A well-stocked survival food kit is crucial for emergencies. The size and contents depend on household members, preferences, health conditions, cooking abilities, and storage space. Short-term kits might simply involve increasing existing non-perishable food supplies.
A three-day emergency food kit should include ready-to-eat canned goods, juices, staples like sugar and salt, high-energy foods such as peanut butter and granola bars, special diet foods, and comfort foods. Include a can opener, utensils, and disposable plates and cups. Pack items in airtight plastic bags and rotate stock regularly.
A two-week emergency food supply requires more attention to nutritional balance. Increase shelf-stable food stores, considering dietary needs and eating habits. Create a detailed meal plan for each day, noting required water, equipment, and utensils. Include cooking instructions for staples like rice and dry milk. Rotate non-perishable items annually.
Consider purchasing compact, shelf-stable foods from military or camping supply stores. Meals-Ready-to-Eat (MREs) require minimal preparation. Dehydrated and freeze-dried foods are lightweight but need extra water for rehydration. Balance ready-to-eat options with foods requiring cooking, as cooking facilities might be limited.
Shelf-stable options include MREs, canned goods (fruits, vegetables, meats, fish), shelf-stable milk and juices, crackers, peanut butter, dry cereals, dried fruits and nuts, jerky, granola bars, and hard candy. Items requiring water for preparation include instant oatmeal, dry milk, powdered drink mixes, instant pudding, dried soups, bouillon, instant rice, and potatoes.
In a power outage, use perishable foods first, then frozen items. A well-insulated freezer maintains food safety for several days. Finally, utilize non-perishable foods. Cook outdoors using a fire, grill, or camp stove. Candle warmers or chafing dishes can warm food but not cook raw ingredients.
Commercially canned foods are ideal for emergency preparedness, lasting two years or more. Store in a cool, dry place and use within a year for optimal quality. Discard rusty, leaking, bulging, or dented cans. After a flood, thoroughly clean and sanitize undamaged canned goods before opening.
Clean flood-exposed cans by removing labels, washing with soap and water, soaking in a bleach solution (two tablespoons per gallon of water) for 15 minutes, and air drying completely before opening with a sanitized can opener.
Store opened canned food in covered, non-metallic containers in the refrigerator or freezer. Consume leftovers within a few days. Refrigerate cooked leftovers promptly. Choose appropriately sized cans to avoid excessive leftovers. Store dry foods in airtight containers in a cool, dark place. Utilize zipper-closure bags for storing opened dry goods.
