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There is nothing like the security of a well-stocked pantry. There is a feeling of comfort in knowing that you can get along without going to the store for several months if necessary because of illness, money or other reasons.
Our food chain is so dependant on transportation, which can be easily interrupted by many things, including bad weather and union strikes. To know how bad it can get, read what happened in the aftermath of Hurricane Andrew: http://www.allthingsfrugal.com/andrew.htm
You also save money by avoiding needless, and usually expensive trips to the store to pick up what is suppose to be "just one thing".
Everyone should store items in their pantry that they like and will eat, so that food isn't wasted. Items can be rotated so that nothing gets old.
If you are new to building a pantry, you should start slow, as you do not want all your food items to reach their expiration date at the same time. If you are buying corn, for instance, when it goes on sale buy more than just one can. As long as you are rotating and using all your food, you will save money by purchasing your food items at sale prices.
Expiration dates or packaging dates are now written on most food products. These dates are always very conservative. Canned and dried items will last for many years.
If you usually eat fresh foods, have a few recipes that use your canned items on a regular basis. There are many ways to use your stored items that are especially useful when you want a quick and easy meal.
Another side benefit of storing food is that if there is a safety recall on canned goods, chances are you haven't eaten the food yet.
Having said that, here is a list of the most common and useful items to store, which reflect the personal preferences of my family. Note that this does not include freezer items, which you may lose if the power goes out.
CANNED MEAT and PROTEIN
- Beans
- Beef Stew
- Chicken and Turkey
- Chili
- Corn Beef
- Creamed Soups
- Eggs (powdered)
- Ham
- Peanut Butter
- Milk, Powdered, Evaporated, and Condensed
- Pork and Beans
- Raviolis
- Roast Beef
- Tamales
- Tuna and Salmon
STARCH (be sure and store water)
- Crackers
- Dehydrated,Instant or canned Potatoes
- Hot and Cole Cereals
- Noodles
- Oatmeal
- Pancake/Waffle Mix
- Rice Mixes
- Spaghetti
- Top Ramen Noodles
VEGETABLES
- Carrots
- Corn
- Green Beans
- Mushrooms
- Onion Rings
- Peas
- Pickles
- Vegetable Soups
- Yams
FRUIT
- Applesauce
- Fruit Cocktail
- Mandarin Oranges
- Peaches
- Pears
- Pie Filling
- Pineapple
- Tomato Based Sauces
MISC
- Fruit Drinks
- Jams and Jellies
- Jello
- Pudding
- Oils
- Salt
- Shortening
- Sugar
- Vegetable Cooking Spray
- Water (drinking and household use)
BAKING SUPPLIES
- Baking Powder
- Baking Soda
- Brownie Mixes
- Cake Mixes
- Corn Meal
- Corn Syrup
- Flour
- Sugars, granulated, and powdered
- Yeast
CONDIMENTS
- Barbecue Sauce
- Diced Green Chilies
- Ketchup
- Mayonnaise
- Mustard
- Pancake Syrup
- Salad Dressings
- Salsa
- Sauce
SPICES
- Beef/Chicken Bouillon
- Chinese Spices
- Cinnamon
- Garlic Powder
- Minced Onion
- Pepper
- Salt
HOUSEHOLD
- Additional Tooth Brushes
- Ammonia (see http://www.allthingsfrugal.com/cleaning.htm)
- Aspirin and pain relievers
- Bleach
- Deodorant
- Feminine Protection
- Kleenex
- Light Bulbs
- Matches
- Medications
- Paper Plates, Cups and Napkins (in case of water shortage)
- Razors
- Shaving Cream
- Soaps and detergents
- TP
- Toothpaste
- Vinegar
Here are a few quick and easy ways to use your pantry storage:
ROAST BEEF CASSEROLE
- 1 Can Roast Beef
- 4 Cups Noodles
- 1 Can Cream of Mushroom/Celery or Chicken Soup
Optional:
- 1 small carton sour cream
- Chopped onions and green peppers.
Cook noodles until tender and place in a casserole dish. Saute onions and peppers if desired, add roast beef and heat until soft and warm.
Mix with soup and bake until thoroughly hot. Add the sour cream after you remove the pan from the heat.
CHICKEN CASSEROLE
- 1 Can Chicken
- 1 Package Rice-a-Roni
Cook rice according to package directions. Flake canned chicken into cooked rice, and stir until warm.
TUNA CASSEROLE
- 4 Cups Noodles
- 1 Can Tuna
- 2 Cans Creamed Soup
- Salt and Pepper to Taste
Cook noodles until tender. Put in a casserole dish, and mix in soup, tuna, salt and pepper. Cook at 350 degrees approx 30-40 minutes.
ZESTY BEANS
- Vegetable Cooking Spray
- 2 Cans (16 oz. each) Pork and Beans
- 1/4 Cup Ketchup
- 1/4 Tomato Sauce
- 1/8 Cup Minced Onions
- 2 Tablespoons Brown Sugar, packed
- 2 Tablespoons Prepared Yellow Mustard
Spray a medium skillet with cooking spray and heat the pan over medium heat for 1 minute. Add ingredients and mix until hot.
GREEN BEAN CASSEROLE
- 2 Cans Green Beans, Drained
- 1 Can Cream of Mushroom Soup
- 1/4 Can Milk
- 1 Can Onion Rings
Mix Green Beans with soup and milk. Top with Onion Rings. Bake at 350 degrees until bubbly.
APPLE CAKE
- 1 Yellow Cake Mix
- 1 Can Apple Pie Filling
- Powdered Eggs to equal 3 fresh eggs
- Powdered Sugar
Hydrate the powdered eggs with water, and mix with yellow cake mix and apple pie filling. (Do not add extra water). Beat, and then pour the batter into a 9x13 pan. Bake at 350 degrees for 35-40 minutes. Sprinkle with powdered sugar when cool.
FINGER JELLO
- 4 Cups Boiling Water
- 4 packages unflavored gelatin
- 1 and 1/2 Cups Jello (any flavor/flavors mixed together)
Mix the gelatin and jello together in a rectangular pan (approx 13x9). Bring the water to a boil, pour it into the jello powder, and stir until dissolved. (My family likes the bottom crunchy- so I stir less).
After it cools to room temperature, put in the refrigerator for it to harden (approximately one hour).
Eat it from the pan, or cut it into squares and put it on a plate in the refrigerator for quick grabbing.
Nikki Willhite - ©2005
www.allthingsfrugal.com
About the Author: Nikki Willhite, mother of three, and an Interior Design Graduate, is the editor of The Pennypincher E- zine and Tightwad Tidbits Daily. Visit her at http://www.allthingsfrugal.com, where you will find hundreds of money saving articles and other helpful information.
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