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Food Storage Basics Food and water are the main priorities in preparing for emergencies! Purchase If there is a break in the supply chain, there could be shortages or store closures. The best alternative is buying what you need ahead of time, at least 6-9 months prior. During an emergency,it is important to avoid adding additional stress. As much as possible, have a supply of foods on hand that you would normally eat. Plan your purchase by making simple menus of balanced meals using foods you are used to eating. Choose foods that have a long shelf life, have a high water content, and that can be stored at room temperature. Avoid foods packaged in syrup, that have a high salt (sodium) content, or that have alcohol or carbonation. Such foods tend to increase the body's demand for water. Build up your everyday stock of canned goods and other prepared foods until you have an adequate surplus. Rotate it periodically to maintain a supply of common foods that will not require special preparation, water or cooking. Canned foods last a year at full quality. Buy a supply of bulk staples for longer-term storage. Bulk quantities of wheat, corn, beans and salt are inexpensive and have nearly unlimited shelf life. Remember that dried foods will take extra water for cooking. Consider including: Ready-to-eat canned meats, fruits, and vegetables Canned juices, milk, soup (if powdered,store extra water) Sugar, honey Ready-to-eat cereals and uncooked instant cereals (in metal containers) Foods for elderly persons or persons on special diets High energy foods (peanut butter, jelly, crackers, granola bars, trail mix) Vegetable oils Dried spices (pepper, garlic, onion, oregano, chili powder, etc.) Non-carbonated soft drinks Bouillon products Storage: Choose a cool spot and use only food-grade containers. Plastic buckets with tight fitting lids work well for bulk staples (restaurants often give these away). Keep food covered at all times. Inspect all food containers for signs of spoilage before use. The order in which to use food when the power goes off: First, use perishable food and foods from the refrigerator. Second, use the foods from the freezer. To minimize the number of times you open the freezer door, post a list of freezer contents on it. In a well-filled, well-insulated freezer,foods will usually still have ice crystals in their centers (meaning foods are safe to eat) for at least three days. Finally, begin to use non-perishable foods and staples. Preparation Be aware that propane and kerosene stoves and charcoal grills, as well as other alternate cooking devices, are dangerous to use indoors, as they produce toxic fumes that cannot be smelled. Also, many of these fuels are extremely flammable. Do not use any camping stoves or charcoal grilles indoors at any time. Store all fuel outside of buildings. Propane or kerosene stoves work fine for most stove-top cooking. An outdoor charcoal or propane grill can do double duty, and so can your fireplace (as long as it is wood burning). You can also heat food with candle warmers, chafing dishes and fondue pots. Canned food can be eaten right out of the can. If you heat it in the can, be sure to open the can and remove the label first. Also, canned foods won't require cooking, water or special preparation. Camping supply stores have a variety of devices with which you can cook, from solar to the old Sterno cans. Make any purchase well in advance. Prices may go up, and availability may go down. Back to the Food Page