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.

Your 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 stockpiling with foods you can get from the
grocery store, plus freeze dried foods, dehydrated foods, MREs, &
food ration bars and more. Here's a summary of the phases of
food storage...

  • 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 survival! You can prep raw vegan! Another
    good way for vegetarians to prep is to look at the ancient
    prepper foods.

  • 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 supply.

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.

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..
The ultimate emergency food storage article is our free guide to
the
37 foods to hoard. Also for your reference, here is the
prepper's shopping list.

Related articles..

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