Store foods that are not in a sealed package, such as flour, sugar, even boxed pasta, in airtight, pest-resistant containers.
There’s a big difference between being a prepper and being prepared. Preppers, the Debbie Downers of the militia movement, gird themselves for a complete societal collapse, be it an economic calamity, invasion by armed forces in black helicopters or, the big kahuna, a zombie apocalypse.
Someone who is prepared, on the other hand, knows such scenarios are unlikely, yet realizes that actual disasters happen all the time: hurricanes; ice storms; rolling blackouts caused by heat waves; and global pandemics. So they want to be prepared to shelter in place should they have to live without electricity, running water or stocked grocery shelves for days or weeks at a time.
Experts warn such scenarios are becoming more common.
“We’re seeing more disasters, more extreme weather each year,” said Jeffrey Schlegelmilch, director of the National Center for Disaster Preparedness at Columbia University in New York City. “Even after the initial disaster, our reliance on global supply chains means it could be weeks before things return to normal. Remember the baby formula shortage?”
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Like most disaster experts, Schlegelmilch recommends stockpiling food and water to last you and your family several days to a week or more, depending on where you live.
“The more remote you are, the longer you may have to be on your own,” he said.
Here are some suggestions to help see you and your family through a disaster.
If the great toilet-paper shortage of 2020 taught us anything, it’s that the supply chain is not set up to respond to a run on basic supplies.
If the great toilet-paper shortage of 2020 taught us anything, it’s that the supply chain is not set up to respond to a run on basic supplies.
“With the exception of Hurricane Katrina, most large disasters don’t last longer than a week,” said disaster preparedness instructor Creek Stewart, author of “The Disaster-Ready Home: A Step-by-Step Emergency Preparedness Manual for Sheltering in Place.”
Stewart suggests stockpiling 10 to 20 items you and your family eat regularly that have a shelf life of at least one year. These include pasta, canned goods and dried beans.
“I tell people to shop the inner aisles of the supermarket, not the perimeter where the produce and meat are,” said Stewart, “and buy foods they normally eat; if you don’t eat Spam, don’t stock up on Spam.”
Be aware that canned foods are often high in salt, which can be problematic for those with high blood pressure and other medical conditions. Shop for low-salt versions when available.
While you should focus on foods high in nutrition, don’t forget to include some comfort foods that you or your kids enjoy, like chocolate, candy or chips.
“You’ve got think about your mental health, too,” Schlegelmilch said.
If you don’t have the financial means to buy an extra week’s worth of food all at once, spread out the cost by buying one or two extras of a single item to store away every time you go shopping. In a couple of months, you should have a fully stocked supply of emergency rations.
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You may not have access to your oven or stove during a disaster and its aftermath, so make sure a good portion of your stockpile is food that doesn’t need to be cooked. This can include canned goods such as tuna, chicken, fruits and vegetables.
And don’t forget your outdoor grill, if you’ve got one. Always keep an extra propane tank, or a supply of wood, charcoal or grilling pellets on hand. And buy a couple of cheap pots and pans at Goodwill or a thrift store to use over the fire.
Store your emergency food in a cool, dry place that’s off the floor to discourage critters and other pests. Make sure it’s somewhere easy to access in an emergency. Good spots include the kitchen pantry and spare bedroom closet or, if you’ve got one, the basement.
Just because something is dried or canned, doesn’t mean it’ll last forever. Do like your local grocery store manager and rotate your stock.
“As you run out of things in the kitchen, replace them with what you have in storage,” said Joyce Cavanagh, Texas A&M AgriLife Extension specialist in disaster assessment and recovery. “And then replace that item in your stockpile the next time you go shopping.”
While the Sell By and Best If Used By dates on product packaging have more to do with a product’s freshness than whether it’s still edible, use these dates as a general guide for when food should be eaten.
Store your stockpile in a cool, dry place that’s off the floor to discourage critters and other pests. Make sure it’s somewhere easy to access in an emergency. Good spots include the kitchen pantry and spare bedroom closet or, if you’ve got one, the basement. Don’t store food in the garage, backyard shed or anywhere else with extreme temperature swings.
Check canned foods regularly to make sure the cans haven’t bulged or swelled, which can mean the contents have spoiled and the cans should be discarded. Store foods that are not in a sealed package, such as flour, sugar and even boxed pasta, in airtight, pest-resistant containers.
Have a go-kit ready in the event you have to evacuate in a hurry. This can be something as simple as an old suitcase, preferably one with wheels, that can be quickly filled with food.
Store at least 1 gallon of water per person (and pet), per day, and more than that in hotter climates like San Antonio.
For drinking water, you can either store bottled water sold in stores or refill plastic soda bottles marked PET or PETE with tap water. Larger quantities of water can be stored in containers ranging from 7 to 55 gallons sold online or at home centers.
Properly stored, water should remain potable for years, although to be on the safe side and for the freshest-tasting water, consider replacing your supply every three to six months.
If you have enough warning, freeze as many water-filled milk jugs as possible. These will keep the freezer cold longer should the power go out, and they can be used in a cooler to keep other foods cold and, once they melt, as drinking water. Also, fill bathtubs, buckets or other large containers with water to use for bathing, flushing toilets and other uses.
rmarini@express-news.net | Twitter: @RichardMarini
Richard A. Marini is a features reporter for the San Antonio Express-News where he's previously been an editor and columnist. The Association of Food Journalists once awarded him Best Food Columnist. He has freelanced for American Archaeology, Cooking Light and many other publications. Reader's Digest once sent him to Alaska for a week. He came back.