Food does not last forever. It must be properly cared for and rotated or you will lose it. And what a waste of money and resources that is! The idea of permanent food storage – or food that lasts indefinitely needs to be discarded. It’s ridiculous. Food will deteriorate even under the best conditions. The secret to success is to work within the facts, to take advantage of the best storage-ability of nutritious (excellent quality) foods, and to make a habit out of USING it, and continually replenishing – “Rotating” – to keep it at its best. That’s the secret in a nutshell; if you live by it the rest is a breeze.
Our early years of storing food
Shortly after Dan and I were married, we began to give serious attention to establishing our own food storage (such as it was possible in a small 2nd floor apartment). And we took more than our fair share of ribbing about it (especially me), from friends and family. Some family members were like minded, some were not – but respectful, and some outwardly ridiculed. And you know what? That’s just the way some people are – no use losing sleep over, adjusting your priorities for, or being offended because some people see life differently (no matter how rude they are).
“Food Storage was never meant to be an inheritance for your grandchildren.”
What is food storage?
I think a good way to explain what food storage is, is to understand what it is NOT.
Food storage does not involve ‘panic buying’, and does not involve ‘shelf clearing’, buying on credit or hoarding.
It does involve INTENT, coming up with a plan, working on that plan, priorities, budgeting, strategies, vision, some sacrifice , short term inconvenience in the beginning which transitions into long term convenience, satisfaction, comfort and peace of mind. It also requires some dedicated space. It does not have to be accomplished quickly, in fact it shouldn’t be – for a number of good reasons. It doesn’t have to be a whole lotta money upfront – quite the opposite, it can save you a lotta money. It can be accomplished one day at a time. Starting Right Now.
Food storage is all about preparing for adversity by having a basic supply of food, water and necessities on hand. There are two types:
short term food storage – 3 months (which is usually just the first stage of a bigger plan)
long term food storage – 1 year+
A critical component of any good food storage plan is WATER – for drinking and also household use. I am not including ‘water’ in this post, but only for the sake of room. It will be its own discussion.
Panic buying is based on FEAR, and it causes us to do things that we later might regret with regards to what we purchased or how we purchased it. When we haven’t planned ahead, and are suddenly faced with an emergency, we can find ourselves being very self centered. In that scarcity mentality, we may buy too much, and we may put our perceived needs ahead of every one else’s. We clear shelves. We think we deserve something more than somebody else might, simply because we got there quicker. When Covid first became a thing, we saw items flying off the shelves, people taking much more than they needed with no regard for others. The behaviour was a symptom of fear, but was completely avoidable with a little forethought and planning.
First of all, we are not the most important person in the world – even though we may think we are. And we are not more deserving than any one else. When we remove FEAR from the equation, it changes everything. That scarcity mentality becomes an abundance mentality. Go ahead and shop the sales as you can afford them – in times of plenty. There really is enough for everyone.
8 Hints for Success
- Don’t buy more than you can afford
- Start small
- Picking up an extra can or two when you’re able (and they’re on sale) adds up soon and is Visibly satisfying
- Re-allocate a few dollars where you can. In many cases, saving $ from one impulse fast food stop on the way home could be enough to add a case of some food-storage essential.
- Be open to try new things. Open your eyes and you mind.
- Rotate items to prevent them from expiring.
- The freezer is NOT food storage. It is convenient and important, but not dependable in an emergency. It depends on a resource you cannot control: electricity.
- Remember, for the most part, electricity is your best friend, and it will not let you down. But there are times it will.
So WHY food storage? That’s the big question . . . .
It seemed that in 2022 more people have opened their eyes to the idea of food storage. Some who may previously have only given it a cursory thought, and others who have never felt the urge or even saw the wisdom of food storage before now – were suddenly getting on board.
For years, governments on all levels, communities, social agencies and even religious organizations have urged people to prepare themselves by storing extra food, water and other necessities at home. With the recent changes we’ve all seen in these unsettling times, the wisdom of doing so is becoming more and more apparent to many of us. There is no replacing the peace of mind that you have when you know you’re prepared. And that doesn’t have to mean the radical preparations of a doomsday prepper. It can mean something as simple as not having to go out for groceries for a week when you’re sick, or for a month when you’ve been laid off. It can mean something as simple as being prepared to live with less income than you currently are.
The sad reality is that when we receive a few days warning of an impending hurricane or blizzard or other disruption in services, stores are crammed with people trying to get the last loaf of bread, the last bag of apples, the last jug of milk, or that last package of toilet paper because they’re not prepared. Or as we’ve all seen, hoarding those commodities preventing others from buying them – out of some sense that “WE” need it more than “they”. But truthfully, without warning, each one of us may face a personal emergency in our own lives. A job loss. A health crises. A death in the family. A pandemic. Let’s face it, life’s emergencies can be sporadic and unpredictable. Being prepared to weather these storms is not as difficult as you might think. What if you could relax, take that veritable load of worry off your shoulders? You can of course. It simply requires a plan, some focus, and some intentional action working toward the goal.
Food Insurance
Food is usually the second largest expense in any family budget, coming in a close second to the cost of shelter. And I’m sure you figured out that food prices only go up, increasing at a shocking rate these last few years. I can’t see that changing any time soon. Can you?
You’d be hard pressed to find someone without household insurance. Most of us agree that life insurance is important, and it’s mandatory to have car insurance. We buy travel insurance when we travel, and medical insurance. So why not for something as important as food? Food insurance! That’s pretty much what food storage is. But its surprising how many of us fail to protect our family with the most basic insurance of all – protection against an interruption in our ability to buy groceries. And with the recent Covid pandemic fresh in our minds, and subsequent shortages in nearly everything, we’ve all seen first hand, things we didn’t ever think we would.
The big difference of course, is that Food Insurance doesn’t disappear at the end of the month like fire insurance. We eat it. For the cost of “insuring” our family against the unthinkable, or simply against an interruption in our income, we can literally BUY peace of mind in the area of food. “Full Coverage Food Insurance“, ready when we need it. And no insurance broker to deal with LOL.
Building your food storage may seem daunting at first, both in effort required and the financial investment. Here are some steps to get you started.
1. Where to start?
When I was a little girl, fruits and vegetables in food storage were in cans or bottles. They were stored in our cold room and brought up daily for meals. Meat was stored in the freezer. Flour and sugar were stored in pails. And pasta was stored in cardboard boxes. (we always had lots of macaroni). When my kids were little, it was more of the same with the addition of more dehydrated foods (more than just raisins), a lot more home bottled fruits, vegetables and even meats, and a bigger variety of grains and beans. These days, I keep some of those same foods, with a few adjustments, improvements, additions and editions I’ve learned over the years.
When you’re just starting out with Food Storage, there is always the question of *Where on earth do I begin(?). And then the follow up questions of *What to get? *How much to get? *Where to get it from? *How to afford it? *How to store it? *Where to store it? *How long will it last? *How to prepare it? *Where to find the time to prepare it? *How to rotate it to keep it ‘fresh’? *How not to waste it? *And will my family eat it?
Nowadays, we have a new player in the food storage game. Ironically, it is not so new, its more a matter of more people becoming increasingly aware of it. And its the answer to all the above questions. FREEZE DRIED FOOD. Nutritious. Convenient: easy to use. Tasty. And get this – shelf life of 25 years. It adds “SMART” to traditional food storage of cans and bottles.
STORE WHAT YOU EAT.
Having a Food Storage may be one of the smartest things you do for your family. But there is one very important rule that everyone must follow. Your Food Storage may not look like mine or anyone else’s, and it shouldn’t. You need to Store what your family eats! Foods you like, that are easy to prepare but more importantly, that your family is used to, and will enjoy. In our younger years, there were often times that we relied on our food storage. Groceries were the only flexible thing in our tight budget, but I never wanted my children to feel that life was harder this month than last month. I wanted every day to be comfortable and normal. So we ate the same way, in good months and difficult months. If I could not buy groceries in any given month, or my budget was reduced for some reason, I didn’t want my kids to notice. I cannot emphasize the rule of “storing what you eat and eating what you store” – enough. When life is hard on so many levels, it is soothing to know that your family has good food that they’re accustomed to, on the table. Store what you eat, but then EAT what you store.
MAKE room.
That’s different that having room. Most houses these days offer no accommodation for food storage, but they’re also bigger than houses of yester-year. Ironic isn’t it? If you can’t find room, then MAKE it. Be creative. You’re the boss.
Ideally it should be in the basement where it is cooler, but if you don’t have a basement, convert a bedroom, or a storage room or a portion of your garage if you must, or even a closet. Think outside the box. If possible, keep everything together. When we moved into the house we currently live in, it took us a few years of experimenting with where to put our food storage before we finally ‘found’ the room. We had to put up a wall and create a small room where there wasn’t one.
AFFORD.
Never, ever ever EVER invest in something as important as food storage with money you don’t have. It doesn’t matter how good that bargain was, if you’re paying 25% interest on it, its a bad deal. Shift your budget if you need to, do without something else if needed to add $100 a month to your food storage, but do NOT buy it on credit. Debt is contrary to the principle of being prepared. Debt is the quickest way to either lose everything you’ve got, or to be held hostage by it.
Preparation can be accomplished on a budget.
ROTATE.
Everything has a shelf life, even you! Trying to stretch food too far past it’s recommended shelf life will result in an inferior product – especially in its nutritional value. An important part of using the food in your storage is ‘rotating’ it. First in, first out. Replacing it as you use it keeps it current and puts your ‘food storage’ into the same category as ‘groceries’, which normalizes it. Rotating also gives you experience using the food you’re storing, and lets face it, sometimes we can use the practice right?
The shelf life of food varies widely, but here are some basics that might help you estimate.
CANNED FOOD (home canned or commercially canned) has a shelf life of up to 2 years. If your canned food gets too old, you’ll end of discarding it, and that is a sad waste of money.
FROZEN FOOD has a shelf life of 3 months to one year – depending on what it is. So yes, its convenient, but don’t count on it for the long term. And of course we all know that frozen food is 100% dependent on our access to electricity – which may be disrupted without notice.
DEHYDRATED FOOD has a shelf life of up to one or two years. If you’ve ever kept raisins longer than two years, you know they’re not very good. Too dry and crystalized.
FREEZE DRIED FOOD has a shelf life of 25 years (sometimes more). Not sure how anyone can beat that, but even 25 years doesn’t mean forever. You’ll be surprised one day to find out how quickly that time has slipped by. But when you’re using the food, and constantly replenishing – it is completely without the stress of worrying about its shelf life. Once you open it, most freeze dried foods will last a year if properly sealed and protected from the moisture in the air.
TODAY.
It’s true that those who began investing in Food Storage many years ago, are advantaged. They simply maintain what they’ve been doing all along. But as Maya Angelou once counselled “Do the best you can until you know better. Then when you know better, DO BETTER.” I love this simple piece of advice. It is wisdom to me, and I have adopted it as my personal motto. It reminds me not to beat myself up for mistakes I made in the past, and opportunities I’ve neglected. I did the best I knew how with the resources I had at the time. But now, I know better. And my obligation is to act on my new knowledge and awareness. I am accountable for my actions based on what I understand.
Truly the best time to get my food storage together was a long time ago. But if I didn’t, I didn’t. It can’t be changed. The point is, that I can start NOW. The next Best time to do better is always right now. TODAY.
2. What to get?
When I was a young girl, my mother answered that questions with the same answer my grandmother gave – “whatever fills the hollow spot“. She gleaned that philosophy from being a child of the depression and war years. While I respect the practical experience, I’d like to think that we have a more enlightened perspective of nutrition nowadays that would influence the question of what to invest in.
When you’re in a situation where you’re living on your food storage, you want the best nutrition for your family. In fact, if letting “food be thy medicine” was ever important, it will be critically important in times of need. Nutrition is key. Make sure the food you buy has something more to offer than calories. Having said that however, calories will be very important too. Calories are where energy comes from, just make sure they’re super nutritious calories.
All produce (fruits and vegetables) begins to deteriorate in the hour it is harvested, so eating fresh from the garden is of course optimal. But as lovely as that is, most of us cannot do it consistently, at least not all year round. And food storage generally consists of preserved food, so lets look at options. Rule of thumb to remember when choosing the type of food for your food storage:
* Canned food (whether home canned or commercially canned) retains about 40% of it nutritional value. This is not the original food value of what it was in the hour it was picked. It represents 40% of the nutritional value of the food when it was put into the can or bottle. When I first learned this, I was very disappointed because I canned fruit all my parenting years, and we relied on canned fruit all winter long. But I was not surprised.
If you’ve ever canned peaches, you know that those peaches are in a hot water bath of 212 degrees for 40-45 minutes. Of course nutrition is going to be affected. And of course, when we buy those peaches (that were picked green before all the nutrients were fully developed), we usually have to wait a few days till they’re fully ripened and perfect for canning. This time means further nutritional loss. Still 40% is better than no peaches in February right? And home canning is still the easiest and most reliable way to preserve food long term at home. So let’s just be mindful of its pros and cons.
* Frozen food retains about 60% of its nutritional value and is generally flash frozen very quickly after harvesting. It’s biggest draw back is the limited shelf life.
* Dehydrated food is difficult to pin down for nutritional retention, as there are so many factors involved in dehydration. Was it commercially dehydrated? Or dehydrated at home? Sulfur dioxide is a preservative often used in commercial dehydrating. Most raisins, prunes and apricots contain it, and while this sulfite extends the shelf life of dehydrated food, but it is very bad for us.
Generally you can count on dehydrated foods having close to 80% original food value, but for how long? And dependent on so many factors, it is difficult to have confidence in it.
* Freeze dried food retains up to 95% of the original food value. This is astounding, especially when considering its exceptionally long shelf life. Look for brands that guarantee their produce was picked RIPE and flash frozen within hours of harvest. This ensures the best possible nutrition right from the beginning.
How is this possible? Here’s a good explanation in a nutshell . . . .
3. How much to get?
Following the SMART rules above will help you with most questions you might have, but . . . how much? How much is enough? And how much should you start with? My strong suggestion is to not bite off so much that you are overwhelmed and give up. There are two ways to start slowly:
- Add extra
Simple adjustments like – if you would normally buy two cans of tomato sauce, buy four. If you would normally buy three cans of tuna, buy six. If you would normally buy a box of cereal, buy two. And so on. Focus on non perishable items. Put them away, in your pantry or in your new ‘food storage’ area. Next time you go shopping do the same thing. Gradually these extras add up and you will be amazed to see the results after only a few months.
*hint: always write the date you buy it in permanent marker on the package. This is a loud reminder of keeping it properly rotated. - Two weeks
Think of seven meals your family enjoys – one week’s worth. Easy ones, with non-perishable food in them.
Perhaps your list is something like this: spaghetti, chili with cornbread, potato chowder, chicken parmesan, lasagna, cheesy chicken and rice, sloppy joes, Italian tuna salad with orzo, refried bean burritos, Indian dahl . . . . whatever your family enjoys. SEVEN meals.
Multiply by two – to make fourteen meals.
Break each meal into a recipe shopping list like for instance, your recipe for spaghetti might call for one package of spaghetti, two cans of tomato sauce, a pound of ground beef, an onion and some herbs – write it down. Multiply that by two. Add double of each of those ingredients to your shopping list.
Go to your next meal. Perhaps your recipe for lasagna calls for one package lasagna noodles, one large can of tomato sauce, one pound of ground beef, one onion, garlic, one pound of mozzarella cheese, one container of cottage cheese and some spinach.
Multiply that list by two.
Two meals down.
What other meals does your family enjoy? Write up your shopping list, and as you can afford those ‘extra’ items necessary to make the meals, purchase them. Easy peasy. You’ve got two weeks worth of dinners stored. Add breakfast items like porridge, pancake ingredients, juice, etc.
Either of those methods are a great place to start small. But don’t stop there. Once you’ve got two weeks packed away, reset your goal to one month, Then three months. Then six months. Then one year. It’s a process. Celebrate each milestone, and then push toward the next goal. I promise, you’ll feel great about your progress and success. This is easier than you thought.
4. Where to get it from?
For the most part, you’ll want to buy the majority of your food storage items wherever you normally buy your groceries. That is where you’re comfortable. You know what they have, and what you like. Bulk stores or wholesale outlets are good resources for those items you want to buy in larger amounts.
Ask around. There might be places around that you don’t necessarily frequent. Open your eyes and your mind to try new things and new sources. You might find some great resources on line, to have delivered right to your door. While I am all about shopping locally, there are some food items I cannot buy locally. Those, I am happy to be able to order them in.
The industry leaders in the freeze dried world is undoubtedly THRIVE LIFE. They are the largest company in North America, with the biggest variety. Available in United States and Canada at this time.
5. How to afford it?
You afford it by starting small. You buy when you’re shopping already, a little here and a little there, just add a few more cans. Make whatever sacrifices you need to in order to ‘afford’ it. If you’re eating out once in a while, consider how much you could have added to your food storage with what that meal cost you. If you’re in the habit of buying junk food, consider how much real food that bag of chips or candy could have been converted into. Affording important things sometimes requires adjustments. Do what you need to do to accomplish your goal.
Investing large chunks of money will bulk up your food storage of course, but you don’t have to spend a lot to build it up. Just spend with a purpose, and spend differently. Using the illustration above, let’s assume my food budget was $600 a month. By re-allocating 1/3 of that budget into freeze dried foods (beginning with those I often waste), and continuing to spend the remaining 2/3 in my usual way, I slowly begin to introduce food that has zero waste, and long shelf life. As I began substituting the food I used to waste for freeze dried food that I will never waste, my grocery dollar started going a lot further. Within only a couple of months I noticed that by no longer wasting food, I actually saved money. No trim, no spoilage, no waste = saved money. More to invest into more food storage.
Having said that, for most of our parenting years we received tax refunds in the spring. We most often used those lump sums to bulk up on food storage – always watching the sales of course.
6. How to store it? and Where to store it?
Ideally, most foods should be stored in relative cool, with little temperature fluctuation. A shed outside? Absolutely NOT! Unheated garage? Depends where you live. If you can find a place where you can SEE what you’ve got, it will be a lot easier to use it, keeping it properly rotated. Underneath your stairs? Convert a closet?
Frozen food is not food storage. Yes, it is convenient and I wouldn’t want to do without my freezer, but anything that is as dependent on something completely beyond your control – like a freeze is dependent on power, is not something you can count on. Resist the temptation to invest a lot of money in frozen food.
*for more information on storage ideas, click here
7. How long will it last?
Go with accepted shelf life recommendations, and yes, I know you can push them a bit when they’re “best before” dates. But use those dates as a good guideline for trying to consume the food within.
Frozen food – 3 months – 6 months – up to a year at most for some items.
Canned food – 2 years.
Dehydrated food – 1 to 2 years.
Freeze dried food – 25 years.
8. How to prepare it? and Where to find the time to prepare it?
If you’re using food you generally use every day, you’ll have that pretty well sorted out. If you’re trying to incorporate some more shelf stable foods, then I highly recommend you start using them today to have all that figured out before a time of need. Remember – Store what you eat, and EAT what you store.
If time is an issue for meal prep now, welcome to the club. Preparing a meal with traditional food storage items like wheat and dried beans can be difficult when utilities may not be available. Using canned and dehydrated foods may be easier and less time consuming. Freeze dried foods are very quick to refresh and to prepare.
Freeze dried meals that require only water to prepare, can be ready in about 10 minutes. That’s NO cooking. Very convenient in emergencies.
* a little about Freeze Dried Food
It wasn’t that long ago that it was so new most people had never heard of it. Today it is readily available, being a fast growing industry in the food world. It IS the future. I firmly believe it is the answer to the problem of food waste in North America, and it is the vehicle people can use to secure a high quality, nutritious, long term food storage.
9. How to rotate it to keep it ‘fresh’? and how not to waste it?
Proper rotation is critical to a good quality food storage. So many buy food storage specifically for “food storage”, never intending to eat it. They say “Food storage is food storage and groceries are groceries.” The problem with that philosophy is, that your food storage gets dated while you’re not paying attention. And pretty soon, its nutritional value is questionable.
You must pay attention. And using the food regularly ensures you stay on top of it. Storing it in the boxes, under beds and tucked away in closets makes rotation difficult. Remember the rule – Store what you eat, and EAT what you store. Abiding by that rule will keep your food fresh, and reduce any potential for waste.
Buying emergency food with the intention of sticking it in a hole in the ground in case of some zombie apocalypse is a good way to waste a lot of food, and a lot of money. No food will last forever. And there are a lot of real life emergencies that happen in the process of living, that can be relieved by a simple, well managed food storage. Imagine not having to worry about buying groceries for a week, or a month! Wouldn’t that take a lotta stress out of an already difficult situation?
10. Will my family / children eat it?
Some believe that when our kids are hungry they’ll eat anything. I suppose if they really are THAT hungry. But let’s hope we never get there. What about when you’re just trying to navigate a temporary interruption in income? Trying to make the best of a less than ideal situation? Familiarity is precisely why we should incorporate food storage items into our daily meals.
I discovered freeze dried foods when most of my children were already grown and gone, so most of them learned about it from an arm’s length distance. Some of my grandchildren however, have learned more up close and personally. My favourite example of this is my grandson Charlie.
When Charlie was a year old, he began spending a few days a week at our house while his mom worked. As he began eating finger foods, freeze dried blueberries were a healthy and delicious food to start out with. He loved them, and ate a lot! At one point, his parents wanted to increase the amount of calcium in his diet so they asked me to give him a glass of milk with lunch. One day while I was feeding him – with a glass of milk nearby, I thought about other excellent sources of calcium. Foods like fish, nuts, kale, eggs, broccoli . . . BROCCOLI. I had some freeze dried broccoli in my pantry. Whether he would like it or not remained to be seen – its a far cry from tasting like blueberries.
I retrieved the broccoli and showed it to him. I opened it up and took a piece out, ate it while he watched, then showed him the contents of the can and offered it to him. He took one and put it in his mouth. As he chewed, I half expected him to spit it out – I wasn’t even sure how many teeth he had. But he did not. When he finished it he asked for more. I gave him more, and he asked for more. And then more. And more. It was the beginning of a good thing. I encouraged his appetite for freeze dried broccoli, including it with every meal. I began calling him “Broccoli Boy”, and I even gave him small cans of it to eat in the car and at home. Those early exposures helped him develop a taste for freeze dried food, which is perfect, because its here to stay.
The point is, that Broccoli Boy wasn’t born on a different planet, transported here to become Broccoli Boy. He was molded and formed to become one, right here on earth. I created that alter ego, by introducing him to that wonderful, crunchy source of calcium early on. It made the perfect companion to his enjoyment of other ‘crunchy’ freeze dried fruits and vegetables.
Will your kids like the food? I think you can take it from Broccoli Boy. They will.
Learning to use foods that are less familiar to you – like freeze dried food, will make all the difference. Your family will be surprised to find out how delicious and satisfying it is. Exposing your kids to it early is very helpful. They get used to it. Again, its that ol’ familiarity thing right? Freeze dried food is easy to use, but it does require you to flip a switch in your brain. So flip the switch! Get used to it. It is the perfect food to insert into your Food Storage.
I’d love to hear ideas that worked for you when you first started out with your Food Storage.
Or some of your favourite food storage items and or recipes.
Or if you haven’t started yet, I’d love to hear about your journey.
You can comment below.
Warmly,
Cindy
