If Alaska has taught us anything, especially over the past few years, it's that life throws unexpected curveballs. That's why it's crucial to have a well-stocked pantry, especially in case of emergencies. Let's discuss how to prepare your pantry for unforeseen events and create a manageable plan to build your emergency food supply, but without a huge upfront cost.
First, the importance of shelf-stable foods is paramount. These are items that can last for extended periods without refrigeration. When choosing these foods, think about nutrition, variety, and comfort. Canned vegetables, fruits and meats are excellent options. Don't forget about dried foods like pasta, rice and beans, which can form the base of many meals. For quick energy and comfort, consider items like peanut butter and crackers. Check the "best by" dates-products with the longest usefulness are the best for the pantry.
Water is critical. Store at least one gallon per person per day for a week. This might seem like a lot, but remember, water isn't just for drinking. It's also for cooking and basic hygiene. You can buy bottled water, or you can bottle your own in a food-grade container. Better yet, do both and use bottled water for drinking and collected water for hygiene.
The idea of stocking up to last for a week might seem overwhelming because some of us can't afford to buy a week's worth of supplies at a time. Don't worry, here's a simple plan to build your emergency supply gradually over two months. Each week, focus on gathering one day's worth of supplies for a specific category. This is set to skip a week if you need to, and still get it done in two weeks.
In the first week, start with water. The most essential resource for survival. Get seven gallons per person in your household. The second week, focus on protein sources like canned tuna, chicken or beans. Don't get just one: get seven meals per person. That will give you at least one meal each day for the week.
For the third week, gather canned fruits and vegetables to ensure you have a balanced diet. I am not talking about fresh fruits which have a shorter shelf life, but canned or freeze-dried. The fourth week is all about grains and starches. Stock up on items like pasta, rice and instant potatoes.
In the fifth week, add some comfort foods and snacks. These could be crackers, sweets, granola bars, or your favorite canned soups. For the sixth week, think about cooking essentials. This includes items like cooking oils, salt and any spices you frequently use.
In the last week, get those non-food necessities like can openers, matches and basic first aid supplies. Make sure you have at least eight cups of pet food for each pet you have.
Remember, pantry planning isn't just about emergencies. It's also about convenience and saving money. When you have a well-stocked pantry, you'll make fewer trips to the store and always have ingredients on hand to whip up a quick meal. If you can't afford this schedule, spread it out further but focus on gathering a pantry.
As you're building your pantry, check expiration dates. Place newer items at the back and older ones in front. This way, you'll use things before they expire. Every few months, go through your pantry and use or donate items that are approaching their expiration dates.
Christian M. Hartley is a 40-year Alaska resident with over 25 years of public safety and public service experience. He is the City of Houston Fire Chief and serves on many local and state workgroups, boards and commissions related to safety. He lives in Big Lake with his wife of 20 years and their three teenage sons.
