Vacuum Sealing Foods

I'd like to spend a few minutes writing about my obsession with my FoodSaver Vacuum Sealer. Unless you live under a rock, you've no doubt heard about these things for a long time. But there were lots of reasons why I thought that it was just another gadget that I didn't need cluttering up our very limited counter space. I mean, we're not in the stage in life where we eat a ton of steaks, (at least not enough for them to get freezer burnt sitting around in our freezer.) When we do actually buy steaks, it's usually for a special occasion like a birthday or something, and they get grilled after marinating over night in our fridge. So, the ability to vacuum seal meats didn't seem that important or pertinent to me. And that's what I primarily thought the Food Saver was designed for...vacuum sealing meats. Well, I have officially educated myself, seen the light and am mending my ways. This little gadget has found its way into my heart and onto my very limited and precious counter space!

And before I pontificate on what I believe are the many virtues of this kitchen gadget, I'd like to point out that you needn't spend a fortune to own one. YES. You can buy the brand-new, beautiful set up at Costco for around $150. It's stainless steel and will add class to any kitchen it's sitting in. But I got my first one, an older, smaller model, for $35 plus shipping on ebay. The most important thing you want to look for is the little "port" where you attach the tubing and your jar sealers. You can easily email the seller and ask about this specifically. This past week, I was fortunate enough to find an upgraded model at a local thrift store for $5. A like-minded friend was the lucky recipient of the first one I purchased. If you're on a tight budget, keep your eyes open for deals like this. They are out there!

These days, I'm using my FoodSaver to vacuum seal all sorts of things into mylar bags or mason jars. the simple effort it takes to repackage dry goods once I purchase them can bring big dividends. Repackaging your food into glass or mylar (which are non-permeable and can protect your foods from exposure to oxygen and insects,) can extend the shelf life by up to five times what it would be in the original packaging. When you're trying to establish and maintain a family home storage, not to mention stretch your grocery dollars, this can be extremely helpful!

I'm not intending my sealed jars for long-term storage. Rather, I'm attempting to extend the shelf life of dry foods that I use on a regular basis, (that would otherwise be unsuitable for dry-pack canning because of their moisture or oil content,) to avoid spoilage and loss in my pantry. This means that items that are normally in my short-term, 3-month "pantry" storage can now be stored up to 3-5 years in some cases, with fabulous results! Some of the items I have vacuumed sealed include brown rice, walnuts, almonds, raisins, chow mein noodles, French's fried onions, croutons, bread crumbs, dried fruits and veggies, (especially the ones I'm drying myself!) and chocolate chips. :) It's important to note that you should not try to vacuum seal powders or fine crumbs, as they will get sucked up the tubing and clog up your machine. You can either pack them very tightly into sandwich baggies, first, then stuff the jar, then vacuum seal; OR use an oxygen absorber in the jar instead. This is my personal preference for packaging fine powdery stuff, and brings me to my next thought.

Oxygen Absorbers
While I am loving my FoodSaver -- and in my opinion, it is worth every penny -- you don't need a vacuum sealer to do this. You can seal your mason jars with oxygen absorbers. Oxygen absorbers are those little packets you use in your long term food storage buckets and #10 cans. They are available from the LDS Cannery for .10 cents a piece. They come pre-packaged in packages of 100, and can be ordered long in advance, because they will store for a long, long time in the original packaging. NOTE: Once you open the package of 100 you either need to reseal it with your vacuum sealer or use the airtight clip that the cannery also sells for $1. If your left-over oxygen packets are exposed to air, they will be no good.

You can purchase the oxygen absorbers online from the LDS distribution center here. Simply fill your mason jar with your dry goods, leaving a little room in the top, and set an oxygen absorber in the top. Close the jar with a lid (you can even re-use disposable heat canning lids, unsuitable for re-use in heat canning, for vacuum sealing your jars over and over) and screw-on ring, and wait a few hours. You will eventually hear a little "ping" as the lid sucks down and the jar is sealed. You may remove the ring or leave it on for storage. Your jar is sealed. Oxygen Absorbers are even more effective than vacuum sealing alone because they remove any remaining oxygen in the jar or bag, and they should always be included in anything meant for long-term storage. The exception would be with any whole grain (like wheat or lentils) that you might want to sprout. The oxygen absorber will "kill" your whole grains.

Mylar bags can be effectively sealed if you have a flat-iron straightener for your hair, or a clothes iron. If you're using an iron, you'll need a flat metal ruler or yard stick, to lay your mylar bag on while you iron it shut. Fill your mylar bag with your dry foodstuffs, leaving several inches on top so you can effectively seal the bag. Place an oxygen absorber in the bag and then heat seal it shut. That's it. Be sure to thoroughly inspect your seal to make sure that it is even and completely sealed before putting it in storage. Store your mylar bags in food grade buckets or plastic storage totes, for additional protection against rodents. Mylar bags (also available for .30 cents each at LDS Canneries or online from LDS distribution centers) are 7 mil thick, and hold one gallon of dry food.

Here's a video from Dehydrate2store.com, one of my favorite resources. It's a two-part series on vacuum sealing in mylar bags. http://www.dehydrate2store.com/videos/?id=43

Additional Information about oxygen absorbers:
https://www.lds.org/topics/food-storage/longer-term-food-supply?lang=eng#7

Some important things to know about Vacuum Sealing:

• Vacuum sealing is not a substitute for refrigeration. If it requires refrigeration before you put it in the bag, or jar, it requires refrigeration once it's in there.
• Vacuum sealing is NOT a substitute for heat canning.
• It is important to understand dry pack canning, and which foods can be safely dry packed because of low moisture or oil content. Dry packing foods containing more than 10% moisture or oil my result in botulism poisoning!
• Do not vacuum package soft cheese, mushrooms or garlic.

For more information on vacuum sealing, preserving your foods and how you can save money with a FoodSaver, these are excellent articles by preparednesspro.com, (one of my favorite resources): http://www.preparednesspro.com/you-dont-have-to-waste-your-food-storage-money/ and http://www.preparednesspro.com/foodsaver-tips-and-tricks/

The Wendy DeWitt Food Storage Seminar

A few years ago, while perusing the internet, I stumbled onto this video, which I watched in it's entirely, and have watched several times since then. I've also shared it as much as possible, since I believe it's one of the most clear and concise seminars on Food Storage I've ever heard.

As you create a plan for your family, you're going to have to tweak things based on your budget, family size, storage arrangements, what you're comfortable storing, etc. There are many things in this seminar that might not be for you. But I believe it's a great beginning to get you thinking about possibilities and how you can start today to get your family prepared.

 

After watching this video, I began working on a specific "plan" for our family. We have always tried to set some extras aside, and have done a pretty good job of it. But as far as having a specific plan, or any rhyme or reason for what we were storing, well...that was an area that could use some improvement. We began to think more specifically about what we wanted to do. This is when things really got fun, and when we were really able to incorporate preparedness as a way of life. Family home storage, food storage, production and preservation isn't something we do. It's how we live. This makes life a lot more simple, organized and less financially stressful. It does take planning, organization and the desire to do it...as well as a healthy dose of adventure - being willing to be a bit flexible with learning new skills, and in some cases changing a lot about your family's shopping, cooking & eating habits.

 

By formulating an outline for your family, you'll have specific, measurable goals...and suddenly the whole thing doesn't seem so overwhelming. In any area of life, careful planning allows you to use your time, effort and resources more efficiently, thus getting more out of anything you're doing. Getting more "bang" for your buck! Family home storage is no different. Watch this video and then sit down for a few minutes and create an outline of the various areas of preparedness that she talks about. By planning your work, and then working your plan, you will be able to attain steady, measurable progress towards the preparedness and peace of mind that you so obviously want for your family. You know you want to...otherwise you wouldn't be taking precious moments out of your crazy day to read blogs like this...so go do it!

The booklets discussed in this class are offered free of charge in both English and Spanish. Email Wendy DeWitt at wdewitt22@gmail.com and put "booklet" in your subject line. She will email you a pdf copy. Her blog is also available with other information at everythingunderthesunblog.blogspot.com.

My Favorite Food Storage Calclulator

I finally found my favorite food storage calculator! The gals over at foodstoragemadeeasy.net have put together a fabulous calculator, complete with an instructional video if needed. You can find both of these goodies at the following link, about a 3/4 of the way down the page:

http://foodstoragemadeeasy.net/babysteps/step-4-long-term-food-storage-planning/

The calculator is an excel spreadsheet, and is perfect for creating a plan, working your plan and tracking your progress. I wish I would have had this thing five years ago! Customize it to your family's needs, (if you're not familiar with Excel, the helpful video walks you through everything) and you're on your way!

The Jedi Master of Dehydrating

I've done a lot of research on dehydrating, including watching lots of videos on YouTube. But by far my favorite thing that I've found is a series of videos by a lady named Tammy. Other than watching her videos online, I don't know her, have never met her and she would have no clue who I am! But she has become my mentor when it comes to dehydrating, and I'm so grateful that she chose to unselfishly take the time to make those videos, then post them for all the world to see, freely sharing her talents and expertise. I liked them so much that I put them all on a playlist so I could watch them all the way through on my TV. I know, I'm a big geek! But I love to learn and this lady has put together videos that are chock full of great information!



In addition to the videos on dehydrating, she also has a website, dehydrate2store.com, where there are more videos, tips, information and recipes. It's a wealth of information. I had greatly underestimated the usefulness of a dehydrator in my family food storage efforts, but watching these videos has changed my mind. I hope you'll take the time to watch a few of the videos and see if this method of food preservation will work for you!

The Boogie Monsters of Home Canning

Over that last several years I've been learning more and more about canning and other forms of home preserving, and feeling more confident about it. My Mom did it all the time, growing up, and it was just part of the way we lived. Peaches, plums, applesauce, even venison, were all items in our basement pantry. Back then I wasn't all that interested in learning about canning. I helped with various steps in the process, but never pitched in from beginning to end. How I wish I had paid attention! My Mother has been in Heaven now for almost a decade. It's amazing how much we take for granted while we've got it. Still, I know my Mom would be proud of all the new skills I've been acquiring over that last five years. And I'm pretty proud of myself, too.

Learning how to preserve your own food is pretty empowering, and there's a real sense of accomplishment that comes from spending the day working on a project that can help insure your family's security. There are so many great things about it. It's been a really great learning experience, and has become one of my favorite hobbies. But in spite of all the great things about it, I confess that since I started on all of this, I've had this little, nagging fear in the back of my head that somehow I could open a jar of fruit or other canned item, that looks, smells and in all other respects seems normal, and inadvertently kill my whole family by serving it up to them. I'm here to tell you that this MYTH is simply NOT true.

That's not to say that it's never happened - people do die from food poisoning, and particularly from botulism - but it's an extremely rare occurrence. There are many safeguards in place to help avoid food poisoning, both with commercially and home canned foods. As I've read and researched more on the subject, I've gained confidence in my ability to preserve my own food, and do it safely. It's important to educate yourself about safe practices with commercially canned items, too, since many incidences of food poisoning in this country come from foods people have purchased from the grocery store. Educate yourself about safe practices, and follow them meticulously, and you'll be fine. I've collected a few videos from YouTube that help me to illustrate my point, and also compiled a "peace of mind" list to help those of you that want to can, but are still nervous about it, feel a little better about the process.

Case in point: If your jars are stored with the rings on them, and you have trouble getting the lid off, or if the lid (also in the case of commercially canned items) is bulging at all, THIS IS A SIGN THAT SOMETHING IS GROWING IN YOUR FOOD. THROW IT AWAY. The following video is a good, albeit extreme, example:



I wouldn't recommend setting it all over the place, as they did in the video. I would have worn gloves and dumped it down the disposal, followed by giving my sink a good scrubbing with bleach. I'm too cheap to throw away our precious canning jars. If you want some fun, read through the comments on this video...some people got really freaked out by this. We were trying to figure out what they might have possibly done wrong in this process to create this situation. They state in the video description that it's some kind of vegetable spread. We think they may have water bath canned it instead of pressure canning it. But that's just our theory. Anyway, moving on...

Another example is this video, where the lady belabors the point for quite awhile, and doesn't seem sure what to do as she notices problems with canned mandarin oranges that she's had stored in her garage. DO NOT FOLLOW HER EXAMPLE, but DO look at the cans that she's displaying. They show all the signs of canned food gone bad. If you EVER see ANYTHING like this in your pantry. THROW IT AWAY.


One more video, by one of my favorite YouTube canners:

 

 

Following is a list of precautions you can take to ensure your family's safety with both home and commercially canned items. Follow these guidelines impeccably, and you can have the peace of mind to can your own food, and to eat and store commercially canned foods without worry.

• Follow accepted USDA canning guidelines as published, meticulously and to the letter. The Ball Blue Book of Preserving is considered the gold standard in accepted practices. Additional information is available from the USDA and County Extension Services in every state. A quick internet search will give you loads of resources. Just be sure that you are getting your information from reputable sources.

• Always sterilize (by boiling in water) all implements and tools used in your canning process. Also sterilize jars, lids, and rings prior to canning. Sterilize counter tops and any other surfaces you will be using to prepare your food.

• ALWAYS use a pressure canner to can low-acid foods, which include vegetables, meats, and seafood. Pressure canning is the ONLY safe method for canning low-acid foods.

• Water Bath (traditional "canning" using boiling water) is ONLY safe for fruits and tomatoes. These items have a high enough acid content to kill the bacteria on their own, using only boiling water.

• Store your home and commercially canned items inside your home, (not in your garage) and preferably in a cool, dark place. NEVER store any food items in direct sunlight, such as in front of a window.

• Store home canned items without the rings. If there is a problem with botulism, the pressure that builds up in the jar will be able to undo the seal on its own. This might make a mess, but it helps you to avoid any guesswork.

• Take inventory of your stores periodically and inspect your cans and jars for damage. Dented, rusted, weeping, leaking or bulging cans should be thrown away. These are all signs that the seal or can is no longer intact.

• Home canned items should still be sealed tightly, (so that the lid can not be "popped" up or down when you press on it. If the lid moves up or down and makes noise when pressed, the seal is no longer good, and the food needs to be thrown away.

• If you observe mold or other questionable appearance of your food, err on the side of caution by disposing of it. Your family's health is not worth a couple of dollars worth of possibly spoiled food.

• When opening home or commercially canned food items, beware of any can or jar that "spurts" food or liquid when it is opened. Also beware of jars that are difficult to open, suggesting inside pressure - which is created when botulism grows. This is another reason that bulging is a bad sign.

• Always rinse the tops of your cans prior to opening them. During storage, (including storage prior to your purchasing commercially canned items) cans could have come into contact with rodents - including their waste - which could introduce things like hanta virus and other nastiness you don't want to expose your family to. This includes soda cans as well.

• Do not store pineapple or mandarin oranges in cans for longer than a year. The high acid/enzyme content in these fruits will corrode your cans over time, leading to food waste. These items should be rotated frequently.

• Do not use "pop-top" cans for long term storage. These are convenient, and we've got them in our pantry, but they should be rotated frequently to avoid spoilage.

• Be particularly careful with Asparagus, Green Beans, Beets & Corn. These foods are particularly susceptible to botulism. Follow accepted guidelines meticulously.

• As an added precaution if you're still feeling uneasy, don't eat foods directly from the can or jars. Cook them prior to eating. If you're particularly concerned about botulism, boil the food for 15 minutes prior to eating.

If you follow all of these steps meticulously, you can rest easy knowing that your family is well taken care of. And, at the end of the day, you should always pray over your food before eating it. ;)

How To Do Food Storage on $50 a Month

This is a basic guide mainly to show that it is possible to make significant progress towards your family home storage goals on a minimal budget. The items listed are suggestions and should help to get you thinking of items that would make the most sense for your family. The three sources I use in this example are Costco, the LDS Canning Center and Emergency Essentials, but you will know better than I where to get the best deals locally. Most of the time, buying in bulk will get you the best price. Please note that I made this list two years ago for a class I was teaching, so these prices are not current. I feel it's still a good illustration of making a plan, and what you can do with a small amount, consistently over time.

**If you are starting from scratch on a limited budget, I highly recommend focusing on the basics: Wheat, Rice, Oats, Pasta & Other Grains. This basic food could keep you and your family alive if necessary. Once you have these basic staples, you can begin to have fun with all the other wonderful options out there!

Month #1:
50lbs. Blue Ribbon White Rice @ Costco, 2 @ $17.99 each $35.98
25lbs. Diamond Crystal Salt @ Costco, 1 @ $3.25 each $3.25
25lbs. All Purpose Flour @ Costco, 1 @ $6.99 each $6.99
Month #1 Total: $46.22

Month #2:
50lbs. Blue Ribbon White Rice @ Costco, 1 @ $17.99 each $17.99
25lbs. All Purpose Flour @ Costco, 1 @ $6.99 each $6.99
20lbs. Bulk Elbow Macaroni @ LDSCC, 1 @ $20.25 each $20.25
#10 can Quick Oats @ LDSCC, 2 @ $2.50 each $5.00
Month #2 Total: $50.23

Month #3:
50lbs. Blue Ribbon White Rice @ Costco, 1 @ $17.99 each $17.99
25lbs. All Purpose Flour @ Costco, 1 @ $6.99 each $6.99
6lbs. Busy Bee Honey @ Costco, 1 @ $13.99 each $13.99
#10 can Quick Oats @ LDSCC, 4 @ $2.50 each $10.00
Month #3 Total: $48.97

Month #4:
20lbs. Bulk Elbow Macaroni @ LDSCC, 2 @ $20.25 each $40.50
#10 can Dry Chopped Carrots @ LDSCC, 1 @ $8.30 each $8.30
Month #4 Total: $48.80

Month #5:
25lbs. Bulk Spaghetti @ LDSCC, 2 @ $23.85 each $47.70
Month #5 Total: $47.70

Month #6:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #6 Total: $51.50

Month #7:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #7 Total: $51.50

Month #8:
25lbs. Bulk Spaghetti @ LDSCC, 2 @ $23.85 each $47.70
Month #8 Total: $47.70

Month #9:
50lbs. Blue Ribbon White Rice @ Costco, 2 @ $17.99 each $35.98
25lbs. All Purpose Flour @ Costco, 1 @ $6.99 each $6.99
Month #9 Total: $46.22

Month #10:
20lbs. Bulk Elbow Macaroni @ LDSCC, 2 @ $20.25 each $40.50
#10 can Dry Chopped Carrots @ LDSCC, 1 @ $8.30 each $8.30
Month #10 Total: $48.80

Month #11:
25lbs. Bulk White Sugar@ LDSCC, 2 @ $21.15 each $42.30
#10 can Dry Chopped Onion @ LDSCC, 1 @ $6.90 each $6.90
Month #11 Total: $49.20

Month #12:
20lbs. Bulk Elbow Macaroni @ LDSCC, 1 @ $20.25 each $20.25
#10 can Dry Chopped Onion @ LDSCC, 1 @ $6.90 each $6.90
6lbs. Busy Bee Honey @ Costco 2 @ $13.99 each $27.98
Month #12 Total: $55.13

Month #13:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #13 Total: $51.50

Month #14:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #14 Total: $51.50

Month #15:
This month you invest in a basic wheat grinder!
Victorio Hand Grain Mill @ Emergency Essentials 1 @ $64.95 $64.95
Month #15 Total: $64.95

Month #16:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #16 Total: $51.50

Month #17:
25lbs. Bulk Hard White Wheat @ LDSCC, 4 @ $11.45 each $45.80
#10can Apple Slices @ LDSCC, 1 @ $5.70 each $5.70
Month #17 Total: $51.50

Month #18:
25lbs. Bulk White Sugar@ LDSCC, 2 @ $21.15 each $42.30
#10 can Dry Chopped Onion @ LDSCC, 1 @ $6.90 each $6.90
Month #18 Total: $49.20

Month #19:
50lbs. Bulk Powdered Sugar @ Costco, 1 @ 34.25 each $34.25
23oz. Hershey’s Cocoa @ Costco, 3 @ $5.99 each $17.97
Month #19 Total: $52.22

Month #20:
25lbs. Bulk Black Beans @ LDSCC, 3 @ $16.80 each $50.40
Month #20 Total: $50.40

Month #21:
25lbs. Bulk Pinto Beans @ LDSCC, 2 @ $18.55 each $37.10
#10 can Dry Chopped Onion @ LDSCC, 2 @ $6.90 each $13.80
Month #21 Total: $50.90

Month #22:
25lbs. Bulk White Beans @ LDSCC, 3 @ $16.00 each $48.00
Month #22 Total: $48.00

Month #23:
25lbs. Bulk Pinto Beans @ LDSCC, 2 @ $18.55 each $37.10
#10 can Dry Chopped Onion @ LDSCC, 2 @ $6.90 each $13.80
Month #23 Total: $50.90

Month #24:
25lbs. Bulk Non-fat Dry Milk @ LDSCC, 1 @ $47.20 each $47.20
Month #24 Total: $47.20

Family of Four Recommended Monthly Basic Minimums:
100lbs. Wheat, Rice, Oats, Pasta & Other Grains
20lbs. Beans, Split Peas, Lentils & other Legumes

Take a look at what your family could have stored if you followed this plan for 24 months:

GRAINS
600lbs. Hard White Wheat – Storage life 30+ years
300lbs. White Rice – Storage life 30+ years
100lbs. All Purpose Flour – Storage life 10 years
100lbs. Spaghetti – Storage life 30 years
100lbs. Elbow Macaroni – Storage life 30 years
16lbs. Quick Oats – Storage life 30 years

LEGUMES
100lbs. Pinto Beans – Storage life 30 years
75lbs. Black Beans – Storage life 30 years
75lbs. White Beans – Storage life 30 years

DAIRY
25lbs. Non-fat Dry Milk – Storage life 30 years

SUGARS
100lbs. White Sugar – Storage life 30 years
50lbs. Powdered Sugar – Storage life 30 years
18lbs. Honey – Storage life 30 year

OTHER COOKING/BAKING
25lbs. Salt – Storage life 30 years
4.5lbs. Hershey’s Cocoa Powder
7 cans Chopped Onion – Storage life 30 years
2 cans Chopped Carrots – Storage life 25 years
6 cans Apple Slices – Storage life 30 years

Some Helpful Resources:
www.beprepared.com (Emergency Essentials)
www.augasonfarms.com (Food Storage with cheap shipping)
www.providentliving.org (LDS Temporal Preparedness website)

Three Month's Storage: Getting Started!

I made a conscious decision several years ago that I was going to make preparedness a priority. I began by simply buying one “storage item” each time I went to the store. Sometimes all I could afford was a few extra cans of fruit or veggies. If I had a little extra one week, I would buy a $20 bag of rice or flour. Sometimes I would buy two packages of toilet paper, or two bottles of hand soap, rather than just one. But I was consistently thinking about my short-term storage item on each shopping trip. In a short period of time, I began to accumulate a decent stock that has continued to grow over time.

There are many reasons for having a short-term storage. For me, the biggest reason is simply the peace of mind of knowing that if anything were to happen beyond our control, we’ll still have what we need to survive and be comfortable for at least the foreseeable future. As a practical matter, we have literally saved hundreds of dollars on groceries over a year, since we are not dependent on trips to the grocery store every week. We shop once a month, and make a list of what we need to restock or add to our storage, and as we have accumulated a decent “pantry stock” we usually only purchase items that are on sale, since we rarely run out of things and have to make “emergency” trips to the store.

Getting Started: Start small, and work up. As you are building your short-term storage, you should buy what you currently eat and will use. Shop the ads, and clip coupons for storage items and fresh meats and produce. This will allow you to stock up when things are on sale. This puts you in the driver’s seat as to what you are paying for groceries, rather than being at the mercy of the market price for what you need. By maintaining a short-term storage, you should be able to completely avoid ever paying full price for most items that you use on a regular basis.

Short-term food items include canned soups, fruits, vegetables, beans & meats; boxed crackers, pasta mixes, baking mixes, etc.; pasta, rice, lentils, seeds, nuts, and other dry goods. While you’ll want to include your refrigerator/freezer in your short term storage plan, most short-term food items should be non-perishable and not require refrigeration, in the event that you lose power for an extended period of time.

What To Get: Imagine that because of a storm, you couldn’t get to a grocery store for several weeks, or that food shortages, trucking strikes or unexpected price increases create a situation where you are suddenly limited in your choices at the grocery store. What would you want to have on hand? The more you think about this question, the more creative you can get. I have been working on experimenting with storage items that I don’t normally use in recipes, (ie., switching 2% milk out for powdered or canned milk, or using chopped up SPAM in split pea soup in place of a ham bone.)

Rotate Your Supply: Keep a Sharpie permanent marker in your kitchen drawer. When you come home from the grocery store, before putting any groceries away, mark them with the month & year they were purchased. Mark cans on the top and boxes on the side for quick & easy reference. This will help you remember when they were purchased and how quickly they need to be used.

When you put your groceries into the cupboard or pantry, be sure to put the newest items behind the older ones. This assures that the next time you go to grab a can of tomato sauce, you’ll be grabbing the one that needs to be used up first. Generally speaking, commercially canned items have a 2-plus-year shelf life, so be sure to rotate accordingly so that you will use the oldest items before the newer one. Obviously, boxed items have a much shorter shelf-life than canned goods. Most commercially packaged food items list a “best if used by” date, which can be used if necessary.

NOTE: Canned Pineapple & Mandarin Oranges are an exception to the 2+ year rule. Because of the enzymes and acidity, they can actually corrode and rust through the cans. This corrosion could lead to loss of your investment on the minimal side, or possibly botulism or food poisoning on the other extreme. Because of this, I try not to let mine sit for more than a year. NEVER eat food from cans that are dented, rusted, or bulging in any way. Dents, rust or other corrosion can mean that the seal has been broken, and your food could be spoiled. Don't risk it. Toss any cans that have become damaged. 

We don’t have much cupboard space or a kitchen pantry. Instead, we bought three 4-shelf plastic storage shelves at WalMart for about $20 each. We have organized them so that each shelf has a specific category: baking, fruits, vegetables, proteins. We have them set up in our basement (it’s not a finished basement, so we only keep canned food items that will not attract critters downstairs.) We also bought an inexpensive cabinet at Lowe’s Hardware (about $100) that sits in our dining room and this is where we keep boxed or packaged items that would be inappropriate for storing in the basement. Basically anything that rodents or insects could get into stays in the cabinet upstairs.

Be creative when thinking about storage space. You want to keep your food items in cool, clean, dark places in order to provide ideal storage conditions and extend the life of your supply. Extra closets, under beds and even inside furniture (wardrobes or chests.) If the time comes when it’s necessary to live off your storage, you won’t mind the clutter or crowded space. You can maximize your storage space by using different packaging options and storage containers, but more on that later.

Keep in mind that the idea of “short-term” storage is that you become self-sufficient based on items you have in your home to sustain yourself for up to three months. These items will be different for each family, but staples should be the same, and you should be careful to keep your stock well-rounded enough to supply both nutrition and variety.

Some of Your short-term pantry items could include:

Grains
Oats, (regular or instant oatmeal, rolled oats, etc.)
Wheat, (white, red, etc.)
Rice, (brown, white, etc.)
Pasta (spaghetti, macaroni, lasagna, egg noodles, etc.)
Farina, grits, other cereals
Popcorn

Protein Sources
Beans, (dry or canned: black/kidney/garbonzo/pinto/refried/lentils/etc.)
Clams, (chopped/whole/smoked)
Chicken, Turkey, Beef chunks
Tuna, (or other canned fish)
Chili, Pork-n-Beans, canned soups

Fruits, dried or canned
Peaches
Apple Sauce
Strawberries
Fruit Cocktail
Pineapple (slices/chunks/crushed)
Grapefruit
Mandarin Oranges
Dried fruits, (apricots/prunes/berries/fruit leather/etc.)
Pie fillings, (cherry/blueberry/blackberry, apple, etc.)
Veggies, dried or canned
Green Beans, (fancy & regular cut)
Corn, regular & creamed
Spinach
Asparagus
Green Peas
Black Olives
Green Chiles
Mushrooms
Tomato Sauce/Paste
Tomatoes, stewed/whole/diced
Split green peas (dry)
Spaghetti Sauces
Dried onions, carrots, mushrooms, other cooking essentials

Baking Supplies
Cooking Oil, (vegetable, canola, olive, etc.)
Salt, Pepper, spices & seasonings
Flour
Sugar, (granulated, brown, powdered)
Baking Powder
Baking Soda
Cornstarch
Cocoa Powder
Yeast (bulk packaged or in packets)
Lemon juice
Corn Syrup
Molasses
Any other items needed for the things you bake regularly

Dry Mixes
Jello/pudding mixes
Cake/muffin/brownie mixes
Stovetop Stuffing mixes
Soup mixes
Gravy, sauce, taco seasoning mix

Drinks
Bottled Water
Apple/Cranberry/Orange/misc. bottled juices (use empty bottles for water storage)
Box sealed soy or rice milk (no refrigeration before opening, 1 year shelf life)
Powerade of Gatorade (great when someone has the flu)
Hot chocolate drink mixes
Lemonade/KoolAid mixes
Herbal Teas
Soda, (orange, root beer, sprite, etc. adds variety or is great for a special treat)
Ginger Ale (I drink lots of ginger ale to help my nausea, so we have a stock of that)
V-8, other canned fruit juices