Prepare Emergency Food Supply – Even though it is unlikely an emergency would cut off food supply for 2 weeks, keeping a 2 week supply is the safest bet.
During an outage, it is important you keep up your strength. The added stress and being out of daily routine can also throw off eating patterns. Eat at least one well-balanced meal each day. Take in enough calories to do any necessary work like yard clean up setting up you space such as a “living area” or getting supplies of lights and bedding ready before dark.
You may not need to buy foods to prepare for an emergency cut off, you can use the canned goods, dry mixes and other staples you already have on your shelves. Be sure to check expiration dates and us “First In – First Out” rotation.
When gathering foods to store, remember anyone’s unique needs or tastes. Familiar foods are important to maintain some normalcy. Try to include foods your people enjoy and also high in calories and nutrition. Foods that do not need refrigeration, water or special prep or cooking are best.
People with special diets or allergies need special attention for foods stored like babies, toddlers (teething biscuits), elderly and maybe even a pet. Nursing mothers may need liquid formula in case become unable to nurse.
Canned foods, juices and soups may be helpful for those that are or may become sick and maybe elderly. *** Make sure to have a Manual Can opener – a pop top can break*** Biggest mistake people make in forgetting Manual Can Opener [[Perishable foods is food that spoils or goes bad quickly and needs to be refrigerated or used soon such as meat, milk, eggs, fresh fruits and vegetables.]] [[Shelf stable food can usually be stored at room temperature and have a long shelf life like cereal, dry pasta, crackers but can spoil once opened if not refrigerated such as boxed milk, tofu, hummus, some sauces – single servings may be best option of some items]]
STORAGE TIPS Keep food in a dry, cool spot – a dark area if possible. Open food boxes and other re-sealable containers carefully so you can close them tight after every use. Wrap shelf foods, such as cookies or crackers or chips, in plastic bags and then in a sealed container. Empty open packages of sugar, dried fruits, nuts or other shelf foods into screw top jars or other air tight container to keep out ants, roaches, gnats, flies are looking for water/food too. Inspect all food for signs of spoiling before eating. Throw out any cans that become swollen, dented or corroded.
ROTATE Every 6 Months IF stored items are not being used and CHECK all items not used for expiration dates, if opened or damaged and replace. IF Using foods before they expire then replace with fresh supplies. Put new items at the back of the storage or shelf and older ones in front for quick grab when needed.
Water you may have filled into clean containers from faucet needs to be rotated out every 6 months. (See Water to Save information for more details on containers) ** PRO TIP – write expiration date largely on front of can or jar or bottle with a black market to easily read
For 2 Weeks of Food: Think of meals, snacks and other needs like plates, bowls, etc as needed in 14’s like the 14 days in 2 weeks, multiplied for the number of people. 14 breakfast, 14 lunches 14 dinners If 3 adults – 3 x 14 = 42 For household of 3 adults – need 42 breakfasts, 42 lunches, 42 dinners
Snacks are usually 14+ and then add special treats or diet requirements
Disposable plants, bowls, utensils, paper towels or napkins Basic seasoning and condiments Food storage containers and resealable bags Drinking Water – See Water Information for more details but minimal is 1 gallon per person per day so 14 gallons per person for 2 weeks supply
MAIN FOODS : store a mixture if able, these require no cooking and can be eaten room temperature
Packets of chicken, tuna, salmon, turkey, tofu ham, other shelf proteins such as sardines or oysters in tins, canned tamales, canned chili Shelf stable hummus Powdered Milk or shelf stable milk like condensed milk Canned or ready to eat beans Canned soups or stews Canned vegetables Canned fruit Ready to eat canned meal Peanut butter – other types of nut butters such as almond or sunflower, hazelnut Jelly Crackers Granola or Protein Bars Dried Fruit Jerky Nuts and trail mix Applesauce Olives and/or pickles Fruit cups Hard candies Puddings Rice Cakes Pretzels Tortillas Sealed individual cheeses not needing refrigeration *** PRO TIP – check the aisles like packing school lunches, the cheese can be used later for adding to foods grated or in chunks, quick snack packs, individual bags of chips, dark chocolate squares, puddings, etc.
IF HEATING IS AVAILABLE (minimum hot water required): Rice Pasta Instant Potatoes Oatmeal Beans Soups Bouillon products Instant coffee, tea and cocoa Shelf stable sauces (usually in a jar in store) Include “fun” or comfort items as well such as chips and jars of salsa, cheese spread, pesto Aim for a combination of ready to eat foods and foods that can be cooked, only heated and snacks rather than 14 same meals.
Simple out of box suggestions: Tortillas + peanut butter + dried fruit – calorie dense, no cooking Hummus + olives + cracker Mix packet of tuna + drained black beans If you like the flavors, try something different, mix and matching for meals is fine. So is having 2 types of beans and canned corn for a meal. Eating to keep up energy and strength is main point. There is also many types of freeze dried meals, fruits and vegetable kits that are shelf stable for many years: The freeze dried meals require warmed or hot water to re-hydrate.
Cooking is covered in depth under : Cooking Indoor and Outdoor Food & Storage Disclaimer The food and storage suggestions provided are for general emergency-preparedness planning and are not a substitute for official food-safety guidance. Storage life varies by product, packaging, temperature, humidity, and storage conditions. Always follow the manufacturer’s instructions, check expiration or best-by dates, inspect containers for damage, and discard food that appears spoiled, contaminated, or unsafe. When in doubt, throw it out.
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