We are re-stocking our family’s 6-8 month pantry supply. Recently we started inviting some people in our area to order with us when we order for our on line store in bulk when we ordered for the inventory. The question was soon asked of me, “Just what do I stock?”
This has a lot to do with what your family will eat. In an emergency situation, of course taste buds are not as picky, but simply stated the two things aside from actually something they or you will consume are: Nutritional value and long term storage. The next two things to consider are how these items will be prepared (do they require many more ingredients?) and how often will you serve it over a 6 month period.
You probably already stock most pantry basics needed to prepare for a disaster.
Canned foods are some things immediately come to mind, whether you can your own or purchase store bought canned goods. Vegetables canned in a liquid are excellent to have on hand in case of a water shortage, as the liquid can be used in place of fresh water in your recipe. A variety of dried herbs and spices (or even some live ones in the garden/containers), as well as salt, are a necessity for adding flavor to make pantry foods more tasty.
Olive oil is fine unrefrigerated for a few months, indefinitely in cooler weather. You might want to stock up on small jars of mayonnaise that can be used quickly. Although it has preservatives, nd it will separate after opening if not refrigerated or kept on ice, it does have a week or so of shelf life.
Whole grains to be milled into flour will last for years if stored in a dry and cool place. Sugar, salt, and honey are everlasting as long as they are properly stored in sealed packages or waterproof containers.
Pastas, rice, and dried legumes have long shelf lives, unless your water supply is limited. Dry cereals can be eaten without milk or with canned juice as a snack or a meal on the run, a sure kid-pleaser. Pasteurized milk is now available in boxes which will keep in your cupboards up to 6 months and come in handy. Powdered and evaporated canned milk are further backups.
Dehydrated onions and mushrooms, along with canned vegetable juices, are great for soups, stews, and dutch oven meals with the additional benefit of reducing the need for added salt due to the concentrated flavor. Dehydrated fruits are also quick energy with almost a ‘teat’ type reward.
Canned meats and seafood can be used in cold or hot dishes. Processed cheese food and dry grated Parmesan and Romano cheeses are shelf-stable for a few weeks and can fill in for cheese flavor.
It is important to be prepared in the kitchen for whatever may hit. Either because of natural disasters such as hurricanes, floods, blizzards, and even simple short-term power outages or crisis that arise from food shortage or gas shortage for shipping, a 6-8 month pantry is a good idea.
Popular Questions
How much food is needed when stocking the pantry for 6-8 months of supplies?
Estimate the amount by multiplying each person’s daily needs by roughly 180 to 240 days. Build the total around shelf-stable staples such as grains, beans, canned vegetables, canned fruit, cooking oil, pasta, and powdered milk. Include extra water, seasonings, and familiar foods rather than relying on a single basic ingredient.
What foods should you choose when stocking the pantry for 6-8 months of supplies?
Choose foods your household already eats and can prepare with available equipment. Combine carbohydrates, protein, fats, fruits, and vegetables through items such as rice, oats, pasta, dried beans, canned fish, peanut butter, canned tomatoes, and shelf-stable oils. Select low-sodium options when possible and account for allergies, medical diets, infant needs, and pet food.
How should you organize a pantry while stocking it for 6-8 months of supplies?
Group similar foods together and label each package with the purchase date. Store items in a cool, dry, dark location away from moisture, pests, and temperature extremes. Use a first-in, first-out rotation system by placing newer supplies behind older ones and checking the pantry every month.
How can you keep a 6-8 month pantry supply affordable and usable?
Build the supply gradually by buying extra shelf-stable items during regular sales instead of making one large purchase. Compare the cost per serving, favor foods with long expiration dates, and store them in sealed containers when packaging is vulnerable to pests. Test recipes from the stored foods and replace anything your household will not eat.
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