|SURVIVING ON FOOD STORAGE
WHAT DO I NEED?
Proteins, fats, vitamins, carbohydrates, minerals, amino acids, trace elements, fiber, etc.
Use the Food Guide Pyramid as a guide
Variety Ė 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?
Promotes rotation and prohibits waste
Allows digestive systems to become accustomed to the food
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
Eating food from our food storage
WHAT FOOD SHOULD I STORE?
Donít waste shelf space on items you wonít ever eat.
Donít buy food for storage just because itís on sale.
Consider your Special Needs:
Store the foods you eat.
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.
Fats & Oils
Spices & Seasonings
They cover nutrition and basic food preparation requirements.
Dehydrated & Freeze Dried Food
Fruits & Vegetables
T.V.P. Ė Textured Vegetable Protein
Pre-Mixes & Powders
HOW MUCH DO I NEED?
1 Adult for 1 Month needs:
The bare minimum is one monthís 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.
25 Pounds Grain
5 Pounds Dry Beans
HOW LONG DOES IT LAST?
Grains: 30+ Years
Legumes: 30 Years
Fats & Oils: 1-2 Years
Dry Milk: 20 Years
Sugar: 30+ Years
Leavenings: 1-2 Years
Spices: 1-2 Years
Dry Fruit & Veg.: 30 Years
Freeze Dry: 30 Years
These figures assume quality storage
HOW AND WHERE DO I STORE IT?
Insects & Rodents
Understand the Enemies of Food Storage
HOW CAN I PROTECT MY FOOD?
Store Pre-sealed Cans
Use Air Tight Buckets & Lids
Use Mylar Bags
Use Oxygen Absorbers or Dry Ice
Only store DRY foods
Store away from floors & walls
Store whole kernels of grains instead of ground.
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 Infested Foods
Use Traps & Poisons with caution
Things that DONíT 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?
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
Discard any canned food that is
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
Donít 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.