A Pantry That’s Ready for Anything!
My neighbors and I were chatting last week about what we ought to be doing to be more prepared for unexpected natural disasters. The conversation focused mostly on food and meal preparation (no surprises there!) and what would be the best items to have on hand in the pantry. The consensus was, “The whole idea is a little overwhelming. WHERE do you start?”
Opinions vary, but the majority of preparedness experts (especially those who’ve actually experienced a natural disaster) were fairly unanimous on the subject. Here’s the list. Compare it to what you have on hand and consider setting a plan of your own to get more prepared if you need to.
BEANS. You can buy dried beans in a bag or purchase ready-to-use canned beans. And is there a more versatile food? Whether it’s soups, hummus, side dishes, or chili, you can have a hearty meal and great protein at the same time.
RICE. Keep in mind that white rice has a longer shelf life than brown rice, so storing more white than brown rice might make sense. Rice can stretch so many and it’s fairly inexpensive, even when buying it in smaller bags. A good white rice buy is #10 cans because its shelf life is 30 years (unopened) compared to the bagged rice from supermarkets.
SOUPS. While it’s easy to make your own creamed soup from scratch, having some canned cream of… soups on hand is smart. With creamed soup you can make pot pies, casseroles, gravies, and stews.
BREAD FLOUR. Because people love hot bread right out of the oven, your homemade bread will give you a good bartering advantage. And of course, there’s muffins, pancakes, waffles, cookies, cakes and so much more with flour of any kind.
YEAST. SAF Yeast is the brand most home bakers prefer. It’s fast rise and consistently consistent. Store your yeast in the freezer and you’ll have fresh, active yeast for a years.
CRACKERS. Having a few boxes of your favorites (saltines, Wheat Thins®, Ritz®, etc.) on hand never hurt anybody. They’re such a great accompaniment to the above-mentioned soups and stews. I crumble them over my salads. I top ‘em with nut butters. And sometimes I just gnosh on them.
But it’s a good practice to make your own as well. Linda Loosli, of Food Storage Moms (www.foodstoragemoms.com) recently shared her recipe for hardtack. This cracker can be stored for years if the recipe is followed closely, and they’re stored in airtight containers.
3 cups flour
2 teaspoons salt
1 cup water
Directions:
Add Recipe to Cook'n
PEANUT BUTTER. Or other nut butters. They’re a superior source of protein—a comfort food most everyone enjoys.
POWDERED EGGS. These are meant for baking only; they’re a terrific stand-in when you’re out of fresh eggs. The flavor and texture aren’t the best, which is why most folks say “For baking only.” Linda says her favorite brand is OvaEasy Eggs.
INSTANT MILK. The #10 can is easy to store and keeps the milk fresh. It’s good for two years after opening. But you do want to check the date on the milk you buy because every manufacturer is different. I always use instant milk in any recipe calling for milk. No one knows the difference.
POPCORN. It’s a great tummy filler and comfort food for any reason, but in a bad storm it’s a super calmer-downer.
DEHYDRATED ONIONS. They’re perfect in taco filling, soups, chili, casseroles, and omelets. Not having to peel, cut or chop them is a bonus. And testers say they taste as good as fresh ones. I agree.
LEMON JUICE. It’s superior for making pickles, preserves, jams, and jellies. And it adds sparkle to blueberry muffins, apple crisp, and homemade fruit leathers. Linda suggests also buying it in packets. She recommends True Lemon Bulk Pack, 500 Count.
Finally, COCOA. Is there anything better on a dark and stormy night than a mug of hot chocolate? Here’s another comfort food that has so many uses. Chocolate cake and frosting, chocolate muffins and pancakes, chocolate puddings…the list goes on.
This list is actually doable, don’t you think? Nothing exotic or very expensive here. This sounds like a pantry that’s ready for anything, and that’s what we want! (I just had a thought: Some of these items would make good and practical Christmas gifts. I’d love to get a #10 can of dried eggs or cocoa!)
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Opinions vary, but the majority of preparedness experts (especially those who’ve actually experienced a natural disaster) were fairly unanimous on the subject. Here’s the list. Compare it to what you have on hand and consider setting a plan of your own to get more prepared if you need to.
BEANS. You can buy dried beans in a bag or purchase ready-to-use canned beans. And is there a more versatile food? Whether it’s soups, hummus, side dishes, or chili, you can have a hearty meal and great protein at the same time.
RICE. Keep in mind that white rice has a longer shelf life than brown rice, so storing more white than brown rice might make sense. Rice can stretch so many and it’s fairly inexpensive, even when buying it in smaller bags. A good white rice buy is #10 cans because its shelf life is 30 years (unopened) compared to the bagged rice from supermarkets.
SOUPS. While it’s easy to make your own creamed soup from scratch, having some canned cream of… soups on hand is smart. With creamed soup you can make pot pies, casseroles, gravies, and stews.
BREAD FLOUR. Because people love hot bread right out of the oven, your homemade bread will give you a good bartering advantage. And of course, there’s muffins, pancakes, waffles, cookies, cakes and so much more with flour of any kind.
YEAST. SAF Yeast is the brand most home bakers prefer. It’s fast rise and consistently consistent. Store your yeast in the freezer and you’ll have fresh, active yeast for a years.
CRACKERS. Having a few boxes of your favorites (saltines, Wheat Thins®, Ritz®, etc.) on hand never hurt anybody. They’re such a great accompaniment to the above-mentioned soups and stews. I crumble them over my salads. I top ‘em with nut butters. And sometimes I just gnosh on them.
But it’s a good practice to make your own as well. Linda Loosli, of Food Storage Moms (www.foodstoragemoms.com) recently shared her recipe for hardtack. This cracker can be stored for years if the recipe is followed closely, and they’re stored in airtight containers.
Homemade Hard Tack
Ingredients:
3 cups flour
2 teaspoons salt
1 cup water
Directions:
1. Preheat oven to 375°F.
2. Combine all ingredients in a bowl and mix.
3. Scoop dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly.
4. Roll dough into a ¼-inch thick rectangle. With a sharp knife and using a ruler, cut 3-inch strips vertically, then horizontally, with the result being 3-inch squares.
5. Using a nail or something with a sharp point, prick holes into each square.
6. Place each cracker on an ungreased cookie sheet and bake one side for 15 to 20 minutes.
7. Turn crackers over and cook an additional 15 to 20 minutes.
8. Remove baked crackers to a cooling rack.
2. Combine all ingredients in a bowl and mix.
3. Scoop dough onto a floured countertop. The dough will be sticky at first. Knead until mixed thoroughly.
4. Roll dough into a ¼-inch thick rectangle. With a sharp knife and using a ruler, cut 3-inch strips vertically, then horizontally, with the result being 3-inch squares.
5. Using a nail or something with a sharp point, prick holes into each square.
6. Place each cracker on an ungreased cookie sheet and bake one side for 15 to 20 minutes.
7. Turn crackers over and cook an additional 15 to 20 minutes.
8. Remove baked crackers to a cooling rack.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
PEANUT BUTTER. Or other nut butters. They’re a superior source of protein—a comfort food most everyone enjoys.
POWDERED EGGS. These are meant for baking only; they’re a terrific stand-in when you’re out of fresh eggs. The flavor and texture aren’t the best, which is why most folks say “For baking only.” Linda says her favorite brand is OvaEasy Eggs.
INSTANT MILK. The #10 can is easy to store and keeps the milk fresh. It’s good for two years after opening. But you do want to check the date on the milk you buy because every manufacturer is different. I always use instant milk in any recipe calling for milk. No one knows the difference.
POPCORN. It’s a great tummy filler and comfort food for any reason, but in a bad storm it’s a super calmer-downer.
DEHYDRATED ONIONS. They’re perfect in taco filling, soups, chili, casseroles, and omelets. Not having to peel, cut or chop them is a bonus. And testers say they taste as good as fresh ones. I agree.
LEMON JUICE. It’s superior for making pickles, preserves, jams, and jellies. And it adds sparkle to blueberry muffins, apple crisp, and homemade fruit leathers. Linda suggests also buying it in packets. She recommends True Lemon Bulk Pack, 500 Count.
Finally, COCOA. Is there anything better on a dark and stormy night than a mug of hot chocolate? Here’s another comfort food that has so many uses. Chocolate cake and frosting, chocolate muffins and pancakes, chocolate puddings…the list goes on.
This list is actually doable, don’t you think? Nothing exotic or very expensive here. This sounds like a pantry that’s ready for anything, and that’s what we want! (I just had a thought: Some of these items would make good and practical Christmas gifts. I’d love to get a #10 can of dried eggs or cocoa!)
Sources:
- www.abcnews.go.com
- www.beprepared.com
- www.surlatable.com
- www.youtube.com
- www.pleasanthillgrain.com
- www.store.churchofjesuschrist.org
- www.theempirestate.wordpress.com
Alice Osborne
Weekly Newsletter Contributor since 2006
Email the author! alice@dvo.com
