Food tips for when power is out

The N.C. Cooperative Extension Service at N.C. State University provides a number of fact sheets on its Web site, http://www.ces.ncsu.edu/disaster/.

Here's advice on food safety and preparation during a power outage.

Foods that can safely be stored above 41 degrees for a few days include:

- whole non-cut fresh fruits and vegetables,

- ketchup, relishes, olives, jams and jellies, mustard, barbecue sauce, soy sauce,

- bread, rolls, bagels, cakes (without cream or custard), cookies and muffins and certain hard cheeses.

Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature. You may safely re-freeze foods that still contain ice crystals or that have been kept at 41 degrees or below.

With the door closed, food in most freezers will stay below 41 degrees for up to three days, even if a wood stove or fireplace is being used.

Thawing rate depends on:

- amount of food in the freezer,

- kind of food,

- temperature of the food,

- size and insulation of freezer.

Fill up empty space in your freezer with ice to help frozen food last longer

Be prepared for when the power goes out:

- Have a thermometer in your fridge and freezer

- Have a tip-sensitive digital thermometer ready to check foods;

- Have items that don't require refrigeration and can be eaten cold or heated on the outdoor grill;

- Don't store food that requires temperature control outside as thaw/ freeze potential is high;

- Fill coolers with snow and ice and store inside to keep foods cool

After a power failure, you might not have heat, refrigeration or water. To prepare food when you have no power, follow these guidelines:

- If you have limited heat for cooking, choose foods that cook quickly. Prepare casseroles and one-dish meals, or serve no-cook foods.

- If you can't use your stove, you can use a:

– Fireplace.

– Candle warmer, such as a fondue pot. Do not use a candle warmer to cook raw meats, fish, poultry and eggs.

– Camp stove and charcoal burner. Never use a fuel-burning camp stove or charcoal burner inside your home, even in a fireplace. Fumes from these stoves can be deadly.

- Do not cook frozen foods because they require much more cooking time and heat than canned goods.

- Eat commercially canned foods straight from the can. Do not eat home canned meats and vegetables unless you can boil them for 10 minutes before eating.

- Substitute liquids from canned vegetables for water in unsweetened cooked dishes.

- Substitute juice from canned fruits for water in salads and beverages.

- All water from questionable sources that will be used in food preparation must be boiled for at least 10 minutes before use.

- If you are without refrigeration, open only enough cans or jars of food for one meal. Leftover food in jars and cans cannot be saved.

- If necessary, substitute canned and powdered milk for fresh milk.

- Prepare and eat foods in their original containers, if possible.

With the door closed, food in most freezers will stay below 40 degrees for up to three days, even in summer. Thawing rate depends on:

- The amount of food in the freezer.

- The kind of food.

- The temperature of the food.

- The freezer.

- The size of freezer.

You may safely re-freeze foods that still contain ice crystals or that have been kept at 40¡ F or below.

You may be surprised at the variety of foods that can be prepared even if there is no gas or electricity for cooking. Here's a list of foods that require no cooking.

Breakfast

- Fruit or canned juice,

- Ready-to-eat cereals or breakfast bars,

- Breads or crackers with jams, jellies, margarine, peanut butter, cheese or cheese spreads,

- Milk (canned, evaporated or reconstituted powdered milk, which may also be used in coffee or tea)*

- Instant coffee, tea or cocoa (if tap water is hot enough).

Lunch or supper

- Processed cheese or cheese spreads*

- Canned vegetables*

- Peanut butter

- Canned meats, fish, poultry*

- Canned beans (baked beans, kidney beans, garbanzo beans, etc.)*

- Raw vegetables, such as carrots, celery, etc.

- Fruits (canned or fresh)

- Bread, crackers, cookies

- Canned puddings*

Snacks

Fruits (fresh, canned, dried), milk,* juices, cheeses,* ready-to-eat cereals, nuts and seeds, fruit leathers, crackers, cookies, raw vegetables, raisins, hard candy, granola bars, beef jerky.

* These foods must be refrigerated after opening. You will have to eat it all in one sitting.