The pandemic lockdown of 2020 has led to a re-evaluation of my family’s food storage. This is a food storage that began more than ten years ago. We began actively storing food in large quantities in 2009 and have continued intermittently since then. Where we have failed, however, is in not eating what we stored and not rotating our stock. Our experience with what lasted and what did not may be of some benefit to others as they consider what and how much of certain foods they should store. Overall, I have been pleasantly surprised at how long our food has lasted.
With the presidency of Barack Obama in 2009 and the uncertainty that it caused, my family decided to start preparing. We have a farming background and a self-sufficiency mindset, so preparing came somewhat naturally. For me, food security was of utmost importance. We invested in many mylar-sealed buckets of beans, wheat, oats, sugar, rice, and honey, as well as number 10 cans of dried milk, granola, brown sugar, baking soda, buttermilk powder, etc. We looked at those as long-term food preps, and for the most part, we did not open any of them until recently.
In 2009, we also ramped up our gardening and home canning. We sought out fruit trees that no one was harvesting, berry bushes and grapevines that no one cared about, and we canned the produce. In a two year span, we canned more than 1,000 quarts of fruits and vegetables. We also began canning meats; turkey, chicken, beef meatballs, and shredded pork all found their way into our jars.
My mother started making soups and canned many jars of those. In addition, we began storing bags of store-bought pasta, jars of JIF peanut butter, cans of tuna, jugs of oil, large cans of white Crisco, and many condiments, beverage powders, spices, and candies. All of the food was stored in a climate-controlled environment that stayed between 50 and 75 degrees. As the years went on, we continued to do some home canning but never as avidly as we did the first two or three years, although recent world events have reignited our zeal.Continue reading“Lessons Learned From a Decade of Food Storage, by Sandi”


