With cold winter temperatures, one might be tempted to store food outdoors or in the snow. This may also be true if one experiences a power outage due to a winter storm. While storing food outside or in the snow may work in a pinch, long term storage is not advised.
Although it may seem like a good idea to use our giant outdoor “walk-in freezer” to store food, there are two main reasons why the cold or snow may not necessarily protect it safely. For one, the outside temperature can vary by the hour even if snow is falling thereby not protecting refrigerated or frozen food properly. Further, frozen food can thaw when exposed to the sun’s rays even when the temperature is very cold. Food may become too warm and foodborne bacteria could grow. Secondly, perishable items could be exposed to unsanitary conditions or to animals which may harbor bacteria or disease. (Food that comes in contact with animals should never be consumed.)
Should the reason to take food outdoors or put in the snow be due to a power outage, the USDA suggests taking advantage of the cold weather to make ice by filling buckets or cans with water to freeze outdoors. The ice can be used to help keep food cold in the freezer, refrigerator or coolers. If one needs to temporarily store food outdoors, check the outdoor temperature and monitor the temperature and state of the food frequently. Food should also be stored in impermeable covered plastic containers and placed in a location that won’t be disturbed.
Meat, poultry, fish, and eggs should be stored at or below 40ºF and frozen food at or below 0ºF. While this is hard to maintain during power outages, the USDA says keeping your fridge and freezer doors closed as much as possible can help your food stay at the necessary temperature for up to four hours and longer in a cold room. If the doors stay closed, a full freezer can maintain temperature for up to 48 hours.
Chili is a favorite soup or stew but no one seems to agree on what chili should be. There are as many ways to make chili as there are people who make it. Some like it hot, some like it mild, some like it on top of a baked potato or mound of spaghetti, some say beans, others say NO beans. However you like it, chili, served with a side of cornbread, cinnamon roll, oyster crackers, sour cream, cheese, or plain, is an American comfort food. Every cook has a secret ingredient or combination of ingredients; it’s a dish that lends itself to creativity. A search for a chili recipe will turn up all kinds of combinations. To that end, chili even has its own national celebration day( fourth Thursday in February) and its own week (first week in October).
