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The Prepped Pantry
It may be true that you are what you eat; but for the emergency pantry it is better to remember you eat what you have. It won't do you any good to fill that pantry with food you're not going to want to eat unless you're about to starve to death. Make sure that what you have is what you want to have. The Hatcher Plan is all about what you want and about what you need.
Cans are Made to be Opened
If you have a pantry stocked with cans, make sure to include a manual can opener or two. A word to the wise: in your provisions pantry, stock a couple of can openers you know how to use. I recall a camping trip where we had cans of food and some obscure looking special camping can opener that fit on a key chain. (It looked the offspring of an axe and a box cutter had been washed in hot water and caught in the dryer cycle until it shrank to about the size of a thumbnail.) No one ever did manage to get the thing to work; we ended up stabbing open our cans with someone's Swiss army knife. So be smarter than I was and get a couple of can openers you can actually use.
Better Safe than Dysentery
FEMA suggests don't include home canned jars in your provisional pantry. If contaminated water gets on the outside of your cans, remove the paper label and disinfect the outside of the can prior to opening. (During Katrina, screw-top jars were discarded.)
Plan Plan Plan
We have a one stop shopping plan for you but if you're going to do it yourself, we have some tips.
If you are going to stockpile a years worth of food, remember to include as much variety as your family enjoys. Plan on at least one substantial balanced meal daily, and at least two quarts of water daily per person. Maintain adequate caloric intake to provide energy to do essential work. Take daily vitamins to make up for any dietary imbalances. Nutritionists recommend these amounts of bulk staples per person per year (Don't forget to multiply these quantities per person in your calculations: 240 lbs of wheat; 17 lbs flour; 75 lbs of powdered milk; 240 lbs of corn; 42 lbs corn meal; 42 lbs pasta; 25 lbs dry beans; (lima, peas, lentals) 1 lb each; dry soup mix 5lbs; Peanut butter 4 lbs; Dry Yeast 1/2 lb; 5 lbs of iodized salt; 1 gal vinegar120 lbs of soybeans; 20 lbs fats and oils.
Maintain a notebook with expiration dates. Prior to the expiration dates, either donate unused food to your local food banks or cycle it into your kitchen. Replace your stores as needed.
More Helpful Emergency Pantry Tips from George Hatcher to You
Self-Prepping Your Pantry List (Weekly)
This is a breakdown of a customizable shopping list designed to walk you through filling your emergency pantry week by week. Your quantities will vary according to the size and preferences of your household. Remember to make allowances for food allergies and preferences. The organization here roughly follows the standard grocery list on our site.
Packaging is crucial. Fresh breads and vegetables are out. Select items whose packaging is designed to resist invasion by contaminated water. Camping provisions are a good example of what will work.
Remember that we can do all of the footwork for you and procure you package deals of a year's worth of safely packaged food. Just post us a note via our contact page or use our convenient 800 number! 1(800) 862 4345
Week One: Dairy: powdered or dried eggs, milk, cheese (Foil and archival packaging.)
Week Two: Meat, Fish, Poultry: canned and dried meat, fish, poultry, etc.
(Camping stores often are good sources of dried meats in archival packaging.)
Week Three: Fruit: canned and dried. NO HOME CANNED goods
Week Four: Vegetables canned and dried. NO HOME CANNED goods
Week Five: Crackers, Bread (Foil and Archival packaging.)
Week Six: Starches: pastas, beans; rice; baking mix. (Foil and Archival packaging.)
Week Seven: Beverages
Week Eight: Canned Goods
Week Nine: Frozen Foods (These should be included only if you have a generator)
Week Ten: Baking Goods (Include if you have cooking facilities)
Week Eleven: Paper/Plastic/Wraps
Week Twelve: Condiments
Week Thirteen: Cleaning items
Week Fourteen: Toiletries * Can use the grab-run lists -year's supply
Week Fifteen: Household * Can use the grab-run lists -year's supply
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Notes
When you set out to stockpile a years worth of food, remember to include as much variety as your family enjoys. Plan on at least one substantial balanced meal daily, and at least two quarts of water daily per person. Maintain adequate caloric intake to provide energy to do essential work. Take daily vitamins to make up for any dietary imbalances. Nutritionists recommend these amounts of bulk staples per person per year: 240 lbs of wheat; 17 lbs flour; 75 lbs of powdered milk; 240 lbs of corn; 42 lbs corn meal; 42 lbs pasta; 25 lbs dry beans; (lima, peas, lentils) 1 lb each; dry soup mix 5lbs; Peanut butter 4 lbs; Dry Yeast 1/2 lb; 5 lbs of iodized salt; 1 gal vinegar; 120 lbs of soybeans; 20 lbs fats and oils.
*Note: milled rice and grain lasts longer than brown
**Cans are preferable to jars. (The contents of jars (and the threaded lids) can become fouled by contaminated water.)
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