Extreme winter storms have the capacity to knock a home off the grid for a given amount of time. Have a plan for any situation, and maintain a diverse supply of survival foods so you are ready for anything this upcoming winter.

Building an emergency pantry is one of those lifelines that takes time, financial resources, and planning to make it fully functional. Ideally, you will want to store shelf-stable foods that your family normally consumes, as well as find foods that are multi-dynamic and serve many purposes.

So, what does a well-stocked food pantry look like? In a previous article on how to stock a prepper pantry, Tess Pennington wrote, “Over the years, I have made recommendations for the best types of foods to put in your pantry, how to save on emergency food stores by learning how to can and dehydrate your own food sources, as well as providing the best rules to go by when creating an emergency food pantry. Ideally, you want the food you put in those coveted pantry spots to be versatile and serve many uses. I like to start with shelf-stable basics like wheat berries, rice, an assortment of beans, dry milk powder, peanut butter, drink mixes, etc., and then add on to my pantry with home canned and dehydrated foods. This creates layers of different types of short and long-term food stores and gives me more functionality in my pantry…

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