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What are some good foods to store? So far, I am thinking oatmeal, rice, canned beans, canned corn, canned grean beans. Im going to check on canned meat next. What else can you guys think of?



Jake
 

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Freeze dried foods last the longest. Canned foods taste better but don't last as long. Grains tend not to last as long. Everything lasts longer if it is properly sealed and stored in a cool dark dry place.

Think of how long you want to store the food. That will determine if you want freeze dried or canned. Then think about how many people will be eating and what they like to eat. Then go and buy it. Keep a list of when the food expires and replace the food as the dates come up.
 

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I belive in the saying "store what you eat and eat what you store". I just have more and rotate what i have.
 

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Canned meats (roast beef, tuna, chicken, turkey), lentils, dried fruit, canned fruit, hard candy, milk (powdered or Parmalat UHT), canned meat soups, grits, sugar, cocoa, Velveta cheese, powdered eggs, bacon bits or pieces, flour, baking powder, yeast, packaged mashed potatoes.
 

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Don't buy food just to store - buy food that you normally prepare at home to eat ... just buy lots more of it and find a good home for it all to be placed.

My normal lunch at work is a package of chinese noodles - so I buy a couple cases at a time (48 per case) and store a few in my storage room at home and one case stays with me at work.

I like tuna, chicken, salmon, turkey and ham sandwiches. All I need for those is a can-opener and some MiracleWhip and various spices to match. A single can of ham (for $0.97) can make enough food to feed 2 adults and at least one child if combined with some sort of bread / bun or homemade biscuit. Because I like those canned meats - I will snag a case-lot at a time and rotate my older canned meats to the top of the pile and the newer at the bottom of the pile on the shelf.

I also eat alot of rice, vegies, beef, deer, moose ... and such. Again - storage and rotating that stored food in very large amounts is what you are aiming to do.

Buy as much as you can - and - as much as you can afford.

There is a restaraunt / convience-store food warehouse here in Calgary. When I am needing to restock my shelves with bulk-amount of stuff - that is where I go. They have everything you need to run a restaraunt there including all the take-out disposable containers, bulk breads, buns, cheezes, chicken wings, chicken drumsticks (perfect for bar-food), case-lots of pops, juices ... For a family stocking up on food / prepared food / for for preparation - the restaraunt warehouse is perfect.
 

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I didn't buy any freeze dried food because my wife and I did a taste test and we didn't like how it tasted. We just stock cans and packages of what we already like to eat. We buy cases and make sure the expiry dates are as far out as possible.
 

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I store different foods for different purposes. While I agree with 'store what you eat, eat what you store' there's also some balance to that. First off, I'd like some super easy to prepare meals if I'm without power for a few days, but expect power to return shortly. For that, I have some freeze dried backpacking meals and some MREs. I have probably 2 weeks worth in the house. Next, I have an 'enhanced' pantry with lots of pasta, rice, and canned foods that I consume on a regular basis. In addition to my freezer, my pantry could probably get me through 3-4 months. Beyond this, I store grains. If I knew I was in for the long haul, I'd take the time that I don't have now to bake breads, make stews, and cook proper meals. I've experimented, made some stews, use my bread machine on a weekly basis, but don't have time to grind wheat or tend to a stew while I'm at work for 9-10 hours a day. If times get tough, I'll do what needs to get done, and in the meantime, I'm well stocked.
 

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I use a variety of prepared and raw foods for my emergency supply. I use in this order:

1. Persishable foods first - anything in the fridge and extra feezer provided these are still running and/or the food has not spoiled.

2. Canned goods, rice, pasta, etc. (3 month supply)

3. Freeze Dried (Mountain House) and Star MRE's. (6 month supply and long shelf life)

I rotate these foods on a regualr basis (first in and first out) to keep the supply fresh. I also grow my own vegetables and have a large herb garden.
 

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I have a solar electric freezer, so barring EMP, as long as I can generate 75 watts for five hours a day for at least five days a week, I'll be set for frozen foods. I'm still not overly dependent on them, but it's nice to have that insurance.
 

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I have a solar electric freezer, so barring EMP, as long as I can generate 75 watts for five hours a day for at least five days a week, I'll be set for frozen foods. I'm still not overly dependent on them, but it's nice to have that insurance.
Endurance - did you build the solar freezer or did you by it off the shelf?
 

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It's a Sundanzer. They're spendy as heck, about $1,100 for an 8cu.ft., but it uses far less energy than anything else and runs on either 12 or 24vdc. If your goal is to go off grid, it's far cheaper to buy a high efficiency freezer and buy fewer solar panels and a smaller inverter than buying a cheaper freezer and more panels. There's even a dealer out there that sells the freezer as a package with the solar panel, charge controller and battery.
 

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I store different foods for different purposes. While I agree with 'store what you eat, eat what you store' there's also some balance to that. First off, I'd like some super easy to prepare meals if I'm without power for a few days, but expect power to return shortly. For that, I have some freeze dried backpacking meals and some MREs. I have probably 2 weeks worth in the house. Next, I have an 'enhanced' pantry with lots of pasta, rice, and canned foods that I consume on a regular basis. In addition to my freezer, my pantry could probably get me through 3-4 months. Beyond this, I store grains. If I knew I was in for the long haul, I'd take the time that I don't have now to bake breads, make stews, and cook proper meals. I've experimented, made some stews, use my bread machine on a weekly basis, but don't have time to grind wheat or tend to a stew while I'm at work for 9-10 hours a day. If times get tough, I'll do what needs to get done, and in the meantime, I'm well stocked.
get a slowcooker then start your stew before work set on low and when you get home supper is ready.
you can cook almost anything in the slowcooker meatloft ,roast, soupand lots more.
 

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original question What are some good foods to store? So far, I am thinking oatmeal, rice, canned beans, canned corn, canned grean beans. Im going to check on canned meat next. What else can you guys think of?

Jake


wheat, rice,dry beans,groats,sugar,salt,water, stock a half ton of each, then branch out with tools, a grain grinder,fruits and vegs,cloths,radio.animals and a garden if you have the rm.
 

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Imho

What are some good foods to store? So far, I am thinking oatmeal, rice, canned beans, canned corn, canned grean beans. Im going to check on canned meat next. What else can you guys think of?

Jake
Anything that has a long shelf life and tastes good! :D

Also, anything that increases your comfort and/or is necessary (like toilet paper and medicines). ;)
 

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What are some good foods to store? So far, I am thinking oatmeal, rice, canned beans, canned corn, canned grean beans. Im going to check on canned meat next. What else can you guys think of?

Jake
Jake the biggst thing that you haven't mentiond is pasta.

As the other posters said, store what you normally eat. Just buy a six month supply when you see it go on sale at discount prices. In the end you pay LESS for food because you only buy it on sale and in bulk.

I have pails of rice and oatmeal as emergency longterm storage foods to stretch the normal groceries should we ever need it but I try to have at least 3 months worth of regular grocery store items on hand at all times too.
 

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I just bought a small canned ham, I plan on using it shortly and seeing how it tastes. I plan on cooking it a couple of different ways to see how it tastes. My mom used to buy them when I was really young. I don't remember how long they stored or what they tasted like, but they may be worth buying for food preps.:scratch
 

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Don't forget parched corn. It is cheap if you grow and parch it yourself, versatile, lots of calories and protein, stores easily and almost forever.
 

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OK. You got me with this one. :scratch Is this dried?
Parched corn had been called pioneer candy. If done right, it's very sweet in the dried form and sweet like sweet corn when cooked.

We freeze all our sweet corn in quart bags. Most years we freeze about 125 quarts in freezer bags -- straight from the corn patch to shucking and into the pot for blanching. The oldtimers' saying was to have the water boiling in the pot before you pick your sweet corn.

Since we have a large wood burning cook stove we don't parch our corn until heating season. We have two 20" x 30" doubleboiler drying pans that works really well for parching corn. If the temp gets a little too high it will turn the kernals brown instead of golden, so the woodstove/double boiler drying pans are perfect.

We line the pans with heavy duty aluminum foil, spray with just a touch of Pam, and spread four or five quarts of thawed sweet corn --juice and all --on the pan. I turn a fan on it and let it dry, turning it a few times with a pancake turner. It takes about 8 to 10 hours per batch to properly dry.

The difference between dried corn and parched corn is dramatic. Typically, dried corn is dried on the cob without blanching. Blanching locks the natural suger in place rather than allowing it to turn to starch. The result of parching is a very sweet product. Lots of our friends and neighbors like to munch it dry like candy.
 
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