How and what to stockpile in your pantry…
By jimrob | November 16, 2008
Consumer’s Guide: Preparing an Emergency Food Supply Long Term Food Storage
This is a very nice page detailing the nutritonal requirements of an emergency food store, and provides information on what to rotate out and at what rate.
Consider stocking some of the items listed as examples below. Amounts are suggested quantities for an adult for one year.
Flour, White Enriched 17 lbs Corn Meal 42 lbs Pasta (Spaghetti/Macaroni) 42 lbs Beans (dry) 25 lbs Beans, Lima (dry) 1 lb Peas, Split (dry) 1 lb Lentils (dry) 1 lb Dry Soup Mix 5 lbs Peanut Butter 4 lbs Dry Yeast 1/2 lb Sugar, White Granulated 40 lbs Soda 1 lb Baking Powder 1 lb Vinegar 1/2 gal
Here’s a neat little schedule of how often to rotate out certain food stuffs in your pantry:
- Use within six months:
- Powdered milk (boxed)
- Dried fruit (in metal container)
- Dry, crisp crackers (in metal container)
- Potatoes
- Use within one year:
- Canned condensed meat and vegetable soups
- Canned fruits, fruit juices and vegetables
- Ready-to-eat cereals and uncooked instant cereals (in metal containers)
- Peanut butter
- Jelly
- Hard candy, chocolate bars and canned nuts
- May be stored indefinitely* (in proper containers and conditions):
- Wheat
- Vegetable oils
- Corn
- Baking powder
- Soybeans
- Instant coffee, tea
- Cocoa
- Salt
- Noncarbonated soft drinks
- White rice
- Bouillon products
- Dry pasta
- Vitamin C
- Powdered milk (in nitrogen-packed cans)
Topics: Livin' Simple in a Complicated World |
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