Prudent Food Storage

The wise store up choice food and olive oil, but fools gulp theirs down. - Proverbs 21:20

Section 3 Specific Equipment Questions
G. Diatomaceous Earth



G.3 HOW DO I USE D.E. IN FOOD STORAGE?

To use, you should mix thoroughly one cup (8 fl ozs) of DE to every forty pounds of grain, grain products or legumes. This works out to approximately one cup of DE to every five gallon bucket of food you want to treat. You need to make certain that every kernel is coated so it is better to do the mixing in small batches where you can insure more even coating. Both the grain and the DE should be quite dry when doing the mixing otherwise you'll get an uneven distribution.


WARNING: DE is a powdery dust which you need to take steps to keep out of your lungs and eyes. A paint or hardware store filter mask and a pair of goggles will do the job. It's a good idea to do the actual mixing outside in a slight breeze otherwise you'll get DE all over everything. Even whole wheat flour dust can cause lung irritation if you breathe in a sufficient amount.


Being inactive and usually covered in a hard shell, DE works poorly on insect eggs or pupae. It has more effectiveness on larvae and adult insects with a fair amount of soft tissue exposure.




Updated: 9/18/96; 4/16/97; 7/21/97; 10/20/97; 9/15/98; 11/02/99; 12/01/03


Copyright © 1996, 1997, 1998, 1999, 2003. Alan T. Hagan. All rights reserved.


Excluding contributions attributed to specific individuals or organizations all material in this work is copyrighted to Alan T. Hagan with all rights reserved. This work may be copied and distributed for free as long as the entire text, mine and the contributor's names and this copyright notice remain intact, unless my prior express permission has been obtained. This FAQ may not be distributed for financial gain, included in commercial collections or compilations, or included as a part of the content of any web site without prior, express permission from the author.


DISCLAIMER: Safe and effective food storage requires attention to detail, proper equipment and ingredients. The author makes no warranties and assumes no responsibility for errors or omissions in this text, or damages resulting from the use or misuse of information contained herein. This FAQ is not intended for, nor should it be used in, any commercial food applications.


Placement of or access to this work on this or any other site does not necessarily mean the author espouses or adopts any political, philosophical or metaphysical concepts that may also be expressed wherever this work appears.



Table of Contents


Acknowledgements & Foreword


Section 1 - Shelf Lives


  1. Time, Temperature, Moisture, Oxygen and Light

Section 2 - Foods


  1. Common Storage Foods

A. Grains & legumes


  1. Grains & Grain Products
  2. Legumes
  3. Availability of Grains and Legumes
  4. Storing Grains and Legumes

B. Dairy Products


  1. Dry Milks
  2. Canned Fluid Milks and Creams
  3. Butter
  4. Cheese

C. Eggs


  1. Dry Eggs

D. Sugar, Honey and Other Sweeteners


  1. Granulated Sugars
  2. Honey
  3. Cane Syrups
  4. Corn Syrup
  5. Maple Syrup

E. Fats and Oils


  1. Buying & Storing Oils and Fats
  2. Extending Shelf Life By Adding Anti-Oxidants

F. Cooking Adjuncts


  1. Baking Powder
  2. Baking Soda
  3. Herbs & Spices
  4. Salt
  5. Vinegar
  6. Yeast

G. Infant Formula


  1. Alternatives to Breastfeeding
  2. Selecting and Feeding An Infant Formula
  3. Storing Infant Formulas and Baby Foods

H. MREs - Meals, Ready to Eat


  1. U.S. Military MREs
  2. U.S. Civilian MREs
  3. British/Canadian MREs
  4. Other Self-Heating Ready To Eat Type Products

I. Ration Bars


  1. Ration Bars

Section 3 - Specific Equipment Questions


A. Storage Containers


  1. What is Food Grade Packaging?
  2. Plastic Packaging
  3. Metal Cans
  4. Glass Jars
  5. Mylar Bags
  6. Reusing or Recycling Packaging

B. CO2 and Nitrogen


  1. Dry Ice
  2. Compressed Nitrogen

C. Vacuum Sealing


  1. Vacuum Sealing Considerations

D. Freeze Treating


  1. Freeze Treating

E. Oxygen Absorbers


  1. What Is an Oxygen Absorber?
  2. How Are Oxygen Absorbers Used?

F. Moisture in Packaging and Food Storage


  1. Why Moisture is Important
  2. What Is A Desiccant?
  3. Types of Desiccants
  4. How Do I Use Desiccants?
  5. Where Do I Find Desiccants?

G. Diatomaceous Earth


  1. What is Diatomaceous Earth?
  2. Where Do I Find DE and What Type Should I Buy?
  3. How Do I Use DE in Food Storage?

Section 4 - Spoilage


A. Insect Infestations


  1. Pests of Stored Grains, Legumes and Dry Foodstuffs
  2. Control of Insect Infestations

B. Molds in Foods


  1. Minimizing Molds
  2. Molds in Canned Goods
  3. Molds in Grains and Legumes

C. Bacterial Spoilage


  1. Botulism

D. Enzymatic Action in Food Spoilage


  1. Enzymatic Action

Section 5 - Shelf Lives


A. Food Product Dates


  1. "Best Used By", "Use By" and Other Food Product Dates

B. Closed Dating


  1. Closed Dating Codes Used by Some Food Manufacturers

C. Shelf Lives


  1. Shelf Lives of Some Common Storage Foods

Section 6 - Resources


A. Books


  1. Books

B. Pamphlets


  1. Pamphlets

C. Electronic-online


  1. Information sources
  2. Software sources

D. Organizations


  1. The Church of Jesus Christ of Latter Day Saints - LDS Family Cannery Guidelines

E. Food and Equipment Suppliers


  1. Mail Ordering Storage Foods What You Should Know
  2. Addresses of Suppliers

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