What Foods Should A Prepper Store?

M.D. Creekmore

I've been interested in self-reliance topics for over 25 years. I’m the author of four books that you can find here. Over the years, I’ve learned a lot about prepping, homesteading, and self-reliance topics through first-hand experience and now I want to share what I’ve learned with you.

11 Responses

  1. Moe says:

    M.D.:
    This article took a bit of time to finish but was well worth the effort. Even though I have been prepping for a while now there were still some insights gained. The printable lists were very helpful. Thank you.

  2. Gordon Rottman says:

    For the 75 lbs of brown and white rice, how about 25 lbs of white which you can rotate/replace easily and more frequently, and 50 lbs white rice for longer term storage. You don’t have to select just one type of rice.

  3. dennis ward says:

    Margarine? Yuck stay away from that stuff, it is one molecule away from plastic! Buy what you like to eat, and grow a garden as much as possible.

    Corn, canned or dried? Corn meal? make sure it is not GMO corn or it will eventually make you sick or dead!

  4. Bridget Santos says:

    Excellent advice. I am trying to copy articles that have useful advice, tips, DIY information etc., I intend to collect them in a large binder and keep for future need. I realize that there may be a time when I won’t be able to use the Internet for instant help.

  5. Only Me in New England says:

    Thank you so much for publishing this. Timing was perfect as I need to rotate & restock a bit & was looking specifically for your recommendations. 🙂

    Quick question – is the Food Storage Shelf Life printable the time beyond the best buy date? I was surprised to see a shelf life of only 2 years for dry pasta but ok. 🙂

    I have a food sealer but pretty much only use it for freezing meet & storing brown sugar. Is there a list somewhere of some other great uses?

    Thanks so much for all you do!

    • M.D. Creekmore says:

      Only Me in New England,

      You’re welcome. It reads two years or more for pasta – shelf-life for any food items depends on how and where it is stored. Optimal conditions give the most prolonged shelf-life.

    • Gloria says:

      @ OnlyMe I too have a foodsaver but find despite great care that many bags of grains and pasta eventually popped their seals, some after a few months, some after a few years. I suspect even rice has sharp end points that will eventually pop the plastic. I now put all my grains and pastas into vac sealed storage jars or into mylar bags with O2s then into lidded buckets. I recently bought a new brake bleeder (for cars) to seal jars and remove excess air from bags before final sealing. It’s the ideal tool for times when the power dies or is too expensive and you need to seal things. There are youtube videos on it if interested.

      As for pasta shelf life, if it’s well vacuum sealed and protected from rodents and bugs, it will last quite a few years. When I sealed a bunch of spaghetti noodles in mylar, I first popped small holes into each pasta bag so the O2s could draw out all the air within the pasta bag as well as the mylar bag .

  6. AXELSTEVE says:

    You should store what you eat, I don`t eat mayo or miracle whip now so I do not stock up on it. I might have a jar for my wife but that would be about it.

  7. Toni says:

    mostly pretty good info however as one other said I would steer clear of margarine and also vegetable oil. Vegetable oil is usually processed with either high heat or chemical processes and is very bad for you especially canola oil which is always GMO and grown with very high chemical usage. It is also derived from rape seed which is neuro-toxic. Olive oil is great as long as it is cold pressed and unfiltered and you use it as a salad dressing and dont cook with it. Cooking with it and all other vegetable oils bar coconut oil makes them worse for you than doctors claim saturated fat such as lard is. Also you need saturated fats in your diet for good health and even more so in a survival situation. Coconut oil is the only vegetable oil that is not damaged by cooking and it is a saturated fat that also has components to it that reduce your chances of heart attack. Personally we use lard or real butter for deep frying and most of our cooking. One good thing to learn how to make is Pemmican, it is ground (thoroughly) dried meat mixed 50/50 by weight with rendered animal fat and also often dried (thoroughly) berries such as elder berries. Unlike when making jerky for making dried meat for pemican you want to slice it thinly across the grain not with it as for jerky. Many of the early explorers and other similar survived for months on end on this with little else other than what they found in the wilds around them

  8. Gman says:

    I have a “Magic Mill” I got it in 1975 . It can grind anything in the way of grains ,corn, or beans. I am sure they don’t make them any more. A friend picked one up in the dump someone thru away. It didn’t take much to get it going again. They came with a hand crank but I sure wouldn’t want to hand crank those big stones. I have a couple of others mill’s as back up’s.
    I plan on making Pemmican using Deer and Elk meat. After I dry it good I will use my Electric coffee grinder to grind it nice and fine. I wish all you folks all the best in this coming year. ” Be Prepared.”

    The Gman