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| SURVIVING ON FOOD STORAGE
WHAT DO I NEED?
Nutrition
Proteins, fats, vitamins, carbohydrates, minerals, amino acids, trace elements, fiber, etc.
Use the Food Guide Pyramid as a guide
Variety – There is no perfect food or complete nutrition pill. Variety fills in nutrition gaps.
Make a List - Consider your needs, wants, abilities, resources and budget.
WHY FOOD STORAGE?
Eating food from our food storage
Promotes rotation and prohibits waste
Allows digestive systems to become accustomed to the food
Saves money
Opportunity to learn how to use your storage supplies in a non-stressful situation
Can learn what foods and recipes you and your family like
WHAT FOOD SHOULD I STORE?
Store the foods you eat.
Don’t waste shelf space on items you won’t ever eat.
Don’t buy food for storage just because it’s on sale.
Consider your Special Needs:
Allergies, Special Diets.
The elderly, infants, children & nursing mothers may need special consideration.
Include food and other needs for your pets.
BASICS
These are the minimums that should be in a food storage supply.
They cover nutrition and basic food preparation requirements.
Grains
Legumes
Fats & Oils
Milk
Sugars
Salt
Leavenings
Spices & Seasonings
Vitamin C
BASICS PLUS
Dehydrated & Freeze Dried Food
Eggs
Fruits & Vegetables
>li>Pasta
Meats
T.V.P. – Textured Vegetable Protein
Pre-Mixes & Powders
Etc.
HOW MUCH DO I NEED?
The bare minimum is one month’s full supply.
Food storage for 6 months to a year is recommended.
Store what you have room and resources for
1 Pound of Food equals approximately 1600 Calories
Minimum nutrition is approximately 1 pound of food per person per day.
1 Adult for 1 Month needs:
25 Pounds Grain
5 Pounds Dry Beans
HOW LONG DOES IT LAST?
These figures assume quality storage
Grains: 30+ Years
Legumes: 30 Years
Fats & Oils: 1-2 Years
Dry Milk: 20 Years
Sugar: 30+ Years
Salt: Indefinite
Leavenings: 1-2 Years
Spices: 1-2 Years
Dry Fruit & Veg.: 30 Years
Freeze Dry: 30 Years
HOW AND WHERE DO I STORE IT?
Understand the Enemies of Food Storage
Oxygen
Moisture
Light
Temperature
Insects & Rodents
HOW CAN I PROTECT MY FOOD?
From Oxygen
Store Pre-sealed Cans
Use Air Tight Buckets & Lids
Use Mylar Bags
Use Oxygen Absorbers or Dry Ice
From Moisture
Only store DRY foods
Store away from floors & walls
Store whole kernels of grains instead of ground.
From Light
Store it in a Dark Room
Use Solid Colored Containers
Wrap in Paper or Plastic
From Temperature Changes
Keep your storage room a Constant temperatures between 40 and 60 degrees
Store food Indoors
Keep it Low - basement or lower shelves
Insulate Room to keep a cooler constant temperature
From Insects & Rodents
Remove Oxygen
Freeze
Remove Infested Foods
Use Traps & Poisons with caution
Things that DON’T Work with Food Storage
Freezing, but not cold enough or long enough
Bug bombs and fumigants
Tape or wax seals
Chewing gum, bags of salt, newspaper, 10 penny nails and bay leaves
WHEN HAS FOOD SPOILED OR GONE BAD?
Discard any canned food that is
Bulging
Leaking
Smelling bad
Squirts fluid when opened
Was frozen (fractures seals)
Has milky appearance to the liquid
show any signs of rust or other corrosion on the inside of the can or on the seam
Has obvious mold growth
HOW SHOULD I ORGANIZE MY FOOD STORAGE AREA?
Think Rotation - organize with a plan to rotate, from left to right, or use automatic rotating shelves.
Keep Like Items Together
Label Date - date foods added to your storage, use oldest dates.
Make a Restocking List when items are used, so you know what needs to be replaced.
Gather Food Storage Responsibly
Don’t go into DEBT!
Take advantage of Sales, Bulk & Case Lots
Focus on the BASICS First
Build in Increments
Accomplish your goal for a month, then three months, six months and a year.
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