In the new year, I have set myself a goal of following Ready Nutrition’s 52 Weeks of Preparedness. I have successfully finished the first week which focuses on setting aside about 72 hours of food for emergencies. I selected foods that have a long shelf-life, are (decently) healthy and is stuff that we already eat. As items approach their use by dates, I can rotate them into our daily pantry, use them up, and simply replace them in the emergency supply.
In brief, Ready Nutrition suggests water, peanut butter, juice, meat, soup, other non-perishable items, and beans.
To meet those suggestions, I purchased five gallons of Deer Creek water, Horizon Organic Milk, two boxes of Capri Sun (I couldn’t get the 100% juice locally), packets of tuna in water, Campbell’s Chicken Noodle Soup, and other non-perishable items such as oatmeal, applesauce, fruit leather, honey and hot chocolate mix. I also threw in some salt and pepper and hard candy.
I found an extra Coleman cooler in our basement that was the perfect size for storing all the items pictured above (because the water takes up so much space, I am storing it separately). The cooler will also be handy if for some reason we need to grab-and-go with our food supply.
I forwent the beans because those would be really hard to cook (especially if it was a situation where we didn’t have power) and I store beans in my regular pantry. I also discovered I only had one can opener in the house, so I decided to go ahead a purchase an extra one that I will leave in this kit. Even though nothing I currently have in my emergency supply requires a can opener, something I add in the future might and it never hurts to have a spare.
It felt good to accomplish week one. Looking ahead to week two, the focus will shift from creating a short-term food supply to investing in tools for the homestead.