Stocking up on food for winter is about more than simply having a full pantry. It is about being prepared, being practical, and giving yourself a little peace of mind when the world outside becomes less predictable.
For those of us who garden, preserve, and try to live a little more self-reliantly, summer is a natural time to think about what we will need through the coming cold months.
Winter changes the way we get food
In summer, food can feel abundant. The garden is producing, farmers’ markets are overflowing, and fresh produce is readily available. And then there’s winter. In Alberta, that means months of cold, snow – and no local growing. In the past, preparing for winter was critical to having enough food, and keeping your family healthy. In recent generations we’ve become very ‘entitled’, and think we should have everything we want, whenever we want it, but that is not reasonable or sustainable in the long run.
A well-stocked pantry means that when the roads are bad, the weather is miserable, or you simply don’t want to venture out, you already have the makings of good meals at home.
Use the seasons as an analogy. Sometimes ‘winter’ is more than just the months between November and March when the trees are taking a break and the garden is sleeping.
It could be a period of unemployment, when the regular paycheque stops coming. Or an an illness, an unexpected expense that makes the household budget a little tighter than it used to be. Could be a transportation disruption, a shortage, or oh I don’t know …. maybe something completely wild, like – tariffs we’ve never experienced before, or some other circumstance that makes the things we normally take for granted suddenly harder to find.
Sometimes winter is simply a season of uncertainty.
Just as we prepare for the winter that arrives every year, we can prepare for some of these other ‘winters’ too. Stocking up isn’t about living in fear or expecting something terrible to happen. It is about recognizing that life has seasons—and not all of them are predictable.
Many of us have learned to put food by when there is plenty. We preserve the garden harvest, fill the pantry, tuck things into the freezer, and make sure we have some basic staples on hand. We do these things because we know that ‘summer’ won’t last forever.
The wise gardener doesn’t wait for winter to begin before thinking about winter. And perhaps the same principle applies to life. When things are going well is the very best time to prepare for the season when they aren’t.
Eventually, spring comes again.
Stocking up also makes good economic sense
Buying and preserving food when it is plentiful can save money.
When your garden produces more tomatoes, beans, carrots, onions, berries or rhubarb than you can eat immediately, with a few skills, you have an opportunity to turn that abundance into food for later.
The garden doesn’t have to stop feeding you just because the ground freezes.
Potatoes, onions, garlic and jars of roasted tomatoes in the cold room; jars of jam, dried apples and herbs in the pantry, berries and pesto in the freezer, apple cider, kefir and sauerkraut in the fridge – mean that reliance on the grocery store is minimized.
A stocked pantry gives you choices
There is an important difference between having food and having food you will actually eat.
If we’ve been friends for a while, you already know my philosophy has always been to Store what you eat, and eat what you store.
There isn’t much value in filling shelves with foods nobody in the household enjoys. Those jars of gorgeous red crabapple preserves look nice on the shelf but if no one knows how to eat them, they’re a waste of jars.
A practical winter pantry might contain the ingredients your family regularly uses:
canned and dried tomatoes
dried or canned beans
rice, pasta and grains
flour and other baking supplies
onions, potatoes and other good keepers
frozen or dehydrated vegetables
fruit, jams and preserves
meat and other sources of protein
soups, broths and meal ingredients
spices, oils and other cooking essentials
And don’t forget the simple things that can be surprisingly inconvenient to run out of in winter – special baking ingredients your family likes, pet food and other household staples like laundry soap and toothpaste.
Preserving your own food adds another layer of security
There is another thing I love about gardening and preserving. When I freeze, dry or can something from my own garden, I know where it came from. I know what I DIDN’T use while I watched it grow. I harvested it when it was ready. I preserved it when it was at its best.
There is something deeply satisfying about opening a jar in February and finding summer inside.
It isn’t merely food storage. It is the continuation of the growing season.
And then there is the emergency side of preparedness
We don’t stock food because we expect disaster.
We stock food because life happens.
Power outages happen. Snowstorms happen. Illness happens. Family emergencies happen. Supply problems happen. Sometimes a person simply doesn’t have the time, money, transportation or physical ability to get to the store.
Having food already in the house gives you breathing room.
You don’t need to panic-buy when life throws you a curve ball, because you have been gradually building your supply all along.
Perhaps most importantly, it is a mindset
Stocking up isn’t about fear. It is about responsibility and self-reliance.
I don’t expect to provide absolutely everything my household might ever need. None of us can.
But I can ask:
What can I reasonably provide for myself?
If I can grow some of my food, preserve some of it, store some of it and keep a reasonable supply of everyday staples on hand, then I have made my household just a little less dependent on circumstances beyond my control.
And I think that is a worthwhile goal.
Winter comes every year. We know that.
So rather than waiting until the shelves are bare or the weather turns nasty, now is the perfect time to look at what we have, decide what we will need, and to begin filling the pantry.
There is a wonderful feeling that comes from looking at a well-stocked pantry in the middle of winter and thinking: “We’re okay. We’ve got food.”
I’d love to hear your ideas about what you stock up on, where you store it, and how you use it in the winter.
We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.
Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries
During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.
freshly baked loaf of sourdough bread
There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries
Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.
Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.
Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.
Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.
So—what’s my point?
Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.
Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.
But what if you didn’t have to worry about that detail?
What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT? What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.
Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.
Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?
Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.
Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not. And if we’re not making our own meals, we’re buying them – because going without is not really an option.
What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.
freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans
Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.
I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.
That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.
yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious. Complete protein, fresher-than-fresh produce.
In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.
Tabouli with freeze dried tomatoes, onions, peppers and cucumbers
Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.
I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.
Because life just happens, . . . . . but we still need to eat. Even if its inconvenient. You could say “Peace of mind” is my big WHY.
If you’d like to learn more about it – go ahead and check out my link.
In today’s fast-paced world, convenience and nutrition must go hand-in-hand. One product that has gained significant popularity over the years for its long shelf life, ease of storage, and nutritional value is freeze-dried food. Whether you’re an outdoor enthusiast, a survivalist, or simply looking for an efficient way to preserve your meals, freeze-dried food is an excellent option. But what exactly is freeze-dried food? and how does it benefit you?
In this post, we’ll dive into everything you need to know about freeze-dried food, including its benefits, uses, and why it’s quickly becoming a staple in so many households in North America and Europe, with new facilities springing up in Central and South America, Asia, and even Africa.
Have you wondered about any of these common questions people ask about Freeze Dried foods? What is freeze-dried food? – How does freeze-drying preserve food? – Is it safe to eat? – How long does freeze-dried food last? – Can freeze-dried food be rehydrated easily? – How does freeze-dried food compare in nutrition as fresh food? – How do I store freeze-dried food properly? – Are there any preservatives in freeze-dried food? – How do freeze-dried meals compare to dehydrated meals? – What is the difference between freeze-dried and dehydrated food?
What is Freeze-Dried Food?
Freeze-drying is a preservation process where food is frozen and then placed in a vacuum, causing the ice in the food to turn directly into vapor without going through the liquid phase. This process removes moisture from the food, leaving it lightweight and shelf-stable while retaining much of the food’s original nutrients, flavour, and texture.
How ’bout: 1. How do you rehydrate freeze-dried food? 2. Can you eat freeze-dried food without rehydrating it? 3. How much water do you need to rehydrate freeze-dried food? 4. How long does it take to rehydrate freeze-dried food? 5. Can you cook freeze-dried food? 6. Can freeze-dried food be used in recipes? 7. Is freeze-dried food suitable for camping and hiking?
All good questions, and very common for the beginner. In order, here are some brief answers: 1. You dehydrate dehydrated foods. You REFRESH freeze dried food. Foods that are thicker or harder, need a little more time. Foods that are delicate refresh very quickly. 2. Can you eat it without refreshing. Absolutely, in fact its a popular way to eat it – right outta the can, as a snack. 3. How much water do you need? NOT much. Generally you barely cover the food with water. 4. Let sit from a couple minutes to up to about 30 minutes, depending on what it is. Then drain. seconds to several minutes. 5. Can you cook with it? Absolutely. And it will take a lot less time. 6. Can it be used in recipes? For sure! Use it the same way you would fresh, except adjust water content, and get used to dinner being ready a lot sooner than before. 7. Is it suitable for camping or hiking? 100%! So lightweight, easy to snack on or to refresh.
Unlike traditional drying methods like air drying or dehydrating, freeze-drying maintains MORE of the original food’s nutritional content because the process takes place at low temperatures, ensuring that heat-sensitive vitamins and minerals are preserved.
The Benefits of Freeze-Dried Food
freeze dried foods compared to the same food purchased in a grocery store IF those fruits were picked ripe when all phytonutrients are developed, AND flash frozen within 4 hours of harvest
Long Shelf Life One of the primary advantages of freeze-dried food is its exceptional shelf life. Since freeze-dried food contains hardly any moisture, it can last anywhere from 10 to 30 years (depending on storage conditions). This makes it an ideal choice for emergency preparedness, survival kits, and long-term food storage.
Lightweight and Compact The freeze-drying process removes up to 98% of the food’s water content, making it incredibly lightweight and easy to pack. This is why it’s commonly used for camping, hiking, and backpacking. With freeze-dried meals, you can carry a substantial amount of food without the bulk.
Retains Nutrients Commonly asked questions: 1. Does freeze-dried food lose vitamins or minerals during the process? Freeze-dried food retains much of its original nutritional value. The preservation process preserves essential vitamins and minerals, ensuring that you get the same nutritional benefits as fresh food. 2. Is freeze-dried food suitable for people with food allergies or sensitivities? ABSOLUTELY. For all intents and purpose, it is just as if it was fresh. 3. Are freeze-dried meals low in calories? Nope. Not any more or less than the original food because as soon as you refresh them. they are the same thing. 4. Can freeze-dried food be part of a balanced diet? You Bet! 5. Is freeze-dried food suitable for babies or toddlers? It is a perfect choice for infants – right from early baby foods.
So, whether you’re enjoying freeze-dried fruits, vegetables, or meals, you’re still getting a healthy option.
Convenience and Easy to Prepare Freeze-dried food is easy to prepare. To rehydrate, you simply add water to the freeze-dried food and wait a few minutes for it to return to its original state. This ease of preparation makes freeze-dried meals perfect for busy individuals or anyone who doesn’t feel they have the time to wash, peel, and chop – not to mention the following clean up.
Variety and Versatility Freeze-dried food isn’t limited to just fruits and vegetables. You can find a wide range of dairy, proteins, and even freeze-dried meals, including full entrees like pasta dishes, soups, and even desserts. This variety ensures that you have plenty of options to choose from when meal planning or prepping.
How Freeze-Dried Food is Used
Emergency Preparedness and Survival Kits One of the most common uses for freeze-dried food is in emergency preparedness. Whether you’re planning for a natural disaster, power outage, or an unforeseen event, having freeze-dried meals on hand ensures you’ll have access to nutritious food when you need it most. Freeze-dried food is a crucial component of survival kits and bug-out bags due to its long shelf life and ease of transport.
Outdoor Adventures (Camping, Hiking, Backpacking) Outdoor enthusiasts swear by freeze-dried food because it’s lightweight, compact, and convenient. Carrying bulky canned goods or fresh produce on a hiking or camping trip isn’t practical. Freeze-dried meals, however, offer an easy, lightweight alternative that doesn’t compromise on taste or nutrition. Plus, with an array of options available, you can enjoy a variety of meals while out in the wilderness.
Everyday Meals and Convenience Freeze-dried food is becoming more popular for everyday use. Busy families and professionals can rely on freeze-dried meals as a quick and easy solution for lunch or dinner. With no need for refrigeration and a long shelf life, freeze-dried food is a pantry staple that’s always ready when you need it.
Travel Whether you’re traveling abroad or going on a road trip, freeze-dried food can be a lifesaver. It doesn’t require refrigeration, making it perfect for those who need portable, nutritious meals while on the go. Simply pack a few freeze-dried meals, and you’ll always have something healthy to eat no matter where you are.
How to Store Freeze-Dried Food
Proper storage is key to maximizing the shelf life of freeze-dried food. To keep your food fresh for as long as possible, store it in a cool, dry place away from direct sunlight. When storing the food you freeze dried yourself, a vacuum-sealed container or mylar bag with oxygen absorbers is an excellent choice for long-term storage. This helps protect the food from moisture, oxygen, and light, all of which can reduce its shelf life.
The Future of Freeze-Dried Food
As people’s needs for convenient, nutritious, and long-lasting food grow, the freeze-dried food industry will continue expanding. More companies are investing in freeze-drying technology to offer a broader range of food options, from gourmet meals to organic produce. Innovations are being made to improve the taste, texture, and variety of freeze-dried food, making it even more appealing to a wider audience.
Cost & Accessibility
Is freeze-dried food more expensive than regular food? All food these days is shockingly expensive. Freeze dried food looks like it cost more, and in most situations it is. But the the thing to remember is: there is zero waste, and no trim. That ends up being quite economical.
Where can I buy freeze-dried food? See below.
Can I freeze-dry my own food at home? You sure can. See below.
What brands make the best freeze-dried food? In my opionion, I prefer the quality and fresh taste of THRIVE LIFE foods.
How do I know if freeze-dried food is high quality? Stick to the brands with accountability. Look at reviews. Listen to personal recommendations and referrals.
so if freeze dried food is so wonderful, why don’t you freeze dry yourself?
Yes I’ve been asked that before. Many times in fact. And I admit it must seem incongruous when considering how fully I advocate a self reliant lifestyle. I garden organically. I feed my family ‘garden-fresh’ as much as possible. I can, freeze, dehydrate, and ferment. I juice, and I pickle, I make my own bread, and grind my own flour. And yet . . . . I do not freeze dry. I BUY my freeze dried food. Where is the harmony in the lifestyle I choose when I choose to buy my freeze dried food instead of freeze drying it myself? You’re not the first to ask.
The truth is – I’ve considered it. I’ve looked very closely as a matter of fact. And if I thought for one minute that I could do a better job than what I’ve already found – I’d BE that person. But these are the facts that influence my decision to continue doing what I am currently doing.
After trying multiple different brands of freeze dried food over the years, I finally settled on THRIVE LIFE. I was first introduced to it in 2008. I began purchasing it in 2009 – primarily for food storage. But while acquiring it as a storage food, I learned about it’s nutritional superiority – which validated my personal choice in a big way, but still didn’t influence my day to day meal preparation. I continued buying groceries the same way I always had, making meals the same way I always had. One day, while throwing some mushy peppers from the fridge to my compost pail – I was struck by the ridiculousness of what I was doing. I thought to myself “I KNOW that I have the most nutritious food on the planet downstairs. I know it will last at least 25 years, and I also know it will last me a year in the pantry once I open it. And I know we LIKE it. And yet, I continue buying groceries the same way I always have, knowing its not as fresh as I once thought it was, and throwing out too much of it because I didn’t get TO IT in time. There is something really wrong with this picture.” That moment was a defining moment, a fork in the road you might say, and everything changed after it. I decided to learn how to use it; and that choice opened up a whole new world. A wonderful new world.
I have confidence in the quality of THRIVE LIFE freeze dried food. And after 16 years (and counting), I never cease to be impressed – sometimes even amazed.
They have a guarantee that is pretty compelling; they call it their NUTRILOCK GUARANTEE. In a nutshell, the Nutrilock Guarantee is a 40+ step process that they never compromise, ensuring the highest quality. Like for instance: they meet with the growers and suppliers to ensure they continue to meet their high standards of production, including soil conditions and overall processes. They verify that each supplier follows strict food safety plans, they work with customers and consultants to design products that are desired and relevant for today. They use ONLY Grade A products. They prohibit foods from companies or countries that don’t meet their strict food standards. They do not use any artificial colours, flavours, sulfites, MSG, or hydrogenated oils. When possible, they select products that are Non-GMO and gluten-free. They verify that each harvest takes place at the peak time frame of ripeness. They flash freeze produce within 2-4 hours of harvest to maximize flavour and lock in nutrients. . . . . . . click HERE to see more
Because of all these factors, I simply do not believe I can duplicate the quality. *I have a productive backyard garden, and from it, we eat pretty much all our vegetables and most of our fruits during the season. But we live in a city, and cannot produce enough to feed our family the whole year.
I ‘put-up’ all the excess from our garden. But I’d have a hard time getting it from the garden to the freezer inside of four hours. I might get some of it from the garden to the table in a short time if I really set myself to accomplish it. I can get it from the garden to the kitchen counter inside of four hours, but I don’t think I could pick it, wash it, chop it, bag it and label it, and have it in the freezer in that amount of time.
Everything begins deteriorating in the hour it’s harvested so you’re in a race with the clock. Every hour I don’t get it taken care of means more nutrients lost.
I can’t possibly grow the variety of vegetable that I can buy through THRIVE LIFE: like broccoli, corn, green beans, kale, mushrooms, onions, peas, three different peppers, spinach, squash, tomatoes and zucchini. Or fruits like: apples, bananas, four kinds of berries, peaches, pineapple, mangoes and cherries. Not the mention the dairy and meat products.
If I can’t grow them, that means I’m purchasing them from the grocery store. But since I live in central Alberta, that means I’m buying them a week or two or three after they were harvested – ‘unripe’. What would be the point of that?
I figure if I had to buy them TO freeze dry, I might as well buy them freeze dried already.
Considering the price of a good quality freeze dryer, I’d have to save a lot of money on the food, before I reached the break even point – while simultaneously not compromising the quality of the food I’m processing.
I just don’t believe I could do better than what THRIVE LIFE is providing. I’m sure there are some who might be able to. But I know myself, and I know what my garden can produce. I also know I’ll get busy out there when I’m picking produce, and by the time I get it all in the kitchen, the clock will be ticking, and by the time I get it on trays and into the freezer (the first step in the process), I’ll be past the four hours THRIVE LIFE ensures. I also know that I don’t have scads of room in my freezer at any given time for trays of food that need to be frozen before they can go into the freeze dryer. I also know I don’t grow bananas, pineapple, mangoes, peaches, cranberries, or lots of other things I like – and I’m not buying them from the grocery store, to go into the freeze drier. If it comes to that, I’ll buy them already preserved.
Those are my personal reasons for continuing to purchase the food instead of freeze drying it myself, but I fully support someone else’s decision to do different. We’ve all gotta do the best we can do.
conclusion
Freeze-dried food is a game-changer for anyone looking for convenient, nutritious, and long-lasting food options. Whether you’re prepping for an emergency, heading out on an adventure, or you simply need an easy meal solution right now, it’s got you covered. With its impressive shelf life, lightweight nature, and ease of preparation, it’s no wonder that freeze-dried food is becoming a staple in homes, 72 hour bags and survival kits across the globe.
If you haven’t yet explored the world of freeze-dried food, now is the time to start. Whether you’re looking to add to your home food storage, your kitchen pantry or you’re embarking on your next outdoor journey – freeze-dried food is the perfect companion for your adventures.
I teach workshops on how to use it, including a LIVE Cooking show I do with some friends on ZOOM once a month. Always the 2nd Thursday of each month at 2:00 pm mountain time, we give four recipe demonstrations featuring the food that is currently on sale. We have a Q&A at the end, and the main body of it is recorded so we can share it later. We even have draws for prizes just to make it more fun. Mark your calendar right now for the 2nd Thursday of every month. 2:00 sharp Mountain time (adjust to your time). I hope you’ll sit in some time. Here’s the link to join me. The passcode is ThriveEx
Hey friends! Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! What’s in it for you? See how to make quick, tasty meals in minutes Get exclusive tips on saving time & money in the kitchen WIN PRIZES! Bring a friend (or two!) and get extra chances to win! Zoom Link: https://us05web.zoom.us/j/4033604361 Password: ThriveEx
I cannot tell you how many times I’ve had the “one-and-done” conversation with people who are rightly concerned about investing in long term food storage but don’t want to be inconvenienced by it.
Being compelled enough to invest money into food storage, buying a bunch of it all at one time, and then (having their conscience soothed), put it away and forget about it. Their thinking is that they have done their due diligence, with minimal inconvenience and now can get on with life giving no more thought to it.
The first time I heard this philosophy was a friend many years ago. They had learned of a new brand of food being sold locally, that had a very long shelf life. It was kinda pricey but the shelf life was attractive. They bought a year’s supply for their family of four, stacked it into a corner of their basement, and brushed off their hands so-to-speak. They were more than content with this marvelous plan; they had their food storage and didn’t have their life complicated with having to eat it. Simple. I admit, the idea was a little unsettling to me; it didn’t seem that life could really be that easy. Fast forward a couple decades. My friend had passed away of cancer. Their children had grown up. Her husband had remarried and moved to a different city. He called me one day. They’d had a house fire! All was lost including their long term food storage, which he had carried with him ten years before. Insurance had provided the money to replace it and he wanted to do exactly the same thing they’d done before.
1. USE IT
The reason he called me? Because he knew that at the time I sold Thrive Life foods, a relatively new brand of freeze dried food. “Just give me a reasonably varied assortment of food like I had before.” he said. He had no intention of ‘wasting’ it by eating it. It was intended as 100% food insurance, to be packed away again. We talked about the fact that most of the food he had depended on to ease his conscience for so long, was well over 20 years old, and not all of it was freeze dried, meaning it didn’t have the 25 year shelf life he thought it did. We talked about what he’d had previously – including milk and eggs (neither of which at the time he bought it, claimed to have the 25 year shelf life he believed everything had). As a friend, my counsel was to USE some of the food he was buying for two very important reasons: 1) to KNOW what one had, and 2) to know HOW to use it. Long term food storage is not the same as buying perishable food from the grocery store. It requires a little different ‘thinking’ to get used to it. He was adamant about “not bothering with all that”. What he had done two decades ago was conscience soothing and he wanted more of that.
We came up with a reasonable selection, and it was sent to him – which he stacked in a corner somewhere to never think about again.
His details involving the house fire may have been unique, but his philosophy was not. I have had that same conversation with many people over the years.
them: “Oh freeze dried food! I have a ton of that in my basement.” me: “Great. How do you like it?” them: “Oh, I have no idea; I’ve never used it.” me: “Why not?” them: “Because its FOOD STORAGE! And besides, I haven’t got a clue what to do with it.” me: “How long have you had it?” them: “We got it the year after we were married.” me: “How long have you been married?” them: “37 years.” me: “Wow. You know its 12 years past its expiry right? You don’t have milk and eggs in there do you? them: “Yes.” me: “Well, I know the food you’re talking about, and the shelf life of milk used to be 5 years, and eggs was 3 years. Those are over 30 years past their expiry date. You might wanna dispose of them. . . . . I wouldn’t even open them if I were you, just throw them out. . . . . So, . . . just curious, when were you planning to figure out how to use this food anyway?”
I have another friend who had pretty much the same idea. She had a lotta long-term-food-storage that she’d never had any intention of using, but a few years ago it became alarmingly evident to her that it was waaaay past its prime. She doesn’t want to waste it, (and waste all the money she spent on it), she wanted to learn how to use it. She had no recollection of how long she’d had the food (decades she admits), and there was no date on the cans. Apparently the labeling laws have changed since then.
My counsel? To USE it of course. I promised to come over and show her how to use them. We opened up her first can – broccoli. It was absolutely indistinguishable. Looking nothing like broccoli should, and smelling terrible. Nothing anyone would want to eat. “What can I do with it?” she asked. “Throw it in the compost.” was my suggestion. We opened a can of spinach with similar results.
On the left is dehydrated spinach that was deliberately left on the shelf waiting for some emergency that would justify opening it. No one could remember how old it was, and the owner mistakenly believed it was freeze dried when in actual fact it was dehydrated (with a much shorter shelf life). This is what happens when you don’t USE the food you store. The result was a lot of wasted food, and a total waste of the money spent to acquire it. The spinach on the right is a 7 year old can recently opened. It is what freeze dried spinach SHOULD look like today, tomorrow, next year and 17 years from now.
To be fair, the food we opened was much older than it was ever intended to be. It is not the manufacturer’s fault that the food was not used when it should have been. It is the result of faulty “save-and-protect” reasoning. But on the other hand, from the beginning she never knew what she had, what it looked like, or how to use it anyway. Ironically that scarcity mentality intended to not ‘waste’ food by using it, resulted in ultimate waste. Wasted food is wasted dollars. It’s simple math.
I well remember that same brand of freeze dried food when it was a new thing, trying to wrap my mind around the concept of it and trying to justify the cost. I bought some, used it, didn’t see the value at the time, nor the point. As the science of freeze drying got better over the ensuing years, the food got better, and the nutrition got better.
2. FIND THE BEST
In 2009, when I first started buying Thrive Life (the brand I finally settled on after trying several on the market), their guarantee was that the produce went from field to freezer in less than 24 hours. I was impressed with that. By the time I put that into print, the company corrected me – their guarantee was now less than 12 hours. “Can’t get better than that” I thought. Produce picked ripe, washed, peeled, chopped and into the freezer in less than 12 hours? Incredible. “Can’t get better than that” I told people. Wait! In another year, they raised the bar again. Produce picked at perfection when all nature’s goodness was at its height, and then washed, peeled, sliced and into the freezer in less than 6 hours! (usually 2 to 4 hours). Amazing. NOW with a pretty good degree of confidence I can be sure “it really canNOT get better than that!”
In summer months my household eats directly from my backyard garden. I am hard pressed to get produce from my garden to the table in four hours! Truly it cannot get better than two to four hours.
What does that mean to you and me? Why is that such a big deal?
Because all fruits and vegetables begin to deteriorate within the first hour after harvest. That’s why. They begin the process of deteriorating in colour, texture and nutritional value immediately. To pick a fruit before its fully developed is to start out with a handicap. Thrive Life has a commitment to excellence that forbids picking produce before its ripe. Then its a race against the clock. That produce is washed, peeled (if needed), sliced or chopped and flash frozen to -40C within four hours! In that frozen state the food is transferred to a facility where all the remaining moisture is removed in the second step of the two step process of “freeze-drying”.
When spinach or broccoli or mangoes or strawberries or whatever, goes into that BPA free can at the end, it is more nutritious than those same ‘fresh’ fruits we buy in the produce department of our local grocery stores – that in nearly all cases were picked before they were ripe, and have been shipped a thousand+ miles to ripen on the supermarket shelves sometime in the following week or two. Without any moisture, that food is sealed in an oxygen free can, giving it an exceptionally long shelf life. Zero moisture + zero oxygen = zero decomposition. So when I open a can of peaches that was packed 7 years ago, it is as nutritionally sound as it was the day it was sealed. If I open that can another 7 years from now, it is still the same. THAT is what we’re talking about. And that’s why timing is such a big deal.
“freeze drying food is not rocket science”
3. Benefits of using freeze dried food NOW
FAMILIARITY Becoming familiar with freeze dried food while our lives are comfortable and predicable is so important. Sometimes people fool themselves into believing they’ll use it when they have to, but a crises is not the time to start experimenting with foundational necessities like meals. There are bound to be some differences between what you’re using now and freeze dried food. Familiarity brings confidence, and confidence removes fear. When we are prepared, there is no fear.
KNOWLEDGE With familiarity comes knowledge and skill, opening a whole new world of possibilities. Learning how to use freeze dried food will make meal preparation a lot quicker and easier. Those fruits and vegetables are already washed and chopped, ready to eat straight out of the can, or to throw into your soup, casserole, omelette or stir fries. The cheese is already shredded, the meats are already cooked – ready to refresh and add to your meal. You’d be surprised at how streamlined your meals become. You can have dinner on the table in minutes.
ZERO WASTE Not only will you reduce the waste of produce in the fridge going bad before you can get to it, and the waste of trimming a good portion of your broccoli, cauliflower and peppers etc, but you will eliminate the waste of those cans of food timing out. Think of the waste that my friend experienced having to throw out most of her ‘shelf stable’ canned food. My other friend who replaced it all after the fire – he would have had to replace it all anyway, fire or no fire – because most of it was long expired before the fire.
When you regularly USE your food storage, it replaces perishable groceries that would other wise go into the trash. The North American average for household kitchen waste is up to 40%. That’s an incredible figure to wrap your mind around. If you’re the average North American consumer, up to 40% of the food you buy is going into the garbage! What if you could reduce that waste? How much money would YOU save in a month, in a year? Take a minute (knowing your monthly food budget), and use some simple math to roughly calculate what that might look like to you. Imagine what you could do with an extra $3000 or $4000 a year! You could probably have your food storage built up in a very short time for one thing.
CONVENIENCE One of the things we will depend on in any emergency is having food that will be convenient to prepare with fewer resources than we’re currently accustomed to. Knowing what that food is and what kind of variety is available ahead of time is helpful. Also knowing what your family prefers and doesn’t prefer ahead of time is pretty helpful too. You don’t want to learn that when its too late.
4. SCARCITY vs ABUNDANCE
A can of dehydrated cabbage, about twenty years past its expiration. This is the kind of thing that never should have happened.
A scarcity mindset is a way of thinking that focuses on the idea that there is a limited supply; one becomes obsessed with protecting it. Its a trap many of us fall into when it comes to food storage: “This is food storage. It must be protected.” But we’ve already seen where that thinking leads, and its a slippery slope. When the supply is not being replenished, protection mode kicks in. So what is the antidote?
Rotation. Rotation is a “1st in-1st out” mindset. It is continuously using and replacing. It is treating your food storage like groceries and your groceries like food storage. It is the philosophy you’ve heard me repeat many times if you’ve read anything I’ve ever written on the subject: Store what you EAT, and Eat what you STORE.
If you are constantly adding to your food supply every time you buy groceries, and constantly eating from it, then replacing it, you are ROTATING. This keeps everything fresh and updated, saving you money and providing peace of mind. Your food storage becomes an organic thing with a pulse, not an inorganic box of dead food that nobody wants that cost you too much money. Consider a different perspective.
5. CHANGE THE WAY YOU LOOK AT IT
When you change the way you look at it, everything about it changes. The missing link between the SCARCITY mindset and the ABUNDANCE mindset is ROTATION. Rotation of “using and replacing” helps us regain control, and allows us to see abundance instead of scarcity. Change the way you’re looking at things.
I truly believe that when we are prepared, there is no fear. It is a personal mission of mine to help people gain the freedom and peace of mind that BEING PREPARED offers. And that includes FOOD STORAGE. Part of that is to help people stop wasting the food they purchased and are currently purchasing, and to help people acquire their food storage in the best possible way, getting the best prices and benefits in the process.
This is a course of action I have followed my entire adult life; it is very important to me. In the process, I discovered Thrive Life freeze dried food in 2008, and by the beginning of 2009, I brought it into our family bookstore – Generations Bookstore in Edmonton, Alberta. One of our major sidelines was food storage and emergency preparedness so it was a perfect fit. Since that time, we sold the store, but I kept Thrive Life with me as a personal consultant. I believe it is the best brand on the market today for high quality freeze dried food, and I am committed to helping people benefit in the same way I do from it.
In our house I’ve put it to the test. We’ve used it almost daily since those early years, and I know of which I speak.
I’d love to hear your thoughts on food storage and all things related. I welcome any questions you might have about Thrive Life specifically. Who knows? You might even want to become a consultant yourself.
Q: What is it? A: a disaster supplies pack that you and your family WILL need in the event of evacuation. Q: Why is it called a 72 hour kit? A: because it should contain a minimum of three days supplies.
Okay, I’ll start by confessing the truth –I’d rather not leave my house for anything. In most emergencies, people would prefer to ‘shelter-in-place’ at home, where they’re more in control. With or without power, sheltering in place is still where one would rather ride out just about anything. However, there are times when that simply isn’t possible. And while I’m ‘truthing‘, if I had to evacuate my house, I’d really rather NOT do it in the winter. But since emergencies rarely make appointments, and we likely wouldn’t get our choice, its something we have to strongly consider since (at least for me) winter takes up close to half my year. One last truth: MY evacuation plan may not be the same as yours.
I live in a city, so I won’t be heading out to the great outdoors if I have to evacuate my house, and I don’t have any little kids or pets in my house. There was a time we lived in the country, and a time we had little kids at home, and we did have pets, which made my 72 hour kit then, look a lot different than it does now. Though the basic essentials may be the same, everyone’s kit will be unique to them. Do you have dental appliances? Do you have dentures? Do you have allergies? Or special medications? Do you wear glasses? You get the picture. We’re all different, and so our kits and our plans are going to look different too, but there are some things that are pretty basic.
So what is magic about 72 HOURS anyway? Why choose that length of time?
Three days (72 hours) has long been a minimum guideline to be self sufficient, and its recognized as a standard worldwide. Whatever the disaster, no matter what help might be coming – it is unlikely to arrive inside of 72 hours. Three days is also a manageable time frame that is easy for people to wrap their minds around, and fairly reasonable to plan for. Experts recognize that the first 72 hours are often the most critical, so having an emergency kit ensures that individuals and families are adequately equipped to manage the initial chaos and uncertainty that lie in the aftermath of a disaster. Bottom line – YOU’RE ON YOUR OWN for at least three days.
A supply of food, water, medication and other essential items for three days may be intimidating, but it is entirely manageable in terms of storage space, portability and cost. It is just the beginning though; you should consider it a foundation upon which to build a more comprehensive preparedness plan, as the situation that causes the emergency is not likely to magically end in three days. You should add to your plan – evacuation routes and destinations, communication strategies and community resources as well as how you can lend a hand to your neighbours. These are proactive preparedness steps that when followed will mitigate your family’s risks, enhance your resilience and increase the level of your comfort and security.
For me, our first option after evacuation would be to go to our son’s house – four blocks away. In the likely event that it won’t be far enough away, we’d all head to our other son’s house about 20 minutes away. If that is not far enough, we have another destination 40 minutes away. And so it goes. Worst case scenario – we’d end up sitting on some gym floor somewhere with a hundred other people.
What are YOUR destination options? First choice, second choice, and so forth . . .
Terms to be familiar with: SHELTER IN PLACE – means to remain indoors, or if outside to go indoors immediately. You should follow all instructions and watch your news source for updates. These situations can last hours or days. It is suggested to have enough supplies on hand to last a minimum of 14 days without needing to go to a store.
EVACUATION – evacuating a place – leaving it. Could be temporary, or long term, and can sometimes get quite stressful.
Looking at our Rule of 3’s:
1. AIR – not likely to be a problem UNLESS our need to evacuate is related to air quality – which happened to us many years ago. In an oil town about three hours west of us – Lodgepole (close to Drayton Valley) was a tragedy that ultimately caused some significant future changes to sour gas safety regulations in Alberta. The well blew out of control for 68 days, spewing toxic hydrogen sulphide across west-central Alberta, making thousands of people ill. It caught fire and killed two workers who tried to cap it. Many people with breathing issues or other health concerns chose to leave the area.
2. SHELTER – This always gives me pause to consider the circumstances of the many people without houses right now. Every winter day it seems, I hear about another death or two in the ‘tent cities’ in Edmonton. People just trying to stay warm in the most difficult situations.
Generally, if we need to evacuate our homes there will be temporary shelters set up. Its up to us to provide our own comfort within that temporary shelter though – blankets, food, water, things to occupy our time, etc.
3. WATER – Bottled water should be on the top of your list of important items to include in your 72 hour kit. Whether you’re in a temporary shelter or driving to a distant destination you’ll want to have a supply of drinking water. In the winter time, melting snow may be an option if you have a way to clean it. But for most of THIS winter in my home city – good luck finding snow.
4. FOOD – We have more flexibility with food than anything else. Instant freeze dried meals in a pouch provide tasty and nutritious hearty meals with nothing more than added water. Excellent option to have in your 72 kits. If you have the ability to heat the water, then all the better (a nice HOT meal), and with a 20 year shelf life you don’t have to be constantly switching it out. Other meals that require little preparation are of benefit too. *pro tip: TRY THEM OUT AT HOME FIRST. Don’t ever pack a food that you have not first sampled. While you’re sitting on some gymnasium floor is NOT the time you want to find out you don’t like it. And don’t give me that “we won’t care what it tastes like, we’ll eat it anyway”, because that totally depends on how bad it really is! And even if you could choke it down – you’re not gonna be happy about it. Trust me, you’ll have enough things to worry about without hating your food.
The RULE OF 3 is a good measure when coming up with a game plan for any emergency. Remember, you may be left to your own devises for several days before help can get to you. Being prepared means having enough food, water and other necessities to last for as long as you need them. Three days is the MINIMUM to plan for.
Below is a sample supply list. You’ll want to customize it to your own circumstances – but it’s a good place to start. Compile your own list and take it shopping with you to make sure you pick up things you want. Keep it handy as sometimes its a matter of being in the right place at the right time. Consider the unique needs of your family – children, disabled persons, elderly, pets etc.
ESSENTIALS
*pro tip: when assembling your kit, store items in airtight plastic bags inside an easy-to-carry (or pull) container. Container suggestions: back packs, rolling bags for elderly, duffel bag, plastic bins (in the car).
* FULL GAS TANK. I’m just putting this at the top of my list right off the bat. Nobody’s going very far without gas in the tank. *battery-powered or hand crank radio *flashlight for each adult and older child *lighters or matches in sealed zip lock bags; I prefer lighters *small candles with something for them to sit in while burning *pocket knife *nylon cord to use as a clothes line, and clothes pins *First aid kit *hand sanitizer and disinfecting wipes to disinfect surfaces *extra batteries *whistle (to signal for help) *paper and pencil or pen to leave messages for people *note paper and pen for your own personal writing *dust mask (to help filter contaminated air) *plastic sheeting and duct tape (to prepare some kind of shelter) *moist wipes, garbage bags and plastic ties (for personal sanitation) *small ax – may come in handy for more than just chopping wood *bungee cords of various sizes *duct tape
**Local maps (and don’t say ‘google maps‘) **List of your emergency contacts (don’t say they’re on your phone) **Cell phone with chargers and a battery power bank for back up **Cash. Yes $$$.
BASIC PERSONAL SUPPLIES
* Water – 2 liters per person per day for drinking. Another liter for cooking, another liter for basic sanitation. I know, it’s heavy. Plan accordingly.
* Food – non perishable. Instant meals, preferably freeze dried for long term storage and ease of preparation. Plan for no less than three days. Consider the high probability that you will be near someone else who doesn’t have food. Are you really gonna eat in front of them without offering to share? *Favourite snacks: dried fruit, individual packages of nuts. *cooking pot and spoon, dishes and utensils for each person *ideally – a small portable stove to heat water *manual can opener (even if you aren’t bringing canned food – trust me) *dish soap and cloth
* Personal hygiene supplies: toothbrush and tooth paste, mouthwash, deodorant, comb or brush, shampoo & conditioner, chapstick, nail clippers, emery board, razor if you need it, hand soap, face cloth and hand towel, toilet paper flattened and in a plastic bag, baby wipes, and feminine supplies. Pack these items together in a ziplock plastic bag or other sealed bag.
*Laundry soap. I am not suggesting that we’ll be doing laundry, but lets face it, we may be wearing the same clothes for a few days. It’s nice to be able to spot clean as needed. I recommend Tru Earth Laundry strips. They are easy to store and transport, and fit into a sandwich bag. There is zero waste, no measuring, no mess and they dissolve in hot or cold water. And they are biodegradable. I have used these terrific laundry strips in my every day laundry for over three years, and have a year’s supply of laundry soap in a box the size of tissue box. I am NEVER going back to the way I used to do laundry. Click here to find out more https://bit.ly/backyardcityhomestead
* 2 pairs of socks and 2 pairs of underwear for each person *optional: a change of clothes can take a lot of room, and it doesn’t do any good if it doesn’t fit – so particular care must be given here. For these reasons I say “optional”. You simply may not have the ability to pack additional clothing – but at least you have underwear and extra socks – right? If you have children, clothes are more important, but they’ll have to be switched out every year – perhaps more often at different stages. For my husband, its a piece of cake – throw in a pair of jeans and a t shirt. For me – not so easy; I’m a little more complicated lol. Regardless of who its for, you’ll need to pick something that isn’t bulky; fold or roll it tightly and put in a plastic bag. * A light jacket. Something that can be rolled up tightly and crammed into a corner hopefully. If you have to evacuate in the winter, you’ll likely be grabbing your winter coat, footwear, hat, scarf and mitts on your way out – especially if you’re also grabbing your 72 hour kit. But in other seasons it best to have a jacket or hoodie packed into your backpack. * A light fleece blanket. Don’t underestimate the value of something warm and soft. It does more than take the chill off, its comforting. Fleece blankets can be rolled tightly, packed into a plastic bag and if necessary strapped onto the outside of your backpack.
Additional Emergency Supplies – consider adding based on your individual needs: *Prescription and non prescription (pain relievers, anti-diarrhea, antacids) medications. An emergency can make it difficult to refill prescription or to find an open pharmacy. *Prescription eyeglasses and contact lens solution *way to boil water and a small pot *Infant formula, bottles, diapers, wipes and diaper rash cream *Pet food and extra water for your pet – see below *RED FILE: Important family documents such as copies of insurance policies, identification, bank info saved electronically or in a waterproof container *warm blanket for each person *change of clothing appropriate for your climate and sturdy shoes *Feminine supplies and personal hygiene items *books, games, puzzles to spend the time + activities for children (even if you don’t have children – there WILL be children) *small pocket calendar (don’t say you’ve got one on your phone)
PETS
Knowing how to keep your pets safe and comfortable during and after an emergency is part of being a responsible pet owner. My cousin has two golden labs who are important members of her family. She surprised me one day by telling me she had 72 hour bags for each of them – which I thought was brilliant!
Having a plan for your pets can reduce the stress for both them and you during an emergency. Where will you go? How will you transport them? Is your destination pet friendly? Are your pets friendly with other people and/or other pets? What kinds of things will you bring for them? What stressors trigger your pet? and what calms him down? Having a go-bag ready for your pet ready to grab on the way out will save you a lot of potential agony.
SANDIE ZOBELL’s Dog Pack: in small backpack individual small bags of dog food (about a cup of food in each) jug of water spare collars (put additional ID tags on them) spare leashes poop bags bowl (collapsible bowls take up less room and are water proof) treats towel, brush/comb – depending on the type of pet handy wipes or hand sanitizer toy or ball
Sandie has a 5 gallon pail with a gamma lid (screw top) so that it won’t pop off. It is always by back door and always has food in it. If the top portion is empty then you can stash the go-bags in it if you’re going to be in a vehicle. Original papers for her dogs are in her ‘red book’. Copies are in the go-bags. Dogs are micro chipped in case they get separated.
These are the things that are very specific to your comfort. The things that you know you’ll be unhappy without. Maybe its your face cream, or a type of soap, or a little bit of make up, or something you use in your hair, or something else that another might not find particular value in, but YOU do.
Don’t underestimate the psychological value of ‘comfort’, especially when your life has been turned upside down. If you feel that you need that little bit of make up to help you feel good about things – then you don’t owe anyone an apology or an explanation. Plan it in. In the same way, allow your family members the same favour. Scriptures, a favourite paperback book, a favourite toy, a favourite game, a favourite . . . (fill in the blank). Obviously it has to fit into your backpack, so that’s your firm criteria. But don’t deny something you may at first convince yourself is frivolous, it may make all the difference to your (or their) state of mind. If you ever get to a situation that you actually have to grab your bag and leave your house, you’ve got enough to worry about, and enough to be scared of, and not feel comfortable with – you don’t need to have created some of that yourself by neglecting things you consider important. Cut yourself a break and give yourself a little bit of grace.
That’s just my way of looking at it, you can do whatever you want with it. No one has a right to judge what you decide is important.
I’d love to hear your thoughts on this list. What would you add? What would you not bother with?
Years ago, I bought this Emergency Food bucket at Costco in Utah. It says it has 200 adult servings – pretty impressive. I think I paid almost $200 (cdn) for it. I tried one of the meals as soon as we got it, and I recall thinking it was ‘okay’ and in a real emergency if it was all we had, we’d probably be glad to have it. I liked the claim of a 20 year shelf life (still like that part).
To be fair, at the time there really weren’t too many alternatives on the market so its not like I had a whole lotta options and I considered myself lucky to make this find.
The label says 100% vegetarian and vitamin fortified. Each package contains 5 servings. All this appealed to me. I offered it to my son-in-law to use for backpacking trips he was taking in the mountains at the time. He took some meals once and reported that they were ‘alright’, but I noticed that he never asked to use them again. . . . huh.
So flash forward to now, I thought I’d start using some of them – as time is flying by and I did spend $200 on it after all. The first morning I tried one of the breakfast packages, oatmeal. The ingredients: oats, sugar and flavourings (natural and artificial). Instructions: add to 5 cups of boiling water and cook for one minute, stirring. This is much more water than I add to quick oats normally, so I was a little suspicious of the claim to five servings per package.
It wasn’t terrible, but it really wasn’t good either. No milk + no salt = kinda blah. I added some Thrive Instant Milk powder and a little salt and it was ‘better’, but not much. I would have preferred to have had the milk and salt already in the pkg. Gramma Great said it “wasn’t terrible”. but I’ll be glad when they’re all gone. I tried to serve it to my grandkids when the came for a sleep over a few days later, but though they are huge oatmeal fans, they disliked this profusely. Let they lose confidence in “Gramma’s oatmeal” (which they love and request every time they’re here), I promised to never make THIS kind for them again.
I tried a few different meals this week. They were all pretty yucky. I’m committed to try more meals so that I know better what I’ve got, and how to prepare it for my family. Then I’ll decide what I’ll do with what’s left. Dan says we could use it for chicken food.
From the perspective of TODAY (15 years after I bought it), I have 10 suggestions when buying long term, shelf stable emergency food:
1. CONFIDENCE
when you buy something you expect to last long term, you should really know what it’s like. You should be able to have confidence in it. That means you should sample some of those meals fairly soon after buying, so that you know what you’re dealing with. If its good, its good and its gonna stay good. If it’s yucky to start out with, its certainly not gonna get any better in 15 years.
2. STORE WHAT YOU EAT. AND EAT WHAT YOU STORE.
Use the food from time to time so that you’re aware of how it’s ’aging’. Yes, it’s got a long shelf life, but time has a way of passing before you know it. And I know it’s tempting to go with a “One and Done” mentality for food storage, and then forget about it. But I have seen the result of that way of thinking. . . food that you thought you could count on – only to find out too late that it was poor quality.
What if you really had needed it? It let you down. Simply because you didn’t really know what you had. You trusted something too much, something that had not earned your trust.
In the end, you’ll waste a lot of money if you don’t STORE WHAT YOU EAT, AND EAT WHAT YOU STORE.
Keeping it rotated (by using it) keeps it good, and eliminates the potential of waste if it expires.
3. USE IT
‘Protecting’ your food till the end of the world or when the zombies come, may seem like a good idea at first, but eventually it will expire. Even 20 years comes to an end one day – and then what?
If you have something similar to what I describe in this post in YOUR food storage – that you bought a loooong time ago – USE it. Now would be a good time to know whether you like it or not. Finding that out later when you need it is a terrible ‘failure to plan’.
Don’t let it go to waste. The money you spent then, was real money, and if the food expires, you’ve wasted those dollars $$$!
4. CHECK REVIEWS
Seek out ‘real’ reviews from ‘real’ people and better yet, recommendations from like-minded friends. If you find a good line of shelf stable food that you’ve tried and like – tell others. If an emergency supply of quick easy to prepare meals is important to you, and you find a line that you really like, tell others. Learning from each other saves a lotta time and effort for everyone. Personal recommendations from a friend COUNTS.
5. SALT?
The sodium in that package of oatmeal was ‘0’ (zero). Impressive until you tasted it. There’s a reason we use salt. Just sayin’ . . .
6. GOOD FOR YOU?
I really don’t like artificial ingredients. Of any kind: flavours, colours, anti-caking agents, preservatives, etc . . . That’s important to me, even in something I expect to last a long time; maybe ESPECIALLY in something I expect to last a long time.
It’s gotta be “good-for-you”, or what’s the point? In this regard, the food in that bucket is profoundly disappointing.
7. TASTE?
After trying the few meals I tried, I have to say I really dislike the artificial after-taste. Its gotta taste good, or again – what’s the point? Who want’s to eat it if it tastes bad? I seriously couldn’t bring myself to eat a bowl of the bowl of the soup I made last night.
8. TRIAL AND ERROR
When I first bought that bucket, I’ve since found a brand I like MUCH better – for taste and quality, but I did the best I knew at the time, so I don’t regret my choice to purchase the original one. You can’t win them all. I just would never do it again – with what I now know. And I’d be a little more careful to read the label better. I trusted the place I bought it, and sadly, I put too much trust in the labeling – it said things I like to read. But I didn’t take the time to look at the ingredients.
I made mistakes, and learned from them.
9. AVOID PANIC BUYING
To be fair – like I said at the start, there were very few options for emergency food at the time I invested in this one. I may have “panic purchased” for that reason, scarcity.
That’s no longer the case. There are options now. I recommend taking your time. Check out reviews. Ask for opinions. I still think emergency meals are important to have – but ask around first. Read reviews.
10. PAY ATTENTION TO THE DETAILS
Take the details seriously if you don’t want to waste money. Preparedness is not a vacation; it’s a journey and an investment – so its worth investigating, reading and asking around. If all you’re concerned about is shelf life, then no worries – there are lots of things that will last a long time. But if you want it to be nutritious, read the labels. If you want it to be delicious, read the reviews. And don’t just put it away “in case of”.
My conclusion – Don’t be afraid to try things – how else will we learn. Though I didn’t like anything about the package I bought 15+ years ago, I don’t regret buying it. It was important to me to invest in emergency planning and I did the best I could have at the time. I learned – and that made the purchase worth it (although I hate wasting money). However, if I can reduce my mistakes by learning from other people’s mistakes – all the better. Which is why I am writing this – so that you don’t have to make the same mistakes.
I am happy to see better options available now, and the BEST in my opinion – came on the market just a few years ago. Thrive Life Premium Meals – 12 individual meals available singly or in 5 assorted packages. What makes them different?
Well, for starters – I have CONFIDENCE in the company as I’ve tried everything else they produce. They are INSTANT meals, meaning just add water, and ready in 10 minutes – much more suited to emergencies, and also suited to meal prep on those crazy busy days when you still have to feed the family. They are completely freeze dried (prepared as meals from nutritious ingredients, then freeze dried to preserve goodness and taste). I was fortunate enough to be able to taste a few before I invested in them, so I knew they tasted good, and now I can read reviews about them. Yes, I STORE them for long term, but I still USE them at home when we need a quick meal, for camping trips, in the trailer, at the cabin, I even take them when I travel sometimes – because they’re so easy to prepare. In this way I keep them rotated and replenished.
*I like that they have a 20 year shelf life. *I like that they taste good. *I like that the ingredients are wholesome and nutritious. *I like the variety. *I like that there are many reviews – and more added constantly. *I like that they don’t require cooking, and that they can be refreshed in a bowl or their original package. *I like that each package has THREE servings, honest-to-goodness-hearty-real servings. *I like that they are available in an Emergency bucket very similar to the one I bought all those years ago – suitable to grab and go, or easy to send home with a College student or to take camping or whatever. *I like that I can order them to arrive right at my door. *I like that I can get FREE shipping (yes, even into Canada). Hey, I just plain LIKE them! And I highly recommend them.
With 3 these priorities in mind – whether considering emergency scenarios – especially without POWER or fresh running WATER (both of which could go on several days), do you have plan in place? . . . .
When considering any emergency, I find it helpful to consider the RULE OF THREE to prioritize my means and my energies. *We can live up to 3 minutes without air. *In extreme weather, we’ll be in trouble within 3 hours without shelter. *We can go up to 3 days without water. *Our bodies will start shutting down long before 3 weeks without food. Variables include age, weight, health, activity level, environmental conditions and type of food of course.
So with these priorities in mind – whether considering emergency scenarios – especially without POWER or fresh running WATER (both of which could go on several days), do you have plan in place? . . . . I live in Edmonton, Alberta and in the winter we can experience some pretty severe cold weather from time to time. To be without power during those times can be deadly, and yet it is precisely those times that we may have problems with our furnaces. Furnaces are not going to quit in the summer when they’re not being used, they’re going to quit in the winter when they’re being used daily, especially when it’s bitter cold outside. (sigh . . . . I know right?)
And if you don’t have heat in the winter, you will soon have a water problem as well. Regardless of the time of year, our water supply is precious yet volatile, always susceptible to restriction or contamination. It is worth protecting and having a clean supply on hand.
Rule of 3
AIR – not likely to be a problem UNLESS we need to provide an alternate source of heat, at which time improper ventilation becomes a concern. Carbon Monoxide is produced any time you burn fuel: in vehicles, stoves, lanterns, grills, fireplaces, gas ranges and furnaces. It is a very real, very scary thing – which can kill. *NEVER bring in an outdoor heat source or cooking stove. NEVER EVER. Those are not meant for indoors. link to my post THE NIGHT WE NEARLY WENT TO SLEEP FOREVER https://backyardcityhomestead.com/2018/12/13/the-night-we-nearly-went-to-sleep-forever/
SHELTER – This should give us pause to consider the circumstances of the many people without houses right now. Every day I hear about another death or two in the ‘tent cities’ in Edmonton. People just trying to stay warm in the most difficult situation. But if we’re sheltering in place during an extended power outage, there are things we need to take care of. With no heat, it will take only hours for the inside of your house to be the same temperature as the outside. If we don’t have an alternate source (fireplace or wood stove), we’ll need to leave the house in a short amount of time. Hopefully we’ve got a place in mind that we can go. We do – Right? And of course dressing for the weather is imperative.
Assuming we have a wood stove, lighting it when its really cold is not so easy. The low temperature in our chimney will force the cold air down creating a blockage – that prevents the smoke from escaping. Time to figure out how to light the fire and have it draw properly. Assuming that we’ve mastered that, we may find it a good idea to have everyone sleep in the room with the heat source. We have a Carbon Monoxide detector right? One that is battery run and fully charged. Right? Dressing for the weather is important IN the house too – sweaters, slippers, blankets . . .
WATER
– If we have to leave our home because of no heat, we must ensure the water is turned off and the lines are drained. Water will freeze in only hours and burst water pipes will cause terrible destruction. (don’t ask me how I know this) But even if we’re sheltering in place, there may be parts of our home that are at risk of freezing. It may be advisable to shut the water off anyway. We have another source of water in the house – Right?
If we only have one area that is warm, bring containers of water into that area to prevent them from freezing.
FOOD
We have more flexibility with this than anything else. For the short term, open up a can of pork and beans or make yourself a sandwich. (You have a hand operated can opener – Right?) Eat up some leftovers in the fridge – it could be lost within a day or two.
If the power outage goes on for more than a few days – your frozen food is in jeopardy. When its bitter cold, setting it all outside is an option – but that’s a terrible job! If the weather isn’t cold enough, we better be able to cook – or we’ll lose a lot! But that sounds like an arduous job too, and not very practical. I strongly advise AGAINST having your freezer contain the bulk of your food storage. Not a good idea at all, and this is exactly why. Having said that – I too have a freezer, and I use it. But depending on it alone for your food storage is a terrible idea.
Having some Meals in a Jar (MIJ) on hand will be a life saver if we have the ability to cook a one pot meal. They are nutritious, delicious, easy to prepare, and provide variety to meals that we’ll be glad to have. All we need is a pot, some water and a heat source. 15-20 minutes for most meals.
Instant freeze dried meals-in-a-pouch provide tasty and nutritious hearty meals with nothing more than added water. Excellent resource to have in your pantry or food storage. If you have the ability to heat the water, then all the better.
Always consider the RULE OF THREE and use it to measure every emergency when coming up with a game plan.
I’d heard about heating water over top of a candle for a long time, and I’d been casually curious about it, but my recent involvement with our WE’RE ALL IN THIS TOGETHER Emergency Prep group seemed like a good time to try it myself.
Not coincidentally, the scenario we were focusing on the second week of January was LOSS OF POWER. As fortune would dictated, it happened to be our coldest week of the years with temperatures dipping to -40 Celcius, and we were feeling it. Church last week even got cancelled to prevent unnecessary exposure, it was a good week to stay home.
And with us trying to keep the house reasonably warm without straining the system with our electrical needs, it seemed like a perfect time. We lit a fire in the woodstove downstairs and enjoyed the coziness of that warmth for several days, burning up quite a lotta wood. And we had a brief concern that our hot water heater might be having issues, but it had a happy ending.
So the claim I saw was exactly this (see below). I recreated it as closely as I could, but think I had more water than the original test cases used. My smallest kitchen pot is 4 cups, so 4 cups of water was my test.
You can see the start of bubbles in the bottom and steam coming from the water. That’s pretty impressive for 4 cups of water over tea lights.
It took a lot longer than I expected, a couple of hours till it reached 197 degrees. But to be fair, 197 degrees is pretty hot, hot enough to heat some soup, and maybe to even cook some eggs. If you aren’t in a hurry that is.
I’ll be using this hack again in the future – even if just to show off to the grandkids. And its nice to know if we ever run out of power, that we can have hot water with little effort.
After I took the above video, I meant to blow the candles out but forgot. When I came back in about half an hour, I was surprised to see that it had reached a slow boil. I guess what they say about a watched pot not boiling is right. They’re so shy.
I think I’ll pick up another pack of tea lights when I see them. A good thing to have sitting in the linen closet for just such a time as this.
Using mostly freeze dried ingredients, this is an easy dish to prepare for the pantry, ready when you need to pull a great meal together in less than half an hour. Meal in a Jar! Imagine that. LOL *when my kids were little, one of our favourite story books to read was STONE SOUP. A hungry traveler convinced uncharitable villagers that he could make Soup from a Stone. Curious villagers contributed assorted ingredients, shaking their heads and musing “Soup from a Stone! Imagine that.” Well it wasn’t that long ago that the idea of a shelf stable Meal in a Jar was just as novel and just as curious to me. Now its a way of life, and I always have several on hand in the pantry – for times that a quick hearty meal will make the day go better, or when I want to send a meal out to someone who could use a lift.
Servings: 6 Time: 15 mins Layer ingredients into quart sealer in this order:
1 quart of home canned tomatoes or 1 796 ml can of tomatoes (your choice of type) 4 cups water
Directions:
if preparing a Meal in a Jar (MIJ), layer all ingredients in the jar. I like to arrange very neatly so that it looks nice. End with the corn – and put as much corn as you can to fill the jar.
Put the lid on and label with name, date and brief instructions.
Store in pantry for up to a year. It’s okay if you pass a year, but shoot to use it within a year. This is no longer long term ‘food storage’, it is intended for the convenience of a kitchen pantry. For up to 5 year storage, insert an oxygen absorber and vacuum seal.
Dump contents of jar into a pot and refill the quart jar with water to add. Stir to combine thoroughly and dissolve spices. Add quart of tomatoes.
Turn heat to high and bring to a boil. Stir and reduce heat to gently simmer approximately 20-25 minutes until beans are tender. Remove from heat and let sit 5 minutes.
if you prefer to have chili soup, just add another 2 cups of water.
If preparing meal straight in the pot (without a jar), just put all dry ingredients in the pot, add water and canned tomatoes and follow directions above.
Serve with dollop of sour cream on top and corn chips. Or cornbread (see recipe for cornbread mix).
When I try a new recipe, I make the recipe once into the pot, and again into the jar. That way I can check the measurements that fit into the jar, and sample the soup to know how much I’d like to store. After we finish dinner, I know if I’d like to make a few more. I’ll make up to four jars to store of a recipe that we enjoy, to keep on hand in my pantry or to share.
a quick and easy curried chicken with vegetable dish served over rice. Delicious.
Traditional Yellow Curry Chicken
using mostly dried ingredients, this is an easy dish to prepare straight from the pantry
Servings: 6 Time: 20 mins Ingredients:
1 + 1/2 cups freeze dried chopped or diced Chicken hydrated in water to cover (I use the bouillon here) 1-2 Tbsp Olive Oil 1-2 cloves minced or 1 Tbsp freeze dried garlic 1/4 cup freeze dried Sliced Onions 1/4 cup freeze dried Diced Green Chilies 1/2 cup freeze dried Green Peas 1/2 cup freeze dried Green Bell Peppers 1/2 cup freeze dried Red Bell Peppers 1 tsp Garam Masala 1Tbsp Yellow Curry Powder 1 Tbsp Chicken Bouillon 1 tsp Black Pepper 1 Tbsp Turmeric 1 Tbsp Cumin 1 Tbsp Paprika pinch of Cayenne 2 Tbsp Brown Sugar 3 Tbsp Tomato Powder 2 cans Coconut Milk 1/2 – 1 cup freeze dried Zucchini, Green Beans, or your choice of other vegetable
Directions
Pre-cook your favourite type of rice.
While your rice is cooking, place freeze dried chicken in a bowl covered with water and 1 Tbsp bouillon. Set aside to refresh 10-20 minutes.
Heat a large skillet with sides, to medium-high heat. Add the olive oil heat. Saute garlic, onions and chili peppers in the oil. Add the chicken (with water used to refresh), and saute until the chicken is tender and warm.
Add all of the seasonings and stir to mix well, continuing to simmer.
Add the coconut milk, tomato powder and brown sugar and stir well to completely dissolve tomato powder and brown sugar.
Add the peas and zucchini and any other freeze vegetable you want to use. Don’t be afraid to add a little more water if needed.
Simmer till warmed through, then remove from heat and let sit for 5 minutes Serve over hot rice.
for Meal in a Jar: 1. layer in dry seasoning – one at a time; I like to put the smaller amounts against the glass so that they show better. Top seasoning with the tomato powder, unless you’re using tomato paste later. 2. 1/4 cup each of freeze dried Sliced Onions, and freeze dried Diced Green Chilies, 1/2 cup each of freeze dried Green Peas, freeze dried Green Bell Peppers, freeze dried Red Bell Peppers 3. 1+1/2 cup freeze dried chopped or diced chicken 4. Top the jar up with 1/2 cup of your choice of Zucchini or Green Beans, or your choice of another vegetable. Add as much as you can till jar is full. 5. Put the lid on, label and date, put it away in your pantry to use within a year. Store away from light. For best results, don’t push the shelf life passed a year. 6. To prepare – cook your rice ahead; pour jar ingredients into a fairly large skillet and add 2 cups water. Stir to combine well, while bringing to a boil. Reduce heat to medium, add coconut milk, stir well to combine. Lightly simmer till chicken is tender, then remove from heat. Let sit covered for 5 minutes and serve over top rice.
Pro Tips: – if you don’t have tomato powder, use tomato paste (not in the jar – at the time of cooking) – if you don’t have all those spices (other than curry), not to worry; just use what you’ve got. CURRY however is important. If you don’t have curry – don’t make the dish. – to simplify the preparation I spoon the spices into a small (1/4 pint) jar, arranged beautifully. I save this seasoning mixture in my spice cupboard to add all together when preparing similar dishes later.
Join me for a LIVE Cooking Show where we will be whipping up some easy, mouthwatering meals using freeze-dried ingredients that will change the way you think about cooking! 
What’s in it for you?
See how to make quick, tasty meals in minutes
