Food How many cans of basic things like corn and green beans do you store for a year for two people

[nomifyle]

This is a link to Grandpappys.org list of canned and dried foods for one year for one person.

Affordable One-Year Emergency Food Supply | Robert Wayne Atkins, P.E.

Two lists of foods that can be purchased at most grocery stores.

www.grandpappy.org

Note: All food prices in this article were obtained on September 28, 2018.

Some people have not yet purchased a one-year emergency food supply because they simply cannot afford it.

This article will provide two options for people who do not have very much money:

1. An Affordable One-Year Emergency Food Supply (2,000 calories per day for $751), and
   
   
2. A Really Cheap One-Year Emergency Food Supply (1,800 calories per day for $460).

I think its a helpful list. It may have been shared in the past, but with our current situation it could help some one who did not see it in the past.

God is good all the time.

Judy

 

[SouthernBreeze]

Right now, in the middle of reorganizing my pantry and my pantry room, I'm not sure just how many I have of what. But I do know that I have 104 small 5 oz cans of chicken, which for one year would give me two cans a week, two years one can a week.

As for green beans and corn, I'm not sure of my total, but right now I have about 12 cases of corn, so thats more than two cans a week. There is more corn in other places, just don't have it all together just yet. And I'm running about the same on green beans. So far I have more than 48 cans of the 5 oz cans of ham. And much more than that of canned tuna.

Right now I'm gathering up the cans of mixed vegetables and diced potatoes. I was late to the game last year on stocking these two foods.

This is a link to Grandpappys.org list of canned and dried foods for one year for one person.

Affordable One-Year Emergency Food Supply | Robert Wayne Atkins, P.E.

Two lists of foods that can be purchased at most grocery stores.

www.grandpappy.org

Note: All food prices in this article were obtained on September 28, 2018.

Some people have not yet purchased a one-year emergency food supply because they simply cannot afford it.

This article will provide two options for people who do not have very much money:

1. An Affordable One-Year Emergency Food Supply (2,000 calories per day for $751), and
   
   
2. A Really Cheap One-Year Emergency Food Supply (1,800 calories per day for $460).

I think its a helpful list. It may have been shared in the past, but with our current situation it could help some one who did not see it in the past.

God is good all the time.

Judy

I have simply lost count. I've got cases and cases stored of each green beans, corn, mixed vegetables, pinto beans, purple hull peas, sweet peas, diced and sliced potatoes, baked beans, kidney beans, lima beans, not to mention all that I've home canned myself. That also doesn't take in all the canned tomatoes. Some store bought, and some home canned.

 

[nomifyle]

It occurred to me, while I was outside, that specifics are not a good idea, so I deleted what I had, but left the article for information sake.

sometimes I get my cart before my horse.

God is good all the time

Judy

 

[helen]

Food fatigue will set in and reduce appetite.

 

[packyderms_wife]

A large variety of everything including herbs and spices. Like Helen said food fatigue is a real issue.

 

[SouthernBreeze]

It occurred to me, while I was outside, that specifics are not a good idea, so I deleted what I had, but left the article for information sake.

sometimes I get my cart before my horse.

God is good all the time

Judy

I do sometimes worry about specifics, too. I figure that most folks here already know I have a 3 year supply of storage food, anyway. Not to mention all the lurkers.

 

[nomifyle]

Food fatigue will set in and reduce appetite.

I have addressed food fatigue by having more than beans and rice.. DH is a picky eater but will have to try some things to have something different and he does not care for rice. I though he didn't like it at all but he confessed recently that he doesn't hate it. It may have been a staple in his childhood along with oatmeal which he loathes.

God is good all the time.

Judy

 

[SouthernBreeze]

Food fatigue will set in and reduce appetite.

I've got that covered, as well.

 

[packyderms_wife]

I have addressed food fatigue by having more than beans and rice.. DH is a picky eater but will have to try some things to have something different and he does not care for rice. I though he didn't like it at all but he confessed recently that he doesn't hate it. It may have been a staple in his childhood along with oatmeal which he loathes.

God is good all the time.

Judy

It could also be the type and quality of rice. I grew up on minute rice and uncle bens. I hated rice. Then in college I ended up with a roommate from pakistan and her crazy assed sister. They introduced me to jasmine and basmati rice and I've been a rice snob ever since. I love, love, love the basmati rice that still has the brown germ (I think that's what it's called) attached, the flavor and texture is out of this world.

 

[nomifyle]

It could also be the type and quality of rice. I grew up on minute rice and uncle bens. I hated rice. Then in college I ended up with a roommate from pakistan and her crazy assed sister. They introduced me to jasmine and basmati rice and I've been a rice snob ever since. I love, love, love the basmati rice that still has the brown germ (I think that's what it's called) attached, the flavor and texture is out of this world.

That's the only kind I have stored for us, other rice, that I've gotten in commodities I have either given away, stored for the dog or to share. I doubt there are few rice snobs around here. And there are not that many people that know how to cook rice well.

I grew up on riced potatoes, which is what daddy like, I hated washing the potato ricer and have never had one in my kitchen..

God is good all the time

Judy

 

[packyderms_wife]

That's the only kind I have stored for us, other rice, that I've gotten in commodities I have either given away, stored for the dog or to share. I doubt there are few rice snobs around here. And there are not that many people that know how to cook rice well.

I grew up on riced potatoes, which is what daddy like, I hated washing the potato ricer and have never had one in my kitchen..

God is good all the time

Judy

Most people don't know how to cook rice well, and most have never had good tasting rice! I've turned OC into a rice snob, he can taste the difference after being married to me for 20 years. Luckily all of the chinese/asian places around here use jasmine rice with their meals, even HyVee uses jasmine rice at their asian hot bar. Btw did you know the US is one of the larger producers of jasmine rice, it's raised in Texas and Arkansas. the basmati rice I buy also comes from the US, california to be exact. Text on the bag is mostly in chinese, etc., but it says right on the bags raised and bagged in the US, and lists the states it's raised in.

 

[amazon]

Most people don't know how to cook rice well, and most have never had good tasting rice! I've turned OC into a rice snob, he can taste the difference after being married to me for 20 years. Luckily all of the chinese/asian places around here use jasmine rice with their meals, even HyVee uses jasmine rice at their asian hot bar. Btw did you know the US is one of the larger producers of jasmine rice, it's raised in Texas and Arkansas. the basmati rice I buy also comes from the US, california to be exact. Text on the bag is mostly in chinese, etc., but it says right on the bags raised and bagged in the US, and lists the states it's raised in.

Care to expand on how to cook it? We just use a rice cooker.

 

[SouthernBreeze]

I have addressed food fatigue by having more than beans and rice.. DH is a picky eater but will have to try some things to have something different and he does not care for rice. I though he didn't like it at all but he confessed recently that he doesn't hate it. It may have been a staple in his childhood along with oatmeal which he loathes.

God is good all the time.

Judy

The main reason I've started posting our daily supper menu in the other thread is to give folks, especially lurkers and beginners, an idea of not only how to stay away from food fatigue with a variety of items in my pantry, and also, quick and easy meals using what I store.

Maybe, I should rethink doing that? Specifics and all that?

 

[jward]

I don't worry bout opsec= our info is widely harvested already and has been for a while now. I don't store canned veggies, except for potatoes of all things. I do keep six months worth of commercially canned broths and mushrooms though. No reason, I just like to pick up stuff when the news gets really bad, and those always get eaten.
..also, broth, loaf of fresh baked bread, and whatever else I can beg borrow or steal is a great emergency meal, or way to warm left overs or add to rice or noodles..

 

[SouthernBreeze]

I don't worry bout opsec= our info is widely harvested already and has been for a while now.

I understand that, too. Still, I'm rethinking the whole thing now. Maybe, we shouldn't be sharing with the public everything we have in storage, or what our survival plans are.

 

[psychgirl]

I don't worry bout opsec= our info is widely harvested already and has been for a while now. I don't store canned veggies, except for potatoes of all things. I do keep six months worth of commercially canned broths and mushrooms though. No reason, I just like to pick up stuff when the news gets really bad, and those always get eaten.
..also, broth, loaf of fresh baked bread, and whatever else I can beg borrow or steal is a great emergency meal, or way to warm left overs or add to rice or noodles..

Also, for me personally, just adding an egg of some kind works wonders especially if my appetite is off. I try to keep hard boiled ones around, or make a Tupperware of scrambled to keep for a few days of when I’m only in the mood to pick at something.
Soup, bread, eggs...they all work wonders

 

[nomifyle]

I understand that, too. Still, I'm rethinking the whole thing now. Maybe, we shouldn't be sharing with the public everything we have in storage, or what our survival plans are.

I like the menus you have shared, you could just list the items and not say they are from your pantry. Maybe say if I have a can of this or that I could make such and such.

I'm always looking for easy things to cook, the only down side is then I have to cook.

God is good all the time

Judy

 

[nomifyle]

Also, for me personally, just adding an egg of some kind works wonders especially if my appetite is off. I try to keep hard boiled ones around, or make a Tupperware of scrambled to keep for a few days of when I’m only in the mood to pick at something.
Soup, bread, eggs...they all work wonders

I like the idea of keeping some eggs scrambled up, I've never done that. And actually there are many thing that scrambled eggs can be added to. I've just scrambled up some fresh eggs in things I've cooked. We already keep boiled eggs in the fridg, I've got some that need to be deviled.

God is good all the time

Judy

 

[helen]

I wonder if I can dehydrate my own scrambled eggs.

 

[Meemur]

I wonder if I can dehydrate my own scrambled eggs.

Dehydrating eggs at home - Backwoods Home Magazine

By Patrice Lewis Issue #156 • November/December, 2015 Here’s a trivia question for you: What do you do when your chickens are laying gangbusters and you have no less than 10 dozen eggs in the fridge, with more arriving daily? Answer: Preserve them. Despite the concerns in recent years about...

www.backwoodshome.com

 

[West]

I wonder if I can dehydrate my own scrambled eggs.

I would think the hard boiled before dehydration would be the best tasting way to go.

Here's a few ways to do it....

3 Ways to Dehydrate Eggs for Powdered Eggs - wikiHow

Powdered eggs are great to pack when going on a camping trip and are also a smart, reliable source of protein to include among your emergency food supplies at home. Instead of paying an arm and a leg for commercially made powdered eggs,...

www.wikihow.com

 

[Wildwood]

Someone asked for a rice recipe. I'm a pretty good country cook but decent rice failed me until I mentioned it years ago on Homesteading Today. A Cuban girl over there walked me through her technique and it was a game changer.

I do big pots because it's so good left over so cut in half or quarter it and use a smaller pan if you just want a little. In a large pan, you put enough oil to just barely cover the bottom. Heat it up and if it's for a savory meal, throw in a tablespoon each of minced onion and bell pepper. As soon as it starts to sizzle, put in two cups of rice. Stir it til it's somewhat browned here and there and watch the veggies so they don't burn. When it's to your liking put in four cups of water and salt to taste. When it comes to a rolling boil, turn down low and put your lid on. Simmer Basmati for fifteen minutes and plain white rice for twenty. Take it off the burner and fluff. I put the lid back on to keep it moist.

One of my easiest pantry meals is a pot of this rice and a pan of chicken gravy plus a veggie. To make the amount of gravy to match this much rice, I put oil in my skillet and as soon as it's hot enough, I start adding flour. I use one cup of flour and adjust my oil as needed. I brown the flour really well, almost like a roux. When it's where I want it, I add enough liquid to make a nice gravy. the liquid is usually water and the chicken broth off the quart of home canned chicken I'm about to add. Instead of salt, I add Better than Bouillion chicken flavor to taste...plain salt will do though. I shred my quart of chicken up in the gravy and serve it over the rice. Green beans go really well with this meal and sweet tea. When we are through eating, I mix the rest of the rice and gravy and put it in the fridge. DH loves it. He lovingly calls it paste and says he could live off of it. It does have a really good flavor. My kids and grands love it too...we never have any go to waste.

It's a meal that only uses rice, flour, oil, canned chicken and canned grean beans and it's total comfort food.

 

[Orion Commander]

Care to expand on how to cook it? We just use a rice cooker.

PW has her way and I have mine. My way is put rice and water in a covered pot, cold. Turn the burner on as low as possible for about 40 minutes. You can add what you want as to salt, butter, and seasoning.


PW brings it to a good rolling boil and then turns it down.

My way you don't have to watch it while you prepare other things.

 

[Barry Natchitoches]

It could also be the type and quality of rice. I grew up on minute rice and uncle bens. I hated rice. Then in college I ended up with a roommate from pakistan and her crazy assed sister. They introduced me to jasmine and basmati rice and I've been a rice snob ever since. I love, love, love the basmati rice that still has the brown germ (I think that's what it's called) attached, the flavor and texture is out of this world.

Really?

I have only eaten regular brown or white rice - preferably in a bowl of seafood gumbo, or under a robust scoopful of creamy, New Orleans style red beans.

I have never tasted either Jasmine nor Basmati rice begore.

Maybe, if I think about it, i could pick some up at WalMart sometime.

 

[Barry Natchitoches]

As for the original question, 2 cans of green beans per week that you are targeting for would be what i consider the minimum acceptable amount. More would be better, as green beans are a low carb staple, IMHO.


But i will have NO canned corn in my pantry.

Pretty much all the commercially processed corn is GMO nowadays, and i would rather not eat GMO, if i can help it.

Other canned vegetables include canned lima beans and pinto beans, refried beans, mixed vegetables, canned carrots, canned green peas, canned spinach, canned turnip greens and canned beets.

Also include peanut butter and jelly.

 

[Old Gray Mare]

When it's to your liking put in four cups of water and salt to taste. When it comes to a rolling boil, turn down low and put your lid on. Simmer Basmati for fifteen minutes and plain white rice for twenty. Take it off the burner and fluff. I put the lid back on to keep it moist.

And never, ever lift the lid until it's done.

 

[Hfcomms]

The old adage of store what you eat and eat what you store comes into play. I don't find those calorie calculators particularly useful. When you look at those cheap emergency food stores it's usually mostly grains and rice that will fill your belly but won't be very appetizing and definitely not healthy although it will temporarily keep you from starving.

The easiest way to figure the basics is how many cans a week do you use now and multiply that by 52 to get your years usage. However, you would to add to that considering that you are no longer eating out at restaurants, etc and all your meals are now at home and you would want to add some variety as food fatigue is a real issue.

Best way hopefully for most people on this board which already should have a food storage program going for years now is to consider what holes in your planning if any became apparent with the initial Covid freakout last year and make sure those holes are filled. I.E., a lot of people obviously felt like they didn't have enough TP or sanitizer and you can bet your bottom dollar there are more pandemics or strains coming [either real or hyped] so don't get caught short next time.

Right now we have been in a lull with things opening back up but inflation is already becoming obvious to most along with the supply chain disruptions so if there are holes that you still have including the subject of basic food stuffs your running out of time. These things are never going to be cheaper than they are right now with inflation roaring back to life so you might as well buy them while you can and put them away.

 

[Digger]

My friends here in Arkansas grow some great rice. They also mill it right on their farm. Natures Blend is a favorite of ours. They also grow red and purple rice in addition to white and brown rice varieties. It is the best rice I have ever eaten. You can find it in some stores or at www.ralstonfamilyfarms.com

 

[nomifyle]

When it's to your liking put in four cups of water and salt to taste. When it comes to a rolling boil, turn down low and put your lid on. Simmer Basmati for fifteen minutes and plain white rice for twenty. Take it off the burner and fluff. I put the lid back on to keep it moist.

My mother taught me to cook rice, bring the water to a rolling boil, then add rice, stir, turn down to low and put the lid on. Let it simmer for 10 minutes and take it off the fire and DO NOT take the lid off. Let it sit for another ten minutes or so, take the lid off and fluff and have perfect rice. This has never failed me. As my mother got older she forgot how to cook rice and would call me every time asking how to cook it. She never remembered that she taught me how to cook rice.

Barry, I learned about Basmati rice by reading about healthy foods, I've been a health food nut since the late 60's. White rice is not healthy but Basmati white rice is okay. I opted to store Basmati over brown rice because of the adverse issues with storing brown rice. This was about the time I stopped eating anything white. I've gone back to eating potatoes and pasta from time to time but not as a regular part of my diet. The only time I ever eat white bread is when DH makes his delicious grilled cheese sandwiches. We only have them from time to time. Usually a loaf of white bread molds before it gets eaten. Neither of us are bread eaters. DH does like white, but I prefer a heavy bread like Ezekiel, which can be an acquired taste for most.

God is good all the time,

Judy

 

[prudentwatcher]

Canned veggies, while familiar to most of us, are basically worthless for long term survival situations. A 14.5 oz can of green beans has 70 calories. A 15.25 oz can of corn has 280, so it is a lot better. A 14.5 oz can of sliced carrots has 105 calories. A 15 oz can of mixed veggies has 105 calories as well. Not a lot of calories for the space they take. If you were storing for longer than a few months, or had limited space, it would be much better to buy dehydrated or freeze dried vegetables as they take up a lot less room for the amount of calories provided. I would save my cans for stocking up protein and fats. Just throw in a couple bottles of vitamin pills.

 

[Faroe]

Also, for me personally, just adding an egg of some kind works wonders especially if my appetite is off. I try to keep hard boiled ones around, or make a Tupperware of scrambled to keep for a few days of when I’m only in the mood to pick at something.
Soup, bread, eggs...they all work wonders

We always have a dozen or so hard boiled eggs in the fridge. Quick snack. Works well for the pups, too when hungry. I eat three hard boiled eggs with a can of fish every morning for breakfast.

 

[packyderms_wife]

I have never tasted either Jasmine nor Basmati rice begore.

Maybe, if I think about it, i could pick some up at WalMart sometime.

Just make sure it hasn't been par boiled, there's a huge difference in taste, texture, and quality.

 

[psychgirl]

We always have a dozen or so hard boiled eggs in the fridge. Quick snack. Works well for the pups, too when hungry. I eat three hard boiled eggs with a can of fish every morning for breakfast.

I love them! But I do go “on and off” with eating them every day.

 

[nomifyle]

The old adage of store what you eat and eat what you store comes into play. I don't find those calorie calculators particularly useful. When you look at those cheap emergency food stores it's usually mostly grains and rice that will fill your belly but won't be very appetizing and definitely not healthy although it will temporarily keep you from starving.

The easiest way to figure the basics is how many cans a week do you use now and multiply that by 52 to get your years usage. However, you would to add to that considering that you are no longer eating out at restaurants, etc and all your meals are now at home and you would want to add some variety as food fatigue is a real issue.

Best way hopefully for most people on this board which already should have a food storage program going for years now is to consider what holes in your planning if any became apparent with the initial Covid freakout last year and make sure those holes are filled. I.E., a lot of people obviously felt like they didn't have enough TP or sanitizer and you can bet your bottom dollar there are more pandemics or strains coming [either real or hyped] so don't get caught short next time.

Right now we have been in a lull with things opening back up but inflation is already becoming obvious to most along with the supply chain disruptions so if there are holes that you still have including the subject of basic food stuffs your running out of time. These things are never going to be cheaper than they are right now with inflation roaring back to life so you might as well buy them while you can and put them away.

Great post. In my organizing I've found that I don't have as many of some things that I thought I had. Fortunately most of these things are still quite cheap and will not break the bank in my stashing more.

There are some things that I've added in the last few months that I kinda have to choke down and its doubtful that Dh would, I added them for calories and I do eat them.

Prudentwatch: Personally I'm aware that say green beans don't have many calories, but there are things that can be added to them to pump up the calories. I saute a can of potatoes in butter or bacon grease and then add green beans to that.

I do have LTF in my pantry, but I'm not opening a can of the meal type to try them. If I got hungry enough I'd probably eat anything. But my canned foods are what I normally eat and freeze dried is not. I think both have their place, its a choice.

God is good all the time

Judy

 

[SouthernBreeze]

I do have LTF in my pantry, but I'm not opening a can of the meal type to try them. If I got hungry enough I'd probably eat anything. But my canned foods are what I normally eat and freeze dried is not. I think both have their place, its a choice.

I agree. I have a year's worth of LTF meals in my pantry, but have not opened any of them. We tried some of them as samples when they were offered, so we know that we can eat them if all else fails. What I have stored in my regular pantry are foods that we eat and use on a daily basis. I keep everything rotated, and go through each item every 2 years or so. Nothing sets in my pantry long enough to ruin. Forget expiration dates.

 

[nomifyle]

I agree. I have a year's worth of LTF meals in my pantry, but have not opened any of them. We tried some of them as samples when they were offered, so we know that we can eat them if all else fails. What I have stored in my regular pantry are foods that we eat and use on a daily basis. I keep everything rotated, and go through each item every 2 years. Nothing sets in my pantry long enough to ruin. Forget expiration dates.

I ordered a few individual ingredient LTF from Thrive Live and I started to use it in my regular cooking. Ultimately I found it too expensive to use regularly. Onions on the other hand I do use dehydrated often and i've got potatoes too that I would open and use. Although I have vacuum sealed portions of what I opened from a #10 can because one you open a can it has about a 1 year shelf life. I have gotten shredded potatoes and onions from LDS. They have excellent prices on their long term food storage.

God is good all the time

Judy

 

[SouthernBreeze]

I ordered a few individual ingredient LTF from Thrive Live and I started to use it in my regular cooking. Ultimately I found it too expensive to use regularly. Onions on the other hand I do use dehydrated often and i've got potatoes too that I would open and use. Although I have vacuum sealed portions of what I opened from a #10 can because one you open a can it has about a 1 year shelf life. I have gotten shredded potatoes and onions from LDS. They have excellent prices on their long term food storage.

God is good all the time

Judy

IIRC, our DIL has ordered all their LTF from Thrive Life. The only dehydrated foods that I use on a daily basis are things like bell peppers, shredded potatoes, and onions ( i only use the onions ocassionaly), and I buy the potatoes and onions at Sam's, and Anderson Farms for the peppers. I do have several individual # 10 cans of each from Mountain House, but I have those to go with my other LTF.

 

[WanderLore]

Not to derail the thread but..I have cooked all kinds and sorts of rice and just use this simple formula:

Twice the water as the rice. Little salt and touch of oil or butter. Put on burner cold, bring to boil with lid. Turn down to simmer for 20 minutes. Take off burner. Remove lid. Stir it up. Leave it sit, no lid for exactly 15 mins off burner. After 15 mins, stir it again. Its ready to go.

 

[Wildwood]

My mother taught me to cook rice, bring the water to a rolling boil, then add rice, stir, turn down to low and put the lid on. Let it simmer for 10 minutes and take it off the fire and DO NOT take the lid off. Let it sit for another ten minutes or so, take the lid off and fluff and have perfect rice. This has never failed me. As my mother got older she forgot how to cook rice and would call me every time asking how to cook it. She never remembered that she taught me how to cook rice.

Barry, I learned about Basmati rice by reading about healthy foods, I've been a health food nut since the late 60's. White rice is not healthy but Basmati white rice is okay. I opted to store Basmati over brown rice because of the adverse issues with storing brown rice. This was about the time I stopped eating anything white. I've gone back to eating potatoes and pasta from time to time but not as a regular part of my diet. The only time I ever eat white bread is when DH makes his delicious grilled cheese sandwiches. We only have them from time to time. Usually a loaf of white bread molds before it gets eaten. Neither of us are bread eaters. DH does like white, but I prefer a heavy bread like Ezekiel, which can be an acquired taste for most.

God is good all the time,

Judy

Thanks...I'll be trying this method. I do like the flavor browning the rice gives but for some dishes yours would be better.

 

[Illini Warrior]

buy big around Thanksgiving & Christmas - the name brands get down uber uber cheap for door openers >>> stock up for the year and rotate thru them