Emergency Food Storage Guide

Emergency Food Storage Guide
Creating a deep larder: storage for 25+ years

New to food storage? Feeling overwhelmed? No worries! Start here with this happy  
and concise guide to food storage.

depends on you and your family, not some book, chart or Web site which tells you
exactly the foods to buy. Thankfully there is only one rule of food storage, and
that's to buy what you eat, and eat what you store!

Prepper's Guide to Food Storage

Phases of Food Storage
In build your emergency food storage supply, you will go through several phases of

with freeze dried & dehydrated foods, MREs, & food ration bars.

  • Phase One: In the first phase of food storage, preppers start with their short
    term food storage needs. These foods include mostly shelf stable foods,
    including canned foods or foods sealed in plastic that they can buy at the
    grocery and warehouse stores.

  • Phase Three: In the second phase of a food storage system, preppers fill
    their larder with freeze dried and dehydrated foods for their long term needs.
    This includes foods in #10 cans, dehydrated foods, buckets of foods packed in
    gamma lids.

  • Phase Five:

Certainly it can be overwhelming as food storage has many levels:

The H-A-L-T Method of Food Storage:
When it comes to food storage, there are four main causes of food spoilage that
can destroy your hard work: humidity, air, light and temperature. Remember to H-A-
L-T your food storage:

  • H-umidity is an enemy of your food storage.  Humidity (or moisture) is bad for
    your grains, particularly wheat. Moisture is bad for your cans, which will rust
    as a result of humidity. Moisture is the main reason NOT to store your food in
    the garage.

  • A-ir (oxygen) is an enemy of your food storage because with air comes
    vermin! Pests need oxygen to live in your food oasis. Mason jars can provide
    an airtight solution.  Plastic "breathes," which is why preppers employ mylar
    bags (to prevent mold and vermin from living in your food supply) with oxygen
    absorbers and seal the food in a food-grade bucket to help prevent rodents
    from chewing through. Plastic is a deterrent to pests, but rats have
    particularly strong teeth and have been known to chew through some plastic.
    Since rats are more likely to get into your garage than into your home, store
    your plastic food containers inside your home, not the garage.

  • L-ight is an enemy of your food storage because it degrades food and breaks
    down the nutrients. It is the natural process of decay. This is why beer
    bottles are brown and wine bottles are green.

  • T-emperature is an enemy of your food storage. Heat  causes nutrient loss
    and degrades the texture of food. In a sense, food that's too hot begins to
    cook, and food that's too cold begins preserving. A steady room temperature
    is best. In a garage or attic temperature may fluctuate between too hot and
    too cold because these places usually don't have insulation or controlled heat
    and air conditioning.

What to include in your food storage
Start with our easy guide of the 37 Foods to Hoard, and remember the one rule of
food storage is to buy what you eat, and eat what you store!

Begin your quest by being flexible, but have a cautious reality check:

  • Vegetarians are preppers too, but may need to resort to eating meat for

  • Kids may live on mac and cheese today, but tomorrow they may only want to
    eat tacos. You'll have to train them now to be flexible.

  • Stockpiling only rice and beans is a doomsday scenario in itself, if your family
    doesn't ordinarily eat rice and beans, but certainly it's a quick and
    inexpensive way to get your food storage going.

  • Freeze dried foods provide wonderful options for creating a deep larder, but
    your stomach may not handle eating them for weeks on end.

Just in time inventory: the culprit for panic buying
Panic buying can strip store shelves in a few short hours. Anyone who lived through
Hurricane Katrina can attest to this. But why is this so? The answer is Just-in-time
inventory: a cost effective management practice established in the 1970s that was
borrowed from the Japanese. In concept, Just-in-time inventory saves on
warehouse space and other expenses, and it generally provides less risk and less
capital, but requires more infrastructure. Mind you this is a corporate benefit; it
actually puts the general public at risk! Happy Preppers don't rely on the public food

    In the good old days, grocery stores stocked back rooms with inventory of
    canned and dry goods, and they replenished the shelves as needed from this
    stock.  They did not have the luxury of Just-in-time inventory. Conversely,
    supermarkets today have virtually no back room warehouse. Managers order
    twice weekly. Merchandise comes off the pallet and directly onto store
    shelves, quickly and efficiently. What you see is what you get. Likewise,
    Americans shop just in time.

    Happy Preppers are optimistic for the best of times, and yet they know that
    our fragile society can quickly cause an end of times. While they have comfort
    in stockpiling food and water, they are acutely aware of the masses who
    have not provided their own food insurance. Check this list of 37 essential
    food items to buy before there's a crisis.

Planning food supplies for a catastrophe, not just a disaster
Happy Preppers know the difference between a disaster and a catastrophe. It's not
a matter of semantics, because there is a fundamental and important difference,
which will affect the food supply strategy of a Prepper.

You see, a disaster is a local occurrence, such as a hurricane or an earthquake,
which affects a region. Disasters have the support of various agencies that come in
to mobilize and support victims. A catastrophe is a much grander problem by scale.
Most notably, a catastrophe is outside the scope of ability for government to
mitigate and charitable organizations to respond. In a true catastrophe, it's every
man, woman and child for himself.

In short, planning for a disaster means having food supplies that will last a couple
of weeks; while planning for a catastrophe means food and supplies should last a
year or more. Newbies should first plan for a disaster and then move towards being
as prepared as possible for a catastrophic event.

Buy extras of  foods you know your family will eat, and stockpile a sort of self-
funded and secured
food insurance plan in so doing. Your family may have a diabetic
or someone who is allergic to gluten. Mature family members may have food needs
different from the younger ones. Your job is to plan for picky eaters and palatable
options to satisfy your family or group.

Happy endings..
Emergency Food Storage Guide

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