Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Cooking

Shelf Life for Common Backpacking Foods

How many day's before you food becomes a bio hazard while hiking?

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Pack Life Support

Just how many days before your chunk of cheddar becomes a biohazard? It’s Claudia Pearson’s job to know. As NOLS Rocky Mountain Rations Manager, Pearson is in charge of supplying food for the program’s month-long expeditions. Here’s what she knows will go the distance—and what you’d better eat on day one. (Note: Pack life estimates are for typical summer alpine conditions with highs in the 70s; hotter weather or leaving food out in the sun can significantly speed spoilage.)

8-12 Hours: Frozen steak
Lettuce/spinach

1 Day:Eggs, broken into
water bottle
and frozen

2 – 3 Days:Goat cheese
Zucchini
Broccoli

3 – 4 Days:Avocados, unripe
Bell peppers

8 – 10 Days:Tortillas/bagels
Summer sausage (opened)
Margarine
Apples

20+ Days:Lemons/limes
Garlic cloves

30+ Days:Onions
Potatoes
Cheddar cheese
Parmesan cheese
String cheese
Jerky

How to Pack for Backcountry Skiing

Get to know the winter safety gear you need in your pack.

Keywords: