Will your pantry provide you food and drink?
This list is a compilation from several sources. Tailor it to your family. We all need protein, carbohydrates and fats to keep up our energy, so be sure to store nonperishable foods that meet these requirements. Use and replenish supplies to keep them as fresh as possible. Buy single-serving sizes whenever possible, because you can't depend on refrigeration after the containers have been opened. Asterisked items are more perishable than others and should be used/re-supplied. Keep track of expiration dates (even write them on a record and post emergency list).
Expires
ÿ Dried meats. Beef jerky or beef sticks are good sources of long-storing protein.
ÿ Canned meats.To can meat, cut it up, add enough liquid to cover, bring to a boil, and cook until done. Then pack meat and liquid into jars. Process in a pressure canner for an hour and a half at 10 pounds pressure. Open the jar; stir in a bit of flour or cornstarch to thicken the gravy as it heats. Canned ham and sandwich spreads can be eaten with crackers.
ÿ Canned fish. Canned tuna/salmon is an excellent source of protein and omega-3 fatty acids.
ÿ *Kosher beef hot dogs. Keep up to date in refrigerator. Use for Poor Man’s Meal (in hot skillet with oil, add diced potatoes and onions, brown, then 2T pasta sauce & water to keep from drying out, then cut-up hot dogs, salt--tastes great as is or with mustard, fish&chips vinegar, hot sauce, whatever sauce you like to jazz it up).
ÿ Soup mixes, canned soups, and pasta sauce.Includeramen.
ÿ Canned beans. Canned beans are an excellent source of vegetarian nutrition (spiced ones easy). Soak a pot of pinto beans overnight and, the next morning; cook enough beans for two or three meals. To reduce the enzymes which cause gas and bloating, drain off the soak water; boil the beans for half an hour, and drain off that water. Add coriander (a digestive aid) and other seasonings to the pot and simmer it for a couple of hours until done.
ÿ *Potatoes and onions. Use and re-supply.
ÿ *Eggs.
ÿ Canned fruits. Peaches, pears, berries and applesauce are good sources of vitamin C and other nutrients.
ÿ Canned vegetables. Vegetables, such as beans, peas, carrots and so on are important.
ÿ Dried fruits. Dried fruits, such as raisins, are another way to get the nutrition of fruit in your emergency food pantry. Reconstitute them as a dessert option.
ÿ Dried pinto and navy beans, lentils, rice, milk, and pasta.The longer dry beans are stored, the longer they may take to cook. First, sort and rinse the beans. For each cup of beans, bring 3 cups of water to boil, add the beans to the boiling water, and boil for two minutes. Next, add 3/8 teaspoon of baking soda (sodium bicarbonate) for each cup of beans, cover, and soak for 1 hour or more. More baking soda may be required for older beans. Next, drain and rinse the beans thoroughly, cover with water, bring to boil, then reduce heat and simmer 1-2 hours or until tender. Do not add salt or other ingredients until the beans have softened adequately
ÿ *Peanut butter and honey.
ÿ Pepper, salt, oil, *hot sauce.
ÿ Flour and cornmeal. Store in the freezer to keep out bugs until needed.
ÿ Whole grain crackers. These are good replacements for bread.
ÿ *Nuts. Almonds, walnuts, cashews and pecans have protein, fiber and healthful fats.
ÿ *Granola and Pro-Crunch Lite bars. These are good as source of sweet & protein.
ÿ Dry cereals. Fortified with extra vitamins and minerals and can be eaten dry (and porridge.)
ÿ *Juice boxes. Single-serving-sized juice that doesn't need to be refrigerated is helpful. Make sure to choose 100% fruit juices.
ÿ Electrolyte drinks. Drinks, such as Gatorade or Powerade, are a good addition to your emergency food pantry.
ÿ *Water. In case public supply is contaminated, store several bottles of water. Once in a while to keep fresh, use (e.g., water plants) and re-fill water kept in the gallon jugs.
ÿ Multivitamins. A bottle of multivitamins can help supply any missing nutrients.
ÿ Can opener, paper plates, silverware. You need to have a can opener or church key opener that stays in your emergency food pantry.
ÿ Large containers. Keep bags, backpacks or other large containers close by. In the event you have to get out of your house in a hurry, you want to be able to grab and fill them quickly.
ÿ Stove. A camping stove or small grill may be used in a safe area to heat foods. Fireplace?
ÿ Fuel. Fuel for stove, generator, grill, lantern…
ÿ Freezer bags, frozen packs, and freezer container.
ÿ Dog food.
ÿ Flashlights, fresh batteries, candles, camping lantern, matches, blankets, first aid kits, emergency toiletry kit, aspirin, garbage bags, and any other emergency supplies. Contact lens fluids, solar powered fan, radio…
Expires
ÿ Dried meats. Beef jerky or beef sticks are good sources of long-storing protein.
ÿ Canned meats.To can meat, cut it up, add enough liquid to cover, bring to a boil, and cook until done. Then pack meat and liquid into jars. Process in a pressure canner for an hour and a half at 10 pounds pressure. Open the jar; stir in a bit of flour or cornstarch to thicken the gravy as it heats. Canned ham and sandwich spreads can be eaten with crackers.
ÿ Canned fish. Canned tuna/salmon is an excellent source of protein and omega-3 fatty acids.
ÿ *Kosher beef hot dogs. Keep up to date in refrigerator. Use for Poor Man’s Meal (in hot skillet with oil, add diced potatoes and onions, brown, then 2T pasta sauce & water to keep from drying out, then cut-up hot dogs, salt--tastes great as is or with mustard, fish&chips vinegar, hot sauce, whatever sauce you like to jazz it up).
ÿ Soup mixes, canned soups, and pasta sauce.Includeramen.
ÿ Canned beans. Canned beans are an excellent source of vegetarian nutrition (spiced ones easy). Soak a pot of pinto beans overnight and, the next morning; cook enough beans for two or three meals. To reduce the enzymes which cause gas and bloating, drain off the soak water; boil the beans for half an hour, and drain off that water. Add coriander (a digestive aid) and other seasonings to the pot and simmer it for a couple of hours until done.
ÿ *Potatoes and onions. Use and re-supply.
ÿ *Eggs.
ÿ Canned fruits. Peaches, pears, berries and applesauce are good sources of vitamin C and other nutrients.
ÿ Canned vegetables. Vegetables, such as beans, peas, carrots and so on are important.
ÿ Dried fruits. Dried fruits, such as raisins, are another way to get the nutrition of fruit in your emergency food pantry. Reconstitute them as a dessert option.
ÿ Dried pinto and navy beans, lentils, rice, milk, and pasta.The longer dry beans are stored, the longer they may take to cook. First, sort and rinse the beans. For each cup of beans, bring 3 cups of water to boil, add the beans to the boiling water, and boil for two minutes. Next, add 3/8 teaspoon of baking soda (sodium bicarbonate) for each cup of beans, cover, and soak for 1 hour or more. More baking soda may be required for older beans. Next, drain and rinse the beans thoroughly, cover with water, bring to boil, then reduce heat and simmer 1-2 hours or until tender. Do not add salt or other ingredients until the beans have softened adequately
ÿ *Peanut butter and honey.
ÿ Pepper, salt, oil, *hot sauce.
ÿ Flour and cornmeal. Store in the freezer to keep out bugs until needed.
ÿ Whole grain crackers. These are good replacements for bread.
ÿ *Nuts. Almonds, walnuts, cashews and pecans have protein, fiber and healthful fats.
ÿ *Granola and Pro-Crunch Lite bars. These are good as source of sweet & protein.
ÿ Dry cereals. Fortified with extra vitamins and minerals and can be eaten dry (and porridge.)
ÿ *Juice boxes. Single-serving-sized juice that doesn't need to be refrigerated is helpful. Make sure to choose 100% fruit juices.
ÿ Electrolyte drinks. Drinks, such as Gatorade or Powerade, are a good addition to your emergency food pantry.
ÿ *Water. In case public supply is contaminated, store several bottles of water. Once in a while to keep fresh, use (e.g., water plants) and re-fill water kept in the gallon jugs.
ÿ Multivitamins. A bottle of multivitamins can help supply any missing nutrients.
ÿ Can opener, paper plates, silverware. You need to have a can opener or church key opener that stays in your emergency food pantry.
ÿ Large containers. Keep bags, backpacks or other large containers close by. In the event you have to get out of your house in a hurry, you want to be able to grab and fill them quickly.
ÿ Stove. A camping stove or small grill may be used in a safe area to heat foods. Fireplace?
ÿ Fuel. Fuel for stove, generator, grill, lantern…
ÿ Freezer bags, frozen packs, and freezer container.
ÿ Dog food.
ÿ Flashlights, fresh batteries, candles, camping lantern, matches, blankets, first aid kits, emergency toiletry kit, aspirin, garbage bags, and any other emergency supplies. Contact lens fluids, solar powered fan, radio…