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15 Shelf Stable Foods To Stock Up On Now

15 Shelf Stable Foods To Stock Up On Now

As winter approaches, finishing touches should be made to our winter preps. To help make sure we have what we may need in the event of a major power outage, snowstorm, or another emergency, store some shelf-stable foods to make sure you have enough to eat.

As winter approaches, finishing touches should be made to our winter preps. Many of these food types were covered extensively in The Prepper’s Cookbook, but it’s important to have the basics on hand and ready. To help make sure we have what we may need in the event of a major power outage, snowstorm, or another emergency, store some shelf-stable foods to make sure you have enough to eat.

1. Oils

Cooking is difficult without some fats, so stock up on coconut oil, ghee, or olive oils to cook with. Olive oil can go rancid after two years so make sure you use it up as you purchase more. Coconut oil is very heat stable, and because it’s low to oxidize, it means that it won’t go rancid as quickly as other oils. It can last up to two years as well, and it provides fast energy. You can add some to tea or coffee for a boost of quick nutrition and calories as well.

2. Canned Vegetables

Store canned vegetables that you actually like. If you hate peas, don’t buy them You won’t eat them and there are other available to purchase. Corn is a great option. Corn is both a grain and a vegetable: the only difference is that as a grain it’s dried before harvesting. Buy organic corn in cans to help ensure it’s not genetically modified as most corn is GMO. 86% of the world’s corn is GMO, so to avoid that, look for organic.

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A One-Month Shelf-Stable Food Menu Your Family Will Love

A One-Month Shelf-Stable Food Menu Your Family Will Love

Now that most of the country is practicing social isolation, people are turning more and more often to their pantries to make meals from shelf-stable ingredients.

Do you ever wonder what on earth you’d eat if you had to rely solely on the items in your pantry? How could you possibly make tasty meals from these items you have stashed away? Do you imagine a future filled with cans of Spaghetti-O’s and saltine crackers?

Trust me when I tell you, you can do much better than that. Here’s a menu that you can adjust to your family’s preferences.

A one-month menu of shelf-stable dinners

If you have fresh or frozen ingredients on hand, feel free to substitute them in for shelf-stable ones. If you’re a vegetarian, a lot of these meals can be converted by simply omitting the meat or replacing the meat with lentils or beans. Tweak the meals according to your family’s preferences and allergies or intolerances.

Menu: Week One

  • 5-Can Chili
  • Chili Pie
  • Tuna Noodle Casserole
  • Chicken Alfredo and Pasta
  • Udon Noodles in Peanut Sauce
  • Scalloped Potatoes with Ham
  • Mexican Pizza Pie

Menu: Week Two

  • Shepherd’s Pie
  • Vegetable Soup
  • Chicken and Dumplings
  • One-Pot Beans and Rice
  • Spaghetti
  • Bread and Gravy
  • Pantry Potato Soup

Menu: Week Three

  • Goulash
  • Vegetable Fried Rice
  • Chicken and Dressing
  • Jambalaya
  • Fry Bread Tacos
  • Split Pea Soup
  • Pasta Primavera

Menu Week Four

  • Pasta Fagioli
  • Chicken Pot Pie
  • Poor Man’s Stroganoff
  • Baked Beans with Ham and Sweet Potatoes
  • Baked Bean Chili
  • Southwestern Chicken and Rice
  • Corn Chowder

I like to save leftovers from dinner for the following day’s lunch. Shelf-stable breakfasts are pretty simple with things like powdered milk, dried fruit, and cereal or oatmeal. You can get all these recipes and a shopping list in my PDF book, The Stockpile Cafe, for just $5.

Below, find one of my family’s favorite shelf-stable recipes.

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