How to Start Your Food Storage Plan

Adventures in Sustainable Living Podcast

Episode 124

In this weeks episode I want to discuss a very important principle involving personal sustainability and self sufficiency. It is something very easy to do and it will give you a great deal of personal security. Yet this is something that most people over look especially in our modern culture.

But it is my personal opinion that the structure and convenience of our society actually robs us of our personal security. We are so accustomed to having anything we want anytime we want that it tends to produce a false sense of security. We no longer think in terms of keeping extra supplies within easy reach because everything is always just at our finger tips.

So join me for E124 How to Start Your Food Storage Plan

Welcome back everyone to the Adventures in Sustainable Living podcast. This is your host Patrick and this is E124 which is called How to Start Your Food Storage Plan.

I realize that this may seem like a very boring topic sort of like practicing fire drills, tornados drills, carrying survival gear, and other safety related practices. It is because most of us know that true emergency situations do happen in the world but most of us think it just doesn’t happen to us.

But let me just say that there are numerous studies that prove when an emergency situation does arise people are going to resort to the very things that they have learned and practiced.

For example, most of you likely know that I am an active scuba diver as well as an instructor. After diving for over 10 years, I can tell you that putting on a tank of oxygen, a regulator, mask and breathing under water is actually quite simple. But what are you going to do if something goes wrong?

After being a practicing veterinarian for over 25 years, most people look at some of the routine surgeries that we perform almost daily and they always think that anyone can do that. While it may be true that most surgeries that we perform are not technically difficult, what are you going to do if something goes wrong?

In both of these situations, you are going to immediately resort to your training, back ground experience and the things that you have practiced. That is why during instructor training you go over safety exercises again and again, and again. That is why as a veterinarian you learn medical rescue measures and CPR again and again and again. This is so that in the unlikely event that a true emergency does happen, you are prepared.

The same is true with carrying survival gear. I keep a small back pack with survival gear in both of my vehicles and have done so for over 30 years. Yet during that time I have only needed it twice. In both of those cases I got stranded somewhere in below zero temperatures when no one knew where I was. Had I not been prepared, I would have become a human popsicle. At any point during the winter I may be forced to walk the last mile to the cabin in blowing snow and below zero temperatures. Consequently, I stay prepared.

Certainly part of my mentality is influenced by how I was raised and who raised me. I grew up with two working farms in the family. We always had a large walk-in closet that was well stocked with home canned goods, extra dry goods, and other basic supplies. This was a normal part of being self sufficient.

What I do is also influenced by where I presently live. The cabin is somewhat isolated. The nearest supermarket is 22 miles away. Consequently, in the event of a major snowstorm attempting to go to the supermarket is that last thing I should be doing.

But if you think the convenience of living in the city improves your chances of last minute access to needed supplies, think again. There have been numerous times during my adult life where I have gone to the supermarket before or after a severe weather event. I went there because I wanted something very specific not because I truly needed anything. I walked into total chaos, empty shelves, and people literally pushing each other out of the way. My response was to simply turn around and go back home.

So just give this some thought for a moment. By now I am certain that everyone of us has seen numerous media accounts of natural disasters, hundreds if not thousands of people suddenly rendered homeless, and people stranded without food or fresh water. If you and your family happen to be the ones that are prepared for such things, it will help to take a bit of strain off of the rescue workers. What a relief it will be to them if they find one family that they do not have to worry about.

In my opinion having extra supplies around the house is a simple and effective insurance policy. It serves as a back up in the event of a natural disaster. You have extra supplies if there is a severe weather event that closes everything for days. And in the event that you become injured and can’t work for 6 months, at least you are going to be well fed.

Having a food storage plan is an easy step toward self reliance and becomes especially valuable during an emergency situation.

In our modern age most people have either lost the desire or simply do not even see the need to have a food storage plan. However, such a plan is one of the most basic and easy steps toward self reliance and it becomes especially valuable during an emergency situation. . Consequently, I am going to go through the basics of how to start your food storage plan and demonstrate how easy it is to begin. There is a lot more to this than what I am going to present in this episode. Consequently, at the end of the transcript I am going to have a link to a blog post where you can get a lot more details. That said, I want to start by simply discussing some basic concepts.

8 Basic Concepts to Food Storage

1) DO YOUR HOMEWORK

There are numerous internet resources with in-depth discussions regarding proper food storage and the types of foods needed. There are prepackaged foods that only require hot water in order to make a great meal. There are ready-to-eat meals that require no cooking at all. There are numerous freeze dried products that will last 25 years.

Everyone’s situation is unique. There is no one-size-fits-all food storage plan. Be an informed consumer. Do your homework and learn what is best for your situation before spending any of your hard earned money.

2) STICK TO THE BASICS

First make a list of items you already have in your household. This is a good indication of the things you consume on a regular basis. Then write down everything that your family eats for one week. Use these two lists as a basic guideline to help you get started. Make sure to have a variety of items on your list that will balance your diet. Take into account any particular medical or dietary needs for each member of the household.

3) DON’T FORGET THE WATER

Store one gallon of water per person per day for basic needs. For personal hygiene and basic cleaning, such as doing the dishes, it should be 2 to 3 gallons/person/day.

First and foremost, water must be stored in food grade containers. Plastic bottles that were previously used for sports drinks and sodas are safe to use but these containers will impart a taste to the water. Water containers should be stored on a surface that will not leach any chemicals through the plastic. For longer term storage, place plastic containers on untreated wood, not concrete. Tap water is great to use because it has already been chlorinated and needs no processing.

The subject of water storage is covered much more extensively in another one of my posts titled “Maintaining a Safe Water Supply”. I will provide a link in the transcript.

4) SLOWLY BUILD YOUR FOOD STORAGE PLAN

Unfortunately there are many people today that would like to convince you that the entire world is going to fall apart at the seams tomorrow. I guess this is possible, just not likely. But with all the hype, it is easy to be convinced that you need to put together a food storage plan today. But, it is better to start your food storage plan very slowly.

On every visit to the supermarket, simply spend a few extra dollars and purchase additional items. This one simply thing will result in the accumulation of a fair amount of extra supplies in a very short period of time.

Keep in mind that every “prep” item you store should be something you use in your life on a regular basis. Do not be tempted to buy “mystery” MREs that you have never tried. Do not be persuaded to buy “25 year shelf life” freeze dried items that you do not eat regularly. If it comes down to a situation where you depend on your emergency supplies, that is not the time to change your diet.

5) SET A BUDGET FOR YOUR FOOD STORAGE PLAN

Once again, it is easy to buy into all the hype. Don’t be pressured into spending thousands of dollars on a “one year supply”. The simple reality is that there are dozens of common foods, if stored properly, that will keep for many years. Take your time and shop around. Take advantage of sales and coupon days. Join a local warehouse club and pay attention to their ads and sales. Shop the back aisle of the supermarket for items marked down for quick sale.

The point here is to spend your money wisely.

6) PROPER ROTATION IS AN IMPORTANT PART OF A FOOD STORAGE PLAN

Proper rotation takes a little time and attention. However, it will also keep you organized. I keep a running list of all items I have in storage and the quantity. I also date each item. Closely adhere to the principle of First-In-First-Out (FIFO). This simple practice will keep your food rotated and fresh.

7) MAKE IT FUN

It may seem overwhelming at times. But there is no reason to get stressed about a food storage plan. Make it fun. Turn it into a challenge to find the best deals. Involve other family members. Additionally, by learning to cook simple meals from the stored bulk items that you have you will gain some further confidence in your ability to be prepared. Besides, it then becomes a learning experience.

8) PAY ATTENTION TO STORAGE CONDITIONS

When food is stored for any length of time, it is imperative to maintain proper conditions to ensure appropriate shelf life. Here are six things to consider:

–Time

There are many common foods that have a 20 to 30 year shelf life. However, unless they are properly packaged and stored, that shelf life can be considerably less. Over time food looses nutritional value. The appearance and taste will also change. If you are determined to store food for 20 to 30 years, then consider some of the commercially prepared items. There are many superior products that are processed and packaged specifically for that purpose. That being said, with a proper food storage plan and rotation, this is usually not necessary.

-Temperature

Temperatures between 40 and 70 degrees Fahrenheit, 4 and 22 degrees Celsius are best for long term storage. Temperatures outside this range accelerates the loss of nutrition, texture, taste, and color. Higher temperatures activate the natural enzymes in foods which starts the digestion process. This results in degradation. Although colder temperatures slow down food enzyme activity, as well as microbial growth, severe cold will denature the food and cause a loss of nutritional value. Therefore, best practice is too store food in an area with a near constant temperature that will best preserve nutrition, texture, taste and color

-Oxygen

Food nutrients oxidize in the presence of oxygen, which causes causes the food to go rancid. Additionally, microorganisms thrive in the presence of oxygen. Thus food that is exposed to oxygen is more susceptible to degradation as well as microbes, fungus, and parasites. To prevent this from happening, simply place oxygen absorbers in the food storage containers. The only thing left in the containers will be the food and nitrogen, which is harmless.

-Moisture

Moisture on food can be in the result of condensation or humidity. The presence of moisture promotes the growth of mold and bacteria. Ideally, food should be stored at a humidity level of 15% or less. This is accomplished by storing food in vacuum sealed bags, canning jars, mylar bags, and food grade buckets.

-Sun light

Direct exposure to sunlight results in two undesirable things. It increases the temperature of the food and accelerates the loss of nutrition, taste, and appearance. This is especially true when it comes to certain vitamins such as C and B complex. Best practice is to store food in a cool, dark place, away from direct light.

-Pests

Pests include insects, larvae, rodents, and any other critter that can invade, consume, or otherwise contaminate your food supply. The type of pest varies according to your geographical area. Do some research and find out the most common ones according to where you live. Your best defense against invasion is using proper storage containers.

How to Start Your Food Storage Plan

With all the available advice on storing extra food, it is easy to suffer from information overload. Furthermore, this info overload simply promotes confusion and inaction. Additionally, most resources that I’ve reviewed always say to start with a three day supply of extra food, which makes no sense at all. In the event of a major disaster, three days of food and extra supplies will never be enough.

Other sources I’ve read state that determining the caloric requirements of each family member should be used as a guide on how to start your food storage plan. I believe this does have some validity. But it makes things more complicated. However, if you want to go that route, then there is a very detailed PDF published by the USDA that has a lot of good information. I have supplied a link to that article in the transcript.

Read this PDF published by the USDA. It does contain some good information.

Otherwise the easiest way to start your food storage plan is to purchase everyday staple foods available at the supermarket. I recommend starting with a minimum of a 7 day supply of the basics, preferably 2 weeks. This is not any more difficult than starting with 3 days and it makes a lot more sense.

30 Easy Staple Foods to Start Your Food Storage Plan

Now, I am going to quickly run through 30 easy staple foods to start your food storage plan. In the transcript I am also going to have information on caloric density and recommended amounts that you should store if you can. So be sure to download the transcript.

Keep in mind that these are foods that are easily available in your local supermarket or you can purchase in bulk if you have access to a warehouse type food store such as CostCo, Sam’s Club or something similar depending on where you are in the world.

1) Rice (25 pounds)

This is a basic universal staple food with a very long shelf life. White rice has a longer shelf life but brown rice has more nutritional value. I personally keep several types of rice at home

1 cup of cooked long grain rice = 200 calories.

2) Pinto Beans (25 pounds)

Dried beans of any sort is another great universal staple food with a long shelf life. Pinto beans are by far the least expensive. But in general dried beans have a high caloric density.

1 cup of cooked pinto beans without salt or other additives = 240 calories.

3) Spaghetti, (25 pounds)

Commercially prepared pastas have an almost indefinite shelf life as long as the noodles are kept dry. Pastas are loaded with complex carbohydrates, which makes this food calorically dense.

1 cup cooked spaghetti (2 oz of dry) = 221 calories

4) Pasta sauce (10 jars)

Cooked pasta with a good sauce makes a high calorie meal in minutes. Although I cannot recommend you store any food beyond the expiration date, I have actually kept pasta sauce for several years beyond the date of expiration and it was still good. I purchase the sauce in jars with a rubber seal on the lids so I can repurpose them. They make great air tight containers for storing dry goods in the cellar.

5) Krusteaz Pancake Mix (30 lbs)

This mix comes in 10 lb resealable bags. The big advantage is that you only have to add water to make pancakes. They can be turned into an easy meal any time.

1 cup dry mix = 540 calories

6) Ramen Noodles (30 packs)

Ramen noodles can be used in so many different ways. They may not be the healthiest food on the planet, but who is going to argue when it comes to an emergency. Besides, they are incredibly inexpensive.

1 packet = 380 calories

7) Canned vegetables (30 cans)

Although commercially canned foods have expiration dates, many of them if stored under proper conditions will keep for extended periods of time.

Depending on the type of vegetable, a 15 oz can will contain from 100 to 200 calories.

8) Canned fruit (30 cans)

Similar to canned vegetables, if stored properly, they will keep for long periods of time. There is a huge variation in caloric content so I did not list anything here.

9) Canned meats (30 cans)

I would store a variety of canned meats, such as tuna, salmon, chicken, turkey, ham, roast beef, and even spam. Tuna and chicken breast meat are likely the healthier choices due to lower salt content. However, in an emergency situation, I am not going to argue much about nutritional quality if it comes to eating spam or nothing at all.

10) Oats (30 lbs)

Rolled oats are a great healthy food that should always be around your house. Oats can be used in a variety of ways other than oatmeal.

Uses for rolled oats:

Burger binder: binds together veggie burgers
Thickener for stews
Booster for smoothies
Granola for snacks or cereal
Granola bars
No bake cookies
Pies
Apple crisp

11) Flour (30 lbs)

Obviously this staple can be used in many ways. It stores well for many years.

12) Cornmeal (30 lbs)

Similar to flour, this is a great carbohydrate source that can be used in multiple ways.

13) Peanut Butter (4 large jars)

This is a great universal staple. It is very portable, dense in calories, and makes a great, no-cook snack or meal any time of day.

14) Popcorn (10 lbs)

This may simply be a comfort or luxury item in an emergency. But it does make a great snack and I keep a good supply around all the time.

15) Powdered milk (10 lbs)

Powdered milk will never taste as good as the real thing. But, milk is a great source of protein and other nutrients. It can be used on cereal, to enhance your coffee or tea, or as a nice drink. The obvious huge advantage is that in dry form is that it can be stored without refrigeration. I would strongly recommended purchasing powered whole milk. This is what I do and it has the best taste of any powered milk I have ever tried.

16) Salt (10 lbs)

The most common uses of salt is to enhance the taste of food and used as a preservative. But salt is also very essential for our bodies. Consequently, this is something that should always be kept in the household.

17) Sugar (15 lbs)

The obvious use of this is as a sweetener for cooking and drinks.

18) Coffee and Tea (10 lbs and 200 tea bags)

In any sort of an emergency, water is always the best beverage. But if you are on your own for an extended period of time, having something else to drink will be a great addition to the day.

19) Hard candy (4 large bags)

This can be a great comfort food and a quick source of energy.

20) Spices and condiments

A variety of your favorites is the best way to go. I seem to always purchase extra spices when I visit the local warehouse store because I love cooking.

21) Ready to eat meals (30 cans)

Pick a variety of things. It can be soup, chili, ravioli, stews, Mexican dishes, sloppy joe mix, potatoes, etc. The point is that you can open a can and have an instant meal, either warm or cold.

22) Bouillon cubes

These have an extremely long shelf life. I keep several hundred of these around all the time.

23) Cooking oil (2 gallons)

Depending on your taste, you can stock up vegetable, canola, or olive oil. I would recommend storing these in a cool, dry, dark place with a relatively even temperature. As long as it is unopened, it should store for about two years. Once it is opened, it will only last about a year. So, if your goal is longer term storage, this is an item you will have to rotate regularly.

24) Nuts and trail mix (15 lbs)

Trail mix can be purchased in seal plastic bags. They usually come in 1 to 2 pound containers.

25) Power bars and granola bars

These serve as another calorie dense, portable food that can be stored for long periods. These are great to put in an emergency kit.

26) Whole grain cereal

This type of cereal is very nutritious and should be a staple food. It stores well for long periods of time. I purchase this in bulk.

27) Dried fruit

These are a nutritions snack that does not require water to be edible. Dried fruit is light weight and easy to transport.

28) Quinoa

The product has been around since the Mayans. It is one of the few grains that is a complete protein. It cooks much the same way as rice and has a very pleasant flavor. It is more expensive than rice but you can buy this in bulk at your local warehouse store.

29) Sports drinks

A very pleasant and healthier alternative is to place a mixture of lemon and lime juice with water and add a small amount of sea salt. This is essentially home made Gatorade. It is a healthier alternative but it does not store for long periods of time.

30) Multivitamins

These will help to keep your diet balanced. These typically have a shelf life of two years.

DIY Emergency Food Supply versus Commercially Prepared Foods

The bottom line is that there is no reason to purchase commercially prepared food designed for long-term storage. I always question if you really need to keep a food supply around that lasts 25 years? Most likely not!! Many off-the-shelf items that are easily available from your local market are perfect for long-term storage. For example, the staple foods listed above, if properly stored, will keep almost indefinitely. Even if you do not believe that, then make sure these foods are rotated every 5 years.

The reality of my situation is that I store a variety of foods. I purchased a certain amount of commercially prepared long-term food storage items. This makes up about 25% of my food storage. It serves as a great food base that does not need to be rotated any time in the near future. I chose to do this as a matter of convenience. So, if you are in a hurry to establish a good food base, you can do the same. But, if you simply stored away the staple foods in the quantities I have listed above, you will have a minimum of a one year supply.

If you want to purchase long-term food storage items, be sure to go with one of the major companies that have been in the market for some time. There are a number of outstanding companies to choose from. But the following companies are ones that I’ve purchased items from:

Emergency Essentials

Prepare Wise

Valley Food Storage

Wise Food Storage

Mountain House

Food Storage Made Simple

1) Food storage can basically be divided into three categories:

Short-term: one week
Extended short-term: up to three months
Long-term: greater than three months.

2) Calculate the number of servings you need to store for any given period of time:

Number of people x 3 servings per day x number of days

2 people x 3 meals/day x 30 days = 180 servings (meals)

3) Determine the amount of water you need for a given period of time:

1 gallon of water/person/day for basic needs such as drinking and cooking

2 to 3 gallons of water/person/day for personal hygiene and cleaning

Bare minimum: 2 people x 1 gallon x 30 days = 60 gallons

Better: 2 people x 2 gallons x 30 days = 120 gallons

I strongly recommend storing water in several different sized containers. Fifty-five gallon food grade drums are great for storing large amounts of water. But one drum full of water weighs about 450 lbs, or approximately 205 kgs, which is not exactly portable.

4) Extended short-term storage

This is basically an extension of short-term storage. Most off the shelf, non-perishable foods items can easily be kept for at least 3 months, usually much longer, without any special preparation.

5) The basics of long-term storage

Now if you truly want to go for longer term storage that is when you have to truly pay attention to storage conditions as stated above. Remember to pay attention to time, temperature, oxygen levels, moisture, exposure to sunlight, and protect your food supply against the invasion of pests by using proper food storage containers.

Using Mylar bags

For long-term storage, simply sealing food in a plastic food grade bucket is not enough. The reason for this is that all plastic “breaths” to a certain degree, which means there is air transfer into the bucket from the outside. Using a 5.4 ml mylar bag, NOT metalized polyester, will cut this air transfer down to almost zero. After food is placed in the mylar bag, put in an oxygen absorber, roll the top over and squeeze out as much air as possible, then seal the folded top with a hot iron.

Never Rely on Your Freezer for Food Storage

Now, one word of caution because I know some of you have thought of this already. I want to emphasize that you should never rely on your freezer for food storage.

Only rely on your freezer for a limited amount of food storage. In emergency and disaster situations, you cannot rely on grid power. With no power, the food in your freezer will spoil after a few days depending on the environmental temperature.

My freezer is in my storage shed and it is usually packed to the top with meat and vegetables. The freezer enables me to take advantage of sales at the supermarket because the excess can be immediately frozen. I also cook in large amounts and freeze the extra so I do not have to cook every single day. It adds a certain amount of convenience to my life and it saves me time and money.

I do rely on my freezer for extended short-term food storage. I do this only because it runs off of DC power. It is wired directly to a battery bank that is charged by a solar array. If the grid goes down, it would not make any difference to me. But unless you have a similar set up, you cannot rely on your freezer for longer term food storage. Even if you have a set up similar to mine you cannot discount the possibility of equipment failure.

What I Do

On a personal note, I have a variety of foods stored in different conditions. I do a lot of home canning, most of which is stored in an under ground cellar. The cellar has a near constant temperature and is bear proof. Dry goods are stored in air and water tight containers which are also rodent proof. About 25% of my dry food supply is commercially prepared foods that are stable for 25 years. Food is rotated regularly and I keep about 9 to 12 months of supplies on hand at any given time. I depend on my freezer for extended short term food storage only This is because it runs directly off of DC power and is wired directly into a batter bank. Having the freezer allows me the convenience of obtaining meat and vegetables in large quantities with is much less expensive. For example, I worked with a ranch this past year and managed to get 160 pounds of elk meat. The freezer is packed most of the time. But I also take food out of the freezer and pressure can it which then goes into the cellar. That cellar allows me to store food long-term and requires zero electricity.

All of this is done primarily because my place is rather isolated and the nearest supermarket is 22 miles away. So, it is not exactly convenient to go shopping in the middle of a snow storm. Additionally this food storage method is my insurance policy. Since I am self employed, if I were injured and could not work for 6 months I would never have to worry about feeding myself. Incidentally, I take exactly the same approach to managing our propane and firewood supply. I always make sure we have enough to last us through any sort of extended crisis.

Summary

At the end of the day, what I am discussing here is a different type of sustainability. In other words, how are you going to sustain yourself and your family in the event of a crisis, whether that be for 7 days or one month?

Keeping extras supplies and food around the house just makes good sense. Think of it as an insurance policy. It is truly very simple to get started even if you are on a strict budget. Just follow these simply guidelines and you will be well on your way to establishing a small little bit of personal security.

Now allow me to emphasize that I am absolutely not an apocalypse minded kind of guy. Being prepared simply makes good sense.

As Louis Pasteur once said, “Chance favors the prepared mind.”. So be prepared.

At any rate folks, there are some tremendous resources out there to further your knowledge of food storage so do yourself a favor and take advantage of that.

Well folks, that is it for this week. Please join me again next week for another informative episode. Until then, this is your host Patrick signing off. Always remember to live sustainably because this is how we build a better future.

Patrick

Episode Transcript

Adventures in Sustainable Living Podcast
Episode 124
How to Start Your Food Storage Plan

So join me for E124 How to Start Your Food Storage Plan

Welcome back everyone to the Adventures in Sustainable Living podcast. This is your host Patrick and this is E124 which is called How to Start Your Food Storage Plan.

But let me just say that there are numerous studies that prove when an emergency situation does arise people are going to resort to the very things that they have learned and practiced.

Having a food storage plan is an easy step toward self reliance and becomes especially valuable during an emergency situation.

8 Basic Concepts to Food Storage

1) DO YOUR HOMEWORK
There are numerous internet resources with in-depth discussions regarding proper food storage and the types of foods needed. There are prepackaged foods that only require hot water in order to make a great meal. There are ready-to-eat meals that require no cooking at all. There are numerous freeze dried products that will last 25 years.
Everyone’s situation is unique. There is no one-size-fits-all food storage plan. Be an informed consumer. Do your homework and learn what is best for your situation before spending any of your hard earned money.

2) STICK TO THE BASICS
First make a list of items you already have in your household. This is a good indication of the things you consume on a regular basis. Then write down everything that your family eats for one week. Use these two lists as a basic guideline to help you get started. Make sure to have a variety of items on your list that will balance your diet. Take into account any particular medical or dietary needs for each member of the household.

3) DON’T FORGET THE WATER
Store one gallon of water per person per day for basic needs. For personal hygiene and basic cleaning, such as doing the dishes, it should be 2 to 3 gallons/person/day.

The subject of water storage is covered much more extensively in another one of my posts titled “Maintaining a Safe Water Supply”. I will provide a link in the transcript.

4) SLOWLY BUILD YOUR FOOD STORAGE PLAN
Unfortunately there are many people today that would like to convince you that the entire world is going to fall apart at the seams tomorrow. I guess this is possible, just not likely. But with all the hype, it is easy to be convinced that you need to put together a food storage plan today. But, it is better to start your food storage plan very slowly.
On every visit to the supermarket, simply spend a few extra dollars and purchase additional items. This one simply thing will result in the accumulation of a fair amount of extra supplies in a very short period of time.

5) SET A BUDGET FOR YOUR FOOD STORAGE PLAN
Once again, it is easy to buy into all the hype. Don’t be pressured into spending thousands of dollars on a “one year supply”. The simple reality is that there are dozens of common foods, if stored properly, that will keep for many years. Take your time and shop around. Take advantage of sales and coupon days. Join a local warehouse club and pay attention to their ads and sales. Shop the back aisle of the supermarket for items marked down for quick sale.

The point here is to spend your money wisely.

6) PROPER ROTATION IS AN IMPORTANT PART OF A FOOD STORAGE PLAN

8) PAY ATTENTION TO STORAGE CONDITIONS

When food is stored for any length of time, it is imperative to maintain proper conditions to ensure appropriate shelf life. Here are six things to consider:
–Time
There are many common foods that have a 20 to 30 year shelf life. However, unless they are properly packaged and stored, that shelf life can be considerably less. Over time food looses nutritional value. The appearance and taste will also change. If you are determined to store food for 20 to 30 years, then consider some of the commercially prepared items. There are many superior products that are processed and packaged specifically for that purpose. That being said, with a proper food storage plan and rotation, this is usually not necessary.

-Temperature
Temperatures between 40 and 70 degrees Fahrenheit, 4 and 22 degrees Celsius are best for long term storage. Temperatures outside this range accelerates the loss of nutrition, texture, taste, and color. Higher temperatures activate the natural enzymes in foods which starts the digestion process. This results in degradation. Although colder temperatures slow down food enzyme activity, as well as microbial growth, severe cold will denature the food and cause a loss of nutritional value. Therefore, best practice is too store food in an area with a near constant temperature that will best preserve nutrition, texture, taste and color

-Oxygen
Food nutrients oxidize in the presence of oxygen, which causes causes the food to go rancid. Additionally, microorganisms thrive in the presence of oxygen. Thus food that is exposed to oxygen is more susceptible to degradation as well as microbes, fungus, and parasites. To prevent this from happening, simply place oxygen absorbers in the food storage containers. The only thing left in the containers will be the food and nitrogen, which is harmless.

-Moisture
Moisture on food can be in the result of condensation or humidity. The presence of moisture promotes the growth of mold and bacteria. Ideally, food should be stored at a humidity level of 15% or less. This is accomplished by storing food in vacuum sealed bags, canning jars, mylar bags, and food grade buckets.

-Sun light
Direct exposure to sunlight results in two undesirable things. It increases the temperature of the food and accelerates the loss of nutrition, taste, and appearance. This is especially true when it comes to certain vitamins such as C and B complex. Best practice is to store food in a cool, dark place, away from direct light.

-Pests
Pests include insects, larvae, rodents, and any other critter that can invade, consume, or otherwise contaminate your food supply. The type of pest varies according to your geographical area. Do some research and find out the most common ones according to where you live. Your best defense against invasion is using proper storage containers.

How to Start Your Food Storage Plan

Read this PDF published by the USDA. It does contain some good information.

30 Easy Staple Foods to Start Your Food Storage Plan

1) Rice (25 pounds)
This is a basic universal staple food with a very long shelf life. White rice has a longer shelf life but brown rice has more nutritional value. I personally keep several types of rice at home

1 cup of cooked long grain rice = 200 calories.
2) Pinto Beans (25 pounds)

Dried beans of any sort is another great universal staple food with a long shelf life. Pinto beans are by far the least expensive. But in general dried beans have a high caloric density.

1 cup of cooked pinto beans without salt or other additives = 240 calories.

3) Spaghetti, (25 pounds)

Commercially prepared pastas have an almost indefinite shelf life as long as the noodles are kept dry. Pastas are loaded with complex carbohydrates, which makes this food calorically dense.

1 cup cooked spaghetti (2 oz of dry) = 221 calories

4) Pasta sauce (10 jars)

5) Krusteaz Pancake Mix (30 lbs)

This mix comes in 10 lb resealable bags. The big advantage is that you only have to add water to make pancakes. They can be turned into an easy meal any time.

1 cup dry mix = 540 calories
6) Ramen Noodles (30 packs)

7) Canned vegetables (30 cans)
Although commercially canned foods have expiration dates, many of them if stored under proper conditions will keep for extended periods of time.
Depending on the type of vegetable, a 15 oz can will contain from 100 to 200 calories.

8) Canned fruit (30 cans)
Similar to canned vegetables, if stored properly, they will keep for long periods of time. There is a huge variation in caloric content so I did not list anything here.

9) Canned meats (30 cans)

Rolled oats are a great healthy food that should always be around your house. Oats can be used in a variety of ways other than oatmeal.

Uses for rolled oats:
Burger binder: binds together veggie burgers
Thickener for stews
Booster for smoothies
Granola for snacks or cereal
Granola bars
No bake cookies
Pies
Apple crisp
11) Flour (30 lbs)

Obviously this staple can be used in many ways. It stores well for many years.

12) Cornmeal (30 lbs)

Similar to flour, this is a great carbohydrate source that can be used in multiple ways.

13) Peanut Butter (4 large jars)

This is a great universal staple. It is very portable, dense in calories, and makes a great, no-cook snack or meal any time of day.

14) Popcorn (10 lbs)
This may simply be a comfort or luxury item in an emergency. But it does make a great snack and I keep a good supply around all the time.

15) Powdered milk (10 lbs)

16) Salt (10 lbs)
The most common uses of salt is to enhance the taste of food and used as a preservative. But salt is also very essential for our bodies. Consequently, this is something that should always be kept in the household.

17) Sugar (15 lbs)

The obvious use of this is as a sweetener for cooking and drinks.

18) Coffee and Tea (10 lbs and 200 tea bags)

In any sort of an emergency, water is always the best beverage. But if you are on your own for an extended period of time, having something else to drink will be a great addition to the day.
19) Hard candy (4 large bags)

This can be a great comfort food and a quick source of energy.

20) Spices and condiments

A variety of your favorites is the best way to go. I seem to always purchase extra spices when I visit the local warehouse store because I love cooking.

21) Ready to eat meals (30 cans)

Pick a variety of things. It can be soup, chili, ravioli, stews, Mexican dishes, sloppy joe mix, potatoes, etc. The point is that you can open a can and have an instant meal, either warm or cold.

22) Bouillon cubes

These are simply dehydrated bouillon or stock that is formed into a cube. Typically you can find them in beef, chicken, or vegetable flavors. These can be used for soup stock or to make a cup of broth for drinking.
These have an extremely long shelf life. I keep several hundred of these around all the time.

23) Cooking oil (2 gallons)

24) Nuts and trail mix (15 lbs)

A variety of nuts is great of course. I personally buy bulk sunflower seeds because I use them as a snack food, as well as for cooking. But, if I plan on storing nuts for longer periods of time, I purchase large sealed cans from the local food warehouse store.
Trail mix can be purchased in seal plastic bags. They usually come in 1 to 2 pound containers.
25) Power bars and granola bars

These serve as another calorie dense, portable food that can be stored for long periods. These are great to put in an emergency kit.

26) Whole grain cereal

This type of cereal is very nutritious and should be a staple food. It stores well for long periods of time. I purchase this in bulk.
27) Dried fruit

These are a nutritions snack that does not require water to be edible. Dried fruit is light weight and easy to transport.
28) Quinoa

29) Sports drinks

My recommendation would be too purchased these in powdered form. You will get more bang for your buck and the powdered form can be stored much easier than the bottled form. Many of these are loaded with sugar but they also serve as a great electrolyte replacement.
A very pleasant and healthier alternative is to place a mixture of lemon and lime juice with water and add a small amount of sea salt. This is essentially home made Gatorade. It is a healthier alternative but it does not store for long periods of time.

30) Multivitamins

These will help to keep your diet balanced. These typically have a shelf life of two years.

DIY Emergency Food Supply versus Commercially Prepared Foods

Emergency Essentials
Prepare Wise
Valley Food Storage
Wise Food Storage
Mountain House

Food Storage Made Simple

1) Food storage can basically be divided into three categories:
Short-term: one week
Extended short-term: up to three months
Long-term: greater than three months.

2) Calculate the number of servings you need to store for any given period of time:

Number of people x 3 servings per day x number of days
2 people x 3 meals/day x 30 days = 180 servings (meals)

3) Determine the amount of water you need for a given period of time:

1 gallon of water/person/day for basic needs such as drinking and cooking

2 to 3 gallons of water/person/day for personal hygiene and cleaning

Bare minimum: 2 people x 1 gallon x 30 days = 60 gallons

Better: 2 people x 2 gallons x 30 days = 120 gallons

4) Extended short-term storage

This is basically an extension of short-term storage. Most off the shelf, non-perishable foods items can easily be kept for at least 3 months, usually much longer, without any special preparation.

5) The basics of long-term storage

Using Mylar bags

Never Rely on Your Freezer for Food Storage
Now, one word of caution because I know some of you have thought of this already. I want to emphasize that you should never rely on your freezer for food storage.

What I Do
On a personal note, I have a variety of foods stored in different conditions. I do a lot of home canning, most of which is stored in an under ground cellar. The cellar has a near constant temperature and is bear proof. Dry goods are stored in air and water tight containers which are also rodent proof. About 25% of my dry food supply is commercially prepared foods that are stable for 25 years. Food is rotated regularly and I keep about 9 to 12 months of supplies on hand at any given time. I depend on my freezer for extended short term food storage only This is because it runs directly off of DC power and is wired directly into a batter bank. Having the freezer allows me the convenience of obtaining meat and vegetables in large quantities with is much less expensive. For example, I worked with a ranch this past year and managed to get 160 pounds of elk meat. The freezer is packed most of the time. But I also take food out of the freezer and pressure can it which then goes into the cellar. That cellar allows me to store food long-term and requires zero electricity.

Summary

Now allow me to emphasize that I am absolutely not an apocalypse minded kind of guy. Being prepared simply makes good sense.

As Louis Pasteur once said, “Chance favors the prepared mind.”. So be prepared.

At any rate folks, there are some tremendous resources out there to further your knowledge of food storage so do yourself a favor and take advantage of that.

I truly hope you have enjoyed this episode and will take the time to leave me with a review. But you can also subscribe to the Adventures in Sustainable Living podcast as well as my companion blog Off Grid Living News.
Well folks, that is it for this week. Please join me again next week for another informative episode. Until then, this is your host Patrick signing off. Always remember to live sustainably because this is how we build a better future.
Patrick

How to Start Your Food Storage Plan

Sign up to get regular updates