Food Storage and Cooking

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Grocery stores only carry enough food to last for about 3 days. Stores are continually stocked by trucks carrying food from farms, ranches, and other locations around the state. When disasters disrupt roads or other transportation lifelines, a local community can become isolated and the food in grocery stores can run out. Although people can live without food for several weeks, having a supply of food In the pantry will provide the calories needed to prevent hunger and assist in disaster recovery efforts. 

Gathering a supply of food for a family can feel overwhelming. If you are starting your food storage journey, the best approach is to begin slowly and gradually increase your preparations over time. Do not go into debt to prepare. Do not go to extremes. Consider starting with a 2-week supply and expanding preparations from there. 

For emergency preparedness, store food in 3 categories:

• Grab and go supply
• 3-month supply
• Long term storage (1 year supply or more)

Click on the following links to learn more.

• Food Storage - The Church of Jesus Christ of Latter-day Saints
• Food Storage in the Home - Utah State University
• A Guide to Food Storage for Emergencies - Utah State University

A “grab and go“ supply should consist of foods that are light-weight, easily transported, and organized into a bin or bags to go with your 72-hour kit(s). Ideally this food requires little to no cooking. Examples include granola bars, crackers, oatmeal packets, dried fruit,  canned tuna, canned soup, ramen noodles, nuts, and jerky. If you have a backpacking stove and fuel consider adding freeze-dried meals to your 72-hour kit. Freeze-dried meals are readily available in Colorado due to the large number of people who like to backpack. You can also freeze-dry food yourself and package for long-term storage. See the information below on freeze drying. 

A 3-month supply should consist of foods that you (and your family) eat normally. Do not store foods that you dislike, they will not bring you comfort in an emergency. A 3-month food supply can be built by purchasing additional food each time you buy groceries. Store food in a cool, dry, dark place. 

A long term supply consists of foods that store well for years or even decades. Foods that can be stored for 30 years or more include wheat, rice, pasta, potatoes, oats, sugar, salt, and beans. Powdered milk can be stored for up to 20 years. White flour can be stored for up to 10 years. Wheat flour can only be stored for about 1-2 years. Foods must be properly stored to protect them from heat, light, bugs, bacteria, and fungus. A common way to store foods is with oxygen absorbers in sealed mylar bags. A 5-gallon bucket with lid can be used to protect the bag from pests and puncture. Ideally, buckets should be stored on shelves, wood, or pallets and not directly on cement to prevent leaching of water into the buckets. 

Click on the following links to learn more.

• Long Term Food Storage - The Church of Jesus Christ of Latter-day Saints
• Recommended amounts of food for one person - The Church of Jesus Christ of Latter-day Saints
• Long term food storage in #10 cans can be purchased from store.churchofjesuschrist.org. If you do not have an account you must create one to purchase food. 
• Storing food using Mylar bags in buckets - video from Homestead Corner
• How much oxygen absorber do you need? - chart from Wallaby Goods

Freeze drying allows food to be stored for long periods of time without losing nutrients. The process removes the water from foods so that bacteria and fungus can’t grow. Not all foods are suitable for freeze drying, especially foods that are delicate or contain a lot of oil or fat. Freeze drying requires expensive equipment and must be done properly in order to be safe. Be sure to follow the instructions for the freeze dryer you are using.  The food must be stored in a cool, dry place to prevent bacterial growth. Before purchasing a freeze dryer, learn about the art of freeze drying to ensure this that is a good choice for you.

• Want to purchase a freeze dryer? What to know before you purchase - Utah State University article
• How to freeze dry foods - Penn State Extension article

The most efficient way to prevent wasting food is to rotate your food storage using a “first in, first out” or FIFO strategy. If you have 10 cans of corn, the next can that you eat in a FIFO strategy is the one that you purchased first. Arranging cans in rows on shelves and putting newly purchased food at the back of each row can make FIFO easier. Also consider writing expiration or best by dates on the front of each item with a sharpie and using the item that expires next first. 

Learn more about rotating food storage:

• How to rotate your food storage - video by Six Figures Under

Regardless of what food you store, it’s a good idea to have a way to cook your food if you have no access to electricity. Methods include fireplaces, open campfires, barbecue grills, backpacking stoves, butane or propane stoves, and solar ovens. Consider that some methods are more portable than others. If you have a large family, ensure that your method is robust enough to prepare enough food for all family members. If you plan for a method that uses fuel, such as a propane stove, make sure that you have plenty of fuel. Use your cooking method at times to ensure rotation of your fuel and to practice using the cooking method.

Safety is important when using alternative cooking methods. Some cooking stoves are certified to use indoors and some are not. Know your stove and how to safely use it. Ensure proper ventilation when cooking inside. 

Learn more about alternative cooking methods:

• Preparing food without power - University of Minnesota Extension article
• Cooking in an emergency without power - Irvins City Utah handout

One of the worst times to get a foodborne illness is during a disaster. During a power outage, food in the refrigerator is only good for about 4 hours. Food in a freezer that is full will last up to 48 hours, while a freezer that is half-full only maintains food for about 24 hours. Food that has come into contact with contaminated water should not be eaten. Pots, pans, dishes, and utensils should be cleaned properly. Click on the links below to learn more about food safety.

• Food and Water During Power Outages - Food and Drug Administration (FDA)
• Protect Food and Water During a Storm - FDA
• Food safety after a storm - FDA