Be Prepared: An Introduction to Food Storage

In the age of the 24 hour supermarket, food storage may seem like a crazy concept. But economic forces are converging in such a way that skyrocketing food prices no longer seem like a possibility, more and more they appear to be an impending certainty. While Glenn could be wrong about inflation, there’s no harm in being prepared. Don’t be the person holding up a sign looking for help, be the person with a life raft. Look at the information on food storage and decide what’s best for you and your family.


– No refrigeration, plan for emergency assuming no electricity.

– Be nutritious, there may be some more physical activity required (ie. Blizzard requires more shoveling)

– Keep calorie count


– Recommend you start with 2 week supply of food

– Good no-cook food items

– Energy bars / breakfast bars

– Almonds

– Peanut butter

– Tuna packages

– Canned pasta

– Dried fruit / canned fruit

– Dry milk

– Instant coffee

– V-8 juice

– Plan around the way you already eat.

– Build around 3 categories of food

Grocery store goods:  often inexpensive, and it’s all familiar stuff.  (i.e. mac & cheese)

Freeze dried foods:  lightweight and don’t take up much room.  more expensive up front, but priced out per serving, it’s budget friendly. 

Bulk dry food:  rice, beans, dehydrated fruits and vegetables, cornmeal, wheat, dried milk, etc.  It will be the backbone of your food storage and last up to 20-30 years.

– Don’t stock up on it unless you know you like it.

– Look at ingredients. You don’t want something high in sodium or preservatives

– Pay attention to shelf life. Take a look at package, can. Soup doesn’t need water and can store this for a few years.  Plastic bags and cardboard boxes – 1 yr max


– Easiest way to store is by using cleaned out 2 liter soda bottles. You can easily clean out with hot water, drop of soap. Rinse thoroughly. That type of plastic is safe for storage.

– Recommend 2 liter soda bottle / per person / per day. For consumption and washing.

If a situation where water is an issue, be sure to have stash of paper plates & freeze dried meals.

– If you can heat water, then at least you can enjoy a hot meal (i.e. mac & cheese, pasta, soup)


– 5 main enemies to storing food

Temperature:  ideal is 40 degrees –  72 degrees.  For every 18 degrees above 72, food will lose its’ nutritional value by half

Humidity: Store food off the floor and away from outside walls

Pests: Keep food in air-tight containers clean up food particles on the shelves or floor

Oxygen: Use oxygen absorbers, rotate food, vacuum packing food to reduce oxidation

Light: Keep your pantry area dark.  If food is in clear containers, keep them in labeled boxes with lids.

– Look for places where can you declutter (I have water bottles stored under my kids’ beds)

– You can store food in bin under a bed, clear out space in closet and designate a shelf.

I recommend pieces of furniture that can double as storage. (i.e. Bench that opens up with a storage component – especially good for small homes)

– Store in a place that you won’t be dipping into constantly.


– Items like toilet paper, can be bulky but it can be stored in garage, attic, shed, etc. moisture will affect it but temperature won’t.

– Non-food items, purposefully 1-2 weeks supply

– Go through entire day and jot down every non-item used. Soap, shampoo, contact solution, etc. buy extras of those.

– Keep easily organized in buckets (i.e. dental, laundry, etc.)

– Give serious consideration to how your family will cope when power is down. Communication, entertainment, What would we do to take care of pets? Keep things cool in the home, etc?

Source: National Center for Home Food Preservation

Storage information

Canning information

Drying information

  • Anonymous

    have a question on how you track what food you have coming in and out.  Is there an easy inventory program that people are using.  Want to be able to know quantities of items, and dates for rotation purposes

  • pest control Tweed Heads

    There are also safety guidelines available for the correct methods of home canning of food. For example, there are specific boiling times that apply depending upon whether pressure canning or waterbath canning is being used in the process.

  • carpet cleaners Tweed Heads

    Reducing kitchen waste by preserving unused or uneaten food for later use. Protection from animals or theft

  • vertical blinds sydney

    Food should never be thawed at room temperature, this increases the risk of bacterial and fungal growth and accordingly the risk of food poisoning. Once thawed, food should be used and never refrozen.

  • JustVisiting

    From one woman to another…you are my kind of woman…smart, independent, willing to teach others.

  • DsMTwoShoes

    without going into great detail, which I’m sure would be dismissed.
    Judging by the style and content of the messages posted here. I would say not more then four possible five people wrote all the postings.
    You must have paid dearly, or do you give them a share of the profit? After expenses I’m sure.

  • John Turner

    some methods of preserving food without having a refrigerator or electricity

  • Alafdal Company

    Glenn Beck is one of the best and most HONEST news people that you will find on the globe and you NEED to get your ears and eyes and BRAIN in gear and LISTEN to the TRUTH he is trying to get across to America before it is too late to change the course of this nation from becoming a communist country.

  • Jack Zeaman

    Try looking up – best place ive found for buying food storage. they treat it like it really is too: insurance for tough times.

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