Beginning Prepping and the Basics of Food Storage


One thing that I have noticed lately is that there are a lot of beginning preppers who have basic questions, so today I am going back to basics.  This post will give you some basic information on prepping along with links to more.

One of the most basic questions, is how much food to store?  The following two posts may help you decide,How much food should you store? and How Much Food to Store From an Article by the Utah State University

A second question, is what type of food to store?  The LDS Church (Mormon) recommends a three-month supply of the foods that you normally eat, followed by a supply of long-term storage foods.  The LDS Canneries carry the following list of products, all of which are packaged for long-term storage.

        • Apple slices  These items are packaged for long-term storage
        • Pinto beans
        • White flour
        • Macaroni
        • Nonfat dry milk
        • Quick oats
        • Regular oats
        • Potato flakes
        • White rice
        • Spaghetti
        • Sugar
        • Hard red wheat
        • White wheat
        • ————————————————————
        • Black beans  These last four items are only available in bulk
        • White beans
        • Dehydrated carrots
        • Dry onions
food grade container
Be sure your buckets are food grade

The above items will store between 10 to 30 years depending on the storage conditions.  There are a few additional items that only store for a couple of years available from the canneries.  Here is a link to locate the LDS Cannery nearest you.

Now the LDS Church does not claim that this list is all inclusive.   You still need to supplement it with other foods that meet your needs.   Here is a link to a list of foods that I recommend you consider. A List of Foods That I Recommend You Have in Your Storage

Oxygen absorbers

All the foods should be package in food grade containers; this can include Mylar bags, five-gallon buckets, and number 10 cans.  Oxygen absorbers should be included in any dry long-term foods that you package at home.  Here is a link that explains O2 Absorbers, Oxygen Absorbers.   Here is a link to another post on food grade containers, Food Grade Containers and Why You Should Use Them   

Now this is just a little bit of the information that is available on food storage for preppers.  In the future, I plan to post basic information on water, first aid and other areas of prepping.

prepping Now I will recommend a book that I published several years ago, it contains a lot of good information for preppers.  The book is Emergency Preparedness and More, a Manual on Food Storage and Survival  

I hope this information helps someone that is getting started to go in the right direction and avoid some of the mistakes I have made while prepping.


5 thoughts on “Beginning Prepping and the Basics of Food Storage”

  1. Howard, I read a lot of preparedness blogs, and have been doing this stuff for many, many years. Your site, with all of your original well researched info is overall the best source of info in this rather huge category. JWR’s site has suffered through absentee ownership over time, and yours continues to be solid and full of interesting, well constructed pieces about all the kinds of topics that I am interested in. Keep up the truly quality work!
    Thank you.

  2. Thank you so much for your post. We try to research and read as much as possible to give our readers as much straight information as we can. We encourage our readers to let us know if there is a subject or item that they want to know about. Even if they have a bad experience with a product they have purchased. Thanks ago for your welcomed encouragement.

  3. How can I determine whether 2008 home canned cubed beef is safe to consume? I have read that if a canned food passes the odor test it would be safe to consume. Obviously, it would be lower in nutritional value. Is there a bacteriological test to indicate presence of pathogenic organisms or spores?

    1. Unfortunately, the deadliest germs are invisible and may or may not manifest in a visual change or an unusual smell. The beef should be fine if it has been stored in a dark and cool location and if the lid is still sealed. I recommend getting in touch with your local county extension office and ask for their advice in regards to any testing that could be done. I don’t know if they offer this service or not, but it’s worth asking and their services are all free.

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