In times of crisis, food security is one of the most important pillars of self-reliance. Whether you want to be prepared for emergencies or simply want to be independent of the fragile food system, knowing the right preservation techniques is crucial. Below I share effective methods to preserve food in a safe and long-term manner, so that you and your family never run out of essential foodstuffs.
Essential for survival
It takes surprisingly little to cause a temporary food shortage. During the coronavirus crisis, I worked as a student in a supermarket and saw with my own eyes how people began to hoard, causing shop shelves to empty quickly. Also during the recent farmers’ protests, many shops remained unsupplied. That’s why I always recommend having a strategic emergency supply at home, so you can bridge a period without going to the shop.
Of course, fresh food is important for optimal health, but in emergencies we rely on long-life alternatives. Below I discuss which food you should best stock up on and how to preserve it effectively.
1. Storing dry food as basic stock
Strategic food storage begins with dry products such as rice, beans, pasta and flour. These foods form the backbone of any emergency supply because of their long shelf life and versatility.
Use airtight storage
Always store your dry goods in food-safe buckets, glass jars or Mylar bags with oxygen absorbers. This method effectively protects against mould, moisture and vermin, which can ruin your carefully built-up supply.
Store in a cool and dark place
One of the crucial lessons I’ve learnt: keep your food supply away from direct sunlight and store it in a room with a stable, low temperature. A cellar or pantry on the north side of your house usually works well for this purpose.
Add oxygen absorbers
By removing oxygen from the packaging, you can significantly extend the shelf life of your supply. Oxygen absorbers are affordable and easy to use, but make a big difference for long-term storage.
2. Canning and preserving
Canning food yourself gives you complete control over the quality and composition of your food, without being dependent on supermarket stocks.
Use a pressure canner for meat and vegetables
For low-acid foods, such as meat and most vegetables, heat processing under pressure is necessary to completely eliminate bacteria.
Water bath canning for acidic products
High-acid foods, such as tomatoes and fruit, can be safely canned with a simple water bath (preserving). This method is more accessible for beginners and requires less specialised equipment.
Rotate stock
A practical tip I always follow: keep your tinned stock up to date by regularly using older jars and adding new ones. I use the FIFO principle (First In, First Out) for this.
3. Food drying: a proven method for long-term storage
Dried food is one of my favourite ways to preserve food. It’s lightweight, compact and extremely long-lasting, which makes it ideal for crisis preparation.
Oven or sun drying
For those without specialised equipment, food can be slowly dried in an oven at low temperature or in the sun.
Airtight packaging
Dried foods should be stored in Mylar bags or vacuum packaging for maximum shelf life. Always add an oxygen absorber for extra protection.
4. Freezing for a flexible supply
Although dependent on power supply, freezing offers a simple way to keep food fresh for the medium term.
Deep freeze at -18°C or lower
This temperature prevents bacterial growth and maintains the quality of the food. Regularly check that your freezer temperature is still correct.
Use vacuum packaging
Packaging in airtight bags prevents freezer burn and extends shelf life. A vacuum machine is no longer so expensive nowadays and is useful for preserving food long-term: also for when you’re travelling, for example.
Emergency plan in case of power failure
If possible, ensure a back-up energy source, such as a generator or solar energy solution.
5. What do you need to survive?
A balanced diet is essential for long-term survival. I ensure that my supply contains the following essential nutrients:
Carbohydrates
For energy and stamina. Store rice, pasta, flour, oats and dried beans as a basis for my supply.
Proteins
For muscle recovery and general health. I store tinned or dried meat, nuts, pulses and protein powder.
Fats
Essential for energy and absorbing vitamins, such as long-life oils (olive oil, coconut oil), nuts and seeds.
Vitamins and minerals
Vegetables and fruit can be tinned, dried or freeze-dried to retain essential nutrients.
Water and electrolytes
Ensure a good supply of clean drinking water and electrolyte supplements to prevent dehydration, which is at least as important as food.
An adult needs on average 2000 to 2500 calories per day, depending on physical activity and climate. When putting together my supply, I take these calorie requirements into account to prevent energy deficits.
6. Rotation and planning
FIFO system (First In, First Out)
I use the oldest food first and continuously replenish my supply. This system helps me to prevent waste.
Regular inspection
I check my food supply monthly for signs of spoilage or damage. Early detection can prevent one problem from affecting your entire supply.
Diversified storage
I combine different storage methods to minimise risks and remain flexible in different scenarios. Don’t put all your eggs in one basket, as the saying goes.
Food for your emergency pack: lightweight and long-lasting
When you’re on the move in an emergency situation, it’s important to have food with you that’s long-lasting, nutritious and easy to carry. Here are some options that I always have in my own emergency pack:
1. Dried and freeze-dried food
Freeze-dried meals – Lightweight, compact and with a long shelf life. Simply add water to prepare. Ideal for when you need to move quickly.
Dried beans and lentils – Contain lots of protein and carbohydrates, but bear in mind that they need water and cooking time.
Dried fruit – Contains natural sugars for quick energy and essential vitamins. I make my own dried apples and berries.
2. High-protein and high-energy options
Nuts and seeds – Rich in healthy fats and proteins. I prefer to have walnuts, almonds and sunflower seeds with me.
Protein bars and energy bars – Long-lasting and compact, ideal for quick energy during travel.
Beef jerky or other dried meats – High in protein and easy to carry without refrigeration.
3. High-carbohydrate food for energy
Oats – Can be prepared with cold or warm water and is nutritious. A stable basis for every meal.
Crackers or hard biscuits – Long-lasting and a good source of carbohydrates.
Instant rice or pasta – Quick to prepare and provides long-lasting energy. Perfect for when you have a heat source.
4. Long-life drinks and supplements
Powdered milk or plant-based milk powder – A source of calcium and proteins without refrigeration.
Electrolyte powder – Helps to stay hydrated, especially in physically demanding conditions. Not to be underestimated!
Coffee or tea powder – Small, light and helps to stay alert during stressful situations.
5. Ready-made options for immediate use
MREs (Meals Ready to Eat) – Complete meals that can be eaten without cooking equipment.
Tinned fish – Tuna, salmon and sardines are a good source of omega-3 and proteins. Choose variants with a ring pull, so you can always open them
Peanut butter or almond paste in squeeze tubes – Energy-rich and easy to spread without refrigeration. A favourite for quick energy.
Conclusion
Food security is not a luxury, but a necessity in our unpredictable world. By strategically storing food, applying various preservation methods and building a well-balanced emergency supply, you ensure that you and your loved ones always have access to essential foodstuffs.