How to Preserve Food Using Dry Ice
When the power goes out or a long trip is planned where food needs to be kept cold, regular ice will only suffice for so long before becoming a watery mess. Dry ice is a much colder and longer lasting alternative. This chunk of frozen carbon dioxide is extremely handy in preserving food with the right precautions taken. Dry ice boasts a chilling temperature of -110 degrees Fahrenheit so caution is needed when handling it. Dissipating at a rate of 10-lbs every 24 hours, dry ice lasts much longer and keeps food much colder than regular ice. Does this Spark an idea?
Instructions
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Place chunk of dry ice in the bottom on an ice chest, bucket, or large plastic container. A slab that is 1/4-lb will suffice. The more dry ice you use, the colder the temperature will be within.
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Place a piece of cardboard or newspaper over the dry ice to separate it from the food.
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Set wrapped packages and containers of food into the chest or container on top of the cardboard.
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Place a lid loosely on top of the container. Proper ventilation is imperative to allow the dissipating carbon dioxide to escape. If the vapors become trapped it will cause the container to expand until it breaks.
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Tips & Warnings
Dispose of dry ice by allowing it to dissipate in a ventilated area.
Dry ice can be purchased from your local grocer or look in your local phone book under "dry ice".
Always wear gloves when handling dry ice as the severe cold can burn your skin on contact.
Wear a mask and glasses when cutting or chipping away dry ice.
Proper ventilation when using dry ice is imperative. As dry ice melts it puts out carbon dioxide fumes, which in large quantities can be fatal.
References
- Photo Credit BananaStock/BananaStock/Getty Images
