When a famine strikes, victims can quickly escape the disaster area by taking a train with portable food, and relief materials and personnel can also quickly arrive at the disaster area. Scientific research and practice have proven that honey, liquor, vinegar, sugar and salt are foods that will not spoil. Canned food can be stored for 1 to 2 years. Compressed cookies can be stored for three years. In the old days, glutinous rice was used to build walls to prevent famine.

Food spoilage is very common in life, and it also brings us a lot of troubles. If some food never spoils, we will feel more at ease when eating it.

Honey. Fresh and mature honey is a transparent or translucent colloidal viscous liquid. Sugar accounts for more than 3/4 of the total honey. It has low water content and neither bacteria nor yeast can survive in honey. In addition, honey also contains 0.1%-0.4% bacteriostatin. Therefore, mature honey will not deteriorate easily if left for a long time. However, if it is not mature honey or a low-quality product that has been mixed with water, it will ferment, bubble, and become sour after being left for a period of time, making it inedible.

Bacon can be stored for five years

Vinegar. Vinegar has antibacterial and sterilizing effects and can be used to preserve food and preserve it, such as pickling. The shelf life of vinegar is relatively long, but it is also affected by technology and raw materials. The mature vinegar with better craftsmanship is sealed in a jar and placed underground. The older it is, the more mellow the flavor will be.

Solid sugar. Solid sugar includes commonly used white sugar, soft white sugar, rock sugar, single crystal rock sugar, etc. Solid sugar has little internal water content and strong osmotic pressure, which is not conducive to the growth of microorganisms and is difficult to be contaminated. Sugar is also often used to preserve food, such as candied fruits, preserved fruits, etc. However, sugar easily absorbs moisture. If it is placed improperly and its properties change, it will be contaminated by microorganisms.

Table salt. The main component of table salt is sodium chloride, which is very chemically stable. Like sugar, table salt is often used to preserve food and is a natural preservative. However, if the iodized salt we often eat is not protected from light and high temperatures, the iodine content will be reduced if left for too long, but the quality of the salt will not change.