Stock Your Kitchen in Case of Disaster
Be prepared for an emergency with these pantry essentials.
Hurricane season serves as a reminder that disasters can happen when you
least expect them. But if you take care to be prepared ahead of time, it can
help you and your family stay safe and healthy when disaster strikes.
Stocking your kitchen with the right ingredients and equipment ensures that
you'll be able to prepare healthy meals even in times of crisis. To help you
prepare, WebMD sought advice from the government and food safety experts on how
to be disaster-ready in your kitchen.
Stocking Your Kitchen
Stocking your pantry with a variety of canned, dried, and jarred foods will
allow you to prepare healthy meals without electricity. Sheah Rarback, RD, a
Miami resident who has survived numerous power outages and hurricanes, suggests
thinking outside the box when choosing pantry items.
"Go to the grocery store in search of different shelf-stable foods, such
as [canned or jarred] artichoke hearts, roasted bell peppers, dried fruits
beyond raisins, all kinds of nuts, hummus, ramen, or Asian rice noodles so you
are ready to prepare meals," she says.
Since canned foods tend to be high in sodium, she recommends stocking up on
any lower-sodium foods that are available. Make sure your pantry has a variety
of food that you can combine for healthy meals and snacks for up to three
Shelf-stable foods to keep on hand include:
- Beans, dried and canned.
- Grains – rice, pasta, cornmeal, rice in pouches.
- Dried and canned vegetables.
- Pickled foods.
- Dried and canned fruits.
- Juices and other beverages (instant coffee, tea).
- Breakfast cereals.
- Ready-to-eat foods such as nuts, granola bars, peanut butter, jams and
jellies, crackers, and trail mix.
- Powdered or shelf-stable milk.
- Dried or canned soups, stews, and chili.
- Canned tuna, salmon, chicken or other meat, or beef jerky.
- Reconstituted baby formula and baby food.
Don't Forget Water
You'll also need water – several gallon jugs of it, if space permits.
"Ideally, you should store a gallon of water per person per day for up
to three days," says Rarback.
Along with a well-stocked pantry, you'll need some equipment. First, make
sure you have thermometers to check the temperature of both your refrigerator
and freezer compartments. Your goal is to maintain the freezer at or below 0
degrees Fahrenheit, and 40 degrees for the refrigerator. Don't wait for a
disaster; put thermometers in the compartments today.
Other equipment that will come in handy: a manual can opener, waterproof
matches, heavy-duty aluminum foil, paper towels, paper plates, plastic utensils
and cups, dry ice packs, an outdoor grill or camp stove, and fuel for
Losing power for up to four hours should not affect the safety of the food
in your refrigerator or freezer, says Ruth Frechman, RD, a spokesperson for the
American Dietetic Association. But keep in mind that every time you open the
door of a powerless refrigerator, the temperature drops.