Emergency Food Supply

Food Storage Tips That Could Save Your Life Dont Be Caught Unprepared


We are living in extraordinary times. It is worth looking into food storage. It can help to have food stored in case of storms, disasters, or even pandemics. Calculating basic daily calories, storing luxury items like coffee and spices, and having an efficient food storage plan can keep you fed.

This guide will go over:

  • Working out calorie intake for a 3-month food supply
  • Making food last longer
  • Including items in food supply
  • Dry goods vs. MREs
  • Food safety during hard times
  • Making DIY meals from stored ingredients

By taking the right steps, you can make a personalized food stockpile, suited to your needs. Knowing what kind of sustenance is needed during a crisis, could save your life. Start now and you will be ready for any storm.

Types of Food Storage

Food storage is a must for emergency planning. Depending on the type of emergency, you may need food to last days or even weeks. There are lots of different types of food storage. Cans, jars, vacuum sealing, and freeze-drying are just some. Let's learn about these types and their advantages:

  • Cans – easy to store and long shelf life.
  • Jars – can be sealed for long-term storage.
  • Vacuum sealing – preserves food for longer periods of time.
  • Freeze-drying – removes moisture from food, making it lightweight and easy to store.

Canned goods

Canned goods are great for emergency food storage. They can last up to 5 years without refrigeration. Varieties such as meats, fruits, vegetables, legumes and soups offer lots of nutrition. It pays to keep a manual can opener in case of power outages.

Just store what you'll use. Some foods need rotating every 6 months. Make an inventory and use the oldest ones first. Check expiration dates when buying.

Keep foods between 50-70 degrees F. Monitor storage areas weekly to spot spoilage, infestations or contamination. Rotate foods to maintain optimum safety and nutrition for your emergency supply.

Dried goods

Dried goods can include nuts, seeds, teas, coffee, pastas, beans, and legumes. Store them in a cool, dark place in airtight containers. This will help them last 12 months to five years or more! Keep them out of the original packaging – moisture and heat can build up quickly. Fill containers only half full – this allows air to enter and keep items fresher for longer. Label each container with the expiration date and what's inside.

Dried goods last longer due to their low water content. But remember to replace lids tightly each time you open a jar. Rehydrate them before consuming to get maximum nutrients.

Freeze-dried foods

Freeze-dried foods make an excellent choice for long-term storage. They last up to 25 years! The process of freeze drying removes the moisture, turning food into lightweight pieces with a crunchy texture. No refrigeration is required to store them, so they're great for emergency evacuations. They also have no added salt or sugar, providing lots of nutrition without carbs or sugar.

Popular freeze-dried food items include:

  • Meats
  • Fruits
  • Veggies
  • Yogurt cups
  • Granola bars
  • Complete meals like mac & cheese and chili.

All you need is water to heat them up!

Dehydrated foods

Dehydrated foods are a great choice for long-term storage. They last longer than canned or packaged foods. They are light and easy to store. Plus, they retain lots of their nutritional values. Fruits, vegetables, meats and cheeses can all be dehydrated.

The dehydration process removes the water content, so microbes can't grow. Store them in airtight containers, vacuum sealing bags, or jars. To serve or cook, rehydrate with hot water or incorporate into soups and sauces with enough liquid.

When shopping for dehydrated foods, pay attention to expiration dates. Get fresher bulk varieties. Avoid anything expired or dark in color. Store in original packaging until ready to use. Light exposure can cause discoloration and build up germs. Rotate stock often and never let old items sit too long.

Vacuum-sealed foods

Vacuum-sealing is a food preservation technique. It removes air from a package and seals it. This ensures food stays fresh for months, or even years. Vacuum-sealed food can last three times longer than usual methods like canned or frozen. It also lessens the risk of contamination.

Vacuum-sealed foods are great for emergency rations and disaster kits. Examples include dried grains, legumes, meat, jerky, fruits, veg, nuts and seeds. These can be pre-packaged into individual servings or bulk orders. Vacuum sealers are not suitable for refrigerated items, or produce with high water content. However, liquids can be vacuum sealed too.

Vacuum sealing food is an important step for family safety. Proper rotation must be practiced to maintain nutritional value and safety.

Benefits of Food Storage

Food storage is essential in emergency situations. It doesn't matter if it's a natural disaster, an economic crisis or a health pandemic. Storing food can be hugely beneficial for you and your family.

Here are some of the advantages of having a fully stocked pantry:

  • Having a variety of food on hand can help you prepare meals quickly and easily.
  • Having a stock of food can help you save money on groceries in the long run.
  • Having enough food to last you through an emergency can give you peace of mind.
  • Storing food can help you be prepared for any unexpected events.

Emergency preparedness

In case of an emergency, there's a risk of food disruption. To be prepared, it's important to keep a stocked pantry with non-perishable items. Storage depends on the type of food, time needed and preservation method.

  • Fresh foods should be kept in their packages or frozen.
  • Dried goods should be stored in airtight containers.
  • Canned goods should remain sealed and free of cracks.
  • Perishables can also be vacuum sealed at -20 degrees Celsius.
  • Frozen foods must remain at 0 degrees Fahrenheit or below.

Food storage can also provide cost savings, reduce waste and preserve seasonal produce. Plus, it encourages healthy eating and understanding nutrition, which are important for disaster protection.

Cost savings

Food storage has many benefits, including cost savings! Buying items in bulk is usually cheaper than single-servings. Stores often offer discounts for large purchases – make sure to take advantage!

Minimizing waste is also important. Reuse leftovers and food scraps to reduce your grocery bill. Vacuum packing, drying and dehydrating can help you buy fresh items in bulk, which last longer than perishable items.

Planning and effort can cut down on time and money needed for weekly shopping trips:

  • Buy items in bulk to save money.
  • Reuse leftovers and food scraps.
  • Vacuum pack, dry and dehydrate food for long-term storage.
  • Plan and prepare meals ahead of time.

Nutritional value

Food storage is key to keeping nutritional value. By using the right techniques, you ensure food stays intact.

Store fruits and veg correctly, at the right temp and in airtight containers. If exposed to air, oxygen can cause vitamins and minerals to break down. Keep items in a cool, dry place to prevent them going bad. Choose containers that are the appropriate size to rotate items easily.

Canned foods have a longer shelf life if stored in a cool, dry place away from sunlight or heat sources. Check for signs of spoilage before consuming any item with a broken seal or bruising on its container. Proper storage also reduces risk of botulism poisoning, which can be serious if not caught in time.

Storing food well keeps it safe and lets it offer maximum nutrition such as vitamin enrichment. To get the most out of your food, store it properly!

Tips for Storing Food

Prep is key! Keeping the right food for any situation is essential for an all-time stocked pantry. Here are some tips to help you stay ready for anything:

  1. Store food for emergencies.
  2. Store food for everyday use.
  3. Have a fully stocked pantry.

Choose the right containers

Choosing the right containers for food storage can help keep it fresh and reduce wasting. Here are some guidelines:

  • Glass or stainless steel with airtight lids are perfect for dry goods like grains and dried fruit. Ensure the lid is sealed when not in use.
  • Air-tight plastic containers with BPA-free lids are great for cooked food like rice, pasta and curries. Though they cost more, they keep food fresher longer.
  • Cardboard or paper wrap is ideal for short-term or single serving items such as cheese slices or crackers. This isn't moisture-proof, so only use it if you're consuming right away.
  • Heavy duty aluminum foil is great for wrapping large portions of food before freezing, such as casseroles or birds. Wrap twice in the aluminum foil to ensure maximum freshness and no tears in the wrapper!

Label and date food items

Labeling and dating your food ensures you are eating fresh and safe. Mark containers with the name of the food, date purchased or prepared, and expiration date (if applicable).

This is especially important for raw meat, poultry, fish, and other animal proteins in the fridge/freezer. Pay attention to expiration dates to use them safely before they go bad.

Store leftovers in small containers so they don't spoil quickly.

Rotate food items

Food storage tips? Rotate your items! Make sure you have enough space for new items and pull out the older ones whenever you use them. This stops food from going bad or expiring before you eat it, and stops waste too.

Fluids like water and fuel have a shelf life. Not all food has an expiry date, so keep track of when you bought it. Rotation also prevents cross-contamination. If the jar's out of date, discard it properly – that may mean throwing away the container too, because of contamination.

Dry goods should be sealed tightly in airtight containers, and kept away from moisture and puncture hazards. Fragile containers must be stored properly so they can be moved around safely when you need them. Unsure? Ask your local storage facility for advice on safe, hygienic food storage.

Monitor temperature and humidity levels

Storing food correctly often requires additional knowledge. For example, understanding the importance of temperature and humidity levels. In warmer climates, food spoils quickly with temperature fluctuations. To extend shelf-life, store food in airtight containers and away from sunlight and heat sources. Maintain cooler temperatures to slow down microorganism growth.

High humidity levels create a moist environment, where bacteria can grow. This causes faster spoilage. To prevent this, understand which storage areas affect the environment and require extra care. Vacuum sealing is very useful in preventing deterioration due to air contact and spoilage caused by high humidity levels. With these proper storage techniques, you can enjoy fresher food for longer!


Chill it, dry it, cover it, check it. These are the basics of food storage. In case of emergency or long-term storage, follow these guidelines. Proper handling and temperature control will keep food fresh for longer and retain its nutritional content. Avoid afflictions like botulism and listeria with best practices.

Maintenance, cleanliness, labeling and expiration dates are top priorities. Wrap meat tightly before refrigerating or freezing. Don't leave food out of refrigeration for more than two hours.

Food safety starts with YOU! Be prepared and you'll never worry!

Frequently Asked Questions

Q1: What is the maximum shelf life of canned food?

A1: Canned food typically has a shelf life of two to five years from the date of processing.

Q2: Is it safe to eat food that has been frozen for a long time?

A2: Yes, it's safe to eat food that has been frozen for a long time, as long as it has been kept at a constant temperature of 0 degrees Fahrenheit or below.

Q3: How should I store food to make sure it stays safe to eat?

A3: To make sure food stays safe to eat, store it in airtight containers, in a cool and dry place away from direct sunlight and heat. Also, make sure to check expiration dates and discard any food that is past its expiration date.

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