The Pantry Needs These Simple Items

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If you really think about what meals we all prepare, the pantry needs these simple items so your meal preparations can be as straightforward as possible. I want to make this really easy for anyone wanting to know how to get started with food storage and learn to cook from scratch.

I bet most of the items discussed below are in your pantry already. You may even have some that I don’t have in my pantry. I tend to buy enough canned food for a family of eight when there are only two of us living here right now. LOL

I decided to update this one because I’m seeing some pretty bare shelves in the grocery stores lately, are you? Please stock up, we must be diligent these days.

I was raised by a mother who made sure we always had extra food for anyone who might stop by to visit our family. There’s always food for one more, right? Please remember, you don’t have to buy #10 cans. Buy what you eat and then eat what you buy. Don’t be afraid to start small and build up your inventory. I’ve always said, you can make food storage work by getting one can at a time. My new favorite cookbook: A Cabin Full of Food

The Pantry Needs These Simple Items

The Pantry Needs These Simple Items

Simple Pantry Needs:


You can buy dried beans in a bag or purchase ready-to-use canned beans. You can make soups, hummus, side dishes, or chili and you have great protein at the same time. I can make a meal with beans and my favorite spices then add some tortillas and salsa.


White rice has a longer shelf life than brown rice so I store very little brown rice. I can use rice to stretch so many frugal meals, love it! It’s fairly inexpensive, even in smaller bags. I like to buy white rice in #10 cans, the shelf life is 30 years (unopened) because it is commercially packed compared to the bagged rice from supermarkets.

I prefer not to use mylar bags. I only want to buy food storage once with zero-waste. Brown rice lasts about 6 months from the grocery store because it has a higher fat content than white rice. You can store brown rice in the refrigerator for 2-3 months longer if kept in an airtight container.


Some people make their own creamed soup from scratch. I buy Campbell’s cream of chicken by the case. We like most all “creamed” soups. I made a turkey pot pie this week and used creamed potato soup as one of the ingredients. It was delicious!

I can make just about any casserole or soup with creamed soups. Please watch for the case lot sales in the fall for soups, canned fruit, and canned veggies. Buy by the case and save tons. Be sure and check the expiration dates.

White Bread Flour:

If you can make bread you can barter and survive. Trust me, people love hot bread right out of the oven. Here is how I make French Bread In One Hour by Food Storage Moms. You can make muffins, pancakes, waffles, cookies, cakes and so much more with flour of any kind. You often see “all-purpose flour,” but I prefer baking flour for most of my bread-related recipes.


I purchase the brand SAF Yeast for my bread and biscuits. Period. I have not had good luck with other yeast brands. I store the amount of yeast I will use for a month in the refrigerator. The key is to have fresh ingredients if you want good baking results, and that includes the yeast.

The rest of the packages I store in my freezer. They have lasted five years for me in the freezer, if unopened. If you can’t find it where you live, you can buy it online: Saf Instant Yeast, 1 Pound Pouch


Need I say more. Crackers are great with chili, soups, and topped with your favorite chicken salad made with mayonnaise. Please practice making hardtack, here is my recipe. It’s a great type of cracker that can be stored for years if made as indicated in the recipe. Add it to your bowls of soup to fill the belly when needed. Hardtack Recipe

Peanut Butter:

Sometimes my husband and I have peanut butter and jelly sandwiches for lunch. I make homemade whole wheat bread which is a bonus for my budget. Mark likes his bread toasted before he spreads the peanut butter and jelly.

Read More of My Articles  15 Foods That Last Forever

Powdered Eggs:

For baking only, it’s nice to have a can of powdered eggs in the pantry if you run out of fresh eggs. I’ve never cared for powdered eggs prepared like you would regular eggs. I don’t enjoy the flavor or texture. That’s why I say, “for baking only.” Of course, fresh eggs are better, but if you have an ice storm you can still make cookies and stay off the icy roads if your egg cartons are empty. My favorite brand is OvaEasy Eggs

Instant Milk:

This is a bonus for every family. I store my opened #10 can of instant milk in the refrigerator so it’s ready in a flash if I run out of milk. It’s good for two years after opening. Check the date on the milk you buy because every manufacturer is different.

When our kids were little we fixed instant milk for them, and us, to drink. They grew up on it and really didn’t mind a slightly different flavor. Now I use it for baking needs and use the liquid milk for cereal, in drinks, and to make smoothies.


Popcorn is a great tummy filler and comfort food in a bad storm. Add some melted butter to popped corn with a smidge of salt and you have a great treat for everyone! You can add other spices as well and flavor the popcorn to your preference.

Dehydrated Onions:

I personally rarely buy fresh onions, except maybe in the summer if my garden hasn’t produced enough yet. I love knowing I can add a scoop of dehydrated onions to taco meat, soups, chili, casseroles, omelets and not have to peel, cut or chop them. A bonus is that they taste as good as fresh ones. Love it!

Lemon Juice:

I do buy lemon juice for the refrigerator, but I also buy these packets I use every day and for emergencies: True Lemon Bulk Pack, 500 Count


Can you smell the chocolate cake baking, or relish the taste of hot chocolate right now? Man, I can’t wait to make some hot cocoa from scratch this fall and winter. Mark just came back from a bike ride and said he’d love a cup. Guess it was pretty cool outside late this afternoon. Here’s my recipe:

Grandma’s Hot Chocolate

1 cup sugar
1/2 cup dutch cocoa, or any dry cocoa
2/3 cup water
4 cups milk
2 teaspoons vanilla
whipped cream (optional)
peppermint bark (optional), place a small piece in the bottom of each cup and pour warm hot chocolate over the peppermint bark if desired.

Place the sugar and cocoa in a saucepan and blend the mixture. Add the water and stir until blended.

Bring the mixture to a boil and stir constantly for two minutes. Add the milk slowly and heat thoroughly, but do not boil. Serve with whipped cream, if desired.

Hot Chocolate/Cocoa
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: Drinks
Cuisine: American
Servings: 4 people
Author: Linda Loosli
  • 1 cup sugar
  • 1/2 cup Dutch cocoa or any dry unsweetened cocoa
  • 2/3 cup water
  • 4 cups milk
  • 2 teaspoons vanilla
  • whipped cream (optional)
  • peppermint bark (optional: place a small piece in the bottom of each cup and pour the hot chocolate over the peppermint bark, if desired)
  1. Place the sugar and cocoa in a saucepan and blend the mixture. Add the water and stir until blended. Bring the mixture to a boil and stir constantly for two minutes. Add the milk slowly and heat thoroughly, but do not boil. Serve with whipped cream, if desired.

Instant Milk Alternative
  1. Please note*** If you want to make a dry mix: My Thrive Instant Milk Can states: 1 cup water + 2 tablespoons dry milk = 1 cup milk. It also says (to make it easy) 4 cups water + 2/3 to 1 cup dry milk = 4 cups milk. My recipe calls for 4 cups milk so I would add 1 cup dry milk to the recipe with a note to add 4 cups water when making this recipe with the 1 cup Instant Dry Milk.


Now you can buy a HUGE jar like my daughter, Heidi, and store it in the refrigerator. Buy some fresh garlic, or buy it as I do from North Bay Trading Company. It’s air-dried minced garlic and it is so awesome! I love that I can store it in my pantry, no refrigeration is necessary.


These are great for snacks, muffins, bread pudding, etc. Raisins tend to add a unique flavor to so many recipes. Mark’s mom put them in just about every cookie recipe she had.


Be sure and keep your pantry full with your favorite spices. I can’t get by without vanilla, chili powder, and cinnamon. You know the ones you need based on the meals and related recipes you use.


I can make my own tortillas with the stuff on this list, except my corn tortillas. Keep a few tortillas on your pantry shelves (check the expiration dates) and a few in the freezer. If you feel so inclined, learn to make tortillas. They taste yummy and fresh!

Read More of My Articles  How To Organize Your Pantry On The Cheap

Chicken Broth:

If I have some leftovers from cooking a chicken, I will freeze it, but I prefer to use: Better Than Bouillon Chicken Base 8 oz. Of course, you will need water. If I see a good buy on canned or boxed chicken broth I will pick up a few for the pantry.

Olive oil/Coconut Oil/Shortening:

I just added it to the list because we know we need various oils as key ingredients in a number of recipes.

Dehydrated or Fresh Potatoes:

We can mash, fry, or bake potatoes. I love dehydrated potatoes to add to soups and chowders. No peeling, chopping, or dicing. We can add them right from the can to our soups.


Who loves spaghetti? Oh, and mac and cheese. Everyone needs pasta in their pantry.

Tomatoes, Tomato Paste or Flakes:

You can make soups, spaghetti, chili, stews, etc. Make sure you have some of each variety of tomatoes, it really expands your meal prep options.


It’s all about flavor. I know we are told to “hold the salt,” but every diet needs some salt, just use it sparingly and enjoy the flavor in every bite.


I have to have sugar to make my bread, cookies, cakes and to put on certain cereals. Try to store your sugar in an airtight container, it will help keep it from going as hard.


You can make bread with honey, peanut butter with honey sandwiches, make cookies, and all kinds of other baked goods. I only buy honey from Cox’s Honey because it’s pure, raw honey. Honey is a natural food and is so good for you.  Give it a try in place of sugar next time.

Baking Soda:

I need it for baking muffins, cookies, etc.

Baking Powder:

I need it for baking, muffins, biscuits, etc.

Cream of Tartar:

I know this is a spice, but I need to make my biscuits and play dough for the kids.


Jackie reminded me about Cheese Whiz and Velveeta! They are great for making mac and cheese and many soups!

Canned Meats:

If you can your own meat, that’s awesome! I buy mine at Costco. I like the chicken and tuna with water. I stock up big time when they go on sale. We like to make chicken and tuna salad sandwiches. Mark likes to toast his on the grill. I like the soft bread with mine.


If you can grind wheat and make bread, you are one in a million. We’ve been grinding wheat for years. I love to make homemade bread, and when you use your one wheat it is all the more satisfying. You can also make hot cereal with just wheat and water to make a wholesome meal.

Hot Whole Wheat Cereal:

1 cup washed whole wheat berries

3 cups water

1/4 teaspoon salt (optional)

Place all the ingredients in a slow cooker at night for 12 hours and you will have hot cereal in the morning. Drain off excess water and store unused wheat in the refrigerator.

Add a little milk and honey when serving, if desired. You can double or triple the recipe if your slow cooker will hold it. You can add the cooked wheat to many meals like you do rice or quinoa.

5 from 3 votes
whole wheat berries
Cooked Whole Wheat Berries
Prep Time
12 mins
Cook Time
30 mins
Total Time
42 mins
Course: Breakfast
Cuisine: American
Servings: 6 people
  • 1 cup uncooked whole wheat berries, rinse with water in a fine strainer
  • 3 cups water
  • 1/4 teaspoon salt
Three Ways To Cook It
  1. SLOW COOKER: cook all the ingredients listed above for 8-9 hours on low in a slow cooker.

  2. STOVE TOP: add the rinsed wheat and salt to three cups of boiling water and cook uncovered on the stove for one hour or until tender.

  3. PRESSURE COOKER: add all of the ingredients above into your electric pressure cooker and cook on high for 30 minutes. You will use “natural release," let the pressure come down naturally.

Dehydrated Carrots and Celery:

These are always in my pantry. I can throw them in soups and stews. The great thing about dehydrated foods, they last a pretty long time and take up so much less space.

Salsa and Green Chilies:

I can eat these on everything, just saying.


We can always use this, right? It’s great for thickening or making your own creamed soups.


Store as much as your budget allows. We need water to survive and to make most meals out of our pantry stash. You’ll probably store your water outside of the pantry due to space limitations. Just remember, water is a critical necessity for survival, and that includes meal preparation.

FInal Word

Please tell me your pantry needs that I should add to my list. Thanks so much! Please keep prepping, we must be vigilant. May God bless this world, Linda

5 Frugal Soups by Linda

19 thoughts on “The Pantry Needs These Simple Items

  • August 18, 2019 at 10:05 am

    You made want to add Black pepper, Molasses( to make brown sugar), I would also suggest vegetable bullion ( I use it for flavoring vegetables instead of butter or salt, beef bullion, canned tomatoes, different seasons like oregano, chili powder, italian seasoning, seasons to make soup, chili, spegatti sauce without having to buy a can of whatever. I also keep vinegar, balsmic vinegar ( i make my own salad dressings with balsmic vinegar, honey and dijon mustard) . And I must suggest coffee and tea. May I also take this time to share how much I enjoy reading your site. I really enjoy your videos and the subject matters your select to feature are all very interesting.

    • August 18, 2019 at 4:59 pm

      Hi Donna, you are so nice, I work so hard to bring you the best! This means so much to me! I’m going to add all of these, thank you from the bottom of my heart! Linda

    • August 25, 2019 at 5:55 am

      Great article! I would also include…
      Canned Fruits & Vegetables
      Homemade Jams
      Tomatoe Paste
      Dried Onions & Garlic
      Olive Oil

      • August 25, 2019 at 7:25 am

        Hi Robin, great ideas, I will add them to my post, thank you!! Linda

  • August 18, 2019 at 12:56 pm

    I inherited many cans of tomato powder . I tried making spaghetti sauce with it using designated recipe . It was so bitter . I watered it down 3 times and could not get rid of the bitterness. I did add spaghetti spices . DO you know anything about tomato powder? It was originally bought from Be Prepared.

    • August 18, 2019 at 5:11 pm

      Hi Carol, are they expired? I have used tomato powder that I made from the sweet tomatoes I grew, dehydrated, and used my blender to make them into powder. I will never do it again, too much work. I like to eat the dehydrated tomatoes from the jars. The only thing I can think of is that they have gone bad. I’m not sure. I had to throw out all the cans from the LDS church cannery. They told us to put one oxygen absorber per can which is incorrect. It was all rancid. That was an expensive learning curve. Linda

    • August 18, 2019 at 5:17 pm

      Carol, one more thing, I looked on ThriveLife and their Tomato Powder only has a shelf-life of 8 years. Just thought you could compare what you inherited. Linda

    • August 21, 2019 at 2:16 pm

      Ok, I’m thinking ‘old, expired’ but if done homemade, possibly just not totally done with true sterile conditions. I’ve sorta studied this…I have an electric dehydrator, but also tried the old-time method of screens, sun, air…after only a day, I needed to add a second, then third layer of screen to keep the flies from pooping on it! I think my grandparents immune systems were better than mine,lol.

      • August 22, 2019 at 6:59 am

        Hi Wendy, oh my gosh, the flies pooping on the food, yikes! I’m glad we have an electric dehydrator! Our immune systems are different, great comment!!!!! Linda

  • August 18, 2019 at 8:34 pm

    You might try adding a little sugar to them

    • August 19, 2019 at 8:04 am

      Hi Betty, I was wondering if sugar would help those tomatoes, too. Good idea. Linda

  • August 20, 2019 at 5:15 pm

    My father made (my mother’s) spaghetti sauce one time, and added apples instead of sugar, made it taste just as good. That makes since, to add sugar.

  • November 18, 2021 at 7:16 am

    Hi Linda, This is a great list. Thank you. For people with food allergies, it is especially important to stock up on the pasta, GF oats, GF flour and rice (or whatever alternative you use) milk. One of the first things we did when the pandemic hit was stock up on our allergen friendly foods. And just a little tidbit that might be helpful for someone…Trader Joe’s will let you pre-order a case of their rice milk over the phone. They hold it aside when their truck delivers and then you pay when you pick it up. We do not live close to a TJs, so we found this especially helpful. God bless!

    • November 18, 2021 at 7:48 am

      Hi Steff, oh this is a good idea! I totally agree with you we have to stock up on those items we must use to avert any allergy issues. Good to know Trader Joe’s will let you order a case of what you need! Great tip! Linda

  • November 18, 2021 at 8:07 am

    5 stars
    Linda this is a great list. And I love the recipes you added. I saved most of them. I have all of them, except for Cream of
    Tartar. I do have coffee stored and some tea. You are so nice and sweet to share with us.

    • November 18, 2021 at 8:52 am

      Hi Deborah, thank you for the 5 stars, my sweet friend! Coffee and tea are good ones! Thank you for your kind words, Linda

  • November 18, 2021 at 3:00 pm

    5 stars
    I keep Velveeta for using in recipes but for my mac and cheese I use Cheeze Wiz. It is in a nice sized jar that can be used after it is empty for lots of different things.But I love it for mac and cheese, It melt easy and if you add a little other grated mixed cheeses for flavor it if fantastic.

    • November 18, 2021 at 4:49 pm

      Hi Jackie, oh my gosh, I used to make cheese soup with Cheese Whiz!! I love Velveeta, I grew up with Velveeta, love it! Great tip! Adding these to the post, thank you! Linda


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