Food Preparation & Storage

50 Ways to Eat from Your Pantry When You Have No Money for Groceries

When things go wrong and we have more month than money, it can be difficult to keep the family fed, the bills paid, and a roof over your heads.

Being a prepper often times means being frugal. Learning how to use things in different ways then they were intended is a great way to be frugal, being able to disassemble something to build something else is another way of being frugal and resourceful. This holds true when it comes to eating during a survival situation as well.

Some Practical Reasons Why You Might Need a Food Supply

The best investments in these questionable times are those which are tangible. Having a food supply, purchased at a good price during good times, can be invaluable if things become more difficult. And by “more difficult” I’m not necessarily talking about a massive, national economic collapse or an epic natural disaster.

Anyone can have a difficult week (or month or year).  Maybe an unexpected expense arose, like a trip to the emergency room or a car repair. Perhaps a job was lost or hours were cut at work. It’s possible that something happened that made the primary breadwinner for the family unable to work for a time.  Whatever the case, having some supplies put back can really help you through a rough spot. While some folks have room in their budgets for these shortfalls or added expenses, a growing number of Americans are one paycheck away from disaster.

What You Should Have in Your Pantry

Much has been written about the specific items to stock in your pantry, so this is just a general list.

(If you’re new to prepping and stockpiling you can learn more about building a pantry in this book or in this article.)

The best case scenario is to store what you already eat. If you generally eat meals with a lot of meat and little plant protein, you’re going to feel deprived if you suddenly switch from steak to beans. If you tend to eat lots of protein and vegetables, you’re not going to feel your best if you suddenly switch to a diet loaded with starches and high in carbohydrates.

Pantry Friendly Adaptations

Lots of folks say things like “I only buy fresh XXX at the store – everything else came from the pantry.” That’s awesome – truly – but if you were in a situation in which you couldn’t buy fresh XXX, you probably wouldn’t want to go without it right?  Here are some things to stockpile so that you can make adaptations to fresh XXX

  • Milk: Powdered milk (I use this hormone-free milk powder – it’s delicious and creamy and much better quality than the other dry milk on the market.  Organic dry milk is also available, but it’s a bit of out my personal budget. )
  • Bread: Stock up on the ingredients to make it yourself. Store-bought bread is usually loaded with additives so learning to bake your own is a worthy skill regardless of whether you intend to survive from your pantry. It couldn’t be easier – check out this 5-minute recipe for artisan bread.
  • Fresh fruit: Frozen fruit is pretty yummy. In fact, my (slightly odd) kids enjoy gnawing on it right out of the freezer. You can also use it in smoothies, thaw and top yogurt or pancakes with it, or bake with it. We are huge applesauce fans, so I can a few dozen jars of this each fall. I also can peach and pear slices in honey for a sweet treat, and loads of homemade jam which can be used in a multitude of ways that do not include toast.
  • Salad: If you have a sunny windowsill you can grow salad greens all year longto sate your craving for fresh greens. There are lots of delicious microgreen kits on the market, and even some kits that are soil-free. Other alternatives are home-canned coleslaw or lightly cooked veggie salads made from freezer vegetables.
  • Vegetables: You really don’t have to have fresh asparagus in February, contrary to what the grocery stores portray. While I do can some vegetables, canned veggies are really NOT my favorite. I prefer fresh cooked al dente. The closest I can get to that with my food storage is frozen veggies, lightly steamed. I also keep dehydrated veggies on hand for cooking with: mushrooms, bell pepper, onion, etc.  If you have a root cellar, lots of good veggies can be stored there.

Click here to read the rest of the article.

Source: The Organic Prepper

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