What can you do with YOUR food storage?

One of the biggest issues people have with their food storage is the concept of knowing WHAT they are going to cook using the foods they have stored. If you don’t have accompanying ingredients, it’s hard to make real foods that your family will actually want to eat.

One of the first food storage books I got 5 years ago was Marlene’s Magic with Food Storage and she had a really interesting concept where you add just a few more ingredients and you open up a whole new world of foods you can make. We have built on her ideas here and added to them to give you a great list of different food items you can cook depending on what items you currently have in your food storage. This should be a starting point for anyone when determining which items to begin accumulating or to see what items you should add to really enhance your meal options.

We would suggest getting a 3 month supply of all of these items first, and then moving on to a full year’s worth of food. You don’t want to end up with a year’s supply of wheat and unable to make even a loaf of bread because you don’t have the other ingredients.

whatfoodscanyoumake

If You ONLY Have: Water, Wheat, Salt, Shortening or Oil

You Can Make:

Sprouted wheat
Cooked cracked wheat
Cooked whole wheat
Wheat grass
Gluten (a strange bread-type food that has a very high protein content)
Tortillas

Just Add: Powdered Milk, Powdered Eggs, Honey or Sugar, Flour

And You Can Make the Items Above PLUS:

Wheat pudding
German pancakes
Crepes
Pasta

Just Add: Yeast, Baking Powder, Baking Soda

And You Can Make the Items Above PLUS:

Puddings/custards
Pancakes
Some varieties of cookies
Waffles
Muffins/English muffins
Breads
Biscuits
Some varieties of crackers

Just Add: Tomatoes, Powdered Butter and Cheese, Unflavored Gelatin, Canned Milk, Canned or Freeze-Dried Fruits

And You Can Make the Items Above PLUS:

Meatless dinners
Meatless casseroles
Cream sauces
Jello salads
Whipped cream desserts
Baby formula

Just Add: Rice, Legumes, Beef/Chicken Broth, Canned or Freeze-Dried Meats, Dried Potatoes, Dehydrated Vegetables

And You Can Make the Items Above PLUS:

Lots of great chunky soups
Chili
Refried beans
Rice dinners
Rice puddings
Sandwiches
Many different dinners and casseroles

Just Add: Extras such as Oats, Raisins, Nuts, Spices, Juice, Peanut Butter, Cream of Tarter, etc.

And You Can Make the Items Above PLUS:

A wide variety of almost any type of food you would want to cook

As you can see, with a bit of planning (and a fabulous food storage recipe book on hand), you can be confident that you will be able to create healthy, filling, comforting meals for your family should a true emergency occur. It will also be helpful to start using and rotating through these foods in your every day cooking so that you can find the recipes your family likes, get them used to eating these foods, and ensure that all of your storage retains its maximum freshness.

NEED SOME RECIPE IDEAS?

A few years ago we collected recipes from our recipes that use all shelf stable ingredients (items that don’t need to be refrigerated). We gave it to all of our readers as a free gift compiled into a SHELF STABLE RECIPE BOOK.

The recipe book has the following categories:

  • INTRODUCTION
  • BREADS & MUFFINS
  • BREAKFAST FOODS
  • SOUPS,CHILIES & STEWS
  • MAIN COURSES
  • SIDES, SALADS & SNACKS
  • COOKIES
  • CAKES
  • DESSERTS
  • MISCELLANEOUS
  • APPENDIX: POWERLESS COOKING
  • APPENDIX: COOKING FUELS
  • APPENDIX: STORING WATER

(Please note: We made the recipes 4 to a page in order to save paper for you if you print it out.  In case you find the font to be too small by doing this, you can also download a FULL PAGE VERSION. It’s 172 pages but you can print it front and back or just use it on the computer. Enjoy!)


  • Annette

    I printed that a few years ago, and I thank you very much for it.

  • Audra Garcia

    So I was thinking, this article was a great idea, until you came to the yeast, baking soda, and baking powder. Baking soda has a long shelf life (and can be vacuum sealed). Baking Powder can be made fresh (or vacuum sealed). What would you do for yeast? I think heat would kill the cultures. Even vacuum sealing the yeast is not going to prolong the shelf life, I would think. How would you stockpile yeast, while keeping it active?

    • kat1249

      I have kept dry yeast in the freezer for almost 2 years now and it still works fine.

      • Brenda

        I’m still using yeast that’s been in the freezer for 10 years and it works fantastic!

        • Barb

          putting yeast in the freezer is a great way to save it. However, if our (USA) electrical grids go down for some reason then the power to the freezer would go down too, as would everything in the household…then what? I know that’s a real long shot, but in these days and times is it really? I’m just saying…..

          • There are ways to catch wild yeast. I haven’t researched it fully yet but it’s definitely something to learn about!

          • Barb

            I’ve gotten yeast off of grapes but not any other way. When you find out please post it. Thanks

    • Kari Fischer

      Another vote for keeping yeast in the freezer! I had some in there for over 3 years and it worked like a charm every time!!

    • Sara C

      Audra there are “old-fashioned” methods of collecting air-borne yeast as well as taking your existing yeast to make more and extend your supply. If you google there is info out there on the processes involved. Good Luck!

    • Jacee C

      SAF yeast comes vacuum packed. I have read different shelf life estimates – from 12 months to 2 years, IF unopened.