Even though it is unlikely that an emergency would cut off your food supply for two weeks, you should prepare a supply that will last that long. A two-week supply can relieve a great deal of inconvenience and uncertainty until services are restored. The easiest way to develop a two-week stockpile is to increase the basic foods you normally keep on your shelves. Remember to compensate for the amount you eat from other sources (such as restaurants) during an average two-week period. You may already have a two-week supply of food on hand. Keeping it fresh is simple. Just rotate your supply once or twice a year.
As you stock food, take into account your family's unique needs and tastes. Try to include foods that they will enjoy and that are also high in calories and nutrition. Foods that require no refrigeration, preparation or cooking are best. Individuals with special diets and allergies will need particular attention, as will babies, toddlers and the elderly. Nursing mothers may need liquid formula, in case they are unable to nurse. Canned dietetic foods, juices and soups may be helpful for the ill or elderly. If activity is reduced, healthy people can survive on half their usual food intake for an extended period and without food for many days. Food, unlike water, may be rationed safely, except for children and pregnant women.
You don't need to go out and buy unfamiliar foods to prepare an emergency food supply. You can use the canned foods, dry mixes and other staples on your cupboard shelves. In fact, familiar foods are important. They can lift morale and give a feeling of security in time of stress. Also, canned foods won't require cooking. Food supplies should include enough nonperishable, high energy foods to feed you and your family for up to three days. You may be stranded in your home for several days or local stores may run low on supplies; and don't forget nonperishable foods for your pets. Also, if you go to a public shelter, it is helpful to take as much nonperishable food as you can carry. Make sure you have a can opener and disposable utensils.
STORAGE AND PREPARATION OF FOOD SUPPLIES:
|
ITEM |
AMOUNT |
|
Wheat |
20 pounds |
|
Powdered Milk |
20 pounds
(for babies and infants*) |
|
Corn |
20 pounds |
|
Iodized Salt |
1 pound |
|
Soybeans |
10 pounds |
|
Vitamin C** |
5 grams |
|
*Buy in nitrogen-packed cans
**Rotate every two years |
|
STORAGE TIPS:
- Keep food in the driest and coolest spot in the house - a dark area if possible.
- Keep food covered at all times
- Open food boxes or cans carefully so that you can close them tightly after each use.
- Wrap cookies and crackers in plastic bags and keep them in tight containers.
- Empty opened packages of sugar, dried fruits and nuts into screw-top jars or airtight cans to protect them from pests.
- Inspect all food containers for signs of spoilage before use.
- Store wheat, corn and beans in sealed cans or plastic buckets.
-
Buy powdered milk in nitrogen-packed cans and leave salt and vitamin C in their original packages.
-
Bulk quantities of wheat, corn, beans and salt are inexpensive and have nearly unlimited shelf life.
SHORT TERM FOOD SUPPLIES
Use within six months:
LONG TERM FOOD SUPPLIES
May be stored indefinitely (in proper containers and conditions):
- Wheat
- Corn
- Soybeans
- Vitamin C
- Salt
- White rice
- Powdered milk (in nitrogen-packed cans)
- Vegetable oils
- Dry pasta
- Instant coffee, tea and cocoa
- Non-carbonated soft drinks
- Bouillon products
- Baking powder Use within one year:
- Canned condensed meat and vegetable soups
- Canned fruits, fruit juices and vegetables
- Ready-to-eat cereals and uncooked instant cereals (in metal containers)
- Peanut butter
- Jelly
- Hard candy, chocolate bars and canned nuts
NUTRITION TIPS:
In a crisis, it will be vital that you maintain your strength. So remember:
- Eat at least one well-balanced meal every day.
- Drink enough liquid to enable your body to function properly (two quarts a day).
- Take in enough calories to enable you to do any necessary work.
- Include vitamin, mineral and protein supplements in your stockpile to assure adequate nutrition.
For emergency cooking, you can use a fireplace, a charcoal grill or camp stove outdoors only. You can also heat food with candle warmers, chafing dishes and fondue pots. Canned food can be eaten right out of the can. If you heat it in the can, be sure to open the can and remove the label first. Rotate your food supply. Use foods before they go bad and replace them with fresh supplies, dated with ink or marker. Place new items at the back of the storage area and older ones in front.
Your emergency food supply should be of the highest quality possible. Inspect your reserves periodically to make sure there are no broken seals or dented containers. Place paper or waxed packages in a watertight container; such as a larger plastic bag. This will keep them dry and make them easier to carry.
