Tuesday, July 21, 2009

Pantry Basics

Why? The goal to a well stocked pantry is to survive a time while not getting to a grocery store. 3 days for any small issues (snow storms, late pay check…) 30 days for a cushion of comfort. 90 days for self sustainability, and 1-2 years for those who are crazy enough.

Ask for 3 reasons why you might need it for each group.

The longer the time you are storing for the more creative you have to be.
For 3 days- all items in the fridge are still good.
For 30 days- everything canned in pantries should be fine.
For 90 Days…. We have canned, some frozen (unless electricity goes out) and long term storables.
1-2 years- long term storables.
A) short term- 1-3 years (freezer goods, boxed goods)
B) medium 3-5 years (most canned goods)
C) long term- 20+ years- whole wheat, whole beans, sugar, salt, rice

Grains about 300 pounds per person / year- also good for sprouting, planting (growing more), feeding animals…. Ect

Sugars: Basics for taste and calories. Store the types you use
Sugar, honey, suryp

Beans- 60 pounds per person /year. Good for sprouting, planting, feeding animals

Dry milk- useful as a stored protein. Can make yogurt and cheese with- use in baking and it can substitute for baby food.

Fats- oil and other fats- harder to store, but essential to life. Needed for basic cooking and calorie needs and also for making vitamins in food available to our bodies.

Salt- another essential. Our bodies need salt- easy to store.

Baking stuff: vinegar, baking soda, baking powder, spices ect

Something special- so you can still celebrate

Water- store drinking water… blue drums…



Baking soda
Baking powder
Your 5 favorite spices (or more)
Corn startch
Canned veggies
Canned fruit
Canned Meat
Dry Milk
Favorite condiments
White flour
Whole wheat
Dry milk
Dry eggs
Peanut butter
(my additional necessities)
Chocolate chips
Baking cocoa
Powdered sugar

Water- keep some for drinking and washing. Drinking water is about 1 gallon/day- should have about 14 gallons per person available.

The 1st Commandment of Food Storage: Eat what you store, Store what you eat.

Store items in dry, cool environments- sealed. Mylar bags in 5 gallon buckets work well.

Storage Conditions

Temperature—The storage temperature is the most important factor in determining
the length of time that dried milk can be stored and should be as cool as possible.
Oxygen—Exclude oxygen as much as possible to decrease the speed of undesirable
chemical changes. Dried milk canned with nitrogen or carbon dioxide to replace air (which contains oxygen) will keep longer than dried milk that is exposed to air. Vacuum canning also decreases the available oxygen.
Packaging—The packaging for milk which will be held for extended periods of time
should not permit air nor water vapor into the package. Cardboard and polyfilm packages do not provide as good of a barrier to air as do metal cans.
Moisture—Moisture will cause caking and accelerate undesirable changes in flavor,
therefore, if the milk is not packaged in cans, store it in a dry location.
Light—Most types of packaging will block out light. If dried milk is to be stored in a
package type (ex. glass jars, plastic bags) which does not do so, store it in a dark place. Light will accelerate the undesirable chemical changes in flavor and odor.
The following storage times and temperatures are based on nonfat dry milk (instant or
regular) stored at different temperatures and in unopened packages with either nitrogen or
carbon dioxide to replace the air in the package. Storage times will be shorter for products stored in paper or cardboard packages.
50 F 48 months 70 F 24 months 90 F 3 months

How much do I want?
For 1 person (adult) this will provide life sustaining calories of about 1,200 per day.

3m 6m 1 year shelf life
Wheat 50 100 200 pounds 20+ years
white flour 12.5 25 50 pounds 20+ years
Rice 25 50 100 pounds 20+ years
oats 11.25 22.5 45 pounds 20+ years
Pasta 8.75 17.5 35 pounds 1 to 2 years
beans 15 30 60 pounds 20+ years
sugar 18.75 37.5 75 pounds 20+ years
dry milk 18.75 37.5 75 pounds 2 to 4 years
oil 3 6 12 quarts 1 year years
salt 1.25 2.5 5 pounds 20+ years
vinegar 0.5 1 2 gallons 20+ years
honey 5 10 20 pounds 20+ years if crystalized
yeast 0.25 0.5 1 pounds months
baking soda 0.75 1.5 3 pounds 10+ years if prepared for long term storage
baking powder 0.25 0.5 1 pounds 1 year years
Tuna/ canned meats 12 24 48 cans 3 to 5 years

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