I am asked all the time, “How do I start a food storage plan?” Here’s the deal, you only have to start with a little rice, beans, some fruits, vegetables, and some canned meats. I have two recipes below for my homemade corn tortillas and flour tortillas. They are so easy to make, I promise.
Of course, we still need the basics to make bread, biscuits, and tortillas, I will list those items as well. I eat a bean burrito without cheese every day.
I take a flour tortilla and add a scoop of beans and roll it up and eat it. If I have leftover veggies I throw them into my burrito.
When I Started My Food Storage Plan
When I started my food storage plan years ago I had powdered milk, pinto beans, flour, and sugar. Well, things have changed in the last 20 years as far as food storage items that are available to purchase. Before I share my food storage plan with you, please think about the foods you eat most of the time.
If you will never eat oatmeal, you may not want to store as much oatmeal. Now, if you only make cookies with oatmeal, then you would store less than the family that eats oatmeal every day, or at least twice a week.
Think about the fruits and vegetables you like to eat that are fresh. If you can buy those in some cans then do it. If you don’t use all of them by the end of the year donate them to your local food bank.
I want you to think about how large your family is and buy according to how much you would actually eat. This list is based on feeding two people. You may eat more or you may eat less.
Case Lot Sales
One thing you may want to consider as far using small “case lot” size cans like those listed below over the #10 cans of items, is that you may not use up all the food in the #10 can in one year.
Once open, the contents in a #10 can, depending on what item it is, you have one to two years of usable life if you transfer the food out of the can into an airtight container.
Just putting those plastic lids on will not keep the food airtight. Please use mason jars or BPA-free plastic containers. After opening the packages or cans, please remove all oxygen absorbers and trash them.
Thrive life sells some pantry cans with the same shelf-life as some of the #10 cans. Butter in #10 cans and Pantry containers
The butter in #10 cans and the pantry cans at Thrive Life has a shelf life of 5 years unopened, and opened only 9 months. It’s good for baking, but I don’t care for the taste of it when mixed as directed. Just giving you the heads up here.
20 Item Food Storage Plan
- 30 pounds of pinto beans
- 96 cans of ready to eat beans
- 96 cans of vegetables
- 96 cans of fruit
- 96 cans of canned meat, like chicken (tuna goes mushy pretty fast)
- 20 pounds of white rice
- 20 pounds of sugar, brown sugar, and 4-quarts of honey
- 10 pounds of instant milk (it’s easier to mix and tastes better than powdered milk)
- 50 pounds of white flour and 50 pounds of hard white wheat (not ground). Two bags of Corn Maseca Flour (corn tortillas)
- 2 pounds of baking powder
- 5 pounds of baking soda
- 10 pounds of salt, your favorite spices, cinnamon, chili powder, unsweetened cocoa, garlic powder, onion powder, or the ones you use the most. Also, one-quart of vanilla extract. Some vinegar, mayonnaise, Miracle Whip, and mustard as needed based on your family’s normal usage.
- 20 pounds of pasta
- 20 jars of spaghetti sauce
- 6 jars of peanut butter and 12 jars of jam
- Olive oil, coconut oil, or canola oil
- 20 pounds of regular oatmeal
- 20 pounds of pancake mix and 4-1/2-gallons of syrup
- 10 pounds of SAF yeast
- 48 cans of cream of chicken soup
Just A Few Items You Can Make:
- Pancakes or Waffles
- Multiple casseroles
- Tuna Sandwiches
- Chicken sandwiches
- Grilled cheese sandwiches
- Creamed chip beef on toast
- Peanut butter and jam
- Bean burritos
- Rice and beans
- Rice dishes
Homemade Corn Tortillas
- 2-1/2 to 3 cups Maseca (Mexican Corn Flour)
- 1 teaspoon chili powder
- 1/2 teaspoon garlic salt
- 3 cups warm buttermilk
Combine the dry ingredients (start with 2-1/2 cups Maseca) then the warm buttermilk and add to mixture. Mix by hand until everything is wet. Cover and let sit 10-15 minutes. Knead lightly and add Maseca until a finger pressed into the ball of dough comes out mostly clean. Make the balls about two inches in diameter with the dough. Use some plastic wrap or parchment paper to roll out the 2 inch balls of dough. You need to roll them out according to how big you want them to be. Obviously the bigger the circle of dough the thinner the corn tortillas will be. This recipe makes about 12 tortillas. Cook each side of the tortillas 50-60 seconds. Press, heat, and serve!
- 2 cups white flour (plus a little extra for rolling out)
- 1/2 teaspoon salt
- 3 tablespoons olive oil, soft butter, or lard
- 3/4 cup warm water
Combine the ingredients in a large bowl, slightly mix by kneading the dough. It will be a soft sticky dough. Knead for 4-5 minutes. Form a ball and place on a floured countertop. Cover with plastic wrap for 15-30 minutes. Divide the dough into eight sections. Form the sections into eight balls. Sprinkle with flour as needed. Roll out each ball into a 7-8 inch circle. Heat a skillet and cook each tortilla 40-50 seconds on each side. They will puff up as they cook. Store in a tortilla warmer.
Here’s the deal, this is a really good start for those experienced with food storage and for others just getting started. I can cook from scratch with all of the items listed above. Give me a can of cream of chicken soup and the world is wide open with possibilities. Please remember to have a can opener and store lots of water.