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December
8, 2005
Prairie
Fare: What to Do with Perishable Food When the Power Goes Out
By
Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service
When I looked out
the window during our recent two-day storm, I noted that our icicle-shaped
Christmas lights and cords were drooping with real icicles. Some lines
of lights had fallen under the weight of the ice.
Falling Christmas
lights are a little annoying, but they’re just an inconvenience.
Being originally from a rural area with above-ground power lines, I knew
that heavy ice buildup on power lines could lead to power outages. That
can be a dangerous situation.
While I didn’t
directly experience the recent power outages, many of my friends did.
For some, the power outage lasted for days.
Hopefully, we won’t
have another similar situation this winter. Just in case, here are some
questions and answers about storing perishable foods during power outages.
1. When the power
goes out in the winter, is it OK to put frozen food out in the snow to
keep it cold?
Keep in mind that
a full freezer of food usually will keep about two days, if the door
is kept shut. A half-full freezer will stay cold enough about a day.
If you find that the power will be out longer, you may need to resort
to other methods to preserve your frozen food. If it’s short-term,
the best thing is to keep the freezer closed.
It’s tempting
to use our giant outdoor “walk-in freezer” to store food,
but storing food outside is not recommended by the USDA due to potential
variable temperatures, unsanitary outdoor conditions and/or disturbances
by animals. There can be temperature fluctuations from the sun’s
rays, which could thaw the food.
Depending on the
outdoor temperature, you may be able to store the food in impermeable
covered plastic containers in an unheated garage or other place where
the food won’t be disturbed. Monitor the temperature and the state
of the food.
2. The power’s
back on. Is it OK to refreeze foods that have partially thawed?
If the food contains
ice crystals and is 40 degrees or lower as measured by a food thermometer,
it’s safe to refreeze. The quality may be lessened, but it’s
safe. Discard food, such as a previously opened bag of frozen fruit
or bread, if it has been exposed to juices from thawing meat.
Discard foods that
have been warmer than 40 degrees for more than two hours. If the ice
cream has thawed, it’s best to discard it because of quality issues.
3. My basement became
very cold and some canned food froze. Is it safe to eat?
Canned food that
has been frozen accidentally generally remains safe. Ask yourself if
the cans were in good shape prior to freezing (no bulging, rusting,
leaking, etc). Thaw the cans of food in the refrigerator. If you detect
off-odors or other abnormalities upon opening the can, don’t taste
the food. Discard it where no one will come in contact with it.
All this talk about
chilly weather issues makes me think about warm, comforting soup, such
as this chili recipe.
White Chili
1 medium onion,
chopped
1 4-oz. can chopped green chilies
2 16-oz. cans of cooked Great Northern beans
3 tsp. ground cumin
3 c. cooked chicken or turkey, diced
2 14-oz. cans reduced-sodium chicken broth
1 c. Monterey Jack cheese or other cheese of choice
Optional: Assorted toppings, such as shredded cheese, chips, sour cream
or salsa
Combine 3 cups of
broth, onion, chilies, beans and cumin. Simmer for an hour. Add cheese
and chicken. Cook until chili is thick, adding additional broth as needed.
Top with shredded cheese, nacho chips, sour cream and salsa if desired.
Makes 12 servings.
Each serving has 350 calories, 42 grams of carbohydrate, 9 grams of
fat and 14 grams of fiber.
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Source:
Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Rich Mattern, (701) 231-6136, richard.mattern@ndsu.nodak.edu
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