Preparing for Any Food Emergency easily with these steps economically and smart to have food ready that you and your family like

 

 

Have you wondered with events lately? 

How to Be Prepared For Emergencies by Having Food on Hand And Stocking Your Pantry For a 2 Week Food Supply

Has food storage been something you have done, heard of or started?

Does the word food storage bring up images of only needing food for an apocalyptic end of the world type scenarios, such as the people you see on tv who are building underground bunkers and stockpiling enormous amounts of ammo?

Have you ever wanted to know how to begin, what to get or what will work for your situation?

I can help you be prepared for food emergencies and have your pantry and other areas ready for 2 weeks easily. 

 

A COUPLE OF THINGS BEFORE WE START:

What if there were an emergency in your area, and going to the store, you found that the shelves were empty, or that all the necessities were long gone?

What if there were a natural disaster that required you and your family to stay in your home, what should you have on hand to eat and feed your family?

Ok, a little extreme on the picture, but it’s kinda cool don’t you think?

And really, we all live in such different areas, with as many types of things that can happen to us – a flood, an earthquake, a hurricane, a tornado, a volcano, an avalanche, a tsunami…the list goes on and on.  So we will prepare for our family, with what we have resources for and to, and what we will use and eat.

 

What if you lost your job and needed to rely on your own food supply for a few weeks until you found employment or could get some help?

 

 

There are things that can happen to us that we cannot control. But we can’t worry about that all day and night. There are too many good things in life to enjoy, so let’s do what we can to prepare.

 

LET’S DO THIS RIGHT
Where do we start to make our food storage easy, economical and so it makes sense for our self and our family?

 

Preparing for Any Food Emergency easily with these steps economically and smart to have food ready that you and your family like

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Inventory

 

Doing an inventory will not take long. And it will save you SO much money, time, space, energy and headache in the long run if you do this step first.

Believe me, I’ve tried both ways.

By doing these simple and easy 6 INVENTORY steps with me, you’ll be amazed at how fast everything falls into place!

To begin our inventory,  we need to see what you have.

This we will do one section at a time.

By going step, by step, it won’t be overwhelming or cost more than it should because you won’t replicate items when you go to the store, that you didn’t intend to or need to.

Again, it’s important not to skip this section.

 

WHY?

Because you really don’t know what to get, or what you need if you don’t know what you have….right? right.
To make this ssoooo simple I have created for you pages to easily keep track

A) what you have
B) and need.

Isn’t that great!

Go to the Printable Library HERE (if you haven’t JOINed yet, you can JOIN here, and you’ll get quick access to the Printable Library) . 

Once you are in the Printable Library, scroll down to the HOMEMAKING Section.  

There you will find the printable I have for you titled:

2-Week Food PREPAREDNESS PLAN

 

Print out the pages or download them.  Whichever is easiest for you, but make sure you fill them out as we go through this post and follow the very easy steps.

 

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#1 Inventory – Freezer

Let’s begin with your FREEZER, or freezers if you have more than one.

Cleaning Your Freezer

Photo by Dev Benjamin on Unsplash

 

     • Now, let’s see what’s in that freezer.

  • Is there anything in that freezer that resembles a frozen relic that could be put in a museum? If so, let’s toss it.

     • If you come across a food item that is freezer burned, unrecognizable and just plain icky, let’s toss it also.

     • Now that you have the good stuff left, is there anything that needs to be double wrapped or better protected? Great info on that HERE

  • Here’s a site to explain expiration if you have any questions, click HERE

 

A) Let’s take an inventory by writing down what you have left in the freezer on the sheet titled:

 

Inventory Of The Freezer

 

B) If you see items you know you need to restock or purchase, those are what you will write down on the page titled:

 

Items to Replace or Restock

 

C) As you are cleaning out the freezer, if you come across a piece of meat or another item that is still ‘ok’ to consume, but you know it needs to be used very soon, put it in the door shelf, or in a special area, so that you know exactly where it is, and list it on the page titled:

 

Food and Items That Need To Be Used and Rotated First

 

 

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#2 Inventory – Pantry

Next comes the PANTRY or a food closet.

 

• If you find anything that is old, stale, crusty, moldy or outdated, it goes in the round basket (aka garbage can)

• Organize and clean. HERE is a good site to give you ideas.

 

A) Make sure to take an inventory of what you have, and list it on the sheet titled:

 

Inventory of The Pantry or Cupboard

 

B) If you see items you know you need to replace or restock, write it down on the page titled:

 

Items to Replace or Restock (adding to the same page as the items from the freezer)

 

C) If you see something that is still good, but needs to be used up soon, write it done on the page titled:

 

Food and Items That Need To Be Used and Rotated First   (adding to the same page as the items from the freezer)

 

 

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#3 Inventory – Spices

Now to the SPICES in the cabinet or area that you keep these, if different than the pantry.

 

• This is important! I personally think, if at all possible, try to have IN DATE – NON EXPIRED spices. It does make a difference in flavor and potency.

• Make SURE your baking soda and baking powder are in date! THESE do matter!!!

 

A) As you go through your spices to take an inventory and check the dates. See if there are any you need to replace. Write down what you have on the page titled:

 

Inventory of Spices, Condiments, Etc.

 

B) Write down any needed items on the page titled:

 

Items to Replace or Restock (adding to the same page as the items from the freezer, pantry, etc)

 

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#4 – Dry Goods & Food

Now on to the cabinet(s) or drawers where you keep any DRY GOODS & FOOD regularly

Cupboard

 

 

  • This might be a cupboard where you keep the items you are using in recipes that week

 • It might be a cabinet that you keep the peanut butter or syrup or baking mixes.

• It might be a food junk area….toss it all in and hope it finds its way back out

• Same thing as before.

• Go through looking for anything that is old.

• Check for packages that are opened and stale.

• Is there food that no one is going to finish, or eat and is still lurking around in the back of the cupboard?

• Now, let’s straighten and organize that shelve or those areas too.

 

A) Inventory what you have and write it on the page titled:

Inventory of The Pantry or Cupboards

 

B) Write down any needed items on the page titled:

Items to Replace or Restock (adding to the same page as the items from the freezer, pantry, etc)

 

C) Again, if you see something that is still good, but needs to be used up soon, write it done on the page titled:

 

Food and Items That Need To Be Used and Rotated First (adding to the same page as the items from the freezer, pantry, etc)

 

 

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#5 – Fridge

The FRIDGE

 

• Let’s get everything out of there, especially if it’s been awhile since you’ve cleaned it. No science projects growing on our watch.

 

• Check every jar, package, baggie, container – everything to make sure it’s safe to still eat, it hasn’t expired and it’s still fresh.

 

HERE  Is a great site to show you how to clean your fridge if you need a little help.

 

A) Before loading all that stuff back into the fridge, again, we are going to take inventory by writing them down on the page titled:

 

Inventory of the Fridge

 

 

We are particularly looking at the condiments, jams, butter, etc. because these items have a longer shelf life, but are often overlooked on their expiration date and freshness.

B) Write down any needed items on the page titled:

 

Items to Replace or Restock (adding to the same page as the items from the freezer, pantry, etc)

 

C) If there is anything that you find that is still good, but needs to be used up soon, write it done on the page titled:

 

Food and Items That Need To Be Used and Rotated First (adding to the same page as the items from the freezer, pantry etc)

 

 

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#6 – Food Storage /Room

And lastly, if you have a FOOD STORAGE or FOOD ROOM

If you do, then let’s get that organized and inventoried also, filling out the pages titled:

A) Inventory of the Pantry or Cupboard

B) Items to Replace and Restock

C) Food and Items That Need To Be Used and Rotated First

 

NO WASTE $

Now, combine and compile your inventory lists so you know exactly what you have on hand, and what you know you need of the necessities by putting all the items on the page titled:

 

What we just did, took a little time, but our food areas are clean and sanitized and we know what we have.

The Benefit?

We won’t be wasteful, overspending or missing crucial items because we had no idea what we had, or if it was even missing in our supply.  We will save money!

 

 

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FIRST UP

The page titled:

Food and Items That Need To Be Used and Rotated First

A) Be creative here. If there are just a few things of this and that. Have a leftover or buffet-fun-night where everyone can just have a bit of what there is and use it up.

B) Or work those items into your next 2 week menu rotation to be sure that they are incorporated before you lose them.

 

 

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FOOD PREPAREDNESS

We are going to prepare our self, and our family, for most all scenarios that we will most likely be in.
These are the THREE categories of Food Readiness we are going to prepare for.

1- SACK DINNERS

2- POWER-OUTAGE FOOD

3- Two or Three WEEK FOOD STORAGE

 

 

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Let’s begin with the SACK DINNER category.

 

WHY are these helpful?

A) Anyone can put them together if they are able to use a stove.

B) If the adult is ill, or not home for some reason, the one in charge would be able to make these meals without any problem.

C) Everything is in one place, so it’s grab-and-cook on a crazy night. Which is very helpful, particularly if you, and your family, are in a high emotion and stressful situation.

D) These Sack Dinners will be comfort food your family enjoys, will eat and not have to think about when dinner time comes.

 

 

HOW Do We Make These?

You, or you and your family will brainstorm 4-7 Sack Dinners and put those ingredients on your TO BUY list.

Use the page titled:

Sack Dinners

Use this page to figure out what works best for you and your family.  It would be a really fun family night activity.

 Make sure everyone in the home knows where these are that you are comfortable with cooking these. 

 

A) Write the list of what the meal consists of.

B) Write or type up any instructions and attach to the outside of the sack for that particular meal, to make it easy for anyone preparing it.

C) Put the ingredients for that SACK DINNER in the bag.

 

Here are a few ideas to get you thinking of your own Sack Dinners that your family might enjoy.

 

Sack Dinner #1 Pepperoni Pasta Salad with Crackers and Cake with Frosting

Tri-Color Rotoni pasta, Salad Dressing, Sliced Olives, Pimento, Pepperoni stick, Crackers, Cake Mix & frosting (with instructions of how to prepare and put the meal together) that particular type of pepperoni has a shelf life of 1 year or more. Great to have on hand!

Sack Dinner #2 Spaghetti Dinner with Biscuits and Brownies

Bottled Spaghetti Sauce with meat, Pasta, Biscuit Mix, canned beans, Brownie Mix (with instructions of how to prepare and put the meal together)

Sack Dinner #3 Canned Chili, Cornbread Mix, CheeseCake

Canned Chili, Honey Cornbread mix, No-bake Strawberry Cheesecake Mix (with instructions of how to prepare and put the meal together)

 

Sack Dinner #4 Chicken Noodle Soup Mix, Biscuits, Cookies

Chicken Noodle soup mix – I like to add creamed corn, the entire can of reg corn and drained-rinsed canned chicken, Biscuits and Cookies.

***Have a can opener handy and make sure to rotate these Sack Dinners every 6-8 months and refill them again.

 

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Next is the No Power Dinner & FOOD category.

 

It’s a really good feeling to do our best to be ready for any type of emergency. And this includes feeding our self or our family if the power is out food that is nutritious and satisfying.

 

First a few tips:

A) If the power goes out, only open the freezer as needed, because you will lose the cold air inside the freezer and allow thawing to begin.

B) Use what is in the fridge and will spoil very first. Get creative and make a party of it. If you have cheese and meat, make a charcuterie board and put out the spread and enjoy. If you have leftover chicken or pork, shred it, add in some bbq sauce and put it on bread or a bun. If you have tortillas, sliced deli meat and veggies make a wrap. Just have fun with the food and think of it as a food adventure.

C) Here are a few ideas of what you could keep on hand for a power outage, easily rotate, and would keep everyone satisfied. Again, only purchase what you need, can do affordably and will be able to rotate and use.

 

 

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1- Use the page titled:

Food For A Power Outage

 

This is a great way to get organized and see what you already have on hand, or might need to purchase.

2- Be sure to have a good manual can opener stored with, or by these items, or where easily accessible.

3- Paper Products! If you don’t have electricity, you won’t have a water heater working or a stove to heat water to wash dishes.

4- Make sure everyone in the family has easy access to these foods that are in a special section/basket/sack so they can get to them if the power has gone out at night.

5-  Food ideas:

  • Canned tuna or chicken to mix with condiment of your choice and seasoning; these can be served on crackers or eaten alone
  • Canned Pork and Beans
  • Protein and Granola Bars are great to keep kids and adults satisfied.
  • Keep bagels, muffins and rolls in your freezer. Be sure to rotate and use them every 6-8 weeks so they are fresh if you need them in an emergency situation.
  • Keep spreads on hand that you and your family like such as peanut butter, almond butter, Nutella, and jelly to use on crackers and the bagels and rolls in the freezer.
  • Trail Mix & Dried fruit are always popular. Whether it be dried apples, bananas, craisins, cranberries, raisins, the choices are almost endless.
  • Jerky is a wonderful source of protein and there are so many choices now. You might want to keep a secret stash to rotate only for an emergency, depending on your budget.
  • Nuts are also a fabulous protein. Keep on hand the kind you and your family will eat and keep any allergies in mind. There are sunflower seeds, peanuts, cashews, pistachios- so many choices.
  • Canned fruit.
  • Bottled water, pedialyte, boxed chocolate milk and milk, juices are very good choices for hydration.

 

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And NOW the 2-3 Week Food Storage Category.

To explain it simply and basically, this category helps us have 2-3 weeks of food on hand-
•That is non-perishable
• Can be on your shelf, ready to go
• And food that is not included in what you plan to use as part of your menu rotation soon.

 

The INVENTORY LISTS

1- Let’s look at those Inventory Lists that we made when we cleaned. 

2- What do we have listed? What is missing? What have we run out of? What is expired?

For example, if our flour was almost, or completely gone, that is a major item to put on the list to replace AND also to have in storage.

3- This is how you build your storage easily. As you create your regular weekly menu (I have an editable weekly menu for you in the Printable Library in the RECIPE Printable section) and for example: you need to purchase one can of tomato soup. On your shopping list, you would want to purchase 1-2 extra cans of tomato soup to put on your shelf. Now you would consider those extra cans as food storage because they are not on your upcoming menu plan.

4- This also means that you buy what you will use and what your family will eat!!! No waste of money and frustration.

5- Rotate!!! When you buy an item for your ‘food storage’ you need to put it to the back of that row or section of the same, or like, food items. Then bringing the oldest dated one forward, or to the front. This puts the most recent item or newest one in the very back. That way your food will not spoil and go to waste.

6- It’s important to date and rotate food. Most canned and boxed items now are dated, but if you bring home meat, you will need to wrap and date it. We will talk about that in a minute.

7- Try to see what foods you can double cook with when storing for space, saving money and convenience.

This is what I mean:

Grits you can use these to cook with for many uses: breakfast, a side dish and even dessert
Oatmeal is great for breakfast, as a filler in meats and for cookies.
Beans make great soups and are real money savers in the canned and dry form.

 

THE 2-3 WEEK FOOD STORAGE

These are some suggested items to build your food supply for you and your family for 2-3 weeks of basic staples and write down any needed item on the page:

 

2-3 Week Food Storage Supplies & Items Needed

 

Remember, that’s our goal here,  is to focus on having enough for 2- 3 weeks to begin with.

 

FOOD:

• Rice – white stores best. The recommendation is 1/2 cup of uncooked rice per day per person

• Canned meat – tuna, chicken, etc. The recommendation is 1 can per person per day
Beans – your preference. There are dried or canned. Remember with dried you will need to soak and cook them. With canned you can add them to the canned meat, soups, etc, right from the can if needed. Purchase what you normally would use for your recipes. You can have both!

• Oatmeal – quick and old fashioned

• Flour – white and wheat (buy what you normally use)

• Sugar – granulated, brown, powdered

• Canned Fruit and Juices

• Canned Stew and Soups

• Pancake/Baking Mix

• Powdered Milk

• Canned Vegetables

• Cereal

• Spaghetti Sauce

• Peanut Butter, Almond Butter, Nutella

• Honey/Jam/Syrup

• Oil and Shortening

• Spices

• Condiments

  • Yeast for baking, check date for freshness

• Pasta

• Water

• Snacks such as chips and crackers

• Paper products – this probably isn’t the time you will want to be doing dishes. Just enough for 2-3 weeks if this isn’t your normal lifestyle.
It’s most important to purchase what fits your needs, YOUR RECIPES, your budget and based on what you already have.

 

HYGIENE

• Shampoo

• Toothpaste, extra toothbrush

• Toiletries that you need and use regularly

• Hand Sanitizer, one with a high alcohol content is recommended

• Disinfecting wipes

• Laundry detergent

• Antibacterial soap (works the best!)

• Toilet Paper

• Tissues

• Feminine Care Products

• Dish Soap

• Vinegar for disinfecting and cleaning – see my post HERE

 

BABY’s NEEDS
• Formula

• Diapers

• Wipes

• Bottles

• Baby food

 

MEDICAL NEEDS
• Ask your physician to prescribe for you to have a 14-30 day supply on hand of needed prescriptions

• Over the counter medicines you normally use such as cough suppressants, pain relievers and any you generally need.

• Have a good first aid kit on hand

 

PETS
• Have pet food for 2-4 weeks

• Cat litter if using

 

OTHER
• Batteries for needed items

• Good flashlights

• Keep gas tank at least half full at all times

 

These are easy ways to build your 2 week supply, and be prepared for most any food emergency.  

It will give you peace of mind, reduce the anxiety of the WHAT IF and know that you and your family are ready to the best of your ability for these situations.

Preparing for Any Food Emergency easily with these steps economically and smart to have food ready that you and your family like

 

***Thank you Barbara at Bits Of Ivory for all your help with the amazing Printable.  

Copyright Carrie Groneman, A Mother’s Shadow, 2020

Recognize a blessing and be a blessing today

 

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