This is the best way to enjoy their taste, a heady mix of mellow sweet flesh and iodine.

As usual with clams, there are a couple of things to do before cooking them. First of all discard any open clams that do not react when you touch them. Second, given vongole’s natural habitat, they need to be purged to eliminate any sand they might have ingested: to do this, simply cover the telline with 1 quart of cold salted water (about 1 tablespoon of salt will do) and let them rest for 3 hours somewhere dark.

After that time, simply lift them from the water leaving any sand behind.
The recipe below is for spaghetti with clams, yet if you leave the pasta out and stop once the clams are open, you have sautée di vongole, a tasty antipasto on its own.

Also, I have made the parsley optional in the recipe because some people aren’t particularly fond of this herb, yet traditionally parsley is a must on pasta with any sort of shellfish. Clearly, you can use this recipe with any sort of small clams that are typical of the area where you live. The freshest your clams the better, and what’s fresher than local?

* 1 kg (2.2 lb) clams, purged as described above
* 500 gr (1.1 lb) spaghetti
* 2-3 tablespoons of extra virgin olive oil
* 2 garlic cloves
* 1 dried peperoncino (or more to taste)
* 1/2 glass of dry, white wine (optional)
* 1 tablespoon Italian flatleaf parsley (optional), chopped
* Salt

Bring a large pot of very lightly salted water to a boil, in the meantime start heating the oil over a medium flame in a pan wide enough to hold all the clams in one layer.

Once the oil is hot but not smoking, add the garlic and peperoncino, and as soon as the garlic turns golden brown, crank up the heat up to the maximum and add the clams. Shake the pan to distribute the clams as much as possible. Add the wine here, if using, letting it evaporate. Cover the pan and allow the shells to open for 2-3 minutes.

Discard any clams that fail to open, the garlic and the peperoncino. By no means discard the precious clam juice collected at the bottom of the pan! You’ll be using it to dress the pasta together with the clams themselves. If you properly purged the vongole, there should be no sand there, but if there still is some, simply strain trough a clean cheesecloth.

The pasta water will probably be boiling by now, so add the spaghetti, pushing them down so they fit into the pot if you don’t have a special high spaghetti pot, stir and check from time to time. Never, under any circumstance, break the spaghetti to make them fit the pot!

You can add the clams to the pasta in their shells, something many of us do in Italy, yet, in regards to your guests, it is courteous to remove the clam meats from most of the shells, keeping only a few to decorate the dishes. The best way to do this is getting messy and using your fingers. (I would recommend you get someone else to help you, so that you speed up things while the pasta cooks.) Once shelled, return the clams to their juice.

As soon as the pasta is cooked slightly short of al dente, drain and add it to the vongole pan, together with the clam meats and juices, tossing for a minute over a medium flame to blend the flavors. At this point, the aroma in the kitchen will force you to come to terms with the fact that there will be no leftovers.

Divide the seasoned pasta among four (warm) dishes and garnish with the remaining clams in their shells and, if you like, parsley. Uncork a bottle of chilled white wine and luxuriate.
More Recipes

Find useful information about the topic of working at home – please make sure to read the publication. The times have come when concise info is really only one click away, use this opportunity.

Food Processing – Is It Really A Bad Thing?

John Tyrell — Tue, 09 Mar 2010 10:44:37 +0000

Let’s take a look at food processing & preservation and see just what’s involved with these techniques.

Food Processing is a technique used to convert raw food into eatable food (Or REAL food as we like to call it!). Let’s look at an example. Take a raw chicken and convert it into chicken nuggets – Your food processing is complete. Kids will eat nuggets easier than the pre-processed chicken – it just looks more appealing to them. So basically, food processing is used to make food more marketable and appealing. As for food preservation; one method to slow down food spoilage. The main function is to prevent the growth of bacteria, fungi and other organisms harmful for consumers.

Basically, the food processing industry uses both these methods to give us -the consumer- a nutritious, easy to store and easy to cook product. A number of techniques are used to get the final preserved product e.g. drying, freezing, vacuuming etc. and we will look at some of them below:

Lowering the temperature: Refrigerating or freezing is probably the most common method used, especially at home. It takes some time for food that is chilled or frozen to spoil. The cold temperature slows down bacterial action and therefore keeps your food unspoiled for longer. Freezing is even better, as the bacterial action reduces to a negligible amount when frozen.

Dehydration: Some foods have to be dehydrated for preservation e.g. dried fruits, dried vegetables, powdered milk etc. When foods are dried, bacteria will become inactive. So, foods in air-tight containers will therefore last a long time.

Freeze-drying: This is the next step on from dehydration and is a better process as it does not affect taste so much. This is widely used to preserve coffee and some fruits.

Salting: One of the oldest (one can call it ancient) methods for preservation of food (meats in particular) is salting it. This is because bacteria and other micro-organisms can’t survive in a salty environment. In addition, if meat is salted in cold weather, it can last for years.

Sterilization: Using heat to kill bacteria is a very good method of food preservation. This method is not only used for food but also in a number of hospitals to clean/sterilize the surgical instruments. People in the third world countries boil milk (and even water in some cases) to make sure that it is bacteria free.

Vacuum Packing: This is based on removing all air around the product, therefore removing the one thing bacteria need to thrive. This is done with industrial food processing equipment which removes all the air in the packaging around the food, using a vacuum packer machine. Food is first heated to kill the bacteria and then sealed. Canning was the original method used, but nowadays plastic packaging is just as common.

The use of food processing machinery in itself is not necessarily bad : The key factor to look at when making your food choices, is how the food has been processed and preserved, and what – if any – chemicals have been added to it.

Author : John Tyrell. Want to find out more about modern food processing machinery, then visit windsor food machinery.

Eating And Cooking

copycat cook — Tue, 09 Mar 2010 09:19:24 +0000

We all love foodstuff. The flavours, spices, tenderness of the meat, the freshness of the green leafy veggies – we like to eat, that’s for sure. However for some, food is their zeal. Cooking has develop into a hobby for so many chefs, housewives, along with your ordinary round the corner neighbour. In every house, one is anticipated to grasp a way to cook and prepare palatable meals. Cooking has become a hobby for a few along with baking sugary goodies. Moreover for different individuals, they solely like to share and call on a little get-together to have their meals tasted. It’s satisfying for a cook or a chef to see the smiles when individuals taste their prepared dishes.

To attain a appetizing complete course meal, a cook has to know his/her means around the flavours, spices, ingredients, along with the proper timing of setting it on the range. You’ll be able to distinguish food preparation is also an knack – in painting you need brushes, in cooking you need cooking tools. You don’t need a professional sous-chef for this. Food preparation is a matter of having the proper measurements, ingredients, tools and after all, expertise counts too. But whether or not or not you’re a pro in the kitchen, the simplest cooking tools will help you achieve that mouth-watering meal inside your own kitchen.

For example, in preparing a crepe, whether or not it is a fruit crepe or one thing that you would like to create out of the normal, you wish a sensible crepe non-stick pan to create positive that the crepe batter won’t stick while you prepare it. Le Creuset features a recent product under their non-stick pans – a crepe pan. The non-stick lines from Le Creuset are toughened non-stick pans. Their pans are hard-anodized and forged with aluminum body to last. These pans are tough and do not easily get scratched. With their crepe non-stick pan makes it easier to arrange fruit crepes and much manageable – no fears with messing up the crepe batter everywhere the pan. Not only that it’s straightforward to prepare using these pans – it’s additionally easy to wash them. Non-stick pans won’t let you have got problems removing those overdone batter, or cooking oil. It’s is so simple to clean and wipe them and have it ready for use.

You’ll also haven’t any worries if you’re going to use Le Creuset’s cookware sets, it has been known that Le Creuset’s cookware sets are quality created and recommended by a lot of chefs. You’ll be able to concoct a delicious risotto or bake your favorite lasagna. Just don’t forget the béchamel sauce on that one. Prepare your own buffet vogue dinner or invite your friends over for a pot-luck. It’s never laborious to prepare and make a meal for your friends. Have them style your own baked cake after dinner and that they’ll surely return back for more.

You’ll have no more fears, particularly for those wanting to be a sensible chef. With the help of the right cooking ware and cooking utensils, you’d be able to organize that luxurious meal and share it with everyone.

Written by Lillie Smith. Cook the bests dinner with the simplest cookware – get the simplest deals on Le Creuset Cookwares. Have that scrumptious and cooked within your own kitchen. Find the newest info on discount cookware as well as le creuset prices.

Find out realistic knowledge in the sphere of quick and easy recipes – please make sure to read this web page. The times have come when concise information is really at your fingertips, use this possibility.

Discover The Creamiest Cheesey Stuffed Mushrooms!

copycat cook — Mon, 08 Mar 2010 22:33:40 +0000

Recipe sharing is a hobby of mine because there is nothing satisfying than cooking and enjoying the people who are eating it. Everyone has a favorite recipe and I love to give them a try as well as share some of my own. Food is and always will be such a big part of our lives and the creating, the smells, the presentation and of course the flavor of it can be such a enjoyable thing. “That is unless it is that one dish you can’t stand that mom makes you eat anyways!”

There are so many choices of mushroom stuffing’s to choose from. Some of the stuffing’s I have been told about are crab, sausage, escargot, spinach and imitation crab. You can even get the recipe of some restaurants that serve stuffed mushrooms like Red Lobster or The Olive Garden.

Here is my special recipe that was my nephews favorite, he gave his life for us in Iraq at the age of 20 but he so enjoyed these so keep the recipe alive in his honor!

2 dozen mushrooms (the size of a ping pong ball
2 large packages cream cheese (softened)
1 bunch of green onions (green ends only, finely diced)
1 jar of Hormel bacon bits
1 package finely shredded sharp cheddar cheese

Mushrooms: clean, snap off stems, use a melonballer and take out a scoop for stuffing (don’t make walls to thin).

Stuffing: cream cheese, green onions, bacon bits (mix well)

Fill mushroom with stuffing with spoon and make level not rounded on top.

Take a good size pinch of cheese and set on top of mushroom.

Bake at 350% for about 20-30 minutes. You will know they are done when the Mushroom juices are running on the cookie sheet.

Let sit for at least 10 minutes and then nothing else to do but gobble them up!

I don’t know if you have tried my first recipe on here for stuffed mushrooms but this Stuffed Portabello Mushroom recipe is a much heartier version with a new addition of spinach. You can serve this with a side salad and some cheese bread and if you insist on having your meat then this will go with any meat of your choice.Ingredients:

1 large portabello mushroom per person. This recipe will be for 4 mushrooms.
2 large packages cream cheese (softened)
1 bunch of green onions (green ends only, finely diced)
1 jar of Hormel bacon bits
1 package finely shredded sharp cheddar cheese

Mushrooms: clean, snap off stems, use a melonballer and take out a scoop for stuffing (don’t make walls to thin).

Stuffing: cream cheese, green onions, bacon bits (mix well)

Fill mushroom with stuffing with spoon and make level not rounded on top.

Take a good size pinch of cheese and set on top of mushroom.

Bake at 350% for about 20-30 minutes. You will know they are done when the Mushroom juices are running on the cookie sheet.

Let sit for at least 10 minutes and then nothing else to do but gobble them up!

Read pragmatic info about the topic of quick and easy recipes – make sure to read this web page. The time has come when concise information is really only one click of your mouse, use this opportunity.

The Italian Chef Is Finally Here

copycat cook — Sun, 07 Mar 2010 23:05:10 +0000

Italians love life and they love food. Beautiful, passionate, sensual and stylish – these are words that come to mind when you think of Italy. Italians are a people of a long history and varied culture. In Italy you will find influences from many cultures adding spice to its language, architecture, design and above all, its food.

Italian Food culture is evident in every city around the world in the form of the local pizza or pasta restaurant. Italian cuisine, however, consists of so much more than what you see on American sitcoms. Spaghetti with tomato sauce, ravioli and lasagna are merely the tip of the delightful iceberg that is Italian cooking.

Italians value two things above all else: heritage and family. I know you have the theme song to The Godfather in your mind right now, but bear with me as I explain the concept of family as Italians see it. For Italians, life is a celebration. There is nothing better than a long evening meal with family and friends, to discuss the ways of the world and to enjoy fine wine, tasty food and delicious desserts. Often, an Italian family will gather at a restaurant and the adults will enjoy the evening deep into the night, while the children, unable to keep up with the festivities, fall asleep at the table. Life is about living, and when it comes to food, Italians are in no rush to let things end.

Italian cooking is known for its simplicity and flexibility. Ingredients are bought on the day, and whatever looks most fresh from the array of seasonal vegetables and other produce will be selected for the evening meal. This habit of shopping on the day means that traditional Italian food is extremely fresh and tasty. Rice, herbs, olive oil and fresh fruit and vegetables are enjoyed every day

Italians love holidays and festivals and every village has a patron saint whose day must be honoured. Famous events and harvests are also celebrated – and food always plays a central part in any day of joy. During Easter, Italians do not eat certain foods, but on Good Friday hot cross buns are a popular snack. Roast lamb is a traditional family meal on Easter Sunday, representing innocence. Bread is considered pure and also contributes richly to Easter celebrations.

A sweet bread in the shape of a dove, la colomba pasquale, is popular. Children and adults alike enjoy hollow chocolate eggs, and Easter Monday is a time for the entire family to gather for a picnic.

Another important Italian holiday is Christmas, or Natale, and each of the twelve days of Christmas is celebrated with a unique cookie for that day. Rome itself has a famous outdoor market in Piazza Novona during the nine days leading up to Christmas. Fish markets do a roaring trade for the Christmas Eve meal where families enjoy seven different kinds of seafood: eel, salted cod, squid, and clams among other seafood dishes. Christmas Day is celebrated with tortellini in broth with panettone, a traditional Christmas cake from Milan, for dessert. New Years is a time for cleaning up and throwing out the old and lasagna is a traditional New Years Day lunch.

Food plays a massive role in Italian culture, especially around holidays and festivals, and harvest times themselves are events with dancing, music and lots of eating.

Italian Markets

Each town and village in Italy has a local market near the main square (piazza) or cathedral, where local farmers sell their produce. Vegetable stalls are bright with fresh, colourful vegetables and fruit from the region: blazing red tomatoes, green zucchinis, purple eggplants and dazzling orange carrots are artistically displayed in the summer. In spring and autumn mushrooms of every shape, size and colour abound in the markets, and above these hang bushes of fresh and dried herbs such as parsley, basil, marjoram, thyme and rosemary. Poultry such as duck, geese, chicken and turkey are also on display and depending on the region you may also find wild boar or deer.

Learn about the many fine cheeses and variety of pastas that Italian cooking offers. Make cooking about fun, and enjoy your meals with your family and friends – who cares if they turn into long drawn out affairs! This is what it means to really enjoy life, when you don’t feel rushed and you can take the time to savor happy times with those you love and cherish.

Get your FREE Italian Recipe here …

Buon Apettito

Obtain helpful recommendations about the topic of quick and easy recipes – please make sure to go through this web site. The times have come when concise info is truly within one click, use this possibility.

Factors That Affect The Life Of Your Food

copycat cook — Sun, 07 Mar 2010 07:31:01 +0000

Each food product has a limited shelf life. When it comes to long term food storage you need to understand the factors that determine the shelf life of your foods. If you are just about to start a home food storage program or you already have one, this information might be useful for you to extend the shelf life of your foods.
There are four main factors that affect the shelf life of your food products. Let us look at all of them.
Temperature is probably the most important factor that defines how long your foods will last. If you put your foods into a warm place, it will not last long. The ideal temperature for food storage area is no more than forty degrees F. It is clear that not all home owners are able to achieve such temperature and maintain it all the year round. Even if it is warmer than 40 degrees in your storage area, you need to do your best to avoid frequent temperature changes. Make sure the temperature remains constant.
Moisture is the second factor that may spoil your survival foods. When choosing food for long term storage try to pick the one that has less than 10 percent of moisture content. However, as most of us do not have corresponding equipment this could be very difficult to achieve. That is why freeze dried foods are getting so popular. Freeze dried foods usually contain only about 5 percent of moisture in them. And that is why their shelf life is very long.
The third factor is the type of atmosphere in the storage container. Oxygen is the main enemy of food products. That is why many commercially prepared emergency foods are packed with Nitrogen. This gas works much better than oxygen.
If you want to cope with oxygen in your food containers at home, you might want to get oxygen absorber packets. All you need to do is place such an absorber into your food container and seal it. Oxygen absorber packets absorb oxygen from the atmosphere inside the container and create a slight vacuum. This allows your foods to last much longer.
Another factor to keep in mind is the storage container itself. Make sure you use air tight containers to ensure your foods will last as long as possible. When using plastic containers make sure they are made of food grade plastic. Otherwise they must not be used for storing food. Most containers are usually marked to let you know what products they could be used with.
If you choose to buy commercially prepared survival food, then in most cases you will not have to worry about the last three factors. You will only need to store your foods in a cool and dry place.

This planet gets tired of us – it is high time to be prepared. Learn more about food storage – this knowledge can save your life and the lives of other people you care about. Visit this food storage site for useful updates in the food storage niche.

Preparing Bulk Food Storage

copycat cook — Sun, 07 Mar 2010 07:30:57 +0000

Bulk food storage is very popular these days among people who care about their families and want to save them from possible emergencies. Your food storage should be planned for at least 6 months. The concept of buying bulk is to start a food storage program at your home. This is an important part of emergency preparedness. It is highly important to have a 72 hour emergency food supply. This will help you to make it through a short term emergency. But if you care about storing dry foods for long term emergencies – then this article is for you. We are going to talk about useful tips on how to make your bulk foods last longer.
At the first place, you need to use proper food storage containers for your long term food storage. Make sure you choose hard containers that could not be chewed by rodents. Glass, metal, and hard plastic are good choices here. Remember that plastic bags are not appropriate for long term food storage.
Plastic containers do not provide a reliable barrier to oxygen. To extend the shelf life of your foods you will have to add oxygen absorbers as an additional oxygen barrier. For example, most dry foods will last for about 6 to 12 months when stored in plastic containers. But if you add oxygen barrier, your foods will last up to 20 years.
You could choose glass containers to store food products for emergency purposes. They could be found in several different sizes. Unlike plastic, glass is a true oxygen barrier. So if you seal your glass bottles air tight, no additional oxygen barriers will be required. The only disadvantage of glass containers is the fact that they are easy breakable. This means you might not be able to rely on them in the case of earthquake or hurricane, etc.
There are several types of dry foods that could be stored for emergency purposes. Various types of grains, beans, corn, flour, sugar, pastas, powdered eggs, nuts, dried meats are just some of the possible options. You could also store other products you like to eat in everyday life.
Air tight containers provide excellent protection to your foods for up to one year. Adding some kind of oxygen barrier is a great option to extend the shelf life of your dry foods to its maximum. Rice, wheat, beans, corn and some other dry foods will last for more than 20 years if stored this way.
Do not forget that your food storage could seem attractive to rodents and insects. However, if you follow the above recommendations you will not have to deal with them. Neither mice nor bugs are able to penetrate a glass, metal or hard plastic container.

Do you know that food storage can save you from lots of problems during different emergency situations. Learn more about food storage on this food storage web site.