Pantry of the Apocalypse


It’s the end of the world.

There are zombies among us, viruses are causing us to hide in fear, and the weather is wreaking havoc across the world. Okay so maybe I’m exaggerating, but it does make you think… are you ready for the apocalypse? If disaster struck would you have enough food in the pantry to feed your family for longer than a day? How about a couple of weeks? Months? Or would you find yourself eating a lint covered breath mint you found in your pants pocket?

Not that long ago that would have been me, digging through pockets in hopes for that one breath mint, but I decided to start a food storage, in hopes of preventing my family from turning into those people from the movie Alive if the apocalypse ever hit.

I know what you’re thinking… “she’s one of those crazy preppers.” But I promise you I’m not, I just don’t want my family to starve if the unthinkable ever happened. And with all the crazy things happening around the world, I know I am not the only person having this thought.

But where do you start?

One of the biggest mistakes people make when starting a food storage is buying food that they don’t eat or know how to prepare. If you don’t know how to grind your own wheat then maybe you shouldn’t buy whole wheat. If you don’t like Spam or canned chicken, then you shouldn’t buy it. Everything in your storage should be items that your family eats and likes.

In order to do this I recommend that you sit down and evaluate what you eat on a monthly basis. I know that most people don’t eat the same things every month, but if you track everything you cook for one month you will be surprised to discover how many of those ingredients can be used in other dishes throughout the month. You should also consider the items you buy that you can make from scratch. For instance, instead of buying spaghetti sauce, you can make your own using tomato sauce and other ingredients. Then you can use tomato sauce in other dishes throughout the month.

Let’s call this list of ingredients, Staples. From now on these are items that you will always need to have on hand in order to make dishes every month. For me, this list does not include items such as flour, salt, sugar, brown sugar, baking soda, baking powder, and cornstarch because I don’t run out of them every month. But I do always have them and have storage of them.

My list does include:

Tomato Sauce

Tomato Paste

Diced Tomatoes

Pinto Beans


Canned Mushrooms

Canned Green Chili

Ranch Style Beans




Shredded Cheese

Finely Grated Parmesan Cheese

Dry Milk

Sweetened Condensed Milk


Chicken Stock

Pancake Batter


Canned Vegetables

Canned Chicken


Obviously there are some items on this list that are perishable, but for every perishable item there is also a non-perishable one to take its place. In the case of any disaster one of the first things to go is going to be the utilities, so make sure you have items on hand that will not perish. Yes, it is okay to have both.

That’s it for toady. I think I have overwhelmed you enough, but stay tuned in two weeks for part 2 of the food storage conversation where we will discuss storage space and I will give you a look at my food storage.






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