Food Storage for Recession
The keys to creating a successful food storage program for a looming recession are attention to detail, proper equipment and proper ingredients, according to Alan Hagan, author of a survivalist's handbook. You will need to prioritize, as space is limited, and you will need to create spaces that will keep the food safe to eat for a long time.
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FIFO
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There is a common saying among food storage advocates of "First in, first out" or FIFO. The concept is that you should date the food containers and rotate them appropriately, always consuming the oldest ones first. This basic concept will prevent waste.
Storage Space
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The space in which you store the food should generally be as dry, dark, and cool as possible. Many people use cellars or closets and put a/c and dehumidifying units in them or use desiccants.
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Staples
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The four staples you should have, according to USA Emergency Supply, are canned goods (meats, vegetables), dried milk, grains and legumes, and fats and oils. You can also include the cooking staples of baking powder, baking soda, herbs and spices, salt, vinegar, and yeast.
Water
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This is by far the most important aspect, as you will not survive long without clean water. FEMA recommends allocating at least one gallon of water per person per day. You can buy 50-gallon drums for clean water storage at emergency supply shops.
Accumulation
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Part of the FIFO strategy is to balance the accumulation of food by buying a little bit of each staple each trip rather than making a large purchase of one staple, such as wheat, all of which will then go bad at the same time. You will lose some food, but by following this strategy the loss will be slow and steady.
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References
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- Photo Credit storage room image by Vonora from Fotolia.com
