With little room to argue or debate, the COVID-19 pandemic hit the United States harder than any other country in mid-March 2020. With stay-at-home orders issued by each state and an astonishing number of workplace closures in just a few days, the shelves of every grocery store across America were running alarmingly thin.
In the following weeks, it took grocery stores a long time to bounce back with more products. Why are grocery stores still out of stuff?
I’m now aware of items our country is trying to produce, such as food, here in the USA, instead of paying tariffs to import food. Food is only one of the items. It would be wonderful if we could eliminate government waste and use the money to support the items every family enjoys here and not overseas.
Have you noticed the price of food when you eat out? I guess this is why Mark and I rarely do; I refuse to pay those prices. Plus, the items we buy at the grocery store cost more money now, and the packaging is much smaller.
Other Posts to Check Out
In case you missed these posts, check them out below:
Fast-forward nearly five years, and you’re probably still noticing the out-of-stock situation on many items at your favorite grocery retailer. Even now, the paper towel and toilet paper sections haven’t fully recovered. A number of stores have yet to take down signs on their doors and windows, reminding customers of the limits on several listed items.
So, are we still dealing with a grocery shortage? Aren’t these companies and the food industry making more products to keep up with the higher demands the pandemic has left us with? It certainly doesn’t seem that way. So I decided to do some research and get to the bottom of why this is still happening. Continue to read on about why grocery stores are still out of stuff.
Have you noticed that many restaurants have drastically reduced their menus? McDonald’s and Taco Bell have made the most noticeable changes by eliminating items that they’ve been selling for years.
The same holds true even for the biggest food and beverage companies, which continue to focus their time and energy on their most popular items. If you prefer a unique soda pop flavor, don’t be surprised to find it temporarily unavailable.
Global Shortage of Cans
One of the other major reasons you haven’t been able to find your favorite flavor of pop is a shortage of aluminum cans that has been ongoing for many months now.
Soda pop was one of the many comfort beverages where sales trends went through the roof when people were laid off and began stocking up. Out-of-stock levels are still way up at about 10% to 15%, well over the normal national average.
You may have already noticed that before COVID-19, more beer was packaged in aluminum cans. With fewer glass bottles being used and more craft beer companies popping up everywhere relying on aluminum, the shortage is worsening.
No, it’s not that we have a shortage of aluminum; we just don’t have the working capacity to produce the amount necessary for everything to return to normal.
Out-of-Stock Grocery Staples
You’ve made several grocery stops since this all started. Depending on which store you visit, these are some of the grocery staples that you may still have a hard time finding:
Toilet Paper and Paper Towels
I’ll admit that I was left scratching my head about why there would be a toilet paper shortage, but there was. Even today, people continue to stockpile toilet paper and paper towels, afraid that grocery stores will run out again.
Because of this, the paper aisle has continued to look considerably thin, yet the toilet paper section has bounced back better than the paper towel section has. When paper towels are out of stock, they seem to stay that way longer than you will notice with toilet paper.
Frozen and Canned Vegetables
The demand for frozen and canned vegetables, which last a long time, has more than doubled in the past six months. As of the first week of September, most grocery retailers had 83% stock capacity for that category.
Another factor is the shortage of aluminum cans, along with labeling and packaging issues. Due to the virus, many companies have had to cut back on staffing.
Soups
Companies like Campbells and Progresso also drastically reduced their soup section, cutting their varieties by nearly a third. That answers part of the out-of-stock issues, but soup is another item that holds up for a long period of time, making it a great item to stock up on, which is exactly what many people have done.
Spices
Spices and herbs have also suffered supply issues following the pandemic. Like other shelf-stable foods, many people have realized that they can stock up on them to ensure that they don’t run out, which has also caused an increase in pricing.
Meat and Seafood Department
Earlier in the year, the COVID-19 outbreaks affected meat and poultry processing plants, forcing them to shut down temporarily. This quickly depleted meat and seafood shelves nationwide, while the high demand only worsened matters. Why Is Beef So Expensive
For example, prices in the frozen meat and poultry sections continue to rise from the prior year. Restoring normal stock levels has continued to prove difficult.
Over-The-Counter Meds
Pain relievers, allergy medicines, and respiratory medications have also been harder to come by. That’s because everyone began stocking up on them, especially around allergy season. The rate of out-of-stocks has come down considerably since then, but with cold and flu season coming around the corner, experts are saying that those numbers will begin to elevate once more.
Liquid Hand Soap
Just like when hand sanitizer became difficult to track down, liquid hand soap was also minimal, followed by a spike in the price tag. While hand sanitizer has returned, liquid hand soap still struggles to stay on the shelf.
This partially has to do with people’s past grocery shopping experiences around the earlier parts of Covid, where they fear they won’t find it the next time they head to the grocery store.
Final Word
If you think about it, there are several reasons why the grocery stores are still out of stuff. I hope things return to normal in a reasonable amount of time. In the meantime, may God bless this world, Linda.
It seems like every day there’s a new story about the economic woes befalling the world in general, and the United States in specific. It’s only right to be concerned that another recession or Great Depression is on the horizon. Just how far off it might be is worthy of debate. What would happen if […]
Today, I wanted to update and repost my no-fail soft dinner rolls, and I should say they are truly no-fail dinner rolls. Anyone can make these soft, fluffy dinner rolls if they have fresh ingredients.
I may have mentioned that when I was asked to write my book “Prepare Your Family For Survival,” I submitted my recipe for whole wheat bread. It makes eight, one-pound loaves.
The publisher said, No, no, no. No one makes eight loaves of bread at one time. Well, we do in Utah! I still laugh over that. I had to cut the recipe down to two loaves.
With our holidays all year round, I decided to cut my dinner roll recipe way down. You can make a small batch of dinner rolls every Sunday.
The bonus is this: no bread mixer is needed because the batch is so small. Yay!
This recipe only requires one bowl and a Danish Whisk. It’s so easy that you will wonder why you haven’t made dinner rolls before now.
No-Fail Soft Dinner Rolls
Ingredients
Milk: Due to its fat content, milk helps produce softer bread and enriches the flavor; it also browns the dough while cooking.
SAF Instant Yeast (this is what I use): A leavening agent that helps produce a needed gas that causes the bread to rise; feeds on the added sugar, which expels carbon dioxide in the rising process.
Dough Enhancer (optional): Makes your bread and rolls light and fluffy; used to help strengthen the texture of the bread or rolls.
Salt: Added to help tighten the gluten in the flour; acts as a preservative.
Sugar: When used in yeast bread, sugar provides food for the yeast. It also helps to speed up the rise time in the rolls and maintains moisture, creating a softer roll.
Eggs are a great source of protein. They help to bind the bread dough together, creating a moist and soft dinner roll. They also increase browning during the cooking process, add a deliciously rich flavor, and help to extend the life of the dinner roll.
Oil helps prevent the dinner rolls from crumbling and prevents the water from evaporating, creating a moist and soft dinner roll.
Water: Water helps to keep the dinner rolls moist.
White All-Purpose Flour (I use Bread Flour): All-purpose white flour has a lower protein content. Bread flour has more protein, which helps to hold the shape of the dinner rolls and adds more nutrients.
Items You Need In The Kitchen:
Large Mixing Bowl
11-inch Danish Whisk (I prefer the 11-inch whisk because it fits inside a wide-mouth quart mason jar)
Gather the ingredients so they are ready to go. Please make sure your ingredients are fresh. I keep my SAF Instant Yeast and Dough Enhancer in the refrigerator; the excess stays in the freezer. I only buy enough bread flour for 12 months.
White flour is good for 12-18 months if stored in an airtight container. I store it in 5-gallon buckets (food-grade) with Gamma Lids.
Step Two – Dump Ingredients Into Mixing Bowl
I have been making bread for over 50 years. There is something I love about feeling the dough in my fingers as I knead it. It makes me happy whenever I make bread, dinner, cinnamon rolls, etc.
I dump all of the ingredients into the bowl after measuring them, of course. This recipe is so easy; you will love it!
Step Three – Whip the Egg Quickly
Whip the egg quickly because the warm milk could “cook” it. I used a Danish Whisk as shown below. The 11-inch one is easier for me to use.
It also fits inside a wide-mouth mason jar to stir your sourdough starter. I’m just giving you the heads up. In case you missed the SourDough Starter post, here it is. If you’ve never made a bread dough starter, you should try it. I found it fun to watch the process as the starter grew.
Step Four – Stir the Dough Mixture and then Knead the Dough
After you stir the mixture, if the dough is too sticky, add a tiny bit of flour. You don’t want “dry” dough, but “sticky” is not what we want either.
This sounds complicated, but it isn’t, I promise. Sprinkle some flour on your countertop. You will continue kneading the dough on the lightly floured surface or counter for about 3-4 minutes.
Step Five – Cut the Dough into 8 Sections
I was taught never to “pull” the dough, so I use a Dough Scraper to “cut” the dough into eight sections.
Step Six – Roll Dough Pieces into Balls
Now you take the sections and roll the dough pieces into balls. As you can see, the balls have some space to rise.
Step Seven – Cover Baking Pan with Hot Wet Towel
Cover the baking pan with a hot/warm wet towel. I used a washcloth because it was just the right size.
Step Eight – Allow Dough to Rise. Cook at (350°F) = (176°C) degrees for 25-30 Minutes.
Let the dough rise until it looks like the picture below. Now, the balls are barely touching. Depending on the temperature of your kitchen, they will rise anywhere from half an hour to an hour.
Preheat the oven to 350 degrees. Depending on your oven, bake for 25-30 minutes. Don’t overbake. I like mine lightly golden brown.
These No-Fail Soft Dinner Rolls are easy for anyone to make. You don't need to have special cooking powers to make your rolls delicious, just follow my recipe! If you've never made rolls before you are in for a treat because these are just so simple. Sometimes recipes are too hard and you don't feel like messing with them. I think you'll like the simplicity and yumminess of these rolls.
CourseBread
CuisineAmerican
Prep Time15 minutesminutes
Cook Time25 minutesminutes
Let it Rise1 hourhour
Total Time1 hourhour40 minutesminutes
Servings8Dinner Rolls
AuthorLinda Loosli
Ingredients
1/2cupwarm milk
1teaspoonSAF Instant Yeast (this is what I use)
1teaspoonDough Enhancer (optional-it makes the rolls fluffy)
1/2 scantteaspoonsalt
4tablespoonssugar
1egg
1tablespoonoil
4tablespoonswater
1-3/4 to 2cupswhite all purpose flour (I use bread flour)
Instructions
1. Gather the ingredients. Grease an 8-inch round cake pan and set aside. Grab a bowl and a Danish Whisk.2. Dump everything into a large bowl. Stir until mixed thoroughly. Add additional flour if needed to the dough if the dough is too sticky. Do not add too much, we want the dough to be fluffy.3. Be sure and whip the egg quickly because the warm milk could possibly "cook" it. I used a Danish Whisk.4. Lightly flour a countertop and scoop the dough out onto the countertop. Kneading the dough for about 3-4 minutes.5. Cut the dough into 8 sections (never stretch your dough).6. Take each section and mound into a ball and place the eight balls in the greased pan.7. Cover with plastic wrap or a warm wet towel.8. Let rise for about an hour. Preheat the oven to t (350°F) = (176°C) degrees. Bake for 20-25 minutes or until slightly golden brown. Slightly brush the tops with melted butter after baking if you want a soft dinner roll. I use a baggie slathered with butter to spread on the warm rolls. Let cool. Store in bags to keep the dinner rolls soft. Enjoy.
How do I store these soft dinner rolls after baking them?
I keep my dinner rolls in gallon-size baggies. Please remember that they don’t have any preservatives, so they will only be good for 2-3 days on your countertop.
Should I store these dinner rolls in the refrigerator after baking?
I would not recommend this because the refrigerator will dry out the dinner rolls. It is best to store them at room temperature on the countertop in freezer bags.
Can I freeze the baked dinner rolls?
Yes, you can. Place the desired amount in a freezer bag and store it safely for about 2-3 months.
I thaw them on the kitchen countertop for dinner. Just so you know, mine never make it to the freezer very often. We use them for sandwiches or French toast.
Can I freeze these dinner rolls before baking them?
You can, but I don’t recommend it. These have zero preservatives and don’t have the ingredients to make them rise after being frozen.
Can I use a different flour to make these dinner rolls gluten-free?
I wish you could, but most gluten-free recipes have so many ingredients I can’t even pronounce. I’m sorry, but no gluten-free flour will work for bread 1:1; only cakes and cookies can use that ratio for flour.
In this easy-to-make soft dinner rolls recipe, can I use active dry yeast instead of instant rapid-rise yeast?
I like to use instant yeast because it eliminates unnecessary steps. The instant yeast can be directly added to the dry ingredients, whereas you would need to dissolve the active dry yeast in warm water before adding it to the dry ingredients. It’s all about simplicity, right?
What can I serve with these easy-to-make soft dinner rolls?
Soup
Stew
Garlic Butter
Honey Butter
Cheese varieties
Spaghetti
Chicken Alfredo
Here are some other delicious dinner roll and bread recipes to try!
I hope you try these easy-to-make soft dinner rolls. I don’t know why I didn’t cut down my recipe so my family and friends, like you, could make a small batch. These rolls are ideal for the next few weeks as families and friends get together for special occasions. During our busy schedules, being able to make dinner rolls like these simplifies life!
If you’re like me, you can almost smell these homemade dinner rolls baking in the oven. These were a hit when I served them at a Thanksgiving or Christmas dinner! Please keep teaching your family to cook from scratch. Life is good when we eat at home. May God bless this world, Linda
Most of us take running water for granted—until the day it stops. Natural disasters, earthquakes, infrastructure failures, and even acts of war can interrupt water supplies without warning.
In many parts of the world, extended megadroughts and contamination events leave entire communities scrambling for clean water. That's why stockpiling emergency water is so important. But what if your emergency water supply runs out? What if the shelves are empty, and the taps are bone dry?
In this article, you'll learn some unconventional ways to find and collect water—in your home, in your backyard, and even in the wild. Whether you're dealing with a short-term outage or a long-term crisis, these water collection methods could mean the difference between life and death.
In The home
1. Hot Water Heater
Depending on your tank’s size, you may have 20 to 80 gallons of water stored there. In order to access it safely, you’ll need to know whether it is gas- or electric-powered and follow the instructions for your particular model.
The critical first step is to turn off the power supply and shut off the water. Here is a video that goes over the basics for draining the water.
2. Toilet Flush Tank
You may have three to five gallons of water in your toilet flush tank. You can drink this water, but be sure to purify it first as it could have contaminants from the sewer. It’s not recommended to drink the water in the toilet bowl—even if it was recently flushed—since it may be contaminated by residual bacteria.
3. Household Pipes
You can use the force of gravity to drain water that is in your home’s plumbing system even after the main supply flow has stopped.
Turn on the highest water faucet in your house to introduce air into the pipe. Place a container beneath the lowest faucet in the home. Turn on that faucet to drain out the water.
If you live in a one-story home, you may find that the highest faucet is your shower head and a hose spigot is your lowest. The water valve may be in a common area if you live in an apartment or condominium. The amount of available water will depend on your home’s location and how many other people are draining the pipes.
4. Air Conditioners and Dehumidifiers
These appliances pull moisture from the air, and that water typically drains into a collection tray or hose. While it’s not potable right out of the unit, it can be used for sanitation or filtered and purified for drinking in a pinch. Dehumidifiers especially can collect a surprising amount of water in humid conditions—sometimes several liters per day.
Outside the home
You also can find emergency water sources outside your home. These sources are more susceptible to contamination and should be treated by boiling, adding disinfectants, or using a filter.
5. Rainwater
Collecting rainwater can run the gamut from using a simple rain barrel to installing a catchment system.
The main thing to remember is that you need to use clean, covered collection containers. Any water that hits the ground (or a dirty barrel) can become contaminated.
Also, if you collect rainwater from the roof, it could contain anything from bird poop and insects to asbestos, lead, and copper. Recent studies have shown that “forever chemicals” are omnipresent in the world’s rainwater. So, you probably will want to purify your rainwater before drinking to eliminate what you can.
6. Hose and Sprinkler Systems
You might be surprised to find out how much water remains in your watering hoses and irrigation systems. But beware. Most hoses are manufactured with polyvinyl chloride (PVC) that uses lead as a stabilizer. Also, the brass fitting on the ends of the hoses may contain lead.
7. Transpiration
It’s a slow process that doesn’t yield an ample water supply. But in an emergency, every drop counts. You can extract water from plants by placing a clear plastic bag over the branch of a bush or tree growing in a sunny location.
Water will begin to condense on the sides of the bag in as little as an hour. After about five hours, you may collect as much as a half-cup of water.
Note: Take care of what bags you use. Many plastic bags will release toxins into the water. This article explains the process.
8. Solar Stills
A solar still relies on evaporation and condensation to produce distilled water. This article explains the process. However, you’ll need multiple systems are required to produce a large quantity of distilled water. This video shows how much time and work it takes to have a small amount of distilled water.
9. Wells
Digging a well on your property is perhaps the most sustainable way to have an emergency supply of water. How deep you need to dig depends on your location.
Experts tend to agree that a drilled well is a better choice than a dug well. Dug wells usually only reach the top of the water table, meaning they can dry up as the water table fluctuates.
On the other hand, drilled wells reach deeper into the earth and make use of a submersible pump at the bottom to get the water out.
In the Wilderness
Other sources of water can be found in natural settings.
10. Bodies of Water
It’s evident that freshwater ponds, lakes, rivers, and streams can be life savers when you need water. Look for fast-flowing water at higher elevations for the cleanest water. And check to make sure the water is away from possible wastewater contamination from humans or livestock.
If you can’t locate water, here are a few signs to look for:
Animal trails
Low-flying birds
Insect activity
11. Snow
In the winter, you can melt snow and ice as another water source. This video shows three methods you can use.
12. Morning Dew
Depending on the time of year and your location, you may be able to harvest the morning dew to quench your thirst. Try tying a bandana or a t-shirt around your ankle and walking through the dewy landscape. You can wring the moisture into a jar or into your mouth. This video shows how easy the process is.
13. Plants
Some plants have a high water content. This article details some of the do’s and don’ts when it comes to getting water from plants in a survival situation.
Water for Other Purposes
Although we need to drink water in order to survive, we also rely on water for our gardens and for sanitary purposes. Here are some sources of water you may be able to use for other purposes, reserving fresh water for cooking and drinking.
Pools and spas
Radiators
Water beds
Hot water boilers (part of the home heating system)
How to Purify Water
Although removing all the chemicals from our water may be impossible, the following methods are standard ways to purify water.
Boiling. Filter water through a clean paper towel, coffee filter, or cloth. Then, bring the filtered water to a rolling boil for at least three minutes. Cover water and allow it to cool before drinking.
Tincture of iodine. Add five drops of tincture of iodine to one quart of clear, strained water (or 10 drops to one quart of cloudy water). Mix well and allow water to stand for 30 minutes before drinking.
Purification tablets.Water purification tablets are available online and in brick-and-mortar stores. They are small, lightweight, and effective.
Bleach. Liquid household bleach that contains 6 percent hypochlorite is suitable for water purification. Do not use scented bleach, and do not use bleach that you purchased more than six months ago. Read the product label for the correct proportions.
Portable water filter.Portable water filters are a good choice for backpacks and bug-out bags.
For more information on water purification, here are some helpful resources.
We never know when our water supply could suddenly be curtailed. Road work and construction can damage water mains. Severe storms or earthquakes can destroy infrastructure. And, as have seen recently in the warfare Russia is waging on Ukraine, public utilities can be on the causality list.
For these and other reasons, the time to plan for water scarcity is now. For example, look for nearby freshwater sources and become accustomed to using purification methods. Another critical measure is to store enough water to last each member of your family for at least three days.
The Centers for Disease Control (CDC) recommends storing a minimum of one gallon of water per person per day for three days for drinking and sanitation—and a two-week supply if possible.
You know what’s wild? The fact that most of us go about our daily lives without giving much thought to the global catastrophes lurking just beyond the horizon. We worry about bills, traffic, and what to make for dinner—but what about the threats that could upend civilization as we know it? Some might call it ... Read more...
This is an easy and quick remedy for when you are sick, that I learned from my grandma. It will help you clear out all that mucus that your allergies have been causing, and residual gunk from the flu or common cold you might still be recovering from. It only requires 5 common household ingredients […]
Of all the things a civilization needs to maintain itself, food is probably the most crucial. As long as people have enough food to avoid starving, they will continue with their daily routines. And in a major disaster, they'll go to great lengths to help their neighbors.
But once the food is gone, it becomes every man for himself. People who were once kind and generous become selfish and dangerous, doing whatever it takes to feed themselves and their families. Because without food, nothing else matters.
This is why food storage should be a top priority when preparing for the collapse. You don't have to stockpile enough food to last the rest of your life, but you want at least a year's supply. The hope is that after a year, communities will develop barter economies where locals can trade home-grown produce, meat, and dairy with one another.
If nothing else, having a stockpile of food will allow you to get through temporary disasters and supply chain disruptions without going hungry. But what kinds of food should you store, and how much? In this article, we're going to lay out a one-year food storage plan.
We’re going to explore some of the best practices for assembling a 1-year stockpile of food. We’re going to do it for one person, so if you're storing food for more than one person, you’ll need to multiply the amounts by the number of people in your group or family.
Let’s Start with Calories
Avoiding starvation and maintaining good health through nutrition starts with calories. On average, a healthy active adult needs at least 2,600 calories a day to maintain their body weight and physical health. Any strenuous activity can increase the number of calories needed, but as a benchmark, we’re going to stick with 2,600 calories a day.
Here’s where things get a bit daunting. If you multiply 2,600 calories a day by the 365 days in a year, the total is 949,000 calories for a 1-year supply of food for one active adult. If that sounds like a lot, it is. Here’s a chart that could help you do some additional calculations for children and people of various ages and activity levels:
GENDER
AGE
SEDENTARY
MODERATELY ACTIVE
ACTIVE
CHILD
2-3
1000
1000-1400
1000-1400
FEMALE
4-8
1200
1400-1600
1400-1800
FEMALE
9-13
1600
1600-2000
1800-2200
FEMALE
14-18
1800
2000
2400
FEMALE
19-30
2000
2000-2200
2400
FEMALE
31-50
1800
2000
2200
FEMALE
51+
1600
1800
2000-2200
MALE
4-8
1400
1400-1600
1600-2000
MALE
9-13
1800
1800-2200
2000-2600
MALE
14-18
2200
2400-2800
2800-3200
MALE
19-30
2400
2600-2800
3000
MALE
31-50
2200
2400-2600
2800-3000
MALE
51+
2000
2200-2400
2400-2800
Balancing Nutrition Across Foods in Storage
There are essentially three types of calories: calories from carbohydrates, calories from fat, and calories from protein.
Calories from carbohydrates are the most important for energy, calories from fat are necessary for brain health and for maintaining body heat, and calories from protein are important for muscle and heart health. These three types of calories are called macronutrients.
Beyond macronutrients, you need a wide range of vitamins and minerals, which are critical for our immune systems and overall health. This is important to understand because a lot of prepackaged survival foods don't have a lot of important nutrients. Don't just buy what looks tasty; buy what will keep you healthy.
Water as a Fundamental Ingredient
Many food preparation steps require the use of water for cooking. But there’s a lot more to water than cooking. We can’t survive 3 days without water. Food is important, but water is critical. That means you’ll need to give some thought and consideration to emergency water storage along with water collection and purification.
Assessing Packaging and Repackaging Foods for Long-term Storage
Unique packaging specially designed for long-term food storage is ideal, and it usually appears as hard, plastic containers or sealed Mylar bags. They are usually vacuum sealed and sometimes have oxygen absorbers placed inside to enhance shelf-life.
One thing to keep in mind when buying emergency food is the packaging. Foods that come in a can or a hard plastic package will last longer than food in a cardboard box or thin plastic bag.
That’s when you may need to consider repackaging some foods in Mylar bags that you can buy online and seal yourself. Make sure you mark the contents, weight, and date on any food you repackage.
You may also want to add oxygen absorbers if the food is particularly sensitive to moisture. For example, foods like rice, pasta, and grains in general.
Managing and Rotating Foods Based on Shelf-life
This is the ultimate challenge for anyone storing food for a long time. Some foods like honey have shelf-lives measured in decades or more. Others, like vegetable oils, can turn rancid after a year. Buying foods with very long shelf-lives is one solution, but it leaves out a lot of the everyday foods and flavors we’re accustomed to.
One critical thing to keep in mind is that best-by and expiration dates are not hard and fast rules with many packaged goods. Those dates may matter for refrigerated foods, but foods that are well-packaged will remain safe and retain much of their nutritional value long after the expiration date.
The best approach is a strategy we’ll cover with at least 2 different pantries in your home. One is for everyday foods, and the other is for long-term foods with a dedicated shelf for things like vegetable oil which needs to be rotated out and into the everyday pantry.
It gets to a fundamental food storage maxim: “Eat what you store, and store what you eat.” That can be harder to do than it sounds, but if you pay attention to all of your food storage, you can manage a proper rotation of foods that won’t last as long as others.
Managing Costs as You Assemble a Year’s Supply of Food
949,000 calories sounds expensive, and it will be, depending on your budget. That cost will grow as you store food for more members of your family. If you have the money, you can go all-in and just fill your pantries after a few weeks of shopping.
If you’re like most of us, you’ll need to slowly grow your food storage. This has some advantages. It will allow you to shop the sales, search discount stores like Costco or Sam’s Club, and comparison shop on the Internet.
There are various approaches to growing your food storage. You could spend an extra 10% on emergency food every time you go shopping, or you could grow, forage, hunt, fish, and preserve the foods you acquire. You’ll need to master various food-preservation techniques, but it will be worth it.
Types of Storage
A common approach used by many people assembling long-term food storage is a “two pantry system.”
One pantry, sometimes called the “front pantry,” is for your everyday foods. You can certainly stock it up to the max, but this is where your ability to rotate foods is easiest. It’s usually located in or near the kitchen.
The second pantry is referred to as the “back pantry.” It can be on the same floor as the front pantry, but ideally it would be in an area of the house with a consistently low temperature and low humidity. It should also have enough space and shelving to hold and display your assembled foods.
One of the components of a back pantry should be the active or “short shelf.” This is the area where foods with shorter shelf-lives are stored. Even something like olive oil, which can have a shelf-life of up to 2 years, can have problems.
The dilemma is that we never know when disaster may strike. It could be 5 years, 10 years, or longer. As we wait for any level of collapse, we can sometimes forget about a lot of that food in the basement. Don’t forget it, and keep it up to date as much as possible.
Regardless of the type of pantry, very few pantries are refrigerated or frozen. In a time when you’re depending on food in storage to survive, there’s a good possibility that the grid will be down.
What’s critical is that the space maintains a temperature range of 40 to 70 degrees Fahrenheit. That’s one of the reasons why basements are often the preferred location for long-term food storage, as long as it's not too humid.
12 Basic Food Categories to Store
There are 12 broad categories of food that usually comprise a long-term food storage pantry. Within each category are specific food types, but as a general rule, these categories define a good combination of foods to maintain weight and overall health as a daily diet.
We’ll follow this section with a line-item checklist for each of these categories:
1. Beans & Legumes
Beans and peas (sometimes referred to as legumes) are the protein champions. For vegans, they represent a primary source of protein including complex amino acids. A distinct benefit is that they can be stored in bulk as dried beans and peas, providing significant nutrient density and good survivability in terms of shelf-life.
2. Rice
Rice is a significant source of calories from carbohydrates and provides energy to any diet. You should store both white and brown rice, but remember that brown rice has a shorter shelf life than white rice. Brown rice has better nutrient density, but both provide a good amount of calories and are stored as hard, dry grains.
3. Vegetables
Vegetables are one of the champs when it comes to vitamins and minerals. Generally, they provide fewer calories than other foods, but their overall nutrient density and fiber make them one of the healthiest additions to any diet.
Vegetables can be stored a variety of ways from canned to freeze dried, dehydrated, and some can even be stored raw in a root cellar following any harvest.
4. Fruits & Nuts
Fruits and nuts are another champ when it comes to nutrition. Fruits are particularly rich in vitamin C, and nuts provide significant calories from fats and are an excellent source of protein.
5. Dairy
Dairy products include items made from milk and eggs. They are a critical source of calcium and vitamin D for overall bone health. Both are a challenge in a non-refrigerated or unfrozen environment, but there are many options for dairy products in a powdered or canned form.
Grains define a broad category of foods, particularly wheat-based products, but they also include rolled oats (oatmeal), flours, and other cereal products.
Flours can be stored in hermetically sealed plastic or Mylar packages, but whole grains or wheat berries provide a longer-shelf life than flour, although whole grains need to be ground into flour with a flour mill for many recipes
7. Meats & TVP
It’s unusual to think of meats in a non-refrigerated or unfrozen environment, but we eat them all the time whenever we buy a can of chili, beef stew, or chicken soup.
Canned meats have been common in food stockpiles for a long time, going back to meats like SPAM, but even basic meat ingredients like cooked and canned ground beef are a good option. You can also preserve your own meats through pressure canning
Another meat possibility is textured vegetable proteins or TVP’s. They are usually in a shredded and dry form and are typically packaged in hermetically sealed #10 cans.
8. Seafood
This is another food you don’t expect to find outside of a refrigerator or freezer, but once again it’s quite common. Canning is the most popular packaging option for tuna, sardines, anchovies, oysters, herring, and even salmon.
9. Prepared Foods
These are usually canned foods that come as an already-prepared meal like beef stew, spaghetti sauces, chicken ala king, and others. They tend to be a bit more expensive, but they can be a valuable food option during particularly stressful times when there’s simply no time for food preparation.
10. Pastas
Pastas are another good source of calories from carbohydrates and also present good shelf stability when packaged in Mylar bags or hermetically sealed plastic buckets. A simple combination of macaroni noodles and cheese powder makes a perfect mac and cheese as the ultimate kid comfort food.
11. Cooking & spices
Anyone with good cooking and baking skills can significantly reduce the cost and types of foods in storage. The ability to bake breads, biscuits, pies plus combine varied ingredients to make nutritious meals from staples rather than more expensive prepared foods is an added advantage.
12. Beverages
Water tops the list, but the ability to add flavor, vitamins, and even antioxidants to water is well worth a place on the shelf. Powdered drink mixes define most beverage options in a long-term pantry.
Planning a One-Year Food Storage Checklist
This checklist is designed for 1 adult assuming an average calorie intake of 2,600 calories a day and sufficient nutrients to maintain body weight and overall health for one year. You’ll need to add additional quantities depending on the age and number of people in your group.
Activity levels are also worth considering, although you may be able to supplement your food storage through the preservation or consumption of foods from gardening, hunting, fishing or wild foraging.
Each item on the chart is defined by the following characteristics:
Food Type and Items by Categories
These are the most common food items that define the category. You can vary this to any degree you like. Some people grew up with different types of foods or are used to cuisines from different cultures. Feel free to improvise, but keep an eye on calories and nutrition as you substitute.
Quantity Recommended Per Item in Dry or Wet Measures
This is how much you need in ounces, pounds, gallons, or other measures to provide the calories for this type of food.
Shelf-life Assuming Proper Packaging and Storage for Each Type of Food
Shelf-life varies and can affect how you rotate items, and sometimes it makes sense to store items with a similar shelf-life in the same location, even though they may be totally different types of foods.
Calories
This is one of the most critical measures when estimating how much food you need for 1 year.
General Nutrition (Proteins, Vitamins, Minerals, Other Nutrients)
A snapshot of the key nutrients for each food type.
Best Packaging for Each Type of Food
Some foods can be stored with their original packaging and others are best repackaged. This will give you some insight on how best to package each individual food item before storing. One good solution is large rigid, plastic containers with screw on lids.
We’ve exceeded our goal of 949,000 calories with a total of 1,044,050 calories. That’s actually a bit short. That’s because some items like sugar, spices, and other foods that fall in the category of ingredients may not be totally used up in the course of a year. As a result, leftovers add to the total.
The key is to make sure you consume at least 949,000 calories over the course of a year to maintain a daily intake of at least 2,600 calories. Hopefully, you can add to any deficit from gardening and wild foraging or hunting and fishing. If not, you may need to add a bit more to your storage.
Managing Cost for Food in Storage
As you look at the list and consider some of the quantities and costs, it could be hard to know where to start and how to afford it. Here are few points to ponder.
DIY Food Preservation
Buy it or do-it-yourself. Preserving your own foods can significantly reduce the cost of your food storage. Some preservation techniques are simple, some more complex. Here are the standard approaches:
Canning in a hot water bath. This is involves canning foods and then boiling the canned foods in a water bath for 15 to 20 minutes. These types of food are usually canned in vinegar or are foods that are naturally high in acids with a low pH. The shelf life is usually measured in only a year or more. Foods that are best hot-water canned include vegetables and fruits or other foods that either have a high acidic level on the pH scale or are canned in acids like vinegar.
High Pressure Canning in a pressure canner usually preserves foods for a much longer period—up to 5 years. It is commonly used for meats and other foods with a high pH or high alkalinity that are more likely to encourage bacterial growth. The temperatures from high pressure canning effectively kill all bacteria.
Dehydration is an ancient technique and involves removing water or moisture from foods that often lead to bacterial and fungal growth. Vegetables, fruits and even meats and seafood can be dehydrated, although all will require some degree of rehydration before eating.
Freeze-drying is a contemporary food preservation technique that can result in a 30-year shelf-life if done properly across a range of foods. Freeze-fried foods also require rehydration if not incorporated into a recipe with some liquids.
Salt-curing is another ancient technique that essentially desiccates food by removing all moisture. It also requires rehydration, and most salt-cured foods require a soaking period to remove excess salt. Meats and fish are sometimes salt-cured.
Smoking is a pioneer technique, and while it can extend the shelf-life of meat and seafood, it results in a shelf-life that is difficult to track or trust in the long-term.
What’s critical is that you take the time to do some due diligence on any food preservation technique that you try to do on your own, and be sure you understand the strengths and limitations of each one.
Bulk Buying
What’s good about buying a lot of anything is that you can usually get a discount when buying in bulk. Rather than buying a pound or two of black beans on each shopping trip for your food storage, consider buying a 20-pound bag of black beans and you’ll no doubt save some money.
Discount Food Retailers
It’s not just about commodities like beans and rice. Discount retailers like Costco and Sam’s Club sell large quantities of products in cans and boxes for a discount. The key is to shop around and see what they sell in bulk that can save you money.
Shopping the Sales
Every now and then, a grocery store chain will engage in some significant discounting on certain items as a loss leader. If you see a circular in the mail or an online promotion for significant discounts at a grocery store, make the trip and only buy the sale items for your food storage, or limit your other purchases.
Watch for Clearance Tags
Many stores will flag a deep discount on discontinued items with a red price tag. If you spot one of those tags on any shopping trip, stop and think about whether it satisfies something on your checklist and buy as many as you think you can afford.
Check the expiration dates, but most times they will still be active, and even then you can eat most packaged foods after the printed expiration.
Online
The great thing about shopping online is that you can comparison shop without a lot of time and effort. Amazon is an obvious destination but many food processors have their own websites and sell direct.
Online resources are also an excellent way to find specialized foods processed and designed for long-term food storage. These foods are often sold in #10 cans or 5-gallon plastic buckets. They are rarely cheap, but they do offer products at a discount from time to time.
The obvious benefit of buying a long-term food product with a 20 or 30 year shelf life is that it’s a one-and-done proposition. You buy it, store it, and don’t have to fuss around too much with rotation and worrying about shelf-life.
Unique Dietary Needs
It’s easy to assume the law of averages, but most people are unique and some have unique dietary needs. Here are some things to think about when storing food for a year for a family or group:
Kids will endure significant stress during any time of uncertainty, and foods offer them some degree of comfort. Kids also need good and well-rounded nutrition related to proteins, calcium, vitamins, and minerals as they grow.
Consider the following:
Fruit snacks or fruit gummies as a candy source.
Crackers or some kind of chips.
A kid’s chewable multivitamin that has a candy or sugar flavor
And some things already on our checklist like peanut butter and jelly and mac and cheese.
Here’s a chart with some guidelines:
Child's Age
Percentage of Adult Portion
3 and under
50%
4 to 6
70%
7 to 10
90%
11 and up
100%
Elderly family members sometimes have trouble with digestion or problems with their teeth. Consider the following:
Foods that are easy to chew and swallow, particularly meats.
Foods high in vitamin D and calcium to offset osteoporosis.
Foods with sufficient fiber to aid digestion and regularity.
Diabetic conditions are affected by diet, so make sure you consult their doctor or ask them which foods may help them manage their diabetes.
Food allergies afflict many people. For example, many people are allergic to peanuts, lactose, and even yeast. Make sure you have substitutes if someone is intolerant to a food type, and make sure the other foods you serve don’t have that ingredient in the recipe.
Infants will need baby formula and a supply of baby food. There are articles about how to make your own baby food that you should read and practice.
Pharmaceutical/food interactions can often occur if someone is taking a certain medication. Other foods actually help treat conditions naturally. If someone in your group is dependent on a pharmaceutical, take the time to learn about natural food solutions and interactions.
Here are some insights:
Certain green vegetables have high amounts of vitamin K, which is a natural blood thinner and can cause the blood to become too thin if someone is taking a blood thinner like Coumadin or Warfarin.
Someone with high blood pressure can see a spike in blood pressure after eating highly salted foods.
Conversely, natural beet juice from fresh beets has been shown to lower blood pressure.
If anyone in your family or group has a medical condition, take the time to learn how certain foods can help or harm them, especially if they are taking any kind of medication.
Food Sustainability After The Collapse
A 1-year food supply will hopefully get an individual or family through the worst of a disaster, but what if things don’t improve after a year? That’s when certain steps toward food sustainability are important to add to your long-term food storage plan. The key to food sustainability is in one word: seeds.
There are some excellent articles and books on saving seeds. There are also articles about how to harvest seeds from your crops to use the following year. Rather than explore everything involved with food banks and seed harvesting, take some time to follow the links and read about which seeds you should store and how to harvest them for the future.
You can buy pretty well stocked seed banks online or create your own. That’s up to you, but no matter how much food you put into storage, eventually things are going to run out. It’s just a question of when.
Ideally, by the time your food food runs out, you'll be growing food, raising livestock, and trading with people in your community. There's no guarantee it will work out that way, but if society collapses, all we can do is the best we can do.
