Food Storage Basics: Build a Pantry That Actually Gets Used

The best emergency food supply is not a pile of buckets in the basement. It is a well-stocked pantry of foods your family already eats, rotated so nothing goes to waste. Here is how to build one without overspending.

Store what you eat, eat what you store

Start by adding a few extra cans or boxes of your regular staples each shopping trip. Rice, pasta, oats, beans, canned vegetables, canned meat and fish, peanut butter and soups all keep for a year or more. Use the oldest first and put new items in the back. This "first in, first out" habit keeps your supply fresh.

Set simple goals

• Step one: three days of food that needs no cooking.
• Step two: two weeks of meals you could prepare with limited power.
• Step three: a month or more of shelf-stable staples.

Long-term options

Freeze-dried meals and pouches have a long shelf life and are easy to prepare with just hot water, which makes them handy for go-bags and deep storage. Compare price per serving and calories per serving, since some kits count servings generously. Taste-test before buying in bulk.

Store it well

• Keep food cool, dry and dark. Heat is the biggest enemy of shelf life.
• Use airtight containers to keep out pests and moisture.
• Label everything with the purchase date.

Don't forget

• A manual can opener
• A way to cook without power, used safely outdoors
• Special diets, infants, and pets
• Comfort foods and drink mixes, which help morale during a stressful stretch

Keep it practical

You don't need a year of food to be prepared. A few weeks of familiar, rotated meals covers the job losses, storms and supply hiccups that real families actually face.