Stocking Up for Self-Reliance: A Checklist of Storage Foods

In our modern world, we’ve become accustomed to the convenience of grocery stores always having the foods we want, whenever we want them. But what happens when supply chains are disrupted, a disaster hits your area, or you just want to reduce your reliance on corporations and government? Having a selection of shelf-stable foods can provide a valuable sense of security and self-reliance. Fortunately, there are many nutritious foods that can be stored for extended periods with minimal effort. 

Below is a checklist highlighting some of the best options to consider. Long-Lasting Foods Checklist ☐ Dried Beans and Legumes

Dried beans, lentils, peas, and other legumes are an excellent source of protein, fiber, and complex carbohydrates. Stored in airtight containers, they can last for many years.

☐ Whole Grains

Whole grains like wheat, oats, quinoa, and rice are filling, nutrient-dense, and have a much longer shelf life than their refined counterparts. Buy them in bulk and store in airtight containers. ☐ Canned Goods

Canned fruits, vegetables, meats, and fish can last for years if kept in a cool, dry place. Look for BPA-free cans and opt for low-sodium or no-salt-added varieties. Better yet, can foods you have grown or prepared yourself. ☐ Dried Fruit and Nuts

Dried fruit and nuts make excellent snacks and add nutrition to meals. They can be stored for up to a year in airtight containers. ☐ Honey

Honey is one of the few foods that never spoils. Keep it in a sealed container, and it will last indefinitely. ☐ Dried Pasta

Dried pasta can last 1-2 years when stored in an airtight container. ☐ Powdered Milk

Powdered milk can last 1 - 2 years, making it a great alternative to fresh milk.

☐ Shelf stable tofu

Tetra box tofu is good up to 12 months

☐ Dehydrated foods

Fruits and vegetables: 1-2 years, and Meats: 1-2 years

☐ Olive oil

Unopened olive oil can last for about 18 to 24 months. Once opened, it is best used within 6 to 12 months for optimal flavor and quality.

☐ Vinegar (White and Apple Cider)

Vinegar can last indefinitely, but quality may degrade after 2-3 years. It’s a versatile ingredient for cooking and preserving.

☐ Salt, Spices, and Herbs

Properly stored, salt, spices, and dried herbs can maintain their flavor for years. They’re essential for adding taste and nutrition to your homemade meals.

☐ Long-lasting fresh foods

Some fresh foods store very well for long periods of time outside of the fridge. Garlic and winter squash are two that come to mind. Both will last for months with proper storage conditions.

Still more foods need to be refrigerated, but will last a long time. In this category are foods like eggs, cheese, miso, and kimchi.

By stocking up on these long-lasting foods, you can gain a sense of independence and control over your food supply. 

The key for long-term pantry storage is keeping foods in a cool, dry, dark place and using airtight containers to prevent moisture and pests.

Potency/quality of most foods will be diminished over long periods of time, but the food may still be palatable. As usual, look-smell-taste before using.

Prioritize self-reliance over convenience, and you’ll be well on your way to a simpler, safer, and more fulfilling life. What are your favorite storage foods? Let us know in the comments below.

Pantry Revisited

If you cook all of your meals from scratch, and in my house we joyfully do, there is nothing better than a fully stocked pantry.

But what to put into it? That depends on the foods you like to cook and eat, so will vary from home to home.

I posted another pantry list a few years ago. While it has differences with the list following, both contain essential ingredients. 

Most lists agree on at least the basics required to become independent in providing healthful, wholesome, and mouthwatering meals.

The following excellent list is from the Homestead Survival Site that can be found here. 

Main Dish Basics

1. Brown Rice – It’s a healthy, hearty, and a quick cooking base for so many meals.

2. Pearled Barley – Barley is often overlooked but it’s a tasty filling grain when you’re in the mood for something a little different.

3. Pasta – Unless you make all your own pasta, it’s handy to have a few boxes around especially for busy evenings. Just add a jar of homemade tomato sauce and you have a delicious homemade meal!

4. Potatoes – Potatoes pair well with so many recipes and store well as long as they’re kept in a cool, dry, and dark place.

5. Onions – A diced, fried onion is a great way to start almost any meal plus they’re cheap and store well.

6. Garlic – Like onions, fresh garlic is a good way to add tons of flavor without a lot of money or effort.

7. Dry Beans – Black beans, pinto beans, great northern beans are all tasty, protein-filled options to stretch your grocery budget. Plus they keep in the pantry almost indefinitely.

8. Chickpeas – Like beans, they last nearly forever and are a great, cheap way to add protein. Make hummus or throw them in soup or curry dishes.

Baking Essentials

9. Whole Wheat Flour – An essential in any kitchen, whole wheat flour is so much more filling and nutritious than white. If you want the freshest, tastiest flour purchase a flour mill and wheat berries to grind your own on demand.

10. White Flour – While not as healthy as whole wheat white flour is still important for thickening things like gravy and for those good-for-the-soul type recipes like chocolate chip cookies.

11. Cornmeal – Often overlooked in northern kitchens, cornmeal can be used for more than just corn bread. It’s excellent for coating pans to keep things like pizza dough or rolls from getting soggy on the bottom.

12. White Sugar – It’s hard to forget sugar as it’s used constantly for baked goods and in tea and coffee, but it’s also an important ingredient in preserving foods like jam and bread and butter pickles.

13. Brown Sugar – Brown sugar is indispensable in many dessert recipes. It can also be made at home by combining white sugar and molasses.

14. Rolled Oats – Oats are used in many desserts and can be added to bread for a more textured, hearty product. They’re also perfect when a complicated, from-scratch breakfast is out of the picture.

15. Baking Soda – This is a leavening agent (it makes things rise) and is important to many baked goods.

16. Baking Powder – This is also a leavening agent. As with baking soda, quite a few baked goods can’t be made without it.

17. Yeast – If you want to cook from-scratch bread, bagels, or pizza dough, you’ll need to purchase yeast. It can be stored for quite awhile in the refrigerator.

18. Cocoa Powder – It’s important to have around when skipping the store-bought cake mixes and can be also used for homemade hot cocoa/chocolate milk mix.

19. Flaxseed Meal – Flaxseeds are full of healthy fats and omega-3s and are great additions to baked goods like crackers and bread.

20. Applesauce – It’s so much more than just a snack. It can replace eggs in many baked goods when the hens refuse to lay or you have vegan company.

21. Vanilla Extract – It’s a little pricey but worth it for the best flavored pancakes and desserts. You can also make your own by soaking vanilla beans in vodka for several months.

22. Chocolate Chips – These cannot be forgotten, especially if you have kids.

Oils, Vinegars, & Seasonings

23. Olive Oil (or another vegetable oil) – Olive oil is perfect for sautéing veggies and making homemade dressings and sauces.

24. Coconut Oil (or other fat that’s solid at room temperature) – It has a long shelf life and is perfect for making pie crusts, granola bars, and seasoning cast iron pans.

25. Soy Sauce – Soy sauce adds a warm, savory flavor to more than just asian cuisine.

26. Salt & Pepper – Salt and pepper are key to making sure from scratch dishes aren’t too bland.

27. Kosher Salt – Kosher or pickling salt is essential to home-canning vegetables.

Commonly used spices

Whatever you love and use the most keep on hand. Some ideas include basil, oregano, dill, chili powder, curry powder, cinnamon, nutmeg, and cloves.

28. Boullion or Broth – A quick and cheap way to add tons of flavor.

29. White Vinegar – White vinegar is a basic ingredient in many pickle and dressing recipes. It also doubles as a natural cleaning product for kitchen surfaces.

30. Apple Cider Vinegar – Just like white vinegar, apple cider vinegar is used for pickles and dressing. It’s also good for boosting the immune system and is used in many herbal remedies.

31. Tahini – Tahini can be purchased or made at home using sesame seeds and olive oil. It doesn’t take much but it makes a huge difference in homemade hummus and stir fry.

Miscellaneous

32. Bread Crumbs – They’re excellent for thickening savory dishes and of course coating things to be fried or baked.

33. Nuts – Perfect for keeping hunger at bay while you’re busy in the kitchen or adding to baked goods for a more filling product. They’re also very good for your health.

34. Honey / Maple Syrup / Molasses – No matter which is your favorite a natural sweetener is a pantry essential, bringing more nutrients and minerals to the table than white sugar.

35. PB & Jam – Thrown together with some homemade bread it’s the ultimate from-scratch fast food and can help you stay on track when you feel like there just isn’t enough time.

A fully stocked pantry, and a constantly clean kitchen, are the two best ways I know to ease your way into cooking for yourself more often.

From scratch obviously takes more work than picking up the phone and ordering take out, but the benefits are many.

It will take longer, but you might live longer, too.

Bon Appetite!

Meal Planning

"I'm leaving you for someone that does care what we have for dinner."

In our kitchen we menu plan in order to make the most of the foods we grow and purchase. Our number one goal is to never waste food.

In our planning we always go to our pantry/fridge/freezer/garden first, not the grocery store.

When we look at what we have, we see what needs to be used first. What needs to be eaten takes precedent over what we may "feel" like eating.

After that we make out our menu based on our findings from above. 

If there is anything we don't have that we need for a meal we try to find a substitute that we have, or change the meal. 

If it is a nice day for a bike ride I might go out and get the needed item from the store.

We do long range planning that looks at the big picture. 

We also always have the next day's menu planned before turning in for the night. 

Linda likes to have several days of meals planned that take into account the order that things need to be used.

That way we never find ourselves with food that has expired/gone off, or staring into the fridge wondering what to make while our tummies are grumbling. 

We also avoid the stress and cost of,

"What do you want to eat?"

"I dunno, what do you want?"

"Uh, don't know. What do you feel for?"

"Let's just order a pizza/Chinese for delivery."

When we do buy groceries, the majority of the time it is planned for purchase when on sale, in bulk, or both. We stock up on things when they are marked down. Items that have grossly inflated prices are dropped from our list.

Using this method we always know what we are going to be making and eating, and we find that we very rarely waste food.

And our meals are as wholesome, healthful, fresh, and pleasing as they can be.

Meal planning. It is the only way to go to maximize on your food, and your dollar.