How to keep food from spoiling when electric goes out:

Before the storm: 

Ø  Set the freeze control to the lowest possible setting 

Ø  If your freezer is only partial full, you can fill it full with ice.  Fill empty, clean, plastic soda bottles with water (leave enough room at the top for the ice to expand) and freeze the water.  These homemade blocks of ice can stay in your freezer for months OR you can purchase bagged ice before the storm hits as availability after the storm can at times be somewhat limited. 

Ø  If you anticipate losing electricity, 50 pounds of dry ice should hold an 18-cubic-foot freezer that’s full for two days. 

After the Storm: 

Ø  If the power fails, do not open the freezer.  Cover the freezer with blankets.  The blankets help to serve as insulation.  Pin the blanket away from the air vent, in case the electricity comes on early. 

Ø  If in doubt from how long the power will be out, you can use dry ice in your     freezer to save your food items. General rule of thumb is -- 2 lb. of dry ice in a freezer to every cubic foot of freezer space.  50 pounds of dry ice should keep the temperature in a full 18 cubic freezer below freezing for 2 full days.  This recipe for the amount of ice needed, is a general recommendation and not a guarantee, as conditions do vary. The dry ice should be placed on top of food items (as cold goes down). Dry ice should be placed on cardboard or on a paper bag.   Be sure to wear gloves to protect your hands from dry ice burns.       

Ø  Be aware, that once power is lost, foods in a refrigerator have about four hours before they start to spoil. If the electricity is off more than four hours, you will probably need to throw away raw and uncooked meats, poultry and seafood; cooked leftovers; dairy items, such as milk, yogurt, soft cheese; fresh pasta; refrigerated rolls of biscuits or cookie dough; mayonnaise and creamy salad dressings. Using Dry Ice is the only way to prevent the spoiling of your perishables. Regular ice will not be cold enough or last long enough for long periods of time. 

Ø  Dry ice can cause burns. Do not handle it with bare hands. Put dry ice in heavy paper or on boards inside the freezer or on top of frozen foods. Allow 2 ‰ to 3 pounds of dry ice per cubic foot of space. More dry ice may be needed in an upright freezer, because dry ice should be placed on each shelf.