Shelf Stable Recipes

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Many people get started with food storage so that they can be prepared for an emergency, especially an extended period of having no power. Therefore you often hear the term “shelf stable recipes” thrown around, meaning recipes that only need ingredients found on your shelves. Make sure you check out our Powerless Cooking class for ways to cook all your Shelf Stable meals without power.

Traditional Shelf Stable Recipes

Bean Flour Cream of Chicken Soup
Split Pea Soup
Whole Wheat Tortillas
Homemade Whole Wheat Noodles
Whole Wheat Bread
Honey Whole Wheat Bread
Ezekiel Bread
Homemade Rice-a-Roni
Hummus
Honey Granola
Enchilada Sauce
Best Rice Krispie Square
Worms and Dirt

Regular Recipes Turned Shelf Stable

Corn Cakes
Multi-Grain Pancakes
Blender Whole Wheat Pancakes
12 Bean Soup
Bean Flour Mac N Cheese
Catalina Chicken
Mexican Casserole
Homemade Marinara/Meat Sauce
Chow Mein Casserole
Chicken Barley Chili
Real Chili Beans
Rice Pudding
Homemade Granola Bars
Honey Granola
Buttermilk Biscuits

Reader Submitted Shelf Stable Recipes

Chicken Tortellini Soup
Wheat Applesauce Cake
Tuna Noodle Casserole
Apricot Oatmeal Bars
Garden Chicken Stew
Peanut Butter Bread
Tarragon Chicken Casserole
Peanut Butter Dog Treats
Homemade Mac ‘N’ Cheese
Baked Oatmeal
Chili With Chocolate


We asked all our readers for their favorite Shelf Stable recipes, and with their submissions we made a recipe book for everyone to download for free. Learn more about the Shelf Stable project here.

 

  • Does anyone have a hot cocoa mix recipe that is a “just add water” recipe? Preferably one that includes powder milk so that it doesn’t taste too watery and i wouldn’t be tempted to add milk to it to make it taste a bit creamier. It just seems a bit counter-productive to be drinking hot choc as al alternative bev and then have to use some of your stored milk powder when in the “rationing” type situation.

  • Jenny

    Okay…not sure if this is answered somewhere…but I have a lot of recipes that i’ve been cooking and my family loves…BUT they are not Shelf Stable…I am sure i can figure out the ingredient part…but the alternate cooking conversion is what i’d like to find a tutorial about…how can we keep our family favorites and go full shelf stable in the process??? can anyone lead me in the right direction…pretty new to this!

    • It depends on what you are using to cook. For charcoal there is an equation for how many degrees of heat each briquette gives off, then you can get your temperature right and use your regular cook time. Sun Oven temperatures vary, if you keep it cooler you can cook like a crock pot, if you keep positioning it to the sun you can keep the heat up high and cook like normal. Practicing with the tools you have is really the key. Hoep that helps a bit!

  • Eahenk

    I wanted to share two wonderful books I happened upon. After reading them, I feel comfortable that I could could a pretty good meal, using camping equipment, that would be very similar to things I cook in the kitchen now. Also, I would be using my stored food. The first is Dutch Oven Cooking, by John G.Ragsdale. It will give you many recipes and specifics about how to use a dutch oven. The second is Camp Cooking, by the National Museum of Forest Service History. This includes 100 years of campground recipes used by the US Forest Service. The combinationof these two books has really made me feel alot better about what I would do if the power went out and all I had was what I have put away in the pantry. So, instead of recipes, I am submitting these books. Please take a look. And thanks to everyone who is responsible for this wonderful website. You are doing a great service and you are very much appreciated.

  • Janet

    Here’s a recipe that is shelf stable. We made oatmeal muffins to go with it (I make the dry mix ahead for these muffins,put in 2 small baggies, then put them together in one bag….always ready tor faster use). Janet

    Lentil Ham Stew
    I bought some canned ham for our pantry storage, on sale for a dollar per can. Made this stew to see if the ham would work well in it. Very good and filling.

    1 c. brown or green lentils, rinsed
    5 c. water
    1 tsp. dried minced garlic
    1/2 c. dried carrot dices
    1/3 c. dried chopped onions
    1/4 c. dried celery
    _______________
    1 can (5 oz.) ham, flaked with a fork
    1 can (15 oz.) crushed tomatoes
    extra water as needed
    sea salt and pepper to taste

    In a pot, on high heat: lentils, water, dried veggies; bring to boiling, stir, turn heat to medium low, cover. Cook 40 minutes, until lentils are tender. Then add flaked ham, crushed tomatoes, more water (a cup or two) as needed; and salt/pepper to taste (didn’t
    need much salt; the ham was salty enough). Cover,simmer on low for about 20 minutes. 6 to 8 servings.

  • Kim

    I have a great recipe for tortilla soup that is shelf stable if anyone is interested

    • Casey

      I would like your recipe too.

    • tita

      Can you please post your tortilla soup recipe?

    • Wise2btlee

      Would love to have it-

  • Jessie Jeffrries

    I wwould like to have all your recipes. Is this possible?

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