Pantry Storage

Description: Stocking up your pantry ensures you are prepared for any emergency. Here is a checklist to make sure you have what you need on hand.

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There is nothing like the security of a well-stocked pantry. There is a feeling of comfort in knowing that you can get along without going to the store for several months if necessary because of illness, money or other reasons. http://www.allthingsfrugal.com/andrew.htm.

You also save money by avoiding needless, and usually expensive trips to the store to pick up what is suppose to be "just one thing".

Everyone should store items in their pantry that they like and will eat, so that food isn't wasted. Items can be rotated so that nothing gets old.

If you are new to building a pantry, you should start slow, as you do not want all your food items to reach their expiration date at the same time. If you are buying corn, for instance, when it goes on sale buy more than just one can. As long as you are rotating and using all your food, you will save money by purchasing your food items at sale prices.

Expiration dates or packaging dates are now written on most food products. These dates are always very conservative. Canned and dried items will last for many years.

If you usually eat fresh foods, have a few recipes that use your canned items on a regular basis. There are many ways to use your stored items that are especially useful when you want a quick and easy meal.

Another side benefit of storing food is that if there is a safety recall on canned goods, chances are you haven't eaten the food yet.

Having said that, here is a list of the most common and useful items to store, which reflect the personal preferences of my family. Note that this does not include freezer items, which you may lose if the power goes out.

Beans
Beef Stew
Chicken and Turkey
Chili
Corn Beef
Creamed Soups
Eggs (powdered)
Ham
Peanut Butter
Milk, Powdered, Evaporated, and Condensed
Pork and Beans
Raviolis
Roast Beef
Tamales
Tuna and Salmon

Crackers
Dehydrated,Instant or canned Potatoes
Hot and Cold Cereals
Noodles
Oatmeal
Pancake/Waffle Mix
Rice Mixes
Spaghetti
Top Ramen Noodles

Carrots
Corn
Green Beans
Mushrooms
Onion Rings
Peas
Pickles
Vegetable Soups
Yams

Applesauce
Fruit Cocktail
Mandarin Oranges
Peaches
Pears
Pie Filling
Pineapple
Tomato Based Sauces

Fruit Drinks
Jams and Jellies
Jello
Pudding
Oils
Salt
Shortening
Sugar
Vegetable Cooking Spray
Water (drinking and household use)

Baking Powder
Baking Soda
Brownie Mixes
Cake Mixes
Corn Meal
Corn Syrup
Flour
Sugars, granulated, and powdered
Yeast

Barbecue Sauce
Diced Green Chilies
Ketchup
Mayonnaise
Mustard
Pancake Syrup
Salad Dressings
Salsa
Sauce

Beef/Chicken Bouillon
Chinese Spices
Cinnamon
Garlic Powder
Minced Onion
Pepper
Salt

Additional Tooth Brushes
Ammonia (see http://www.allthingsfrugal.com/cleaning.htm)
Aspirin and pain relievers
Bleach
Deodorant
Feminine Protection
Kleenex
Light Bulbs
Matches
Medications
Paper Plates, Cups and Napkins (in case of water shortage)
Razors
Shaving Cream
Soaps and detergents
Toilet Paper
Toothpaste
Vinegar

Cook noodles until tender and place in a casserole dish. Saute onions and peppers if desired, add roast beef and heat until soft and warm.

Mix with soup and bake until thoroughly hot. Add the sour cream after you remove the pan from the heat.

Cook rice according to package directions. Flake canned chicken into cooked rice, and stir until warm.

Cook noodles until tender. Put in a casserole dish, and mix in soup, tuna, salt and pepper. Cook at 350 degrees approx 30-40 minutes.

Vegetable Cooking Spray
2 Cans (16 oz. each) Pork and Beans
1/4 Cup Ketchup
1/4 Tomato Sauce
1/8 Cup Minced Onions
2 Tablespoons Brown Sugar, packed
2 Tablespoons Prepared Yellow Mustard

Spray a medium skillet with cooking spray and heat the pan over medium heat for 1 minute. Add ingredients and mix until hot.

2 Cans Green Beans, Drained
1 Can Cream of Mushroom Soup
1/4 Can Milk
1 Can Onion Rings

Mix Green Beans with soup and milk. Top with Onion Rings. Bake at 350 degrees until bubbly.

1 Yellow Cake Mix
1 Can Apple Pie Filling
Powdered Eggs to equal 3 fresh eggs
Powdered Sugar

Hydrate the powdered eggs with water, and mix with yellow cake mix and apple pie filling. (Do not add extra water). Beat, and then pour the batter into a 9x13 pan. Bake at 350 degrees for 35-40 minutes. Sprinkle with powdered sugar when cool.

4 Cups Boiling Water
4 packages unflavored gelatin
1 and 1/2 Cups Jello (any flavor/flavors mixed together)

Mix the gelatin and jello together in a rectangular pan (approx 13x9). Bring the water to a boil, pour it into the jello powder, and stir until dissolved. (My family likes the bottom crunchy- so I stir less).

After it cools to room temperature, put in the refrigerator for it to harden (approximately one hour).

Eat it from the pan, or cut it into squares and put it on a plate in the refrigerator for quick grabbing.

About the Author: Nikki Willhite, mother of three, and an Interior Design Graduate, is the editor of The Pennypincher E- zine and Tightwad Tidbits Daily. Visit her at http://www.allthingsfrugal.com, where you will find hundreds of money saving articles and other helpful information.

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