How to achieve a years worth of food.

One Year Supply of Food

For every 2 people you have in your family add $10 more and double or triple the amount of whatever you are buying that week. Also it is possible to speed up your preparations. instead of taking one year to complete, spend $20 per week, and accomplish it in 6 months, or $40 per week, and accomplish it in 3 months.

With a permanent marker write the date purchased on the can or box. When stacking the items on the shelves, always put the newest items to the back and on the bottom. That way it will be easier to rotate the foods out, in the order they were bought after accumulating them. The first item purchased in your one year supply of food is the first to be used.

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Week 1: 2 cans tuna fish, 2 boxes salt
Week 2: 5 boxes of Macaroni and Cheese 4 cans tomato soup
Week 3: 3 cans mushroom soup,1 2.5 lb peanut butter
Week 4: one bottle 365 count multi-vitamins
Week 5: 4 cans tomato soup, 1 10 lb powdered milk
Week 6: 1 bottle aspirin (500 tablets)
Week 7: 1 100 lb container wheat
Week 8: 1 5 lb powdered milk
Week 9: 1 5 lb honey
Week 10: 4 cans tuna, 4 boxes macaroni and cheese
Week 11: 1 10 lb sugar, 1 box salt
Week 12: 4 cans mushroom soup
Week 13: 1 bottle 365 count multi-vitamins
Week 14: 1 100 lb wheat
Week 15: 1 box macaroni and cheese
Week 16: 1 5 lb honey
Week 17: 2 cans tuna, 4 can tomato soup
Week 18: 1 10 lbs sugar
Week 19: 1 100 lbs of wheat
Week 20: 2 10lbs of sugar
Week 21: 1 10lb powdered milk
Week 22: 1 can mushroom soup, 1 10 lb sugar
Week 23: 1 can tuna, 4 cans tomato soup, 1 10 lbs sugar
Week 24: 1 10 lbs sugar
Week 25: 2 cans tuna, 2 cans mushroom soup
Week 26: 1 100 lb wheat
Week 27: 3 10 lbs sugar
Week 28: 1 10 lb sugar
Week 29: 1 10 lb powdered milk
Week 30: 2 10 lb sugar
Week 31: 1 can tuna, 3 cans mushroom soup
Week 32: 1 can tuna, 4 cans tomato soup If you believe that the window of opportunity for acquiring an emergency food supply is closing, then do it all at once. Immediate One-Year Supply
Week 33: 1 100 lb wheat
Week 34: 2 cans tuna, 1 box salt
Week 35: 1 10 lb powdered milk
Week 36: 2 10 lb sugar
Week 37: 4 cans tomato soup, 2 boxes salt
Week 38: Stash $10 in the kitty
Week 39: 1 100 lb wheat
Week 40: 1 10 lb powdered milk
Week 41: 3 10 lb sugar
Week 42: 2 cans tomato soup, 1 10 lb sugar
Week 43: 2 cans tomato soup, 2 cans mushroom soup
Week 44: Stash $10 in the kitty
Week 45: 1 10 lb powdered milk
Week 46: 4 cans tomato soup, 4 cans mushroom soup
Week 47: 1 10 lb powdered milk
Week 48: 4 cans mushroom soup, 1 10 lb powdered milk
Week 49: 7 cans of tomato soup
Week 50: 7 cans of mushroom soup
Week 51: 2 10 lbs sugar, 1 box salt
For items like flour, powered milk and other powered items can be stored in large five gallon buckets and sealed using those oxygen-removing packets, to increase the storage time. You may also want to add some dehydrated foods to your one year supply of food.




I saw this a while ago on the "other" forum and thought some people on here would like to see it as well. I'm trying to dig up any article that i can put in my survival document on my desktop so I can eventually print it up into a binder and hand out to a couple family members that might be open to it.

Good post! I like they lay out for week to week. That's not really how we are doing it, we go on a food trip once a month for a major stock up. It'll be really easy to adapt this list to a monthly from the weekly given. Also to substitute items you don't eat to what you do.

Yeah, it can really give someone a better method if they're just getting into prepping

I like the idea of having a list to check in with. I may just look at it to see what I already have and see where I need to improve.

i like this. good post Bro!

Very interesting.

Good post - need to update my inventory.

I'm glad everyone can use this info.

The six year necro- that this post is committing is unavoidable.

NOTE: Before anyone tries to light me up with the old "assume" bromide.... heard it before, hated it the first time, hate it now, save your keystrokes. If it gets trotted out here it gets reported as harassment.

A couple of questions.

The 100# of wheat... how much does that translate to as flour?

I am also assuming the box of salt is the good ol' round Morton box most of us grew up with, and is iodized?

I further assume that the items listed are MINIMUMS?

K

Addendum... I simmered all that down and took out the cash stash... here's what I got:

15 cans tuna fish
7 boxes salt
10 boxes of Macaroni and Cheese
39 cans tomato soup
30 cans mushroom soup
1 2.5 lb peanut butter
2 bottles 365 count multi-vitamins
85 lb powdered milk
1 bottle aspirin (500 tablets)
600 lb wheat
10 lb honey
210 lb sugar

I'll run the numbers tonight after w*rk. K

The wife and I do it a wee bit different. We store what we eat and eat what we store. Don't really purchase remade foods rather the basic ingredients to make meals. Doing it this way we expand on recipes to make different dishes for variety of flavor. Have the ability to adapt to the needs of the moment. The ingredients should be easier to transport since they would be larger containers. The only drawback would be the meats. Processing, Storage and Transportation. We grind our own, store it in a freezer and if needing to bug out it would be difficult to keep it in that state (frozen). Really this method is for the thought of store what you eat and eat what you store. If bugging out is imperative then leave the frozen and take the base ingredients and hunt.

The last thing I have to say is simple. When the premade foods run out you will need to learn <-- how to prepare meals. If the SHTF it will add a different type of stress to the situation if you have to eat what your learning to make...

Thanks for the post Fatty. Makes me think I might be doing it right so far LOL
Kes,
I believe I read on another site that for every cup (8oz) of "berries", you get approximately a cup to 1-1/4 cups of flour depending on how fine you grind it. Don't forget that flour goes rancid after about 4-5 years even storing in the freezer because grinding releases the oils in the berries. I had a bag of flour go bad even though I vac-packed it with the "sucky" machine. I hope that helps you.

It seems that the "gold standard" for prepping is food for one year. Certainly having a year's worth of stored food is ideal but not always practical for some, given space limitations. What you other folks on this forum call "silver and bronze" standards for food storage?

Starting out 1 Month is a great goal. One year is one that can be had and will sure carry you a long way in a disaster. Since we grow a lot of our food most years, my goal is to have 2 years put back in a variety of methods. Primarily to get us thru a year with a failed growing season. If you have a 2nd year put back, it will allow you to make it thru the next growing season.
I'm not to that point by any means, but it is a goal that's out there for me.

My original goal was to be set for one week. That quickly morphed into a month, three months, finally a year.

We went about it, actually still adding to our preps, by 'baby steps.' Buying one extra of everything we were putting into the cart. In some cases, like fresh carrots, we would buy one can of canned carrots. We also picked up some fo the dehydrated things from Mountain House and Weise. Be aware! Do not base your preps on deyhdrated foods. You need potable water to prepare them! Not much of a problem if you live near a reliable fresh water source. If you are in a suburban or urban situation like we are, you get your water from the city supply. Things will be a bitch when the water mains break in an earthquake or the water source is compromised by natural disaster or even terrorism.